Review
Chemistry, Applied
Billy Lo, Stefan Kasapis, Asgar Farahnaky
Summary: Plant proteins, such as lupin, are gaining attention in the food industry due to consumer shift towards non-meat diets. While lupin seeds have high protein content and proven health benefits, they are still underutilized. Concentrating lupin protein and producing isolates with suitable properties can make them attractive as functional ingredients in food manufacturing. Further research on extraction techniques and improving physical functionalities using innovative technologies are recommended to maximize the potential of lupin protein in food industry.
FOOD HYDROCOLLOIDS
(2021)
Article
Plant Sciences
Yulia Shalovylo, Yurii M. Yusypovych, Nataliya Hrunyk, Ivan I. Roman, Volodymyr K. Zaika, Hryhoriy T. Krynytskyy, Irina Nesmelova, Valentina A. Kovaleva
Summary: The recombinant PsDef5.1 defensin inhibits the growth of phytopathogenic fungi, bacteria, and Candida albicans. The tissue-specific and developmentally regulated expression of seed-derived Scots pine defensins was observed. Novel defensins from Scots pine seeds show potential as candidates for transgenic application and the development of new antimicrobial drugs.
Article
Ecology
Gabriela I. E. Brancatelli, Martin R. Amodeo, Sergio M. Zalba
Summary: Biological invasions pose significant threats to biodiversity conservation. Understanding the population dynamics of invasive species is crucial for developing effective management strategies. This study developed a population model for Aleppo pine invasion in Argentina, providing insights into key parameters associated with invasion success.
ECOLOGICAL MODELLING
(2022)
Article
Forestry
Emad Mustafa, Mulualem Tigabu, Abdallah Aldahadha, Ming Li
Summary: Aleppo pine is a valuable species used for reforestation programs in Jordan. The study aimed to assess variation in cone and seed traits within and between populations. Significant inter- and intra-population variation was observed, with more variation among populations. Natural populations showed higher variability compared to planted populations. Altitude was positively correlated with cone and seed traits, while mean annual temperature showed a negative correlation. The findings suggest the need to consider altitude in future reforestation efforts and the potential for genetic improvement and conservation of Aleppo pine in gene banks.
Article
Food Science & Technology
Martin Liu, Lawrence B. Smart, Alireza Abbaspourrad
Summary: Ultrafiltration was used to modify the composition and functionality of hemp seed protein isolates (HSPI). The use of a 100 nm membrane during ultrafiltration resulted in the removal of off-color pigments, vicilin proteins, and small peptides, leading to changes in the physicochemical properties and functionality of HSPI. Germination combined with ultrafiltration increased the water holding capacity of HSPI by 2.3 times, while oil holding capacity remained unaffected. Ultrafiltration resulted in HSPIs with decreased foaming capacity and increased gelation concentration compared to isoelectric precipitation. However, the emulsifying activity indexes of 5-day germinated HSPIs were statistically unchanged between the two processing methods. Germination and ultrafiltration are therefore considered as clean-label processing techniques for modifying HSPIs' composition and functionality.
Article
Chemistry, Applied
Martin Liu, Mackenzie Childs, Michael Loos, Alan Taylor, Lawrence B. Smart, Alireza Abbaspourrad
Summary: This study evaluated the effects of germination on the functional properties of hemp seed protein isolates. The results showed that germination can degrade seed storage proteins, alter protein surface charge, and increase protein solubility, water holding capacity, and foaming capacity. Germination also increased the hardness of hemp seed protein gels. Therefore, germination can be used as a clean-label process to improve the functional properties of hemp seed protein.
FOOD HYDROCOLLOIDS
(2023)
Article
Ecology
Justine Viros, Mathieu Santonja, Brice Temime-Roussel, Henri Wortham, Catherine Fernandez, Elena Ormeno
Summary: The study found that BVOC emissions from Pinus halepensis litter varied significantly over time during decomposition, mainly composed of terpenes with additional important non-terpenic volatiles. This research contributes to a better understanding of the dynamics and sources of BVOC emissions in Mediterranean pine forests.
ECOLOGY AND EVOLUTION
(2021)
Article
Food Science & Technology
Isa Fathollahy, Jamshid Farmani, Mohammad Reza Kasaai, Hamed Hamishehkar
Summary: In this study, Persian lime seed protein was hydrolyzed using commercial proteases to improve its functional properties. The results showed that hydrolysis with mixed enzymes resulted in the highest degree of hydrolysis, while Protamex treatment exhibited the best water holding capacity, oil holding capacity, emulsion stability index, and emulsifying activity index. The hydrolysates also demonstrated better functional properties compared to the protein isolate at a broader pH range.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Christian Bernard Bakwo Bassogog, Carine Emilienne Nyobe, Simon Pierre Ngui, Samuel Rene Minka, Martin Alain Mune Mune
Summary: This study found that both heat treatment and protein composition have significant effects on the physicochemical and functional properties of Moringa oleifera seed protein isolate. Changes in processing temperature altered protein conformation, while different protein compositions resulted in changes in properties of the protein isolate.
Article
Food Science & Technology
Jixian Zhang, Chaoting Wen, Yuqing Duan, Haihui Zhang, Haile Ma
Summary: WSP-glucose conjugates prepared with UWH and MWH methods showed improved functional properties, including higher grafting degree, better solubility, foaming properties, emulsifying properties, thermal stability, and antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Martin Liu, Jacob A. Toth, Mackenzie Childs, Lawrence B. Smart, Alireza Abbaspourrad
Summary: Hemp seed protein isolates (HPI) from different hemp cultivars and a commercial hemp heart product were analyzed for their composition and functional properties. The protein solubility and functionality of HPI were influenced by the ratios of edestin, vicilin, and albumin proteins. Variations in water holding capacity, oil holding capacity, foam capacity, and foam stability were observed among the HPI samples. The Cornell breeding line showed the highest protein solubility and unique emulsion-forming ability. The study suggests that targeted development of hemp cultivars can enhance the functional properties of hemp seed protein for use in plant-based foods.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Yan-Yan Ning, Wen-Bo Miao, Hua-Min Liu, Zhao Qin, Xue-De Wang, Li-Xia Hou
Summary: The study found that Chinese quince seed gum extracted under different conditions exhibited differences in properties, with alkaline treatment promoting xylose conversion, and acid treatment affecting thermal and emulsifying stability.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Yingjie Yu, Tong Wang, Xianhui Huang, Yiran Lian, Fuming Yang, Dianyu Yu
Summary: This study investigated the effects of ultrasound and chlorogenic acid (CA) on the structural and functional properties of hemp seed protein (HSP). The results showed that ultrasound treatment and complexation with CA unfold the structure of HSP, exposing its internal groups. The best binding between ultrasound-treated HSP and CA was achieved at 450 W for 15 min of ultrasound treatment. Additionally, the same ultrasound conditions minimized the particle size and surface roughness of the proteins, and improved their solubility and emulsifying properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Multidisciplinary
Libo Liu, Yu Miao, Chengwen Hu, Lu Gao, Weijia He, Hong Chu, Tong Zhang, Chun Li, Wenkui Guo
Summary: The study found that ultrasound treatment can improve the structural and functional properties of pea protein, but secondary treatment is not more effective than primary treatment for an extended period of time.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Ningxiang Yu, Chengjia Jiang, Fangjian Ning, Zhenying Hu, Shengxin Shao, Xianguo Zou, Xianghe Meng, Hua Xiong
Summary: The protein isolate (SSPI) from seeds of Stauntonia brachyanthera showed high foaming capacity and water holding/oil adsorption capacities, and could be used as a stabilizer for water-in-oil-in-water emulsions to improve their stability and maintain the structure.
Article
Food Science & Technology
Mohammed Saleh, Lana Amro, Haya Barakat, Rahma Baker, Amani Abu Reyash, Reham Amro, Jihad Qasem
Summary: The study found that heat treatments increased the total phenolic content and total flavonoid content of fruit by-products, while reducing their ability to scavenge free radicals. Blanching and drying treatments had a significant impact on the antioxidant activity of fruit by-products, increasing the antioxidant capacity of some by-products.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Nour ALQtaishat, Mohammed Saleh, Khalid Al-Ismail, Mahmoud Abu Ghoush
Summary: This study aimed to address the challenge of blocking bitterness caused by salt replacers and develop nonbitter sodium-free salts, which could potentially improve public health. The results showed that substituting sodium chloride with treated potassium chloride in white brined cheese could reduce sodium content and increase overall taste satisfaction and saltiness likability.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Food Science & Technology
Y. Albawarshi, A. Amr, K. Al-Ismail, M. Shahein, M. Majdalawi, M. Saleh, A. Khamaiseh, B. El-Eswed
Summary: Simultaneous determination of water-soluble B vitamins is a troublesome analytical procedure, but the developed method in this study successfully determined B-1, B-2, B-3, B-6, B-9, and B-12 in premix and fortified flour using a simple approach without the need for sample cleanup or ion-pairing reagents.
JOURNAL OF FOOD QUALITY
(2022)
Article
Plant Sciences
Ezz Al-Dein M. Al-Ramamneh, Ayoup M. Ghrair, Ashok K. Shakya, Khalid Y. Alsharafa, Khalid Al-Ismail, Samer Y. Al-Qaraleh, Jacek Mojski, Rajashri R. Naik
Summary: Sterculia diversifolia is widely distributed in Jordan as an ornamental plant. The phytochemical studies on the volatile compounds in its leaves are limited despite the increasing demand for its applications. Recently, there has been a report on the synthesis of silver nanoparticles (AgNPs) using the aqueous extract derived from Brachychiton populneus leaves. This study produced AgNPs using aqueous or ethanolic extracts from S. diversifolia leaves and detected the volatile compounds in ethanolic leaf extracts using Shimadzu GC-MS equipment.
Article
Food Science & Technology
Hizia Berrou, Mohammed Saleh, Khalid Al-Ismail
Summary: The study investigates the nixtamalization process of lupin seeds for potential food applications. It found that higher nixtamalization temperatures led to increased moisture uptake and decreased alkaloid content in the seeds. The study also observed the formation of cracks in the seed coats during the nixtamalization process. Overall, the findings are valuable for optimizing the industrial nixtamalization of lupin seeds and enhancing their potential as a food ingredient.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2022)
Article
Food Science & Technology
Sarra Ould Hocine, Basem AI-Abdullah AI-Sawalha, Khalid AI-Ismail
Summary: This study aimed to investigate the lipid oxidation in different meat products by analyzing the composition of fatty acids (FAs), cholesterol oxidation product (COPs) levels, as well as fat and cholesterol content. Additionally, the peroxide value (PV), p-anisidine (PA), and TOTOX values were measured. The results indicated that all the meat products, including beef burger, chicken burger, beef shawarma, and chicken shawarma, exhibited oxidative status and contained toxicologically significant levels of COPs.
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
(2023)
Article
Food Science & Technology
Maher M. Al-Dabbas, Rawan B. Al-Jaloudi, Khaled M. Al-Ismail, Sabal Bani Mustafa
Summary: In this study, the effects of different adsorbents on the quality improvement of oxidized olive oil were investigated. Silica gel, Arabic gum, and calcium chloride showed significant improvements in peroxide value and free fatty acids, but negatively impacted total phenolics and vitamin E contents.
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
(2022)
Article
Food Science & Technology
Khalid Al-Ismail, Rawya Al-Atewi, Maher Al-Dabbas, Radwan Ajo
Summary: This study evaluated the chemical composition and activities of Ruta chalepensis L leaves and flowers, including total phenolic compounds, total flavonoids content, alpha-amylase inhibitory activity, and antioxidant activity. The results showed that this plant has significant potential as a natural antioxidant and antidiabetic agent.
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Khalid M. Al-Ismail, Hamed R. Takruri, Reema F. Tayyem, Maher M. Al-Dabbas, Dana N. Abdelrahim
Summary: This study evaluated the fat, saturated fatty acids (SFAs), and trans fatty acids (TFAs) content in traditional Jordanian sweets and appetizers. The results showed that all analyzed food samples had low TFAs content, which may be considered as insignificant.
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
(2021)
Article
Environmental Sciences
Mohammed Saleh, Ziad AbuWaar, Salah-Eddin Araj, Tawfiq M. Al Antary, Youngseung Lee
FRESENIUS ENVIRONMENTAL BULLETIN
(2020)
Article
Environmental Sciences
Mohammed Saleh, Ziad AbuWaar, Salah-Eddin Araj, Tawfiq M. Al Antary, Muhanad Akash
FRESENIUS ENVIRONMENTAL BULLETIN
(2020)
Article
Environmental Sciences
Muhanad W. Akash, Ahmad Ateyyeh, Mohammed Saleh
FRESENIUS ENVIRONMENTAL BULLETIN
(2020)
