Applied Food Research最新文献_第3页

The effect of combined thermal and sonication treatment on shelf life extension and quality retention of banana

Applied Food Research

Pub Date : 2025-01-23 DOI: 10.1016/j.afres.2025.100729

Mahfujul Alam , Mir Meahadi Hasan , Mohammad Mainuddin Molla , Mrinal Kanti Debnath , Md Shakir Moazzem , Biddut Chandra Dey

The banana is categorized as a climacteric fruit, exhibiting a high susceptibility to decay and a limited duration for consumption after being harvested. The aim of this present study was to assess the impact

thermal and sonication treatments on the physiological quality parameters and microbial load of banana fruits. On the 12th day of storage, the untreated bananas exhibited the highest weight loss percentage (21.44 ± 1.55 %) and decay incidence (100 ± 0 %). In contrast, the bananas treated with a combination of hot water (HW) and ultrasound (US) demonstrated significantly lower levels of weight loss 18.62 ± 1.14 % and decay incidence 65.63 ± 3.9 %, respectively. However, the antioxidant activity of combined treated (HW+US) banana fruits was considerably higher after treatments (p ≤ 0.05). The same treatment delayed the changes ash content, ascorbic acid, firmness, color content and demonstrated the greatest suppression of microbial growth, with values ranging from 1.09 ± 0.09 to 5.15 ± 0.24 log₁₀ cfu/g for total plate count (TPC) and 0.9 ± 0.11 to 5.01 ± 0.16 log₁₀ cfu/g for total yeast mold count (TYMC), during the 0th to 12th days of storage that contributed to the banana's prolonged shelf life. Based on the findings, combined hot water and ultrasound treatment (HW+US) can be considered promising postharvest treatment of bananas, could extend their shelf life, minimize microbial contamination, and enhance overall quality retention during ambient storage. Further refining of the imitations is recommended to optimize treatment conditions, which might evaluate the efficiency of HW+US on other perishable fruits and assess its scalability for commercial applications, hence contributing to waste reduction and enhanced marketability.

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引用次数: 0

Extraction of collagen from by-products of Amazonian fish tambaqui, Colossoma macropomum and pirarucu Arapaima gigas

Applied Food Research

Pub Date : 2025-01-23 DOI: 10.1016/j.afres.2025.100720

Alexandre Augusto Barai , Antônio José Inhamuns , Tiago Cabral Nóbrega , Cristiane Cunha Guimarães , Lígia dos Santos Mourão , Antonio Fabio Lopes de Souza , Fagnaldo Braga Pontes , Flávia Dayane Félix Farias , Joana Maia Mendes , João Paulo Ferreira Rufino , Adriano Teixeira de Oliveira

Several high-value commercial products, such as collagen, have been developed from by-products of the fish processing industry due to their wide range of applications and importance for human health. This study aimed to extract, determine the yield, and characterize the collagen obtained from the scales of Colossoma macropomum and Arapaima gigas. The samples underwent two treatments: uncrushed scales (T1) and crushed scales (T2). The moisture content in tambaqui scales showed average values of 47.71 % (T1) and 12.63 % (T2), while lipid content was 1.39 % (T1) and 1.33 % (T2). Protein content was 41.04 % (T1) and 72.95 % (T2). For pirarucu, higher values were observed for ash (28.80 % in T1), lipids (1.06 % in T1), and protein (48.40 % in T2), while higher moisture content was recorded for T1 (28.54 %). The collagen extraction yields for C. macropomum and A. gigas were 2.97 % and 1.48 % for T1, and 1.51 % and 0.85 % for T2, respectively. FTIR and XRD analyses confirmed that the collagens extracted from both species are primarily composed of type I collagen. These findings contribute to biotechnological research by adding value to the by-products of these two commercially important species in the Amazon Region of Brazil.

{"title":"Extraction of collagen from by-products of Amazonian fish tambaqui, Colossoma macropomum and pirarucu Arapaima gigas","authors":"Alexandre Augusto Barai , Antônio José Inhamuns , Tiago Cabral Nóbrega , Cristiane Cunha Guimarães , Lígia dos Santos Mourão , Antonio Fabio Lopes de Souza , Fagnaldo Braga Pontes , Flávia Dayane Félix Farias , Joana Maia Mendes , João Paulo Ferreira Rufino , Adriano Teixeira de Oliveira","doi":"10.1016/j.afres.2025.100720","DOIUrl":"10.1016/j.afres.2025.100720","url":null,"abstract":"<div><div>Several high-value commercial products, such as collagen, have been developed from by-products of the fish processing industry due to their wide range of applications and importance for human health. This study aimed to extract, determine the yield, and characterize the collagen obtained from the scales of <em>Colossoma macropomum</em> and <em>Arapaima gigas</em>. The samples underwent two treatments: uncrushed scales (T1) and crushed scales (T2). The moisture content in tambaqui scales showed average values of 47.71 % (T1) and 12.63 % (T2), while lipid content was 1.39 % (T1) and 1.33 % (T2). Protein content was 41.04 % (T1) and 72.95 % (T2). For pirarucu, higher values were observed for ash (28.80 % in T1), lipids (1.06 % in T1), and protein (48.40 % in T2), while higher moisture content was recorded for T1 (28.54 %). The collagen extraction yields for <em>C. macropomum</em> and <em>A. gigas</em> were 2.97 % and 1.48 % for T1, and 1.51 % and 0.85 % for T2, respectively. FTIR and XRD analyses confirmed that the collagens extracted from both species are primarily composed of type I collagen. These findings contribute to biotechnological research by adding value to the by-products of these two commercially important species in the Amazon Region of Brazil.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100720"},"PeriodicalIF":0.0,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green packaging system based on hybrid zein/inulin nanofibers activated with copper oxide nanoparticles and Foeniculum vulgare essential oil for preservation of fresh beef

Applied Food Research

Pub Date : 2025-01-23 DOI: 10.1016/j.afres.2025.100724

Sara Gholizadeh , Ali Ehsani , Sajed Amjadi , Hossein Ahangari , Vahid Panahiazar

In recent years, there has been a notable focus on using eco-friendly active packaging materials for meat products. In this regard, we developed the zein/inulin electrospun nanofibers (NFs) incorporated with copper oxide nanoparticles (CuONPs) and Foeniculum vulgare essential oil (FEO) for the packaging of fresh beef. Various blending proportions of zein and inulin (90:10, 85:15, and 80:20) were initially employed for electrospinning. The optimal sample ratio for incorporating CuONPs and FEO was 90:10 based on the fiber diameter (435 ± 109 nm) and their morphology. The optimum NFs sample exhibited an average fiber diameter of 589 ± 113 nm with a uniform and bead-free morphology. The incorporation of CuONPs and FEO did not significantly impact the thermal properties of the NFs. The co-incorporation of CuONPs and FEO improved the antioxidant and antibacterial properties of NFs. Moreover, the developed NFs exhibited acceptable surface hydrophobicity, crystallinity, and mechanical properties. Finally, the fresh beef packaging study illustrated that the developed active NFs controlled the changes in the pH, oxidation, bacterial load, and total volatile basic nitrogen in fresh beef samples during cold storage.

{"title":"Green packaging system based on hybrid zein/inulin nanofibers activated with copper oxide nanoparticles and Foeniculum vulgare essential oil for preservation of fresh beef","authors":"Sara Gholizadeh , Ali Ehsani , Sajed Amjadi , Hossein Ahangari , Vahid Panahiazar","doi":"10.1016/j.afres.2025.100724","DOIUrl":"10.1016/j.afres.2025.100724","url":null,"abstract":"<div><div>In recent years, there has been a notable focus on using eco-friendly active packaging materials for meat products. In this regard, we developed the zein/inulin electrospun nanofibers (NFs) incorporated with copper oxide nanoparticles (CuONPs) and <em>Foeniculum vulgare</em> essential oil (FEO) for the packaging of fresh beef. Various blending proportions of zein and inulin (90:10, 85:15, and 80:20) were initially employed for electrospinning. The optimal sample ratio for incorporating CuONPs and FEO was 90:10 based on the fiber diameter (435 ± 109 nm) and their morphology. The optimum NFs sample exhibited an average fiber diameter of 589 ± 113 nm with a uniform and bead-free morphology. The incorporation of CuONPs and FEO did not significantly impact the thermal properties of the NFs. The co-incorporation of CuONPs and FEO improved the antioxidant and antibacterial properties of NFs. Moreover, the developed NFs exhibited acceptable surface hydrophobicity, crystallinity, and mechanical properties. Finally, the fresh beef packaging study illustrated that the developed active NFs controlled the changes in the pH, oxidation, bacterial load, and total volatile basic nitrogen in fresh beef samples during cold storage.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100724"},"PeriodicalIF":0.0,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Techno-functional, nutritional, antioxidant and prebiotic potential of underutilized buck wheat flour from Western Himalayas of Jammu and Kashmir

Applied Food Research

Pub Date : 2025-01-23 DOI: 10.1016/j.afres.2025.100723

Sajad Ahmad Mir , Momina Farooq , Zahida Naseem , Robert Mugabi

This study presents a comparative analysis of the flours of common buckwheat, tartary buckwheat with common wheat flour in terms of nutritional composition, functional properties, potential health benefits and prebiotic potential. The water absorption capacity of the common wheat was recorded higher (162.3 %) among tartary buck wheat (138 %) and common buck wheat (133 %). While as, oil absorption capacity of common buck wheat was higher (179 %) followed by tartary buck wheat (177 %) and common wheat (153 %). Phenolic content in wheat flour was found to be 297.33 mg GAE/100 g, which was significantly lower (p ≤ 0.05) than tartary buck wheat (1161.33 mg GAE/100 g) and common buck wheat BW1 (1033.33 mg GAE/100 g). The probiotic potential revealed that better growth and proliferation was recorded in case of Lactobacillus rhamnosus ATCC 53,103 on tartary buck wheat as carbon source. The results showed significant difference (p ≤ 0.05) in the nutritional composition and functional properties of the flour from two buckwheat varieties, as compared to whole wheat flour.

{"title":"Techno-functional, nutritional, antioxidant and prebiotic potential of underutilized buck wheat flour from Western Himalayas of Jammu and Kashmir","authors":"Sajad Ahmad Mir , Momina Farooq , Zahida Naseem , Robert Mugabi","doi":"10.1016/j.afres.2025.100723","DOIUrl":"10.1016/j.afres.2025.100723","url":null,"abstract":"<div><div>This study presents a comparative analysis of the flours of common buckwheat, tartary buckwheat with common wheat flour in terms of nutritional composition, functional properties, potential health benefits and prebiotic potential. The water absorption capacity of the common wheat was recorded higher (162.3 %) among tartary buck wheat (138 %) and common buck wheat (133 %). While as, oil absorption capacity of common buck wheat was higher (179 %) followed by tartary buck wheat (177 %) and common wheat (153 %). Phenolic content in wheat flour was found to be 297.33 mg GAE/100 g, which was significantly lower (<em>p</em> ≤ 0.05) than tartary buck wheat (1161.33 mg GAE/100 g) and common buck wheat BW1 (1033.33 mg GAE/100 g). The probiotic potential revealed that better growth and proliferation was recorded in case of <em>Lactobacillus rhamnosus ATCC</em> 53,103 on tartary buck wheat as carbon source. The results showed significant difference (<em>p</em> ≤ 0.05) in the nutritional composition and functional properties of the flour from two buckwheat varieties, as compared to whole wheat flour.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100723"},"PeriodicalIF":0.0,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration

Applied Food Research

Pub Date : 2025-01-22 DOI: 10.1016/j.afres.2025.100722

Li-Ya Tseng , Ping-Hsiu Huang , Jhih-Ying Ciou , Yu-Wei Chen , Yeu-Ching Shi , Chia-Lung Wang , Chih-Yao Hou , Ming-Kuei Shih

This study examines the physicochemical stability and quality of Cantonese mooncakes during shelf-life by using various complex ratios of flour to formulate crusts, aiming to minimize oil penetration and optimize texture. Key properties evaluated include oil penetration, texture, color, acid value, and moisture levels. This study highlights formulations incorporating medium- and low-gluten flour (M7L3 and M5L5) which showed reduced oil penetration and retained favorable sensory attributes throughout shelf-life, with panelists preferring these combinations for their texture and appearance. Results also classified the mooncakes as intermediate-moisture food (IMF), with water activity (AW) values between 0.77 and 0.82 (water content ranged from 16.73 to 18.75%), which support microbial stability without refrigeration. The acid value (AV) stayed within acceptable levels initially (2.10–2.94 mg KOH/g), with a noticeable increase beyond recommended limits after extended storage. Crystalline analysis and sensory evaluations further supported that the selected flour combinations maintained textural stability over time. This research suggests that modified flour formulations, such as M7L3 and M5L5, enhance Cantonese mooncake durability and sensory appeal, providing a viable approach for improving shelf-life and quality in similar bakery products. These findings offer potential strategies for developing innovative formulations in the bakery industry focused on extended freshness and consumer acceptability.

{"title":"Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration","authors":"Li-Ya Tseng , Ping-Hsiu Huang , Jhih-Ying Ciou , Yu-Wei Chen , Yeu-Ching Shi , Chia-Lung Wang , Chih-Yao Hou , Ming-Kuei Shih","doi":"10.1016/j.afres.2025.100722","DOIUrl":"10.1016/j.afres.2025.100722","url":null,"abstract":"<div><div>This study examines the physicochemical stability and quality of Cantonese mooncakes during shelf-life by using various complex ratios of flour to formulate crusts, aiming to minimize oil penetration and optimize texture. Key properties evaluated include oil penetration, texture, color, acid value, and moisture levels. This study highlights formulations incorporating medium- and low-gluten flour (M7L3 and M5L5) which showed reduced oil penetration and retained favorable sensory attributes throughout shelf-life, with panelists preferring these combinations for their texture and appearance. Results also classified the mooncakes as intermediate-moisture food (IMF), with water activity (AW) values between 0.77 and 0.82 (water content ranged from 16.73 to 18.75%), which support microbial stability without refrigeration. The acid value (AV) stayed within acceptable levels initially (2.10–2.94 mg KOH/g), with a noticeable increase beyond recommended limits after extended storage. Crystalline analysis and sensory evaluations further supported that the selected flour combinations maintained textural stability over time. This research suggests that modified flour formulations, such as M7L3 and M5L5, enhance Cantonese mooncake durability and sensory appeal, providing a viable approach for improving shelf-life and quality in similar bakery products. These findings offer potential strategies for developing innovative formulations in the bakery industry focused on extended freshness and consumer acceptability.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100722"},"PeriodicalIF":0.0,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates

Applied Food Research

Pub Date : 2025-01-22 DOI: 10.1016/j.afres.2025.100705

Wannawarang Tanbamrung , Suphat Phongthai , Pornchai rachtanapun , Kongsak Boonyapranai , Prem Thongchai , Liang Zhang , Kanyasiri Rakariyatham

This study investigated the effects of covalent modification of hemp protein isolates (HPIs) from seed and seed meal under alkaline reaction with gallic acid (GA) on physical, structural and antioxidant properties. By increasing the amount of GA (0 – 1000 μmol) during the conjugation process to form HPI-GA conjugates (HPI-GA_0–1000), the binding between HPIs and GA were increased as total phenolic content of seed HPI-GA (sHPI-GA) conjugate significantly increased from 1.43 – 21.43 μg GAE/mg sample, although the binding efficacy of seed meal HPI-GA (smHPI-GA) conjugate was not as high. Simultaneously, there was a decrease in free thiol groups and tryptophan residues to be as low as 2.05 and 2.14 %, respectively in sHPI-GA₁₀₀₀ and 10.34 and 17.30 %, respectively in smHPI-GA₁₀₀₀ with an increase in molecular masses, indicating covalent bonding between HPIs and GA. Ultraviolet-visible and Fourier transform infrared spectroscopy revealed changes in the conjugate structures. Scanning electron microscopy also displayed roughness on the particle's surface. Increased zeta potential of HPI-GA conjugates from 31.80 to 51.12 mV in seed and from 24.65 to 33.83 mV in seed meal partially led to improved solubility at neutral and basic pHs. This subsequently improved antioxidant capacities by increasing DPPH radical scavenging (1.94 – 4.65-fold) and ABTS radical scavenging (8.65 – 9.64-fold) to be as high as 421.69 and 2560.26 μg TE/mg protein, respectively in sHPI-GA₁₀₀₀ and 719.31 and 2332.39 μg TE/mg protein, respectively in smHPI-GA₁₀₀₀. These results provide useful information on plant protein-phenolic conjugates for the design of functional protein-based ingredients.

{"title":"Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates","authors":"Wannawarang Tanbamrung , Suphat Phongthai , Pornchai rachtanapun , Kongsak Boonyapranai , Prem Thongchai , Liang Zhang , Kanyasiri Rakariyatham","doi":"10.1016/j.afres.2025.100705","DOIUrl":"10.1016/j.afres.2025.100705","url":null,"abstract":"<div><div>This study investigated the effects of covalent modification of hemp protein isolates (HPIs) from seed and seed meal under alkaline reaction with gallic acid (GA) on physical, structural and antioxidant properties. By increasing the amount of GA (0 – 1000 μmol) during the conjugation process to form HPI-GA conjugates (HPI-GA<sub>0–1000</sub>), the binding between HPIs and GA were increased as total phenolic content of seed HPI-GA (sHPI-GA) conjugate significantly increased from 1.43 – 21.43 μg GAE/mg sample, although the binding efficacy of seed meal HPI-GA (smHPI-GA) conjugate was not as high. Simultaneously, there was a decrease in free thiol groups and tryptophan residues to be as low as 2.05 and 2.14 %, respectively in sHPI-GA<sub>1000</sub> and 10.34 and 17.30 %, respectively in smHPI-GA<sub>1000</sub> with an increase in molecular masses, indicating covalent bonding between HPIs and GA. Ultraviolet-visible and Fourier transform infrared spectroscopy revealed changes in the conjugate structures. Scanning electron microscopy also displayed roughness on the particle's surface. Increased zeta potential of HPI-GA conjugates from 31.80 to 51.12 mV in seed and from 24.65 to 33.83 mV in seed meal partially led to improved solubility at neutral and basic pHs. This subsequently improved antioxidant capacities by increasing DPPH radical scavenging (1.94 – 4.65-fold) and ABTS radical scavenging (8.65 – 9.64-fold) to be as high as 421.69 and 2560.26 μg TE/mg protein, respectively in sHPI-GA<sub>1000</sub> and 719.31 and 2332.39 μg TE/mg protein, respectively in smHPI-GA<sub>1000</sub>. These results provide useful information on plant protein-phenolic conjugates for the design of functional protein-based ingredients.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100705"},"PeriodicalIF":0.0,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inulin-coated Virgin Coconut Oil (VCO) powder produced by spray drying

Applied Food Research

Pub Date : 2025-01-21 DOI: 10.1016/j.afres.2025.100721

Lanny Sapei , Pra Cipta Buana Wahyu Mustika , Putu Doddy Sutrisna , Rudy Agustriyanto , Puguh Setyopratomo , Grace Vita Santoso , Justinus Putra Utama , Rochmad Indrawanto

The aim of this study is to produce inulin-coated virgin coconut oil (VCO) powder using spray drying technology. VCO, known for its high content of medium-chain fatty acids and antioxidants, has faced challenges in food and pharmaceutical applications due to its susceptibility to oxidation thus reducing its shelf-life. Inulin as the encapsulating agent, presented an effective solution, offering not only encapsulation efficiency but also added health benefits as prebiotics. The process parameters, such as inlet air temperature (110–180 °C), feed flow rate (5–8 mL/min), aspiration rate (80–100 %), and air pressure at nozzle (1–1.8 bar) as well as total solid percentage in the emulsion feed (45–55 %) were varied. The best conditions were identified as inlet air temperature 150 °C, feed flow rate 5 ml/min, aspiration rate 100 %, air pressure at nozzle 1 bar, and 50 % total solid content to produce powder with high yield (∼88 %), low moisture content (2.9 %), and other desirable characteristics, such as density, particle size, morphology, and flowability. This study provides a framework for producing scalable inulin-coated VCO powder with enhanced shelf-life, functionality, and versatile applications in health-oriented food and pharmaceuticals.

{"title":"Inulin-coated Virgin Coconut Oil (VCO) powder produced by spray drying","authors":"Lanny Sapei , Pra Cipta Buana Wahyu Mustika , Putu Doddy Sutrisna , Rudy Agustriyanto , Puguh Setyopratomo , Grace Vita Santoso , Justinus Putra Utama , Rochmad Indrawanto","doi":"10.1016/j.afres.2025.100721","DOIUrl":"10.1016/j.afres.2025.100721","url":null,"abstract":"<div><div>The aim of this study is to produce inulin-coated virgin coconut oil (VCO) powder using spray drying technology. VCO, known for its high content of medium-chain fatty acids and antioxidants, has faced challenges in food and pharmaceutical applications due to its susceptibility to oxidation thus reducing its shelf-life. Inulin as the encapsulating agent, presented an effective solution, offering not only encapsulation efficiency but also added health benefits as prebiotics. The process parameters, such as inlet air temperature (110–180 °C), feed flow rate (5–8 mL/min), aspiration rate (80–100 %), and air pressure at nozzle (1–1.8 bar) as well as total solid percentage in the emulsion feed (45–55 %) were varied. The best conditions were identified as inlet air temperature 150 °C, feed flow rate 5 ml/min, aspiration rate 100 %, air pressure at nozzle 1 bar, and 50 % total solid content to produce powder with high yield (∼88 %), low moisture content (2.9 %), and other desirable characteristics, such as density, particle size, morphology, and flowability. This study provides a framework for producing scalable inulin-coated VCO powder with enhanced shelf-life, functionality, and versatile applications in health-oriented food and pharmaceuticals.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100721"},"PeriodicalIF":0.0,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste

Applied Food Research

Pub Date : 2025-01-20 DOI: 10.1016/j.afres.2025.100719

Mst Jannatul Ferdous , Md. Salah Uddin , Mst. Aspriya Rahman Antu , Md․ Tanvir Ahmed , Md․ Rasal Ali , Md Sadek Ali , Monjurul Haq

Fish surimi, used in the formulation of various value-added fishery products requires substantial storage time for steady product development. Silver carp surimi was prepared with varying levels (1.5 %, 3.0 %, 4.5 %, 6 %; w/w) of red seaweed paste (SWP) to improve nutritional and storage attributes, assessing proximate composition, amino acids, minerals, sensory attributes, total volatile basic nitrogen (TVB-N), pH, and color. The protein content in surimi varied between 17.02 % and 21.95 % depending on the level of SWP addition. Among the identified amino acids, methionine was the most abundant essential amino acid (3015.03±45.25 to 4151.51±26.43 mg/100 g), followed by isoleucine, phenylalanine, lysine, and histidine, while glycine was the most prevalent non-essential amino acid (2382.46±42.31 to 3147.96±25.24 mg/100 g), followed by tyrosine, proline, serine, and aspartic acid. Calcium was the most predominant element, ranging from 51.41 to 57.91 mg/100 g. After 150 days of storage at 3 °C, surimi with 6.0 % SWP showed the lowest color value and surimi with 4.5 % SWP had an overall acceptability value of 4.0. The TVB-N value of the control sample exceeded 30 mg N/100 g of surimi after 90 days, while surimi with 4.5 % and 6 % SWP stayed within acceptable limits for up to 135 days. The pH of fish surimi decreased during storage, dropping faster to 6.40±0.04 in the control sample. The L* and a* color values decreased as the SWP concentration in the surimi increased, while the b* values increased with higher SWP concentrations. Therefore, incorporation of SWP at the optimum level has been shown to improve the nutritional, sensory, and storage properties of silver carp surimi.

{"title":"Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste","authors":"Mst Jannatul Ferdous , Md. Salah Uddin , Mst. Aspriya Rahman Antu , Md․ Tanvir Ahmed , Md․ Rasal Ali , Md Sadek Ali , Monjurul Haq","doi":"10.1016/j.afres.2025.100719","DOIUrl":"10.1016/j.afres.2025.100719","url":null,"abstract":"<div><div>Fish surimi, used in the formulation of various value-added fishery products requires substantial storage time for steady product development. Silver carp surimi was prepared with varying levels (1.5 %, 3.0 %, 4.5 %, 6 %; w/w) of red seaweed paste (SWP) to improve nutritional and storage attributes, assessing proximate composition, amino acids, minerals, sensory attributes, total volatile basic nitrogen (TVB-N), pH, and color. The protein content in surimi varied between 17.02 % and 21.95 % depending on the level of SWP addition. Among the identified amino acids, methionine was the most abundant essential amino acid (3015.03±45.25 to 4151.51±26.43 mg/100 g), followed by isoleucine, phenylalanine, lysine, and histidine, while glycine was the most prevalent non-essential amino acid (2382.46±42.31 to 3147.96±25.24 mg/100 g), followed by tyrosine, proline, serine, and aspartic acid. Calcium was the most predominant element, ranging from 51.41 to 57.91 mg/100 g. After 150 days of storage at 3 °C, surimi with 6.0 % SWP showed the lowest color value and surimi with 4.5 % SWP had an overall acceptability value of 4.0. The TVB-N value of the control sample exceeded 30 mg N/100 g of surimi after 90 days, while surimi with 4.5 % and 6 % SWP stayed within acceptable limits for up to 135 days. The pH of fish surimi decreased during storage, dropping faster to 6.40±0.04 in the control sample. The L* and a* color values decreased as the SWP concentration in the surimi increased, while the b* values increased with higher SWP concentrations. Therefore, incorporation of SWP at the optimum level has been shown to improve the nutritional, sensory, and storage properties of silver carp surimi.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100719"},"PeriodicalIF":0.0,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production and characterization of powder from drone brood of honeybees (Apis mellifera)

Applied Food Research

Pub Date : 2025-01-20 DOI: 10.1016/j.afres.2025.100718

João C. Gonçalves , Beatriz Vouga , Cristina A. Costa , Fernando Gonçalves , Catarina Coelho , Raquel P.F. Guiné , Paula M.R. Correia

Drone bee brood are a natural source of food with potential for human nutrition. This work aims to investigate the production and extraction of the drone bee brood (larvae and pupae), as well as the production of powder from this insect for food applications. To produce the drone brood (DB), in some hives of the colony appropriate empty frames were placed. Some measurements were done in the hive to monitor the global wellbeing of the colony, namely, temperature, relative humidity, and weight. After approximately one month, the frames were removed from the hives and frozen. The yield of DB by frame was 38%. For the extraction of the drone brood, different methods were tested, being the best ones the cold room extraction (∼ 6.5 °C), on a cold surface extraction (∼ 11 °C), and in boiling water extraction (100 °C). The results show that the extraction efficiencies were 74.3% (336.3 s), 62.5% (246.8 s) and 84.9% (332.0 s), for extraction in a cold room, on a cold surface, and in boiling water, respectively. After extraction, two drying processes were tested: evaporation and freeze-drying, being the last one the recommended, preserving in a better way the appearance and composition of the DB. DB powders presented different colour characteristics according to the extraction method used. The powder obtained by boiling extraction was darker than the one produced with cold extraction. Powders are rich in protein, fat and carbohydrates, being the fat content quite high for DB powders produced by boiling extraction method.

{"title":"Production and characterization of powder from drone brood of honeybees (Apis mellifera)","authors":"João C. Gonçalves , Beatriz Vouga , Cristina A. Costa , Fernando Gonçalves , Catarina Coelho , Raquel P.F. Guiné , Paula M.R. Correia","doi":"10.1016/j.afres.2025.100718","DOIUrl":"10.1016/j.afres.2025.100718","url":null,"abstract":"<div><div>Drone bee brood are a natural source of food with potential for human nutrition. This work aims to investigate the production and extraction of the drone bee brood (larvae and pupae), as well as the production of powder from this insect for food applications. To produce the drone brood (DB), in some hives of the colony appropriate empty frames were placed. Some measurements were done in the hive to monitor the global wellbeing of the colony, namely, temperature, relative humidity, and weight. After approximately one month, the frames were removed from the hives and frozen. The yield of DB by frame was 38%. For the extraction of the drone brood, different methods were tested, being the best ones the cold room extraction (∼ 6.5 °C), on a cold surface extraction (∼ 11 °C), and in boiling water extraction (100 °C). The results show that the extraction efficiencies were 74.3% (336.3 s), 62.5% (246.8 s) and 84.9% (332.0 s), for extraction in a cold room, on a cold surface, and in boiling water, respectively. After extraction, two drying processes were tested: evaporation and freeze-drying, being the last one the recommended, preserving in a better way the appearance and composition of the DB. DB powders presented different colour characteristics according to the extraction method used. The powder obtained by boiling extraction was darker than the one produced with cold extraction. Powders are rich in protein, fat and carbohydrates, being the fat content quite high for DB powders produced by boiling extraction method.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100718"},"PeriodicalIF":0.0,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A novel source of phytochemical and bioactive peptide from fermented mushroom trimming waste extract by Bifidobacterium longum

Applied Food Research

Pub Date : 2025-01-18 DOI: 10.1016/j.afres.2025.100714

Napassorn Peasura , Pornrat Sinchaipanit , Kanokwan Yodin

The extract from agricultural waste, (golden needle mushroom trimmings) was extracted and fermented with B. longum at 37 °C for 0, 24, 48, and 72 h. The chemical changes and phytochemicals were investigated, as well as antioxidant activity during fermentation, and biological activities such as angiotensin-converting enzyme (ACE) inhibition were investigated. The results found that the growth of B. longum was increased during 0–24 h, while viability declined after 24 h. The greatest concentrations of phenolic compounds and flavonoids were observed at 709.81 and 42.07 mg/mL, respectively. The antioxidant activity levels measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH^•) and 2,2′ -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS^•+) assays were 42.65 % and 45.24 %, respectively. The biological activity, particularly ACE inhibition, was assessed in vitro and was correlated with blood pressure regulation. The fermented mushroom trimming extract had a maximum ACE inhibition value of 9.91 % and a half-maximal inhibitory concentration (IC₅₀) value of 2,134.08 mg/L, making it more effective than the control group with an IC₅₀ value of 2,482.36 mg/L.

{"title":"A novel source of phytochemical and bioactive peptide from fermented mushroom trimming waste extract by Bifidobacterium longum","authors":"Napassorn Peasura , Pornrat Sinchaipanit , Kanokwan Yodin","doi":"10.1016/j.afres.2025.100714","DOIUrl":"10.1016/j.afres.2025.100714","url":null,"abstract":"<div><div>The extract from agricultural waste, (golden needle mushroom trimmings) was extracted and fermented with <em>B. longum</em> at 37 °C for 0, 24, 48, and 72 h. The chemical changes and phytochemicals were investigated, as well as antioxidant activity during fermentation, and biological activities such as angiotensin-converting enzyme (ACE) inhibition were investigated. The results found that the growth of <em>B. longum</em> was increased during 0–24 h, while viability declined after 24 h. The greatest concentrations of phenolic compounds and flavonoids were observed at 709.81 and 42.07 mg/mL, respectively. The antioxidant activity levels measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>) and 2,2′ -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS<sup>•+</sup>) assays were 42.65 % and 45.24 %, respectively. The biological activity, particularly ACE inhibition, was assessed in vitro and was correlated with blood pressure regulation. The fermented mushroom trimming extract had a maximum ACE inhibition value of 9.91 % and a half-maximal inhibitory concentration (<em>IC<sub>50</sub>)</em> value of 2,134.08 mg/L, making it more effective than the control group with an IC<sub>50</sub> value of 2,482.36 mg/L.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100714"},"PeriodicalIF":0.0,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0