International Journal of Food Science最新文献

{"title":"Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (<i>Vigna unguiculata</i> L. Walp) Leafy Vegetable.","authors":"M Y Maila, P E Tseke","doi":"10.1155/2024/9095035","DOIUrl":"10.1155/2024/9095035","url":null,"abstract":"<p><p>Seasonal production limits the effective utilization of cowpea, which is regarded as food and a cash income crop in most African rural communities. To reduce the bacterial content and inactivate the naturally occurring enzymes that could induce undesirable changes during storage of the vegetable, blanching is applied. However, loss in flavor and nutritional value is experienced. Therefore, a study was conducted to investigate the effects of different blanching times on cowpea at a constant temperature, on its nutritive value. A 2 kg sample of fresh leaves was divided into four portions and blanched at 95°C for 0 (control), 2.5, 5, and 10 min. The study was arranged in a completely randomized design in triplicate. Collected data included moisture, total phenolic, antioxidant activity, and minerals [calcium (Ca), potassium (K), cobalt (Co), chromium (Cr), and silicon (Si)]. Compared to the control, total phenolic increased at 2.5 min to 9.83 mg GAE/g but then decreased by 4.99 and 4.60 mg GAE/g at 5 and 10 min of blanching time, respectively. Similarly, antioxidant activity increased at 2.5 min to 1025 <i>μ</i>g AAE/g of WM, but reduced by 751.71 and 641.80 <i>μ</i>g AAE/g of WM at 5 and 10 min, respectively. Ca increased at 2.5, 5, and 10 min by 69.10, 62.47, and 74.53 mg/L, respectively. Similarly, K increased at 2.5, 5, and 10 min by 31.57, 49.13, and 46.03 mg/L, respectively. Contrarily, Co decreased by 7.65, 7.37, and 9.29 mg/L at 2.5, 5, and 10 min of blanching, respectively. Similarly, Cr also decreased at 2.5, 5, and 10 min, by 0.23, 0.35, and 0.56 mg/L, respectively. Si increased at 2.5 and 10 min by 4.15 and 3.31 mg/L and reduced at 5 min by 1.61 mg/L. Therefore, blanching time of 2.5 min at a constant temperature of 95°C increased the tested nutritive elements, except for moisture, Co, and Cr.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9095035"},"PeriodicalIF":2.7,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11300073/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141893377","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":"The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications.","authors":"Diana Jimenez-Champi, Frank L Romero-Orejon, Ana María Muñoz, Fernando Ramos-Escudero","doi":"10.1155/2024/6624083","DOIUrl":"10.1155/2024/6624083","url":null,"abstract":"<p><p>Recently, fish consumption has been increasing; subsequently, the number of by-products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by-products. Fishery by-products are well known for their content of bioactive compounds, such as unsaturated fatty acids, amino acids, minerals, peptides, enzymes, gelatin, collagen, and chitin. Several studies have reported that fishery by-products could provide significant properties, including antioxidant, antihypertensive, antimicrobial, anti-inflammatory, and antiobesity. Consequently, fish discards are of considerable interest to different industrial sectors, including food, nutraceuticals, medical, and pharmacology. In the food industry, the interest in using fishery by-products is focused on hydrolysates as food additives, collagen and gelatin as protein sources, chitin and chitosan to form edible films to protect food during storage, and oils as a source of Omega-3 and useful as antioxidants. Although different studies reported good results with the use of these by-products, identifying new applications in the food sector, as well as industrial applications, remains necessary.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6624083"},"PeriodicalIF":2.7,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11300074/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141895183","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":"Exploring Phytochemical Profile, Pharmaceutical Activities, and Medicinal and Nutritional Value of Wild Edible Plants in Ethiopia.","authors":"Woinshet Kassie Alemu, Limenew Abate Worku, Rakesh Kumar Bachheti, Archana Bachheti, Adam Mekonnen Engida","doi":"10.1155/2024/6408892","DOIUrl":"10.1155/2024/6408892","url":null,"abstract":"<p><p>In many parts of the world, wild edible plants (WEPs) constitute an essential component of the global food basket, providing an alternative source of wholesome and nourishing food. Ethiopia is one of countries of the world having largest concentrations of WEPs. In the country, various parts of WEPs, such as fruits, stems, leaves, tubers, roots, or entire plant sections, are frequently consumed and used as food sources for famine relief during seasonal food shortages, as well as for commercial purposes. WEPs have been also used in the country as sources of phytochemicals, traditional medicine, and pharmaceutical applications. Approximately 30%-40% of WEPs and over 413 different kinds of WEPs are commonly consumed by Ethiopians regularly. Most plant families utilized as WEPs are Moraceae, Fabaceae, Flacourtiaceae, Myrtaceae, Rosaceae, and Tiliaceae. The most widely used plant parts of WEPs were fruits. WEPs can be used as substitutes for traditional plant-based human diets because of their high nutritional value, which includes proteins, vitamins B2 and C, and low moisture content. This review focuses on using edible wild plants for pharmacological purposes, dietary supplements, and alternative medicine. Many obstacles prevent people from consuming WEPs, even when they are easily accessible and available. The use of WEPs must be encouraged by nutrition policies as one of the pillars of food and nutrition security. To increase yield, diversify the revenue streams of small-scale farmers, and protect the diminishing wild edible fruit resources, it is imperative to domesticate and enhance WEPs.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6408892"},"PeriodicalIF":2.7,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11300060/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141893376","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":"Inactivation Kinetics of Pathogenic and Nonpathogenic Bacteria Upon In Vitro Treatment With Cold Atmospheric Pressure Plasma (CAPP).","authors":"Venetia Samioti, Evangelia Kriti, Aikaterini Spanou, Theofania Tsironi, Efstathios Z Panagou","doi":"10.1155/2024/7464133","DOIUrl":"10.1155/2024/7464133","url":null,"abstract":"<p><p>In the present study, selected pathogenic (<i>Salmonella</i> Typhimurium, <i>Escherichia coli</i>, <i>Pseudomonas aeruginosa</i>, <i>Listeria monocytogenes</i>, <i>Bacillus cereus</i>, and <i>Staphylococcus aureus</i>) and nonpathogenic (<i>Pseudomonas fragi</i>, <i>Pseudomonas fluorescens</i>, <i>Brochothrix thermosphacta</i>, <i>Bacillus subtilis</i>, <i>Lactiplantibacillus plantarum</i>, and <i>Leuconostoc mesenteroides</i>) bacteria were subjected in vitro in cold atmospheric pressure plasma (CAPP) treatment for up to 15 min and the changes in the surviving microbial population were determined. Plasma treatments were carried out by a plasma jet device, operating with argon (Ar) as carrier gas under constant flow (4.0 L/min) at a frequency of 1 MHz and an electrical voltage of 2-6 kV. Microbial inactivation data were modelled using linear and nonlinear (Geeraerd, Weibull) models, through which the corresponding kinetic parameters were calculated. After 15 min of exposure to plasma radiation, the total reduction in the bacterial populations was 2.12 log₁₀ CFU mL^-1 for <i>P. fragi</i>, 1.77 log₁₀ CFU mL^-1 for <i>P. fluorescens</i>, 2.30 log₁₀ CFU mL^-1 for <i>B. thermosphacta</i>, 1.58 log₁₀ CFU mL^-1 for <i>B. subtilis</i>, 1.31 log₁₀ CFU mL^-1 for <i>L. plantarum</i>, 3.80 log₁₀ CFU mL^-1 for <i>L. mesenteroides</i> (highest reduction observed), 1.12 log₁₀ CFU mL^-1 for <i>S</i>. Typhimurium, 1.18 log₁₀ CFU mL^-1 for <i>E. coli</i>, 1.43 log₁₀ CFU mL^-1 for <i>L. monocytogenes</i>, 1.32 log₁₀ CFU mL^-1 for <i>B. cereus</i>, 0.88 log₁₀ CFU mL^-1 for <i>S. aureus</i>, and 0.73 log₁₀ CFU mL^-1 for <i>P. aeruginosa</i>. The results showed a higher reduction in the population of nonpathogenic microorganisms compared to pathogens. The relatively small decrease in the inactivation of bacteria indicates that parameter optimization is necessary to be considered to improve the efficacy of the treatment.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"7464133"},"PeriodicalIF":2.7,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11286313/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141792403","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":"<i>In Vitro</i> Antioxidant and Antibacterial Activities of Medicinal Flower Laligurans <i>Rhododendron arboreum</i> Collected from Kathmandu Valley, Nepal.","authors":"Anil Kumar Jha, Monowar Alam Khalid, Shyam Narayan Labh","doi":"10.1155/2024/6073042","DOIUrl":"10.1155/2024/6073042","url":null,"abstract":"<p><p><i>Rhododendron arboreum</i>, known as Nepal's national flower and belonging to the Ericaceae family, thrives throughout the Himalayan region. This study investigates the antioxidant and antimicrobial potential of <i>Rhododendron arboreum</i> flowers. Three different extracts were prepared at concentrations ranging from 10 to 640 <i>μ</i>g/mL and assessed for their total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity. Results showed significant accumulation of antioxidant compounds (<i>P</i> < 0.05), with TPC levels of 37.78, 67.29, and 53.46 mg GAE/g and TFC values of 49.46, 67.46, and 65.71 mg QE/g for LGP, LGE, and LGA at 640 <i>μ</i>g/mL, respectively. DPPH activity was highest in LGE (96.33%), followed by LGA (87.11%) and LGP (76.59%), compared to the standard (77.38%). The antibacterial properties were significant against <i>Aeromonas hydrophila</i>, <i>Staphylococcus aureus</i>, and <i>Escherichia coli</i> at 100% concentration, with inhibition rates of 15%, 16%, and 17% for LGP, LGE, and LGA, respectively. These findings indicate that <i>Rhododendron arboreum</i> petals, rich in bioactive compounds, possess strong antioxidant and antibacterial properties, making them potential candidates for developing cost-effective therapeutic formulations. Further research should focus on isolating specific bioactive compounds and understanding their molecular mechanisms to enhance therapeutic efficacy.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6073042"},"PeriodicalIF":2.7,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11265945/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751660","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":"The Art, Microbial Quality, Safety, and Physicochemical Characteristics of <i>Jikita</i>: A Traditional Ethiopian Fermented Beverage.","authors":"Semira Kemal, Anbessa Dabassa Koricha","doi":"10.1155/2024/6698831","DOIUrl":"10.1155/2024/6698831","url":null,"abstract":"<p><p><i>Jikita</i> is a traditional fermented beverage popular among the Oromo ethnic groups in Ethiopia. It is made from cereal and has a high alcohol content and thick texture. <i>Jikita</i> is widely consumed in the Western Oromia region of Ethiopia and holds significant socioeconomic and cultural importance. However, there is limited knowledge regarding the microbial quality and safety of <i>Jikita</i>, as well as its physicochemical and proximate composition. This study is aimed at assessing the current state of <i>Jikita</i> production and consumption. Samples were collected from two districts in the West Shewa Zone, where <i>Jikita</i> is most prevalent. A survey was conducted to gather information on production methods, sanitary conditions, ingredient composition, and the socioeconomic importance of <i>Jikita</i>. The samples were then analyzed for microbial counts, identification, and dynamics, as well as for pH, titratable acidity (TA), moisture, total solid, alcohol, carbohydrate, fat, and protein contents. The results showed that the majority of producers and sellers were middle-aged women who did not use protective clothing. Microbial counts revealed that the levels of aerobic mesophilic bacteria, yeasts, and lactic acid bacteria (LAB) were below the WHO/FDA standards, and no <i>Salmonella</i> spp. were detected. The samples exhibited varying pH, TA, moisture, total solid, alcohol, carbohydrate, fat, and protein contents. The microbial dynamics during fermentation showed that different groups of bacteria and yeasts dominated different stages. The overall microbial quality of <i>Jikita</i> was indicative of spoilage microorganisms. However, the duration of fermentation inhibited the growth of pathogenic microorganisms and extended the shelf life of the product to more than 2 months. This study provides valuable insights into traditional fermented beverages and their implications for public health. It also suggests the need for improved hygiene practices and quality control measures in <i>Jikita</i> production and consumption.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6698831"},"PeriodicalIF":2.7,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11265947/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751661","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 Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing.","authors":"Sornchai Sinsuwan","doi":"10.1155/2024/4229514","DOIUrl":"10.1155/2024/4229514","url":null,"abstract":"<p><p>This study is aimed at investigating the potential use of inulin in a reduced-fat salad dressing to improve its rheological properties, fat globule size distribution, and emulsion stability. The reduced-fat salad dressing, which has 50% less fat compared to the full-fat counterpart (control), was prepared with varying inulin concentrations (10, 12.5, 15, 17.5, and 20% <i>w</i>/<i>w</i>). The full-fat and reduced-fat salad dressings exhibited a non-Newtonian shear-thinning behavior. Power law model was used to describe the rheological properties. Results showed that the flow behavior index (<i>n</i>) and consistency coefficient (<i>K</i>) were greatly affected by the concentration of inulin. A greater pseudoplasticity and apparent viscosity of the reduced-fat samples were achieved with a higher concentration of inulin. Oscillatory tests showed that the storage modulus (<i>G</i>') and loss modulus (<i>G</i> ^″) values increased with increasing inulin concentration. All samples displayed characteristics of a viscoelastic solid, as evidenced by a greater <i>G</i>' than <i>G</i> ^″. Regarding the size distribution of the oil droplets, the reduced-fat salad dressing containing a higher inulin content was observed to have a larger droplet size. All reduced-fat samples, similar to the full-fat counterparts, exhibited stability with no cream separation over one month of storage at 4°C, as determined by visual observation. Additionally, the reduced-fat salad dressings supplemented with 17.5 and 20% inulin exhibited stability against cream separation, comparable to the full-fat counterpart (<i>p</i> > 0.05), as measured by the thermal stress test (80°C for 30 min) with centrifugation. The sensory acceptance scores for reduced-fat salad dressing with 15 and 17.5% inulin, ranging from approximately 6.28 to 7.63 on a 9-point hedonic scale for all evaluated attributes (appearance, color, aroma, texture, taste, and overall acceptability), were not significantly different from those of the full-fat counterpart (<i>p</i> > 0.05). This study demonstrated that inulin may be a suitable ingredient in reduced-fat salad dressings.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4229514"},"PeriodicalIF":2.7,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11251795/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141626685","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":"Monitoring of Aflatoxins B₁, G₁, B₂, and G₂ in Spices from Riyadh Markets by Liquid Chromatography Coupled to Tandem Mass Spectrometry.","authors":"Mohamed Khabbouchi, Nour Guesmi, Abdulhameed Bin Sultan, Abdulaziz Alkhuzayyim, Gharib Abdelhalim Abdo, Adel Alhotan, Walid Aljarbou","doi":"10.1155/2024/8560378","DOIUrl":"10.1155/2024/8560378","url":null,"abstract":"<p><p>A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁), and G₂ (AFG₂) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile-formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 <i>μ</i>g/kg) was detected in the bay leaf sample, while the highest value for AFB₂ (3.461 <i>μ</i>g/kg) was found in red chili powder. The values of AFG₁ and AFG₂ did not exceed 2.59 <i>μ</i>g/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB₁ was found in 21 samples of six types of spices, while AFG₂ was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 <i>μ</i>g/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB₁, AFB₂, AFG₁, and AFG₂ levels in the Kingdom of Saudi Arabia spices.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8560378"},"PeriodicalIF":2.7,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11250701/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141626686","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":"Methylxanthine and Flavonoid Contents from Guarana Seeds (<i>Paullinia cupana</i>): Comparison of Different Drying Techniques and Effects of UV Radiation.","authors":"André Luiz Sampaio da Silva Junior, Madson Moreira Nascimento, Herick Macedo Santos, Ivon Pinheiro Lôbo, Rosilene Aparecida de Oliveira, Raildo Mota de Jesus","doi":"10.1155/2024/7310510","DOIUrl":"10.1155/2024/7310510","url":null,"abstract":"<p><p>Guarana seeds are typically processed using one of three drying methods: traditional sun exposure, greenhouse drying, or the <i>alguidar</i> oven technique. In our research, we evaluated the contents of methylxanthines and flavan-3-ols in sun- and <i>alguidar</i>-dried guarana seeds from Bahia State's Low Sul Identity Territory. Caffeine, theobromine, catechin, and epicatechin were determined by high-performance liquid chromatography with UV-visible detection (HPLC/UV-vis). Statistical tools, including analysis of variance (ANOVA), Tukey's test, and exploratory analysis, were employed to analyze the obtained data. Our findings indicated that the flavan-3-ols content in sun-dried guarana samples was lower compared to those dried using the <i>alguidar</i> oven, possibly due to exposure to ultraviolet radiation from solar energy. Conversely, we observed no significant differences (<i>p</i> > 0.05) in the average contents of methylxanthines between the two drying methods. Our supplementary experiments involving UV-A and UV-C radiation lamps revealed a decreasing trend in methylxanthines and flavan-3-ols contents with increasing duration of UV radiation exposure.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"7310510"},"PeriodicalIF":2.7,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11233186/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141563373","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":"Optimization of Enzymatic Hydrolysis by Protease Produced from <i>Bacillus subtilis</i> MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates.","authors":"Hari Prasath Rajendhran, Vinoth Kumar Vaidyanathan, Swethaa Venkatraman, Pothiyappan Karthik","doi":"10.1155/2024/5053510","DOIUrl":"10.1155/2024/5053510","url":null,"abstract":"<p><p>This study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by <i>Bacillus subtilis</i> MTCC 2423 protease to obtain gluten hydrolysates with high added value. Gluten protein hydrolysis using protease achieved a 34.07% degree of hydrolysis with 5% gluten protein, at a hydrolysis time of 2 h for 1000 U/mL at pH 8.0 and temperature of 40°C. Compared to the wheat gluten, the obtained hydrolysates exhibited enhanced functional attributes, including heightened solubility (43%), increased emulsifying activity (93.08 m²/g), and improved radical scavenging properties. Furthermore, these hydrolysates demonstrated enhanced antioxidant potential, as evidenced by elevated ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) of 81.25% and DPPH (2,2-diphenyl-1-picrylhydrazyl) of 56.46% radical scavenging activities and also exhibited a higher <i>α</i>-amylase inhibitory effect of 33.98%. The enhancement in functional characteristics of wheat gluten hydrolysates was observed by Fourier transform infrared spectroscopy. The percentage of free amino acids obtained by protease-mediated hydrolysates increased significantly compared to the unhydrolyzed wheat, which was observed by high-performance liquid chromatography. These findings suggest that wheat gluten hydrolysates hold promising potential as functional and nutritional food ingredients in the food industry, owing to their enhanced functionalities and potential antioxidant and antidiabetic properties.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"5053510"},"PeriodicalIF":2.7,"publicationDate":"2024-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11227950/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141554744","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}