Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2024.100852
Young-Woong Ju , Su-Hyeon Pyo , So-Won Park , Chae-Ryun Moon , Seul Lee , Mzia Benashvili , Jai-Eok Park , Chu Won Nho , Yang-Ju Son
The growing interest in healthy diets has driven the demand for food ingredients with enhanced health benefits. In this study, we aimed to explore a method to enhance the bioactivity of kale using a home vertical farming appliance. Specifically, we investigated the effects of treating kale with a green tea water extract (GTE; 0.1–0.5 g/L in nutrient solution) for two weeks before harvest during five weeks of kale cultivation. GTE treatment did not negatively affect the key quality attributes, such as yield, semblance, or sensory properties. However, it led to the accumulation of bioactive compounds, epicatechin (EC) and epigallocatechin gallate (EGCG), which are typically absent in kale. In the control group, no catechins were detected, whereas in the GTE-treated group, the concentration of EC and EGCG were as high as 252.11 and 173.26 μg/g, respectively. These findings indicate the successful incorporation of catechins, known for their unique health-promoting properties, into kale. Additionally, GTE treatment enhanced the biosynthesis of glucosinolates, which are key secondary metabolites of kale. The total glucosinolate content increased from 9.56 μmol/g in the control group to 16.81 μmol/g in the GTE-treated group (treated with 0.5 g/L GTE). These findings showed that GTE treatment not only enriched kale with catechins, the primary bioactive compounds in green tea but also increased the levels of glucosinolates. This study, conducted using a home vertical farming appliance, suggests that bioactivity-enhanced kale can be grown domestically, providing consumers with a nutrient-fortified food source.
{"title":"Treatment of water extract of green tea during kale cultivation using a home vertical farming appliance conveyed catechins into kale and elevated glucosinolate contents","authors":"Young-Woong Ju , Su-Hyeon Pyo , So-Won Park , Chae-Ryun Moon , Seul Lee , Mzia Benashvili , Jai-Eok Park , Chu Won Nho , Yang-Ju Son","doi":"10.1016/j.crfs.2024.100852","DOIUrl":"10.1016/j.crfs.2024.100852","url":null,"abstract":"<div><p>The growing interest in healthy diets has driven the demand for food ingredients with enhanced health benefits. In this study, we aimed to explore a method to enhance the bioactivity of kale using a home vertical farming appliance. Specifically, we investigated the effects of treating kale with a green tea water extract (GTE; 0.1–0.5 g/L in nutrient solution) for two weeks before harvest during five weeks of kale cultivation. GTE treatment did not negatively affect the key quality attributes, such as yield, semblance, or sensory properties. However, it led to the accumulation of bioactive compounds, epicatechin (EC) and epigallocatechin gallate (EGCG), which are typically absent in kale. In the control group, no catechins were detected, whereas in the GTE-treated group, the concentration of EC and EGCG were as high as 252.11 and 173.26 μg/g, respectively. These findings indicate the successful incorporation of catechins, known for their unique health-promoting properties, into kale. Additionally, GTE treatment enhanced the biosynthesis of glucosinolates, which are key secondary metabolites of kale. The total glucosinolate content increased from 9.56 μmol/g in the control group to 16.81 μmol/g in the GTE-treated group (treated with 0.5 g/L GTE). These findings showed that GTE treatment not only enriched kale with catechins, the primary bioactive compounds in green tea but also increased the levels of glucosinolates. This study, conducted using a home vertical farming appliance, suggests that bioactivity-enhanced kale can be grown domestically, providing consumers with a nutrient-fortified food source.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100852"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001783/pdfft?md5=e59071e170c8d933d7cd7f05e7a78944&pid=1-s2.0-S2665927124001783-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2024.100875
Shengjie Li , Yi Li , Yujie Cai , Zizhou Yan , Jing Wei , Hongyan Zhang , Fenfang Yue , Tingtao Chen
Constipation is a prevalent gastrointestinal condition that significantly affects patients' physical and mental well-being, yet current treatments often lack safety and efficacy. Emerging evidence highlights the critical role of the microbiota-gut-brain axis (MBGA) in managing constipation, paving the way for probiotics as an adjuvant treatment to improve constipation symptoms. In this study, we isolated a gut probiotic strain, Lacticaseibacillus paracasei NCU-04, and investigated its improvement effects on loperamide-induced constipation in mice. We demonstrated that L. paracasei NCU-04 exhibited excellent probiotic properties, including robust growth, strong antibacterial and antioxidant capacities, and a lack of hemolytic activity in vitro. The administration of L. paracasei NCU-04 effectively improved the defecation-related indicators such as the fecal water content, time to the first black stool defecation, and intestine transit rate, suggesting enhanced gut immobility in constipated mice. Additionally, L. paracasei NCU-04 significantly reduced colon inflammation induced by loperamide. Further, L. paracasei NCU-04 increased levels of colonic motilin, 5-hydroxytryptamine (5-HT), and c-kit, while decreased that of aquaporin 3, vasoactive intestinal peptide, and peptide YY. Notably, L. paracasei NCU-04 effectively upregulated the expression of 5-HT and its receptor (i.e., 5-HT4R) in the brains of constipated mice. High-throughput sequencing revealed that L. paracasei NCU-04 restored the diversity and composition of the gut microbiota disturbed by loperamide, and significantly increased the relative abundance of Prevotella and Lactobacillus genera in the stool, while decreased that of Odoribacter, Rikenella, and Parabacteroides. Importantly, L. paracasei NCU-04 also effectively improved the depression-like behaviors associated with constipation, possibly through 5-HT mediated MGBA. These results suggest that L. paracasei NCU-04 may offer a promising approach for treating constipation and its related depressive symptoms, supporting its potential as a functional food or adjuvant therapy for human health.
{"title":"Lacticaseibacillus paracasei NCU-04 relieves constipation and the depressive-like behaviors induced by loperamide in mice through the microbiome-gut-brain axis","authors":"Shengjie Li , Yi Li , Yujie Cai , Zizhou Yan , Jing Wei , Hongyan Zhang , Fenfang Yue , Tingtao Chen","doi":"10.1016/j.crfs.2024.100875","DOIUrl":"10.1016/j.crfs.2024.100875","url":null,"abstract":"<div><div>Constipation is a prevalent gastrointestinal condition that significantly affects patients' physical and mental well-being, yet current treatments often lack safety and efficacy. Emerging evidence highlights the critical role of the microbiota-gut-brain axis (MBGA) in managing constipation, paving the way for probiotics as an adjuvant treatment to improve constipation symptoms. In this study, we isolated a gut probiotic strain, <em>Lacticaseibacillus paracasei</em> NCU-04, and investigated its improvement effects on loperamide-induced constipation in mice. We demonstrated that <em>L. paracasei</em> NCU-04 exhibited excellent probiotic properties, including robust growth, strong antibacterial and antioxidant capacities, and a lack of hemolytic activity <em>in vitro</em>. The administration of <em>L. paracasei</em> NCU-04 effectively improved the defecation-related indicators such as the fecal water content, time to the first black stool defecation, and intestine transit rate, suggesting enhanced gut immobility in constipated mice. Additionally, <em>L. paracasei</em> NCU-04 significantly reduced colon inflammation induced by loperamide. Further, <em>L. paracasei</em> NCU-04 increased levels of colonic motilin, 5-hydroxytryptamine (5-HT), and c-kit, while decreased that of aquaporin 3, vasoactive intestinal peptide, and peptide YY. Notably, <em>L. paracasei</em> NCU-04 effectively upregulated the expression of 5-HT and its receptor (i.e., 5-HT4R) in the brains of constipated mice. High-throughput sequencing revealed that <em>L. paracasei</em> NCU-04 restored the diversity and composition of the gut microbiota disturbed by loperamide, and significantly increased the relative abundance of <em>Prevotella</em> and <em>Lactobacillus</em> genera in the stool, while decreased that of <em>Odoribacter</em>, <em>Rikenella</em>, and <em>Parabacteroides</em>. Importantly, <em>L. paracasei</em> NCU-04 also effectively improved the depression-like behaviors associated with constipation, possibly through 5-HT mediated MGBA. These results suggest that <em>L. paracasei</em> NCU-04 may offer a promising approach for treating constipation and its related depressive symptoms, supporting its potential as a functional food or adjuvant therapy for human health.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100875"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2024.100874
Qiaoyan Wu , Yang Yang , Yue Xu, Bing Wang, Xiaofei Liu, Yan Wang, Guang Zhang, Xin Bian, Chunmin Ma, Na Zhang
Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.
{"title":"Impact of butyric acid modification on the structural and functional properties of rice starch","authors":"Qiaoyan Wu , Yang Yang , Yue Xu, Bing Wang, Xiaofei Liu, Yan Wang, Guang Zhang, Xin Bian, Chunmin Ma, Na Zhang","doi":"10.1016/j.crfs.2024.100874","DOIUrl":"10.1016/j.crfs.2024.100874","url":null,"abstract":"<div><div>Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100874"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2024.100907
Yufei Zhang , Yanyin Lu , Dandan Pan , Yanyan Zhang , Chen Zhang , Zexin Lin
Despite lignocellulose hindering the extraction of intracellular components, tea residue can serve as an excellent substrate for fungal fermentation owing to their lignocellulose-degrading abilities. Thus, the fermentation efficiencies of Lentinus edodes, Lentinus sajor-caju (Fr.), Flammulina filiformis, Hericium erinaceus, Pleurotus pulmonarius, and Monascus kaoliang B6 were evaluated using tea residue as a medium. P. pulmonarius and L. sajor-caju (Fr.) exhibited the fastest growth rates, with colony radii of 33.1 and 28.5 mm, respectively. M. kaoliang B6 demonstrated substantial degradation abilities for cellulose, hemicellulose, and lignin, with decolorization radii of 12.2, 0.9, and 8.5 mm, respectively. After a 9-days liquid fermentation, M. kaoliang B6 achieved the highest conversion efficiency at 27.8%, attributed to its high cellulase (191 U∙mL−1) and lignin peroxidase (36.9 U∙L−1) activities. P. pulmonarius and L. sajor-caju (Fr.) showed lower conversion rates of 8.6% and 3.8%, despite having high hemicellulase activities (67.1 and 70.9 U∙mL−1). Fermentation by M. kaoliang B6 resulted in a reduction of protein and total sugar content in the tea residue by 174 and 192 mg g−1, by which the mycelium's protein and total sugar content increased by 73 and 188 mg g−1. Co-fermentation of these three strains had little effect on the improvement of conversion efficiency, which might owe to the antagonistic interactions among the strains. Generally, utilizing tea residue for edible fungi fermentation is a sustainable process for bio-waste treatment, enabling efficient nutrient conversion under mild conditions without adding chemicals.
{"title":"Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi","authors":"Yufei Zhang , Yanyin Lu , Dandan Pan , Yanyan Zhang , Chen Zhang , Zexin Lin","doi":"10.1016/j.crfs.2024.100907","DOIUrl":"10.1016/j.crfs.2024.100907","url":null,"abstract":"<div><div>Despite lignocellulose hindering the extraction of intracellular components, tea residue can serve as an excellent substrate for fungal fermentation owing to their lignocellulose-degrading abilities. Thus, the fermentation efficiencies of <em>Lentinus edodes</em>, <em>Lentinus sajor-caju (Fr.)</em>, <em>Flammulina filiformis</em>, <em>Hericium erinaceus</em>, <em>Pleurotus pulmonarius</em>, and <em>Monascus kaoliang B6</em> were evaluated using tea residue as a medium. <em>P. pulmonarius</em> and <em>L. sajor-caju (Fr.)</em> exhibited the fastest growth rates, with colony radii of 33.1 and 28.5 mm, respectively. <em>M. kaoliang B6</em> demonstrated substantial degradation abilities for cellulose, hemicellulose, and lignin, with decolorization radii of 12.2, 0.9, and 8.5 mm, respectively. After a 9-days liquid fermentation, <em>M. kaoliang B6</em> achieved the highest conversion efficiency at 27.8%, attributed to its high cellulase (191 U∙mL<sup>−1</sup>) and lignin peroxidase (36.9 U∙L<sup>−1</sup>) activities. <em>P. pulmonarius</em> and <em>L. sajor-caju</em> (Fr.) showed lower conversion rates of 8.6% and 3.8%, despite having high hemicellulase activities (67.1 and 70.9 U∙mL<sup>−1</sup>). Fermentation by <em>M. kaoliang B6</em> resulted in a reduction of protein and total sugar content in the tea residue by 174 and 192 mg g<sup>−1</sup>, by which the mycelium's protein and total sugar content increased by 73 and 188 mg g<sup>−1</sup>. Co-fermentation of these three strains had little effect on the improvement of conversion efficiency, which might owe to the antagonistic interactions among the strains. Generally, utilizing tea residue for edible fungi fermentation is a sustainable process for bio-waste treatment, enabling efficient nutrient conversion under mild conditions without adding chemicals.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100907"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2024.100900
Rocío Trillo-Ollero , Luis M. Trillo-Gutiérrez , M. Valme García-Moreno , M. Carmen Rodríguez-Dodero , Dominico A. Guillén-Sánchez
The present study investigates the influence of the casks’ wood surface/volume ratio on the extraction processes that take place during the first stages of the production of Sherry Brandy. For this purpose, the ageing of a spirit at 60% alcoholic strength has been examined in casks of two different volumes: 500 L and 250 L, made from three different types of wood: Quercus alba (American oak), Quercus robur (French limousin oak) and Quercus petraea (Spanish oak), either previously seasoned or non-seasoned with Sherry wine.
TPI, the sum of all the phenolic compounds analyzed (phenol extraction coefficient) and the variation in color compared to the initial distillate (CIEDE 2000) were evaluated in all the aged distillates. The casks with a higher surface/volume ratio produced brandies that generally presented higher values for all these parameters, with different increments depending on the type of oak wood. The seasoning of the casks reduced the contribution of phenolic compounds from the wood to the ageing spirit and resulted in brandies with a lighter color when aged in French and Spanish oak casks, but not when the American oak casks were used.
Four kinetic models have been applied to better understand the evolution of these parameters during the ageing stage: Lagergren, Peleg, Intraparticle and parabolic diffusion. Peleg's model was the best fit in all the cases, which suggests that 2 types of mechanisms are involved in ageing: a rapid and a slow one. Regarding the diffusion models, the results were better fitted to the parabolic model, which suggests that during the ageing of the spirit a number of parallel reactions take place that affect the values actually reached by the parameters considered in our study. It was also observed that higher wood surface/volume ratios resulted in higher values of phenolic compounds in the distillates, but did not represent a significant factor in relation to the color of the final distillates.
The sensory analysis of the samples aged for 16 months demonstrated that only the wine spirits aged in French oak wood presented significant differences depending on the size of the cask; however, all the brandies were registered significant differences associated to the seasoning of the casks.
{"title":"Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez","authors":"Rocío Trillo-Ollero , Luis M. Trillo-Gutiérrez , M. Valme García-Moreno , M. Carmen Rodríguez-Dodero , Dominico A. Guillén-Sánchez","doi":"10.1016/j.crfs.2024.100900","DOIUrl":"10.1016/j.crfs.2024.100900","url":null,"abstract":"<div><div>The present study investigates the influence of the casks’ wood surface/volume ratio on the extraction processes that take place during the first stages of the production of Sherry Brandy. For this purpose, the ageing of a spirit at 60% alcoholic strength has been examined in casks of two different volumes: 500 L and 250 L, made from three different types of wood: <em>Quercus alba</em> (American oak<em>), Quercus robur</em> (French limousin oak) and <em>Quercus petraea</em> (Spanish oak), either previously seasoned or non-seasoned with Sherry wine.</div><div>TPI, the sum of all the phenolic compounds analyzed (phenol extraction coefficient) and the variation in color compared to the initial distillate (CIEDE 2000) were evaluated in all the aged distillates. The casks with a higher surface/volume ratio produced brandies that generally presented higher values for all these parameters, with different increments depending on the type of oak wood. The seasoning of the casks reduced the contribution of phenolic compounds from the wood to the ageing spirit and resulted in brandies with a lighter color when aged in French and Spanish oak casks, but not when the American oak casks were used.</div><div>Four kinetic models have been applied to better understand the evolution of these parameters during the ageing stage: Lagergren, Peleg, Intraparticle and parabolic diffusion. Peleg's model was the best fit in all the cases, which suggests that 2 types of mechanisms are involved in ageing: a rapid and a slow one. Regarding the diffusion models, the results were better fitted to the parabolic model, which suggests that during the ageing of the spirit a number of parallel reactions take place that affect the values actually reached by the parameters considered in our study. It was also observed that higher wood surface/volume ratios resulted in higher values of phenolic compounds in the distillates, but did not represent a significant factor in relation to the color of the final distillates.</div><div>The sensory analysis of the samples aged for 16 months demonstrated that only the wine spirits aged in French oak wood presented significant differences depending on the size of the cask; however, all the brandies were registered significant differences associated to the seasoning of the casks.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100900"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2024.100906
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo
Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications in food industry due to lack of extensive knowledge about their physicochemical, rheological and chemical properties. Wet extraction though widely used, consumes high energy, water, and chemicals. In this research, the techno-functional, rheological, and chemical properties of commercial protein ingredients of various botanical species obtained via wet extraction (WE, n = 8) and dry fractionation (DF, n = 9) were investigated in order to identify their potential food applications. Compared to DF ingredients, WE proteins showed the lowest water solubility index and protein solubility at pH 7 and 9, as well as the lowest foaming and emulsifying capacities. This behavior can be explained by the presence of denatured protein structures in WE ingredients as suggested by the analysis of the secondary structure which revealed a higher presence of random coil structures. On the contrary, the presence of non-denatured structures in combination with other constituents like carbohydrates may have contributed to the high solubility and gelling properties of the DF proteins ingredients. While wet extraction technologies can offer a wide modulation of ingredient functionality, providing a broad spectrum of food applications, dry fractionation seems to guarantee a narrow range of techno-functional properties, although with potentially higher performance in certain areas like solubility and foaming.
{"title":"Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction","authors":"Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo","doi":"10.1016/j.crfs.2024.100906","DOIUrl":"10.1016/j.crfs.2024.100906","url":null,"abstract":"<div><div>Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications in food industry due to lack of extensive knowledge about their physicochemical, rheological and chemical properties. Wet extraction though widely used, consumes high energy, water, and chemicals. In this research, the techno-functional, rheological, and chemical properties of commercial protein ingredients of various botanical species obtained via wet extraction (WE, <em>n</em> = 8) and dry fractionation (DF, <em>n</em> = 9) were investigated in order to identify their potential food applications. Compared to DF ingredients, WE proteins showed the lowest water solubility index and protein solubility at pH 7 and 9, as well as the lowest foaming and emulsifying capacities. This behavior can be explained by the presence of denatured protein structures in WE ingredients as suggested by the analysis of the secondary structure which revealed a higher presence of random coil structures. On the contrary, the presence of non-denatured structures in combination with other constituents like carbohydrates may have contributed to the high solubility and gelling properties of the DF proteins ingredients. While wet extraction technologies can offer a wide modulation of ingredient functionality, providing a broad spectrum of food applications, dry fractionation seems to guarantee a narrow range of techno-functional properties, although with potentially higher performance in certain areas like solubility and foaming.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100906"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.
{"title":"Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics","authors":"Jianfei Zhu , Tingting Huang , Xiaomei Chen , Dongling Tian","doi":"10.1016/j.crfs.2024.100691","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100691","url":null,"abstract":"<div><p>In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100691"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000170/pdfft?md5=2015f408dae784697b63b6974c3f3ec9&pid=1-s2.0-S2665927124000170-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139699472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2023.100664
Jessica Brzezowska, Aleksandra Hendrysiak, Aneta Wojdyło, Anna Michalska-Ciechanowska
Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g−1 dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g−1 dry matter). Acetone extraction strengthened the formation of hydroxymethyl-L-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-L-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.
{"title":"Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts","authors":"Jessica Brzezowska, Aleksandra Hendrysiak, Aneta Wojdyło, Anna Michalska-Ciechanowska","doi":"10.1016/j.crfs.2023.100664","DOIUrl":"10.1016/j.crfs.2023.100664","url":null,"abstract":"<div><p>Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g<sup>−1</sup> dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g<sup>−1</sup> dry matter). Acetone extraction strengthened the formation of hydroxymethyl-<em>L</em>-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-<em>L</em>-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100664"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002320/pdfft?md5=1b68c426a62e22c761c4b32edf1a9ef5&pid=1-s2.0-S2665927123002320-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139019052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2023.100674
Yu Cheng , Aiqian Ye , Harjinder Singh
Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G′) of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G′ of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G′ of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.
{"title":"Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions","authors":"Yu Cheng , Aiqian Ye , Harjinder Singh","doi":"10.1016/j.crfs.2023.100674","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100674","url":null,"abstract":"<div><p>Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G′) of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G′ of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G′ of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100674"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002423/pdfft?md5=cb81de14b61481f9dddb0851874c8c4a&pid=1-s2.0-S2665927123002423-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1016/j.crfs.2023.100669
Kai Jia , Xiaojie Qin , Xiangfeng Bu, Huajian Zhu, Yangtai Liu, Xiang Wang, Zhuosi Li, Qingli Dong
Staphylococcus aureus (S. aureus) is one of the foodborne pathogens. This study aimed to investigate the prevalence of S. aureus in ready-to-eat (RTE) fruits and vegetables in Shanghai, China. We evaluated antibiotic resistance patterns and genetic diversity of isolates through whole genome sequencing. Our findings demonstrated that out of 143 market samples, 47 (32.87%) tested positive for S. aureus, with the prevalence rates ranging from 10% to 57.14% among 12 types of RTE fruits and vegetables. Most isolates were resistant to trimethoprim-sulphamethoxazole, oxacillin, and ampicillin. We identified a total of 15 antibiotic resistance genes associated with resistance to 6 antibiotics, such as fosfomycin, fluoroquinolone, and β-lactam. Adhesion genes and enterotoxin genes, including icaA, icaB, icaC, set, seg, and sec, were also identified. Seven multi-locus sequence types (MLST) were detected, two of which were novel (ST7208 and ST7986). Notably, ST705-t529 (34.04%) and ST6-t701 (27.79%) represented the predominant types of S. aureus. Furthermore, three of the isolates were confirmed to be methicillin-resistant S. aureus by mecA genes. Taken together, our results highlight the high prevalence of S. aureus in RTE fruits and vegetables, posing a potential threat to food safety, particularly due to its high level of antibiotic resistance.
{"title":"Prevalence, antibiotic resistance and molecular characterization of Staphylococcus aureus in ready-to-eat fruits and vegetables in Shanghai, China","authors":"Kai Jia , Xiaojie Qin , Xiangfeng Bu, Huajian Zhu, Yangtai Liu, Xiang Wang, Zhuosi Li, Qingli Dong","doi":"10.1016/j.crfs.2023.100669","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100669","url":null,"abstract":"<div><p><em>Staphylococcus aureus</em> (<em>S. aureus</em>) is one of the foodborne pathogens. This study aimed to investigate the prevalence of <em>S. aureus</em> in ready-to-eat (RTE) fruits and vegetables in Shanghai, China. We evaluated antibiotic resistance patterns and genetic diversity of isolates through whole genome sequencing. Our findings demonstrated that out of 143 market samples, 47 (32.87%) tested positive for <em>S. aureus</em>, with the prevalence rates ranging from 10% to 57.14% among 12 types of RTE fruits and vegetables. Most isolates were resistant to trimethoprim-sulphamethoxazole, oxacillin, and ampicillin. We identified a total of 15 antibiotic resistance genes associated with resistance to 6 antibiotics, such as fosfomycin, fluoroquinolone, and <em>β</em>-lactam. Adhesion genes and enterotoxin genes, including <em>icaA</em>, <em>icaB</em>, <em>icaC</em>, <em>set</em>, <em>seg</em>, and <em>sec</em>, were also identified. Seven multi-locus sequence types (MLST) were detected, two of which were novel (ST7208 and ST7986). Notably, ST705-t529 (34.04%) and ST6-t701 (27.79%) represented the predominant types of <em>S. aureus</em>. Furthermore, three of the isolates were confirmed to be methicillin-resistant <em>S. aureus</em> by <em>mecA</em> genes. Taken together, our results highlight the high prevalence of <em>S. aureus</em> in RTE fruits and vegetables, posing a potential threat to food safety, particularly due to its high level of antibiotic resistance.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100669"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712300237X/pdfft?md5=89902ca8a22b5ec94e00baef3dc3eb01&pid=1-s2.0-S266592712300237X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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