Article
Chemistry, Applied
Zhicheng Niu, Feibai Zhou, Dan Yuan, Mouming Zhao
Summary: In this study, rational designed soy protein nanoparticles (SNPs) with different subunit compositions and loading capacities were fabricated to investigate their assembly behavior. The results showed that the degree of hydrolysis significantly influenced the nanoparticle structure and the loading capacity of VD3. Additionally, the binding patterns and size distribution of the SNPs with VD3 were found to be different. These findings provide important guidance for the rational design of nanostructures for bioactive delivery.
FOOD HYDROCOLLOIDS
(2024)
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Chemistry, Applied
Ziyuan Wang, Nan Xiao, Shanguang Guo, Xingguo Tian, Minmin Ai
Summary: The addition of tea polyphenol (TP) to NaOH-induced egg white gels (EWGs) improved the gel properties by reducing protein degradation, enhancing surface hydrophobicity, and increasing gel strength. The increase in TP concentration resulted in a more compact gel network structure with enhanced rigidity and a higher proportion of covalent bonds. The addition of TP also promoted the rise of intermolecular forces and disulfide bond interactions, improving the gelation characteristics of EWGs.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Chemistry, Applied
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, Farzin Hadizadeh
Summary: This study aimed to investigate the influence of beta-sheet content and fibril length on soy protein isolate emulsions. The results showed that samples with higher beta-sheet content and longer fibril length exhibited higher surface hydrophobicity and faster adsorption at the oil/water interface. These emulsions also had smaller droplet size, more homogeneous distribution, and higher viscosity. In terms of environmental stresses, the emulsion prepared with the highest beta-sheet content and longest fibril length demonstrated better stability compared to other emulsions. Overall, higher beta-sheet content and longer fibril length contributed to the stability of the emulsion through increased initial adsorption, formation of a thicker membrane coating, viscosity improvement, and enhanced surface hydrophobicity.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Chemistry, Applied
Qi Yuan, Lin He, Xuping Wang, Huaigu Yang, Fan Zhu, Xiaoxia Peng, Jingrong Cheng, Yaosheng Lin, Daobang Tang, Xueming Liu
Summary: The interaction mechanism of components in complex food systems, such as the interaction between mulberry polyphenols (MP) and beta-lactoglobulin (beta-LG) studied in this paper, plays an important role in food science. The study found that these polyphenols interacted with beta-LG through static quenching, affecting the particle size, secondary structure, and stability of the protein.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Chemistry, Applied
Chang Wu, Qian Ju, Yanqiu Yuan, Jieru Wang, Fengyan Wu, Yayun Hu, Guangzhong Luan
Summary: In the soybean beta-conglycinin system, the subunit composition plays an important role in its emulsification properties. When the ratio of alpha alpha'-subunit to beta-subunit is 5:5, the subunit aqueous dispersion system exhibits optimal emulsification stability and emulsification activity. The formation of a protein network structure between alpha alpha'-subunit and beta-subunit provides a structural basis for its emulsification. Hydrophobic interactions primarily drive the adsorption and emulsion formation between subunits. The emulsifying mechanism involves establishing a protein network structure, developing an emulsion interface layer, and forming an emulsion gel network structure.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Qun Yu, Hua Wu, Liuping Fan
Summary: This study explored the desirable properties of casein and maltodextrin conjugates (PPCs) in order to increase the stability of total nutrient emulsion (TNE). The results showed that PPCs had increased D[4,3] and zeta-potential, indicating improved stability. Analysis of fluorescence and Raman spectra suggested molecular changes in casein due to shear force. Additionally, increased homogenization pressure enhanced TNE stability and reduced droplet particle size.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jie Liu, Yiman Zhang, Jiayuan Liu, Huijuan Zhang, Lingxiao Gong, Zhaofeng Li, Hongzhi Liu, Ziyuan Wang
Summary: This study investigated the effects of epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA), piceatannol (PIC) and ferulic acid (FA) on the conformational and functional properties of wheat germ protein (WGP). The findings suggest that EGCG has the highest binding affinity to WGP, and polyphenols change the secondary and tertiary structure of WGP, leading to improved solubility and functionality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ning Ma, Liming Liu, Yu Zhang, Lu Wang, Weiping Qian
Summary: Carbohydrate-protein interactions can improve the properties and texture of proteins. This study investigated the effects of pH and preheating on the interaction between chitosan/chitosan oligosaccharide and whey protein isolate (WPI). It was found that chitosan exhibited greater efficacy in preventing denaturation and aggregation of WPI caused by heat treatment at pH 4.0. Changes in electrostatic interactions and protein structure influenced the formation of the complex system structure as pH expanded. In vitro digestion experiments showed that chitosan and chitosan oligosaccharide had opposite effects on WPI digestion in the gastric.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Taotao Qiang, Wenqi Ren, Liang Chen
Summary: In this study, pectin-based plastic films were developed by grafting vanillin to pectin chains and introducing Fe3+ ions, resulting in improvements in mechanical properties, thermal stability, moisture resistance, UV-light barrier property, biodegradability, and practical application of the fabricated plastic film.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jennyfer Fortuin, Thierry Hellebois, Marcus Iken, Alexander S. Shaplov, Vincenzo Fogliano, Christos Soukoulis
Summary: The present study examined the effectiveness of Spirulina protein isolate (SPI) in preserving the biological activity of L. rhamnosus GG (LGG) cells under various stressors. SPI demonstrated better protective and stabilizing effects compared to whey protein isolate (WPI), but not as efficient as pea protein isolate (PPI). SPI also improved LGG's resistance to acidic conditions in simulated gastric fluids, while bile salts and pancreases had minimal impact on LGG's survivability. WPI and PPI showed good cell adhesion potential in an in vitro gut epithelium model.
FOOD HYDROCOLLOIDS
(2024)
