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Therapeutic peptides derived proteins with alpha-reconformation states like antibody shape have shown potential effects in combating terrible diseases linked with earlier signs of angiogensis, mutagenesis and transgenesis. Alpha reconformation in material design refers to the folding of the peptide chains and their transitions under reversible chemical bonds of disulfide chemical bridges and further non-covalence lesions. Thus, the rational design of signal peptides into alpha-helix is intended in increasing the defending effects of peptides into cores like adjuvant antibiotic and/or vaccines. Thereby, the signal peptides are able in displaying multiple eradicating regions by changing crystal-depositions and deviation angles. These types of molecular structures could have multiple advantages in tracing disease syndromes and impurities by increasing the host defense against the fates of pathogens and viruses, eventually leading to the loss in signaling by increasing peptide susceptibility levels to folding and unfolding and therefore, formation of transgenic peptide models. Alpha reconformation peptides is aimed in triggering as well as other regulatory functions such as remodulating metabolic chain disorders of lipolysis and glucolysis by increasing the insulin and leptin resistance for best lipid storages and lipoprotein density distributions.

Glutens are potential proteins with multifunctional therapeutic effects. Their covalence network structures with and without protease inhibitors are expected to enhance or to serve further properties and further technological points such as increased bioactive surfaces, gelatinization, gelation and pasting properties. The depletion of the allergic peptide sequences of gluten proteins comprising sometimes protease inhibitors are valid via the enzymatic ingestion using proteolytic enzymes that might enhance these functional and technological processes by producing active peptides having osmoregulation and regular glass transitions, surface activity for coating and encapsulation properties. In addition to further therapeutic functions such as immunoregulatory, antithrombin and opioidal activities, particularly in eradicating most of the free radicals, suppressing diabetes Mellitus II complications and inhibiting angiotensin converting enzyme cardiovascular growth diseases.

Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that caking is a common problem often associated with fruit powders. Thus, an addition of a food additive is needed to improve the storage stability of powders. In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop puree incorporated with either tricalcium phosphate (TCP) or calcium silicate (CS), at three different concentrations (0.5, 1.0, and 1.5% w/w). The control was considered powder without the addition of anticaking agent. Storage stability of the powder packed in aluminum-laminated polyethylene (ALP) pouches was examined at conventional (25 ± 1°C) and accelerated (38 ± 1°C) temperatures for 91 days until lumpiness was observed. Statistical analysis showed that the addition of anticaking agent significantly (p ≤ 0.05) improved the process yield of powder (7.2%). The moisture content, water activity, density, and water solubility index of the powder were significantly affected by storage time, storage temperature, and concentration of the anticaking agents. The critical moisture content, Xc, for control and powder incorporated with either TCP or CS was 0.07 g H2O/g ds. The total color difference (ΔE) of the powder increased throughout the storage period, followed by a zero-order kinetic reaction. Kinetics-derived Arrhenius model showed that the activation energy (Ea) of color change ranged between 6.5 and 17.3 kJ/mol. Scanning electron microscopy showed that the freshly spray-dried powder was composed of spherical particles with smooth surfaces but these particles tended to agglomerate and form liquid bridges after storage for 91 days. Overall, TCP and CS exhibited a protective effect by lowering moisture adsorption and improved the glass transition temperature of the powder.

Microwave oven is an indispensable tool in every household. However, the proper usage of the microwave ovens was neglected and thus, causing food safety concerns, especially microbiological hazard in microwaved heated food. Therefore, a survey was initiated to gauge the consumer’s knowledge of microwave oven safety concerning the food safety of reheated food. A total of 29 survey questions was designed that covered 5 demographic questions and 24 others on the knowledge and practice of microwave oven safety and food safety attitude. The survey was blasted out to 329 respondents via email. Overall, 189 (57.4%) returned respondents demonstrated low level of knowledge of the microwave oven safety, which indicated improper education of the microwave oven despite knowing the norms on the microwave oven usage. In addition, consumers demonstrated low levels of practicing microwave oven safety. The outcome of the survey also showed consumer’s neutral attitude towards food safety. There was no statistically significant association between the variables and demographic. The minimum knowledge of microwave oven and food safety shown by the consumers requires the attention to improve the food safety educational programs by including the knowledge on microwave oven safety for the betterment of the public health.

Background High oleic acid Moringa oleifera seed oil (MoO) has been rarely applied in food products due to the low melting point and lack of plasticity. Enzymatic interesterification (EIE) of MoO with palm stearin (PS) and palm kernel oil (PKO) could yield harder fat stocks that may impart desirable nutritional and physical properties. Results Blends of MoO and PS or PKO were examined for triacylglycerol (TAG) composition, thermal properties and solid fat content (SFC). EIE caused rearrangement of TAGs, reduction of U3 and increase of U2 S in MoO/PS blends while reduction of U3 and S3 following increase of S2 U and U2 S in MoO/PKO blends (U, unsaturated and S, saturated fatty acids). SFC measurements revealed a wide range of plasticity, enhancements of spreadability, mouthfeel and cooling effect for interesterified MoO/PS, indicating the possible application of these blends in margarines. However, interesterified MoO/PKO was not suitable in margarine application, while ice-cream may be formulated from these blends. A soft margarine formulated from MoO/PS 70:30 revealed high oxidative stability during 8 weeks storage with no significant changes in peroxide and p-anisidine values. Conclusion EIE of fats with MoO allowed nutritional and oxidative stable plastic fats to be obtained, suitable for possible use in industrial food applications. © 2015 Society of Chemical Industry.

Supercritical carbon dioxide (SC-CO 2 ) was used to extract oil from tiger nuts and the physicochemical properties and the impact of extraction conditions [i.e., temperature (40 °C–80 °C), pressure (20–40 MPa) and time (60–360 min)] on the oil yield were studied. The response surface analysis results revealed that the oil yield was significantly ( P P > 0.05) effect on the oil yield. The highest oil yield was 26.28 g/100 g sample after 210 min of extraction time at 30.25 MPa and 60 °C respectively. The fatty acid composition of oils obtained by SC-CO 2 and Soxhlet showed marked variation. Also, the fatty acid composition varied depending on the operating conditions. The viscosity of the oil decreased with the increase in temperature.

A rapid method for quantitative determination of free fatty acids from crude palm oil to bleached palm oil (BPO) and then distilled BPO and refluxed BPO by Fourier transform infrared (FTIR) transmission spectroscopy is described. A partial least square (PLS) model was calibrated to predict the FFA content of palm oil samples based on the spectral range of 1,729.89–1,694.48/cm. Multivariate calibration step was carried out by comparing the FFA values predicted by PLS model to the values obtained from the official American Oil Chemists' Society method. The resulting PLS calibrations were linear and the root mean standard error of cross-validation was 0.063 with a correlation coefficient (R2) of 0.9898. The results indicated that FTIR spectroscopy is an efficient, rapid and accurate method for determining the FFA content in palm oil.

The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maximum of 5 days. Standard methods for the determination of used frying oil deterioration such as changes in color, viscosity, free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), iodine value (IV), specific extinction ( E ¦ cm % 233 and 269 nm) and total polar compounds (TPC) were used to evaluate the oils. At the end of the frying period, the change in percent FFA from the initial to final day of frying were as follows SBO (60.0%), PSO (65.0%), MoO (66.6%) and CLO (71.4%) and the change in p-AV and TOTOX value of MoO were found to be significantly lower (P ( E ¦ cm % at 233 and 269 nm) throughout the frying period were lowest in MoO and PO followed CLO, with highest levels found in SBO. The rate of darkening and increase in viscosity were proportional to the frying time for all the oils. PO darkened earlier followed by CLO. At the end of frying period, TPC was significantly (P

Moringa oleifera seed oil was extracted using four different types of enzymes to obtain the most efficient extraction parameters. The enzymes used were Neutrase 0.8L (neutral protease), Termamyl 120L, type L (a-amylase), Pectinex Ultra SP-L (pectinase) and Celluclast 1.5L FG (cellulase). These were used either separately or in combination. Individually, Neutrase was found to be the most effective, followed by Termamyl, Celluclast and Pectinex. A combination of the four enzymes was found to be more effective than used separately, with 74% oil recovery. Percent oil recovery for individual enzymes under optimal conditions and with pH adjusted to the individual enzyme’s optimum pH were 71.9, 64.8, 62.6 and 56.5 for Neutrase, Termamyl, Celluclast and Pectinex, respectively. Neutrase, Pectinex and the combination of all the four enzymes at 2% (v/w) were found to perform best at 45C, while Termamyl and Celluclast were best at 60C. The physical and chemical properties of the extracted oils such as iodine value (IV) (66.0–67.2 g iodine/100 g oil), free fatty acid (FFA) content (1.13–1.25 as % oleic acid), complete melting points (MPs) (18.6–19.1C) and viscosities (83.1–85.0 cP) except the color were not significantly affected (P 0.05) by the type of enzyme used in

The physico-chemical properties of oil from Moringa oleifera seed were determined following extraction either with petroleum ether or 2% Neutrase 0.8L (a neutral bacterial protease from Bacillus amyloiquefaciens, Novozyme Bagsvaerd Denmark). The enzyme was chosen following a preliminary study conducted on the enzymatic extraction of M. oleifera seed oil using four commercial enzymes that showed Neutrase to be the best enzyme with the highest oil recovery value. The enzymes used were Termamyl 120L, Type L (α-Amylase), Neutrase® 0.8L (Neutral protease), Celluclast® 1.5 L FG (Cellulase) and Pectinex® Ultra SP-L (Pectinase), all from Novozyme, Denmark. The fatty acid compositions of solvent and enzyme-extracted oil from M. oleifera seed were determined. Results showed that the solvent-extracted oil has 67.9% oleic acid compared to 70.0% in enzyme-extracted oil. Results obtained following analysis of extracted oil showed that the oil is highly unsaturated because of the high percentage of oleic acid. Apart from oleic acid, other prominent fatty acids were palmitic (7.8% and 6.8%), stearic (7.6% and 6.5%), and behenic (6.2% and 5.8%) acids for solvent and enzyme-extracted oils, respectively. It was liquid at room temperature and pale-yellow in colour (0.7R + 5.9Y and 0.7R + 3.0Y for solvent and enzyme-extracted oils, respectively). Electronic nose analysis showed that it had flavor similar to that of peanut oil. The melting points estimated by differential scanning calorimetry were found to be 19.0 and 18.9 °C for the solvent- and enzyme-extracted oils, respectively. The oil contains 36.7% triolein as the main triacylglycerol. The extraction methods were found to slightly influence the relative amounts of the fatty acids in the oil. The oils extracted using these two methods were found to differ in the percentage composition of their fatty acids. Quality attributes such as relative percent of oleic acid, total percentage of unsaturated fatty acids, iodine value, free fatty acid and unsaponifiable matter contents and the colour of the enzyme-extracted oil were better than those of the solvent-extracted oil.

The physico-chemical properties of oil from Carica papaya were determined following extraction with petroleum ether and aqueous-enzymatic methods. Four commercial enzymes were used for the enzymatic extraction, namely, Termamyl 120 L, Type L ( a -Amylase), Neutrase ® 0.8 L (Neutral protease), Celluclast ® 1.5 L FG (Cellulase) and Pectinex ® Ultra SP-L (Pectinase). The melting point of the oil was 9.7‐10.5C and showed that there was no significant difference ( P > 0.05) between the oil obtained from enzyme and solvent extractions. Generally, the color of the oil was reddish yellow. Solventextracted oil tended to have more yellow and red color (24 Y + 4.0 R) compared to enzyme-extracted oil (20 Y + 3.0 R). The iodine and the saponification values of the solvent-extracted oil were found to be 66.0 and 154.7, respectively, while those of the enzyme extracted oil were 66.2‐69.3 and 154.2‐161.7, respectively. The unsaponifiable matter of the oil extracted using different enzymes ranged between 2.07 and 2.90% and were significantly different ( P < 0.05) from that of the solvent-extracted oil (1.39%). The predominant fatty acid in the oil was oleic acid (72‐78%), with some palmitic (12‐14%), stearic (4‐5%) and linoleic (2.5‐3.5%) acids with no significant difference in fatty acid compositions between oil extracted using solvent and enzymes. The main triacylglycerols (TAGs) were sn- glycerol-oleate-oleateoleate ( OOO) (43.5‐45.5%) and 1-palmitoyl-dioleoyl glycerol (POO) + stearoyl-oleoyl-linoleoyl glycerol (SOL) (29.5‐30.5%).

The adulteration of edible fats is a kind of fraud that impairs the physical and chemical features of the original lipid materials. It has been detected in various food, pharmaceutical and cosmeceutical products. Differential scanning calorimetry (DSC) is the robust thermo-analytical machine that permits to fingerprint the primary crystallisation of triacylglycerols (TAGs) molecules and their transition behaviours. The aims of this study was to assess the cross-contamination caused by lard concentration of 0.5–5% in the mixture systems containing beef tallow (BT) and chicken fat (CF) separately. TAGs species of pure and adulterated lipids in relation to their crystallisation and melting parameters were studied using principal components analysis (PCA). The results showed that by using the heating profiles the discrimination of LD from BT and CF was very clear even at low dose of less than 1%. Same observation was depicted from the crystallisation profiles of BT adulterated by LD doses ranging from 0.1% to 1% and from 2% to 5%, respectively. Furthermore, CF adulterated with LD did not exhibit clear changes on its crystallisation profiles. Consequently, DSC coupled with PCA is one of the techniques that might use to monitor and differentiate the minimum adulteration levels caused by LD in different animal fats.

A mimicked biosynthetic pathway of catechin metabolite genes fromC. sinensis, consisting of flavanone 3 hydroxylase (F3H), dihydroflavonol reductase (DFR), and leucoanthocyanidin reductase (LCR), was designed and arranged in two sets of constructs: (a) single promoter in front of F3H and ribosome-binding sequences both in front of DFR and LCR; (b) three different promoters with each in the front of the three genes and ribosome-binding sequences at appropriate positions. RecombinantE. coliBL (DE3) harbouring the constructs were cultivated for 65 h at 26°C in M9 medium consisting of 40 g/L glucose, 1 mM IPTG, and 3 mM eriodictyol. Compounds produced were extracted in ethyl acetate in alkaline conditions after 1 h at room temperature and identified by HPLC. Two of the four major catechins, namely, (−)-epicatechin (0.01 ) and (−)-epicatechin gallate (0.36 mg/L), and two other types ((+)-catechin hydrate (0.13 mg/L) and (−)-catechin gallate (0.04 mg/L)) were successfully produced.

The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm(2), 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate. Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products.

Palm olein and sesame seed oil were blended at varying ratios; changes in their physicochemical and sensory characteristics were determined. Increasing amounts of SSO (from 10 to 20, 30 and 40%) and decreasing amounts of PO (from 90, 80, 70 and 60%) in the blends, results in increase in the degree of unsaturation. FFA increased from 0.25% (90 PO: 10 SSO) to 0.65%. (60 PO: 40 SSO). Blending altered FA composition of palmitic and linoleic acids, which results in a significant change in trilinolein, dioleoyl-linoleoyl-glycerol, dipalmitoyl-3-linoleoyl glycerol and dipalmitoyl-3-oleoyl glycerol contents. A pleasant nutty flavor was imparted. Melting and crystallization temperatures shifted to lower values from 12.65 to 11.03, 10.44 and 9.74oC and from -6.31 to -6.99, -7.38 and -8.31 oC, respectively. Sensory quality of banana chips fried in the oil blends showed no acceptability differences between them. All blends received high scores for all sensory attributes tested and overall acceptability.

The main goal of the present work was to assess the mechanism of crystallisation, more precisely the dominant component responsible for primary crystal formations and fat agglomerations. Therefore, DSC results exhibited significant effect on temperature transition; peak sharpness and enthalpy at palm stearin (PS) levels more than 40 wt.%. HPLC data demonstrated slight reduction in the content of POO/OPO at PS levels less than 40 wt.%, while the excessive addition of PS more than 40 wt.% increased significantly PPO/POP content. The pNMR results showed significant drop in SFC for blends containing PS less than 40 wt.%, resulting in low SFC less than 15% at body temperature (37 °C). Moreover, the values of viscosity (η) and shear stress (τ) at PS levels over 40 wt.% expressed excellent internal friction of the admixtures. All the data reported indicate that PPO/POP was the major component of primary nucleus developed. In part, the levels of PS should be less than 40 wt.%, if these blends are designed to be used for margarine production.