Article
Biochemistry & Molecular Biology
Sk Alim, Mikko Laitaoja, Sonali S. Pawar, Thirumala Rao Talluri, Janne Janis, Musti J. Swamy
Summary: This study focuses on DSP-3, a FnII family protein found in donkey seminal plasma. DSP-3 was found to be heterogeneously glycosylated and acetylated. It exists as a monomer and has high affinity for lyso-phosphatidylcholine.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Multidisciplinary
Travis G. Burger, Indarpal Singh, Caleb Mayfield, Joseph L. Baumert, Yue Zhang
Summary: Four out of the five commercial pea protein powders showed low solubility, high surface hydrophobicity, and an abundance of large insoluble aggregates. High-pressure homogenization was effective in breaking up the aggregates and improving solubility. There was a significant correlation between homogenized solubility and emulsification properties of the commercial pea proteins, but not with other physicochemical properties like unpromoted solubility, zeta potential, surface hydrophobicity, and interfacial tension.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Sk Alim, Sudheer K. Cheppali, Mikko Laitaoja, Thirumala Rao Talluri, Janne Janis, Musti J. Swamy
Summary: A major FnII family protein, DSP-1, was identified and isolated from donkey seminal plasma, showing homology to other mammalian seminal plasma proteins. The protein is heterogeneously glycosylated and contains multiple acetylations, with binding to choline phospholipids increasing its thermal stability. Further studies suggest that DSP-1 binding to sperm plasma membrane could be physiologically significant.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Multidisciplinary
Ewa Ostrowska-Ligeza, Karolina Dolatowska-Zebrowska, Rita Brzezinska, Magdalena Wirkowska-Wojdyla, Joanna Brys, Iga Piasecka, Agata Gorska
Summary: This study explored the thermal properties of ruby chocolate, which had been rarely studied in prior literature. Gas chromatography was used to determine the fatty acid composition of ruby chocolate fat. Differential scanning calorimetry (DSC) successfully determined the melting behavior and polymorphic forms of cocoa fat and milk fat in ruby chocolate. Pressurized differential scanning calorimetry (PDSC) was used to investigate the oxidative stability of the fat extracted from ruby chocolate. Thermogravimetry (TGA) was employed to study the thermal behavior of the chocolate and the fat. The results showed the thermal profile and characteristics of ruby chocolate in comparison to dark and milk chocolate. The melting temperature of ruby chocolate was found to be more similar to milk chocolate than dark chocolate. Regression analysis of PDSC data for the fat extracted from ruby chocolate exhibited a high correlation coefficient (>0.99). It was observed that there was no statistically significant difference in the activation energy (E-a) values for the oxidation process of the fat extracted from ruby chocolate obtained through maximum temperature (dynamic mode) and maximum induction time (isothermal mode).
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Yuting Fan, Gaofei Peng, Xiang Pang, Zhen Wen, Jiang Yi
Summary: This research compared the interfacial properties of different whey protein isolate aggregates, including nanoparticles and nanofibrils, and found that nanofibrils exhibited the highest emulsifying activity and stability at pH 3.0. Low salt concentrations were shown to increase the emulsifying properties of proteins. The interfacial tension of protein molecules showed a negative correlation with emulsifying activity indices, regardless of protein types.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Wang Yu, Haiyan Zhong, Xuezhi Fang, Menghao Du
Summary: This study aimed to assess the effects of industrial-scale oil-pressing techniques and organic solvent extraction on the physicochemical properties and antioxidant activities of protein isolates derived from Camellia seed cakes. The results showed that extrusion altered the structure of proteins and reduced the particle size, leading to stronger antioxidant activities. This research presents the potential for further applications of camellia seed cake protein in the food industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Geng Li, Jingwen Xu, Huiwen Wang, Lianzhou Jiang, Huan Wang, Yan Zhang, Hua Jin, Zhijun Fan, Jing Xu, Qingshan Zhao
Summary: This study investigated the changes in structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers. The results indicated that the hydrolysates treated with hybrid nanoflowers showed better solubility and antioxidant properties compared to soybean protein. Furthermore, the basic properties and oxidative stability of the soybean-protein-hydrolysates oil-in-water emulsions were improved. These findings highlight the importance of proteins hydrolyzed by hybrid nanoflowers as emulsifiers and antioxidants in the food and pharmaceutical industry.
Article
Chemistry, Applied
Shikai Zhang, Ziyang He, Yue Cheng, Fangzhou Xu, Xinxin Cheng, Peng Wu
Summary: RPCF extracted from Cerasus humilis fruits is a high-methoxy acetylated pectin macromolecule rich in arabinose and galactose side chains. It shows superior emulsification performance and potential for forming sugar-free gel systems, making it a novel emulsifier with gelling and antioxidant effects.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Qiang Cui, Lin Wang, Guorong Wang, Anqi Zhang, Xibo Wang, Lianzhou Jiang
Summary: The study showed that ultrasonication significantly improved emulsifying activity, solubility, and particle size distribution of Cyperus esculentus seed protein solutions. The structural changes induced by ultrasonication exposed water-transporting groups and enhanced surface hydrophobicity. Ultrasonication also led to a reduction in particle size and improved emulsion stability, providing a theoretical basis for the application of CEP in food processing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Almut H. Vollmer, Ingrun Kieferle, Alexandra Pusl, Ulrich Kulozik
Summary: The study revealed that varying the concentration of pentasodium triphosphate had significant effects on the rheological, textural, and microstructural properties of processed cheese, with higher concentrations of PP leading to increased apparent viscosity, hardness, and the formation of casein fibrils.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Ji Luo, Weimin Xu, Qiang Liu, Ye Zou, Daoying Wang, Jianhao Zhang
Summary: The study found that DBD-CP can reduce redness and pH in meat, accelerate MP oxidation, improve meat tenderness, and enhance emulsifying properties of MP. However, high voltage treatment may cause damage to sarcomere, so caution is advised.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Acoustics
Yi-Lun Wang, Jin-Jie Yang, Shi-Cheng Dai, Xiao-Hong Tong, Tian Tian, Chu-Chen Liang, Liang Li, Huan Wang, Lian-Zhou Jiang
Summary: This study investigated the effects of ultrasonic treatment on the physicochemical and emulsifying properties of soy protein isolate-hawthorn flavonoids complexes. The results showed that ultrasonic treatment improved the properties and antioxidant activity, and formed high-density small droplets in the emulsion.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Keying Han, Xiao Feng, Yuling Yang, Xiaozhi Tang, Chengcheng Gao
Summary: Microfluidization is an effective technology to improve the properties of myofibrillar protein. The study investigated the effects of microfluidization with varying pressures on the physicochemical, structural, and emulsifying properties of chicken myofibrillar protein. Microfluidization treatment enhanced the zeta-potential, contact angle, solubility, emulsifying ability, and emulsifying stability of the protein, while decreasing its turbidity. The treatment also resulted in structural changes and the exposure of hydrophobic and negatively charged groups.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Yigang Ma, Jian Zhang, Jinmeng He, Yingjie Xu, Xiaobing Guo
Summary: This study investigated the effects of different homogenization pressures and cycles on the physicochemical and functional properties of chickpea protein. The results showed that high-pressure homogenization treatment increased the surface hydrophobicity and decreased the total sulfhydryl content of chickpea protein. The solubility, foaming, and emulsifying properties of chickpea protein were enhanced by HPH treatment, and the emulsions prepared showed better stability capacity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Yinyue Yang, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang, Cuihua Chang
Summary: This study revealed that with the increase in Rha content, the EWPP-Rha complex could be divided into three regions based on emulsifying capacity, where emulsion properties varied. Microstructure, rheology, and nuclear magnetic resonance were used to analyze the properties in different regions. The addition of Rha may compete with EWPP at the interface, adjusting the properties of the HIPEs.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Johar Amin Ahmed Abdullah, Emre Yemisken, Antonio Guerrero, Alberto Romero
Summary: The use of biopolymer-based films as alternatives to plastic-based films has become more popular due to their non-toxic properties, flexibility, and affordability. However, these films have limitations in their application. The present study aimed to strengthen marine collagen-based films with iron oxide nanoparticles (IO-NPs), graphene oxide nanoparticles (GO-NPs), or a combination of both as antibacterial and antioxidant additives. The results showed that the combination of GO-NPs/IO-NPs significantly improved the physicochemical properties of the films and added antioxidant and antibacterial value.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Multidisciplinary
Johar Amin Ahmed Abdullah, Mercedes Jimenez Rosado, Antonio Guerrero, Alberto Romero
Summary: This study aims to investigate the green synthesis of ZnO-NPs using a polyphenol-rich extract from Phoenix dactylifera L. as a reducing agent. The effects of precursor and reducing agent concentration were evaluated, and it was found that using a green reducing agent resulted in ZnO-NPs with a particle size ranging from 18.1 to 61.6 nm. The synthesized nanoparticles demonstrated antioxidant and antibacterial activities. Therefore, this method could be a suitable alternative to toxic methods for metallic nanoparticle synthesis.
NEW JOURNAL OF CHEMISTRY
(2023)
Article
Polymer Science
Hanaa Mehdi-Sefiani, Victor Perez-Puyana, Francisco Jose Ostos, Ranier Sepulveda, Alberto Romero, Mohammed Rafii-El-Idrissi Benhnia, Ernesto Chicardi
Summary: A gelatin-based hydrogel was used to infiltrate and degrade-release in two different titanium foams with porosities of 30 and 60 vol.%, showing higher infiltration rate in the Ti60 foam and faster degradation rate in the Ti30 foam. The hydrogel also exhibited optimal biocompatibility with no cytotoxicity and promotion of cell growth.
Article
Food Science & Technology
Mercedes Jimenez-Rosado, Victor Perez-Puyana, Alberto Romero
Summary: Climate change, waste accumulation, microplastics generation, and raw material scarcity have led to a shift from a linear economic system to a circular system. Policies like the European Green Deal and Horizon Europe have been developed in response. This opinion review discusses the use of biowaste for superabsorbent material production as an example of circular economy application, highlighting limitations that have hindered market inclusion. While biowaste utilization is essential for change, further research is needed to enhance product competitiveness.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Chemistry, Physical
Johar Amin Ahmed Abdullah, Mercedes Jimenez-Rosado, Antonio Guerrero, Alberto Romero
Summary: Nowadays, antioxidants and antibacterial activity have become increasingly important in biosystems due to biochemical and biological reactions involving free radicals and pathogen growth. Nanomaterials are being used as antioxidants and bactericidal agents to minimize these reactions. However, there is a lack of understanding about the antioxidant and bactericidal capacities of iron oxide nanoparticles. This study aimed to evaluate the influence of calcination, specifically different temperatures and times, on the synthesis of iron oxide nanoparticles and their properties.
Article
Polymer Science
Daniel Castro-Criado, Johar Amin Ahmed Abdullah, Alberto Romero, Mercedes Jimenez-Rosado
Summary: Beer bagasse, a highly undervalued residue in the industry, with its high protein and polysaccharide content, has the potential to be used in the manufacture of bioplastics. However, its high water content requires stabilization before being considered as a raw material. This study evaluated different drying methods and found that freeze-drying was the most suitable for stabilizing the bagasse. The produced bioplastics showed appropriate properties for applications in horticulture and agriculture.
Article
Polymer Science
Daniel Castro-Criado, Octavio Rivera-Flores, Johar Amin Ahmed Abdullah, Elia Castro-Osorto, Maria Alonso-Gonzalez, Lucy Ramos-Casco, Victor M. Perez-Puyana, Marlon Sanchez-Barahona, Pablo Sanchez-Cid, Mercedes Jimenez-Rosado, Alberto Romero
Summary: The development of biodegradable plastics and eco-friendly biomaterials from agricultural waste and rejected food is important for reducing environmental damage. This research investigated the fabrication and characterization of bioplastics using three types of Honduran agro-wastes: taro, yucca, and banana. The results showed the potential of these agro-wastes for producing bioplastics with different characteristics, promoting the circular economy.
Article
Ecology
Emre Yemisken, Mercedes Jimenez-Rosado, Victor Perez-Puyana, Serap Sancar, Suna Bektas, Taner Yildiz, Lutfiye Eryilmaz, Alberto Romero
Summary: The aim of this study was to isolate and characterize collagen from the skin of round goby (Neogobius melanostomus) in the Black Sea. The results showed that the skin of N. melanostomus had a high protein concentration (80%) and contained characteristic molecules of collagen protein, such as glycine, alanine, proline, and hydroxyproline. The yield of collagen was estimated at 10%. The collagen had a zero surface net charge at pH 5-6, indicating its proximity to the collagen isoelectric point. It also had a highly organized helical structure, which was preserved in round goby species. The biological assays demonstrated that the collagen obtained from round goby fish skin was noncytotoxic and showed an increase in cell viability. These findings suggest that round goby species could be a potential marine source of collagen.
REGIONAL STUDIES IN MARINE SCIENCE
(2023)
Article
Chemistry, Physical
G. Gonzalez-Ulloa, M. Jimenez-Rosado, M. Rafii-El-Idrissi Benhnia, A. Romero, E. Ruiz-Mateos, F. J. Ostos, V. Perez-Puyana
Summary: In the field of regenerative medicine, hydrogels are widely recognized as a suitable option for tissue regeneration due to their elastic properties and high water absorption capacity. This study aimed to develop and characterize polymeric hydrogels based on collagen and gelatin, both of which are considered good candidates due to their biocompatibility. The results showed that hydrogels formed from the mixture of collagen and gelatin retained the viscoelastic properties of collagen while demonstrating low cytotoxicity and hemocompatibility similar to gelatin. However, further research is needed to address the suboptimal thermal characteristics for biomedical applications.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Materials Science, Multidisciplinary
Pablo Sanchez-Cid, Gabriel Gonzalez-Ulloa, Maria Alonso-Gonzalez, Mercedes Jimenez-Rosado, Mohammed Rafii-El-Idrissi Benhnia, Alberto Romero, Francisco J. Ostos, Victor M. Perez-Puyana
Summary: In this study, chitosan-based hydrogels were crosslinked using natural crosslinkers D-fructose and genipin, and characterized through various tests. The results showed that genipin crosslinking resulted in hydrogels with more compact structures and better rheological performance compared to D-fructose crosslinking. Additionally, the genipin-crosslinked hydrogels exhibited excellent biological performance in vitro.
MACROMOLECULAR MATERIALS AND ENGINEERING
(2023)
Article
Polymer Science
Johar Amin Ahmed Abdullah, Alvaro Diaz-Garcia, Jia Yan Law, Alberto Romero, Victorino Franco, Antonio Guerrero
Summary: This study comprehensively analyzed the properties of green nanomagnetic iron oxide particles (GNMIOPs) synthesized using a green method. It investigated the influence of pH and washing solvents on the size, shape, crystallinity, aggregation, stability, and magnetism of the particles. It also examined the incorporation of the particles into PCL membranes for biomedical applications. The findings showed that pH and washing solvent significantly affected the properties of GNMIOPs, including their size, crystallinity, aggregation, and magnetic behavior.
Article
Chemistry, Multidisciplinary
Johar Amin Ahmed Abdullah, Alvaro Diaz-Garcia, Jia Yan Law, Alberto Romero, Victorino Franco, Antonio Guerrero
Summary: This study investigates the impact of pH levels and washing solvents on magnetism properties of chemical nanomagnetic iron oxide particles (CNMIOPs) synthesized through a chemical method. By employing different pH levels and washing solvents, the researchers found that pH and washing process significantly affect the properties of CNMIOPs, with higher pH levels resulting in smaller particles with higher crystallinity. Ethanol-washed CNMIOPs exhibit superior magnetic behavior, and higher pH levels show promising antioxidant activity.
Article
Materials Science, Multidisciplinary
Johar Amin Ahmed Abdullah, Jose J. Benitez, Antonio Guerrero, Alberto Romero
Summary: This study investigated the impact of adding zinc oxide nanoparticles (ZnO-NPs) to poly(epsilon-caprolactone) (PCL) membranes and films. The results showed that adding ZnO-NPs improved the water barrier properties, optical properties, and mechanical properties of the PCL samples, as well as increasing the thickness and surface roughness of the samples.
Article
Agriculture, Multidisciplinary
Mercedes Jimenez-Rosado, Michele Di Foggia, Serena Rosignoli, Antonio Guerrero, Adamo Domenico Rombola, Alberto Romero
Summary: This study investigates the use of controlled-release protein-based matrices for massive crops like barley. By analyzing different barley cultivars and using protein-based matrices as fertilizers, it is found that this method can improve seed germination and zinc content in plants.
RENEWABLE AGRICULTURE AND FOOD SYSTEMS
(2023)
Article
Food Science & Technology
Daniel Castro-Criado, Mercedes Jimenez-Rosado, Victor Perez-Puyana, Alberto Romero
Summary: The production of functional foods has been improved with nanoemulsion technology, which involves the encapsulation of bioactive compounds in beverages to control their integrity and release in the intestinal tract. In this study, a protein-rich by-product was evaluated as a potential emulsifier, and emulsions with different soy protein isolate concentrations, pH values, and homogenization pressures were prepared. Physical and rheological characterizations were conducted to determine their stability and potential as delivery emulsion systems. The best stability was achieved when the protein concentration was 2.0 wt%, pH 2.0, and a homogenization pressure of 120 PSI was applied.
