Food Safety and Health最新文献_第4页

Isolation and characterization of a novel phage P785, its combination with thermal processing for the biocontrol of Escherichia coli in milk 新型噬菌体P785的分离与鉴定及其与热处理结合防治乳中大肠杆菌的研究

Food Safety and Health Pub Date : 2024-10-10 DOI: 10.1002/fsh3.12071

Hongmei Yin, Jinli Wang, Likou Zou, Anjian Liang, Chenglin Zhu, Yu Fu, Juan Chen, Junni Tang

{"title":"Isolation and characterization of a novel phage P785, its combination with thermal processing for the biocontrol of Escherichia coli in milk","authors":"Hongmei Yin, Jinli Wang, Likou Zou, Anjian Liang, Chenglin Zhu, Yu Fu, Juan Chen, Junni Tang","doi":"10.1002/fsh3.12071","DOIUrl":"https://doi.org/10.1002/fsh3.12071","url":null,"abstract":"Escherichia coli is one of the most important foodborne pathogens. In food industry, heat treatment is the most commonly used means of sterilization. Bacteriophage is a new type of antibacterial agent. The combination of heat stable bacteriophage and heat treatment technology to control E. coli pollution in food is a new antibacterial method. A bacteriophage P785 capable of cleaving E. coli was isolated in this study. P785 belongs to the myxoviridae family. It could cleave 21 strains of bacteria, with a cleavage capacity of 83 PFU/cell, and the optimal multiple of infection (MOI) was 0.01. It has good tolerance to high temperature, pH, ultraviolet radiation (UV), and four organic reagents. No genes encoding virulence were found in the whole genome. When P785 (MOI = 10,000) was added to milk combined with heat treatment (55°C, 30 min), the number of host bacteria was less than 1 lg (CFU/mL) in 0–15 days under the storage condition of 4°C, and no host bacteria survived in 30 days. The results showed that P785 had a good killing effect on E. coli, and its combination with thermal processing could reduce the thermal processing temperature and prolong the shelf life of food.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"3 1","pages":"77-88"},"PeriodicalIF":0.0,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quercetin: Potential antidiabetic effects through enzyme inhibition and starch digestibility 槲皮素：通过抑制酶和淀粉消化作用的潜在降糖作用

Food Safety and Health Pub Date : 2024-10-10 DOI: 10.1002/fsh3.12066

Deniz Günal-Köroğlu, Gizem Catalkaya, Büşra Yusufoğlu, Gizem Kezer, Tuba Esatbeyoglu, A. M. Abd El-Aty, Esra Capanoglu

{"title":"Quercetin: Potential antidiabetic effects through enzyme inhibition and starch digestibility","authors":"Deniz Günal-Köroğlu, Gizem Catalkaya, Büşra Yusufoğlu, Gizem Kezer, Tuba Esatbeyoglu, A. M. Abd El-Aty, Esra Capanoglu","doi":"10.1002/fsh3.12066","DOIUrl":"https://doi.org/10.1002/fsh3.12066","url":null,"abstract":"Diabetes mellitus involves high blood sugar levels due to insufficient insulin action. Furthermore, enzymes such as α-amylase and α-glucosidase break down carbohydrates into glucose, leading to postprandial hyperglycemia. Flavonoids, particularly quercetin, inhibit these enzymes, slowing carbohydrate digestion and reducing glucose absorption. Quercetin has significant hypoglycemic effects with inhibitory concentration (IC50) values comparable to acarbose, a standard inhibitor, suggesting its potential as a natural alternative for diabetes management. In silico models, including molecular docking, molecular dynamics (MD) simulations, and quantitative structure-activity relationship (QSAR) approaches, help researchers understand the molecular interactions of therapeutic agents. These techniques identify potential inhibitors, determine enzyme-inhibitor structures, and calculate binding energies, correlating findings with in vitro or in vivo data. Molecular docking predicts molecular orientations, MD simulations offer insights into enzyme–inhibitor dynamics, and QSAR models predict inhibitory potential based on structural properties. Studies have shown that quercetin effectively inhibits α-glucosidase and α-amylase by forming hydrogen bonds with specific amino acid residues. Quercetin interacts with starches and reduces their digestibility, increases the formation of resistant starch, lowers the glycemic index, and inhibits digestive enzymes. Studies show that the effects of quercetin on starch digestion vary with concentration and type of starch, and its incorporation into foods such as bakery products, pasta, etc. can significantly decrease starch hydrolysis. The incorporation of quercetin into starch matrices may aid in the development of functional foods aimed at improving glycemic control.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"3 1","pages":"9-22"},"PeriodicalIF":0.0,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Guidelines for anti-inflammatory assays in RAW264.7 cells RAW264.7细胞抗炎试验指南

Food Safety and Health Pub Date : 2024-10-09 DOI: 10.1002/fsh3.12073

Xincheng Wu

{"title":"Guidelines for anti-inflammatory assays in RAW264.7 cells","authors":"Xincheng Wu","doi":"10.1002/fsh3.12073","DOIUrl":"https://doi.org/10.1002/fsh3.12073","url":null,"abstract":"In recent years, research on various bioactive compounds with anti-inflammation effects has become increasingly active. Evaluating anti-inflammatory activity is well established in cell models represented by RAW264.7 cells. Methylthiazolyldiphenyl-tetrazolium bromide (MTT) and cell counting kit-8 (CCK-8) assays are commonly used to detect the effects of drugs or deleterious substances on cytotoxicity, cell viability, and survival. RAW264.7 cells release nitric oxide (NO) when exposed to inflammatory stimuli, so their anti-inflammatory capacity can be assessed by detecting the NO content in cell culture supernatants, and the Griess method is one of the commonly used methods for determining NO concentration. RAW264.7 cells release a variety of inflammation-associated cytokines, such as the TNF-α and IL-1β, with ELISA being the standard method to detect the release of these inflammatory factors. For mRNA expression levels of genes associated with inflammation, real-time PCR (Quantitative Real-time PCR, qPCR) is commonly used. In addition, the well-known western blotting assay can be used to detect the expression levels of proteins associated with inflammatory signaling pathways. In this guideline, we discuss the basic principles and practices of the above experimental methods, which provide a valuable reference for the anti-inflammatory experimental methods in cellular models such as the RAW264.7 cells.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"3 1","pages":"128-136"},"PeriodicalIF":0.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phytochemical and metagenomic insights into the antioxidant and anticancer properties of Elaeagnus pyriformis wine 梨形叶柏酒抗氧化和抗癌特性的植物化学和宏基因组学研究

Food Safety and Health Pub Date : 2024-10-02 DOI: 10.1002/fsh3.12072

Swarnendra Banerjee, Shehnaz Islam, Pallab Kar, Indrani Sarkar, Ansuman Chattopadhyay, Arnab Sen

{"title":"Phytochemical and metagenomic insights into the antioxidant and anticancer properties of Elaeagnus pyriformis wine","authors":"Swarnendra Banerjee, Shehnaz Islam, Pallab Kar, Indrani Sarkar, Ansuman Chattopadhyay, Arnab Sen","doi":"10.1002/fsh3.12072","DOIUrl":"https://doi.org/10.1002/fsh3.12072","url":null,"abstract":"The luscious fruit-bearing plant Elaeagnus pyriformis (Hook. f.), sometimes called oleaster or silverberry, is found in northeastern India. Natives from this region consume fruit because it is believed to be nutritious and to offer protection against various diseases. This study aimed to prepare wine from Elaeagnus fruits and assess its nutritional content and antioxidant and anticancer properties in cancer cell lines. GC‒MS (gas chromatography/mass spectrometry) was utilized to determine the active phytocompounds in the wine, which were then docked against cancer-related proteins. Simultaneously, 16S rRNA metagenomic analysis was conducted to identify the diverse bacterial species present in the wine samples. The results revealed significant amounts of free fatty acids, free amino acids, total sugars, total protein, macroelements, and microelements in Elaeagnus wine (oleaster wine). Oleaster wine exhibited high antioxidant activity, indicating its significant medicinal importance. Eleven putative phytocompounds were identified through GC‒MS analysis and a molecular docking study of these compounds revealed favorable interactions with the studied cancer-related proteins. A cell line study revealed that the wine possessed noteworthy anticancer activity, supporting its potential medicinal and biological benefits, as demonstrated by the in silico results. Furthermore, metagenomic analysis of the 16S rRNA V3–V4 region revealed that the wine sample and microbial population contained diverse bacterial species, which play a vital role in the anticancer properties. Considering all the in vitro, in silico, and metagenomic data, it can be concluded that the wine offers therapeutic and health benefits.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"3 1","pages":"100-114"},"PeriodicalIF":0.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A nanozyme catalysis-diazotization reaction cascaded ratiometric colorimetric assay probing the dynamics of nitrite in leftovers 纳米酶催化-重氮化反应级联比例比色法测定剩饭剩菜中亚硝酸盐的动力学

Food Safety and Health Pub Date : 2024-09-28 DOI: 10.1002/fsh3.12070

Ziyu Zhang, Lina Tang, Wenjie Sheng, Youyi Yang, Guolin Lai, Jinjin Liu, Xiangheng Niu

{"title":"A nanozyme catalysis-diazotization reaction cascaded ratiometric colorimetric assay probing the dynamics of nitrite in leftovers","authors":"Ziyu Zhang, Lina Tang, Wenjie Sheng, Youyi Yang, Guolin Lai, Jinjin Liu, Xiangheng Niu","doi":"10.1002/fsh3.12070","DOIUrl":"https://doi.org/10.1002/fsh3.12070","url":null,"abstract":"As a common food additive, excessive nitrite poses a great threat to human health, and monitoring its content in food products is of importance for healthy diet. Currently, the detection of nitrite content in food is primarily focused on fresh dishes, and there is a lack of research on monitoring the variations of nitrite in different foods under various storage conditions. In this study, we cascaded nanozyme catalysis with diazotization reaction and developed a ratiometric colorimetric assay to dynamically analyze nitrite in leftovers. First, nanoscale MnFe2O4 was synthesized as an oxidase mimic to catalyze colorless 3,3′,5,5′-tetramethylbenzidine (TMB) oxidation to blue TMBox. Then, a diazotization process of the produced TMBox took place under the stimulation of nitrite, lowering the ultraviolet-visible absorption signal (652 nm) assigned to TMBox and simultaneously generating a new signal at 445 nm ascribed to diazotized TMBox. Thus, a ratiometric colorimetric method could be constructed based on the above reversed variations of the two signals for high-selectivity nitrite determination, providing a linear range of 1.76–180 μM and a detection limit of 0.12 μM. By employing the established assay to dynamically monitor nitrite in food products, it was found that the nitrite content in overnight leftovers was higher than that in fresh dishes, presenting an increasing trend with storage time. In addition, potential impacts of storage factors on the dynamics of nitrite content were investigated, providing some implications for food preservation and daily consumption.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"3 1","pages":"89-99"},"PeriodicalIF":0.0,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of pulsed light treatment on achieving microbial safety, enzymatic stability, and shelf life extension of dragon fruit juice 脉冲光处理对实现火龙果汁微生物安全、酶稳定性和延长保质期的影响

Food Safety and Health Pub Date : 2024-09-24 DOI: 10.1002/fsh3.12068

Shatabdi V. Kamble, Smita S. Lele, Snehasis Chakraborty, Uday S. Annapure

{"title":"Impact of pulsed light treatment on achieving microbial safety, enzymatic stability, and shelf life extension of dragon fruit juice","authors":"Shatabdi V. Kamble, Smita S. Lele, Snehasis Chakraborty, Uday S. Annapure","doi":"10.1002/fsh3.12068","DOIUrl":"https://doi.org/10.1002/fsh3.12068","url":null,"abstract":"Due to microbial and enzymatic spoilage, dragon fruit juice has a limited shelf life. This study examines the shelf life of dragon fruit juice treated with thermal and pulsed light (PL) processing and stored at 4°C. The thermal treatment at 95°C/3 min and PL treatment at 1.4 J cm−2 produce a microbially safe juice. Both thermal and PL-treated juice samples were packed in ethylene vinyl alcohol pouches and stored at refrigerated conditions (4°C). The juice's microbial, enzymatic, and biochemical attributes were analyzed over 30 days of refrigerated storage. There is no significant influence (p < 0.05) on total soluble solids, pH, and titratable acidity. The thermally treated juice loses 36% of the total phenols and 22% of antioxidants. The loss of bioactive compounds is higher in thermal than in PL treatment. The shelf life of PL-treated juice is 25 days, and thermal treatment juice is 30 days, based on the microbial analysis (6 log10 CFU mL−1). The study affirms the potential of PL treatment as an alternative technique for preserving dragon fruit juice.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"509-523"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12068","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications 乳清蛋白新兴加工技术进展综述：增强功能食品的功能和营养特性

Food Safety and Health Pub Date : 2024-09-17 DOI: 10.1002/fsh3.12067

Ankan Kheto, Uttam Adhikary, Subhamoy Dhua, Ayan Sarkar, Yogesh Kumar, Rahul Vashishth, Bibek Bahadur Shrestha, D. C. Saxena

{"title":"A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications","authors":"Ankan Kheto, Uttam Adhikary, Subhamoy Dhua, Ayan Sarkar, Yogesh Kumar, Rahul Vashishth, Bibek Bahadur Shrestha, D. C. Saxena","doi":"10.1002/fsh3.12067","DOIUrl":"https://doi.org/10.1002/fsh3.12067","url":null,"abstract":"Whey protein (WP) isolates are widely used in food products because they improve protein content, functional properties, and health benefits. It has been observed that WP can form conjugates with essential micronutrients, improving their dietary delivery and biological availability. WP and its derived bioactive peptides have potential health benefits in preventing chronic diseases. However, the off-flavor and bitter peptides of WP are limiting factors that can be used in the food and beverage industries. Emerging innovative processing technologies, such as high hydrostatic pressure, ultrasonication, and extrusion, improve WP gelling ability, gel strength, and storage stability, providing high-quality and healthy functional products. The integration of technological advancements into WP-loaded fortified food products (FFPs) has increased the uptake rate of bioactive compounds, resulting in increased bioavailability and bioaccessibility in the human body. Furthermore, WP-based FFPs treated with advanced thermal and nonthermal processing techniques possess better rheological properties, expansion ratios, and textural properties. Therefore, WP would be a promising and sustainable ingredient for developing stable functional foods. This review explores recent advancements in the processing technologies of WP, emphasizing their role in enhancing its bioavailability and functional properties for different food applications.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"3 1","pages":"23-45"},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based quantification of hydroxyanthracene derivatives in Aloe vera (L.) Burm. f. gel commercial beverages and preliminary safety evaluation through in vitro genotoxicity studies 基于液相色谱-串联质谱法（LC-MS/MS）的芦荟（L. Burm. f.）凝胶商业饮料中羟基蒽衍生物的定量分析以及通过体外遗传毒性研究进行的初步安全性评估

Food Safety and Health Pub Date : 2024-09-12 DOI: 10.1002/fsh3.12064

Alessandro Di Minno, Maria Vittoria Morone, Hammad Ullah, Eduardo Sommella, Daniele Giuseppe Buccato, Lorenza Francesca De Lellis, Pietro Campiglia, Anna De Filippis, Massimiliano Galdiero, Maria Daglia

{"title":"Liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based quantification of hydroxyanthracene derivatives in Aloe vera (L.) Burm. f. gel commercial beverages and preliminary safety evaluation through in vitro genotoxicity studies","authors":"Alessandro Di Minno, Maria Vittoria Morone, Hammad Ullah, Eduardo Sommella, Daniele Giuseppe Buccato, Lorenza Francesca De Lellis, Pietro Campiglia, Anna De Filippis, Massimiliano Galdiero, Maria Daglia","doi":"10.1002/fsh3.12064","DOIUrl":"https://doi.org/10.1002/fsh3.12064","url":null,"abstract":"Estimating the hydroxyanthracene derivative (HAD) concentrations and assessing the genotoxicity of several marketed Aloe vera (L.) Burm. f. gel beverages are the goals of this study. The results showed that five commercial samples contained aloin A at concentrations ranging from 6.05 to 337.98 ng/mL and aloin B at concentrations ranging from 8.84 to 346.89 ng/mL. Four commercial samples contained aloin A and B in concentration higher than 1 ppm, while one sample contained less than 1 ppm. Aloe-emodin was detected in three samples with concentrations ranging from 80.30 to 109.40 ng/mL. Different strains of bacteria were used to perform the Ames test on the samples with the lowest and highest HAD concentrations, and no signs of mutagenicity were found in experiments with samples that increased in concentration (0.0016–5 μL/mL). In accordance with published data and in contrast to findings acquired using products containing A. vera latex, which is rich in HADs and whose genotoxicity is extensively proven, even the sample with the highest concentrations of aloin A and B does not show any in vitro genotoxicity, suggesting the importance to standardize the operating procedures to obtain A. vera gel to minimize the content of HADs in the commercial formulations.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"489-496"},"PeriodicalIF":0.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simultaneous biosorption of chromium and zinc from aqueous solution by Lactobacillus plantarum exopolysaccharides and biofilm characterized by structural and functional analysis 通过结构和功能分析表征植物乳杆菌外多糖和生物膜对水溶液中铬和锌的同时生物吸附作用

Food Safety and Health Pub Date : 2024-09-09 DOI: 10.1002/fsh3.12065

Anchal Singh, Mazia Ahmed, Unaiza Iqbal, Urvashi Srivastava, Pinki Saini

{"title":"Simultaneous biosorption of chromium and zinc from aqueous solution by Lactobacillus plantarum exopolysaccharides and biofilm characterized by structural and functional analysis","authors":"Anchal Singh, Mazia Ahmed, Unaiza Iqbal, Urvashi Srivastava, Pinki Saini","doi":"10.1002/fsh3.12065","DOIUrl":"https://doi.org/10.1002/fsh3.12065","url":null,"abstract":"Heavy metals represent significant environmental pollutants in today's world. The primary sources of human exposure to these heavy metals are through food and water, which can lead to various life-threatening diseases. Therefore, it is imperative to focus on the removal of these contaminants to safeguard human health. The study describes the optimization of biosorption conditions of chromium [Cr(III)] and zinc [Zn(II)] through biofilm and exopolysaacharides (EPS) of Lactobacillus plantarum. The strain was tested for minimum inhibitory concentration and assessed at 100–350 ppm for Cr (III) and Zn (II) in terms of log cfu/mL. Metal adsorption capacity of biofilm was slightly higher as compared to EPS. Biosorption of Cr (III) at pH 2 showed 90% biosorption through biofilms and 88% through EPS. Zn (II) showed maximum binding of about 86% and 78% by biofilm and EPS, respectively, at pH 8 at 37°C for 24 h. The binding of metal is mostly dependent upon the functional group present, the surface morphology of biofilm, and the EPS of strain.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"497-508"},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12065","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of sunflower protein isolate emulsion-based edible composite films with the addition of potato starch: Barrier, mechanical, thermal, and morphological properties 开发添加了马铃薯淀粉的葵花蛋白分离乳液型可食用复合膜：阻隔、机械、热和形态特性

Food Safety and Health Pub Date : 2024-08-30 DOI: 10.1002/fsh3.12062

Harshad Dhaigude, Charanjiv Singh Saini, Mohd Aaqib Sheikh

{"title":"Development of sunflower protein isolate emulsion-based edible composite films with the addition of potato starch: Barrier, mechanical, thermal, and morphological properties","authors":"Harshad Dhaigude, Charanjiv Singh Saini, Mohd Aaqib Sheikh","doi":"10.1002/fsh3.12062","DOIUrl":"https://doi.org/10.1002/fsh3.12062","url":null,"abstract":"Edible composite films from sunflower protein isolate emulsion (SPIE) and potato starch were prepared at different ratios by the casting method. The effect of starch addition on the barrier, mechanical, thermal, and morphological properties were investigated. The maximum tensile strength and minimum water vapor permeability was observed for composite film developed at 50:50 (SPIE:PS) ratio. Transparency of sunflower protein isolate emulsion film was observed to be lower as compared to all other composite films. Total color difference values increased with increase in the concentration of starch. X-ray diffraction of SPI emulsion film and composite films indicated amorphous structure of films. SPI emulsion film exhibited high degree of porosity. With the addition of starch, porosity of films decreased, and compactness increased. Differential scanning calorimetry curves of all films indicated melting temperature in the range of 87.22–157.21°C and enthalpy in the range of 39.86–110.94 J/g. Overall, composite films were compact, nonporous and smooth as compared to film prepared from native SPI emulsion.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"465-479"},"PeriodicalIF":0.0,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12062","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0