Article
Food Science & Technology
Karan Patial, Bikash C. Ghosh
Summary: Processed Mozzarella Cheese (PMC) is produced using shredded Mozzarella cheese in the presence of heat, emulsifying salts, and sodium chloride to create a homogenous glossy mass with extended shelf life. The study focuses on developing functional PMC by incorporating rennet Coagulated Gel (RCG), whey protein hydrolysate (WPH), and emulsifying salts. The addition of tri-sodium citrate (TSC) improves meltability but adversely affects stretchability. To enhance stretchability, RCG is added, and some of it is replaced with WPH to increase biofunctional properties. Optimal concentrations of RCG and WPH are determined using mixture component-optimal custom design. Comparison using Electrophoresis shows that optimized PMC has improved peptide profile compared to Mozzarella cheese.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Energy & Fuels
Andrey A. Kovalev, Elza R. Mikheeva, Vladimir Panchenko, Inna V. Katraeva, Dmitriy A. Kovalev, Elena A. Zhuravleva, Yuriy V. Litti
Summary: Optimization of energy production in the two-stage mesophilic-thermophilic anaerobic digestion process was conducted using a response surface methodology. Adjustments in the dilution rate and hydraulic retention time of cheese whey were made to achieve the highest energy production rate and yield.
Article
Food Science & Technology
Judith Piermaria, Maria Luisa Lopez-Castejon, Carlos Bengoechea, Antonio Guerrero, Analia Graciela Abraham
Summary: This study evaluated the impact of health-promoting hydrocolloid kefiran on oil-in-water emulsions containing whey protein isolate. Results showed a shift from fluid-like to solid-like behavior and higher viscosities as kefiran concentration increased, with all systems exhibiting pseudoplastic behavior. Despite some degree of flocculation observed, the addition of kefiran promoted stability in the emulsions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Ismael A. Encinas-Vazquez, Esther Carrillo-Perez, Abraham R. Martin-Garcia, Carmen L. Del-Toro-Sanchez, Enrique Marquez-Rios, Luis J. Bastarrachea, Jose C. Rodriguez-Figueroa
Summary: High-intensity ultrasound treatment of cheese whey enhances the biosynthesis of total exopolysaccharides concentration in kefir beverage and kefir grains biomass.
Article
Food Science & Technology
Nina Gagliarini, Cecilia B. Figoli, Judith Piermaria, Alejandra Bosch, Analia G. Abraham
Summary: This study investigated the physicochemical and mechanical properties of composite films made by adding kefiran to edible whey protein films. The results showed that kefiran did not affect protein denaturation but modified protein-protein interactions in the films, leading to changes in the films' properties. The addition of a whey protein denaturation step improved the protein network and was crucial for the films' mechanical behavior.
Review
Biochemistry & Molecular Biology
Afsaneh Salari, Mohammad Hashemi, Asma Afshari
Summary: Kefir is a fermented milk product made using kefir grains as a starter culture. Kefir grains are a heterogeneous mixture of microorganisms embedded in a polysaccharide matrix called kefiran. Kefiran, which is a microbial exopolysaccharide, has prebiotic properties and can help balance the gut microbiota.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Mohammad Gharaghani, Mohammad Mousavi, Faramarz Khodaiyan, Mohammad Saeid Yarmand, Maedeh Omar-Aziz, Seyed Saeid Hosseini
Summary: The study showed that esterification of kefiran with OSA can improve its physical properties and surface performance, extending its industrial applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Yingxue Yue, Yuqi Wang, Yu Han, Yifan Zhang, Ting Cao, Guicheng Huo, Bailiang Li
Summary: The study evaluated the antioxidant properties of intact cells, cell-free supernatant, and cell-free extracts, as well as the genome sequencing and structural characteristics of Bifidobacterium bifidum E3. The results showed that the cell-free supernatant had the highest scavenging capacities for different radicals. The EPS produced by B. bifidum E3 exhibited strong antioxidant properties and may have health-promoting benefits in humans.
Review
Food Science & Technology
Arona Figueroa Pires, Natali Garcia Marnotes, Olga Diaz Rubio, Angel Cobos Garcia, Carlos Dias Pereira
Summary: The search for new food products that promote consumers health is ongoing, with cheese whey (CW) and second cheese whey (SCW) proving to contain potential ingredients for the development of functional food products. While whey products have gained popularity for their nutritional quality, the by-products CW and SCW are often disregarded or used for animal feed, leading to environmental concerns. More research is needed on the nutritional and functional properties of SCW in order to find ways to reuse this by-product and reduce environmental impacts.
Article
Energy & Fuels
Rovsen Guliyev, Mustafa Akgun, Bilge Sayin Borekci, Omer Sadak, Yusuf Esen
Summary: This study aimed to treat cheese whey using magnetic nanoparticles and optimize the process parameters. The results showed the optimal conditions for nitrogen content, nitrogen removal rate, chemical oxygen demand, COD removal rate, nitrite content, and nitrite removal rate. This study is significant for reducing the environmental impact of whey.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Polymer Science
Fitriani Fitriani, Sri Aprilia, Muhammad Roil Bilad, Nasrul Arahman, Anwar Usman, Nurul Huda, Rovina Kobun
Summary: This study optimized the preparation of biocomposites based on whey protein isolate, glycerol, and nanocrystalline cellulose from pineapple crown leaf using response surface methodology. The effects of nanocrystalline cellulose and glycerol concentrations on the properties of the resulting biocomposite films were investigated.
Review
Engineering, Environmental
LaiFu Song, Xiang Yu, Bin Xu, Rui Pang, ZeYu Zhang
Summary: This paper addresses the issues in 3D slope reliability analysis and proposes an intelligent response surface method. By combining the advantages of the finite element method and the limit equilibrium method, the reliability analysis has been effectively extended from 2D to 3D slope systems.
BULLETIN OF ENGINEERING GEOLOGY AND THE ENVIRONMENT
(2021)
Editorial Material
Food Science & Technology
Francisco J. Barba
Summary: The valorization of whey involves integrating different processes into a single process to achieve complete recovery, including physical-chemical processes and fermentation. Innovative processing technologies can also be used to reduce microbial load in cheese whey and improve the quality and safety of the final products.
Article
Biochemistry & Molecular Biology
Abdelrahman M. Khattab, Mahmoud E. Esmael, Ayman A. Farrag, Mohamed I. A. Ibrahim
Summary: The study aimed to reduce the production cost of PHAs by using cheese whey as a carbon source, leading to the discovery that Bacillus flexus Azu-A2 is capable of producing highly purified PHB at a lower cost.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Joshua Anani, Hussien Noby, Abdelrahman Zkria, Tsuyoshi Yoshitake, Marwa ElKady
Summary: Due to their low cost, environmental friendliness and mechanical stability, calcium alginate microcapsules have gained significant interest for various applications. Among the different production methods, the Electrospraying technique has shown great potential in producing smaller and controllable capsules. However, the traditional one factor at a time (OFAT) method is inefficient in explaining the complex parameter interactions in the electrospray process. In this study, the main parameters affecting the size and sphericity of the microcapsules were optimized using OFAT and a statistical model employing the Surface Responses Methodology (RSM) and Central Composite Design (CDD) was proposed. By applying high voltage, the optimization processes successfully produced spherical microcapsules with a diameter below 100 μm.
Review
Chemistry, Analytical
Seyed Mohammad Taghi Gharibzahedi, Francisco J. Barba, Jianjun Zhou, Min Wang, Zeynep Altintas
Summary: This study reviews the application of electronic sensing platforms in the assessment of tea quality. Advanced sensing technologies and data processing algorithms can accurately accelerate tea quality assessment and define new standards for tea products. Feature-level fusion strategy can improve the accuracy of prediction models.
Article
Computer Science, Hardware & Architecture
Mohammed Gharib, MohammadAmin Fazli
Summary: In this paper, an N-anonymity algorithm is proposed to provide effective anonymity service for data owners, while prohibiting the cloud storage provider from knowing which users are storing the same data. Additionally, an ID-based key management algorithm is proposed as the cornerstone of the secure cloud storage system.
JOURNAL OF SUPERCOMPUTING
(2023)
Article
Chemistry, Multidisciplinary
Hasan Kakoei, Amir Mohammad Mortazavian, Vahid Mofid, Seyed Mohammad Taghi Gharibzahedi, Hedayat Hosseini
Summary: This study aimed to develop a nutritious yogurt drink using the best hydrosol (HS) extracted from Eryngium caucasicum Trautv based on bioactive compounds and bio-functional properties. The results showed that the HS extracted using ultrasound-assisted extraction had the highest yield and antioxidant activity, and contained higher levels of total phenolic compounds, flavonoids, carotenoids, and chlorophyll.
Review
Food Science & Technology
Seyed Mohammad Taghi Gharibzahedi, Brennan Smith, Zeynep Altintas
Summary: This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the bioactivity of pulse protein hydrolysates (PPHs). The use of PPHs can enhance free radical scavenging and improve antioxidant activities, as well as show inhibitory effects on ACE. Various treatments can improve the activities of PPHs. Pulse peptides can inhibit the growth of bacteria and fungi, and reduce cholesterol and triglycerides in the blood.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Ali Asghar Mohammadi, Salman Taheri, Sanaz Shisheboran, Reza Ahdenov, Maryam Mohammadi-Khanaposhtani, Pedram Salehi Darjani, Patrick Honarchian Masihi, Aidin Shakiba, Bagher Larijani, Mohammad Mahdavi, Nematollah Ahangar
Summary: A new series of spiro[indene-1,2'-quinazolin]-4'(3'H)-one derivatives were synthesized and evaluated for anticonvulsant activities. The compounds showed no activity in the PTZ test but were active in the MES test, with 4h showing the best anticonvulsant activity.
JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY
(2023)
Article
Chemistry, Organic
Farzaneh Nasiri, Javad Mokhtari, Salman Taheri, Zohreh Mirjafary
Summary: The study presents an unconventional method for transamidation of primary amides using DCID as a C-N bond activator. The reactions are mediated solely by DCID without the need for additional metal catalysts. The methodology demonstrates a broad scope, yielding secondary and tertiary amides in good yields. The chemical structures of the intermediates and synthesized compounds were validated through melting point comparison and NMR spectra.
TETRAHEDRON LETTERS
(2023)
Article
Food Science & Technology
Sahar Seyedzadeh-Hashemi, Vahid Mofid, Seyede Marzieh Hosseini, Seyed Mohammad Taghi Gharibzahedi, Amir Mohammad Mortazavian, Saeedeh Shojaee-Aliabadi
Summary: Carboxymethyl cellulose (CMC)/beta-glucan (BG)-based films with different ratios were developed to extend the survivability of Lactobacillus acidophilus LA-5 and establish a shelf life prediction model. Inulin (IL) was incorporated into the CMC matrix to assess its effects. Films containing 2% IL and 50% BG showed suitable physical and barrier properties for developing probiotic films. The addition of prebiotics improved the oxygen barrier and extensibility of the films while reducing tensile strength and water vapor permeability (WVP).
Article
Chemistry, Applied
Seyed Mohammad Taghi Gharibzahedi, Zeynep Altintas
Summary: Insect oil, a sustainable lipid source, has remarkable health effects. This study evaluated the effects of different organic solvents and their mixtures on the extraction yield and quality of lesser mealworm oils. The ethanol/isopropanol and ethanol/n-hexane mixtures showed the highest extraction efficiency and various beneficial components. These solvent mixtures also had lower peroxide value, free fatty acids, and atherogenicity and thrombogenicity indices. The ethanol/isopropanol mixture is a promising solvent for industrial-scale extraction of insect oil.
Article
Food Science & Technology
Somayeh Heydari, Seyed Ebrahim Hosseini, Amir M. Mortazavian, Salman Taheri
Summary: This research evaluated the proteolytic activity and bioactive properties of Iranian and commercial probiotic strains in yoghurt. The results showed a direct relationship between proteolysis and formation of bioactive peptides. The Iranian B. lactis strain exhibited the highest antioxidant, antimutagenic, and antibacterial activities, suggesting its potential for producing health-beneficial bioactive peptides in commercial foods.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad, Kumar Mallikarjunan
Summary: Tea is a widely consumed beverage that contains bioactive compounds such as catechins and caffeine. Extracting these compounds from tea leaves using different solvents and conventional techniques may not yield high extraction efficiency. Innovative technologies such as microwave extraction, ultrasonic extraction, and supercritical fluid extraction have been proven to improve the extraction efficiency of bioactive compounds from tea leaves. This review discusses the application of these technologies and highlights their advantages and drawbacks.
FOOD ENGINEERING REVIEWS
(2023)
Article
Computer Science, Information Systems
Mohammed Gharib, Ali Owfi, Fatemeh Afghah, Elizabeth Serena Bentley
Summary: In this article, we propose a Blockchain-based solution called BlocKP to increase the resistance of the network against the node capture attack. BlocKP improves the throughput and flow completion time compared to baseline schemes, while also providing up to 60% improvement in the resistance against the node capture attack.
IEEE INTERNET OF THINGS JOURNAL
(2023)
Article
Food Science & Technology
Seyed Mohammad Taghi Gharibzahedi, Adel Ahmadigol, Sucheta Khubber, Zeynep Altintas
Summary: New nanocomposite films were developed using whey protein isolate (WPI, 5-10%), purified jujube polysaccharide (JPS, 5-15%), and spherical-like starch nanocrystal (SNC, 0.32-3.68%). Optimal physical and mechanical properties were achieved with 10.0% WPI, 12.72% JPS, and 1.31% SNC. These bionanocomposites exhibited better water-vapor and oxygen permeability, and maintained the quality of fresh-cut carrots during cold storage compared to PVC film.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Masoumeh Moslemi, Behrooz Jannat, Maryam Mahmoudzadeh, Mehran Ghasemlou, Abdol-Samad Abedi
Summary: Alcohol consumption among adolescents is a popular activity, but it can lead to nutritional deficiencies and hangover symptoms. Functional food components with detoxification effects have been explored to alleviate the side effects of alcohol.
FOOD SCIENCE & NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
Seyed Mohammad Taghi Gharibzahedi, Maryam Moghadam, Jonas Amft, Aysu Tolun, Gauri Hasabnis, Zeynep Altintas
Summary: This overview discusses the latest achievements in the research on the dietary origins, absorption mechanism, health advantages, encapsulation techniques, and detection methods of vitamin B-12. Microencapsulation and nanotechnology play important roles in improving the stability and bioavailability of vitamin B-12, and fortifying staple foods is a prominent strategy to combat deficiency and enhance nutritional value. Biosensing technologies, particularly carbon dot-based fluorescent nanosensors and electrochemical sensors, offer rapid and precise detection of vitamin B-12.
Article
Chemistry, Organic
Reza Ahdenov, Ali Asghar Mohammadi, Somayeh Makarem, Salman Taheri, Hoda Mollabagher
Summary: In this study, a bromine-free electrosynthesis method for the synthesis of benzothiazole derivatives was presented. Aniline derivatives and ammonium thiocyanate were reacted in a plasma solution using sodium bromide as an electrolyte and brominating agent at room temperature. The method exhibited moderate to good yields under mild reaction conditions and had the advantages of simplicity, environmental friendliness, and the absence of bromine.
HETEROCYCLIC COMMUNICATIONS
(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.