Article
Food Science & Technology
Natchanon Srangsomjit, Thiti Bovornratanaraks, Sunee Chotineeranat, Jirarat Anuntagool
Summary: This research investigated the effect of nonthermal dielectric barrier discharge (DBD) argon and helium plasma on the physicochemical properties and techno-functionality of tapioca starch. The results showed that the treatment did not destroy the starch's crystalline structure, but dented the starch granules. A marginal decrease in pH value was observed in all treated samples. The treated samples exhibited a reduction in amylose and amylopectin molecular weight and an increase in reducing sugars. Additionally, a decrease in crystallinity and significant reduction in peak viscosity, breakdown, and setback were observed. The gelatinized plasma-treated starch dispersion showed less shear-thinning and less thixotropic behavior with increasing voltage and treatment times.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
V. T. Nguyen, T. B. Dang, K. S. Trinh
Summary: This study investigated the electrolytic oxidation of gelatinised tapioca starch, revealing that a 2-3% NaCl concentration in the electrolytic tank resulted in the highest content of carbonyl and carboxyl groups in the oxidised starch. As the NaCl concentration increased, the depolymerisation of starch also increased, leading to decreased thermal stability of the starch samples. This work demonstrated a fast, simple, and environmentally friendly process for oxidising starch that can be applicable in industrial production.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2021)
Article
Chemistry, Applied
Diah Ikasari, Vilia Darma Paramita, Stefan Kasapis
Summary: This study evaluates the impact of vitrification in condensed gelatin/polydextrose systems on the oxidation of entrapped linolenic acid. The results show that the mechanical glass transition temperature is a critical parameter for preserving lipid components in high solid materials.
FOOD HYDROCOLLOIDS
(2024)
Article
Polymer Science
Therese Eriksson, Harish Gudla, Yumehiro Manabe, Tomoki Yoneda, Daniel Friesen, Chao Zhang, Yasuhide Inokuma, Daniel Brandell, Jonas Mindemark
Summary: This study compares the properties of solid polymer electrolytes (SPEs) of three different carbonyl-containing polymers. Experimental measurements and molecular dynamics simulations reveal the influence of the polymer structure on ion transport and the possibility of achieving desired transport properties by fine-tuning the polymer chemistry.
Article
Physics, Multidisciplinary
Akira Furukawa
Summary: The study investigates the transverse velocity time correlation function in determining the transverse mechanical and transport properties of materials, revealing the diffusive behavior of the velocity field in solids even with almost frozen positional degrees of freedom. This poses a fundamental problem in continuum mechanics by reconciling liquid and solid descriptions in the limit of infinite structural relaxation time.
PHYSICAL REVIEW LETTERS
(2021)
Article
Chemistry, Physical
Gang Yuan, Kaixiu Guan, Hang Hu, Bingfu Lei, Yong Xiao, Hanwu Dong, Yeru Liang, Yingliang Liu, Mingtao Zheng
Summary: The study presents a KOH-free and sustainable strategy to fabricate porous carbon microspheres derived from cassava starch, using novel activators to regulate the structure for improved electrochemical performance. The resulting carbon microspheres exhibit high specific surface area and stable cycling performance, holding promise for advanced supercapacitive energy storage applications.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2021)
Article
Food Science & Technology
Malco C. Cruz-Romero, Claire C. O'Flynn, Declan Troy, Anne M. Mullen, Joe P. Kerry
Summary: The study investigated the use of potassium chloride and tapioca starch to reduce salt levels in sausages. Results showed that the partial replacement of salt with potassium chloride and the addition of tapioca starch improved the water binding abilities of the sausages, allowing for a reduction in salt levels while maintaining sensory and functional properties.
Article
Biochemistry & Molecular Biology
Mengjia Du, Yiguo Zhao, Yin Zhang, Shifan Sun, Yapeng Fang
Summary: Agarose/fish gelatin double-network hydrogels (DNs) were fabricated and compared with beef tendons and single-network hydrogels. Increasing the concentration of fish gelatin significantly improved the mechanical strength and toughness of the DNs, while a moderate increase in agarose concentration only improved the mechanical strength. The DNs had higher hardness, water holding capacity, and lower swelling rate compared with single-network hydrogels, and showed a high correlation with beef tendons, indicating their potential as artificial food.
Article
Chemistry, Analytical
Marko Pavlovic, Heman Kumar Ramiya Ramesh Babu, Saveh Djalali, Milan Vranes, Vasa Radoni, Lukas Zeininger
Summary: A novel method for monitoring mineral content of drinking water using responsive complex emulsions was reported, showing changes in droplet morphology to reflect variations in surfactant effectiveness due to metal cation addition. The study demonstrated that salt concentration and valency can influence the extent of droplet response, with divalent cations resulting in a more pronounced response. This device concept may provide a simple and cost-effective alternative for rapid monitoring of water hardness levels.
ANALYTICAL CHEMISTRY
(2021)
Article
Food Science & Technology
Alicia R. L. Saavedra, Juan D. Rios-Mera, Alexander Iman, Jessy Vasquez, Erick Saldana, Raul Siche, Fernando Tello
Summary: The study found that a reduction of 50% in NaCl content can be achieved without affecting the parameters of the burgers, and calcium chloride (CaCl2) is more compatible with the product at 50% substitution for NaCl. The research highlights the importance of first studying NaCl reduction and then incorporating NaCl substitutes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
R. G. M. van der Sman, Job Ubbink, Marina Dupas-Langlet, Magdalena Kristiawan, Isabel Siemons
Summary: The rheological behavior of concentrated maltodextrins and starches is influenced by the ratio of the glass transition temperature and actual temperature, allowing for the application of the time-temperature-solvent superposition principle. These materials behave as transient networks, as indicated by dynamic viscoelastic experiments following the Marin-Graessley model.
FOOD HYDROCOLLOIDS
(2022)
Article
Geochemistry & Geophysics
Tulay Turk, Murat Olgac Kangal
Summary: This study used chlorination technique to extract potassium chloride from potassium feldspar ore in Turkey, and determined the most suitable and economical additive through testing different salts. The results showed that a mixture of CaCl2 and NaCl achieved higher efficiency in potassium dissolution.
Article
Construction & Building Technology
Maogao Li, Hongbo Tan, Junjie Zhang, Xiufeng Deng, Xianghui Kong, Pian Chen, Shouwei Jian, Xingyang He, Jin Yang
Summary: In this study, calcium chloride (CC) and sodium chloride (SC) were used as accelerators to improve the compressive strength of carbide slag (CS) activated ground granulated blast-furnace slag (GGBFS). The addition of 5% SC and CC significantly increased the early strength, while CC also improved the strength at 28 days and 90 days. These findings provide a new approach to enhance the mechanical properties of alkali-activated GGBFS.
CONSTRUCTION AND BUILDING MATERIALS
(2023)
Article
Polymer Science
Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Alain Le-Bail, Patricia Le-Bail
Summary: The aim of this research is to study the destructuration of three native starches and wheat flour in mixtures of water and choline chloride. The study shows that choline chloride impacts the gelatinization of starch and that the exotherm observed is not only related to depolymerization of the starch, but also to a crystalline rearrangement stage coexisting with this phenomenon.
Article
Polymer Science
M. Nandhinilakshmi, D. Vanitha, N. Nallamuthu, M. Anandha Jothi, K. Sundaramahalingam
Summary: Sodium ion-conducting biodegradable corn starch/poly(vinyl pyrrolidone) materials with different wt% of sodium chloride electrolytes were prepared by solution casting technique. The materials exhibited high electrical conductivity and electrochemical stability.
Article
Food Science & Technology
Pranita Mhaske, Asgar Farahnaky, Stefan Kasapis
Summary: This study explores a rapid and direct alternative method for quantifying phase behavior in biopolymer composite gels. The efficacy of confocal laser scanning microscopy paired with image analysis software in quantifying phase volume is demonstrated. The results highlight the suitability of the microscopic protocol in estimating water partition and effective phase volumes in agarose-MCC composite gels.
Article
Nutrition & Dietetics
Huong Thi Lan Nguyen, Stefan Kasapis, Nitin Mantri
Summary: The study compared the effects of Manuka honey and newly developed honeys on oxidative stress and cholesterol homeostasis, showing that Arjuna, Guggul, and Manuka honeys had significant antioxidant activities and reduced total cholesterol levels, while Jiaogulan honey exhibited the most cytotoxic effects.
Review
Food Science & Technology
Pranita Mhaske, Ziyu Wang, Asgar Farahnaky, Stefan Kasapis, Mahsa Majzoobi
Summary: There is a growing demand for clean and green labeling of food products globally, driving the development of green modified starches. Physically and enzymatically modified starches have gained popularity over chemical modification, offering new avenues for enhancing functionality and health benefits of starches.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Pranita Mhaske, Stefan Kasapis, Asgar Farahnaky, Mina Dokouhaki
Summary: This study tested the effectiveness of confocal laser scanning microscopy (CLSM) coupled with image analysis software (Imaris) for the quantification of phase behavior in complex tertiary systems. The results showed that reliable phase volume estimates, including those of the lipid phase, can be obtained using this method. This approach could serve as an alternative for the study of phase volumes in bio-composites.
Article
Chemistry, Applied
Kourosh Abdollahi, Lloyd Condict, Andrew Hung, Stefan Kasapis
Summary: The study investigated the interactions between the dimeric form of beta-lactoglobulin and vanillic acid using various spectroscopic techniques and molecular dynamics (MD) simulations. Results showed changes in the protein's secondary structure upon interaction with the ligand, with a 1:1 stoichiometry for the complex at neutral pH. Molecular docking and MD simulations indicated the top-ranked binding sites of the ligand and the contribution of water molecules to the complexes.
Article
Chemistry, Applied
Shahla Teimouri, Stefan Kasapis
Summary: This study investigates the entrapment and controlled release of vitamins in matrices made of natural polymers, utilizing a mechanistic model that accounts for moving boundary conditions. Results show that the degree of crosslinking in polymeric excipients affects the diffusion of micronutrients in aqueous environments.
FOOD HYDROCOLLOIDS
(2022)
Review
Chemistry, Applied
Ziyu Wang, Pranita Mhaske, Asgar Farahnaky, Stefan Kasapis, Mahsa Majzoobi
Summary: Cassava starch is in high demand for its availability, low-cost, and unique functional features. Chemical modification techniques are commonly used to improve its functionalities, and different techniques have different impacts on the composition, morphology, and physical properties of modified cassava starch. Through chemical modification, cassava starch can be converted into resistant starch with various health benefits.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yanyi Huang, Mengya He, Stefan Kasapis, Margaret Brennan, Charles Brennan
Summary: The enrichment of red pitaya powder in oat-wheat bread significantly increased its polyphenol content and antioxidant activity. Compared to plain wheat bread, oat-wheat bread with red pitaya powder showed improved nutritional value and functionality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Shahla Teimouri, Stefan Kasapis, Mina Dokouhaki
Summary: Swellable matrices represent delivery systems in which an appropriate combination of structural relaxation, swelling and erosion mechanisms can be adapted to the delivery programme. The ability to predict and control the swelling behaviour of protein matrices via mathematical modelling along with a better understanding of network morphological characteristics/parameters will facilitate the development of tailored delivery systems for functional food and nutraceutical applications.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Diah Ikasari, Vilia Darma Paramita, Stefan Kasapis
Summary: The study investigated the impact of added KCl on the glass transition of potassium-x-carrageenan/polydextrose and molecular transport of caffeine. Data was collected using FTIR and SEM, showing a dependence of structural properties on potassium ion concentration, with the mechanical glass transition temperature significantly affecting the release kinetics of caffeine.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Billy Lo, Stefan Kasapis, Asgar Farahnaky
Summary: Sonication was effective in improving the particle size, solubility, and gelling properties of lupin protein isolates, with a more significant impact on the pH 5 sample compared to the pH 9 sample. Ultrasound treatment also reduced particle size to below 10 μm for pH 5 and below 1 μm for pH 9, while increasing solubility across the pH profile. However, the gelling properties of the pH 9 sample were not significantly improved despite sonication.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Lloyd Condict, Stefan Kasapis
Summary: There is a significant amount of research articles on protein-ligand interactions, many of which use inappropriate methodology for fluorescence spectroscopy analysis. This communication highlights key issues overlooked in this field and proposes approaches to address them, with the aim of improving the analysis of binding interactions in protein-ligand systems.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Asieh Habibi, Stefan Kasapis, Tuyen Truong
Summary: The effects of incorporating hydrogel particles of various sizes into monoacylglycerol-based oleogels on the physical properties of the resulting bigels were examined. It was found that particle size significantly affected the microstructure, rheological properties, and oil binding capacity of the bigels. Small and medium-sized hydrogel particles acted as active fillers in the bigel matrix, increasing viscoelasticity, hardness, and oil binding capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Felicity A. Whitehead, Stefan Kasapis
Summary: Crosslinked biopolymers were prepared to investigate the controlled release and diffusion of ascorbic acid in neutral and acidic pH conditions. Mathematical modelling was used to predict the network properties and determine the best-fit model for ascorbic acid release.
Article
Chemistry, Applied
Courtney Morrish, Felicity Whitehead, Taghrid Istivan, Stefan Kasapis
Summary: This study examines the relationship between the microstructural properties of hot-moulded chitosan networks and their diffusive behavior. The results show that the degree of chitosan crosslinking has a significant impact on the swelling properties and release kinetics of bioactive substances. The correlation between caffeine release rates and molecular pore size further confirms the relationship between network structure and diffusion properties.
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.
