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TRUE Liu posted an update 2 months ago
The structural breakdown and enzymatic hydrolysis of solid food during digestion are underpinned by the process of gastric acid diffusion and penetration. This study focused on determining the real-time diffusion and spatial mapping of gastric acid in whey protein isolate (WPI) gels under simulated digestion conditions, encompassing concentrations of 0-0.005 M NaCl, using a wide-field fluorescence microscope. Across all sodium chloride concentrations, the outer surface of the gels quickly became nearly saturated, resulting in a greater normalized gastric acid concentration in the exterior than in the interior. The heightened NaCl concentration (specifically, 0.05M) led to a more pronounced pH decrease in the gels, attributable to the development of a more discontinuous and loose network structure. This looser structure, in turn, facilitated the penetration of acid into the gel matrix, ultimately diminishing the gel’s buffering capacity. Analysis using the Fick diffusion model consistently yielded a diffusion coefficient (DA) of 6.19 × 10⁻¹⁰ m²/s for 0.005 M WPI-RITC gels, substantially exceeding the values obtained for 0.015 M (4.46 × 10⁻¹⁰ m²/s) and 0 M (3.54 × 10⁻¹⁰ m²/s) gels. In this in vitro gastric digestion study with WPI gel, the present investigation has provided a quantitative analysis of the diffusion and spatial distribution of gastric acids in real-time, and its relationship to NaCl concentration.
This research investigated the combined action of vacuum ultraviolet (VUV)-amalgam lamp and near-infrared (NIR) radiation on the eradication of foodborne pathogens in black peppercorns (Piper nigrum), concomitantly measuring piperine content and color. Following a 20-minute NIR treatment, the temperature of black peppercorns reached 70°C; however, the subsequent bactericidal effect yielded a reduction of only 314 log units for Escherichia coli O157H7 and 188 log units for Salmonella Typhimurium, respectively. Employing a VUV-amalgam lamp for 20 minutes yielded log reductions of 226 for E. coli O157H7 and 155 for S. Typhimurium. Simultaneous treatment for fifteen minutes demonstrates a significant reduction of foodborne pathogens, exceeding five logs, without any observed changes in the quality of the black peppercorn. The 254 nm UV light emitted by the VUV-amalgam lamp, coupled with the ozone created by 185 nm UV irradiation, is the basis of its bactericidal mechanism. VUV-amalgam lamp treatment alone ensured consistent ozone concentration, but this concentration decreased when applied concurrently with another treatment. Due to the drying action of NIR irradiation, water vapor reacts with 185 nm irradiation or ozone, leading to the production of a variety of reactive oxygen species (ROS), like hydrogen peroxide and hydroxyl radicals, during the simultaneous treatment process. During the simultaneous treatment, the hydrogen peroxide concentration, as determined by Gastec, showed an upward trend. We also scrutinized diverse ROS types generated, assessing their potential for a synergistic effect on bacterial eradication. The bactericidal effect of NIR and VUV-amalgam lamp treatments, sequential and simultaneous, was assessed in relation to the antimicrobial action of black peppercorn. In spite of sequential treatment showing increased inactivation efficacy, reductions in pathogen count were substantially lower than those associated with simultaneous treatment. The combined effect of simultaneous VUV-amalgam lamp and NIR irradiation, through ROS generation, improves the bacterial inactivation of foodborne pathogens in black peppercorns, preserving product quality.
Grape berry sugar levels are critical to the wine production process, and they are the primary driving force behind ripening. Sugar levels react sensitively to changes in canopy and crop load parameters. This research project explores how varying levels of defoliation and cluster thinning procedures impact the grape maturation process and the chemical profile of the final wine. In a study employing a factorial design, Cabernet Sauvignon (Vitis vinifera L.) grapevines experienced varying degrees of defoliation (100%, 66%, and 33% of leaves) and fruit thinning (100%, 66%, and 33% of clusters). The experimental procedure was replicated in two successive years, 2017 and 2018, after which the plants were left untreated during the following season of 2019 in order to evaluate the carryover influence of the treatments. Implied by the treatments was the requirement of precise adjustments to leaf and cluster quantities. Although, the correlation between leaf area and fruit weight frequently neutralized each other, producing smaller discrepancies in leaf area or fruit mass at the conclusion of the harvest period. The defoliation’s impact on berry mass was profound, and this reduction endured into the following season, despite no further defoliating intervention. The ripening characteristics of berries, particularly soluble solids, acidity, and anthocyanin levels, were affected to a greater extent by defoliation compared to fruit thinning. For defoliated vines, the anthocyanin profile was characterized by a higher concentration of Malvidin-derived anthocyanins, whereas thinned vines exhibited a lower presence of Malvidin-derived anthocyanins in their profile. vitamin signals Cluster thinning exerted a stronger influence on the wine’s physicochemical makeup and aromatic character than other procedures, in relation to wine. The unfermented grape juice’s sugar levels exhibited a clear correlation with many wine aromatic compounds. Must sugar levels exhibited an inverse relationship with green aromas, including 2-isobutyl-3-methoxypyrazine, hexanol, and cis-3-hexen-1-ol, contrasting with a positive correlation observed for other compounds, such as isobutyric acid, benzyl alcohol, 1-octen-3-ol, and nonanalactone. This study reveals a more elaborate network of source-sink relationships, demonstrating that leaves and clusters are not limited to their traditional functions as carbon source and sink, respectively. As a result, the data from this study should be evaluated before making comparisons about leaf area-to-fruit mass ratios in various vine-growing systems.
Despite the increasing appeal of pea protein as a meat substitute, its application has been limited by its less robust gelling properties. The research explored the application of the Hofmeister anion (CO32-, Citrate3-, and SO42-) effect coupled with microbial transglutaminase (MTG) cross-linking as a potential approach to enhance the technological and functional performance of pea protein. The far-UV CD spectra of pea protein displayed a clear shift towards -turn and random coil structures upon treatment with Hofmeister anions or MTG. In contrast to anion-only treatments, the introduction of Hofmeister anions and MTG crosslinking resulted in a diminished surface hydrophobicity. Citrate3- treatment produces a more substantial improvement in MTG-crosslinking effectiveness in contrast to CO32- and SO42- treatments, resulting in a decrease in the number of free amino groups and an increase in the average particle diameter. The combined application of MTG and Hofmeister anions demonstrably improved the foam properties and gel hardness of pea protein, specifically for Citrate3- treatments, while also decreasing the gelation temperature. Hence, this research develops a novel and productive methodology for improving the performance of MTG-cross-linked pea protein, which holds significant importance for the advancement of food production in the years to come.
Anti-nutritional factors present in seeds, though an excellent protein, carbohydrate, and micronutrient source, can diminish the absorption of beneficial nutrients after ingestion. Pea (Pisum sativum L.) seeds exhibit reduced quality due to the presence of the proteins lectin, pea albumin 2 (PA2), and trypsin inhibitors (TI). Using naturally occurring and derived mutant pea lines lacking these proteins, we investigated the effect of these proteins on protein digestibility and amino acid availability. The wild-type progenitor, a line lacking the major seed trypsin inhibitors, and the triple mutant, a product of accumulated mutations, were subjected to comparative analysis. The INFOGEST protocol-driven in vitro digestions showcased substantial variations in hydrolysis levels, protein profiles, and apparent amino acid bioavailability among the different pea varieties. Using MALDI-TOF mass spectrometry, digestion-resistant proteins were identified, and subsequent analysis of the digested samples revealed their amino acid profiles. Improved protein digestibility in novel foods derived from pea seeds lacking particular proteins is indicated by the results, without affecting the concentration or yield of seed protein.
Research efforts have been directed toward novel food matrices, specifically microalgae, plants, fungi, and microbial proteins, seeking those with high protein content, high biological value, and a good amino acid profile, alongside desirable functionalities. Spirulina platensis’s phycocyanin and active polysaccharides, a multifaceted resource, are used as food additives, to combat colitis, and to help with obesity prevention. Nevertheless, the majority of leftover Spirulina platensis biomass is currently primarily utilized as fish feed. A promising development technique within the food industry is 3D food printing. A novel 3D printing material, originating from Spirulina platensis residue, was formulated in this study to possess shear-thinning properties, high viscosity, and a rapid recovery time. A study of Spirulina platensis residues revealed how moisture content and pretreatment methods affected their rheological properties. Microstructure and texture profile analysis were coupled with scanning electron microscopy and rheological analysis to evaluate the 3D printability of Spirulina platensis residue. Texture characteristics were determined, while viscosity and modulus were assessed as key 3D printing parameters. Ultimately, the printing process was possible to achieve in standard environmental conditions. The development of microalgae residue ink engendered the high-value and comprehensive utilization of microalgae, resulting in the broadened application of microalgae in the food sector.
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Start with a huge, uncovered box, or even a kiddie pool, and fill with a thick layer (about 6 inches) of unscented clay or fine sand-like particulate clumping/scoopable litter. For Ollie, you may need to play around with the substrate types to make it more natural. Try using soil or peat.