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Parhizkary M, Jafari SM, Assadpour E, Enayati A, Kashiri M. Pea protein-coated nanoliposomal encapsulation of jujube phenolic extract with different stabilizers; characterization and in vitro release. Food Chem X 2024; 23:101771. [PMID: 39280214 PMCID: PMC11401102 DOI: 10.1016/j.fochx.2024.101771] [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: 07/09/2024] [Revised: 08/12/2024] [Accepted: 08/23/2024] [Indexed: 09/18/2024] Open
Abstract
Jujube, a fruit rich in phenolic compounds, is renowned for its potential health benefits, including lowering blood pressure, and exhibiting anti-cancer, and anti-inflammatory effects, attributed to its potent antioxidant properties. However, the application of these phenolics in food products is limited by their instability and low concentration in plant tissues. This study investigates the nanoencapsulation of jujube extract (JE) using nanoliposomes (NLs) coated with pea protein isolate (PPI) to enhance stability and bioavailability. NLs were prepared via the ethanol injection method and optimized through comprehensive characterization, including dynamic light scattering, polydispersity index, and zeta potential. The encapsulated JE showed improved antioxidant activity and controlled release profiles in simulated gastric fluid and simulated intestinal fluid. This research highlights the potential of PPI-coated NLs in stabilizing and enhancing the bioactivity of jujube phenolics, providing a promising approach for their integration into functional foods.
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Affiliation(s)
- Maedeh Parhizkary
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Mahboobeh Kashiri
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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2
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Riaz Z, Baddi S, Gao F, Qiu X, Feng C. Supramolecular Polymer Co-Assembled Multifunctional Chiral Hybrid Hydrogels with Adhesive, Self-Healing and Antibacterial Properties. Gels 2024; 10:489. [PMID: 39195018 DOI: 10.3390/gels10080489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2024] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 08/29/2024] Open
Abstract
Amino acid-derived self-assembled nanofibers comprising supramolecular chiral hydrogels with unique physiochemical characteristics are highly demanded biomaterials for various biological applications. However, their narrow functionality often limits practical use, necessitating the development of biomaterials with multiple features within a single system. Herein, chiral co-assembled hybrid hydrogel systems termed LPH-EGCG and DPH-EGCG were constructed by co-assembling L/DPFEG gelators with epigallocatechin gallate (EGCG) followed by cross-linking with polyvinyl alcohol (PVA) and hyaluronic acid (HA). The developed hybrid hydrogels exhibit superior mechanical strength, self-healing capabilities, and adhesive properties, owing to synergistic non-covalent interactions. Integrating hydrophilic polymers enhances the system's capacity to demonstrate favorable swelling characteristics. Furthermore, the introduction of EGCG facilitated the hybrid gels to display notable antibacterial properties against both Gram-positive and Gram-negative bacterial strains, alongside showcasing strong antioxidant capabilities. In vitro investigation demonstrated enhanced cell adhesion and migration with the LPH-EGCG system in comparison to DPH-EGCG, thus emphasizing the promising prospects of these hybrid hydrogels in advanced tissue engineering applications.
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Affiliation(s)
- Zakia Riaz
- State Key Lab of Metal Matrix Composites, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, School of Materials Science and Engineering, Shanghai Jiaotong University, Dongchuan Rd 800, Shanghai 200240, China
| | - Sravan Baddi
- State Key Lab of Metal Matrix Composites, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, School of Materials Science and Engineering, Shanghai Jiaotong University, Dongchuan Rd 800, Shanghai 200240, China
| | - Fengli Gao
- State Key Lab of Metal Matrix Composites, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, School of Materials Science and Engineering, Shanghai Jiaotong University, Dongchuan Rd 800, Shanghai 200240, China
| | - Xiaxin Qiu
- State Key Lab of Metal Matrix Composites, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, School of Materials Science and Engineering, Shanghai Jiaotong University, Dongchuan Rd 800, Shanghai 200240, China
| | - Chuanliang Feng
- State Key Lab of Metal Matrix Composites, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, School of Materials Science and Engineering, Shanghai Jiaotong University, Dongchuan Rd 800, Shanghai 200240, China
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Lu C, Zhang Y, Qin Y, Zhou J, Wang Y, Su X, Han J. Tuna Dark Muscle Feeding Improved the Meat Quality of Holland Mini-Piglets and Modulated the Gut Microbiota. Foods 2024; 13:1577. [PMID: 38790877 PMCID: PMC11121099 DOI: 10.3390/foods13101577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/13/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Pork is one of the most widely produced and consumed meats in the world, and it is also an important source of animal protein. The continuous rise in feed prices has forced the pig industry to consider adding cost-effective alternative feed to pig diets. In this study, we aimed to explore the beneficial effects of tuna dark muscle as a nutritional supplement on the growth performance, serum lipids and antioxidant levels of Holland mini-piglets, as well as on the odor and volatile substances of pork and the gut microbiota. Two-month-old male mini-piglets (n = 24) were fed a control diet or supplemented with either 2% (LD) or 4% (HD) tuna dark muscle for 8 weeks. The use of tuna dark muscle at low and high dosages significantly increased the average daily weight gain, but it showed no significant effect on organ indices or blood lipids. In addition, dark muscle treatment significantly increased the antioxidant capacity, characterized by increased SOD and GSH-Px activities, and it decreased the content of MDA in serum. Moreover, tuna dark muscle feeding shifted the odor of rib muscle and tendon meat away from that of the control group, while similar odor patterns were observed in the longissimus dorsi muscle. Among these volatile substances, hexanal, nonanal, and heptanal increased in response to dietary tuna dark muscle and were regarded as indispensable contributors to the feeding. Furthermore, dietary tuna dark muscle modulated the gut microbiota of the piglets, increasing the abundance of beneficial bacteria such as butyric acid-producing bacteria, and reduced the abundance of harmful bacteria. The feeding strategy reported in this study not only reduces the production costs of pork but also utilizes tuna processing by-products in an environmentally friendly way.
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Affiliation(s)
- Chenyang Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou 310018, China
- School of Marine Science, Ningbo University, 169 Qixing South Road, Ningbo 315832, China
| | - Yuanming Zhang
- School of Marine Science, Ningbo University, 169 Qixing South Road, Ningbo 315832, China
| | - Yang Qin
- School of Marine Science, Ningbo University, 169 Qixing South Road, Ningbo 315832, China
| | - Jun Zhou
- School of Marine Science, Ningbo University, 169 Qixing South Road, Ningbo 315832, China
| | - Yanbo Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou 310018, China
| | - Xiurong Su
- School of Marine Science, Ningbo University, 169 Qixing South Road, Ningbo 315832, China
| | - Jiaojiao Han
- School of Marine Science, Ningbo University, 169 Qixing South Road, Ningbo 315832, China
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Babatunde HA, Collins J, Lukman R, Saxton R, Andersen T, McDougal OM. SVR Chemometrics to Quantify β-Lactoglobulin and α-Lactalbumin in Milk Using MIR. Foods 2024; 13:166. [PMID: 38201194 PMCID: PMC10778881 DOI: 10.3390/foods13010166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/26/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Protein content variation in milk can impact the quality and consistency of dairy products, necessitating access to in-line real time monitoring. Here, we present a chemometric approach for the qualitative and quantitative monitoring of β-lactoglobulin and α-lactalbumin, using mid-infrared spectroscopy (MIR). In this study, we employed Hotelling T2 and Q-residual for outlier detection, automated preprocessing using nippy, conducted wavenumber selection with genetic algorithms, and evaluated four chemometric models, including partial least squares, support vector regression (SVR), ridge, and logistic regression to accurately predict the concentrations of β-lactoglobulin and α-lactalbumin in milk. For the quantitative analysis of these two whey proteins, SVR performed the best to interpret protein concentration from 197 MIR spectra originating from 42 Cornell University samples of preserved pasteurized modified milk. The R2 values obtained for β-lactoglobulin and α-lactalbumin using leave one out cross-validation (LOOCV) are 92.8% and 92.7%, respectively, which is the highest correlation reported to date. Our approach introduced a combination of preprocessing automation, genetic algorithm-based wavenumber selection, and used Optuna to optimize the framework for tuning hyperparameters of the chemometric models, resulting in the best chemometric analysis of MIR data to quantitate β-lactoglobulin and α-lactalbumin to date.
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Affiliation(s)
| | - Joseph Collins
- Biomolecular Sciences Graduate Program, Boise State University, Boise, ID 83725, USA;
| | - Rianat Lukman
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA; (R.L.); (R.S.)
| | - Rose Saxton
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA; (R.L.); (R.S.)
| | | | - Owen M. McDougal
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA; (R.L.); (R.S.)
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5
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Wang C, Susta L, Barbut S. Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems. Gels 2023; 10:7. [PMID: 38275847 PMCID: PMC10815640 DOI: 10.3390/gels10010007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/05/2023] [Accepted: 12/19/2023] [Indexed: 01/27/2024] Open
Abstract
The effects of salt-sensitive alginate ("A") and a two-component salt-tolerant alginate system ("B") used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of "A" or 0.5% "B" to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% "B" with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate "A" or "B" improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate "B", improved the texture of SM to that of normal meat without myopathy.
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Affiliation(s)
- Chaoyue Wang
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Leonardo Susta
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
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Waheed A, Sajid M, Asif M. Green synthesis of a mesoporous hyper-cross-linked polyamide/polyamine 3D network through Michael addition for the treatment of heavy metals and organic dyes contaminated wastewater. CHEMOSPHERE 2023; 340:139805. [PMID: 37586500 DOI: 10.1016/j.chemosphere.2023.139805] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/31/2023] [Accepted: 08/11/2023] [Indexed: 08/18/2023]
Abstract
Environmental pollution is the greatest challenge of the modern age due to unprecedented industrialization and urbanization that has led to the contamination of water resources with a wide range of pollutants. The release of untreated industrial and municipal wastewater to water bodies further intensifies the problem. The presence of heavy metals and organic contaminants in water poses significant threats to humans, aquatic life, and the environment. Adsorption is one of the famous water treatment technologies due to its simplicity, low cost, efficiency, and minimal secondary pollution. The selection or synthesis of an effective adsorbent is key to the success of the adsorptive removal of pollutants. In this work, we synthesized an adsorbent consisting of a mesoporous hyper-cross-linked polyamide/polyamine 3D network through a single-step Michael addition reaction. The adsorbent was characterized by FTIR, PXRD, TGA, SEM, and TEM to investigate its functional moieties, material nature, thermal, morphological, and internal structural features, respectively. Due to its mesoporous structure, presence of functional groups, and 3D hyper-cross-linked network, it efficiently removed heavy metals (Cd, Cr, and Pb) from aqueous media. The effect of various parameters such as sample pH, adsorbent dosage, contact time, and adsorbate concentrations was thoroughly investigated. The experimental data were analyzed by a variety of isotherm models wherein Langmuir was found to be the best fit for explaining the adsorption of all the metals. The adsorption kinetics was best explained by the pseudo-second-order model. The maximum adsorption capacities for Cd, Cr, and Pb were 60.98 mg g-1, 119 mg g-1, and 9.302 mg g-1, respectively. The synthesized adsorbent was also tested for removal of organic dyes, and it showed selective and fast removal of Eriochrome Black T. Polymeric resins can be promising materials for adsorptive remediation of pollutants in aqueous media.
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Affiliation(s)
- Abdul Waheed
- Interdisciplinary Research Center for Membranes and Water Security, King Fahd University of Petroleum and Minerals, Dhahran, 31261, Saudi Arabia.
| | - Muhammad Sajid
- Applied Research Center for Environment and Marine Studies, Research Institute, King Fahd University of Petroleum and Minerals, Dhahran, 31261, Saudi Arabia.
| | - Mohammad Asif
- Applied Research Center for Environment and Marine Studies, Research Institute, King Fahd University of Petroleum and Minerals, Dhahran, 31261, Saudi Arabia
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7
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Indore NS, Karunakaran C, Jayas DS, Bondici VF, Vu M, Tu K, Muir D. Mapping biochemical and nutritional changes in durum wheat due to spoilage during storage. Heliyon 2023; 9:e22139. [PMID: 38045167 PMCID: PMC10692805 DOI: 10.1016/j.heliyon.2023.e22139] [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: 07/03/2023] [Revised: 10/21/2023] [Accepted: 11/05/2023] [Indexed: 12/05/2023] Open
Abstract
Synchrotron X-ray imaging and spectroscopy techniques were used for studying changes during post-harvest storage of food grains. Three varieties (AAC Spitfire, CDC Defy, and AAC Stronghold) of the Canada Western Amber Durum (CWAD) wheat class were stored for five weeks at 17 % moisture content (wb). Control (dry) and stored moistened seeds were analyzed for biochemical and nutritional changes using synchrotron bulk X-ray fluorescence spectroscopy (SR-XRF), X-ray fluorescence imaging (SR-XFI), and mid-infrared (mid-IR) spectroscopy at the Canadian Light Source (CLS), Saskatoon, SK. All varieties of durum wheat were spoiled at the end of five week, and AAC Spitfire and CDC Defy varieties were most affected in nutritional composition and their distribution than AAC Stronghold. Variable response to changes in biochemical and nutrition were found in all three spoiled varieties of the same durum wheat class.
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Affiliation(s)
- Navnath S. Indore
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada
| | - Chithra Karunakaran
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
| | - Digvir S. Jayas
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada
- President's Office, A762 University Hall, University of Lethbridge, Lethbridge, AB T1K 3M4 Canada
| | | | - Miranda Vu
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
| | - Kaiyang Tu
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
| | - David Muir
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
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Indore NS, Jayas DS, Karunakaran C, Stobbs J, Bondici VF, Vu M, Tu K, Marinos O. Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques. Foods 2023; 12:3935. [PMID: 37959054 PMCID: PMC10650746 DOI: 10.3390/foods12213935] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/18/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcomputed tomography, synchrotron X-ray fluorescence imaging, and mid-infrared spectroscopy at the Canadian Light Source, Saskatoon. The deterioration was observed in all the selected varieties of barley at the end of 8 week of storage. Changes due to spoilage over time were observed in the grain microstructure and its nutrient distribution and composition. This study underscores the critical importance of the initial condition of barley grain microstructure in determining its storage life, particularly under unfavorable conditions. The hulled barley varieties showed more deterioration in microstructure than the hulless varieties of barley, where a direct correlation between microstructural changes and alterations in nutritional content was found. All selected barley classes showed changes in the distribution of nutrients (Ca, Fe, K, Mn, Cu, and Zn), but the two-row AC Metcalf variety exhibited more substantial variations in their nutrient distribution (Zn and Mn) than the other three varieties during storage. The two-row class barley varieties showed more changes in biochemical components (protein, lipids, and carbohydrates) than the six-row class varieties.
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Affiliation(s)
- Navnath S. Indore
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (C.K.)
| | - Digvir S. Jayas
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (C.K.)
- President’s Office, A762 University Hall, University of Lethbridge, Lethbridge, AB T1K 3M4, Canada
| | - Chithra Karunakaran
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (C.K.)
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada; (J.S.); (V.F.B.); (M.V.); (K.T.); (O.M.)
| | - Jarvis Stobbs
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada; (J.S.); (V.F.B.); (M.V.); (K.T.); (O.M.)
| | - Viorica F. Bondici
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada; (J.S.); (V.F.B.); (M.V.); (K.T.); (O.M.)
| | - Miranda Vu
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada; (J.S.); (V.F.B.); (M.V.); (K.T.); (O.M.)
| | - Kaiyang Tu
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada; (J.S.); (V.F.B.); (M.V.); (K.T.); (O.M.)
| | - Omar Marinos
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada; (J.S.); (V.F.B.); (M.V.); (K.T.); (O.M.)
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Pettinau F, Pittau B, Orrù A. Paper microzone assay embedded on a 3D printed support for colorimetric quantification of proteins in different biological and food samples. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023. [PMID: 37309579 DOI: 10.1039/d3ay00597f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This study describes the development of a paper microzone colorimetric assay embedded on a 3D printed support for quantifying total protein content in different biological matrices and foods. The aim was to develop an accurate and reliable method, ensuring at the same time the possibility of customizability, facility of use, wide applicability, and reduced analysis for both time and costs. The device consists of a 3D printed thermoplastic polyurethane support housing the detection substrate (GF/F glass microfiber). The bromophenol blue (BPB) assay was optimized in this substrate to quantify total protein content. The analytical performance, assessed through image analysis, indicated that the hue factor of the HSV colour space represents the best analytical signal (r2 > 0.98%). The optimized assay ensures a sufficiently low limit of detection (0.05 mg mL-1), and an accuracy between 92% and 95%. The bioanalytical feasibility was demonstrated through total protein concentration measurement in different biological matrices (bee venom and mouse brain tissue), and foods (soya milk, cow's milk and protein supplements). The obtained values showed a strong agreement with those derived from a standard spectrophotometric analysis. Overall, the paper microzone BPB assay may represent an important contribution to protein quantification technology and could significantly impact many areas, such as quality control analysis and pre-clinical laboratory analysis.
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Affiliation(s)
- Francesca Pettinau
- Institute of Translational Pharmacology, National Research Council, Parco Scientifico e Tecnologico della Sardegna, Polaris - Edificio 5 - Località, Piscinamanna, 09010 Pula (CA), Italy.
| | - Barbara Pittau
- Institute of Translational Pharmacology, National Research Council, Parco Scientifico e Tecnologico della Sardegna, Polaris - Edificio 5 - Località, Piscinamanna, 09010 Pula (CA), Italy.
| | - Alessandro Orrù
- Institute of Translational Pharmacology, National Research Council, Parco Scientifico e Tecnologico della Sardegna, Polaris - Edificio 5 - Località, Piscinamanna, 09010 Pula (CA), Italy.
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Ermis E, Tekiner IH, Lee CC, Ucak S, Yetim H. An overview of protein powders and their use in food formulations. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Ertan Ermis
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Ismail Hakki Tekiner
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
- Department of Industrial Biotechnology Ansbach University of Applied Sciences Ansbach Germany
| | - Chi Ching Lee
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Sumeyye Ucak
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Hasan Yetim
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
- Halal Food R&D Center of Excellence Istanbul Sabahattin Zaim University Istanbul Turkey
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11
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Paul A, Martin F, Simard B, Scher J, Gaiani C, le Floch-Fouere C, Jeantet R, Burgain J. Deciphering the segregation of proteins in high-protein dairy powders after spray-drying. J Dairy Sci 2023; 106:843-851. [PMID: 36526460 DOI: 10.3168/jds.2022-22133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Accepted: 09/09/2022] [Indexed: 12/15/2022]
Abstract
High-protein dairy powders are ingredients mainly produced by spray-drying, then subjected to aging during transport and storage. They often undergo physicochemical changes at this stage, such as the development of the Maillard reaction, primarily because of their intrinsic chemical properties, but also as a result of nonoptimal storage conditions. Components present at the particle surface are the first to be targeted by moisture and other environmental disruptions. Consequently, the identification, control, and prediction of particle surface components are useful to anticipate the effect of powder aging on product quality. Here, a new diafiltration method is proposed which fractionates proteins from a binary colloidal dispersion of 80% casein micelles and 20% whey proteins, according to their presence at the surface or core of the particle. This method shows that whey proteins are strongly enriched at the particle surface, whereas casein micelles are located at the core of the particles. This protocol also allows the identification of the rehydration kinetics for each rehydrated protein layer of the particle, revealing that 2 distinct forms of swelling occur: (1) a rapid swelling and elution of whey proteins present at the particle surface, and (2) a swelling of casein micelles located below the whey proteins, associated with a slow elution of casein micelles from the particles being rehydrated.
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Affiliation(s)
- A Paul
- Laboratoire LIBio, Université de Lorraine, F-54000 Nancy, France; Centre National Interprofessionnel de l'Economie Laitière (CNIEL), F-75314 Paris, France
| | - F Martin
- Centre National Interprofessionnel de l'Economie Laitière (CNIEL), F-75314 Paris, France; STLO, UMR 1253, INRA, L'institut Agro, F-35000 Rennes, France
| | - B Simard
- Laboratoire LIBio, Université de Lorraine, F-54000 Nancy, France
| | - J Scher
- Laboratoire LIBio, Université de Lorraine, F-54000 Nancy, France
| | - C Gaiani
- Laboratoire LIBio, Université de Lorraine, F-54000 Nancy, France; Institut Universitaire de France (IUF)
| | | | - R Jeantet
- STLO, UMR 1253, INRA, L'institut Agro, F-35000 Rennes, France
| | - J Burgain
- Laboratoire LIBio, Université de Lorraine, F-54000 Nancy, France.
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Zhang J, Xu X, Li L, Li H, Gao L, Yuan X, Du H, Guan Y, Zang H. Multi critical quality attributes monitoring of Chinese oral liquid extraction process with a spectral sensor fusion strategy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 278:121317. [PMID: 35537260 DOI: 10.1016/j.saa.2022.121317] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 04/14/2022] [Accepted: 04/25/2022] [Indexed: 06/14/2023]
Abstract
The traditional Chinese medicine (TCM) extraction process is a complicated dynamic system with many variables and disturbance. Therefore, multi critical quality attributes (CQAs) monitoring is of great significance to understand the whole process. Spectroscopy is a powerful process analytical tool used for process understanding. However, single senor sometimes could not provide comprehensive information. Sensor fusion is a very practical method to overcome this deficiency. In this study, the extraction process of Xiao'er Xiaoji Zhike Oral Liquid (XXZOL) was carried out in pilot scale, where near infrared (NIR) spectroscopy and mid infrared (MIR) spectroscopy were collected to determine the concentrations of seven CQAs (synephrine, arecoline, chlorogenic acid, forsythoside A, naringin, hesperidin and neohesperidin) during extraction process. Based on fused data blocks, fusion partial least squares (PLS) models were established. Two fusion data blocks are obtained from the concatenation of original spectra (low-level data fusion) and the concatenation of characteristic variables based on band selection (mid-level data fusion) respectively. The results indicated that for all seven analytes, the mid-level data fusion models were superior to the single spectral models, with the prediction performance significantly improved. Specifically, the coefficients of determination (Rp2 and Rt2) of NIR, MIR and fusion quantitative models were all higher than 0.95. The relative standard errors of prediction (RSEP) values were all within 10%, except for models of neohesperidin, which were 10.76%, 12.39%, 12.05%, 10.03% for NIR, MIR, low-level and mid-level models respectively. These results demonstrate that it is feasible to monitor the extraction process of Xiao'er Xiaoji Zhike Oral Liquid more accurately and rapidly by fusing NIR and MIR spectroscopy, and the proposed approach also has vital and valuable reference value for the rapid monitoring of the mixed decoction process of other TCM.
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Affiliation(s)
- Jin Zhang
- National Medical Products Administration Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Xiuhua Xu
- National Medical Products Administration Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Lian Li
- National Medical Products Administration Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Haoyuan Li
- National Medical Products Administration Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Lele Gao
- National Medical Products Administration Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Xiaomei Yuan
- State Key Laboratory of Generic Manufacture Technology of Chinese Traditional Medicine, Lunan Pharmaceutical Group Co. Ltd., Linyi 276006, China
| | - Haochen Du
- State Key Laboratory of Generic Manufacture Technology of Chinese Traditional Medicine, Lunan Pharmaceutical Group Co. Ltd., Linyi 276006, China
| | - Yongxia Guan
- State Key Laboratory of Generic Manufacture Technology of Chinese Traditional Medicine, Lunan Pharmaceutical Group Co. Ltd., Linyi 276006, China
| | - Hengchang Zang
- National Medical Products Administration Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China.
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13
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He Y, Zeng W, Zhao Y, Zhu X, Wan H, Zhang M, Li Z. Rapid detection of adulteration of goat milk and goat infant formulas using near-infrared spectroscopy fingerprints. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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14
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Zapata-Muriel A, Echeverry P, Van Dusseldorp TA, Kurtz J, Monsalves-Alvarez M. Measured versus label declared macronutrient and calorie content in Colombian commercially available whey proteins. J Int Soc Sports Nutr 2022; 19:258-266. [PMID: 35813847 PMCID: PMC9261742 DOI: 10.1080/15502783.2022.2090828] [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: 11/25/2022] Open
Abstract
Whey protein (WP) supplements have grown in popularity for exercising populations to enhance muscle protein synthesis and promote recovery. The purpose of this investigation was to examine the macronutrient profile, especially protein, of commonly sold protein powder brands in the Colombian (South America) sports supplement market. Eleven popular whey proteins supplements made and sold on the Colombian market were sampled and determined the humidity, ash, total carbohydrates, fat, proteins, and calories (kcal). The mean calorie content declared by product labeling was significantly lower (p < 0.05) than measured (labeled 349.8 ± 20.3 kcal; analyzed 368.2 ± 14.9 kcal). Carbohydrate content was higher than labeled on average (labeled 3.5 ± 6 g/100 g; analyzed 21.9 ± 12.5 g/100 g) (p < 0.05). The protein content on the labels showed a significantly higher content, on average, than analyzed in all samples (labeled 81.4 ± 7.4; analyzed 65.7 ± 14.1) (p < 0.05). These data suggest, that for brands analyzed in this research, nutrient labels may be misleading, especially regarding protein, carbohydrate, and total calorie content. Consumers should diligently read, but also learn the different product labeling; however, brands should emphasize on testing their products and add amino acid profiles to guarantee quality of their products.
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Affiliation(s)
| | - Patricia Echeverry
- Human Performance Laboratory, Motion Training, Rehab & Nutrition, Lo Barnechea, Chile
- Carrera de Nutrición y Dietética, Facultad de Medicina-Clínica Alemana, Universidad del Desarrollo, Santiago Chile
| | - Trisha A. Van Dusseldorp
- Department of Exercise Science and Sport Management, Kennesaw State University, Kennesaw, GA, USA
- Bonafide Health, LLC, Harrison, NY, USA
| | - Jennifer Kurtz
- Department of Exercise Science and Sport Management, Kennesaw State University, Kennesaw, GA, USA
- Department of Kinesiology, Georgia State University, Atlanta, GA, USA
| | - Matías Monsalves-Alvarez
- Human Performance Laboratory, Motion Training, Rehab & Nutrition, Lo Barnechea, Chile
- Instituto de Ciencias de la Salud, Universidad de O´Higgins, Rancagua, Chile
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15
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The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat. SUSTAINABILITY 2022. [DOI: 10.3390/su14063434] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Consumers’ constant search for high-quality and safe products, with the least possible preservatives and additives, as well as extended shelf life, has led industries to research and develop alternative forms of food preservation and packaging. The purpose of this research was the study of the effect of natural antimicrobials and, in particular, the essential oils of ginger (Zingiber Officinale Roscoe) and rosemary (Rosmarinus officinalis L.) on strengthening whey protein films’ properties. Whey protein isolate (WPI) films, alone and with incorporated essential oils (WPI + EO) at different concentrations were prepared and then examined for their possible effect on delaying the deterioration of minced lamb meat. Microbiological and physicochemical measurements were carried out to examine the meat’s shelf life. Results showed that films with 1% EO significantly improved the microbiological quality of meat. On day 11, total viable counts, Pseudomonas spp., Br. thermosphacta, lactic acid bacteria, Enterobacteriaceae, and yeasts remained low for films with 1% concentration of essential oil compared with 0.5%. Regarding, physicochemical properties the same pattern was observed for pH while oxidation degree was significantly reduced. Finally, color attributes measurements recorded fluctuations between samples, but overall, no considerable discoloration was observed.
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