Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making

Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct strains (bacterial and fungal), were selected and their effects on the dough thermomechanical performances, texture, and structure of the hard biscuits were compared with those obtained from the sodium metabisulfite. Doughs treated with fungal protease showed higher stability during mixing and higher consistency throughout the heating stage. On the other hand, bacterial protease had the greatest weakening effect on protein with a marked reduction of starch gelatinization. Doughs processed with fungal enzymes reached similar values to those containing sodium metabisulfite. In terms of hardness, no significant (p < 0.05) differences were found between biscuits made with bacterial protease and sodium metabisulfite. Analysis of the volumetric characteristics highlighted that bacterial enzymes gave higher values of specific volume and surface area. Regarding the structure of the hard biscuits, sodium metabisulfite produced a more uniform structure with fewer and smaller pockets as compared with the samples treated with proteases.

Entrapment of Papain in Chitosan-Polyethylene Glycol Hybrid Nanohydrogels: Presenting a Model for Protein Delivery Systems

In this study, the process of manufacturing nanohydrogels containing papain and how to release it was investigated. Chitosan nanohydrogels and chitosan-polyethylene glycol hybrid nanohydrogels were used to entrapment of papain as a protein model. In order to evaluate and confirm different properties of nanohydrogels such as size, shape, the rate of swelling and flexibility, different methods was used. The maximum amount of papain entrapment was observed in 0.75% concentration of chitosan and 1% concentration of sodium Tripolyphosphate (TPP) as linker. The results of scanning electron microscope (SEM) and X-ray diffraction (XRD) patterns showed that nanohydrogels containing papain on a nano scale are very porous and swollen. Differential scanning calorimetry (DSC) thermograms analysis showed that nanohydrogels have relatively good water absorption capacity. Also, by adding polyethylene glycol to chitosan, the melting temperature of hybrid nanohydrogels decreased and this can be a reason for the formation of flexible structures in these nanohydrogels. In chitosan nanohydrogels, the highest release rate of papain was observed at pH lower than 7 and high temperatures, but by adding polyethylene glycol to the chitosan, in addition to increasing papain release, a proper and continuous release of papain was observed at temperature and pH close to physiological conditions, especially at low ratios of polyethylene glycol. According to the present results, hybrid nanohydrogels can have a good potential in protein delivery systems in terms of structure and release.

Harnessing the Potential of Chitosan and Its Derivatives for Enhanced Functionalities in Food Applications

As one of the most abundant natural polysaccharides that possess good biological activity, chitosan is extracted from chitin. Its application in the food field is being increasingly valued. However, chitosan extraction is difficult, and its poor solubility limits its application. At present, the extraction methods include the acid-base method, new chemical methods, and biological methods. The extraction rates of chitin/chitosan are 4-55%, 13-14%, and 15-28%, respectively. Different chemical modifications have different effects on chitosan, making it applicable in different fields. This article reviews and compares the extraction and chemical modification methods of chitosan, emphasizing the importance of green extraction methods. Finally, the application prospects of chitosan in the food industry are discussed. This will promote the understanding of the advantages and disadvantages of different extraction methods for chitosan as well as the relationship between modification and application, providing valuable insights for the future development of chitosan.

Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity

The influence of ultrasonic processing parameters including reaction temperature (60, 70 and 80 °C), time (0, 15, 30, 45 and 60 min) and amplitude (70, 85 and 100%) on the formation and antioxidant activity of Maillard reaction products (MRPs) in a solution of chitosan and glucose (1.5 wt% at mass ratio of 1:1) was investigated. Selected chitosan-glucose MRPs were further studied to determine the effects of solution pH on the fabrication of antioxidative nanoparticles by ionic crosslinking with sodium tripolyphosphate. Results from FT-IR analysis, zeta-potential determination and color measurement indicated that chitosan-glucose MRPs with improved antioxidant activity were successfully produced using an ultrasound-assisted process. The highest antioxidant activity of MRPs was observed at the reaction temperature, time and amplitude of 80 °C, 60 min and 70%, respectively, with ∼ 34.5 and ∼20.2 μg Trolox mL^-1 for DPPH scavenging activity and reducing power, respectively. The pH of both MRPs and tripolyphosphate solutions significantly influenced the fabrication and characteristics of the nanoparticles. Using chitosan-glucose MRPs and tripolyphosphate solution at pH 4.0 generated nanoparticles with enhanced antioxidant activity (∼1.6 and ∼ 1.2 μg Trolox mg^-1 for reducing power and DPPH scavenging activity, respectively) with the highest percentage yield (∼59%), intermediate particle size (∼447 nm) and zeta-potential ∼ 19.6 mV. These results present innovative findings for the fabrication of chitosan-based nanoparticles with enhanced antioxidant activity by pre-conjugation with glucose via the Maillard reaction aided by ultrasonic processing.

RanDepict: Random chemical structure depiction generator

The development of deep learning-based optical chemical structure recognition (OCSR) systems has led to a need for datasets of chemical structure depictions. The diversity of the features in the training data is an important factor for the generation of deep learning systems that generalise well and are not overfit to a specific type of input. In the case of chemical structure depictions, these features are defined by the depiction parameters such as bond length, line thickness, label font style and many others. Here we present RanDepict, a toolkit for the creation of diverse sets of chemical structure depictions. The diversity of the image features is generated by making use of all available depiction parameters in the depiction functionalities of the CDK, RDKit, and Indigo. Furthermore, there is the option to enhance and augment the image with features such as curved arrows, chemical labels around the structure, or other kinds of distortions. Using depiction feature fingerprints, RanDepict ensures diversely picked image features. Here, the depiction and augmentation features are summarised in binary vectors and the MaxMin algorithm is used to pick diverse samples out of all valid options. By making all resources described herein publicly available, we hope to contribute to the development of deep learning-based OCSR systems.

Antimicrobial Activity of Chemically and Biologically Treated Chitosan Prepared from Black Soldier Fly (Hermetia illucens) Pupal Shell Waste

Globally, the broad-spectrum antimicrobial activity of chitin and chitosan has been widely documented. However, very little research attention has focused on chitin and chitosan extracted from black soldier fly pupal exuviae, which are abundantly present as byproducts from insect-farming enterprises. This study presents the first comparative analysis of chemical and biological extraction of chitin and chitosan from BSF pupal exuviae. The antibacterial activity of chitosan was also evaluated. For chemical extraction, demineralization and deproteinization were carried out using 1 M hydrochloric acid at 100 °C for 2 h and 1 M NaOH for 4 h at 100 °C, respectively. Biological chitin extraction was carried out by protease-producing bacteria and lactic-acid-producing bacteria for protein and mineral removal, respectively. The extracted chitin was converted to chitosan via deacetylation using 40% NaOH for 8 h at 100 °C. Chitin characterization was done using FTIR spectroscopy, while the antimicrobial properties were determined using the disc diffusion method. Chemical and biological extraction gave a chitin yield of 10.18% and 11.85%, respectively. A maximum chitosan yield of 6.58% was achieved via chemical treatment. From the FTIR results, biological and chemical chitin showed characteristic chitin peaks at 1650 and 1550 cm⁻¹—wavenumbers corresponding to amide I stretching and amide II bending, respectively. There was significant growth inhibition for Escherichia coli, Bacillus subtilis,Pseudomonas aeruginosa,Staphylococcus aureus, and Candida albicans when subjected to 2.5 and 5% concentrations of chitosan. Our findings demonstrate that chitosan from BSF pupal exuviae could be a promising and novel therapeutic agent for drug development against resistant strains of bacteria.

Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry

The Maillard reaction between the lactose and milk proteins unavoidably occurs during the thermal treatment of milk. Although the impact of this reaction on protein nutrition and safety has been well-studied, whether a lactose glycation of milk proteins of the Maillard-type might affect the rats in their growth and intestinal morphology needs an investigation. In this study, caseinate and lactose-glycated caseinate were digested using pepsin and trypsin. Afterward, the resultant caseinate digest and glycated caseinate digest (lactose content of 13.5 g/kg of protein) at 100, 200, and 400 mg/kg body weight (BW)/d were assessed for their effects on the female weaned Wistar rats in terms of daily body weight gain, intestinal morphology, digestive and brush-border enzyme activities, as well as serum chemical indices. The results showed that glycated caseinate digest always showed a weaker effect on rat than caseinate digest either at the 0-7 or 0-28 d feeding stage, and more importantly, at the highest dose of 400 mg/kg BW/d, it caused obvious adverse effect on the rats, reflected by lower values of these indices. Compared with caseinate digest, glycated caseinate digest in the rats caused 0.9-15.4% and 10.6-49.7% decreases in average daily gain of BW and small intestinal length, 1.1-21.5% and 2.3-33.3% decreases in villus height and the ratio of villus height to crypt depth of the small intestine, or 0.3-57.6% and 0.2-55.7% decreases in digestive and critical brush-border enzyme activities, respectively. In addition, when the rats were fed with glycated caseinate digest, some serum indices related to oxidative stress status were enhanced dose-dependently. Lactose glycation of the Maillard-type is thus considered as a negative event of the Maillard reaction on milk proteins because this reaction might impair protein benefits to the body.

PLA Electrospun Fibers Reinforced with Organic and Inorganic Nanoparticles: A Comparative Study

In this work, different poly (lactic acid) (PLA)-based nanocomposite electrospun fibers, reinforced with both organic and inorganic nanoparticles, were obtained. As organic fibers, cellulose nanocrystals, CNC, both neat and functionalized by “grafting from” reaction, chitosan and graphene were used; meanwhile, hydroxyapatite and silver nanoparticles were used as inorganic fibers. All of the nanoparticles were added at 1 wt% with respect to the PLA matrix in order to be able to compare their effect. The main aim of this work was to study the morphological, thermal and mechanical properties of the different systems, looking for differences between the effects of the addition of organic or inorganic nanoparticles. No differences were found in either the glass transition temperature or the melting temperature between the different electrospun systems. However, systems reinforced with both neat and functionalized CNC exhibited an enhanced degree of crystallinity of the electrospun fibers, by up to 12.3%. From a mechanical point of view, both organic and inorganic nanoparticles exhibited a decreased elastic modulus and tensile strength in comparison to neat electrospun PLA fibers, improving their elongation at break. Furthermore, all of the organic and inorganic reinforced systems disintegrated under composting conditions after 35 days.