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Herring Wilkerson posted an update 6 months ago
Crucial for structural characterization are these techniques, owing to their non-destructive nature, particularly when neutrons are employed. Their in-situ versatility and extensive length scale, spanning from 1 nm to 20 m, are vital aspects. Dairy product structural characterization has seen a considerable expansion in the application of these methods in recent years. Dairy protein casein, a significant constituent, underpins a wide array of gel structures across various length scales. Scattering techniques have been extensively employed to investigate the nanoscale and microscale structural details of these gel structures, providing data that enhances the insights gleaned from electron and confocal microscopy. Neutron-based techniques, including various in situ options, have provided an opportunity to examine these gels in their native setting. Understanding how casein gel structures alter during the digestive process within the gastrointestinal tract is key. This understanding is vital for creating personalized food formulations that target a broad spectrum of food-related diseases and improve health outcomes. This review details an investigation of casein gels, employing small-angle and ultra-small-angle scattering techniques. We further investigated their digestion, leveraging newly established laboratory setups commonly used in current research projects. For a more thorough comprehension of the structural modifications occurring at the micro and nano levels during digestion, particularly how digestive juices and mechanical breakdown affect the structure, new setups for semi-solid food materials require optimization.
Curcumin and vitamin D3 are bioactive molecules of considerable importance, affecting the food industry. Nevertheless, the limited stability these components show in various processing environments prevents their successful integration into powdered food compositions. This study suggests the integration of curcumin and vitamin D3 into a common raw material, cornstarch, via a high-shear wet agglomeration process. The lyophilization process was applied to the liposome dispersions that initially held the encapsulated bioactives. Maltodextrin, acting as a binding solution, was used to incorporate the dried vesicles into cornstarch through a process of wet agglomeration. To characterize the enriched cornstarch samples, the phospholipid content and the quantity of added liposomes were assessed. Lyophilized vesicles exhibited a retention rate of 99% for curcumin and vitamin D3, whereas enriched cornstarch samples showed retention above 96% (curcumin) and 98% (vitamin D3) under controlled storage conditions after 30 days. The presence of dried liposomes, in the aggregate, resulted in improved flowability and a delayed retrogradation in the agglomerated cornstarch. This study, therefore, devised a novel and reliable approach to incorporating hydrophobic and thermosensitive substances into powdered food formulations, leveraging readily available materials and a simple, high-shear wet agglomeration technique.
The dithiocarbamates class has been a prevalent choice in agricultural practices, exhibiting lower toxicity and instability compared to organophosphates and carbamates. Maneb, while used in the production of various fruits and vegetables, can prove detrimental to human health if ingested in substantial quantities. The current work details the development of Solid-Liquid Phase Microextraction (SLPME) for maneb extraction from food samples, finalized by Flow injection analysis-Flame Absorption Atomic Spectroscopy (FIA-FAAS). The linear analytical curve for maneb spanned a range from 0.09 to 200 mol/L maneb, exhibiting the equation A = 5.94 x 10⁻⁴ C + 6.93 x 10⁻⁴. This procedure demonstrated superior repeatability (407%) and reproducibility (339%). The limits of quantification (0.598 mol/L) and detection (0.0197 mol/L) outperformed those established by the relevant regulatory agencies. A 685-liter solution of 100 x 10^-3 molar EDTA was employed for the extraction of maneb, with the recovery values showing an impressive range of 8085% to 10651%. Accordingly, the developed SLPME showcases an environmentally benign method for rapidly extracting maneb from food samples, comprising apples, papaya, and tomatoes.
The distinct flavors and potential health advantages of monofloral honeys make them highly valued. Aromatic characteristics of the rare Leucosceptrum canum Smith honey (LCH) were determined using GC-MS and GC-MS/MS in this investigation. Linalool (7422%), 3-methyl-1-butanol (1819%), benzeneacetaldehyde (131%), and lilac aldehyde B (278%), according to their odor contribution rates, significantly shaped the complex flavor of LCH, which manifested as a blend of flowery, spicy, sweet, fruity, and fresh impressions. When assessed against other tested honeys, LCH showcased a higher level of linalool (0.18 mg/kg), a substance with demonstrated antibacterial properties. gsk-3 inhibitors However, the antibacterial substance in question wasn’t the foremost in LCH, indicating other, unidentified antibacterial compounds possibly present. This study represents the inaugural aromatic analysis of LCH, a crucial contribution to the authentication of LCH and the understanding of the underlying mechanisms of its perceived health benefits.
This study investigated the degree of batch-to-batch variability in processing pig and fish collagen isolates using two protocols. These protocols differed in their applied acetic acid concentrations and pre- and post-extraction steps, and had been previously tested in our lab. Their goal was to preserve the collagen isolates’ structural and functional integrity for use in biomedical research. Employing standardized analytical methods, such as high-performance liquid chromatography, ultraviolet-visible and infrared spectrometry, polyacrylamide gel electrophoresis, energy-dispersive spectroscopy, and scanning electron microscopy, the structural and morphological characteristics of both the raw source materials and the resultant isolates, as well as the major and minor components including amino acids, lipids, water, glycosaminoglycans, ash content, and elemental content were subsequently investigated meticulously. The yields obtained from fish isolates were considerably higher, ranging from 8 to 45 weight percent, compared to those from pig isolates, which ranged from 3 to 9 weight percent. Furthermore, the fish isolate’s variability in yields (coefficient of variation for processing A, 164-329%, and B, 68-174%) was significantly lower (p < 0.05, n = 5) compared to the pig isolates’ variability (A, 277-698%; B, 353-879%). The protein content in fish skin batches was considerably higher (60% by weight), while lipid content was significantly lower (under 10% by weight) than that observed in pig skin batches, exhibiting a protein content of less than 55% by weight and a lipid content ranging up to 66% by weight. Correspondingly, the fish skin batches, subjected to identical processing methods, presented no significant variations in their composition, whereas the pig skin batches exhibited substantial discrepancies, particularly in the amounts of protein and lipids. Concerning fish isolates, processing B was, in general, slightly more effective and consistent than processing A in the processing stage. Regarding the production of consistently high-quality batches of biomaterial, the study provides an in-depth analysis of the processing protocol’s suitability, considering the different animal species processed.
A meticulous exploration of the effect of mineral constituents on the frothing potential of milk was undertaken. Four different minerals (KH2PO4, K3Cit, CaCl2, and MgCl2) were incorporated at three concentration levels (5, 10, and 20 mM) to create samples with elevated mineral content, using both reconstituted skim milk powder and milk protein concentrate as the base. The process of preparing samples with decreased mineral levels involved reconstituting milk protein concentrate within modified simulated milk ultrafiltrates. A distinct correlation was evident between mineral types and the resulting differences in the physicochemical characteristics of the milk samples. The addition of K3Cit yielded increased viscosity and decreased surface tension; however, there were no statistically significant disparities between the samples treated with KH2PO4, MgCl2, or CaCl2. From a foaming perspective, the introduction of CaCl2 or MgCl2 markedly enhanced the strength and stability of the foam, but concurrently lowered its tendency to form. The introduction of K3Cit contrasted with the control by significantly reducing foam stability and strength, and simultaneously boosting the foam’s capacity to form. A study also revealed that, within the examined mineral range, the reduction of minerals did not alter milk’s foaming capacity. These findings underscore the relationship between mineral type and concentration in dictating milk’s foaming capacity. Dairy-based food product design provides a means to adjust mineral content, thereby yielding desired foaming properties, an insightful conclusion.
In recent years, there has been a growing understanding that the quality of the final coffee product is intricately connected to the manner in which its fermentation is controlled. Considering publications from ScienceDirect and Springer over the last ten years, the literature review selected a total of 74 references. A series of studies have been developed to determine and recommend fermentation practices that result in heightened sensory appeal in coffee. In this review, the different protocols for coffee fermentation are described meticulously, along with their projected effects on the sensory characteristics of the coffee, taking the Specialty Coffee Association’s standards as a point of reference. We propose a new classification for coffee post-harvest procedures, not reliant on the prevalent wet, dry, and semi-dry methods. The new identification process is focused on fermentation, a stage whose outcomes depend on the treatment of the coffee fruit, the availability of oxygen, the quantity of water added, and the utilization of a starter culture. This study’s findings on coffee fermentation protocols show a correlation between the applied method and the microorganism growth, thus impacting the final coffee beverage.
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