Article
Food Science & Technology
Barbara Tomadoni, Maria Jose Fabra, Daniel Alexander Mendez, Antonio Martinez-Abad, Amparo Lopez-Rubio
Summary: This study developed electrosprayed agar nanocapsules and investigated the effects of solution properties and agar concentration on the particle formation. The suitability of these capsules as carriers for a bioactive compound was also evaluated.
Article
Food Science & Technology
Olumide A. Adedara, John R. N. Taylor
Summary: This study found that the similar texture of sorghum biscuits to wheat biscuits is due to the sugar glass matrix present in both types of biscuits. Increasing water content in the dough increased the breaking strength and brittleness of sorghum biscuits, while increasing sucrose content also enhanced the breaking strength and brittleness of the biscuits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fatima Canelo-Alvarez, Juan de Dios Figueroa-Cardenas, Veronica Flores-Casamayor
Summary: The study examined the effects of nixtamalization on sorghum and found that wet nixtamalization can improve the viscoelastic properties of dough-like systems and the formation of kafirin-gluten. The results showed that wet nixtamalization could produce leavened sorghum bread with attractive and softer texture, although the volume still needs improvement for comparison with wheat bread. The research provides a starting point for enhancing the breadmaking process for sorghum.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Chemistry, Applied
Lynda Abdelbost, Marie-Helene Morel, Talita Pimenta do Nascimento, Luiz-Claudio Cameron, Joelle Bonicel, Mariana Ferreira Simoes Larraz, Hamza Mameri
Summary: Germination is a method to improve the digestibility of kafirin, the sorghum grain storage protein. During germination, the content of free sulfhydryl groups increased, leading to enhanced in vitro protein digestibility. The study also identified the dynamic changes of enzymes and the appearance of aqueous soluble peptides derived from kafirin, which serve as potential biomarkers of kafirin proteolysis. Controlled germination can be a way to improve the nutritional value of sorghum.
Article
Agriculture, Dairy & Animal Science
Peter H. Selle, Robert J. Hughes, Ian D. Godwin, Ali Khoddami, Peter V. Chrystal, Sonia Yun Liu
Summary: The global chicken-meat production is expected to increase significantly in the future to meet demand. Sorghum, with its drought-tolerant properties, could see a marked increase in its use as a feed grain for broiler chickens, especially if grain sorghums with reduced kafirin concentrations are selected. This would improve energy utilization and growth performance in broiler chickens and potentially accelerate the acceptance and usage of sorghum by chicken-meat producers.
WORLDS POULTRY SCIENCE JOURNAL
(2021)
Article
Food Science & Technology
Waseem Khalid, Muhammad Sajid Arshad, Noman Aslam, Shanza Mukhtar, Muhammad Abdul Rahim, Muhammad Modassar Ali Nawaz Ranjha, Sana Noreen, Muhammad Faizan Afzal, Afifa Aziz, Chinaza Godswill Awuchi
Summary: This review measures the effect of kafirins in the development of functional foods and its valuable function against different diseases. Kafirins are proteins present in sorghum and have pharmacological properties that aid in reducing the risk of cardiovascular diseases, hyperglycemia, and inflammation.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Article
Plant Sciences
Karen Massel, Jessica Hintzsche, Jemma Restall, Edward D. Kerr, Benjamin L. Schulz, Ian D. Godwin
Summary: This study shows that knocking out beta-kafirin gene does not improve grain quality in sorghum. Instead, there is a compensatory increase in gamma-kafirin gene, which leads to no enhancement in grain quality.
Article
Agronomy
Lev A. Elkonin, Grigoriy A. Gerashchenkov, Natalie Borisenko, Odyssey A. Kenzhegulov, Saule Kh. Sarsenova, Natalya A. Rozhnova, Valery M. Panin
Summary: Sorghum is a major crop in arid regions that provides reliable fodder and food grain. However, its grain has low nutritional value due to the resistance of its storage proteins to digestion. Through genome editing, mutations were induced in the kafirin-encoding genes of sorghum, resulting in improved protein digestibility.
Review
Food Science & Technology
John R. N. Taylor, Kwaku G. Duodu
Summary: Sorghum grain has higher levels of resistant starch (RS) and slowly digestible starch (SDS), which can have positive health effects if the endosperm structure is not disrupted during processing. Thermally induced cross-linking and tannins contribute to the low starch digestibility. However, high-shear technologies disrupt the structure, making the starch fully digestible. Further research is needed to understand the mechanisms and interactions between intrinsic and processing factors related to RS in sorghum foods.
Article
Medicine, Research & Experimental
Matheus de Castro Leao, Isabella di Piazza, Sarah Jorge Caria, Milena Fronza Broering, Sandra Helena Poliselli Farsky, Mayara Klimuk Uchiyama, Koiti Araki, Kennedy Bonjour, Bruno Cogliati, Adriana Raffin Pohlmann, Silvia Staniscuaski Guterres, Inar Alves Castro
Summary: MLNC-DHA-a1 nanocapsules have the potential to promote macrophage polarization in vitro and are well-tolerated in vivo. However, they also increase the levels of pro-inflammatory cytokines, indicating the need for further research to identify the specific compound triggering the immune response.
BIOMEDICINE & PHARMACOTHERAPY
(2023)
Article
Biochemistry & Molecular Biology
Nor E. Rahmani-Manglano, Emilia M. Guadix, Charlotte Jacobsen, Pedro J. Garcia-Moreno
Summary: The impact of encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. Spray-drying technology resulted in larger capsules with higher encapsulation efficiency, while electrospraying produced smaller capsules with poorer retention properties. Coaxially electrosprayed capsules had the lowest encapsulation efficiency and exhibited the lowest oxidative stability. Emulsion-based encapsulates showed high oxidative stability during storage.
Article
Agriculture, Multidisciplinary
Lingyan Dai, Lingxin Kong, Xiao Cai, Peng Jiang, Nian Liu, Dongjie Zhang, Zhijiang Li
Summary: This study developed potential dipeptidyl peptidase IV (DPP-IV) inhibitory oligopeptides from sorghum kafirin using in silico and in vitro methods. The inhibitory activities of these peptides were confirmed through molecular docking and in vitro experiments, and their potential in the treatment of diabetes was highlighted.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Materials Science, Textiles
Hatice Ibili, Mehmet Dasdemir, I. Irem Tatli Cankaya, Mehmet Orhan, Cem Gunesoglu, Serap Arabaci Anul
Summary: This study focused on developing functional nanocapsules via coaxial electrospraying for antibacterial properties on medical textiles. By optimizing solution and process parameters, nanocapsules with desired morphology and size were successfully prepared. The nanocapsules showed up to 80% antibacterial efficiency against Staphylococcus aureus and approximately 31% against Escherichia coli on covered surfaces.
JOURNAL OF INDUSTRIAL TEXTILES
(2022)
Article
Agronomy
Habte Nida, Gezahegn Girma, Moges Mekonen, Alemu Tirfessa, Amare Seyoum, Tamirat Bejiga, Chemeda Birhanu, Kebede Dessalegn, Tsegau Senbetay, Getachew Ayana, Tesfaye Tesso, Gebisa Ejeta, Tesfaye Mengiste
Summary: GWAS analysis identified variations at loci related to seed storage protein, late embryogenesis abundant protein, and a tannin biosynthesis gene associated with sorghum grain mold resistance. Additionally, significant factors in resistance were also found in non-pigmented grain accessions. Detection of new loci and their mechanisms of resistance provide fresh insight into genetic control of the trait, while highly resistant accessions can be used as sources of resistance genes for breeding programs.
THEORETICAL AND APPLIED GENETICS
(2021)
Article
Oncology
Mujibur Khan, Md Mahmudul Hasan, Anne Barnett, Raziye Piranlioglu, Mohammad Rashid, Ahmet Alptekin, Ali Arbab
Summary: A novel coaxial electrospraying technique was developed to produce multi-cancer drug nanocapsules, which showed prolonged and sustained drug release patterns in vitro and in vivo studies. The nanocapsules containing multiple drugs were effective in controlling tumor cell growth and increasing survival rates in animals with breast cancers.
CANCER NANOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Nor E. Rahmani-Manglano, Emilia M. Guadix, Charlotte Jacobsen, Pedro J. Garcia-Moreno
Summary: The impact of encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. Spray-drying technology resulted in larger capsules with higher encapsulation efficiency, while electrospraying produced smaller capsules with poorer retention properties. Coaxially electrosprayed capsules had the lowest encapsulation efficiency and exhibited the lowest oxidative stability. Emulsion-based encapsulates showed high oxidative stability during storage.
Article
Chemistry, Applied
Simon Gregersen Echers, Ali Jafarpour, Betul Yesiltas, Pedro J. Garcia-Moreno, Mathias Greve-Poulsen, Dennis K. Hansen, Charlotte Jacobsen, Michael Toft Overgaard, Egon Bech Hansen
Summary: In this study, a novel workflow was presented to produce a potato protein hydrolysate with improved emulsifying and foaming properties. The targeted hydrolysis design was facilitated using quantitative proteomics and bioinformatic prediction. This interdisciplinary approach shows promise for the production of functional hydrolysates from alternative protein sources.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Pedro J. Garcia-Moreno, Betul Yesiltas, Simon Gregersen Echers, Paolo Marcatili, Michael Overgaard, Egon B. Hansen, Charlotte Jacobsen
Summary: The food industry aims to develop novel protein-based emulsifiers from sustainable sources to meet clean-label demand. Enzymatic hydrolysis produces peptides with enhanced surface properties. This review discusses a bottom-up approach using quantitative proteomics and bioinformatic prediction to produce emulsifying peptides through targeted enzymatic hydrolysis. It also explores the relationship between peptide interfacial properties and emulsifying activity, as well as the impact on stability of wet and dried emulsions.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Agronomy
Hugo E. Cuevas, Kamaranga H. S. Peiris, Scott R. Bean
Summary: The development of higher nutritional sorghum varieties requires the identification of high protein content germplasm that expands the genetic diversity of breeding programs. A near-infrared spectroscopy method was developed to predict the protein concentration of whole-grain sorghum. Evaluation of 228 tropical accessions found high variation in protein content among accessions, with heritability indicating genetic differences play a significant role. Sixteen tropical accessions with high protein concentration have potential for breeding new nutritional varieties.
Article
Biochemistry & Molecular Biology
Marta Padial-Dominguez, Pedro J. Garcia-Moreno, Ruben Gonzalez-Beneded, Antonio Guadix, Emilia M. Guadix
Summary: This work investigated the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions using whey protein hydrolysate as a hydrophilic emulsifier. The results showed that a 20 wt.% fish oil-in-water emulsion had good physical stability at low temperature but underwent severe physical destabilization at high temperature. The oxidative stability experiment indicated that the fish oil-in-water emulsion had faster oxidation reaction at high temperature. In contrast, the double emulsions with the addition of olive oil exhibited good physical and oxidative stability under all conditions.
Review
Food Science & Technology
Carmen Berraquero-Garcia, Raul Perez-Galvez, F. Javier Espejo-Carpio, Antonio Guadix, Emilia M. Guadix, Pedro J. Garcia-Moreno
Summary: Bioactive peptides derived from enzymatic hydrolysis are gaining attention for their potential applications in supplements, pharmaceuticals, and functional foods. However, their high susceptibility to degradation during gastrointestinal digestion limits their inclusion in oral delivery systems. Encapsulation techniques, such as monoaxial spray-drying and electrospraying, can stabilize bioactive peptides, improving their bioaccessibility and potential for use in various industries.
Article
Plant Sciences
Adil Khan, Nasir Ali Khan, Scott R. Bean, Junping Chen, Zhanguo Xin, Yinping Jiao
Summary: This study reports a core collection of 206 sorghum mutant lines with altered seed storage proteins, which exhibit diverse compositions of essential and non-essential amino acids. The mutants identified in this study can be used as genetic resources to improve the sorghum grain quality and determine the molecular mechanisms underlying the biosynthesis of storage protein and starch in sorghum seeds.
Article
Chemistry, Applied
Mojtaba Delfanian, Betuel Yesiltas, Ann-Dorit Moltke Sorensen, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Charlotte Jacobsen
Summary: The effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were studied. The SC emulsion had smaller droplets and higher viscosity due to fast adsorption. Both emulsions exhibited non-Newtonian and shear-thinning behavior. SC emulsion showed lower lipid oxidation due to better Fe2+ chelating activity. Short-chain gallates (G1 > G0 similar to G3) in SC emulsion had a synergistic effect against lipid oxidation, while G8, G12, and G16 added emulsions showed higher lipid oxidation due to internalization.
Article
Biochemistry & Molecular Biology
Betul Yesiltas, Pedro J. Garcia-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen
Summary: This study investigates the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis. The results show that peptides >10 kDa have the highest ability to decrease interfacial tension. PPHs with peptides >5 kDa exhibit the highest radical scavenging and metal chelating activities.
Article
Food Science & Technology
Kamaranga H. S. Peiris, Scott R. Bean, Xiaorong Wu, Sarah A. Sexton-Bowser, Tesfaye Tesso
Summary: Near infrared (NIR) spectroscopy is used to evaluate quality traits of cereal grains. The efficacy of an adaptive handheld instrument (MicroNIR) for protein content evaluation of sorghum grains was tested against an established benchtop instrument (DA-7250). The performance of DA-7250 was better than MicroNIR, but MicroNIR showed acceptable performance for screening sorghum grain protein levels, making it a potential tool for field screening or as a less expensive option compared to benchtop instruments.
Article
Chemistry, Physical
Betuel Yesiltas, Pedro J. Garcia-Moreno, Ann-Dorit M. Sorensen, Chiranjib Banerjee, Sampson Anankanbil, Zheng Guo, Peter R. Ogilby, Charlotte Jacobsen
Summary: This study investigated the effect of the combined use of sodium caseinate, commercial phosphatidylcholine, and modified phosphatidylcholine on the physical and oxidative stability of fish oil-in-water emulsions. The results showed that substituting a portion of phosphatidylcholine with modified versions improved the oxidative stability, and higher concentrations of modified phosphatidylcholine reduced the formation of oxidation products. The concentration of modified phosphatidylcholine played a key role in enhancing the oxidative stability of the emulsions.
COLLOIDS AND INTERFACES
(2023)
Article
Chemistry, Medicinal
Ann-Dorit Moltke Sorensen, Haizhou Wu, Grethe Hyldig, Niels Boknaes, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen
Summary: Currently, side-streams generated in the fish processing industry often end up as low-value products or waste. In order to preserve and enhance the value of these side-streams, this study investigated the use of dipping-based strategies with antioxidants to preserve cod side-streams prior to storage at low temperatures. The results showed that dipping with antioxidant solutions effectively preserved the quality of the side-streams, and the oxidative stability increased with decreased storage temperature. Duralox MANC was found to be the most efficient antioxidant, followed by the lipophilic rosemary extract.
Review
Fisheries
Aydin Aytac Gurdal, Turgay Cetinkaya
Summary: This review focuses on the incorporation of various bioactive compounds into edible films/coatings, improving their properties using novel techniques, and discussing their applications in aquatic food products.
REVIEWS IN AQUACULTURE
(2023)
