Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying.

Sweet potatoes are a rich source of nutrients and bioactive compounds, but their quality can be impacted by the drying process. This study investigates the impact of slot jet reattachment (SJR) nozzle and ultrasound (US) combined drying (SJR + US) on sweet potato quality, compared to freeze-drying (FD), SJR drying, and hot air drying (HAD). SJR + US drying at 50 °C closely resembled FD in enhancing quality attributes and outperformed HAD and SJR in key areas such as rehydration, shrinkage ratios, and nutritional composition.

A cell-laden hydrogel as prophylactic vaccine and anti-PD-L1 amplifier against autologous tumors.

Immune checkpoint blockade (ICB) can elicit anti-cancer response against tumors growing at normal organs while sparing adjacent tissues. However, many orthotopic tumors respond poorly to ICB therapy due to the lack of pre-existing immune effector cells. Here, we describe a vaccine strategy that induces protective immunity and benefits ICB therapy.

Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing.

In this study, the lactose/Whey Protein Isolate (WPI) composite hydrocolloids were prepared as an printing material for subsequent 3D printing. The results showed that the rheological, viscoelastic, thermal and mechanical properties of the studied hydrocolloids were composition dependent, which was directly linked to the printing fidelity of printed objects. The morphology of all printed objects showed a porous microstructure, and their porosity was changed by lactose addition.

Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound.

Power ultrasound as an emerging processing technology has been investigated for stimulating seeds to enhance germination and accumulation of health-promoting metabolites, such as γ-aminobutyric acid (GABA) and phenolic compounds. This work was undertaken to evaluate the effects of power ultrasound (25 kHz) on the nutritional properties of germinated oats, and the microstructure of oat groats after treatment. The changes in the external and internal microstructures of the ultrasound-treated oats kernel were investigated using Environmental Scanning Electron Microscopy (ESEM) and 3D X-ray Micro Computed Tomography (Micro-CT).

Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex.

Omega-3 fatty acids, specifically docosahexaenoic acid (DHA, 22 carbons and 6 double bonds) are fundamental compounds for a healthy diet. However, due to their unsaturated nature, omega fatty acid-rich oils are chemically unstable and susceptible to oxidative deterioration. The oxidation results in production of free radicals and unpleasant tastes, negatively impacting the shelf-life, sensory properties, and acceptability of food products.

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication.

Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of γ-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227-357% after 15h of controlled germination. The setback value of WWF paste decreased from 654 to 6cP (HW), 690 to 9cP (SW), and 698 to 7cP (HRS), respectively, showing significant decreases of starch retrogradation in an aqueous system.

Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment.

Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking.

Enhancement of gama-aminobutyric acid (GABA) and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication.

Red rice (Oryza sativa L.) that has a red (reddish brown) bran layer in de-hulled rice is known to contain rich biofunctional components. Germination is an effective technique to improve the nutritional quality, digestibility, and flavor of de-hulled rice.

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments.

The effect of a pH-shifting and ultrasound combined process on the functional properties and structure of pea protein isolate (PPI) was investigated. PPI dispersions were adjusted to pH 2, 4, 10, or 12, treated by power ultrasound for 5min, and incubated for 1h before the sample pH was brought back to neutral. After treatment, water solubility, protein aggregate size, solution turbidity, surface hydrophobicity (Ho), free sulfhydryl content (SH), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of the soluble PPI were determined.

Enhancing Contents of γ-Aminobutyric Acid (GABA) and Other Micronutrients in Dehulled Rice during Germination under Normoxic and Hypoxic Conditions.

Biofortification of staple grains with high contents of essential micronutrients is an important strategy to overcome micronutrient malnutrition. However, few attempts have targeted at γ-aminobutyric acid (GABA), a functional nutrient for aging populations. In this study, two rice cultivars, Heinuo and Xianhui 207, were used to investigate changes in GABA and other nutritional compounds of dehulled rice after germination under normoxic and hypoxic conditions.