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Siddiqui SA, Khan S, Bahmid NA, Nagdalian AA, Jafari SM, Castro-Muñoz R. Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1632-1651. [PMID: 39049911 PMCID: PMC11263445 DOI: 10.1007/s13197-024-05938-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 11/12/2023] [Accepted: 01/17/2024] [Indexed: 07/27/2024]
Abstract
High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400-600 MPa and exposure times of 1-5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important for milk and dairy products. HPP can cause significant changes in the quaternary (> 150 MPa) and tertiary (> 200 MPa) protein structures. At pressures > 400 MPa, they dissolve in the following order: αs2-casein, αs1-casein, k-casein, and β-casein. A similar trend is observed in the processing of whey proteins. HPP can affect the rate of milk fat adhering as cream with increased results at 100-250 MPa with time dependency while decreasing up to 70% at 400-600 MPa. Some studies indicated the lactose influencing casein on HP, with 10% lactose addition in case in suspension before exposing it to 400 MPa for 40 min prevents the formation of large casein micelles. Number of researches has shown that moderate pressures (up to 400 MPa) and mild heating can activate or stabilize milk enzymes. Pressures of 350-400 MPa for 100 min can boost the activity of milk enzymes by up to 140%. This comprehensive and critical review will benefit scientific researchers and industrial experts in the field of HPP treatment of milk and its effect on milk components. Graphical abstract
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Affiliation(s)
- Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Sipper Khan
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), 55961 Yogyakarta, Indonesia
| | | | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Iran Food and Drug Administration, Halal Research Center of IRI, Ministry of Health and Medical Education, Tehran, Iran
| | - Roberto Castro-Muñoz
- Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80–233 Gdansk, Poland
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Gvozdenko A, Blinov A, Golik A, Rekhman Z, Nagdalian A, Filippov D, Askerova A, Bocharov N, Kastarnova E, Hassan FA, AL-Farga A, Shariati MA. Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia. ACS OMEGA 2024; 9:28594-28610. [PMID: 38973905 PMCID: PMC11223220 DOI: 10.1021/acsomega.4c02664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 06/02/2024] [Accepted: 06/07/2024] [Indexed: 07/09/2024]
Abstract
This study discovered and examined novel triple chelate complexes involving iron, ascorbic acid, and essential amino acids (AsA-Fe-AmA triple chelate complexes) for the first time. The mechanism of complex formation was studied using FTIR spectroscopy and quantum chemical modeling. The produced complexes were shown to be suitable for fortifying food items with a pH of 3-7 that have not been exposed to heat treatment at temperatures over 75 °C for more than 15 min. Thus, it can be said that the concentration for milk fortification should be 0.005 mol/L or less. In vivo experiments in rats models revealed that the synthesized complexes increased serum iron levels after a single application to reference values within 24 h of oral administration. The iron level increased by 14.0 mmol/L at 2 mL dose of the complex. This fact makes it possible to consider the use of developed complexes and developed fermented dairy products for the prevention of iron deficiency and iron deficiency anemia. Research on the effect of discovered compounds on the physicochemical and organoleptic qualities of milk was conducted. Furthermore, iron ascorbate threoninate, iron ascorbate methioninate, iron ascorbate lysinate, and iron ascorbate tryptophanate all had a beneficial effect on Lacticaseibacillus rhamnosus at concentrations as low as 0.0005 mol/L, which is significant for milk fermentation. A study of fermented milk products revealed that the most effective AsA-Fe-AmA triple chelate complex is iron ascorbate lysinate, which might be further investigated as a viable molecule for dietary fortification in iron deficiency anemia. It was found that fortified fermented milk products had a titratable acidity of 67 ± 1°T, pH of 4.38 ± 0.05, and a viscosity of 2018 ± 142 Pa·s.
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Affiliation(s)
- Alexey Gvozdenko
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Andrey Blinov
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Alexey Golik
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Zafar Rekhman
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Andrey Nagdalian
- Laboratory
of Food and Industrial Biotechnology, North-Caucasus
Federal University, Stavropol 355017, Russia
| | - Dionis Filippov
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Alina Askerova
- Laboratory
of Food and Industrial Biotechnology, North-Caucasus
Federal University, Stavropol 355017, Russia
| | - Nikita Bocharov
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Elena Kastarnova
- Eterinary
Faculty, Stavropol Sate Agrarian University, Zootechnicheskiy Street 9, Stavropol 355017, Russia
| | - Faten Abdo Hassan
- Faculty
of Science, Department of Microbiology, Taiz University, Taiz 9674, Yemen
| | - Ammar AL-Farga
- Department
of Biochemistry, College of Science, University
of Jeddah, Jeddah 21577, Saudi Arabia
| | - Mohammad Ali Shariati
- Scientific
Department, Semey Branch of the Kazakh Research
Institute of Processing and Food Industry, Gagarin Avenue 238G, Almaty 050060, Kazakhstan
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Nguyen M, Thomas JB, Farup I. Measuring the Optical Properties of Highly Diffuse Materials. SENSORS (BASEL, SWITZERLAND) 2023; 23:6853. [PMID: 37571636 PMCID: PMC10422425 DOI: 10.3390/s23156853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/28/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023]
Abstract
Measuring the optical properties of highly diffuse materials is a challenge as it could be related to the white colour or an oversaturation of pixels in the acquisition system. We used a spatially resolved method and adapted a nonlinear trust-region algorithm to the fit Farrell diffusion theory model. We established an inversion method to estimate two optical properties of a material through a single reflectance measurement: the absorption and the reduced scattering coefficient. We demonstrate the validity of our method by comparing results obtained on milk samples, with a good fitting and a retrieval of linear correlations with the fat content, given by R2 scores over 0.94 with low p-values. The values of absorption coefficients retrieved vary between 1 × 10-3 and 8 × 10-3 mm-1, whilst the values of the scattering coefficients obtained from our method are between 3 and 8 mm-1 depending on the percentage of fat in the milk sample, and under the assumption of the anisotropy factor g>0.8. We also measured and analyzed the results on white paint and paper, although the paper results were difficult to relate to indicators. Thus, the method designed works for highly diffuse isotropic materials.
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Affiliation(s)
- Mathieu Nguyen
- Department of Computer Science, Norwegian University of Science and Technology (NTNU), 2815 Gjøvik, Norway
| | - Jean-Baptiste Thomas
- Department of Computer Science, Norwegian University of Science and Technology (NTNU), 2815 Gjøvik, Norway
- Imagerie et Vision Artificielle (ImVIA) Laboratory, Department IEM (Informatique, Électronique, Mécanique), Université de Bourgogne, 21000 Dijon, France
| | - Ivar Farup
- Department of Computer Science, Norwegian University of Science and Technology (NTNU), 2815 Gjøvik, Norway
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Siddiqui SA, Khan S, Tariq T, Sameen A, Nawaz A, Walayat N, Oboturova NP, Ambartsumov TG, Nagdalian AA. Potential risk assessment and toxicological impacts of nano/micro-plastics on human health through food products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 103:361-395. [PMID: 36863839 DOI: 10.1016/bs.afnr.2022.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
The problem of environmental pollution with plastic is becoming more and more acute every year. Due to the low rate of decomposition of plastic, its particles get into food and harm the human body. This chapter focuses on the potential risks and toxicological effects of both nano and microplastics on human health. The main places of distribution of various toxicants along with the food chain have been established. The effects of some examples of the main sources of micro/nanoplastics on the human body are also emphasised. The processes of entry and accumulation of micro/nanoplastics are described, and the mechanism of accumulation that occurs inside the body is briefly explained. Potential toxic effects reported from studies on various organisms are highlighted as well.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany.
| | - Sipper Khan
- Institute of Agricultural Engineering Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | - Tayyaba Tariq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Asad Nawaz
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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Siddiqui SA, Schulte H, Pleissner D, Schönfelder S, Kvangarsnes K, Dauksas E, Rustad T, Cropotova J, Heinz V, Smetana S. Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods 2023; 12:foods12020422. [PMID: 36673514 PMCID: PMC9857928 DOI: 10.3390/foods12020422] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing, Essigberg 3, 94315 Straubing, Germany
| | - Henning Schulte
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Osnabrück University of Applied Sciences, Albrechtstraße 30, 49076 Osnabrück, Germany
| | - Daniel Pleissner
- Sustainable Chemistry (Resource Efficiency), Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13.203, 21335 Lüneburg, Germany
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
- Correspondence:
| | - Stephanie Schönfelder
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
| | - Kristine Kvangarsnes
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Egidijus Dauksas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Sælandsvei 6/8, Kjemiblokk 3, 163, 7491 Trondheim, Norway
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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Bhatti SA, Hussain MH, Mohsin MZ, Mohsin A, Zaman WQ, Guo M, Iqbal MW, Siddiqui SA, Ibrahim SA, Ur-Rehman S, Korma SA. Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1043823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
The extensive use of antibiotics and vaccines against microbial infections can result in long-term negative effects on humans and the environment. However, there are a number of plants that have antimicrobial effects against various disease-causing microbes such as bacteria, viruses, and fungi without negative side effects or harm to the environment. In this regard, four particular plants- Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta have been widely considered due to their excellent antimicrobial effect and ample availability. In this review, we discuss their antimicrobial effects due to the presence of thymoquinone, p-cymene, pinene, alkaloids, limonene, camphene, and melanin. These antimicrobial compounds disrupt the cell membrane of microbes, inhibit cellular division, and form biofilm in bacterial species, eventually reducing the number of microbes. Extraction of these compounds from the respective plants is carried out by different methods such as soxhlet, hydro-distillation, liquid-liquid extraction (LLE), pressurized liquid extraction (PLE), solid-phase extraction (SPE), supercritical fluid extraction (SFE), pulsed electric field (PEF), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE), and high-voltage electrical discharge. Suitable selection of the extraction technique highly depends upon the associated advantages and disadvantages. In order to aid future study in this field, this review paper summarizes the advantages and disadvantages of each of these approaches. Additionally, the discussion covers how antimicrobial agents destroy harmful bacteria. Thus, this review offers in-depth knowledge to researchers on the antibacterial properties of Capsicum, Nigella sativa, Musa paradisiaca L. peels, and Citrus limetta.
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Orusmurzaeva Z, Maslova A, Tambieva Z, Sadykova E, Askhadova P, Umarova K, Merzhoeva A, Albogachieva K, Ulikhanyan K, Povetkin S. Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry. POTRAVINARSTVO 2022. [DOI: 10.5219/1803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The use of chlorella as a dietary supplement has great prospects. Nevertheless, the processing of chlorella is associated with certain difficulties that limit its use on an industrial scale. Problems with the processing are primarily related to the thick and strong cell wall of chlorella (50-100 nm), which is poorly digested by most vertebrate species due to its complex multilayer structure. Our experiments have shown that discharge pulse treatment contributes to the destruction of the strong cell wall of chlorella. The results of atomic force microscopy and the determination of the antioxidant activity of the suspension confirm this. A study of the chemical composition of dried chlorella biomass showed a content of 56.8% protein and 12.6% fat, which causes a high nutritional value of chlorella. The study of the physicochemical properties of the prepared chlorella preparation showed pronounced hydrophilicity of proteins. Observation of gels with different contents of chlorella preparation, formed during heating and subsequent cooling and stored for seven days at +8 °C, showed that the gels do not emit a synergistic liquid. Total gels based on the chlorella preparation are characterized by high stability. Based on the results obtained, we concluded that the preparation based on disintegrated chlorella has a high potential for functional and technological application in food technologies
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Siddiqui SA, Bahmid NA, Taha A, Khalifa I, Khan S, Rostamabadi H, Jafari SM. Recent advances in food applications of phenolic-loaded micro/nanodelivery systems. Crit Rev Food Sci Nutr 2022; 63:8939-8959. [PMID: 35426751 DOI: 10.1080/10408398.2022.2056870] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active molecules. As nature-inspired bioactive components, several lines of research have revealed the capability of polyphenolic compounds (phenolics) in the medical intervention of different ailments, i.e., tumors, cardiovascular and inflammatory diseases. Phenolics typically possess antioxidant and antibacterial properties and, due to their unique molecular structure, can offer superior platforms for designing functional products. They can protect food ingredients from oxidation and promote the physicochemical attributes of proteins and carbohydrate-based materials. Even though these properties contribute to the inherent benefits of bioactive phenolics as important functional ingredients in the food industry, the in vitro/in vivo instability, poor solubility, and low bioavailability are the main factors restricting their food/pharma applicability. Recent advances in the encapsulation realm are now offering efficient platforms to overcome these limitations. The application of encapsulation field may offer protection and controlled delivery of phenolics in food formulations. Here, we review recent advances in micro/nanoencapsulation of phenolics and highlight efficient carriers from this decade, which have been utilized successfully in food applications. Although further development of phenolic-containing formulations promises to design novel functional food formulations, and revolutionize the food industry, most of the strategies found in the scientific literature are not commercially applicable. Moreover, in vivo experiments are extremely crucial to corroborate the efficiency of such products.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Nur Alim Bahmid
- National Research and Innovation Agency, Jakarta, Indonesia
- Agricultural Product Technology Department, Sulawesi Barat University, Majene, Indonesia
| | - Ahmed Taha
- Center for Physical Sciences and Technology, State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Sipper Khan
- Institute of Agricultural Engineering Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | - Hadis Rostamabadi
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Seid Mahdi Jafari
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
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