Article
Biochemistry & Molecular Biology
Victor Marchenkov, Natalya Ryabova, Vitaly Balobanov, Anatoly Glukhov, Nelly Ilyina, Natalya Katina
Summary: The study reveals that bovine carbonic anhydrase B forms amyloid fibrils under acidic pH and elevated temperature conditions. Prior to amyloid formation, BCAB undergoes fragmentation by acid hydrolysis to give peptides, with associated peptides containing a pronounced secondary structure acting as the main precursor of amyloid fibrils.
Article
Biochemistry & Molecular Biology
Chiara Franco, Anna Ghirardello, Loris Bertazza, Michela Gasparotto, Elisabetta Zanatta, Luca Iaccarino, Hadi Valadi, Andrea Doria, Mariele Gatto
Summary: This study aims to investigate the efficiency of EV isolation and characterization methods using size-exclusion chromatography (SEC) combined with ultrafiltration (UF). The results showed that the combined method is reliable for isolating intact EVs from complex fluids. This could potentially help in early disease characterization.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Food Science & Technology
Kandi Sridhar, Baskaran Stephen Inbaraj, Bing-Huei Chen
Summary: Marine peptides are a rich source of structurally diverse bioactive compounds and have attracted increasing attention in recent years. Research shows that Asia and Europe are the major contributors to marine peptide studies. Utilizing extraction, purification, and identification technologies can yield marine peptides with high content and improved bioactivity. Future research should focus on finding improved separation and purification technologies to obtain more novel peptides with high yield and low cost.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Sophie Beaubier, Carlos Pineda-Vadillo, Odile Mesieres, Xavier Framboisier, Olivier Galet, Romain Kapel
Summary: The in vitro digestibility of high-quality isolate of rapeseed albumins (RA) was found to be poor (15%) in this study. The study aimed to improve the in vitro digestibility of RA through enzymatic hydrolysis while preserving its functional properties. Alcalase, Flavourzyme, and Prolyve were used to obtain 12 hydrolysates with varying degrees of hydrolysis (DH) and compositions. All hydrolysates showed improved digestibility, with the highest DH hydrolysates showing the best improvements. The techno-functional properties of these hydrolysates were also characterized. The emulsion capacity of the initial RA was improved, indicating that proteolysis can be a good method to enhance both digestibility and functional properties. Optimal conditions for RA proteolysis were identified, and Flavourzyme was able to produce a partially hydrolyzed product (still containing 50% intact RA) that is both digestible and functional.
Article
Engineering, Biomedical
Kasper Kristensen, Rasmus Munter, Paul J. Kempen, Mikkel E. Thomsen, Allan Stensballe, Thomas L. Andresen
Summary: By investigating the efficiency of three commonly used liposome isolation methods, it was revealed that previous research on the liposomal protein corona may have been impacted by significant methodological problems, particularly related to contaminant proteins interfering with the analysis of the protein corona.
ACTA BIOMATERIALIA
(2021)
Review
Chemistry, Multidisciplinary
Nur Syahirah Suhalim, Norherdawati Kasim, Ebrahim Mahmoudi, Intan Juliana Shamsudin, Abdul Wahab Mohammad, Fathiah Mohamed Zuki, Nor Laili-Azua Jamari
Summary: Nanofiltration technology is an effective solution for heavy metal-induced water pollution, with advantages of small footprint and low energy consumption. However, the rejection mechanisms of NF membranes are complex, posing challenges for novice researchers.
Article
Chemistry, Applied
Aleksandra Stec, Martyna Chodkowska, Joanna Kasprzyk-Pochopien, Przemyslaw Mielczarek, Wojciech Piekoszewski, Bogdan Lewczuk, Agata Ploska, Leszek Kalinowski, Bartosz Wielgomas, Szymon Dziomba
Summary: A new and scalable method for isolating extracellular vesicles (EV) from Citrus lemon juice samples was developed. The methodology involved preconcentration of the sample using ultrafiltration (UF), followed by purification using size-exclusion chromatography (SEC) and final preconcentration of the eluates. The isolates were found to contain exosome-like vesicles, exocyst-positive organelle (EXPO), and microvesicles through transmission electron microscopy and proteomic analysis. The efficiency of the isolation steps was evaluated using bicinchoninic acid assay (BCA), nanoparticles tracking analysis (NTA), and capillary electrophoresis (CE), showing good correlation between them. CE was proven to be a comprehensive tool for monitoring the EV isolation process, enabling the detection of soluble contaminants, macromolecular aggregates, and vesicle heterogeneity through fluorescent staining of encapsulated nucleic acids.
Article
Engineering, Environmental
Katarzyna Jankowska, Ziran Su, Jakub Zdarta, Teofil Jesionowski, Manuel Pinelo
Summary: Nowadays, the increasing amounts of dyes in wastewater and water bodies have become a global problem. Researchers have developed new biosystems using nanofiltration or ultrafiltration membranes combined with laccase to decolorize aqueous solutions of azo dyes. The experiment showed that under the conditions of pH 5 and pressure of 2 bar, high decolorization efficiencies of 97% and 100% were achieved.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Chemistry, Physical
Veronica Hjellnes, Turid Rustad, Ida-Johanne Jensen, Elin Eiken, Stine Marie Pettersen, Eva Falch
Summary: This study investigated the functionality of ultrafiltration as an industrial processing method and its effect on the bioactivity of protein hydrolysates. The results showed that ultrafiltration effectively separated larger peptides and smaller peptides, but concentrating small peptides did not effectively increase bioactivity, as it depends on various factors including interaction with larger peptides.
Article
Pharmacology & Pharmacy
Surbhi Gupta, Kratika Upadhyay, Christian Schoneich, Anurag S. Rathore
Summary: This study compares the impact of several factors, including hydrogen peroxide, metal ions, and temperature, on non-enzymatic hinge fragmentation of monoclonal antibodies (mAb). The results show that trace levels of impurities can significantly affect the stability of mAb.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2022)
Article
Environmental Sciences
Igreine Couto da Cunha, Adriano Brandelli, Anna Rafaela Cavalcante Braga, Luisa Sala, Susana Juliano Kalil
Summary: This study maximized the enzymatic hydrolysis of feather meal using a proteolytic enzyme from Bacillus sp. P45 and evaluated the antioxidant capacity of different fractions of the hydrolysate. The optimal conditions for the hydrolysis reaction were 50 mmol/L CaCl2, 50 degrees C temperature, 6000 U/g-protein enzyme/substrate ratio, and 10 g/L substrate protein concentration. The obtained peptides showed antioxidant activity, with the <3 kDa fraction exhibiting the highest capacity to sequester radicals.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Ping Li, Feiran Xu, Hui Zhou, Yafei Gao, Hanlin Zhu, Wen Nie, Zhaoming Wang, Ying Wang, Jieying Deng, Kai Zhou, Baocai Xu
Summary: This study aimed to investigate the evolution of antioxidant peptides and their proteomic homology during the processing of Jinhua ham. The research found that peptides generated at the end of dry-ripening had the highest antioxidant activity, and peptides with smaller molecular weights exhibited greater antioxidant activity. Cathepsin B played a key role in the formation of antioxidant peptides. Peptides primarily derived from myosin, actin, and troponin T.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Baoyu Yang, Minghui Zhang, Weicang Qiao, Junying Zhao, Jingyao Chen, Kai Yang, Jufeng Hu, Juncai Hou, Lijun Chen
Summary: This study successfully achieved the fractionation and purification of major bovine milk oligosaccharides (BMO) using membrane separation and chromatography techniques. The effects of membrane molecular weight cut-off (MWCO) and diafiltration on the overall process were evaluated and optimized. The method showed high recovery rates and efficiency, making it suitable for industrial BMO production.
FOOD HYDROCOLLOIDS
(2022)
Article
Polymer Science
Pieter-Jan Voorter, Manfred Wagner, Christine Rosenauer, Jinhuo Dai, Priya Subramanian, Alasdair Mckay, Neil R. Cameron, Jasper J. Michels, Tanja Junkers
Summary: Diffusion-ordered NMR spectroscopy (DOSY) is a solvent-independent method for molecular weight calibration with low lab variability. It has been used for data calibration in different solvents and confirmed the inter-laboratory and inter-polymer consistency. It can also determine the molecular weight of polymers with added complexity.
Article
Chemistry, Analytical
Markus Matz, Carlo Botha, Timo Beskers, Manfred Wilhelm
Summary: Methods to increase sensitivity are important in research. In this study, a continuous injection method with a sinusoidal analyte concentration profile was developed to enhance sensitivity in HPLC. The proposed method was established and evaluated for SEC, and the phase angle shift was utilized for molecular weight determination.
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)