Article
Food Science & Technology
Donya Keshvari Koohenjani, Hannan Lashkari
Summary: This study investigated the encapsulation of iron in double emulsion and its application in cream. The results showed that the addition of encapsulated iron had significant effects on the zeta potential, L* value, pH value, turbidity, a* value, b* value, PV value, and TBA value. However, it had no significant effects on the particle size and morphology of the samples. The cream samples with encapsulated iron had lower negative effects compared to free iron, and the sensory analysis showed no negative effects on the general acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Anubhav Pratap-Singh, Alejandro Leiva
Summary: This study examines the spray-drying microencapsulation of iron and zinc simultaneously as a strategy to combat nutrient deficiency. The microcapsules showed higher resistance to intestinal conditions, quickly releasing iron and zinc in stomach and intestinal digestion. The Higuchi mathematical model best fit the release of iron and zinc, suggesting a transport phenomenon governed by diffusion through the coating material.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Rohil S. Bhatnagar, Olga Padilla-Zakour
Summary: Although malnutrition rates have decreased in India over the past decade due to government interventions, anemia prevalence remains high. The high prevalence is not solely attributed to iron deficiency, as staple foods rich in iron are poorly absorbed due to phytates. Iron supplementation is the common intervention, but its effectiveness is limited by low compliance and irregular supplies.
Article
Food Science & Technology
Ana M. Caballero Valcarcel, Ruben Lopez Nicolas, Carmen Frontela Saseta, Carlos A. Gonzalez Bermudez, Carmen Martinez Gracia, Marina Santaella Pascual
Summary: Iron deficiency is a significant nutritional disorder worldwide. This research evaluated the in vitro bioavailability and intestinal cellular transport of different iron sources used in infant cereals. The results showed that the selection of iron source significantly influenced iron absorption, storage, and gene expression of transporters. These findings are crucial for assessing the potential of iron fortificants.
Article
Food Science & Technology
Milginte Naktiniene, Viktorija Eisinaite, Milda Kersiene, Ina Jasutiene, Daiva Leskauskaite
Summary: Food-grade microencapsulation systems including double emulsions and water-in-oleogel dispersions were developed as carriers for iron. The position of iron in these systems significantly affected their properties such as stability, viscosity, and encapsulation efficiency. Iron located in the inner water phase showed higher encapsulation efficiency, while water-in-oleogel dispersions solidified with beeswax exhibited higher firmness and encapsulation efficiency compared to those structured with carnauba wax. These systems also demonstrated improved stability under dynamic conditions. The microstructure of water-in-oleogel dispersions also delayed lipid oxidation during storage. Meanwhile, iron location affected the oxidation rate, with iron in the outer phase causing the highest peroxide value.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Keith Lividini, William A. Masters
Summary: This study provides a comprehensive nutrient balance sheet of plant-based and animal-sourced food flows from farm production to trade, comparing the availability of nutrients with population nutrient requirements. The study identifies nutrient gaps and suggests possible solutions through food production, trade, fortification, and supplementation.
Article
Food Science & Technology
Marta C. Coelho, Tania B. Ribeiro, Carla Oliveira, Patricia Batista, Pedro Castro, Ana Rita Monforte, Antonio Sebastiao Rodrigues, Jose Teixeira, Manuela Pintado
Summary: This study compared the effects of different extraction methods on tomato byproducts, finding that the ohmic method resulted in higher fiber content but lower phenolic compounds and antioxidant activity compared to the conventional method. Additionally, the ohmic flours showed greater bioaccessibility and antioxidant capacity in a simulated gastrointestinal environment, indicating the potential of ohmic heating to enhance the bioactive properties of tomato byproducts.
Article
Food Science & Technology
Yvette Wilda Jyrwa, Puneeta Singh Yaduvanshi, Gourav Ranjan Sinha, Srinivas Dwarapudi, Radhika S. Madhari, Naveen Kumar Boiroju, Raghu Pullakhandam, Ravindranadh Palika
Summary: The study found that the novel HRIPs have higher iron bioavailability compared to the reference EIP, both in terms of solubility and bioaccessibility, with higher serum ferritin levels in rats. Additionally, human volunteers showed good acceptance of wheat flour fortified with HRIP.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Rohil S. Bhatnagar, Xin-Gen Lei, Dennis D. Miller, Olga I. Padilla-Zakour
Summary: The study aimed to enhance the use of DGM in foods. Encapsulation of DGM and inulin in an oil-in-water emulsion was found to improve the utilization of DGM. The results showed that adding EC50 to wheat flour can effectively deliver highly bioavailable iron without any stability or sensory defects for at least 30 days of storage.
Article
Food Science & Technology
Oluyimika Y. Adetola, Johanita Kruger, Mario G. Ferruzzi, Bruce R. Hamaker, John R. N. Taylor
Summary: The study found that food-to-food fortification with moringa leaf and/or baobab fruit can improve the iron and zinc nutritive quality in African-type wholegrain maize-based porridges. While moringa leaf fortification may decrease the bioavailability of iron and zinc, baobab fruit fortification can enhance their bioavailability, especially when combined with conventional iron fortification.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2022)
Review
Food Science & Technology
Shikha Bathla, Shalini Arora
Summary: Iron deficiency is a significant global health issue causing anemia, especially in developing countries. Strategies to combat this problem include iron supplementation, agronomic practices, and genetic modification. Utilizing multiple approaches is crucial to effectively address iron deficiency anemia.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Agriculture, Multidisciplinary
Min Wang, Baoqiang Li, Shuang Li, Ziwei Song, Fanmei Kong, Xiaocun Zhang
Summary: Selenium plays a crucial role in human health, with wheat being a major source of selenium for most people worldwide. Implementing suitable agronomic measures can effectively enhance selenium fortification in wheat, and there is a significant positive correlation between selenium content in farming soil and grain.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Juveria Siddiqui, Oluwasegun Modupe, Azadeh Vatandoust, Levente L. Diosady
Summary: The technology of fortifying salt with both iron and iodine, which was developed in Canada and implemented in India, has been successful in reaching over 60 million consumers. To ensure the stability and effectiveness of the fortified salt, a reliable and cost-effective method for evaluating the quality of the iron premix coating was developed. The study results show the importance of this simple test in predicting the quality and stability of the iron premix, which is crucial for a successful double fortification program.
JOURNAL OF FOOD QUALITY
(2022)
Article
Nutrition & Dietetics
Flinle Danielle Biemi, Vijay Ganji
Summary: There were no significant differences in anemia and markers of anemia between pre- and post-fortification periods in children in Ivory Coast, but the mean corpuscular volume significantly increased in the post-fortification period. The lack of significant differences in anemia indicators between the two periods requires further investigation.
Article
Chemistry, Analytical
Ali Mashhadian, Homa Afjoul, Amir Shamloo
Summary: In this study, the shortcomings of the conventional double emulsion method are eliminated and its performance is improved without compromising its high production rate. By investigating the effect of different fabrication parameters, helpful insights are provided for fabricating the desired microspheres with specific size distribution and surface morphology.
ANALYTICA CHIMICA ACTA
(2022)
Article
Engineering, Environmental
Arash Ershadi, Mohammad Hadi Eskandari, Gholam Hossein Yousefi, Mahmoud Aminlari, Mohammad Hadian, Sara Esteghlal, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini
Summary: This study investigated the electrostatic interaction between soy protein isolate (SPI) and water-soluble part of Persian gum (PG) under different pH, protein to polysaccharide mixing ratios, and total concentrations of biopolymer. The formation of soluble complexes was initiated near the isoelectric point of SPI. The interaction was affected by decreasing the mixing ratio and increasing the ionic strength. The physically stable complexes had specific particle size and zeta potential ranges.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Acoustics
Seyede Farnaz Sadeghian, Marjan Majdinasab, Maryam Nejadmansouri, Seyed Mohammad Hashem Hosseini
Summary: The effects of high-energy fabrication methods, HPH and US, on the physicochemical properties of flaxseed oil-in-water nanoemulsions containing clove essential oil and/or pomegranate peel extract were investigated. Nanoemulsions with similar droplet size were prepared by HPH and/or US. Droplet size increased over time. Lower storage temperature and US fabrication accelerated Ostwald ripening rate. Higher storage temperature and US fabrication decreased centrifugal stability of nanoemulsions. CEO exhibited better antioxidant properties than PPE. The absence of antioxidants, US fabrication, and higher storage temperature decreased the oxidative stability of nanoemulsions. The results of this study are important for controlling oxidative stability during long-term storage and for the design of functional foods and beverages.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Fatemeh Joukar, Fatemeh Sadeghi, Mahmood Naseri, Shahriyar Valizadeh, Sara Esteghlal, Seyed Mohammad Hashem Hosseini
Summary: The effectiveness of active coatings based on water-soluble portion of zedo gum enriched with different concentrations of essential oils on the shelf-life of trimmed white shrimp was studied. The results showed that the active coatings significantly retarded the decrease in antioxidant enzymes activities, reduced bacterial count and chemical deterioration indices, and improved sensory parameters and acceptability of the shrimps.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini
Summary: The purpose of this study was to investigate the impact of cold plasma treatment on basil seed gum (BSG) and to fabricate functional edible films using the modified BSG. The results showed that cold plasma treatment led to the formation of carbonyl groups in BSG and increased its apparent viscosity. The modified BSG had higher G', G'', and complex viscosity values compared to untreated BSG. Additionally, the modified BSG exhibited enhanced hydrophobicity and lower surface tension. The study also demonstrated the successful use of modified BSG for the preparation of stable edible films incorporating tannic acid and vitamin D-3-loaded nanophytosomes.
Article
Food Science & Technology
Mahdieh Zare, Mohammad-Taghi Golmakani, Seyed M. H. Hosseini
Summary: The effects of pH values and whey protein isolate concentrations on the properties of alginate-based soybean oil emulgels were investigated. Changes in pH values had a greater impact on emulgel properties compared to changes in whey protein isolate concentrations. A concentration of 1% whey protein isolate was determined to be optimal. The study provides insights into the development of cold-set emulgels as substitutes for solid fats in meat and dairy products.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Agriculture, Multidisciplinary
Reihaneh Aminzade, Asghar Ramezanian, Saeid Eshghi, Seyed Mohammad Hashem Hosseini
Summary: Treatment of arils with 0.8% ZnSO4 and 50 μL/L DEO can increase the storage life of pomegranate arils and improve their qualitative characteristics. This treatment leads to higher total soluble solids, firmness, titratable acidity, total phenolic content, antioxidant activity, and anthocyanin content, as well as lower weight loss and polyphenol oxidase activity. Zinc content in arils can increase 36-fold, which is beneficial for meeting the body's nutritional demand for zinc.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Nasireh Alavi, Mohammad-Taghi Golmakani, Seyed Mohammad Hashem Hosseini, Mehrdad Niakousari, Marzieh Moosavi-Nasab
Summary: This study aims to improve the solubility and color stability of PC under acidic conditions by using two different biopolymer-based systems, namely complexes and hydrogel beads. The results showed that complexation with fucoidan or KC and encapsulation in mixed hydrogel beads are promising routes to enhance PC solubility and color stability, respectively, under acidic conditions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Biomedical
Mahsa Mostaghimi, Marjan Majdinasab, Mohammad-Taghi Golmakani, Mohammad Hadian, Seyed Mohammad Hashem Hosseini
Summary: The aim of this study is to investigate the characteristics of alginate beads filled with cinnamon essential oil nanoemulsions. The influence of alginate and CaCl2 concentrations on physical, antimicrobial, and antioxidant properties was studied. Results showed that decreasing the concentrations of alginate and CaCl2 led to higher release of essential oils and increased pore size of the beads. The encapsulation of essential oils in the beads was confirmed by FT-IR results, and SEM images showed that the beads had a spherical shape and porous structure. Furthermore, the alginate beads filled with CEO nanoemulsion exhibited strong antibacterial activity.
JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION
(2023)
Article
Food Science & Technology
Ali Soltani, Mohammad-Taghi Golmakani, Mahboubeh Fazaeli, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini
Summary: The effects of different physical pretreatments, such as steaming and dry heating, on uncooked Iranian rice grains were evaluated in terms of starch content, morphology, crystalline structure, and other physicochemical properties. Cooking methods, such as boiling, rinsing, and steam-cooking, were then tested to investigate their impact on the nutritional properties of the grains after pretreatments. The results showed that physical pretreatments increased resistant starch (RS) content, while cooking methods had varying effects on the starch content and glycemic index.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shahrokh Abbasi, Alireza Rafati, Seyed Mohammad Hashem Hosseini, Shahin Roohinejad, Seyedeh-Sara Hashemi, Hadi Hashemi Gahruie, Ali Rashidinejad
Summary: This research investigated the viability of Lactobacillus plantarum (L. plantarum) encapsulated in a water-in-oil-in-water (W1/O/W2) emulsion system using gelation and different gelling agents. The results showed that gelation of the internal phase significantly improved the physical stability and encapsulation efficiency of L. plantarum. Tragacanth gum was found to be the most effective gelling agent for enhancing the viability of L. plantarum. The rheological properties of the emulsions were also improved after gelation, particularly with the use of alginate as the gelling agent.
FOOD SCIENCE & NUTRITION
(2023)
Article
Materials Science, Multidisciplinary
Sara Esteghlal, Seyed Hashem Samadi, Seyed Mohammad Hashem Hosseini, Ali Akbar Moosavi-Movahedi
Summary: In this study, the artificial neural networks (ANNs) models including feedforward, cascadeforward, timedelay, layrec and narx were used to predict interfacial tension (IFT) properties based on the biopolymer content, pH, and time. Among these models, the timedelay model had the highest overall score and the lowest relative root mean square error (rRMSE) ranging from 0.68% to 2.51%. It was found that the timedelay model was the best model to predict IFT, considering its relative importance index for the input data.
MATERIALS TODAY COMMUNICATIONS
(2023)
Article
Food Science & Technology
Maryam Farahmand, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Marjan Majdinasab, Seyed Mohammad Hashem Hosseini
Summary: Whey protein isolate (WPI) microgels with marjoram aqueous extract (MAE) were successfully prepared at different pHs and used to stabilize linseed oil-in-water emulsions. The properties of the microgels and emulsions were characterized, and it was found that pH and MAE affected the morphology, particle size, zeta potential, and interfacial tension of the microgels. The microgel-stabilized emulsions showed good stability against gravity during storage and had dominant elastic character. Additionally, an increase in pH and the presence of MAE improved the oxidative stability of the emulsions.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Hadi Hashemi, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini
Summary: This study investigated a new design using water in gelled oil in water double emulsion (DE) to reduce the salt content in burgers. The addition of cinnamaldehyde in the oil phase improved oxidative stability and decreased color changes during storage. However, the replacement of DE and oleogel in burgers had a negative effect on the textural properties.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Azam Ahmadi Vasmehjani, Seyed Mostafa Seyed Hosseini, Sayyed Saeid Khayyatzadeh, Farzan Madadizadeh, Mahta Mazaheri-Naeini, Mahdie Yavari, Zahra Darabi, Sara Beigrezaei, Marzieh Taftian, Vahid Arabi, Maryam Motallaei, Amin Salehi-Abargouei, Azadeh Nadjarzadeh
Summary: The association between CETP Taq1B polymorphism and metabolic traits is still debated. This study aimed to investigate the interaction between adherence to dietary indices and this polymorphism on the severity of coronary artery stenosis and serum lipid parameters. The results showed no significant interaction between the Taq1B variant and high adherence to dietary indices on lipid levels and coronary artery stenosis scores.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
