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Latin Women in STEM 科技、工程和数学领域的拉丁裔女性
IF 2.6
ACS food science & technology Pub Date : 2024-09-20 DOI: 10.1021/acsfoodscitech.4c0064510.1021/acsfoodscitech.4c00645
Maria Jose Torres*, 
{"title":"Latin Women in STEM","authors":"Maria Jose Torres*, ","doi":"10.1021/acsfoodscitech.4c0064510.1021/acsfoodscitech.4c00645","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00645https://doi.org/10.1021/acsfoodscitech.4c00645","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270270","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
Ochratoxin A and Defense Mechanisms of Tomatoes against Penicillium verrucosum and Aspergillus ochraceus 赭曲霉毒素 A 与番茄对疣青霉和赭曲霉的防御机制
ACS food science & technology Pub Date : 2024-09-18 DOI: 10.1021/acsfoodscitech.4c00419
Marcy Heli Paiva Rodrigues, Anelise Christ Ribeiro, Verônica Simões de Borba, Maristela Barnes Rodrigues Cerqueira, Larine Kupski, Eliana Badiale Furlong
{"title":"Ochratoxin A and Defense Mechanisms of Tomatoes against Penicillium verrucosum and Aspergillus ochraceus","authors":"Marcy Heli Paiva Rodrigues, Anelise Christ Ribeiro, Verônica Simões de Borba, Maristela Barnes Rodrigues Cerqueira, Larine Kupski, Eliana Badiale Furlong","doi":"10.1021/acsfoodscitech.4c00419","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00419","url":null,"abstract":"This study aimed to fill the knowledge gap about the occurrence of ochratoxin A (OTA) in tomatoes, classifying them based on their defense mechanisms by cluster analysis (CA) and assessing their susceptibility to toxigenic effects of <i>Penicillium verrucosum</i> and <i>Aspergillus ochraceus</i>. Samples of Khaki, Cherry, Italian, and Long-Life tomatoes were collected and had their phenolic acid and amino acid profiles determined by HPLC-PDA and HPLC-FL, respectively. Enzymatic activities of peroxidase (PO), polyphenoloxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) were also determined. OTA levels were below the quantification limit (2.2 ng g<sup>–1</sup>) in every sample. Their dissimilarity was determined by the CA of the defense mechanism components. The tomato varieties were classified into three subgroups: Italian, Khaki, and Long-Life and Cherry. They had similar soluble phenolic contents whose extracts were inhibited at around 50% growth of <i>P. verrucosum</i> and <i>A. ochraceus</i>. Although they did not have any fungistatic effect, the minimal inhibitory concentration was low (0.2 ng mL<sup>–1</sup>). Absence of OTA in samples and antifungal activity of phenolic extracts suggested that these tomato varieties had efficient strategies against damage caused by these toxigenic fungal species.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262686","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
Polycyclic Aromatic Hydrocarbon Contamination in Yogurt: Levels, Compositions, and Risks 酸奶中的多环芳烃污染：含量、成分和风险
ACS food science & technology Pub Date : 2024-09-17 DOI: 10.1021/acsfoodscitech.4c00501
Yuxing Ge, Shimin Wu, Jianqiang Lan
{"title":"Polycyclic Aromatic Hydrocarbon Contamination in Yogurt: Levels, Compositions, and Risks","authors":"Yuxing Ge, Shimin Wu, Jianqiang Lan","doi":"10.1021/acsfoodscitech.4c00501","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00501","url":null,"abstract":"Consumers are at risk of exposure to carcinogenic and toxic polycyclic aromatic hydrocarbons (PAHs) through dairy consumption. This study analyzed 39 yogurt samples for PAH24 using GC–QqQ-MS following quick, easy, cheap, effective, rugged, and safe pretreatment. Benzo[<i>a</i>]pyrene (BaP) levels, cumulative PAH concentrations, and toxic equivalents (TEQs) ranged from not quantified to 1.30, 12.30 to 216.75, and 0.02 to 8.50 μg/kg, respectively. Among three types of yogurts, baked yogurt showed the highest concentration and TEQ due to the Maillard reaction. The mean PAH concentration and TEQ were 109% and 395% higher in full-fat yogurt compared with low-fat yogurt, respectively. According to the maximum daily intake derived from the incremental lifetime cancer risk model, further reduction of PAH levels in yogurt is essential for enhanced safety. This study recommends improving the Maillard processing to control PAH levels and establishing regulations for PAHs in yogurt based on TEQ levels.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262688","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
Impact of Freeze-Dried Cocoa Sweating on Wheat Sourdough Bread Quality 冻干可可发汗对小麦酸面包质量的影响
ACS food science & technology Pub Date : 2024-09-17 DOI: 10.1021/acsfoodscitech.4c00475
María Cirila Cortéz-Guerrero, María Fernanda Rosales-Medina, Rodrigo Caroca-Cáceres, María A. Peña-González, L. Mateo Cordero-Clavijo, Marco A. Lazo-Vélez
{"title":"Impact of Freeze-Dried Cocoa Sweating on Wheat Sourdough Bread Quality","authors":"María Cirila Cortéz-Guerrero, María Fernanda Rosales-Medina, Rodrigo Caroca-Cáceres, María A. Peña-González, L. Mateo Cordero-Clavijo, Marco A. Lazo-Vélez","doi":"10.1021/acsfoodscitech.4c00475","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00475","url":null,"abstract":"In the cocoa industry, cocoa sweating from bean fermentation is a significant waste byproduct with few reported alternative uses. In this work, five-day fermentation cocoa sweating (FS) was collected, freeze-dried, and incorporated into wheat bread production. The organic acids and sugars found in FS were citric acid (13 g/kg), acetic acid (10.2 g/kg), lactic acid (0.06 g/kg), and sucrose (4.7 g/kg), glucose (5.9 g/kg), and fructose (4.5 g/kg), respectively. Microbiologically, FS contained lactic acid bacteria (LAB; 5.1 log CFU/g), yeast (2.4 log CFU/g), and no coliforms detected. The bread produced with FS (BFS) had water absorption (64.75%), mixing time (3 min), and breadmaking features comparable to those of the control wheat bread (BWF). However, BFS had significantly lower bread volumes. The organic acids found in BFS (citric acid, 200 mg/kg; acetic acid, 670 mg/kg; lactic acid, 3460 mg/kg) were comparable to those in BWF. Despite its browner crumb color, BFS demonstrated superior flavor, aroma, and overall sensory acceptability. Therefore, the FS is a potential ingredient in breadmaking.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262685","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
Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel 提高素食小吃店的档次：注入扁豆蛋白和石榴皮的可食用涂层
ACS food science & technology Pub Date : 2024-09-16 DOI: 10.1021/acsfoodscitech.4c00451
Hande Atik, Menşure Elvan, Şebnem Harsa
{"title":"Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel","authors":"Hande Atik, Menşure Elvan, Şebnem Harsa","doi":"10.1021/acsfoodscitech.4c00451","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00451","url":null,"abstract":"This study aimed to coat a snack bar with an edible film made from pomegranate peel and lentil protein. The bars with edible film coating were stored at 25 °C and 35% relative humidity (normal conditions) and at 35 °C and 70% relative humidity (climate conditions). Snack bars containing dried figs and strawberries were coated using the dipping method. The physicochemical profile, microbial safety, and sensory properties of the bars were examined. The film thickness was 0.06 mm, the degree of swelling was 4.53%, and the tensile strength was 7.60 MPa. The combination of the pomegranate peel and lentil protein formed a continuous film network. The coating resulted in an increase in the phenolic and protein contents of the bars and also lowered their water activity. However, color differences were observed in the bars under the climate conditions. The edible film coating maintained the nutritional value and quality of the snack bars throughout storage.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262689","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
Hydrolysates from Sorghum Crude Kafirin Extract Exhibit Ice Recrystallization Inhibition Activity 高粱粗卡菲林提取物的水解物具有冰重结晶抑制活性
IF 2.6
ACS food science & technology Pub Date : 2024-09-05 DOI: 10.1021/acsfoodscitech.4c0031210.1021/acsfoodscitech.4c00312
Avery Ollis, Tong Wang, Hari B. Krishnan and Vermont P. Dia*, 
{"title":"Hydrolysates from Sorghum Crude Kafirin Extract Exhibit Ice Recrystallization Inhibition Activity","authors":"Avery Ollis,&nbsp;Tong Wang,&nbsp;Hari B. Krishnan and Vermont P. Dia*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0031210.1021/acsfoodscitech.4c00312","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00312https://doi.org/10.1021/acsfoodscitech.4c00312","url":null,"abstract":"<p >Ice recrystallization can damage the microstructure of food products, and one potential solution is the use of molecules with demonstrated ice recrystallization inhibition (IRI) activity. The objective was to determine the IRI activity of sorghum kafirin hydrolysates as affected by succinylation and the dispersing medium. The IRI activity of the sorghum kafirin hydrolysates was analyzed by the splat assay in phosphate-buffered saline (PBS) and 10 mM NaCl. At 2% concentration, sorghum kafirin hydrolyzed by bromelain for 1 h resulted in 55% reduction in ice crystal size in 10 mM NaCl, while this was not observed when the dispersing medium is PBS. Succinylation at 0.25:1 molar ratio (succinic anhydride: amine group of the peptides) yielded modified hydrolysates that were slightly more IRI active in PBS, but the difference was not significant. The data showed the potential application of sorghum kafirin hydrolysates to act as antifreeze molecules to preserve the quality of frozen materials.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142273744","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
Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions 开发可持续、可扩展的拟南芥脱脂方案：分离高质量蛋白质和脂质馏分
IF 2.6
ACS food science & technology Pub Date : 2024-09-05 DOI: 10.1021/acsfoodscitech.4c0014810.1021/acsfoodscitech.4c00148
Sergei Belyakov, Michael Voigtmann, Khin Yin Win*, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge and Skye R. Thomas-Hall*, 
{"title":"Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions","authors":"Sergei Belyakov,&nbsp;Michael Voigtmann,&nbsp;Khin Yin Win*,&nbsp;Carolyn Lee,&nbsp;Daryl Lee,&nbsp;Maria N. Antipina,&nbsp;Rong Ying Megan Teo,&nbsp;Leng Wei Khoo,&nbsp;Yoganathan Kanagasundaram,&nbsp;Coleen Toledo Busran,&nbsp;Aaron Thong,&nbsp;Nurhidayah Basri,&nbsp;Choy Eng Nge and Skye R. Thomas-Hall*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0014810.1021/acsfoodscitech.4c00148","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00148https://doi.org/10.1021/acsfoodscitech.4c00148","url":null,"abstract":"<p >The current research focuses on developing and optimizing the defatting protocols that lead to sustainable and industrially scalable isolation of two main components of<i>Nannochloropsis oceanica</i>microalga, i.e., lipid content and defatted biomass comprising primarily of proteins and polysaccharides. We introduce a simplified extraction protocol that includes treating the microalga powder with ethyl alcohol heated slightly below boiling point (∼70 °C) for a short time (1 h). Multiple runs (EP1-EP10) were performed during the defatting process optimization, followed by extensive characterization of the obtained isolates. The comparison of the properties between the products of EP3-EP10 runs and the commercial defatted biomass sample shows that several isolates have characteristic properties that are equal to or exceed those of the commercial sample, which creates the opportunity for further development of the defatted biomass isolates of<i>Nannochloropsis oceanica</i>as a reliable alternative protein source.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142273745","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
Hydrolysates from Sorghum Crude Kafirin Extract Exhibit Ice Recrystallization Inhibition Activity 高粱粗卡菲林提取物的水解物具有冰重结晶抑制活性
ACS food science & technology Pub Date : 2024-09-05 DOI: 10.1021/acsfoodscitech.4c00312
Avery Ollis, Tong Wang, Hari B. Krishnan, Vermont P. Dia
{"title":"Hydrolysates from Sorghum Crude Kafirin Extract Exhibit Ice Recrystallization Inhibition Activity","authors":"Avery Ollis, Tong Wang, Hari B. Krishnan, Vermont P. Dia","doi":"10.1021/acsfoodscitech.4c00312","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00312","url":null,"abstract":"Ice recrystallization can damage the microstructure of food products, and one potential solution is the use of molecules with demonstrated ice recrystallization inhibition (IRI) activity. The objective was to determine the IRI activity of sorghum kafirin hydrolysates as affected by succinylation and the dispersing medium. The IRI activity of the sorghum kafirin hydrolysates was analyzed by the splat assay in phosphate-buffered saline (PBS) and 10 mM NaCl. At 2% concentration, sorghum kafirin hydrolyzed by bromelain for 1 h resulted in 55% reduction in ice crystal size in 10 mM NaCl, while this was not observed when the dispersing medium is PBS. Succinylation at 0.25:1 molar ratio (succinic anhydride: amine group of the peptides) yielded modified hydrolysates that were slightly more IRI active in PBS, but the difference was not significant. The data showed the potential application of sorghum kafirin hydrolysates to act as antifreeze molecules to preserve the quality of frozen materials.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205555","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
Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions 开发可持续、可扩展的拟南芥脱脂方案：分离高质量蛋白质和脂质馏分
ACS food science & technology Pub Date : 2024-09-05 DOI: 10.1021/acsfoodscitech.4c00148
Sergei Belyakov, Michael Voigtmann, Khin Yin Win, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge, Skye R. Thomas-Hall
{"title":"Developing a Sustainable and Scalable Defatting Protocol for Nannochloropsis oceanica: Isolating High-Quality Protein and Lipid Fractions","authors":"Sergei Belyakov, Michael Voigtmann, Khin Yin Win, Carolyn Lee, Daryl Lee, Maria N. Antipina, Rong Ying Megan Teo, Leng Wei Khoo, Yoganathan Kanagasundaram, Coleen Toledo Busran, Aaron Thong, Nurhidayah Basri, Choy Eng Nge, Skye R. Thomas-Hall","doi":"10.1021/acsfoodscitech.4c00148","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00148","url":null,"abstract":"The current research focuses on developing and optimizing the defatting protocols that lead to sustainable and industrially scalable isolation of two main components of<i>Nannochloropsis oceanica</i>microalga, i.e., lipid content and defatted biomass comprising primarily of proteins and polysaccharides. We introduce a simplified extraction protocol that includes treating the microalga powder with ethyl alcohol heated slightly below boiling point (∼70 °C) for a short time (1 h). Multiple runs (EP1-EP10) were performed during the defatting process optimization, followed by extensive characterization of the obtained isolates. The comparison of the properties between the products of EP3-EP10 runs and the commercial defatted biomass sample shows that several isolates have characteristic properties that are equal to or exceed those of the commercial sample, which creates the opportunity for further development of the defatted biomass isolates of<i>Nannochloropsis oceanica</i>as a reliable alternative protein source.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205551","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
The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences? 口腔微生物群-大脑轴：了解风味感知和食物偏好的新范式？
IF 2.6
ACS food science & technology Pub Date : 2024-09-04 DOI: 10.1021/acsfoodscitech.4c0059410.1021/acsfoodscitech.4c00594
Carolina Muñoz González*,  and , Paula Calvo López-Dávalos, 
{"title":"The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences?","authors":"Carolina Muñoz González*,&nbsp; and ,&nbsp;Paula Calvo López-Dávalos,&nbsp;","doi":"10.1021/acsfoodscitech.4c0059410.1021/acsfoodscitech.4c00594","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00594https://doi.org/10.1021/acsfoodscitech.4c00594","url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00594","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270145","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}
引用次数: 0
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