Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology.

Increasing market demand for sustainable, environmentally friendly edible film materials has called for the development of new customizable production methods utilizing emerging technologies such as 3D printing. We hereby report a new method to generate functional edible soy protein isolate films prepared from three types of soybeans (AR-R11-7999, MO-S17-17168, and MO-S17-19874R) using an innovative 3D printing technology. The protein contents in AR-R11-7999, MO-S17-17168, and MO-S17-19874R soybean meals and their corresponding protein isolates were 40.

The effects of infrared treatment on physicochemical characteristics of vegetable soybean.

Vegetable soybean (Edamame) blanching with hot water/steam is an energy- and water- intensive process that may also result in compromised product quality. The effectiveness of infrared (IR) heating to dry and simultaneously blanch Edamame was investigated at heating intensities of 11.06, 8.

Absorption and Metabolism of Peptide WDHHAPQLR Derived from Rapeseed Protein and Inhibition of HUVEC Apoptosis under Oxidative Stress.

WDHHAPQLR (RAP) is an antioxidative peptide derived from rapeseed protein. Although the health benefits from RAP, due to its antioxidant activities, have been determined by chemical methods, a systematic assessment regarding the absorption, metabolism, and antioxidation processes of RAP is still lacking attention. Hence, Caco-2 cell monolayer models and animal experiments were used to evaluate the absorption and bioavailability of RAP.

Surface topography, nano-mechanics and secondary structure of wheat gluten pretreated by alternate dual-frequency ultrasound and the correlation to enzymolysis.

The effects of alternate dual-frequency ultrasound (ADFU) pretreatment on the degree of hydrolysis (DH) of wheat gluten (WG) and angiotensin I-converting enzyme (ACE) inhibitory activity were investigated in this research. The surface topography, nano-mechanics and secondary structure of WG were also determined using atomic force microscope (AFM) and circular dichroism (CD). The correlations of ACE inhibitory activity and DH with surface topography, nano-mechanics and secondary structure of WG were determined using Pearson's correlation analysis.

Effective disinfection of rough rice using infrared radiation heating.

The objective of this study was to investigate the effect of infrared (IR) heating and tempering treatments on disinfection of Aspergillus flavus in freshly harvested rough rice and storage rice. Rice samples with initial moisture contents (IMCs) of 14.1 to 27.

Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention.

Various processing methods are used in the food industry worldwide to produce numerous rice products with desirable sensory qualities based on cultural and cooking preferences and nutritional considerations. The processes result in variable degrees of macro- and micronutrient content, stability, and retention, depending on rice variety and original nutritional quality. In this article, modern and traditional premilling, milling, and postmilling processing methods of different rice types are comprehensively reviewed.

Study of optimal extraction conditions for achieving high yield and antioxidant activity of tomato seed oil.

Unlabelled: Value of tomato seed has not been fully recognized. The objectives of this research were to establish suitable processing conditions for extracting oil from tomato seed by using solvent, determine the impact of processing conditions on yield and antioxidant activity of extracted oil, and elucidate kinetics of the oil extraction process. Four processing parameters, including time, temperature, solvent-to-solid ratio and particle size were studied.

Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel.

There is a great demand for developing efficient extraction methods in order to reduce extraction time and increase the yield and activity of functional antioxidants. The yields, activities, and extraction kinetics of antioxidants from the dry peel of pomegranate marc were studied using ultrasound-assisted extraction in continuous and pulsed modes and the results were compared with conventional extraction (CE) at a temperature of 25±2 °C and water/peel ratio of 50/1, w/w. The studied factors were intensity level and treatment time for continuous ultrasound-assisted extraction (CUAE), and intensity level, number of pulse repetition, and pulse duration and interval for pulsed ultrasound-assisted extraction (PUAE).

Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel.

There is a great demand for developing efficient extraction methods in order to reduce extraction time and increase the yield and activity of functional antioxidants. The yields, activities, and extraction kinetics of antioxidants from dry peel of pomegranate marc were studied using ultrasound-assisted extraction in continuous and pulsed modes and the results were compared with conventional extraction (CE) at a temperature of 25±2°C and water/peel ratio of 50/1, w/w. The studied factors were intensity level and treatment time for continuous ultrasound-assisted extraction (CUAE), and intensity level, number of pulse repetition, and pulse duration and interval for pulsed ultrasound-assisted extraction (PUAE).