International Journal of Food Science最新文献

{"title":"Biofabrication of Nanosilver From <i>Punica granatum</i> Peel Extract and Their Anticoagulant Applications.","authors":"Randa Mohammed Dhahi","doi":"10.1155/2024/6623228","DOIUrl":"10.1155/2024/6623228","url":null,"abstract":"<p><p>For utilizing biodegradable waste as a natural source for nanofabrication, this study was designed to highlight a simple, sustainable, safe, environmentally friendly, and energy consumption reduction waste management approach using hot aqueous extract of <i>Punica granatum</i> (pomegranate) peel waste (PPE) to biosynthesize silver nanoparticles (PPE-AgNPs). The fabrication of biosynthesized nanosilver was confirmed by UV-visible spectroscopy, scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), and atomic force microscope (AFM). The initial pale brown color change upon adding silver nitrate to PPE confirmed bioreduction. For PPE, the absorption spectrum for UV-vis spectroscopy in the visible light region was 230-290 nm, while for PPE-AgNPs, the graph shows that surface plasmon resonance (SPR) spectrum for nanosilver at 360-460 nm. The XRD analysis proved that the PPE-AgNPs were crystalline in nature. The SEM micrograph revealed that silver nanoparticles were sphere-shaped, homogenous accumulations with particle size in the range of 21.63-30.97 ± 0.4 nm. The EDX data analysis also proved the presence of a sharp peak of silver element with 8.83% weight at 3 keV. The 3D AFM images of Ag nanoparticles illustrated that the diameter is around 7.20-14.80 nm with a median of 7.16 ± 1.3 nm and the root mean square (RMS) value corresponds to 1.40 ± 0.4 nm. The PPE-AgNPs efficiently exhibited a potent antioxidant and dose-dependent DPPH inhibition action. Visual and microscopic observations of fresh human blood when treated with 25, 50, 75, and 100 <i>μ</i>g/mL of PPE-AgNPs were proven to be biocompatible with no morphological changes and no coagulation. This study predicts that PPE can be utilized to synthesize biocompatible nanosilver.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11449558/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142371811","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}

{"title":"Extraction of Bioactive Compounds From <i>Centella asiatica</i> and Enlightenment of Its Utilization Into Food Packaging: A Review.","authors":"Athira R S Pillai, Yuvraj Khasherao Bhosale, Swarup Roy","doi":"10.1155/2024/1249553","DOIUrl":"10.1155/2024/1249553","url":null,"abstract":"<p><p><i>Centella asiatica</i> is a medicinal herb, well known for its phytochemical activities because of the presence of terpenoids and polyphenols, which contribute to the bioactivity of herb extract that can be effectively utilized in the packaging industry. Biopolymers infused with <i>C. asiatica</i> extract could be a promising solution in the food sector. The antibacterial and antioxidant qualities of <i>C. asiatica</i> can help preserve the quality and lengthen the freshness of food products, thereby preventing food loss. Selection of a suitable extraction method is essential to retain the yield and properties of the bioactive compounds of <i>C. asiatica</i> extract. Many research has been conducted on the separation of <i>C. asiatica</i> by using conventional and novel extraction techniques and its execution in packaging as a functional component. This review provides an overview of the extraction of phytochemicals from <i>C. asiatica</i> and its utilization in biopolymer film as an active component to modify the packaging film characteristics.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11449555/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142371812","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}

{"title":"Isolation and Identification of Yeasts in Marcha, a Rice Wine Starter Culture From Nepal.","authors":"Jayram Karmacharya, Prasansah Shrestha, Tika Bahadur Karki, Om Prakash Pant","doi":"10.1155/2024/4188578","DOIUrl":"10.1155/2024/4188578","url":null,"abstract":"<p><p>Nepal harbors a rich diversity of cultures and traditions, including the unique practice of creating an indigenous grain called Marcha by various ethnic groups such as Newar, Tamang, Sherpa, Rai, Limbu, Gurung, Magar, and Tharu people. In the eastern region of Nepal, Marcha producers utilize over 42 different plants, including <i>Vernonia cinerea</i>, <i>Clematis grewiae</i>, <i>Polygala arillata</i>, <i>Buddleja asiatica</i>, <i>Inula</i> sp., <i>Scoparia</i>, and more, which shows regional diversity. The primary objective of the study was to explore the diversity of yeast present in Marcha samples. The studied Marcha samples were collected from 10 different geographic regions of Nepal, which included altogether 27 samples. The isolates were grouped into Groups A, B, and C based on morphological and physiological characteristics. Notably, Group B yeast displayed high amylase production, an enzyme responsible for starch breakdown, and exhibited the ability to produce ethanol. To further investigate the potential of these isolates, stress exclusion tests were conducted, with 30 isolates (70%) showing positive responses. The yeast isolates demonstrated resilience to high glucose concentrations of up to 36% (<i>w</i>/<i>v</i>) at a pH above 3 and a temperature of 37°C, which is the ideal growth condition. The study observed a direct correlation between the yeast isolates' ethanol production capabilities and their tolerance to different ethanol concentrations. Considering that all tested Marcha samples contained yeast capable of starch degradation and ethanol production, it was expected that these yeast isolates would actively participate in the fermentation of starch-based alcohol.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11419841/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142307745","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}

{"title":"Phytochemical Analysis and Bioactive Properties of <i>Opuntia dillenii</i> Flower Extracts, Compound, and Essential Oil.","authors":"Mohammad Elouazkiti, Manal Zefzoufi, Houda Elyacoubi, Chemseddoha Gadhi, Hafida Bouamama, Atmane Rochdi","doi":"10.1155/2024/6131664","DOIUrl":"10.1155/2024/6131664","url":null,"abstract":"<p><p>New research is exploring the enhanced efficacy of antioxidant and antimicrobial compounds developed from <i>Opuntia dillenii</i> flowers, a multifaceted source with pharmacological effects such as antioxidant and microbicide activity indexes showing diverse medical capabilities. The purpose of this study was to determine the chemical composition, isolate the active compounds, and evaluate their antioxidant properties as well as antibacterial potential through HPLC-MS in flower extract from <i>Opuntia dillenii</i>. The extracts were analyzed by high-performance liquid chromatography (HPLC), and essential oil compounds were identified by gas chromatography (GC). Antioxidant properties were assessed using DPPH and ferric-reducing power (FRAP) assays. Antibacterial potential was evaluated using disk diffusion and microdilution methods. Nutritional studies of the flower indicated that it contained moderate levels of sugars (4.27% ± 0.240), proteins (1.913% ± 0.268), and microelements (potassium as a major element), sodium, and calcium, with concentration values of 2.267%, 0.55%, and 0.424%, respectively. Total phenolic content ranged from 1.61 ± 0.37 mg GAE/g (hexane extract) to 34.45 ± 0.42 mg GAE/g (ethanol extract). The study highlighted the richness of secondary metabolites, such as methylated flavonoids (quercetin 3-O-rutinoside, isorhamnetin-3-O-rutinoside, and isorhamnetin-3-O-glucoside), and identified essential oil compounds like trimethylsilyl hexadecenoate, squalene, gamma-eudesmol, and citronellol. Antioxidant activities revealed stronger activity in the butanolic extract, while isorhamnetin-3-O-rutinoside exhibited moderate antioxidant effects. These results provide the rationale for the potential incorporation of <i>Opuntia dillenii</i> flower extracts in food, cosmetics, and pharmaceutical products as a sustainable natural alternative with broad implications for human health.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11416172/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286486","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}

{"title":"Quality Assessment of Tomato Paste Products on the Ghanaian Market: An Insight Into Their Possible Adulteration.","authors":"Abena Boakye, Doreen D Avor, Isaac K Amponsah, William O Appaw, Leslie Owusu-Ansah, Silas Adjei, Michael K Baah, John N Addotey","doi":"10.1155/2024/8285434","DOIUrl":"https://doi.org/10.1155/2024/8285434","url":null,"abstract":"<p><p>Tomato paste is the most consumed tomato product on the Ghanaian market, the majority of which are imported into the country. This food product is easily adulterated, and thus, routine quality checks are necessary. Therefore, the current study is aimed at assessing the quality of eight tomato paste products on the Ghanaian market and checking for the presence of starch and artificial colourant erythrosine as possible adulterants. Routine quality metrics such as the pH, titratable acidity, total solids, and total soluble solids were assessed using standard methods. An HPLC method was employed to detect the presence of the colourant erythrosine, whereas starch content was determined by an enzymatic method using <i>α</i>-amylase and then amyloglucosidase. Fifty percent of the products did not qualify to be called tomato paste based on total solid estimation. All the sampled products contained some amount of starch, with three having more than 10 g/100 g of this thickener. Additionally, the banned colourant erythrosine was detected in two of the products. All other parameters were consistent with regulatory standards. The present study has shown that some tomato paste products on the Ghanaian market contain additives that are not permitted under any circumstance and fall short of regulatory standards.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11405106/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286487","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}

{"title":"Scenario on Production, Processing, and Utilization of Grasspea (<i>Lathyrus sativus</i> L.) in Agromarginal Geographies and Its Future Prospects.","authors":"Lamesgen Yegrem, Asnake Fikre, Shashitu Alelign","doi":"10.1155/2024/8247993","DOIUrl":"https://doi.org/10.1155/2024/8247993","url":null,"abstract":"<p><p>Grasspeas are environmentally successful and robust legumes with major traits of interest for food and nutrition security. It is a critical crop in areas prone to drought, overmoisture stress, and famine, hence, regarded as an \"insurance crop\" because of its inherent resilience of climatic calamities. The current status and prospects of grasspea, as well as various breeding and food processing approaches to improve this crop for integration in diverse and sustainable agrifood systems, are discussed in this review. Grasspeas are often the source of important micronutrients and proteins (18%-34%), saving peoples' lives during famine. Grasspea consumption is increasing in some countries; however, uninterrupted consumption of grasspea should be avoided, especially when they are green or unripe and when they are raw. Effective food processing techniques are essential to reduce the neurotoxic hazards associated with eating grasspea. Several effective processing steps can be used to reduce toxicity in addition to the development of toxin-free varieties for production and consumption. With advances in the scientific investigation of the grasspea, integration of genetics, processing, and behavioral components has been suggested.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11390239/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286488","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}

{"title":"Characterization of Lactic Acid Bacterium Exopolysaccharide, Biological, and Nutritional Evaluation of Probiotic Formulated Fermented Coconut Beverage.","authors":"Bukola Christianah Adebayo-Tayo, Bukola Rachael Ogundele, Oladeji Aderibigbe Ajani, Olusola Ademola Olaniyi","doi":"10.1155/2024/8923217","DOIUrl":"https://doi.org/10.1155/2024/8923217","url":null,"abstract":"&lt;p&gt;&lt;p&gt;Exopolysaccharides (EPSs), produced by lactic acid bacteria (LAB), play a crucial role in enhancing the texture and stability of yoghurt by forming a protective matrix that helps to maintain its rheological and sensory characteristics. The search for a dairy alternative for the lactose-intolerant populace is a necessity, and the use of probiotic LAB and their EPS to formulate fermented coconut beverage (FFCB) will be of added advantage. The production and characterization of EPS from a LAB strain isolated from yoghurt, its probiotic and antioxidant potential, and its application in the production of probiotic FFCB were investigated. The EPS produced by the isolate was characterized using a scanning electron microscope (SEM), high-performance liquid chromatography, Fourier transform infrared (FT-IR) spectroscopy, and energy-dispersive X-ray. The antioxidant potential of the EPS was determined. The isolate probiotic potential, such as tolerance to low pH, bile salts, gastric pH, autoaggregation, coaggregation, antimicrobial potential, and antibacterial activity, was evaluated, and the isolate was identified using 16S rRNA. The LAB strain and the EPS were used for the formulation of probiotic FFCB, and the proximate mineral composition of the enriched yoghurt was determined. Isolate W3 produced 6204.50 mg/L EPS. The EPS produced by the LAB was spherical with a coarse surface. Hydroxyl, carboxyl, and &lt;i&gt;α&lt;/i&gt;-pyranose were the major functional groups present in the EPS. Eight monosaccharides were present in glucose, which has the highest molar ratio. The EDX spectra ascertain the presence of carbon, oxygen (carbohydrate), and other elements. The purified EPS exhibited antioxidant activity in a dose-dependent manner. DPPH, FRAP, TAC, and TPC of the EPS ranged from 42.36% to 75.88%, 2.48 to 5.31 &lt;i&gt;μ&lt;/i&gt;g/mL, 1.66 to 3.57 &lt;i&gt;μ&lt;/i&gt;g/mL, and 1.42 to 2.03 &lt;i&gt;μ&lt;/i&gt;g/mL, respectively. The LAB strain exhibited moderate tolerance to low pH, bile salts, gastric juice, good autoaggregation (13.33%), coaggregation (0%-59.09%) with &lt;i&gt;E. coli&lt;/i&gt;, and varied sensitivity to different antibiotics used. The isolate is hemolysis, deoxyribonuclease (DNase), and lecithinase negative, possesses characteristics of probiotics, and could have the ability to confer health benefits. The LAB strain has a 100.0% pairwise identity to &lt;i&gt;Pediococcus acidilactici&lt;/i&gt;. The FFCB has pH, lactic acid, specific gravity, total soluble solids (TSSs), and vitamin C content ranging from 5.81 to 6.8, 10.8 to 55.8 mg/L, 0.910 to 1.394 kg/m&lt;sup&gt;3&lt;/sup&gt;, 0.136 to 0.196 °Bx, and 0.26% to 0.66%. The formulated beverage fermented with a commercial starter had the highest lactic acid at Day 7 of storage. The FFCB sample with the commercial starter and the probiotic strain had the highest ash and crude fiber content (1.3%, 0.68%). The FFCB fortified with EPS showed the highest protein content (4.6%). The formulated yogurt samples fortified with the highest concentration of EPS had the highes","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11383652/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286483","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}

{"title":"Protein Quality of African Locust Bean-A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets.","authors":"Eliot T Masters, Bokary Allaye Kelly","doi":"10.1155/2024/1596212","DOIUrl":"10.1155/2024/1596212","url":null,"abstract":"<p><p>The African locust bean tree <i>Parkia biglobosa</i> (Jacq.) R.Br. ex G. Don is a leguminous species native to the Sudanian parkland of western Africa. The seed obtained from pods collected from trees by rural women is fermented into a dense and aromatic paste known as <i>soumbala</i>, <i>dawadawa</i>, or <i>iru</i>-a protein-rich condiment underlying much of West African cuisine, its rich umami base lending a depth of flavor as a \"meat substitute\" in plant-based diets for which animal protein is a limiting component. Here, we assess the protein quality of <i>P. biglobosa</i> seed and its fermented product (<i>soumbala</i>) from three locations of southern Mali comprising three different eco-climatic zones, to determine whether variation in nutritional composition and protein quality could be correlated with the geographic variables of latitude and elevation. Proximate composition was determined, and amino acid profiles were compiled for 19 amino acids, with results compared by location and eco-climatic zone. A protein quality test was conducted in the aggregate and for each zone using the WHO/FAO Protein Digestibility-Corrected Amino Acid Score (PDCAAS) method. Principal component analysis (PCA) was used to assess patterns of amino acid compositional variation between the three origins. The results underline the nutritional significance of African locust bean as a source of dietary protein and of a depth of flavor providing enhanced palatability to plant-based diets. Although the PCA biplot for the amino acid profiles does indicate geographic clustering, the variation in nutritional composition and protein quality is insignificant for the raw seed, but highly significant for the fermented product (<i>soumbala</i>). The results indicate no correlation between phytochemical parameters and geographic variables of latitude and elevation, suggesting that management and processing may contribute more to nutritional quality than product provenance. Further studies should assess specific processing methods and the ambient microbiome as factors contributing to protein quality.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11371448/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142125681","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}

{"title":"Detection of Staphylococcal Enterotoxins A and E and Methicillin Resistance in <i>Staphylococcus aureus</i> Strains From Moroccan Broiler Chicken Meat.","authors":"Sabrine Nacer, Saâdia Nassik, Fatima Zahra El Ftouhy, Sophia Derqaoui, Mohamed Mouahid, Mustapha Lkhider","doi":"10.1155/2024/2790180","DOIUrl":"10.1155/2024/2790180","url":null,"abstract":"<p><p>Foodborne epidemics have become a serious public health emergency worldwide. Foods of animal origin, in particular chicken meat, are considered to be potential vectors of pathogenic bacteria, particularly <i>Staphylococcus aureus</i>. This bacterium can be resistant in the form of methicillin-resistant <i>S. aureus</i> (MRSA) or produce enterotoxins leading to food poisoning when ingested. This study is aimed at exploring the virulence genes in <i>S. aureus</i> responsible for producing enterotoxins (staphylococcal enterotoxin [SE] A [sea] and SE E [see]) and determining the prevalence of MRSA in raw broiler meat in the Casa-Rabat region in Morocco. A quantitative (q) PCR (qPCR) assay, using specific primers for <i>S. aureus</i> (nuc) confirmation and detection of enterotoxin genes (sea and see), as well as the methicillin-resistant gene (mecA), was employed. Our findings indicated that all tested strains were positively identified as <i>S. aureus</i>. Among them, one isolate (1/54) tested positive for the see gene (1.85%), while none carried the sea gene. Furthermore, the mecA gene, indicative of MRSA, was present in 12/54 of the isolates (22.22%). The potential presence of MRSA in Moroccan poultry meat underscores a public health risk. Thus, stringent measures are imperative to curtail the contamination and proliferation of this bacterium during the slaughtering process, underscoring the importance of continuing research into the prevalence of MRSA colonization among poultry slaughterhouse personnel.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11368556/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142119772","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}

{"title":"Effect of UHT Thermal Treatment on the Secondary Structures of Milk Proteins: Insights From FTIR Analysis and Potential Allergenic Activity.","authors":"Sergio-Miguel Acuña-Nelson, Leslie-Patricia Henríquez-González, Vieroska-Belén Sepúlveda-Villagra, Mauricio Opazo-Navarrete, Samuel Durán-Agüero, Julio-Enrique Parra-Flores","doi":"10.1155/2024/1880779","DOIUrl":"10.1155/2024/1880779","url":null,"abstract":"<p><p>Although thermal treatments are beneficial for the preservation and safety of milk, they can also alter its immunogenic activity by affecting its protein components. To achieve precise results, it is essential to identify the specific proteins that cause food allergies. Therefore, investigating the possible alterations of cow's milk proteins (CMPs) resulting from thermal treatments is necessary. In this study, the Fourier transform infrared spectroscopy (FTIR) technique was used to analyze the effect of UHT thermal treatment on the secondary structures of milk casein. Using the second derivative, six characteristic peaks were identified in the Amide I region, ranging from 1700 to 1600 cm^-1. It was found that thermal treatments produce shifts in absorption peaks, indicating changes in protein conformation and possibly in allergenic activity. These shifts were clearly identified in the first characteristic peak of samples M8 and M9, from 1621 to 1600 cm^-1. The results suggest that thermal treatments may promote protein aggregation by increasing <i>β</i> turns and reducing <i>β</i> sheets and <i>α</i> helices, which could enhance the allergenic potential of the proteins and facilitate the formation of complexes between different milk proteins, such as <i>β</i>-lactoglobulin and <i>κ</i>-casein. Further studies are needed to experimentally validate the allergenic activity of proteins modified by thermal treatments, as only an analytical method (FTIR) was used to evaluate the secondary structures of the proteins.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11362581/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142107189","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}