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Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low‐fat desserts. In this study, low‐fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water‐holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46 g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties. [ABSTRACT FROM AUTHOR]

The complex coacervation of soybean protein isolate and polysaccharide has been widely applied for preparing biopolymer materials like microcapsule. In this study, hydrolytic soy protein isolate (HSPI) was prepared by mild hydrolysis of soy protein isolate (SPI) with fungal protease 400 (F400). The degree of hydrolysis (DH) for the enzymatic products was controlled at 1%–5%. Emulsification, oxidation resistance, and thermal stability were used to evaluate the performances of HSPI with different DH. The results showed that the HSPI with the hydrolysis degree of 2% had the optimal property. Subsequently, the complex polymer of HSPI/SA was prepared by the coalescence reaction of HSPI and sodium alginate (SA). The turbidity curves manifested the optimal complex coacervation occurred at the ratio of 7:1 (HSPI:SA). Fourier transform infrared spectroscopy (FTIR) presented that the reaction involved electrostatic interactions between ‐NH3+ in HSPI and ‐COO− in SA. Isothermal titration calorimetry experiments indicated that the complex coacervation reactions of HSPI and SA arose spontaneously. The microencapsulation by complex coacervation of HSPI and SA was further produced for embedding sweet orange oil. The thermogravimetric analysis (TGA) result revealed that the microencapsulation system of HSPI/SA had a better heat resistance than that using the SPI/SA complex polymer. [ABSTRACT FROM AUTHOR]

In order to improve the function of insoluble dietary fiber (IDF) extracted from pickle, the coupled enzymatic hydrolysis and high hydrostatic pressure treatment method (EHHP) was used to modify its structure. Compared with the unmodified IDF (U-IDF), analysis of the particle size dispersion, bulk density, surface structure monosaccharide composition, microstructure, thermodynamic properties showed that the modified IDF (EHHP-IDF) has a looser and more porous structure, reduced particle size, bulk density, crystal strength and thermal stability, and increased xylose and galactose content. Due to the special looser microstructure, EHHP-IDF has showed the notable capacity of absorption of oil, glucose, nitrite, cholesterol as well as Pb2+. Collectively, these results show that EHHP has good potential use as an ideal modification method to improve the function of IDF, and a novel functional ingredient of EHHP-IDF which could be used in future food processing was obtained in this study. [ABSTRACT FROM AUTHOR]

In this paper, the Y188C mutant HIV-1 reverse transcriptase (Y188CM-RT) target protein was constructed by homology modeling, and new ligands based on nevirapine (NVP) skeleton were designed by means of fragment growth. The binding activity of new ligands to Y188CM-RT was evaluated by structural analysis, ADMET prediction, molecular docking, energy calculation and molecular dynamics. Results show that 10 new ligands had good absorbability, and their binding energies to Y188CM-RT were significantly higher than those of wild-type HIV-1 reverse transcriptase(wt). The binding mode explained that fragment growth contributed to larger ligands, leading to improved suitability at the docking pocket. In the way of fragment growth, the larger side chain with extensive contact at terminal is obviously better than substituted benzene ring. The enhancement of docking activity is mainly due to the new fragments such as alkyl chains and rings with amino groups at NVP terminal, resulting in a large increase in hydrophobic bonding and the new addition of hydrogen bonding or salt bonding. This study is expected to provide reference for the research on non-nucleoside reverse transcriptase inhibitors resistance and AIDS treatment. [ABSTRACT FROM AUTHOR]

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal "green" technology for agri‐food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up‐scaling and applications for other types of liquors need further efforts. [ABSTRACT FROM AUTHOR]

An organic salt crystallizes through different kinds of charge-assisted hydrogen-bonded networks depending on carboxylic functionality number and the degree of amine. These H-bonded packing patterns are often robust and predictable, so one can design a supramolecular salt with a certain purpose. In some cases, two different crystalline packing patterns can be found in Primary Ammonium Dicarboxylate (PAD) salts at different temperatures. Two kinds of supramolecular bonding, namely, charge-assisted hydrogen bonding and weak van der Waals interactions stabilize the two states. A small increase in the carbon chain length in a primary amine enhances the additional van der Waals interactions with the packing so that the 2D hydrogen-bonded network (HBN) transforms into a 1D HBN at room temperature. Such van der Waals interactions can be controlled by external heat, so a temperature-dependent 1D to 2D phase change is feasible. When certain moieties, such as azo and bipyridine, are introduced into the carboxylic acid backbone, the acids become insoluble in most organic solvents, raising their melting point, and resulting in heat-set gels. In the presence of an API, temperature and solvent-dependent polymorphic crystals can be grown in the heat-set gel medium and by simply cooling down the mixture, the API crystals can be separated easily. [ABSTRACT FROM AUTHOR]

Highlights: Pea protein isolate (PPI) and EGCG spontaneously formed complexes. Protein–polyphenol complexation was mainly driven by hydrogen bonding. The binding of EGCG influenced the structure and functionality of PPI. PPI-EGCG complexes had better emulsifier properties than PPI. There is increasing interest in using plant-derived proteins in foods and beverages for environmental, health, and ethical reasons. However, the inherent physicochemical properties and functional performance of many plant proteins limit their widespread application. Here, we prepared pea protein isolate (PPI) dispersions using a combined pH-shift/heat treatment method, and then, prepared PPI-epigallocatechin-3-gallate (EGCG) complexes under neutral conditions. Spectroscopy, calorimetry, molecular docking, and light scattering analysis demonstrated that the molecular complexes formed spontaneously. This was primarily ascribed to hydrogen bonds and van der Waals forces. The complexation of EGCG caused changes in the secondary structure of PPI, including the reduction in the α-helix and increase in the β-sheet and disordered regions. These changes slightly decreased the thermal stability of the protein. With the accretion of EGCG, the hydrophilicity of the complexes increased significantly, which improved the functional attributes of the protein. Optimization of the PPI-to-EGCG ratio led to the complexes having better foaming and emulsifying properties than the protein alone. This study could broaden the utilization of pea proteins as functional ingredients in foods. Moreover, protein–polyphenol complexes can be used as multifunctional ingredients, such as antioxidants or nutraceutical emulsifiers. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha), polyfloral (silvestre), extrafloral (sugarcane) and honeydew (bracatinga) during storage. Design/methodology/approach: The honeys were stored at 14 °C, and the analysis of water activity, color, absorbance, rheological behavior and microscopic analysis were performed during 6 months (T0, T30, T60, T90, T120, T150 and T180 days); quantification of sugars (fructose (F) and glucose (G)), moisture (M), F/G and G/M ratio only at T0. Findings: All honeys showed changes during storage, and sugarcane honey stood out for presenting greater crystallization, influenced by the high content of glucose and fructose. Coffee honey showed the least crystallization. The crystallization of honeys influenced the increase in water activity, Newtonian viscosity, color and absorbance. The composition of the honeys directly influenced the crystallization process during storage. Originality/value: Crystallization is a natural process that occurs spontaneously in honey. Thus, the knowledge of the crystallization rate of honeys from different origins (botanical and geographical) during storage, is of great importance and interest for the industry, beekeepers and consumers, since each type of honey crystallizes in different ways and periods. [ABSTRACT FROM AUTHOR]

Background: Wheat gluten protein (WGP) is poorly soluble and does not easily form fibrous structures. The meat analogues prepared from it have an unsatisfactory texture and poor water-holding capacity (WHC). Our previous work indicated that pH-shifting combined with heat treatment can significantly improve the solubility and emulsifiability of WGP. In this work, WGP was therefore treated by pH-cycling (m-WGP) to improve the solubility and then applied in the preparation of meat analogues by high moisture extrusion., Results: The results indicated that the addition of m-WGP improved the texture characteristics and WHC of the extrudates significantly (282.4) and made the extrudates show a tighter organizational structure, according to scanning electron microscope (SEM) images. Magnetic resonance imaging (MRI) analysis showed that the addition of m-WGP resulted in a more uniform moisture distribution in the extrudate. The free sulfhydryl group result showed that the addition of m-WGP significantly increased the free sulfhydryl group content, which was beneficial to the formation of disulfide bonds to enhance the tissue structure., Conclusion: When the addition content of m-WGP was 10%, the gluten extrudate exhibited a good WHC and uniform moisture distribution but the excessive hardness and chewiness were not suitable for simulating meat. When the additional m-WGP content reached 50%, the gluten extrudate had textural characteristics that were closest to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)

This study aimed to investigate the effect of camellia saponin (CS) on the structural characteristics, texture properties, rheological properties, and thermal stability of camellia oil body-based oleogel (COBO). In addition, the formation mechanism of COBO was further studied in terms of the microstructure and texture of freeze-dried products, the mobility of hydrogen protons, and the conformation and structure changes of oleosin. The texture and rheological properties of the oleogels were found to be gradually improved with the incorporation of CS. This was attributed to the CS-induced enhancement of oil body interfacial film. CS was likely to bind to oleosin via hydrogen bonding and hydrophobic interactions, thereby forming a thick CS-oleosin complex interface, which was revealed by the oleosin fluorescence quenching and an increase in the ordered structure (α-helix). The composite interface could resist the crystallization damage and air disturbance caused by solidification and sublimation of water during freeze-drying, resulting in a denser and more uniform three-dimensional gel structure to trap the liquid oil, which could be explained by the decreased mobility of hydrogen protons in oleogel. The work offers a new proposal and theoretical basis for the development of saponin-enhanced oleogels using non-thermal processing. [ABSTRACT FROM AUTHOR]

Polyphenols are widely distributed natural products, investigated intensively due to their health‐beneficial effects and prevention of several human diseases. It is well known that polyphenols can easily form complexes with proteins in food processing and human digestion, leading to changes in the conformation and functionality of polyphenols and proteins. On the basis of dividing the common polyphenols into flavonoids, phenolic acids, and tannins, this paper reviews the progress and application of polyphenol–protein interactions during the past decade. Accordingly, this review might provide a better understanding on the mechanism of polyphenol–protein interactions, which is expected to provide guidance for food processing and studying on health effects of polyphenol compounds in the future. Novelty impact statement: The interactions of flavonoids, phenolic acids, and tannins with proteins were reviewed. Reversible interactions are the main form of polyphenol–protein interactions, which are mainly attributed to hydrogen and hydrophobic bonding. Besides, the health effects of polyphenol–protein complexes mainly include the inhibition of protease and toxic protein aggregation. [ABSTRACT FROM AUTHOR]

Sonicated protein isolates were recovered from Chenopodium quinua, Phaseoulus vulgaris and Lens culinaris to develop a functional matrix by assessing the physicochemical and functional properties. The plant protein isolates were prepared from powdered materials followed by sonication in alkaline medium using a Box-Behnken design. pH (6–10), a buffer-to-material ratio (5:1 to 15:1) and sonication time (0–20 min) were taken as independent variables, whereas protein yield was taken as the dependent variable. A pH of 9, 20 min treatment, and a buffer-to-material ratio of 5:1 were the optimal extraction conditions for quinoa and black beans, whereas a 1:10 ratio was suitable for lentils. Sonication in alkaline medium caused partial protein unfolding and these isolates; in turn, the molecular weight affected the emulsifying activity and stability. Moreover, sonication had a strong effect on the gelation temperature, emulsifying activity, the water, and oil sorption. Sonication improved protein yield and exposed amino acids such as glutamic acid, aspartic acid, leucine and glycine. In turn, thiol groups were responsible for the increased in gelation temperature. The better gelling property coupled with high emulsifying property of these proteins show potential application as protein emulsifiers in the production of gels, sausages, and pet foods. [ABSTRACT FROM AUTHOR]

Summary: There has been a growing interest in plant proteins due to their beneficial health effects, low cost and variety of applications in food industries. The low solubility of lentil proteins (LPs) is one of the significant factors that limit their use in food applications. Quinoa proteins (QPs), which have high water solubility, were combined with LPs at pH 12 to generate LP‐QP complexes to generate pH‐based soluble protein compounds. The LP‐QP complexes demonstrated a large surface charge with an increase solubilisation of the protein complexes by more than 85%, together with resistance to protein aggregation. The combination of LPs to QPs led to a significant increase (P < 0.05) in unique tertiary and secondary protein structures as determined by the protein–protein interaction (PPI) technique involving pH recycling. Interactions between LPs and QPs affected the surface morphology of the protein complexes formed. Electrostatic interactions, hydrophobic forces and hydrogen bonding were indicated to play key roles in the PPIs. The capacity of pH cycling to illustrate the above protein interactions shows that this is a robust approach for assessing the emulsion and foaming properties of food proteins. [ABSTRACT FROM AUTHOR]

Tannic Acid (TA) is a naturally occurring antioxidant polyphenol that has gained popularity over the past decade in the field of biomedical research for its unique biochemical properties. Tannic acid, typically extracted from oak tree galls, has been used in many important historical applications. TA is a key component in vegetable tanning of leather, iron gall ink, red wines, and as a traditional medicine to treat a variety of maladies. The basis of TA utility is derived from its many hydroxyl groups and its affinity for forming hydrogen bonds with proteins and other biomolecules. Today, the study of TA has led to the development of many new pharmaceutical and biomedical applications. TA has been shown to reduce inflammation as an antioxidant, act as an antibiotic in common pathogenic bacterium, and induce apoptosis in several cancer types. TA has also displayed antiviral and antifungal activity. At certain concentrations, TA can be used to treat gastrointestinal disorders such as hemorrhoids and diarrhea, severe burns, and protect against neurodegenerative diseases. TA has also been utilized in biomaterials research as a natural crosslinking agent to improve mechanical properties of natural and synthetic hydrogels and polymers, while also imparting anti-inflammatory, antibacterial, and anticancer activity to the materials. TA has also been used to develop thin film coatings and nanoparticles for drug delivery. In all, TA is fascinating molecule with a wide variety of potential uses in pharmaceuticals, biomaterials applications, and drug delivery strategies. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of National Nutrition Journal / Media Gizi Indonesia is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

β-galactosidase (EC 3.2.1.23) is an industrially important enzyme. It can catalyse two different types of reactions, namely lactose hydrolysis and transgalactosylation. β-galactosidase enzyme production by Thielaviopsis ethacetica, was investigated and the enzyme was partially purified and characterized in the present study. Qualitative assay for the pre β-galactosidase activity indicated the formation of water insoluble blue-green colour, dichloro-dibromo-indigo zone towards the edges of the fungal colony after a 72-hour incubation period. Quantitative assay recorded a maximum enzyme activity of 0.599 U/mL at 72 hours. The enzyme was partially purified from the crude enzyme using ammonium sulphate precipitation and dialysis. Fraction 40-60 % (fraction 2) had the highest specific enzymes activity of 1.65 U/mg with 8.68 purification fold and 28.3 % recovery. SDS-PAGE analysis of fraction 2 resulted three separate protein bands above 40 kDa. The protein band corresponding to 50 kDa molecular weight was confirmed as β-galactosidase. The optimum temperature and pH for the enzyme was at 60 ̊ C and 7.0, respectively. The present study reveals the fungal strain Thielaviopsis ethacetica with β-galactosidase activity. To our knowledge this is the first report about β-galactosidase activity of the strain T. ethacetica. This investigation suggests the potential use of this species in industrial applications. [ABSTRACT FROM AUTHOR]

The effects of different storage conditions of Thai creamed honey on the texture profile and thermodynamic properties were successfully investigated by using the differential scanning calorimetry (DSC) method. Liquid and creamed sunflower, longan, and wild honey were analysed in the present work due to Thailand's large production capacity. The glass transition temperature (Tg) and enthalpy of sugar fusion (ΔHf) exhibited insignificant differences between liquid and creamed honey. Only the enthalpy of crystal melting (ΔHm) was an indicator to distinguish the phase of honey, since it was imperceptible for liquid honey in the melting temperature ranging between 30 - 60°C. In addition, the correlation between hardness values and ΔHm can be a new parameter to obtain the best texture of Thai creamed honey at chilled temperature during storage. [ABSTRACT FROM AUTHOR]

The rheological properties and the secondary structures of date palm pollen concentrates were investigated in the present study. The sonication pretreatment and the succinylation procedure were applied to the native protein, as physical and chemical modifications, respectively. Each modification affected differently the native concentrate. In fact, in the flow measurement, results, fitted with the power low model, showed that sonication increased the consistency coefficient and decreased the flow index implying a more shear-thinning character. However, for succinylation modification, an increase of the flow index and a decrease of the consistency coefficient were noticed which convert the protein concentrate to a less viscous and more Newtonian-like state. Sonication also enhanced the thixotropic behavior which was expressed by the increase of the hysteresis loop, whereas the succinylation suppressed it, which was deduced from the disappearance of the loop area. The frequency sweep analysis proved that the sonicated concentrate was characterized by a strong gel structure while the succinylated protein had a viscoelastic liquid character. Only the native and the succinylated concentrates gelified, in the temperature sweep test, at 53.1 and 54.4 °C, respectively. All discerned differences were attributed to the secondary structure content. The findings revealed that the sonicated protein had a high β sheet content, leading to greater thermal stability which proved that a higher temperature is required to ensure the gelation of the protein. However, native and succinylated concentrates were found to have an equilibrium between α helix and β sheet which made it possible to form a stable gel at a lower temperature. The present study concluded that the modifications had a great impact on the rheological properties which was strongly attributed to the submitted structural changes. [ABSTRACT FROM AUTHOR]

Bee pollen (BP) is a good source of nourishing substances with preventative effects against metabolic syndrome and subsequent type II diabetes mellitus and cardiovascular diseases. In the present work, the addition of BP changed the characteristics and nutritional values of bread. It was found that the addition of BP significantly increased dietary fibre, thiamine, and riboflavin levels, as well as phenolic contents and antioxidant activity. When blending the wheat flour with 20 - 25% BP, the antioxidant activity of bread increased effectively, while at 20% BP addition level, the specific volume, springiness, hardness, and chewiness were significantly detrimentally affected. Addition of 10% BP was beneficial to water retention, and delayed bread staling. These results suggest that the addition of 10 - 15% BP could effectively improve the nutritional and antioxidant properties of wheat bread with textural and sensory quality being closer to the white bread. [ABSTRACT FROM AUTHOR]

Copyright of China Surfactant Detergent & Cosmetics (1001-1803) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The function and application of β‐glucosidase attract attention nowadays. β‐glucosidase was confirmed of transforming ginsenoside Rb1 to rare ginsenoside, but the interaction mechanism remains not clear. In this work, β‐glucosidase from GH1 family of Paenibacillus polymyxa was selected, and its gene sequence bglB was synthesized by codon. Then, recombinant plasmid was transferred into Escherichia coli BL21 (DE3) and expressed. The UV–visible spectrum showed that ginsenoside Rb1 decreased the polarity of the corresponding structure of hydrophobic aromatic amino acids (Trp) in β‐glucosidase and increased new π‐π* transition. The fluorescence quenching spectrum showed that ginsenoside Rb1 inhibited intrinsic fluorescence, formed static quenching, reduced the surface hydrophobicity of β‐glucosidase, and KSV was 8.37 × 103 L/M (298K). Circular dichroism (CD) showed that secondary structure of β‐glucosidase was changed by the binding action. Localized surface plasmon resonance (LSPR) showed that β‐glucosidase and Rb1 had strong binding power which KD value was 5.24 × 10–4 (±2.35 × 10–5) M. Molecular docking simulation evaluated the binding site, hydrophobic force, hydrogen bond, and key amino acids of β‐glucosidase with ginsenoside Rb1 in the process. Thus, this work could provide basic mechanisms of the binding and interaction between β‐glucosidase and ginsenoside Rb1. [ABSTRACT FROM AUTHOR]

Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also brings about potential physiological benefits. Both the positive and negative effects boil down to the interactions among IP6, metal ions, and biopolymers. In the wake of the booming market of plant‐based foods, an unbiased understanding of these interactions and their impacts on the foods themselves is a necessity to the smart control and utilization of plant‐sourced phytates. This overview presents updated knowledge of IP6‐related interactions, with a strong focus on their contributions to food functionality, processability, and safety. [ABSTRACT FROM AUTHOR]

Purpose: Chicken blood meal (CBM) is a slaughterhouse by-product of great environmental concern, rich in protein and iron, mainly used as animal feed and fertilizer. In this work, the valorization of CBM as a source of protein hydrolysates (CBMH) is proposed. Methods: The hydrolysis reaction conditions were assessed using a Doehlert experimental design. Samples of CBMH were thus prepared at optimal conditions: T = 54 °C, pH 8.5 and enzyme-to-substrate ratio (E/S) = 6.5% with different reaction durations in order to study the impact of the degree of hydrolysis (DH) on the properties of the product. The characteristics studied in the hydrolysates were among others: chemical structure, technofunctional properties [compared to those from soy protein isolate (SPI)] and antioxidant activity. Results: CBMH samples displayed MW < 14.4 kDa, increasing heme content correlated with their color parameters, formation of hygroscope aggregates and enhanced thermal stability. UV-spectroscopy, infrared spectroscopy and circular dichroism confirmed the conformational changes in CBMH to be dependent on the DH. Compared to CBM, CBMH had improved oil holding capacity that decreased with the DH. CBMH foams exhibited better behavior at neutral pH than those from SPI. Moreover, CBMH emulsions displayed lower emulsifying activity and higher but decreasing emulsifying stability. CBMH samples displayed antioxidant activity (FRAP, DPPH and ABTS), whereas only the FRAP values suffered a negative impact due to the extended hydrolysis. Conclusions: The results suggest that the valorization of CBM can be achieved via hydrolysis, resulting in potential ingredients for the food, cosmetic and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

The xenoestrogenic mycotoxin zearalenone is a Fusarium-derived food and feed contaminant. In mammals, the reduced (e.g., zearalanone, α-zearalanol, and β-zearalanol) and conjugated (e.g., zearalenone-14-sulfate) metabolites of zearalenone are formed. Furthermore, filamentous fungi and plants are also able to convert zearalenone to conjugated derivatives, including zearalenone-14-sulfate and zearalenone-14-glucoside, respectively. Serum albumin is the dominant plasma protein in the circulation; it interacts with certain mycotoxins, affecting their toxicokinetics. In a previous investigation, we demonstrated the remarkable species differences regarding the albumin binding of zearalenone and zearalenols. In the current study, the interactions of zearalanone, α-zearalanol, β-zearalanol, zearalenone-14-sulfate, and zearalenone-14-glucoside with human, bovine, porcine, and rat serum albumins were examined, employing fluorescence spectroscopy and affinity chromatography. Zearalanone, zearalanols, and zearalenone-14-sulfate form stable complexes with albumins tested (K = 9.3 × 103 to 8.5 × 105 L/mol), while the albumin binding of zearalenone-14-glucoside seems to be weak. Zearalenone-14-sulfate formed the most stable complexes with albumins examined. Considerable species differences were observed in the albumin binding of zearalenone metabolites, which may have a role in the interspecies differences regarding the toxicity of zearalenone. [ABSTRACT FROM AUTHOR]

This research aims to study the thermal and emulsifying properties of the chan globulins (CG), which are the most abundant Osborne fraction of the seed of Hyptis suaveolens. In this sense, the calorimetric analysis indicated a cooperative behavior in thermal denaturation process with a denaturation temperature of 100.9°C and an enthalpy change of 124.6 kJ/mol for CG. Besides, strong gels (Gʹ ~7.5 × 105 Pa) were produced, with a gelation temperature of 80°C. Also, CG presented high surface activity with critical micelle concentration (CMC) of 0.3 mg/ml. The best emulsifying properties and colloidal stability were found at basic pH values and they were negatively influenced by the content of NaCl along a pH gradient. In conclusion, CG may be used as thermostable emulsifier at basic pH values (preferably without NaCl), and as a potential ingredient for protein‐rich gel formulations. Practical applications: This work describes a simple and practical procedure to obtain CG at high yield (96%) and acceptable purity, which could be easily implemented without further costs and tedious chromatographic techniques. In addition, the high gelation capacity and strong gel formation for CG, make them suitable for formulation of protein‐based gels with potential application in the drug and food industry. CG also showed high emulsifying activity and emulsifying stability indexes, implying their promising use as a thermostable emulsifier at basic pH values. Finally, the incorporation of CG as food ingredient, is an alternative to other pseudocereals to expand the offer of gluten‐free food products for celiac consumers. [ABSTRACT FROM AUTHOR]

The present work aimed to study the crystallisation behaviour of honey with glucose addition by using the absorbance measurement at 660 nm. The Avrami model was used to explain the crystallisation kinetic. The effect of glucose addition on the colour and microstructure of crystallised honey was also determined. Sunflower and longan honey were used in the present work. The biochemical compositions of honey samples were analysed before the addition of glucose powder at four concentrations (1.0, 1.5, 2.0, and 2.5%; w/w) and stored at 10 - 15°C. The absorbance at 660 nm, colour, and microstructure were measured until full crystallisation. The results showed that different honey compositions exhibited different crystallisation behaviours, which could be monitored by the absorbance measurement at 660 nm as well. The addition of glucose powder could stimulate the crystallisation time, thus affecting the crystallisation rate. The Avrami equation was found to be a good model for describing the crystallisation behaviour from the intensity of absorbance values. The highest crystallisation rate was found at 2.0% (w/w) glucose addition at the rate constant (k) of 0.177 ± 0.038 and 0.083 ± 0.039 in sunflower and longan honey, respectively. The Avrami index (n) was relevant to the crystallisation rate, but not clearly related to crystal shape or size. The crystals of all glucose-added honey contained small crystals in bouquets. The yellow colour became lighter during storage period. Suitable glucose content and absorbance monitoring at 660 nm could be used to control the crystallisation of honey for obtaining creamed honey product with good texture. [ABSTRACT FROM AUTHOR]

Copyright of Scientia Agropecuaria is the property of Scientia Agropecuaria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The quinoa flour (QF) dispersions (flour/water = 1:2) were subjected to high-pressure treatment (300, 450 and 600 MPa for 15 min) at ambient temperature, and thereafter, assessed for the structural changes using rheometry, calorimetry, microscopy, and diffractometry. The pressurization influenced the hydration property of QF significantly. The quinoa starch gelatinized completely by melting the amylopectin crystallites at 600 MPa as confirmed by the thermal, rheological and diffractometric studies. The mechanical rigidity of the pressure-induced gel improved considerably by increasing the pressure level. Further heating to the HP-treated QF dispersions (< 600 MPa) improved the mechanical rigidity significantly. The protein denaturation peaks remained unaffected by the pressure treatment. The antioxidant activity of QF increased at 450 MPa. The results obtained in this research could be useful for the development of quinoa-based food product under high-pressure. [ABSTRACT FROM AUTHOR]

Metal-phenolic network (MPN) coating is an emerging class of surface functionalization method and has attracted ever-growing interest in areas of bioengineering and biotechnology. Although various applications for MPN coatings, including drug delivery, cytoprotection, and antimicrobial surfaces, have been studied in the form of films and capsules, their interaction with enzyme molecules and the subsequent influence of biocatalytic properties are poorly understood. Herein, MPN coatings composed of different types of metal ions (Cu II , Fe III , Zn II , Mn II , Au IV ) coordinated with tannic acid (TA) were fabricated on Fe 3 O 4 nanoparticles as a facile nanoplatform for immobilizing alcohol dehydrogenase (ADH). The results show that the different polarization capacities of metal ions (i.e., Lewis acids) could affect the hydrophilicity and hydrophobicity of the coordinated MPN coatings, while the enzyme immobilization rate, biocatalytic activity, and stability are in turn influenced by the surface properties of the MPN coatings. Among the different metal ions, the Fe 3 O 4 -TA-Zn II showed the highest enzyme immobilizing efficiency (91.53%) and catalytic activity (60.45 U/mg ADH). Besides, the enzyme re-usability and tolerance to extreme conditions were both enhanced after immobilization. These results highlight an advanced strategy for the interfacial construction of hybrid heterogeneous biocatalytic systems with potential use in biomedical applications., (© 2022. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal‐based protein sources; and increasing demand for convenient, nutritious, and health‐beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach, in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability, application of this concept during processing of pulses is discussed. The state‐of‐the‐art on how hardening occurs, that is, mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current trends on uses of pulses and pulse‐derived products. Based on the knowledge progress presented in this review, suggestions for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention of hardening; second, the optimization of the identified most effective and efficient curative action against hardening; and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require advancement. [ABSTRACT FROM AUTHOR]

Summary: Microbial fermentation as an excellent food processing technology has been used for improving the flavour and nutritional feature of food material. In this study, we compared the differences in the nutrient profile of bee pollen (rape bee pollen, Brassica campestris L., BP) fermented with different species of microbes, such as lactic acid bacteria (LAB), yeast, and the two mixed. Based on the nutritional components and multivariate statistical analysis, yeast fermentation has more advantage for BP than fermentation with LAB or mixed microbes. The yeast‐fermented BP has an 83.5% reduction in fructose and 87.4% reduction in glucose, while phenolic compounds, oligopeptides and fatty acids were increased by 9.3%, 68.8% and 18.2%, respectively, compared with the BP without fermentation. The contents of riboflavin, nicotinic acid, nicotinamide and free amino acids in the pollen fermented by yeast were 2.4, 39.6, 4.6 and 4.8 times higher than those in raw BP, respectively. Additionally, in the fermentation process, wall‐breaking pollen showed more advantages in the transformation of nutrients, free amino acid increased by 11% at least, more low molecular weight peptides produced and nicotinic acid and nicotinamide increased by 7% at least, compared with fermented BP. Taken together, these results showed that BP with yeast fermentation has great potential in obtaining high available nutritional products. [ABSTRACT FROM AUTHOR]

The in vitro gastric digestibility of the quinoa variety Riobamba was investigated, especially the influence of the quinoa matrix. Dry-fractionated quinoa protein concentrate, which is just milled and sieved, was much better digestible than the same concentrate that was reconstituted from wet fractionated quinoa protein isolate, quinoa starch isolate, and quinoa fibre isolate. In the reconstituted concentrate, the presence of quinoa starch and fibre next to quinoa protein reduces its in vitro gastric digestibility significantly. However, the effect of starch is partially counteracted if the fibre is also present. While the effects of starch and fibre separately can be understood from the decrease of the accessibility for pepsin to hydrolyse proteins, due to the hydrated starch and fibre, we suspect that the synergistic effect of starch and fibre may be due to a relative reduction of the hydration of starch due to the presence of the also strongly hydrating fibre. We concluded that the presence of starch and fibre decreases the protein in vitro gastric digestibility. Therefore, the presence of fibre partially countered the decreased of the protein digestibility of starch. Heating of the matrices to 120 °C generally resulted in much lower digestion rates, due to extensive aggregation of the protein. [ABSTRACT FROM AUTHOR]

Zearalenone (ZEN) is a mycotoxin produced by Fusarium species. ZEN mainly appears in cereals and related foodstuffs, causing reproductive disorders in animals, due to its xenoestrogenic effects. The main reduced metabolites of ZEN are α-zearalenol (α-ZEL) and β-zearalenol (β-ZEL). Similarly to ZEN, ZELs can also activate estrogen receptors; moreover, α-ZEL is the most potent endocrine disruptor among these three compounds. Serum albumin is the most abundant plasma protein in the circulation; it affects the tissue distribution and elimination of several drugs and xenobiotics. Although ZEN binds to albumin with high affinity, albumin-binding of α-ZEL and β-ZEL has not been investigated. In this study, the complex formation of ZEN, α-ZEL, and β-ZEL with human (HSA), bovine (BSA), porcine (PSA), and rat serum albumins (RSA) was investigated by fluorescence spectroscopy, affinity chromatography, thermodynamic studies, and molecular modeling. Our main observations are as follows: (1) ZEN binds with higher affinity to albumins than α-ZEL and β-ZEL. (2) The low binding affinity of β-ZEL toward albumin may result from its different binding position or binding site. (3) The binding constants of the mycotoxin-albumin complexes significantly vary with the species. (4) From the thermodynamic point of view, the formation of ZEN-HSA and ZEN-RSA complexes are similar, while the formation of ZEN-BSA and ZEN-PSA complexes are markedly different. These results suggest that the toxicological relevance of ZEN-albumin and ZEL-albumin interactions may also be species-dependent. [ABSTRACT FROM AUTHOR]

Honey is a sweet liquid food of high nutritional value and it provides immense health benefits. It is highly concentrated with sugar and contains mostly glucose and fructose, which will crystallize over a period of time. Crystallisation of honey will affect its quality, as well as consumers' acceptability. Storage condition is one of the factors that influence the crystallisation of honey. Different types of honey may need different storage conditions to retain the quality. This research was conducted with the aims to study the crystallisation behaviour of the selected Malaysian honeys and to determine the storage conditions that influence the formation of crystal. The crystallisation of Malaysian honeys (Hutan, Kelulut, Acacia, Gelam) stored at 25, 4 and -20°C for different storage times of 0, 5, 14, 30, 60 and 180 days was analyzed by a differential scanning calorimeter (DSC), and sugar composition was analyzed using a high performance liquid chromatography (HPLC). The results showed that Hutan honey had the greatest crystal formation at the storage temperature of 4oC even after 14 days of storage. Glucose compositions in Hutan and Gelam honeys were also high which were 33.49 ± 0.53 % and 33.93 ± 0.15 %, respectively. The enthalpy value for the storage temperature of 25oC, which represents the amount of heat needed to melt crystals present in honey, was the lowest (0.37 ± 0.1 -- 2.56 ± 0.5 J/g) compared to other storage temperatures, which showed only a small amount of crystals was formed at this temperature. Thus, this study suggested that the crystallisation behaviour of Malaysian honeys is influenced by the storage condition and will be different for each type of honey. [ABSTRACT FROM AUTHOR]

The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (+543.0 %) and decrease of diastase activity (−24.4 %), while in FRO samples the decreasing course (−50.5 and −7.3 %, p > 0.05) were found in comparison with CON samples (3.07 and 28.37 mg kg). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (ΔE = 20.37) than FRO (ΔE = 8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed. [ABSTRACT FROM AUTHOR]

The lubrication mechanism in synovial fluid and joints is not yet fully understood. Nevertheless, intermolecular interactions between various neutral and ionic species including large macromolecular systems and simple inorganic ions are the key to understanding the excellent lubrication performance. An important tool for characterizing the intermolecular forces and their structural consequences is molecular dynamics. Albumin is one of the major components in synovial fluid. Its electrostatic properties, including the ability to form molecular complexes, are closely related to pH, solvation, and the presence of ions. In the context of synovial fluid, it is relevant to describe the possible interactions between albumin and hyaluronate, taking into account solution composition effects. In this study, the influence of Na+, Mg2+, and Ca2+ ions on human serum albumin–hyaluronan interactions were examined using molecular dynamics tools. It was established that the presence of divalent cations, and especially Ca2+, contributes mostly to the increase of the affinity between hyaluronan and albumin, which is associated with charge compensation in negatively charged hyaluronan and albumin. Furthermore, the most probable binding sites were structurally and energetically characterized. The indicated moieties exhibit a locally positive charge which enables hyaluronate binding (direct and water mediated). [ABSTRACT FROM AUTHOR]

Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture). [ABSTRACT FROM AUTHOR]

This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins (carriers) were prepared and mixed with the annatto seed extract. The dispersions were then extruded into a calcium chloride solution to induce the extract encapsulation. The capsules were characterized by encapsulation efficiency, particle size, infrared transmission spectroscopy, confocal microscopy, and scanning electron microscopy (SEM). The antioxidant and antimicrobial activities, the polyphenol compounds, and bixin content from the free and encapsulated extract were assessed once stored for 12 d at different temperatures (4 °C, 25 °C, and 65 °C). The results demonstrated the ability of the proteins to encapsulate the annatto extract with encapsulation efficiencies ranging from 58% to 80%, where the protein structure and amino acid content were the relevant factors to obtain high encapsulation efficiencies. The free extracts stored at 65 °C for 12 d experienced a degradation of bixin and polyphenol compounds, respectively. Conversely, the encapsulated extract had degradations from ~34.00% to ~4.05% for polyphenol compounds and ~20.0% for bixin, respectively. These proteins have a potential encapsulation capacity of annatto extract by ionic gelation. [ABSTRACT FROM AUTHOR]

The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solution to this problem, and mixtures of carbohydrates and proteins, may be formulated to improve their properties. The objective of this work was to evaluate the effect of protein cross-linking with transglutaminase (TG) of two varieties of quinoa protein isolate (Chenopodium quinoa) [Willd (QW), and Pasankalla (QP)] on the physicochemical and barrier properties of edible films based on chitosan (CT)-quinoa protein. The evaluated properties were water vapor permeability (WVP), solubility, adsorption, roughness determined by atomic force microscopy, and the interactions among the main film components determined by Raman spectroscopy. The results indicated that TG interacted with lysine of QW and QP. CT:QW (1:5, w/w) showed the lowest solubility (14.02 ± 2.17% w/w). WVP varied with the composition of the mixture. The WVP of CT:quinoa protein ranged from 2.85 to 9.95 × 10−11 g cm Pa−1 cm−2 s−1 without TG, whereas adding TG reduced this range to 2.42–4.69 × 10−11 g cm Pa−1 cm−2 s−1. The addition of TG to CT:QP (1:10, w/w) reduced the film surface roughness from 8.0 ± 0.5 nm to 4.4 ± 0.3 nm. According to the sorption isotherm, the addition of TG to CT-QW films improved their stability [monolayer (Xm) = 0.13 ± 0.02 %]. Films with a higher amount of cross-linking showed the highest improvement in the evaluated physical properties, but interactions among proteins that were catalyzed by TG depended on the protein source and profile. [ABSTRACT FROM AUTHOR]