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Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation.
Prev Nutr Food Sci
December 2024
Department of Food and Nutrition, Jerash University, Jerash 26150, Jordan.
Anthocyanins (ANCs) are water-soluble pigments with antioxidant properties, offering potential as alternatives to synthetic food colorants. However, their stability is compromised by factors such as pH, temperature, and light exposure. Previous research demonstrated improved pH stability in black grape ANCs through cobalt ion (Co) complexation.
View Article and Find Full Text PDFEdible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation.
Food Chem X
January 2025
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab () were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels of polyunsaturated fatty acids than roe.
View Article and Find Full Text PDFDirected Evolution of an Alginate Lyase from sp. for Seaweed Fertilizer Production from the Brown Seaweed .
J Agric Food Chem
January 2025
College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, China.
An alginate lyase (FsAly7) from sp. was engineered by directed evolution to improve its optimum temperature and thermostability. The optimum temperature of the positive mutant mFsAly7 (FsAly7-Ser43Pro) was increased by 5 °C, and the thermal inactivation half-lives at 40 and 45 °C were 4.
View Article and Find Full Text PDFModeling inactivation of non-proteolytic type B spores in a plant-based fish alternative.
Front Microbiol
December 2024
Oniris VetAgroBio, INRAE, SECALIM, Nantes, France.
Our study aims to assess the thermal inactivation of non-proteolytic type B spores in a plant-based fish and to evaluate the potential of alternative heat treatments at temperatures below the safe harbor guidelines established for vacuum-packed chilled products of extended durability. First, the heat resistance of the spore suspension was determined using capillary tubes in potassium phosphate buffer at 80°C. The D value was estimated to be 0.
View Article and Find Full Text PDFHeat stable and intrinsically sterile liquid protein formulations.
Nat Commun
December 2024
Department of Biomedical Engineering, Pennsylvania State University, University Park, PA, USA.
Over 80% of biologic drugs, and 90% of vaccines, require temperature-controlled conditions throughout the supply chain to minimize thermal inactivation and contamination. This cold chain is costly, requires stringent oversight, and is impractical in remote environments. Here, we report chemical dispersants that non-covalently solvate proteins within fluorous liquids to alter their thermodynamic equilibrium and reduce conformational flexibility.
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