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205 results on '"Joye, Iris J."'

21. Contributors

Author

Abdel-Samie, Mohamed Abdel-Shafi, primary, Abrunhosa, Luís, additional, Aliabbasi, Neda, additional, Amighi, Fatemeh, additional, Aslam, Sadia, additional, Assadpour, Elham, additional, Azevedo, Gabriela, additional, Boostani, Sareh, additional, Bourbon, Ana I., additional, Cacciotti, Ilaria, additional, Celli, Giovana B., additional, Cerqueira, Miguel A., additional, Comunian, Talita Aline, additional, Cui, Haiying, additional, da Silva Anthero, Ana Gabriela, additional, Eghbal, Noushin, additional, Emam-Djomeh, Zahra, additional, Falsafi, Seid Reza, additional, Garavand, Farhad, additional, Guimarães, Ana, additional, Hubinger, Miriam Dupas, additional, Jafari, Seid Mahdi, additional, Joye, Iris J., additional, Katouzian, Iman, additional, Khalid, Nauman, additional, Khan, Rao Sanaullah, additional, Khorshidian, Nasim, additional, Kurozawa, Louise Emy, additional, Lin, Lin, additional, Maqsood, Sajid, additional, Miraballes, Iris, additional, Nooshkam, Majid, additional, Pastrana, Lorenzo M., additional, Pollonio, Marise Aparecida Rodrigues, additional, Rashidinejad, Ali, additional, Rezaei, Atefe, additional, Rostamabadi, Hadis, additional, Sarlak, Zahra, additional, Singh, Harjinder, additional, and Venâncio, Armando, additional

Published
2021
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27. Surface disinfection of wheat kernels using gas phase hydroxyl‐radical processes: Effect on germination characteristics, microbial load, and functional properties.

Author

Abdi, Reihaneh, Cao, Wei, Zogheib, Ali, Pukazhendhi, Karthikai Monisha Kandasamy, Espinal‐Ruiz, Mauricio, Gammage, Sarah, Warriner, Keith, and Joye, Iris J.

Abstract

Wheat kernels harbor a diverse microflora that can negatively affect the suitability of the grains for further processing. To reduce surface microflora, a kernel disinfection method is required that does not affect grain functionality. Three different versions of gas phase hydroxyl‐radical processes were compared with the common method for grain disinfection, that is, a bleach treatment. The gas phase hydroxyl‐radicals are generated by the UV‐C mediated degradation of hydrogen peroxide and/or ozone in a near water‐free process. It was found that treating kernels with a bleach solution could reduce total aerobic count (TAC) and fungal count to below the level of enumeration. In comparison, the gas phase hydroxyl‐radical treatment, that is, H2O2–UV–ozone treatment, could support a 1.3 log count reduction (LCR) in TAC and a 1.1 LCR in fungal count. The microbial load reduction for the wholemeal samples was less pronounced as endophytic microorganisms were less affected by all treatments, hinting at a limited penetration depth of the treatments. Despite reducing the microbial load on the kernel surface through the bleach and H2O2–UV–ozone treatments, none of these treatments resulted in a reduced microbial count on grains that underwent sprouting after the treatments. No negative effect on germination power or development of the seedling was observed for any of the treatments. The gluten aggregation behavior and xylanase activity of the wholemeal also remained unchanged after the gas phase hydroxyl‐radical treatments. Our findings suggest that UV–H2O2–ozone treatment shows promise for dry‐kernel disinfection, but further optimization of the processing parameters is required. [ABSTRACT FROM AUTHOR]

Published
2024
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40. Probing Prolamin-Anthocyanin Interactions for the Rational Design of Plant-Based Encapsulation Systems

Author

Salamun, Joshua W., Chen, Aicheng, Corradini, Maria G., and Joye, Iris J.

Abstract

Plant proteins are increasingly focused upon as alternatives to animal-derived macromolecules for the encapsulation of bioactives. The rational design of encapsulation carriers should be based on a solid understanding of the interactions between the proteins and bioactives. Encapsulation technology for food applications has focused predominantly on the protection and controlled release of hydrophobic bioactives. For hydrophilic molecules, although not less important from a nutritional and health perspective, significantly fewer encapsulation systems have been explored, designed and described. As hydrophilic molecules tend to partition into the aqueous food matrix, it is even more crucial to understand and to be able to modulate the interactions between the hydrophilic bioactive and the encapsulating matrix material in food relevant conditions. Therefore, examining the nature of the interactions between anthocyanins (ACNs), a hydrophilic bioactive, and prolamin plant proteins (gliadin, hordein, secalin, and avenin) is timely. These interactions were examined using steady-state and time-resolved luminescence spectroscopy techniques. The ACN-induced quenching of the prolamins intrinsic fluorescence emission did not follow a linear Stern-Volmer relationship, but rather displayed an upward curvature for all the prolamins tested. Hence, both static and dynamic quenching likely occurred in the prolamin-ACN systems. The quenching mechanism was further explored based on the changes in fluorescence lifetime as ACN concentration increased. As the independent lifetimes of the prolamin-ACN combinations did not decrease discernibly as a function of ACN concentration, static quenching is presumably the predominant quenching mechanism. The thermodynamic parameters revealed that the interactions between secalin- and avenin-ACN are mainly driven by the hydrophobic effect, while those between gliadin- and hordein-ACN are dominated by ionic interactions. Zeta-potential measurements support the dominant ionic interactions found for gliadin and hordein. The insights gained in this research will serve as a sound basis for further studies focusing on matrix selection with regard to creating performant encapsulation systems for ACNs.

Published
2022

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