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Cortés-Avendaño P, Macavilca EA, Ponce-Rosas FC, Murillo-Baca SM, Quispe-Neyra J, Alvarado-Zambrano F, Condezo-Hoyos L. Microfluidic paper-based analytical device for measurement of pH using as sensor red cabbage anthocyanins and gum arabic. Food Chem 2025; 462:140964. [PMID: 39213972 DOI: 10.1016/j.foodchem.2024.140964] [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: 05/31/2024] [Revised: 08/10/2024] [Accepted: 08/21/2024] [Indexed: 09/04/2024]
Abstract
The objective of this study was to develop and validate a novel microfluidic paper-based analytical device (μPADpH) for determining the pH levels in foods. Anthocyanins from red cabbage aqueous extract (RCAE) were used as its analytical sensor. Whatman No. 1 filter paper was the most suitable for the device due to its porosity and fiber organization, which allows for maximum color intensity and minimal color heterogeneity of the RCAE in the detection zone of the μPADpH. To ensure the color stability of the RCAE for commercial use of the μPADpH, gum arabic was added. The geometric design of the μPADpH, including the channel length and separation zone diameter, was systematically optimized using colored food. The validation showed that the μPADpH did not differ from the pH meter when analyzing natural foods. However, certain additives in processed foods were found to increase the pH values.
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Affiliation(s)
- Paola Cortés-Avendaño
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Lima, Peru; Universidad Nacional Agraria La Molina, Instituto de Investigación de Bioquímica y Biología Molecular, Lima, Peru
| | - Edwin A Macavilca
- Universidad Nacional Jose Faustino Sanchez Carrion, Departamento de Ingenieria en Industrias Alimentarias, Functional Food Research Laboratory, Huacho, Peru
| | - Fortunato C Ponce-Rosas
- Universidad Nacional Daniel Alcides Carrión, Facultad de Ciencias Agropecuarias. Escuela de Formación Profesional de Industrias Alimentarias, La Merced, Chanchamayo, Peru
| | - Silvia M Murillo-Baca
- Universidad Nacional Daniel Alcides Carrión, Facultad de Ciencias Agropecuarias. Escuela de Formación Profesional de Industrias Alimentarias, La Merced, Chanchamayo, Peru
| | - Juan Quispe-Neyra
- Universidad Nacional de Piura, Escuela Profesional de Ingeniería Agroindustrial e Industrias Alimentarias, Piura, Peru
| | - Fredy Alvarado-Zambrano
- Universidad Nacional Santiago Antúnez de Mayolo, Facultad de Ingenieria de Industrias Alimentarias, Huaraz, Peru
| | - Luis Condezo-Hoyos
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Lima, Peru; Universidad Nacional Agraria La Molina, Instituto de Investigación de Bioquímica y Biología Molecular, Lima, Peru.
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Hu F, Song YZ, Thakur K, Zhang JG, Khan MR, Ma YL, Wei ZJ. Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring. Food Chem 2024; 453:139676. [PMID: 38776795 DOI: 10.1016/j.foodchem.2024.139676] [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: 01/11/2024] [Revised: 04/10/2024] [Accepted: 05/13/2024] [Indexed: 05/25/2024]
Abstract
The aim of this study was to prepare active intelligent gluten protein films using wheat gluten protein (WG) and apple pectin (AP) as film-forming matrices, and blueberry anthocyanin extract (BAE) as a natural indicator. SEM and FT-IR analyses demonstrated the successful immobilization of BAE in the film matrix by hydrogen bonding interactions and its compatibility with WG and AP. The resultant WG-AP/BAE indicator films demonstrated notable antioxidant activity, color stability, barrier qualities, pH and ammonia response sensitivity, and mechanical properties. Among them, WG-AP/BAE5 exhibited the best mechanical properties (TS: 0.83 MPa and EB: 242.23%) as well as the lowest WVP (3.92 × 10-8 g.m/m2.Pa.s), and displayed high sensitivity to volatile ammonia. In addition, WG-AP/BAE5 showed a color shift from purplish red to green to yellowish green, demonstrating the monitoring of shrimp freshness in real time. Consequently, this study offers a firm scientific foundation for the development of active intelligent gluten protein films and their use in food freshness assessments.
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Affiliation(s)
- Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Yu-Zhu Song
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Yi-Long Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
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Zhang H, Ju M, Hamid N, Ma Q, Shang D, Jia C, Xiao Y, Jiang S, Qiu H, Luan W, Sun A. Exploring the effects of whey protein components on the interaction and stability of cyanidin-3-O-glucoside. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39179519 DOI: 10.1002/jsfa.13828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 05/27/2024] [Accepted: 08/08/2024] [Indexed: 08/26/2024]
Abstract
BACKGROUND Anthocyanins are susceptible to degradation due to external factors. Despite the potential for improved anthocyanin stability with whey protein isolate (WPI), the specific effects of individual components within WPI on the stability of anthocyanins have yet to be studied extensively. This study investigated the interaction of WPI, β-lactoglobulin (β-Lg), bovine serum albumin (BSA), and lactoferrin (LF) with cyanidin-3-O-glucoside (C3G), and also considered their effects on stability. RESULTS Fluorescence analysis revealed static quenching effects between C3G and WPI, β-Lg, BSA, and LF. The binding constants were 1.923 × 103 L · mol⁻¹ for WPI, 24.55 × 103 L · mol⁻¹ for β-Lg, 57.25 × 103 L · mol⁻¹ for BSA, and 1.280 × 103 L · mol⁻¹ for LF. Hydrogen bonds, van der Waals forces, and electrostatic attraction were the predominant forces in the interactions between C3G and WPI and between C3G and BSA. Hydrophobic interaction was the main binding force in the interaction between C3G and β-Lg and between C3G and LF. The binding of C3G with WPI, β-Lg, BSA, and LF was driven by different thermodynamic parameters. Enthalpy changes (∆H) were -38.76 kJ · mol⁻¹ for WPI, -17.59 kJ · mol⁻¹ for β-Lg, -16.09 kJ · mol⁻¹ for BSA, and 39.50 kJ · mol⁻¹ for LF. Entropy changes (∆S) were -67.21 J · mol⁻¹·K⁻¹ for WPI, 3.72 J · mol⁻¹·K⁻¹ for β-Lg, 37.09 J · mol⁻¹·K⁻¹ for BSA, and 192.04 J · mol⁻¹·K⁻¹ for LF. The addition of C3G influenced the secondary structure of the proteins. The decrease in the α-helix content suggested a disruption and loosening of the hydrogen bond network structure. The presence of proteins enhanced the light stability and thermal stability (stability in the presence of light and heat) of C3G. In vitro simulated digestion experiments demonstrated that the addition of proteins led to a delayed degradation of C3G and to improved antioxidant capacity. CONCLUSION The presence of WPI and its components enhanced the thermal stability, light stability, and oxidation stability of C3G. Preheated proteins exhibited a more pronounced effect than unheated proteins. These findings highlight the potential of preheating protein at appropriate temperatures to preserve C3G stability and bioactivity during food processing. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Huimin Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Mengmeng Ju
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Auckland, New Zealand
| | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Auckland, New Zealand
| | - Dansen Shang
- SINOPEC (Beijing) Research Institute of Chemical Industry, Beijing, China
| | - Chengli Jia
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Yuhang Xiao
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Shijing Jiang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Haoqin Qiu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Wenli Luan
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Aidong Sun
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
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Liao G, Kang J, Zhang H, Cui Y, Xiong S, Liu Y. Covalent and non-covalent interaction of myofibrillar protein and cyanidin-3-O-glucoside: focus on structure, binding sites and in vitro digestion properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:905-915. [PMID: 37699084 DOI: 10.1002/jsfa.12978] [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: 06/03/2023] [Revised: 08/23/2023] [Accepted: 09/09/2023] [Indexed: 09/14/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effects of covalent and non-covalent interactions between myofibrillar protein (MP) and cyanidin-3-O-glucoside (C3G) on protein structure, binding sites, and digestion properties. Four methods of inducing covalent cross-linking were used in the preparation of MP-C3G conjugates, including tyrosinase-catalyzed oxidation, alkaline pH shift treatment, free radical grafting, and ultrasonic treatment. A comparison was made between MP-C3G conjugates and complexes, and the analysis included sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), C3G binding ratio, liquid chromatography-tandem mass spectrometry (LC-MS/MS), protein side-chain amino acids, circular dichroism spectroscopy, three-dimensional fluorescence, particle size, and in vitro simulated digestion. RESULTS Covalent bonding between C3G and amino acid side chains in MP was confirmed by LC-MS/MS. In covalent bonding, tryptophan residues, free amino groups and sulfhydryl groups were all implicated. Among the 22 peptides covalently modified by C3G, 30 modification sites were identified, located in lysine, histidine, tryptophan, arginine and cysteine. In vitro simulated digestion experiments showed that the addition of C3G significantly reduced the digestibility of MP, with the covalent conjugate showing lower digestibility than the non-covalent conjugate. Moreover, the digestibility of protein decreased more during intestinal digestion, possibly because covalent cross-linking of C3G and MP further inhibited trypsin targeting sites (lysine and arginine). CONCLUSION Covalent cross-linking of C3G with myofibrillar proteins significantly affected protein structure and reduced protein digestibility by occupying more trypsin binding sites. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guangming Liao
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Jiajia Kang
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Haiping Zhang
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Ying Cui
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Youming Liu
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
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Wang XP, Wang CF, Zhao XQ, Ma MJ, Li ZH, Jiang H, Zhang XN, Yuan CZ. Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting. J Dairy Sci 2024; 107:141-154. [PMID: 37690728 DOI: 10.3168/jds.2023-23691] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 08/08/2023] [Indexed: 09/12/2023]
Abstract
Milk proteins can be used as encapsulation walls to increase the bioavailability of active compounds because they can bind hydrophobic, hydrophilic, and charged compounds. The objective of this study was to investigate the effects of astaxanthin (ASTA) encapsulation and the functional properties of milk protein and ASTA nanocomposites by an ultrasound-assisted pH-shifting treatment of different milk proteins, including milk protein concentrate (MPC), micellar casein (MCC), and whey protein isolate (WPI). The ultrasound-assisted pH-shifting treatment of milk protein helped to improve the encapsulation rate of ASTA. Therein, MCC showed great improvement of encapsulating ASTA after co-treatment with the raised encapsulated rate of 5.11%, followed by WPI and MPC. Furthermore, the nanocomposites of ASTA with milk protein exhibit improved bioavailability, antioxidant capacity, and storage stability. By comparison, MCC-encapsulated ASTA has the best storage stability, followed by MPC, and WPI-encapsulated ASTA has the least stability over a 28-d storage period. The results of intrinsic fluorescence and surface hydrophobicity showed that milk protein underwent fluorescence quenching after binding to ASTA, which was due to the hydrophobic sites of the protein being occupied by ASTA. In general, the nanocomposites of milk protein and ASTA fabricated by using an ultrasound-assisted pH-shifting treatment have the potential to be better nano-delivery systems for ASTA in functional foods, especially MCC, which showed excellent performance in encapsulation after treatment technique.
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Affiliation(s)
- X P Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - C F Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China.
| | - X Q Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - M J Ma
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Z H Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - H Jiang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - X N Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - C Z Yuan
- Department of Obstetrics and Gynecology, Qilu Hospital of Shandong University, Ji'nan, 250012, China.
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