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Strategy for enhancing Cistanche deserticola drying efficiency and quality based on novel freeze-infrared hybrid drying: moisture transition points control.
J Sci Food Agric
January 2025
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Background: Fresh Cistanche deserticola, a valuable medicinal and dietary ingredient with exceptional functional properties, exhibits a high moisture content and is susceptible to deterioration due to its high moisture content. Therefore, it is imperative to identify an appropriate dehydration method. This study primarily focuses on enhancing the efficiency and quality of dried C.
View Article and Find Full Text PDFEffects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom Lloyd (Digüeñe Mushroom).
J Fungi (Basel)
December 2024
Department of Food Engineering, University of Bío-Bío, Chillán 3780000, Chile.
The wild mushroom , also known as digüeñe, is a parasitic ascomycete of trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components.
View Article and Find Full Text PDFEvaluation of Sericin/Polyvinyl Alcohol Mixtures for Developing Porous and Stable Structures.
Biomimetics (Basel)
January 2025
Agroindustrial Research Group, Department of Chemical Engineering, Universidad Pontificia Bolivariana, Cq. 1 #70-01, Medellín 050031, Colombia.
Fibrous by-products, including defective or double cocoons, are obtained during silk processing. These cocoons primarily contain fibroin and sericin (SS) proteins along with minor amounts of wax and mineral salts. In conventional textile processes, SS is removed in the production of smooth, lustrous silk threads, and is typically discarded.
View Article and Find Full Text PDFStabilization and extraction of alfalfa (Medicago sativa) protein following multiple postharvest processing techniques coupled with protease inactivation.
Food Res Int
February 2025
Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN, 55108, United States. Electronic address:
There is an ever-increasing demand for novel plant proteins that are non-allergenic, nutritionally complete, adequately functional, and can be sustainably sourced. RuBisCo is a protein that fulfills these requirements and can be sourced from alfalfa (Medicago sativa). Therefore, this study investigated several techniques to adequately extract alfalfa protein.
View Article and Find Full Text PDFPhysico-chemical, nutritional, and anti-inflammatory properties of processed Garcinia pedunculata fruit: A combined in vitro and in silico approach.
Food Res Int
February 2025
Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address:
This study aimed to evaluate the physico-chemical, nutritional, antioxidant, and anti-inflammatory properties of Garcinia pedunculata fruit powders obtained from different drying methods to explore their potential use in health-promoting functional foods. The fruits were processed at mature and ripe stages. Molecular modeling studies were also performed to find effective inhibitors from G.
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