Article
Chemistry, Applied
Laura Acosta-Dominguez, Yolanda Cocotle-Ronzon, Liliana Alamilla-Beltran, Eliseo Hernandez-Martinez
Summary: The study revealed that cryogenic treatment of soy protein isolate altered its microstructure, improved its functional properties, and had an impact on its flow properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Materials Science, Multidisciplinary
Ophelie Ranquet, Celia Duce, Giulia Caroti, Patrick Dietemann, Ilaria Bonaduce, Norbert Willenbacher
Summary: This paper discusses the influence of added oil on microstructure, rheology, drying kinetics, and chemistry of egg tempera paints. The pigments in fatty tempera do not enter the oil droplets due to the adsorption of egg proteins on the pigment surface. Different brushability is observed on absorbent substrates when water is lost quickly and the remaining oil keeps the paint soft. Egg components exert an antioxidant effect on the oil, affecting both the kinetics of the curing process and its chemistry.
ACS APPLIED POLYMER MATERIALS
(2023)
Article
Food Science & Technology
Dorota Cais-Sokolinska, Joanna Teichert, Jolanta Gawalek
Summary: The study aimed to evaluate the effect of freeze-drying on mare's milk preservation by characterizing the functional properties of reconstituted freeze-dried mare's milk. The freeze-drying process did not change the milk components, but resulted in poor foaming capacity and strong oil binding capacity. It improved the binding and retention of oil by milk proteins, but the produced foam was unstable and lacked the ability to retain air fractions.
Article
Microbiology
Karina Arellano-Ayala, Juhwan Lim, Subin Yeo, Jorge Enrique Vazquez Bucheli, Svetoslav Dimitrov Todorov, Yosep Ji, Wilhelm Heinrich Holzapfel
Summary: The study evaluated the impact of different food additives on a freeze-dried putative probiotic, finding that the B-active formulation significantly increased the survival and adhesion abilities of the bacteria. Additionally, the hydrophobicity, mucin adhesion, and immunomodulatory properties of the probiotic were not affected by the additives, indicating the potential for enhancing probiotic functionality without compromising other key characteristics.
Article
Chemistry, Applied
Margarida Faustino, Carla F. Pereira, Joana Dura, Ana Sofia Oliveira, Joana Odila Pereira, Carlos Ferreira, Manuela E. Pintado, Ana P. Carvalho
Summary: This study evaluates the impact of freeze drying and spray drying on the structural, physicochemical, and biological properties of mannans from Saccharomyces cerevisiae. Structural analysis was conducted using FT-IR, PXRD, and SEM, while physicochemical properties were assessed based on sugars, protein, ash and water contents, solubility, and molecular weight distribution. Thermal behavior was analyzed using DSC, and antioxidant activity was measured using DPPH and ABTS assays.
Article
Food Science & Technology
Nisha Chhabra, Mehak Arora, Diksha Garg, Mahesh Kumar Samota
Summary: Drying is a critical process for extending the shelf life of food products, and spray drying and freeze drying are commonly used methods. A novel technique called spray freeze drying combines the advantages of traditional freeze drying and spray drying. This article explores various spray freeze-drying methods, compares them based on factors such as chilling medium and atomization settings, and discusses their applications in preserving bioactive compounds in the food industry.
Article
Food Science & Technology
Elif Savas
Summary: This study optimized the convective drying process for sweet potatoes and found that under the optimum conditions, the sweet potatoes had improved appearance and antioxidant properties. By optimizing the variables of the drying process, sweet potatoes with good appearance and functional properties can be produced.
Article
Food Science & Technology
Ozgun Koprualan, Feyza Elmas, Anil Bodruk, Seyma Arikaya, Mehmet Koc, Nurcan Koca, Figen Kaymak-Ertekin
Summary: The study investigated the effects of microwave drying, freeze-drying, and microwave+freeze-drying as predrying treatments prior to explosion puffing drying on the qualities of reduced-fat white cheese snacks. The results showed that using MD+FD+EPD method produced snacks with the best physical, chemical, textural, and sensory properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Juanjuan Du, Changyu Zhou, Qiang Xia, Ying Wang, Fang Geng, Jun He, Yangying Sun, Daodong Pan, Jinxuan Cao
Summary: This study evaluated the effects of fibrin addition on the water-holding capacity, texture, rheological properties, interactions, and microstructure of myofibrillar proteins (MP) gel during the heat-induced process. Results showed that the addition of fibrin improved the whiteness, water-holding capacity, hardness, storage modulus, and loss modulus of the MP gel. The incorporation of fibrin also led to alterations in protein conformation and increased nonspecific association and hydrophobic interactions, contributing to enhanced gelling and rheological properties. Additionally, scanning electron microscopy revealed a more ordered and homogeneous gel network structure with the addition of fibrin. Overall, fibrin enhanced the functionality of MP, suggesting potential benefits for gel-type meat products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Dian Shofinita, Dianika Lestari, Lienda Aliwarga, Giovanni Arneldi Sumampouw, Sekar Arum Ambarwati, Karen Christine Gunawan, Amarthya Benigna Achmadi
Summary: Drying is a crucial step in coffee production to prevent microbial growth and extend coffee's storage time. Mechanical drying methods have been developed, but they may alter the physicochemical properties and compounds in coffee. Thus, maintaining these factors is vital as they impact the stability, reconstitution, and aroma of coffee, ultimately determining its quality. This review focuses on the effects of spray-drying, freeze-drying, and spray-freeze-drying on coffee's physicochemical properties and discusses their impact on organoleptic properties. Possible advancements such as encapsulation, porous frozen samples, and total solid enhancement of raw materials are highlighted.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yuan-yuan Liu, Wei-hong Sun, Bing-zheng Li, Nan Shang, Yong Wang, Wei-qiao Lv, Dong Li, Li-jun Wang
Summary: Platycodon grandiflorus roots were extracted and dried to produce four different powders, with the ultrasound-assisted extraction and freeze drying process leading to the highest nutritional value and antioxidant activity among the powders.
Article
Food Science & Technology
Benjamin Schmid, Sofia Navalho, Peter S. C. Schulze, Simon Van de Walle, Geert Van Royen, Lisa M. Schuler, Ines B. Maia, Carolina R. Bastos, Marie-Christin Baune, Edwin Januschewski, Ana Coelho, Hugo Pereira, Joao Varela, Joao Navalho, Alexandre Miguel Cavaco Rodrigues
Summary: Microalgae are a promising resource for food and feed markets, and the development of sustainable drying technologies is crucial for cost-effective preservation of high-quality biomass. This study tested a solar dryer as an alternative to freeze drying and assessed its effects on biomolecular quality parameters. The results showed that solar drying is a cost-effective and sustainable technology for preserving microalgal biomass for food and feed markets.
Article
Biochemistry & Molecular Biology
Xu Wang, Li Cheng, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu, Yan Hong
Summary: This study compared the properties of Spirodela starch with normal corn starch and rice starch, and found that Spirodela starch has better characteristics such as higher paste strength, elasticity, and freeze-thaw stability. Additionally, Spirodela starch paste has a compact structure. These findings are significant for the application of Spirodela starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Pharmacology & Pharmacy
Sebastian Gruber, Maximilian Thomik, Nicole Vorhauer-Huget, Lukas Hans, Evangelos Tsotsas, Petra Foerst
Summary: This article investigates the influence of microstructural parameters (pore size, shape, and orientation) on local primary drying kinetics in freeze-drying. The results show that the orientation of pores is more important for drying kinetics in pores with a high aspect ratio, while pore size is the decisive parameter for pores with a lower aspect ratio.
Article
Biochemistry & Molecular Biology
Simona Tatasciore, Veronica Santarelli, Lilia Neri, Rodrigo Gonzalez Ortega, Marco Faieta, Carla Daniela Di Mattia, Alessandro Di Michele, Paola Pittia
Summary: This study proposed freeze-drying microencapsulation as a technology for producing stable powdered hop extracts for innovative food products. The effects of different carriers on the properties, content, and encapsulation efficiency of the powders were assessed. The results showed that maltodextrin had the highest encapsulation efficiency and protection of antioxidant compounds during storage. Microencapsulation did not hinder the loss of bitter acids. It demonstrates the feasibility and potential of freeze-drying encapsulation for developing functional ingredients in the food and non-food sectors.
Article
Agriculture, Dairy & Animal Science
Vito Laudadio, Mohsen Nasiri-Dehbaneh, Rana Muhammad Bilal, Ali Qotbi, Faramin Javandel, Abbas Ebrahimi, Alireza Seidavi, Marina Slozhenkina, Ivan Gorlov, Peter G. Dunne, Vincenzo Tufarelli
Summary: The effects of inclusion of powdered seeds of black cumin and fenugreek on productive traits, selected blood constituents, microbiota and immunity of broilers were studied. The results showed that black cumin powder increased daily gain and decreased abdominal fat, while fenugreek powder increased feed conversion ratio but decreased daily gain. Both powders had no effect on blood constituents, but black cumin powder reduced ileal Escherichia coli. Black cumin powder enhanced immunity, but the co-inclusion of both powders did not have additional benefits for broilers.
ANIMAL BIOTECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Vincenzo Tufarelli, Payam Baghban-Kanani, Saba Azimi-Youvalari, Babak Hosseintabar-Ghasemabad, Marina Slozhenkina, Ivan Gorlov, Frolova Maria Viktoronova, Alireza Seidavi, Vito Laudadio
Summary: The study showed that the 15% DTP and 5% DGP dietary treatments had a significant impact on improving egg yolk color, while most of the hens' performance indicators and egg quality parameters were not significantly affected by FSM and DTP supplementation.
ANIMAL BIOTECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Farhad Ghane, Ali-Ahmad-Alaw Qotbi, Marina Slozhenkina, Aleksander Anatolievich Mosolov, Ivan Gorlov, Alireza Seidavi, Maria Antonietta Colonna, Vito Laudadio, Vincenzo Tufarelli
Summary: The effect of in ovo feeding with different levels of vitamins C and E on egg hatchability, immune response, growth, and carcass traits of broiler chickens was studied. Injections of 3 mg of vitamin C or 0.75 IU of vitamin E significantly improved hatchability, but had no effect on body weight and growth performance. The concentrations of vitamins C or E did not affect carcass traits, immune organ weight, or immune response.
ANIMAL BIOTECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Ruhollah Kianfar, Ambra Rita Di Rosa, Neda Divari, Hossein Janmohammadi, Babak Hosseintabar-Ghasemabad, Marianna Oteri, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Aleksandr Anatolievich Mosolov, Alireza Seidavi
Summary: This research explored the nutritional effects of raw and processed forms of amaranth grain on laying hens. The results showed that the studied amaranth can be used at low consumption levels in the diet to improve bird health and production of low-cholesterol and low-triglyceride eggs. However, egg production and weight decreased compared to the control group.
Article
Biochemistry & Molecular Biology
Hossein Janmohammadi, Babak Hosseintabar-Ghasemabad, Majid Oliyai, Sadegh Alijani, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Aleksandr Anatolievich Mosolov, Lourdes Suarez Ramirez, Alireza Seidavi, Vito Laudadio, Vincenzo Tufarelli, Marco Ragni
Summary: A feeding trial was conducted to investigate the effects of dietary raw amaranth grain on laying hens. Results showed that high levels of amaranth grain led to decreased blood cholesterol and productivity, while the addition of an enzyme blend improved production performance. Low concentrations of amaranth grain combined with the enzyme blend showed the most promising results in terms of cholesterol reduction. Overall, dietary amaranth grain positively affected egg quality and hen health, while the enzyme blend allowed for optimal balance between productivity and the benefits of amaranth grain.
Review
Biology
Clive J. C. Phillips, Babak Hosseintabar-Ghasemabad, Ivan F. Gorlov, Marina I. Slozhenkina, Aleksandr A. Mosolov, Alireza Seidavi
Summary: With the prohibition of antibiotics in poultry feed becoming widespread, the use of natural feed additives and alternatives is necessary to stimulate the immune systems of broiler chickens. This review explores the effectiveness of plant-derived additives in improving the avian immune system and broiler health. However, excessive use of additives may reduce immunocompetence, making it important to determine tolerance levels and optimal doses.
Article
Zoology
Gilyan V. Fedotova, Marina I. Slozhenkina, Ivan F. Gorlov, Aizhan A. Kaidulina, Alexander A. Mosolov, Daria A. Mosolova, Mohammadreza Poorghasemi, Alireza Seidavi
Summary: Crossbred steers from Kalmyk cows bred to different bulls were housed and fed under the same conditions. The growth rate of crossbred steers was higher than purebred steers. Simmental crosses had lower fat content in their muscle tissue compared to other groups. The moisture retention capacity and pH value of the beef samples were optimal in all groups.
PAKISTAN JOURNAL OF ZOOLOGY
(2023)
Article
Veterinary Sciences
E. Anisimova, M. Slozhenkina, I. Gorlov, D. Nikolaev, N. Mosolova, D. Mosolova
Summary: The present study conducted full-genome SNP genotyping of 16-month-old Kalmyk steers to investigate their productive characteristics and beef quality indicators in leading farms of the Republic of Kalmykia. The frequencies of some homozygous alleles, such as A/A and B/B, varied among different groups, while the heterozygous allele A/B also showed variation. The study also found that the steers raised at Agrofirma Aduchi farm exhibited higher natural resistance and had better meat productivity compared to those raised at other agricultural enterprises.
ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA
(2023)
Article
Economics
Ivan F. Gorlov, Marina Slozhenkina, Oleg A. Kholodov, Marina A. Kholodova, Olga P. Shakhbazova, Dania A. Mosolova, Mohammadreza Poorghasemi, Alireza Seidavi
Summary: This article discusses different models that can be used to identify the potential for improving the performance of agricultural enterprises of various forms and sizes. The authors used a clustering method to calculate an integrated indicator of the development potential of agricultural enterprises within larger organizational and legal units. The model allows enterprises of different structures and scales to prioritize different performance indicators of interest, and also reveals distinctive characteristics of the performance growth potential of various business forms.
ARGUMENTA OECONOMICA
(2022)
Article
Chemistry, Multidisciplinary
Natalya Mosolova, Vera V. Kryuchkova, Svetlana N. Belik, Ivan F. Gorlov, Marina Slozhenkina, Anastasia E. Serkova
Summary: The authors have developed a 3.2% fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. The nutritional value and taste characteristics of the product have been determined. The addition of ingredients increased the number of lactic acid microorganisms and reduced the fermentation time of the product.
SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY
(2022)
Article
Biology
Tatiana M. Giro, Sergey V. Kozlov, Ivan F. Gorlov, Andrey V. Kulikovskii, Anna V. Giro, Marina I. Slozhenkina, Dmiytiy V. Nikolaev, Alireza Seidavi, Alexander A. Mosolov
Summary: This article presents a study on the antioxidant properties of meat from lambs that received organic forms of iodine and selenium during growth. The research found that including this meat in the diets of laboratory animals provided protection against acute toxic hepatitis.
OPEN LIFE SCIENCES
(2022)
