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Silva R, Rocha RS, Ferreira MVS, Ramos GLPA, Arruda HS, Borsoi FT, Maria Pastore G, Freitas MQ, Cruz AG. Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating. Food Res Int 2024; 188:114429. [PMID: 38823856 DOI: 10.1016/j.foodres.2024.114429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 06/03/2024]
Abstract
Among the emerging prebiotics, galactooligosaccharide (GOS) has a remarkable value with health-promoting properties confirmed by several studies. In addition, the application of ohmic heating has been gaining prominence in food processing, due to its various technological and nutritional benefits. This study focuses on the transformative potential of ohmic heating processing (OH, voltage values 30 and 60 V, frequencies 100, 300, and 500 Hz, respectively) in prebiotic chocolate milk beverage (3.0 %w/v galactooligosaccharide) processing. Chemical stability of GOS was assessed along all the ohmic conditions. In addition, microbiological analysis (predictive modeling), physical analysis (color and rheology), thermal load indicators assessment, bioactivity values, and volatile compound was performed. HPAEC-PAD analysis confirmed GOS stability and volatile compound evaluation supported OH's ability to preserve flavor-associated compounds. Besides, OH treatments demonstrated superior microbial reduction and decreased thermal load indicators as well as the assessment of the bioactivity. In conclusion, OH presented was able to preserve the GOS chemical stability on chocolate milk beverages processing with positive effects of the intrinsic quality parameters of the product.
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Affiliation(s)
- Ramon Silva
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, Brazil; Federal Fluminense University (UFF), Faculty of Veterinary Medicine, Niteroi, RJ, Brazil
| | - Ramon S Rocha
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, Brazil; University of São Paulo (USP), College of Animal Science and Food Engineering (FZEA), Food Engineering Department (ZEA), 13635-900 Pirassununga, Brazil
| | - Marcus Vinicius S Ferreira
- University of Illinois at Urbana-Champaign, Department of Agricultural and Biological Engineering, Urbana, USA
| | - Gustavo L P A Ramos
- Federal Fluminense University (UFF), Faculty of Veterinary Medicine, Niteroi, RJ, Brazil
| | - Henrique S Arruda
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Campinas, São Paulo, Brazil
| | - Felipe T Borsoi
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Campinas, São Paulo, Brazil
| | - Glaucia Maria Pastore
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Campinas, São Paulo, Brazil
| | - Monica Q Freitas
- Federal Fluminense University (UFF), Faculty of Veterinary Medicine, Niteroi, RJ, Brazil
| | - Adriano G Cruz
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, Brazil.
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2
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Cid-Ibarra G, Rodríguez-Jasso RM, Rosero-Chasoy G, Belmares R, Carlos Contreras-Esquivel J, Machado-Cepeda S, Cabello-Galindo A, Ruiz HA. Microalgae Biomass Production from Rice Husk as Alternative Media Cultivation and Extraction of Phycocyanin Using 3D-Printed Ohmic Heating Reactor. Foods 2024; 13:1421. [PMID: 38731792 PMCID: PMC11083105 DOI: 10.3390/foods13091421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/25/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
Phycocyanin is a highly valued pigment present in Spirulina platensis biomass with applications in the food industry in terms of biorefinery concepts; specifically, its antioxidant and antimicrobial capacity are an advantage that could be incorporated into a food matrix. This study aims to use rice husk as an alternative culture medium for S. platensis biomass growth and phycocyanin extraction by ohmic heating processing using a 3D-printed reactor. S. platensis was cultivated in rice husk extract (RHE) from 0-100% (v/v). The highest content of microalgal biomass was 1.75 ± 0.01 g/L, with a specific growth rate of 0.125 ± 0.01 h-1. For the phycocyanin extraction under an ohmic heating process, a 3D-printed reactor was designed and built. To optimize phycocyanin extraction, a central composite rotatable design (CCDR) was evaluated, with three factors: time (min), temperature (°C), and pH. The highest phycocyanin content was 75.80 ± 0.98 mg/g in S. platensis biomass grown with rice husk extract. Ohmic heating is a promising method for rapid phycocyanin extraction, and rice husk as a culture medium is an alternative for the growth of S. platensis biomass in the integration of second- and third-generation biorefineries.
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Affiliation(s)
- Gabriela Cid-Ibarra
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Rosa M. Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Ruth Belmares
- Functional Foods and Nutrition Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico; (R.B.)
| | - Juan Carlos Contreras-Esquivel
- Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Samanta Machado-Cepeda
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Alejandra Cabello-Galindo
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Héctor A. Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
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3
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Pereira RN, Rodrigues R, Avelar Z, Leite AC, Leal R, Pereira RS, Vicente A. Electrical Fields in the Processing of Protein-Based Foods. Foods 2024; 13:577. [PMID: 38397554 PMCID: PMC10887823 DOI: 10.3390/foods13040577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, "Electric Field Processing" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially.
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Affiliation(s)
- Ricardo N. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Rui Rodrigues
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Zita Avelar
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Ana Catarina Leite
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Rita Leal
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Ricardo S. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - António Vicente
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
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4
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Malterre N, Bot F, Lerda E, Arendt EK, Zannini E, O’Mahony JA. Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. Foods 2024; 13:283. [PMID: 38254582 PMCID: PMC10814905 DOI: 10.3390/foods13020283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/22/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerations. However, their widespread use in food products has been impeded by limited solubility. This study aimed to investigate the potential of high-shear mixing, a resource-efficient technique, to enhance lentil protein solubility and its functional properties. Red lentil protein isolate powders were rehydrated and subjected to a semi-continuous in-line high-shear treatment at 10,200 rpm for a timespan ranging from 0 to 15 min. The results highlighted a significant (p < 0.05) increase in solubility from 46.87 to 68.42% after 15 min of shearing and a reduction in particle size as a result of the intense shearing and disruption provided by the rotor and forced passage through the perforations of the stator. The volume-weighted mean diameter decreased from 5.13 to 1.72 µm after 15 min of shearing, also highlighted by the confocal micrographs which confirmed the breakdown of larger particles into smaller and more uniform particles. Rheological analysis indicated consistent Newtonian behaviour across all dispersions, with apparent viscosities ranging from 1.69 to 1.78 mPa.s. Surface hydrophobicity increased significantly (p < 0.05), from 830 to 1245, indicating exposure of otherwise buried hydrophobic groups. Furthermore, colloidal stability of the dispersion was improved, with separation rates decreasing from 71.23 to 24.16%·h-1. The significant enhancements in solubility, particle size reduction, and colloidal stability, highlight the potential of in-line high-shear mixing in improving the functional properties of lentil protein isolates for formulating sustainable food products with enhanced techno-functional properties.
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Affiliation(s)
- Nicolas Malterre
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43124 Parma, Italy;
| | - Emilie Lerda
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
- APC Microbiome Institute Ireland, University College Cork, T12 Y337 Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
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5
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Mendes MSM, Rosa ME, Coutinho JAP, Freire MG, E Silva FA. Improved accuracy in pentraxin-3 quantification assisted by aqueous biphasic systems as serum pretreatment strategies. Int J Biol Macromol 2023; 253:127540. [PMID: 37863128 DOI: 10.1016/j.ijbiomac.2023.127540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 10/15/2023] [Accepted: 10/17/2023] [Indexed: 10/22/2023]
Abstract
Although pentraxin-3 holds promise as a diagnosis/prognosis biomarker of microbial infections and lung cancer, its analysis in human serum can be constrained by matrix effects caused by high abundance proteins - human serum albumin and immunoglobulin G. Aqueous biphasic systems composed of polymers and citrate buffer are here proposed as a serum pretreatment step to improve the accuracy of pentraxin-3 analysis. Binodal curves were determined to identify the compositions required to form two phases and to correlate the polymers' properties and performance in serum pretreatment and biomarker extraction. Aqueous biphasic systems were evaluated regarding their ability to deplete human serum albumin and immunoglobulin G at the interphase. Polymers of relatively high to intermediate hydrophobicity were unveiled as efficient components to deplete high abundance serum proteins. Considering the possibility to extract pentraxin-3 from human serum into the polymer-rich phase, the system composed of polyethylene glycol with a molecular weight of 1000 g·mol-1 simultaneously achieved >93 % of human serum albumin and immunoglobulin G depletion and complete biomarker extraction. The accuracy of analysis of pretreated human serum by enzyme-linked immunosorbent assays outperformed that of a non-pretreated sample, with a relative error of 0.8 % compared to 14.6 %, contributing to boost pentraxin-3 usefulness as a biomarker.
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Affiliation(s)
- Maria S M Mendes
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Marguerita E Rosa
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - João A P Coutinho
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Mara G Freire
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal.
| | - Francisca A E Silva
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal.
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6
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Joeres E, Drusch S, Töpfl S, Juadjur A, Psathaki OE, Heinz V, Terjung N. Formation of amyloid fibrils from ovalbumin under Ohmic heating. Heliyon 2023; 9:e22061. [PMID: 38027889 PMCID: PMC10658388 DOI: 10.1016/j.heliyon.2023.e22061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 12/01/2023] Open
Abstract
Ohmic heating (OH) is an alternative sustainable heating technology that has demonstrated its potential to modify protein structures and aggregates. Furthermore, certain protein aggregates, namely amyloid fibrils (AF), are associated with an enhanced protein functionality, such as gelation. This study evaluates how Ohmic heating (OH) influences the formation of AF structures from ovalbumin source under two electric field strength levels, 8.5 to 10.5 and 24.0-31.0 V/cm, respectively. Hence, AF aggregate formation was assessed over holding times ranging from 30 to 1200 sunder various environmental conditions (3.45 and 67.95 mM NaCl, 80, 85 and 90 °C, pH = 7). AF were formed under all conditions. SDS-PAGE revealed that OH had a higher tendency to preserve native ovalbumin molecules. Furthermore, Congo Red and Thioflavin T stainings indicated that OH reduces the amount of AF structures. This finding was supported by FTIR measurements, which showed OH samples to contain lower amounts of beta-sheets. Field flow fractioning revealed smaller-sized aggregates or aggregate clusters occurred after OH treatment. In contrast, prolonged holding time or higher treatment temperatures increased ThT fluorescence, beta-sheet structures and aggregate as well as cluster sizes. Ionic strength was found to dominate the effects of electric field strength under different environmental conditions.
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Affiliation(s)
- Eike Joeres
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
- Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195, Berlin, Germany
| | - Stephan Drusch
- Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195, Berlin, Germany
| | - Stefan Töpfl
- University of Applied Science Osnabrück, Department of Agricultural Science and Landscape Architecture, Oldenburger Landstr. 62, 49090, Osnabrück, Germany
| | - Andreas Juadjur
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
| | | | - Volker Heinz
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
| | - Nino Terjung
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
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7
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Lee JH, Kim TK, Kim YJ, Kang MC, Song KM, Kim BK, Choi YS. Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates from Protaetia brevitarsis larvae. Food Chem X 2023; 18:100722. [PMID: 37397222 PMCID: PMC10314139 DOI: 10.1016/j.fochx.2023.100722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 05/11/2023] [Accepted: 05/23/2023] [Indexed: 07/04/2023] Open
Abstract
Edible insects are promising future food resources globally. Herein, the structural, physicochemical, and bio-functional properties of edible insect protein isolates (EPIs) extracted from Protaetia brevitarsis larvae were investigated. The results showed that EPIs have a high total essential amino acid content; moreover, β-sheet is the major secondary protein structure. The EPI protein solution was highly soluble and electrically stable and did not aggregate easily. In addition, EPIs exhibited immune-enhancing properties; EPI treatment of macrophages induced the activation of macrophages and consequently promoted the production of pro-inflammatory mediators (NO, TNF-α, and IL-1β). Moreover, macrophage activation of EPIs was confirmed to occur through the MAPK and NF-κB pathways. In conclusion, our results suggest that the isolated P. brevitarsis protein can be fully utilized as a functional food material and alternative protein source in the future food industry.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Kyung-Mo Song
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
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8
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Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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9
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Tomato Processing By-Products Valorisation through Ohmic Heating Approach. Foods 2023; 12:foods12040818. [PMID: 36832895 PMCID: PMC9957376 DOI: 10.3390/foods12040818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/17/2023] Open
Abstract
Tomato by-products from processing industries have a higher potential to be reused as a source of bioactive compounds. Reliable national data on tomato by-products and physicochemical characterisation that will inform and find effective planning on tomato waste management in Portugal is absent. To help obtain this knowledge, selected Portugal companies were recruited to obtain representative samples of by-products generation, and physicochemical composition was evaluated. Furthermore, an environmental-friendly method (the ohmic heating (OH) method, which allows the recovery of bioactive compounds in absence of hazardous reagents) was also used and compared with conventional methods to explore new safe value-added ingredients. Total antioxidant capacity and total and individual phenolic compounds were also evaluated by spectrophotometric and high-performance liquid chromatography (HPLC), respectively. Tomato processing by-products have revealed a higher potential since both collected samples from companies were rich in protein (between 16.3 to 19.4 g/100 g DW, with fibre content ranging from 57.8 to 59.0 g/100 g DW). In addition, these samples contain 17.0 g/100 g of fatty acids (mainly polyunsaturated, monounsaturated and saturated, such as linoleic, oleic, and palmitic acid, respectively). Also, they present mainly chlorogenic acid and rutin as phenolic compounds. After understanding its composition, the OH was applied to determine added-value solutions to tomato by-products. With extractions, two types of fractions were obtained, namely liquid fraction rich in phenols, free sugars, and carotenoids and a solid fraction rich in fibre bound to phenols and carotenoids. This treatment has been shown to have the ability to preserve carotenoids, such as lycopene relative to conventional methods. Nevertheless, new molecules were identified by LC-ESI-UHR-OqTOF-MS analysis, such as phene-di-hexane and N-acethyl-D-tryptophan. According to the results, the OH boosts the potential of tomato by-products and can be directly introduced into the process, contributing to the circular economy and zero by-products.
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10
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Improving modification of structures and functionalities of food macromolecules by novel thermal technologies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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11
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Khatun S, Appidi T, Rengan AK. Casein nanoformulations - Potential biomaterials in theranostics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Naeem M, Malik MI, Umar T, Ashraf S, Ahmad A. A Comprehensive Review About Bioactive Peptides: Sources to Future Perspective. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10465-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Xiong Z, Shi T, Jin W, Bao Y, Monto AR, Yuan L, Gao R. Gel performance of surimi induced by various thermal technologies: A review. Crit Rev Food Sci Nutr 2022; 64:3075-3090. [PMID: 36193875 DOI: 10.1080/10408398.2022.2130154] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has the advantages of easy operation and low equipment requirements. However, the slow heat penetration during WB may lead to poor gel formation or gels prone to deterioration, especially with one-step heating. The two-step WB is time-consuming, and a large amount of water used tends to cause environmental problems. This review focuses on key factors affecting the quality of surimi gels in various heating technologies, such as surimi protein structure, chemical forces, or the activity of endogenous enzymes. In addition, the relationships between these factors and the gel performance of surimi under various heating modes are discussed by analyzing the heating temperature and heating rate. Compared with WB, the gel performance can be improved by controlling the heating conditions of microwave heating and ohmic heating, which are mainly achieved by changing the molecular structure of myofibrillar proteins or the activity of endogenous enzymes in surimi. Nevertheless, the novel thermal technologies still face several limitations and further research is needed to realize large-scale industrial production. This review provides ideas and directions for developing heat-induced surimi products with excellent gel properties.
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Affiliation(s)
- Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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14
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Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity. Food Res Int 2022; 161:111827. [DOI: 10.1016/j.foodres.2022.111827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 07/28/2022] [Accepted: 08/19/2022] [Indexed: 11/23/2022]
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15
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Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107519] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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16
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Axelrod R, Beyrer M, Mathys A. Impact of the electric field intensity and treatment time on whey protein aggregate formation. J Dairy Sci 2022; 105:6589-6600. [DOI: 10.3168/jds.2021-21395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Accepted: 03/29/2022] [Indexed: 11/19/2022]
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17
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Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02768-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Ferreira S, Machado L, Pereira RN, Vicente AA, Rodrigues RM. Unraveling the nature of ohmic heating effects in structural aspects of whey proteins – The impact of electrical and electrochemical effects. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102831] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Effects of microsecond pulsed electric field (μsPEF) and modular micro reaction system (MMRS) treatments on whey protein aggregation. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105170] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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20
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Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111710] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Yang W, Qu X, Deng C, Dai L, Zhou H, Xu G, Li B, Yulia N, Liu C. Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin. Food Res Int 2021; 142:110179. [DOI: 10.1016/j.foodres.2021.110179] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 11/15/2022]
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22
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Coelho MC, Ribeiro TB, Oliveira C, Batista P, Castro P, Monforte AR, Rodrigues AS, Teixeira J, Pintado M. In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction. Foods 2021; 10:foods10030554. [PMID: 33800085 PMCID: PMC8002034 DOI: 10.3390/foods10030554] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/27/2021] [Accepted: 03/02/2021] [Indexed: 02/07/2023] Open
Abstract
In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.
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Affiliation(s)
- Marta C. Coelho
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - Tânia B. Ribeiro
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição, 2, Oliveira do Hospital, 3405-155 Lagares, Portugal
| | - Carla Oliveira
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
| | - Patricia Batista
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
| | - Pedro Castro
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
| | - Ana Rita Monforte
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
| | | | - José Teixeira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
- Correspondence:
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23
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02607-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Rodrigues RM, Pereira RN, Vicente AA, Cavaco-Paulo A, Ribeiro A. Ohmic heating as a new tool for protein scaffold engineering. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2021; 120:111784. [PMID: 33545911 DOI: 10.1016/j.msec.2020.111784] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/11/2020] [Accepted: 12/02/2020] [Indexed: 11/15/2022]
Abstract
Ohmic heating (OH) is recognised as an emerging processing technology which recently is gaining increasing attention due to its ability to induce and control protein functionality. In this study, OH was used for the first time in the production of scaffolds for tissue engineering. BSA/casein solutions were processed by OH, promoting protein denaturation and aggregation, followed by cold-gelation through the addition of Ca2+. The formation of stable scaffolds was mostly dependent on the temperature and treatment time during OH processing. The variations of the electric field (EF) induced changes in the functional properties of both gel forming solutions and final scaffolds (contact angle, swelling, porosity, compressive modulus and degradation rate). The scaffolds' biological performance was evaluated regarding their ability to support the adhesion and proliferation of human fibroblast cells. The production process resulted in a non-cytotoxic material and the changes imposed by the presence of the EF during the scaffolds' production improved cellular proliferation and metabolic activity. Protein functionalization assisted by OH presents a promising new alternative for the production of improved and tuneable protein-based scaffolds for tissue engineering.
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Affiliation(s)
- Rui M Rodrigues
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - Ricardo N Pereira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Artur Cavaco-Paulo
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Artur Ribeiro
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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25
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Ulug SK, Jahandideh F, Wu J. Novel technologies for the production of bioactive peptides. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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26
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Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102593] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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27
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Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020; 137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/22/2020] [Accepted: 09/06/2020] [Indexed: 12/29/2022]
Abstract
Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers' health and wellbeing.
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Affiliation(s)
- Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Zita Avelar
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Machado
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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28
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Vidotto DC, Tavares GM. Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02519-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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29
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Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02478-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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30
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Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109834] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105505] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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32
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Ohmic heating as an innovative approach for the production of keratin films. Int J Biol Macromol 2020; 150:671-680. [PMID: 32061691 DOI: 10.1016/j.ijbiomac.2020.02.122] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/31/2020] [Accepted: 02/12/2020] [Indexed: 12/17/2022]
Abstract
Ohmic heating is a thermal processing method based on the application of electric fields directly into a semi-conductive medium. In this study, we explored for the first time the use of ohmic heating to obtain keratin films. The properties of the films prepared by ohmic heating and conventional heating were evaluated and compared under similar thermal profiles. A lower increase in free thiols' concentration was obtained for the keratin solutions and keratin films submitted to ohmic heating (16% increase for the keratin solution extracted from virgin hair, pH 9, submitted to ohmic heating and 23% when submitted to conventional heating). Significant differences in the swelling results were observed for the films prepared with keratin extracted from virgin hair, with a swelling decrease in about 55% for the films prepared by ohmic heating. Generally, the keratin films obtained by ohmic heating showed distinct properties comparatively to the films produced by conventional methods. The application of a fusion protein on the keratin films demonstrated their capacity to be used as substitutes to hair fibers when evaluating the potential of new cosmetic products. This work suggests that ohmic heating show potential to tailor keratin films properties depending on an intended application or functionality.
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33
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Pereira RN, Costa J, Rodrigues RM, Villa C, Machado L, Mafra I, Vicente A. Effects of ohmic heating on the immunoreactivity of β-lactoglobulin – a relationship towards structural aspects. Food Funct 2020; 11:4002-4013. [DOI: 10.1039/c9fo02834j] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Ohmic heating changes the immunoreactivity of monomeric and aggregated β-LG forms.
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Affiliation(s)
| | - Joana Costa
- REQUIMTE-LAQV
- Faculdade de Farmácia
- Universidade do Porto
- 4050-313, Porto
- Portugal
| | | | - Caterina Villa
- REQUIMTE-LAQV
- Faculdade de Farmácia
- Universidade do Porto
- 4050-313, Porto
- Portugal
| | - Luís Machado
- Centre of Biological Engineering – University of Minho
- Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV
- Faculdade de Farmácia
- Universidade do Porto
- 4050-313, Porto
- Portugal
| | - António Vicente
- Centre of Biological Engineering – University of Minho
- Portugal
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34
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Fierascu RC, Fierascu I, Avramescu SM, Sieniawska E. Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques. Molecules 2019; 24:E4212. [PMID: 31757027 PMCID: PMC6930540 DOI: 10.3390/molecules24234212] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 01/18/2023] Open
Abstract
Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.
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Affiliation(s)
- Radu Claudiu Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- National Institute for Research & Development in Chemistry and Petrochemistry – ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Irina Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- National Institute for Research & Development in Chemistry and Petrochemistry – ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Sorin Marius Avramescu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- Research Center for Environmental Protection and Waste Management, University of Bucharest, 36-46 Mihail Kogalniceanu Blvd., 050107 Bucharest, Romania
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland
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35
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Fasolin L, Pereira R, Pinheiro A, Martins J, Andrade C, Ramos O, Vicente A. Emergent food proteins – Towards sustainability, health and innovation. Food Res Int 2019; 125:108586. [DOI: 10.1016/j.foodres.2019.108586] [Citation(s) in RCA: 82] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/01/2023]
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36
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Ferreira MVS, Cappato LP, Silva R, Rocha RS, Neto RPC, Tavares MIB, Esmerino EA, Freitas MQ, Bissagio RC, Ranadheera S, Raices RSL, Silva MC, Cruz AG. Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations. Food Res Int 2019; 123:20-26. [PMID: 31284969 DOI: 10.1016/j.foodres.2019.04.045] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 04/18/2019] [Accepted: 04/18/2019] [Indexed: 02/02/2023]
Abstract
The effect of ohmic heating processing (10, 100, 1000 Hz - 25 V;45, 60, 80 V - 60 Hz until 65 °C-30 min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (optical microscopy) properties of raspberry-flavored whey drink was investigated. The samples were submitted to an ohmic system and conventional pasteurization (65 °C-30 min). Both processing led to increases in the color parameters (C*, h* and ∆E*) in the first 30 min. For the treatments, 10 Hz-25 V and 1000 Hz-25 V, more viscous, and consequently increased D[4,3] and D[3,2] values were observed, and similar results were obtained for the DSC behavior. The microstructure confirmed aggregation of cell structure in those configurations (10 Hz and 1000 Hz-25 V). OH, parameters for both ohmic configurations have an impact in all the evaluated parameters for raspberry-flavored whey drink, which can be interesting for the dairy industry.
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Affiliation(s)
- Marcus Vinicius S Ferreira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - Leandro P Cappato
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - Ramon Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil; Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil; Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Roberto P C Neto
- Instituto de Macromoléculas Professora Eloisa Mano (IMA), Universidade Federal do Rio de Janeiro (UFRJ), 21941-598 Rio de Janeiro, Brazil
| | - Maria Inês B Tavares
- Instituto de Macromoléculas Professora Eloisa Mano (IMA), Universidade Federal do Rio de Janeiro (UFRJ), 21941-598 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Rodrigo C Bissagio
- Departamento de Ciências Biológicas, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
| | - Renata S L Raices
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Marcia C Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil.
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38
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Rodrigues RM, Vicente AA, Petersen SB, Pereira RN. Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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39
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Bourbon AI, Pereira RN, Pastrana LM, Vicente AA, Cerqueira MA. Protein-Based Nanostructures for Food Applications. Gels 2019; 5:E9. [PMID: 30813359 PMCID: PMC6473444 DOI: 10.3390/gels5010009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 01/31/2023] Open
Abstract
Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.
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Affiliation(s)
- Ana I Bourbon
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
| | - Ricardo N Pereira
- CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Lorenzo M Pastrana
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
| | - António A Vicente
- CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
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40
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Pereira RN, Rodrigues RM, Ramos ÓL, Pinheiro AC, Martins JT, Teixeira JA, Vicente AA. Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11227-11233. [PMID: 30296069 DOI: 10.1021/acs.jafc.8b03689] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Milk proteins are being widely used in formulated foods as a result of their excellent technological, functional, and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major allergens and responsible for the prevalence of cow's milk protein allergy in childhood. Electroheating technologies based on thermal processing of food as a result of application of moderate electric fields, also known by ohmic heating (OH) or Joule effect, are establishing a solid foothold in the food industry. Currently, the influence of OH on allergenic aspects of milk proteins is under debate but still undisclosed. The occurrence of electrical effects on the protein structure and its function has already been reported; thus, the impact of OH over allergenicity should not be overlooked. On the basis of these recent findings, it is then relevant to speculate about the impact of this emergent technology on the potential allergenicity of milk proteins.
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Affiliation(s)
- Ricardo N Pereira
- Centre of Biological Engineering (CEB) , University of Minho , 4710-057 Braga , Portugal
| | - Rui M Rodrigues
- Centre of Biological Engineering (CEB) , University of Minho , 4710-057 Braga , Portugal
| | - Óscar L Ramos
- Centre of Biological Engineering (CEB) , University of Minho , 4710-057 Braga , Portugal
| | - Ana C Pinheiro
- Centre of Biological Engineering (CEB) , University of Minho , 4710-057 Braga , Portugal
- Institute of Experimental and Technological Biology (iBET) , Avenida da República, Quinta do Marquês, Estação Agronómica Nacional, Apartado 12 , 2781-901 Oeiras , Portugal
| | - Joana T Martins
- Centre of Biological Engineering (CEB) , University of Minho , 4710-057 Braga , Portugal
| | - José A Teixeira
- Centre of Biological Engineering (CEB) , University of Minho , 4710-057 Braga , Portugal
| | - António A Vicente
- Centre of Biological Engineering (CEB) , University of Minho , 4710-057 Braga , Portugal
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Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds. Food Chem 2018; 263:81-88. [DOI: 10.1016/j.foodchem.2018.04.115] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 04/25/2018] [Accepted: 04/25/2018] [Indexed: 01/10/2023]
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42
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Pereira RN, Teixeira JA, Vicente AA, Cappato LP, da Silva Ferreira MV, da Silva Rocha R, da Cruz AG. Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.01.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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Costa NR, Cappato LP, Ferreira MVS, Pires RP, Moraes J, Esmerino EA, Silva R, Neto RP, Tavares MIB, Freitas MQ, Silveira Júnior RN, Rodrigues FN, Bisaggio RC, Cavalcanti RN, Raices RS, Silva MC, Cruz AG. Ohmic Heating: A potential technology for sweet whey processing. Food Res Int 2018; 106:771-779. [DOI: 10.1016/j.foodres.2018.01.046] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 11/30/2022]
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44
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Rocha CMR, Genisheva Z, Ferreira-Santos P, Rodrigues R, Vicente AA, Teixeira JA, Pereira RN. Electric field-based technologies for valorization of bioresources. BIORESOURCE TECHNOLOGY 2018; 254:325-339. [PMID: 29395742 DOI: 10.1016/j.biortech.2018.01.068] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 01/11/2018] [Accepted: 01/15/2018] [Indexed: 06/07/2023]
Abstract
This review provides an overview of recent research on electrotechnologies applied to the valorization of bioresources. Following a comprehensive summary of the current status of the application of well-known electric-based processing technologies, such as pulsed electric fields (PEF) and high voltage electrical discharges (HVED), the application of moderate electric fields (MEF) as an extraction or valorization technology will be considered in detail. MEF, known by its improved energy efficiency and claimed electroporation effects (allowing enhanced extraction yields), may also originate high heating rates - ohmic heating (OH) effect - allowing thermal stabilization of waste stream for other added-value applications. MEF is a simple technology that mostly makes use of green solvents (mainly water) and that can be used on functionalization of compounds of biological origin broadening their application range. The substantial increase of MEF-based plants installed in industries worldwide suggests its straightforward application for waste recovery.
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Affiliation(s)
- Cristina M R Rocha
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Zlatina Genisheva
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Pedro Ferreira-Santos
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Rui Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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45
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Cold gel-like emulsions of lactoferrin subjected to ohmic heating. Food Res Int 2018; 103:371-379. [DOI: 10.1016/j.foodres.2017.10.061] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/17/2017] [Accepted: 10/28/2017] [Indexed: 01/05/2023]
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46
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Coelho CC, Cerqueira MA, Pereira RN, Pastrana LM, Freitas-Silva O, Vicente AA, Cabral LM, Teixeira JA. Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose. Carbohydr Polym 2017; 174:1181-1191. [DOI: 10.1016/j.carbpol.2017.07.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/20/2017] [Accepted: 07/03/2017] [Indexed: 01/06/2023]
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47
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Rajendran SRCK, Udenigwe CC, Yada RY. Nanochemistry of Protein-Based Delivery Agents. Front Chem 2016; 4:31. [PMID: 27489854 PMCID: PMC4951518 DOI: 10.3389/fchem.2016.00031] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Accepted: 07/05/2016] [Indexed: 11/13/2022] Open
Abstract
The past decade has seen an increased interest in the conversion of food proteins into functional biomaterials, including their use for loading and delivery of physiologically active compounds such as nutraceuticals and pharmaceuticals. Proteins possess a competitive advantage over other platforms for the development of nanodelivery systems since they are biocompatible, amphipathic, and widely available. Proteins also have unique molecular structures and diverse functional groups that can be selectively modified to alter encapsulation and release properties. A number of physical and chemical methods have been used for preparing protein nanoformulations, each based on different underlying protein chemistry. This review focuses on the chemistry of the reorganization and/or modification of proteins into functional nanostructures for delivery, from the perspective of their preparation, functionality, stability and physiological behavior.
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Affiliation(s)
| | - Chibuike C Udenigwe
- Department of Environmental Sciences, Dalhousie University Truro, NS, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia Vancouver, BC, Canada
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