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Sanches FL, Weis CMSC, Gonçalves GCV, Andrade GS, Diniz LGT, Camargo AF, Kubeneck S, Klein GH, Romani LC, Longo VD, Bürck M, Tormen L, Braga ARC, Francisco CTDP, Treichel H, Bertan LC. Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains. World J Microbiol Biotechnol 2024; 40:118. [PMID: 38429465 DOI: 10.1007/s11274-024-03943-x] [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: 10/16/2023] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche.
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Affiliation(s)
- Flavia Leticia Sanches
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | | | - Giovanna Camile Vaz Gonçalves
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Gessica Suiany Andrade
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Luan Gabriel Techi Diniz
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Aline Frumi Camargo
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Simone Kubeneck
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Gabriel Henrique Klein
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Larissa Capeletti Romani
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Vitoria Dassoler Longo
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Monize Bürck
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, São Paulo, SP, 11015-020, Brazil
| | - Luciano Tormen
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, São Paulo, SP, 11015-020, Brazil
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, São Paulo, 09972-270, Brazil
| | - Catia Tavares Dos Passos Francisco
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Helen Treichel
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
| | - Larissa Canhadas Bertan
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
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Ben Hmad I, Gargouri A. Stable and effective eco-enzyme cocktails in powder and liquid form of Stachybotrys microspora used as detergent additives. Heliyon 2024; 10:e25610. [PMID: 38356555 PMCID: PMC10865333 DOI: 10.1016/j.heliyon.2024.e25610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/21/2024] [Accepted: 01/30/2024] [Indexed: 02/16/2024] Open
Abstract
Objective The present work aims to optimize fermentation parameters for the simultaneous production of eco-enzymes: proteases, amylases, and endoglucanases from the same fungus Stachybotrys microspora, and to evaluate their stability in free form and formulated in lye as detergent additives. Methods Initially, enzyme cocktail production was assayed in a medium comprising inexpensive waste biomass. Using the best substrate, we investigated the effect of its different concentrations and the NaCl concentration on the three enzymes co-production. Next, we studied the effect of several additives on the storage stability of the lyophilized enzyme cocktail (powder in liquid forms) free and incorporated in commercial laundry detergent. Finally, the washing efficiency analysis of the newly formulated enzyme cocktail was evaluated on dirty tissue pieces with different stains. Results The highest enzymatic cocktail production was achieved at 30 °C for 96 h after adding 0.1% NaCl and 1.5% wheat bran as waste biomass in the basal culture medium. The effect of adding maltodextrin, sucrose, or polyethylene glycol 4000 during freeze-drying showed that maltodextrin is the best additive to protect the activities of proteases, amylases, and cellulases of liquid and powder enzyme form. Additionally, the liquid formulation of these enzymes showed excellent stability and compatibility with 1% maltodextrin and 10% glycerol. Interestingly, we have developed a new formulation of an enzyme cocktail (liquid and powder) stable and highly compatible with detergents. Comparing the washing performance of different formulations containing our enzyme cocktail to commercial ones showed significantly better removal of different types of stains. Conclusions This research shows a cost-effective approach to simultaneously produce proteases, amylases, and endoglucanases from Stachybotrys microspora that could be considered a compatible detergent additive in the green detergent industry.
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Affiliation(s)
- Ines Ben Hmad
- Laboratory of Molecular Biotechnology of Eukaryotes, Centre of Biotechnology of Sfax (CBS) University of Sfax, B.P “1177” 3018, Sfax, Tunisia
| | - Ali Gargouri
- Laboratory of Molecular Biotechnology of Eukaryotes, Centre of Biotechnology of Sfax (CBS) University of Sfax, B.P “1177” 3018, Sfax, Tunisia
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Kuroiwa I, Maki Y, Matsuo K, Annaka M. Protein Preferential Solvation in (Sucralose + Water) Mixtures. J Phys Chem B 2024; 128:676-683. [PMID: 38197901 DOI: 10.1021/acs.jpcb.3c06317] [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: 01/11/2024]
Abstract
Addition of sugars such as sucrose to aqueous protein solutions generally stabilizes proteins against thermal denaturation by preferential exclusion of sugars from proteins (preferential hydration of proteins). In this study, we investigated the effect of sucralose, a chlorinated sucrose derivative, on protein stability and preferential solvation. Circular dichroism and small-angle X-ray scattering measurements showed that sucrose increased the denaturation temperature of myoglobin and was preferentially excluded from the protein, whereas sucralose decreased the denaturation temperature of myoglobin and was preferentially adsorbed to the protein. No clear evidence was obtained for the indirect effects of sucralose on protein destabilization via the structure and properties of solvent water from the physicochemical properties (mass density, sound velocity, viscosity, and osmolality) of aqueous sucralose solutions; therefore, we concluded that a direct protein-sucralose interaction induced protein destabilization.
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Affiliation(s)
- Isamu Kuroiwa
- Graduate School of Science, Kyushu University, Fukuoka 819-0395, Japan
| | - Yasuyuki Maki
- Faculty of Science, Kyusyu University, Fukuoka 819-0395, Japan
| | - Koichi Matsuo
- Hiroshima Synchrotron Radiation Center, Hiroshima University, Higashi-Hiroshima 739-0046, Hiroshima, Japan
| | - Masahiko Annaka
- Faculty of Science, Kyusyu University, Fukuoka 819-0395, Japan
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Bogdanova E, Lages S, Phan-Xuan T, Kamal MA, Terry A, Millqvist Fureby A, Kocherbitov V. Lysozyme-Sucrose Interactions in the Solid State: Glass Transition, Denaturation, and the Effect of Residual Water. Mol Pharm 2023; 20:4664-4675. [PMID: 37555640 PMCID: PMC10481396 DOI: 10.1021/acs.molpharmaceut.3c00403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 08/10/2023]
Abstract
The freeze-drying of proteins, along with excipients, offers a solution for increasing the shelf-life of protein pharmaceuticals. Using differential scanning calorimetry, thermogravimetric analysis, sorption calorimetry, and synchrotron small-angle X-ray scattering (SAXS), we have characterized the properties at low (re)hydration levels of the protein lysozyme, which was freeze-dried together with the excipient sucrose. We observe that the residual moisture content in these samples increases with the addition of lysozyme. This results from an increase in equilibrium water content with lysozyme concentration at constant water activity. Furthermore, we also observed an increase in the glass transition temperature (Tg) of the mixtures with increasing lysozyme concentration. Analysis of the heat capacity step of the mixtures indicates that lysozyme does not participate in the glass transition of the sucrose matrix; as a result, the observed increase in the Tg of the mixtures is the consequence of the confinement of the amorphous sucrose domains in the interstitial space between the lysozyme molecules. Sorption calorimetry experiments demonstrate that the hydration behavior of this formulation is similar to that of the pure amorphous sucrose, while the presence of lysozyme only shifts the sucrose transitions. SAXS analysis of amorphous lysozyme-sucrose mixtures and unfolding of lysozyme in this environment show that prior to unfolding, the size and shape of lysozyme in a solid sucrose matrix are consistent with its native state in an aqueous solution. The results obtained from our study will provide a better understanding of the low hydration behavior of protein-excipient mixtures and support the improved formulation of biologics.
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Affiliation(s)
- Ekaterina Bogdanova
- Biomedical
Science, Malmö University, Malmo SE-20506, Sweden
- Biofilms
research center for Biointerfaces, Malmo SE-20506, Sweden
| | - Sebastian Lages
- Biomedical
Science, Malmö University, Malmo SE-20506, Sweden
- Biofilms
research center for Biointerfaces, Malmo SE-20506, Sweden
- MAX
IV Laboratory, Lund University, Lund SE-22484, Sweden
| | - Tuan Phan-Xuan
- Biomedical
Science, Malmö University, Malmo SE-20506, Sweden
- Biofilms
research center for Biointerfaces, Malmo SE-20506, Sweden
- MAX
IV Laboratory, Lund University, Lund SE-22484, Sweden
| | - Md. Arif Kamal
- Biomedical
Science, Malmö University, Malmo SE-20506, Sweden
- Biofilms
research center for Biointerfaces, Malmo SE-20506, Sweden
- Division
of Physical Chemistry, Lund University, Box 124, Lund SE-221 00, Sweden
| | - Ann Terry
- MAX
IV Laboratory, Lund University, Lund SE-22484, Sweden
| | | | - Vitaly Kocherbitov
- Biomedical
Science, Malmö University, Malmo SE-20506, Sweden
- Biofilms
research center for Biointerfaces, Malmo SE-20506, Sweden
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Orr AA, Tao A, Guvench O, MacKerell AD. Site Identification by Ligand Competitive Saturation-Biologics Approach for Structure-Based Protein Charge Prediction. Mol Pharm 2023; 20:2600-2611. [PMID: 37017675 PMCID: PMC10159941 DOI: 10.1021/acs.molpharmaceut.3c00064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/06/2023]
Abstract
Protein-based therapeutics typically require high concentrations of the active protein, which can lead to protein aggregation and high solution viscosity. Such solution behaviors can limit the stability, bioavailability, and manufacturability of protein-based therapeutics and are directly influenced by the charge of a protein. Protein charge is a system property affected by its environment, including the buffer composition, pH, and temperature. Thus, the charge calculated by summing the charges of each residue in a protein, as is commonly done in computational methods, may significantly differ from the effective charge of the protein as these calculations do not account for contributions from bound ions. Here, we present an extension of the structure-based approach termed site identification by ligand competitive saturation-biologics (SILCS-Biologics) to predict the effective charge of proteins. The SILCS-Biologics approach was applied on a range of protein targets in different salt environments for which membrane-confined electrophoresis-determined charges were previously reported. SILCS-Biologics maps the 3D distribution and predicted occupancy of ions, buffer molecules, and excipient molecules bound to the protein surface in a given salt environment. Using this information, the effective charge of the protein is predicted such that the concentrations of the ions and the presence of excipients or buffers are accounted for. Additionally, SILCS-Biologics also produces 3D structures of the binding sites of ions on the proteins, which enable further analyses such as the characterization of protein surface charge distribution and dipole moments in different environments. Notable is the capability of the method to account for competition between salts, excipients, and buffers on the calculated electrostatic properties in different protein formulations. Our study demonstrates the ability of the SILCS-Biologics approach to predict the effective charge of proteins and its applicability in uncovering protein-ion interactions and their contributions to protein solubility and function.
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Affiliation(s)
- Asuka A. Orr
- Department of Pharmaceutical Sciences, School of Pharmacy, University of Maryland Baltimore, Baltimore, MD, USA
| | - Aoxiang Tao
- SilcsBio LLC, 1100 Wicomico Street, Suite 323, Baltimore, MD, USA
| | - Olgun Guvench
- SilcsBio LLC, 1100 Wicomico Street, Suite 323, Baltimore, MD, USA
| | - Alexander D. MacKerell
- Department of Pharmaceutical Sciences, School of Pharmacy, University of Maryland Baltimore, Baltimore, MD, USA
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Simončič M, Hritz J, Lukšič M. Biomolecular Complexation on the "Wrong Side": A Case Study of the Influence of Salts and Sugars on the Interactions between Bovine Serum Albumin and Sodium Polystyrene Sulfonate. Biomacromolecules 2022; 23:4412-4426. [PMID: 36134887 PMCID: PMC9554918 DOI: 10.1021/acs.biomac.2c00933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
In the protein purification, drug delivery, food industry, and biotechnological applications involving protein-polyelectrolyte complexation, proper selection of co-solutes and solution conditions plays a crucial role. The onset of (bio)macromolecular complexation occurs even on the so-called "wrong side" of the protein isoionic point where both the protein and the polyelectrolyte are net like-charged. To gain mechanistic insights into the modulatory role of salts (NaCl, NaBr, and NaI) and sugars (sucrose and sucralose) in protein-polyelectrolyte complexation under such conditions, interaction between bovine serum albumin (BSA) and sodium polystyrene sulfonate (NaPSS) at pH = 8.0 was studied by a combination of isothermal titration calorimetry, fluorescence spectroscopy, circular dichroism, and thermodynamic modeling. The BSA-NaPSS complexation proceeds by two binding processes (first, formation of intrapolymer complexes and then formation of interpolymer complexes), both driven by favorable electrostatic interactions between the negatively charged sulfonic groups (-SO3-) of NaPSS and positively charged patches on the BSA surface. Two such positive patches were identified, each responsible for one of the two binding processes. The presence of salts screened both short-range attractive and long-range repulsive electrostatic interactions between both macromolecules, resulting in a nonmonotonic dependence of the binding affinity on the total ionic strength for both binding processes. In addition, distinct anion-specific effects were observed (NaCl < NaBr < NaI). The effect of sugars was less pronounced: sucrose had no effect on the complexation, but its chlorinated analogue, sucralose, promoted it slightly due to the screening of long-range repulsive electrostatic interactions between BSA and NaPSS. Although short-range non-electrostatic interactions are frequently mentioned in the literature in relation to BSA or NaPSS, we found that the main driving force of complexation on the "wrong side" are electrostatic interactions.
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Affiliation(s)
- Matjaž Simončič
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna Pot 113, SI-1000 Ljubljana, Slovenia
| | - Jozef Hritz
- Central European Institute of Technology, Masaryk University, Kamenice 5, CZ-62500 Brno, Czechia.,Department of Chemistry, Faculty of Science, Masaryk University, Kamenice 5, CZ-62500 Brno, Czechia
| | - Miha Lukšič
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna Pot 113, SI-1000 Ljubljana, Slovenia
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Modulating Role of Co-Solutes in Complexation between Bovine Serum Albumin and Sodium Polystyrene Sulfonate. Polymers (Basel) 2022; 14:polym14061245. [PMID: 35335575 PMCID: PMC8953846 DOI: 10.3390/polym14061245] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/12/2022] [Accepted: 03/18/2022] [Indexed: 11/28/2022] Open
Abstract
The action of three types of co-solutes: (i) salts (NaCl, NaBr, NaI), (ii) polymer (polyethylene glycol; PEG-400, PEG-3000, PEG-20000), and (iii) sugars (sucrose, sucralose) on the complexation between bovine serum albumin (BSA) and sodium polystyrene sulfonate (NaPSS) was studied. Three critical pH parameters were extracted from the pH dependence of the solution’s turbidity: pHc corresponding to the formation of the soluble complexes, pHΦ corresponding to the formation of the insoluble complexes, and pHopt corresponding to the charge neutralization of the complexes. In the presence of salts, the formation of soluble and insoluble complexes as well as the charge neutralization of complexes was hindered, which is a consequence of the electrostatic screening of attractive interactions between BSA and NaPSS. Distinct anion-specific trends were observed in which the stabilizing effect of the salt increased in the order: NaCl < NaBr < NaI. The presence of PEG, regardless of its molecular weight, showed no measurable effect on the formation of soluble complexes. PEG-400 and PEG-3000 showed no effect on the formation of insoluble complexes, but PEG-20000 in high concentrations promoted their formation due to the molecular crowding effect. The presence of sugar molecules had little effect on BSA-NaPSS complexation. Sucralose showed a minor stabilizing effect with respect to the onset of complex formation, which was due to its propensity to the protein surface. This was confirmed by the fluorescence quenching assay (Stern-Volmer relationship) and all-atom MD simulations. This study highlights that when evaluating the modulatory effect of co-solutes on protein-polyelectrolyte interactions, (co-solute)-protein interactions and their subsequent impact on protein aggregation must also be considered.
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Silva CV, Santos JR, Melia Rodrigo M, Ribeiro AC, Valente AJ, Abreu PE, Marques JM, Esteso MA. On the transport and dynamics of disaccharides: H-bonding effect in sucrose and sucralose. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117855] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Lv M, Sun DW, Huang L, Pu H. Precision release systems of food bioactive compounds based on metal-organic frameworks: synthesis, mechanisms and recent applications. Crit Rev Food Sci Nutr 2021; 62:3991-4009. [PMID: 34817301 DOI: 10.1080/10408398.2021.2004086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Controlled release (CR) systems have become a powerful platform for accurate and effective delivery of bioactive compounds (BCs). Metal-organic frameworks (MOFs) are one of the best BCs-loaded carriers for CR systems. In the review, the principles and methods of the design and synthesis of MOFs-CR systems are summarized in detail, the encapsulation of BCs by MOFs and CR mechanisms are explored, and their biological toxicity and biocompatibility are highlighted and applications in the food industry are discussed. In addition, current challenges in this field and possible future development directions are also presented. MOFs have been proven to encapsulate BCs effectively, including gaseous and solid molecules, and control the release of BCs through spontaneous diffusion or stimulus-response. The solubility, stability and biocompatibility of BCs encapsulated by MOFs are greatly improved, which expands their applications in foods. The effective CR of BCs by MOFs-CR systems is beneficial to assist in maintaining or even improving the quality and safety of food, reduce the BCs usage while increasing the bioavailability. Low- or non-biotoxic MOFs, especially bio-MOFs, show greater application prospects in the food industry.
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Affiliation(s)
- Mingchun Lv
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| | - Lunjie Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
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