Understanding the mechanism of saccharides type and concentration affecting texture of freeze-dried pectin-CMC cryogels through experiment and molecular dynamic simulation.

Saccharides are the dominant factor shaping the texture of freeze-dried products. This study investigated the impact of various molecular-weight saccharides at different concentrations on the physical properties and intermolecular interactions of pectin-CMC cryogels by experiment and molecular dynamic (MD) simulations. Results showed that the increased shrinkage of cryogels and enhanced molecular interactions between saccharides and pectin-CMC were mechanisms that enhanced the hardness of cryogels.

Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulations.

This study aims to assess the effects of oven heating on the isotopic ratios of eight formulated wheat-processed products with different gluten-to-starch ratios. Two heating treatments were applied: limited heating in an oven with exposure to 100 °C for a specific time (cooking time-dependent) and extended heating in an oven with exposure to 100 °C, 180 °C and 260 °C for 6 min. Results showed limited heating exposure did not alter the δH and δO in the wheat-processed products.

The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid.

Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg significantly enhanced the WHC of marinated pork meat (P < 0.05) due to the increased pH levels of the meat.

Effects of low-salt stress on biological characteristics and transcriptomic profiles of Vibrio parahaemolyticus.

Studies have proved that halophilic Vibrio parahaemolyticus is widely detected in freshwater environments (salinity <0.5 %). However, the growth and colonization of V.

Prevention of Muscle Atrophy by Low-Molecular-Weight Fraction from Mycelium.

Muscle atrophy, an age-related condition, presents a growing healthcare concern within the context of global population aging. While studies have investigated for its potential antifatigue properties, reports on its active components remain limited. This study evaluated the efficacy of mycelium extract on muscle health, utilizing a 1:1 water-ethanol preparation administered to C57BL/6 mice exhibiting acute hind leg atrophy.

Enhanced Analysis of Carcinogens and Nutritional Profile of by Employing Pulsed Electric Field.

Solid Phase Microextraction-Gas Chromatography Triple Quadrupole Mass Spectrometry (SPME-GC-TQ/MS) was optimized and validated to specifically analyze aldehydes and furans after drying by conventional as well as modern pre-drying technique i.e. pulsed electric field (PEF).

Drones and Workers of Honeybee L. Dried Powder: Chemical Composition, Antioxidant, and Anticancer Assessment.

This study explores honeybee as a food source through chemical analysis of pupa and adult stages of honeybee drones and workers ( L.). The findings reveal that drones exhibited higher protein and fat content, while workers have the highest carbohydrate levels.

Gut microbes with the genes determine TMAO production from L-carnitine intake and serve as a biomarker for precision nutrition.

Gut microbial metabolism of L-carnitine, which leads to the production of detrimental trimethylamine N-oxide (TMAO), offers a plausible link between red meat consumption and cardiovascular risks. Several microbial genes, including , the operon, and the recently identified gene cluster, have been implicated in the conversion of dietary L-carnitine into TMA(O). However, the key microbial genes and associated gut microbes involved in this pathway have not been fully explored.

Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics.

The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and cannot accomplish the detection of product deterioration caused by low enzyme activity. In this study, an attempt was made to analyze the relationship between enzymatically cleaved peptides and product quality using peptidomics techniques.

Promotion effect of the 1, 2-propanediol on the gel-related properties of locust bean gum/xanthan synergistic gel system.

The synergistic interaction gels of locust bean gum (LBG) /xanthan show great potential for application in the food industry, such as 3D printing and taste/texture simulation. Including 1, 2-propanediol (PDO) significantly promoted the gel-related properties of LBG/xanthan gels. The synergistic interaction between LBG and xanthan was enhanced with the presence of small amounts of PDO (≤ 20 %) due to the dehydration effect of PDO and the resulting promotion of the molecular association.

Near-infrared spectroscopy for comprehensive analysis of dark chocolate composition.

Fat, sugar, theobromine, and caffeine are important compounds in chocolates that influence the physico-chemical and sensory characteristics of the products. These parameters commonly are determined with conventional, time-consuming, environmentally pollutant methods. In this study, near infrared spectroscopy (NIRS) coupled with partial least square regression (PLSR) was used to predict the quantity of these compounds.

Development and evaluation of pH-sensitive Euryale ferox starch-based films containing nano-SiO and Chinese rose (Rosa chinensis) extract for freshness monitoring of chicken breast meat.

In this study, smart films of EFS, EFS-SiO and EFS-SiO-CRE were successfully developed by using Euryale ferox starch (EFS), nano-SiO and Chinese rose extract (CRE). The Chinese rose flower had a high content of anthocyanins (1.73 mg/g) and CRE exhibited different colors in varying pH buffers (2-13).

Effect of osmotic dehydration with binary/ternary sugar solutes on macro-& micro-structure, chromaticity and thermal stability of dehydrated peach slices prepared by heat pump drying.

The binary solution (sucrose/erythritol solution) and ternary solution (compound sucrose/erythritol with maltitol/fructooligosaccharide) were prepared as osmotic dehydration (OD) pretreatment before hot-pump-dried (HPD). Based on the analysis of OD solutions, the analysis of quality of dehydrated yellow peach slices (DYPS) were emphasized on the soluble sugar content, macro-µ-structure and thermal stability. Following with sucrose and maltitol (SM)-OD pretreatment, DYPS showed the decreased free sugar content and improved cohesiveness (0.

Physicochemical characterization and cytotoxicity assessment of sodium dodecyl sulfate (SDS) modified chitosan (SDSCS) before and after removal of aflatoxins (AFs) as a potential mycotoxin Binder.

Aflatoxins in food and feed with prominent toxic effects have jeopardized public health for decades. This investigation intends to explore synthesized SDS-modified chitosan as new generation of binder for removal of aflatoxin using a straightforward ionic cross-linking approach. The primary objective of this technique was to enhance affinity and adsorption capability of SDSCS towards aflatoxins.

Effects of Sichuan pepper () and cumin ( L.) on the quality and antioxidant capacity of Camembert type cheese made from goat milk.

The study was carried out to determine the effects of addition of Cumin (Cuminum cyminum L.), Sichuan pepper (Zanthoxylum bungeanum) or their mixture on the chemical, textural, microbial and sensory characteristics and antioxidant capacity of Camembert type cheese made from dairy goats. The chemical composition of cheese was not affected by addition of spices (Cumin, Sichuan pepper or their mixture).

Comparative Efficacy of Extracts in Scar Inhibition and Skin Regeneration: A Study on UV Protection, Collagen Synthesis, and Fibroblast Proliferation.

is a red macroalga known for its bioactive compounds with antioxidant, anti-inflammatory, and skin-regenerative properties. The study aimed to examine their effects on UV protection, collagen synthesis, fibroblast proliferation, and pigmentation modulation. Bioactive compounds were extracted using two solvents, producing ethanol extract (FE) and alkaline extracts (AE).

Identification of Cherry Tomato Volatiles Using Different Electron Ionization Energy Levels.

A comprehensive analysis of the volatile components of 11 different cherry tomato pastes (Tesco Extra, Orange, Zebra, Yellow, Round Netherland, Mini San Marzano, Spar truss, Tesco Sunstream, Paprikakertész, Mc Dreamy, and Tesco Eat Fresh) commercially available in Hungary was performed. In order to ensure the reliability and accuracy of the measurement, the optimal measurement conditions were first determined. SPME (solid-phase microextraction) fiber coating, cherry tomato paste treatment, and SPME sampling time and temperature were optimized.

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities.

Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties.

Occurrence, Antibiotic Resistance and Biofilm-Forming Ability of in Chicken Carcasses and Cuts.

A total of 104 samples of chicken meat acquired on the day of slaughter from two slaughterhouses in northwestern Spain were analyzed. These comprised 26 carcasses and 26 cuts from each of the two establishments. An average load of 5.

Pickering Emulsion Stabilized by Different Concentrations of Whey Protein-Cress Seed Gum Nanoparticles.

Nanoparticles based on food-grade materials are promising materials to develop Pickering emulsions for food applications. Initially, this study focuses on the development of nanoparticles through the utilization of a soluble complex of whey protein concentrate (WPC) and cress seed gum (CSG), which were modified by calcium chloride (CaCl) as a cross-linker. The response surface methodology was used to investigate the impact of different concentrations of WPC (1-4% /), CSG (0-1% /), and CaCl (1-3 mM) on particle size, polydispersity index (PDI), and Zeta potential.

Exploring the purification, characterization, and industrial applications of Exopolysaccharide (EPS) from Bacillus amyloliquefaciens strain BDIFST240014.

Background: Exopolysaccharides (EPS) derived from microbial sources hold great promise for various industrial applications due to their biodegradability and diverse biological activities.

Methods And Results: In this study, EPS was isolated and characterized from Bacillus amyloliquefaciens strain BDIFST240014, a Gram-positive bacterium known for its robust EPS production. Taxonomic classification was confirmed through 16 S rRNA gene sequencing.

Exploration of leads from bis-indole based triazine derivatives targeting human aldose reductase in diabetic type 2: in-silico approaches.

Diabetes mellitus (DM) poses a major global healthcare challenge, highlighting the need for new treatments beyond current options. Currently available drugs have side effects including weight gain, nausea, vomiting, diarrhea, insulin resistance etc. Therefore, given the benefits of indole derivatives in diabetes and the lack of computational studies on bis-indole-based triazine derivatives with aldose reductase (AR), this study employs in-silico analysis to explore their potential as type-2 diabetes treatments.

Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate.

Rheological properties influence the velocity gradient in the die passage of the extruder and the formation of fibrous structure of plant protein. The rheological properties of 11 s-rich (11 s-RI) and 7 s-rich (7 s-RI) soy protein fractions prepared at a pilot scale were studied to explore their potential in the production of extruded textured proteins. The results showed that compared to 7 s-RI, 11 s-RI exhibited larger particle sizes, lower solubility, lower water holding capacity of insoluble protein, and lower net surface charge in aqueous solutions.

Effects of different drying methods on the structure, bioaccessibility, and bioavailability of selenium-enriched peptides from soybean sprouts.

Selenium-enriched peptides (SePPs) were isolated from Se-enriched soybean sprouts as the selenium (Se) supplement. The preparation of SePPs was optimised, and their Se content, stability during drying, and absorption properties, were examined. The maximum in vitro antioxidant activity of SePPs was achieved after 5 h of alcalase, at 50 °C, pH 9, 3 % substrate concentration, and 5 % enzyme concentration.