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Synthesis of GO-SiO/ZnO/FeO nano adsorbent for preconcentration of aflatoxins in food samples using SPE-HPLC-FLD method.
Food Chem
April 2025
Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
This study demonstrates a new extraction method for determination of aflatoxins (AFs) in food samples by a GO-SiO/ZnO/FeO nanocomposite as new and effective sorbent. The nanocomposite structure was confirmed by FT-IR, XRD, EDX, FE-SEM, TEM, and mapping techniques. Optimization of the extraction process was conducted by investigating pH, adsorbent amount, sample volume, and solvent volume using central composite design (CCD).
View Article and Find Full Text PDFThermogelation of nanoemulsions stabilized by a commercial pea protein isolate: high-pressure homogenization defines gel strength.
Soft Matter
January 2025
Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, USA.
The impact of animal-based food production on climate change drives the development of plant-based alternatives. We demonstrate the use of colloidal thermogelation on a real nanoemulsion system to create structured gels that could be of interest for thermo-mechanical processing of next-generation plant-based food applications. We use a commercial pea protein isolate (PPI) without further purification to stabilize a 20 vol% peanut oil-in-water nanoemulsion at pH = 7 by high-pressure homogenization (HPH) and demonstrate the temperature induced gelation behavior of the nanoemulsion as a function of the HPH processing parameters.
View Article and Find Full Text PDFA microaerobically induced small heat shock protein contributes to / symbiosis and interacts with a wide range of bacteroid proteins.
Appl Environ Microbiol
December 2024
Centro de Biotecnología y Genómica de Plantas, Universidad Politécnica de Madrid - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA/CSIC), Madrid, Spain.
During the establishment of the symbiosis with legume plants, rhizobia are exposed to hostile physical and chemical microenvironments to which adaptations are required. Stress response proteins including small heat shock proteins (sHSPs) were previously shown to be differentially regulated in bacteroids induced by bv. viciae UPM791 in different hosts.
View Article and Find Full Text PDFThe Viscoelastic Behavior of Legume Protein Emulsion Gels-The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure.
Foods
November 2024
Faculty of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, 36037 Fulda, Germany.
Legume proteins are increasingly used in structuring various foods under the influence of heating and stirring energy. Based on available studies, this structuring potential is not yet fully understood. This raises the question of the suitability of legume isolates and concentrates for structuring in emulsion gels and the effect of heat and oil on the gel properties.
View Article and Find Full Text PDFAspergillus foetidus as a potent producer for β-galactosidase utilizing lemon peels and coffee waste powder: production optimization, purification, kinetic and thermodynamic characterization.
Microb Cell Fact
December 2024
Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt.
Background: The main obstacle facing the utilization of microbial enzymes in industrial applications is the high cost of production substrates. As a result of the mentioned different wastes (coffee powder waste, dates nawah powder, molokhia stems, pea peels, lemon peels, and corn cobs) were investigated as low-cost nutritional substrates for the production of microbial β-galactosidase in this study. The purification of the enzyme and its kinetic and thermodynamics were investigated.
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