Applied Food Research最新文献_第4页

Effect of tempering on the milling quality, pasting properties and sensory attributes of two Uruguayan long-grain rice varieties

Applied Food Research Pub Date : 2025-01-25 DOI: 10.1016/j.afres.2025.100731

Laura Garcia-Llobodanin, Belén Pazos, Catalina Pirotti, Agostina Rossido, Horacio Stirling, Patricia Arcia, Alejandra Billiris

{"title":"Effect of tempering on the milling quality, pasting properties and sensory attributes of two Uruguayan long-grain rice varieties","authors":"Laura Garcia-Llobodanin, Belén Pazos, Catalina Pirotti, Agostina Rossido, Horacio Stirling, Patricia Arcia, Alejandra Billiris","doi":"10.1016/j.afres.2025.100731","DOIUrl":"10.1016/j.afres.2025.100731","url":null,"abstract":"<div><div>After harvesting, rice must be dried to a moisture content (MC) of around 13 % for safe storage. Drying may affect rice quality due to the formation of fissures that lead to the breakage of the kernels during milling, reducing the head rice yield (HRY). Tempering holds the kernels at the drying temperature between drying passes, reducing fissures formation. However, the exposure of rice to the drying temperature for longer periods (compared to continuous drying), may affect the sensory attributes. The aim of the present research was to study the impact of drying on the milling quality, pasting properties and sensory attributes of two Uruguayan long-grain rice varieties (Merin and Guri). To this purpose, samples were dried using different drying temperatures and tempering periods. Samples dried under very mild conditions (20 °C) were used as control. The results showed that when sufficient temperings were applied (one-hour tempering every 2 % MC reduction), it was possible to dry both varieties without reducing the HRY, using air at 55 °C and 13 % relative humidity. However, this treatment increased all the measured pasting properties of Merin and the setback of Guri, which was reflected in some sensory attributes. Reducing the amount of temperings reduced the HRY, with Merin being more affected than Guri. In conclusion, Merin was more sensitive to the drying conditions than Guri, confirming the need of specific drying programs for each variety. This would allow defining the drying conditions depending on the variety and the milling quality and sensory attributes sought.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100731"},"PeriodicalIF":0.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135014","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

An innovative biosensing approach for Aflatoxin B1 detection via electrical impedance measurement

Applied Food Research Pub Date : 2025-01-25 DOI: 10.1016/j.afres.2025.100734

Recep Üstünsoy , Tahsin Ertaş , Hülya Eraslan Gültekin , Ali Fuat Ergenç , Bircan Dinç , Muhammet Bektaş

{"title":"An innovative biosensing approach for Aflatoxin B1 detection via electrical impedance measurement","authors":"Recep Üstünsoy , Tahsin Ertaş , Hülya Eraslan Gültekin , Ali Fuat Ergenç , Bircan Dinç , Muhammet Bektaş","doi":"10.1016/j.afres.2025.100734","DOIUrl":"10.1016/j.afres.2025.100734","url":null,"abstract":"<div><div>Aflatoxin B1 (AFB<sub>1</sub>) contamination poses a significant threat to food safety and public health, creating an urgent need for reliable and effective detection methods. This study presents a fast and sensitive biosensor for detecting AFB<sub>1</sub> in complex food samples. Scanning Electron Microscopy (SEM) shows the current functionalization of tungsten wires with antibodies and multi-walled carbon nanotubes (MWCNTs). The surface morphological changes are easily visible as they give rise to a roughened, textured surface that provides a greater active area, since the surface used for hydrogen evolution. Results from Differential Scanning Calorimetry (DSC) show that the enthalpy changes associated with antibody AFB<sub>1</sub> interactions are greater at higher AFB<sub>1</sub> concentrations, indicative of higher affinities of binding interactions. Differential scanning calorimetry (DSC) thermograms display clear endothermic peaks corresponding to different levels of AFB<sub>1</sub>, providing information about the melting point as well as the stability and binding characteristics of the antibody complex. The biosensor achieves a broad detection range (0.1 ppb to 30 ppb), with charge transfer resistance decreasing from 1.5 Ω·cm² to 0.5 Ω·cm² as AFB<sub>1</sub> concentration increases. Using Electrical Impedance Spectroscopy (EIS) and advanced nanomaterials, this biosensor enables real-time monitoring of molecular interactions. By addressing the limitations of traditional detection methods, it offers a practical solution for enhancing food safety and preventing AFB1 contamination.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100734"},"PeriodicalIF":0.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134472","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

Enhancing bioactive compound stability of stinging nettle (Urtica dioica L.) leaves via advanced packaging techniques

Applied Food Research Pub Date : 2025-01-25 DOI: 10.1016/j.afres.2025.100717

Mia Dujmović , Mia Kurek , Zdenko Mlinar , Sanja Radman , Nevena Opačić , Sandra Voća , Jana Šic Žlabur

{"title":"Enhancing bioactive compound stability of stinging nettle (Urtica dioica L.) leaves via advanced packaging techniques","authors":"Mia Dujmović , Mia Kurek , Zdenko Mlinar , Sanja Radman , Nevena Opačić , Sandra Voća , Jana Šic Žlabur","doi":"10.1016/j.afres.2025.100717","DOIUrl":"10.1016/j.afres.2025.100717","url":null,"abstract":"<div><div>Stinging nettle (<em>Urtica dioica</em> L.) is a highly nutritious plant, as it contains a variety of phytochemicals that contribute to the health-promoting properties of the human organism. However, preserving these valuable compounds and maintaining the organoleptic properties of fresh nettle leaves over a certain period of time is a problem given their perishable nature. Therefore, modified atmosphere packaging and the selection of polymeric materials during the 14-day storage period were investigated as possible strategies for the preservation of the bioactive compounds of fresh nettle leaves. Two packaging materials, biaxially oriented polypropylene (BOPP) and low-density polyethylene (LDPE), and different gas compositions of the modified atmosphere: (A) – 5% O<sub>2</sub> and 5% CO<sub>2</sub>; (B) – 5% O<sub>2</sub> and 10% CO<sub>2</sub>, were tested. The control samples were packaged in packaging materials without modification of the atmosphere. The content of ascorbic acid, phenolic compounds, photosynthetic pigments and the antioxidant capacity of fresh nettle leaves were investigated after 7 and 14 days of storage of nettle in the cold (temperature 4°C). The results show a strong influence of the modified atmosphere, the packaging material and the storage time on the bioactive components of the nettle. The highest content of ascorbic acid (91.85 mg/100 g) was found in samples stored for 7 days in LDPE and 5% O<sub>2</sub> and 5% CO<sub>2</sub>. The highest content of total phenolic compounds (635.8 mg/100 g) and caffeoylmalic acid (469.75 mg/100 g) and the highest antioxidant capacity according to the ABTS method were found in samples stored in BOPP and 5% O<sub>2</sub> and 5% CO<sub>2</sub> for 7 days.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100717"},"PeriodicalIF":0.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134478","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

Protein hydrolysates of niosome-encapsulated skipjack (Katsuwonus pelamis) viscera: Antioxidant, anticancer, and release properties

Applied Food Research Pub Date : 2025-01-25 DOI: 10.1016/j.afres.2025.100733

Shima Kaveh , Alireza Sadeghi Mahoonak , Vahid Erfani-Moghadam , Mohammad Ghorbani , Aliakbar Gholamhosseinpour , Mojtaba Raeisi

{"title":"Protein hydrolysates of niosome-encapsulated skipjack (Katsuwonus pelamis) viscera: Antioxidant, anticancer, and release properties","authors":"Shima Kaveh , Alireza Sadeghi Mahoonak , Vahid Erfani-Moghadam , Mohammad Ghorbani , Aliakbar Gholamhosseinpour , Mojtaba Raeisi","doi":"10.1016/j.afres.2025.100733","DOIUrl":"10.1016/j.afres.2025.100733","url":null,"abstract":"<div><div>Skipjack (<em>Katsuwonus pelamis</em>) is one of the main tuna fish varieties in the canning industry. Approximately 50% of processed fish, particularly the viscera, which contains valuable compounds, is generated as waste with limited use. Recovering these bioactive compounds is a sustainable approach that can provide an excellent source of high-added value compounds, benefit the economy, and reduce environmental pollution. However, the wide application of these compounds in pharmaceutical and food fields is hindered due to their physical and chemical instability and uncontrolled delivery. So, this study aimed to produce skipjack viscera protein hydrolysates (FPH) using different enzymes (pancreatin, alcalase, trypsin, and pepsin) at different hydrolysis times. Additionally, the study investigated the stabilization of FPH by partially replacing cholesterol with cholecalciferol and squalane in nano-sized niosomes. The FPH produced by pancreatin at 200 min of hydrolysis exhibited the highest antioxidant and anticancer effects. These FPHs were then loaded into niosomes containing different ratios of stabilizers. The niosome formulation containing cholesterol, cholecalciferol, and squalane at a ratio of 2:1:1 achieved favorable encapsulation efficiency (91.8%) and retained total antioxidant capacity during simulated gastrointestinal fluids. The niosomes were observed to be spherical with smooth surfaces based on FE-SEM results, and successful loading of FPH in niosomes was confirmed by FTIR. As a result, niosomes containing cholecalciferol and squalane are stable carriers for the controlled release of bioactive drugs, including FPH as a high-added value product.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100733"},"PeriodicalIF":0.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135011","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

Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification

Applied Food Research Pub Date : 2025-01-24 DOI: 10.1016/j.afres.2025.100725

Marco Montemurro , Giuseppe Perri , Michela Verni , Erica Pontonio , Carlo Giuseppe Rizzello

{"title":"Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification","authors":"Marco Montemurro , Giuseppe Perri , Michela Verni , Erica Pontonio , Carlo Giuseppe Rizzello","doi":"10.1016/j.afres.2025.100725","DOIUrl":"10.1016/j.afres.2025.100725","url":null,"abstract":"<div><div>This study highlights the benefits of combining gelatinization with Type-II sourdough fermentation for improving lentil and chickpea flours. The fermentation process effectively reduces anti-nutritional factors while enhancing the nutritional, technological, and sensory qualities of the resulting products. By employing a back-slopping technique typical of Type-I sourdough, different propagation steps were analyzed. The results showed that sourdough fermentation positively influenced the biochemical properties of fortified foods, leading to improved protein digestibility and a lower predicted glycemic index. However, after the fifth propagation cycle, there was a decline in the dominance of starter cultures, which negatively impacted the concentration of free amino acids and protein digestibility in the breads. To ensure consistent quality and economic viability in industrial applications, the study suggests using freeze-drying or refrigeration to stabilize Type-II legume sourdough as a natural starter. This method, combined with five cycles of back-slopping propagation, could provide a robust solution for maintaining the nutritional and functional properties of fermented products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100725"},"PeriodicalIF":0.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134087","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

Enhancing the bioaccessibility and stability of curcumin through the formation of curcumin-piperine complexes in delivery systems based on nanoemulsions stabilized with phospholipids and whey protein

Applied Food Research Pub Date : 2025-01-24 DOI: 10.1016/j.afres.2025.100730

M.J. Hernández-Hernández , C.I. Beristain , M. Jiménez-Fernández , E. Bonilla-Zavaleta , L.A. Pascual-Pineda , M.P. Rascón-Díaz

{"title":"Enhancing the bioaccessibility and stability of curcumin through the formation of curcumin-piperine complexes in delivery systems based on nanoemulsions stabilized with phospholipids and whey protein","authors":"M.J. Hernández-Hernández , C.I. Beristain , M. Jiménez-Fernández , E. Bonilla-Zavaleta , L.A. Pascual-Pineda , M.P. Rascón-Díaz","doi":"10.1016/j.afres.2025.100730","DOIUrl":"10.1016/j.afres.2025.100730","url":null,"abstract":"<div><div>Curcumin is a phenolic compound with multiple health benefits and limited use due to its low bioaccessibility and bioavailability, which can be improved by the addition of alkaloid piperine and the use of nanoencapsulation systems such as nanoemulsions (NEs). The impact of the addition of piperine on the stability and bioaccessibility of NEs loaded with curcumin and stabilized with krill oil phospholipids and whey protein was investigated. The findings indicated that curcumin was successfully encapsulated within the NEs. All NEs showed initial particle sizes < 200 nm; however, curcumin-piperine complex nanoemulsion (without whey protein) presented the smallest particle size (108.85 ± 5.88 nm), being the one that showed the best physicochemical stability during storage and accelerated stability test. The curcumin and astaxanthin bioaccessibility, antioxidant capacity, and fatty acid release were also evaluated in both the gastric and intestinal phases using an <em>in vitro</em> model. The addition of whey protein to curcumin-piperine complex NEs significantly improved the bioaccessibility of curcumin and astaxanthin, and this improvement increased with the increase in added protein, reaching values of 88.61 % and 93.33 %, respectively. Furthermore, adding 5 % whey protein to the curcumin-piperine complex nanoemulsion also released a higher level of free fatty acids (43.88 %). It provided the most significant antioxidant capacity in the intestinal phase (4.88 μM TE/mg of curcumin).</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100730"},"PeriodicalIF":0.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134439","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

Characterization of bacterial cellulose/PVA composite films incorporated with sesame meal protein hydrolysate: Physicochemical, antimicrobial, and antioxidant properties

Applied Food Research Pub Date : 2025-01-23 DOI: 10.1016/j.afres.2025.100727

Parisa Raei, Morteza Khomeiri, Alireza Sadeghi Mahounak, Ali Moayedi, Mahboobeh Kashiri

{"title":"Characterization of bacterial cellulose/PVA composite films incorporated with sesame meal protein hydrolysate: Physicochemical, antimicrobial, and antioxidant properties","authors":"Parisa Raei, Morteza Khomeiri, Alireza Sadeghi Mahounak, Ali Moayedi, Mahboobeh Kashiri","doi":"10.1016/j.afres.2025.100727","DOIUrl":"10.1016/j.afres.2025.100727","url":null,"abstract":"<div><div>In this study, the effect of integrating the sesame meal protein hydrolysate (SPH) obtained through <em>Bacillus coagulans</em> fermentation was evaluated in a composite film made from bacterial cellulose (BC) and polyvinyl alcohol (PVA). The amino acid profile of the SPH was evaluated by high-performance liquid chromatography (HPLC). The study investigated physicochemical properties, including moisture, solubility, water vapor permeability (WVP), contact angle, and color. Additionally, mechanical properties, including tensile strength (TS) and elongation to breaking point (EB), as well as antimicrobial and antioxidant activity (DPPH radical scavenging and ferric reducing power), were evaluated. Other characteristics of the film were analyzed using FE-SEM, FTIR and XRD techniques. According to the results, SPH had all the essential amino acids. The findings showed that the incorporation of SPH at concentrations of 10, 15, and 20 % into the composite film decreased the solubility and WVP while the tensile strength was increased significantly (p < 0.05). Furthermore, the formation of hydrogen bonds was identified by FTIR analysis. FE-SEM imaging showed that the SPH was homogeneously dispersed in the film matrix. The crystallinity of the composite film and the interaction between the polymer and SPH were confirmed by XRD. Film containing SPH showed antimicrobial activity against pathogenic strains. Also, by incorporating the SPH up to 20 %, DPPH radical inhibition and ferric reducing power were increased to 68.2 % and 0.68 (absorbance at 700 nm), respectively. The results showed that incorporating SPH into BC/PVA composite films can be utilized as active packaging, effectively prolonging the shelf life of food.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100727"},"PeriodicalIF":0.0,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134474","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

The effect of combined thermal and sonication treatment on shelf life extension and quality retention of banana

Applied Food Research Pub Date : 2025-01-23 DOI: 10.1016/j.afres.2025.100729

Mahfujul Alam , Mir Meahadi Hasan , Mohammad Mainuddin Molla , Mrinal Kanti Debnath , Md Shakir Moazzem , Biddut Chandra Dey

{"title":"The effect of combined thermal and sonication treatment on shelf life extension and quality retention of banana","authors":"Mahfujul Alam , Mir Meahadi Hasan , Mohammad Mainuddin Molla , Mrinal Kanti Debnath , Md Shakir Moazzem , Biddut Chandra Dey","doi":"10.1016/j.afres.2025.100729","DOIUrl":"10.1016/j.afres.2025.100729","url":null,"abstract":"<div><div>The banana is categorized as a climacteric fruit, exhibiting a high susceptibility to decay and a limited duration for consumption after being harvested. The aim of this present study was to assess the impact</div><div>thermal and sonication treatments on the physiological quality parameters and microbial load of banana fruits. On the 12th day of storage, the untreated bananas exhibited the highest weight loss percentage (21.44 ± 1.55 %) and decay incidence (100 ± 0 %). In contrast, the bananas treated with a combination of hot water (HW) and ultrasound (US) demonstrated significantly lower levels of weight loss 18.62 ± 1.14 % and decay incidence 65.63 ± 3.9 %, respectively. However, the antioxidant activity of combined treated (HW+US) banana fruits was considerably higher after treatments (p ≤ 0.05). The same treatment delayed the changes ash content, ascorbic acid, firmness, color content and demonstrated the greatest suppression of microbial growth, with values ranging from 1.09 ± 0.09 to 5.15 ± 0.24 log<sub>10</sub> cfu/g for total plate count (TPC) and 0.9 ± 0.11 to 5.01 ± 0.16 log<sub>10</sub> cfu/g for total yeast mold count (TYMC), during the 0th to 12th days of storage that contributed to the banana's prolonged shelf life. Based on the findings, combined hot water and ultrasound treatment (HW+US) can be considered promising postharvest treatment of bananas, could extend their shelf life, minimize microbial contamination, and enhance overall quality retention during ambient storage. Further refining of the imitations is recommended to optimize treatment conditions, which might evaluate the efficiency of HW+US on other perishable fruits and assess its scalability for commercial applications, hence contributing to waste reduction and enhanced marketability.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100729"},"PeriodicalIF":0.0,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135012","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

Extraction of collagen from by-products of Amazonian fish tambaqui, Colossoma macropomum and pirarucu Arapaima gigas

Applied Food Research Pub Date : 2025-01-23 DOI: 10.1016/j.afres.2025.100720

Alexandre Augusto Barai , Antônio José Inhamuns , Tiago Cabral Nóbrega , Cristiane Cunha Guimarães , Lígia dos Santos Mourão , Antonio Fabio Lopes de Souza , Fagnaldo Braga Pontes , Flávia Dayane Félix Farias , Joana Maia Mendes , João Paulo Ferreira Rufino , Adriano Teixeira de Oliveira

{"title":"Extraction of collagen from by-products of Amazonian fish tambaqui, Colossoma macropomum and pirarucu Arapaima gigas","authors":"Alexandre Augusto Barai , Antônio José Inhamuns , Tiago Cabral Nóbrega , Cristiane Cunha Guimarães , Lígia dos Santos Mourão , Antonio Fabio Lopes de Souza , Fagnaldo Braga Pontes , Flávia Dayane Félix Farias , Joana Maia Mendes , João Paulo Ferreira Rufino , Adriano Teixeira de Oliveira","doi":"10.1016/j.afres.2025.100720","DOIUrl":"10.1016/j.afres.2025.100720","url":null,"abstract":"<div><div>Several high-value commercial products, such as collagen, have been developed from by-products of the fish processing industry due to their wide range of applications and importance for human health. This study aimed to extract, determine the yield, and characterize the collagen obtained from the scales of <em>Colossoma macropomum</em> and <em>Arapaima gigas</em>. The samples underwent two treatments: uncrushed scales (T1) and crushed scales (T2). The moisture content in tambaqui scales showed average values of 47.71 % (T1) and 12.63 % (T2), while lipid content was 1.39 % (T1) and 1.33 % (T2). Protein content was 41.04 % (T1) and 72.95 % (T2). For pirarucu, higher values were observed for ash (28.80 % in T1), lipids (1.06 % in T1), and protein (48.40 % in T2), while higher moisture content was recorded for T1 (28.54 %). The collagen extraction yields for <em>C. macropomum</em> and <em>A. gigas</em> were 2.97 % and 1.48 % for T1, and 1.51 % and 0.85 % for T2, respectively. FTIR and XRD analyses confirmed that the collagens extracted from both species are primarily composed of type I collagen. These findings contribute to biotechnological research by adding value to the by-products of these two commercially important species in the Amazon Region of Brazil.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100720"},"PeriodicalIF":0.0,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134470","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

Green packaging system based on hybrid zein/inulin nanofibers activated with copper oxide nanoparticles and Foeniculum vulgare essential oil for preservation of fresh beef

Applied Food Research Pub Date : 2025-01-23 DOI: 10.1016/j.afres.2025.100724

Sara Gholizadeh , Ali Ehsani , Sajed Amjadi , Hossein Ahangari , Vahid Panahiazar

{"title":"Green packaging system based on hybrid zein/inulin nanofibers activated with copper oxide nanoparticles and Foeniculum vulgare essential oil for preservation of fresh beef","authors":"Sara Gholizadeh , Ali Ehsani , Sajed Amjadi , Hossein Ahangari , Vahid Panahiazar","doi":"10.1016/j.afres.2025.100724","DOIUrl":"10.1016/j.afres.2025.100724","url":null,"abstract":"<div><div>In recent years, there has been a notable focus on using eco-friendly active packaging materials for meat products. In this regard, we developed the zein/inulin electrospun nanofibers (NFs) incorporated with copper oxide nanoparticles (CuONPs) and <em>Foeniculum vulgare</em> essential oil (FEO) for the packaging of fresh beef. Various blending proportions of zein and inulin (90:10, 85:15, and 80:20) were initially employed for electrospinning. The optimal sample ratio for incorporating CuONPs and FEO was 90:10 based on the fiber diameter (435 ± 109 nm) and their morphology. The optimum NFs sample exhibited an average fiber diameter of 589 ± 113 nm with a uniform and bead-free morphology. The incorporation of CuONPs and FEO did not significantly impact the thermal properties of the NFs. The co-incorporation of CuONPs and FEO improved the antioxidant and antibacterial properties of NFs. Moreover, the developed NFs exhibited acceptable surface hydrophobicity, crystallinity, and mechanical properties. Finally, the fresh beef packaging study illustrated that the developed active NFs controlled the changes in the pH, oxidation, bacterial load, and total volatile basic nitrogen in fresh beef samples during cold storage.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100724"},"PeriodicalIF":0.0,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134086","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