Article
Food Science & Technology
Olumide Samson Fawale, Ahlam Abuibaid, Fathalla Hamed, Phanat Kittiphattanabawon, Sajid Maqsood
Summary: This study investigated the recovery of high-quality gelatin from camel skin under optimum conditions and characterized its molecular, structural, and rheological properties. The results showed that the gelatin obtained from specific pretreatment conditions exhibited the highest yield and gel strength, as well as unique structural and rheological traits. The findings suggest the potential for producing halal gelatin of excellent quality and functionality from camel skin.
Article
Chemistry, Analytical
Sopita Rattanopas, Albert Schulte, Somjai Teanphonkrang
Summary: In this study, effective amperometric sensors for cathodic hydrogen peroxide (H2O2) detection were produced and characterized, demonstrating good linearity and high sensitivity. The combination of PB/CNT layer and gelatin/zein layer in a sandwich-type sensor proved to be successful, providing accurate detection of H2O2 concentrations in model and real samples. The sensors are cost-effective, easy to make, and can be used for electrochemical H2O2 analyses in various applications.
ANALYTICAL CHEMISTRY
(2022)
Article
Engineering, Aerospace
Zhi-cheng He, Jin-bo Yang, Zhan-bin Nie, Xing Zhou, Jian-jun Wu
Summary: A high test peroxide gel with a more uniform tissue structure was prepared by freezing sodium alginate, a gelling agent, under the action of calcium ion compound. The gel was characterized using various analysis techniques, and its thermal decomposition behavior and reaction kinetics were investigated. The effective content of H2O2 in the gel was analyzed before and after aging. The results showed that the sodium alginate content and the concentration of calcium ion compound directly influenced the gelling and rheological properties of the gel.
Article
Plant Sciences
Amany H. A. Abeed, Suzan A. Tammam, M. T. El-Mahdy
Summary: This study examined the effect of exogenous hydrogen peroxide (H2O2) on the phytoremediation capacity of J. acutus for SDS. The results showed that H2O2 enhanced the uptake and accumulation of SDS by J. acutus, and reduced the concentration of SDS in the culture media.
Article
Food Science & Technology
Supatchayaporn Nitsuwat, Pangzhen Zhang, Ken Ng, Zhongxiang Fang
Summary: Despite the potential of fish gelatin as an alternative, its inferior gelling ability limits its application in the food industry. Research has shown that warm-water fish skin gelatin is the most suitable substitute for mammalian gelatin in food gel preparation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Alexey A. Mikhaylov, Alexander G. Medvedev, Ivan A. Buldashov, Timur M. Fazliev, Elena A. Mel'nik, Tatiana A. Tripol'skaya, Sergey Sladkevich, Vitaly A. Nikolaev, Ovadia Lev, Petr Prikhodchenko
Summary: This article describes a green chemistry synthesis method for a sodium-ion battery, in which a nanometric Sphalerite film is uniformly coated on reduced graphene oxide as the anode. The synthesis uses low-cost, abundant raw materials and a process with low energy consumption and minimal waste generation. The resulting anode shows excellent electrochemical characteristics and high energy efficiency.
JOURNAL OF ALLOYS AND COMPOUNDS
(2022)
Article
Food Science & Technology
Samson Olumide Fawale, Tholkappiyan Ramachandran, Hamed Fathalla, Sajid Maqsood
Summary: The effect of defatting and bleaching of camel skin on the properties of extracted gelatin was studied. The results showed that bleaching improved the yield, gel strength, color, and functionality of the gelatin. The bleached gelatin samples had a highly cross-linked network with less voids.
FOOD STRUCTURE-NETHERLANDS
(2022)
Article
Food Science & Technology
Azam Ashrafi, Hamid Babapour, Simindokht Johari, Faezeh Alimohammadi, Farangis Teymori, Abdorreza Mohammadi Nafchi, Nurul Nuraliya Shahrai, Nurul Huda, Ahmadreza Abedinia
Summary: This study aimed to understand the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for the production of sachets containing olive oil. Different ratios of FG-PG-based films were characterized for mechanical properties, showing that an equal proportion of FG and PG had the most favorable characteristics as a sachet. The addition of PG also influenced the barrier properties, as well as the color and rheological properties of the films.
Article
Green & Sustainable Science & Technology
Xianzhi Yin, Meiling Hou, Kai Zhu, Ke Ye, Jun Yan, Dianxue Cao, Dongming Zhang, Jiaxin Yao, Guiling Wang
Summary: A novel electrode of PdCu nanoparticles modified rGO framework was fabricated and exhibited excellent catalytic performance for DBHPFC. The superior performance of the optimized electrode can be attributed to its unique structure and the strong adsorption and bond-breaking ability of Pd nanoparticles.
Article
Multidisciplinary Sciences
Lia Dietrich, Marcelo Dias Moreira de Assis Costa, Cauane Blumenberg, Gustavo G. Nascimento, Luiz Renato Paranhos, Gisele Rodrigues da Silva
Summary: The study found that ozone (O-3) is not superior to hydrogen peroxide (HP) in in-office tooth bleaching for color change. When O-3 was used alone, it did not present sensitivity, but when used in combination with HP, patients reported hypersensitivity only when O-3 was applied before HP.
SCIENTIFIC REPORTS
(2021)
Article
Chemistry, Applied
Simon Duthen, Cecile Levasseur-Garcia, Didier Kleiber, Frederic Violleau, Carlos Vaca-Garcia, Satoru Tsuchikawa, Christine Delgado Raynaud, Jean Dayde
Summary: Gelatin, a natural biopolymer obtained from fibrous collagen, is widely used in various industries. Near-infrared (NIR) spectroscopy can accurately and rapidly analyze the moisture content, gel strength, and viscosity of gelatin, providing a competitive advantage. The technique achieved good predictive accuracy for these parameters, with potential applications in industrial conditions.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Biomedical
Abudureheman Maihemuti, Han Zhang, Xiang Lin, Yangyufan Wang, Zhihong Xu, Dagan Zhang, Qing Jiang
Summary: In this study, a three-dimensional printed porous multilayer scaffold made of cold-water fish skin gelatin was developed for osteoarticular cartilage regeneration. The scaffold mimics the structure of native cartilage, allowing chondrocytes to adhere, proliferate, and communicate, as well as transport nutrients and prevent further joint damage. Moreover, the gelatin scaffolds were found to be nonimmunogenic, nontoxic, and biodegradable. Implanting the scaffold into rat cartilage defects resulted in satisfactory repair outcomes in an animal model. Therefore, cold-water fish skin gelatin scaffolds have promising applications in regenerative medicine.
BIOACTIVE MATERIALS
(2023)
Article
Multidisciplinary Sciences
Ahmed M. Abbas, Mohamed E. Sultan, Hisham M. Khater, Mahmoud M. Abd El-razik, Mohamed A. El-Nawawy, Ahmed Z. Sayed
Summary: Low-cost lightweight geopolymer mortars were prepared using water-cooled slag, fly ash, and silica sand flour. The effects of chemical foaming agents on thermal conductivity, bulk density, water absorption, porosity, and compressive strength were studied. Results showed that hydrogen peroxide mixes performed better than sodium perborate mixes in terms of physicochemical and thermal properties.
ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING
(2023)
Article
Food Science & Technology
Yufeng Chen, Xiaojing Gao, Weiming Su, Xuxia Zhou, Yicheng Ding, Shulai Liu, Yuting Ding
Summary: In this study, gelatin-based emulsion-filled gels (EFGs) with high thermal stability and gel strength were prepared by cross-linking with transglutaminase (TG). The impact of varying cross-linking time on the thermal stability and gel strength of EFGs was explored. The results showed that enzymatic cross-linking increased gel strength and thermal denaturation temperature, and affected the structural changes of EFGs.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Jintao Wu, Jing Xiao, Mingyao Zhu, Haichuan Yang, Jingjing Liu, Yang Liu
Summary: Fish gelatin is increasingly used as a safe alternative to mammalian gelatin due to its similar structure and avoidance of associated health and socio-cultural issues. The protein content and amino acid composition of fish gelatin from different sources vary, and some fish gelatin is soft and unstable. Transglutaminase (TGase) catalyzes the formation of covalent bonds in proteins to create a stable structure, improving gel strength and application possibilities.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Lukai Ma, Yun Cui, Feng Wang, Huifan Liu, Weiwei Cheng, Lianxin Peng, Charles Brennan, Soottawat Benjakul, Gengsheng Xiao
Summary: This study developed and evaluated a method for analyzing MDA and two toxic alpha,beta-unsaturated aldehydes using UHPLC-QqQ-MS/MS. The method had a wide linear range, low LOD and LOQ, high recovery rates, and good precision. Application of the method to food analysis allowed for the determination of MDA, HHE, and HNE contents. This method is important for studying the impact of food composition and substrate structure on the generation and distribution of these aldehydes and for implementing corresponding control methods.
Article
Food Science & Technology
Mohamed Tagrida, Saqib Gulzar, Krisana Nilsuwan, Thummanoon Prodpran, Lukai Ma, Soottawat Benjakul
Summary: The properties of gelatin/chitosan blend films with different plasticisers and incorporated with liposomes loaded with betel leaf ethanolic extract (L/BLEE) or an equivalent amount of BLEE were investigated. Films plasticised with glycerol (GLY) and incorporated with BLEE (B-GLY) showed better properties than other films. The type of plasticiser did not affect the antioxidant activities of the films. SEM images showed that films without active compounds had a homogeneous surface, while those incorporated with BLEE or L/BLEE had rougher surfaces. During storage, lower oxidation occurred in shrimp oil packaged in B-GLY films compared to LDPE pouches.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kartik Sharma, Krisana Nilsuwan, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of plastein reaction on the bitterness, physicochemical properties, and antioxidant activity of salmon frame hydrolysate using different proteases at varying concentrations and temperatures. The results showed that the plastein reaction significantly reduced the bitterness of the hydrolysate and improved its solubility, although there was a slight decrease in antioxidant activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Khamtorn Pudtikajorn, Thanasak Sae-leaw, Ahmet Faruk Yesilsu, Pornsatit Sookchoo, Soottawat Benjakul
Summary: Scleral cartilage biocalcium (SCBC) powder was produced from skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage (STESC) through defatting and protein removal. Calcined scleral cartilage (CSC) powder showed higher levels of calcium and phosphorus, lower values of a*, b*, and increment E*, and lower content of water, acid, and other organic functional groups compared to SCBC powder. CSC powder also exhibited lower volatility and higher calcium solubility in the gastrointestinal tract.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum
Summary: Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The a-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Soottawat Benjakul
Summary: The inhibitory effects of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate on alpha-amylase were studied and found to be significant. The conjugate could reduce starch digestibility and could be used as a food additive with low glycemic index.
Article
Chemistry, Applied
Mohamed Tagrida, Krisana Nilsuwan, Saqib Gulzar, Thummanoon Prodpran, Soottawat Benjakul
Summary: The mechanical, barrier, and thermal properties of biodegradable films composed of gelatin/chitosan blends with and without betel leaf ethanolic extract (BLEE) were investigated. The addition of BLEE improved the elasticity and heat-seal ability of the films, while the seal ability decreased with increasing chitosan proportion. Films containing 2% BLEE exhibited enhanced ultraviolet and visible light barrier abilities and reduced water vapor permeability. The incorporation of BLEE also led to decreased swelling and water solubility of the films, increased antioxidant and antibacterial activities, and improved thermal stability. Therefore, gelatin/chitosan films containing BLEE could serve as active packaging materials with satisfactory properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Waqas N. Baba, Raghad Abdelrahman, Sajid Maqsood
Summary: This study investigates the complexation of greent solvent extracted date leaf poly-phenolic extracts (DLPE) with bovine and camel dairy proteins, and their utilization for enhancing the stability of curcumin loaded into nano-emulsion. The results show that the thermal and photostability of curcumin improved when dairy protein-DLPE complexes were used for nanoemulsion production. The casein-DLPE complexes demonstrated the superior performance for stabilizing the emulsion and delivering the curcumin efficiently.
Article
Agriculture, Dairy & Animal Science
Kusaimah Manheem, Oladipupo Adiamo, Ume Roobab, Khaja Mohteshamuddin, Hassan. M. Hassan, Nilesh. P. Nirmal, Sajid Maqsood
Summary: This study compared the changes in protein and lipid fractions and quality attributes of camel meat, beef, and mutton during 9 days of refrigerated storage. Camel meat showed higher lipid oxidation compared to beef and mutton. All meat types exhibited a decrease in haem pigments and redness, indicating oxidation. Camel meat and mutton had higher drip loss compared to beef. Camel meat was also tougher, with higher hardness values, which decreased over time indicating degradation of structural proteins.
Article
Food Science & Technology
Feyisola Fisayo Ajayi, Priti Mudgil, Amie Jobe, Priya Antony, Ranjit Vijayan, Chee-Yuen Gan, Sajid Maqsood
Summary: Hypercholesterolemia is a serious global public health concern. Natural products have emerged as an alternative therapy for ameliorating this condition. This study aimed to produce novel bioactive peptides from quinoa protein hydrolysates using enzymatic hydrolysis methods and found that chymotrypsin-generated hydrolysates showed higher inhibitory potential against cholesterol esterase and pancreatic lipase. Several bioactive peptides were identified as potential inhibitors for these enzymes. The results suggest that quinoa protein hydrolysates can be considered as an alternative therapy for hypercholesterolemia.
Article
Chemistry, Applied
Lirong Xu, Shihao Wang, Ailing Tian, Taorong Liu, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Yuhong Zhang, Lukai Ma
Summary: Green plum seed oil, known for its delicious flavor and nutritional benefits, was studied using headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil, with a distinct separation observed between the kernel oil and shell oil. The kernel oil contained desirable flavor compounds, while the shell oil had more fatty and pungent odor compounds. The oil was rich in oleic acid, linoleic acid, and minor bioactive components, making it a sustainable edible oil option.
Article
Food Science & Technology
Suriya Palamae, Wattana Temdee, Jirayu Buatong, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: By combining acidic electrolyzed water (AEW) depuration and sous vide cooking, the number of Vibrios in mussels was effectively reduced while maintaining their quality. The combination of AEW depuration and sous vide cooking at 100 degrees C for 1 min provided a yield of 27.22% mussel meat and preserved color and texture properties.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Fisheries
Wattana Temdee, Avtar Singh, Hui Hong, Bin Zhang, Ahmet Faruk Yesilsu, Soottawat Benjakul
Summary: The effects of epigallocatechin gallate (EGCG) at 200 or 400 ppm on the quality changes of cooked Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (CHMS) meat subjected to varying freeze-thaw cycles (F-T-C; 0, 1, 3, and 5) were studied. With increasing F-T-C, the CHMS meat deteriorated to a higher extent, indicated by increased exudate loss, tougher texture, and higher microbial counts. The addition of EGCG could dose-dependently retard these changes, as well as prevent microbial growth and lipid oxidation. The alterations in disulfide bond content and surface hydrophobicity of CHMS added with EGCG were more pronounced with higher EGCG concentration.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Article
Chemistry, Analytical
Jirakrit Saetang, Phutthipong Sukkapat, Suriya Palamae, Prashant Singh, Deep Nithun Senathipathi, Jirayu Buatong, Soottawat Benjakul
Summary: A detection method combining multiplex PCR with lateral flow dipstick (LFD) assay was developed to detect pathogenic V. parahaemolyticus. The method showed high sensitivity and specificity and could be used in the food safety sector.
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
