Food Applications Research Articles

Thermal stability of γ-PGA modified fish gelatin emulsion.

Emulsions are thermally unstable systems. This research aimed to investigate the thermal stability of fish gelatin (FG) oil-in-water emulsions in the presence of poly-γ-glutamic acid (γ-PGA) as an additive after heat treatment. The study assessed how γ-PGA influences the thermal stability of FG emulsions over time, focusing on their properties, structure, and food application potential. The incorporation of γ-PGA significantly enhanced the thermal stability of FG emulsions, preserving their morphology after heating. Emulsions containing 0.1% γ-PGA showed no significant changes after 24 h at 90 °C, while emulsions without γ-PGA experienced noticeable delamination. Rheological evaluations revealed that the energy storage modulus and loss modulus of FG-γ-PGA emulsions remained consistently higher than those of FG emulsions, regardless of heating duration. Particle size analysis indicated minimal changes for FG-γ-PGA emulsions (413 nm after 24 h) compared to a substantial increase for FG emulsions (1598 nm). After heating, FG-γ-PGA emulsions demonstrated significantly higher emulsifying activity index (EAI) (74 m2 g-1 versus 22.7 m2 g-1) and emulsifying stability index (ESI) (97% versus 76%). Additionally, the texture properties of meat mince formulated with FG-γ-PGA emulsions were comparable to those containing fat, showcasing their potential as a fat replacement. The study concludes that γ-PGA enhances the thermal stability of FG emulsions, maintaining their integrity and improving functional properties under heat treatment. These findings offer valuable insights for the formulation of thermally stable emulsions, presenting promising opportunities for innovative applications in the food industry. © 2024 Society of Chemical Industry.

Physical Properties of Selected Fruit Fibre and Pomace in the Context of Their Sustainable Use for Food Applications

Pomace, a waste product, generates a huge problem in the fruit and vegetable industry. Numerous studies prove that pomace and fibre are valuable sources of many nutrients. Due to their properties, their popularity is growing in many industries. Water vapour isotherms and kinetics were determined for selected fruit fibre and pomace. The activity and water content, colour, apparent and bulk density, and material structure were also investigated. In addition, the thermal stability of the tested fibres and pomace was examined. Fibre and pomace from chokeberries, apples and currants were used in the research. The determined kinetic curves proved that apple fibre absorbed more water vapour. The isotherms were found to have a shape characteristic of type III sorption isotherms. The Guggenheim–Anderson–de Boer model (GAB) described experimental data for sorption isotherms well (taking an RMS value of less than 10% as a good fit of the model to the sorption data). Thermogravimetric analysis showed good thermal stability, and all analysed fruit fibre and pomace showed similar behaviour in the three main stages of weight loss. The results suggest that the analysed waste materials can be used for different applications, including flour replacements for food products or filling materials in edible packaging films.

Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation.

In the present study, the optimization of ultrasound-assisted alkaline extraction (UAAE) and isoelectric precipitation (IEP) was applied to white button (WBM) and oyster (OYM) mushroom flours to produce functional spray dried mushroom protein concentrates. Solid-to-liquid ratio (5-15% w/v), ultrasound power (0-900 W) and type of acid [HCl or acetic acid (AcOH)] were evaluated for their effect on the extraction and protein yields from mushroom flours submitted to UAAE-IEP protein extraction. Prioritized conditions with maximized protein yield (5% w/v, 900 W, AcOH, for WBM; 5% w/v, 900 W, HCl for OYM) were used to produce spray dried protein concentrates from white button (WBM-PC) and oyster (OYM-PC) mushrooms with high solids recovery (62.3-65.8%). WBM-PC and OYM-PC had high protein content (5.19-5.81 g kg-1), in addition to remarkable foaming capacity (82.5-235.0%) and foam stability (7.0-162.5%), as well as antioxidant phenolics. Highly pH-dependent behavior was observed for solubility (> 90%, at pH 10) and emulsifying properties (emulsification activity index: > 50 m2 g-1, emulsion stability index: > 65%, at pH 10). UAAE-IEP followed by spray drying increased surface hydrophobicity and free sulfhydryl groups by up to 196.5% and 117.5%, respectively, which improved oil holding capacity (359.9-421.0%) and least gelation concentration (6.0-8.0%) of spray dried mushroom protein concentrates. Overall, the present study showed that optimized UAAE-IEP coupled with spray drying is an efficient strategy to produce novel mushroom protein concentrates with enhanced functional attributes for multiple food applications. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Physicochemical and digestive properties of curcumin stabilized by quaternized chitosan/sodium alginate nanoemulsion coatings

Curcumin (Cur) is a bioactive substance, but its instability limits its use in the food system. Thus, a new polysaccharide-based coating is developed by combining quaternized chitosan (QCS) with sodium alginate (SA) in this study to improve the bioaccessibility and stability of Cur. The microstructure of the emulsion was characterized by fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and low-field pulsed nuclear magnetic resonance imaging (LF-NMR). The thermal, ionic strength, and pH stability of emulsions were measured. Results indicate that QCS/SA (1:1)-Cur is more stable than other three nanoemulsion systems and the encapsulation rate of which reaches 90.62 %. It also shows higher stability in gastric fluid, excellent bioaccessibility and FFAs in intestinal fluid, as well as significant antibacterial property, antioxidant activity and water dispersibility. This study introduces a new method for obtaining stable, functional Cur-coated systems for food applications.

In Vitro Mucoadhesive Features of Gliadin Nanoparticles Containing Thiamine Hydrochloride.

Gliadins have aroused significant interest in the last decade as suitable biomaterials for food and pharmaceutical applications. In particular, the oral route is the preferred method of administration for gliadin-based formulations, due to the affinity of this biomaterial for the gut mucosa. However, up to now, this has been demonstrated only by means of in vivo or ex vivo studies. This is why, in this study, various in vitro techniques were employed in order to evaluate the ability of polymeric nanoparticles, made up of a commercial grade of the protein and an etheric surfactant, to interact with porcine gastric mucin. The nanosystems were also used for the encapsulation of thiamine hydrochloride, used as a model of a micronutrient. The resulting systems were characterized by a mean diameter of ~160-170 nm, a narrow size distribution when 0.2-0.6 mg/mL of thiamine was used, and an encapsulation efficiency between 30 and 45% of the drug initially employed. The incubation of the gliadin nanosystems with various concentrations of porcine gastric mucin evidenced the ability of the carriers to interact with the mucus glycoprotein, showing a decreased Zeta potential after a 4 h incubation (from ~-30 to -40 mV), while demonstrating that the encapsulation of the drug did not affect its bioadhesive features. Altogether, these data support the conceivable application of gliadin nanoparticles as formulations for the oral administration of bioactive compounds.

Evaluation of antioxidant and anti-inflammatory properties of Lacticaseibacillus rhamnosus Ram12-derived exopolysaccharide in a D-galactose-induced liver injury mouse model

We investigated the antioxidant and anti-inflammatory properties of Lacticaseibacillus rhamnosus Ram12-derived EPSRam12 in a D-galactose-induced liver injury mouse model. Initially, EPSRam12 was characterized for its composition, molecular weight, and structural features. It was then administered orally to D-galactose-induced mice (which had received an intraperitoneal injection of D-galactose, 100 mg/kg body weight) at doses of 25 mg/kg (low dose) and 50 mg/kg (high dose) for 45 days. After treatment, biochemical markers, antioxidant status, cytokine levels, and liver inflammatory gene expression were evaluated. The results showed that EPSRam12 was a branched chain heteropolysaccharide comprising mannose, rhamnose, and arabinose monosaccharides with molecular weight of 2.6 million Daltons. EPSRam12, with its unique structural features such as hydroxyl and methyl groups, glycosidic bonds, and functional groups like carboxylates and sulfates, demonstrated promising bioactive properties. Administering EPSRam12 to D-galactose-induced mice resulted in a significant increase in antioxidant enzyme activity and a reduction in oxidative stress indicators. Additionally, it exhibited anti-inflammatory effects by modulating cytokine levels, lowering pro-inflammatory markers, and inhibiting key inflammatory pathways in the liver in a dose-dependent manner. Our findings underscore the potential of EPSRam12 as an effective antioxidant and anti-inflammatory agent, with promising applications in functional foods and pharmaceuticals.

Preparation of a Porous Spherical Adsorbent by Oil-In-Water-In-Oil Emulsion Polymerization for Phycocyanin Adsorption

ABSTRACT Phycocyanin is a protein with potential in food and medical applications. A porous spherical adsorbent was prepared by oil-in-water-in-oil emulsion polymerization. Oil and water phases containing surfactants and monomers, respectively, were emulsified, and the prepared emulsion was added to the oil phase to polymerize the porous spherical adsorbent. The concentration ratio of N,N-dimethylacrylamide and 2-dimethylaminoethylmethacrylate (DMAEMA) in the water phase was changed. The obtained spherical adsorbent had a size of about 150 μm and a water content of 90%, with macropores of several micrometers. Phycocyanin (20 kDa) of Nostoc commune was leached by the freeze and thaw method to prepare the solution. The adsorption data of the batch and column modes were evaluated by ordinary differential and partial differential equations, respectively, considering competitive adsorption, to obtain parameters of the mass transfer coefficient and saturated adsorption capacity. In the b\ sfer coefficient of phycocyanin decreased by about one-third, but the saturated adsorption capacity increased three-fold. In the continuous flow column, leached biomacromolecules other than phycocyanin had greater parameters of mass transfer and capacity. To prepare an adsorbent for the biomacromolecules, selective adsorption sites in the polymer matrix should be designed and prepared.

Comparison in Bioactive Compounds and Antioxidant Activity of Cheonggukjang Containing Mountain-Cultivated Ginseng Using Two Bacillus Genus.

In this study, the nutrients, phytochemicals (including isoflavone and ginsenoside derivatives), and antioxidant activities of cheonggukjang with different ratios (0%, 2.5%, 5%, and 10%) of mountain-cultivated ginseng (MCG) were compared and analyzed using microorganisms isolated from traditional cheonggukjang. The IDCK 30 and IDCK 40 strains were confirmed as Bacillus licheniformis and Bacillus subtilis, respectively, based on morphological, biological, biochemical, and molecular genetic identification, as well as cell wall fatty acid composition. The contents of amino acids and fatty acids showed no significant difference in relation to the ratio of MCG. After fermentation, isoflavone glycoside (such as daidzin, glycitin, and genistin) contents decreased, while aglycone (daidzein, glycitein, and genistein) contents increased. However, total ginsenoside contents were higher according to the ratio of MCG. After fermentation, ginsenoside Rg2, F2, and protopanaxadiol contents of cheonggukjang decreased. Conversely, ginsenoside Rg3 (2.5%: 56.51 → 89.43 μg/g, 5.0%: 65.56 → 94.71 μg/g, and 10%: 96.05 → 166.90 μg/g) and compound K (2.5%: 28.54 → 69.43 μg/g, 5.0%: 41.63 → 150.72 μg/g, and 10%: 96.23 → 231.33 μg/g) increased. The total phenolic and total flavonoid contents were higher with increasing ratios of MCG and fermentation (fermented cheonggukjang with 10% MCG: 13.60 GAE and 1.87 RE mg/g). Additionally, radical scavenging activities and ferric reducing/antioxidant power were significantly increased in fermented cheonggukjang. This study demonstrates that the quality of cheonggukjang improved, and cheonggukjang with MCG as natural antioxidants may be useful in food and pharmaceutical applications.

Beyond Thymol and Carvacrol: Characterizing the Phenolic Profiles and Antioxidant Capacity of Portuguese Oregano and Thyme for Food Applications

Beyond Thymol and Carvacrol: Characterizing the Phenolic Profiles and Antioxidant Capacity of Portuguese Oregano and Thyme for Food Applications

Lipase activated endocytosis-like behavior of oil-in-water emulsion

Oil-in-water emulsion is a system with extensive applications in foods, cosmetics and coating industries, and it could also be designed into an artificial lipid droplet in recent works. However, the insights into the biophysical dynamic behaviors of such artificial lipid droplets are lacking. Here, we reveal an enzymatic reaction triggered endocytosis-like behavior in the oil-in-water emulsion lipid droplets. A thermodynamically favored recruitment of lipases onto the membrane of the droplets is demonstrated. We confirm that the hydrolysis of tributyrin by lipases can decrease the interfacial tension and increase the compressive force on the membrane, which are the two main driving forces for triggering the endocytosis-like behavior. The endocytosis-like behavior induced various emerging functionalities of the lipid droplets, including proteins, DNA or inorganic particles being efficiently sequestered into the oil droplet with reversible release as well as enhanced cascade enzymatic reaction. Overall, our studies are expected to open up a way to functionalize oil-in-water emulsions capable of life-inspired behaviors and tackle emerging challenges in bottom-up synthetic biology, revealing the unknown dynamic behaviors of lipid droplets in living organisms.

Ferulic acid: extraction, estimation, bioactivity and applications for human health and food.

Ferulic acid ((E)-3-(4-hydroxy-3-methoxy-phenyl) prop-2-enoic acid) is a derivative of caffeic acid found in most plants. This abundant phenolic compound exhibits significant antioxidant capacity and a broad spectrum of therapeutic effects, including anti-inflammatory, antimicrobial, anticancer, antidiabetic, cardiovascular and neuroprotective activities. It is absorbed more quickly by the body and stays in the bloodstream for a longer period compared with other phenolic acids. It is widely used in the food (namely whole grains, fruits, vegetables and coffee), pharmaceutical and cosmetics industries. The current review highlights ferulic acid and its pharmacological activities, reported mechanisms of action, food applications (food preservative, food additive, food processing, food supplements and in food packaging in the form of edible films) and role in human health. In the future, the demand for ferulic acid in the food and pharmaceutical industries will increase. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

A colorimetric fluorescent probe for reversible detection of HSO3-/H2O2 and effective discrimination of HSO3-/ClO- and its application in food and bioimaging

In view of the significant role of reactive sulfur species (RSS) and reactive oxygen species (ROS) in maintaining the redox homeostasis of organisms, we proposed a colorimetric fluorescent probe (HTN) for reversible detection of HSO3−/H2O2 and effective discrimination of HSO3−/ClO−. C = C is the active site for the Michael addition of HSO3− and the oxidation of ClO−. When HTN interacts with HSO3− and ClO−, it exhibits fluorescence quenching. The addition of oxidizing H2O2 to the system can restore the conjugate structure of the addition product of HSO3− (HTN-HSO3−) and the fluorescence recovery, but it cannot restore the structure of the oxidation product of ClO− (HTN-ClO−). By studying the change of the reversibility/non-reversibility of the probe structure with the addition of H2O2, the purpose of reversible detection of HSO3−/H2O2 and distinguishing HSO3−/ClO− is achieved. In addition, HTN can not only be used as a fluorescent ink to detect HSO3− on the test paper, but also has excellent detection effect on HSO3− and ClO− in real food samples and water samples. Meantime, HTN has good biocompatibility and can target mitochondria to achieve reversible detection of HSO3−/H2O2 and effective discrimination of HSO3−/ClO− in living cells. Therefore, HTN has great potential as a molecular tool for studying redox homeostasis in the interaction network of complex living systems.

The study of phycocyanin-quercetin complex on color stability under light condition

In this study, phycocyanin (PC) -quercetin (PC) complex (PC-QR) was prepared, and the effect of QR on the structure and storage stability of PC was evaluated. UV and fluorescence results showed that the weak interaction between PC and QR promoted the change of PC spatial conformation and tryptophan (Trp) microenvironment. Circular dichroism (CD) and Fourier transform infrared (FTIR) analysis showed that QR caused changes in the secondary structure of PC by partially unwinding the α-helix. From the zeta potential and particle size, the appropriate concentration of QR can promote PC polymerization. When the molar ratio of yellow QR to PC was 1:80, the binding of blue PC was induced to form a stable green PC-QR. The stability of the complex was better than that of PC after 7 days of storage under light conditions. This study proposes a new method to obtain natural colorants with better stability and wider color range by forming PC-QR. This method solves the problems of instability and limited color range of PC and QR as natural nutritional pigments, and expands their potential applications in food, cosmetics and pharmaceutical industries.

Fabrication of stable hydrogel microspheres with hydrophobic shell using water-in-water (W/W) Pickering emulsion template

Hydrogel microspheres are promising for food applications. The water-in-oil (W/O) emulsion template is commonly used to prepare the hydrogel microspheres. However, this method often involves synthetic surfactants and toxic organic solvents to remove the oil phase. The swelling problem of the resultant microspheres is another obstacle. In this study the water-in-water (W/W) emulsion template of gelatin-in-dextran was used to prepare the hydrogel microspheres, without the addition of surfactants, toxic reagents and high energy input. To prevent swelling, zein particles modified with alginate were served as a hydrophobic shell of the gelatin core. The formation evolution of these core–shell microspheres and its relevant factors including phase behavior of the immiscible gelatin/dextran, the binding of zein/alginate and the addition of the modified zein particles were investigated. It was found that small amount of alginate could induce zein particles to absorb on the gelatin surface, whereas the excess led to absorption competition. When using 0.6 wt% particles with zein/alginate ratio of 1:0.5, the ideal core–shell microspheres which were fully covered by the particles and with a self-supporting architecture in uniform size (18.8 ± 0.1 μm) and spherical shape were obtained. These microspheres showed remarkable stability under the conditions of heat treatment, varied pHs and salt concentrations and long-term storage either in refrigerator or room environment. Their sizes were easily manipulated by adjusting the concentration and molar mass of the biopolymers. It is believed that the desired stability and tunable sizes of these edible core–shell microspheres could contribute the development of their applications in foods.

An Insight into the Promising Therapeutic Potential of Chicoric Acid.

The pharmacological treatments that are now recommended for the therapy of chronic illnesses are examined in a great number of studies to determine whether or not they are both safe and effective. Therefore, it is important to investigate various alternative therapeutic assistance, such as natural remedies derived from medicinal plants. In this context, chicoric acid, classified as a hydroxycinnamic acid, has been documented to exhibit a range of health advantages. These include antiviral, antioxidant, anti-inflammatory, obesity-preventing, and neuroprotective effects. Due to its considerable pharmacological properties, chicoric acid has found extensive applications in food, pharmaceuticals, animal husbandry, and various other commercial sectors. This article provides a comprehensive overview of in vitro and in vivo investigations on chicoric acid, highlighting its beneficial effects and therapeutic activity when used as a preventative and management aid for public health conditions, including diabetes, cardiovascular disease, and hepatic illnesses like non-alcoholic steatohepatitis. Moreover, further investigation of this compound can lead to its development as a potential phytopharmaceutical candidate.

Alkaline treatment for targeted lignin breakdown in rice straw: Maximizing phenolic content and product characterization

Lignin is a significant renewable source for the production of phenolics and aromatic compounds for use as functional materials. Rice straw (RS), a lignocellulosic biomass was given alkaline treatment, to breakdown lignin into methoxyphenols and heterocyclic compounds, leaving behind carbohydrate rich residue. Process parameters such as NaOH (M), time (min) and liquid to solid (L:S) ratio (mL/g) were optimized using Response Surface Methodology (RSM) to enhance the extraction of phenolics. The maximum phenolic content (13.98 mg/g RS) was obtained after treatment with 3 M NaOH for 30 min with L: S ratio of 20:1 mL/g at 121°C. GC-MS revealed the presence of 14 compounds, primarily methoxyphenols like acetosyringone (32.44 %), 2-methoxy-4-vinyl phenol (23.71 %), vanillin (1.25 %) and 2, 6-dimethoxyphenol (1.49 %). Additionally, a significant proportion of a heterocyclic compound, 2, 3-dihydrobenzofuran (31.72 %), was also present. The extract exhibited considerable levels of 2, 2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (IC50 (half-maximal inhibitory concentration) = 0.45 mg/mL) radical scavenging activity, which was comparable to ascorbic and gallic acids. With substantial conversion (60.17 %) of rice straw lignin to phenols and simultaneous recovery of both cellulose (45.7 %) and hemicellulose (14.6 %), this process can be useful in biorefining of lignocellulosic biomass to phenolic chemicals for application in food and pharmaceutical industry.

Construction of a reaction-based fluorescent sensor for tandem detection of Cu2+ and glutathione in wine

The purpose of this study was to develop a novel reaction-based fluorescent sensor for the detection of Cu2+ and glutathione in real wine samples. The sensor, tris-(2-pyridyl)-methylamine rhodol derivative, was synthesized and validated for the tandem and selective detection of both Cu2+ and glutathione. The sensor exhibited a strong linear correlation between fluorescence intensity and Cu2+ concentration ranging from 100 to 900 nM, while the in situ generated Cu2+ ensemble selectively detected glutathione with a robust linear response from 3 to 30 μM. The detection limits for Cu2+ and glutathione were as low as 28 nM and 0.60 μM, respectively. Additionally, the sensor enabled quantitative detection of Cu2+ and glutathione in real wine samples. This work provides the first reaction-based fluorescence sensor with an “on-off-on” fluorescence response for the tandem detection of Cu2+ and glutathione in wine, offering potential applications in food and beverage quality control.

Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods

Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods

Influence of pH and salt conditions on extraction efficiency and functional properties of Macrotermes nigeriensis protein concentrate for food applications

The search for alternative proteins from non-conventional sources for food processing has become important due to the shortage of conventional protein sources. Protein extractability from Macrotermes nigeriensis and its functional properties were investigated under various conditions of pH (2–10) and salt concentration (0.1–1.0 M). Extracted proteins were precipitated through pH adjustment and micellization, respectively. Results showed that maximum protein extractability was 68% and 62.1% at 0.5 M salt concentration and pH10.0, respectively. Salt-extracted protein-rich fraction (SP) had the highest protein composition (68.68 ± 0.41 g/100 g), seconded by alkaline-extracted protein-rich fraction (AP) (62.91 ± 0.53 g/100 g), compared with the raw and defatted fraction (34.36 ± 0.44 and 42.12 ± 0.15 g/100 g), respectively. The highest emulsion capacity (49%) and emulsion stability (35%) were recorded in alkaline pH 10.0. In comparison, the highest foaming capacity (24%) and foaming stability (16%) were recorded in the salt-extracted fraction at 6%. This information could be useful for further studies on the food application potential of proteins isolated from edible M. nigeriensis.Graphical

Sustainable fungi-based protein extraction from agro-waste mushroom stem using deep eutectic solvents

This study evaluated the nutritional and functional qualities of the mushroom stem (MS) powder and its protein concentrates, which were extracted using alkaline and deep eutectic solvent (DES)-based methods. MS powder is rich in protein (23.02 %) and carbohydrates (63.01 %). Alkaline extraction yielded the highest protein content (45.90 %) but lower recovery rates (15.39 %) compared to DES extractions using a 1:2 M ratio of choline chloride: glycerol (DES-CG) and choline chloride: lactic acid (DES-CL), which had recovery rates of 22.04 % and 21.47 %, respectively. DES solvents provided strong hydrogen bonding, as indicated by FTIR analysis, and produced uniform, smooth particles according to SEM imaging. Both DES and alkaline methods achieved similar protein solubility values (72–75 %). However, DES methods better preserved emulsion capabilities and balanced foaming properties, enhancing foam capacity and maintaining stability. The findings suggest that DES methods are more sustainable and efficient for extracting proteins from MS powder, optimizing both functional properties and environmental sustainability in food applications.