Article
Food Science & Technology
Min Yang, Chih-Yao Hou, Ming-Ching Lin, Chao-Kai Chang, Anil Kumar Patel, Cheng-Di Dong, Yi-An Chen, Jung-Tsung Wu, Chang-Wei Hsieh
Summary: Old preserved radish, a traditional Asian pickled-food, contains healthy bioactive compounds. Thermal processing can increase the phenols and flavonoids content in radish, significantly improving its nutritional values.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Chih-Yao Hou, Chia-Min Lin, Anil Kumar Patel, Chengdi Dong, Ming-Kuei Shih, Chang-Wei Hsieh, Yu-Lin Hung, Ping-Hsiu Huang
Summary: This study aims to determine the potential of using incinerated eggshell powder and alkaline electrolyzed oxidized (EO) water for pidan production instead of harmful NaOH. The results showed that pidan produced using incinerated eggshell powder solution and alkaline EO water had similar physicochemical and sensory qualities to the commercial product.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Dentistry, Oral Surgery & Medicine
Hung-Chieh Lu, Taichen Lin, Min Yee Ng, Chang-Wei Hsieh, Yi-Wen Liao, Chun-Cheng Chen, Cheng-Chia Yu, Chun-Jung Chen
Summary: Periodontal disease and diabetes mellitus are both long-term inflammatory disorders that have a significant impact on health. Vitamin D, through upregulation of Nrf2 signaling, may be a potential approach for the treatment of diabetes-associated periodontitis, reducing oxidative stress and inflammation.
JOURNAL OF DENTAL SCIENCES
(2023)
Article
Engineering, Environmental
Shella Permatasari Santoso, Alfin Kurniawan, Artik Elisa Angkawijaya, Hardy Shuwanto, I. D. A. A. Warmadewanthi, Chang -Wei Hsieh, Hsien-Yi Hsu, Felycia Edi Soetaredjo, Suryadi Ismadji, Kuan-Chen Cheng
Summary: This study presents a facile and low-cost approach to fabricate porous calcium alginate composite sponges containing exfoliated bentonite clay for efficient removal of Cu2+ and Cr6+ ions from water. The CRAB sponges exhibited meso- and macropores and showed an endothermic adsorption process. The results demonstrated the potential of CRAB sponges for remediation of water polluted with copper and hexavalent chromium ions.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Yafang Hsiao, Yichia Shao, Yunting Wu, Wenkuang Hsu, Kuanchen Cheng, Chengchia Yu, Chunhsu Chou, Changwei Hsieh
Summary: The polysaccharides extracted from Pleurotus ostreatus showed good antioxidant, moisturizing, collagenase and elastase inhibition activities, and protective effect on UVA-induced photoaging in Hs68 cells. Among them, POP-80 exhibited the best efficacy. These findings suggest that POP-80 may be a potential cosmeceutical ingredient for protecting skin from photodamage.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Mohsen Gavahian, Asha Mahesh Bannikoppa, Mahsa Majzoobi, Chang-Wei Hsieh, Jenshin Lin, Asgar Farahnaky
Summary: This article reviews the progress in using emerging technologies to extract bioactive compounds from fenugreek and the mechanisms of extraction. The applications of fenugreek in the food industry and its therapeutic effects are also explained. Fenugreek's flavor is the primary reason for its use in food industry, while it also has various health benefits such as antimicrobial, antidiabetic, hepatoprotection, anticancer, and lactation effects. Phytochemicals such as galactomannans, saponins, alkaloids, and polyphenols contribute to these effects. Emerging technologies, especially ultrasound, have shown potential in enhancing the yield and biological activity of fenugreek extracts.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Editorial Material
Biochemistry & Molecular Biology
Mohsen Gavahian, Changwei Hsieh
Article
Food Science & Technology
Yen-Tso Lai, Chien-Hao Chen, Yi-Chen Lo, Chang-Wei Hsieh, Fu-Chiun Hsu, Kuan-Chen Cheng
Summary: The study investigated the use of non-Saccharomyces yeasts in the production of fortified wine and explored the differences through instrumental analysis and sensory evaluation. The results showed that sequential inoculation of wine with different yeast strains resulted in higher esters and terpenes content, which corresponded to higher floral and fruity attributes. Additionally, the ageing process contributed wooden aroma compounds such as whiskey lactone and vanillin to the fortified wines. Therefore, co-cultivation and ageing can increase aroma variety and complexity, enhancing the aroma quality in fortified wines.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Chao-Kai Chang, Ya-Ting Yang, Mohsen Gavahian, Kuan-Chen Cheng, Chih-Yao Hou, Min-Hung Chen, Shella Permatasari Santoso, Chang-Wei Hsieh
Summary: This study investigated the effects of pulsed electric field (PEF) on the ripening of atemoya fruit and found that treatment with 50 kV/m PEF significantly extended the shelf-life, inhibited browning, and reduced firmness loss. These effects were related to the inactivation of enzymes and the suppression of respiration rate.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Engineering, Chemical
Chao-Kai Chang, Chun-Ta Lung, Mohsen Gavahian, Bara Yudhistira, Min-Hung Chen, Shella Permatasari Santoso, Chang-Wei Hsieh
Summary: This study aimed to investigate the effects of pulsed electric field (PEF)-assisted thawing at different voltages on the myofibrillar protein (MP) of Pekin duck meat. The results showed that PEF-assisted thawing at 2 kV/cm had the highest water-holding capacity (WHC) and similar water mobility to the fresh sample group. The thermal stability analysis indicated that PEF-assisted thawing can reduce structural damage to myosin and actin in MP.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Agronomy
Chao-Kai Chang, Sheng-Yen Tsai, Mohsen Gavahian, Kuan-Chen Cheng, Chih-Yao Hou, Bara Yudhistira, Shu-Hui Lin, Shella Permatasari Santoso, Chang-Wei Hsieh
Summary: This study investigates the impact of direct and alternating current electric field on quality variety tomatoes and explores the mechanism behind it. Results show that alternating current electric field with specific treatment times have a more significant efficiency in prolonging the shelflife of tomatoes. They reduce weight loss, browning, ascorbic acid loss, and quality deterioration during storage, while other treatments have limited efficiency in this regard.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Horticulture
Chao-Kai Chang, Chih-Yao Hou, Kuan-Chen Cheng, Yun-Chien Chen, Bara Yudhistira, Min-Hung Chen, Sheng-Yen Tsai, Ssu-yu Chou, Hsien-Yi Hsu, Chang-Wei Hsieh
Summary: In this study, Pleurotus ostreatus was used as a model to explore the alleviation of cell wall decomposition by treatment with direct current electric field (DCEF) and alternative current electric field (ACEF). The results showed that ACEF treatment reduced weight loss, firmness loss, and moisture migration during storage. Further research revealed that ACEF treatment inhibited chitinase and beta-1,3-glucanase activities, delaying the disintegration of P. ostreatus. Overall, ACEF treatment significantly alleviated texture loss in P. ostreatus, making it a promising strategy for enhancing the preservation and commercialization of edible fungi.
SCIENTIA HORTICULTURAE
(2023)
Article
Food Science & Technology
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao-Kai Chang, Naila Husnayain, Chih-Yao Hou, Cheng-Chia Yu, Chang-Wei Hsieh
Summary: This study focuses on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). The results show that PAW treatment significantly increases the polysaccharide yield and biological activities.
Article
Agriculture, Multidisciplinary
Bara Yudhistira, Andi Syahrullah Sulaimana, Wahyu Jumeri, Wahyu Supartono, Chang -Wei Hsieh
Summary: This study assessed the use of low-pressure cold plasma (LP-CP) for microbial decontamination and physicochemical preservation of strawberries. The results showed that optimizing LP-CP treatment power, exposure time, and reactor pressure delayed the deterioration rates of strawberries and achieved the best microbial decontamination and preservation of physicochemical characteristics.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
