ACS food science & technology最新文献

The effect of egg white protein (EWP) on the quality of flatbread made from wheat and mixed flour was studied. Different concentrations of EWP 0, 2, 4, 6, and 8% (w/w) were used. We observed that the addition of EWP decreased the flatbread’s moisture content, water activity, springiness, cohesiveness, and resilience but increased color, dynamic moduli, hardness, and chewiness. Low-field nuclear magnetic resonance data revealed increased bound water as the EWP concentration increased. Scanning electron microscopy observed more orderly and denser structures of flatbreads with EWP. Fourier transform infrared spectroscopy revealed that such an influence was possibly due to improved protein–starch interaction. Furthermore, 8% EWP in the flatbread improved in vitro protein digestibility from 88.47% to 91.3% for wheat flour and 83.46% to 88.53% for mixed flour. In conclusion, this study can potentially enhance the mining of bread diversity and expand egg protein usage in various contexts.

The present work aimed to identify the major antioxidants present in honey, propolis, and pollen from Jataí (Tetragonisca angustula angustula) and Mandaçaia (Melipona quadrifasciata quadrifasciata Lep.) bees and relate them with plant species. Pollen showed antioxidant activity up to 10 times greater than honey and up to 8 times greater than propolis, with the Jataí bee presenting higher values for DPPH in honey and pollen and the Mandaçaia bee in propolis samples. Total phenolic contents presented similar results. A greater variety of saccharides was found in honey by ultrahigh performance liquid chromatography with high-resolution mass spectrometry. Saccharides, terpenoids, lignans, phenolic compounds, and flavonoids were found in propolis, while flavonoids were major in pollen. Mandaçaia bee pollen resulted in more kaempferol and p-coumaric acid by high-performance liquid chromatography ultraviolet visibility than Jataí. In contrast, Jataí bee pollen showed more quercetin than Mandaçaia. These findings suggest that bees may have visitedDaucus carota, Anethum graveolens, and Raphanus sativus L. for pollination.

This study evaluates the concentration effect of green tea (GT), black tea (BT), and coffee (CF) polyphenols in set yogurt syneresis and its physicochemical attributes during refrigerated storage. All polyphenol-added yogurts showed a significantly lower (p < 0.05) syneresis than the control. High polyphenol concentrations significantly reduced syneresis, except in CFY, indicating that the percentage of syneresis reduction depends on the polyphenol type and its concentration. Treated yogurts showed a significantly higher (p < 0.05) viscosity than the control, indicating polyphenol–milk–protein matrix formation. In conclusion, adding natural polyphenols reduces syneresis in set yogurt while maintaining its physicochemical properties.

This study focused on producing chicken eggshell-derived hydroxyapatite (HAp) from local bakeries in Rawalpindi, Pakistan, following a series of cleaning steps, including membrane removal, alkaline treatment, washing, crushing, sieving, calcination (1000 °C), and ultrasonication to get untreated (raw) and treated-biogenic (subjected to calcination and ultrasonication) HAps. FTIR spectra showed PO₄^3– peaks at 875 and 714 cm^–1 (treated-biogenic) and 755 cm^–1 (untreated) HAps. AAS showed calcium content ranging from 97.27 ± 1.13 ppm (untreated) to 140.5 ± 0.09 ppm (treated-biogenic) HAps. Particle size was observed at the 442 nm peak in untreated, whereas the peaks were at 58.5 and 255 nm in treated-biogenic HAp. SEM analysis revealed a smooth layer of HAp crystal lattice in both samples, whereas XRD confirmed crystalline behavior at 2θ. In addition, both untreated and treated-biogenic HAps with different concentrations (0, 0.2, 0.4, and 0.5%) were incorporated into seven candy formulations with codes (C, C1, C2, C3, C4, C5, and C6). The absence of Salmonella was reported in both HAps. The candy’s hardness increased as HAp concentration increased. Further, the highest mean scores of appearance and taste were observed at 7.76 and 7.70 in C1. However, C2 recorded aroma (7.98), aftertaste (8.07), and mouthfeel (7.66) mean scores when compared with the control. The C4 formulation showed the highest acceptability in terms of appearance (7.46 ± 0.13) when using untreated HAp; however, this level of acceptability was still lower when compared to the C2 formulation (7.75 ± 0.46). Using JAR scales, consumer responses (%) investigated the penalties and mean drop of the candies with Spearman’s correlation of each attribute. Also, a diagnostic chart of penalty analysis of each formulation was displayed.

This study aims to develop a novel nanocomposite film by modifying chitosan with citric acid and reinforcing it with ZnO nanoparticles. The film’s surface was examined using FE-SEM/EDX and characterized through XPS, TGA, UV–vis, and mechanical testing. ¹H NMR and FTIR spectroscopy analysis confirmed the cross-link between chitosan and citric acid. The CS/CA@ZnO nanocomposite film showed a 25% increase in tensile strength and a 5-fold increase in elongation at break, with enhanced barrier properties against water vapor and antioxidant properties compared to pure chitosan. Furthermore, the zone of inhibition of nanocomposite film against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus were 16 ± 1.31, 20 ± 1.25, and 18 ± 0.76 mm, respectively. Moreover, the cell viability of the RAW cell line on the surface of the nanocomposite film was 96.29 ± 1.12%, indicating excellent biocompatibility and holds significant potential for future use in the sustainable food packaging industry.

Jumbo squid mantle muscle gels were prepared by using the one-step (90 °C/30 min) and the two-step (30 °C/1 h + 90 °C/30 min) heat treatments (HTs) with and without the addition of d-isoascorbic acid (IAA). Reactive sulfhydryl (-RSH) content, SDS-PAGE protein profiles, gel-forming ability in terms of their texture profile analysis (TPA), folding test (FT), and water holding capacity (WHC) were evaluated on experimental gels. Additionally, the rheological and calorimetric behaviors of previously prepared sols were monitored. The –RSH content of gels showed no statistical differences (p ≥ 0.05) due to the effect of HT; however, their content was reduced by 18.4% by the addition of IAA. The TPA showed changes only in cohesiveness (p < 0.05). The FT evaluation indicated that all gels were A–B grade. The WHC of gels increased with the two steps of HT but decreased with the addition of IAA. The rheology and calorimetry of sols remained without major variations.

Chia seed (Salvia hispanica L.) is a natural product with high nutritional and medicinal value due to its lipid composition, mainly polyunsaturated fatty acids, which are unstable in the presence of light and heat. Nanotechnology is a prominent field, as nanomaterials can protect substances from degradation. The present study utilized nanocapsules to protect chia seed oil through nanoprecipitation, followed by physicochemical characterization, thermal stability analysis, and in vitro cytotoxicity. The identification and quantification of components of the bulk and nanoencapsulated oil were performed by gas chromatography, and nuclear magnetic resonance proved oil encapsulation. Nanocapsules had a mean diameter of 246.23 ± 1.53 nm, a polydispersity index of 0.148 ± 0.08, and a zeta potential of −3.84 ± 0.05 mV. Nanocapsules were not cytotoxic to VERO cells after 48 hof incubation. In conclusion, nanoencapsulation protected chia seed oil against degradation, preserving its constituents to enhance biological efficiency for health purposes.

This study analyzed the physicochemical and flowability properties of Spirulina platensis biomass powder, obtained through the fluidized bed agglomeration process, with a focus on its potential application in the food industry. This process aimed to reduce fine particles and enhance their dispersion in liquids. The study explored different fluidization air temperatures (65–85 °C) and binder solution flow rates (1.5–2.5 mL/min), using a 30% maltodextrin solution (9 ≤ DE-value ≤12) as binder. Optimal results were achieved at temperatures of 75 and 85 °C and binder flow rates between 2 and 2.5 mL/min. Under these conditions, the yield exceeded 50%, producing agglomerated powders containing more than 56% protein, 5–7.5% moisture, and low water activity (less than 0.65). The agglomerated powders exhibited improved flowability, with the Carr compressibility index decreasing from 33.38% [raw material (RM)] to values below 20% (agglomerated powders) and the Hausner ratio decreasing from 1.5 (RM) to 1.25 (agglomerated powders). Additionally, there was a significant increase in average particle size, with a 3.5-fold increase in D₅₀ (from 49.47 to 148.13–170.00 μm), faster wetting times (from 300 to 3–150 s), and a change in the color perception compared to the RM was also observed.

Insect proteins are nutritionally rich and functionally versatile, yet their potential for chemical modification and edible film production is underexplored. This study modified protein concentrate from Sphenarium rugosum via acylation with lauroyl chloride and acetylation with acetic anhydride, evaluating their physicochemical and functional properties. Modifications were confirmed using FTIR, X-ray diffraction, and DSC, revealing structural changes, including increased β-turns and random coils. Lauroyl chloride-modified protein showed enhanced emulsifying and foaming capacities and a shifted isoelectric point. Edible films were successfully formed from acetylated protein, displaying dark color, rough texture, and adequate mechanical strength, with lower permeability than unmodified films. In contrast, acylated protein did not form films. These results demonstrate that chemical modifications enhance functional properties, and that acetylation facilitates edible film formation, offering potential applications in food packaging and coatings.

We used histological imaging to visualize tissue structure changes in the intramuscular fat (IMF) region of beef during roasting. Despite different beef cuts and recipes, heated IMF always formed “channels” of beef juices/oil, allowing the aqueous phase and oil phase flavor reactions to converge. Oil droplets, which facilitate the interaction between lipid oxidation and the Maillard reaction, were observed in the intramuscular juices/oil of roasted beef rib meat and well-done ribeye steaks. Images taken from ribeye steaks at different “doneness” showed that oil droplets started appearing in well-done steaks. In contrast, the structure of cooked IMF in medium and medium-well steaks was more conducive to independent lipid oxidation and Maillard reactions. These findings suggest that the flavor reaction in meat during cooking is developed in a concurrent and multistep way, regulated by biological structure changes, which can be critical for producing authentic meat flavor.