Article
Chemistry, Applied
Ruibin Guo, Jinzhao Xu, Yinlong Ma, Guoxin Teng, Yidan Chen, Xiaoxi Xu
Summary: In this study, the effect of high hydrostatic pressure treatment on the hydrolysis and antioxidant activity of lactoferrin was examined. The results showed that treatment at 600 MPa increased the exposure of tryptophan residues and altered the tertiary structure of lactoferrin. The pressure treatments also enhanced the hydrolysis of lactoferrin and increased its antioxidant capacity.
Article
Engineering, Chemical
Yaxing Man, Cunshan Zhou, Benu Adhikari, Yuchuan Wang, Tiantian Xu, Bo Wang
Summary: Bovine lactoferrin nanoparticles (LFNPs) with average diameters of 100-200 nm and Zeta potential of around 20 mV were successfully prepared using high voltage electrohydrodynamic atomization (EHDA), and later encapsulated in an alginate matrix to form microcapsules. EHDA-treated LFNPs exhibited substantially higher free radical scavenging activity compared to native LFb, and also reduced the undesirable exposure of LFb on the surface of LFb-NaAlg microcapsules.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Wenduo Wang, Chun Chen, Chunxia Zhou, Zhongsheng Tang, Donghui Luo, Xiong Fu, Siming Zhu, Xinhe Yang
Summary: This study aimed to investigate the digestion and fermentation processes of lactoferrin (LF) glycated with chi-tooligosaccharide (COS) under a controlled Maillard reaction. The results showed that the LF-COS conjugate had more fragments with lower molecular weight after gastrointestinal digestion, and its antioxidant capabilities also increased. The undigested fractions could be further fermented by the intestinal microbiota, resulting in the generation of more short-chain fatty acids (SCFAs) and the observation of more species of microbiota in LF-COS conjugate treatment. The relative abundance of Bacteroides and Faecalibacterium, which could produce SCFAs, also increased in LF-COS conjugate.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Analytical
Tobias Rainer, Anna-Sophia Egger, Ricarda Zeindl, Martin Tollinger, Marcel Kwiatkowski, Thomas Mueller
Summary: Additive manufacturing (3D printing) has revolutionized the approach to technical challenges. This study identified and mitigated the interference of residual substances from stereolithography (SLA) printing on mass spectrometry (MS) analysis. The researchers successfully used SLA printing to produce microcolumn chips with excellent properties and created a highly efficient microscale immobilized enzyme reactor (mu IMER). The mu IMER showed outstanding performance in protein digestion and peptide mapping, and its versatility makes it a valuable tool for analytical chemistry and beyond.
ANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Applied
Mengxiao Yang, Aiqian Ye, Zhi Yang, David W. Everett, Elliot Paul Gilbert, Harjinder Singh
Summary: In this study, the effect of milk temperature on the hydrolysis of kappa-casein by pepsin and consequent protein coagulation was investigated. The results showed that higher temperature accelerated the hydrolysis reaction and coagulation process, resulting in a denser structure.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Umesh Patil, Mehdi Nikoo, Bin Zhang, Soottawat Benjakul
Summary: The study investigated the impact of maltodextrin and combinations of trehalose or glycerol on the stability of freeze-dried pepsin from skipjack tuna stomach. The results showed that the addition of 5% trehalose and 10% maltodextrin yielded the powder with the highest relative pepsin activity. The powder exhibited good flowability, solubility, and could maintain proteolytic activity under different humidity conditions.
Article
Agriculture, Multidisciplinary
Hao Li, Paul Van der Meeren
Summary: This study aims to design gastric-stable emulsions using a novel approach with food-grade biopolymers. By utilizing opposite charge interactions between whey proteins and pectin, an adsorption layer is formed at the oil-water interface. The stability of the emulsion during gastric digestion is evaluated through various methods, including quartz crystal microbalance, zeta-potential, dynamic interfacial tension, and interfacial rheology. The presence of an additional pectin layer is found to significantly improve the emulsion stability, and the esterification degree of the pectin plays a crucial role in the digestion process.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Wusun Li, Biao Liu, Yingying Lin, Peng Xue, Yao Lu, Sijia Song, Yixuan Li, Ignatius Man-Yau Szeto, Fazheng Ren, Huiyuan Guo
Summary: Lactoferrin is an important component in human milk and plays a crucial role in the development of infants. It has been found to have various benefits, including preventing infections, promoting immune system and intestinal development, as well as improving iron deficiency anemia. However, more clinical studies are needed to determine the appropriate dosage for incorporating lactoferrin into infant formula.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Yun-shan Wei, Kun Feng, Shu-fang Li, Teng-gen Hu, Robert J. Linhardt, Min-hua Zong, Hong Wu
Summary: Lactoferrin is a bioactive protein with multiple functions, but its oral bioavailability is affected by gastrointestinal stresses and stabilization technologies are needed for enhancing its efficacy.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Analytical
Zhouxian Li, Qi Wang, Yan Wang, Keyun Wang, Zhen Liu, Weibing Zhang, Mingliang Ye
Summary: Protein methylation plays a crucial role in biological processes, and the development of an online strong cation exchange chromatography method allows for effective enrichment of methylated peptides from protein digests, providing a new approach for methylproteomics research.
ANALYTICA CHIMICA ACTA
(2021)
Article
Food Science & Technology
Shuai Chen, Tiantian Zhao, Wenjuan Jiao, Yousheng Zhang, Weifeng Liu, Yehui Zhang, Lihua Huang, Sizhe Lv
Summary: The effects of lactose on the thermal stability and digestion properties of lactoferrin were studied, revealing changes in the molecular structure and properties of lactoferrin when combined with lactose. The degradation of lactoferrin during digestion was significantly reduced when conjugated with lactose, and its iron retention and binding capacity were improved.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yao Lu, Yixuan Li, Yingying Lin, Jingxuan Wang, Mengjuan Ma, Huiyuan Guo
Summary: Lactoferrin (LF) has the potential to improve skeletal health by stimulating osteoblast proliferation and differentiation. However, LF is sensitive to thermal processing and hydrolysis in the gastrointestinal tract, impacting its osteogenic activity. This study found that LF treated at 72 degrees C/15 s showed the least structural alteration and retained the osteogenesis-promoting effect. Furthermore, LF hydrolysates from intestinal digestion showed a stronger effect on osteoblast differentiation independent of specific signaling pathways.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Elham Rakhshi, Francoise Nau, Manon Hiolle, Juliane Floury
Summary: This study applied the FRAP technique to determine the diffusion coefficients of pepsin in different food matrices. The results showed that the diffusion of pepsin in food particles plays a crucial role in the digestion process. A modeling approach based on the stretched exponential equation was used to predict the diffusion behavior of pepsin in different food matrices.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Ge Ge, Jie Zhao, Jiabao Zheng, Mouming Zhao, Weizheng Sun
Summary: Tea polyphenol extract had a significant impact on the in vitro gastric digestion of soymilk by decreasing pepsin diffusion rate and hydrolysis. Proper amount of TPE could reduce the inhibitor activity of soymilk and enhance antioxidant capacity, which might benefit the subsequent intestinal digestion.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Chemistry, Multidisciplinary
Joachim F. R. Van Guyse, Yann Bernhard, Annelore Podevyn, Richard Hoogenboom
Summary: Non-activated esters have prominent features in polymer science but their low reactivity prevents their direct use in post-polymerization modification. However, utilizing non-activated esters for modification is still a valuable opportunity.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2023)
Review
Food Science & Technology
Manuel Nunez, Javier Calzada, Ana del Olmo
INTERNATIONAL DAIRY JOURNAL
(2020)
Article
Food Science & Technology
Olga Lopez-Perez, Ana del Olmo, Antonia Picon, Manuel Nunez
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Raquel Montiel, Angela Peiroten, Sagrario Ortiz, Daniel Bravo, Pilar Gaya, Joaquin Martinez-Suarez, Julio Tapiador, Manuel Nunez, Margarita Medina
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Article
Food Science & Technology
Sonia Garde, Javier Calzada, Carmen Sanchez, Pilar Gaya, Arjan Narbad, Rob Meijers, Melinda J. Mayer, Marta Avila
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Correction
Food Science & Technology
Sonia Garde, Javier Calzada, Carmen Sanchez, Pilar Gaya, Arjan Narbad, Rob Meijers, Melinda J. Mayer, Marta Avila
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Article
Agriculture, Dairy & Animal Science
S. Langa, A. Peiroten, P. Gaya, S. Garde, J. L. Arques, M. Nunez, M. Medina, E. Rodriguez-Minguez
JOURNAL OF DAIRY SCIENCE
(2020)
Article
Biotechnology & Applied Microbiology
Ana del Olmo, Antonia Picon, Manuel Nunez
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2020)
Article
Food Science & Technology
Ana Rivas-Canedo, Nerea Martinez-Onandi, Pilar Gaya, Manuel Nunez, Antonia Picon
Summary: Lipid oxidation and proteolysis are important processes in the quality of Serrano dry-cured ham. A study on the effects of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptidase (AP) activities, and free amino acids (FAA) in ripened Serrano hams of different chemical compositions revealed that HPP increased lipid peroxidation indexes and decreased AP activities, with composition also playing a role in these changes. Additionally, HPP only significantly affected the levels of certain amino acids at the end of refrigerated storage.
Article
Biotechnology & Applied Microbiology
Olga Lopez-Perez, Ana del Olmo, Antonia Picon, Manuel Nunez
Summary: During storage, levels of certain compounds increased in some control seaweeds while they decreased in HPP-treated seaweeds. Odour acceptance decreased as early as day 15 for control U. lactuca but remained acceptable for all HPP-treated seaweeds until day 180, indicating the beneficial effects of HPP treatment on seaweed preservation.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Article
Biotechnology & Applied Microbiology
Antonia Picon, Ana del Olmo, Manuel Nunez
Summary: This study investigated the bacterial diversity of six species of fresh edible seaweeds, revealing that HPP treatment reduced the diversity of seaweed bacteria, particularly by decreasing isolates from certain families and increasing Bacillaceae isolates. Additionally, decreases in bacterial diversity at the genus and species level were observed for both untreated and HPP-treated seaweeds at the end of storage period.
Review
Food Science & Technology
Antonia Picon, Manuel Nunez
Summary: High pressure processing (HPP) is widely used in the dry-cured ham industry to effectively eliminate pathogenic and spoilage bacteria, improving microbial safety and extending shelf life. However, the impact of HPP on volatile compounds, odor, and aroma of dry-cured ham remains less understood, indicating a need for further research in this area.
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
