Pub Date : 2024-10-11DOI: 10.1021/acsfoodscitech.4c0048610.1021/acsfoodscitech.4c00486
Zainal Arifin Maryam Adilah, Zainal Abedin Nur Hanani, Mohamad Azman Ezzat, Ab Razak Nor Asma and Mohd Adzahan Noranizan*,
This study aimed to evaluate the efficiency of ultrasound in extracting phenolic compounds from dried blackcurrant pomace (DBP) compared to the traditional extraction method. DBP extraction was carried out using maceration (control) and three levels of ultrasound power (256, 448, and 640 W) for 5, 15, and 25 min. Ultrasound-assisted extraction (UAE) of DPB resulted in a 40% higher yield than macerated samples (9.35%). Specifically, UAE Sample C (256 W, 25 min) significantly improved the total monomeric anthocyanin content (by 33%), total phenolic content (up to 16%), and radical scavenging activity (by 26%) compared to the control. The morphology of the ultrasound-treated DBP showed porous cells that resembled a hollow honeycomb structure. The phenolic profiling of ultrasound-treated DBP showed significantly higher contents of anthocyanin, hydroxycinnamic acid, and flavonols than the control. Ultrasound can also extract compounds such as myricetin and quercetin, which typically require strong acids and high temperatures, thus proving that ultrasound is a better extraction method than conventional extraction.
{"title":"Impact of Ultrasound-Assisted Extraction on Physical Properties, Antioxidant Activity, and Colorimetric pH-Response of Blackcurrant Pomace Extract","authors":"Zainal Arifin Maryam Adilah, Zainal Abedin Nur Hanani, Mohamad Azman Ezzat, Ab Razak Nor Asma and Mohd Adzahan Noranizan*, ","doi":"10.1021/acsfoodscitech.4c0048610.1021/acsfoodscitech.4c00486","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00486https://doi.org/10.1021/acsfoodscitech.4c00486","url":null,"abstract":"<p >This study aimed to evaluate the efficiency of ultrasound in extracting phenolic compounds from dried blackcurrant pomace (DBP) compared to the traditional extraction method. DBP extraction was carried out using maceration (control) and three levels of ultrasound power (256, 448, and 640 W) for 5, 15, and 25 min. Ultrasound-assisted extraction (UAE) of DPB resulted in a 40% higher yield than macerated samples (9.35%). Specifically, UAE Sample C (256 W, 25 min) significantly improved the total monomeric anthocyanin content (by 33%), total phenolic content (up to 16%), and radical scavenging activity (by 26%) compared to the control. The morphology of the ultrasound-treated DBP showed porous cells that resembled a hollow honeycomb structure. The phenolic profiling of ultrasound-treated DBP showed significantly higher contents of anthocyanin, hydroxycinnamic acid, and flavonols than the control. Ultrasound can also extract compounds such as myricetin and quercetin, which typically require strong acids and high temperatures, thus proving that ultrasound is a better extraction method than conventional extraction.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2645–2654 2645–2654"},"PeriodicalIF":2.6,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641061","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}
Pub Date : 2024-09-20DOI: 10.1021/acsfoodscitech.4c0064510.1021/acsfoodscitech.4c00645
Maria Jose Torres*,
{"title":"Latin Women in STEM","authors":"Maria Jose Torres*, ","doi":"10.1021/acsfoodscitech.4c0064510.1021/acsfoodscitech.4c00645","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00645https://doi.org/10.1021/acsfoodscitech.4c00645","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"1978 1978"},"PeriodicalIF":2.6,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270270","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}
Pub Date : 2024-09-18DOI: 10.1021/acsfoodscitech.4c00419
Marcy Heli Paiva Rodrigues, Anelise Christ Ribeiro, Verônica Simões de Borba, Maristela Barnes Rodrigues Cerqueira, Larine Kupski, Eliana Badiale Furlong
This study aimed to fill the knowledge gap about the occurrence of ochratoxin A (OTA) in tomatoes, classifying them based on their defense mechanisms by cluster analysis (CA) and assessing their susceptibility to toxigenic effects of Penicillium verrucosum and Aspergillus ochraceus. Samples of Khaki, Cherry, Italian, and Long-Life tomatoes were collected and had their phenolic acid and amino acid profiles determined by HPLC-PDA and HPLC-FL, respectively. Enzymatic activities of peroxidase (PO), polyphenoloxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) were also determined. OTA levels were below the quantification limit (2.2 ng g–1) in every sample. Their dissimilarity was determined by the CA of the defense mechanism components. The tomato varieties were classified into three subgroups: Italian, Khaki, and Long-Life and Cherry. They had similar soluble phenolic contents whose extracts were inhibited at around 50% growth of P. verrucosum and A. ochraceus. Although they did not have any fungistatic effect, the minimal inhibitory concentration was low (0.2 ng mL–1). Absence of OTA in samples and antifungal activity of phenolic extracts suggested that these tomato varieties had efficient strategies against damage caused by these toxigenic fungal species.
这项研究旨在填补有关番茄中赭曲霉毒素 A（OTA）发生情况的知识空白，通过聚类分析（CA）根据番茄的防御机制对番茄进行分类，并评估番茄对疣青霉和赭曲霉毒素的易感性。收集了卡其番茄、樱桃番茄、意大利番茄和长寿番茄的样品，并分别通过 HPLC-PDA 和 HPLC-FL 对其酚酸和氨基酸谱进行了测定。还测定了过氧化物酶（PO）、多酚氧化酶（PPO）、过氧化氢酶（CAT）和苯丙氨酸氨裂解酶（PAL）的酶活性。每个样本中的 OTA 水平都低于定量限（2.2 纳克/克-1）。它们之间的差异是由防御机制成分的 CA 确定的。番茄品种被分为三个亚组：意大利番茄、卡其番茄、长寿番茄和樱桃番茄。它们的可溶性酚含量相似，其提取物对 P. verrucosum 和 A. ochraceus 的生长抑制率约为 50%。虽然它们没有任何抑菌作用，但最小抑菌浓度很低（0.2 纳克毫升-1）。样品中不存在 OTA 以及酚类提取物的抗真菌活性表明，这些番茄品种对这些致毒真菌造成的损害具有有效的抵抗策略。
{"title":"Ochratoxin A and Defense Mechanisms of Tomatoes against Penicillium verrucosum and Aspergillus ochraceus","authors":"Marcy Heli Paiva Rodrigues, Anelise Christ Ribeiro, Verônica Simões de Borba, Maristela Barnes Rodrigues Cerqueira, Larine Kupski, Eliana Badiale Furlong","doi":"10.1021/acsfoodscitech.4c00419","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00419","url":null,"abstract":"This study aimed to fill the knowledge gap about the occurrence of ochratoxin A (OTA) in tomatoes, classifying them based on their defense mechanisms by cluster analysis (CA) and assessing their susceptibility to toxigenic effects of <i>Penicillium verrucosum</i> and <i>Aspergillus ochraceus</i>. Samples of Khaki, Cherry, Italian, and Long-Life tomatoes were collected and had their phenolic acid and amino acid profiles determined by HPLC-PDA and HPLC-FL, respectively. Enzymatic activities of peroxidase (PO), polyphenoloxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) were also determined. OTA levels were below the quantification limit (2.2 ng g<sup>–1</sup>) in every sample. Their dissimilarity was determined by the CA of the defense mechanism components. The tomato varieties were classified into three subgroups: Italian, Khaki, and Long-Life and Cherry. They had similar soluble phenolic contents whose extracts were inhibited at around 50% growth of <i>P. verrucosum</i> and <i>A. ochraceus</i>. Although they did not have any fungistatic effect, the minimal inhibitory concentration was low (0.2 ng mL<sup>–1</sup>). Absence of OTA in samples and antifungal activity of phenolic extracts suggested that these tomato varieties had efficient strategies against damage caused by these toxigenic fungal species.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262686","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}
Pub Date : 2024-09-17DOI: 10.1021/acsfoodscitech.4c00501
Yuxing Ge, Shimin Wu, Jianqiang Lan
Consumers are at risk of exposure to carcinogenic and toxic polycyclic aromatic hydrocarbons (PAHs) through dairy consumption. This study analyzed 39 yogurt samples for PAH24 using GC–QqQ-MS following quick, easy, cheap, effective, rugged, and safe pretreatment. Benzo[a]pyrene (BaP) levels, cumulative PAH concentrations, and toxic equivalents (TEQs) ranged from not quantified to 1.30, 12.30 to 216.75, and 0.02 to 8.50 μg/kg, respectively. Among three types of yogurts, baked yogurt showed the highest concentration and TEQ due to the Maillard reaction. The mean PAH concentration and TEQ were 109% and 395% higher in full-fat yogurt compared with low-fat yogurt, respectively. According to the maximum daily intake derived from the incremental lifetime cancer risk model, further reduction of PAH levels in yogurt is essential for enhanced safety. This study recommends improving the Maillard processing to control PAH levels and establishing regulations for PAHs in yogurt based on TEQ levels.
{"title":"Polycyclic Aromatic Hydrocarbon Contamination in Yogurt: Levels, Compositions, and Risks","authors":"Yuxing Ge, Shimin Wu, Jianqiang Lan","doi":"10.1021/acsfoodscitech.4c00501","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00501","url":null,"abstract":"Consumers are at risk of exposure to carcinogenic and toxic polycyclic aromatic hydrocarbons (PAHs) through dairy consumption. This study analyzed 39 yogurt samples for PAH24 using GC–QqQ-MS following quick, easy, cheap, effective, rugged, and safe pretreatment. Benzo[<i>a</i>]pyrene (BaP) levels, cumulative PAH concentrations, and toxic equivalents (TEQs) ranged from not quantified to 1.30, 12.30 to 216.75, and 0.02 to 8.50 μg/kg, respectively. Among three types of yogurts, baked yogurt showed the highest concentration and TEQ due to the Maillard reaction. The mean PAH concentration and TEQ were 109% and 395% higher in full-fat yogurt compared with low-fat yogurt, respectively. According to the maximum daily intake derived from the incremental lifetime cancer risk model, further reduction of PAH levels in yogurt is essential for enhanced safety. This study recommends improving the Maillard processing to control PAH levels and establishing regulations for PAHs in yogurt based on TEQ levels.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262688","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}
Pub Date : 2024-09-17DOI: 10.1021/acsfoodscitech.4c00475
María Cirila Cortéz-Guerrero, María Fernanda Rosales-Medina, Rodrigo Caroca-Cáceres, María A. Peña-González, L. Mateo Cordero-Clavijo, Marco A. Lazo-Vélez
In the cocoa industry, cocoa sweating from bean fermentation is a significant waste byproduct with few reported alternative uses. In this work, five-day fermentation cocoa sweating (FS) was collected, freeze-dried, and incorporated into wheat bread production. The organic acids and sugars found in FS were citric acid (13 g/kg), acetic acid (10.2 g/kg), lactic acid (0.06 g/kg), and sucrose (4.7 g/kg), glucose (5.9 g/kg), and fructose (4.5 g/kg), respectively. Microbiologically, FS contained lactic acid bacteria (LAB; 5.1 log CFU/g), yeast (2.4 log CFU/g), and no coliforms detected. The bread produced with FS (BFS) had water absorption (64.75%), mixing time (3 min), and breadmaking features comparable to those of the control wheat bread (BWF). However, BFS had significantly lower bread volumes. The organic acids found in BFS (citric acid, 200 mg/kg; acetic acid, 670 mg/kg; lactic acid, 3460 mg/kg) were comparable to those in BWF. Despite its browner crumb color, BFS demonstrated superior flavor, aroma, and overall sensory acceptability. Therefore, the FS is a potential ingredient in breadmaking.
{"title":"Impact of Freeze-Dried Cocoa Sweating on Wheat Sourdough Bread Quality","authors":"María Cirila Cortéz-Guerrero, María Fernanda Rosales-Medina, Rodrigo Caroca-Cáceres, María A. Peña-González, L. Mateo Cordero-Clavijo, Marco A. Lazo-Vélez","doi":"10.1021/acsfoodscitech.4c00475","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00475","url":null,"abstract":"In the cocoa industry, cocoa sweating from bean fermentation is a significant waste byproduct with few reported alternative uses. In this work, five-day fermentation cocoa sweating (FS) was collected, freeze-dried, and incorporated into wheat bread production. The organic acids and sugars found in FS were citric acid (13 g/kg), acetic acid (10.2 g/kg), lactic acid (0.06 g/kg), and sucrose (4.7 g/kg), glucose (5.9 g/kg), and fructose (4.5 g/kg), respectively. Microbiologically, FS contained lactic acid bacteria (LAB; 5.1 log CFU/g), yeast (2.4 log CFU/g), and no coliforms detected. The bread produced with FS (BFS) had water absorption (64.75%), mixing time (3 min), and breadmaking features comparable to those of the control wheat bread (BWF). However, BFS had significantly lower bread volumes. The organic acids found in BFS (citric acid, 200 mg/kg; acetic acid, 670 mg/kg; lactic acid, 3460 mg/kg) were comparable to those in BWF. Despite its browner crumb color, BFS demonstrated superior flavor, aroma, and overall sensory acceptability. Therefore, the FS is a potential ingredient in breadmaking.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262685","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}
Pub Date : 2024-09-16DOI: 10.1021/acsfoodscitech.4c00451
Hande Atik, Menşure Elvan, Şebnem Harsa
This study aimed to coat a snack bar with an edible film made from pomegranate peel and lentil protein. The bars with edible film coating were stored at 25 °C and 35% relative humidity (normal conditions) and at 35 °C and 70% relative humidity (climate conditions). Snack bars containing dried figs and strawberries were coated using the dipping method. The physicochemical profile, microbial safety, and sensory properties of the bars were examined. The film thickness was 0.06 mm, the degree of swelling was 4.53%, and the tensile strength was 7.60 MPa. The combination of the pomegranate peel and lentil protein formed a continuous film network. The coating resulted in an increase in the phenolic and protein contents of the bars and also lowered their water activity. However, color differences were observed in the bars under the climate conditions. The edible film coating maintained the nutritional value and quality of the snack bars throughout storage.
{"title":"Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel","authors":"Hande Atik, Menşure Elvan, Şebnem Harsa","doi":"10.1021/acsfoodscitech.4c00451","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00451","url":null,"abstract":"This study aimed to coat a snack bar with an edible film made from pomegranate peel and lentil protein. The bars with edible film coating were stored at 25 °C and 35% relative humidity (normal conditions) and at 35 °C and 70% relative humidity (climate conditions). Snack bars containing dried figs and strawberries were coated using the dipping method. The physicochemical profile, microbial safety, and sensory properties of the bars were examined. The film thickness was 0.06 mm, the degree of swelling was 4.53%, and the tensile strength was 7.60 MPa. The combination of the pomegranate peel and lentil protein formed a continuous film network. The coating resulted in an increase in the phenolic and protein contents of the bars and also lowered their water activity. However, color differences were observed in the bars under the climate conditions. The edible film coating maintained the nutritional value and quality of the snack bars throughout storage.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262689","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}
Pub Date : 2024-09-05DOI: 10.1021/acsfoodscitech.4c0031210.1021/acsfoodscitech.4c00312
Avery Ollis, Tong Wang, Hari B. Krishnan and Vermont P. Dia*,
Ice recrystallization can damage the microstructure of food products, and one potential solution is the use of molecules with demonstrated ice recrystallization inhibition (IRI) activity. The objective was to determine the IRI activity of sorghum kafirin hydrolysates as affected by succinylation and the dispersing medium. The IRI activity of the sorghum kafirin hydrolysates was analyzed by the splat assay in phosphate-buffered saline (PBS) and 10 mM NaCl. At 2% concentration, sorghum kafirin hydrolyzed by bromelain for 1 h resulted in 55% reduction in ice crystal size in 10 mM NaCl, while this was not observed when the dispersing medium is PBS. Succinylation at 0.25:1 molar ratio (succinic anhydride: amine group of the peptides) yielded modified hydrolysates that were slightly more IRI active in PBS, but the difference was not significant. The data showed the potential application of sorghum kafirin hydrolysates to act as antifreeze molecules to preserve the quality of frozen materials.
冰重结晶会破坏食品的微观结构，一种潜在的解决方案是使用具有冰重结晶抑制（IRI）活性的分子。本研究旨在确定高粱卡非林水解物的 IRI 活性受琥珀酰化和分散介质的影响。在磷酸盐缓冲盐水（PBS）和 10 毫摩尔氯化钠中，通过溅射试验分析了高粱卡菲林水解物的 IRI 活性。浓度为 2% 的高粱卡非林经菠萝蛋白酶水解 1 小时后，在 10 mM NaCl 溶液中的冰晶大小减少了 55%，而在 PBS 分散介质中则没有观察到这种现象。以 0.25:1 的摩尔比（琥珀酸酐：肽的胺基）进行琥珀酰化，得到的改性水解物在 PBS 中的 IRI 活性略高，但差异不显著。这些数据表明，高粱卡菲林水解物有可能用作防冻分子，以保持冷冻材料的质量。
{"title":"Hydrolysates from Sorghum Crude Kafirin Extract Exhibit Ice Recrystallization Inhibition Activity","authors":"Avery Ollis, Tong Wang, Hari B. Krishnan and Vermont P. Dia*, ","doi":"10.1021/acsfoodscitech.4c0031210.1021/acsfoodscitech.4c00312","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00312https://doi.org/10.1021/acsfoodscitech.4c00312","url":null,"abstract":"<p >Ice recrystallization can damage the microstructure of food products, and one potential solution is the use of molecules with demonstrated ice recrystallization inhibition (IRI) activity. The objective was to determine the IRI activity of sorghum kafirin hydrolysates as affected by succinylation and the dispersing medium. The IRI activity of the sorghum kafirin hydrolysates was analyzed by the splat assay in phosphate-buffered saline (PBS) and 10 mM NaCl. At 2% concentration, sorghum kafirin hydrolyzed by bromelain for 1 h resulted in 55% reduction in ice crystal size in 10 mM NaCl, while this was not observed when the dispersing medium is PBS. Succinylation at 0.25:1 molar ratio (succinic anhydride: amine group of the peptides) yielded modified hydrolysates that were slightly more IRI active in PBS, but the difference was not significant. The data showed the potential application of sorghum kafirin hydrolysates to act as antifreeze molecules to preserve the quality of frozen materials.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2106–2114 2106–2114"},"PeriodicalIF":2.6,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142273744","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}
Pub Date : 2024-09-05DOI: 10.1021/acsfoodscitech.4c0014810.1021/acsfoodscitech.4c00148
Sergei Belyakov, Michael Voigtmann, Khin Yin Win*, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge and Skye R. Thomas-Hall*,
The current research focuses on developing and optimizing the defatting protocols that lead to sustainable and industrially scalable isolation of two main components ofNannochloropsis oceanicamicroalga, i.e., lipid content and defatted biomass comprising primarily of proteins and polysaccharides. We introduce a simplified extraction protocol that includes treating the microalga powder with ethyl alcohol heated slightly below boiling point (∼70 °C) for a short time (1 h). Multiple runs (EP1-EP10) were performed during the defatting process optimization, followed by extensive characterization of the obtained isolates. The comparison of the properties between the products of EP3-EP10 runs and the commercial defatted biomass sample shows that several isolates have characteristic properties that are equal to or exceed those of the commercial sample, which creates the opportunity for further development of the defatted biomass isolates ofNannochloropsis oceanicaas a reliable alternative protein source.
{"title":"Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions","authors":"Sergei Belyakov, Michael Voigtmann, Khin Yin Win*, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge and Skye R. Thomas-Hall*, ","doi":"10.1021/acsfoodscitech.4c0014810.1021/acsfoodscitech.4c00148","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00148https://doi.org/10.1021/acsfoodscitech.4c00148","url":null,"abstract":"<p >The current research focuses on developing and optimizing the defatting protocols that lead to sustainable and industrially scalable isolation of two main components of<i>Nannochloropsis oceanica</i>microalga, i.e., lipid content and defatted biomass comprising primarily of proteins and polysaccharides. We introduce a simplified extraction protocol that includes treating the microalga powder with ethyl alcohol heated slightly below boiling point (∼70 °C) for a short time (1 h). Multiple runs (EP1-EP10) were performed during the defatting process optimization, followed by extensive characterization of the obtained isolates. The comparison of the properties between the products of EP3-EP10 runs and the commercial defatted biomass sample shows that several isolates have characteristic properties that are equal to or exceed those of the commercial sample, which creates the opportunity for further development of the defatted biomass isolates of<i>Nannochloropsis oceanica</i>as a reliable alternative protein source.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2058–2068 2058–2068"},"PeriodicalIF":2.6,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142273745","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}
Pub Date : 2024-09-05DOI: 10.1021/acsfoodscitech.4c00312
Avery Ollis, Tong Wang, Hari B. Krishnan, Vermont P. Dia
Ice recrystallization can damage the microstructure of food products, and one potential solution is the use of molecules with demonstrated ice recrystallization inhibition (IRI) activity. The objective was to determine the IRI activity of sorghum kafirin hydrolysates as affected by succinylation and the dispersing medium. The IRI activity of the sorghum kafirin hydrolysates was analyzed by the splat assay in phosphate-buffered saline (PBS) and 10 mM NaCl. At 2% concentration, sorghum kafirin hydrolyzed by bromelain for 1 h resulted in 55% reduction in ice crystal size in 10 mM NaCl, while this was not observed when the dispersing medium is PBS. Succinylation at 0.25:1 molar ratio (succinic anhydride: amine group of the peptides) yielded modified hydrolysates that were slightly more IRI active in PBS, but the difference was not significant. The data showed the potential application of sorghum kafirin hydrolysates to act as antifreeze molecules to preserve the quality of frozen materials.
冰重结晶会破坏食品的微观结构，一种潜在的解决方案是使用具有冰重结晶抑制（IRI）活性的分子。本研究旨在确定高粱卡非林水解物的 IRI 活性受琥珀酰化和分散介质的影响。在磷酸盐缓冲盐水（PBS）和 10 毫摩尔氯化钠中，通过溅射试验分析了高粱卡菲林水解物的 IRI 活性。浓度为 2% 的高粱卡非林经菠萝蛋白酶水解 1 小时后，在 10 mM NaCl 溶液中的冰晶大小减少了 55%，而在 PBS 分散介质中则没有观察到这种现象。以 0.25:1 的摩尔比（琥珀酸酐：肽的胺基）进行琥珀酰化，得到的改性水解物在 PBS 中的 IRI 活性略高，但差异不显著。这些数据表明，高粱卡菲林水解物有可能用作防冻分子，以保持冷冻材料的质量。
{"title":"Hydrolysates from Sorghum Crude Kafirin Extract Exhibit Ice Recrystallization Inhibition Activity","authors":"Avery Ollis, Tong Wang, Hari B. Krishnan, Vermont P. Dia","doi":"10.1021/acsfoodscitech.4c00312","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00312","url":null,"abstract":"Ice recrystallization can damage the microstructure of food products, and one potential solution is the use of molecules with demonstrated ice recrystallization inhibition (IRI) activity. The objective was to determine the IRI activity of sorghum kafirin hydrolysates as affected by succinylation and the dispersing medium. The IRI activity of the sorghum kafirin hydrolysates was analyzed by the splat assay in phosphate-buffered saline (PBS) and 10 mM NaCl. At 2% concentration, sorghum kafirin hydrolyzed by bromelain for 1 h resulted in 55% reduction in ice crystal size in 10 mM NaCl, while this was not observed when the dispersing medium is PBS. Succinylation at 0.25:1 molar ratio (succinic anhydride: amine group of the peptides) yielded modified hydrolysates that were slightly more IRI active in PBS, but the difference was not significant. The data showed the potential application of sorghum kafirin hydrolysates to act as antifreeze molecules to preserve the quality of frozen materials.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205555","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}
Pub Date : 2024-09-05DOI: 10.1021/acsfoodscitech.4c00148
Sergei Belyakov, Michael Voigtmann, Khin Yin Win, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge, Skye R. Thomas-Hall
The current research focuses on developing and optimizing the defatting protocols that lead to sustainable and industrially scalable isolation of two main components ofNannochloropsis oceanicamicroalga, i.e., lipid content and defatted biomass comprising primarily of proteins and polysaccharides. We introduce a simplified extraction protocol that includes treating the microalga powder with ethyl alcohol heated slightly below boiling point (∼70 °C) for a short time (1 h). Multiple runs (EP1-EP10) were performed during the defatting process optimization, followed by extensive characterization of the obtained isolates. The comparison of the properties between the products of EP3-EP10 runs and the commercial defatted biomass sample shows that several isolates have characteristic properties that are equal to or exceed those of the commercial sample, which creates the opportunity for further development of the defatted biomass isolates ofNannochloropsis oceanicaas a reliable alternative protein source.
{"title":"Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions","authors":"Sergei Belyakov, Michael Voigtmann, Khin Yin Win, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge, Skye R. Thomas-Hall","doi":"10.1021/acsfoodscitech.4c00148","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00148","url":null,"abstract":"The current research focuses on developing and optimizing the defatting protocols that lead to sustainable and industrially scalable isolation of two main components of<i>Nannochloropsis oceanica</i>microalga, i.e., lipid content and defatted biomass comprising primarily of proteins and polysaccharides. We introduce a simplified extraction protocol that includes treating the microalga powder with ethyl alcohol heated slightly below boiling point (∼70 °C) for a short time (1 h). Multiple runs (EP1-EP10) were performed during the defatting process optimization, followed by extensive characterization of the obtained isolates. The comparison of the properties between the products of EP3-EP10 runs and the commercial defatted biomass sample shows that several isolates have characteristic properties that are equal to or exceed those of the commercial sample, which creates the opportunity for further development of the defatted biomass isolates of<i>Nannochloropsis oceanica</i>as a reliable alternative protein source.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205551","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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