Research

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18 pages, 2546 KiB

Open AccessArticle

Lipidomic and Proteomic Profiling of the Milk Fat Globule Membrane from Different Industrial By-Products of the Butter and Butter Oil Manufacturing Process

by María Señoráns, Veronica Gallo, María V. Calvo and Javier Fontecha

Foods 2023, 12(4), 750; https://doi.org/10.3390/foods12040750 - 08 Feb 2023

Cited by 3 | Viewed by 2513

Abstract

Recent studies have demonstrated the positive effects of regular intake of milk fat globule membranes (MFGMs) on neural and cognitive development, as well as immune and gastrointestinal health in infants and elders. Dairy products and by-products generated from the butter and butter oil [...] Read more.

Recent studies have demonstrated the positive effects of regular intake of milk fat globule membranes (MFGMs) on neural and cognitive development, as well as immune and gastrointestinal health in infants and elders. Dairy products and by-products generated from the butter and butter oil manufacturing process are valuable sources of MFGM. Thus, in view of the growing need to reduce by-products and waste, it is crucial to foster research aimed at the valorization of dairy by-products rich in MFGM. For this purpose, all the by-products coming from butter and butter oil production (from raw milk to the related by-products) were used to study the MFGM isolated fractions, followed by their characterization through a combined lipidomic and proteomic approach. The patterns of polar lipids and proteins indicated that buttermilk (BM), butterserum (BS), and their mix (BM-BS blend) are the most suitable by-products to be employed as starting material for the isolation and purification of MFGMs, thus obtaining MFGM-enriched ingredients for the manufacture of products with high biological activity. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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10 pages, 1020 KiB

Open AccessArticle

Olive Leaf Processing for Infusion Purposes

by Eva María Ramírez, Manuel Brenes, Concepción Romero and Eduardo Medina

Foods 2023, 12(3), 591; https://doi.org/10.3390/foods12030591 - 30 Jan 2023

Cited by 4 | Viewed by 1512

Abstract

Olive leaf is a by-product rich in bioactive compounds, such as polyphenols and triterpenic acids, with numerous biological activities for human health. Nowadays, the existence of dry olive leaves marketed for infusion elaboration is lacking. During the elaboration process, the drying and grinding [...] Read more.

Olive leaf is a by-product rich in bioactive compounds, such as polyphenols and triterpenic acids, with numerous biological activities for human health. Nowadays, the existence of dry olive leaves marketed for infusion elaboration is lacking. During the elaboration process, the drying and grinding stages are critical for the conservation of bioactive compounds, and, precisely, the existing research on olive leaf production procedures is quite scarce. This work aimed to study and model the dehydration process using a forced-air oven and infrared with air convection systems. In addition, different grinding grades were studied. The kinetic constant and activation energy during dehydration were obtained. Drying temperatures above 50 °C produced a decrease in the phenolic concentration of olive leaves; however, it has been observed that prior storage of 24 h at room temperature considerably reduced the loss of phenols. Likewise, it was observed that the higher the degree of grinding, the greater the diffusion of both bioactive compounds and colored compounds. Therefore, the drying and grinding stages were closely related to the content of beneficial compounds and the appearance of the infusions, and their optimization was of crucial importance to produce dried olive leaves rich in biocompounds for use as healthy infusions. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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14 pages, 2194 KiB

Open AccessArticle

Ultrasound-Assisted Deep Eutectic Solvent Extraction of Polysaccharides from Anji White Tea: Characterization and Comparison with the Conventional Method

by Bing Xia, Qi Liu, Da Sun, Yang Wang, Wenjun Wang and Donghong Liu

Foods 2023, 12(3), 588; https://doi.org/10.3390/foods12030588 - 30 Jan 2023

Cited by 14 | Viewed by 2191

Abstract

Deep eutectic solvent as a new green and safe solvent system has attracted more and more attention in recent years. In this study, three deep eutectic solvents (DES) were combined with ultrasound irradiation to extract tea polysaccharides (TPs) from Anji white tea, which [...] Read more.

Deep eutectic solvent as a new green and safe solvent system has attracted more and more attention in recent years. In this study, three deep eutectic solvents (DES) were combined with ultrasound irradiation to extract tea polysaccharides (TPs) from Anji white tea, which was compared with conventional hot water extraction (HW). The physicochemical, structural, and biological properties of TPs extracted by ultrasound-assisted DES and hot water (HWP) were further investigated. Results showed that the DES system composed of choline chloride and 1,6-hexanediol (CH) with the molar ratio of 1:2 exhibited the optimal extraction yield (19.18%) and in vitro antioxidant activities for TPs (CHP). Furthermore, compared to the HWP, the CHP had a higher extraction yield and total carbohydrate content and a lower molecular weight. Monosaccharide composition analysis displayed that the molecular structure of CHP exhibited more arabinose but less glucose, mannose, galacturonic acid, and glucuronic acid than HWP. Little difference was observed in the preliminary structural characteristics between HWP and CHP from Fourier transform infrared analysis. Besides, CHP possessed better α-glucosidase inhibitory and hypoglycemic activity in L6 cells than HWP. Therefore, the ultrasound-assisted DES extraction method can be a promising strategy for extracting TPs with excellent bioactivities for future applications in functional foods. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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14 pages, 3127 KiB

Open AccessArticle

Explore the Interaction between Ellagic Acid and Zein Using Multi-Spectroscopy Analysis and Molecular Docking

by Shunan Zhao, Yong Deng, Tianyi Yan, Xiaoling Yang, Weidong Xu, Donghong Liu and Wenjun Wang

Foods 2022, 11(18), 2764; https://doi.org/10.3390/foods11182764 - 08 Sep 2022

Cited by 2 | Viewed by 1478

Abstract

With the increasing interest in value-added maize products, the interaction of zein with bioactive molecules to become more nutritional and beneficial to human health has gained a lot of attention. To broaden the application of ellagic acid (EA) in maize flour products, we [...] Read more.

With the increasing interest in value-added maize products, the interaction of zein with bioactive molecules to become more nutritional and beneficial to human health has gained a lot of attention. To broaden the application of ellagic acid (EA) in maize flour products, we investigated the interaction between zein and EA. The fluorescence quenching type of zein interacting with EA was mainly static quenching through hydrophobic interaction, as demonstrated by quenching behavior modeling, and ultraviolet-visible spectroscopy confirmed the formation of zein–EA complexes. Synchronous fluorescence spectroscopy showed that EA reduced the polarity of zein around tyrosine residues, which were exposed to a more hydrophobic microenvironment. Meanwhile, circular dichroism suggested that EA noticeably changed the secondary structure of zein, which was mainly reflected in the increase of α-helix and β-sheet content and the decrease of random coil content. Finally, the molecular docking simulation found that zein could have five active sites binding to EA and there was hydrogen bond interaction besides hydrophobic interaction. The findings of this study provided a basis for a theory for the interaction mechanism between zein and EA, which could be essential for developing value-added plant-derived protein products using EA as a functional component. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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13 pages, 1532 KiB

Open AccessArticle

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes

by Dongqi Guo, Xiuxiu Yin, Huan Cheng, Jianle Chen and Xingqian Ye

Foods 2022, 11(15), 2253; https://doi.org/10.3390/foods11152253 - 28 Jul 2022

Cited by 1 | Viewed by 1735

Abstract

Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance (starch [...] Read more.

Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance (starch digestion in vitro and starch staling) of CSB, were investigated in this study. The addition of Glycyrrhiza polysaccharide (GP) increased the specific volume of CSB in a dose-dependent manner, and the specific volume of CSB-2 was 2.55 mL/g. GP also contributed to the increase in hardness (from 1240.17 to 2539.34 g) and chewiness (893.85 to 1959.27 g) of fresh CSB. In addition, GP could maintain the integrity of the protein network within the CSB. The scores for sensory evaluation indicators of CSB-1 were relatively balanced. More importantly, the addition of GP altered starch digestive properties, and the content of the resistant starch (RS) was increased from 8.62 (CSB-0) to 43.46% (CSB-2). GP led to a significant reduction of the expected glycemic index (eGI) of CSB, and the eGI of CSB was decreased from 97.50 (CSB-0) to 73.8 (CSB-2), which was classified as a medium-GI (MGI) food. In addition, X-ray diffraction (XRD) and differential scanning calorimeter (DSC) revealed the addition of GP delayed the staling of CSB during storage. In general, adding the proper amount of GP could improve the quality of CSB and show the potential as a functional component of CSB to reduce the postprandial blood glucose level resulted by the CSB. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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13 pages, 1463 KiB

Open AccessArticle

Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation

by Dajun Yu, Joshua O’Hair, Nicholas Poe, Qing Jin, Sophia Pinton, Yanhong He and Haibo Huang

Foods 2022, 11(2), 169; https://doi.org/10.3390/foods11020169 - 10 Jan 2022

Cited by 10 | Viewed by 1938

Abstract

Fermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the growth of contaminant bacteria, thereby improving the success of food waste fermentation. However, [...] Read more.

Fermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the growth of contaminant bacteria, thereby improving the success of food waste fermentation. However, the effects of sugar and nutrient concentrations in thermophilic food waste fermentations are currently unclear. Here, we investigated the effects of sugar and nutrients (yeast extract (YE) and peptone) concentrations on 2,3-BDO production from fermenting glucose and food waste media using the newly isolated thermophilic Bacillus licheniformis YNP5-TSU. When glucose media was used, fermentation was greatly affected by sugar and nutrient concentrations: excessive glucose (>70 g/L) slowed down the fermentation and low nutrients (2 g/L YE and 1 g/L peptone) caused fermentation failure. However, when food waste media were used with low nutrient addition, the bacteria consumed all 57.8 g/L sugars within 24 h and produced 24.2 g/L 2,3-BDO, equivalent to a fermentation yield of 0.42 g/g. An increase in initial sugar content (72.9 g/L) led to a higher 2,3-BDO titer of 36.7 g/L with a nearly theoretical yield of 0.47 g/g. These findings may provide fundamental knowledge for designing cost-effective food waste fermentation to produce 2,3-BDO. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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Review

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14 pages, 2322 KiB

Open AccessReview

Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook

by Chengxuan Zhong, Yiming Feng and Yixiang Xu

Foods 2023, 12(3), 614; https://doi.org/10.3390/foods12030614 - 01 Feb 2023

Cited by 8 | Viewed by 5416

Abstract

Fish products are consumed by human beings as a high-quality protein source. However, overfishing, and pollution puts out an urgent call to seek a new strategy to substitute fish protein for secure eco-sustainability. Plant-based fish analogs, which mimic the structure, texture, and flavor [...] Read more.

Fish products are consumed by human beings as a high-quality protein source. However, overfishing, and pollution puts out an urgent call to seek a new strategy to substitute fish protein for secure eco-sustainability. Plant-based fish analogs, which mimic the structure, texture, and flavor of fish meat products, are a rapid-growing segment of the food products. The purpose of this review is to discuss the feasibility and potential strategies for developing plant-based fish analog. The nutritional properties, especially the protein quality of plant-based fish analogs, were discussed. Furthermore, a thorough comparison was made between fish and terrestrial animal muscle structures, including both macroscopical and microscopical structures. Potential processing technologies for producing plant-based fish analogs from plant proteins and approaches for the characterization of the fish analog structures were elaborated. Comparing all the current processing techniques, extrusion is the predominately used technique in the current industry. At the same time, 3D-printing and electrospinning have shown the prominent potential of mimicking fish muscle structure as bottom-up approaches. Finally, key challenges and future research were discussed for the potential commercialization of plant-based fish analogues. The primary focus of this review covers the innovative works that were indexed in the Web of Science Core Collection in the past five years. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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18 pages, 1051 KiB

Open AccessEditor’s ChoiceReview

Aconitic Acid Recovery from Renewable Feedstock and Review of Chemical and Biological Applications

by Gillian O. Bruni and K. Thomas Klasson

Foods 2022, 11(4), 573; https://doi.org/10.3390/foods11040573 - 16 Feb 2022

Cited by 19 | Viewed by 3278

Abstract

Aconitic acid (propene-1,2,3-tricarboxylic acid) is the most prevalent 6-carbon organic acid that accumulates in sugarcane and sweet sorghum. As a top value-added chemical, aconitic acid may function as a chemical precursor or intermediate for high-value downstream industrial and biological applications. These downstream applications [...] Read more.

Aconitic acid (propene-1,2,3-tricarboxylic acid) is the most prevalent 6-carbon organic acid that accumulates in sugarcane and sweet sorghum. As a top value-added chemical, aconitic acid may function as a chemical precursor or intermediate for high-value downstream industrial and biological applications. These downstream applications include use as a bio-based plasticizer, cross-linker, and the formation of valuable and multi-functional polyesters that have also been used in tissue engineering. Aconitic acid also plays various biological roles within cells as an intermediate in the tricarboxylic acid cycle and in conferring unique survival advantages to some plants as an antifeedant, antifungal, and means of storing fixed pools of carbon. Aconitic acid has also been reported as a fermentation inhibitor, anti-inflammatory, and a potential nematicide. Since aconitic acid can be sustainably sourced from renewable, inexpensive sources such as sugarcane, molasses, and sweet sorghum syrup, there is enormous potential to provide multiple streams of additional income to the sugar industry through downstream industrial and biological applications that we discuss in this review. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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27 pages, 422 KiB

Open AccessReview

Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications

by Peter Martinengo, Kannappan Arunachalam and Chunlei Shi

Foods 2021, 10(10), 2469; https://doi.org/10.3390/foods10102469 - 15 Oct 2021

Cited by 15 | Viewed by 3077

Abstract

Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial [...] Read more.

Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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