Food Bioengineering最新文献

The present study evaluated the baking qualities and physicochemical properties of bread produced from wheat flour supplemented with cassava and mung bean flour blends at different levels of inclusion to assess its suitability to be used in bread production. Standard methods were used to carry out the baking qualities and physicochemical properties of the flour blends while 20 semitrained panelists were recruited for the sensory evaluation. The result showed that the gluten content of the flour blends ranged from 3.61% to 24.19%. Sample A (90% wheat:5% cassava:5% mung bean) flour blend had the highest gluten content while sample D (60% wheat:20% cassava:20% mung bean) flour blend recorded the lowest value of gluten content. The viscosity of the flour blends was found to decrease significantly (p ≥ 0.05) with an increase in temperature while the functional properties of the flour blends and physical properties of the bread varied among samples. Sample B (80% wheat:5% cassava:5% mung bean) was found to be highest in bulk density, loaf volume, and specific volume with values 0.73 g/mL, 7.86 cm³, and 0.05 cm³/g, respectively, with enhanced baking quality. Results of the chemical composition showed that fiber and protein content increased with an increase in substitution levels. Sample D had the highest value 0.43% and 27.65% while sample E (100% wheat) had the lowest value 0.38% and 12.60% for fiber and protein content respectively. Carbohydrate content decreased with an increase in substitution levels. Sample E had the highest value 48.88% while sample D had the lowest value 25.32%. Values for moisture, ash, fat, crude fiber, and energy content varied among samples and substitution levels. Sensory evaluation of the various attributes rated on 9 points hedonic scale showed a decrease in the mean score as the level of substitution increased. Sample E was rated high in all sensory attributes and was also found to be significantly different (p ≥ 0.05) among samples although in general acceptability sample E was found to be the same as sample A. The result showed that bread made from 90% wheat:5% cassava:5% mung bean flour blend (sample A) compare favorably with bread made from 100% wheat flour (control) but in baking quality sample B was found to be the best.

The study aimed to develop an active packaging, functionalized by spent coffee grounds extracts (SCGE) to preserve cake. The antioxidant extracts were obtained using three extraction methods: conventional extraction (CE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). The SCGE obtained with UAE and MAE produced the highest total phenolic contents and antioxidant activities, and were incorporated into bilayer films composed of polylactic acid, konjac glucomannan, and wheat gluten. The SCGE improved the film's antioxidant activity (8.40 to 90. 56%) and oxygen transmission rate (5.05 ± 0.04 to 2.22 ± 0.13). Active packaging with microwave extracts was more effective in preserving cake's lipids than the ultrasound extracts as measured by the peroxide value, thiobarbituric acid, and acid value during 21 days of storage. Overall, the study demonstrates the potential safe utilization of coffee waste in active packaging.

Bioactive peptides (BPs) are chains of amino acids linked together by peptide bonds and arranged in a specific way. These peptides are important to human health and can be used in preserving food. The interest in BPs and its benefits has led to increased production from different food sources and advanced technology to extract them in their pure form. This review explores the subject of BP sources, their synthesis, and their application in various fields, including food and pharmaceuticals. Each source has its unique characteristics, types of peptides, and sequences. The sequence of each peptide extracted from different sources differs in their arrangement and effect on disease treatment. Despite the interest in BPs, challenges remain in their fractionation and purification. Further research is needed to fully exploit the potential of this diverse group of compounds for successful future applications.

Enzymatic hydrolysis of sugar beets is an efficient alternative to conventional hot water extraction where overall soluble extraction is valued. The economic analysis of a sugar beet soluble sugar production plant was designed and developed using SuperPro Designer software. The commercial scale operation was sized to process 100 million metric ton (MT)/day of sugar beets. The base case process includes transportation, grinding, thermal pretreatment, enzymatic hydrolysis, solid–liquid separation, and evaporation. The final product from the model was assumed to be a sugar syrup stream at 65% total solids content. Since the breakeven selling price was sensitive to the cost of enzymes, alternative scenario A added an ultrafiltration unit operation to separate the enzymes and reuse them in subsequent batches of hydrolysis. Steam was another major contributor to the operating cost. Alternative scenario B included a natural gas boiler to generate steam from biogas produced from a co-located dairy manure digester. The breakeven selling price of the sugar syrup from the base case, alternative scenario A, and alternative scenario B were $965, $911, and $955 per metric ton, respectively. Sensitivity analysis showed that the breakeven selling price is sensitive to the raw material cost, especially for the pectic enzymes.

The most abundant human milk oligosaccharide 2′-fucosyllactose (2′-FL) is a valuable component that has gained significant attention from the food industry. To biosynthesize 2′-FL, various Escherichia coli K12 derivatives have been genetically modified. To further enhance the application performance of E. coli K12, a novel E. coli K12 derivative BL27 was used as a chassis cell in this study, and modular pathway enhancement was performed to achieve de novo synthesis of 2′-FL. The futC gene encoding α-1,2-fucosyltransferase was introduced, and the wcaJ gene was knocked out to prevent the conversion of GDP-l-fucose to colanic acid. Next, the effects of overexpressing transcriptional regulators rcsA and rcsB and knocking out transcriptional regulators mcbR and waaF were evaluated to optimize the colanic acid pathway. The expression level, solubility, and activity of FutC were improved through genomic integration, TrxA-tag fusion, and double mutation in F40S/Q237S. Fermentation conditions were optimized to achieve maximum 2′-FL titers of 3.86 and 23.56 g/L in shake-flask and fed-batch cultivation, respectively. Over 85% of the products were successfully excreted into extracellular and almost no byproduct 2′,3-difucosyllactose was generated. This study has explored a new microbial platform and modification strategies for the synthesis of 2′-FL and provides opportunities for its commercial production.

Medicinal plants are an integral element of human society's effort to battle illness. Terminalia chebula Retz. (Haritaki) is known in China as the “King of Medicine” and is usually at the top of the list of “Ayurvedic Material Medica” due to its incredible healing potential. The whole plant has great medicinal potential and has traditionally been used to cure a variety of human diseases. The global need for herbal medicines is continuously growing. For the most part, the Indian medical system relies on herbal remedies to treat illnesses. A significant number of pharmacological research on diverse medicinal plants have been done widely across the world where haritaki has been the subject of a lot of research in recent years. In addition, more research is needed to fully utilize its therapeutic potential in other medical conditions. More studies of this medication's bioactivity, mechanism of action, pharmacotherapeutics, toxicity, standardization, preclinical investigations, and clinical trials are needed for its global safe usage. In the present effort, chemical constituents, and bioactive properties of haritaki have been reviewed in detail with a brief description of extraction methods of bioactive compounds and applications.

With the world turning its attention towards sustainable protein sources, mung bean, in recent times has garnered significant research acclaim. As an emerging functional food that is rich in protein, little is known about its characteristics during processing. Hence, in this study, an molecular dynamic (MD) simulation approach was performed on 2CV6, the crystal structure of 8Sα globulin. GROMACS software was used to vary input thermal and pressure parameters (i.e., 300, 373, and 398 K at 3, 5, and 7 Kbar). Visual MD interface was used to picture the changes occurring in the protein's secondary structure as an effect of applied stress. The radius of gyration values decreased significantly with increasing pressure while high-pressure high-temperature treatment improved packing effects. STRIDE analysis showed that peripheral 2° structures such as α-helices and β-sheets underwent conformational changes to form turns and coils, indicating increased randomness. Despite subjecting the protein molecule to high temperature, the pressure applied counteracted the unwinding process, resulting in overall compaction.

Meatballs are manufactured with great craftsmanship, but the brittle quality of meatballs is not resistant to frozen storage, which limits the large-scale promotion of meatballs for transportation. Meanwhile, the ‘brittle mechanism’ of meatballs is still unclear and it is difficult to solve the scientific problem of brittle quality loss of meatballs from the root. This study revealed the mechanism underlying the brittleness of pork meatballs gel. In this study, the rheological properties, textural quality, molecular forces and microstructure of meatballs were characterized using fresh meat (FsM group), ambient meat group, frozen meat group, and ground meat group. The results showed that the FsM group presented better sensorial characteristics. The rheological properties of the FsM group exhibited higher storage modulus (G′) and loss modulus (G″), indicating better viscoelastic properties. The results of textural determination reflected that the FsM group showed improved brittleness quality and the brittleness was supported by hydrophobic interactions and disulfide bonds. The FsM group with good brittleness quality formed a ‘large cavity’ microstructure. The correlations analysis revealed a correlation between the texture properties of meatballs and their protein molecular forces. Our findings clearly provide new insights into the mechanism underlying the brittleness of meatballs.

Edamame milk is a protein-dense milk derived from green soybeans harvested before they mature. Being a legume of soy origin, it contains antinutritional factors for example, serine protease inhibitors, which hinder its in vitro digestibility. The objective of this study was to evaluate the effect of microwave processing techniques in improving the in vitro digestibility (IVPD %) of edamame milk protein by varying processing time and temperature. Conventional and microwave-assisted processing was employed to investigate the effect on in vitro protein digestibility (IVPD %), using temperatures 70°Ϲ, 85°Ϲ, and 100°Ϲ for 5, 10, and 15 min, respectively. Fourier-transform infrared (FTIR) data showed microwave and conventional treatments significantly modified the Amide I region of the edamame milk protein and the extent of modification varied with variation in the treatment temperature. In the FTIR analysis β-sheet content was observed to change little with an increase in the temperature, suggesting similarity in the surface hydrophobicity of the protein leading to similar IVPD % values for all treatment temperatures. The experiment resulted in increased in vitro digestibility with increasing time and temperature during microwave processing conditions and conventional thermal conditions. It was also observed that the trypsin inhibitor activity decreased with an increase in processing time and temperature.

Human milk oligosaccharides (HMOs) are the second largest carbohydrate component and the third largest nutrient after lactose, and their content and composition are related to the genetic characteristics of the mother, lactation period, geography, and other factors. This study examined the differences in fat content, protein composition, and oligosaccharides content between foremilk and hind milk in human milk. The results showed that the fat content of human milk was significantly higher in the hind milk than in the foremilk. However, no significant differences in the composition and content of protein in the fore and hind milk. With respect to oligosaccharides, the total amount of HMOs (based on seven oligosaccharides, lacto-N-neotetraose (LNnT), lacto-N-tetraose (LNT), 2′-fucosyllactose (2′-FL), 3′-fucosyllactose (3′-FL), 3′-galactosyllactose (3′-GL), 3′-sialyllactose (3′-SL), and 6′-sialyllactose (6′-SL) in the hind milk was always higher than in the foremilk in almost all mothers. Similar trend was found in specific oligosaccharide including LNnT, LNT, 2′-FL, 3′-FL, and 3′-GL. On the other hand, sialylated oligosaccharides, 3′-SL, and 6′-SL were quite consistent in foremilk and hind milk.