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Kefale B, Delele MA, Fanta SW, Abate S. Optimization of Awaze paste formulations: The effects of using spices through a mixture design approach. Heliyon 2024; 10:e35141. [PMID: 39170444 PMCID: PMC11336441 DOI: 10.1016/j.heliyon.2024.e35141] [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: 04/22/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/23/2024] Open
Abstract
Previous studies have revealed the microbial quality of Awaze paste. However, limited reports describe the effect of individual spices on Awaze paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60-90 %), GA (10-30 %), RO (5-20 %), and GI (5-10 %). The techno-functional properties, particle size, antioxidant activity (DDPH radical assay), proximate composition, iron (Fe), zinc (Zn) content, viscosity, hardness, and microbiological quality of Awaze paste were assessed. The prepared Awaze paste showed a range of characteristics, with antioxidant activity (DDPH radical assay) ranging from 11.86 % to 62.5 %, crude protein content from 6.18 % to 16.22 %, crude fat from 5.7 % to 12.6 %, crude fiber from 16.86 % to 29.06 %, total ash content from 6.32 % to 9.94 %, total carbohydrate from 41.79 % to 60.61 %, energy from 264.3 to 329.2 k cal. , iron (Fe) content from 35.59 to 108.82 mg/100g, zinc (Zn) content from 1.72 to 26.93 mg/100g, viscosity from 65.5 to 125.5 cps, hardness from 8.48 to 55.09 g, yeast and mold count from 0.83 to 2.04 log cfu/g, and total bacterial count from 1.53 to 2.61 log cfu/g. Significant differences (p < 0.05) were observed in proximate composition, techno-functional properties, particle size, antioxidant activity, physicochemical properties, and microbiological characteristics among the formulations of Awaze paste. The selected formula showed a statistically significant difference (p < 0.05) compared to the control sample. The formulation containing 74.79 % RP, 10 % GA, 10.2 % RO, and 5.0 % GI was determined to be the optimal formula with a desirability of 0.73, based on the evaluated parameters. This preferred Awaze paste had a porosity of 28.12 %, particle size of 16.49 μm, antioxidant activity of 63.63 %, crude protein content of 17.28 %, iron (Fe) content of 98.06 mg/100g, and zinc (Zn) content of 15.04 mg/100g. Therefore, this optimal blend of ingredients could be used to produce a consumer accepted Awaze paste.
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Affiliation(s)
- Biadge Kefale
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia
- Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Centre, Food Science and Nutrition Research, Holeta, Ethiopia
| | - Mulugeta Admasu Delele
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia
| | - Solomon Workneh Fanta
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia
| | - Solomon Abate
- Ethiopian Institute of Agricultural Research, Head Quarter, Food Science and Nutrition Research, Addis Ababa, Ethiopia
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Hong F, Qiu P, Wang Y, Ren P, Liu J, Zhao J, Gou D. Chitosan-based hydrogels: From preparation to applications, a review. Food Chem X 2024; 21:101095. [PMID: 38268840 PMCID: PMC10805631 DOI: 10.1016/j.fochx.2023.101095] [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: 10/09/2023] [Revised: 12/08/2023] [Accepted: 12/21/2023] [Indexed: 01/26/2024] Open
Abstract
Chitosan, derived from the deacetylation of chitin, is an abundant natural biopolymer on earth. Chitosan and its derivatives have become promising biological materials because of their unique molecular structure and excellent biological activities. The reactive functional groups of chitosan such as the amino and hydroxyl groups play a crucial role in facilitating the synthesis of three-dimensional hydrogel. Chitosan-based hydrogels have been widely used in medical, pharmaceutical, and environmental fields for years. Nowadays, chitosan-based hydrogels have been found in a wide range of applications in the food industry such as food sensors, dye adsorbents and nutrient carriers. In this review, recently developed methods for the preparation of chitosan-based hydrogels were given, and the biological activities of chitosan-based hydrogels were systematically introduced. Additionally, the recent progress in food sensors, packaging, dye adsorbents, and nutrient carriers was discussed. Finally, the challenges and prospects for the future development of chitosan-based hydrogels were discussed.
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Affiliation(s)
- Fandi Hong
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Peng Qiu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yufan Wang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Peirou Ren
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jiaxin Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
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Zheng X, Feng Q, Chen J, Yan J, Li X, Guo L. Quantification analysis of microplastics released from disposable polystyrene tableware with fluorescent polymer staining. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 864:161155. [PMID: 36572298 DOI: 10.1016/j.scitotenv.2022.161155] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/26/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
Ingesting microplastics (MPs) from plastic tableware is an important source of health risk to human bodies. However, the comprehensive information of MPs released from disposable tableware has not been explored. Herein, a new visual quantification method for polystyrene MPs is proposed with carbon nitride fluorescent polymers staining, which can overcome the disadvantages of high signal background and photobleaching derived from organic dyes staining. Combining with fluorescence microscope and ImageJ software, the quantity, shape, and size distribution of MPs carried by the brand-new disposable polystyrene tableware (DPT) samples before usage and released from the clean DPT samples in different simulated usage scenes were studied. The brand-new DPT samples were found to carry a large number of MPs particles and the clean DPT samples could release MPs during usage. Fiber and fragment are the main morphology of the detected MPs and fiber accounts for 45-52 %. The particles with size <50 μm are the majority of the detected MPs and the distribution fraction of MPs particles is gradually decreased with the raising of particle size within 50 μm. The released MPs particles are increased with the raising of contact time and temperature, and greatly boosted for the DPT samples with cracks. The DPT samples are more like to release MPs in weak acidic condition (pH 4.0) than in weak alkaline (pH 8.3) and neutral (pH 7.0) conditions. The obtained results help to assess the food safety of tack-out food and the health risk of MPs exposure to human.
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Affiliation(s)
- Xueyi Zheng
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou 350116, China
| | - Qiaocheng Feng
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou 350116, China
| | - Jingru Chen
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou 350116, China
| | - Jiaquan Yan
- Fujian Provincial Key Laboratory of Information Processing and Intelligent Control, College of Computer and Control Engineering, Minjiang University, Fuzhou, 350121, China
| | - Xiaojing Li
- College of Environment & Safety Engineering, Fuzhou University, Fuzhou 350108, China
| | - Liangqia Guo
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou 350116, China.
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Breidt F, Skinner C. Buffer Models for pH and Acid Changes Occurring in Cucumber Juice Fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides. J Food Prot 2022; 85:1273-1281. [PMID: 35687740 DOI: 10.4315/jfp-22-068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Accepted: 06/03/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT The pH changes that occur during the fermentation of vegetables by lactic acid bacteria depend on the production of weak acids and on the buffering of the fermentation medium. Undefined buffering components of fermentation media make estimates of pH from acid production difficult. The objective of this research was to develop buffer models for a model cucumber fermentation brine system linking pH changes to acid concentrations. A novel titration method was used to measure buffer capacity in cucumber juice medium made from three grades of pickling cucumbers based on diameter. Fermentation of juice made from cucumbers of different sizes resulted in differences in fermentation biochemistry. The results of modeling indicated that the pH of the medium after 24 and 48 h of fermentation by heterolactic Leuconostoc mesenteroides and homolactic Lactiplantibacillus pentosus could be predicted from acid concentrations based on the measured buffer capacity of the corresponding unfermented medium. The differences for all observed and predicted pH values of the fermentation samples, based on measured acid concentrations, had a root mean square error of 0.064 pH units. The buffer models included a quantitative measure of the effect on pH of the malolactic reaction caused by the lactic acid bacteria. These models may have application for assessing the influence of a variety of lactic acid bacteria buffering reactions on pH and fermentation ecology by linking pH to fermentation acid concentrations. HIGHLIGHTS
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Affiliation(s)
- Fred Breidt
- U.S. Department of Agriculture, Agricultural Research Service, Food Science and Market Quality and Handling Research Unit, Southeast Area, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695-7624, USA
| | - Caitlin Skinner
- U.S. Department of Agriculture, Agricultural Research Service, Food Science and Market Quality and Handling Research Unit, Southeast Area, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695-7624, USA
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Exploratory Study for Probiotic Enrichment of a Sea Fennel ( Crithmum maritimum L.) Preserve in Brine. Foods 2022; 11:foods11152219. [PMID: 35892805 PMCID: PMC9331750 DOI: 10.3390/foods11152219] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 12/10/2022] Open
Abstract
Considering the increasing consumer demand for vegan and vegetarian health foods, different vegetables have been already exploited to produce non-dairy probiotic foods. In addition to being rich in bioactive compounds, sea fennel (Crithmum maritimum L.), also known as rock samphire, represents a valuable candidate in the production of probiotic-enriched foods, and, to the authors' knowledge, it has not yet been explored as carrier for probiotics. Hence, the present study was aimed at evaluating the survival of a commercially available probiotic formulation, SYNBIO®, and Lactiplantibacillus plantarum IMC 509 in an artificially acidified, pasteurized sea fennel preserve in brine during a refrigerated storage of 44 days. Despite slight reductions in the microbial loads, at the end of the storage, both the probiotic formulations showed loads higher than 7.0 Log CFU g-1 of sea fennel or mL-1 of brine, above the recommended administration dose to exert beneficial health effects. Thus, acidified sea fennel sprouts in brine represent a potential vehicle for probiotics delivery to humans.
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Dutta B, Halder S. Schiff base compounds as fluorimetric pH sensor: a review. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:2132-2146. [PMID: 35638380 DOI: 10.1039/d2ay00552b] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
With the recent progress of biological and environmental research, detection of pH values has become one of the most indispensable requirements. To determine the pH values of a certain medium, organic Schiff base compounds and their derivatives have been observed to play pivotal roles because of their smooth synthetic roots, easily tuneable structural architecture, non-destructive signals of emission, visually differentiable colour generation and capability of real sample analysis. Therefore with the revolutionary upgradation of wavelength radiometric techniques, the construction of molecular structures which can exhibit dual emission and absorption characteristics and which can be regulated by the change in pH values, has been a stimulating challenge. Generally a pH sensor molecule has a chromophoric or fluorophoric portion. Normally heteroatoms attached to these chromophore units either get protonated or deprotonated in acidic or basic media which gives rise to changes in absorption and emission properties of the molecule.
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Affiliation(s)
- Basudeb Dutta
- Department of Chemical Sciences, Indian Institute of Science Education and Research Kolkata, Mohanpur, West Bengal 741246, India
| | - Shibashis Halder
- Department of Chemistry, Tej Narayan Banaili College, Bhagalpur, Bihar 812007, India.
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A camphor-based Schiff base fluorescent probe for detection of alkaline pH and its applications in living cells. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2021.132038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Longtin M, Price RE, Mishra R, Breidt F. Modeling the buffer capacity of ingredients in salad dressing products. J Food Sci 2020; 85:910-917. [PMID: 32198767 DOI: 10.1111/1750-3841.15018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 11/30/2022]
Abstract
The pH of most acid food products depends on undefined and complex buffering of ingredients but is critically important for regulatory purposes and food safety. Our objective was to define the buffer capacity (BC) of ingredients in salad dressing products. Ingredients of salad dressings were titrated individually and in combination using concentrations typical of dressing products. Titration curves from pH 2 to 12 were generated with sodium hydroxide and hydrochloric acid, which were then used to generate BC curves. A matrix of concentration and pK values for a series of monoprotic buffers approximated the pH of each ingredient. Some buffer series required anion or cation corrections for accurate pH prediction, possibly due to the presence of salts of acid or bases. Most buffers had BC values less than 10-fold the BC of acetic acid (0.25 β) typically in dressing formulations and had little influence on the final product pH of the dressings tested. Unexpectedly, we found that sugars in dressing formulations, including sucrose or corn syrup, exhibited buffering at pH values greater than 11 (0.035 β and 0.059 β, respectively), which was likely due to weakly acidic hydroxyl groups on the sugar molecules. However, the concentration and pK for buffers above pH 11 or below pH 2 were difficult to quantify due to the BC of water. The BC data may help to quantify the effects of salad dressing ingredients on the final product pH and benefit regulatory agencies and manufacturers in assessing product pH and safety. PRACTICAL APPLICATION: Buffer capacity data for salad dressing ingredients may help determine the influence ingredient addition will have on the final pH of a salad dressing product. The addition of low acid ingredients with little or no buffering may not significantly alter pH. The modeling method may be useful for regulatory purposes to estimate the effects of low acid ingredients on pH changes for food safety and may also be useful for product development of acid and acidified foods.
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Affiliation(s)
- Madyson Longtin
- U.S. Dept. of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, USA
| | - Robert E Price
- U.S. Dept. of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, USA
| | - Ritu Mishra
- Clorox Company, 4900 Johnson Drive, Pleasanton, CA, 94588, USA
| | - Fred Breidt
- U.S. Dept. of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, USA
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