Food Biophysics最新文献

A recent global study revealed that approximately 80–90% of the population are deficient in vitamin D, a crucial nutrient for maintaining normal physiological functions. This widespread deficiency is quite alarming, as it can lead to significant health risks and increase susceptibility to various diseases, thereby compromising overall well-being. Vitamin D in its native form has a limited shelf life (approximately a year at ambient temperature), low stability, and poor bioavailability; however, encapsulation can improve these characteristics without compromising its biological effectiveness and controlled release. The encapsulation technique and wall material type used have a significant role in the process. The present article provides a comprehensive overview of the prevailing advanced encapsulation techniques, such as emulsification, coacervation, nanoliposomes, solid lipid particles, solvent evaporation, electrospinning, spray drying and lyophilization, along with various wall materials used, to improve the shelf life, stability, and bioavailability of vitamin D. These techniques represent promising strategies for enhancing vitamin D delivery and efficacy in different applications.

Gelatin is a multifunctional protein with numerous applications in the food and pharmaceutical industries. The increased global demand for gelatin and issues regarding mammalian collagen have prompted an imperative urge for alternative sources. Therefore, this study aimed to explore the impact of ultrasound-assisted extraction on the physicochemical, functional, and bioactive attributes of gelatin obtained from Tenualosa ilisha scales. Ultrasound-assisted gelatin (UAG) extraction substantially increased the yield (34.49%), reducing fat and moisture content compared to water bath gelatin (WBG) extraction (20.06%). Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed α1, α2, and β chains, corroborating a triple helical conformation with UAG displaying shorter peptide composition. Fourier-transform infrared spectroscopy (FT-IR) showcased distinct peaks for amide- I, II, III, and A with decreased molecular order owing to ultrasound treatment. The WBG exhibited a lower UV-transmittance and a higher gel melting temperature, whereby, UAG displayed an excellent foaming capacity and stability with improved performance at higher concentrations. The WBG demonstrated superior emulsion activity and stability index, however, the emulsion activity of both gelatins declined with increasing concentrations. The gelatins showed a similar water-holding capacity, although WBG possessed a greater fat-binding capacity compared to UAG. However, UAG demonstrated enhanced antioxidant effects, revealing an IC₅₀ of 121.17 ± 2.38 for scavenging free radicals and an EC₅₀ of 184.48 ± 3.16 for reducing Fe³⁺, thus, minimizing oxidative stress. The findings will offer novel insights into the influence of ultrasound treatment on the properties of fish scale gelatin and developing methods for tailoring scale gelatin for food and pharmaceutical interventions.

This study aimed to develop an active pectin film, using honey and/or propolis ethanolic extract (PEE) as sources of active compounds (polyphenols and antimicrobials) and to analyze their influence on the physicochemical, optical, and mechanical properties of these films. During experimental tests, it was found that the formulation that presented the best characteristics was the film with 60 g of honey/100 g of pectin and 5 g of PEE/100 g of pectin. This specific film formulation provides an effective alternative to obtain an active material with good barrier and mechanical properties. It showed less permeability to water vapor, minor transparency and difference in color, although more rigid. The film had a higher total phenols content, and antiradical and antimicrobial properties against Listeria innocua and Staphylococcus aureus. Overall, the findings suggest that these films would be effective carriers of bioactive compounds. These compounds could be consumed by coating fresh or dried fruits with active coatings.

The seed of the Spanish cherry (Mimusops elengi) possesses notable nutritional and medicinal properties. The convective drying method is employed to investigate the drying properties of the seeds using mathematical and Artificial Neural Networks (ANN) models. This study also determines Mass Transfer (MT) parameters and Specific Energy Consumption (SEC) at drying temperatures of 50, 60, 70, and 80 °C and assesses the influence of these temperatures on biochemical parameters. All five mathematical models, namely, Newton, Logarithmic, Page, Henderson and Pabis, Midilli and Kucuk, and the ANN model, exhibit a high degree of accuracy in their fit. The ANN model surpasses all empirical models in predicting drying behaviour across all drying temperatures, with the highest correlation coefficient of 0.9987 and the lowest root mean square error value of 0.01364. Moisture diffusivity and the convective mass transfer coefficient were found ranged from 4.46 × 10^–9 to 10.2 × 10^–9 m²/s and 8.9 × 10^–7 to 25.3 × 10^–7 m/s, respectively, at drying temperatures of 50 to 80 °C. The SEC were found 354.21 to 185.42 kWh/kg, respectively, at 50 to 80 °C drying temperatures. A degradation kinetic study evaluated the impact of drying temperature on bioactive compounds, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and antioxidant activity. The degradation rate was found higher for TPC compared to antioxidant activity and TFC at different drying temperatures. This study will help facilitate a unified strategy for researchers and local farmers to develop technologies and processing techniques that utilize the enormous potential of this fruit seed.

Currently, strategies to achieve the Sustainable Development Goals (SDGs) are being sought worldwide. Accordingly, this study seeks to contribute to achieving SDGs 2 (Zero Hunger) and 3 (Good Health and Well-being) by addressing nutritional deficiencies in pregnant women and children. These vulnerable populations worldwide have malnutrition problems associated with a lack of zinc and folic acid, causing them health problems. This research aimed to develop a blackberry powder fortified with zinc and folic acid obtained by spray drying as a nutritional alternative for children and pregnant women. The blackberry was characterized according to the AOAC, an optimization of the spray drying process with a central composite experimental design. The powder’s bulk and tapped density, solubility, and anthocyanin content were determined. The variation in zinc and folic acid content over a storage period was measured. The moisture content of the fresh blackberries was 89%. The solubility and anthocyanin content of blackberry powder were 86% and 0.263 mg cyanidin-3-glucose/g, respectively. The optimal spray drying conditions were: 23.6% solid content and an air inlet temperature of 167.92 °C. The bulk density of the powder did not change with storage time (p > 0.05); the zinc and folic acid content in blackberry powder was 144 and 90 (µg/100 g), respectively. A blackberry powder fortified with zinc and folic acid was obtained by spray drying, guaranteeing 30% of the daily nutritional requirement for pregnant women and children, in a 50-gram portion of powder.

This study investigated changes of the structural and functional properties of mung bean protein isolate (MPI) during multiple freeze-thaw cycles. Results showed that freeze-thaw treatment did not affect protein electrophoresis patterns but induced a more disordered secondary protein structure of MPI. The exposed sulfhydryl content and surface hydrophobicity of MPI increased first and then decreased, while, protein denaturation enthalpy decreased first and then increased, indicating the unfolding and rearrangement of protein conformation during multiple freeze-thaw cycles. The particle size diameter of MPI trended to increase as a result of freeze-thaw treatment. The foaming capacity, foaming stability, emulsifying activity index, and emulsifying stability index of MPI significantly improved by the freeze-thaw process. MPI treated with 1 freeze-thaw cycle had comparable foaming properties to soy protein isolate. However, freeze-thawing up to 5 cycles led to a negative effect on protein functionality, especially the foaming stability. Results suggested that the freeze-thaw process modified protein structure resulting in the improvement of the functional properties of MPI.

Various species of macro and microalgae were characterized to identify their potential as antimicrobial agents, thereby mitigating contamination risks and enhancing food safety. The objective was to assess the bacteriostatic activity of Spirulina platensis, Scenedesmus obliquus, and Chlorella sp., as well as their suitability as constituents of an edible coating for fruits and vegetables. Coating surfaces supplemented with Chlorella sp. exhibited a macrostructured appearance, featuring equidistant and asymmetrical regions indicative of intermolecular interactions among cellular components post-biomass production, along with a higher concentration of phenolic compounds. Conversely, coatings based on S. platensis manifested agglomerate formation and empty spots, while those derived from S. obliquus displayed overlapping layers in distinct regions. Therefore, the incorporation of Chlorella sp. into coatings is recommended due to its macrostructured surface, which not only underscores intermolecular interactions within the biomass but also enhances the phenolic compound content, ultimately improving the efficacy of the edible coatings in preserving food quality.

This study covered the usage of hemicellulose (HC) and pectin (P) crystalline structures isolated from defatted and deproteinated sour cherry seed residues as emulsifier in the extra virgin olive oil (EVOO)-in water emulsions. The prepared emulsions were converted into powder form by using the spray drying system and the effect of HC/P ratio on process yield (PY) and process efficiency (PE) was investigated by using Response Surface Methodology. The maximum PY (43.66%) and PE (81.15%) were obtained at 3/2 (w/w) HC/P. Powders structure were investigated by using Fourier infrared transform spectroscopy (FTIR), Nuclear magnetic resonance (NMR), and X-ray diffraction (XRD). The shape and size distribution of samples were also determined. Shelled EVOO in HC/P matrix exhibited resistance to thermal degradation and oxidation. Powders containing EVOO, HC, and P also possessed a strong antimicrobial ability against pathogenic bacteria including Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa. It was concluded that sour cherry-derived carbohydrate polymers can be used in the development of high functionality novel (innovative) foods.

Benzo[a]pyrene (BaP) is a carcinogenic, teratogenic, and immunotoxic injurant in high-temperature processed foods. The Aryl hydrocarbon receptor (AHR) is widely expressed in various cell types throughout the body and initiates cell death upon ligand binding. AHR plays a crucial role in the metabolism of BaP. In this study, the AHR antagonist CH223191 was utilized to investigate the toxic effects of BaP on colon tissues in mice by activating AHR. The findings revealed that BaP increased the mRNA expression of inflammatory cytokines (TNF-α, IL-1β, IL-6, and IL-10) and pyroptosis markers (NF-κB, NLRP3, Caspase-1, and GSDMD) in mouse colon tissues through AHR activating. Additionally, BaP resulted in decreased levels of ZO-1, MUC2, and Occludin. Furthermore, CH223191 demonstrated potential in mitigating the pyroptotic damage to the colon induced by BaP. Notably, BaP altered the gut microbiota by activating AHR, leading to a reduction in the abundance of several beneficial bacterial genera, such as Lactobacillus, Bacteroides, Alistipes, and Rikenella, following BaP exposure. However, CH223191 effectively reversed this adverse change. In summary, BaP compromised the intestinal barrier, induced pyroptotic damage in the colon of mice, and altered the gut microbiota by binding to and activating AHR.

In this study, alkalized cocoa powders were obtained by optimization study with the Mixture Design, which included the use of the main alkali salts (NaOH, KOH and K₂CO₃). The effects of the alkali salt(s) used on the antioxidant activity (DPPH and ABTS methods), total phenolic compounds, particle size distribution, physicochemical (pH, moisture content, water activity, total ash amount, color) and volatile component profiles of samples were investigated. Significant models with high R² values (0.8297–0.9983) were determined for all main alkalization indicators (a*/b*, pH, and TrMP/TMP), color characteristics, Sauter mean (D3:2), bulk and tapped density (p < 0.05). It has been determined that classification based only on pH and color properties in alkalization may cause disadvantages in terms of polyphenol content and aroma profile, which are among the main motivation factors for consumption of cocoa-based products. In addition, the effects of alkalis on stability and technological properties should also be taken into consideration for this process.