Different agarose-based (agar-based) hydrogels for Se-enriched cultures of mature vegetables were successfully synthesized, and their structure and morphology were characterized using FT-IR, XRD, TGA, and SEM. The growth indices and Se content of pakchoi plants grown on different agar-based hydrogels were measured. The results showed that the Agar-NS-SeCA-AC hydrogel system can support plant growth for prolonged periods under Se-enriched cultivation. The introduction of the three additives accounted for a 191.09 % increase in the pakchoi yield compared with that of the pristine Agar hydrogel but improved the Se content of the pakchoi by 10.77 %. Moreover, an orthogonal experimental design was used to analyze the influence of NS, SeCA, and AC on the growth and Se enrichment effect of pakchoi grown on agar-based hydrogels. Our findings provide a novel substrate for plant Se-enriched cultivation and could lead to the development of new strategies for indoor Se-enriched farming and space Se-enriched farming.
成功合成了用于成熟蔬菜富Se培养的不同琼脂糖基（琼脂基）水凝胶，并利用傅立叶变换红外光谱、X射线衍射、热重分析和扫描电镜对其结构和形态进行了表征。测量了生长在不同琼脂基水凝胶上的百喜草的生长指数和硒含量。结果表明，琼脂-NS-SeCA-AC 水凝胶系统可支持植物在富含硒的栽培条件下长期生长。与原始琼脂水凝胶相比，三种添加剂的引入使百日草产量提高了 191.09%，但百日草的硒含量提高了 10.77%。此外，还采用正交实验设计分析了 NS、SeCA 和 AC 对生长在琼脂水凝胶上的百日草的生长和硒富集效果的影响。我们的研究结果为植物富Se栽培提供了一种新型基质，可为室内富Se栽培和空间富Se栽培开发新的策略。
{"title":"Substrate-fertilizer-integrated agarose-based hydrogel as a growth substrate for selenium-enriched cultivation of mature pakchoi (Brassica chinensis L.)","authors":"Yun Wang, Jian Zhu, Na Li","doi":"10.1515/ijfe-2024-0001","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0001","url":null,"abstract":"\u0000 Different agarose-based (agar-based) hydrogels for Se-enriched cultures of mature vegetables were successfully synthesized, and their structure and morphology were characterized using FT-IR, XRD, TGA, and SEM. The growth indices and Se content of pakchoi plants grown on different agar-based hydrogels were measured. The results showed that the Agar-NS-SeCA-AC hydrogel system can support plant growth for prolonged periods under Se-enriched cultivation. The introduction of the three additives accounted for a 191.09 % increase in the pakchoi yield compared with that of the pristine Agar hydrogel but improved the Se content of the pakchoi by 10.77 %. Moreover, an orthogonal experimental design was used to analyze the influence of NS, SeCA, and AC on the growth and Se enrichment effect of pakchoi grown on agar-based hydrogels. Our findings provide a novel substrate for plant Se-enriched cultivation and could lead to the development of new strategies for indoor Se-enriched farming and space Se-enriched farming.","PeriodicalId":502707,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141108500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Consumers paying more attention to physical health has led to an increasing market demand for low-sugar dried fruit products. The quality of products dried via low pressure superheated steam drying (LPSSD) is not only superior to those dried via conventional hot air or vacuum drying (VD), but also has the potential to reduce sugar content. In order to elucidate the mechanism of reducing the sugar of mango slices by LPSSD and obtain low-sugar dried mango slices, the combined effect of LPSSD–VD on mango slices was studied and an evaporation experiment of a sugar solution in a low pressure superheated steam environment was performed. This study revealed that the sugar reduction of mango slices was mainly due to the superheated steam carryover phenomenon in the second half of the constant-temperature stage and the occurrence of Maillard reaction during LPSSD. The quality attributes of mango slices dried using LPSSD–VD was improved compared with LPSSD and VD. As a result, LPSSD–VD could be used to regulate the sugar content in dried fruit and provide a theoretical basis for the production of low-sugar preserved fruits.
{"title":"Combined effects of low pressure superheated steam drying and vacuum drying on sugar reduction and quality attribute in mango (Mangifera indica L.) slices","authors":"Jianbo Liu, Xin Xu, Tianjian Zhang, Jingcheng Wang, Ruifang Wang, Qing Xu","doi":"10.1515/ijfe-2023-0249","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0249","url":null,"abstract":"\u0000 Consumers paying more attention to physical health has led to an increasing market demand for low-sugar dried fruit products. The quality of products dried via low pressure superheated steam drying (LPSSD) is not only superior to those dried via conventional hot air or vacuum drying (VD), but also has the potential to reduce sugar content. In order to elucidate the mechanism of reducing the sugar of mango slices by LPSSD and obtain low-sugar dried mango slices, the combined effect of LPSSD–VD on mango slices was studied and an evaporation experiment of a sugar solution in a low pressure superheated steam environment was performed. This study revealed that the sugar reduction of mango slices was mainly due to the superheated steam carryover phenomenon in the second half of the constant-temperature stage and the occurrence of Maillard reaction during LPSSD. The quality attributes of mango slices dried using LPSSD–VD was improved compared with LPSSD and VD. As a result, LPSSD–VD could be used to regulate the sugar content in dried fruit and provide a theoretical basis for the production of low-sugar preserved fruits.","PeriodicalId":502707,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141117925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Syed Tariq Ali, Muhammad Asif Asghar, Farman Ahmed, Dua Saleem, Amna Farzeen Baig, Najma Saeed Ullah
In the present study, the efficacy of low-cost biosorbent obtained from walnut shells for the removal of AFB1 was examined. The characterization of the biosorbent was investigated using SEM, EDS, FTIR, XRD, and pHpzc. Maximum removal (90.5 %) was achieved using 100 mg/mL of biosorbent, pH 7.0 at 45 °C for 45 min with 100 ng/mL of AFB1. The biosorbent’s adsorption capacity was found to be 178.9 mg/g as calculated using the Langmuir isotherm and assumption of monolayer AFB1 adsorption with homogenously dispersed adsorption positions on the biosorbent exterior. The kinetic data indicated the fast AFB1 uptake on biosorbent and followed the pseudo-second-order model. The thermodynamic factors revealed that the adsorption process is viable, spontaneous and endothermic. Furthermore, slight decrease in AFB1 adsorption was observed after repeating the adsorption–desorption process for 5 times. In conclusion, the obtained biosorbent is an economically, eco-friendly and promising material for the removal of AFB1.
{"title":"Capability of walnut (juglans regia L.) shells as a natural biosorbent of aflatoxin B1 in a batch experiment model","authors":"Syed Tariq Ali, Muhammad Asif Asghar, Farman Ahmed, Dua Saleem, Amna Farzeen Baig, Najma Saeed Ullah","doi":"10.1515/ijfe-2023-0273","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0273","url":null,"abstract":"\u0000 In the present study, the efficacy of low-cost biosorbent obtained from walnut shells for the removal of AFB1 was examined. The characterization of the biosorbent was investigated using SEM, EDS, FTIR, XRD, and pHpzc. Maximum removal (90.5 %) was achieved using 100 mg/mL of biosorbent, pH 7.0 at 45 °C for 45 min with 100 ng/mL of AFB1. The biosorbent’s adsorption capacity was found to be 178.9 mg/g as calculated using the Langmuir isotherm and assumption of monolayer AFB1 adsorption with homogenously dispersed adsorption positions on the biosorbent exterior. The kinetic data indicated the fast AFB1 uptake on biosorbent and followed the pseudo-second-order model. The thermodynamic factors revealed that the adsorption process is viable, spontaneous and endothermic. Furthermore, slight decrease in AFB1 adsorption was observed after repeating the adsorption–desorption process for 5 times. In conclusion, the obtained biosorbent is an economically, eco-friendly and promising material for the removal of AFB1.","PeriodicalId":502707,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139959120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yanlei Li, Yiying Sun, Lin Lu, Zhiming Gao, Yuehan Wu, Dan Yuan, Wenxin Jiang
To obtain rapeseed protein with low phytic acid (PA), soy protein isolate (SPI) was used to investigate the interactions between SPI and PA. The influence of pretreatment (soaking using salt solution and dialysis) of the defatted rapeseed meal on the PA and protein content in the final rapeseed proteins was also studied. The results showed that electrostatic interactions dominated the protein–PA interaction, which was affected by pH and ionic strength. Accordingly, the pH and ionic strength in the soaking medium also influenced the PA remained in the rapeseed proteins. The PA content decreased with the ionic strength (400–800 mM) and relatively low PA was obtained at pH 6.0 (soaking environment). Finally, 52.8 % of the PA have been removed and PA content remained in rapeseed protein isolate (RPI) reached about 0.84 mg/g, at the same time, the protein content was maintained around 86.70 %. Overall, soaking using salt solution and dialysis could be an effective method to achieve high quality rapeseed protein with low PA.
为了获得植酸（PA）含量低的油菜籽蛋白，使用了大豆分离蛋白（SPI）来研究 SPI 和 PA 之间的相互作用。此外，还研究了脱脂菜籽粕的预处理（盐溶液浸泡和透析）对最终菜籽蛋白中植酸和蛋白质含量的影响。结果表明，静电作用在蛋白质与 PA 的相互作用中占主导地位，这种作用受 pH 值和离子强度的影响。因此，浸泡介质中的 pH 值和离子强度也会影响油菜籽蛋白中的 PA 含量。PA 含量随离子强度（400-800 mM）的增加而降低，pH 值为 6.0（浸泡环境）时 PA 含量相对较低。最后，52.8%的 PA 被去除，油菜籽蛋白分离物（RPI）中残留的 PA 含量达到约 0.84 mg/g，同时蛋白质含量保持在 86.70%左右。总之，使用盐溶液浸泡和透析是获得低 PA 优质菜籽蛋白的有效方法。
{"title":"Removal of phytic acid in protein via pretreatment of rapeseed meal","authors":"Yanlei Li, Yiying Sun, Lin Lu, Zhiming Gao, Yuehan Wu, Dan Yuan, Wenxin Jiang","doi":"10.1515/ijfe-2023-0276","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0276","url":null,"abstract":"\u0000 To obtain rapeseed protein with low phytic acid (PA), soy protein isolate (SPI) was used to investigate the interactions between SPI and PA. The influence of pretreatment (soaking using salt solution and dialysis) of the defatted rapeseed meal on the PA and protein content in the final rapeseed proteins was also studied. The results showed that electrostatic interactions dominated the protein–PA interaction, which was affected by pH and ionic strength. Accordingly, the pH and ionic strength in the soaking medium also influenced the PA remained in the rapeseed proteins. The PA content decreased with the ionic strength (400–800 mM) and relatively low PA was obtained at pH 6.0 (soaking environment). Finally, 52.8 % of the PA have been removed and PA content remained in rapeseed protein isolate (RPI) reached about 0.84 mg/g, at the same time, the protein content was maintained around 86.70 %. Overall, soaking using salt solution and dialysis could be an effective method to achieve high quality rapeseed protein with low PA.","PeriodicalId":502707,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139787845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yanlei Li, Yiying Sun, Lin Lu, Zhiming Gao, Yuehan Wu, Dan Yuan, Wenxin Jiang
To obtain rapeseed protein with low phytic acid (PA), soy protein isolate (SPI) was used to investigate the interactions between SPI and PA. The influence of pretreatment (soaking using salt solution and dialysis) of the defatted rapeseed meal on the PA and protein content in the final rapeseed proteins was also studied. The results showed that electrostatic interactions dominated the protein–PA interaction, which was affected by pH and ionic strength. Accordingly, the pH and ionic strength in the soaking medium also influenced the PA remained in the rapeseed proteins. The PA content decreased with the ionic strength (400–800 mM) and relatively low PA was obtained at pH 6.0 (soaking environment). Finally, 52.8 % of the PA have been removed and PA content remained in rapeseed protein isolate (RPI) reached about 0.84 mg/g, at the same time, the protein content was maintained around 86.70 %. Overall, soaking using salt solution and dialysis could be an effective method to achieve high quality rapeseed protein with low PA.
为了获得植酸（PA）含量低的油菜籽蛋白，使用了大豆分离蛋白（SPI）来研究 SPI 和 PA 之间的相互作用。此外，还研究了脱脂菜籽粕的预处理（盐溶液浸泡和透析）对最终菜籽蛋白中植酸和蛋白质含量的影响。结果表明，静电作用在蛋白质与 PA 的相互作用中占主导地位，这种作用受 pH 值和离子强度的影响。因此，浸泡介质中的 pH 值和离子强度也会影响油菜籽蛋白中的 PA 含量。PA 含量随离子强度（400-800 mM）的增加而降低，pH 值为 6.0（浸泡环境）时 PA 含量相对较低。最后，52.8%的 PA 被去除，油菜籽蛋白分离物（RPI）中残留的 PA 含量达到约 0.84 mg/g，同时蛋白质含量保持在 86.70%左右。总之，使用盐溶液浸泡和透析是获得低 PA 高质量菜籽蛋白的有效方法。
{"title":"Removal of phytic acid in protein via pretreatment of rapeseed meal","authors":"Yanlei Li, Yiying Sun, Lin Lu, Zhiming Gao, Yuehan Wu, Dan Yuan, Wenxin Jiang","doi":"10.1515/ijfe-2023-0276","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0276","url":null,"abstract":"\u0000 To obtain rapeseed protein with low phytic acid (PA), soy protein isolate (SPI) was used to investigate the interactions between SPI and PA. The influence of pretreatment (soaking using salt solution and dialysis) of the defatted rapeseed meal on the PA and protein content in the final rapeseed proteins was also studied. The results showed that electrostatic interactions dominated the protein–PA interaction, which was affected by pH and ionic strength. Accordingly, the pH and ionic strength in the soaking medium also influenced the PA remained in the rapeseed proteins. The PA content decreased with the ionic strength (400–800 mM) and relatively low PA was obtained at pH 6.0 (soaking environment). Finally, 52.8 % of the PA have been removed and PA content remained in rapeseed protein isolate (RPI) reached about 0.84 mg/g, at the same time, the protein content was maintained around 86.70 %. Overall, soaking using salt solution and dialysis could be an effective method to achieve high quality rapeseed protein with low PA.","PeriodicalId":502707,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139847740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Most commercial starch-based cheese analogs were pointed out that protein content is low, but protein can affect the formation of the starch gel and its sensory properties. Almond proteins have high nutritional values because they are abundant in essential amino acids. In this study, the effects of different tapioca starch/almond protein proportions on the starch-based cheese analogs texture, rheology, friction and digestion properties were studied. The addition of almond protein to starch-based cheese analogs resulted in soft texture, small storage modulus values, increased friction coefficients, and increased fat digestibility as the proportion of protein increased. When increase the starch proportion, an opposite trend was observed. These findings showed that protein-supplemented starch-based cheese analogs with tunable texture, rheological, frictional and digestive properties can be easily produced by controlling the proportion of tapioca starch/almond protein.
{"title":"The rheological, textural, frictional, and digestive properties of starch-based cheese analogs prepared with tapioca starch and almond protein","authors":"Peijiao Li, Yanwen Wen, Xiaomin Qiu, Douyi Chen, Yuan Zou, Qianwang Zheng","doi":"10.1515/ijfe-2023-0253","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0253","url":null,"abstract":"\u0000 Most commercial starch-based cheese analogs were pointed out that protein content is low, but protein can affect the formation of the starch gel and its sensory properties. Almond proteins have high nutritional values because they are abundant in essential amino acids. In this study, the effects of different tapioca starch/almond protein proportions on the starch-based cheese analogs texture, rheology, friction and digestion properties were studied. The addition of almond protein to starch-based cheese analogs resulted in soft texture, small storage modulus values, increased friction coefficients, and increased fat digestibility as the proportion of protein increased. When increase the starch proportion, an opposite trend was observed. These findings showed that protein-supplemented starch-based cheese analogs with tunable texture, rheological, frictional and digestive properties can be easily produced by controlling the proportion of tapioca starch/almond protein.","PeriodicalId":502707,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139864606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Most commercial starch-based cheese analogs were pointed out that protein content is low, but protein can affect the formation of the starch gel and its sensory properties. Almond proteins have high nutritional values because they are abundant in essential amino acids. In this study, the effects of different tapioca starch/almond protein proportions on the starch-based cheese analogs texture, rheology, friction and digestion properties were studied. The addition of almond protein to starch-based cheese analogs resulted in soft texture, small storage modulus values, increased friction coefficients, and increased fat digestibility as the proportion of protein increased. When increase the starch proportion, an opposite trend was observed. These findings showed that protein-supplemented starch-based cheese analogs with tunable texture, rheological, frictional and digestive properties can be easily produced by controlling the proportion of tapioca starch/almond protein.
{"title":"The rheological, textural, frictional, and digestive properties of starch-based cheese analogs prepared with tapioca starch and almond protein","authors":"Peijiao Li, Yanwen Wen, Xiaomin Qiu, Douyi Chen, Yuan Zou, Qianwang Zheng","doi":"10.1515/ijfe-2023-0253","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0253","url":null,"abstract":"\u0000 Most commercial starch-based cheese analogs were pointed out that protein content is low, but protein can affect the formation of the starch gel and its sensory properties. Almond proteins have high nutritional values because they are abundant in essential amino acids. In this study, the effects of different tapioca starch/almond protein proportions on the starch-based cheese analogs texture, rheology, friction and digestion properties were studied. The addition of almond protein to starch-based cheese analogs resulted in soft texture, small storage modulus values, increased friction coefficients, and increased fat digestibility as the proportion of protein increased. When increase the starch proportion, an opposite trend was observed. These findings showed that protein-supplemented starch-based cheese analogs with tunable texture, rheological, frictional and digestive properties can be easily produced by controlling the proportion of tapioca starch/almond protein.","PeriodicalId":502707,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139805074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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