Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages

Unveiling the rheological and thermal behavior of a novel Salecan and whey protein isolate composite gel

The burgeoning interest in the versatile hydrogel matrix, with its multifarious applications, has spurred extensive research in recent years. However, the implementation of chemically crosslinked gels on a large-scale has been hindered by their poor biosafety and excessive energy consumption. To address these challenges, this study focuses on harnessing physical methods to engineer novel composite hydrogels utilizing natural polysaccharides Salecan and whey protein isolate, obviating the need for structural modification or chemical crosslinking. The aim was to explore the rheological properties to understand their multiple behaviors. Various models, including Power-Law, Herschel-Bulkley, and Arrhenius, were also employed to compare and analyze rheological parameters. This study holds significance as it is the pioneering report on the hydrogels fabricated from Salecan/Whey protein isolate. These gels possess favorable attributes encompassing optimized elasticity, thermal-stability, enhanced injectability, and self-recovery, rendering them suitable for a multitude of applications in the realms of food and biomedicine.

The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives

Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs. This study presents a comprehensive classification of encapsulation techniques based on the state of different cores (solid, liquid, and gaseous) and offers a detailed description and analysis of these encapsulation methods. Specifically, it introduces the diverse applications of encapsulation technology in food, encompassing areas such as antioxidant, protein activity, physical stability, controlled release, delivery, antibacterial, and probiotics. The potential impact of encapsulation technology is expected to make encapsulation technology a major process and research hotspot in the food industry. Future research directions include applications of encapsulation for enzymes, microencapsulation of biosensors, and novel technologies such as self-assembly. This study provides a valuable theoretical reference for the in-depth research and wide application of encapsulation technology in the food industry.

Extraction, optimization, and functional quality evaluation of carotenoproteins from shrimp processing side streams through enzymatic process

The study aimed to develop an effective and eco-friendly enzymatic process to extract carotenoproteins from shrimp waste. The optimization of enzymatic hydrolysis conditions to maximize the degree of deproteinization (DDP) of carotenoprotein from shrimp head waste (SHW) and shrimp shell waste (SSW) was conducted separately using the Box-Behnken design of response surface methodology (RSM). To achieve a maximum DDP of 92.32% for SSW and 96.72% for SHW, the optimal hydrolysis conditions were determined as follows: temperature (SSW: 53.13 °C; SHW: 45.90 °C), pH (SSW: 7.13; SHW: 6.78), time (SSW: 90 min; SHW: 61.18 min), and enzyme/substrate ratio (SSW: 2 g/100 g; SHW: 1.18 g/100 g). The carotenoprotein effluent obtained was subjected to spray drying and subsequently assessed for color, nutritional, and functional characteristics. The carotenoprotein from shrimp shell (CpSS) contained a higher essential amino acid score than carotenoprotein from shrimp head (CpSH). CpSS had a higher whiteness index of 82.05, while CpSH had 64.04. Both CpSS and CpSH showed good functional properties viz solubility, emulsion, and foaming properties. The maximum solubility of CpSH and CpSS was determined to be 92.94% and 96.48% at pH 10.0, respectively. The highest emulsion capacity (CpSH: 81.33%, CpSS: 70.13%) and stability (CpSH: 57.06%, CpSS: 63.05%) were observed at 3% carotenoprotein concentration. Similarly, the highest values of foaming capacity (CpSH: 27.66%, CpSS: 105.5%) and stability (CpSH: 23.83%, CpSS: 105.33%) were also found at the same 3% carotenoprotein concentration. In conclusion, the carotenoproteins obtained from shrimp waste showed favorable attributes in terms of color, amino acid composition, and functional properties. These findings strongly suggest the potential applicability of CpSS and CpSH as valuable resources in various domains. CpSS, with its higher whiteness index, greater amino acid content, and superior functional characteristics, may find suitability as functional ingredients in human food products. Conversely, CpSH could be considered for incorporation into animal feed formulations.

Optimized high-yield synthesis of chitin nanocrystals from shrimp shell chitin by steam explosion

This study attempted for the first time to prepare chitin nanocrystals (ChNCs) from shrimp shell chitin using steam explosion (SE) method. Response surface methodology (RSM) approach was used to optimize the SE conditions. Optimum SE conditions to acquire a maximum yield of 76.78 % were acid concentration (2.63 N), time (23.70 min), and chitin to acid ratio (1:22). Transmission electron microscopy (TEM) revealed the ChNCs produced by SE had an irregular spherical shape with an average diameter of 55.70 ± 13.12 nm. FTIR spectra showed ChNCs were slightly different than chitin due to a shift in peak positions to higher wavenumber and higher peak intensities. XRD patterns indicated ChNCs were a typical α-chitin structure. Thermal analysis revealed ChNCs were less thermally stable than chitin. Compared to conventional acid hydrolysis, the SE approach described in this study is simple, fast, easy, and requires less acid concentration and acid quantity, making it more scalable and efficient for synthesizing ChNCs. Furthermore, the characteristics of the ChNCs will shed light on the potential industrial uses for the polymer.

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei)

The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased (p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.