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Ma Z, Qing M, Zang J, Xu Y, Gao X, Chi Y, Chi Y. Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes. Poult Sci 2024; 103:103657. [PMID: 38552569 PMCID: PMC10995874 DOI: 10.1016/j.psj.2024.103657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/08/2024] [Accepted: 03/11/2024] [Indexed: 04/08/2024] Open
Abstract
Monitoring and controlling the freezing process and thermal properties of foods is an important means to understand and maintain product quality. Saccharides were used in this study to regulate the gelation of liquid egg yolks induced by freeze‒thawing; the selected saccharides included sucrose, L-arabinose, xylitol, trehalose, D-cellobiose, and xylooligosaccharides. The regulatory effects of saccharides on frozen egg yolks were investigated by characterizing their thermal and rheological properties and structural changes. The results showed that L-arabinose and xylitol were effective gelation regulators. After freeze‒thawing, the sugared egg yolks exhibited a lower consistency index and fewer rheological units than those without saccharides, indicating controlled gelation. Weaker aggregation of egg yolk proteins was confirmed by smaller aggregates observed by confocal laser scanning microscopy and smaller particle sizes. Saccharides alleviated the freeze-induced conversion of α-helices to β-sheets in egg yolk proteins, exposing fewer Trp residues. Overall, L-arabinose showed the greatest improvement in regulating the gelation of egg yolks, followed by xylitol, which is correlated with its low molecular weight.
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Affiliation(s)
- Zihong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yonghao Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Xin Gao
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China.
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Coronado-Vázquez FJ, Grajales-Lagunes A, Rosales-Mendoza S, Abud-Archila M, Ruiz-Cabrera MA. Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6491-6499. [PMID: 37221944 DOI: 10.1002/jsfa.12727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/22/2023] [Accepted: 05/19/2023] [Indexed: 05/25/2023]
Abstract
BACKGROUND Tilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions (W MD ) of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions (W s ). RESULTS The glass transition temperature curve (T g vs . W s ) and characteristic parameters of maximal freeze concentration (T g ' ,T m ' ,W s ' ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of -22 °C, -15 °C, and -10 °C (P < 0.05) for long-term preservation were defined for tilapia fillets produced withW MD of 0, 0.4, and 0.8. CONCLUSION Maltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of -18 °C. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Miguel Abud-Archila
- National Institute of Technology of Mexico, Technological Institute of Tuxtla Gutiérrez, Tuxtla Gutiérrez, Mexico
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Guzman-Chavez F, Arce A, Adhikari A, Vadhin S, Pedroza-Garcia JA, Gandini C, Ajioka JW, Molloy J, Sanchez-Nieto S, Varner JD, Federici F, Haseloff J. Constructing Cell-Free Expression Systems for Low-Cost Access. ACS Synth Biol 2022; 11:1114-1128. [PMID: 35259873 PMCID: PMC9098194 DOI: 10.1021/acssynbio.1c00342] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Indexed: 11/29/2022]
Abstract
Cell-free systems for gene expression have gained attention as platforms for the facile study of genetic circuits and as highly effective tools for teaching. Despite recent progress, the technology remains inaccessible for many in low- and middle-income countries due to the expensive reagents required for its manufacturing, as well as specialized equipment required for distribution and storage. To address these challenges, we deconstructed processes required for cell-free mixture preparation and developed a set of alternative low-cost strategies for easy production and sharing of extracts. First, we explored the stability of cell-free reactions dried through a low-cost device based on silica beads, as an alternative to commercial automated freeze dryers. Second, we report the positive effect of lactose as an additive for increasing protein synthesis in maltodextrin-based cell-free reactions using either circular or linear DNA templates. The modifications were used to produce active amounts of two high-value reagents: the isothermal polymerase Bst and the restriction enzyme BsaI. Third, we demonstrated the endogenous regeneration of nucleoside triphosphates and synthesis of pyruvate in cell-free systems (CFSs) based on phosphoenol pyruvate (PEP) and maltodextrin (MDX). We exploited this novel finding to demonstrate the use of a cell-free mixture completely free of any exogenous nucleotide triphosphates (NTPs) to generate high yields of sfGFP expression. Together, these modifications can produce desiccated extracts that are 203-424-fold cheaper than commercial versions. These improvements will facilitate wider use of CFS for research and education purposes.
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Affiliation(s)
| | - Anibal Arce
- ANID
− Millennium Institute for Integrative Biology (iBio), FONDAP
Center for Genome Regulation, Institute for Biological and Medical
Engineering, Schools of Engineering, Medicine and Biological Sciences, Pontificia Universidad Católica de Chile, Santiago 8330005, Chile
| | - Abhinav Adhikari
- Robert
Frederick Smith School of Chemical and Biomolecular Engineering, Cornell University, Ithaca, New York 14853, United States
| | - Sandra Vadhin
- Robert
Frederick Smith School of Chemical and Biomolecular Engineering, Cornell University, Ithaca, New York 14853, United States
| | - Jose Antonio Pedroza-Garcia
- Department
of Biochemistry, Faculty of Chemistry, National
Autonomous University of Mexico (UNAM), 04510 Mexico City, Mexico
| | - Chiara Gandini
- Department
of Chemical Engineering and Biotechnology, University of Cambridge, CB3 0FD Cambridge, U.K.
| | - Jim W. Ajioka
- Department
of Pathology, University of Cambridge, Tennis Court Road, CB2 1QP Cambridge, U.K.
| | - Jenny Molloy
- Department
of Chemical Engineering and Biotechnology, University of Cambridge, CB3 0FD Cambridge, U.K.
| | - Sobeida Sanchez-Nieto
- Department
of Biochemistry, Faculty of Chemistry, National
Autonomous University of Mexico (UNAM), 04510 Mexico City, Mexico
| | - Jeffrey D. Varner
- Robert
Frederick Smith School of Chemical and Biomolecular Engineering, Cornell University, Ithaca, New York 14853, United States
| | - Fernan Federici
- ANID
− Millennium Institute for Integrative Biology (iBio), FONDAP
Center for Genome Regulation, Institute for Biological and Medical
Engineering, Schools of Engineering, Medicine and Biological Sciences, Pontificia Universidad Católica de Chile, Santiago 8330005, Chile
| | - Jim Haseloff
- Department
of Plant Sciences, University of Cambridge, CB2 3EA Cambridge, U.K.
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Oluwatosin SO, Tai SL, Fagan-Endres MA. Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic. BIOTECHNOLOGY REPORTS 2022; 33:e00696. [PMID: 35024350 PMCID: PMC8732778 DOI: 10.1016/j.btre.2021.e00696] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 11/24/2022]
Abstract
Saccharides assessed as combined cryoprotectant, preservative and prebiotic. Application is freeze dried topical probiotic of Lactobacillus plantarum. Inulin was best as cryoprotectant, but did not protect cells over storage. Best combined performance using sucrose with storage at 4 °C. Room temperature storage only feasible with skimmed milk (positive control).
Probiotic formulations must contain the right strain(s) in sufficient numbers when administered to confer the desired health benefit. However, significant cell death can occur during freeze-drying and over storage. This study assesses various saccharides for their ability to protect Lactobacillus plantarum cells over freeze-drying and storage, as well as their potential to act as prebiotics. The cryoprotective potential of 10% (m/v) of skimmed milk, inulin, maltodextrin, and sucrose were investigated during freeze-drying. Storage was assessed over 12 weeks at 4 °C and room temperature. Improved cell survival over freeze drying was observed with all the saccharides. However, only maltodextrin and sucrose retained cell viability over storage at 4 °C. Overall, skimmed milk demonstrated the highest survival up to 91%. Despite good cryoprotectant performance, inulin provided the least protection over storage, with <1% cell survival. Prebiotic potential was determined through growth experiments with 2% (m/v) of the saccharides in glucose-free MRS. All saccharides supported cell growth, with sucrose performing best and inulin worst.
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Kinetics of Resorcinol-Formaldehyde Condensation-Comparison of Common Experimental Techniques. Gels 2021; 8:gels8010008. [PMID: 35049543 PMCID: PMC8775039 DOI: 10.3390/gels8010008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/16/2021] [Accepted: 12/21/2021] [Indexed: 11/18/2022] Open
Abstract
Porous carbons, originated from resorcinol-formaldehyde (RF) gels, show high application potential. However, the kinetics and mechanism of RF condensation are still not well described. In this work, different methods (dynamic light scattering–DLS, Fourier transform infrared spectroscopy–FTIR, low field 1H nuclear magnetic resonance relaxometry–1H-NMR, and differential scanning calorimetry–DSC) were used to follow the isothermal RF condensation of mixtures varying in catalyst content (Na2CO3) and reactant concentration. The applicability and results obtained by the methods used differ significantly. The changes in functional groups can be followed by FTIR only at very early stages of the reaction. DLS enables the estimate of the growth of particles in reaction solution, but only before the solution becomes more viscous. Following the relaxation of 1H nuclei in water during RF condensation brings a different view on the system—this technique follows the properties of the present water that is gradually captured in polymeric gel. From this side, the process behaves similarly to the nucleation reaction, which is in contradiction to the n-order mechanism confirmed by other techniques. The widest range of applicability was found for DSC measurement of the freezing/melting behavior of the reaction mixture, which is possible to use without any limitations until full solidification. Furthermore, this approach enables us to follow the gradual formation and development of the gel through the intermediate undergoing glass transition.
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Gao M, Xie J, Yao H, Yan Y, Li F, Wang S, Shi W, Lu Y, Deng S, Xu C. An in‐situ method to track the quality change of frozen surimi as a whole: Multi‐molecular infrared spectroscopy in combination with LF‐NMR. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ming‐Hui Gao
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Jun Xie
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Hui Yao
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Yu Yan
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
| | - Fei‐Li Li
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Song Wang
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Wen‐Zheng Shi
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China
| | - Ying Lu
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China
| | - Shang‐Gui Deng
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Chang‐Hua Xu
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China
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García-Coronado P, Flores-Ramírez A, Grajales-Lagunes A, Godínez-Hernández C, Abud-Archila M, González-García R, Ruiz-Cabrera MA. The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems. Polymers (Basel) 2020; 12:polym12092077. [PMID: 32932726 PMCID: PMC7570093 DOI: 10.3390/polym12092077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/02/2022] Open
Abstract
The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moisture domains. Therefore, in this study, the effects of maltodextrin addition on the freezing points (Tm′, Tm) and glass transition temperatures (Tg′, Tg) required for the construction of state diagrams of fruit juice model systems by using differential scanning calorimetry methods was investigated. A D-optimal experimental design was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose, glucose, sucrose, pectin, citric acid, and maltodextrin, in which this last component varied between 0 and 0.8. It was found that maltodextrin mass fractions higher than 0.4 are required to induce significant increases of Tg′, Tm′, Tg, and Tm curves. From this perspective, maltodextrin is a good alternative as a cryoprotectant and as a carrier agent in the food industry. Furthermore, solute-composition-based mathematical models were developed to evaluate the influence of the chemical composition on the thermal transitions and to predict the state diagrams of fruit juices at different maltodextrin mass fractions.
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Affiliation(s)
- Pedro García-Coronado
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
| | - Alma Flores-Ramírez
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
| | - Alicia Grajales-Lagunes
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
| | - Cesar Godínez-Hernández
- Desert Zones Research Institute, Autonomous University of San Luis Potosí, Altair 200, 78377 San Luis Potosí, Mexico;
| | - Miguel Abud-Archila
- National Institute of Technology of Mexico, Technological Institute of Tuxtla Gutiérrez, Street Km 1080, Tuxtla Gutiérrez 29050, Mexico;
| | - Raúl González-García
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
| | - Miguel A. Ruiz-Cabrera
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
- Correspondence:
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