Quantification of polystyrene microplastics in water, milk, and coffee using thermogravimetry coupled with Fourier transform infrared spectroscopy (TGA-FTIR).

Rapid quantification of plastic contaminants, particularly microplastics (MPs), in foods is a challenge. This study introduces a novel method using Fourier transform infrared spectroscopy coupled with thermogravimetric (TGA-FTIR) and chemometric analysis for the quantification of MPs in foods. A model study was performed using polystyrene (PS) MPs (1 μm) added to various foods, namely, water, milk, and coffee without any pretreatment.

Ultrafiltration of Rapeseed Protein Concentrate: Effect of Pectinase Treatment on Membrane Fouling.

Membrane filtration technologies have shown great potential as a gentle and effective method for concentrating and fractionating proteins for food applications. However, the application of this technology to plant-derived protein streams is in its infancy. In this study, an aqueous rapeseed protein concentrate was obtained with wet milling, and its performance during ultrafiltration with two distinct molecular weight cut-offs (10 and 100 kDa) was tested.

Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets.

The contents and profiles of small molecules in a food can provide information about quality-related properties. Processing methods and deterioration during storage, e.g.

Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease.

Shell-loosening is of importance in facilitating shrimp peeling. In this study, enzyme and high pressure (HP) improved the shell-loosening at different degrees, which were observed as gaps by microscopy. The shell-loosening gap induced by an endoprotease with broad specificity (Endocut-03L, 53 μm) was much higher than that induced by HP at 100 MPa (HP100, 12 μm), followed by an endoprotease with high specificity (Tail21, 8 μm), and HP at 600 MPa (HP600, 5 μm).