Article
Food Science & Technology
Junhua Li, Min Zhu, Luping Gu, Yujie Su, Yanjun Yang, Cuihua Chang, Qi Han
Summary: This study evaluated the filling effects of natural tapioca starch (TS) and corn starch (CS) on the freeze-thaw stability of konjac glucomannan (KG) hydrogel. The addition of starches significantly improved the gel strength and water holding capacity, and inhibited freeze-induced syneresis. These effects may be attributed to the decrease in freezing point, formation of dense microstructure, and reinforced hydrogen bonds and hydrophobic interactions in the composite hydrogels. This research suggests the potential feasibility of using low-cost natural starches to improve the textural properties and freeze-thaw stability of KG hydrogels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shi-Yi Wang, Chen Zhang, Qiao-Quan Liu, Zhi-Juan Wang, Ke-Xing Wan, Jian-Ya Qian, Liang Zhang, Chunsen Wu, Qian Li
Summary: Critical melting pretreatment and freeze-thawing treatment were used to modify the structure of potato starch. The pretreatment induced granular swelling and disruption of crystalline structure, resulting in increased viscosity and decreased breakdown. Soluble starch released during the treatments tended to reassociate, improving thermal stability and water and oil absorption of the starch.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Engineering, Chemical
Eirik Starheim Svendsen, Kristina Norne Widell, Guro Moen Tveit, Tom Stale Nordtvedt, Solveig Uglem, Inger Standal, Kirsti Greiff
Summary: Temperature control is crucial for product quality in the freeze-chilling processing line, which has great potential for development and innovation. The challenge lies in maintaining low costs while maximizing market potential.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Jingwei Zhang, Li Tao, Xin Zhang, Xin Sui, Shixin Song, Yihua Wei, Lei Yu
Summary: Excessive consumption of high oil content deep-fried foods increases the risk of obesity and cardiovascular disease. Carboxymethylation was used to improve the oleophobic ability of freeze-thawed tapioca starch for deep-fried ham sausage batter. The results showed that carboxymethylation enhanced the oleophobic structure of the starch and reduced oil absorption during frying.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Tongtong Zhou, Liang Zhang, Ruixuan Zhao, Qiannan Liu, Wei Liu, Honghai Hu
Summary: This study investigated the mechanism of different-sized potato starch on dough during freeze-thaw treatment. The results showed that the rheological properties of the dough increased as the starch granular sizes increased. Dough with small-sized starch had stronger intermolecular interactions, denser structure, and lower water migration.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Zhenzhen Zhang, Liang Zhang, Wei Liu, Qiannan Liu, Ruixuan Zhao, Honghai Hu
Summary: In this study, the effects of adding potato soluble dietary fiber (PSDF) at different concentrations during concentration freeze-thawing on the structural and physicochemical properties of potato starch were investigated. It was found that PSDF could inhibit the leaching of amylose, increase short-range ordered structures, and reduce crystallinity and viscosity of potato starch treated by freeze-thawing. Furthermore, PSDF could improve the properties of freeze-thaw-treated potato starch gel.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Albert Linton Charles, Annur Ahadi Abdillah, Yuniar Rizky Saraswati, Kandi Sridhar, Christian Balderamos, Endang Dewi Masithah, Mochammad Amin Alamsjah
Summary: The combination of arrowroot starch and maltodextrin successfully encapsulated tuna fish oil, improving its shelf life and demonstrating oxidative stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Chen Zhang, Seung-Taik Lim
Summary: This study found that corn, potato, and tapioca starches exhibited different characteristics in stability and gelation behavior after partial gelatinization and freeze-thaw treatment. In addition, a minor addition of xanthan gum enhanced the stability of starch gels, especially after physical treatments.
FOOD HYDROCOLLOIDS
(2021)
Article
Construction & Building Technology
Bailin Li, Fei Luo, Xiaodong Li, Jiaming Liu
Summary: This paper presents an experimental study on the role of rice husk ash (RHA) in the mechanical improvement of soil. The results show that the incorporation of RHA substantially enhances the soil's strength, stiffness, and ductility. The study findings contribute to guiding the effective application of RHA in civil engineering and promoting the sustainable development of construction materials.
CASE STUDIES IN CONSTRUCTION MATERIALS
(2024)
Article
Food Science & Technology
Lujie Qin, Yin Fu, Fan Yang, Zhongyi Chang, Chunjing Zou, Hongliang Gao, Deming Jiang, Caifeng Jia
Summary: This study investigated the effect of Flammulina velutipes mycelium polysaccharides (FVP) on the freeze-thaw stability of surimi gels, and found that the addition of FVP during freezing and thawing cycles improved the properties and water holding capacity of the gels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Chen Zhang, Ke-Xing Wan, Seung-Taik Lim, Chang-Quan Zhang, Shi-Yi Wang, Qiao-Quan Liu, Jian-Ya Qian
Summary: Physical treatments significantly altered the morphology, pasting, and structural characteristics of potato starch, leading to a decrease in solubility index, swelling power, and water holding capacity, but a substantial increase in final viscosity and shear stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Jane L. Buchanan, Jovan Tormes Vaquerano, Eric B. Taylor
Summary: This study investigated the effects of different freezing and thawing methods on mouse plasma metabolite levels. Snap-freezing with liquid nitrogen (LN2) and quick-thawing with water were found to minimize changes in metabolite levels, while freezing at -20 degrees C resulted in the most changes. The findings highlight the importance of maintaining metabolomic stability in plasma samples.
Article
Food Science & Technology
Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai, Hui Hong
Summary: This study investigated the effects of different substitutes on the gel and flavor properties of unwashed fish mince gels. The results showed that the addition of potassium chloride and disodium inosine-5'-monophosphate improved the gel strength, while basil deteriorated the gel structure.
Article
Biochemistry & Molecular Biology
Nian-Nian Zhang, Sha Yang, Yu-Yu Kuang, Chang-Song Shan, Qin-Qin Lu, Zhi-Gang Chen
Summary: The effects of different modified starch and gums on the physicochemical, functional, and microstructural properties of tapioca pearls were investigated. The addition of starch acetate (SA) and carboxymethylcellulose (CMC) improved the springiness, hardness, cooking properties, and overall acceptability of pearls. Samples added with CMC presented higher peak viscosities, breakdown viscosities, onset gelatinization temperature, and lower enthalpy of gelatinization values compared to control pearls. Furthermore, Rheology and LF-NMR results indicated that all five kinds of modifiers promoted the formation of tighter network structures in products. SEM showed that the addition of SA and hydroxypropyl distarch phosphate (HDP) could fill the voids in the internal gel network of the pearls, thus promoting the formation of a continuous phase network. This study proved SA, HDP, and CMC as modifiers could have tremendous potential to improve the quality of pearls before and after cooking.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Pharmacology & Pharmacy
Chaipat Siriwachirachai, Thaned Pongjanyakul
Summary: This study successfully prepared and characterized agglomerates of acid-modified tapioca starch using polyvinylpyrrolidone (PVP) as an agglomerating agent. The agglomerates showed good particle flowability and compressibility hardness, and the addition of PVP altered the drug dissolution rate in the agglomerate tablets.
Review
Food Science & Technology
Avtar Singh, Ajay Mittal, Soottawat Benjakul
Summary: This article provides insights into the applications of chitosan and its derivatives in the food industry, specifically for enhancing shelf-life and antimicrobial activity.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: Chitooligosaccharides (COS) prepared from shrimp shell chitosan using different concentrations of H2O2 or AsA/H2O2 redox pair were characterized. COS-RP produced by AsA/H2O2 redox pair showed higher antioxidant and antimicrobial activities compared to COS-HP, with lower degree of polymerisation and average molecular weight.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ting Zhou, Yi-Xuan Ding, Soottawat Benjakul, Shan -Shan Shui, Bin Zhang
Summary: This study investigated the changes in trypsin, calpain, and cathepsin activity and their effects on muscle proteins in intact and beheaded shrimp during frozen storage. The result showed that the beheading treatment effectively prolonged the shelf-life of stored shrimp products by inhibiting the degradation of muscle proteins. The beheaded shrimp samples exhibited more stable characteristics and significantly lower activities of trypsin, calpain, and cathepsin compared to intact shrimp samples throughout the storage period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jirayu Buatong, Ajay Mittal, Pimonsri Mittraparp-arthorn, Suriya Palamae, Jirakrit Saetang, Soottawat Benjakul
Summary: The antibacterial effect of chitooligosaccharide conjugated with five different polyphenols against Listeria monocytogenes was investigated. Among all the conjugates tested, COS-EGCG showed the highest inhibition toward Listeria monocytogenes, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 1024 μg/mL, respectively. The COS-EGCG conjugate also had a bactericidal effect on the environmental and clinical strains of L. monocytogenes.
Article
Food Science & Technology
Avtar Singh, Kartik Sharma, Pornpot Nuthong, Soottawat Benjakul
Summary: In this study, the emulsifying properties of psyllium husk powder at various concentrations in natural actomyosin extracted from threadfin bream mince were investigated. The addition of psyllium husk powder at 1.25 g/100 mL and 2.50 g/100 mL resulted in increased emulsion activity and stability indexes. Furthermore, the gel properties and consumer acceptability of fish tofu with different levels of psyllium husk powder were examined.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Pitima Sinlapapanya, Punnanee Sumpavapol, Rotimi E. Aluko, Pornpot Nuthong, Bin Zhang, Soottawat Benjakul
Summary: Long pepper, soursop, green vein kratom, and red vein kratom extracts were prepared and studied for their antioxidant and antimicrobial activities. Red vein kratom extract showed the highest yield and total phenolic content. It exhibited the lowest minimum inhibitory concentration and minimum bactericidal concentration against four bacteria compared to the other extracts. Green vein kratom extract was effective in retarding chemical changes and reducing microbiological growth while inhibiting lipid oxidation in tilapia mince.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Phanat Kittiphattanabawon, Sajid Maqsood, Wonnop Visessanguan, Soottawat Benjakul
Summary: In this study, gelatin hydrolysate (TGH) was prepared from Nile tilapia skin using papaya latex enzymes. The TGH products with different degrees of hydrolysis were obtained. TGH-3 and TGH-6 showed the highest cryoprotective and antioxidative activities. TGH also exhibited increased radical scavenging and chelating activities as the hydrolysis time increased. TGH-3 could maintain the protein structure and slow down lipid oxidation in freeze-thawed shrimp.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Natchaphol Buamard, Avtar Singh, Bin Zhang, Hui Hong, Prabjeet Singh, Soottawat Benjakul
Summary: The quality of surimi gel can be improved by using protein cross-linkers, especially those from plant extracts like Duea ching fruit. The fruit extract, rich in phenolic compounds and calcium, can activate transglutaminase and enhance the gel's properties. Different media for the extraction of Duea ching were studied and its application in sardine surimi gel was investigated.
Article
Food Science & Technology
Umesh Patil, Saqib Gulzar, Lukai Ma, Bin Zhang, Soottawat Benjakul
Summary: A novel food-grade Pickering emulsion (PE) was prepared using muscle protein from Yellow stripe trevally as solid particles. The addition of tannic acid (TA) modified the physicochemical and emulsifying properties of the fish myofibrillar proteins (FMP). The spray-dried FMP complex with 0.5% TA showed the highest emulsion stability and could serve as a potential food-grade stabilizer/emulsifier for PE.
Article
Food Science & Technology
Kartik Sharma, Krisana Nilsuwan, Lukai Ma, Soottawat Benjakul
Summary: This study investigated the effects of liposomal encapsulation with the aid of ultrasound on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP). Liposomes loaded with 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) showed the highest encapsulation efficiency and the least bitterness. Longer ultrasonication times reduced encapsulation efficiency and increased bitterness, while decreasing particle size. Comparison between L-PH1 and L-PT1 showed that the latter had lower bitterness due to its inherent nature and higher entrapment in liposomes. Encapsulation of liposomes with 1% plastein could be an efficient delivery system to reduce the bitterness of protein hydrolysates and improve sensory characteristics.
Article
Biotechnology & Applied Microbiology
Khurshid Ahmed Baloch, Avtar Singh, Khamtorn Pudtikajorn, Soottawat Benjakul
Summary: Enrichment of n-3 polyunsaturated fatty acids (PUFA) in skipjack tuna eyeballs oil (STEO) was investigated using lipases from different yeast strains. Among all lipases tested, Candida rugosa extracellular lipase (Cr-ECL) showed promising enrichment of EPA and DHA in STEO. RSM was used to optimize reaction conditions and resulted in a significant increase in DHA and EPA concentration in STEO. The established hydrolysis protocol successfully converted fish oil from tuna waste to valuable fish oil enriched with n-3 fatty acids.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Sajeeb Abdullah, Vijay Kumar Reddy Surasani, Rahul Chudaman Ranveer, Siddhnath Kumar, Phatchada Chunhavacharatorn, Soottawat Benjakul, Fahad Al-Asmari
Summary: Muscle foods are highly perishable due to their high moisture content and nutritional composition, and industry widely uses chemical additives to prevent quality deterioration. However, there is a growing demand for clean label foods. Natural bioactive compounds with strong antioxidant and antimicrobial properties have promising potential for food preservation. Non-thermal extraction methods have advantages in extraction yield, stability, and bioactivity, and these compounds can be used in combination with other technologies to enhance the shelf-life of muscle foods.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Review
Biochemistry & Molecular Biology
Dinakar Swastha, Nambolan Varsha, Suresh Aravind, Kavassery Balasubramanian Samyuktha, Muruganandam Mohaneswari Yokesh, Akshad Balde, Bakthavatchalam Loganathan Ayilya, Soottawat Benjakul, Se -Kwon Kim, Rasool Abdul Nazeer
Summary: Inflammatory bowel disease (IBD) is a common inflammatory disorder affecting the gastrointestinal tract. Alginate (AG), as a marine-derived polysaccharide, has been extensively studied for its properties in drug delivery systems for IBD treatment. AG-based carrier systems, including nanotechnology-based systems and hydrogels, have shown potential in targeted drug delivery and tissue regeneration. This review focuses on the pathogenesis of IBD, currently studied medications, AG-based drug delivery systems, and their properties for alleviating IBD.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Avtar Singh, Saumya Mehta, Umesh Patil, Pornpot Nuthong, Soottawat Benjakul
Summary: The effects of adding hyperoside (HyS) at various levels (0%-4%; w/w) on the textural, rheological, structural, and sensory properties of threadfin bream surimi were investigated. The addition of 1% and 2% HyS resulted in surimi gel with the highest breaking force and deformation. HyS also improved the water-holding capacity and increased hardness, springiness, gumminess, and chewiness of the gel. The addition of HyS enhanced the connections between surimi proteins and improved the gel network.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mohamed Tagrida, Suriya Palamae, Jirakrit Saetang, Lukai Ma, Hui Hong, Soottawat Benjakul
Summary: The antibacterial activities of quercetin and hyperoside were evaluated against two major spoilage bacteria in fish. Hyperoside showed stronger antibacterial effects than quercetin with lower concentrations. Both compounds affected cell membrane morphology and induced the release of cell contents. They also inhibited bacterial motility and biofilm formation. Additionally, they could bind to or degrade bacterial genomic DNA, leading to bacterial death. Therefore, quercetin and hyperoside have the potential to be used as antimicrobial agents to prevent fish or perishable product spoilage.
