Fundamental modeling, functional attributes, porosity, cohesivity index (Hausner ratio) and compressibility of expanded-granule powder of Egyptian Ras pure cheese

Characteristics and properties of a polysaccharide isolated from Wolfiporia cocos as potential dietary supplement for IBS

Introduction

As low FODMAP (Fermentable oligosaccharides, disaccharides, monosaccharides and polyols) diet therapy is recommended for most of Irritable Bowel Syndrome (IBS) patients, the consequent insufficient of dietary fibers (DFs) intake exert an adverse impact on intestinal health. It is necessary to find suitable DFs for IBS patients.

Methods

This study extracted a water-insoluble polysaccharide from Wolfiporia cocos (WIP) by alkali-extraction and acid-precipitation method. Its molecular weight was detected by high performance gel permeation chromatography (HPGPC) analysis. The structure of WIP was analyzed by Fourier transform infrared (FT-IR) spectrum, Nuclear Magnetic Resonance (NMR) spectra and X-ray diffraction (XRD). The properties related to stability, digestion, viscosity, osmotic activity, adsorption and fermentation were investigated, aimed to explore the feasibility of WIP as a new DF supplement for patients with IBS. In addition, 16S rRNA sequencing analysis was conducted to explore its effects on IBS-related gut microbiota.

Results and Discussion

The results showed that WIP had a single homogeneous composition and the molecular weight was 8.1 × 103 Da. WIP was indicated as a kind of pyranose form with β anomeric configuration and the main chain of WIP was 1,3-β-glucan with amorphous structure. In addition to good thermal stability, WIP also has low bioavailability and can reach the colon mostly without being digested. Moreover, the low viscosity and osmotic activity, the high water- swelling and water/oil-holding capacity, fructose adsorption capacity and poor fermentation performance of WIP demonstrated that it is suitable for IBS patients. It is worth noting that WIP regulates IBS associated gut microbiota effectively, such as the abundance of Lachnospiraceae and Prevotella. These findings provide a theoretical basis for the development of WIP as a dietary supplement for IBS patients with low FODMAP diet therapy.

GRAPHICAL ABSTRACT

Use of instant controlled pressure drop technology for the preservation of edible insects' (yellow mealworm) quality: assessment of microbial inactivation

The world population is expanding, and with it, so is the need for proteins for the food and feed sectors. Conventional livestock production is correlated with negative environmental repercussions such as global warming, land degradation, and biodiversity loss. The nutritional content of edible insects is comparable to that of conventional meat, and insect farming offers various environmental advantages over livestock production, making it a favorable sustainable protein resource. However, to be placed on the market, insects should be processed, and their microbial load should be within the accepted range of the European Commission regulation (EU) 2021/882. The purpose of this research is to investigate the use of instant controlled pressure drop (DIC) technology for the microbial inactivation of yellow mealworm larvae. This innovative decontamination treatment was compared to blanching in hot water, the conventional processing method. We also investigated the impacts on enzymatic browning. Results showed that the application of rapid (20 s) DIC treatment at 0.3 MPa allowed reducing the total aerobic count and the total yeast and mold count of larvae below the thresholds authorized by the commission regulation. Pressure, temperature, and number of cycle factors were found to have significant effects on the decontamination, while the treatment time had no effect for most treatments. In regard to blanching, we were able to get the authorized load at 90 °C for 360 s. Decimal reduction times for DIC and blanching treatments were found to be 3.8 s and 67.8 s for total aerobic count, and 3 s and 57 s for total yeast and mold count, respectively. Furthermore, DIC-treated larvae showed a significant increase in juice color brightness, which could be traced back to the oxidative enzymatic inactivation of larvae, whereas there was a slight difference between blanched and untreated larvae juice colors.

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.