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The effect of ultrasound (US) pretreatment (0, 200, 400, 600, and 800 W) on the physicochemical, emulsification, and gelatinization characteristics of citric acid (CA)-treated whey protein isolate (WPI) was investigated. Size exclusion chromatography demonstrated that when compared with untreated WPI, US pretreatment promoted production of more molecular polymers in the CA-treated WPI. There was a reduction in particle size of CA-treated WPI with the increase of US power (0–800 W), whereas its free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence strength increased. Furthermore, compared with untreated WPI, emulsifying ability index and emulsifying stability index of CA-treated WPI were increased by 14.04% and 10.10%, respectively, at 800 W. Accordingly, US pretreatment promoted the gel formation of CA-treated WPI, and its gel hardness was increased by 28.0% with US power ranging from 0 to 800 W. Therefore, US and CA treatment can be considered as an effective way to improve the emulsifying and gelatinization characteristics of WPI.

Background With an increasing demand for edible protein, research on new extraction methods is attracting more attention. The effects of such methods on functional properties are important. The present study aimed to evaluate the effect of ultrasound-assisted extraction on the extraction efficiency, structure, and the emulsifying properties of peanut protein isolate (PPI). Results Ultrasound-assisted extraction significantly improved extraction efficiency and shortened the processing time. The nanostructure, molecular weight distribution, and particle size of PPI were altered by ultrasound-assisted extraction. The emulsifying properties of the PPI from ultrasound-assisted extraction were significantly improved compared with alkaline extraction. Peanut protein isolate had lower molecular weight fractions, higher levels of hydrophobic amino acids, and the highest fluorescence intensity with ultrasound intensity, temperature, and time of 3.17 W cm-3 , 35 °C, and 30 min, respectively. These contributed to the higher emulsifying activity index and emulsifying stability index of the PPI emulsions. The uniform distribution of droplets and smaller particle size of the PPI emulsions was also observed. Conclusion The results suggested that ultrasound can be used to induce the conformational changes to modify the interfacial association between protein-oil phases, thereby improving the emulsifying properties of peanut protein. © 2020 Society of Chemical Industry.

Background Fragrant rapeseed oil is a type of hot-pressed oil in China. In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment pertaining to PAHs in fragrant rapeseed oil was investigated. Results Acid values (0.64-2.68 mg potassium hydroxide per gram), peroxide values (1.58-4.86 mmol kg-1 ), and color values (R = 2.6-5.8, Y = 35) of fragrant rapeseed oils were all within codex limits. Tocopherols and sterols ranged from 559.5 to 783.7 mg kg-1 and 4412.6 to 7859.8 mg kg-1 respectively. The OSI (110 °C) was between 4.8 and 15.9 h, with an average value of 10.8 h. Mean values of benzo[a]pyrene and PAH4 (chrysene, benz[a]anthracene, benzo[b]fluroranthene, and benzo[a]pyrene) were 2.32 μg kg-1 and 8.21 μg kg-1 respectively. The 95% dietary exposure of benzo[a]pyrene equivalent (BaPeq) contents from PAH4 were 0.3474 ng kg-1 day-1 , 0.3942 ng kg-1 day-1 , 1.8293 ng kg-1 day-1 , and 0.4294 ng kg-1 day-1 for male children, adolescents, adults, and seniors respectively. For females, these values were 0.3443 ng kg-1 day-1 , 0.3228 ng kg-1 day-1 , 1.8697 ng kg-1 day-1 , and 0.4084 ng kg-1 day-1 , respectively. Moreover, incremental lifetime cancer risk values at the cumulative probabilities of 91.3% and 91.6% for male adults and female adults respectively were higher than 1 × 10-5 . Conclusion The results imply that the potential risk of cancer with PAHs in fragrant rapeseed oil should be a concern, especially for the health of adults. Fragrant rapeseed oil is still a product subject to contamination by PAHs. Limits for PAH4 of fragrant rapeseed oil should be included in Chinese regulations to improve safety. © 2020 Society of Chemical Industry.

Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg processing enterprises in China. Although this treatment generates satisfactory sterilization effect, there are few studies on the processing characteristics and physical and chemical properties of the liquid whole eggs treated by UHT pasteurization. We compared the physical and chemical properties (i.e., foaming ability and stability, emulsification ability and stability, viscosity, thiol content, gel strength, and color) of unsterilized eggs and liquid whole eggs pasteurized with UHT over five weeks of storage. The emulsifying properties of sterilized liquid whole eggs were initially low and decreased further with the storage time. The emulsification stability index of UHT-pasteurized liquid whole eggs was higher than that of unsterilized eggs and increased by 21.9%, from 7.850 to 9.567. The foaming ability of UHT-pasteurized and unsterilized liquid whole eggs increased by 33.38% and 15.48%, respectively. The viscosity, gel strength, and soluble protein content were higher in UHT-pasteurized liquid whole eggs than those in unsterilized liquid whole eggs and increased further with storage time. Our results demonstrate that UHT pasteurization preserves and improves the processing characteristics and shelf life of liquid whole eggs.

The purposes of this study were to define the kind of trait inheritance through stability estimations of various traits in maize, to define the relationship between different environments and maize hybrids, and to propose the best environments and hybrids for farmers. Field experiments were conducted in two years (2011 and 2012) at four different locations in Greece: Florina, Trikala, Kalambaka and Giannitsa which were selected as they represent different environments. The genetic materials tested in a Randomized Complete Block (RCB) design, were 15 F1 commercial maize hybrids and 15 open-pollination lines developed from 4-cycle Honeycomb evaluation. Materials were sown and harvested by hand at different dates according to local conditions. Trait stability index (x¯∕s)2 across environments was computed for each maize trait studied: yield, specific weight, 1000-kernel weight, axis (spindle) weight, spike weight, number of kernels per spike, spike length and diameter, number of kernel rows, spindle diameter, main spike and plant height, prolificacy and number of kernels per row. The findings showed great differences in stability index between traits and also for the same trait across environments or between maize genotypes. GGE biplot for yield distributed genotypes in a different way for Florina on the basis of one main factor and managed to depict Trikala’s differential response on the basis of two factors. Almost the same trend was found for 1000-kernel weight and specific weight, where there was a wide core for similar responding genotypes. Basic conclusions of this research are summarized in great differences of various traits, indicating qualitative, medium or quantitative inheritance. Estimations for trait stability can be easily performed in a multi-genotype experiment using trait stability index. The most stable hybrids were proved to be 31Y43, COSTANZA and FACTOR. The environment favouring a general stable performance proved to be Florina.

La vainilla (Vainilla planifolia) es considerada como el saborizante de mayor importancia en el mundo. Sin embargo, su aplicación en alimentos está limitada, ya que se comercializa principalmente como extractos etanólicos, debido a su naturaliza lipofílica. El objetivo de este trabajo fue elaborar nanoemulsiones de vainilla libre de alcohol, a partir de un extracto natural mediante homogenización por altas presiones, como estrategia para mejorar su solubilidad y estabilidad. El efecto de la presión y el número de ciclos se evaluaron mediante un diseño factorial de 23*3. Las emulsiones óptimas se almacenaron a 15, 25 y 35 ° C durante 42 días. A las emulsiones obtenidas se les evaluó tamaño de partícula e indice de estabilidad (TSI). La formulación óptima para generar una emulsión estable sin azúcar requirió 5 ciclos a una presión de 40 MPa, mientras que para la emulsión con azúcar fueron necesarios 9 ciclos a una presión de 20 MPa; con una composición de 17 % de glicerol. La emulsión se mantuvo estable a 15 y 25 º C durante 42 días. Los hallazgos de este estudio conducirán a la posibilidad de que esta formulación se utilice como uno de los métodos para mejorar su solubilidad y estabilidad

Khaled Hosny,1– 3 Hani Asfour,4 Waleed Rizg,1– 3 Nabil A Alhakamy,1– 3 Amal Sindi,5 Hala Alkhalidi,6 Walaa Abualsunun,1 Rana Bakhaidar,1 Alshaimaa M Almehmady,1 Sara Akeel,5 Sarah Ali,5 Adel Alghaith,7 Sultan Alshehri,7 Rasha Khallaf8 1Department of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia; 2Center of Excellence for Drug Research and Pharmaceutical Industries, King Abdulaziz University, Jeddah, 21589, Saudi Arabia; 3Advanced Drug Delivery Research Group, Faculty of Pharmacy, King Abdulaziz University, Jeddah, 21589, Saudi Arabia; 4Department of Medical Microbiology and Parasitology, Faculty of Medicine, King Abdulaziz University, Jeddah, 21589, Saudi Arabia; 5Oral diagnostic sciences department, Faculty of Dentistry, King Abdulaziz University, Jeddah, Saudi Arabia; 6Department of Clinical pharmacy, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia; 7Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia; 8Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Beni-Suef University, Beni-Suef, 62511, EgyptCorrespondence: Khaled HosnyDepartment of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi ArabiaTel +966 561682377Email elswaify2000@yahoo.com; kmhomar@kau.edu.saIntroduction: Natural oil-based nanoemulsions (NEs) have been widely investigated in many diseases that affect the oral cavity. NEs are delivery systems that enhance the solubility of lipid therapeutics and improve their delivery to target sites; they are known as self-nanoemulsifying drug delivery systems (SNEDDSs). The current investigation’s aim was to produce an oregano essential oil-based nanoemulsion (OEO-SNEDD) that would have antibacterial and antifungal effects against oral microbiota and improve oral health.Methods: Several OEO-SNEDDSs were developed using different percentages of OEO (10%, 14%, and 18%), percentages of a surfactant mixture Pluracare L64:Lauroglycol FCC (18%, 32%, and 36%), Smix ratios (1:2, 1:1, and 2:1), and hydrophilic-lipophilic balances (HLBs) of the surfactant mixture (8, 10, and 12) using the Box‒Behnken design. The optimized concentration of excipients was determined using a pseudoternary phase diagram to obtain the NEs. The formulations were evaluated for their droplet size, stability index, and antibacterial and antifungal activities.Results: The NEs had a droplet size of 150 to 500 nm and stability index of 47% to 95%, and the produced formulation reached antibacterial and antifungal inhibition zones of up to 19 and 17 mm, respectively. The Box‒Behnken design was adopted to get the optimum formulation, which was 18% OEO, 36% Smix, 10.29 HLB of Smix, and a 1.25:1 Smix ratio. The optimized formulation had a lower ulcer index compared with various other formulations evaluated in rats.Conclusion: This study illustrated that OEO-SNEDDSs can provide good protection against oral microbial infections.Keywords: oregano essential oil, nanoemulsion, Box‒Behnken design, ulcer index, required HLB, carvacrol, thymol, stability index

Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5–83.0 and 79.8–85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0–43.5% and AC by 21.8–24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernelsʹ moisture, oil content and microstructure play an important role in the effectiveness of PEF. This research was funded by Tecnológico de Monterrey and Consejo Nacional de Ciencia y Tecnología (CONACyT) scholarship programs (CVU 418204).

The seed kernel protein isolate (SKPI) extracted from Zanthoxylum armatum DC. was analyzed to determine its physicochemical and emulsifying properties. The results showed that the purity of SKPI was 93.17%, it contained large flakes with a sparse texture, it was sufficiently water soluble, and it showed a wide molecular weight distribution. The main molecular mass was 6.69 kDa. The pH and the concentration of NaCl strongly affected the emulsifying properties of SKPI. The emulsifying activity index (EAI) and emulsifying stability index (ESI) of SKPI were relatively low at pH 3 and decreased with increase in NaCl concentration. The trends in the particle size of the emulsion were consistent with those of the EAI and ESI. The results of this work contribute to broadening the edible protein resources.

Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied on buffalo butter oil (BO) for enhancement of the nutritional value and functionality at three different temperatures i.e. 35, 25 and 15 °C, three solids (S35, S25 and S15) and three liquid (L35, L25and L15) fractions was gained. LMF (L15and S15) was significantly higher not only in short chain fatty acids (SCFA) but also in long chain unsaturated fatty acids (LCUSFA), whereas, lower in medium saturated chain fatty acids (MCSFA) than those of BO, HMF(S35) and MMF (L25, S25 and L35) were detected. LMF had positive healthy effect of lower oxidative stability index (OSI) and of the highest nutritional (by ω6: ω3 3PUFA) than other fractions. differential scanning calorimeter (DSC) values for both solid and liquid fractions are significantly (P˂0.05) decreased with decreasing fractionation temperature even in melting or crystallization behaviors. Solid fat content (SFC) was significantly the lowest in LMF at 25OC. The liquid fractions had larger crystals size than those solid fractions and BO. Strong negative correlation between SFC at 20OC and (USFA, SCFA and IV) and strong positive correlation between SFC and (SFA, MCSFA, LCSFA and DSC) were observed. Results will increase the knowledge to improve the processing condition to produce buffalo butter oil fractions with increased functionality and more varieties for more dairy fat products. The chosen dry fractionation temperature resulted in an increase of the functional and nutritional properties of obtained buffalo butter oil fractions.

Indexado en SciELO Los aceites de sacha inchi de los ecotipos Plukenetia huayllabambana y Plukenetia volubilis se microencapsularon para protegerlos de factores ambientales como el oxígeno, la luz, humedad y de las condiciones de los procesos durante la elaboración de los alimentos. El estudio de la vida útil del producto microencapsulado es muy importante a la hora de utilizarlo como materia prima en el desarrollo de alimentos funcionales. Por todo lo comentado anteriormente, el objetivo del trabajo fue evaluar la vida útil de los aceites de sacha inchi microencapsulados con diferentes materiales de pared (Goma Arábiga (GA), Hi-Cap, Maltodextrina (MD) y proteína de suero de leche (WPI)), solos o en mezclas; empleando el método Rancimat® a las temperaturas de 70, 80, 90 y 100°C. Los resultados del tiempo de vida útil extrapolada a 25°C de los microencapsulados de los aceites de sacha inchi fue mucho mayor que el tiempo de vida de los aceites de sacha inchi sin microencapsular. La estabilidad oxidativa y el periodo de inducción (PI), también confirmaron que las microcápsulas obtenidas mostraron una mayor protección frente a la oxidación, siendo el material de pared Hi-cap el que mejor protegió. Revisión por pares

Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of theα-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.

The effects of high pressure homogenization (HPH) on physical properties and stability of cloudy ginkgo beverages were studied. The cloudy ginkgo beverage was homogenized by different pressure regimes from 0 to 110 MPa. The particle size distribution, zeta potential, microstructure, turbiscan, and suspension stability index were detected to evaluate the changes in physical properties and stability of beverages. The particle size and zeta potential decreased gradually when homogenization pressure increased due to the disruption of particles. The stability of beverages was improved significantly when pressure increased in range of 0–70 MPa. However, the “over-processing” phenomenon of beverages occurred at the higher pressure when the pressure was higher than 70 MPa. Compared to suspension stability, turbiscan could accurately reveal the “over-processing” phenomenon and is more suitable to evaluate the stability of ginkgo cloudy beverages. The beverages treated at 70 MPa had better stability than the beverages treated at 30 and 110 MPa during 4 months of storage. The results indicated HPH application with the appropriate pressure is an promising technique to improve beverage stability.

Yacon (Smallanthus sonchifolius) is a tuber with a high content of active compounds that offer health benefits, so its productive chain seeks new alternatives to generate yacon products with added value; however, it tends to be a perishable product due to its high aw, chemical composition, and enzymatic activity. The influence of both composition and homogenization in the colloidal stability of yacon suspensions was evaluated for later use in spray drying. Response surface methodology and a central composite design were used, considering three independent variables: homogenization time (TH) (4-6 min), xanthan gum (XG) (0.1-0.2%), and acidity (0.1-0.3%); and the following dependent variables: zeta potential (ζ), color (CIELab), viscosity (μ), stability index by spectral absorption (R), and particle size (D10, D50, and D90). The values of the independent variables that best fit the experimental optimization criteria were: XG=0.16%, acid=0.3%, and TH=4.8 min. The values of the experimental dependent variables and the variables predicted by the quadratic model were ζ=-33.8±4.0 and -37.6 mV, μ=1143.0±93.4 and 1000 cP, R=0.45±0.1 and 0.48, D10=127.8±8.2 and 138.1 μm, D50=251.2±16.3 and 267.7 μm, D90=424.3±28.7 μm and 463.9 μm, L*=41.7±1.4 and 41.8, a*=0.02±0.85 and 1.6, and b*=15.0±1.3 and 14.8, respectively. The colloidal suspension showed adequate physicochemical stability, favored mainly by repulsive forces, homogenization, and rheology of the continuous phase; reaching a content of total solids of 12.5%. RESUMEN El yacón (Smallanthus sonchifolius) es un tubérculo con alto contenido de compuestos activos que ofrecen beneficios para la salud, por ello, su cadena productiva busca alternativas para generar productos de yacón con valor agregado; sin embargo, este tiende a ser un producto perecedero debido a su alta aw, composición química y actividad enzimática. Se evaluó la influencia de dos factores, composición y homogenización, en la estabilidad de suspensiones coloidales a base de yacón, para un posterior uso en secado por aspersión. Se utilizó la metodología de superficie de respuesta y un diseño central compuesto, considerando tres variables independientes: tiempo de homogenización (TH) (4-6 min), goma xantana (XG) (0.1-0.2%) y acidez (0.1-0.3%). Las variables dependientes fueron: potencial zeta (ζ), color (CIELab), viscosidad (μ), índice de estabilidad por absorción espectral (R) y tamaño de partícula (D10, D50 y D90). Los valores de las variables independientes que mejor se ajustaron a los criterios de optimización experimental fueron: XG=0.16%, ácido=0.3% y TH=4.8 min. Las variables dependientes experimentales y las variables predichas por el modelo cuadrático fueron: ζ=-33.8±4.0 y -37.6 mV, μ=1143.0±93.4 y 1000cP, R=0.45±0.1 y 0.48, D10=127.8±8.2 y 138.1 μm, D50=251.2±16.3 y 267.7 μm, D90=424.3±28.7 μm y 463.9 μm, L*=41.7±1.4 y 41.8, a*=0.02±0.85 y 1.6 y b*=15.0±1.3 y 14.8, respectivamente. La suspensión coloidal presentó una estabilidad fisicoquímica adecuada, favorecida principalmente por las fuerzas repulsivas presentes, la homogenización y la reología de la fase continua; alcanzando un contenido total de sólidos del 12.5%.

The giant squid (Dosidicus gigas) might be used as a raw material for a protein concentrate. However, it has been observed that colloidal systems formed from squid proteins have limited functionality. Therefore, several investigations have been done to improve the functional properties of squid proteins. Recently ultrasound has been considered a technology for improving the functional properties of proteins. For this reason and considering that jumbo squid is an important fishery in northwest Mexico, the purpose of this research was to determine the effect of sonication time on the main functional properties of proteins. Sonication at 20 kHz and 20% amplitude were used during 0, 30, 60, and 90 s for foam and emulsion evaluations, and for 0, 1, and 3 min to evaluate gelling capacity. The emulsifying activity index was the highest at 60 s, while the emulsion stability index was the best at 90 s. Foaming capacity was significantly higher at 60 and 90 s, while the foam stability was 100% for all treatments. Finally, the water holding capacity and the texture profile analysis of gels showed an improvement.

The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0–7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.

Highlights • We applied ultrasound (US) to reduce the cooking time of mortadella. • Volatile compounds (VOCs), oxidative stability and sensory quality of samples were evaluated. • Ultrasonic-assisted cooking increased the VOCs from lipid auto-oxidation. • Samples presented a high oxidative stability index. • Samples cooked in US at 100% amplitude showed sensory quality similar to the Control., Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability, and sensory quality of mortadella were evaluated. Four cooking conditions were used, as follows: Control, corresponding to the cooking time traditionally used in the meat industry; TUS100 and TUS50: cooking with US (25 kHz) and 50% reduction of the cooking time of Control, using 100% (462 W) and 50% (301 W) amplitude, respectively; and TWUS: cooking without the application of US and 50% reduction of the cooking time of Control. TUS100 and TUS50 showed an increase of 10.8% and 29.4%, respectively, in the total amount of terpenes on the first day of storage in relation to the Control. The presence of nonane on the 60th day only in the US-treated samples (0.22 × 106 vs 0.11 × 106 for TUS100 and TUS50, respectively) indicated that the US treatment may have induced higher oxidation in mortadella. The oxidative stability index ranged from 274 to 369 days for TUS100 and the Control, respectively. The treatments TWUS and TUS50 showed a lower sensory quality at the end of storage. On the other hand, TUS100 presented sensory quality similar to the Control, demonstrating that ultrasonic-assisted cooking using a 100% amplitude is an alternative to reduce the cooking time without affecting the product quality.

The impact of the refining process on physicochemical properties, oxidative stability and cellular anti-inflammatory potentials of sea-buckthorn pulp oil (SBO) was investigated in this study. The results showed that acid and peroxide values of the tested SBOs decreased significantly after the refining process, while oxidative stability index (OSI) and anti-inflammatory potentials, measured as reduction in cellular inflammatory cytokine production, increased significantly. Interestingly, bleaching caused an unexpected increase in tocopherols as well as the greatest reduction in polycyclic aromatic hydrocarbons (PAHs). According to correlation analyses, tocopherol concentrations were significantly and positively correlated with OSI values and cellular anti-inflammatory potentials, while PHAs were negatively correlated with these factors. In general, refining is an effective way to improve the oxidative stability and anti-inflammatory capacity of SBO.

This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foaming capacity (FC) and a decrease in the foaming stability (FS). In addition, the application of US increased the surface hydrophobicity (So) and decreased the viscosity with the increase in temperature. Functional properties of sarcoplasmic giant squid mantle proteins increase with the application of ultrasound.

Excess summer milk and a lack of product diversity are major problems facing Taiwan&rsquo, s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab&reg, Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7&ndash, 5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (p &lt, 0.05) than that of a control. Therefore, 80/20 cow cheese whey/full-fat goat milk and 80/20 cow cheese whey/skimmed goat milk mixtures were acidified to pH 5.5 and heated at 90 &deg, C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese B were significantly higher (p &lt, 0.05) than that of ricotta cheese A, but no significant difference was found in terms of sensory evaluation.

The effects of essential hydrophobic carrier properties of α-lactalbumin (α-LA) : chitosan (CHI, Mw 100 kDa, degree of deacetylation 75–85%) including mass ratio and pH on the characteristics, emulsifying activities, and interfacial properties of α-LA–CHI complexes were investigated. The interaction between α-LA and CHI was dominated by electrostatic interactions. Soluble α-LA–CHI complexes can be formed at both pH 6.0, and 6.5 at mass ratios of 1 : 1, 2 : 1, and 5 : 1, as shown by their optical appearance. UV-vis spectra demonstrated that the interaction between α-LA and CHI is highly CHI concentration, and pH-dependent. AFM graphs confirmed that α-LA–CHI complexes were spherical in shape and homogeneously dispersed in solution. The diameters of α-LA–CHI complexes were found to be around 100–250 nm, which was in accordance with DLS results, even though some aggregates were observed for the 1 : 1 α-LA–CHI complex. The emulsifying activity of α-LA was enhanced by complexation with CHI. Both the emulsifying activity index (EAI) and emulsifying stability index (ESI) of α-LA–CHI complexes were associated with mass ratio and pH values. The interfacial tension of α-LA–CHI complexes was negatively exponentially correlated with the EAI. The lower the interfacial tension of α-LA–CHI complexes on the oil–water interface, the higher the EAI. The results obtained from this study were complementary and provided insights into the interaction between α-LA and CHI, and suggested that α-LA–CHI complexes can be utilized as effective food ingredients for stabilizing, protecting, and delivering hydrophobic nutraceuticals.

Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to prevent foods oxidation, especially oil-based or fat-based varieties, has been recently got considerable attention. In this study, the antioxidant effect of essential oil and extract from the citron fruit (Citrus medica L.) was investigated on the thermal stability of sunflower oil. Aqueous, ethanolic, and methanolic extracts of citron peel (800 ppm), BHT synthetic antioxidant (200 ppm), and citron peel essential oil (800 ppm) were added to sunflower oil. The oil oxidation stability was evaluated during 5 days through analyzing the values of peroxide, anisidine, thiobarbituric acid, totox, and oxidative stability index (OSI). Results showed that the peroxide, anisidine, and totox value had an increasing trend over time. The effects of storage time, extract, and essential oil were statistically significant in reducing the oxidation rate of sunflower oil during storage. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI. The results of this study demonstrated the positive effects of citron peel extract essential oil and on sunflower oil stability and its superiority over synthetic antioxidants.

The main purpose of this study is to find out how tea polyphenols affect the conformational, functional, and morphological characteristics of beef myofibrillar proteins(MPs). Polyphenols addition did not change amine group contents of MPs but caused a slightly increase in carbonyl groups of MPs at high level addition, and it can also decrease the sulfhydryl groups and induced the formation of disulfide bonds (S–S). The solubility, surface hydrophobicity and emulsion activity index of MPs were decreased by polyphenols, but the emulsion stability index did not change. Surface morphological analysis of MPs gels showed that polyphenols addition was harmful to the formation process of MPs gels but increased surface complexity of MPs gels. The degree of MPs aggregation was related to how much polyphenols were added to MPs suspension. Low ratio polyphenols caused a small fraction of MPs to aggregate and high ratio polyphenols resulted in excessive aggregation of MPs.

The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10 kDa, 5 kDa and 3 kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5 kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10 kDa and 3 kDa EPH fractions. The 10 kDa EPH had the highest emulsifying stability index and water holding capacity at all pH levels. This study shows that the EPH fractions at low pH level had high foaming and oil binding capacity, while at neutral pH, the fractions had high foaming stability and water holding capacity. These properties are important in making whipped cream, mousse and meringue. In contrast, EPH fractions demonstrated strong emulsifying properties at high pH levels and show potential as an emulsifier for breads, biscuits and frozen desserts.

The effect of heat treatments (65, 75, 85, and 95 ℃, 30 min) on the structure and the emulsifying properties of cumin protein isolates were investigated. The fluorescence spectra analysis showed that the conformations were remarkably influenced by heat treatments. An increase in the ratio of α-helix in the secondary structure of heated cumin protein isolates was observed from the result of circular dichroism. Thermal treatments at different temperatures led to an increase in the surface hydrophobicity ( Ho) and a decrease in zeta potential ( ζ) of cumin protein isolates. Emulsifying activity index and emulsion stability index of heated cumin protein isolates were reduced at different protein concentrations (0.1, 0.5, and 1.0%), while the protein absorption in emulsions stabilized by heated cumin protein isolates gradually increased with heating temperature increasing. Moreover, both emulsions stabilized by native and heated cumin protein isolates showed pseudo-plastic fluid behavior and exhibited a decrease in their viscosities with proteins concentration increasing. But thermal treatments produced different effects on the flow behavior of emulsions formed by various protein concentrations, the flow index for heated cumin protein isolates emulsions increased at protein concentrations of 0.5 and 1.0%, but decreased at a concentration of 0.1%. These results might provide reference for the cumin protein processing and its application in food industry.

The optimization of deamidation by protein-glutaminase (PG) on coconut protein (CP) and its effect on protein properties were studied. The optimum conditions were determined using response surface methodology (RSM). It was found that the optimum conditions were: enzyme:substrate ratio (E/S) of 36 U/g protein, temperature of 50 °C and pH of 7.0. The selected functional properties of treated CP subjected to deamidation for 15 min, 6 h, and 12 h, respectively were determined. Comparatively to control sample, the solubility of deamidated CP was improved at pH = 3.0 (p ≤ .05). Water-holding and oil-holding capacities were not different from control after PG deamidation. Emulsifying activity index (EAI) of 15 min deamidated sample was decreased, while EAIs of 6 and 12 h deamidated protein were not different from control. Emulsifying stability index of all deamidated samples were increased. Foaming capacity was increased after PG deamidation, while the foaming stability was decreased. It was also found that small molecular proteins were increased after PG deamidation.

The effects of pH and NaCl on the physicochemical (zeta potential, particle size and surface tension) and interfacial properties (foaming and emulsifying properties) of egg white and yolk were investigated in order to protmote its applications in food industries. Results showed that the increase of foam expansion power/emulsifying activity index of egg white exhibited a good correlation with the decrease of particle size and increase of surface tension. However, the extra charge and decreasing surface tension of egg white/yolk dispersions at pH > 7.0/NaCl ≥ 0.6% resulted in the destabilization of foams. The emulsifying stability of egg yolk dispersions continued climbing to pH 10.0 due to the continuous reduction of particle size and started declining with the slow decrease amplitude of particle size at NaCl > 1.8%, thus z-average particle size is the main factor that dominates the emulsifying stability index of egg yolk dispersions. These results indicated that the foaming/emulsifying properties of egg white/yolk proteins can be manipulated by altering the physicochemical characteristics such as charge, surface tension and particle size in order to achieve optimal functional properties for food industrial applications.

The flowability of basmati and non-basmati rice flour was compared affecting bulk handling of flour related to the particle size, shape and surface roughness (measured by Atomic Force Microscope) as well as dynamic and shear properties depending upon the processing conditions. Particle size (62.3–68.8 µm) of both the flours was significantly different and further, the flowability of non-basmati rice flour was significantly affected by its particle shape (circularity 0.552), surface roughness (129.46 nm) and compressibility (28.50%), making it more cohesive than basmati rice flour. Also, basic flow energy, stability index and specific energy was significantly higher in non-basmati flour, thus required more energy (192.27mJ) to flow than basmati rice flour (167.42mJ). Overall, the flowability was analysed at three different pressures (3,6 and 9kPa) and the non-basmati rice flour was found less flowable as indicated by the flow function coefficient (1.62at 9kPa) in comparison to basmati (2.29at 9kPa) creating difficulty in bulk handling.

The structural and emulsification properties of amyloid fibrils in whey protein concentrate (WPC) with certain ratios of added nuclei or nuclei fragments, generated using ultrasound, high-speed shear treatment and enzymatic hydrolysis methods, were compared. The emulsifying properties of nuclei fragments produced by high-speed shear treatment were effectively improved, but those of nuclei hydrolysed by alkaline protease decreased, since the determinant structures were destroyed. However, the emulsifying activity index and emulsifying stability index of fibrils subsequently formed by nuclei fragment induction (enzymatic hydrolysis method) were higher than those of fibrils formed by the heat-induced method and nuclei induction method in all pH environments. The fibril size induced by nuclei fragment induction was smaller, and the fibril level was higher, and thus the ability to improve the emulsifying properties of WPC was stronger.

Zein possesses strong self-assembly ability due to its amphiphilicity. To investigate the effect of solvent polarity on both the flexibility of zein and the formation of flexible zein nanoparticles, various ethanol aqueous solutions were chosen. Alkaline modification was applied to improve the flexibility of the zein and a liquid-liquid method was used to produce zein nanoparticles. Solvent polarity plays a positive role in improving the flexibility of zein. Furthermore, native and flexible zein nanoparticles were formed from native zein and flexible zein, respectively. However, nanoparticles could not form from highly flexible zein due to their strong adaptability to changes in solvent. Compared with the emulsifying activity index (EAI) and emulsifying stability index (ESI) of native zein nanoparticles, a higher EAI and ESI of flexible zein nanoparticles were acquired. These results may be attributed to the strong adaptability of flexible zein to the medium changing through changing their secondary structure. Furthermore, the adaptability of flexible zein nanoparticles significantly depended on the initial polarity of the solvent. The deamidation reaction of zein was responsible for the change in zein flexibility. These findings thus provide clear evidence of the relationship between the solvent polarity and structural flexibility of modified zein.

An important issue of improving the technology of non-yeasted gluten-free bread is the development of measures to improve the structural and mechanical properties of dough and bread. To this end, the use of polysaccharide and protein supplements in the dough phase has been proposed. It is shown that the introduction of hydrocolloids and animal protein concentrates into freeze-free gluten-free dough improves the foaming characteristics by reducing the surface tension in water-flour suspensions. This indicates the formation of more stable systems for improving the porous structure of gluten-free non-yeasted bread. It has been found that the proposed supplements-structure improvers as a whole cause a reduction in shape stability, to the greatest extent – in the case of joint application. Thus, the shape stability index of the control sample (water) is 32, and in the presence of 0.5 % sodium carboxymethyl cellulose with supplements 0.5...1.0 % of Scanpro T95 – 20...21. Under the conditions of the introduction of ScanPro T95 in the amount of 1.5 % there is an increase in the surface tension of the liquid phase of the dough (indicator – 27.4). Explain the decrease in the effectiveness of ScanPro T95 in an amount of 1.5 % can be achieved through possible drag-drop processes with this amount of supplement. Thus, experimental studies have confirmed that the presence of hydrocolloids and animal protein concentrates in the aqueous-flour suspension with flour mix reduces the shape stability index of the drop due to a decrease in its surface tension.

The effect of thiolation using propanethiol on the functionalities of fibrillated whey protein isolate (WPI) solution at different pH values was studied. Fibrillated WPI solutions were thiolated at different molar ratios of propanethiol:carboxyl group (0.5:1, 1:1, 2:1, 3:1, 4:1) and the highest esterification extent ratio was obtained at 4:1 (pH 9). We also found that the thiolation process improved the foaming capacity and foam stability. TEM micrographs evidenced aggregation of thiol-modified fibrillated WPI. A network of shortened fibrils attached to each other was formed upon thiolation, suggesting good physical interaction. This was coherent with the increment of zeta potential values, indicating a greater repulsion force to retard fibrils aggregation. Thiolation enhanced emulsifying stability index of thiol-modified fibrillated WPI solution (pH 8) and diminished its susceptibility to pH changes. This has broadened the potential application of fibrils as food ingredients.

In this study, yam soluble protein (YSP) was extracted from Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) and the functional properties were investigated under the influence of pH and ionic strength. As results, YSP was highly soluble and had better emulsifying activity over a wide range of pH. The solubility of YSP decreased in 0.5 and 1.0 M NaCl solution. An increment in NaCl concentration reduced the emulsion activity index and emulsion stability index of YSP. The oil absorption capacity of YSP was 3.2 ml/g protein. With the increase of pH, the foam capacity (FC) and stability (FS) decreased and then increased. FS of YSP increased as the salt concentration increased from 0 to 0.5 M, and then decreased. The minimal gelation concentration of YSP was 8% (w/v) and 10% YSP gel (w/v) had maximum gel strength in 0.1 M NaCl. These results suggested that YSP produced by acid precipitation may be used as a protein source with remarkable functional properties.

Summary Dextran was grafted on to rice protein (RP) by the wet-heating Maillard reaction, and the structure and functional properties of the rice protein–dextran conjugates (RPDCs) were investigated. The RPDCs obtained by the Maillard reaction exhibited superior functionality compared with original RP. The solubility, emulsifying activity index, emulsifying stability index, foaming activity index and foaming stability of the RPDCs increased by factors of 7.50, 1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP. The molecular weight, particle size distribution, surface hydrophobicity, secondary structures, amino acid compositions and chemical bonds of RPDCs were also characterised. The structure–function relationship was preliminary discussed, and the relationship suggests that the improvements in the functional properties were closely related to structural changes.

Background Safflower is a multiple purpose crop generally grown for oil production. The safflower oil is considered to be a better oil since it contains higher amount of oleic and linoleic acids than other oil seed crops. Safflower oil has numerous applications in food, cosmetics, pharmaceutical and feed industry. An added advantage of safflower oil is lower cost of production thus can become an alternate option for those who cannot afford to buy olive and other functional oils. Scope and approach This manuscript provides a comprehensive review on critical aspects of pharmacological and nutritional applications of safflower oil. A higher antioxidant activity renders better stability of safflower seed oil over extended storage period. Moreover, a higher content of omega six fatty acids makes it a healthier choice for consumption especially where olive oil being the only but costly choice. There has been a surge in developing innovative and efficient methods to extract safflower oil including super critical fluid and enzymatic extraction techniques. Key findings and conclusions A higher stability index makes it possible to encapsulate safflower oil or used it as a carrier in bioactive functional ingredient delivery systems. The functional properties of safflower oil can be used to treat skin infections, bone related disorders, menopause and atherosclerosis. Composition and distribution of phenolic contents of safflower oil has not been explored to its full potential. There is a need to conduct exclusive research on exploring the role of phenolic compounds in food and pharma industrial applications.

The flowability of basmati and non-basmati rice flour from stone and super mill was compared. On comparing, both basmati and non-basmati rice flour from stone mill was found poor flowable. However, non-basmati flour was less flowable than basmati flour. Particle size (stone mill (StM) 114.1–129.6 μm, super mill (SM) 196.4–239.5 μm) of both the flours was significantly different. The flowability of basmati and non-basmati rice flour was significantly affected by properties viz ., for non-basmati flour: the particle shape circularity (StM 0.562, SM 0.642), surface roughness (StM 146.36 nm, SM 111.28 nm) and compressibility (StM 26.08%, SM 24.22%), making it less flowable than basmati flour: particle shape circularity (StM 0.661, SM 0.768), surface roughness (StM 122.21 nm, SM 90.67 nm) and compressibility (StM 21.02%, SM 17.18%). Basic flow energy, stability index and specific energy was significantly higher in non-basmati flour, thus required more energy (StM 184.37 mJ, SM 113.15 mJ) to flow than basmati rice flour (StM 151.25 mJ, SM 96.74 mJ). Overall, the flowability was analyzed at three different pressures (3,6 and 9 kPa) and the non-basmati rice flour from stone mill was found less flowable as indicated by the flow function coefficient (1.90 at 3 kPa) in comparison to basmati (2.61 at 3 kPa) creating difficulty in bulk handling.

Atmospheric pressure plasma jet (APPJ) was investigated as an alternative to chemical and thermal treatments for reducing aflatoxin (AFT) levels on peanuts. Kernels were inoculated with Aspergillus flavus to produce AFTs. They were then treated using two APPJ treatment regimens; constant exposure (for 1 and 2 min), and pneumatically agitated exposure in a conveyored channel for up to 5 min. Quality was assessed via, peroxide value, free fatty acid content, acidity value, oxidative stability index, and through sensory panel evaluation. After 2 min of constant APPJ treatment, AFTs were reduced from 62.3 to 48.2 ppb (23% reduction), with a corresponding change in temperature (ΔT −24 to 92°C) of treated sample. After 5 min of agitated treatment, AFT concentration was reduced from 64.14 to 39.6 ppb (38% reduction) with a ΔT (24–78°C) of treated sample. APPJ compares favorably to other AFTs reduction techniques in time and product quality. Few changes were observed in all quality indices, this suggests APPJ is a viable approach for peanut aflatoxin treatment. PRACTICAL APPLICATIONS: This work demonstrates reduction of aflatoxin on peanuts using APPJ technology. Sensory evaluation scored plasma‐treated peanuts well, relative to untreated controls. Atmospheric pressure plasma treatment represents a promising method for reducing aflatoxin levels in peanuts.

This study aims to extract acorn protein isolate (API) from locally abundant waste acorn fruit and investigate its emulsification behavior by mixing different protein (0.1-2% w/v) and oil volume concentrations (5-45% v/v). Significant decrease in emulsifying activity index (EAI) and an increase in emulsifying stability index (ESI) were observed with an increase in API concentrations (P 0.05). Droplet sizes of emulsions and viscosity were observed to decrease significantly (P 0.05) with increase in API concentration while the increase was observed in interfacial protein concentration (Г). In contrast, increase in oil volume concentration results in increase of droplet sizes, packing fractions and viscosity, while decrease in Г values was observed. The results reveal that main fractions of API (66.2-14.4 kDa) were migrated to oil-water interface for emulsion stabilization. These results demonstrate the potential application of API in food formulation and development.

Structural and functional changes in ultrasonicated oyster protein isolates (OPI) were investigated. Ultrasound treatments were carried out with probe (20 kHz) at 200, 400 and 600 W for 15 and 30 min. The results showed that functional properties of OPI significantly improved after sonication. Absolute zeta potential and protein solubility increased by 18.40 mV and 82.5 % at 600 W for 15 min. Oil holding capacity, emulsifying activity index, emulsion stability index, foaming ability and foaming stability increased by 300 %, 15.23 m2/g, 9.24 min, 23.9 % and 14.8 % at 600 W for 30 min. However, ultrasound treatment significantly (P< 0.05) decreased particle size and water holding capacity. The conformation of OPI became stretched and unfolded after sonication. Functional improvements resulted from stretched and unfolded conformation and reduction of particle size. Controlled condition of ultrasound can produce OPI with distinct structural and functional properties, which could meet the complex needs of manufactured food products in food industry, but further study is needed to understand the specific mechanism.

The aim of our work is to study the structure of the food system of milk-cherry smoothie with given high consumption indices (increased content of macronutrients and easily-assimilated protein); it allows to widen the assortment of healthy beverages at enterprises of restaurant economy. The effectiveness of functioning of restaurant economy enterprises is, in the first turn, determined by the extent, to which their strategic actions correspond to long-term market requirements. A market condition in the field of restaurant economy is a driver for developing innovative products and technologies for getting culinary products. At developing aerated products, the main factor of getting a high-quality one is technological regimes for getting an aerated structure. An influence of temperature and shaking time on the foam-forming ability of a food system and smoothie form stability, including milk whey, cherry juice, apple pectin and collagen hydrolysate, was studied. It has been established, that most foam-formation (62 %) is attained at shaking smoothie under the following conditions: temperature – 10°С, shaking time – 90seconds. The maximal number of air bubbles in smoothie has the diameterd=(0,32±0,01)mm. High multiplicity indices of the smoothie foam structure (250 %) characterize the high product stability index. The obtained data as to the development of the technological process of getting the aerated smoothie structure give a possibility to recommend the developed technology for producing smoothie at restaurant economy enterprises.

The present research investigated the effect of microfluidization treatment (103, 138, 172, and 207 MPa) on pH, refractive index (RI), color measurements, rheology, particle size, emulsifying properties, and thermal denaturation of egg yolk. Color parameters were significantly (p τ o ), consistency constant (K), and flow behaviour index (n) were affected by microfluidization. Microfluidization caused a reduction in particle size of yolk with an increase in pressure up to 172 MPa and particle size increased at 207 MPa. Emulsifying activity index (EAI) increased from 30.49 m2/g (control) to 32.41 m2/g (MEY2) but decreased as microfluidization pressure was increased. Emulsifying stability index (ESI) increased at 103 MPa but decreased as microfluidization pressure increased further. Thermal analysis revealed increase in denaturation temperature as microfluidization pressure increased.

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 W for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min) and boiling (100 °C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences ( P > 0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.

The role of antioxidants exogenously-applied individually or in sequences in the improvement of salt tolerance in maize seedlings, and their effects on changes in the activities of endogenous enzymatic and non-enzymatic antioxidants, and the concentrations of phytohormones in seedlings grown under 100 mM NaCl stress were assessed. The efficiency of maize seedlings to tolerate salt stress in terms of growth was noticed to varying degrees with antioxidants applied singly or in sequences. The healthy growth of salt-stressed seedlings was correlated with the improvements in the activities of enzymatic and non-enzymatic antioxidants, the concentrations of osmoprotectants and phytohormones, and tissue health in terms of relative water content and membrane stability index. Results show that, seed soaking in AsA, GSH and proline applied in sequences (i.e., AsA 0.50 -Pro 0.50 -GSH 0.50 or GSH 0.50 -Pro 0.50 -AsA 0.50 ) was better than their applications individually. In addition, the sequenced application of AsA 0.50 -Pro 0.50 -GSH 0.50 as integrated treatment was better, generating maize seedlings more tolerant to salinity than those generated from the sequenced application of GSH 0.50 -Pro 0.50 -AsA 0.50 . Therefore, we recommend using the sequenced application of AsA 0.50 -Pro 0.50 -GSH 0.50 as integrated soaking treatment for maize to grow under salt stress.

Fat-soluble vitamins (FSVs) may prevent or delay bulk lipid oxidation by exerting antioxidant action. However, literature data obtained from storage tests on commercial edible oils do not necessarily confirm a direct correlation between FSV contents of bulk oils and their measured oxidative stability. This, of course, may be predominantly due to their refining history, which can strip them of much of their FSV contents and/or standardize these values. The main goal of this study was to quantify the magnitude of the role of FSVs in hindering commercial edible lipid oxidation. Fatty acid composition and FSV content data were collected on a large mixed set of commercial vegetable oils devoid of added antioxidant stabilizers (n = 123) in order to establish baseline values for these constituents. Next, a random subset of these oils (n = 50) was then subjected to the oil stability index test (OSI at 120 °C), as well as accelerated storage testing over time (60 °C) whilst monitoring a host of classical methodologies used to monitor oxidation progress. A new aggregate parameter (i.e., a sum area under the lipid oxidation curves, or ‘All Area’) was introduced to better capture the total quantity of primary and secondary oxidation products accumulated in the samples tested over the storage period. Multivariate regression modeling was used to correlate the fatty acid composition of the samples with their oxidative stability data both including and excluding FSV contents in order to determine a magnitude for this relationship. As noted herein, the addition of FSV data improved the fitting of the model from R2Adj. 0.877 to 0.925 using OSI data alone and from R2Adj. 0.938 to 0.960 using the ‘All Area’ parameter. Correlations between specific FSVs and fatty acid compositional parameters exhibited a strong relationship with lipid category. Furthermore, principal component analysis of FSV contents revealed clustering of lipids based both on lipid category and refining history.

This study examined the ability of cavitation jet processing to regulate the oxidation concentrations with 2,2&rsquo, azobis (2-amidinopropane) dihydrochloride (AAPH) (0.2, 1, and 5 mmol/L) and the structure and emulsification of soy protein isolate (SPI). The tested properties included particle size distribution, hydrophobic properties (sulfhydryl group (SH) and disulfide bond (S-S) contents, surface hydrophobicity (H0)), emulsifying properties (particle size and &zeta, potential of emulsions, emulsification activity index (EAI), and emulsification stability index (ESI)), as well as conformational characteristics. The high shear force of cavitation jet treatment reduced the particle size of oxidized SPI and distributed uniformly. Cavitation jet (90 MPa)-treated SPI (AAPH with 1 mmol/L) demonstrated a high H0 (4688.70 &plusmn, 84.60), high EAI (71.78 &plusmn, 1.52 m2/g), and high ESI (86.73 &plusmn, 0.97%). The ordered secondary structure (&alpha, helix and &beta, turn content) of SPI was enhanced by the cavitation jet. Meanwhile, the distribution of SPI-oxidized aggregates was observed under an atomic force microscope. Therefore, cavitation jet processing combined with oxidation treatment is an effective method to improve the characteristics of SPI and has potential industrial application prospects.

This study evaluated the impact of low O2 headspace in clear and dark containers at different storage temperatures (10 °C and 28 °C) on the quality and shelf life of extra virgin olive oil (EVOO). Bottle headspace was controlled at four different O2 concentrations 2, 5, 10, and 21%. Quality parameters were determined after 3, 6, 9, and 12 months storage: free fatty acids, peroxide value, absorption coefficients K270 and K230, total polyphenols, chlorophyll content, oxidative stability index, and color. Results show low headspace oxygen levels of 2 and 5%, significantly increased EVOO shelf life stored in dark and clear bottles at 10 °C. While the improvement in EVOO shelf-life was less when stored at 28 °C. No significant differences occurred between EVOO samples packaged at 10 and 21% headspace O2 concentrations in clear bottles stored at 28 °C while significant differences were observed with 2 and 5% headspace O2 concentrations. These results suggest that it is important to minimize headspace oxygen in packages of extra virgin olive oil.

Lipid oxidation is responsible for physicochemical and organoleptic changes which reduce not only the food shelf life but also its acceptability. However, this deterioration process can be delayed or prevented by the addition of antioxidants. The aim of this study was to evaluate the effect of different antioxidants, pure and in combination (ascorbyl palmitate, rosemary extract and mix of tocopherols) compared to TBHQ (tert-butylhydroquinone) on oxidative stability index (OSI) of soybean oil stored in PET bottles by Rancimat at 120°C. The rancimat method is included in the AOCS Cd 12b-92 standard, due to the ease of use and reproducibility that allows the OSI evaluation in a relatively short period. Therefore, an accelerated shelf life study was performed at 60°C for 30 days. The results showed that all evaluated antioxidants and their combinations delayed the lipid oxidation of soybean oil. However, a mix containing ascorbyl palmitate and rosemary extract presented OSI (Oxidative Stability Index) similar to TBHQ. At the end of the 30th day, this referred blend of antioxidants had OSI of 4.83 hours at 120 °C, while treatment with TBHQ showed 5.90 hours at the same temperature. Thus, it was concluded that the evaluated concentration of the ascorbyl palmitate and rosemary extract blend may be an excellent alternative to TBHQ during the maintenance of the soybean oil shelf life in PET bottles.

The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 &deg, C and decreased at higher temperatures. Soy glycinin (11S) showed higher stability than &beta, conglycinin (7S) during extrusion. Results also indicated that the increase in some hydrophobic groups was due to the movement of hydrophobic groups from the interior to the surface of the SPI molecules at extrusion temperatures from 60 to 80 &deg, C. However, the aggregation of SPI molecules occurred at extrusion temperatures of 90 and 100 &deg, C, with decreasing levels of hydrophobic groups. The extrusion temperature negatively affected the emulsifying activity index (EAI), on the other side, it positively affected the emulsifying stability index (ESI), compared to unextruded SPI.

Due to the inconsistency of monoacylglycerols’ (MAGs) impacts and the lack of research concerning the weight of saturated monoacylglycerols on the oxidative stability of oils, the current study was designed. For this purpose, saturated MAGs at 0.5, 3.0 and 5.0% were added to canola oil and subsequently exposed to a Schaall oven test at 60 °C for 31 days (to assimilate moderate thermal conditions and a prolonged treatment time) and a Rancimat test at 110 °C (to assimilate extreme thermal conditions and shorter treatment time). To evaluate the quality and oxidative stability parameters of MAG-containing canola oil, free fatty acids (FFA), peroxide value (PV), and the oxidative stability index (OSI) were determined. The findings indicated that with the increase in MAG levels, the FFA increased from 0.05 up to 0.2%. The PV increased from 2 to 100 meq/L with the increase in MAG concentration. Also, it was shown that OSI increased from 12.20 to 13.10 h, which was proportional to MAG concentration. Dada la discrepancia sobre la influencia de monoacilgliceroles (MAG) y la falta de documentación sobre el peso de los MAG saturados sobre la estabilidad oxidativa de los aceites, se estableció este estudio. Para este propósito, MAG saturados al 0,5, 3,0 y 5,0% fueron agregados a aceites de canola y posteriormente expuestos a la prueba del horno Schaall a 60 °C durante 31 días (simulación de condiciones térmicas moderadas y largo tiempo) y prueba de Rancimat a 110 °C (simulación de condiciones térmicas extremas y corto tiempo). Para evaluar la calidad y los parámetros de estabilidad oxidativa del aceite de canola que contiene MAG, se determinaron los ácidos grasos libres (AGL), el índice de peróxido (IP) y el índice de estabilidad oxidativa (OSI). Los resultados indicaron que con el aumento de los niveles de MAG, los AGL aumentaron de 0.05 hasta 0.2%. El IP mostró un aumento de 2 a 100 meq/L a medida que aumentaba la concentración de MAG. Además, se demostró que proporcionalmente a la concentración de MAG, el OSI aumentó de 12.20 a 13.10 h.