Food Technology and Biotechnology最新文献

{"title":"Jack Bean (<i>Canavalia ensiformis</i>) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine.","authors":"Endah Puspitojati,&nbsp;Muhammad Nur Cahyanto,&nbsp;Yustinus Marsono,&nbsp;Retno Indrati","doi":"10.17113/ftb.61.01.23.7635","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7635","url":null,"abstract":"<p><strong>Research background: </strong>High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated yet. This study identified and characterised ACE-inhibitory peptides from jack bean tempeh produced by small intestine absorption using the everted intestinal sac model.</p><p><strong>Experimental approach: </strong>Sequentially, the protein extract of jack bean tempeh and unfermented jack bean was hydrolysed using pepsin-pancreatin for 240 min. The hydrolysed samples were then evaluated for the peptide absorption using three-segmented everted intestinal sacs (duodenum, jejunum and ileum). The peptides absorbed from all intestinal segments were mixed in the small intestine.</p><p><strong>Results and conclusion: </strong>The data showed that both jack bean tempeh and unfermented jack bean had the same peptide absorption pattern, with the highest percentage of peptide absorption in the jejunum, followed by the duodenum and ileum. The absorbed peptides of jack bean tempeh exhibited equally strong activity of ACE inhibition in all intestinal segments, while the unfermented jack bean showed strong activity only in the jejunum. The mixture of the peptides from jack bean tempeh absorbed in the small intestine had higher ACE-inhibitory activity (81.09%) than the unfermented jack bean (72.22%). The peptides produced from jack bean tempeh were identified as pro-drug ACE inhibitors and had the mixed inhibition pattern. The mixture of peptides consisted of seven types of peptides with a molecular mass of 826.86-978.20 Da (DLGKAPIN, GKGRFVYG, PFMRWR, DKDHAEI, LAHLYEPS, KIKHPEVK, and LLRDTCK).</p><p><strong>Novelty and scientific contribution: </strong>This study discovered that consuming jack bean tempeh generated more potent ACE-inhibitory peptides during small intestine absorption than cooked jack beans. Absorbed tempeh peptides have high ACE-inhibitory activity.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187565/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9490140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"¹H NMR-Based Metabolomics Approach Revealing Metabolite Variation of Black Turmeric (<i>Curcuma caesia</i>) Extracts and Correlation with Its Antioxidant and α-Glucosidase Inhibitory Activities.","authors":"Nurul Najiha Ain Ibrahim,&nbsp;Nurkhalida Kamal,&nbsp;Ahmed Mediani,&nbsp;Azliana Abu Bakar Sajak,&nbsp;Soo Yee Lee,&nbsp;Khozirah Shaari,&nbsp;Hafeedza Abdul Rahman","doi":"10.17113/ftb.61.01.23.7711","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7711","url":null,"abstract":"<p><strong>Research background: </strong><i>Curcuma</i> species (Zingiberaceae) are well known medicinal herbs in India and Southeast Asia. Despite various findings reporting their beneficial biological activities, very little information has been recorded on the <i>Curcuma caesia</i>. Thus, this study aims to determine the phenolic content, antioxidant and α-glucosidase inhibitory activity of both rhizome and leaves of <i>C. caesia</i>.</p><p><strong>Experimental approach: </strong>Rhizome and leaves of <i>C. caesia</i> were dried with oven (OD) and freeze (FD)-drying methods, and extracted with different <i>Φ</i>(ethanol,water)=100:0, 80:20, 50:50 and 0:100. The bioactivities of <i>C. caesia</i> extracts were evaluated using <i>in vitro</i> tests; total phenolic content (TPC), antioxidant (DPPH and FRAP) and α-glucosidase inhibitory activity. Proton nuclear magnetic resonance (¹H NMR)-based metabolomics approach was employed to differentiate the most active extracts based on their metabolite profiles and correlation with bioactivities.</p><p><strong>Results and conclusions: </strong>The FD rhizome extracted with <i>Φ</i>(ethanol,water)=100:0 was observed to have potent TPC expressed as gallic acid equivalents, FRAP expressed as Trolox equivalents and α-glucosidase inhibitory activity with values of (45.4±2.1) mg/g extract, (147.7±8.3) mg/g extract and (265.5±38.6) µg/mL (IC₅₀), respectively. Meanwhile, for DPPH scavenging activity, the <i>Φ</i>(ethanol,water)=80:20 and 100:0 extracts of FD rhizome showed the highest activity with no significant difference between them. Hence, the FD rhizome extracts were selected for further metabolomics analysis. Principal component analysis (PCA) showed clear discrimination among the different extracts. Partial least square (PLS) analysis showed positive correlations of the metabolites, including xanthorrhizol derivative, 1-hydroxy-1,7-bis(4-hydroxy-3-methoxyphenyl)-(6<i>E</i>)-6-heptene-3,4-dione, valine, luteolin, zedoardiol, β-turmerone, selina-4(15),7(11)-dien-8-one, zedoalactone B and germacrone, with the antioxidant and α-glucosidase inhibition activities, whereas curdione and 1-(4-hydroxy-3,5-dimethoxyphenyl)-7-(4-hydroxy-3-methoxyphenyl)-(l<i>E,</i>6<i>E</i>)-1,6-heptadiene3,4-dione were correlated with α-glucosidase inhibitory activity.</p><p><strong>Novelty and scientific contribution: </strong><i>C. caesia</i> rhizome and leaf extracts contained phenolic compounds and had varies antioxidant and α-glucosidase inhibitory capacities. These findings strongly suggest that the rhizomes of <i>C. caesia</i> are an invaluable natural source of active ingredients for applications in pharmaceutical and food industries.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187568/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"<i>FTO</i> Gene Polymorphisms at the Crossroads of Metabolic Pathways of Obesity and Epigenetic Influences.","authors":"Ana-Marija Popović,&nbsp;Ana Huđek Turković,&nbsp;Kristina Žuna,&nbsp;Višnja Bačun-Družina,&nbsp;Ivica Rubelj,&nbsp;Martina Matovinović","doi":"10.17113/ftb.61.01.23.7594","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7594","url":null,"abstract":"<p><p>In this review, we summarize the current state of knowledge on the fat mass and obesity-associated (<i>FTO</i>) gene and its role in obesity. The FTO-encoded protein is involved in multiple molecular pathways contributing to obesity as well as other metabolic complexities. This review emphasizes the epigenetic influence on the <i>FTO</i> gene as a new approach in the treatment and management of obesity. Several known substances have a positive effect on reducing <i>FTO</i> expression. Depending on which variant of the single nucleotide polymorphism (SNP) is present, the profile and level of gene expression changes. Implementation of environmental change measures could lead to reduced phenotypic manifestation of <i>FTO</i> expression. Treating obesity through <i>FTO</i> gene regulation will have to include various complex signal pathways in which <i>FTO</i> takes part. Identification of <i>FTO</i> gene polymorphisms may be useful for the development of individual obesity management strategies, including the recommendation of taking certain foods and supplements.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187569/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation.","authors":"Burcu Emine Tefon Öztürk,&nbsp;Berfin Eroğlu,&nbsp;Eda Delik,&nbsp;Mustafa Çiçek,&nbsp;Esra Çiçek","doi":"10.17113/ftb.61.01.23.7789","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7789","url":null,"abstract":"<p><strong>Research background: </strong>Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained great importance. In this study, three different traditional medicinal plants, namely hop (<i>Humulus lupulus</i> L.), madimak (<i>Polygonum cognatum</i>) and hawthorn (<i>Crataegus monogyna</i>) were used for the fermentation of kombucha beverages, and the bioactivity of these beverages was investigated extensively.</p><p><strong>Experimental approach: </strong>The microbiological profile, bacterial cellulose formation, antibacterial, antiproliferative and antioxidant activities, sensory properties, total phenolic content and flavonoid content of kombucha beverages were investigated. Liquid chromatography-coupled mass spectrometry analysis was used to identify and quantify specific polyphenolic compounds in the samples.</p><p><strong>Results and conclusions: </strong>According to the results, the hawthorn-flavoured kombucha, which has lower free radical scavenging activity than the other samples, came into prominence in terms of sensory properties. All examined kombucha beverages showed a strong cytotoxic effect on Mahlavu and HCT116 cell lines, but only the madimak-flavoured kombucha sample, which had a higher total phenolic/flavonoid content, had antibacterial activity against all microorganisms used in the study.</p><p><strong>Novelty and scientific contribution: </strong>Considering the results of this study, madimak could be an effective herb for the development of new kombucha beverages, although its sensory properties still need to be improved. This study contributes to science in terms of producing new fermented beverages with improved beneficial health effects.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187572/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl₄-Induced Rat Hepatic Damage.","authors":"Xiaomin Tang, Xiaoyu Yin, Majida Al-Wraikat, Yaqiong Zhang, Saiping Zhou, Yingxue Tang, Yanyan Zhang, Junfeng Fan","doi":"10.17113/ftb.61.01.23.7537","DOIUrl":"10.17113/ftb.61.01.23.7537","url":null,"abstract":"<p><strong>Research background: </strong>The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the <i>in vivo</i> hepatoprotective effects of pure melanoidin obtained from it.</p><p><strong>Experimental approach: </strong>High-performance liquid chromatography (HPLC) and fluorescence spectrophotometry were utilized to quantify intermediate Maillard reaction products. The CCl₄-induced liver damage in rats was used to evaluate the protective role of pure melanoidin in rat liver.</p><p><strong>Results and conclusions: </strong>Compared with the initial concentration, the 18-month ageing process caused a 1.2- to 3.3-fold increase in the concentrations of intermediate Maillard reaction products, <i>i.e.</i> 5-hydroxymethylfurfural (HMF), 5-methylfurfural (MF), methyglyoxal (MGO), glyoxal (GO) and advanced glycation end products (AGEs). The concentrations of HMF in the aged sorghum vinegar were 6.1-fold higher than the 450 μM limit standard for honey, implying the need for shortening the ageing of the vinegar in practice for safety concerns. Pure melanoidin (<i>M</i>_r>3.5 kDa) demonstrated significant protective effects against CCl₄-induced rat liver damage, as evidenced by normalized serum biochemical parameters (transaminases and total bilirubin), suppressing hepatic lipid peroxidation and reactive oxygen species, as well as increasing glutathione amount and restoring antioxidant enzyme activities. Histopathological analysis revealed that melanoidin in vinegar reduced cell infiltration and vacuolar hepatocyte necrosis in rat liver. The findings demonstrated that a shortened ageing process should be considered in practice to ensure the safety of aged sorghum vinegar. Vinegar melanoidin is a potential alternative for the prevention of hepatic oxidative damage.</p><p><strong>Novelty and scientific contribution: </strong>This study demonstrates that the manufacturing process had a profound influence on the generation of vinegar intermediate Maillard reaction products. In particular, it revealed the <i>in vivo</i> hepatoprotective effect of pure melanoidin from aged sorghum vinegar, and provides insight into the <i>in vivo</i> biological activity of melanoidin.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187564/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Soluble Dietary Fibre on Exercise Performance and Perception of Fatigue in Young Basketball Players","authors":"Edin Hadžić, Antonio Starcevic, Tomislav Rupčić, Jurica Zucko, Toni Čvrljak, Ira Renko, Damir Knjaz, Dario Novak","doi":"10.17113/ftb.61.03.23.8124","DOIUrl":"https://doi.org/10.17113/ftb.61.03.23.8124","url":null,"abstract":"Research background. In this study, we investigated the effects of soluble dietary fibre on improving neuromuscular and cardiovascular endurance and perception of fatigue in a closely monitored group of basketball players. Prebiotics have been sidelined in sports nutrition and their effect on performance remains poorly investigated and understood. Experimental approach. Eighteen healthy male basketball players were divided into two groups; one received 17 g/day of soluble dietary fibre (Nutriose®) for four weeks and the other group received placebo. Their morphological characteristics, neuromuscular and cardiovascular endurance, and rating of perceived exertion according to the rating of perceived exertion (RPE) scale were assessed. Measurements were taken before supplementation and after four weeks of supplementation. Faecal samples were collected from all participants immediately before and after the supplementation period, their total DNA extracted and sent for amplicon sequencing. Results and conclusions. In this study, fibre had no statistically significant effect on the vertical-type explosive power, no statistically significant effect on sprint-type explosive power, nor on aerobic and anaerobic endurance in the experimental group. Soluble fibre had a statistically significant effect on reducing the rating of perceived exertion of basketball players during the competitive part of the season (RPE 7.27±0.04 versus 8.82±0.81). This was confirmed by two-way ANOVA with replication, which showed that within-group interaction (p=0.0193), before and after dietary intake (p=0.0049), and between-group interaction before and after dietary intake (p=0.0313) had a significant effect on the result. The overall conclusion of the study is that soluble dietary fibre supplementation does not improve neuromuscular and cardiovascular endurance over a 4-week period. However, fibre supplementation could have a significant effect on reducing the rating of perceived exertion, as shown by the statistics. Both amplicon sequencing and subsequent bioinformatics results suggest that this could be the result of the beneficial effect on the intestinal microbiota and its metabolites. Novelty and scientific contribution. This work highlights the importance of prebiotics in sports nutrition. Dietary fibre has been a neglected component of sports nutrition. This study demonstrated a statistically significant positive effect on the perception of fatigue, highlighting the need for further studies in this direction.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134890136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts.","authors":"Mia Kurek,&nbsp;Maja Repajić,&nbsp;Mario Ščetar,&nbsp;Lea Radošević,&nbsp;Sandra Pedisić,&nbsp;Zdenka Pelaić,&nbsp;Branka Levaj,&nbsp;Kata Galić","doi":"10.17113/ftb.60.04.22.7691","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7691","url":null,"abstract":"<p><strong>Research background: </strong>Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce.</p><p><strong>Experimental approach: </strong>The effect of novel coatings on colour, fat absorption, phenolic and sugar content, and acrylamide formation in deep-fat-fried fresh-cut potatoes was evaluated. Extracts of olive and nettle leaves were incorporated in carboxymethyl cellulose (CMC) and gum arabic, used as coatings for potatoes and applied before frying. This aimed to improve the nutritional quality of deep-fat-fried fresh-cut potatoes.</p><p><strong>Results and conclusions: </strong>Enrichment of the edible coatings with extracts resulted in a significant change in the visible colour of the potatoes before frying. Significant effect of the extract amount on the sensory characteristics of potatoes was also observed. Most importantly, the perception of characteristic potato odour and taste was not significantly affected by the coating. Although higher amounts of the extract (1.5%) resulted in higher phenolic mass fraction in fried potatoes, the sensory scores decreased. After frying, fat mass fraction in the coated potatoes was reduced by about 15% compared to the uncoated samples. The type of extract affected the total sugar mass fraction in fried potatoes, which was lower in the samples with coatings enriched with olive leaf than in those with nettle leaf. Only gum arabic coating had a reducing effect on acrylamide mass fraction by 17%. Based on all the obtained results, CMC and gum arabic coatings did not influence sensory properties, so they can be recommended as carriers of functional compounds or as a frying pre-treatment for potatoes with favourable effect on fat and acrylamide content.</p><p><strong>Novelty and scientific contribution: </strong>The knowledge obtained in this study can be exploited for preparation of coatings with functional compounds used as a pre-treatment for fried food with favourable effect on fat and acrylamide content.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901339/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10766177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase.","authors":"Farahnaz Karami,&nbsp;Mohammad Ghorbani,&nbsp;Alireza Sadeghi Mahoonak,&nbsp;Alireza Pourhossein,&nbsp;Ahmad Bagheri,&nbsp;Reza Khodarahmi","doi":"10.17113/ftb.60.04.22.7443","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7443","url":null,"abstract":"<p><strong>Research background: </strong>Food by-products such as onion peels and olive leaves are rich in bioactive compounds applicable as natural and low-cost sources of antioxidants. Still, these compounds mainly exist in glycosylated form. Often, hydrolysis of glycoside compounds increases their antioxidant activity and health benefits. However, not many studies have been done concerning the β-glucosidase effect, specifically from <i>Aspergillus niger</i>, on glycosylated compounds within these by-products. Also, changes in the antioxidant activity of the mentioned by-products under the effect of β-glucosidase have not been reported yet. Therefore, this study considers the effect of <i>A. niger</i> β-glucosidase on glucoside compounds and the antioxidant activity of onion peel and olive leaf extracts.</p><p><strong>Experimental approach: </strong>The antioxidant activity of the extracts was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Also, glucose, total phenolic and flavonoid contents were measured. Moreover, TLC and HPLC analyses were performed before and after the enzymatic hydrolysis.</p><p><strong>Results and conclusions: </strong>The obtained results showed an increase in the extract antioxidant activity after treatment. Also, β-glucosidase increased the glucose content of the extracts. The thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC) results showed the β-glucosidase efficacy to hydrolyze quercetin glucosides in onion peel extract, and the quercetin concentration increased from (0.48±0.04) mg/mL in the untreated extract to (1.26±0.03) mg/mL in the treated extract (0.5% <i>m</i>/<i>V</i>) after 3 h of enzymatic hydrolysis at 45 °C. Also, the content of quercetin-3-O-glucoside increased considerably from (1.8±0.1) to (54±9) µg/mL following the enzyme treatment. Moreover, oleuropein in olive leaf extract (1% <i>m</i>/<i>V</i>) was hydrolyzed completely from (0.382±0.016) to 0 mg/mL by β-glucosidase for 24 h at 50 °C.</p><p><strong>Novelty and scientific contribution: </strong>This study showed that <i>A. niger</i> β-glucosidase, as a stable enzyme, hydrolyzed quercetin and oleuropein glycosides in onion peel and olive leaf extracts. Thus, <i>A. niger</i> β-glucosidase is a good candidate for processing the food waste and extracting valuable bioactive compounds. Also, the treated extracts with higher antioxidant and biological activity, and without bitter taste can be applicable as potent, natural and cost-effective antioxidants in the food industry.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901336/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness.","authors":"Bambang Kuswandi,&nbsp;Faridatul Hasanah,&nbsp;Dwi Koko Pratoko,&nbsp;Nia Kristiningrum","doi":"10.17113/ftb.60.04.22.7588","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7588","url":null,"abstract":"<p><strong>Research background: </strong>Fish freshness and quality monitoring are of high importance for consumers, retailers and fishing industry. Therefore, developing novel approaches that are simple, fast, non-destructive and inexpensive to monitor fish freshness in real time is of great value. One alternative is using Intelligent or smart packaging to monitor the freshness or conditions of packaged fish.</p><p><strong>Experimental approach: </strong>On-package dual indicator label based on paper-based pH sensors was developed for real-time monitoring of the milkfish (<i>Chanos chanos</i>) freshness. The paper-based pH sensor was prepared using bromocresol purple (BCP) and bromothymol blue (BTB) that were immobilized onto a filter paper by dip coating. Herein, the fish degradation could be monitored visually by the dual indicator label, where the BCP changes from yellow to pink, then finally to purple, while the BTP changes from orange to green-yellow, and finally to green-blue to indicate fresh, medium fresh or spoiled product, respectively.</p><p><strong>Results and conclusion: </strong>The label responds to the pH change caused by the fish degradation and the colour of dual indicator changes to show the fish freshness at room temperature and chiller conditions. This pH change was followed by changes in the other parameters related to fish freshness, such as total volatile basic nitrogen (TVBN), total viable count (TVC), texture and odour. The threshold of fish spoilage at room temperature was observed at 8 h and under chiller conditions at 7 days when the deterioration time point was indicated by the colour changes. Thus, it can be concluded that the dual indicator label can be applied as a simple and low-cost on-package active label for fish freshness monitoring.</p><p><strong>Novelty and scientific contribution: </strong>Increasing consumer concerns about quality and safe food worldwide has boosted the search for a novel approach to food monitoring. In this work, a simple and practical on-package dual indicator label for real-time monitoring of fish freshness was developed. The colorimetric pH sensor was obtained simply by dip-coating of filter paper, yet it enables easy and accurate detection of fish spoilage with the naked eye. Similarly, the dual indicator label changes colour for other freshness parameters, such as TVBN, TVC, texture and odour.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901331/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10766176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.","authors":"Marcos Aurélio Dahlem Júnior,&nbsp;Wendell Dall Agnol,&nbsp;Natália Neitzke,&nbsp;Adriani Cristina Felipe Dos-Santos,&nbsp;Vanessa Mendonça Esquerdo,&nbsp;Daniel Neutzling Lehn,&nbsp;Luiz Antonio de Almeida Pinto,&nbsp;Claucia Fernanda Volken de Souza","doi":"10.17113/ftb.60.04.22.7451","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7451","url":null,"abstract":"<p><strong>Research background: </strong>Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to the high organic load. Cheese whey and whey permeate can be reused as wall materials to form chia oil microcapsules, which act as a barrier to prooxidants. This study aims to develop an encapsulation method by spray-drying to protect chia oil using dairy by-products as wall materials.</p><p><strong>Experimental approach: </strong>We evaluated cheese whey, whey permeate and mixtures of <i>m</i>(cheese whey):<i>m</i>(whey permeate)=50, 70 and 80% as encapsulating agents with the spray-drying process. Initially, we characterized the chia oil and encapsulating materials. Chia oil emulsions were prepared using the encapsulating materials and an emulsifier. The stability of the emulsions was evaluated by creaming index, and they were characterized according to size distribution and polydispersity index. Emulsions were encapsulated in a spray dryer with inlet and outlet air temperature at 125 and 105 °C, respectively. After encapsulation, we assessed the oxidative degradation of chia oil over 30 days of storage by determining the peroxide index.</p><p><strong>Results and conclusions: </strong>Emulsions presented creaming index between 51 and 83% in all formulations, and the oxidative stability of microencapsulated chia oil was significantly higher than that of free chia oil after 30 days. Wall material combination affected both encapsulation efficiency and oxidation protection. The cheese whey and whey permeate (8:2) mixture exhibited the highest encapsulation efficiency (70.07%) and ability to protect the chia seed oil. After 30 days, the peroxide value was below the maximum limit considered safe for human consumption.</p><p><strong>Novelty and scientific contribution: </strong>According to these results, dairy by-products can be used for encapsulation of oxidation-sensitive oils. This represents an alternative use for dairy by-products, which otherwise are discarded and can impact the environment due to their high organic load. Our findings suggest that dairy by-products can be effectively used as wall materials to generate value-added products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901334/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}