Foods and Raw Materials最新文献_第2页

Plant proteases and anti-bacterial substances in Allium sativum L. varieties 薤白品种中的植物蛋白酶和抗菌物质

IF 1

Foods and Raw Materials Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-606

Budianto Budianto, M. J. Arifin, Naryani Naryani, Endah Sukmawati, Suwaji Suwaji, Tri Handoko Moedji Wibowo, Syahilla Vanda Luviana, Lia Dekryt Vergiana Putri

{"title":"Plant proteases and anti-bacterial substances in Allium sativum L. varieties","authors":"Budianto Budianto, M. J. Arifin, Naryani Naryani, Endah Sukmawati, Suwaji Suwaji, Tri Handoko Moedji Wibowo, Syahilla Vanda Luviana, Lia Dekryt Vergiana Putri","doi":"10.21603/2308-4057-2024-2-606","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-606","url":null,"abstract":"Allium sativum L. protease still remains largely understudied although new varieties of garlic appear quite often, e.g., lanang garlic. This study tested the antibacterial effect of garlic and the effectiveness of various A. sativum proteases as meat tenderizers. The research involved powder extracts of four varieties of A. sativum: kating, lanang, black garlic, and sin-chung. The degradation kinetics was defined based on the Lineweaver-Burk equation. The degradation zones were measured using sodium dodecyl sulphate poly acrylamide gel electrophoresis (SDS-PAGE). Scan electron microscopy served to test the changes in meat connective tissue. Lanang demonstrated the largest inhibition zones against Escherichia coli (9.75 ± 0.15 mm) and Staphylococcus aureus (1.04 mm). Sin-chung protease degraded beef protein with the highest Vmax of 0.1818 μg/μL/min at 10–22 KDa (small peptide, troponin C, and troponin I), 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin), and 100–140 KDa (protein C). The same garlic variety degraded mutton meat protein at 10–17 KDa (small peptide) and 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin) with Vmax of 0.1135 μg/μL/min. All four A. sativum proteases proved to be quite effective meat tenderizers.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"120 4","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139264615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

SNP-based genetic signatures revealed breeding effects in indigenous Livni compared with Landrace and Large White breeds 基于 SNP 的遗传特征揭示了本土利夫尼犬种与陆地犬种和大白犬种相比的育种效果

IF 1

Foods and Raw Materials Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-609

I. Chernukha, E. Kotenkova, L. Fedulova

{"title":"SNP-based genetic signatures revealed breeding effects in indigenous Livni compared with Landrace and Large White breeds","authors":"I. Chernukha, E. Kotenkova, L. Fedulova","doi":"10.21603/2308-4057-2024-2-609","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-609","url":null,"abstract":"Livni is one of the Russian local pig breeds. We previously reported that this breed was more distinct from Duroc breed than from Landrace and the Large White breeds, which participated in the Livni breed creation. The aim of the study was to determine the SNP-based genetic signatures in fat-type Livni breed shared with commercial Landrace and the Large White breeds, and ones that are affected by putative selection. The genome-wide SNP genotyping was carried out using the Porcine GGP HD BeadChip, which contains ~ 80 000 SNPs. Obtained breed relationship and admixture results indicated the insignificant participation of the Landrace and the Large White breeds in the formation of the modern allelofund of Livni pigs. 238 candidate genes were found in the genomic regions with selection signatures, 182 genes with described functions were identified. In the Livni and Landrace breeds, 35 common genes were detected which formed one cluster with enrichment coefficient = 4.94 and predominant HOXD genes. In the Livni and Large White breeds, the largest amounts of common genes were detected (62 in average), which formed two clusters. Cluster 1, with enrichment coefficient = 2.11, was characterized with genes involved in glucose metabolism. Cluster 2, with enrichment coefficient = 1.60, demonstrated helicase genes. Annotated clusters were not determined for the Livni breed. However, 50 candidate genes were specific to Livni pigs and associated with various growth, carcass and reproductive traits, essential for thermoregulation. Results revealed common SNP-based genetic signatures and breeding effects in indigenous Livni compared with Landrace and Large White breeds.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"62 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139264577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L.) preserved in ice water 用质量指数法评价冰腌金虾的品质

IF 1

Foods and Raw Materials Pub Date : 2023-06-14 DOI: 10.21603/2308-4057-2023-2-581

B. Hien, D. Pham, Lan Phuong Vu, Phuong Hoa Dao, P. Tuyen, N. V. Nghia, N. Bat

{"title":"Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L.) preserved in ice water","authors":"B. Hien, D. Pham, Lan Phuong Vu, Phuong Hoa Dao, P. Tuyen, N. V. Nghia, N. Bat","doi":"10.21603/2308-4057-2023-2-581","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-581","url":null,"abstract":"The Quality Index Method (QIM) provides a quick and accurate quality assessment. It makes it possible to calculate preserving time and establish the freshness of sea food. This article introduces a quality assessment program based on the QIM scheme and quality index (QI) for the Jinga shrimp. \u0000The research included Jinga shrimps (Metapenaeus affinis L.), a commercially valuable aquatic species widely distributed throughout the Vietnamese coast. The input data included the changes in appearance and sensory profile of sampled shrimps during 20 days of storage at 0–4°C in ice water. \u0000They were used to construct a QIM scale, which was applied to other shrimp samples at different storage time to evaluate the relationship between the QI score and the storage time. After that, the QIM scale was tested on ten random shrimp samples to verify its shelf-life predictive power. This study managed to establish a correlation equation between the QI scores and the storage time with the coefficient of R2= 0.97. This correlation proved highly reliable as verified by comparing the predicted and actual best shelf life of Jinga shrimps stored in ice water for 8–10 days. \u0000The QIM program provides a practical and effective science-based tool that delivers fast and reliable results for customers, fishermen, food traders, and aquacultural enterprises.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42936296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour 脱水平菇粉强化马苏里拉奶酪的质地和抗氧化性能

Foods and Raw Materials Pub Date : 2023-06-14 DOI: 10.21603/2308-4057-2023-2-574

Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud

{"title":"Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour","authors":"Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud","doi":"10.21603/2308-4057-2023-2-574","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-574","url":null,"abstract":"As a good source of natural anti-oxidants, oyster mushroom flour can be incorporated in dairy products. However, very few scientific publications provide formulations for dairy products fortified with oyster mushroom flour. This research featured the physicochemical and antioxidant properties of oyster mushroom flour pretreated with 0.5% citric acid solution. Three samples of mozzarella cheese were incorporated with 1, 2, and 3% oyster mushroom flour and tested for physicochemical properties, total phenolic content, total flavonoid content, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH). The mushroom flour had 11.09 ± 0.88% moisture content, 20.70 ± 0.74% protein, 3.25 ± 0.13% ash, 7.43 ± 0.35% crude fiber, 3.31 ± 0.51% fat, and 54.20 ± 0.81% carbohydrate. The DPPH was 87.00 ± 0.15 mg GAE/g DM, the total phenolic content was 2.09 ± 0.68 mg GAE/g DM, and the total flavonoid content was 1.67 ± 0.27 mg QE/g DM. The texture and water holding capacity of the mozzarella cheese samples fortified with oyster mushroom flour decreased as the proportion of mushroom flour increased. The color (L* lightness, b* redness, and a* yellowness) was significantly lower than in the control (cheese without oyster mushroom flour). The test samples contained significantly (p ≤ 0.05) higher amount of DPPH and phenolic compounds than the control. The sensory attributes were assessed by 30 semi-trained panelists, who gave the highest score to the sample fortified with 1% oyster mushroom flour. As a natural antioxidant, oyster mushroom flour proved to be an excellent component for functional cheese products.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135960910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional significance of finger millet and its potential for using in functional products 小米的营养意义及其在功能性产品中的应用潜力

IF 1

Foods and Raw Materials Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-593

Vaibhav Gaikwad, Jaspreet Kaur, Prasad Rasane, Sawinder Kaur, Jyoti Singh, Ankit Kumar, Ashwani Kumar, Nitya Sharma, C. Mehta, A. Patel

{"title":"Nutritional significance of finger millet and its potential for using in functional products","authors":"Vaibhav Gaikwad, Jaspreet Kaur, Prasad Rasane, Sawinder Kaur, Jyoti Singh, Ankit Kumar, Ashwani Kumar, Nitya Sharma, C. Mehta, A. Patel","doi":"10.21603/2308-4057-2024-1-593","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-1-593","url":null,"abstract":"Finger millet (Eleusine coracana L.), ragi or mandua, is one of essential minor millets extensively grown in the Indian and African subcontinents. It is a staple food in India, particularly for people belonging to low-socioeconomic groups. Finger millet is highly valued for its content of macro- and micronutrients. It is rich in carbohydrates, protein, and fat. Its micronutrients include calcium (0.38%), dietary fiber (18%), and phenolic compounds (0.3–3%), such as catechin, epicatechin, as well as ferulic, salicylic, protocatechuic, cinnamic, and hydroxybenzoic acids, etc. Finger millet is also recognized as a source of vital amino acids, including isoleucine, leucine, methionine, and phenylalanine, which are otherwise deficient in starchy meals. In addition, finger millet is well appreciated for its pharmacological properties such as anti-diabetic, anti-tumorigenic, anti-atherosclerogenic, antioxidant, and antimicrobial effects. To improve its nutritional and sensory properties, this grain can be processed by various traditional and advanced methods (soaking, malting, cooking, fermentation, popping, and radiation). These processing techniques equally assist in the reduction of anti-nutritional factors (tannins, phytic acid, oxalic acid, protein inhibitors, glucans) and their inhibitory effects. In this review, we highlighted the nutritional composition, health attributes, and uses of finger millet for the development of functional food products. \u0000Researchers and producers can further explore the opportunities and scope for utilizing finger millet and develop more products in the same line to solve the current issues of food and nutrition security.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48084086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antihyperglycemic activity of colostrum peptides 初乳肽的抗高血糖活性

IF 1

Foods and Raw Materials Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-586

S. Tikhonov, N. Tikhonova, I. Gette, K. Sokolova, I. Danilova

{"title":"Antihyperglycemic activity of colostrum peptides","authors":"S. Tikhonov, N. Tikhonova, I. Gette, K. Sokolova, I. Danilova","doi":"10.21603/2308-4057-2024-1-586","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-1-586","url":null,"abstract":"Peptides of plant and animal origin have good anti-diabetic prospects. The research objective was to use bovine colostrum peptides to reduce hyperglycemia in diabetic rats. \u0000Bovine colostrum peptides were obtained by trypsin hydrolysis of colostrum proteins with preliminary extraction of triglycerides. The study involved four groups of Wistar rats with seven animals per group. Group 1 served as control; group 2 received 300 mg/kg of trypsin hydrolysate of bovine colostrum as part of their daily diet for 30 days. Groups 3 and 4 had diabetes mellitus caused by intraperitoneal injections of 110 mg/kg of nicotinamide and 65 mg/kg of streptozotocin. Group 4 also received 300 mg/kg trypsin hydrolysate of bovine colostrum intragastrically five times a week for 30 days. \u0000Three peptides were isolated from the trypsin hydrolysate of bovine colostrum and tested for the sequence of amino acids and molecular weight. Their identification involved the Protein NCBI database, followed by 2D and 3D modeling, which revealed their chemical profile, pharmacological properties, and antioxidant activity. The diabetic rats treated with colostrum peptides had lower glucose, glycated hemoglobin, malondialdehyde, and catalase activity but a higher content of glutathione in the blood. Their leukocytes and erythrocytes also demonstrated less deviation from the standard. The antioxidant effect of colostrum protein hydrolysate depended on a peptide with the amino acid sequence of SQKKKNCPNGTRIRVPGPGP and a mass of 8.4 kDa. \u0000Colostrum peptides reduced hyperglycemia and oxidative stress in diabetic rats. The research revealed good prospects for isolating individual colostrum peptides to be tested for antidiabetic properties.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41813560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation 香菇脂肪代用品西班牙辣香肠质量评价

Foods and Raw Materials Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-598

Edicson Mauricio Rincón Soledad, Mónica Alejandra Arredondo Nontién, Jose Wilson Castro, Dursun Barrios, Sandra Milena Vásquez Mejía

{"title":"Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation","authors":"Edicson Mauricio Rincón Soledad, Mónica Alejandra Arredondo Nontién, Jose Wilson Castro, Dursun Barrios, Sandra Milena Vásquez Mejía","doi":"10.21603/2308-4057-2024-1-598","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-1-598","url":null,"abstract":"Traditional meat products are made with large amounts of saturated fat and binders such as starch, which increase calories and move away from current consumer trends that seek low-fat products with natural ingredients. Shiitake mushroom has beneficial health properties and it can be used as a fat substitute in processed meat products. We aimed to identify the effects of incorporating shiitake powder into chorizo sausages as a fat substitute. Shiitake powder was characterized and five formulations of chorizo sausage were developed: control and four experimental samples with 30, 40, 50 and 100% fat substitution (the latter included 50% of shiitake powder and 50% of olive oil). The experimental sausage showed a greater moisture, lower lipid content, and less cooking loss. The samples with shiitake powder were darker and less red than the control. Texture parameters were not affected by substituting 40% of fat with shiitake powder. The treatment with 40% fat substitution had a greater insoluble fiber content and a lower aerobic mesophile count (CFU/g) than the control. No significant differences were found in the fatty acids profile. The samples with shiitake powder had a moderate level of sensory acceptance which might be associated with the consumers’ lack of familiarity with shiitake. Consumers may accept comminuted sausages in which a maximum of 40% of fat is substituted with shiitake powder. Such products have an adequate nutritional composition, as well as acceptable physicochemical, technological, and microbiological properties.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135832457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat 用本地荞麦强化小麦饼干的化学、流变学和感官特性

Foods and Raw Materials Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-597

Ahmed Hussein, Hala A. Abd El-Aal, Nahla M. Morsy, Mohamed M. Hassona

{"title":"Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat","authors":"Ahmed Hussein, Hala A. Abd El-Aal, Nahla M. Morsy, Mohamed M. Hassona","doi":"10.21603/2308-4057-2024-1-597","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-1-597","url":null,"abstract":"The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties. The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough, breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However, the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum reduced biscuit weight and volume. According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color, taste, flavour, texture, appearance, and overall acceptability.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135832458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Soybean testa spectral study 大豆油菜光谱研究

IF 1

Foods and Raw Materials Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-589

O. Bugaets, E. Kaigorodova, S. Zelentsov, N. Bugaets, E. Gerasimenko, E. Butina

{"title":"Soybean testa spectral study","authors":"O. Bugaets, E. Kaigorodova, S. Zelentsov, N. Bugaets, E. Gerasimenko, E. Butina","doi":"10.21603/2308-4057-2024-1-589","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-1-589","url":null,"abstract":"The increasing production volumes of soy foods require new express methods for testing soybeans during processing and presowing. This study assessed the efficiency of spectral pre-sowing assessment methods using Vilana soybeans. \u0000The research featured soybeans of the Vilana cultivar. The control sample consisted of untreated whole soybeans while the test samples included soybeans pretreated with various modifiers. The methods involved spectrofluorimetry and IR-Fourier spectrometry. \u0000A wide emission band at 400–550 nm corresponded to the fluorescence of the soybean testa. The band at 560–610 nm indicated the presence of such modifiers as Imidor insecticide and Deposit fungicide. The luminescence spectrum of the untreated soybean testa was maximal at 441 nm. The luminescence spectrum of the treated soybean samples was maximal at 446.5 and 585 nm when the excitation wavelength was 362 nm. The fluorescence was studied both spectrally and kinetically to establish the maximal luminescence time and the typical vibration frequencies. \u0000The spectral studies of Vilana soybeans before and after treatment revealed which modifiers were adsorbed on the palisade epidermis and defined the type of interaction between the modifier and the soybean. The spectrofluorimetry and IR spectroscopy proved able to provide a reliable qualitative and quantitative analysis of Vilana soybean surface.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45886712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Composite exopolysaccharide-based hydrogels extracted from Nostoc commune V. as scavengers of soluble methylene blue 从褐藻中提取的复合胞外多糖水凝胶作为可溶性亚甲基蓝的清除剂

IF 1

Foods and Raw Materials Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-587

Nora Gabriela Herrera, N. A. Villacrés, Lizbeth Aymara, Viviana Román, Mayra Ramírez

{"title":"Composite exopolysaccharide-based hydrogels extracted from Nostoc commune V. as scavengers of soluble methylene blue","authors":"Nora Gabriela Herrera, N. A. Villacrés, Lizbeth Aymara, Viviana Román, Mayra Ramírez","doi":"10.21603/2308-4057-2024-1-587","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-1-587","url":null,"abstract":"The industrial water contamination with synthetic dyes is currently a cause for concern. This paper introduces composite hydrogels as alternative scavengers of soluble dyes. \u0000This research used kinetic models and adsorption isotherms to test composite exopolysaccharide hydrogels extracted from Nostoc commune V., pectin, and starch for their ability to remove methylene blue from water. \u0000The exopolysaccharides demonstrated a rather low extraction yield and a crystallinity percentage of 38.21%. However, the crystallinity increased in the composite hydrogels (48.95%) with heterogeneous surface. The pseudo-second-order kinetic model served to explain the adsorption mechanism at pH 8 and pH 11, while the Elovich model explained the adsorption mechanism at pH 5. When in acid fluid, the hydrogels had a heterogeneous surface, whereas alkaline fluid resulted in a homogeneous surface. The Temkin adsorption model showed a good fit in the treatments. \u0000At a basic pH value, composite exopolysaccharide-based hydrogels showed good results as scavengers of low-concentration methylene blue.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44238758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1