Applications In Food Technology Research Articles

Evaluation of the Physicochemical and Techno-functional Properties of Gelatin Extracted from Fish Processing Waste

The current research was completed at the Indian Council of Agricultural Research - Central Institute of Fisheries Technology (ICAR-CIFT), Cochin, Kerala, India from August 2021 to August 2022 as a modified thermal extraction protocol for deriving gelatin from processing waste of skipjack tuna (Katsuwonus pelamis) skin. The study evaluated the effect of chemical composition and molecular weight contributing to the techno-functional attributes of the resulting gelatin. In the present study, we followed warm water-coupled NaCl pre-treatment to reduce the lipid content of the extracted gelatin. The extracted gelatin was characterized for Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The amount of gelatin extracted from the fish skin was 9.30±0.22%. The protein pattern of extracted gelatin on SDS-PAGE was identical to commercial grade gelatin, which implies the purity of extracted gelatin is comparable to that of commercial one. The physicochemical and functional properties were evaluated and pose remarkable techno-functional properties. Therefore, fish processing skin waste of skipjack tuna could be effectively exploited for the preparation of commercial gelatin. The extraction protocol remains environment friendly and this approach remains optimal for food technological applications. The effective exploration contributed to nutritional benefits, technological, functional, and biological functionalities for a large fraction of applications in the area of food technology, nutraceuticals, pharmaceutics, and numerous others as a future line of research.

Advances in Antifreeze Molecules: From Design and Mechanisms to Applications

Freezing can cause serious hazards in various fields, such as cryoinjury in cell and organ cryopreservation, food quality deterioration, and ice accretion on surfaces including energy facilities (wind turbines, overhead transmission lines, and towers), aircraft, etc., causing serious equipment damages and economic losses. To alleviate these problems, antifreeze molecules have attracted significant attention and have been applied extensively in cryopreservation and anti-icing coatings. In this review, the progress on antifreeze molecules is summarized and discussed, including their classifications, mechanisms, and applications. The antifreeze molecules are divided into natural and artificial molecules, and their characteristics are introduced. Moreover, their antifreeze mechanisms are comprehensively outlined involving depression of freezing points, dynamic ice shaping, and ice recrystallization inhibition. Then, the representative applications in cryobiology, anti-icing surfaces, food technology, and agriculture are also summarized and discussed. Finally, the challenges and development prospects of antifreeze molecules are further provided.

Morphology, comprehensive physico-chemical and cooking characteristics of Bamboo rice (Bambusa arundinacea Wild.)

The seeds of Bambusa arundinacea Wild., commonly known as bamboo rice, belongs to Gramineae family. Bamboo rice is considered one of the major income sources of indigenous population residing in the south western ghats of India. This less familiar cereal has been less explored for its nutritional and physicochemical properties. Therefore, we have carried out the comprehensive profiling of nutrients in bamboo rice collected from different locations of the south western ghats, and also investigated its morphology, physical and cooking properties. Bamboo rice had an appearance similar to brown rice along with a crease on the ventral side. Ultrastructural observations of bamboo rice grain revealed the presence of a distinct aleurone layer, prominent protein molecules and well-defined polygonal shaped starch molecules. The raw, dehusked samples of bamboo rice landraces had a higher content of proximate components including protein and total dietary fiber (with a mean value of 14.66 ± 0.58 and 6.98 ± 0.19 g/100 g dwb) when compared to the brown and polished rice samples analysed. The concentration of micronutrients such as zinc, iron, copper, calcium, vitamin B2, B5 was found to be higher (with a mean value of 3.38 ± 0.13, 4.47 ± 2.31, 1.16 ± 0.15, 21.38±2.60 mg/100 g dwb, 0.18 ± 0.01, 0.92 ± 0.01 mg/100 g wwb respectively) with a decreased phytic acid (IP6) content. Bamboo rice took longer time to cook (54.6 ± 0.89 min) and was observed to have higher gruel solid loss (3.45 ± 0.28%). The information on nutritional and physicochemical properties of bamboo rice can be exploited by nutritionists and utilised for practical applications in food technology.

Fabrication of 3D Hierarchically Porous Chitosan Monoliths by Thermally Induced Phase Separation of Chemically Modified Chitin

Chitosan (CS), an amino-polysaccharide, has applications in various areas such as drug delivery, biotechnology, food technology, and numerous industrial applications. Monoliths have been developed continuously for several decades, and today, they hold an impressively strong position in highly efficient separation, ion exchange, catalysis, and chromatography. In our previous study, a hierarchical chitin (CT) monolith was fabricated using chemically modified CT through the thermally induced phase separation (TIPS) method. This report generated a template-free approach to prepare highly effective, stable, and reusable hierarchically porous CS monoliths by deacetylation of CT monoliths. The acquired CS monoliths exhibited a high surface area at 144.1 m2 g–1 owing to the presence of hierarchical macro- and mesopores. The monoliths demonstrated efficient removal of metal ions from an aqueous solution in a flow system (adsorption capacity at 92.1 mg g–1). To gain durability of CS monoliths in acidic and basic environments, epichlorohydrin (ECH) was used as a cross-linking agent. The cross-linked monoliths also exhibited excellent performance in the adsorption of Cu(II) ions from the solution (64.4 mg g–1) and good reusability in multiple adsorption–desorption cycles without losing significant performance (with 90.7 ± 6.1% adsorption efficiency and 88.5 ± 7.2% desorption efficiency). The fabricated CS monolith can be modified and applied to various fields such as protein separation, catalysis, and drug delivery.

Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review.

The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate proteolytic hydrolysis at a specific combination of pressure and pressure-holding time for a given protein source and enzyme. The enzymatic hydrolysis of proteins is a well-known alternative to producing biologically active peptides, with antioxidant and antihypertensive capacity, from different food protein sources. However, some of these protein sources contain allergenic epitopes which are often not degraded by traditional hydrolysis. Moreover, the peptide profile and related biological activity of a hydrolysate depend on the protein source, the enzymes used, the parameters of the proteolysis process (pH, temperature, time of hydrolysis), and the use of other technologies such as HHP. The present review aims to provide an update on the use of HHP for improving enzymatic hydrolysis, with a particular focus on studies which evaluated hydrolysate antihypertensive and antioxidant capacity, as well as residual allergenicity. Overall, HHP has been shown to improve the biological properties of hydrolysates. While protein allergenicity can be reduced with traditional hydrolysis, HHP can further reduce the allergenicity. Compared with traditional hydrolysis methods, HHP-assisted protein hydrolysis offers a greater opportunity to add value to protein-rich products through conversion into high-end hydrolysate products with enhanced nutritional and functional properties.

Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of Prionoplus reticularis (Huhu) Larvae and Pupae Protein Extracts.

The amino acid profile, techno-functionalities (foaming stability/capacity, emulsion stability/capacity, solubility, and coagulation), and physicochemical characteristics (colour, particle size, surface hydrophobicity, Fourier-transform infrared spectroscopy, and differential scanning calorimetry) of protein extracts (PE) obtained from Prionoplus reticularis (Huhu grub) larvae (HLPE) and pupae (HPPE) were investigated. Total essential amino acid contents of 386.7 and 411.7 mg/g protein were observed in HLPE and HPPE, respectively. The essential amino acid index (EAAI) was 3.3 and 3.4 for HLPE and HPPE, respectively, demonstrating their nutritional equivalence. A unique nitrogen-to-protein conversion constant, k, and the corresponding protein content of the extracts were 6.1 and 6.4 and 72.1% and 76.5%, respectively. HLPE (37.1 J/g) had a lower enthalpy than HPPE (54.1 J/g). HPPE (1% w/v) exhibited a foaming capacity of 50.7%, which was higher than that of HLPE (41.7%) at 150 min. The foaming stability was 75.3% for HLPE and 73.1% for HPPE after 120 min. Both protein extracts (1% w/v) had emulsifying capacities that were 96.8% stable after 60 min. Therefore, protein extracts from Huhu larvae and pupae are of a good nutritional quality (based on their EAAI) and have techno-functional properties, such as foaming and emulsification, that afford them potential for certain food technology applications.

Prospects of cultivation and production of fireweed in the north-east of Kazakhstan

The article is devoted to the study of the prospects of fireweed cultivation and production in the northeast of Kazakhstan. Based on the analysis of literary sources, got data on the chemical composition of fireweed, which has a rich chemical composition and excellent taste and aromatic properties. A wide range of useful properties of fireweed finds its application in food technology. The article describes the morphological, biological, and ecological characteristics of the local populations of fireweed. The results of introducing fireweed, to study the effective methods of summer and autumn sowing and planting in the conditions of the Zhelezinskii district of the Pavlodar region, are presented. The features of phenology and morphology of plants, depending on the timing and methods of sowing and planting, were studied. Based on the results of the research revealed the optimal methods of agrotechnics of growing fireweed in the northeast of Kazakhstan. Adapted to local conditions, technologies of harvesting and processing plant raw materials in Phyto tea were proposed. Based on the analysis of productivity of natural populations of fireweed, the effectiveness of its introduction into the culture and market conditions the economic prospects of production of Ivan tea based on local wild and cultivated plant raw materials.

Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate

AbstractThis study investigates the effects of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate (PPI). HHP was combined with various temperature and pH conditions to investigate the combined effects of HHP‐based food processing conditions on the functional properties of PPI. Herein, PPI solutions prepared at different pH conditions (3.0, 5.0, and 7.0) were subjected to 300, 400, and 500 MPa HHP treatment at 25 and 50°C for 5 min. Water‐holding capacity (WHC), solubility, and emulsification activity of PPI samples were determined. Additionally, nuclear magnetic resonance (NMR) relaxometry and Fourier transform infrared spectroscopy experiments were performed for further analysis. Maximum WHC (p < 0.05) was observed for the samples treated at 500 MPa‐pH 5.0‐50°C whereas maximum solubility (p < 0.05) belonged to the samples subjected to 300 MPa‐pH 7.0‐50°C treatment conditions. Better emulsification activity was achieved at pH 3.0 regardless of the pressure level applied. The novelty of this study is that NMR relaxometry was introduced as a fast/nondestructive technique to investigate the changes in the functional properties of PPI samples and one of the functional parameters was correlated with NMR relaxation data. Herewith, the longest transverse relaxation time (T2) (p < 0.05) belonged to the samples with maximum WHC. The results showed that HHP is able to modify the functional properties of PPI at specific temperature‐pH combinations, and NMR relaxometry technique has a high potential for such studies.Practical ApplicationsHigh hydrostatic pressure (HHP) is an emerging technology which is used for its diverse range of applications in food science and technology. Modification of physicochemical and functional properties of food ingredients is one of the latest applications of HHP treatment. This study demonstrated that HHP treatment was able to modify some functional properties of pea protein isolate (PPI) samples such as water‐holding capacity (WHC), solubility, and emulsification activity. In addition to pressure level, pH and temperature were also effective on modifying the functional properties of PPI samples. For instance, a high pressure (500 MPa) was required to improve WHC whereas lower pressures (300 MPa) improved the solubility of the samples at high pH and temperature. The results of this study could be used in model HHP studies to improve some functional properties of PPI for different purposes.

Galactooligosaccharides: Food technological applications, prebiotic health benefits, microbiome modulation, and processing considerations

AbstractBackgroundGalactooligosaccharides (GOS) are functional oligosaccharides obtained enzymatically from lactose. The interest in GOS has increased due to health benefits, such as the strength of the immune system and the support of a healthy gut microbiome. This review contributes to the state of the art of the domain of GOS, building an integrated overview highlighting 4 key elements that the food industry should consider when developing healthier and cleaner foods: food technological applications of GOS, prebiotic health benefits, microbiome modulation according to GOS structure, and fundamentals on process elaboration of GOS.ResultsGOS are a good strategy for fat and sugar replacement, as well as for calorie reduction, nutritional enhancement, processing aid, and texture improvement. Moreover, GOS supplementation is a potential approach to the improvement of bowel and immune health, cancer, renal injury, obesity, depression and anxiety treatment, and the enhancement of mineral absorption, mainly via microbiome modulation. Nevertheless, this modulation depends on GOS concentration, chain length, type, and orientation of linkage, and those aspects are shaped during the processing of GOS.ConclusionThe product development process of foods should have a holistic consideration of previous factors when selecting GOS as ingredients to address the desired functionalities efficiently. Current literature has discrepancies considering the structural heterogenicity of available GOS sources. The food industry requires more detailed information on how to support GOS supplementation through food design and development.

Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications.

The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Microfluidics is an advanced technology for controlling fluids in a microscale channel (1~100 μm), which integrates engineering, physics, chemistry, nanotechnology, etc. This technology allows unit operations to occur in devices that are closer in size to the expected structural elements. Therefore, microfluidics is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods. This review concentrates on the recent developments of microfluidic systems and their novel applications in food science and technology, including microfibers/films via microfluidic spinning technology for food packaging, droplet microfluidics for food micro-/nanoemulsifications and encapsulations, etc.

Essential Oil Variability of Superior Myrtle (Myrtus communis L.) Accessions Grown under the Same Conditions.

Myrtle (Myrtus communis L., Myrtaceae) has numerous applications in pharmacology, food technology, and cosmetic industry. The current research aimed at measuring variations in the leaf essential oil (EO) compositions of 14 superior myrtle accessions originating in natural habitats of south Iran. The plants were grown under greenhouse conditions. Fresh leaf samples were harvested in June 2021. Based on dry matter, the extractable amount of EO in the accessions ranged from 0.42% (BN2) to 2.6% (BN5). According to GC/MS analysis, the major compounds in the EO were α-pinene (2.35-53.09%), linalyl acetate (0-45.3%), caryophyllene oxide (0.97-21.8%), germacrene D (0-19.19%), α-humulene (0-18.97%), 1,8-cineole (0-18.0%), limonene (0-17.4%), and p-cymene (0-13.2%). These myrtle accessions were classified into four groups, including I: caryophyllene oxide/germacrene D/α-humulene/methyl eugenol chemotype; II: α-pinene/p-cymene/α-humulene and (E)-β-caryophyllene; III: α-pinene/1,8-cineole, and linalool; IV: linalyl acetate/γ-terpinene/1,8, cineole/limonene. These classifications were established by considering the main EO components using hierarchical cluster analysis (HCA) and principal component analysis (PCA). In summary, this study provided new insights into available opportunities of selecting suitable genotypes for commercial cultivation purposes and planning breeding programs in the future.

Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat.

The growth and activity of adherent cells can be enabled or enhanced through attachment to a solid surface. For food and beverage production processes, these solid supports should be food-grade, low-cost, and biocompatible with the cell of interest. Solid supports that are edible can be a part of the final product, thus simplifying downstream operations in the production of fermented beverages and lab grown meat. We provide proof of concept that edible filamentous fungal pellets can function as a solid support by assessing the attachment and growth of two model cell types: yeast, and myoblast cells. The filamentous fungus Aspergillus oryzae was cultured to produce pellets with 0.9 mm diameter. These fugal pellets were inactivated by heat or chemical methods and characterized physicochemically. Chemically inactivated pellets had the lowest dry mass and were the most hydrophobic. Scanning electron microscope images showed that both yeast and myoblast cells naturally adhered to the fungal pellets. Over 48 h of incubation, immobilized yeast increased five-fold on active pellets and six-fold on heat-inactivated pellets. Myoblast cells proliferated best on heat-treated pellets, where viable cell activity increased almost two-fold, whereas on chemically inactivated pellets myoblasts did not increase in the cell mass. These results support the use of filamentous fungi as a novel cell immobilization biomaterial for food technology applications.

Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity.

Plant essential oils (EOs), which are acknowledged as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), have the potential to be used as a flavoring agent. However, there are limitations to some EOs, such as low water solubility and high volatility, which limit their application in food technology. This study was conducted to develop onion (Allium cepa) EO as a flavoring agent and determine its stability against environmental stress via an emulsification technique, with different concentrations of sodium caseinate, as a delivery system. Emulsions containing onion EO were prepared using different concentrations of sodium caseinate (3, 5, and 7% w/w) via the solvent-displacement technique. The physical properties (average droplet size, color, turbidity, and stability measurement) and antibacterial activity (agar disk diffusion method) of emulsions were then determined. Results show that emulsion with 7% (w/w) sodium caseinate was the most desirable sample in terms of physical properties and antibacterial activity. Hence, it was selected for environmental stress studies (i.e., thermal processing, freeze-thaw cycles, and ultraviolet (UV) exposure). Results revealed that all types of environmental stresses had significant (p < 0.05) effects on droplet size, color, turbidity, and stability. Generally, the environmental stresses increased the droplet size except in the freeze-thaw cycle case, while all stresses decreased the stability and lightness. All types of environmental stress treatment did not show a significant (p < 0.05) effect on antibacterial activity enhancement against Salmonella Typhimurium and Listeria monocytogenes except in the case of UV treatment against L. monocytogenes. Therefore, the present work has demonstrated the potential use of emulsion as an encapsulation and delivery system of EO flavors for food applications.

Antifungal activity of lactic acid bacteria isolated from raw camel milk againts Alternaria alternata and identification of antifungal substance

The phytopathogenic filamentous fungi are responsible for the deterioration of various food products, such as fruits or vegetables, causing significant economic losses. They are also capable of producing several mycotoxins in infected plants and fruits.Lactic acid bacteria (LAB) are considered to be natural antagonists of these dangerous microorganisms. In the present study, 16 strains of LAB isolated from raw camel milk from various regions of Algeria, were the subject of phenotypic and genotypic identification, and they were tested for their antifungal activity. The well method was performed on five strains of lactic acid bacteria against four strains of the toxigenic and spoilage phytopathogenic fungus, Alternaria alternata, isolated from the stems, leaves, roots and fruits of tomatoes and carrots. A study of nature metabolites showed that these metabolites are stable at temperature, and keep the nature of the metabolites with the treatment with proteolytic enzymes such as Pepsin, Lysozyme and Trypsin, so their activity increases with increasing the pH of the culture medium. No loss of antifungal activity of the five selected strains was observed after treatment of the metabolites by heating at 4°C, 30°C, 45°C and 90°C. Internal transcribed spacer polymerase chain reaction (ITS-PCR) analysis and 16S rDNA sequencing were used to characterize and identify LAB isolates that showed varying levels of inhibition of fungal growth. Two strains of LAB, identified as Enterococcus lactis and E. faecium, had the strongest antifungal activity, suggesting potential application in food technology as bio-preservatives against phytopathogenic and food-altering fungi.

Cytotoxicity of lycopene-mediated silver nanoparticles in the embryonic development of zebrafish-An animal study.

Nano-silver (AgNP) has biological properties which are significant for consumer products, food technology, and medical applications (e.g., wound care products, implantable medical devices, in diagnosis, drug delivery, and imaging). Thus, the use of nano-silver is becoming more and more widespread in medicine. However, the effect of these AgNPs on zebrafish remains unclear. Whereas, lycopene, a fat-soluble carotenoid acts as a potent antioxidant has proved its major role in treating many oral health problems such as lichen planus, and periodontitis. Usage of these lycopene AgNPs would yield better results in wound healing. In this study, we investigated the cytotoxic effects of AgNPs on fibroblasts cells of humans.To investigate the toxic effects of the lycopene-mediated AgNPs on the zebrafish (Danio rerio) and to examine these effects on the embryonic development of the fetus of this species.In this study, zebrafish embryos were treated with AgNPs 0.5, 1, 2, 3, 4 or 5 L nanoparticles/ml for 24 to 96 h post fertilization.Our results showed that with the increasing concentration of nanoparticles, there was a very mild toxic effect. Less toxic effects were observed with 1μl.Our results show that exposure to silver nanoparticles is less toxic to embryonic zebrafish at lower concentrations. The results will contribute to the current understanding of the potential biotoxic effects of nanoparticles and will aid in the safety assessment and synthesis of silver oxide nanoparticles.

The Potential Application of Pickering Multiple Emulsions in Food.

Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.

Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology.

Chicken skin is a major byproduct of the poultry industry. This study was undertaken to extract and characterize fat and gelatin from chicken skin. To do this, the chicken skin was wet‐rendered at different temperature–time combinations and the yield and properties of the extracted gelatin and fat were determined. Gelatin and fat were recovered at yield ranges of 0.74%–2.03% and 24.01%–27.91%, respectively. The time and the interaction of time–temperature had a positive effect on gelatin yield (p < .05); however, the fat yield was not affected by the extraction condition. Protein, ash, and hydroxyproline content of gelatin and unsaponifiables and free fatty acids contents, peroxide value, and induction period of oxidation of the fat were affected by the extraction condition. Functional and rheological analyses showed chicken skin gelatin gel/solution had a higher bloom value, viscosity, foaming capacity, storage and loss moduli, and melting and gelling points than the commercial bovine gelatin. Oleic (42.13%), palmitic (24.6%), and linoleic (17.53%) acids were the main fatty acids of chicken skin fat. The storage modulus of chicken skin fat was higher than the loss modulus up to 31°C; however, because of a low slip melting point (22.74°C) and solid fat content, it was fluid at room temperature. The findings of this research can be useful in the development of processes for the extraction and application of chicken skin gelatin and fat.

The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production

Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution among starter cultures for functional food. Therefore, the study aimed to develop a sour beer technology, based on the novel strain Gluconobacter oxydans H32. The microbiological, physical-chemical (HPLC method), and sensory (QDP method) quality were determined during 6 months of storage of dark and light beer samples. The AAB count at the beginning of storage was approximately 8 log CFU mL−1, and 6 log CFU mL−1 after 6 months of storage. As a result of the metabolic activity, acetic acid, gluconic acid, and ascorbic acid were detected in the samples. The light beer had a significantly better sensory quality, especially sample BPGL with the addition of G. oxydans H32 starter culture. It was found that it is possible to develop a functional beer with the novel strain Gluconobacter oxydans H32. These Sour Ale craft beers were not only a good source of H32 strain but also its pro-health metabolites.

Chemometrics in food science and technology: A bibliometric study

Chemometrics has been defined as the discipline that provides maximum information from chemical data. Food science and technology applications use chemical data and are therefore suitable for chemometrics evaluation. Bibliometric studies provide an enhanced understanding of the progression, research status as well as future trends of a research field. The main aim of the study was therefore, to provide a bibliometric evaluation of the research literature employing chemometrics techniques in food science and technology applications. For this, a search strategy including the single term chemometric∗ was performed. The metadata obtained from the bibliometric search was subsequently analyzed. Indicators of the scientific productivity and quality such as the number of articles, citations, or funding activity, were obtained in combination with the most relevant keywords, authors, and countries. The progression over time of the bibliometric indicators was also presented and discussed. Chemometrics appeared as a prolific and healthy research field with increased funding received in the last decade. PCA, PLS and DA are still the preferred methods for most applications. A big part of the research is related to the combined use of spectroscopy and chemometrics. Finally, China and Brazil appeared as the leading countries in applying chemometrics to foodstuffs.

Oxidative stress alleviating potential of galactan exopolysaccharide from Weissella confusa KR780676 in yeast model system

In the present study, galactan exopolysaccharide (EPS) from Weissella confusa KR780676 was evaluated for its potential to alleviate oxidative stress using in vitro assays and in vivo studies in Saccharomyces cerevisiae (wild type) and its antioxidant (sod1∆, sod2∆, tsa1∆, cta2∆ and ctt1∆), anti-apoptotic (pep4∆ and fis1∆) and anti-aging (sod2∆, tsa1∆ and ctt1∆)) isogenic gene deletion mutants. Galactan exhibited strong DPPH and nitric oxide scavenging activity with an IC50 value of 450 and 138 µg/mL respectively. In the yeast mutant model, oxidative stress generated by H2O2 was extensively scavenged by galactan in the medium as confirmed using spot assays followed by fluorescencent DCF-DA staining and microscopic studies. Galactan treatment resulted in reduction in the ROS generated in the yeast mutant cells as demonstrated by decreased fluorescence intensity. Furthermore, galactan exhibited protection against oxidative damage through H2O2 -induced apoptosis inhibition in the yeast mutant strains (pep4∆ and fis1∆) leading to increased survival rate by neutralizing the oxidative stress. In the chronological life span assay, WT cells treated with galactan EPS showed 8% increase in viability whereas sod2∆ mutant showed 10–15% increase indicating pronounced anti-aging effects. Galactan from W. confusa KR780676 has immense potential to be used as a natural antioxidant for nutraceutical, pharmaceutical and food technological applications. As per our knowledge, this is the first report on in-depth assessment of in vivo antioxidant properties of a bacterial EPS in a yeast deletion model system.