Article
Environmental Sciences
Yixin Yan, Yajing Zhang, Jianlei Gao, Lei Qin, Fan Liu, Wei Zeng, Junfeng Wan
Summary: Extraction of protein from excess sludge can be done using alkaline thermal hydrolysis (ATH) or enzymatic hydrolysis (EH). ATH is more effective in breaking the cell walls and extracting intracellular proteins, while EH extracts a lower protein content. The extracted proteins can be used to prepare industrial foaming agents or foliar fertilizers.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Chemistry, Applied
Xiaoxia Yan, Hongyuan Wei, Lvheng Kou, Lili Ren, Jiang Zhou
Summary: Amylose granules were hydrolyzed with hydrochloric acid to prepare amylose nanoparticles. The acid hydrolysis reduced the molecular weight of amylose and cut the macromolecular chains into shorter ones. The residual amylose macromolecular chains after hydrolysis influenced the size and crystallinity of the precipitated amylose nanoparticles.
CARBOHYDRATE POLYMERS
(2021)
Article
Environmental Sciences
Guiqin Cai, Kaylee Moffitt, Laura Navone, Zhanying Zhang, Karen Robins, Robert Speight
Summary: Conversion of keratin waste into value-added products reduces waste volumes and creates new revenue streams for the animal production industry. The study demonstrated that controlling alkaline pretreatment conditions could lead to the production of enzymatic hydrolysates with higher antioxidant activities for value-adding applications. The information generated from this study will aid in scaling up and commercializing processes with optimized antioxidant peptide production.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Polymer Science
Mei Hong, Wei Liu, Runxiang Gao, Rui Li, Yonggang Liu, Xuemin Dai, Yu Kang, Xuepeng Qiu, Yanxiong Pan, Xiangling Ji
Summary: In this study, the stability of PAA solution under different temperatures and concentrations was systematically investigated. The results showed that high temperature accelerated the hydrolysis reaction of concentrated PAA solution, while the degradation rate was faster for dilute solution. Furthermore, it was found that the degradation mechanism of PAA in this study differed from the chain length equilibration mechanism reported in literature.
Review
Food Science & Technology
Xiaoyu Feng, Ken Ng, Said Ajlouni, Pangzhen Zhang, Zhongxiang Fang
Summary: The growing interest in plant-based proteins is driven by sustainability concerns and potential adverse reactions to animal protein consumption. Solid-state fermentation (SSF) offers an ancient, cost-effective approach to increase protein content in plant-based foods and improve overall nutritional quality.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Alptug Atila, Handan Alay, Mehmet Emrah Yaman, Tugrul Cagri Akman, Elif Cadirci, Burak Bayrak, Saffet Celik, Nihal Efe Atila, Aycan Mutlu Yaganoglu, Yucel Kadioglu, Zekai Halici, Emine Parlak, Zafer Bayraktutan
Summary: The study aimed to compare the amino acid profile of COVID-19 patients with healthy subjects, finding significant differences in 20 amino acids in COVID-19 patients, with the branched-chain amino acids (BCAAs), l-2-aminobutyric acid, and l-phenylalanine potentially serving as biomarkers for COVID-19. It was also concluded that l-2-aminobutyric acid could provide prognostic information about the disease progression.
Article
Chemistry, Applied
Tuna Baydin, Olav A. Aarstad, Morten J. Dille, Magnus N. Hattrem, Kurt Draget
Summary: The long-term stability of gelatin systems prepared with different gelatins was investigated. It was found that incubation at high temperatures led to an increased degradation rate, and type A gelatin gels exhibited better storage stability. Additionally, gels prepared with high Bloom strength gelatins and the addition of sugar alcohols improved storage stability.
FOOD HYDROCOLLOIDS
(2022)
Review
Polymer Science
Cleidiane Goncalves, Nelson Ferreira, Lucia Lourenco
Summary: Chitosan's molecular weight can be regulated through different hydrolysis methods, with acid hydrolysis being the most commonly used method, but may cause environmental impacts. Combining different hydrolysis methods may be the most effective approach, although it could increase costs. Enzymatic hydrolysis is widely studied due to its environmental advantages and high specificity, but factors such as hydrolysis time and cost still limit its industrial application.
Article
Food Science & Technology
Nicola Landi, Sara Ragucci, Antimo Di Maro
Summary: Sheep milk has the highest total protein content, while goat milk is the most abundant in amino acids. Raw milk from 'Alto Casertano' is a good source of essential amino acids.
Article
Engineering, Environmental
Mohd Faheem Khan, Suvrat Chowdhary, Beate Koksch, Cormac D. Murphy
Summary: The degradation of peptides with fluorinated amino acids was studied, and the degree of degradation depended on the enzyme and extent of fluorination. The microbial consortium from garden soil can degrade the peptides and release fluoride ions. Serratia liquefaciens bacterium was identified as the organism that can enzymatically defluorinate MfeGly.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Yuan Cheng, Yuan Chi, Xuhao Geng, Yujie Chi
Summary: This study investigated the impact of protein oxidation on the physicochemical properties and digestibility of egg white protein (EWP). Results showed that increasing concentration of AAPH led to decreased amino acid content, protein solubility, and free sulfhydryl content in EWP, while carbonyl content doubled. The study also found that essential amino acids were particularly sensitive to oxidation, with a decrease of more than 10% after EWP oxidation by 5.0 mmol/L AAPH. Additionally, the formation of larger soluble aggregates by AAPH increased, and the digestibility of EWP decreased with higher oxidation degree, indicating reduced nutritional and biological activity of EWP.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ever Hernandez-Olivas, Sara Munoz-Pina, Ana Andres, Ana Heredia
Summary: The gastrointestinal functions deteriorate with age, affecting protein digestion. Chia seeds may be beneficial for the elderly as they provide vegetable-based proteins, healthy lipids, fiber, and micronutrients. In vitro digestion models assessed the impact of age-related digestive deterioration on chia seed digestibility, and found that deterioration in digestive functions significantly affected the digestion and nutritional value of chia seeds, especially under suboptimal conditions.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Meizhi Wan, Mingyue Wang, Yang Zhao, Haotian Deng, Chang Tan, Sixu Lin, Yanwen Kong, Yuqi Tong, Xianjun Meng
Summary: The study aimed to find a high-yielding method for extracting mannoprotein and compare the properties of mannoprotein obtained by different extraction methods. It was found that mannoprotein extracted thermally had higher extraction rate, broader molecular weight distribution, higher mannose proportion, and essential amino acid content compared to other extraction methods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Endocrinology & Metabolism
Shuiya Sun, Dongjuan He, Cheng Luo, Xihua Lin, Jiahua Wu, Xueyao Yin, Chengfang Jia, Qianqian Pan, Xuehong Dong, Fenping Zheng, Hong Li, Jiaqiang Zhou
Summary: Recent studies have shown that plasma amino acid levels are associated with visceral obesity, insulin resistance, and future development of diabetes and cardiovascular diseases. This study aimed to examine the association between amino acid profile and metabolic syndrome in the Chinese Han population. The results indicated that MetS patients exhibit an abnormal amino acid profile, with certain amino acids showing significant differences between MetS and non-MetS groups. Additionally, decreased taurine levels may be linked to the future development of MetS.
FRONTIERS IN ENDOCRINOLOGY
(2022)
Article
Chemistry, Physical
Ishani Bose, Yan Zhao
Summary: A nanoparticle catalyst with a catalytic motif similar to aspartic proteases was reported, capable of generating a hydroxide ion under acidic conditions and accelerating the hydrolysis of para-nitrophenyl acetate. The catalytic efficiency was controlled by the flexibility of the catalytic groups in the active site, and the synthetic enzyme could detect structural changes in the substrate.
Article
Engineering, Multidisciplinary
Guangya Xu, Yuanyuan Pu, Sean A. Hogan, Deirdre Kennedy, Colm O'Donnell, Norah O'Shea
Summary: This study assessed the use of bulk acoustic wave (BAW) sensor technology to monitor acid-induced coagulation of skim milk. A new parameter, tAVg, was established to monitor the onset of gelation, showing a positive linear relationship with gelation point. The BAW sensor technology proved effective in monitoring early stages of gel formation in milk coagulation.
Article
Food Science & Technology
Laura M. Hinds, Brijesh K. Tiwari, Colm P. O'Donnell
Summary: This study investigates the effects of different ultraviolet light emitting diode (UV LED) treatments on the microbial load, pasting profile, and surface morphology of tapioca starch. The results show that UV LED treatments can significantly reduce the microbial load within a certain treatment duration, but have no significant impact on the pasting profile and surface morphology. This study highlights the potential of using UV LED technology as a decontamination tool in the food industry.
Article
Engineering, Chemical
Shaba Noore, Akanksha Joshi, Bibha Kumari, Ming Zhao, Colm O'Donnell, Brijesh Kumar Tiwari
Summary: This study investigated the effects of novel extraction technologies on the recovery of phenolic compounds and antioxidant properties from buckwheat hull. The results showed that ultrasound-assisted extraction, pulsed electric field, microwave-assisted extraction, and high-pressure processing had positive effects on the total phenolic content. In terms of antioxidant activities, high-pressure processing, microwave-assisted extraction, and ultrasound-assisted extraction exhibited high DPPH activities. LC-MS results identified eleven different groups of phenolic compounds in buckwheat hull extracts.
Article
Food Science & Technology
Karthikeyan Palanisamy Thangavelu, Brijesh Tiwari, Joseph P. Kerry, Ciara K. McDonnell, Carlos Alvarez
Summary: The ability of apple pomace and coffee silver skin powders to replace synthetic phosphates in Irish breakfast sausages was evaluated. The results showed that the addition of these ingredients improved water holding capacity and decreased cook loss, hardness, and chewiness of the sausages, while also reducing lipid oxidation.
Article
Physics, Applied
Andressa M. Aguiar de Carvalho, Laurence Scally, Brijesh Tiwari, Patrick J. Cullen, James F. Curtin
Summary: The aim of this study was to investigate the enhanced anticancer effects of cold atmospheric plasma by using sonoporation of cancer cells with ultrasound technology. US-induced transient sonoporation of cancer cells was observed to have little to no cytotoxicity. Synergistic effects were observed when combining ultrasound with both direct and indirect cold atmospheric plasma, and these cytotoxic effects were dependent on reactive species production. This is the first evaluation of these two nonthermal technologies in cancer cells, demonstrating a promising combined strategy for cancer therapies, particularly for glioblastoma with penetration limitations.
PLASMA PROCESSES AND POLYMERS
(2022)
Article
Food Science & Technology
Laura Pilar Gomez Barrio, Eduarda Melo Cabral, Ming Zhao, Carlos Alvarez Garcia, Ramsankar Senthamaraikannan, Ramesh Babu Padamati, Uma Tiwari, James Francis Curtin, Brijesh Kumar Tiwari
Summary: This study optimized the extraction process of agar using response surface methodology, improving extraction efficiency by reducing processing time and energy consumption. Ultrasound-assisted extraction was found to further enhance the extraction efficiency compared to conventional extraction. The extracted agar showed similar spectra to commercial agar, but had lower gel strength, indicating potential novel applications.
Article
Agricultural Engineering
Silvia Villaro, Ana Sanchez-Zurano, Martina Ciardi, Francisco Javier Alarcon, Elisa Clagnan, Fabrizio Adani, Ainoa Morillas-Espana, Carlos Alvarez, Tomas Lafarga
Summary: This study investigated the cultivation of Tetradesmus almeriensis microalgae in a thin-layer cascade photobioreactor using different water sources. The results showed that biomass productivity and composition were significantly influenced by the type of water used, with freshwater yielding the highest biomass productivity. Additionally, microbial diversity also played a role in biomass composition and productivity.
BIOMASS & BIOENERGY
(2022)
Article
Food Science & Technology
Karthikeyan Palanisamy Thangavelu, John J. Hyland, Maeve Henchion, Joseph P. Kerry, Carlos Alvarez
Summary: This study measured consumers' purchase intention of phosphate-reduced processed meat products with different quality using the extended theory of planned behaviour. The results showed that attitudes, subjective norms, and perceived health risks significantly influenced consumer behavioral intention.
Article
Food Science & Technology
Karthikeyan Palanisamy Thangavelu, Brijesh Tiwari, Joseph P. Kerry, Carlos Alvarez
Summary: Ultrasound technology can improve the quality of meat products by enhancing the techno-functional properties of food ingredients, such as apple pomace and coffee silverskin. This study demonstrated that the addition of ultrasound-treated apple pomace and coffee silverskin improved the quality of phosphate-reduced sausages.
Review
Chemistry, Medicinal
Shanmugapriya Karuppusamy, Gaurav Rajauria, Stephen Fitzpatrick, Henry Lyons, Helena McMahon, James Curtin, Brijesh K. Tiwari, Colm O'Donnell
Summary: Marine algal species, especially brown algae, contain polysaccharides such as laminarin that have potential pharmacological properties and health benefits. Laminarin has been extensively studied for its antioxidant, anti-tumor, anti-coagulant, anticancer, immunomodulatory, anti-obesity, anti-diabetic, anti-inflammatory, wound healing, and neuroprotective potential. It is considered a biodegradable, biocompatible, and low toxic substance, making it a promising material for biomedical and industrial applications. This review provides an overview of the biological activities, mechanisms of action, impacts on human health, and reported health benefits of laminarin, as well as recent advances and opportunities for further research in this field.
Article
Food Science & Technology
Karthikeyan Palanisamy Thangavelu, Brijesh K. Tiwari, Joseph P. Kerry, Carlos Alvarez
Summary: This study investigated the effects of HPP treatment on pork meat and sausage formulations, finding that HPP improved overall sausage quality. Sausage formulation 2, which used HPP-treated meat and US-treated AP and CSS, was considered the optimal formulation.
Article
Food Science & Technology
Arturo B. Soro, Sajad Shokri, Iolanda Nicolau-Lapena, Daniel Ekhlas, Catherine M. Burgess, Paul Whyte, Declan J. Bolton, Paula Bourke, Brijesh K. Tiwari
Summary: This review highlights the challenges of using UV-LED technology as a disinfection strategy in the food chain. It discusses the stress-related mechanisms induced by UV-LED exposure in microorganisms and their impact on food quality. The findings suggest that UV-LEDs can effectively inactivate foodborne pathogens and spoilage microorganisms, but more research is needed to evaluate their effectiveness in improving food safety and understand the potential consequences of UV-LED exposure in different microorganisms at various wavelengths. Moreover, attention should be given to the underlying mechanisms of quality changes induced by UV-LEDs.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Shaba Noore, Brijesh K. Tiwari, Anet R. Jambrak, Josipa Dukic, Janith Wanigasekara, James F. Curtin, Claudio Fuentes-Grunewald, Colm O'Donnell
Summary: This study investigated the use of cold plasma systems for the extraction of phycobiliproteins from Porphyridium purpureum. The results showed that cold plasma discharge system (CPDS) was more effective in extracting phycoerythrin, phycocyanin, and allophycocyanin. The extracted phycobiliproteins exhibited enhanced antioxidant and cytotoxic properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Xianglu Zhu, Laura Healy, Rahel Suchintita Das, M. L. Bhavya, Shanmugapriya Karuppusamy, Da-Wen Sun, Colm O'Donnell, Brijesh K. Tiwari
Summary: This paper investigates a novel biorefinery process using hydrodynamic cavitation (HDC) for the extraction of valuable compounds from brown seaweed. By controlling processing time, solvent selection, and HDC conditions, a cascading extraction of multiple valuable compounds was achieved. The results demonstrate that this process can significantly reduce energy consumption, and the extracted laminarin exhibits identical bioactive activities.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
