Article
Chemistry, Applied
Zahra Najafi, Fatih Bildik, Nese Sahin-Yesilcubuk, Filiz Altay
Summary: The effects of adding saffron extract or saffron extract-loaded nanoliposomes on the morphology and oxidative stability of nanofibers loaded with echium oil were studied. The results showed that the saffron extract-loaded nanofibers provided better protection against oxidation of echium oil, indicating their potential for use in nanodelivery systems.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Sara Khoshnoudi-Nia, Zahra Forghani, Seid Mahdi Jafari
Summary: Fish oil is an important source of omega 3 polyunsaturated fatty acids (PUFAs) with health benefits, but its oxidation and poor water solubility limit its use in food formulations. Encapsulation techniques can overcome these challenges, and a systematic review and meta-analysis of published research on the nano/microencapsulation of fish oil was conducted. The study found that different encapsulation techniques and wall materials have varying effects on the encapsulation efficiency of fish oil.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Construction & Building Technology
Yingbin Wang, Xinmao Li, WenJuan Miao, Bo Jiang, Ying Su, Xingyang He, Mengyang Ma, Bohumir Strnadel
Summary: The study demonstrates that both nano-MPCM and micro-MPCM can improve the compressive strength of cement based materials, with the compressive strength of specimens containing micro-MPCM being lower than those containing nano-MPCM. Additionally, the production of C-S-H gel and other hydration products increased with the incorporation of MPCM.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Chemistry, Applied
Yue Du, Wenxue Chen, Zhiyi Zhong, Lina Zhou, Yisi Liu, Lun Yang, Dongbin Xiong, Kai Wang
Summary: The preparation of a 3D meso/macroporous Mo/ZrO2 composite derived from an ionic liquid using a dual-template self-assembling process has shown promising results in the production of sulfur-free diesel fuel.
MICROPOROUS AND MESOPOROUS MATERIALS
(2023)
Article
Food Science & Technology
Donya Keshvari Koohenjani, Hannan Lashkari
Summary: This study investigated the encapsulation of iron in double emulsion and its application in cream. The results showed that the addition of encapsulated iron had significant effects on the zeta potential, L* value, pH value, turbidity, a* value, b* value, PV value, and TBA value. However, it had no significant effects on the particle size and morphology of the samples. The cream samples with encapsulated iron had lower negative effects compared to free iron, and the sensory analysis showed no negative effects on the general acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Abdul Hammed Kori, Sarfaraz Ahmed Mahesar, Abdul Rauf Khaskheli, Syed Tufail Hussain Sherazi, Zahid Husain Laghari, Tarique Panhwar, Aijaz Ali Otho
Summary: Pomegranate seed oil was encapsulated using spray drying technique to increase shelf life and protect bioactive materials. Whey protein showed better encapsulation efficiency and oxidative stability during the encapsulation process.
JOURNAL OF OLEO SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Hamdy A. Zahran, Gizem Catalkaya, Hande Yenipazar, Esra Capanoglu, Nese Sahin-Yesilcubuk
Summary: This study aimed to obtain the optimal conditions for microencapsulation of echium oil using spray drying. The results showed that the optimum emulsion conditions were 89.7% maltodextrin:10.3% modified starch, 16.0% oil concentration, and homogenization speed of 14.8 x 10(3) rpm. For encapsulation, the optimal conditions were 140°C inlet temperature, 30% airflow rate, and 15% pump rate.
Article
Food Science & Technology
Parisa Homayonpour, Hossein Jalali, Nabi Shariatifar, Massoud Amanlou
Summary: This study prepared a new degradable coating with nano-encapsulated Cumino cyminum L. essential oil to evaluate the microbial, chemical, and sensory properties of sardine fillet samples. Encapsulation of the essential oil in nanochitosan coatings effectively inhibited microbial growth and chemical spoilage. The coatings with smaller nanoliposome size and higher encapsulation efficiency showed the best results in preserving the quality of sardine fillets.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Review
Chemistry, Physical
Masoumeh Marhamati, Golnaz Ranjbar, Mitra Rezaie
Summary: This study focuses on the effects of emulsifiers on the physicochemical stability of oil-in-water nanoemulsions, considering factors such as preparation methods, nature, concentration, molecular weight, and type of the food matrix. Emulsifiers play a key role in the formation and stability of food emulsions through adsorption at the oil-water interface, contributing to the production of stable nanoemulsion-based structures. Further research is needed to identify novel emulsifiers or combinations for food applications.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Agriculture, Multidisciplinary
Yuteng Fu, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu
Summary: The study investigated the effect of initial particle size on the retention of rutin in oil-in-water emulsions during storage. The resistance to coalescence and creaming increased with decreasing particle size, attributed to weak colloidal and gravitational forces. The degradation rate of rutin decreased with smaller droplet size, indicating stronger encapsulation and light scattering.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Lorine Le Priol, Justine Gmur, Aurelien Dagmey, Sandrine Morandat, Karim El Kirat, Khashayar Saleh, Alla Nesterenko
Summary: This study investigated the encapsulation of sunflower oil using pea protein isolate (PP) and different polysaccharides (sodium alginate, inulin, maltodextrin or pectin) through spray-drying technique. The addition of polysaccharides improved the properties of emulsion and microparticles, resulting in enhanced oxidative stability during long-term storage. The findings suggest that the microparticles prepared under the proposed conditions could be used for the development of functional foods.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Computer Science, Interdisciplinary Applications
Yujin Lee, Jung In Kim, Forest Flager, Martin Fischer
Summary: This study developed a method to generate loading plans for different types of shipping frames and site conditions, while considering cost-related factors. Through a case study, it was found that this method can help project participants identify the preferred frame option based on site conditions.
JOURNAL OF COMPUTATIONAL DESIGN AND ENGINEERING
(2022)
Article
Food Science & Technology
Gulsun Ozyurt, Yetkin Sakarya, Mustafa Durmus
Summary: This study investigated the combination of maltodextrin and sodium caseinate as wall materials for spray drying fish oil. The results showed that the 1SC:2MD combination had better microencapsulation efficiency and oxidative stability, making it suitable for spray drying fish oil.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Yuehan Wu, Fangfang Chen, Chao Zhang, Wei Lu, Zhiming Gao, Longquan Xu, Ran Wang, Katsuyoshi Nishinari
Summary: The study focused on enhancing the physical and oxidative stability of emulsions by moderate solidification of the oil phase, showing improved performance under stress conditions. Excessive solidification, however, led to adverse effects due to destruction of emulsion droplets. Moderate solidification was found to be a feasible and effective approach for industrial-scaled production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Reyhaneh Ghasemi Baghabrishami, Sayed Amir Hossein Goli
Summary: The addition of tomato seed oil and heat treatment significantly improved the bioaccessibility of lycopene in tomato juice. Nanoemulsion had the highest bioaccessibility and the lowest oxidative stability compared to conventional emulsion and bulk oil.
Article
Food Science & Technology
Alan A. Ruiz-Hernandez, Jose L. Cardenas-Lopez, Mario O. Cortez-Rocha, Gustavo A. Gonzalez-Aguilar, Rosario M. Robles-Sanchez
Summary: By optimizing the germination process of sorghum, this study aimed to maximize the content of phenolic compounds and antioxidant activity in porridges. Porridges made from germinated sorghum flour showed higher content of phenolic compounds and antioxidant activity compared to those made from non-germinated flour.
CYTA-JOURNAL OF FOOD
(2021)
Article
Entomology
Carlos R. Gonzalez-Ruiz, Carmen L. Del Toro-Sanchez, Yaeel I. Cornejo-Ramirez, Francisco Rodriguez-Felix, Francisco J. Wong-Corral, Enrique Marquez-Rios, Jose L. Cardenas-Lopez, Francisco J. Cinco-Moroyoqui
Summary: The study investigated the biochemical and kinetic properties of alpha-amylase isoforms in Rhyzopertha dominica, expressed in wheat varieties with different alpha-amylase inhibitory activity. Results showed that the isoforms from the LI-Villa Juarez progeny were more sensitive to wheat alpha-amylase inhibitors compared to those from the HI-Borlaug progeny.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Biology
Ricardo Ivan Gonzalez-Vega, Jose Luis Cardenas-Lopez, Jose Antonio Lopez-Elias, Saul Ruiz-Cruz, Aline Reyes-Diaz, Liliana Maribel Perez-Perez, Francisco Javier Cinco-Moroyoqui, Ramon Enrique Robles-Zepeda, Jesus Borboa-Flores, Carmen Lizette Del-Toro-Sanchez
Summary: The study successfully produced antioxidant pigment extracts from Navicula incerta by optimizing culture conditions with high antioxidant activity. The results provide potential applications in the biomedical and pharmaceutical industry.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Article
Plant Sciences
Yeimi Cecilia Vega-Ruiz, Corina Hayano-Kanashiro, Nohemi Gamez-Meza, Luis Angel Medina-Juarez
Summary: The study conducted phytochemical characterization and evaluation of antioxidant activity in methanolic extracts of Jatropha cinerea and Jatropha cordata, showing that both species are rich in phenols and flavonoids with high antioxidant capacity. J. cordata exhibited the highest antioxidant capacity and phenolic compound concentration.
Article
Food Science & Technology
Dania Marisol Esparza-Espinoza, Hisila Del Carmen Santacruz-Ortega, Jesus Enrique Chan-Higuera, Jose Luis Cardenas-Lopez, Armando Burgos-Hernandez, Angel A. Carbonell-Barrachina, Josafat Marina Ezquerra-Brauer
Summary: The chemical structure properties and antioxidant activity of pigments extracted from the skins of Octopus vulgaris and Dosidicus gigas using methanol-HCl and ethanol-HCl were compared. Octopus vulgaris yielded a higher recovery rate of pigments with antioxidant activity, and methanol-HCl extracted the highest level of antioxidant pigments.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dania Marisol Esparza-Espinoza, Maribel Plascencia-Jatomea, Carmen Maria Lopez-Saiz, Norma Violeta Parra-Vergara, Angel Antonio Carbonell-Barrachina, Jose Cardenas-Lopez, Josafat Marina Ezquerra-Brauer
Summary: An innovative preservation strategy using octopus and squid pigment extracts was evaluated for raw chicken burger. The extracts demonstrated antioxidant and antimicrobial properties, delaying bacterial contamination and lipid oxidation while maintaining sensory quality for a longer period.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Haydee Alejandra Brassea-Estardante, Oliviert Martinez-Cruz, Jose Luis Cardenas-Lopez, Karina Dalila Garcia-Orozco, Adrian Ochoa-Leyva, Alonso Alexis Lopez-Zavala
Summary: In recent years, there has been an increase in allergic reactions to crustaceans due to immune responses mediated by IgE antibodies. This study identified Callinectes bellicosus brown crab arginine kinase (AK) as an allergen and predicted IgE-binding epitopes through immuno-bioinformatic analysis. AK showed a high level of immunoreactivity against crab-allergenic sera and had similar epitopes to other crustacean AKs. The findings highlight the allergenic potential of C. bellicosus AK and provide insights into its molecular characteristics.
MOLECULAR IMMUNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Isabel H. Chacon-Figueroa, Luis G. Medrano-Ruiz, Maria de Jesus Moreno-Vasquez, Maribel Ovando-Martinez, Nohemi Gamez-Meza, Carmen L. Del-Toro-Sanchez, Daniela D. Castro-Enriquez, Guadalupe A. Lopez-Ahumada, Ramon F. Dorame-Miranda
Summary: This study aims to optimize the extraction conditions of phenolic compounds from coffee bean bagasse and incorporate them into stout-style craft beers. The results show that the coffee bean bagasse extracts can increase the concentration of phenolic compounds and antioxidant capacity of the beer.
Article
Polymer Science
Marcos Leon-Bejarano, Irela Santos-Sauceda, Ramon Francisco Dorame-Miranda, Luis Angel Medina-Juarez, Nohemi Gamez-Meza, Alfonso Garcia-Galaz, Senay Simsek, Maribel Ovando-Martinez
Summary: OSA-starch based bioactive films with pecan nutshell or hazelnut skin extracts were prepared and evaluated. The films showed slight hemolytic activity and antibacterial activity against certain bacteria strains. The films had a homogeneous surface and compact structure due to molecular interactions, and exhibited moderate water properties. The mechanical properties indicated a plasticizing effect of the extracts. These findings suggest that the bioactive films could be used as wound dressings.
Article
Food Science & Technology
Francisco Rodriguez-Felix, Jose Luis Cardenas-Lopez, Beatriz Montano-Leyva, Carmen Lizette Del-Toro-Sanchez, Josue Elias Juarez-Onofre, Elizabeth Carvajal-Millan, Jose Agustin Tapia-Hernandez, Daniela Denisse Castro-Enriquez
Summary: The study aimed to optimize the betalain extraction process from pitaya pulp and evaluate its antioxidant capacity. The influence of temperature, solvent volume, and sonication time on betalain extraction from pitaya pulp was assessed using response surface methodology. The optimal extraction conditions were found to be 57 degrees C, 34 mL of solvent, and 27 min of sonication. The betalain content under optimal conditions was 2.6 mg/g of dry sample. The betalain extraction method did not affect the antioxidant capacity of the pitaya pulp. These findings provide a promising alternative to replace synthetic dyes.
FOOD ANALYTICAL METHODS
(2023)
Article
Biochemistry & Molecular Biology
Daniela Castro-Enriquez, Jose M. Miranda, Marcos Trigo, Francisco Rodriguez-Felix, Santiago P. Aubourg, Jorge Barros-Velazquez
Summary: This study investigated the use of pitaya extracts in biodegradable packing films to inhibit quality loss in fish muscle during refrigerated storage. The experiments utilized pitaya-gelatin films for hake muscle storage and pitaya-polylactic acid (PLA) films for Atlantic mackerel muscle storage. The results showed that the presence of pitaya extract led to a significant inhibitory effect on lipid damage, microbial activity development, and growth of bacteria in both systems. The preservation effects were attributed to the presence of betalains and phenolic compounds in the pitaya extracts.
Article
Food Science & Technology
Maria Francelia Moreno-Ochoa, Ana Maria Calderon de la Barca, Jose Luis Cardenas-Lopez, Rosario Maribel Robles-Sanchez, Ofelia Rouzaud-Sandez
Summary: The aim of this study was to evaluate the effect of drying temperature and grinding pattern on the properties of orange sweet potato flour (OSPF) and to define its potential application in functional food products. The results showed that drying at different temperatures and using different grinding patterns had significant effects on the hydration, thermal, and pasting properties of OSPF. The combination of drying temperature and grinding pattern was found to be important in determining the technological properties of OSPF.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Proceedings Paper
Materials Science, Multidisciplinary
Midthur A. Salman Khan, C. Nandakumar, C. Senthil Kumar
Summary: This study investigates the machining of nickel-based superalloys using wire electrical discharge machining (EDM) and optimizes the process parameters through the use of response surface methodology (RSM). The material removal rate and surface roughness are compared under different treatment conditions.
MATERIALS TODAY-PROCEEDINGS
(2022)