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Zhu X, Zhang S, Bian L, Shen J, Zhang C, Manickam S, Tao Y, Lu Z. Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase. Foods 2023; 12:4146. [PMID: 38002203 PMCID: PMC10670592 DOI: 10.3390/foods12224146] [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: 10/22/2023] [Revised: 11/09/2023] [Accepted: 11/12/2023] [Indexed: 11/26/2023] Open
Abstract
This investigation examined how the Bacillus vallismortis laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water absorption of wheat flour. However, the introduction of rBVL-MRL522 caused a significant elongation in the formation time of wheat flour dough, extending it by 88.9%, and also resulted in a 50% increase in the stabilization duration of wheat flour dough. Furthermore, adding rBVL-MRL522 led to a proportional rise in both the elastic and viscous moduli (G'' of the dough, signifying that r-BVL (rBVL-MRL522) has a beneficial effect on the gluten strength of the dough. Integrating rBVL-MRL522 promoted the consolidation of the gluten-based cross-linked structure within the dough, decreasing the size of starch particles and, more evenly, the dispersion of these starch particles. In the noodle processing, adding rBVL-MRL522 at a rate of 1 U/g raised the L* value of the noodles by 2.34 units compared to the noodles prepared without the inclusion of rBVL-MRL522. Using a greater amount of rBVL-MRL522 (2 U/g) substantially increased the hardness of the noodles by 51.31%. Additionally, rBVL-MRL522 showed a noteworthy enhancement in the elasticity, cohesiveness, and chewiness of the noodles. In conclusion, rBVL-MRL522 promoted the cross-linking gluten, leading to a more extensive and condensed three-dimensional network structure in raw and cooked noodles. As a result, this study offers valuable insights into the environmentally friendly processing of dough and associated products.
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Affiliation(s)
- Xiaoyu Zhu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Nanjing 210095, China; (X.Z.); (S.Z.); (L.B.); (J.S.); (C.Z.); (Y.T.)
| | - Shijin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Nanjing 210095, China; (X.Z.); (S.Z.); (L.B.); (J.S.); (C.Z.); (Y.T.)
| | - Luyao Bian
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Nanjing 210095, China; (X.Z.); (S.Z.); (L.B.); (J.S.); (C.Z.); (Y.T.)
| | - Juan Shen
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Nanjing 210095, China; (X.Z.); (S.Z.); (L.B.); (J.S.); (C.Z.); (Y.T.)
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Nanjing 210095, China; (X.Z.); (S.Z.); (L.B.); (J.S.); (C.Z.); (Y.T.)
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei;
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Nanjing 210095, China; (X.Z.); (S.Z.); (L.B.); (J.S.); (C.Z.); (Y.T.)
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Nanjing 210095, China; (X.Z.); (S.Z.); (L.B.); (J.S.); (C.Z.); (Y.T.)
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Wang M, Zhao L, Niu Y, Qin S, Zhang L, Jia L, Jing X. Magnetic deep eutectic solvent-based dispersive liquid-liquid microextraction for determination of strobilurin fungicides in water, juice, and vinegar by high-performance liquid chromatography. Food Chem X 2023; 18:100711. [PMID: 37397198 PMCID: PMC10314157 DOI: 10.1016/j.fochx.2023.100711] [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: 11/25/2022] [Revised: 05/04/2023] [Accepted: 05/07/2023] [Indexed: 07/04/2023] Open
Abstract
In this study, a magnetic deep eutectic solvent coupled with dispersive liquid-liquid microextraction using high-performance liquid chromatography (MDES-DLLME-HPLC) was developed to detect strobilurin fungicides. The green hydrophobic MDES synthesized by methyltrioctylammonium chloride, ferric chloride, and heptanoic acid was used as an extraction solvent, which was dispersed by vortex and separated by an external magnetic field. The use of toxic solvents was avoided, and the separation time was reduced. The best experimental results were obtained through single factor and response surface optimization. The method had a good linear relationship with R2 > 0.996. The limit of detection (LOD) ranged from 0.001 to 0.002 mg L-1. The extraction recoveries were 81.9-108.9%. The proposed method was rapid and green, and it has been successfully applied to detection of strobilurin fungicides in water, juice, and vinegar.
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Affiliation(s)
- Min Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
- Graduate Education Innovation Center on Baijiu Bioengineering in Shanxi Province, Taigu, Shanxi 030801, China
| | - Luyao Zhao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Yu Niu
- Agricultural Economics and Management College, Shanxi Agricultural University, Taiyuan, Shanxi 030006, China
| | - Shu Qin
- Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan, Shanxi 030031, China
| | - Lixin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Liyan Jia
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
- Graduate Education Innovation Center on Baijiu Bioengineering in Shanxi Province, Taigu, Shanxi 030801, China
| | - Xu Jing
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
- Graduate Education Innovation Center on Baijiu Bioengineering in Shanxi Province, Taigu, Shanxi 030801, China
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Draz ME, Saad AS, El Sherbiny D, Wahba MEK. Experimentally designed potentiometric sensor for green real-time and direct assay of hazardous bromate in bakery products. Food Chem 2023; 406:135042. [PMID: 36463604 DOI: 10.1016/j.foodchem.2022.135042] [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: 09/04/2022] [Revised: 10/31/2022] [Accepted: 11/20/2022] [Indexed: 11/24/2022]
Abstract
Bakeries add extra potassium bromate to the dough to make homogeneous, elastic, fluffy bread. Bromate causes renal damage and cancer. FAO/WHO stated that bromate residues shouldn't be in baked products. A potentiometric sensor's membrane recipe was optimized for sensitive and selective bromate assay. We planned a custom experimental design of 21 sensors that included numerical and categorical factors (NPPE: PVC, matrix%, membrane thickness, and ionophore type). We defined sensor performance outcomes (Nernstian slope, quantification limit, correlation coefficient, response time and selectivity), and each sensor's outcome was determined. The computer software developed a predictive model for each outcome and the desirability function suggested the optimum sensor recipe. The sensor achieved a slope of -63.54 mV/decade and detection limit of 2 × 10-6 mol/L. The greenness profile was evaluated by the National Environmental Approach Index protocol. The developed sensor represents a reliable, fast, in-site tool for the assay of bromate in bakery products.
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Affiliation(s)
- Mohammed E Draz
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Delta University for Science and Technology, 35712 Gamasa, Egypt.
| | - Ahmed S Saad
- Analytical Chemistry Department, Faculty of Pharmacy, Cairo University, 11562 Cairo, Egypt; Medicinal Chemistry Department, PharmD Program, Egypt-Japan University of Science and Technology (E-JUST), New Borg El-Arab City, 21934 Alexandria, Egypt.
| | - Dina El Sherbiny
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Delta University for Science and Technology, 35712 Gamasa, Egypt; Department of Medicinal Chemistry, Faculty of Pharmacy, Mansoura University, Mansoura 35516, Egypt
| | - Mary E K Wahba
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Delta University for Science and Technology, 35712 Gamasa, Egypt; Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Mansoura University, Mansoura 35516, Egypt
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Yu B, Peng Y, Luo X, Zhu X, Xue J, Gong H, Liu Y. Numerical investigation of erosion characteristics of coupling separators with different conical profiles. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.10.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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