Article
Food Science & Technology
Gabriele Caponio, Marco Vendemia, Domenica Mallardi, Antonio Domenico Marsico, Vittorio Alba, Giovanni Gentilesco, Giovanna Forte, Riccardo Velasco, Antonio Coletta
Summary: This study tested ozonated water treatments on Princess & REG; seedless table grapes to reduce pesticide residues and evaluate their effect on gray mold and the berry microbiome. The results showed that ozonated water treatments reduced pesticide residues up to 100%, and using 3 mg/L ozonated water for 5 minutes was the optimal condition for most pesticides. The ozone treatments did not significantly reduce gray mold and the fungal and bacterial microbiome, but there was a significant reduction in the yeast population.
Article
Food Science & Technology
Mengxue Dong, Yusha Sun, Dandan Xiong, Qi Song, Jie Jia, Xuebo Liu, Long Sheng, Xiang Duan
Summary: In order to improve the processing properties of wheat gluten protein (WGP), three relatively novel and mainstream chemical modification methods were used. The results showed that pH-shifting treatment improved foaming capacity and emulsification property by altering the morphology of protein. Deamidation by acetic acid greatly improved solubility and foam stability of WGP, while TGase deamidation increased thermal stability. These modifications enhance the functional characters of WGP and expand its application potential in different aspects.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Plant Sciences
Simona Paulikiene, Renata Zvirdauskiene
Summary: This study investigated the qualitative characteristics of winter wheat treated with ozonated water. The results showed that ozonated water treatment effectively reduced mold fungi in the grains and flour, improving the mycological safety of the flour samples. However, it did not significantly affect the basic composition of the winter wheat grains.
Article
Agricultural Engineering
Jikai Zhao, Yang Yang, Meng Zhang, Donghai Wang
Summary: Parallel pretreatments of biomass with HOAc and NaOH followed by integration of their biomass and filtrate led to successful recovery of lignin, increased total sugar concentration without compromising glucose yield, and improved xylose yield.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Matteo Callegari, Elena Crotti, Marco Fusi, Ramona Marasco, Elena Gonella, Ivano De Noni, Diego Romano, Sara Borin, George Tsiamis, Ameur Cherif, Alberto Alma, Daniele Daffonchio
Summary: The core gut microbiome of adult honeybees comprises a set of recurring bacterial phylotypes, accompanied by lineage-specific, variable, and less abundant environmental bacterial phylotypes. The distribution and abundance of microbial components in the gut are consistently compartment-specific for all the three microbial components, indicating that the ecological and physiological interactions among the host and microbiome vary with changing physico-chemical and metabolic conditions of the gut.
NPJ BIOFILMS AND MICROBIOMES
(2021)
Article
Materials Science, Paper & Wood
Sara Roxana Maldonado-Bustamante, Iram Mondaca-Fernandez, Pablo Gortares-Moroyoqui, Alex Berg, Jose de Jesus Balderas-Cortes, Maria Mercedes Meza-Montenegro, Francisco Brown-Bojorquez, Hector Arvayo-Enriquez
Summary: This study investigates the organosolv treatment of wheat straw to optimize cellulose delignification for the paper industry. The optimal operating parameters identified were 146.43 degrees C and 180 min, resulting in a high efficiency of 96.4% for delignification.
Article
Biochemistry & Molecular Biology
Yaru Wang, Achen Zhao, Rafael J. L. Morcillo, Gang Yu, Hao Xue, Jose S. Rufian, Yuying Sang, Alberto P. Macho
Summary: This study reveals that the plant metabolic pathway mediated by pyruvate decarboxylases (PDCs) contributes to plant tolerance to bacterial wilt disease caused by Ralstonia solanacearum. Plants respond to infection by increasing PDC activity, and deficient PDC activity makes plants more susceptible to bacterial wilt. Treatment with pyruvic acid or acetic acid enhances plant tolerance to the disease, while an effector protein secreted by the pathogen inhibits PDCs' oligomerization and enzymatic activity, promoting disease and completion of the pathogenic life cycle.
Article
Materials Science, Paper & Wood
Eduardo Leonarski, Karina Cesca, Camila C. Pinto, Sergio Y. G. Gonzalez, Debora de Oliveira, Patricia Poletto
Summary: Bacterial Cellulose (BC) production was successfully achieved by combining waste material with fermentation using an isolated strain of acetic acid bacteria. The method resulted in a higher yield and better physical properties compared to traditional production methods. This offers a potential approach for converting industrial waste into valuable products.
Article
Chemistry, Analytical
Hideaki Nagasaki, Takashi Asaka, Kentaro Iwami, Norihiro Umeda, Chizuko Yamamoto, Yukiko Hara, Atsushi Masuda
Summary: An optical pH sensor was developed to non-destructively measure acetic acid and its distribution in a photovoltaic module during damp heat testing. The sensor was fabricated by impregnating a pH-sensitive fluorescent dye into a fluororesin membrane filter. Fluorescence spectra were periodically recorded and converted into pH values. The sensor successfully measured pH changes during a 2000-hour damp heat test and provided information on pH distribution in the module.
Article
Food Science & Technology
Eduardo Leonarski, Karina Cesca, Eduardo Zanella, Boris U. Stambuk, Debora de Oliveira, Patricia Poletto
Summary: This study demonstrated that using acerola byproduct in the production of kombucha-like beverage can enhance the formation of ethanol, acetic acid, and bacterial cellulose. Higher amounts of acerola byproduct led to accelerated yeast metabolism, increased acetic acid concentration, and improved environment for bacterial cellulose production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Yu Chen, Kaikai Gao, Xiyu Quan, Junhua Zhang
Summary: This study found that the production of xylo-oligosaccharides (XOS) from wheat straw using the conjugated system of acetic acid/sodium acetate (HAc/NaAc) is highly efficient. The optimal conditions for HAc/NaAc hydrolysis were determined to be 0.4 M, molar ratio 10:1, 170 degrees C, and 60 min. Additionally, the delignification of wheat straw was found to be beneficial for XOS and mono-saccharides production.
BIORESOURCE TECHNOLOGY
(2023)
Article
Engineering, Environmental
Zhaojin Lu, Xiaoyong Yang, Bingjie Wang, Hui Li, Zhishan Bai
Summary: This paper introduces a novel coalescence separation-depth adsorption (CS-DA) coupling dry separation technique for efficiently separating acid-hydrocarbon emulsions, aiming to replace the traditional alkaline washing-water washing (AW-WW) process and promoting clean alkylation production. The research findings show that the CS-DA coupling dry separation technique can effectively reduce the total sulfur content in the alkylation reaction products (ARP) and meet industrial standards, providing a promising alternative for the difficulties in emulsion treatment of high-temperature sulfuric acid alkylation.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2021)
Article
Food Science & Technology
Rebecca Ghisolfi, Francesca Bandini, Filippo Vaccari, Gabriele Bellotti, Cristian Bortolini, Vania Patrone, Edoardo Puglisi, Lorenzo Morelli
Summary: This study used high-throughput sequencing to assess the impact of box, ground, and jute fermentation methods on bacterial and fungal communities. The results showed noticeable differences between the three methods, with box fermentation having higher bacterial species diversity and ground processing resulting in a wider fungal community. The box method was found to be preferable due to its limited microbial diversity and the presence of microorganisms that ensure good fermentation. The study provided a comprehensive exploration of the microbiota of differently treated cocoa beans and improved understanding of the technological processes for obtaining a standardized end-product.
Article
Biochemistry & Molecular Biology
Alvaro Ferreira-Lazarte, Javier Fernandez, Pablo Gallego-Lobillo, Claudio J. Villar, Felipe Lombo, F. Javier Moreno, Mar Villamiel
Summary: This study found that citrus pectin and modified citrus pectin had limited effect on preventing colorectal cancer in rats, and even led to death in some cases. The lack of cancer prevention was likely due to severe dysbiosis in the gut caused by the pectin intake.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Microbiology
Yusuke Iwabuchi, Tomoyo Nakamura, Yasuka Kusumoto, Ryoma Nakao, Tsutomu Iwamoto, Osamu Shinozuka, Hidenobu Senpuku
Summary: This study identified that the environmental pH plays a critical role in the biofilm formation of Streptococcus mutans, where the content and activity of membrane vesicles (MVs) under different conditions lead to variations in the formation of biofilms.
Article
Food Science & Technology
B. Dhillon, D. Wiesenborn, H. Dhillon, C. Wolf-Hall
JOURNAL OF FOOD SCIENCE
(2010)
Article
Food Science & Technology
B. Dhillon, D. Wiesenborn, H. Sidhu, C. Wolf-Hall
JOURNAL OF FOOD SCIENCE
(2012)
Article
Food Science & Technology
Bhavnita Dhillon, Garima Choudhary, Navdeep Singh Sodhi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2020)
Article
Food Science & Technology
Bhavnita Dhillon, Navdeep Singh Sodhi, Sanchita Gandotra, Sahib Kaur, Sunanda Jaiswal
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
Article
Food Science & Technology
Bhavnita Dhillon, Navdeep Singh Sodhi, Ekta Aneja, Angrez Kumar, Sunanda Jaiswal
Summary: This study aimed to investigate the use of brown rice flour as a replacement for refined wheat flour in cookies. The addition of brown rice flour increased the fat, fiber, and ash contents of the cookies, with 40% replacement being found acceptable by sensory panel. Additionally, findings suggested that sensory texture perceptions can be correlated with electromyography parameters for a comprehensive understanding of food texture.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Bhavnita Dhillon, Kamalpreet Kaur, Navdeep Singh Sodhi, Riya Garg
Summary: This study investigated the impact of fortifying whole wheat breads with vegetable paste on the quality and nutritional composition of the breads. The addition of vegetable paste increased the moisture, ash, and protein contents of the breads, while also enhancing antioxidant properties. However, it resulted in decreased loaf volume and increased bread hardness.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Bhavnita Dhillon, Tamanna Awasthi, Navdeep Singh Sodhi, Dalbir Singh Sogi, Sunanda Jaiswal
Summary: Green tea has higher levels of polyphenols, flavonoids, catechins, and antioxidant activity compared to black tea. The addition of milk significantly reduces the levels of these components and antioxidant activity in both black and green teas. The addition of sugar adversely affects flavonoid and catechin contents, as well as antioxidant activity, in the teas.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Sunanda Jaiswal, Bhavnita Dhillon, Navdeep Singh Sodhi, Dalbir Singh Sogi
Summary: This study examined the physico-chemical, antioxidant, textural properties, and sensory attributes of pectin bars incorporated with beetroot extract. The results showed that the natural pectin bars had higher moisture, pH, ash, DPPH, ABTS(+), TPC, and FRAP values compared to commercial pectin bars. The redness increased while the lightness decreased with the addition of beetroot extract. The textural properties of the bars also changed with the increase in beetroot extract, and BNB10 had the highest antioxidant activity and sensory score.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Bhavnita Dhillon, Navdeep Singh Sodhi, Dilpreet Singh, Amritpal Kaur
Summary: Dysphagia affects the nutrient intake and recovery ability of patients. The developed modified textured functional food products have high nutritive value and potential for commercialization.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Navdeep Singh Sodhi, Bhavnita Dhillon, Ramneet Kaur, Gurleen Goria, Shivangi Sharma, Sunanda Jaiswal
Summary: Dysphagia is a condition that causes difficulty in swallowing and can lead to malnutrition and reduced quality of life. In this study, different liquid diets were formulated to meet the nutritional needs of dysphagia patients and were analyzed for their composition, color, antioxidant properties, and sensory attributes. The results showed that these liquid diets were highly nutritious, antioxidant-rich, and well-accepted by patients. Electromyography (EMG) study revealed that the myoelectrical activities during the oral processing of these diets correlated significantly with ease of swallowing and International Dysphagia Diet Standardization Initiative (IDDSI) levels, suggesting that EMG can be a useful tool for developing texture-modified diets for dysphagia patients.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Bhavnita Dhillon, Navdeep Singh Sodhi, Supriya Kumari, Avneet Kaur, Shivangi Sharma, Zakir Showkat Khan
Summary: Dysphagia is a condition where a patient's ability to swallow is compromised, leading to the need for modified texture foods. Prevalence of dysphagia ranges from 2 to 20% worldwide. This study developed fruit-enriched shrikhands with modified textural properties for dysphagia patients. The shrikhands were evaluated for physico-chemical properties, antioxidant activity, and sensory properties. The study also demonstrated the applicability of electromyography (EMG) in quantifying the texture of food products and suggested it as an important tool for designing modified textured foods. The formulated shrikhands can be consumed by dysphagic patients under medical supervision.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Nidhi Chopra, Bhavnita Dhillon, Rupa Rani, Arashdeep Singh
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
(2018)