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Huang H, Guo S, Xu Y, Ettoumi FE, Fang J, Yan X, Xie Z, Luo Z, Cheng K. Valorization and protection of anthocyanins from strawberries (Fragaria×ananassa Duch.) by acidified natural deep eutectic solvent based on intermolecular interaction. Food Chem 2024; 447:138971. [PMID: 38461718 DOI: 10.1016/j.foodchem.2024.138971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/02/2024] [Accepted: 03/05/2024] [Indexed: 03/12/2024]
Abstract
This study introduces an innovative approach for the valorization and protection of anthocyanins from 'Benihoppe' strawberry (Fragaria × ananassa Duch.) based on acidified natural deep eutectic solvent (NADES). Choline chloride-citric acid (ChCl-CA, 1:1) was selected and acidified to enhance the valorization and protection of anthocyanins through hydrogen bond. The optimal conditions (ultrasonic power of 318 W, extraction temperature of 61 °C, liquid-to-solid ratio of 33 mL/g, ultrasonic time of 19 min), yielded the highest anthocyanins of 1428.34 μg CGE/g DW. UPLC-Triple-TOF/MS identified six anthocyanins in acidified ChCl-CA extract. Stability tests indicated that acidified ChCl-CA significantly increased storage stability of anthocyanins in high temperature and light treatments. Molecular dynamics results showed that acidified ChCl-CA system possessed a larger diffusion coefficient (0.05 m2/s), hydrogen bond number (145) and hydrogen bond lifetime (4.38 ps) with a reduced intermolecular interaction energy (-1329.74 kcal/mol), thereby efficiently valorizing and protecting anthocyanins from strawberries.
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Affiliation(s)
- Hao Huang
- College of Ecology, Lishui University, Lishui 323000, People's Republic of China; College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China; Chemical Biology Center, Lishui Institute of Agriculture and Forestry Sciences, Lishui 323000, People's Republic of China
| | - Shengrong Guo
- College of Ecology, Lishui University, Lishui 323000, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Fatima-Ezzahra Ettoumi
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Jie Fang
- Chemical Biology Center, Lishui Institute of Agriculture and Forestry Sciences, Lishui 323000, People's Republic of China
| | - Xiaowei Yan
- College of Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, People's Republic of China
| | - Zhangfu Xie
- Zhejiang Suichang Limin Pharmaceutical Co., Ltd., Lishui 323302, People's Republic of China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China.
| | - Kejun Cheng
- Chemical Biology Center, Lishui Institute of Agriculture and Forestry Sciences, Lishui 323000, People's Republic of China.
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2
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Cao H, Dong X, Wang C, Song H, Huang K, Zhang Y, Lu J, Guan X. Refining quinoa storage stability through microwave-induced structural alterations and activity suppression of key enzymes. Food Chem 2024; 446:138786. [PMID: 38422637 DOI: 10.1016/j.foodchem.2024.138786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/05/2024] [Accepted: 02/15/2024] [Indexed: 03/02/2024]
Abstract
This study investigated the effects of microwave on preserving the quality of quinoa during storage. Quinoa treated with 9W/60s exhibited a significant decrease in fatty acid values compared to hot air treatment. Microwave effectively delayed lipid oxidation during quinoa storage by suppressing the increase in peroxide values. MDA gradually accumulated from peroxides during storage, reaching its peak at 0.423 μmol/L in the second week. Microwave disrupted the original hydrogen bonds in lipase, causing the unwinding of the α-helix and resulting in the loss of its regular structure. Microwave reduced the stability of the β-sheet structure in lipoxygenase, breaking the natural secondary structure composition. The observed fluorescence and UV spectra features were similar, indicating that microwave alter the peptide chain of the enzyme's skeletal structure, increasing the exposure of hydrophobic chromophores. These results indicated the potential of microwave to enhance the stability of quinoa during storage.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Xiaowei Dong
- Sensient Technologies Corp. (China) Limited, Shanghai 201100, PR China
| | - Chong Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Jun Lu
- Auckland Bioengineering Institute, the University of Auckland, Auckland 1142, New Zealand
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China.
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3
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Yang Z, Guo Y, Zeng C, Sun F, Wang Z, Zhang W, Tian T, Shan L, Zeng Y, Huang Z, Jiang L. Encapsulation and characterization of ω-3 medium- and long-chain triacylglycerols microencapsulated with different proteins as wall materials. Food Chem X 2024; 22:101363. [PMID: 38681229 PMCID: PMC11052903 DOI: 10.1016/j.fochx.2024.101363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/26/2024] [Accepted: 04/04/2024] [Indexed: 05/01/2024] Open
Abstract
In this study, ω-3 medium- and long-chain triacylglycerols (MLCTs) microcapsules with excellent performance were obtained using soy protein as the wall component to address the oxidation-related problems of MLCTs. Additionally, the effect of soy, whey, or pea proteins on microcapsules in terms of the changes in their structure and physicochemical properties was investigated. The results showed that the small particle size, low PDI (polydispersity index) and zeta potential, fast adsorption rate, and low interfacial tension of these protein-based samples fabricated through the O/W template method were conducive to maintaining the integrity of microcapsules during spray-drying. The microcapsules, characterized by a spherical shape, exhibited superior encapsulation efficiency of 94.56%, surpassing the findings of previous investigations. Overall, these microcapsules exhibited long-term storage stability and low controllable release rates, which could be utilized as carriers for liposoluble actives.
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Affiliation(s)
- Zhen Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yujie Guo
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chili Zeng
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Tian
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lingyue Shan
- College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea
| | - Yunxiang Zeng
- Wenzhou Vocational College of Science and Technology, Wenzhou 325000, China
| | - Zhaoxian Huang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China
| | - Lianzhou Jiang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China
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4
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Zhang Q, Wang YQ, Li L, Song HL, Wu HT, Zhu BW. Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate. Food Chem X 2024; 22:101260. [PMID: 38450386 PMCID: PMC10915508 DOI: 10.1016/j.fochx.2024.101260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/08/2024] Open
Abstract
Salidroside (Sal), the main bioactive substance in Rhodiola rosea, is a promising functional food component with a wide range of pharmacological effects, but its biological activity is challenging to sustain due to its short half-life, low oral bioavailability, and susceptibility to environmental factors. The aim of this study was to investigate the effect of sodium alginate (SA) concentration on the construction of W/O/W emulsion in the protection of Sal. With the escalation of SA concentrations, the range of droplet size distribution was smaller and the droplets were more uniform. When the concentration of SA was 2 %, the average droplet size reached 9.1 ± 0.1 μm, and the encapsulation efficiency of Sal was 77.8 ± 1.8 %. Moreover, the double emulsion with 2 % SA was the most stable for 28 days at 4 °C since the oil droplets were embedded in the network structure of SA.
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Affiliation(s)
- Qian Zhang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Yu-Qiao Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lin Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hao-Lin Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hai-Tao Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bei-Wei Zhu
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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5
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Sarvan I, Jürgensen A, Greiner M, Lindtner O. How long can you store vitamins? Stability of tocopherols and tocotrienol during different storage conditions in broccoli and blueberries. Food Chem X 2024; 22:101444. [PMID: 38756470 PMCID: PMC11096863 DOI: 10.1016/j.fochx.2024.101444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 05/02/2024] [Accepted: 05/03/2024] [Indexed: 05/18/2024] Open
Abstract
Differences between the stability of α-, β-, γ-, and δ-tocopherol as well α-tocotrienol stored at -20 °C and -80 °C were studied in broccoli and blueberry samples. Before storage up to 28 days, they underwent different initializing processes such as freezing quickly with liquid nitrogen and freeze-drying, followed by homogenization. While α-tocopherol levels in blueberries did not significantly differ, levels in broccoli were substantially higher after homogenization of freeze-dried samples compared to fresh broccoli samples. This might be caused by higher extractability of α-tocopherol from the changed cell structure. Storage of fresh broccoli samples at -20 °C led to decreasing α-tocopherol levels. Nevertheless, the deviation between freeze-dried samples to the initial fresh samples and fresh samples frozen with liquid nitrogen stored at -20 °C for 7 days were in the same order of magnitude. In conclusion, storage up to 7 days for vitamin relevant samples before analysis seemed to be justifiable.
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Affiliation(s)
- Irmela Sarvan
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Anton Jürgensen
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Matthias Greiner
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Oliver Lindtner
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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6
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Huang R, Song H, Wang X, Shen H, Li S, Guan X. Fatty acids-modified liposomes for encapsulation of bioactive peptides: Fabrication, characterization, storage stability and in vitro release. Food Chem 2024; 440:138139. [PMID: 38134830 DOI: 10.1016/j.foodchem.2023.138139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 12/24/2023]
Abstract
The fragile membranes of liposomes limit their application by the food industry. In this study, we hypothesized that interactions between fatty acids with different chain lengths and phospholipids might enhance liposome stability. Decanoic acid modified liposomes (Lipo-DA) and stearic acid modified liposomes (Lipo-SA) were fabricated for encapsulation of hydrophilic peptides. Fluorescence spectroscopy and FTIR analysis showed molecular interactions existed between alkyl chains and phospholipids, resulting in greater compactness and hydrophobicity of the membranes in Lipo-DA and Lipo-SA. This led to a reduction in melting point characterized by differential scanning calorimetry analysis. Lipo-DA and Lipo-SA could delay the release of hydrophilic peptides compared with unmodified liposomes in simulated digestion. Moreover, Lipo-DA showed better stability during storage, while Lipo-SA exhibited precipitation, resulting in the lowest peptide retention. Our study showed that decanoic acid is suitable to enhance the stability of liposomes, although this approach has yet to be tested in food products.
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Affiliation(s)
- Ruihan Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Xinyue Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Huijie Shen
- Weifang Vocational College, Weifang, Shandong, China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
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7
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Surówka K, Rzepka M. Biogenic amines as an indicator of rye leaven quality during production and storage. Food Chem 2024; 452:139523. [PMID: 38728889 DOI: 10.1016/j.foodchem.2024.139523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 04/27/2024] [Accepted: 04/28/2024] [Indexed: 05/12/2024]
Abstract
Rye leaven, the basic constituent of sour rye soup ('żurek' or white borsch), was obtained through three methods of initiating lacto-fermentation of rye flour. Optimal concentrations of NaCl (1.5%) and garlic (0.5%) were selected by utilizing the response surface methodology. During the production and storage of leaven at 10 °C and 20 °C, the secalin proteins of rye flour degraded significantly and the concentration of free amino acids increased, making the rye leaven an environment potentially conducive to the formation of biogenic amines. Putrescine (max. conc: 116.7 mg kg-1) and tyramine (max. conc: 63.4 mg kg-1) were the amines that occurred in the largest amounts in the leavens. The final concentration of histamine (after 150 days of storage) did not exceed 22 mg kg-1. Regardless of the method of initiation of fermentation, the products that contained fewer biogenic amines better retained their sensory characteristics (r ≤ -0.89, p < 0.05) and had a higher number of lactic acid bacteria (r ≤ -0.66, p < 0.05).
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Affiliation(s)
- Krzysztof Surówka
- Faculty of Food Technology, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland.
| | - Magdalena Rzepka
- Faculty of Food Technology, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland
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Ahmadzadeh S, Ubeyitogullari A. Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility. Int J Biol Macromol 2024; 266:131305. [PMID: 38569990 DOI: 10.1016/j.ijbiomac.2024.131305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/23/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
The ability of 3D printing to encapsulate, protect, and enhance lutein bioaccessibility was investigated under various printing conditions. A spiral-cube-shaped geometry was used to investigate the effects of printing parameters, namely zein concentration (Z; 20, 40, and 60 %) and printing speed (PS; 4, 8, 14, and 20 mm/s). Coaxial extrusion 3D printing was used with lutein-loaded zein as the internal flow material, and corn starch paste as the external flow material. The viscosities of the inks, microstructural properties, storage stability, and bioaccessibility of encapsulated lutein were determined. The sample printed with a zein concentration of 40 % at a printing speed of 14 mm/s (Z-40/PS-14) exhibited the best shape integrity. When lutein was entrapped in starch/zein gels (Z-40/PS-14), only 39 % of lutein degraded after 21 days at 25 °C, whereas 78 % degraded at the same time when crude lutein was studied. Similar improvements were also observed after storing at 50 °C for 21 days. Furthermore, after simulated digestion, the bioaccessibility of encapsulated lutein (9.8 %) was substantially higher than that of crude lutein (1.5 %). As a result, the developed delivery system using 3D printing could be an effective strategy for enhancing the chemical stability and bioaccessibility of bioactive compounds (BCs).
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Affiliation(s)
- Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
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Menzen T. Is Lyophilization Key for Transportation and Storage of Biopharmaceutical Drug Products in Space? J Pharm Sci 2024:S0022-3549(24)00160-6. [PMID: 38701895 DOI: 10.1016/j.xphs.2024.04.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/29/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
Long-lasting space missions as well as space tourism are technically possible today and economically in reach. It is a matter of time until the use of biopharmaceutical drug products in space will be common practice. Until drug product manufacturing in space is possible, the products need to be brought to space with rockets, which means that stable and light-weight products are preferred. Lyophilization is a promising approach to reduce weight during transportation and achieve storage stability at room temperature without cold-chain demands. This implies that recycled water in space needs to be used for reconstitution which poses a microbiological challenge and should be considered during formulation development. Furthermore, administration of the injectable drugs in space has an impact on the chosen packaging material which needs to be considered during drug product development.
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Affiliation(s)
- Tim Menzen
- Coriolis Pharma, Fraunhoferstr. 18 b, 82152 Martinsried, Germany.
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Li Y, Qi X, Fan C, Fan Y, Zhang H, Zhang J, Hou H. Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis. Food Chem 2024; 439:138097. [PMID: 38061304 DOI: 10.1016/j.foodchem.2023.138097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/12/2023] [Accepted: 11/25/2023] [Indexed: 01/10/2024]
Abstract
Synergistic cross-linkers could improve the taste acceptability of ready-to-eat sea cucumber (RSC). Besides, the hardness of RSC was increased by 331.00% and 266.87% after synergistic cross-linking. Synergistic cross-linking treatment could ameliorate the non-enzymatic degradation of RSC collagen and polysaccharides. Gaussian calculations results showed that dipeptides containing asparagine residues may have different reaction pathways. The main cleavage pathways of CH3CO-Asn-Gly-NHCH3 (NG) might be water-assisted side chain cyclization, stepwise cyclamide hydrolysis via a Gemdiol Intermediate, deamination, and peptide bond breakage. The relative free energy of cyclamide hydrolysis process of NG was increased by 8.2 kcal/mol after synergistic cross-linking. The mass spectrometry results showed that typical peptides could cleavage at NG, CH3CO-Asn-Lys-NHCH3 (NK) and CH3CO-Asn-Leu-NHCH3 (NL) sites after heating, which justified the breakage pattern of peptides in Gaussian calculations. It can offer a comprehensive theoretical basis for the processing of the ready-to-eat sea cucumber with storage stability.
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Affiliation(s)
- Yanyan Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Xin Qi
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Chaozhong Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Yan Fan
- College of Marine Life Sciences, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Hongwei Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Technology Center of Qingdao Customs District, No. 83, Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Jiangjiang Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Laoshan Laboratory, Qingdao, Shandong Province 266237, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China.
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11
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Shen Y, Miao C, Ma M, Zhen Z, He J, Pei X, Zhang Y, Man C, Zhao Q, Jiang Y. Mechanistic insights into the changes of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei fortified milk powder during storage. Food Chem 2024; 452:139501. [PMID: 38728887 DOI: 10.1016/j.foodchem.2024.139501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 03/03/2024] [Accepted: 04/25/2024] [Indexed: 05/12/2024]
Abstract
To clarify the change mechanism of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei JY025 fortified milk powder (LFMP) during storage, morphological observation, JY025 survival, storage stability, and metabolomics of LFMP were determined during the storage period in this study. The results showed that the LFMP had a higher survival rate of JY025 compared with the bacterial powder of JY025 (LBP) during storage, which suggested that milk powder matrix could reduce strain JY025 mortality under prolonged storage in the LFMP samples. The fortification of strain JY025 also affected the stability of milk powder during the storage period. There was lower water activity and higher glass transition temperature in LFMP samples compared with blank control milk powder (BCMP) during storage. Moreover, the metabolomics results of LFMP indicated that vitamin degradation, Maillard reaction, lipid oxidation, tricarboxylic acid cycle, and lactobacilli metabolism are interrelated and influence each other to create complicated metabolism networks.
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Affiliation(s)
- Yu Shen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chao Miao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ming Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zizhu Zhen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jian He
- National Center of Technology Innovation for Dairy, Huhehaote 010000, China
| | - Xiaoyan Pei
- National Center of Technology Innovation for Dairy, Huhehaote 010000, China
| | - Yu Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qianyu Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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12
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Zhang L, Bera H, Guo Y, Shi C, Ulrik Lind J, Radeke C, Wang J, Wang H, Zhao X, Cun D, Yang M. Co-spray dried inhalable composite powders of ciprofloxacin and alginate oligosaccharide as anti-biofilm therapy. Int J Pharm 2024; 654:123949. [PMID: 38417723 DOI: 10.1016/j.ijpharm.2024.123949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 02/25/2024] [Accepted: 02/25/2024] [Indexed: 03/01/2024]
Abstract
The treatment of chronic respiratory infections caused by biofilm formation are extremely challenging owing to poor drug penetration into the complex biofilm structure and high drug resistance. Local delivery of an antibiotic together with a non-antibiotic adjuvant to the lungs could often enhance the therapeutic responses by targeting different bacterial growth pathways and minimizing drug resistance. In this study, we designed new inhalable dry powders containing ciprofloxacin (CIP) and OligoG (Oli, a low-molecular-weight alginate oligosaccharide impairing the mucoid biofilms by interacting with their cationic ions) to combat respiratory bacterial biofilm infections. The resulting powders were characterized with respect to their morphology, solid-state property, surface chemistry, moisture sorption behavior, and dissolution rate. The aerosol performance and storage stability of the dry powders were also evaluated. The results showed that inhalable dry powders composed of CIP and Oli could be readily accomplished via the wet milling and spray drying process. Upon the storage under 20 ± 2 °C/20 ± 2 % relative humidity (RH) for one month, there was no significant change in the in vitro aerosol performances of the dry powders. In contrast, the dry powders became non-inhalable following the storage at 20 ± 2 °C/53 ± 2 % RH for one month due to the hygroscopic nature of Oli, which could be largely prevented by incorporation of leucine. Collectively, this study suggests that the newly developed co-spray-dried powders composed of CIP and Oli might represent a promising and alternative treatment strategy against respiratory bacterial biofilm infections.
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Affiliation(s)
- Li Zhang
- Wuya College of Innovation, Shenyang Pharmaceutical University, Wenhua Road, No. 103, 110016 Shenyang, China; Joint International Research Laboratory of Intelligent Drug Delivery Systems, Ministry of Education, China; Lanzhou Institute of Biological Products Co., Ltd, Lanzhou, China
| | - Hriday Bera
- Dr. B.C. Roy College of Pharmacy & Allied Health Sciences, Durgapur, India
| | - Yi Guo
- Wuya College of Innovation, Shenyang Pharmaceutical University, Wenhua Road, No. 103, 110016 Shenyang, China; Joint International Research Laboratory of Intelligent Drug Delivery Systems, Ministry of Education, China; Taiyuan Health School, Taiyuan, China
| | - Changzhi Shi
- Wuya College of Innovation, Shenyang Pharmaceutical University, Wenhua Road, No. 103, 110016 Shenyang, China; Joint International Research Laboratory of Intelligent Drug Delivery Systems, Ministry of Education, China
| | - Johan Ulrik Lind
- Department of Health Technology (DTU Health Tech), Technical University of Denmark, Lyngby, Denmark
| | - Carmen Radeke
- Department of Health Technology (DTU Health Tech), Technical University of Denmark, Lyngby, Denmark
| | - Junwei Wang
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark
| | - Hengzhuang Wang
- Department of Clinical Microbiology, Copenhagen University Hospital, Rigshospitalet, Henrik Harpestrengsvej 4A, DK-2100 Copenhagen, Denmark; Department of Immunology and Microbiology, University of Copenhagen, Blegdamsvej 3B, DK-2200 Copenhagen, Denmark
| | - Xia Zhao
- Key Laboratory of Marine Drugs, Ministry of Education, Shandong Provincial Key Laboratory of Glycoscience and Glycoengineering, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China
| | - Dongmei Cun
- Wuya College of Innovation, Shenyang Pharmaceutical University, Wenhua Road, No. 103, 110016 Shenyang, China; Joint International Research Laboratory of Intelligent Drug Delivery Systems, Ministry of Education, China.
| | - Mingshi Yang
- Wuya College of Innovation, Shenyang Pharmaceutical University, Wenhua Road, No. 103, 110016 Shenyang, China; Joint International Research Laboratory of Intelligent Drug Delivery Systems, Ministry of Education, China; Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark.
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13
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Shen J, Hu A, Yang Y, Nie T, Huang S, Cheng Z, Liu W. Ternary solid dispersions of lacidipine: Enhancing dissolution and supersaturation maintenance through strategic formulation optimization. Int J Pharm 2024; 654:123989. [PMID: 38467205 DOI: 10.1016/j.ijpharm.2024.123989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 02/08/2024] [Accepted: 03/09/2024] [Indexed: 03/13/2024]
Abstract
The study aimed to address the challenges related to insufficient dissolution and maintenance of supersaturation in binary solid dispersions. Lacidipine, categorized as a BCS class II drug, was employed as the model drug. A systematic screening of excipients was conducted to determine the most effective carriers for the formulations of the ternary solid dispersions, utilizing the solvent transfer method and equilibrium solubility measurements. Both binary and ternary solid dispersions were prepared via spray drying, and comprehensive physicochemical characterization confirmed the successful preparation of amorphous solid dispersions. In vitro dissolution tests, the ternary solid dispersion exhibited marked superiority over the binary solid dispersion in dissolution and maintenance of supersaturation. Furthermore, an exploration into the factors influencing the stability of ternary solid dispersions revealed their robust resistance under light-protected, room-temperature, and desiccated conditions. The formation of intermolecular hydrogen bonding within the molecules of the ternary solid dispersions significantly enhanced drug solubility and system stability. Strategic formulation optimization, coupled with judicious selection of suitable carrier types and ratios, may serve as a promising approach for designing supersaturated drug delivery systems.
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Affiliation(s)
- Jian Shen
- Xiangya School of Pharmaceutical Sciences, Central South University, Tongzipo road172, Changsha 410013, China
| | - Anna Hu
- Xiangya School of Pharmaceutical Sciences, Central South University, Tongzipo road172, Changsha 410013, China
| | - Yuxin Yang
- Xiangya School of Pharmaceutical Sciences, Central South University, Tongzipo road172, Changsha 410013, China
| | - Ting Nie
- Xiangya School of Pharmaceutical Sciences, Central South University, Tongzipo road172, Changsha 410013, China
| | - Siqi Huang
- Xiangya School of Pharmaceutical Sciences, Central South University, Tongzipo road172, Changsha 410013, China
| | - Zeneng Cheng
- Xiangya School of Pharmaceutical Sciences, Central South University, Tongzipo road172, Changsha 410013, China
| | - Wenjie Liu
- Xiangya School of Pharmaceutical Sciences, Central South University, Tongzipo road172, Changsha 410013, China.
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14
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Zhang C, Li C, Zhu Y, Cui H, Lin L. Stability of a novel glycosylated peanut protein isolate delivery system loaded with gallic acid. Food Chem 2024; 437:137790. [PMID: 37866342 DOI: 10.1016/j.foodchem.2023.137790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/05/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
To overcome the shortcomings of gallic acid (GA) application, a novel glycosylated PPI delivery system was prepared for the first time in this study using the interaction between peanut protein isolate (PPI) and GA. The effects of glycosylation on the structural and functional properties of PPI and the functional properties of nanoparticles were investigated. The optimal nanoparticles were prepared at a mass ratio 1:3 of glycosylated PPI to GA with a particle size of 338.351 ± 18.823 nm and a PDI of 0.222 ± 0.039. Hydrophobic interactions were the main force maintaining the nanoparticle structure. The nanoparticles remained stable when exposed to different environmental factors. In addition, the DPPH and ABTS radical scavenging activities of nanoparticle-embedded GA were 35.94 ± 3.24 % and 62.59 ± 5.07 % after 108 h, which were significantly higher than those of the free GA group (P < 0.05). This study is important for developing GA and hydrophilic polyphenol delivery systems.
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Affiliation(s)
- Chenghui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Yulin Zhu
- College of Life Science, Yantai University, Yantai 264005, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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15
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Rembert KB, Gokarn YR, Saluja A. Designing Robust Monoclonal Antibody Drug Products: Pitfalls of Simplistic Approaches for Stability Prediction. J Pharm Sci 2024:S0022-3549(24)00104-7. [PMID: 38556000 DOI: 10.1016/j.xphs.2024.03.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/23/2024] [Accepted: 03/23/2024] [Indexed: 04/02/2024]
Abstract
Thermal stability attributes including unfolding onset (Tonset) and mid-point (Tm) are often utilized for efficient development of monoclonal antibody (mAb) products during lead selection and formulation screening workflows. An assumption of direct correlation between thermal and kinetic physical stability underpins this basic approach. While literature reports have substantiated this general approach under specific conditions, clear exceptions have been highlighted alongside. Herein, a set of mAbs formulated under diverse solution conditions to generate a broad array of thermal and kinetic stability profiles were systematically analyzed. Sequence modifications in the Fc region were purposefully engineered to generate a set of low-melting mAbs. A diverse set of excipients were subsequently utilized and shown to modulate the Tm over a wide range. While a general correlation between high Tm and low aggregation rate was observed under accelerated conditions, the predictive utility of Tm under relevant product storage conditions was inadequate at best. Critically, Tm data did not correlate with long-term aggregation rates under refrigerated or room temperature conditions. Even under accelerated conditions, Tm appeared to be a poor predictor of aggregation once it exceeded the solution storage temperature (40°C) by ∼15°C, similar to conditions routinely encountered in the development of canonical mAbs (Tm > 60°C). Pitfalls of simplistic correlative approaches are discussed in the context of practical biologics product development.
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Affiliation(s)
- Kelvin B Rembert
- Biologics Drug Product Development & Manufacturing, Global CMC, Sanofi, One Mountain Road, Framingham, MA 01701, USA
| | - Yatin R Gokarn
- Biologics Drug Product Development & Manufacturing, Global CMC, Sanofi, One Mountain Road, Framingham, MA 01701, USA
| | - Atul Saluja
- Biologics Drug Product Development & Manufacturing, Global CMC, Sanofi, One Mountain Road, Framingham, MA 01701, USA.
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16
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Valentim J, Afonso C, Gomes R, Gomes-Bispo A, Prates JA, Bandarra NM, Cardoso C. Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline. Heliyon 2024; 10:e27171. [PMID: 38495145 PMCID: PMC10943333 DOI: 10.1016/j.heliyon.2024.e27171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 02/19/2024] [Accepted: 02/26/2024] [Indexed: 03/19/2024] Open
Abstract
Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFA), namely eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive ageing. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed. This research focused on the factors affecting its quality by examining the impact of cooking (steaming at 100 °C, roasting at 180 °C, grilling at 180 °C) and storage time (after 4 and 6 months at -20 °C) upon the product's properties. Cooking treatments were found to influence the burger's colour and texture, whereas storage duration impacted FA levels and the polyene index. Cooked burgers presented lighter (L*, 45.1-55.0 vs 36.9 ± 2.4) and more yellow colouration (b*, 15.8-17.8 vs 13.6 ± 1.0) than raw burgers. Cooked burgers also exhibited higher textural values across various parameters than their raw versions. Grilled burgers (excluding initial time) were firmer (50.0 ± 5.1 N) than those cooked otherwise (37.0-39.9 N). Regarding FA levels, a decrease in DHA was recorded after four months (21.8-23.0% vs 26.4-30.6%). The polyene index followed a similar trajectory, declining from 2.6 to 3.6 initially to 1.8-1.9 in the fourth month. Hence, the studied mackerel burger could be a promising source of EPA, DHA, and other n-3 PUFAs in human diets, optimally with a frozen storage duration of fewer than four months to preserve nutritional integrity.
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Affiliation(s)
- Jorge Valentim
- Faculty of Science, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
| | - Cláudia Afonso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Romina Gomes
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- MEtRICs/DCTB/NOVA, School of Science and Technology, NOVA University Lisbon, Caparica Campus, 2829-516, Almada, Portugal
| | - Ana Gomes-Bispo
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - José A.M. Prates
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477, Lisbon, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477, Lisbon, Portugal
| | - Narcisa M. Bandarra
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Carlos Cardoso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
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17
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Sharma H, Singh AK, Rao PS, Deshwal GK, Singh R, Kumar MD. A study on incorporation of giloy ( Tinosporacordifolia) for the development of shelf-stable goat milk based functional beverage. J Food Sci Technol 2024; 61:503-515. [PMID: 38327858 PMCID: PMC10844158 DOI: 10.1007/s13197-023-05858-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2023] [Accepted: 09/29/2023] [Indexed: 02/09/2024]
Abstract
Goat milk has achieved significant place in human diet owing to its enormous therapeutic properties. There exists a scope of value-addition of goat milk to potentiate its health benefits by incorporating herbs and plants. Giloy (Tinospora cordifolia), a traditional medicinal plant with rich bioactive composition, can enhance the bioactive properties and shelf-life of goat milk. To this end, a study was conducted to develop shelf-stable giloy-goat milk beverage (GGB) by adding debittered giloy juice to goat milk (GM) and analyse the detailed product profile including proximate composition, bioactive properties, sensory, rheological, and structural characterisation. GGB resulted in two-fold increase (P < 0.05) in antioxidant activity and total phenolic content, thus enhancing the bioactive properties of the beverage as compared to GM. Further, increase in the particle size of GGB was observed along with components interaction, which was confirmed by FTIR, scanning electron and fluorescent microscopy. Storage stability studies indicated that bioactive properties of GGB remained unaffected (P > 0.05) by the sterilization process up to 90 days and sensory characteristics were not compromised till 105 days of storage. Therefore, the developed GGB is considered to be a shelf-stable beverage that retains its bioactive and sensory properties even after sterilization, making it a promising functional dairy product. Graphical abstract
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Priyanka Singh Rao
- Dairy Chemistry and Bacteriology Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru, India
| | - Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Richa Singh
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - M. Dharani Kumar
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
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18
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Choi M, Lee D, Lee HJ, Nam KC, Moon SS, Jung JH, Jo C. The impact of overnight lairage on meat quality and storage stability of pork loin. J Anim Sci Technol 2024; 66:412-424. [PMID: 38628680 PMCID: PMC11016747 DOI: 10.5187/jast.2023.e138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/13/2023] [Accepted: 12/22/2023] [Indexed: 04/19/2024]
Abstract
Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.
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Affiliation(s)
- Minwoo Choi
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Dongheon Lee
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Sung-Sil Moon
- Sunjin Technology & Research
Institute, Icheon 17332, Korea
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
- Institute of Green Bio Science and
Technology, Seoul National University, Pyeongchang 25354,
Korea
- Department of Animal Product Technology,
Universitas Padjadjaran, West Java 45363, Indonesia
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19
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Tian Y, He Z, He L, Li C, Qiao S, Tao H, Wang X, Zeng X, Tian Y. Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters. Cryobiology 2024; 114:104811. [PMID: 38061638 DOI: 10.1016/j.cryobiol.2023.104811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 10/29/2023] [Accepted: 11/27/2023] [Indexed: 03/22/2024]
Abstract
A directed vat set (DVS) starter was proposed to improve the drawbacks of liquid starters in fermented production and enhance the survival rates of B. animalis subsp. lactis BZ11, S. thermophilus Q-1, and Lactiplantibacillus plantarum LB12. The protective agent formula was optimized using the response surface method (RSM), with the survival rate as the benchmark. The best combination of cryoprotectants was determined to be BZ11: 10 % skimmed milk powder, 3 % sodium glutamate, and 15 % trehalose; LB12: 10 % skim milk powder, 5 % glutamate sodium, and 10 % trehalose; Q-1: 10 % skimmed milk powder, 3 % sodium glutamate, and 10 % trehalose. The survival rate of BZ11 significantly increased to 92.87 ± 1.25 %. The DVS fermented milk did not differ significantly from the control group regarding cholesterol removal, live cell counts and pH (p > 0.05). All DVS can be stored for at least 2500 d at -20 °C-this DVS starter for fermented milk benefits from its large-scale and automated commercial production.
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Affiliation(s)
- Yue Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Zuyan He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Shunbin Qiao
- Guizhou Industry Polytechnic College, Guiyang, 550025, PR China.
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Yun Tian
- Changying Township Government of Chaoyang District of Beijing, PR China.
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20
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Adsare SR, Annapure US. Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins. J Food Sci Technol 2024; 61:491-502. [PMID: 38327866 PMCID: PMC10844170 DOI: 10.1007/s13197-023-05857-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/26/2023] [Accepted: 09/29/2023] [Indexed: 02/09/2024]
Abstract
In the current study, partially defatted coconut flour (PDCF) was prepared using deoiled cake obtained after virgin coconut oil processing. The proximate analysis of PDCF revealed the presence of 5.21% moisture, 14.03% fat, 21.34% protein, 46.39% fiber and 3.27% ash, along with prominent functional properties. Herein, muffins were prepared by incorporation of PDCF as a replacement of refined wheat flour (RWF) at 0, 25, 50, 75 and 100% flour blend. Significant changes in batter rheology were observed after 25 to 100% replacement of RWF with PDCF, which indicated a decrease in peak viscosity and final viscosity by 65.05 to 83.59% and 61.57 to 85.17% respectively, an increase in specific gravity of batter by 0.857-0.929 g/L. The prepared muffins had significant variations in colour of crust and crumb regions as represented by changes in L*a*b*, Hue angle (h°) and Chroma (C) and textural properties such as hardness, springiness, guminess, cohesiveness, chewiness, and resilience. Incorporation of 50% PDCF significantly (P < 0.05) increased the overall acceptability of the muffins (with a maximum score of 8.5), with a fiber content of 5.53 ± 0.23% and protein content of 7.57 ± 0.30%. Storage stability studies performed at 25 ± 2 °C for seven days revealed an increase in microbial count, and reduction in textural properties but both to be in acceptable regime. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05857-2.
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Affiliation(s)
- Sachin Ramdas Adsare
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Uday Shriramrao Annapure
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
- Institute of Chemical Technology, Marathwada Campus, Jalna, 431203 India
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21
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Li H, Sun J, Hao G, Zhao Q, Hu Y, Zou X, Li Z. Effect of styrene butadiene styrene and desulfurized rubber powder on asphalt modification: Preparation, performance enhancement, mechanism analysis. Sci Total Environ 2024; 912:169077. [PMID: 38056672 DOI: 10.1016/j.scitotenv.2023.169077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 11/09/2023] [Accepted: 12/01/2023] [Indexed: 12/08/2023]
Abstract
The aim of this study is to propose a desulfurized rubber powder / styrene butadiene styrene (DRP/SBS) composite modified asphalt technology by combining the advantages of DRP and SBS. This reduces the production cost of modified asphalt and improves the performance of asphalt. In this paper, orthogonal tests were used to optimize preparation process parameters of DRP/SBS composite modified asphalt. And the physicochemical properties, modification mechanism of composite modified asphalt had been thoroughly studied. Subsequently, the results showed that the optimum content of DRP and SBS modifiers are 25 % and 2 %, respectively. The suitable preparation process is to add SBS first, then DRP, while shearing at 5000 r/min for 50 min. In addition, DRP/SBS composite modified asphalt has better high-temperature performance, viscosity-temperature characteristics, aging resistance, and storage stability. Meanwhile, the storage stability of the composite modified asphalt was verified by fluorescence microscopy test. Through the Fourier transform infrared spectroscopy test, it was observed that the composite modified asphalt modification process is a compatible and stable modification of physical and chemical coexistence. Overall, the composite modification method achieves recycling of waste tires while improving pavement performance, thus promoting the sustainability of pavement.
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Affiliation(s)
- Haibin Li
- School of Architecture and Civil Engineering, Xi'an University of Science and Technology, Xi'an 710054, China; Road Engineering Research Center, Xi'an University of Science and Technology, Xi'an 710054, China.
| | - Jianmei Sun
- School of Architecture and Civil Engineering, Xi'an University of Science and Technology, Xi'an 710054, China; Road Engineering Research Center, Xi'an University of Science and Technology, Xi'an 710054, China.
| | - Gongxin Hao
- School of Architecture and Civil Engineering, Xi'an University of Science and Technology, Xi'an 710054, China; Road Engineering Research Center, Xi'an University of Science and Technology, Xi'an 710054, China.
| | - Qiongyang Zhao
- School of Architecture and Civil Engineering, Xi'an University of Science and Technology, Xi'an 710054, China; Road Engineering Research Center, Xi'an University of Science and Technology, Xi'an 710054, China.
| | - Yihong Hu
- School of Architecture and Civil Engineering, Xi'an University of Science and Technology, Xi'an 710054, China; Road Engineering Research Center, Xi'an University of Science and Technology, Xi'an 710054, China.
| | - Xiaolong Zou
- School of Architecture and Civil Engineering, Xi'an University of Science and Technology, Xi'an 710054, China; Road Engineering Research Center, Xi'an University of Science and Technology, Xi'an 710054, China.
| | - Zhigang Li
- School of Architecture and Civil Engineering, Xi'an University of Science and Technology, Xi'an 710054, China; Road Engineering Research Center, Xi'an University of Science and Technology, Xi'an 710054, China.
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22
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Chen Y, Hu K, Chen Y, Zhang T, Zhang W. Preparation and modification mechanism study of microwave-treated crumb rubber and waste engine oil-modified asphalt. Environ Sci Pollut Res Int 2024; 31:12483-12498. [PMID: 38231330 DOI: 10.1007/s11356-023-31144-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Accepted: 11/16/2023] [Indexed: 01/18/2024]
Abstract
The objective of this study was to characterize the performance of waste engine oil (WEO) and microwave-treated crumb rubber (CR)-modified asphalt (WEO-MCRA) and analyze the modification mechanism. The viscosity and dynamic shear rheological (DSR) tests were carried out to evaluate the viscoelasticity property of WEO-MCRA. The storage stability and fluorescence microscope (FM) tests were used to characterize the compatibility of the components. The Fourier transform infrared spectroscopy (FTIR) and molecular dynamic simulation were introduced to analyze the change of function groups and modification mechanism. The results demonstrated that introducing Wt.20% CR treated with microwave and Wt.6% WEO obtained a lower viscosity, excellent storage stability, and satisfactory elasticity properties of asphalt. The morphology of modifiers presented a thread-like structure microscopic with the range of WEO content Wt.3%-Wt.6%. Molecular dynamic simulations revealed that the aromatic may be intensively absorbed by CR and increase the likelihood of phase separation. WEO reduced the binding energy of CR to aromatic from 178.0 to 151.5 kcal/mol, which will contribute to the disaggregation of CR clusters. The diffusion coefficient shows a more obvious decrease with the addition of WEO and microwave treatment, which will benefit the stability of the asphalt. This study can provide a reference for the recycling of CR and WEO.
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Affiliation(s)
- Yan Chen
- College of Civil Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Kui Hu
- College of Civil Engineering, Henan University of Technology, Zhengzhou, 450001, China.
| | - Yujing Chen
- College of Civil Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Taoli Zhang
- College of Civil Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Wengang Zhang
- School of Civil Engineering and Geomatics, Shandong University of Technology, Zibo, 255000, China
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23
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Tian F, Qiao C, Wang C, Pang T, Guo L, Li J, Pang R, Xie H. Dissipation, residues, and evaluation of processing factor for spirotetramat and its formed metabolites during kiwifruit growing, storing, and processing. Environ Sci Pollut Res Int 2024; 31:6277-6287. [PMID: 38147257 DOI: 10.1007/s11356-023-31639-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Accepted: 12/16/2023] [Indexed: 12/27/2023]
Abstract
Spirotetramat is widely used around the world to control sucking pests and may form in agricultural products. In the current study, the dissipation, residues, and evaluation of processing factor (PF) for spirotetramat and its formed metabolites were investigated during kiwifruit growing, storing, and processing. The residue analysis method was established based on high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) combined with a QuEChERS method to detect the residues of spirotetramat and its metabolites in kiwifruit and its processed products. The method provided recoveries of 74.7-108.7%, and the relative standard deviations (RSDs) were 0.6-13.1%. The LOQs of spirotetramat and its four metabolites were 1 μg kg-1. The degradation of spirotetramat was best fitted for the first-order kinetics model with a half-life of 9.90-10.34 days in the field and 24.75-30.13 days during storage. Residues of spirotetramat and its formed metabolites in kiwifruit would not pose dietary risk to consumers. Moreover, the peeling and fermentation were the highest removal efficiency for the spirotetramat and its formed metabolite residues during processing. The PF values calculated after each individual process were < 1, indicating a significant reduction of residues in different processing processes of kiwifruit. The spirotetramat was degraded during kiwifruit wine-making process with half-lives of 3.36-4.91 days. B-enol and B-keto were the main metabolites detected in kiwifruit and its processed products. This study revealed the residues of spirotetramat and its formed metabolites in kiwifruit growing, storing, and processing, which helps provide reasonable data for studying the dietary risk factors of kiwifruits and products.
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Affiliation(s)
- Fajun Tian
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China.
| | - Chengkui Qiao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Caixia Wang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Tao Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Linlin Guo
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Jun Li
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Rongli Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Hanzhong Xie
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
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24
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Di Gioia S, Fracchiolla G, Cometa S, Perna FM, Quivelli AF, Trapani G, Daniello V, Nobile C, Hossain MN, Trapani A, Conese M. Carboxymethyl chitosan dopamine conjugates: Synthesis and evaluation for intranasal anti Parkinson therapy. Int J Biol Macromol 2023; 253:127174. [PMID: 37783252 DOI: 10.1016/j.ijbiomac.2023.127174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/30/2023] [Accepted: 09/29/2023] [Indexed: 10/04/2023]
Abstract
With respect to the Parkinson's disease (PD), herein, we aimed at synthetizing and characterizing two novel macromolecular conjugates where dopamine (DA) was linked to N,O-carboxymethyl chitosan or O-carboxymethyl chitosan, being both conjugates obtained from an organic solvent free synthetic procedure. They were characterized by FT-IR, 1H NMR spectroscopies, whereas thermal analysis (including Differential Scanning Calorimetry and Thermal Gravimetric Analysis) revealed good stability of the two conjugates after exposure at temperatures close to 300 °C. Release studies in simulated nasal fluid elucidated that a faster release occurred since O-carboxymethyl chitosan-DA conjugate maybe due to the less steric hindrance exerted by the polymeric moiety. The CMCS-DA conjugates prepared in aqueous medium may self-assembly to form polymeric micelles and/or may form polymeric nanoparticles. TEM and Photon correlation spectroscopy lent support for polymeric nanoparticle formation. Moreover, such CMCS-DA conjugates showed antioxidant activity, as demonstrated by DPPH radical scavenging assay. Finally, cytocompatibility studies with neuroblastoma SH-SY5Y cells showed no cytotoxicity of both conjugates, whereas their uptake increased from 2.5 to 24 h and demonstrated in 40-66 % of cells.
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Affiliation(s)
- Sante Di Gioia
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy
| | - Giuseppe Fracchiolla
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", Consorzio C.I.N.M.P.I.S., via E. Orabona, 4-70125 Bari, Italy
| | | | - Filippo Maria Perna
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", Consorzio C.I.N.M.P.I.S., via E. Orabona, 4-70125 Bari, Italy
| | - Andrea Francesca Quivelli
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", Consorzio C.I.N.M.P.I.S., via E. Orabona, 4-70125 Bari, Italy
| | - Giuseppe Trapani
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", Consorzio C.I.N.M.P.I.S., via E. Orabona, 4-70125 Bari, Italy
| | - Valeria Daniello
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy
| | - Concetta Nobile
- CNR-NANOTEC Institute of Nanotechnology, Via Monteroni, 73100 Lecce, Italy
| | - Md Niamat Hossain
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy
| | - Adriana Trapani
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", Consorzio C.I.N.M.P.I.S., via E. Orabona, 4-70125 Bari, Italy.
| | - Massimo Conese
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy
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25
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da Silva FT, Dos Santos FN, Fonseca LM, de Souza EJD, Dos Santos Hackbart HC, da Silva KG, Biduski B, Gandra EA, Dias ARG, Zavareze EDR. Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread. Int J Biol Macromol 2023; 253:126610. [PMID: 37652330 DOI: 10.1016/j.ijbiomac.2023.126610] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 08/14/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
This study aimed to produce oleogels based on non-germinated and germinated wheat starches with orange essential oil, apply them to replace hydrogenated vegetable fat in bread, and assess the antifungal action. The oleogels were prepared using sunflower oil, wheat starches, beeswax, water, and orange essential oil (OEO). They were evaluated to determine the volatile compounds, oil binding capacity, texture profile, storage stability for 20 days, thermogravimetric analysis, and functional groups. The breads were evaluated by their moisture content, specific volume, texture profile, volatile compounds, and microbiological contamination during 15 days of storage. The oleogels showed high storage stability, were fully intact after 20 days of storage, and had a high oil binding capacity (∼100 %). The oleogels with OEO presented increased adhesiveness and reduced hardness compared to the ones without essential oil. The oleogels with OEO based on germinated wheat starch released a high amount of volatile compounds. Substituting saturated vegetable fat with oleogels in bread formulation resulted in decreased hardness and maintained specific volume. Furthermore, incorporating OEO oleogels in the bread led to reduced growth of total mesophiles and fungi.
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Affiliation(s)
- Francine Tavares da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Felipe Nardo Dos Santos
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | | | | | - Kátia Gomes da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Bárbara Biduski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
| | - Eliezer Avila Gandra
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
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26
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Basso V, Pinheiro Dillon AJ, Toldi M, Gonçalves Kramer C, Vicenço Bonato C. Beauveria bassiana submerged spores for control of two-spotted spider mite (Tetranychus urticae Koch (Acari: Tetranychidae)): production, stability, and virulence. Arch Microbiol 2023; 206:23. [PMID: 38103058 DOI: 10.1007/s00203-023-03759-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/17/2023] [Accepted: 11/19/2023] [Indexed: 12/17/2023]
Abstract
In this study, IBCB 66, IBCB 868, and CBMAI 1306 isolates of Beauveria bassiana were grown in liquid culture for 4 days, leading to elevated submerged spores (SS) levels. The influence of the addition of different glycerol concentrations (0, 3, and 6%) (v/v) in the liquid culture was investigated regarding the stability (at 4 and 27 °C) of dried formulations. The virulence of SS was compared with aerial spores (AS) against Tetranychus urticae (Koch) (Acari: Tetranychidae). The results demonstrate the potential of using SS to control T. urticae. CBMAI 1306 and IBCB 868 isolates caused T. urticae mortality rates of 91.11% and 88.89% 5 days after treatment, respectively, when applied at concentrations of 1 × 108 SS mL-1. The median Lethal Time (LT50) values for these strains were 2.64 and 2.61 days, respectively. The dried formulations showed potential acaricidal activity. Higher glycerol concentrations in the liquid culture medium reduced formulation stability at 27 °C.
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Affiliation(s)
- Vanessa Basso
- University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, 95070-560, Caxias do Sul, Rio Grande do Sul, Brazil.
- Dillon Biotecnologia LTDA, Estrada Municipal Olimpio Miotto, 95062-600, Caxias do Sul, Rio Grande do Sul, Brazil.
| | - Aldo José Pinheiro Dillon
- University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, 95070-560, Caxias do Sul, Rio Grande do Sul, Brazil
- Dillon Biotecnologia LTDA, Estrada Municipal Olimpio Miotto, 95062-600, Caxias do Sul, Rio Grande do Sul, Brazil
| | - Maicon Toldi
- University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, 95070-560, Caxias do Sul, Rio Grande do Sul, Brazil
- Dillon Biotecnologia LTDA, Estrada Municipal Olimpio Miotto, 95062-600, Caxias do Sul, Rio Grande do Sul, Brazil
| | - Clarissa Gonçalves Kramer
- University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, 95070-560, Caxias do Sul, Rio Grande do Sul, Brazil
- Dillon Biotecnologia LTDA, Estrada Municipal Olimpio Miotto, 95062-600, Caxias do Sul, Rio Grande do Sul, Brazil
| | - Camila Vicenço Bonato
- University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, 95070-560, Caxias do Sul, Rio Grande do Sul, Brazil
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27
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Bas-Bellver C, Barrera C, Betoret N, Seguí L. Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage. Plant Foods Hum Nutr 2023; 78:710-719. [PMID: 37864775 DOI: 10.1007/s11130-023-01114-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/09/2023] [Indexed: 10/23/2023]
Abstract
Vegetable wastes are generated during harvesting, processing, and distribution, which implies a wastage of nutrients and evidence inefficiencies in present food systems. Vegetable residues are rich in bioactive compounds, for which their valorisation and reintroduction into the food chain are crucial towards circular economy and food systems sustainability. In this work, upcycled powdered ingredients were obtained from vegetables wastes (carrot, white cabbage, celery, and leek) through a disruption, dehydration and milling process. Disruption pre-treatment at different intensities was followed by freeze-drying or hot-air drying (60 and 70 °C), and final milling to produce fine powders. Powdered products were characterized in terms of physicochemical, antioxidant and technological properties (water and oil interaction), after processing and during four months of storage. Antioxidant properties were generally favoured by hot-air drying, particularly at 70 °C, attributed to new compounds formation combined to less exposure time to drying conditions. The powders showed good water interaction properties, especially freeze-dried ones. Storage had a negative impact on the quality of powders: moisture increased, antioxidant compounds generally diminished, and colour changes were evidenced. Upcycled vegetable waste powders are proposed as ingredients to fortify foods, both processing and storage conditions having an impact on their properties.
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Affiliation(s)
- Claudia Bas-Bellver
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain
| | - Cristina Barrera
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain
| | - Lucía Seguí
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain.
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28
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Randhawa S, Mukherjee T. How heated vegetable oil age? Effect of the container of heating on ageing. Food Res Int 2023; 174:113557. [PMID: 37986435 DOI: 10.1016/j.foodres.2023.113557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
This study compares the ageing process of heated oil with unheated oil and assesses the effect of container used in heating on ageing. Four types of oils were heated on glass, copper and iron. The samples were allowed to age for 1 year. Unheated oils generally produce peroxide faster (for unheated maximum increase in 6-month is 2907 % from 1.351 to 40.627 but for heated maximum increase is 6574 % from 1.91 to 127.476). But they develop secondary oxidation products slowly (for unheated maximum increase in 6-month is 884 % from 1.553 to 15.29 but for heated maximum increase is 191 % from 6.42 to 18.72). For most oil heating in copper produce more p-anisidine value during ageing. The acid value of only unheated oils decreases between 6 months to 1 year. For the 1st six-month rate of increase in saponification value in unheated oil is much higher. The DPPH inhibition activity also changes differently.
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Affiliation(s)
- Sonia Randhawa
- Department of Chemistry, Akal University, Talwandi Sabo, District Bathinda, Punjab 151302, India
| | - Tirtha Mukherjee
- Department of Chemistry, Akal University, Talwandi Sabo, District Bathinda, Punjab 151302, India.
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29
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Chaparro-Rodríguez M, Estrada-Bonilla G, Rosas-Pérez J, Gómez-Álvarez M, Cruz-Barrera M. Hydrogel capsules as new approach for increasing drying survival of plant biostimulant gram-negative consortium. Appl Microbiol Biotechnol 2023; 107:6671-6682. [PMID: 37606788 PMCID: PMC10567886 DOI: 10.1007/s00253-023-12699-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/29/2023] [Accepted: 07/12/2023] [Indexed: 08/23/2023]
Abstract
Several plant growth-promoting bacteria (PGPB) are gram-negative, and their cell viability is affected during the bio-inoculant production. Hence, formulation-drying processes provide challenges that limit the adoption of these beneficial microorganisms in sustainable agricultural production. Among delivery system strategies for gram-negative PGPB, the encapsulating cells in biopolymeric materials are emerging as a promising alternative. This research aims to evaluate the effect of additives and crosslinking agents on the survival of the consortium of Herbaspirillum frisingense AP21, Azospirillum brasilense D7, and Rhizobium leguminosarum T88 in hydrogel capsules. Three crosslinkers and diverse potential drying protectors were tested. Calcium gluconate provides notable consortium survival advantages regarding colony-forming units (CFUs) (losses of up to 4 log CFU) compared to calcium lactate and calcium chloride (up to 6 log CFU). Additives such as skimmed milk, whey protein, and Gelita® EC improve the recovery of viable cells after the drying process, demonstrating an increase in cell survival of the three bacteria by up to 4 log CFU. The combination of these substances into a capsule prototype extends the storage stability of bacterial consortium up to 3 months at 18 ± 2 °C. This study expands the knowledge for formulating gram-negative PGPB consortium, regarding the crosslinker and drying protector relationship on encapsulation processes with drying survival and further storage stability performance. KEY POINTS: • Hydrogel immobilization formulation approach for PGPB consortium • Enhancing drying survival of gram-negative PGPB consortium • Increasing storage stability of PGPB consortium at 18 °C.
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Affiliation(s)
- Martha Chaparro-Rodríguez
- Bioproducts Department, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 14 Vía Bogotá a Mosquera, Mosquera, Colombia
- Departamento de Farmacia, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - German Estrada-Bonilla
- Agricultural Microbiology Laboratory, Tibaitatá Research Center, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 14 Vía Bogotá a Mosquera, Mosquera, Colombia
| | - Jaiver Rosas-Pérez
- Departamento de Farmacia, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Martha Gómez-Álvarez
- Bioproducts Department, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 14 Vía Bogotá a Mosquera, Mosquera, Colombia
| | - Mauricio Cruz-Barrera
- Bioproducts Department, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 14 Vía Bogotá a Mosquera, Mosquera, Colombia.
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30
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Rodrigues MA, Duarte A, Geraldes V, Kingsbury JS, Sanket P, Filipe V, Nakach M, Authelin JR. Native and Non-Native aggregation pathways of antibodies anticipated by cold-accelerated studies. Eur J Pharm Biopharm 2023; 192:174-184. [PMID: 37832611 DOI: 10.1016/j.ejpb.2023.10.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/15/2023]
Abstract
Assessment of cold stability is essential for manufacture and commercialization of biotherapeutics. Storage stability is often estimated by measuring accelerated rates at elevated temperature and using mathematical models (as the Arrhenius equation). Although, this strategy often leads to an underestimation of protein aggregation during storage. In this work, we measured the aggregation rates of two antibodies in a broad temperature range (from 60 °C to -25 °C), using an isochoric cooling method to prevent freezing of the formulations below 0 °C. Both antibodies evidenced increasing aggregation rates when approaching extreme temperatures, because of hot and cold denaturation. This behavior was modelled using Arrhenius and Gibbs-Helmholtz equations, which enabled to deconvolute the contribution of unfolding from the protein association kinetics. This approach made possible to model the aggregation rates at refrigeration temperature (5 °C) in a relatively short timeframe (1-2 weeks) and using standard characterization techniques (SEC-HPLC and DLS).
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Affiliation(s)
- Miguel A Rodrigues
- SmartFreeZ, Ed. Inovação II, Incubadora Taguspark, Porto Salvo, Portugal; CQE, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal.
| | - Andreia Duarte
- SmartFreeZ, Ed. Inovação II, Incubadora Taguspark, Porto Salvo, Portugal
| | - Vitor Geraldes
- SmartFreeZ, Ed. Inovação II, Incubadora Taguspark, Porto Salvo, Portugal; CQE, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
| | | | - Patke Sanket
- Biologics Drug Product Development, Sanofi, Framingham, MA, USA; Current address: Commercial Drug Product Manufacturing Science and Technology, Moderna, Norwood, MA, USA
| | - Vasco Filipe
- Biologics Drug Product Development, Sanofi, Vitry-sur-Seine, France
| | - Mostafa Nakach
- Biologics Drug Product Development, Sanofi, Vitry-sur-Seine, France
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31
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Hong SI, Lee HH, Rhim JW. Effects of packaging and temperature abuse on the quality of red pepper ( Capsicum annuum L.) powder. Food Sci Biotechnol 2023; 32:1893-1900. [PMID: 37781064 PMCID: PMC10541362 DOI: 10.1007/s10068-023-01371-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/22/2023] [Accepted: 06/07/2023] [Indexed: 10/03/2023] Open
Abstract
Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25 °C for 5 months and at 40 °C for 14 days. The moisture content of red pepper powder did not change significantly in PET/Al/PE packaging but decreased significantly in Ny/PE packaging after the abuse of storage temperature. The color of red pepper powder was quite stable in all packaging treatments. Other quality characteristics of all packaged pepper powder, including microbial cell count, capsaicinoids, ascorbic acid, and free sugar content, were also maintained near their initial levels with no appreciable changes during storage. Red pepper powder with a moisture content of 13-14% and packaged with a film with high gas-barrier properties can be stored for more than 5 months even if there is an unexpected temperature abuse during storage.
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Affiliation(s)
- Seok-In Hong
- Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365 Republic of Korea
| | - Hyun-Hee Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365 Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-Ro, Dongdaemun-Gu, Seoul 02447 Republic of Korea
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32
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Wainaina I, Wafula E, Kyomugasho C, Sila D, Hendrickx M. Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions. Food Res Int 2023; 173:113418. [PMID: 37803756 DOI: 10.1016/j.foodres.2023.113418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 10/08/2023]
Abstract
Storage is a fundamental part of the common bean postharvest chain that ensures a steady supply of safe and nutritious beans of acceptable cooking quality to the consumers. Although it is known that extrinsic factors of temperature and relative humidity (influencing the bean moisture content) control the cooking quality deterioration of beans during storage, the precise interactions among these extrinsic factors and the physical state of the bean matrix in influencing the rate of quality deteriorative reactions is poorly understood. Understanding the types and kinetics of (bio)chemical reactions that influence the cooking quality of beans during storage is important in establishing suitable storage conditions to ensure quality stability. In this review, we integrate the current insights on glass transition phenomena and its significance in describing the kinetics of (bio)chemical reactions that influence the cooking quality changes during storage of common beans. Furthermore, a storage stability map based on the glass transition temperature of beans as well as kinetics of the main (bio)chemical reactions linked to cooking quality deterioration during storage was designed as a guide for determining appropriate storage conditions to ensure cooking quality stability.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Elizabeth Wafula
- Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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33
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Sedlmayr V, Horn C, Wurm DJ, Spadiut O, Quehenberger J. Archaeosomes facilitate storage and oral delivery of cannabidiol. Int J Pharm 2023; 645:123434. [PMID: 37739097 DOI: 10.1016/j.ijpharm.2023.123434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 08/15/2023] [Accepted: 09/19/2023] [Indexed: 09/24/2023]
Abstract
Cannabidiol (CBD) has received great scientific interest due to its numerous therapeutic applications. Degradation in the gastrointestinal (GI) tract, first-pass metabolism, and low water solubility restrain bioavailability of CBD to only 6% in current oral administration. Lipid-based nanocarriers are delivery systems that may enhance accessibility and solubility of hydrophobic payloads, such as CBD. Conventional lecithin-derived liposomes, however, have limitations regarding stability in the GI tract and long-term storage. Ether lipid-based archaeosomes may have the potential to overcome these problems due to chemical and structural uniqueness. In this study, we compared lecithin-derived liposomes with archaeosomes in their applicability as an oral delivery system of CBD. We evaluated drug load, storage stability, stability in a simulated GI tract, and in vitro particle uptake in Caco-2 cells. Loading capacity was 6-fold higher in archaeosomes than conventional liposomes while providing a stable formulation over six months after lyophilization. In a simulated GI tract, CBD recovery in archaeosomes was 57 ± 3% compared to only 34 ± 1% in conventional liposomes and particle uptake in Caco-2 cells was enhanced up to 6-fold. Our results demonstrate that archaeosomes present an interesting solution to tackle current issues of oral CBD formulations due to improved stability and endocytosis.
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Affiliation(s)
- Viktor Sedlmayr
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering, Vienna, Austria
| | | | | | - Oliver Spadiut
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering, Vienna, Austria
| | - Julian Quehenberger
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering, Vienna, Austria; NovoArc GmbH, Vienna, Austria.
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34
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Santos PDDF, Batista PS, Torres LCR, Thomazini M, de Alencar SM, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Res Int 2023; 172:113174. [PMID: 37689927 DOI: 10.1016/j.foodres.2023.113174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
Abstract
The aim of this work was to produce tucumã oil (PO) microparticles using different encapsulation methods, and to evaluate their properties, storage stability and bioaccessibility of the encapsulated β-carotene. Gum Arabic was used as carrier for spray drying (SD), while vegetable fat was the wall material for spray chilling (SC) and the combination of the methods (SDC). Powders were yellow (hue angle around 80°) and presented particles with small mean diameters (1.57-2.30 µm). PO and the microparticles possess high β-carotene contents (∼0.35-22 mg/g). However, some carotenoid loss was observed in the particles after encapsulation by SD and SDC (around 20%). After 90 days of storage, SDC particles presented the lowest degradation of total carotenoids (∼5%), while SD samples showed the highest loss (∼21%). Yet, the latter had the lowest contents of conjugated dienes (4.1-5.3 µmol/g) among treatments. At the end of simulated digestion, PO and the microparticles provided low β-carotene bioaccessibility (<10%), and only SC increased this parameter compared to the pure oil. In conclusion, carotenoid-rich microparticles with attractive color were obtained through microencapsulation of PO by SD, SC and SDC, revealing their potential as natural additives for the development of food products with improved nutritional properties. The SC method stood out for providing microparticles with high carotenoid content and retention, high oxidative stability, and improved β-carotene bioaccessibility.
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Affiliation(s)
- Priscila Dayane de Freitas Santos
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
| | - Pollyanna Souza Batista
- Departament of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, SP, Brazil.
| | - Larissa Catelli Rocha Torres
- Center for Nuclear Energy in Agriculture, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13416-000, SP, Brazil.
| | - Marcelo Thomazini
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
| | - Severino Matias de Alencar
- Departament of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
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35
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Guerrero Sanchez M, Passot S, Ghorbal S, Campoy S, Olivares M, Fonseca F. Insights into the mechanisms of L. salivarius CECT5713 resistance to freeze-dried storage. Cryobiology 2023; 112:104556. [PMID: 37437859 DOI: 10.1016/j.cryobiol.2023.104556] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 06/18/2023] [Accepted: 07/09/2023] [Indexed: 07/14/2023]
Abstract
Ligilactobacillus salivarius is a lactic acid bacterium exhibiting several health benefits. However, it is sensitive to freeze-drying and storage in the dried state, thus limiting its commercial exploitation. Our objective was to identify markers of cell resistance by applying multiscale characterization to L. salivarius CECT5713 cell populations exhibiting different resistance to freeze-dried storage. Cells were produced under two different sets of production conditions differing in the culture parameters (temperature, neutralizing solution, and harvesting time) and the protective formulation composition. The culturability, membrane integrity, and cell biochemical composition assessed by Fourier transform infrared (FTIR) micro-spectroscopy were evaluated after freezing, freeze-drying, and subsequent storage at 37 °C. Membrane properties (fatty acid composition, membrane fluidity, and phospholipid organization), as well as matrix physical properties (glass transition temperature and water activity), were determined. The most resistant cells to freeze-dried storage exhibited the highest cyclic fatty acid content and the most rigid membrane. Freeze-drying and storage induced damage to membrane integrity, proteins, nucleic acids, and constituents of the peptidoglycan cell wall. From the FTIR spectra analysis, we propose the minimization of the variations of the 1058 and 1714 cm-1 vibration bands (that arise mainly from symmetric C-O-C stretching and CO stretching, respectively) induced by the freeze-drying process as a marker of storage stability. We confirmed that a matrix with a glass transition temperature at least 50 °C higher than the storage temperature is crucial for L. salivarius CECT5713 storage stability. In addition, this work explored promising FTIR methods for a better understanding of the protection mechanisms involved.
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Affiliation(s)
| | - Stéphanie Passot
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120, Palaiseau, France
| | - Sarrah Ghorbal
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120, Palaiseau, France
| | - Sonia Campoy
- Biosearch S.A.U (a Kerry® Company), R&D Department, 18004, Granada, Spain
| | - Monica Olivares
- Biosearch S.A.U (a Kerry® Company), R&D Department, 18004, Granada, Spain
| | - Fernanda Fonseca
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120, Palaiseau, France.
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36
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Li C, Hou D, Lei H, Xi X, Du G, Zhang H, Cao M, Tondi G. Effective and eco-friendly safe self-antimildew strategy to simultaneously improve the water resistance and bonding strength of starch-based adhesive. Int J Biol Macromol 2023; 248:125889. [PMID: 37479199 DOI: 10.1016/j.ijbiomac.2023.125889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/07/2023] [Accepted: 07/17/2023] [Indexed: 07/23/2023]
Abstract
Starch adhesive, as a sustainable biomass-based adhesive, could be used to solve environmental problems from petroleum-derived adhesive. But its application is hindered by poor water resistance, mildew resistance, and storage stability. Here, a fully bio-based citric acid-starch adhesive (CASt) with high properties was successfully introduced by a simple method. Liquid chromatography/mass spectrometry (LC-MS), and Fourier Transform Infrared spectroscopy (FT-IR) determined that esterification of citric acid (CA) and starch (St) occurred to form a stable three-dimensional crosslinking structure, which strengthened water resistance and bonding strength of the starch adhesive. Compared with native starch (100 %), the soluble content of cured CASt was 1-16 %. CASt adhesive has well storage stability and high mildew resistance. Even after being stored for 5 months, the CASt-1 adhesive (mass ratio of CA/St = 1:1, and reaction time = 1 h) still have good liquidity. And its hot water strength (1.05 ± 0.22 MPa) also satisfied the standard requirements (≥0.7 MPa). The exhibited CASt adhesive is eco-friendly with components from plant resources, which performed as a bright alternative that can substitute petroleum-based adhesives in the artificial board industry.
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Affiliation(s)
- Chunyin Li
- College of Chemistry and Material Engineering, Zhejiang A&F University, Hangzhou 311300, China; College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China
| | - Defa Hou
- College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China.
| | - Hong Lei
- College of Chemistry and Material Engineering, Zhejiang A&F University, Hangzhou 311300, China; College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China.
| | - Xuedong Xi
- College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China
| | - Guanben Du
- College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China
| | - Hong Zhang
- Institute of Highland Forest Science, Chinese Academy of Forestry, Kunming 650224, China
| | - Ming Cao
- College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China
| | - Gianluca Tondi
- University of Padova, Department of Land, Environment, Agriculture and Forestry, Viale dell'Universita 16, 35020 Legnaro, PD, Italy
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37
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Mohammadalinejhad S, Almonaitytė A, Jensen IJ, Kurek M, Lerfall J. Alginate microbeads incorporated with anthocyanins from purple corn (Zea mays L.) using electrostatic extrusion: Microencapsulation optimization, characterization, and stability studies. Int J Biol Macromol 2023; 246:125684. [PMID: 37406909 DOI: 10.1016/j.ijbiomac.2023.125684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/12/2023] [Accepted: 07/02/2023] [Indexed: 07/07/2023]
Abstract
Microencapsulation of purple corn anthocyanins was carried out via an electrostatic extruder using alginate as a wall material. The influence of alginate concentration (1-2 %), extract concentration (20-30 %), and extrusion voltage (3-5 kV) on encapsulation efficiency and mean particle size was evaluated using response surface methodology. Optimal conditions were obtained to produce two different extract-loaded microbeads. Microbeads with the highest encapsulation efficiency (EE) and minimum particle size were achieved at 1 % alginate, 20 % extract, and 5 kV extrusion voltage (EEC3G = 70.26 %, EETPC = 91.59 %, particle size = 1.29 mm). In comparison, the microbeads with the efficient entrapment and maximum particle size were obtained at 1 % alginate, 26 % extract, and 3 kV (EEC3G = 81.15 %, EETPC = 91.01 %, particle size = 1.87 mm). Brunauer-Emmett-Teller (BET) surface area, pore size, and pore volume decreased after the inclusion of extract, with the lowest values reported for the smallest microbeads containing the extract. Scanning electron microscopy confirmed the results obtained by BET method and demonstrated fewer cracks and lower shrinkage of encapsulated samples. Fourier-transform infrared results proved the presence of anthocyanins and further possible interactions between phenolics and alginate. Stability studies revealed the color maintenance of anthocyanins-loaded microbeads during 4 weeks of storage at 4 °C and 8 °C. Moreover, the small and large particles showed a 7.6 and 3.4-fold reduction in degradation rate at 4 °C compared to their unencapsulated counterparts. Anthocyanins-loaded alginate microbeads retained over 80 % of cyanidin-3-glucoside at 4 °C and 8 °C, suggesting a promising potential of optimized microbeads for intelligent packaging applications.
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Affiliation(s)
- Samira Mohammadalinejhad
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491 Trondheim, Norway.
| | - Augustė Almonaitytė
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491 Trondheim, Norway
| | - Ida-Johanne Jensen
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491 Trondheim, Norway
| | - Marcin Kurek
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491 Trondheim, Norway
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38
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Potart D, Gluais M, Gaubert A, Da Silva N, Hourques M, Sarrazin M, Izotte J, Mora Charrot L, L'Heureux N. The cell-assembled extracellular matrix: A focus on the storage stability and terminal sterilization of this human "bio" material. Acta Biomater 2023; 166:133-146. [PMID: 37149079 PMCID: PMC7614989 DOI: 10.1016/j.actbio.2023.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 04/18/2023] [Accepted: 05/02/2023] [Indexed: 05/08/2023]
Abstract
The Cell-Assembled extracellular Matrix (CAM) is an attractive biomaterial because it provided the backbone of vascular grafts that were successfully implanted in patients, and because it can now be assembled in "human textiles". For future clinical development, it is important to consider key manufacturing questions. In this study, the impact of various storage conditions and sterilization methods were evaluated. After 1 year of dry frozen storage, no change in mechanical nor physicochemical properties were detected. However, storage at 4 °C and room temperature resulted in some mechanical changes, especially for dry CAM, but physicochemical changes were minor. Sterilization modified CAM mechanical and physicochemical properties marginally except for hydrated gamma treatment. All sterilized CAM supported cell proliferation. CAM ribbons were implanted subcutaneously in immunodeficient rats to assess the impact of sterilization on the innate immune response. Sterilization accelerated strength loss but no significant difference could be shown at 10 months. Very mild and transient inflammatory responses were observed. Supercritical CO2 sterilization had the least effect. In conclusion, the CAM is a promising biomaterial since it is unaffected by long-term storage in conditions available in hospitals (hydrated at 4 °C), and can be sterilized terminally (scCO2) without compromising in vitro nor in vivo performance. STATEMENT OF SIGNIFICANCE: In the field of tissue engineering, the use of extracellular matrix (ECM) proteins as a scaffolding biomaterial has become very popular. Recently, many investigators have focused on ECM produced by cells in vitro to produce unprocessed biological scaffolds. As this new kind of "biomaterial" becomes more and more relevant, it is critical to consider key manufacturing questions to facilitate future transition to the clinic. This article presents an extensive evaluation of long-term storage stability and terminal sterilization effects on an extracellular matrix assembled by cells in vitro. We believe that this article will be of great interest to help tissue engineers involved in so-called scaffold-free approaches to better prepare the translation from benchtop to bedside.
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Affiliation(s)
- Diane Potart
- BIOTIS - Laboratory for the Bioengineering of Tissues (UMR Inserm 1026), University of Bordeaux, Inserm, BIOTIS, UMR1026, Campus Carreire, 146 Rue Léo-Saignat, case 45, Bordeaux F-33076, France
| | - Maude Gluais
- BIOTIS - Laboratory for the Bioengineering of Tissues (UMR Inserm 1026), University of Bordeaux, Inserm, BIOTIS, UMR1026, Campus Carreire, 146 Rue Léo-Saignat, case 45, Bordeaux F-33076, France
| | - Alexandra Gaubert
- University of Bordeaux, CNRS, UMR 5320, Inserm, UMR121, ANRA, Bordeaux F-33076, France
| | - Nicolas Da Silva
- BIOTIS - Laboratory for the Bioengineering of Tissues (UMR Inserm 1026), University of Bordeaux, Inserm, BIOTIS, UMR1026, Campus Carreire, 146 Rue Léo-Saignat, case 45, Bordeaux F-33076, France
| | - Marie Hourques
- BIOTIS - Laboratory for the Bioengineering of Tissues (UMR Inserm 1026), University of Bordeaux, Inserm, BIOTIS, UMR1026, Campus Carreire, 146 Rue Léo-Saignat, case 45, Bordeaux F-33076, France
| | - Marie Sarrazin
- BIOTIS - Laboratory for the Bioengineering of Tissues (UMR Inserm 1026), University of Bordeaux, Inserm, BIOTIS, UMR1026, Campus Carreire, 146 Rue Léo-Saignat, case 45, Bordeaux F-33076, France
| | - Julien Izotte
- Animal Facility A2, University of Bordeaux, Bordeaux F-33076, France
| | - Léa Mora Charrot
- Animal Facility A2, University of Bordeaux, Bordeaux F-33076, France
| | - Nicolas L'Heureux
- BIOTIS - Laboratory for the Bioengineering of Tissues (UMR Inserm 1026), University of Bordeaux, Inserm, BIOTIS, UMR1026, Campus Carreire, 146 Rue Léo-Saignat, case 45, Bordeaux F-33076, France.
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Lee TK, Hur G, Choi J, Ban C, Kim JY, Yang H, Park JHY, Lee KW, Kim JH. Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil. Food Sci Biotechnol 2023; 32:1269-1279. [PMID: 37362810 PMCID: PMC10290006 DOI: 10.1007/s10068-023-01304-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/10/2023] [Accepted: 03/19/2023] [Indexed: 04/07/2023] Open
Abstract
The effect of nanoemulsions on the stability and bioavailability of sulforaphene (SFEN) in radish seed extract (RSE) was investigated. Four types of oil were used as lipid ingredients of the nanoemulsions: soybean, high oleic acid sunflower, coconut, and hydrogenated palm oils. SFEN in RSE nanoemulsions showed greater stability to temperature, acid, and alkaline conditions than SFEN in RSE suspended in water (RSE-S). Particularly under alkaline conditions, the half-life of SFEN in the nanoemulsion with high oleic sunflower oil (RSE-HOSO) was 8 times longer than that of RSE-S. Furthermore, in the pharmacokinetics study, it was observed that AUC0-8 increased and oral clearance (CL/F) decreased significantly in rats orally administered RSE-HOSO compared with RSE-S (p < 0.05). This study indicates that the type of oil used in nanoemulsions affects the stability and bioavailability of SFEN in RSE. These results may provide a guideline for the development of functional foods containing RSE. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01304-2.
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Affiliation(s)
- Tae Kyung Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
| | - Gihyun Hur
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
| | - Jeongyoon Choi
- Department of Next Generation Applied Sciences, Graduate School, Sungshin Women’s University, Seoul, 01133 Republic of Korea
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, Seoul, 02504 Republic of Korea
| | - Jong-Yea Kim
- Department of Food Science and Biotechnology, Institute of Fermentation and Brewing, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Hee Yang
- Department of Food and Nutrition, Kookmin University, Seoul, 02707 Republic of Korea
| | - Jung Han Yoon Park
- Bio-MAX Institute, Seoul National University, Seoul, 08826 Republic of Korea
| | - Ki Won Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
- Bio-MAX Institute, Seoul National University, Seoul, 08826 Republic of Korea
- Advanced Institute of Convergence Technology, Seoul National University, Suwon, 16229 Republic of Korea
| | - Jong Hun Kim
- Department of Food Science and Biotechnology, Institute for Basic Sciences, Sungshin Women’s University, Seoul, 01133 Republic of Korea
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40
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Wu P, Chen L, Chen M, Chiou BS, Xu F, Liu F, Zhong F. Use of sodium alginate coatings to improve bioavailability of liposomes containing DPP-IV inhibitory collagen peptides. Food Chem 2023; 414:135685. [PMID: 36809726 DOI: 10.1016/j.foodchem.2023.135685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 01/29/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023]
Abstract
Sodium alginate (SA) was used to coat liposomes containing DPP-IV inhibitory collagen peptides to improve their stability and in vitro absorption for intra-oral delivery. The liposome structure as well as entrapment efficiency and DPP-IV inhibitory activity was characterized. The liposome stability was determined by measuring in vitro release rates and their gastrointestinal stability. Transcellular permeability of liposomes was further tested to characterize their permeability in small intestinal epithelial cells. The results showed that the 0.3% SA coating increased the diameter (166.7 nm to 249.9 nm), absolute value of zeta potential (30.2 mV to 40.1 mV) and entrapment efficiency (61.52% to 70.99%) of liposomes. The SA-coated liposomes containing collagen peptides showed enhanced storage stability within one month, gastrointestinal stability increased by 50% in bioavailability, transcellular permeability increased by 18% in transmission percentage, and in vitro release rates reduced by 34%, compared to uncoated liposomes. SA coating liposomes are promising carriers for transporting hydrophilic molecules, may be beneficial for improving nutrient absorption and can protect bioactive compounds from being inactivated in the gastrointestinal tract.
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Affiliation(s)
- Peihan Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Ling Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Bor-Sen Chiou
- Western Regional Research Center, ARS, U.S. Department of Agriculture, Albany, CA 94710, United States
| | - Feifei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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Manupa W, Wongthanyakram J, Jeencham R, Sutheerawattananonda M. Storage stability and antioxidant activities of lutein extracted from yellow silk cocoons ( Bombyx mori) in Thailand. Heliyon 2023; 9:e16805. [PMID: 37313157 PMCID: PMC10258427 DOI: 10.1016/j.heliyon.2023.e16805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/15/2023] Open
Abstract
This study aimed to determine how different forms of lutein found in nature affected their thermal stability, degradation, and antioxidant activities. The findings show that commercial lutein (CL) degraded faster than silk luteins (SLs) at ≤ 4 °C. The two-stage first-order kinetics of thermal degradation showed that Ea for SLs was 4.6-9.5 times higher than CL. However, at ≥ 25 °C, both the CL and SLs degraded rapidly within one month. SLs had half-life at 4 °C from 10 to 104 wks. FTIR and HRMS analysis revealed that their oxidation products were similar (C18H26O2: 297 m/z). Based on IC50, antioxidant activities of SLs were superior to CL. The stability and antioxidant capacity of lutein may be influenced by its naturally occurring forms. The naturally occurring forms and unpurified state of lutein can affect its stability and antioxidant activity, which must be considered when storing lutein at different temperatures.
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Alves Soares T, Owsienko D, Haertl T, Loos HM. Recovery rates of selected body odor substances in different textiles applying various work-up and storage conditions measured by gas chromatography-mass spectrometry. Anal Chim Acta 2023; 1252:341067. [PMID: 36935158 DOI: 10.1016/j.aca.2023.341067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/28/2023] [Accepted: 03/06/2023] [Indexed: 03/09/2023]
Abstract
BACKGROUND Body odor is an important aspect in interpersonal communication. For psychological and chemical research on body odors, suitable procedures for sampling and application, and analysis of body odors are essential. In this study, different textile fabrics (polyester, cotton, and Gazin gauze) were comparatively evaluated in view of their potential suitability for body odor sampling by determining recovery rates of selected body odor substances. In addition, the impact of sample preparation and storage conditions on the recovery rates was determined. RESULTS The recovery rates of dimethyl disulfide, (E)-non-2-enal, 5α-androst-16-en-3-one, 6-methylhept-5-en-2-one, heptanal and 3-sulfanylhexan-1-ol were determined under different conditions of storage (storage for 30 min at room temperature or storage for 30 min at room temperature followed by freezing at - 80 °C for 4 weeks) and sample work-up (solvent extraction with and without solvent-assisted flavour evaporation, in the following: SAFE). SAFE led to overall lower recovery rates with a significant effect for (E)-non-2-enal and 5α-androst-16-en-3-one. Nevertheless, the results showed that SAFE can be an essential step when working with a complex matrix. When comparing the different fabrics, except for (E)-non-2-enal no difference between the recovery rates obtained for cotton and polyester became evident. Gazin gauze showed lower recovery rates for all compounds. Finally, our results showed that the here investigated target compounds are stable during storage for four weeks at - 80 °C. SIGNIFICANCE AND NOVELTY The results show on the one hand that the here investigated compounds were stable during storage and that the fiber type had limited influence on overall recovery rates. On the other hand, they highlight the limitations of using textile materials for sampling of volatile substances, especially with regard to low recovery rates for certain substances and the necessity of material pre-treatment or distillation steps for enabling GC-MS analysis after solvent extraction.
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Affiliation(s)
- Tatjana Alves Soares
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054, Erlangen, Germany
| | - Diana Owsienko
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054, Erlangen, Germany
| | - Tobias Haertl
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054, Erlangen, Germany
| | - Helene M Loos
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054, Erlangen, Germany; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany.
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Yamamoto K, Morikawa K, Chen C, Kitamori T. Stability of enzyme immobilized on the nanofluidic channel surface. ANAL SCI 2023; 39:251-5. [PMID: 36670328 DOI: 10.1007/s44211-023-00272-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Accepted: 01/06/2023] [Indexed: 01/21/2023]
Abstract
The lifetime of an enzyme is critical to prevent system failure and optimize maintenance schedules in biological and analytical chemistry. The lifetime metrics of an enzyme can be evaluated from enzyme activity in terms of catalytic cycles per enzyme at various storage times. Trypsin, which is a gold-standard enzyme in proteomics, has been known to decrease activity due to self-digestion. To improve the activity of trypsin, enzyme reactors have developed by immobilizing in micro and nanospace. However, an evaluation method for the catalytic cycle has not been established due to major issues such as nonuniform space, unstable liquid transport, and self-digestion during immobilization in conventional work. To solve these issues, we have previously developed an ultra-fast enzyme reactor with a well-defined nanofabrication method, stable liquid transport, and partial enzyme modification. Here, we aimed to investigate catalytic cycles in a nanochannel. To extend enzyme lifetime efficiently, we have evaluated the optimal immobilization process and catalytic cycles of trypsin. As a result, immobilized enzyme densities by the trypsinogen immobilization process were increased at all concentrations compared to the trypsin immobilization process. To evaluate the lifetime of trypsin, the immobilized enzyme densities and activities were almost the same before and after 72 h of enzyme storage, and the calculated catalytic cycles were 1740. These results indicated that self-digestion of the immobilized enzyme was highly suppressed. Consequently, the reaction efficiency has been evaluated depending on the catalytic cycles from the substrate for the first time, while preventing self-digestion by trypsin.
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Matsuyama R, Omata T, Kageyama M, Nakajima R, Kanou M, Yamana K. Stabilization and quantitative measurement of nicotinamide adenine dinucleotide in human whole blood using dried blood spot sampling. Anal Bioanal Chem 2023; 415:775-85. [PMID: 36504284 DOI: 10.1007/s00216-022-04469-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/31/2022] [Accepted: 11/28/2022] [Indexed: 12/14/2022]
Abstract
Nicotinamide adenine dinucleotide (NAD+) is a coenzyme essential for energy production. Recently, associations between NAD+ and aging-related diseases have been reported, and NAD+ precursors that increase NAD+ concentration in the body have been acknowledged as anti-aging supplements. However, there have been only a few studies on the link between aging or aging-related diseases and human blood NAD+ concentration because NAD+ and its precursors are unstable in blood and difficult to measure. Therefore, we aimed to construct a quantitative NAD+ measurement method that is simpler than the existing methods. The calibration standards of NAD+ showed good linearity (0.9936 to 0.9990) in the range of 0.25 to 200 μM, and the lower limit of quantification was 0.5 to 2 μM. We found that QIAcard FTA DMPK-B maintained NAD+ stability of 85% or more for at least 2 weeks at 4 °C and 1 week at room temperature using the dried blood spot method. Additionally, NAD+ stability in the blood extraction solution was more than 90% for 2 months. To our knowledge, there has been no report on a quantitative NAD+ measurement method in human whole blood that can be performed with as little as 5 μL of blood and can be easily implemented at both medical clinics and private homes. Our simple and convenient method has the potential to become the gold standard for NAD+ measurement in blood. It is expected to contribute to the acceleration of research on the correlation between aging or aging-related diseases and NAD+ concentration in human blood.
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Wang K, Ni J, Li H, Tian X, Tan M, Su W. Survivability of probiotics encapsulated in kelp nanocellulose/alginate microcapsules on microfluidic device. Food Res Int 2022; 160:111723. [PMID: 36076461 DOI: 10.1016/j.foodres.2022.111723] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 11/25/2022]
Abstract
Probiotics are living microorganisms that can produce health benefits to the host only when they are ingested in sufficient quantities and reach the intestines active state. However, the external environment that probiotics face for a long time before administration and the low pH environment in the stomach after administration can greatly reduce their activity. In this work, we proposed a simple microfluidic encapsulation strategy to efficiently prepare the probiotics-loaded nanocellulose/alginate delivery system, which can improve the storage stability and gastrointestinal survival rate of probiotics. The microcapsules were found to be monodisperse, and the average particle size was<500 μm by observing the microstructure and macroscopic morphology. The kelp nanocellulose was cross-linked in the microcapsule and formed a dense surface with alginate. Through the simulated gastrointestinal digestion experiment, it was found that the survival of probiotics in microcapsules containing 0.5 % and 1.5 % kelp nanocellulose decreased by 1.77 log CFU/g and 1.65 log CFU/g respectively, which was significantly lower than that of nanocellulose-free microcapsules (3.70 log CFU/g). And all the treated groups could release probiotics above 7 log CFU/g after digesting intestinal juice for 6 h. Furthermore, through the storage experiment, it was found that the microcapsules with 1.5 % kelp nanocellulose could still release 8.07 log CFU/g probiotics after four weeks. The results provide a new strategy for probiotics processing and extensive high-value utilization of marine natural products.
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Affiliation(s)
- Kuiyou Wang
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jialu Ni
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hongliang Li
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xueying Tian
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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Asadi SZ, Khan MA, Zaidi S. A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders. J Food Sci Technol 2022; 59:3848-3856. [PMID: 36193368 PMCID: PMC9525482 DOI: 10.1007/s13197-022-05408-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2022] [Accepted: 02/10/2022] [Indexed: 11/28/2022]
Abstract
The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability of cookies incorporated with 4.5% beetroot leaf powder (BLP), with 7% sapota fiber powder (SFP) and reference cookies during 15 months at ambient temperature by analyses of physicochemical, microbial and sensory properties on each specified month using international standard methods. It was found that with increasing storage period, there was an increment in moisture content, peroxide value, free fatty acids and microbial population including total aerobic bacteria and yeast and mold colonies of all cookies; the lowest values being for cookies with 7% SFP (5.70%, 4.12 mEqO2/1000 g cookie's fat, 1.47%, 2.73 and 2.36 log CFU/g dried cookie, respectively). In contrast, the reverse trend was found in pH value. At the end of storage, a significant difference (p ≤ 0.05) was observed between reference cookies and other cookies regarding moisture content, peroxide value, free fatty acids and overall sensory acceptability; the quality of cookies supplemented with 7% SFP being desirable, followed by cookies with 4.5% BLP, and then reference cookies.
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Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Sadaf Zaidi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
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Abdel-Aty AM, Barakat AZ, Mohamed SA. Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities. Food Sci Biotechnol 2023; 32:47-58. [PMID: 36606085 DOI: 10.1007/s10068-022-01171-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/20/2022] [Accepted: 08/25/2022] [Indexed: 01/09/2023] Open
Abstract
The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.
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48
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Tan L, Wu Q, Liu Z, Chen Q, Yi H, Zhao Z, Song L, Zhong S, Wu X, Li L. Ti-substituted O3-type layered oxide cathode material with high-voltage stability for sodium-ion batteries. J Colloid Interface Sci 2022; 622:1037-44. [PMID: 35569409 DOI: 10.1016/j.jcis.2022.04.112] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 04/18/2022] [Accepted: 04/19/2022] [Indexed: 11/22/2022]
Abstract
O3-type layered transition metal oxides (NaxTMO2) have attracted extensive attention as a promising cathode material for sodium-ion batteries because of their high capacity. However, the irreversible phase transition especially cycled under high voltage remains a concerning challenge for NaxTMO2. Herein, a Ti-substituted NaNi0.5Co0.2Mn0.3O2 cathode with strongly suppressed phase transition and enhanced storage stability is investigated. The Ti substitution effectively inhibits the irreversible phase transition and alleviates the structural change even charged to 4.3 V during the repeated Na+ deintercalation process. After storing in air or water, the original O3 phase structure of the material is integrally maintained without the generation of impurity phase. As a result, the as-prepared material shows excellent long-term cycle stability and rate performance when charged to a high voltage of 4.3 V.
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49
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Mu Q, Su H, Zhou Q, Xiao S, Zhu L, Xu X, Pan S, Hu H. Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk. Food Chem 2022; 381:132158. [PMID: 35114622 DOI: 10.1016/j.foodchem.2022.132158] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 01/11/2022] [Accepted: 01/12/2022] [Indexed: 11/17/2022]
Abstract
The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 °C were investigated. Results indicated that non-sonicated soymilk had the maximum particle size D4, 3 of 2.47 ± 0.47 µm, while 9 min high intensity ultrasound (HIU) decreased D4, 3 to 0.44 ± 0.01 µm. 9 min of HIU decreased the total number of microorganisms in soymilk from 4.51 to 3.95 Log (CFU/mL). Moreover, 9 min HIU increased the absolute value of ζ-potential from 36.43 to 34.13 mV. Turbiscan test showed that 9 min HIU decreased the instability index of soymilk from 0.78 to 0.65. Furthermore, sensory analysis, electronic nose, electronic tongue, and gas chromatography-mass spectrometry showed that 7 min HIU decreased the content of aldehydes, furans, ketones, and alcohols by 52.09%, 75.01%, 56.79%, and 57.27%, respectively.
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Affiliation(s)
- Qier Mu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
| | - Hongchen Su
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
| | - Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, PR China
| | - Shigao Xiao
- Hubei Only Long Food Co., LTD., 82 Huangchengnan road, Dangyang, Yichang, Hubei 444105, PR China
| | - Lijuan Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China.
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50
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Ripoll M, Bernard MC, Vaure C, Bazin E, Commandeur S, Perkov V, Lemdani K, Nicolaï MC, Bonifassi P, Kichler A, Frisch B, Haensler J. An imidazole modified lipid confers enhanced mRNA-LNP stability and strong immunization properties in mice and non-human primates. Biomaterials 2022; 286:121570. [PMID: 35576809 PMCID: PMC9078044 DOI: 10.1016/j.biomaterials.2022.121570] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 04/26/2022] [Accepted: 05/03/2022] [Indexed: 12/14/2022]
Abstract
The mRNA vaccine technology has promising applications to fight infectious diseases as demonstrated by the licensing of two mRNA-based vaccines, Comirnaty® (Pfizer/BioNtech) and Spikevax® (Moderna), in the context of the Covid-19 crisis. Safe and effective delivery systems are essential to the performance of these vaccines and lipid nanoparticles (LNPs) able to entrap, protect and deliver the mRNA in vivo are considered by many as the current "best in class". Nevertheless, current mRNA/LNP vaccine technology has still some limitations, one of them being thermostability, as evidenced by the ultracold distribution chain required for the licensed vaccines. We found that the thermostability of mRNA/LNP, could be improved by a novel imidazole modified lipid, DOG-IM4, in combination with standard helper lipids. DOG-IM4 comprises an ionizable head group consisting of imidazole, a dioleoyl lipid tail and a short flexible polyoxyethylene spacer between the head and tail. Here we describe the synthesis of DOG-IM4 and show that DOG-IM4 LNPs confer strong immunization properties to influenza HA mRNA in mice and macaques and a remarkable stability to the encapsulated mRNA when stored liquid in phosphate buffered saline at 4 °C. We speculate the increased stability to result from some specific attributes of the lipid's imidazole head group.
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Affiliation(s)
- Manon Ripoll
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France; Laboratoire de Conception et Application de Molécules Bioactives, Equipe 3Bio (Biovectorisation, Bioconjugaison, Biomatériaux), UMR 7199 - CNRS/Université de Strasbourg, Faculté de Pharmacie, 74 route du Rhin, BP 60024, 67401, Illkirch Cedex, France.
| | | | - Céline Vaure
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France.
| | - Emilie Bazin
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France.
| | - Sylvie Commandeur
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France.
| | - Vladimir Perkov
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France.
| | - Katia Lemdani
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France; Neovacs, 3 impasse Reille, 75014 Paris, France.
| | - Marie-Claire Nicolaï
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France.
| | - Patrick Bonifassi
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France.
| | - Antoine Kichler
- Laboratoire de Conception et Application de Molécules Bioactives, Equipe 3Bio (Biovectorisation, Bioconjugaison, Biomatériaux), UMR 7199 - CNRS/Université de Strasbourg, Faculté de Pharmacie, 74 route du Rhin, BP 60024, 67401, Illkirch Cedex, France.
| | - Benoit Frisch
- Laboratoire de Conception et Application de Molécules Bioactives, Equipe 3Bio (Biovectorisation, Bioconjugaison, Biomatériaux), UMR 7199 - CNRS/Université de Strasbourg, Faculté de Pharmacie, 74 route du Rhin, BP 60024, 67401, Illkirch Cedex, France.
| | - Jean Haensler
- Sanofi R&D, Campus Mérieux, 1541 avenue Marcel Mérieux, 69280, Marcy l'Etoile, France.
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