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Ajayi FF, Mudgil P, Maqsood S. Unveiling differential impact of heat and microwave extraction treatments on the structure, functionality, and digestibility of jack bean proteins extracted under varying extraction pH. Food Res Int 2024; 191:114686. [PMID: 39059943 DOI: 10.1016/j.foodres.2024.114686] [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: 03/24/2024] [Revised: 06/03/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
The poor extractability and digestibility of jack beans restrict their application in food systems. Thermal treatment could be a processing tool to disrupt the compact conformation of the plant matrix and inactivate inherent antinutrients. Therefore, this research investigated the impact of conventional heat-aided (HA-) and microwave-aided (MA-) extraction treatments on the structure, functional properties, and digestibility of jack bean protein concentrate (JBPC) under varying extraction pH. The novelty brought by the present study is establishing the thermal treatment/extraction pH combinations for improving techno-functionalities and digestibility of JBPC. Heat (50 °C for 1 h) and sequential microwave power (400 W, 600 W, and 800 W for 5 min) at three extraction pH (9.0, 10.0, and 11.0) were studied. Upon increasing extraction pH, a significant decrease in the protein content, and β-Sheet structure was observed, in the order of pH 11.0 > 10.0 > 9.0. JBPC extracted using HA treatments displayed the highest contents of surface hydrophobicity (90.02) and sulfhydryl groups. In functional properties, MA-extracted JBPC under 400 W showed significantly improved solubility (93.45 %), emulsifying activity index (45.23 m2/g), and foaming capacity (141.70 %) when compared to other thermal treatments. The degree of hydrolysis result revealed that MA treatment improved the JBPC in vitro digestibility at a low power level of 400 W. These findings suggest that MA extraction treatment can improve the functional and nutritional properties of JBPC regardless of the extraction pH, and thus, expand the potential application in food systems.
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Affiliation(s)
- Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates; International Research Center for Food, Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.
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2
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Liu Y, Yuan R, Jiang L, Qi M, Li H, Chen S, Ma C, Wang C. Extrusion modification of prolamins from distiller's grains to facilitate the construction of biopolymer films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5565-5576. [PMID: 38372364 DOI: 10.1002/jsfa.13391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 11/23/2023] [Accepted: 02/12/2024] [Indexed: 02/20/2024]
Abstract
BACKGROUND Distiller's grains (DGs), which are rich in natural ingredients such as prolamins, are often used as low-value feed or discarded directly, resulting in great environmental pollution and resource waste. Prolamins from DGs (PDGs) were found to be a potential material for the construction of biopolymer films due to their good film-forming properties. In this study, extrusion processing was conducted to modify the physicochemical and structural properties of PDGs to facilitate the construction of biopolymer films with superior characteristics. RESULTS Results indicated that extrusion led to improved solubility (17.91% to 39.95%) and increased disulfide bonds (1.46 to 6.13 μmol g-1) in PDGs. The total and sulfur amino acid contents of extruded PDGs were increased by 13.26% and 38.83%, respectively. New aggregation patterns were formed after extrusion according to the results of scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction. Extrusion resulted in reduced surface hydrophobicity of PDGs (10 972 to 3632), sufficient evidence for which could be also found from structure analyses of PDGs. Finally, PDGs extruded at 110 °C were found to facilitate the forming of biopolymer films with superior mechanical properties, water resistance and thermal stability. CONCLUSIONS Physicochemical and structural properties of PDGs were effectively modified by extrusion processing, and extrusion modification of PDGs could be a great way to facilitate the construction of biopolymer films with superior characteristics. It could provide more possibilities to extend the applications of DGs to alleviate the problems of environmental pollution and resource waste. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yao Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Ruoyun Yuan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
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3
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Abe H, Zhai Y, Toba Y, Masumo H, Hayakawa T, Kumura H, Wakamatsu JI. Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent. Food Chem 2024; 441:138317. [PMID: 38199102 DOI: 10.1016/j.foodchem.2023.138317] [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: 09/25/2023] [Revised: 12/17/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
The bright red color of Parma ham is mainly derived from zinc protoporphyrin IX (ZnPP), which exists in both water-soluble and insoluble states. Water-soluble ZnPP mainly binds to hemoglobin, however, the presence of water-insoluble ZnPP remains unexplained. Therefore, we aimed to elucidate how ZnPP exists in a water-insoluble state by focusing on its binding substance. Depending on the skeletal muscle, water-insoluble ZnPP comprised 30-50% of total ZnPP. The ZnPP water extractability was positively correlated with muscle pH. Water-insoluble ZnPP was extractable with a high-pH solution and existed as a complex with myoglobin or hemoglobin; nevertheless, myoglobin-binding ZnPP was more abundant. Furthermore, the water solubility of the myoglobin globin moiety at pH 5.5-6.0 was reduced by ZnPP binding. These results suggest that water-insoluble ZnPP mainly exists as a ZnPP-Mb complex, with low solubility attributed to the low pH of the ham.
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Affiliation(s)
- Haruka Abe
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan
| | - Yang Zhai
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan
| | - Yu Toba
- Field Science Center for Northern Biosphere, Hokkaido University, Kita-11 Nishi-10, Sapporo, Hokkaido 060-0811, Japan
| | - Hiroki Masumo
- Field Science Center for Northern Biosphere, Hokkaido University, Kita-11 Nishi-10, Sapporo, Hokkaido 060-0811, Japan
| | - Toru Hayakawa
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan
| | - Haruto Kumura
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan
| | - Jun-Ichi Wakamatsu
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan.
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4
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Li H, Liu M, Ju X, Zhang H, Xia N, Wang J, Wang Z, Rayan AM. Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices. Foods 2024; 13:1340. [PMID: 38731711 PMCID: PMC11083475 DOI: 10.3390/foods13091340] [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: 03/25/2024] [Revised: 04/24/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
The low solubility and stability of fat-soluble curcumin in water limit its application in active packaging. This study explored the use of a pH-driven method to investigate the preparation and enhancement of the performance of films loaded with curcumin in a matrix of sodium alginate (Alg) and egg white protein (EWP). In this study, the EWP, Alg, and curcumin primarily bind through hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Compared to EWP films, the films loaded with curcumin through the pH-driven method exhibited enhanced extensibility and water resistance, with an elongation at break (EB) of 103.56 ± 3.13% and a water vapor permeability (WVP) of 1.67 ± 0.03 × 10-10 g·m/m2·Pa·s. The addition of Alg improved the encapsulation efficiency and thermal stability of curcumin, thereby enhancing the antioxidant activity of the film through the addition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, which resulted in 106.95 ± 2.61 μg TE/g and 144.44 ± 8.89 μg TE/g, respectively. It is noteworthy that the detrimental effect of Alg on the color responsiveness of films containing curcumin has also been observed. This study provides a potential strategy and consideration for the loading of low water-soluble active substances and the preparation of active packaging.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Xinyi Ju
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ahmed M. Rayan
- Agricultural College, Suez Canal University, Ismailia 41522, Egypt;
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5
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Zhou Q, Huang S, Zou L, Ren D, Wu X, Xu D. Application of hydroxypropyl methylcellulose to improve the wettability of chitosan coating and its preservation performance on tangerine fruits. Int J Biol Macromol 2024; 263:130539. [PMID: 38432263 DOI: 10.1016/j.ijbiomac.2024.130539] [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: 01/02/2024] [Revised: 02/20/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
Hydroxypropyl methylcellulose (HPMC) was employed as an intermediate layer to enhance interfacial interaction between chitosan (CS) coating and tangerine fruits, thereby improving the preservation effect. Owing to the low surface tension of tangerine fruit (26.04 mN/m), CS coating solutions showed poor wetting properties on fruit peels (contact angle > 100°). However, by applying a 1.0 % (w/v) HPMC coating on fruits, the contact angle of CS solutions with concentrations of 0.5 %, 1.0 %, and 1.5 % (w/v) decreased to 47.0°, 47.4°, and 48.5°, respectively, whereas the spreading coefficient increased to -16.0 mN/m, -17.6 mN/m and -19.8 mN/m, respectively. Subsequently, the effects of the coatings on fruit quality were investigated. The results demonstrated the promising performance of HPMC-CS two-layer coating in inhibiting fruit respiration, reducing decay rate, and maintaining nutrient content. Notably, HPMC-1.5%CS coating not only reduced the decay rate of tangerine fruit by 45 % and 31 %, in comparison to the uncoated group (CK) and pure CS coating respectively, but also maintained a high content of ascorbic acid. Therefore, this study confirmed that the use of amphiphilic polymers for improving the surface properties of fruits can effectively facilitate the wetting of hydrophilic coatings on fruits, and significantly improve the fresh-keeping performance of edible coatings.
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Affiliation(s)
- Qianyi Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shuangshuang Huang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Lina Zou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Dan Ren
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, PR China
| | - Xiyu Wu
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, PR China
| | - Dan Xu
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, PR China; National Citrus Engineering Research Center, Chongqing 400712, PR China.
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Liang W, Ge X, Lin Q, Niu L, Zhao W, Muratkhan M, Li W. Ternary composite degradable plastics based on Alpinia galanga essential oil Pickering emulsion templates: A potential multifunctional active packaging. Int J Biol Macromol 2024; 257:128580. [PMID: 38052283 DOI: 10.1016/j.ijbiomac.2023.128580] [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: 09/06/2023] [Revised: 11/21/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
To reduce the use of petroleum-based plastics and explore multifunctional plastics, this study was conducted to prepare ternary composite plastics by doping Pickering emulsions containing Alpinia galanga essential oil into a polymer network consisting of poly(vinyl alcohol)-acetylated pullulan polysaccharides. Scanning electron microscopy results showed that although incompatible components were present in the composite plastic, compatibility improved with the addition of pullulan polysaccharides, resulting in smooth surfaces and cross-sections, which was consistent with the observation of continuous dark zones and low relative roughness (Ra = 5.51) in Atomic force microscopy. Further, Fourier transform spectroscopy and X-ray diffraction characterization revealed that the composite plastic disrupted the molecular and crystalline structures of the pure PVA, causing the stretching vibration of -OH and the decrease of relative crystallinity. Moreover, this plastic performed optimally at a PVA to pullulan polysaccharide ratio of 75:25, exhibiting good thermal (13.12 J/g) and mechanical properties, low water absorption (70.71 %) and water vapor transmission (1.80 × 10-3 g/m2 s), as well as excellent degradability. In addition, Alpinia galanga essential oil components in the composite plastic provided favorable antioxidant scavenging of DPPH and ABTS and inhibitory effects against Escherichia coli and Staphylococcus aureus. Chicken meat packaging revealed that the plastic maintained sensory parameters such as pH and color by inhibiting the oxidation of proteins and lipids during shelf-life. The findings provide insights into developing innovative, green, multifunctional packaging and broaden the in-depth application of Alpinia galanga essential oil.
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Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Li Niu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Marat Muratkhan
- Kazakh Agrotechnical University, Nur-Sultan, Zhenis avenue, 62, 010011, Republic of Kazakhstan
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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7
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Zhang M, Xue D, Chen Y, Li Y, Li C. Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system. ULTRASONICS SONOCHEMISTRY 2023; 100:106639. [PMID: 37820412 PMCID: PMC10571030 DOI: 10.1016/j.ultsonch.2023.106639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 09/14/2023] [Accepted: 10/06/2023] [Indexed: 10/13/2023]
Abstract
Since it may be employed to guide the production of high-quality plant protein as a partial substitute for animal protein using sono-physico-chemical effects, it is important to investigate the mixing of animal and plant protein in ultrasound (UID)-assisted processing systems. A study group of sono-physico-chemical processing with five distinct soy protein isolate (SPI)/ sarcoplasmic protein (SPN) ratios was developed in this work. The results showed that adding additional SPN to the mixed protein can increase its sono-physico-chemical impact, and this effect is greatest when the ratio of SPI to SPN is 1:3. The high SPN group's grafting rate rose from 39.13% to 55.26% in comparison to the high SPI content group. Quercetin (Que) may more readily modify SPN than SPI in the "dual protein" system used in this work, highlighting the critical function of plant protein in controlling the effects of UID-assisted processing in the "dual protein" system. Changes in apparent viscosity and microstructure are the primary parameters that affect the severity of sono-physico-chemical effects in SPI/SPN mixed protein systems, in addition to structural variables.
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Affiliation(s)
- Miao Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; International Joint Collaborative Research Laboratory for Animal Health and Food Safety, MOE, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China
| | - Dejiang Xue
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ya Chen
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yanan Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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8
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Shuto Y, Walinda E, Morimoto D, Sugase K. Conformational Fluctuations and Induced Orientation of a Protein, Its Solvation Shell, and Bulk Water in Weak Non-Unfolding External Electric Fields. J Phys Chem B 2023; 127:7417-7430. [PMID: 37587419 DOI: 10.1021/acs.jpcb.3c01683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Extreme external electric fields have been reported to disrupt the tertiary structure of stably folded proteins; however, the effects of weaker electric fields on many biomolecules, especially net-uncharged proteins, and on the surrounding aqueous environment have been rarely discussed. To explore these effects at the atomic level, here, we have used molecular dynamics simulations to estimate rotational motion and induced structural fluctuations in the model protein ubiquitin and its hydration layer due to applied non-unfolding electrostatic fields. When exposed to weak electric fields of up to 0.2 V nm-1, ubiquitin displayed competition between internal structure-maintaining molecular interactions and the external orienting force, which disrupted the local structure in certain regions of the protein. Moreover, relative to hydration water, bulk water showed a greater tendency to align with the electric field, indicating that the presence of protein caused hydration water to acquire rotational mobility different from that in a pure-water system. The differential influence of the applied electric field on the hydration and bulk water surrounding ubiquitin will be common to almost all (nonmembrane) biomacromolecules. Our findings highlight the importance of local dipoles and their electric polarizability even in net-uncharged biomolecules.
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Affiliation(s)
- Yusuke Shuto
- Graduate School of Agriculture, Kyoto University, N346 Kitashirakawa Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Erik Walinda
- Department of Molecular and Cellular Physiology, Graduate School of Medicine, Kyoto University, Yoshida Konoe-cho, Sakyo-ku, Kyoto 606-8501, Japan
| | - Daichi Morimoto
- Department of Molecular Engineering, Graduate School of Engineering, Kyoto University, Kyoto-Daigaku Katsura, Nishikyo-ku, Kyoto 615-8510, Japan
| | - Kenji Sugase
- Graduate School of Agriculture, Kyoto University, N346 Kitashirakawa Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan
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Khushairay ESI, Ghani MA, Babji AS, Yusop SM. The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH. Foods 2023; 12:3046. [PMID: 37628045 PMCID: PMC10453166 DOI: 10.3390/foods12163046] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 06/27/2023] [Accepted: 07/14/2023] [Indexed: 08/27/2023] Open
Abstract
This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg-1) and oil (8.23 gg-1) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities.
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Affiliation(s)
- Etty Syarmila Ibrahim Khushairay
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
| | - Ma’aruf Abd Ghani
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia;
| | - Abdul Salam Babji
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
- Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
- Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
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Ranjbar M, Azizi Tabrizzad MH, Asadi G, Ahari H. Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator. Heliyon 2023; 9:e18879. [PMID: 37609408 PMCID: PMC10440462 DOI: 10.1016/j.heliyon.2023.e18879] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/24/2023] [Accepted: 08/01/2023] [Indexed: 08/24/2023] Open
Abstract
The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch) incorporating red beet anthocyanin (Ac) extract, and to assess the properties of these films and their use as coatings for chicken fillets. The study employed a factorial design to evaluate the effects of treatments C (control), A25%-ch75% (films consisting of 25% sodium alginate and 75% chitosan), and A25%-ch75%-Ac (films consisting of 25% sodium alginate, 75% chitosan, and red beet anthocyanin). The findings indicate that the inclusion of red beet anthocyanin extract did not result in any discernible differences in the FTIR spectra of the film samples. Analysis of the XRD results revealed that the addition of the extract led to a reduction in the crystal structure of the film. Moreover, SEM results demonstrated that the extract caused alterations in the polymer chains and an increase in the porosity of the film matrix. With regard to the chicken fillet samples coated with the film, over time, there was an increase in microbial analysis (total microorganism count and Staphylococcus aureus coagulase-positive) and chemical properties (pH, peroxide, thiobarbituric acid, and nitrogen compounds) for all samples. However, this trend was significantly lower in the samples coated with the Ac extract (P < 0.05). Texture analysis results revealed that the hardness parameter of all samples decreased over the storage period, while the samples containing the Ac extract demonstrated a significant increase in this parameter (P < 0.05). Additionally, the color changes of the pH sensor corresponded to the anthocyanin structure. Based on the results, the smart film composed of sodium alginate/chitosan incorporating red beet anthocyanin extract has the potential to enhance the quality, prolong the shelf life, and decrease the microbial load of chicken fillet when used as a coating. Furthermore, red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.
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Affiliation(s)
- Milad Ranjbar
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | | | - Gholamhassan Asadi
- Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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11
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Chen W, Liu H, Chai Y, Guo C, Luo C, Chen D, Cheng X, Wang F, Huang C. Chitosan-pullulan films enriched with Artemisia annua essential oil: Characterization and application in grape preservation. Int J Biol Macromol 2023; 243:125216. [PMID: 37301341 DOI: 10.1016/j.ijbiomac.2023.125216] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/25/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023]
Abstract
Composite films were prepared using a flow casting method, with chitosan and pullulan as film-forming agents and Artemisia annua essential oil as the UV absorber. The utility of the composite films for preserving grape berries was assessed. The effect of the added Artemisia annua essential oil on the physicochemical properties of the composite film was investigated to determine the optimal amount of essential oil that should be added to the composite film. When the Artemisia annua essential oil content was 0.8 %, the elongation at break of the composite film increased to 71.25 ± 2.87 % and the water vapor transmission rate decreased to 0.378 ± 0.007 g‧mm/(m2‧h‧kpa). The transmittance of the composite film was almost 0 % in the UV region (200-280 nm) and <30 % in the visible light region (380-800 nm), reflecting the UV absorption by the composite film. Additionally, the composite film extended the storage time of the grape berries. Therefore, the composite film containing Artemisia annua essential oil may be a promising fruit packaging material.
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Affiliation(s)
- Wendan Chen
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hua Liu
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
| | - Yuhong Chai
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Chenghu Guo
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Chang Luo
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Dongliang Chen
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xi Cheng
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Conglin Huang
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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12
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Li XL, Shen Y, Hu F, Zhang XX, Thakur K, Rengasamy KRR, Khan MR, Busquets R, Wei ZJ. Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation. Int J Biol Macromol 2023; 242:124767. [PMID: 37164134 DOI: 10.1016/j.ijbiomac.2023.124767] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/12/2023]
Abstract
As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.
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Affiliation(s)
- Xiao-Li Li
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, KT1 2EE, Surrey, England, the United Kingdom of Great Britain and Northern Ireland
| | - Yi Shen
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Fei Hu
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Xiu-Xiu Zhang
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kannan R R Rengasamy
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Rosa Busquets
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
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13
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Jo YJ, Chen L. Gelation behavior of lentil protein aggregates induced by sequential combination of glucono-δ-lactone and transglutaminase. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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14
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Zhang M, Zhu S, Li Q, Xue D, Jiang S, Han Y, Li C. Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin. Foods 2023; 12:foods12061249. [PMID: 36981174 PMCID: PMC10048447 DOI: 10.3390/foods12061249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023] Open
Abstract
Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products. The mechanism of changes in the structure and digestive properties of myosin under different heating conditions were studied. An increase in heating temperature led to the exposure of internal groups to a polar environment, but to a decrease in the sturdy α-helix structure of myosin (p < 0.05). The results of tryptophan fluorescence verified that the tertiary structure of the protein seemed to be unfolded at 70 °C. Higher protein denaturation after overheating, as proven by the sulfhydryl contents and turbidity, caused irregular aggregate generation. The excessive heating mode of treatment at 100 °C for 30 min caused myosin to exhibit a lower degree of pepsin digestion, which increased the Michaelis constant (Km value) of pepsin during the digestion, but induced the production of new peptides with longer peptide sequences. This study elucidates the effects of cooking temperature on the conformation of myosin and the change in digestibility of pepsin treatment during heating.
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Affiliation(s)
- Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- International Joint Collaborative Research Laboratory for Animal Health and Food Safety, Ministry of Education, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuran Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qian Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Dejiang Xue
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
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15
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Chen J, Chai J, Chen X, Huang M, Zeng X, Xu X. Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins. Food Chem 2023; 417:135820. [PMID: 36940514 DOI: 10.1016/j.foodchem.2023.135820] [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: 12/17/2022] [Revised: 02/13/2023] [Accepted: 02/27/2023] [Indexed: 03/11/2023]
Abstract
In this study, a myofibrillar protein (MP) system was used to investigate the film properties changes by adjusting the intensity of the interaction of proteins with other food components. The structure and rheological properties of several film-forming solutions were then determined. Furthermore, the structure of these composite films was examined using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The smooth and uniform surface acquired by scanning electron microscopy (SEM) substantiated the increased compatibility and continuity observed for films with greater food component interaction. In addition, the MP-based edible films with stronger food component interactions (the MP-Myr/ANT/NCC group) displayed superior mechanical (tensile strength: 6.68 MPa, elongation at break: 94.43%), water vapor barrier (10.01 × 10-9 g m-1 s-1 Pa-1), and ammonia sensitivity (total color difference: 17.00) capabilities compared to those of the other groups (the MP/ANT/NCC, MP-Lut/ANT/NCC, and MP-Que/ANT/NCC groups).
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mingyuan Huang
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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16
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Wigati LP, Wardana AA, Tanaka F, Tanaka F. Application of pregelatinized corn starch and basil essential oil edible coating with cellulose nanofiber as Pickering emulsion agent to prevent quality-quantity loss of mandarin orange. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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17
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Min C, Zhang C, Pu H, Li H, Ma W, Kuang J, Huang J, Xiong YL. pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gels. J Texture Stud 2023; 54:323-333. [PMID: 36790749 DOI: 10.1111/jtxs.12743] [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: 08/05/2022] [Revised: 01/18/2023] [Accepted: 02/14/2023] [Indexed: 02/16/2023]
Abstract
The objective of this study was to investigate the effect of pH-shifting on the textural and microstructural properties of mung bean starch (MBS)-flaxseed protein (FP) composite gels. Results showed that different pH-shifting treatments caused changes in hydrogen bond interactions and secondary structures in composite gels, leading to the formation of loose or compact gel networks. The pH 2-shifting modified protein and starch molecules with shorter chains tended to form smaller intermolecular aggregates, resulting in the formation of a looser gel network. For pH 12-shifting treatment, conformational change of FP caused the unfolding of protein and the exposure of more hydrophobic groups, which enhanced the hydrogen bond and hydrophobic interactions between polymers, contributing to the formation of a compact gel network. Furthermore, pH 12-shifting improved the water-holding capacity (WHC), storage modulus, and strength of gels, while pH 2-treated gels exhibited lower WHC, hardness, and gumminess due to the degradation of MBS and denaturation of FP caused by extreme acid condition. These findings suggest that pH-shifting can alter the gel properties of bi-polymeric starch-protein composite systems by affecting the secondary structures of proteins and the hydrogen bonding between the polymers, and provide a promising way for a wide application of FP in soft gel-type food production.
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Affiliation(s)
- Cong Min
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Chong Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Huayin Pu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Hongliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Wenhui Ma
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Jiwei Kuang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Junrong Huang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
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18
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Wang W, Luo S, Wang X, Wang L, Zhang N, Wang R, Yu D. Structure and Emulsifying Properties of Rice Bran Protein Alkylated using an Electrochemical Reactor. Food Res Int 2023. [DOI: 10.1016/j.foodres.2023.112561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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19
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Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107904] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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20
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Application of ultrasound-assisted alkaline extraction for improving the solubility and emulsifying properties of pale, soft, and exudative (PSE)-like chicken breast meat protein isolate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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21
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Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09747-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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Wang X, Wang S, Xu D, Peng J, Gao W, Cao Y. The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics. Front Nutr 2022; 9:887064. [PMID: 35685872 PMCID: PMC9172447 DOI: 10.3389/fnut.2022.887064] [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: 03/01/2022] [Accepted: 04/11/2022] [Indexed: 11/18/2022] Open
Abstract
Lutein is a natural fat-soluble carotenoid with various physiological functions. However, its poor water solubility and stability restrict its application in functional foods. The present study sought to analyze the stability and interaction mechanism of the complex glycosylated soy protein isolate (SPI) prepared using SPI and inulin-type fructans and lutein. The results showed that glycosylation reduced the fluorescence intensity and surface hydrophobicity of SPI but improved the emulsification process and solubility. Fluorescence intensity and ultraviolet–visible (UV–Vis) absorption spectroscopy results showed that the fluorescence quenching of the glycosylated soybean protein isolate by lutein was static. Through thermodynamic parameter analysis, it was found that lutein and glycosylated SPI were bound spontaneously through hydrophobic interaction, and the binding stoichiometry was 1:1. The X-ray diffraction analysis results showed that lutein existed in the glycosylated soybean protein isolate in an amorphous form. The Fourier transform infrared spectroscopy analysis results revealed that lutein had no effect on the secondary structure of glycosylated soy protein isolate. Meanwhile, the combination of lutein and glycosylated SPI improved the water solubility of lutein and the stability of light and heat.
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Affiliation(s)
- Xia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jingwei Peng
- Chenguang Biotech Group Co., Ltd., Handan, China
| | - Wei Gao
- Chenguang Biotech Group Co., Ltd., Handan, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
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23
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Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112662] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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Dong M, Tian L, Li J, Jia J, Dong Y, Tu Y, Liu X, Tan C, Duan X. Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides and organic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112868] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Yu M, Zhao S, Yang L, Ji N, Wang Y, Xiong L, Sun Q. Preparation of a superhydrophilic SiO 2 nanoparticles coated chitosan-sodium phytate film by a simple ethanol soaking process. Carbohydr Polym 2021; 271:118422. [PMID: 34364563 DOI: 10.1016/j.carbpol.2021.118422] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 07/04/2021] [Accepted: 07/06/2021] [Indexed: 12/25/2022]
Abstract
The development of environmentally friendly and transparent superhydrophilic food packaging materials is essential in our daily lives. The objective of this study was to develop a simple method of preparing a superhydrophilic, transparent, and biodegradable composite film. The composite film was obtained by soaking a chitosan-sodium phytate film in an ethanol solution of SiO2 nanoparticles. The results showed that when the chitosan-sodium phytate film was coated with SiO2 nanoparticles that were dissolved in 75% ethanol, its water contact angle (WCA) was reduced from 100° to 3°, and the film surface was changed from a hydrophobic to a superhydrophilic. Furthermore, the oxygen transmission rate (OTR) was significantly reduced, and the mechanical properties of the film were improved. The method is easy to carry out and can be used for the potential production of superhydrophilic materials.
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Affiliation(s)
- Mengting Yu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Shuangshuang Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
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26
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He L, Gao Y, Wang X, Han L, Yu Q, Shi H, Song R. Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure. ULTRASONICS SONOCHEMISTRY 2021; 78:105738. [PMID: 34509958 PMCID: PMC8441194 DOI: 10.1016/j.ultsonch.2021.105738] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 08/10/2021] [Accepted: 08/23/2021] [Indexed: 05/09/2023]
Abstract
This study primarily explored the internal mechanism underlying the ultrasonication-induced release of antioxidant peptides. An oxhide gelatin solution was treated ultrasonically (power = 200, 300, and 400 W), followed by enzymatic hydrolysis and structural and morphological analysis. The results showed that ultrasonication increased not only the degree of hydrolysis (DH) and protein recovery rate of the oxhide gelatin but also the ABTS radical scavenging, DPPH radical scavenging, ferrous chelating, and ferric reducing activities of its hydrolysate. The oxhide gelatin hydrolysate treated with 300-W ultrasonication had the maximum antioxidant activities. Ultrasonication inhibited hydrogen bond formation, reduced the crosslinking between collagen molecules, transformed part of the folded structure into a helical structure, and lowered the thermal stability of collagen molecules. The micromorphological analysis revealed that ultrasonication caused the gelatin surface to become loose and develop cracks, and as the power of the ultrasonication increased, the repetition interval distance (dÅ) also increased. Moreover, ultrasonication improved the solubilization, surface hydrophobicity, and interface characteristics and increased the content of basic and aromatic amino acids in the hydrolysate. In conclusion, ultrasonication modifies the protein structure, which increases the enzyme's accessibility to the peptide bonds and further enhances antioxidant peptide release. These findings provide new insights into the application of ultrasonication in the release of antioxidant peptides.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yongfang Gao
- Laboratory of Agricultural & Food Biomechanics, Institute of Biophysics, College of Science, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Hongmei Shi
- The Institute of Animal Science and Veterinary, Hezuo 747000, China
| | - Rende Song
- The Qinghai Work Station of Animal and Veterinary Sciences, Yushu 815000, China
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27
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Development and Characterization of Fenugreek Protein-Based Edible Film. Foods 2021; 10:foods10091976. [PMID: 34574085 PMCID: PMC8465570 DOI: 10.3390/foods10091976] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 11/16/2022] Open
Abstract
The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH-9, 10, 11, and 12-and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water vapor absorption decreased, which is interrelated to the surface morphological properties; as the pH increased, the surface became smoother and compact without any cavities. The films produced were darker in color. Fenugreek protein films exhibited good thermal stability. Fourier transform infrared spectroscopy (FTIR) revealed the presence of strong bonding for the films made at alkaline pH. X-ray diffraction analysis (XRD) indicated the major structure of the film was amorphous. The study demonstrated that the fenugreek protein concentrate film has influential characteristics and can be used as an edible packaging film.
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Investigation on the stability of low‐density lipoproteins modified by phospholipase A2 using asymmetrical flow field‐flow fractionation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00918-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Li L, Zhao X, Xu X. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chem 2021; 367:130688. [PMID: 34365246 DOI: 10.1016/j.foodchem.2021.130688] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/29/2021] [Accepted: 07/21/2021] [Indexed: 11/04/2022]
Abstract
The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0-7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.
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Affiliation(s)
- Liyuan Li
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xue Zhao
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xinglian Xu
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
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Kwak H, Shin S, Kim J, Kim J, Lee D, Lee H, Lee EJ, Hyun J. Protective coating of strawberries with cellulose nanofibers. Carbohydr Polym 2021; 258:117688. [PMID: 33593561 DOI: 10.1016/j.carbpol.2021.117688] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 01/19/2021] [Accepted: 01/19/2021] [Indexed: 01/08/2023]
Abstract
Since shelf life of perishable foods is short, a compelling challenge is to prolong the freshness of foods with a cost-effective strategy. A perishable fruit, the strawberry, is chosen as a model perishable food and an edible film coating is applied to it using carboxymethylated cellulose nanofibers (CM-CNFs) stabilized by cationic salts. A transparent and impermeable CM-CNF film is formed at the strawberry surface using a dip coating process. The formation of the film is dependent on the electrostatic interaction between anionic CM-CNF and salt cations. Physical properties of the film are characterized and the effectiveness of edible film coating on the freshness of perishable fruit is evaluated by the measurement of weight loss, CO2 release, firmness, total solid sugar and acidity. Cellulose nanofiber is a promising cost-effective material appropriate for use as an edible coating that contributes to the long-term storage and prolonged freshness of foods.
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Affiliation(s)
- Hojung Kwak
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic of Korea; Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Sungchul Shin
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Jaehwan Kim
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic of Korea; Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Joonggon Kim
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic of Korea
| | - Donghan Lee
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic of Korea; Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Hwarueon Lee
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic of Korea; Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Eun Jin Lee
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Jinho Hyun
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Seoul 08826, Republic of Korea; Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.
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31
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Shen Y, Ni ZJ, Thakur K, Zhang JG, Hu F, Wei ZJ. Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film. Int J Biol Macromol 2021; 181:528-539. [PMID: 33794240 DOI: 10.1016/j.ijbiomac.2021.03.133] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 03/19/2021] [Accepted: 03/23/2021] [Indexed: 12/15/2022]
Abstract
The clove essential oil (CEO) loaded nano and pickering emulsions prepared with Tween 80 and whey protein isolate/inulin mixture, respectively were incorporated into pullulan-gelatin film base fluid at three levels (0.2%, 0.4%, and 0.6%). The droplet sizes of NE and PE loaded with CEO were 15.93 nm and 266.9 nm, respectively. The PDI of CEOs with stable NE and PE were 0.262 and 0.259, respectively. Our results showed the improved compatibility between pullulan-gelatin and essential oil-loaded nanocarriers. The active film composed of PE carrier had the structural characteristics of high density, low water content, and low permeability, thus exhibiting excellent mechanical properties, water barrier properties, and appreciable antioxidant activities. Compared with NE, it was found that the CEO-loaded PE showed slow-release profile in the film sample. The prepared active film containing PE possessed a great potential to be used as effective and natural alternatives for active food packaging.
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Affiliation(s)
- Yi Shen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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32
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Chen X, Zhang W, Dou Y, Song T, Shen S, Dou H. Applications of asymmetrical flow field-flow fractionation for separation and characterization of polysaccharides: A review. J Chromatogr A 2020; 1635:461726. [PMID: 33250160 DOI: 10.1016/j.chroma.2020.461726] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/02/2020] [Accepted: 11/15/2020] [Indexed: 12/24/2022]
Abstract
Polysaccharides are the most abundant natural biopolymers on the earth and are widely used in food, medicine, materials, cosmetics, and other fields. The physicochemical properties of polysaccharides such as particle size and molecular weight often affect their practical applications. In recent years, asymmetrical flow field-flow fractionation (AF4) has been widely used in the separation and characterization of polysaccharides because it has no stationary phases or packing materials, which reduces the risk of shear degradation of polysaccharides. In this review, the principle of AF4 was introduced briefly. The operation conditions of AF4 for the analysis of polysaccharides were discussed. The applications of AF4 for the separation and characterization of polysaccharides from different sources (plants, animals, and microorganisms) over the last decade were critically reviewed.
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Affiliation(s)
- Xue Chen
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Wenhui Zhang
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Yuwei Dou
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Tiange Song
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Shigang Shen
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Haiyang Dou
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China; Affiliated Hospital of Hebei University, Baoding 071000, China.
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