Article
Food Science & Technology
Manu Pratap Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson, Ravindra N. Chibbar
Summary: The nutritional quality of wheat-based crackers was improved by adding faba bean flour and starch, which increased protein, dietary fiber, fat, and resistant starch content. This study advances understanding of the factors that contribute to the in vivo benefits of adding faba bean flours to wheat-based products.
Article
Multidisciplinary Sciences
J. M. Ramos-Diaz, S. Oksanen, K. Kantanen, J. M. Edelmann, H. Suhonen, T. Sontag-Strohm, V. Piironen, K. Jouppila
Summary: This study explored the method and characteristics of producing texturized meat analogues using lupin flour, lupin protein concentrate, and lupin protein isolate. The findings indicate that water content, blend ratios, and cooling die temperature play crucial roles in determining the hardness, water hydration capacity, and color changes of the analogues.
Article
Food Science & Technology
Folake Idowu-Adebayo, Vincenzo Fogliano, Anita Linnemann
Summary: The study investigated the use of soybean-based milk as a carrier to release and convey antioxidants from turmeric, compared to cow milk. It was found that adding turmeric paste to milk resulted in the release of turmeric antioxidants, with soy milk samples showing the highest protein, iron, zinc, total phenol content, and antioxidant activity. This study identified a cheap and additional nutrient source for malnourished populations in developing countries, utilizing soy milk to produce golden milk.
Article
Chemistry, Applied
Shuchi Singh, Vijay Singh
Summary: The implications of excess phosphorus in waste streams from soy-based protein preparation processes on the environment and their potential utilization as a phosphorus source are understudied. Soy-based protein ingredients have enhanced functional properties and are cost-effective. In this study, soy protein concentrates (SPC) and soy protein isolates (SPI) were prepared from soybean meal/defatted soy flour (DSF), and the phosphorus flow in these processes was tracked. The results showed that phosphorus from the waste streams can be precipitated out to avoid eutrophication, and the waste solid residue with phosphorus can be reused as a fertilizer.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Plant Sciences
Ahmed M. Rayan, Hesham M. Swailam, Yahya S. Hamed
Summary: The study investigated the composition, structure, and techno-functional characteristics of purslane proteins. It was found that purslane proteins had low levels of moisture, ash, and fat. Processing purslane flour into protein concentrate and protein isolate enhanced the techno-functional characteristics of the proteins. The study also revealed that purslane protein samples had high ratios of total essential amino acids to total amino acids.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Geochemistry & Geophysics
Claudio A. Leiva, Maria E. Galvez, Gerardo E. Fuentes, Claudio A. Acuna, Jannan A. Alcota
Summary: Autoclave leaching of zinc concentrate is an environmentally friendly process. Ca(OH)(2) is recommended as a reagent for iron removal and high zinc recovery.
Article
Biochemistry & Molecular Biology
Hansung Lim, Garima Tripathi, Myeongki Park, Byong-Taek Lee
Summary: This study produced multifunctional membranes S7P0.7, S7P3.0, and dual membranes composed of soya protein isolate and polyethylene oxide for wound dressing applications. The dual membranes exhibited potential antibacterial activity, biocompatibility, and good absorption capacity, making them suitable for wound dressings.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Nutrition & Dietetics
Swarnim Gupta, Mukhtiar Zaman, Sadia Fatima, Babar Shahzad, Anna K. M. Brazier, Victoria H. Moran, Martin R. Broadley, Munir H. Zia, Elizabeth H. Bailey, Lolita Wilson, Iqbal M. Khan, Jonathan K. Sinclair, Nicola M. Lowe
Summary: A study conducted in rural Pakistan found that consuming zinc-biofortified wheat flour can moderately increase zinc and iron intake, but has no significant effect on plasma zinc concentration. However, consuming zinc-biofortified wheat flour can reduce the incidence of storage iron deficiency.
Article
Food Science & Technology
Wanqing Jia, Elvira Rodriguez-Alonso, Marine Bianeis, Julia K. Keppler, Atze Jan van der Goot
Summary: RPC and RPI were fractionated from rapeseed meal and characterized for their technofunctional properties. RPC was largely denatured with insoluble fractions, while RPI maintained protein nativity with high solubility. The two fractions exhibited different thermal and rheological properties, indicating their diverse potential for food applications.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Thermodynamics
Jonathan Tenorio Vinhal, Jorge Luis Coleti, Leili Tafaghodi Khajavi, Denise Crocce Romano Espinosa
Summary: This study investigated the reduction kinetics of self-reducing briquettes composed of fine hematite particles and iron concentrate obtained from processing zinc tailings. The results showed that the addition of iron concentrate increased the reduction rate, and the reduction process was mainly controlled by nucleation or diffusion at different temperature ranges.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2022)
Article
Green & Sustainable Science & Technology
Neha Nagar, Himanshi Garg, Meenakshi Dhaka, Chandra Sekhar Gahan
Summary: The study evaluates the bioleaching of zinc sulfide concentrate in controlled redox potential fed-batch mode to prevent passivation and increase recovery rate. The use of a mixed culture of iron-oxidizing microorganisms dominated with Leptospirillum ferriphilum and the controlled addition of zinc sulfide concentrate with high redox potential resulted in a higher recovery rate compared to the traditional batch mode. This innovative approach reduces cost and improves efficiency in bioleaching.
JOURNAL OF SUSTAINABLE METALLURGY
(2022)
Article
Agriculture, Multidisciplinary
Severino Alphonce, Lilian Daniel Kaale, Francis Millinga, Leonard M. P. Rweyemamu
Summary: Enriching mchuchume with Moringa oleifera leaves powder and soya bean flour significantly increased iron and potassium content, while sodium content either decreased or increased significantly. The fortified food is recommended for addressing iron and vitamin A deficiencies in the Kigoma region of Tanzania and other cassava-consuming developing nations.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Physical
Nora A. Tafoya-Medina, Cristina Chuck-Hernandez, Dora I. Medina
Summary: This study focuses on the recovery of zinc from low-iron sphalerite mineral in a sulfate medium, with a particular emphasis on the anodic dissolution mechanism of the EBHSS mineral. Experimental results revealed a low electrodissolution rate of EBHSS, but experiments with doped EBHSS showed an increased rate of electrodissolution, leading to higher zinc recovery.
Article
Food Science & Technology
B. G. Shilpashree, Sumit Arora, Prince Chawla, Vivek Sharma
Summary: The research evaluated the interaction of zinc with different forms of milk proteins, finding that succinylation can enhance the binding ability of milk proteins. The diafiltration process can optimize milk protein-Zinc complexes, which could be used for food fortification to prevent zinc deficiency.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Rita Ru En Tay, Talia Agatha, Gweon Somang, Oni Yuliarti, Eunice Li Lin Tan
Summary: The physicochemical and sensorial properties of whey protein isolate (WPI) wheat-based crackers were evaluated. The results showed that the addition of an appropriate amount of WPI could improve the texture and overall acceptability of the crackers.
INTERNATIONAL DAIRY JOURNAL
(2022)
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.