Article
Chemistry, Applied
Yanlan Liu, Hongbang Zhang, Cuiping Yi, Ke Quan, Benping Lin
Summary: Water-washed rice bran dietary fiber treated with a combination of enzymes showed higher proportions of cellulose, hemicellulose, and lignin, along with improved water-holding capacity, oil-holding capacity and cholesterol absorption capacity after cellulase modification.
Article
Cell Biology
Zineb Fechtali-Moute, Philippe M. M. Loiseau, Sebastien Pomel
Summary: This study aimed to stimulate excystment of Acanthamoeba castellanii by treating the cysts with cellulase, collagenase, and pepsin, demonstrating the promotion of trophozoite proliferation by products of cyst wall degradation. Further research is needed to identify signaling pathways and develop new therapeutic targets for anti-acanthamoebal drugs.
FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY
(2022)
Article
Chemistry, Applied
Halimatun Saadiah Hafid, Farah Nadia Omar, Jiangyu Zhu, Minato Wakisaka
Summary: Cellulose was extracted from rice husk using an integrated delignification process involving alkaline treatment and acid hydrolysis. HNO3 treatment increased cellulose content and crystallinity, with slightly improved thermal properties. Economic analysis showed chlorine extraction yielded higher cellulose recovery but lower total operation costs compared to HNO3.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Punam Kanwar, Ritika B. Yadav, Baljeet S. Yadav
Summary: The effects of cross-linking, carboxymethylation, and hydroxypropylation on the properties of sorghum dietary fiber were studied. All three modifications significantly increased the water absorption capacity, swelling capacity, oil absorption capacity, and soluble dietary fiber content, with carboxymethylation being the most effective treatment. Carboxymethylation improved solubility, while cross-linking and hydroxypropylation reduced solubility. The modifications also resulted in changes in color, crystallinity, and thermal stability of the dietary fiber, as observed through color analysis, XRD analysis, and DSC results.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Barbora Lapcikova, Lubomir Lapcik, Tomas Valenta, Petr Majar, Kristyna Ondrouskova
Summary: This study evaluated the water binding capacity of different varieties of rice flours, finding that smaller particle size led to higher water binding capacity. Additionally, the saccharides and proteins content of different materials also influenced the water retention capability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Zhenglei Yang, Henan Hao, Yanwen Wu, Yongguo Liu, Jie Ouyang
Summary: Moisture and amylose content play crucial roles in determining the quality of heat-treated starches. Increasing moisture content leads to higher paste transmittance, gelatinization temperature, and digestibility, while decreasing swelling power and enthalpy. Higher amylose content in rice starch decreases molecular order and gelatinization temperature, but increases resistant starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Energy & Fuels
Saeid Faraji, Hemayat Shekaari, Mohammed Taghi Zafarani-Moattar, Masumeh Mokhtarpour
Summary: Energy storage chemicals, such as ionic liquids, have potential for thermal energy storage due to their thermophysical properties. In this project, three protic ionic liquids were synthesized and evaluated for thermal energy storage. The ionic liquid 2-hydroxyethylammonium lactate showed higher heat capacity and thermal conductivity, making it a suitable candidate for thermal energy storage.
JOURNAL OF ENERGY STORAGE
(2022)
Article
Energy & Fuels
Kunyang Yu, Yushi Liu, Yingzi Yang
Summary: A novel eco-friendly form-stable phase change material was developed by modifying rough rice husk ash (rRHA) with an ultrasonic hydrochloric acid treatment to improve pore structure. The modified RHA (mRHA) showed optimized pore structures, leading to better filling of PEG and higher latent heat. The application of FHH theory helped characterize the surface complexities of RHA, resulting in improved crystallization behaviors.
JOURNAL OF ENERGY STORAGE
(2021)
Article
Acoustics
Hongyan Li, Minghao Xu, Xu Yao, Yangyang Wen, Shiyi Lu, Jing Wang, Baoguo Sun
Summary: This study optimized ultrasound conditions to enhance the hydrolysis effect of cellulase on rice bran and found that mild rice surface rupture is a crucial factor in promoting the hydrolysis effect of ultrasonicated cellulase on brown rice. Ultrasound-assisted cellulase treatment potentially provides an effective strategy for improving the edible quality of brown rice.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Thermodynamics
He Zhang, Qiang Sun, Zhihao Dong, Zhenlong Ge, Junfang Dai, Ziyu Wang, Yuanpeng Cao
Summary: This study conducted a test on the changes of yellow sandstone under high temperature, and found that high temperature has a significant impact on the properties of the rock, mainly manifested as metamorphism after 800 degrees Celsius. Under different temperatures, the changes ratio of primary minerals and melts vary, resulting in inconsistent variation in the characteristic properties.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2022)
Article
Food Science & Technology
Anna Arina Bt Ab. Halim, Mohd Y. Rafii, Mohamad B. Osman, Samuel C. Chukwu, Yusuff Oladosu
Summary: Heat treatment affects the structure and properties of rice varieties. This study examined the effects of heat treatment on the physicochemical properties and tissue structure of Mahsuri Mutan, Basmati 370, and MR219 rice varieties. The results showed that heat treatment significantly influenced the physicochemical traits and starch structure of the rice samples.
Article
Environmental Sciences
Mozarte Santos Santana, Rafael Pereira Alves, Lucas Santos Santana, Mateus Aquino Goncalves, Mario Cesar Guerreiro
Summary: The hydrothermal carbonization process was used to convert defective coffee beans into hydrochars for potential applications in agronomic and environmental fields. The hydrochars were characterized and analyzed for their adsorption capacity, showing promising results and potential for technological use.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Chemistry, Multidisciplinary
Paola Di Matteo, Francesca Luziatelli, Martina Bortolami, Maria Luisa Mele, Maurizio Ruzzi, Paola Russo
Summary: Differential scanning calorimetry (DSC) was used to study the conformational transitions of cellulolytic enzymes. The thermal properties of cellulases from different sources were compared, and it was found that cellulases from the DIBAF-10 strain exhibited good thermal stability. DSC is a cost-effective tool for obtaining conformational fingerprinting of cellulase preparations.
Article
Food Science & Technology
Qian Wang, Dong Zhang, Jianlei Liu, Bo Shang, Xiaoliang Duan, Hui Sun
Summary: This study characterized the structural properties of rice protein and investigated the proteomic profiles of indica and japonica rice varieties during storage. The differences in protein structure and proteomic changes were observed between the two varieties, with more significant changes in japonica rice compared to indica rice.
Article
Construction & Building Technology
Abdullah Khalil, Sungmin Sohn, Kemal Celik
Summary: The research demonstrates that RMC-based paste samples gain strength after exposure to temperatures as high as 300 degrees C, regardless of whether they were cured in ambient conditions or under accelerated carbonation. The specific heat of the samples increases while thermal conductivity and thermal diffusivity decrease with increasing temperature, indicating that RMC has excellent strength retention at high temperatures.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Food Science & Technology
Raiyan Mahbub, Nidhish Francis, Christopher L. Blanchard, Abishek B. Santhakumar
Summary: The study found that chickpea hull phenolic extracts (CHPE) can alleviate oxidative stress and inflammation by increasing the activity of antioxidant enzymes and reducing the production of inflammatory markers. The results suggest that CHPE may have potential as a treatment for chronic inflammation.
Review
Food Science & Technology
Ali Khoddami, Valeria Messina, Komala Vadabalija Venkata, Asgar Farahnaky, Christopher L. Blanchard, Thomas H. Roberts
Summary: Sorghum grain is a major staple food in Africa and Asia, but it is primarily used as animal feed in Western countries. However, due to the ability of sorghum crops to resist heat and drought and the excellent functional properties of sorghum in healthy diets, there is potential for the development of new sorghum-based foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Raiyan Mahbub, Esther Callcott, Shiwangni Rao, Omid Ansari, Daniel L. E. Waters, Christopher L. Blanchard, Abishek B. Santhakumar
Summary: Hemp seed protein hydrolysates (HSPH) alleviated biomarkers of endothelial dysfunction by reducing oxidative stress, inflammation, and platelet activation.
Article
Chemistry, Analytical
Saira Hussain, Ata Ur Rehman, Hassan K. Obied, David J. Luckett, Christopher L. Blanchard
Summary: Canola meal extracts were generated using different solvents, and water was found to be the best solvent for the recovery of glucosinolates. Genotype-2 canola meal had higher quantities of phenolic, glucosinolate, and antioxidant compounds compared to genotype-1. Analysis revealed the presence of 32 compounds, including nine glucosinolates and twenty-three phenolic derivatives, in canola meal extracts. Some of these extracts exhibited mild to moderate in-vitro antidiabetic activity.
Review
Food Science & Technology
Stephen David Cork, Chris Blanchard, Andrew John Mawson, Asgar Farahnaky
Summary: Pulses provide economic and health benefits to people worldwide, but their adoption in western diets is limited. To increase pulse consumption, accessibility to the ready-to-eat food market needs to be improved through systematic studies on pulse processing and the production of high-quality pulse-based foods.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Chemistry, Applied
Mei Li, Jing Wang, Fenfen Wang, Ming Wu, Rui Wang, Padraig Strappe, Chris Blanchard, Zhongkai Zhou
Summary: The effect of acylation with various short-chain fatty acids on starch structure, digestion, and gut microbiota fermentation was studied. Results showed that acylation altered the internal structure of starch and led to the formation of different fractal structures. Additionally, intestinal flora can effectively release acyl groups introduced onto starch molecules during fermentation, increasing the production of specific short-chain fatty acids.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Summary: Polyphenol-rich purple rice has been found to have various health benefits, including antioxidant activity. This study investigated the effect of gastrointestinal digestion on the bioaccessibility and antioxidant activity of purple rice. The results showed a significant difference in bioaccessible phenolic content and antioxidant activity between gastric and intestinal digestion. However, the number of bioaccessible polyphenols decreased after digestion, but significant free radical scavenging activity was still retained due to the bioaccessibility of bioactive compounds such as tryptophan and protocatechuic acid.
Article
Chemistry, Applied
Rui Wang, Jing Wang, Min Liu, Padraig Strappe, Mei Li, Anqi Wang, Min Zhuang, Jinguang Liu, Chris Blanchard, Zhongkai Zhou
Summary: Different types of starch exhibit different acetylation tendencies under the same reaction conditions. Acetylation affects starch crystalline structure and thermodynamic stability, leading to a reduction in surface pore structure. Acetylated starch granules produce more short-chain fatty acids during microbiome fermentation, with A-type starch fermented at a faster rate by gut bacteria microbiota and acylated starch more easily utilized by gut microbiota.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Summary: This study characterised polyphenols from pigmented cereals and evaluated their bioaccessibility and antioxidant activity. The findings showed that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity.
Article
Chemistry, Applied
Heidi Bochenek, Nidhish Francis, Abishek B. Santhakumar, Christopher L. Blanchard, Kenneth A. Chinkwo
Summary: This study compared the effects of water leached out from cooking chickpeas and chickpea polyphenol extract on colorectal cancer cells, and found that both have anticancer and antioxidant activities. The findings suggest that the water from cooking chickpeas should not be discarded as it contains beneficial bioactive compounds.
Article
Biochemistry & Molecular Biology
Rui Wang, Mei Li, Min Liu, Anqi Wang, Padraig Strappe, Chris Blanchard, Zhongkai Zhou
Summary: The Pickering emulsion was prepared using esterified debranched starch with short-chain fatty acids (SCFAs). The introduction of acyl groups improved the ability of starch to stabilize the emulsions, with butyrylated starch showing the highest emulsifying ability. The emulsions stabilized with butyrylated starch had better stability and smaller droplet sizes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Siong H. Tan, Christopher L. Blanchard, Thomas H. Roberts, Daniel L. E. Waters, A. John Mawson
Summary: The fermentation performance of 11 commercial sorghum cultivars for ethanol production was investigated. It was found that cultivars with high-starch and low-protein grains were the most suitable for fermentation, resulting in high ethanol content and fermentability.
Article
Cell Biology
Kishor Mazumder, Asma Aktar, Sujatha Ramasamy, Biswajit Biswas, Philip G. Kerr, Christopher Blanchard
Summary: This research investigates the anti-proliferation and apoptosis-inducing effects of nine cultivars of lupin seeds on colon cancer cells. The findings demonstrate that lupin cultivars can arrest cell cycles by inducing increased generation of intracellular reactive oxygen species and activation of caspases-3/7.
Article
Biochemistry & Molecular Biology
Meng Jia, Dengdeng Li, Rui Wang, Anqi Wang, Padraig Strappe, Qinghai Wu, Wenting Shang, Xuanyu Wang, Min Zhuang, Chris Blanchard, Zhongkai Zhou
Summary: The influence of phenolic compound extracts from three colored rice cultivars on the gut microbiota was investigated. The results revealed changes in the microbial structure and metabolites. Phenolic compounds promoted the growth of certain beneficial bacteria and inhibited the growth of harmful bacteria. The major fermentation products were propionate and acetate.
Article
Agriculture, Multidisciplinary
Bushra Javaid, Nadia Majeed, Farah Deeba, Amna Muhammad, M. Sheeraz Ahmad, Ata Ur Rehman, Christopher Blanchard, S. M. Saqlan Naqvi
Summary: Protease inhibitors are a diverse group of molecules present in all organisms, with the ability to regulate intracellular proteolysis as well as inactivate proteases from predators/pathogens. Extracts from Nigella sativa seeds contain proteins with trypsin inhibitory activity, which can be extracted and isolated through ammonium sulphate precipitation. These protein extracts may have health-promoting effects against important proteases like Dipeptidyl peptidase-IV and angiotensin-converting enzyme, suggesting a potential use in managing hypertension.
PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES
(2021)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)