, an antagonistic bacterium, was utilized to develop antimicrobial edible films based on whey protein concentrate. This study employed a Taguchi test (3 × 3) to evaluate the impact of temperature, pH, and protein concentration on film properties. Optimal growth of occurred at 6% (/) protein and pH 9.5. The resulting film solutions demonstrated antimicrobial activity, exhibiting inhibition zones against , , , and , with inhibition zone diameters of 13.68 mm, 16.88 mm, 11.38 mm, and 17.15 mm, respectively. The optimum antimicrobial property of the films was observed when the incubation condition of pH 8.5, 35 °C and 6% (/) protein. Survival rates of in the dry film were 86% at 4 °C and 87% at 25 °C over 14 days. Additionally, the highest tensile strength (TS) and percent elongation at break (%E) for the films were recorded at 3.14 MPa (pH = 9.5, 37 °C, 8% protein) and 27.63% (pH = 9.0, 35 °C, 10% protein), respectively. These findings demonstrate the potential for developing effective antimicrobial films through 24-h fermentation of in the film solution. This antimicrobial film shows potential for use in wound dressings or food packaging applications.
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http://dx.doi.org/10.3390/polym16233375 | DOI Listing |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11644552 | PMC |
J Agric Food Chem
December 2024
Faculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, Niigata 956-8603, Japan.
α-Dicarbonyl compounds (α-DCs) generated from carbohydrates play a key role in food quality and safety as precursors. Lactose contributes to α-DCs generation in dairy products; however, α-DCs with intact lactose carbons have not been investigated so far. This study aimed to identify lactose-derived α-DCs, clarify the mechanism of its formation using model incubations, and investigate the distribution and contents of α-DCs in dairy products.
View Article and Find Full Text PDFFood Chem X
December 2024
School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China.
Blueberry anthocyanins (ACNs) have been widely applied in the food industry and medicine due to their numerous beneficial properties. However, the stability of ACNs is extremely poor. This study aimed to develop a delivery system for ACNs using nanocomplexes prepared from gellan gum (GG) and whey protein isolate (WPI) via Maillard reaction.
View Article and Find Full Text PDFFront Nutr
December 2024
Riddet Institute, Massey University, Palmerston North, New Zealand.
The gastric digestion behavior of different commercial Stage 1 infant formulae (for 0-6 months) with different formulation backgrounds was investigated using an dynamic infant human gastric simulator (iHGS). The microstructural arrangements of the protein and lipid, colloidal stability and protein hydrolysis during digestion were elucidated. During gastric digestion, casein-dominant formulations showed a higher extent of aggregation due to their high proportion of casein micelles that underwent coagulation upon acidification and via the action of pepsin.
View Article and Find Full Text PDFFood Chem
December 2024
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
The intricate interactions between stevioside (STE) and milk protein (mixtures of whey protein isolate and sodium caseinate, WPI/SC) as well as interfacial stabilization mechanisms were investigated. At the molecular scale, it was observed that the incorporation of the steviol hydrophobic skeleton enhanced the surface hydrophobicity of WPI/SC (from 1560.73 to 2175.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
This study investigates the impact of conjugating whey protein (WP) with modified starch (MS), utilizing the Maillard reaction, on the characteristics of low-fat breakfast cream. The combination of WP and MS is significant due to its potential to improve the nutritional profile and textural attributes of low-fat dairy products, in response to consumer demand for healthier options. Various cream formulations were prepared with different ratios and concentrations of WP-MS conjugates, and their texture, water holding capacity, and sensory attributes were systematically analyzed.
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