Article
Food Science & Technology
Zhe Li, Yi Sun, Haobo Jin, Qi Wang, Yongguo Jin, Xi Huang, Long Sheng
Summary: The study found that moderate ozone treatment can significantly improve the emulsifying properties of liquid egg yolk by exposing more interior hydrophobic groups of egg yolk proteins and increasing protein flexibility.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Cuihua Chang, Yang Gao, Yujie Su, Luping Gu, Junhua Li, Yanjun Yang
Summary: This study investigated the effect of chitosan addition on the emulsifying properties of egg yolk hydrolysates. The results showed that a small amount of chitosan was unhelpful for emulsion stability, while an appropriate concentration could improve the stability of the composite emulsion. Additionally, the combination of chitosan with hydrolyzed egg yolk may have a negative impact on the oxidative stability of the emulsion system.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Multidisciplinary
Agathe Fanost, Laurence de Viguerie, Guylaine Ducouret, Guillaume Meriguet, Philippe Walter, Helen Glanville, Anne-Laure Rollet, Maguy Jaber
Summary: This study combines NMR relaxometry and rheology to investigate the structure and behavior of egg-tempera painting, shedding new light on its physicochemical properties. By reproducing model formulations from the 15th century, it was found that there is a synergistic effect between green earth and egg yolk in the paint. The presence and structure of a network formed by the yolk and the pigment were emphasized by H-1 NMR relaxometry.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2022)
Article
Food Science & Technology
Denise Felix da Silva, Luca Bettera, Richard Ipsen, Anni Bygvraa Hougaard
Summary: This study compared the emulsification properties of cheese powder and egg yolk powder in mayonnaise, and found that mayonnaise made using Cheddar cheese powder showed the highest similarity to egg yolk powder in terms of rheological properties and stiffness. On the other hand, samples with Camembert cheese powder showed lower consistency index and stiffness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Oliver Gmach, Johannes Golda, Ulrich Kulozik
Summary: The research found that egg yolk and its fractions have different impacts on the destabilization during freezing/thawing, with plasma stabilized emulsions showing higher stability than granule stabilized emulsions. Enzymatic treatment can increase the stability of emulsions, but its effectiveness decreases with longer frozen storage time.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Tao Fei, Francisco M. A. Leyva-Gutierrez, Zifan Wan, Tong Wang
Summary: The study found that salt, sugar, and hydrolyzed egg yolk protein had different effects on the rheological properties, thermal behavior, and microstructure of egg yolk, resulting in different mechanisms of gelation inhibition. Salt had the most significant impact on the denaturation temperature and water content, while sugar and HEY interacted with proteins to form stable clusters. Additionally, freezing time also affected the properties of egg yolk in the presence of additives, with prolonged freezing time increasing the tendency for gelation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Liangjie Tian, Shuting Hu, Jie Jia, Wen Tan, Lu Yang, Qinjun Zhang, Xuebo Liu, Xiang Duan
Summary: Lactic acid bacteria fermentation significantly affects the free sulfhydryl group content and hydrophobicity of egg yolk proteins, leading to enhanced emulsifying activity. The apparent viscosity of treated egg yolks decreases, while the emulsifying stability increases.
Article
Chemistry, Applied
Shunji Sakai, Nobuaki Ikeda
Summary: A new method was proposed to accurately predict the emulsifying activity of egg yolk by measuring and analyzing the interfacial tension between egg yolk and soybean oil under different treatment conditions. The method can identify the most optimum pasteurization condition for egg yolk at an industrial scale by calculating the correlation between different physical properties and the emulsifying activity.
FOOD HYDROCOLLOIDS
(2022)
Review
Nutrition & Dietetics
Feng Zhao, Rongji Li, Yun Liu, Haiyan Chen
Summary: Egg yolk lecithin has various physiological activities and can be extracted using different methods. However, the changes in extraction methods and functional activity of egg yolk lecithin are still debated. This review provides a comprehensive summary of the molecular structure, extraction method, and functional activity of egg yolk lecithin, serving as a valuable reference for future development of egg yolk lecithin products.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Hong Zhang, Afeng Wei, Sijie Zhou, Huajiang Zhang, Ning Xia, Jing Wang, Yanqiu Ma, Min Fan
Summary: In this study, a double cross-linked egg yolk granules/sodium alginate emulsion gel was constructed and used as a substitute for butter. The results showed that the gel's network structure became more complete when the concentration of sodium alginate reached 1%. The gel exhibited enhanced water binding capacity and showed improved water retention capacity in dough.
Article
Chemistry, Applied
Xiujie Zhao, Bifen Chen, Tongxun Liu, Yongjian Cai, Lihua Huang, Mouming Zhao, Qiangzhong Zhao
Summary: This study investigated the structural and interfacial characteristics of the egg white protein-insoluble soybean fiber (EWP-ISF) complex and its effects on the formation of emulsion droplet-aggregated gels. The results showed that EWP was adsorbed onto the surface of ISF matrix via electrostatic and hydrogen-bonding interactions, forming a visible interfacial film. The EWP-ISF ratio and oil volume fraction influenced the droplet size, gel-like structure formation, and water state conversion.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Dairy & Animal Science
A. C. Pappas, A. Charisi, Ch. -M. Chatziantoniou, E. Giamouri, C. Mitsiopoulou, V. Moschopoulos, Ch. Christodoulou, G. Papadomichelakis, B. Kotsampasi, I. K. Mitsopoulos, E. Tsiplakou, V. A. Bampidis
Summary: This study investigated the effects of dietary pomegranate seed oil supplementation on the performance and egg quality of laying hens. The results showed that there were no significant differences in body weight, feed intake, cracked and thin-shelled eggs, and egg weight among different levels of pomegranate seed oil supplementation. However, the addition of 250 and 500 mg of pomegranate seed oil tended to improve egg production and egg mass. Additionally, the inclusion of pomegranate seed oil increased eggshell weight, yolk index, and the content of conjugated linoleic acid and polyunsaturated fatty acids in the egg yolk.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ismael Marcet, Maria Carpintero, Manuel Rendueles, Mario Diaz
Summary: Obtaining peptides with antioxidant properties by non-enzymatic hydrolysis has been investigated in this study. Delipidated egg yolk granules were hydrolyzed with trypsin and with a non-enzymatic method using sub-critical water hydrolysis. The results showed that sub-critical water hydrolysis under a nitrogen stream produced peptides with good antioxidant capacities compared to enzymatic hydrolysis, while the oxygen environment in sub-critical water hydrolysis reduced the antioxidant capacities of the peptides.
Article
Food Science & Technology
Paula Alonso, Amanda Laca, Adriana Laca, Mario Diaz
Summary: In this study, yolk-based gels with different kappa-carrageenan concentrations were characterized using rheological measurements, textural analysis, and scanning electron microscopy. The microstructure of the model gels was found to have an impact on the growth rate of Staphylococcus. Elastic components dominated the nature of the gels, with 1.75% kappa-carrageenan showing the maximum strength of interactions. Additionally, a strong linear correlation was found between the maximum specific growth rate of Staphylococcus and rheological data.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Hong Zhang, Zhao Huang, Panpan Guo, Qiannan Guo, Huajiang Zhang, Longwei Jiang, Ning Xia, Bowen Xiao
Summary: In this study, emulsion gels were constructed using the egg yolk granules/sodium alginate bilayers emulsion through the ionic gelation method. The mechanical properties of EYGs emulsion gel were enhanced at pH 4.0 compared to pH 7.0. The aggregation of interfacial proteins at pH 4.0 promoted the compactness of the emulsion gel structure along with enhanced capillary effect. The denser emulsion gel structure of pH 4.0 improved the storage stability, FFA releasing, and chemical stability of beta-carotenes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Environmental
Hangjian Chu, Chu Zhang, Mengcen Wang, Mostafa Gouda, Xinhua Wei, Yong He, Yufei Liu
Summary: This study demonstrates the potential of using Vis/NIR HSI coupled with SCNN technology to predict early herbicide stress on wheat seedlings. The proposed SCNN-ATT and SCNN-FS models can accurately differentiate different herbicide types and stress levels, holding great value for developing on-line herbicide stress recognizing methods in the field.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Chemistry, Applied
Haobo Jin, Yi Sun, Jiajing Pan, Yue Fang, Yongguo Jin, Long Sheng
Summary: This study investigated the dynamic adsorption properties of ovalbumin and lysozyme at the air-water interface and the foam properties at neutral pH. A 5:5 ratio of ovalbumin to lysozyme was found to result in the most stable foam structure, with maximum turbidity. The appropriate protein ratio was crucial for the relaxation of the protein complex structure and the mechanical structure of the interfacial composite protein membrane.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Hira Sajjad Talpur, Zia Ur Rehman, Mostafa Gouda, Aixing Liang, Iqra Bano, Mir Sajjad Hussain, FarmanUllah FarmanUllah, Liguo Yang
Summary: This study investigated the role of inhibin and FSH on granulosa cells of the ovary at the premature antral stage using gene expression data and network analysis. The results revealed correlated differentially expressed genes in the two groups and identified gene pathways associated with reproduction. These findings may provide new insights into gene therapy for granulosa cell tumors and potential biomarkers for tracking changes in inhibin and FSH hormones.
Article
Nutrition & Dietetics
Hesham S. Ghazzawy, Mostafa M. Gouda, Nabil S. Awad, Nadi Awad Al-Harbi, Mesfer M. Alqahtani, Maha M. Abdel-Salam, Mohamed A. Abdein, Sanad M. Al-Sobeai, Asmaa A. Hamad, Hassan M. Alsberi, Gamal A. Gabr, Dalia M. Hikal
Summary: The different parts of the Khalas palm cultivar (KPC) exhibit significant antiproliferative activity against prostate and pancreatic cancer cells. The leaves extract of KPC showed the highest activity, while the seeds extract induced apoptosis in the cells.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Yuanyuan Liu, Yifan Zhang, Meiyang Zhen, Yuangen Wu, Meihu Ma, Yuxin Cheng, Yongguo Jin
Summary: This study investigated the effects of polyphenols on the structural and functional properties of food packaging film. The results showed that the addition of polyphenols improved the mechanical properties, water resistance, water vapor barrier performance, and antioxidant activity of the blend film. In particular, the film modified by 2% tannins exhibited the highest tensile strength and elongation at break.
FOOD HYDROCOLLOIDS
(2023)
Article
Environmental Sciences
Kamel Mohamed Eltohamy, Jianye Li, Mostafa Gouda, Daniel Menezes-Blackburne, Paul J. Milham, Sangar Khan, Fayong Li, Chunlong Liu, Jianming Xu, Xinqiang Liang
Summary: The mobile colloids of different sizes (NC, FC, and MC) significantly affect the P-lability and P-bioavailability in soil amended with organic fertilizers. The smaller colloids (NC and FC) mainly regulate the desorbable-P supply to the soil solution and play a critical role in determining P-bioavailability.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Chemistry, Analytical
Xuelun Luo, Mostafa Gouda, Anand Babu Perumal, Zhenxiong Huang, Lei Lin, Yu Tang, Alireza Sanaeifar, Yong He, Xiaoli Li, Chunwang Dong
Summary: This study presented a rapid method based on surface-enhanced Raman spectroscopy (SERS) technology and chemometrics to monitor the quality changes of black tea during fermentation. By combining SERS data with a one-dimensional convolutional neural network (1D-CNN), the content of catechin (C) and epigallocatechin gallate (EGCG) in black tea can be accurately predicted, enabling the determination of the optimal fermentation stage and improvement of tea quality.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Engineering, Multidisciplinary
Fengle Zhu, Zhenzhu Su, Alireza Sanaeifar, Anand Babu Perumal, Mostafa Gouda, Ruiqing Zhou, Xiaoli Li, Yong He
Summary: Plant pathogens continuously impair agricultural yields and food security. In this study, hyperspectral imaging was used to track the dynamic progression of early infected sites and extract fingerprint spectral signatures for presymptomatic diagnosis of plant diseases. The study successfully characterized the symptom development of spot blotch on barley leaves and achieved presymptomatic diagnosis 12 hours earlier than traditional methods.
Review
Biochemistry & Molecular Biology
Mostafa Gouda, Hesham S. Ghazzawy, Nashi Alqahtani, Xiaoli Li
Summary: The use of acoustic waves for determining chemical structures of biological tissues and their bioactivities is a significant developed technology. New acoustic techniques for in vivo visualizing and imaging of cellular chemical compositions could pave the way toward advanced analytical technologies. This review focuses on the use of advanced acoustic technologies for tracking composition changes in plant and animal tissues, and discusses key configurations of acoustic wave sensors and their applications in biomedical and microfluidic media progress.
Article
Agricultural Engineering
Xiaoli Li, Yulun Dong, Kai Chen, Anand Babu Perumal, Zhihao Zhan, Mostafa Gouda, Yong He
Summary: This study investigated the accumulation of lipid and metabolic fluxes in Tetradesmus obliquus under nitrogen deficiency stress using a 13C isotope tracer. The results showed that there was an increase in carbon flux from CO2 into lipid synthesis, leading to the accumulation of palmitic acid, linoleic acid, and oleic acid. It was also observed that under nitrogen deficiency stress, T. obliquus had higher flux in the PPP and glycolysis pathway, which could provide more NADPH and substrate acetyl-CoA for fatty acid synthesis.
BIORESOURCE TECHNOLOGY
(2023)
Article
Plant Sciences
Mostafa Gouda, Sanusi Shamsudeen Nassarawa, S. Dutta Gupta, Nassarawa Ism'il Sanusi, Mustapha Muhammad Nasiru
Summary: The study reveals that using CO2 in the storage of onions can effectively reduce weight loss, increase antioxidant enzyme activity, and improve sugar levels. Additionally, it highlights the potential of high concentration CO2 storage in enhancing the nutritional content of onions.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Editorial Material
Plant Sciences
Zhihao Zhan, Mostafa Gouda, Xiaoli Li
TRENDS IN PLANT SCIENCE
(2023)
Article
Engineering, Environmental
Musa Abubakar Tadda, Mostafa Gouda, Abubakar Shitu, Qili Yu, Xin Zhao, Liu Ying, Songming Zhu, Dezhao Liu
Summary: The denitrification performance of a new carbon source derived from a blend of baobab fruit powder (BP) and poly(butylene succinate) (PBS) was evaluated. A reactor packed with 80/20 wt % (PBS/BP) demonstrated significantly enhanced denitrification, up to 98.38% averaged nitrate removal, and better stability compared to the control (PBS only). The novel PBS/BP reactor showed a higher biodegradation rate and was dominated by Proteobacteria, Bacteroidata, Chloroflexi, and Desulfobacterota phyla. Overall, the novel PBS/BP exhibited promising nitrate removal performance, with potential for sustainable and greener industrial applications.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Review
Biotechnology & Applied Microbiology
Ruyue Li, Sishi Chen, Haruna Matsumoto, Mostafa Gouda, Yusufjon Gafforov, Mengcen Wang, Yufei Liu
Summary: In recent years, significant progress has been made in emerging disease detection techniques for accurately tracking rice diseases and predicting solutions. This review focuses on image processing techniques using machine learning and deep learning models for multi-scale rice disease detection and summarizes the applications of different detection techniques as well as the state-of-the-art in optical sensing applications.
Article
Chemistry, Applied
Jiaxuan Ma, Xiaoli Liu, Keshan Wang, Yongguo Jin, Yuanyuan Liu
Summary: This study investigated the migration of lipids and aggregation of proteins in yolkspheres during heating using scanning electron microscopy and confocal laser scanning microscopy. The results showed that the thermal stability decreased and the structural properties of the yolk gel changed during heating.
