Food Biophysics最新文献

{"title":"Rheological Properties of Concentrated Xanthan Gum-Guar Gum Mixtures Iin Aqueous and Gum Arabic-Based Emulsion Systems","authors":"Juneha Bak,&nbsp;Byoungseung Yoo","doi":"10.1007/s11483-024-09911-0","DOIUrl":"10.1007/s11483-024-09911-0","url":null,"abstract":"<div><p>This study aimed to investigate and compare the viscoelastic synergism of xanthan gum (XG) and guar gum (GG) mixtures at different XG/GG mixing ratios (25/75, 50/50, and 75/25) in both aqueous and gum arabic-based emulsion systems. A total concentration of XG and GG was fixed at 1.0 wt.%. All mixtures exhibited pseudoplastic flow behavior. In the aqueous system, XG-GG mixtures exhibited higher consistency index (K) and apparent viscosity at 50 s⁻¹ (η_a,50) values compared to individual gums. Their relative K and η_a,50 values were higher than 1, indicating a synergistic interaction between the polymers. Conversely, in the emulsion system, the relative K and η_a,50 values were lower than 1. The XG50/GG50 mixture exhibited the lowest value, indicating no synergism. Both individual gums in the systems displayed nearly time-independent flow behavior, whereas all mixtures exhibited thixotropic behavior. Notably, a larger thixotropic area was observed in the XG50/GG50 and XG75/GG25 mixtures in the aqueous system compared to their counterparts in the emulsion system. In the aqueous system, the elastic modulus (G') of mixtures was higher than that of individual gums. The XG25/GG75 mixture exhibited higher relative G' and lower tan δ values than other mixtures. A similar trend was observed in the emulsion system, but the tan δ value of the mixtures in the aqueous system was lower than that in the emulsion system. These findings demonstrate that XG and GG exhibit different rheological synergies in aqueous and emulsion systems.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142714197","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":"Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation","authors":"Mingzhe Yang,&nbsp;Wenhao Wang,&nbsp;Changyuan Wang,&nbsp;Huacheng Tang,&nbsp;Zhijiang Li","doi":"10.1007/s11483-024-09912-z","DOIUrl":"10.1007/s11483-024-09912-z","url":null,"abstract":"<div><p>Sorghum (<i>Sorghum bicolour</i> L. Moench), as the world’s fifth-largest cereal, possesses characteristics such as reducing cholesterol, anti-inflammatory, and antioxidant properties. However, sorghum-based food products suffer from drawbacks such as hardness, cooking challenges, and suboptimal texture. <i>Lactobacillus plantarum</i>, a beneficial bacterium, has the capacity to ferment sorghum, enhancing its palatability and flavor. This study aimed to evaluate alterations in dietary fiber, protein, and starch resulting from <i>L. plantarum</i> fermentation of sorghum, alongside analyzing the flavor profile of the fermented sorghum grains using HS-GC-MS technology. The findings indicated that upon reaching saturation water absorption capacity, sorghum fermented by <i>L. plantarum</i> (3 × 10⁶ CFU/mL, 36 h and 30 °C) enhanced the structural integrity of dietary fiber, protein, and starch, while the elevation of compounds such as ketones, alcohols, and free amino acids contributed to the improved aroma profile of sorghum grains. This research provides a theoretical foundation for enhancing the physicochemical structure and flavor of sorghum.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142694771","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":"Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties","authors":"Yuanyuan Li,&nbsp;Baoyi Wang,&nbsp;Qingyan Li,&nbsp;Xuefang Hu,&nbsp;Xiuqing Zhang,&nbsp;Haisheng Pei","doi":"10.1007/s11483-024-09904-z","DOIUrl":"10.1007/s11483-024-09904-z","url":null,"abstract":"<div><p>Attaining an appropriate color is a pivotal factor in achieving a desirable appearance for pea-based products. Although the color of lutein is vibrant, its stability during thermal processing remains a significant challenge that has yet to be overcome. A comprehensive understanding of the interactions between pea protein isolate (PPI) and lutein, as well as their influence on lutein retention and the solution behavior of PPI itself, is crucial for the development of pea protein-based products with optimized color. Currently, PPI provided a pronounced protective effect against the thermal degradation of lutein, primarily by influencing the retention rate, overall color variation, and total antioxidant capacity of lutein. Fluorescence spectroscopy revealed static quenching with strong affinity between PPI and lutein. The surface hydrophobicity of PPI after binding lutein decreased significantly (<i>p</i> &lt; 0.05), while the secondary structure of PPI remained stable without notable relaxation or unfolding. Notably, lutein exists in both dispersed and aggregated forms, while the resulting lutein–PPI complex manifested as stable spherical nanoparticles. Polydispersity index and Z-average diameter measurements reveal that the lutein–PPI complex is more homogeneous and stable than PPI alone. In summary, compared to previous references, the present study fundamentally enhanced understanding of the underlying mechanisms involved in the interaction of PPI with lutein, thereby providing valuable insights for the development of novel plant-derived protein products with improved color stability.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142679770","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":"Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film","authors":"Eugénio da Piedade Edmundo Sitoe,&nbsp;Franciane Colares Souza Usberti,&nbsp;Rosa Helena Aguiar,&nbsp;César Pedro","doi":"10.1007/s11483-024-09909-8","DOIUrl":"10.1007/s11483-024-09909-8","url":null,"abstract":"<div><p>This study investigated the effectiveness of ozonised mist and protective film (low-density polyethylene - LDPE) in preserving red peppers during storage. Ozonised mist was applied at 20.10 mg L-¹ and 2.0 L min-¹ for 5, 10 and 15 min, with and without protective film, and compared with untreated controls and chlorine treatment. Stored for 21 days at 25 °C and 60% relative humidity, peppers treated with ozonised mist showed significant reductions in total molds and yeasts counts, with the 15-minute treatment achieving reductions of 4.00 logs for molds and 4.34 logs for yeast, surpassing the chlorine treatment. The protective film effectively minimised weight loss and maintained the commercial appearance of the bell peppers. Importantly, the combination of ozonised mist and protective film did not significantly affect the physico-chemical quality of the bell peppers. These results suggest that ozonised mist and protective film are effective in reducing post-harvest losses of bell peppers, with practical benefits for the storage sector.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664428","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":"Enhancing Shelf Life and Bioavailability of Vitamin D Through Encapsulation: A Comprehensive Review","authors":"Massarat Majeed,&nbsp;Mushtaq Ahmad Rather","doi":"10.1007/s11483-024-09906-x","DOIUrl":"10.1007/s11483-024-09906-x","url":null,"abstract":"<div><p>A recent global study revealed that approximately 80–90% of the population are deficient in vitamin D, a crucial nutrient for maintaining normal physiological functions. This widespread deficiency is quite alarming, as it can lead to significant health risks and increase susceptibility to various diseases, thereby compromising overall well-being. Vitamin D in its native form has a limited shelf life (approximately a year at ambient temperature), low stability, and poor bioavailability; however, encapsulation can improve these characteristics without compromising its biological effectiveness and controlled release. The encapsulation technique and wall material type used have a significant role in the process. The present article provides a comprehensive overview of the prevailing advanced encapsulation techniques, such as emulsification, coacervation, nanoliposomes, solid lipid particles, solvent evaporation, electrospinning, spray drying and lyophilization, along with various wall materials used, to improve the shelf life, stability, and bioavailability of vitamin D. These techniques represent promising strategies for enhancing vitamin D delivery and efficacy in different applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645757","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":"Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales","authors":"Md Kamrul Hasan Refat,&nbsp;Farzana Ahmed Nishi,&nbsp;Kumar Shubhro,&nbsp;Md Anisuzzaman,&nbsp;Asif Ahmed,&nbsp;Md Emdadul Islam,&nbsp;Md Nazrul Islam,&nbsp;Kazi Mohammed Didarul Islam,&nbsp;Md Morsaline Billah","doi":"10.1007/s11483-024-09903-0","DOIUrl":"10.1007/s11483-024-09903-0","url":null,"abstract":"<div><p>Gelatin is a multifunctional protein with numerous applications in the food and pharmaceutical industries. The increased global demand for gelatin and issues regarding mammalian collagen have prompted an imperative urge for alternative sources. Therefore, this study aimed to explore the impact of ultrasound-assisted extraction on the physicochemical, functional, and bioactive attributes of gelatin obtained from <i>Tenualosa ilisha</i> scales. Ultrasound-assisted gelatin (UAG) extraction substantially increased the yield (34.49%), reducing fat and moisture content compared to water bath gelatin (WBG) extraction (20.06%). Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed α1, α2, and β chains, corroborating a triple helical conformation with UAG displaying shorter peptide composition. Fourier-transform infrared spectroscopy (FT-IR) showcased distinct peaks for amide- I, II, III, and A with decreased molecular order owing to ultrasound treatment. The WBG exhibited a lower UV-transmittance and a higher gel melting temperature, whereby, UAG displayed an excellent foaming capacity and stability with improved performance at higher concentrations. The WBG demonstrated superior emulsion activity and stability index, however, the emulsion activity of both gelatins declined with increasing concentrations. The gelatins showed a similar water-holding capacity, although WBG possessed a greater fat-binding capacity compared to UAG. However, UAG demonstrated enhanced antioxidant effects, revealing an IC₅₀ of 121.17 ± 2.38 for scavenging free radicals and an EC₅₀ of 184.48 ± 3.16 for reducing Fe³⁺, thus, minimizing oxidative stress. The findings will offer novel insights into the influence of ultrasound treatment on the properties of fish scale gelatin and developing methods for tailoring scale gelatin for food and pharmaceutical interventions.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636981","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":"Apple Pectin Based Film with Apis Mellifera Honey and /or Propolis Extract as Sources of Active Compounds","authors":"Mariana B. Osuna,&nbsp;Cecilia A. Romero,&nbsp;Franco P. Rivas,&nbsp;María A. Judis,&nbsp;Nora C. Bertola","doi":"10.1007/s11483-024-09905-y","DOIUrl":"10.1007/s11483-024-09905-y","url":null,"abstract":"<div><p>This study aimed to develop an active pectin film, using honey and/or propolis ethanolic extract (PEE) as sources of active compounds (polyphenols and antimicrobials) and to analyze their influence on the physicochemical, optical, and mechanical properties of these films. During experimental tests, it was found that the formulation that presented the best characteristics was the film with 60 g of honey/100 g of pectin and 5 g of PEE/100 g of pectin. This specific film formulation provides an effective alternative to obtain an active material with good barrier and mechanical properties. It showed less permeability to water vapor, minor transparency and difference in color, although more rigid. The film had a higher total phenols content, and antiradical and antimicrobial properties against <i>Listeria innocua</i> and <i>Staphylococcus aureus</i>. Overall, the findings suggest that these films would be effective carriers of bioactive compounds. These compounds could be consumed by coating fresh or dried fruits with active coatings.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636854","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":"Mathematical and ANN Modelling for Convective Drying of Spanish Cherry Seeds: Bioactive Degradation, Energy Efficiency, and Mass Transfer Evaluation","authors":"Prashant Kumar Srivastava,&nbsp;Nandan Sit","doi":"10.1007/s11483-024-09898-8","DOIUrl":"10.1007/s11483-024-09898-8","url":null,"abstract":"<div><p>The seed of the Spanish cherry (<i>Mimusops elengi</i>) possesses notable nutritional and medicinal properties. The convective drying method is employed to investigate the drying properties of the seeds using mathematical and Artificial Neural Networks (ANN) models. This study also determines Mass Transfer (MT) parameters and Specific Energy Consumption (SEC) at drying temperatures of 50, 60, 70, and 80 °C and assesses the influence of these temperatures on biochemical parameters. All five mathematical models, namely, Newton, Logarithmic, Page, Henderson and Pabis, Midilli and Kucuk, and the ANN model, exhibit a high degree of accuracy in their fit. The ANN model surpasses all empirical models in predicting drying behaviour across all drying temperatures, with the highest correlation coefficient of 0.9987 and the lowest root mean square error value of 0.01364. Moisture diffusivity and the convective mass transfer coefficient were found ranged from 4.46 × 10^–9 to 10.2 × 10^–9 m²/s and 8.9 × 10^–7 to 25.3 × 10^–7 m/s, respectively, at drying temperatures of 50 to 80 °C. The SEC were found 354.21 to 185.42 kWh/kg, respectively, at 50 to 80 °C drying temperatures. A degradation kinetic study evaluated the impact of drying temperature on bioactive compounds, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and antioxidant activity. The degradation rate was found higher for TPC compared to antioxidant activity and TFC at different drying temperatures. This study will help facilitate a unified strategy for researchers and local farmers to develop technologies and processing techniques that utilize the enormous potential of this fruit seed.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142598822","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":"Exploring the Potential of Spray-Dried Blackberry Powder Enriched with Zinc and Folic Acid as a Nutritional Alternative for Children and Pregnant Women","authors":"Oscar Vega-Castro,&nbsp;Vargas-Marulanda Diego,&nbsp;Castro-Tobón Santiago,&nbsp;Vallejo-Marulanda Laura,&nbsp;Vanegas-Arboleda Valentina,&nbsp;Henao-González Daniel,&nbsp;Gómez-Narváez Faver","doi":"10.1007/s11483-024-09892-0","DOIUrl":"10.1007/s11483-024-09892-0","url":null,"abstract":"<div><p>Currently, strategies to achieve the Sustainable Development Goals (SDGs) are being sought worldwide. Accordingly, this study seeks to contribute to achieving SDGs 2 (Zero Hunger) and 3 (Good Health and Well-being) by addressing nutritional deficiencies in pregnant women and children. These vulnerable populations worldwide have malnutrition problems associated with a lack of zinc and folic acid, causing them health problems. This research aimed to develop a blackberry powder fortified with zinc and folic acid obtained by spray drying as a nutritional alternative for children and pregnant women. The blackberry was characterized according to the AOAC, an optimization of the spray drying process with a central composite experimental design. The powder’s bulk and tapped density, solubility, and anthocyanin content were determined. The variation in zinc and folic acid content over a storage period was measured. The moisture content of the fresh blackberries was 89%. The solubility and anthocyanin content of blackberry powder were 86% and 0.263 mg cyanidin-3-glucose/g, respectively. The optimal spray drying conditions were: 23.6% solid content and an air inlet temperature of 167.92 °C. The bulk density of the powder did not change with storage time (<i>p</i> &gt; 0.05); the zinc and folic acid content in blackberry powder was 144 and 90 (µg/100 g), respectively. A blackberry powder fortified with zinc and folic acid was obtained by spray drying, guaranteeing 30% of the daily nutritional requirement for pregnant women and children, in a 50-gram portion of powder.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09892-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142596018","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":"Modification of Mung Bean Protein Isolate Structure and Functionality by Freeze-Thaw Process","authors":"Wattinee Katekhong,&nbsp;Uraiwun Phuangjit","doi":"10.1007/s11483-024-09897-9","DOIUrl":"10.1007/s11483-024-09897-9","url":null,"abstract":"<div><p>This study investigated changes of the structural and functional properties of mung bean protein isolate (MPI) during multiple freeze-thaw cycles. Results showed that freeze-thaw treatment did not affect protein electrophoresis patterns but induced a more disordered secondary protein structure of MPI. The exposed sulfhydryl content and surface hydrophobicity of MPI increased first and then decreased, while, protein denaturation enthalpy decreased first and then increased, indicating the unfolding and rearrangement of protein conformation during multiple freeze-thaw cycles. The particle size diameter of MPI trended to increase as a result of freeze-thaw treatment. The foaming capacity, foaming stability, emulsifying activity index, and emulsifying stability index of MPI significantly improved by the freeze-thaw process. MPI treated with 1 freeze-thaw cycle had comparable foaming properties to soy protein isolate. However, freeze-thawing up to 5 cycles led to a negative effect on protein functionality, especially the foaming stability. Results suggested that the freeze-thaw process modified protein structure resulting in the improvement of the functional properties of MPI.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579464","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}