Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review

The harmful effects of trans and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are promising healthy alternatives to traditional fats. Active research on oleogels is focused on the interaction between unsaturated oils with different fatty acid compositions and low molecular weight or polymer oleogels. The unique network structure inside oleogels has facilitated their application in candies, spreads, meat, and other products. However, the micro- and macro-properties, as well as the functional properties of oleogels vary by preparation method and the system composition. This review discusses the characteristics of oleogels, serving as a reference for the application of oleogels in food products. Specifically, it (i) classifies oleogels and explains the influence of gelling factors on their gelation, (ii) describes the methods for measuring the physicochemical properties of oleogels, and (iii) discusses the current applications of oleogels in food products.

Whole genome sequences of Lactococcus lactis KCKM 0851 isolated from green onion kimchi

Lactococcus lactis KCKM 0851 isolated from green onion kimchi is a probiotic candidate and can be used as a starter culture for kimchi and dairy products. The whole-genome data of this strain will help us understand its genetics and metabolic characteristics.

Draft genome sequence of Lactiplantibacillus plantarum KCKM 0106, isolated from mustard leaf kimchi

Lactiplantibacillus plantarum KCKM 0106, isolated from mustard leaf kimchi, demonstrates probiotic properties, such as acid tolerance and adhesion to intestinal epithelial cells. We present the draft genome sequence of L. plantarum KCKM 0106, comprising 3,328,662 bp and 44.4% GC content.

Characteristics of Lactococcus petauri GB97 lysate isolated from porcine feces and its in vitro and in vivo effects on inflammation, intestinal barrier function, and gut microbiota composition in mice

IMPORTANCE

Weaning is a crucial step in piglet management to improve pork production. During the weaning phase, disruption of epithelial barrier function and intestinal inflammation can lead to decreased absorption of nutrients and diarrhea. Therefore, maintaining a healthy intestine, epithelial barrier function, and gut microbiota composition in this crucial phase is strategic for optimal weaning in pigs. We isolated a lysate of Lactococcus petauri GB97 (LPL97) from healthy porcine feces and evaluated its anti-inflammatory activities, barrier integrity, and gut microbial changes in LPS-induced murine macrophages and DSS-induced colitis mice. We found that LPL97 regulated the immune response by downregulating the TLR4/NF-κB/MAPK signaling pathway both in vitro and in vivo. Furthermore, LPL97 alleviated the disruption of intestinal epithelial integrity and gut microbiota dysbiosis in colitis mice. This study indicates that LPL97 has the potential to be developed as an alternative feed additive to antibiotics for the swine industry.

Gamma irradiation delays tomato (Solanum lycopersicum) ripening by inducing transcriptional changes

BACKGROUND

Tomato (Solanum lycopersicum) has a relatively short shelf life as a result of rapid ripening, limiting its transportability and marketability. Recently, gamma irradiation has emerged as a viable method for delaying tomato fruit ripening. Although few studies have shown that gamma irradiation delays the ripening of tomatoes, the underlying mechanism remains unknown. Therefore, the present study aimed to examine the effects of gamma irradiation on tomato fruit ripening and the underlying mechanisms using transcriptomics.

RESULTS

Following gamma irradiation, the total microbial count, weight loss, and decay rate of tomatoes significantly reduced during storage. Furthermore, the redness (a*), color change (∆E), and lycopene content of gamma-irradiated tomatoes decreased in a dose-dependent manner during storage. Moreover, gamma irradiation significantly upregulated the expression levels of genes associated with DNA, chloroplast, and oxidative damage repairs, whereas those of ethylene and auxin signaling-, ripening-, and cell wall metabolism-related, as well as carotenoid genes, were downregulated.

CONCLUSION

Gamma irradiation effectively delayed ripening by downregulating the expression of ripening-related genes and inhibiting microbial growth, which prevented decay and prolonged the shelf life of tomatoes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Correction to: Bioactive compounds and antioxidant activities of Quercus salicina Blume extract

[This corrects the article DOI: 10.1007/s10068-020-00755-1.].

Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs

Kimchi is a traditional Korean fermented vegetable that is stored and fermented at low temperatures. However, kimchi lactic acid bacteria (LAB) are typically isolated under mesophilic conditions, which may be inappropriate for isolating the diverse LAB. Therefore, this study investigated the suitable conditions for isolating various LAB from kimchi. Here, LAB were isolated from four kimchi samples using MRS, PES, and LBS media and varying isolation temperatures (30, 20, 10, and 5°C). Then, MRS was selected as the suitable medium for LAB isolation. A comparison of culture-dependent and culture-independent approaches indicated that 5°C was not a suitable isolation temperature. Thus, the number and diversity of LAB were determined at 30, 20, and 10°C using 12 additional kimchi samples to elucidate the effect of isolation temperature. With the exception of two samples, most samples did not substantially differ in LAB number. However, Leuconostoc gelidum, Leuconostoc gasicomitatum, Leuconostoc inhae, Dellaglioa algida, Companilactobacillus kimchiensis, Leuconostoc miyukkimchii, Leuconostoc holzapfelii, and Leuconostoc carnosum were isolated only at 10 and 20°C. The growth curves of these isolates, except Leu. holzapfelii and Leu. carnosum, showed poor growth at 30°C. This confirmed their psychrotrophic characteristics. In Weissella koreensis, which was isolated at all isolation temperatures, there was a difference in the fatty acid composition of membranes between strains that could grow well at 30°C and those that could not. These findings can contribute to the isolation of more diverse psychrotrophic strains that were not well isolated under mesophilic temperatures.

Competitive fluorescent immunosensor based on catalytic hairpin self-assembly for multiresidue detection of organophosphate pesticides in agricultural products

Simple and rapid multiresidue trace detection of organophosphate pesticides (OPs) is extremely important for various reasons, including food safety, environmental monitoring, and national health. Here, a catalytic hairpin self-assembly (CHA)-based competitive fluorescent immunosensor was developed to detect OPs in agricultural products, involving enabled dual signal amplification followed by a CHA reaction. The developed method could detect 0.01-50 ng/mL triazophos, parathion, and chlorpyrifos, with limits of detection (LODs) of 0.012, 0.0057, and 0.0074 ng/mL, respectively. The spiked recoveries of samples measured using this assay ranged from 82.8 % to 110.6 %, with CV values ranging between 5.5 % and 18.5 %. This finding suggests that the CHA-based competitive fluorescent immunosensor is a reliable and accurate method for detecting OPs in agricultural products. The results correlated well with those obtained from the liquid chromatography-tandem mass spectrometry (LC-MS/MS) method, indicating that the CHA-based biosensor is able to accurately detect OPs and can be used as a reliable alternative to the LC-MS/MS method. Additionally, the CHA-based biosensor is simpler and faster than LC-MS/MS, which makes it a more practical and cost-effective option for the detection of OPs. In summary, the CHA-based competitive fluorescent immunosensor can be considered a promising approach for trace analysis and multiresidue determination of pesticides, which can open up new horizons in the fields of food safety, environmental monitoring, and national health.

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration

The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was analyzed using diffusion theory to determine the impact of the factors on moisture and salt transfer. Subsequently, using the Peleg, Azuara, Henderson-Pabis, and Page models, mathematical modeling of mass transfer (water loss and salt gain) was investigated. According to the statistical analysis, the Peleg model provided the best fit for the experimental results under the operating conditions. In addition, a novel viewpoint was proposed in which the salt content of Kimchi cabbage may be indirectly forecasted by monitoring solution salinity during osmotic dehydration. Higher salt concentration resulted in decreased hardness, gumminess, and chewiness in Kimchi cabbage. Scanning electron microscopy and energy-dispersive X-ray mapping images showed an intensification of moisture and salt transport with increasing salt content, which were confirmed using modeling studies. The results could be applied in the prediction of the target salinity of Kimchi cabbage during the salting process and could facilitate the improvement of final Kimchi product quality by producing salted Kimchi cabbage with uniform salinity.

Optimization of spray drying process of Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder using nondigestible maltodextrin by response surface methodology (RSM)

The optimal spray-drying conditions for manufacturing Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) using response surface methodology (RSM) were investigated. The optimization was performed using two independent factors, which are inlet air temperature (130-180 °C) and different concentrations of nondigestible maltodextrin (NMD) as a carrier agent (10-30%). Responses such as drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, and antioxidant activities of JAJP were investigated. Moisture content, vitamin C content, color, antioxidant activity, pH and bulk density were greatly influenced by inlet air temperature, but dry yield and WSI were only significantly affected by NMD concentration. The optimum spray drying conditions were determined as 14.7% NMD concentration and 154.5 °C inlet air temperature, respectively. At these optimum conditions, a drying yield of 55.73%, 4.84% moisture content, 90.98% WSI, 0.59 g/mL of bulk density, and 169.87 mg/g vitamin C content in JAJP were measured. Therefore, JAJP with the desirable physicochemical properties could be produced.

Protein degradation and texture properties of skate (Raja kenojei) muscle during fermentation

This study aimed at providing new insights into protein degradation and associated textural properties of skate (Raja kenojei) muscles. The pH and ammonia content of skate muscle were found to increase with an increase in fermentation time. During the initial phase of fermentation, the skate muscle hardened prior to demonstrating a spike in its pH and ammonia content. Protein characterization of the skate myofibrils revealed that the high proteins degraded into low molecular peptides, resulting in an increase in the hydrophobic interactions of these myofibrillar protein during fermentation. Consequently, the springiness of the skate muscles significantly (p < 0.05) decreased. Consequently, the textural profile of skate muscle during fermentation has a strong correlation with fermentation time and protein degradation.

Recent Advances in Rapid Detection Techniques for Pesticide Residue: A Review

As an important chemical pollutant affecting the safety of agricultural products, the on-site and efficient detection of pesticide residues has become a global trend and hotspot in research. These methodologies were developed for simplicity, high sensitivity, and multiresidue detection. This review introduces the currently available technologies based on electrochemistry, optical analysis, biotechnology, and some innovative and novel technologies for the rapid detection of pesticide residues, focusing on the characteristics, research status, and application of the most innovative and novel technologies in the past 10 years, and analyzes challenges and future development prospects. The current review could be a good reference for researchers to choose the appropriate research direction in pesticide residue detection.

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats

Plant-derived phenolic compounds have numerous biological effects, including antioxidant, anti-inflammatory, and neuroprotective effects. However, their application is limited because they are degraded under environmental conditions. The aim of this study was to microencapsulate plant phenolic extracts using a complex coacervation method to mitigate this problem. Red beet (RB), broccoli (BR), and spinach leaf (SL) phenolic extracts were encapsulated by complex coacervation. The characteristics of complex coacervates [zeta potential, encapsulation efficiency (EE), FTIR, and morphology] were evaluated. The RB, BR, and SL complex coacervates were incorporated into an ultrafiltered (UF) cheese system. The chemical properties, pH, texture profile, microstructure, and sensory properties of UF cheese with coacervates were determined. In total, 54 male Sprague–Dawley rats were used, among which 48 rats were administered an oral dose of AlCl₃ (100 mg/kg body weight/d). Nutritional and biochemical parameters, including malondialdehyde, superoxide dismutase, catalase, reduced glutathione, nitric oxide, acetylcholinesterase, butyrylcholinesterase, dopamine, 5-hydroxytryptamine, brain-derived neurotrophic factor, and glial fibrillary acidic protein, were assessed. The RB, BR, and SL phenolic extracts were successfully encapsulated. The RB, BR, and SL complex coacervates had no impact on the chemical composition of UF cheese. The structure of the RB, BR, and SL complex coacervates in UF cheese was the most stable. The hardness of UF cheese was progressively enhanced by using the RB, BR, and SL complex coacervates. The sensory characteristics of the UF cheese samples achieved good scores and were viable for inclusion in food systems. Additionally, these microcapsules improved metabolic strategies and neurobehavioral systems and enhanced the protein biosynthesis of rat brains. Both forms failed to induce any severe side effects in any experimental group. It can be concluded that the microencapsulation of plant phenolic extracts using a complex coacervation technique protected rats against AlCl3-induced neuroinflammation. This finding might be of interest to food producers and researchers aiming to deliver natural bioactive compounds in the most acceptable manner (i.e., food).

Thermal oxidation stability of different multi-element oleogels via 1H NMR spectroscopy

In this study, ¹H nuclear magnetic resonance was used to track the evolution of oxidation products of different multi-element oleogels (DMEOs) during temperature-accelerated oxidative degradation. The nutritional properties of the DMEOs were also indirectly explored. Oleogels prepared using sitosterol/lecithin oleogelator showed higher nutritional properties than those prepared using carnauba wax or ethyl cellulose oleogelators. Only a small amount of primary oxidation product hydroxide, (Z,E)-conjugated dienic systems, and (E,E)-conjugated dienic systems were produced from all oleogels upon accelerated oxidation. Furthermore, no ¹H signal peaks of secondary oxidation products, such as aldehydes or ketones, were detected. However, very small amounts of primary alcohols (-CH₂OH-), secondary alcohols (-CHOH-), and epoxides were identified. Moreover, resveratrol loading and surfactant addition effectively stabilized the internal structure and unsaturated fatty acid acyl content of the oleogels.

Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus

Diabetes mellitus (DM) type 2 is amongst the most common chronic diseases, being responsible for various problems in humans and contributing to increased mortality rates worldwide. Fructooligosaccharide, which can be produced from the roots of burdock (Arctium lappa L.), has been shown to have a wide range of pharmacological proprieties, including antiviral, anti-inflammatory, hypolipidemic, and antidiabetic effects. Moreover, burdock also contains chlorogenic acid, which has been used in traditional medicine as an antioxidant. Considering its natural origin and minimal toxicity, burdock fructooligosaccharides (BFO) has gained considerable attention from researchers owing its wide, efficient, and beneficial action against DM. Although the effectiveness of fructooligosaccharide and chlorogenic acid has been extensively discussed, limited information is available on the application of burdock for DM treatment. In this review, we discuss the beneficial contributions, and the recent in vitro and in vivo analytical findings on A. lappa extract as DM therapy.

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

Bioactive peptides generated from food proteins have great potential as functional foods and nutraceuticals. Bioactive peptides possess several significant functions, such as antioxidative, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antihypertensive effects in the living body. In recent years, numerous reports have been published describing bioactive peptides/hydrolysates produced from various food sources. Herein, we reviewed the bioactive peptides or protein hydrolysates found in the plant, animal, marine, and dairy products, as well as their by-products. This review also emphasizes the health benefits, bioactivities, and utilization of active peptides obtained from the mentioned sources. Their possible application in functional product development, feed, wound healing, pharmaceutical and cosmetic industries, and their use as food additives have all been investigated alongside considerations on their safety.

Impact of replacing pork backfat with rapeseed oleosomes - Natural pre-emulsified oil - On technological properties of meat model systems

The application of natural oil droplets called oleosomes (OSs) as a potential fat replacer in comminuted meat products was investigated by evaluating the influence of rapeseed OS incorporation at 0, 25, 50, 75 and 100% pork fat substitution levels on the technological properties of meat model systems. The moisture content, pH, L* and b* of meat model systems increased while the fat content and a* decreased with the increasing levels of fat replacement. Treatments prepared with OSs showed improvements in emulsion and oxidative stability of meat batters. Texture profile analysis revealed the production of softer, less gummy and less chewy meat systems, whereas micrographs showed smaller-sized fat globules within compact protein matrices as OS levels were increased. Sensory evaluation results exhibited that treatments with partial replacement (≤ 50%) of pork fat by OSs were generally acceptable. The results demonstrate the possibility of maintaining or improving certain technological properties of meat systems with the use of OSs as fat replacer.

Structure-function relationship of fermented skate skin gelatin-derived bioactive peptides: a peptidomics approach

In this study, we investigated the multi-functionality of bioactive peptides derived from fermented skate (Raja kenojei) skin gelatin hydrolysates. The extracted gelatin was hydrolyzed using a combination of food grade subtilisin and actinidin. The hydrolysates were then fractionated via ultrafiltration, and the fractions with the highest dipeptidyl peptidase-IV (DPP-IV) inhibitory, angiotensin-converting enzyme (ACE) inhibitory, and antibacterial proprieties were further purified via ion exchange, solid phase extraction, and reverse phase high performance liquid chromatography. Analysis of the obtained extract revealed a direct relationship between hydrolysis time, degree of hydrolysis, and biological activities. The peptides GRPGNRGE (P1) and AKDYEVDAT (P2), with a molecular weight of 841.42 and 1010.46 Da, respectively, were identified through tandem mass spectrometry. P1 had a lower ACE and DPP-IV inhibitory activity, with a half maximal inhibitory concentration [IC₅₀] of 0.74 and 0.69 mg.mL^-1, respectively, than P2 (0.52 and 0.58 mg.mL^-1, respectively). Antibacterial analysis showed similar results, with a minimum inhibitory concentration of 0.52 and 0.46 mg.mL^-1 against Staphylococcus aureus (highest activity) and 1.75 and 1.44 mg.mL^-1 against Klebsiella pneumonia (lowest activity) for P1 and P2, respectively. Overall, this study revealed two fish gelatin-derived multifunctional peptides, exhibiting ACE inhibitory, DPP-IV inhibitory, and antibacterial activities, as natural nutraceuticals.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-021-00998-6.

Optimization of spray drying process parameters for production of Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder

Optimization of spray drying conditions namely inlet air temperature (IAT) and maltodextrin (MD) concentration was utilized by response surface methodology for Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) manufacture. Drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, total phenol content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical-scavenging activity of juice powder were measured. Moisture content, vitamin C content, color, DPPH radical-scavenging activity, pH, and bulk density were greatly influenced by IAT, but drying yield, WSI, TPC, and TFC were only significantly affected by MD concentration. The spray drying condition was optimum at 10% MD concentration and 165.8 °C IAT. The properties of juice powder were 37.50% drying yield, 4.81% moisture content, 134.25 mg/g vitamin C content, 27.52% DPPH radical-scavenging activity, 2.78 pH, 89.15% WSI, 232.856 μg GAE/100 g TPC, 404.66 μg CE/100 g TFC, and 0.49 bulk density.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s10068-021-00950-8.

Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments

The effects of two different freezing temperatures (- 20 °C and - 80 °C) on the astringency trait of persimmon fruits during 15 to 60 days of storage were investigated. The levels of soluble and insoluble tannins, proanthocyanidins and other physicochemical characteristics were evaluated. Storage at - 20 °C and - 80 °C temperatures up to 60 days has been found to be an effective method to remove astringency of persimmon fruits. Proanthocyanidin concentration was negligible at both temperatures during storage. Total soluble solid contents were decreased as 3.34 from 4.59 (mg/g DW) whereas, insoluble tannin contents were increased as 20.30 from 16.45 (mg/g DW) by freezing temperatures treatment during storage. Comparatively, higher soluble tannin content 11.68 (mg/g DW) and lower insoluble tannin content 10.02 (mg/g DW) was observed in control (day 0). Therefore, the astringency of persimmon fruits incubated at - 20 °C and - 80 °C was markedly reduced and after 15 up to 60 days of storage, the astringent taste virtually disappeared. The proanthocyanidin contents were decreased as 0.02 from 0.52 (mg/g DW) at - 20 °C storage and 0.17 from 0.47 (mg/g DW) at - 80 °C storage, in comparison with the control 2.65 (mg/g DW). The moreover, along with the removal of astringency, other physicochemical parameters including color, pH, moisture content, total soluble solid, and sensory attributes were also conserved on freezing at both the temperatures. These findings suggest that freezing temperature treatments aid the removal of astringency from persimmon fruits which could be used in different food preparations or as supplements.

A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract

This research established the optimal conditions for infusion extraction (IE) and ultrasound-assisted extraction (UAE) of bioactive components from laver (Porphyra dentata) using response surface methodology (RSM) and artificial neural network coupled with genetic algorithm (RSM-ANN-GA). The variables, temperatures (60, 80, and 100 ℃) and times (10, 15, and 20 min) were designed to optimise total phenolic, total flavonoid, total amino acid, a* value, and R-phycoerythrin content of laver extract. The optimised condition for IE and UAE was achieved at 60 ℃ for 18.08 min and 80.66℃ for 14.76 min in RSM while showing 60 ℃ for 19 min and 80℃ for 15 min in the RSM-ANN-GA mode, respectively. Results revealed that RSM-ANN-GA provided better predictability and greater accuracy than the RSM model and laver extract from UAE gave the higher values of responses compared to those from IE. These findings highlight the high-efficient extraction method along with better statistical approach.

Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (p < 0.05) affected the physicochemical properties of PRSB viz; size, density, porosity, color, breaking strength, crystallinity, water absorption index (WAI) and water solubility index (WSI). While, a slight effect on pasting properties was observed between PRSB added with defatted and full-fat soy flour, respectively. Soy flour lipids significantly (p < 0.05) influenced extrusion cooking conditions especially at high screw speed and feed moisture content. The result revealed that extrusion cooking with addition of full-fatty soy flour can be exploited as a viable method to produce PRS with a high expansion ratio and low breaking strength at recommended extrusion conditions of feed moisture content of 19 % and screw speed of 300 rpm.

Effects of superfine grinding using ball-milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders

BACKGROUND

Quercus salicina (Blume) leaves are traditionally used as folk medicine in some Asian countries. The aim of this study was to evaluate the effects of ball milling for different periods (0, 6, 12, 18, and 24 h) on the physicochemical properties of superfine Quercus salicina (Blume) leaf (QSL) powders.

RESULTS

The particle sizes, water-holding capacity, angle of repose, and redness of the superfine QSL powder decreased with increasing ball-milling times, whereas the water solubility index, bulk density, tapped density, brightness, and yellowness were found to increase. Significantly higher (P > 0.05) total phenolic and flavonoid contents, and antioxidant activities, were observed for the superfine QSL powders obtained after 24 h ball-milling time. A total of 12 phenolic compounds in free and cell-wall-bound forms were quantified in the superfine QSL powder. Free phenolics such as protocatechuic acid, caffeic acid, rutin, and p-coumaric acid were increased and all cell-wall-bound phenolics were decreased with increasing ball-milling times. The antioxidant activity of the free phenolics increased with increasing ball-milling times, and the cell-wall-bound forms decreased.

CONCLUSION

Superfine grinding by ball milling for 24 h can thus be used to produce superfine QSL powder with higher free phenolic metabolite content and antioxidant activity, and improved water solubility index, color, bulk, and tapped densities. This study will be useful for the food / nutraceutical / pharmaceutical industries in the manufacturing of active food ingredients or value-added products using QSL powders. © 2020 Society of Chemical Industry.

Onsite/on-field analysis of pesticide and veterinary drug residues by a state-of-art technology: A review

Pesticides and veterinary drugs are generally employed to control pests and insects in crop and livestock farming. However, remaining residues are considered potentially hazardous to human health and the environment. Therefore, regular monitoring is required for assessing and legislation of pesticides and veterinary drugs. Various approaches to determining residues in various agricultural and animal food products have been reported. Most analytical methods involve sample extraction, purification (cleanup), and detection. Traditional sample preparation is time-consuming labor-intensive, expensive, and requires a large amount of toxic organic solvent, along with high probability for the decomposition of a compound before the analysis. Thus, modern sample preparation techniques, such as the quick, easy, cheap, effective, rugged, and safe method, have been widely accepted in the scientific community for its versatile application; however, it still requires a laboratory setup for the extraction and purification processes, which also involves the utilization of a toxic solvent. Therefore, it is crucial to elucidate recent technologies that are simple, portable, green, quick, and cost-effective for onsite and infield residue detections. Several technologies, such as surface-enhanced Raman spectroscopy, quantum dots, biosensing, and miniaturized gas chromatography, are now available. Further, several onsite techniques, such as ion mobility-mass spectrometry, are now being upgraded; some of them, although unable to analyze field sample directly, can analyze a large number of compounds within very short time (such as time-of-flight and Orbitrap mass spectrometry). Thus, to stay updated with scientific advances and analyze organic contaminants effectively and safely, it is necessary to study all of the state-of-art technology.

Structure-function engineering of novel fish gelatin-derived multifunctional peptides using high-resolution peptidomics and bioinformatics

The multifunctional properties of fish gelatin hydrolysates have not been completely elucidated. Here, the biological characterization of these peptides was performed to engineer multifunctional peptides. Bioactive peptides were produced from mackerel byproducts via successive enzymatic hydrolysis reactions using subtilisin A and actinidin as microbial and herbal proteases. The antibacterial activity against both gram-negative and -positive food-borne pathogens, including Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Klebsiella pneumoniae, as well as the inhibitory potential of angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV), was accessed in vitro. The synthesized peptides demonstrated multifunctional properties, which were further confirmed by in silico protocols. The ACE and DPP-IV inhibitory (IC₅₀) values of P1, P2, and P3 were 0.92 and 0.87, 0.51 and 0.93, 0.78 and 1.16 mg mL⁻¹, respectively. Moreover, the binding energy was sufficient for all three peptides to inhibit both ACE and DPP-IV enzymes with excellent three-dimensional conformation (RMSD = 0.000) for all six docking mechanisms.

Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium

A novel functional kombucha using laver was developed by fermentation for 14 d at 25 °C through kombucha consortia of yeast and bacteria. The physicochemical characteristics, antioxidant effects, and nutraceutical properties of laver kombucha from infusion extracts (K-IE) and ultrasound-assisted extracts (K-UAE) were compared with those of black tea (K-BT) and green tea kombucha (K-GT). Tea kombucha showed higher amounts of total phenols and flavonoid content, and ferric reducing antioxidant power (FRAP) while K-UAE exhibited the highest content of organic acid, especially, α- ketoglutaric acid (224.97 mg/100 mL), and acetic acid (564.15 mg/100 mL) with highest titratable acidity, lower pH value and enhanced DPPH scavenging ability. Hence, laver has significant potential to be used as a substrate for developing new fermented beverages through ultrasound-assisted extraction.

Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times

This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu-Native, Tadanishiki yuzu, and Namhae1-during different seasons. According to the cultivar and harvest time, yuzu cultivars were analyzed for free sugar, dietary fiber, hesperidin, naringin, and flavonoid content as well as antioxidant and antihypertensive activity. During November, Namhae1 exhibited the highest fruit weight, °Brix/acidity ratio, and total dietary fiber content. Tadanishiki contained the highest fructose and sucrose levels, pectin and cellulose contents, and soluble dietary fiber. Tadanishiki also had the highest hesperidin content in October, while the naringin content and antioxidant activity were the greatest in November. Antihypertensive activity was also the strongest for Tadanishiki, which was picked in October and November. These results indicated that Tadanishiki in October or November was the best for consumption or favorable processing because of its excellent product quality and high levels of nutritional and functional compounds.

Aqueous green tea infusion extracted by ultra-sonication method, but not by conventional method, facilitates GLUT4 membrane translocation in adipocytes which potently ameliorates high-fat diet-induced obesity

Green tea contains bioactive compounds, such as polyphenols, responsible for its health-promoting effects, including antiobesity and antidiabetic effects. We previously reported that ultra-sonication extraction (UE) could efficiently increase the extraction yield of green tea compounds. In the present study, we found that the extract obtained using UE contained higher phenolic and flavonoid contents than that obtained using the conventional method. We therefore considered the extract as a bioactive metabolite-rich functional green tea extract (BMF-GTE), and tested its glucose-lowering effect by generating an adipocyte cell line stably expressing 7myc-GLUT4-GFP. We found that BMF-GTE treatment increased GLUT4 translocation to the plasma membrane. Moreover, BMF-GTE administration attenuated weight gain in mice fed a high-fat diet (HFD). Importantly, HFD-induced glucose tolerance was ameliorated in the mice receiving BMF-GTE. Therefore, we conclude that BMF-GTE worked against obesity and diabetes, at least partially, by enhancing GLUT4 translocation in adipocytes. PRACTICAL APPLICATIONS: As green tea is one of the most consumed beverages worldwide, its health effects have been widely tested. In our previous studies, we found that ultra-sonication extraction (UE) has the potential to increase the aqueous extraction yield of green tea compounds compared to conventional extraction techniques. In this study, we examined the biological effect of bioactive metabolite-rich functional green tea extract (BMF-GTE) obtained using UE; we observed that administering BMF-GTE lowered the body weight and increased insulin sensitivity in mice fed a high-fat diet, potentially by facilitating the membrane translocation of GLUT4 in adipocytes. Therefore, this study suggests that the extract obtained with UE had antiobesity and antidiabetic properties, indicative of a potential application of UE in maximizing the beneficial effects of green tea on human health.

Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment

The effects of ultrasound treatment at different temperatures (4, 10, and 25 ℃) on the brining process of Chinese cabbage were investigated based on their salt diffusion coefficients and texture profiles. Salt weight increased significantly, but water weight decreased in Chinese cabbage treated with ultrasound at increasing temperatures. According to Fick's second equation, the effective diffusion coefficient of Chinese cabbage showed a notable increase as temperature was increased. High temperature caused unfavorable texture properties, and among these, hardness showed the most significant decrease when brining temperature was set at 25 °C. Consequently, results from the texture profile analysis and brining kinetics modeling suggest that optimal brining conditions could be achieved at 10 °C. At this temperature, the diffusion coefficient of Chinese cabbage is higher, the brining time is reduced, and the preferred qualities of kimchi are preserved. PRACTICAL APPLICATION: Ultrasonication is an effective technology that can be utilized in kimchi manufacturing. It presents the advantage of reducing brining time while maintaining the acceptable textural properties of kimchi. This study investigated the impact of different temperatures on the texture properties and brining times of Chinese cabbage during brining and reveal a practical application worthy of further study in food industries and provide valuable information for improving the quality of kimchi.

Quantification of spinosyn A and spinosyn D in animal-derived products using multiwalled carbon nanotubes coupled with LC-MS/MS for analysis

An analytical method was developed for the quantification of spinosad (sum of spinosyns A and D) in five animal-derived products (chicken breast, pork, beef, egg, and milk) using LC-MS/MS. The sample was extracted using acetonitrile/1% acetic acid and a combination of magnesium sulfate and sodium acetate salts. The sample was purified using multiwalled carbon nanotubes as sorbent via a dispersive-solid-phase extraction procedure. Matrix-matched calibration (seven-point) provided good linearity with coefficient of determination (R² ) ≥0.99 for each product. The limits of detection and quantification (LOQs) ranged between 0.0003-0.03 and 0.001-0.1 mg/kg, respectively. Method validation was carried out after spiking the target standard to blank matrices at the concentration levels of LOQ, 2 × LOQ, and 10 × LOQ with three replicates for each. The average recoveries were between 74 and 104%, with relative standard deviations ≤9.68, which were within the acceptable range designated by the international organizations. The developed method was successfully applied for monitoring market samples collected throughout the Korean Peninsula, and none of the samples tested positive for the target analytes. It has therefore been shown that dehydration and acidification were effective to extract spinosad from animal-derived products.

Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate

Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 0:30 (G-0), 1:29 (G-1), 3:27 (G-3), and 5:25 (G-5), and the bars were investigated for their physiochemical properties, antioxidants, morphology, and sensory attributes. Addition of PJC at more than 3% increased a* and b* values of bars, decreased cohesiveness, hardness, and compactness, and made the bars malleable. Antioxidants, sugars, and organic acids in the sesame bars increased significantly with a corresponding increase in PJC level from 1 to 5%. Prominent changes in functional groups and corresponding spectral characteristics were observed in sesame bars with 5% PJC. Lower PJC levels produced a compacted morphology, bars with more than 5% PJC exhibited a dented structure. Based on the sensory properties, sesame bars with PJC (3%) showed excellent overall acceptability.

Antioxidant mechanism, antibacterial activity, and functional characterization of peptide fractions obtained from barred mackerel gelatin with a focus on application in carbonated beverages

The present study aimed to use fish by-products to generate gelatin peptides with potential applications in carbonated beverages. After ultrafiltration, the F < 3 kDa (fraction < 3 kDa) showed the highest peptide concentration (227.22 mg/g) as well as antibacterial (MIC of ≤ 0.5 mg/mL) and antioxidant activities, including hydroxyl and superoxide radical scavenging, ferrous chelation, and ferric reduction (with IC₅₀ values of 0.88, 1.04, 0.50 mg/mL, and 0.58, respectively). 2,2-diphenyl-1-picrylhydrazyl scavenging was the highest in the 3 < F < 10 kDa (IC₅₀ of 0.64 mg/mL). In vitro gastrointestinal digestion significantly decreased all biological activities. Solubility, water holding capacity, and emulsifying activity of the F < 3 kDa were the highest while foaming properties and overfoaming were reversibly related to the molecular weight. All abovementioned properties, in addition to in vitro cytotoxicity analysis in different cell lines and better flavor characteristics, indicated that the F < 3 kDa could be safely and properly used as an ingredient for the fortification of carbonated beverages.

Effects of X-ray irradiation on the postharvest quality characteristics of 'Maehyang' strawberry (Fragaria × ananassa)

This study evaluated the effects of X-ray irradiation (0-1 kGy) on quality parameters of Korean strawberries during storage at 15 °C for 9 d. As compared to control, all irradiated samples exhibited dose-dependent decreases in microbial counts regardless of storage period. Irradiation significantly (p < 0.05) reduced weight loss and decay incidence of fruits during storage. Fruit firmness decreased immediately after irradiation, but no significant changes occurred after 3 d. Neither irradiation nor storage period significantly affected total soluble solids, pH, or titratable acidity. All treatments delayed color changes and pelargonidin accumulation during storage. The radical scavenging activities and total phenolic, ellagic acid, and catechin contents increased gradually during storage. Furthermore, irradiated fruits showed improved sensory characteristics throughout storage. Thus, X-ray irradiation (≤1 kGy) was confirmed as a effective phytosanitary treatment for strawberries to delay decay and negative physicochemical changes and extend shelf life with acceptable sensory attributes.

Bioactive compounds and antioxidant activities of Quercus salicina Blume extract

Quercus salicina Blume (QS) is an oak species that is indigenous to Japan and Korea. Historically, extracts of leaves, stems, barks and buds from the QS tree had been extensively utilized as herbal medicines. As rich sources of natural antioxidants, QS extracts could prevent oxidative stress and the occurrence of related neurodegenerative diseases. In pharmaceutical applications, decoction or infusion of comminuted QS powder is prepared as an herbal tea for oral use. Various extraction methods and extracting mediums showed the potential antioxidant activities of QS extracts, as well as the different types and levels of bioactive compounds found in them. Due to their functional properties and possibly low-level of cytotoxicity, the potential application of QS extracts as a novel food ingredient could be considered. In this review paper, a brief overview about QS extracts and their bioactive components, antioxidant activities, toxicity and technological applications is described based on previous works.

Upgrading analytical methodology through comparative study for screening of 267 pesticides/metabolites in five representative matrices using UPLC-MS/MS

A comparative study was conducted to replace the traditional screening method (MFDS#83) with the Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) EN method for the determination of 267 pesticides/metabolites/plant activators/growth regulators in five representative crop matrices (mandarin, pepper, potato, rice, and soybean). In the traditional method, samples were extracted with acetonitrile and salt, and purified with a solid-phase extraction cartridge. In the QuEChERS method, the sample extraction was carried out using acetonitrile and a mixture of salts, and purification was performed using dispersive solid phase extraction. The limit of quantification (LOQ) for the MFDS#83 method was 0.0004 mg/kg, whereas for the QuEChERS EN method, the LOQ varied from 0.002 to 0.006 mg/kg for all analytes in various matrices. A six-point matrix-matched calibration curve was prepared for all analytes in five matrices for both methods. Both the MFDS#83 and QuEChERS EN methods provided excellent linearity, with the coefficients of determination (R²) ≥ 0.99 for most of the compounds. In both cases, the method was validated in terms of recovery and repeatability after the fortification of two different concentrations with three replicates for each of the concentrations. The QuEChERS EN method provided better recovery than the MFDS#83 method for all matrices except mandarin.

Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

Changes in physicochemical properties, isoflavone composition, antioxidant activities, and microbial count of cheonggukjang during the manufacturing process were investigated. During fermentation, isoflavone glucosides are converted to isoflavone aglycones. After fermentation, the increased isoflavone aglycone content was determined. The total phenolic and total flavonoid content, as well as antioxidant activities, significantly increased in cheonggukjang at fermentation process. In proximate composition, fermented soybeans had the highest crude protein content. A gradual increase in the browning index and pH values was observed from the primary processing procedure to fermentation. The total bacterial count increased with each manufacturing step, except for the steamed step. The traditional processing methods for cheonggukjang from raw soybean induced several changes in chemical composition. In addition, the change of isoflavone glucosides to isoflavone aglycones during fermentation could enhance their bioavailability and antioxidant properties.

Rapid Identification Method for Gamma-Irradiated Soybeans Using Gas Chromatography-Mass Spectrometry Coupled with a Headspace Solid-Phase Microextraction Technique

This study evaluated the applicability of a rapid analytical method using a headspace solid-phase microextraction gas chromatography/mass spectrometry (HS-SPME-GC/MS) technique to identify gamma-irradiated soybeans (0.1-5 kGy). From the partial least squares discriminant analysis used to discriminate between non-irradiated and irradiated soybean samples, 1,7-hexadecadiene was selected as the identifying marker. Response surface methodology experiments were used to determine the optimal HS-SPME extraction conditions including a carboxen/polydimethylsiloxane fiber with an extraction temperature of 98 °C and an extraction time of 55 min. 1,7-Hexdecadiene was detected in all samples irradiated at ≥ 0.1 kGy under the optimized HS-SPME-GC/MS conditions, and the unique presence of the marker in a gamma-irradiated sample was verified by comparing the results from heat, steam, microwave, sonication, and ultraviolet treatments. The comparisons of the identification properties for various conventional methods validated several advances in HS-SPME-GC/MS analysis in terms of rapid analysis, high sensitivity, and absence of solvent.

Shotgun metagenomics approach reveals the bacterial community and metabolic pathways in commercial hongeo product, a traditional Korean fermented skate product

The aim of this study was to investigate the microbial diversity and microbial metabolic pathways using a metagenomic approach in commercial hongeo samples collected from five different fish processing plants. Community comparison analysis indicated that hongeo samples from different fish processing plants have a similar microbial structure at genus level, but the relative abundance of these genera showed a significant difference among different hongeo samples. Four bacterial genera including Psychrobacter, Pseudomonas, Clostridium, and Oblitimonas were detected in all hongeo samples with a high relative abundance, which associated with the nitrogen compound accumulation and ammonia flavor formation in hongeo samples. In addition, some alkaliphilic marine lactic acid bacteria (LAB) belonging to the genera Marinilactibacillus and Jeotgalibaca were detected in hongeo samples, indicating that this product might be a useful source for finding novel bacteria and possibly marine LAB. Through functional profiling analysis, it was found that hongeo samples had higher bacterial gene content related to amino acid metabolism, followed by carbohydrate metabolism and inorganic ion metabolism. The results of this study provide an important information for understanding the mechanism of quality characteristics and ammonia flavor formation in hongeo products.

A review of encapsulation of carotenoids using spray drying and freeze drying

Carotenoids are potent antioxidants, but they are highly unstable and susceptible during processing and storage. Encapsulation technologies protect against degradation and are capable of releasing individual or combination of bioactive substances during processing as well as development of various functional food products. Moreover, encapsulating agents can be used to increase the stability of carotenoids and form a barrier between the core and wall materials. Suitable encapsulating agents, temperature, and drying methods are the most important factors for the encapsulation process. In this report, we reviewed the current status of encapsulation of carotenoids from different fruits, vegetables, spices, seaweeds, microorganisms, and synthetic sources using various types of encapsulating agents through spray drying and freeze drying. We also focused on the degradation kinetics and various factors that affect the stability and bioavailability of encapsulated carotenoids during their processing and storage.