Article
Chemistry, Applied
Hatairad Phetsang, Worawan Panpipat, Ingrid Undeland, Atikorn Panya, Natthaporn Phonsatta, Manat Chaijan
Summary: The study showed that alkali pH-shift processing is effective in removing off-odours from farm-raised freshwater fish, while also reducing the accumulation of undesirable volatile compounds, ultimately improving the overall texture and quality of the product.
Article
Food Science & Technology
Yige Zhou, Jonathan Jia He Liu, Ying Kang, Hanjing Cui, Hongshun Yang
Summary: The study revealed that surimi prepared by alkaline treatment showed better microbial stability and gel strength during cold storage, making it more suitable for long-term preservation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Wen Jiang, Yiyang Wang, Cuicui Ma, David Julian McClements, Fuguo Liu, Xuebo Liu
Summary: A novel method combining high intensity ultrasonic treatment with pH-shift wet heating was developed to improve the functional properties of pea proteins, such as solubility, thermal stability, antioxidant activity, foaming and emulsifying properties.
Article
Biochemistry & Molecular Biology
Timothy D. O'Flynn, Sean A. Hogan, David F. M. Daly, James A. O'Mahony, Noel A. McCarthy
Summary: By heat treatment, the physical properties of SPI can be manipulated by dissociating protein subunits before re-adjusting to pH 6.9, resulting in improved solubility and decreased viscosity of the protein.
Article
Food Science & Technology
Miral Javed, Wumei Yu, Hong Yang, Shanbai Xiong, Youming Liu
Summary: This study found that the pro-oxidative activity of hemoglobin in fish mince is influenced by pH levels, with acidic conditions promoting lipid and protein oxidation. Adjusting to a slightly alkaline pH can slow down oxidation processes, preserving the quality of fish mince during storage.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Osman Gul, Latife Betul Gul, Tugba Baskinci, Mahmut Ekrem Parlak, Furkan Turker Saricaoglu
Summary: The functional, bulk, and interfacial shear rheological properties of hazelnut protein isolate were studied at different pH values and ionic strength levels. The findings showed that pH significantly affected protein solubility, emulsion properties, water and oil holding capacities, foam stability, surface hydrophobicity, and free-SH groups. Protein solubility increased with increasing ionic strength. The flow behavior of hazelnut protein suspensions was shear thinning, with the best gel structure observed at pH 3.0 and 4.0.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Supattra Supawong, Jae W. Park, Supawan Thawornchinsombut, Joodong Park
Summary: RBH can effectively protect the quality of frozen fish proteins, especially when blended with S/S.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2021)
Article
Chemistry, Physical
Andressa Maria Medeiros Theophilo Galvao, Eliana Marcela Velez-Erazo, Graziele Grossi Bovi Karatay, Guilherme de Figueiredo Furtado, Danilo C. Vidotto, Guilherme M. Tavares, Miriam Dupas Hubinger
Summary: This study investigates the stability and potential application of high internal phase emulsions (HIPEs) in food. By comparing the effects of different concentrations of lentil protein isolate dispersion (LPI) on HIPEs, the results show that HIPEs stabilized with 4% and 6% LPI concentrations exhibit smaller droplet size distribution and lower oil loss.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Acoustics
Jing Yang, Yuqing Duan, Fang Geng, Chen Cheng, Lei Wang, Jieting Ye, Haihui Zhang, Dengfeng Peng, Qianchun Deng
Summary: This study investigated the effects of ultrasonic-assisted pH shift treatment on the structure and functionalities of perilla protein isolate (PPI). The treated PPI showed improved solubility, foamability, and emulsifying stability. The treatment also led to the decomposition of large PPI aggregates into smaller particles, resulting in changes in protein structure and increased surface hydrophobicity. These changes improved the adsorption rate and interfacial properties of PPI, leading to enhanced emulsifying and foaming properties.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Peilei Zhu, Xianfeng Du, Caiyu Liu, Guiyun Zhao, Mingchun Wang
Summary: Dry-heat and pH-shifting are simple and effective methods for the modification of starch and protein. The combination of pH-shifting and dry heating was found to significantly improve the emulsifying ability of native rice starch (RS) and whey protein isolate (WPI) mixtures. The physicochemical properties and emulsifying abilities of the RS/WPI samples were studied, showing enhanced particle aggregation and contact angle with increasing pH.
FOOD HYDROCOLLOIDS
(2023)
Article
Nutrition & Dietetics
Yixin Dai, Ying Xu, Chunhe Shi, Ye Liu, Shuang Bi
Summary: In this study, composite nanoparticles were prepared from walnut protein isolate (WPI) and soy protein isolate (SPI) using pH-cycle technology. The solubility of WPI significantly increased with the WPI: SPI ratio and the WPI-SPI interaction forces were driven by hydrogen bonding, resulting in a hydrophilic rigid structure. The prepared WPI-based nanoparticles showed good nutritional and functional properties, making them a promising alternative for delivering natural food ingredients.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Qianqian Zhu, Wenxue Chen, Weijun Chen, Ming Zhang, Qiuping Zhong, Jianfei Pei, Haiming Chen
Summary: The study investigated the impact of interfacial flexibility on the emulsifying ability of coconut protein isolate (CPI). Treatment with pulsed light and weak alkali cycling improved the interfacial flexibility of CPI and enhanced its emulsification stability.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Hongmin Dai, Fuchao Zhan, Yijie Chen, Qian Shen, Fang Geng, Ziyang Zhang, Bin Li
Summary: The study demonstrated that pH shift treatment significantly improved the solubility and emulsification of rice protein isolate under neutral conditions. The treatment led to decreased particle size, changes in protein structure, and enhanced emulsion stability. Overall, the method improved the structural and functional properties of the protein for food applications.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Chan Won Seo, Nam Su Oh
Summary: The conjugation of kappa-carrageenan (kappa-Car) with milk protein isolate (MPI) through the Maillard reaction was found to be an effective stabilizer for ice cream products. The addition of the kappa-Car/MPI conjugate improved the physical stability and resistance to melting of the ice cream, without significantly affecting its overrun and hardness values.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jaruwan Chanted, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
Summary: The aim of this study is to investigate whether pH-shift processing can be used as a cold refinery technique to produce pig brain protein isolate (PI). The results showed that PI made through the alkaline method had better gelation, emulsifying, and foaming abilities, while PI made through the acid method had less residual lipid and total haem protein.
Article
Chemistry, Applied
Busra Gultekin Subasi, Seda Yildirim-Elikoglu, Ipek Altay, Ali Jafarpour, Federico Casanova, Mohammad Amin Mohammadifar, Esra Capanoglu
Summary: The study showed that non-thermal microwave treatment decreased the content of polar amino acids in sunflower protein isolate and altered its solubility and surface hydrophobicity. Samples treated with defrost mode and 350W had higher solubility and surface hydrophobicity, with smaller and less uniform oil droplets. Non-thermal microwave treatment improved emulsion stability effectively.
Article
Food Science & Technology
Narjes Badfar, Mehdi Abdollahi, Peter Reimer Stubbe, Ali Jafarpour
Summary: This study investigated the effects of H2O2 concentration, mince:water ratio, and washing cycles on the quality characteristics of surimi gel from silver carp. It was found that the number of washing cycles had a greater impact on water holding capacity, texture profile, and gel strength. Higher number of washing cycles resulted in firmer surimi gel. However, the addition of H2O2 led to lower texture quality compared to the control samples. Further research is needed to understand the effects of H2O2 on reducing washing cycles without compromising the textural and rheological properties of surimi gel.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Food Science & Technology
Sahar Aboutalebzadeh, Reza Esmaeilzadeh-Kenari, Ali Jafarpour
Summary: This research aimed to evaluate the efficiency of supercritical Co-2 and water distillation in the extraction of sweet basil essential oil and the effect of different wall materials on the properties of encapsulated oil. The results showed that supercritical fluid had higher extraction efficiency and the nanocapsule essential oil exhibited good antioxidant activity.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Chemistry, Applied
Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi
Summary: The effect of catching season, pre-sorting, and selective recombination of herring filleting co-products on protein yield and quality was studied. The results showed that sorting the frame fraction led to the highest protein yield and quality. pH-shift processing caused severe proteolytic degradation and lipid oxidation in the head fraction, resulting in low-quality protein isolate. The spring co-products produced protein isolates with better overall quality compared to the fall co-products.
Article
Food Science & Technology
Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa, Mehdi Abdollahi
Summary: A new process for extracting sulfated polysaccharides (SPs) and fish protein hydrolysate (FPH) from tuna head simultaneously was developed. The influence of different enzymes (Alcalase, Protamex, and Pancreatin) on the properties and bioactivity of both SPs and FPHs was investigated. The results showed that Protamex yielded SPs with the highest carbohydrate content, while Alcalase produced SPs with the highest content of uronic acid/sulfate. The type of enzyme used also affected the degree of hydrolysis of FPHs and their antioxidant activity.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jingnan Zhang, Anna Strom, Romain Bordes, Marie Alminger, Ingrid Undeland, Mehdi Abdollahi
Summary: This study investigates different strategies to improve protein yield and properties in cross-processed herring co-products. By optimizing processing conditions and techniques, it is possible to enhance protein yield and improve its solubility and emulsification properties, albeit at the cost of reduced gelation properties.
Article
Engineering, Environmental
Carla R. V. Coelho, Gregory Peters, Jingnan Zhang, Mehdi Abdollahi, Ingrid Undeland
Summary: This study conducted a life cycle assessment of a protein ingredient obtained from pH-shift processing co-products of herring and lingonberry. The results showed that the fish protein ingredient fish ball produced via cross-processing herring co-products and lingonberry pomace had favorable environmental impacts, supporting further investment in cross-processing food sidestreams into a protein ingredient for food products.
RESOURCES CONSERVATION AND RECYCLING
(2023)
Article
Multidisciplinary Sciences
Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa, Mehdi Abdollahi
Summary: The study investigates the possible extraction of fish protein hydrolysates (FPH) from the residue of sulfated polysaccharide precipitation from skipjack tuna's head, bone, and skin. The head-derived FPH shows the highest antioxidant and ACE inhibitory activity, as well as foam/emulsion capacity among all the FPHs.
Article
Chemistry, Applied
Jingnan Zhang, Mehdi Abdollahi, Anna Strom, Ingrid Undeland
Summary: High acid consumption and lipid oxidation are challenges in the recovery of functional proteins from herring coproducts. This study found that the addition of lingonberry press-cake (LP), which is rich in organic acids and phenolics, can reduce acid consumption, increase oxidative stability, and improve the protein isolation process. However, higher LP content led to lower protein content and lightness, but higher lipid content in the protein isolates.
Article
Chemistry, Applied
Joao P. Trigo, Kristoffer Stedt, Alina E. M. Schmidt, Barbro Kollander, Ulrica Edlund, Goran Nylund, Henrik Pavia, Mehdi Abdollahi, Ingrid Undeland
Summary: This study assessed the impact of blanching and soaking on the protein extraction from seaweed. The results showed that blanching at 45 degrees Celsius effectively reduced the iodine content in the protein extract without compromising the overall protein yield.
Article
Chemistry, Applied
Mursalin Sajib, Bita Forghani, Naveen Kumar Vate, Mehdi Abdollahi
Summary: The combined effects of isolation temperature and pH on yield, techno-functional properties, and beany flavor of pea protein isolates were investigated. Increasing pH from 2.0 to 9.5 and 11.0 increased yields, while increasing temperature did not increase protein recovery and negatively affected techno-functional properties. Protein isolated at pH 11.0 (20 degrees C) had higher fat absorption, gelation capacity, and other properties, attributed to higher protein denaturation. Volatile beany flavor marker hexanal was predominant in all isolates regardless of isolation temperature, possibly due to lipid oxidation.
Article
Chemistry, Applied
Simon Gregersen Echers, Ali Jafarpour, Betul Yesiltas, Pedro J. Garcia-Moreno, Mathias Greve-Poulsen, Dennis K. Hansen, Charlotte Jacobsen, Michael Toft Overgaard, Egon Bech Hansen
Summary: In this study, a novel workflow was presented to produce a potato protein hydrolysate with improved emulsifying and foaming properties. The targeted hydrolysis design was facilitated using quantitative proteomics and bioinformatic prediction. This interdisciplinary approach shows promise for the production of functional hydrolysates from alternative protein sources.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Mohsen Kazemi, Kambiz Jahanbin, Seyed Mahdi Ojagh, Mehdi Abdollahi
Summary: A new generation of antimicrobial film was developed by incorporating ulvan extracted from Ulva intestinalis into gelatin from common carp scale and reducing its water sensitivity with the addition of beeswax. The optimal composition of gelatin, ulvan, and beeswax was investigated to achieve composite films with minimum water solubility, water vapor permeability, and maximum tensile strength, elongation at break point, and antibacterial effect. The addition of beeswax improved the water resistance and mechanical properties of the films without compromising their antibacterial properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Multidisciplinary
Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa, Mehdi Abdollahi
Summary: Fisheries produce a significant amount of by-products from processed fish, which are primarily used as fish and shrimp meal or fertilizer. However, these by-products also contain valuable proteins, polysaccharides, and polyunsaturated fats. This study focused on extracting alkaline proteases from rainbow trout viscera, which showed higher yield, purity, and activity at 30-60% saturation. Sulfated polysaccharides were also successfully isolated from Skipjack tuna viscera using different enzymes, and they exhibited bioactive and functional properties.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Food Science & Technology
Carla R. V. Coelho, Gregory Peters, Jingnan Zhang, Bovie Hong, Ingrid Undeland, Mehdi Abdollahi
Summary: This study used life cycle assessment (LCA) to analyze the feasibility and potential environmental impacts of recovering valuable compounds from food industry's side streams to extract stable antioxidative protein ingredients. The results showed that delaying the addition of helpers can significantly reduce the environmental impacts of the product.
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.
