Search

Hydroxyapatite (HA), a commonly used material for bone repair, can enhance its biological properties through the modulation of its crystallinity. Exploring the variations in physicochemical and biological properties associated with different degrees of crystallinity is crucial for advancing the applications of HA. In this study, stoichiometric nano-apatite precursors were initially synthesized using chemical precipitation. Subsequently, four groups of HA ceramics with varying degrees of crystallinity (24 %, 42 %, 72 %, 100 %) were produced by adjusting the calcination temperature, as confirmed through comprehensive characterizations. A systematic investigation was then conducted to examine the impact of crystallinity on the physicochemical, cytological, and in vivo osteogenic properties of HA ceramics, elucidating the influence of crystallinity on the osteogenic potential of HA. Results indicated that higher crystallinity in HA ceramics enhanced mechanical strength and hardness while reducing surface roughness, hydrophilicity, and protein affinity. Cytological studies revealed that decreased crystallinity led to lower cell proliferation rates but facilitated cell adhesion, spreading, and increased expression of osteogenic genes. Moreover, cell experiments with extracts further supported the significant role of surface properties of HA ceramics in modulating cell behavior. In vivo osteogenic assays demonstrated that reduced crystallinity notably stimulated new bone formation. Overall, by integrating the results of in vitro and in vivo experiments, it can be concluded that reducing the crystallinity of HA ceramics, the biological properties of HA ceramics can be significantly enhanced while maintaining a certain level of mechanical strength, such as HA2 group (42 % crystallinity). This study highlights the substantial impact of crystallinity and surface characteristics of HA ceramics on cell behavior, offering valuable insights and strategies for enhancing and optimizing bone repair materials in future applications. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Practical Application d‐Allulose, a C‐3 epimer of d‐fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low‐calorie nature, d‐allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d‐allulose as a sucrose replacer on the properties of sponge cake, a widely consumed high‐sugar product. Substituting sucrose with d‐allulose generated negligible impact on the batter system, while pronounced differences in physicochemical properties of cakes were detected, including specific volume, texture, microstructure, color, and antioxidant activity. In addition, sponge cake containing d‐allulose displayed a distinctive aroma volatile profile, with more furans and pyrazines generation. Furthermore, correlations of physicochemical properties across all formulations were depicted, and the potential mechanism behind the property alterations modulated by d‐allulose was revealed from the perspectives of starch gelatinization and browning reactions. Overall, this study provides insights into the application potential of d‐allulose as a sucrose substitute in bakery product.This study elucidates the effect of d‐allulose as a low‐calorie sugar substitute on sponge cakes. This finding is valuable for the food industry, providing insights into a healthier alternative to traditional sugar in baked goods. [ABSTRACT FROM AUTHOR]

Herein, we aimed to investigate the physicochemical, bioactive, microbial, and sensory properties of 5 different ultraviolet (UV) treatment conditions, varying in flow rate (1.5–2.5–3.5 L/min), temperature (5–25°C), and UV‐intensities (5.1–10.1 mW/cm2), along with heat treatment (HT, 72°C for 20 s), and untreated samples (C) over a storage period of 150 days. At the beginning of storage, the samples exhibited a dry matter content ranging from 2.15% to 2.38%, pH levels ranging from 3.46 to 3.53, and total acidity between 6.35 and 6.51 mg/L. L* values were recorded between 33.09 and 33.50, while ΔC values ranged from 9.13 to 9.24. However, by the end of storage, these values had changed to 2.28–2.43% for dry matter, 3.47–3.49 for pH, 6.22–6.35 mg/L for acidity, 34.94–35.57 for L* values, and 6.95–7.01 for ΔC values. Throughout storage, total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), and yeast and molds were measured at the highest levels in the C samples when compared to HT and UV‐treated samples. At the end of storage, compared to the initial values, TMAB levels in UV‐treated samples decreased from 3.29–4.80 log cfu/mL to 3.13–3.92 log cfu/mL. On the other hand, compared to the initial values (3.29–4.01 log cfu/mL), LAB levels decreased by 1.93–2.42 log cfu/mL by the end of storage. Initially, in UV‐treated samples, the TPC (total phenolic content) ranged from 398.15 to 403.86 mg GAE/g, DPPH antioxidant activity ranged from 811.52 to 834.89 mg TE/L, and TAC (total anthocyanin content) ranged from 5.58 to 5.74 mg/L. By the end of storage, an increase was observed in all bioactive properties analyzed. Furthermore, UV treatment positively impacted the bioaccessibility of bioactive compounds compared to the HT‐treated sample. Overall, this study confirms that UV‐C technology can be used as an alternative method for extending the shelf life of shalgam juice while preserving its sensory and bioactive attributes. [ABSTRACT FROM AUTHOR]

Summary Maillard reaction can enhance the functional characteristics of the protein. Herein, we investigated changes in the physicochemical and biological properties of gelatin (GA)‐xylooligosaccharide (XOS) conjugates following Maillard reaction. The results showed that the browning intensity of the conjugates increased with the prolongation of heating time. Additionally, sodium dodecyl sulphate‐polyacrylamide gel electrophoresis revealed some macromolecule polymer formed, and the grafting degree of GA was augmented to 40.05% with prolongation of heating time. GA glycation with XOS decreased α‐Helix content and increased level of β‐Turn level, and exerted a slight impact on contact angle. Moreover, the results of in vitro simulated gastrointestinal digestion analysis showed that the GA‐XOS mixture enhanced resistance to digestion after Maillard reaction for 60 min, affording hydrolysis ratios ranging from 17.86–27.79% and 25.03–35.47% in simulated gastric fluid and intestinal fluid, respectively. The antioxidant ability and heat stability of the conjugates was visibly enhanced following heating treatment. Additionally, increasing the mass of XOS accelerated the antioxidant capacities of GA‐XOS conjugates. The finding will assist the fabrication of GA‐XOS conjugates with highly functional properties by Maillard reaction. [ABSTRACT FROM AUTHOR]

In this work, silver nanoparticles (AgNPs) were elaborated using a simple, low-cost, and reproducible method by thermal treatment at 90°C of chitooligosaccharides (COSs), produced by chitosan depolymerization using the digestives chitosanases from Portunus segnis viscera, in the presence of AgNO3. The characterization of the obtained AgNPs, using UV-visible spectroscopy, transmission electron microscopy (TEM), dynamic light scattering (DLS), and Fourier-transform infrared (FTIR) spectroscopy analyses, showed that they are crystalline, spherical and stable for a month at 4°C. Moreover, the biological properties of the synthesized AgNPs were evaluated, proving that they exhibited interesting antioxidant and antibacterial activities. The present investigation suggested that COSs will be a good source for the preparation of AgNPs that could be useful in different industrial and biomedical applications. [ABSTRACT FROM AUTHOR]

Sapodilla (Manilkara zapota) is a climacteric fruit that ripens quickly and is highly perishable, making it difficult to commercialize. This study examined the effect of xanthan gum (Xan) enriched with oleic acid (ol) on chilling injury and postharvest quality of sapodilla fruit during 40 days of storage at 8 ± 1°C and 85%–90% relative humidity. The results showed that the treatments effectively controlled fruit browning, with the least browning observed in the Xan 0.1 and Xan 0.1 + Ol coatings. At the end of storage, all treatments except Xan 0.1 reduced lipid peroxidation and electrolyte leakage. Moreover, the fruit treated with Xan 0.1 + Ol also displayed the highest levels of phenolic compounds, flavonoids, and antioxidant activity. Additionally, the Xan 0.1 + Ol and Xan 0.1 treatments had the greatest activity of peroxidase (POD) and phenylalanine ammonia-lyase (PAL) enzymes. Xan 0.1 + Ol had the lowest activity of the polyphenol oxidase (PPO) enzyme. Overall, the application of the Xan 0.1 + Ol coating proved to be a beneficial edible treatment for minimizing cold-induced damage and improving the quality of stored sapodilla fruit. Generally, the use of oleic acid-enriched xanthan gum in sapodilla fruit has significantly improved preservation and quality. [ABSTRACT FROM AUTHOR]

The present study examined the impact of dielectric barrier discharge cold plasma treatment on the physicochemical characteristics of taro peel starch (TPS) and its films. This work reports for the first time on using native and modified TPS in the casting procedure to develop packaging films. The results showed that, as plasma exposure voltage and treatment time prolonged, the pH, 955 cm−1/1022 cm−1, % crystallinity, and turbidity of TPS significantly decreased, while amylose content, solubility, and 1047 cm−1/1022 cm−1 of TPS increased considerably. Despite this, modified TPS‐based films have comparatively smooth and homogeneous surfaces. Moreover, the modified starch‐based film exhibited the lowest water vapor permeability, elongation at break, and solubility, while highest opacity and tensile strength. [ABSTRACT FROM AUTHOR]

Practical Application The study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assessing their impact on sugarcane juice quality parameters and aroma compounds. The control had the highest soluble solid content, while the ultrasound‐15 min (US‐15 min)‐treated sample had the lowest, affecting pH, total acidity, and color values significantly. Color analysis showed lower L* values and less greenish tones in treated samples. The implemented pretreatments effectively reduce the browning index, with the US‐20 min treatment showing the most significant reduction compared to the control sample. All pretreatments deactivated polyphenol oxidase. Carbon isotope analysis yielded significant results. Principal component analysis and hierarchical clustering linked 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) with 2,2′‐azino‐bis 3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) and 5‐hydroxymethyl furfural (HMF) with total phenolic content. The study also highlights significant variations in aroma compound profiles among pretreated sugarcane juice samples, with blanching for 10 min showing notable increases in specific compounds like 2‐heptanone and nonanol. Hierarchical clustering showed similarities between blanching‐30 min and US‐30 min, contrasting with the control. Blanching‐10 min had a positive impact on sugarcane juice quality. In conclusion, the study emphasized how pretreatments affect physicochemical properties and aroma compounds in sugarcane juice.The research findings suggest that blanching and ultrasound pretreatments can be used by the food industry to improve sugarcane juice quality by reducing browning, enhancing color, and altering aroma profiles. These pretreatments could extend the shelf life and appeal of sugarcane juice, making it more attractive to consumers while maintaining its nutritional properties. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The aim of this study was to determine the components and cytokine and immunoglobulin levels of koumiss during different fermentation periods, and to reveal the interrelation between these parameters. For achieving this objective, 10 samples of koumiss were prepared and randomly divided into 2 groups: the first group was sampled at 0, 1, 5, 12, and 24 h of incubation at room temperature for analysis. The second group was stored at +4°C, and samples were taken on d 5, 10, 15, and 20. The counts of Enterobacteriaceae spp., Staphylococcus , and Micrococcus spp. progressively decreased with the period of fermentation until becoming undetectable in the final samples of both groups. We fond positive or negative correlations between cytokine and immunoglobulin levels and the physicochemical and microbiological parameters in the koumiss samples in both groups. However, the levels of IFN-γ, IL-2, TNF-α, and IgG did not change significantly over time in both groups. Overall, it is clear that traditionally prepared koumiss under different fermentation times and temperatures does not show any differences in cytokine and immunoglobulin concentrations. [ABSTRACT FROM AUTHOR]

The importance of functional foods, Except for their nutritional role, is due to providing physiological benefits or reducing the risk of chronic diseases. Cake is a popular product among consumer meals. Therefore, reducing the amount of sucrose in the cake by making it functional with citrus fiber and essential oils is an effective step in the grain industry. The breakfast cakes containing isomalt, orange fiber and cinnamon essential oil were prepared in 8 groups. The physicochemical, color and sensory properties of breakfast cakes were investigated. The results showed that the pH of the prepared cakes was not significantly different from the control group (p>0.05). While the variables of orange fiber, isomalt, and cinnamon essential oil were effective in maintaining the moisture content of cakes (p<0.05). As expected, the fiber content of breakfast cakes increased with the addition of orange fiber (p<0.05). The fat and protein content of the treatments was lower than the control sample The protein of the treatments did not have a significant difference (p>0.05); however, they showed a significant difference with the control treatment(p<0.05), but their ash was significantly higher than these groups (p<0.05). A significant decrease in sucrose content was reported by replacing part of it by isomalt (p<0.05). Improvement in baking volume and weight loss of breakfast cakes containing orange fiber, isomalt, and cinnamon essence was also reported (p<0.05). Examining the color index of breakfast cakes showed an increase in the L* and b* values while the a* value decreased (p<0.05). Sensory evaluation showed an increase in the acceptability of cakes containing orange fiber, isomalt, and cinnamon essential oil compared to the control sample. Considering the total results, the breakfast cake containing 2% orange fiber, 2% isomalt, and 0.1% cinnamon essence was introduced as the best treatment in this research. [ABSTRACT FROM AUTHOR]

Summary: The purpose of this study was to investigate the multi‐scale structures, thermal, pasting, and textural properties of starch from different genotypes (dent and flint) of corn with varying moisture content (MC) (0.20, 0.25, and 0.30 kg kg−1 in dry basis) following radio frequency (RF) electromagnetic fields. As the MC increased, the amylose content in dent and flint corn starch rose from 14.60% to 19.70% and 14.80% to 24.63%, respectively, after the hot air (HA)‐RF treatment. With the increase in MC, the enhancement of starch–protein interaction and the change in starch molecule structure caused decreases in the crystallinity, short–range order structure, and enthalpy, while there were increases in the gelatinisation temperature, pasting viscosity, and textural properties of starch. The results showed that the RF treatment is an effective method for improving the processing performance of starch. Our data provide a foundation to expand the application of radio frequency in the food industry. [ABSTRACT FROM AUTHOR]

Summary: Aquasoya, or soybean cooking water, is a novel plant‐based material as an egg substitute due to its functional proteins. However, research on its fermentation is still emergent. To assess its prebiotic potential, we developed a plant‐based yoghurt alternative using aquasoya powder (ASP). After analysing the main components of ASP, six variants of aquasoya yoghurt, employing commercial cultures, underwent physicochemical, rheological properties, lactic acid bacteria viability and sensory attributes. The results showed that all samples were maintained under pH 4.6 and acidity over 0.7 for 20 days of storage and displayed prebiotic potential. Additionally, yoghurt with 8% ASP content and Sacco starter culture exhibited a thinner network phase. Panellists noted yoghurt with culture – Culture For Health – had weaker flavour intensity and yoghurt with 8% ASP received the highest overall liking score in the preliminary consumer acceptance test. This study established aquasoya as a promising food ingredient for incorporation into a novel milk substitute. [ABSTRACT FROM AUTHOR]

BACKGROUND: The present study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological properties. The functional and physicochemical properties of LSP were characterized by color, foaming property, emulsification property, solubility, oil holding capacity, water holding capacity, differential scanning calorimetry analysis and surface hydrophobicity. RESULTS: LSP was mainly composed of eight subunits (18, 25, 31, 47, 51, 56, 65 and 151 kDa), in which the richest band was 25 kDa. FTIR results showed that LSP had high total contents of α‐helix and β‐sheet (44.81–46.85%) in acidic environments. Meanwhile, there was more β‐structure and random structure in neutral and alkaline environments (pH 7.0 and 9.0). At pH 5.0, LSP had large particle size (1576.98 nm), high emulsion stability index (91.43 min), foaming stability (75.69%) and water holding capacity (2.21 g g−1), but low solubility (35.98%), free sulfhydryl content (1.95 μmol g−1) and surface hydrophobicity (780). DSC analysis showed the denaturation temperatures (82.23 °C) of LSP at pH 5.0 was higher than those (80.10, 80.52 and 71.82 °C) at pH 3.0, 7.0 and 9.0. The analysis of rheological properties showed that LSP gel had high stability and great strength in an alkaline environment. CONCLUSION: The findings of the present study are anticipated to serve as a valuable reference for the implementation of LSP in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The presence of uranium concentration in drinking water has been a serious issue for a long time and can accord elegance to a larger extent. The current study has assessed the amount of uranium present in groundwater samples collected from 35 locations in the Jammu and Kashmir districts of Ganderbal and Budgam. Two distinct methods have been used to analyze uranium: the LED fluorimeter and High-Resolution Inductively Coupled Plasma Mass Spectrometry (HR-ICPMS). Using the HR-ICPMS technique, the uranium concentration in water samples from the research area ranges from 0.40 to 4.88 µg l−1. Uranium concentration analyzed by two techniques of all water samples are well within the permissible limits of World Health Organization (WHO) and maximum contaminant level of United States Environmental Protection Agency (USEPA) 30 µg l−1. The estimated annual effective dose varies in the range of 6.7 × 10–7 to 8.1 × 10–6 µSv y−1. The radiological average cancer mortality and morbidity risks were found to be 4.02 × 10–6 and 6.22 × 10–6 respectively. Lifetime Average Daily Dose (LADD) has been calculated which lies in the range of 0.023–0.282 µg kg−1 day−1. The analyzed hazard quotient for all the samples has been found less than unity. Also, physico-chemical properties of water samples and their correlation with uranium content have been estimated. The present study forms the basis for the future health risk assessment of the Ganderbal and Budgam provinces of Jammu and Kashmir. [ABSTRACT FROM AUTHOR]

BACKGROUND: The use of unmanned aerial vehicles (UAVs) for the application of plant protection products (PPPs) in paddy fields is becoming increasingly prevalent worldwide. Despite its growing usage, UAV spraying for rice pest control faces practical challenges, including limited canopy penetration, uneven deposition, and significant spray drift. This study investigated the impact of two tank‐mix adjuvants, Wonderful Rosin (Adjuvant‐1) and Tiandun (Adjuvant‐2), at six volume concentrations, on the spray liquid's physicochemical properties, spray drift, plant deposition, and the biological efficacy of rice insecticides using a quadrotor UAV sprayer. RESULTS: The physicochemical characteristics of the spray liquid influenced spray performance and biological efficacy. Incorporating Adjuvant‐1 and Adjuvant‐2 led to a decrease in surface tension and contact angle while increasing the viscosity of the spray solution. These alterations in surface tension and viscosity contributed to an optimized droplet size distribution, reduced spray drift, enhanced deposition uniformity and penetration, and improved control efficacy against the rice planthopper in UAV applications. The highest control efficacy was observed at a concentration of 0.5%, showing an improvement of 35.12% (Adjuvant‐1) and 20.23% (Adjuvant‐2) over applications without tank‐mix adjuvant 7 days after treatment. CONCLUSION: The judicious selection of tank‐mix adjuvants for UAV PPP applications can significantly enhance spray performance and biological efficacy in controlling rice insects. This study's findings offer valuable insights for integrating tank‐mix adjuvants into UAV spraying applications. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Honey is one of the most valuable food products, which, in addition to its nutritional value, also has therapeutic properties. In our study, the physicochemical (Brix, viscosity, free acid content, pH, moisture, diastase activity, 5-hydroxymethylfurfural (HMF), proline content, sugars content, and reducing sugars content) and microbial (mold and yeast content) characteristics and 15 element contents (As, Cd, K, Al, Pb, Hg, Ba, Ni, Na, Ca, Mg, Fe, Mn, Zn, and Se) of the samples were evaluated. Among the essential elements, the maximum mean was related to K (630 ± 50.8 mg/kg), and the minimum mean was related to Se that was lower than the limit of detection. Also, among all toxic elements, the maximum mean was related to Ni (234 ± 54.7 µg/kg), and the minimum mean was related to Hg that was lower than the limit of detection. Furthermore, the mean of free acidity, pH, °Brix, moisture, diastase content, HMF, and proline content was 35.4 ± 1.27 meq/kg, 4.61 ± 0.21, 82.2 ± 3.08, 16.3 ± 0.33%, 9.10 ± 1.14 DN, 21.1 ± 2.65 mg/kg, and 482 ± 18.1 mg/kg, respectively. Also, the mean percentage of fructose, glucose, and sucrose was 32.4 ± 1.07% (27.5–40.0%), 27.2 ± 0.85% (23.5–31.7%), and 2.28 ± 0.70% (0.72–4.11%), respectively. Finally, the mean of mold and yeast in all samples was 14.2 ± 0.37 CFU/g. Also, the principal component analysis and heat map allowed us to determine a more accurate distinction between the physicochemical characteristics of bee honey. The results of our findings showed that in most cases, the results obtained were within the standard range, which indicates the good quality of Iranian honeys. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: High internal phase emulsions (HIPEs) are unique emulsion systems that transform liquid oil into solid‐like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75–85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through the one‐step method. In the present study, we investigated the physical properties, microstructures, processing properties, storage stability and rheological properties of HIPEs. RESULTS: The results suggested that the properties of MPI under different pH shift treatments were improved to different degrees, stabilizing HIPEs (ϕ = 75–85%) with various processability to meet food processing needs. Under alkali shift treatment conditions, the particle size of MPI was significantly reduced with better solubility. Moreover, the exposure of hydrophobic groups increased the surface hydrophobicity of MPI, awarding MPI better emulsifying properties, which could stabilize the HIPEs with higher oil phase fraction. In addition, the MPI under pH 12 shift treatment (MPI‐12) had the best oil‐carrying ability to form the stable HIPEs with oil volume fraction (ϕ) up to 85%, which was the highest oil phase in preparing the HIPEs using plant protein solely at a low concentration under neutral conditions. CONCLUSION: A series of stable HIPEs with different processing properties was simply and feasibly fabricated and these are of great potential in applying edible HIPEs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The effect of 7‐day subfreezing storage on the physicochemical properties, nutritional composition, and microstructure of pork was investigated. After 7 days of chilling at 4°C, the meat exhibited color deterioration and the development of off‐flavors. In contrast, the −12°C treatment significantly reduced the deterioration in water‐holding capacity and color of samples (p < 0.05) and prevented changes in pH value. Similarly, the treatments at −12 and −18°C effectively preserved the meat's tenderness, thiobarbituric acid‐reactive substances, protein solubility, and textural properties, maintaining these qualities close to those of fresh meat (p > 0.05). The nutrient content of samples stored at −12°C was comparable to those stored at −18°C (p > 0.05). Furthermore, subfreezing at −12°C was found to protect muscle integrity, promoting the formation of an elastic gel network and a homogenous muscle fiber structure. Therefore, the study concludes that 7‐day subfreezing storage at −12°C can reduce protein denaturation and maintain thequality of pork, a result that is typically achieved under more extreme freezing conditions at −18°C. [ABSTRACT FROM AUTHOR]

Six sorghum varieties containing different amylose were selected to investigate the structural and physicochemical characteristics of starches and endosperm texture of grains. The results showed that the outer layer endosperm of sorghum grain changed from waxy to corneous, and its starch granules were more compactly packed and exhibited the spindle‐shaped holes with the increase of amylose content. Higher amylose starch granules exhibited fewer and smaller micropores on the surface and were more likely to deform and agglomerate into larger amorphous particles after heated. Amylose content of sorghum starches was negatively correlated to granule size, relative crystallinity, and the proportion of the long branch chains (DP = 25–36 and > 36), whereas positively correlated to the proportion of the short branch chains (DP = 6–12 and 13–24). Amylose content had negative correlations with To, Tp, ΔH, PV, and SDS (p < .05), positive corrections with FV, SB, and RDS (p < .05), and no correlations with Tc, HPV, BD, and RS. It could be concluded that amylose content affected the endosperm texture of sorghum grain and had strong correlations with structural and physicochemical properties of sorghum starch. These findings may help identify uses for these sorghum varieties in baijiu production. [ABSTRACT FROM AUTHOR]

While the pesticide formulations are widely used for pest control, the combined effects of these formulations with adjuvants on droplet behavior, spraying characteristics, and pest control still need to be studied. To clarify their impact on droplet behavior, spraying characteristics, and control efficacy, six formulations of acetamiprid and six adjuvants were examined. A series of laboratory and field experiments were conducted to analyze the physicochemical properties, toxicity against cotton aphids, droplet deposition characteristics, and droplet drift. The results indicated that 5% acetamiprid micro-emulsion (ME) enhanced the physicochemical features and effectiveness in pest control compared to other formulations. The nongjianfei considerably enhanced the efficiency of all acetamiprid formulations when added. The addition of selected adjuvants to pesticide formulations improved the performance of certain physicochemical properties such as viscosity and surface tension and led to higher aphid mortality rates, demonstrating enhanced pest control effectiveness during the present study. In the field experiments, the combination effect of acetamiprid formulations and adjuvants exhibited a higher droplet size, coverage, and density within the cotton canopy. However, 5% acetamiprid ME was found to be most effective followed by nongjianfei. Furthermore, 5% acetamiprid ME with adjuvant reduced the droplet drift and provided better deposition when compared with other formulations. Overall, the combination of specific formulations and adjuvants led to improved physicochemical properties, enhanced droplet deposition characteristics, reduced spray drift, and increased pesticide deposition. These findings highlighted the significance of selecting appropriate pesticide formulations and adjuvants and provided a solid foundation for efficient pesticide spraying through UAVs. [ABSTRACT FROM AUTHOR]

Pectin is a natural polymer that is found in the cell walls of higher plants. This study presents a comprehensive analysis of pectin extracted from lemon in two different geographic regions (Peddie and Fort Beaufort) in two consecutive years (2023 and 2024) named PP 2023, PP 2024, FBP 2023, and FBP 2024. The dried lemon peels were ground into a powder, sifted to obtain particles of 500 μm, and then subjected to pectin extraction using a conventional method involving mixing lemon peel powder with distilled water, adjusting the pH level to 2.0 with HCl, heating the mixture at 70 °C for 45 min, filtering the acidic extract, and precipitating pectin with ethanol. The yield of these pectin samples was statistically significant, as FBP 2024 had a maximum yield of 12.2 ± 0.02%, PP 2024 had a maximum yield of 13.0 ± 0.02%, FBP 2023 had a maximum yield of 12.2 ± 0.03%, and PP 2023 had a maximum yield of 13.1 ± 0.03%, The variation in yield could be due to the differences in the growing conditions, such as the climate and soil, which could have affected the pectin content in the lemons. The physicochemical characterization of all samples proved that our pectin samples could be used in the pharmaceutical and food industries, with anhydrouronic acid content which was greater than 65%, as suggested by the FAO. The scanning electron microscope analysis of all extracted pectin was rough and jagged, while the commercial pectin displayed a smooth surface morphology with a consistent size. FTIR confirmed the functional groups which were present in our samples. Thermogravimetric analysis was employed to investigate the thermal behavior of the extracted pectin in comparison with commercial pectin. It was found that the extracted pectin had three-step degradation while the commercial pectin had four-step degradation. Additionally, pectin samples have been shown to have antioxidants, as the IC50 of PP 2024, PP 2023, FBP 2023, FBP 2024, and Commercial P was 1062.5 ± 20.0, 1201.3 ± 22.0, 1304.6 ± 19.0, 1382.6 ± 29.9, and 1019.4 ± 17.1 mg/L, respectively. These findings indicate that lemon pectin has promising characteristics as a biopolymer for use in biomedical applications. [ABSTRACT FROM AUTHOR]

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction–gas chromatography–mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased (p < 0.05). A total of 100 VOCs were identified, among which 23 key VOCs (VIP > 1, p < 0.05) represented the most important characteristic flavor components in loquat beer based on their odor activity value (OAV). This study holds significant importance for the value-added processing and economic development of loquat. [ABSTRACT FROM AUTHOR]

The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal properties, and water-holding, oil-holding, foaming, and emulsifying properties of coconut isolate protein were investigated. The results showed that the dry processing altered the amino acid composition of coconut isolate proteins as well as resulted in fewer irregular structural regions and more homogeneous particle sizes, leading to an improvement in the thermal stability of the proteins. SDS-PAGE analysis showed that globular proteins located at ~34 kDa in coconut isolate proteins underwent slight degradation during the dry processing of coconut oil. The dry processing reduced the surface hydrophobicity, total and free sulfhydryl groups, solubility, and free amino acid content of coconut isolate proteins. In addition, the water-holding capacity, oil-holding capacity, and foam stability of coconut isolate proteins were improved to different degrees after the dry processing. Therefore, the development and utilization of copra meal protein is of great significance to increase its added value. [ABSTRACT FROM AUTHOR]

The selection of an optimal drying method is essential for extending the shelf life and enhancing the quality of Rosa sterilis fruits. This study investigated the effects of both innovative (microwave vacuum drying and infrared drying) and traditional (freeze-drying and hot air drying) techniques on the structural characteristics and bioactivities of polysaccharides from R. sterilis fruits (RSPs). Four different RSPs were obtained from fruits dried using these methods. Results demonstrated that the structural characteristics and bioactivities of RSPs varied significantly with the drying method. Notable differences were observed in extraction yield, total sugar, uronic acid content, monosaccharide molar ratios, molecular weight distribution, particle size, thermal stability, and microstructures of RSPs. Despite these variations, the types of constituent monosaccharides and major glycosidic linkages remained consistent across all methods. Notably, RSPs obtained via microwave vacuum drying (RSPs-MVD) showed a higher uronic acid content and lower molecular weight, and exhibited stronger in vitro antioxidant, α-glucosidase inhibitory, and antiglycation activities. These findings suggest that microwave vacuum drying is an effective pre-drying technique for extracting RSPs, making them suitable as bioactive ingredients in functional foods and pharmaceuticals for managing diabetes mellitus and its complications. [ABSTRACT FROM AUTHOR]

In order to improve the yield of jackfruit peel pectin (JFPP) and obtain high-purity pectin with good functional properties, this study optimized the extraction process of pectin by ultrasound-assisted cellulase enzyme method through response surface experiments. The extracted pectin was preliminarily purified, including degreasing, deproteinization, decolorization, and dialysis concentration process. The purified pectin was then enzymatically esterified and modified by de-esterification to obtain de-esterified jackfruit peel pectin (DE-JFPP), and a comparative analysis was conducted on the basic composition, molecular weight, monosaccharide composition, functional group characteristics, thermal stability, and microstructure of the pectin before and after modification. The results showed that the optimal conditions for the extraction process were enzyme dosage of 0.7%, the enzymatic hydrolysis temperature of 30.4 °C, and the pH of 4.6. It was observed that the yield of JFPP was 15.26%±0.07% under the specified conditions. The galacturonic acid content in the modified pectin increased from 79.10% to 83.24%, with a decrease in total sugar content from 43.42% to 41.90%, a decrease in esterification degree from 84.25% to 32.36%, and a decrease in weight-average molecular weight from 29.24 ku to 28.49 ku. Both JFPP and DE-JFPP contained eleven monosaccharides and belonged to the RG-I pectin with a decrease in the degree of branching in DE-JFPP. Fourier transform infrared (FTIR) spectroscopy demonstrated that both the pectin before and after modification had characteristic absorption peaks of pectin, and the peak area corresponding to the esterified carboxyl acid group decreased after modification. The JFPP and DE-JFPP demonstrated high thermal stability, with solubilization temperatures of 160.22 °C and 123.28 °C, and degradation temperatures of 255.11 °C and 230.56 °C, respectively. Scanning electron micrographs (SEM) showed that JFPP had a smooth surface and a compact structure, and DE-JFPP had a rough surface and a loose structure. This study optimized the extraction process of jackfruit peel pectin, improving its yield. Results demonstrated that the esterified pectin had favorable physicochemical properties and microstructure, meeting requirements for gel carrier systems in various fields and expanding the utilization space of jackfruit peel pectin. [ABSTRACT FROM AUTHOR]

Tannic acid (TA) has been reported as an efficient plant-based compound with inhibitory activity against viruses and bacteria. The combination of TA with Zinc Oxide (ZnO) nanostructures with ZnO is one of the most widely used nanoparticles for antimicrobial properties, have not yet fully elucidate especially their mechanisms of overall physicochemical and antimicrobial actions. Hence, to observe the influence of TA adsorption on ZnO, the investigations on the TA concentration and the effect of pH towards the physicochemical, optical and antimicrobial properties are demonstrated. The pure ZnO are synthesised via the chemical reduction method and the ZnO-TA nanostructures are further prepared using the dropwise methods to form variations of pH samples, which causes the formation of different mean particle size distribution, d m . The findings reveal that the performance of physicochemical and optical properties of pure ZnO and ZnO-TA are different due to the wrapped layers of TA which change the charged surface of all the particles. The protonation reactions yield strong pH dependence (pH 3 and 5), with uptake performance becoming more dominant at higher TA concentration loading (pH 3). The detailed optical energy bandgap and Urbach energy that concluded the nanoparticle growth and disorder condition of produced particles are presented. For antimicrobial efficiency, ZnO-TA shows improved effectiveness in growth inhibitions of S. aureus 99.69% compared to pure ZnO nanostructure (99.39%). This work reveals that the TA concentration increases the overall performance, and the discussion gives added support to their potential performance related to the field of ZnO compound. [ABSTRACT FROM AUTHOR]

This study formulates and evaluates a novel functional food, corncob fiber-infused chewable yogurt tablets, to enhance nutritional value. The tablets have the potential to alleviate gastrointestinal symptoms in the elderly and combat malnutrition in selective eaters, potentially replacing multiple supplement tablets. Four batches of tablets underwent rigorous evaluation, considering physicochemical properties, shelf life, and probiotic viability in simulated gastrointestinal conditions. All tablets exhibited robust stability against simulated fluids (85-90% survival rate) and met desired physicochemical benchmarks. Notably, F1 had the lowest hardness (9.50 kp/cm²), while tensile strength showed no significant variance (0.93-1.18 N/mm²) between tablets. However, F3 and F4 displayed significantly longer disintegration times (41.11-52.82 min). After three months, the average bacterial viability was 7 log no. CFU/g, highlighting the tablets' potential to deliver intact probiotics for immediate beneficial effects upon consumption. Thus, these chewable yogurt tablets offer a promising means to deliver probiotics effectively while addressing specific dietary challenges. [ABSTRACT FROM AUTHOR]

This study was designed to investigate some physicochemical properties (color, electrical conductivity, ash, water-insoluble and mineral matter contents) of chestnut honey produced in the Ayancık, Türkeli and Erfelek regions of Sinop province, where chestnut forests are dense. The experimental data showed that most of the honey samples had different amber color tones. The electrical conductivity values and the amounts of water-insoluble matter for all chestnut honeys were determined above 0.8 mS/cm and below 0.1 g per 100 g, respectively. In addition, honey samples contained mainly potassium and calcium and other minerals such as magnesium, sodium, aluminum and iron. It has been demonstrated that these chestnut honeys are registered with Geographical Indication and meet the criteria required in the Turkish Food Codex Honey Communiqué of the Ministry of Agriculture and Forestry. These honeys have not been exposed to any external processing (heat treatment, etc.), have not been adulterated, do not contain impurities, and are pure and high quality. [ABSTRACT FROM AUTHOR]

Summary: For alternative meat products to gain more traction, it is crucial to determine the differences in sensory and nutritional properties between animal and alternative meat food products currently available in the market. The present work compared 27 food products from poultry, pork, and seafood (i.e. three main categories with nine sub‐groups consisting of one animal‐based and two alternative meat products). Results from both the sensory evaluation and instrumental texture analysis indicate that there were distinct differences between the animal meat and their alternative meat counterparts. The alternative meat products tested in this study were divided into five clusters using agglomerative hierarchical clustering, with various clusters associated with different sensory attributes. Differences in the denseness of structure, ingredient interactions, and moisture content contributed to the varied textural properties. The lysine and methionine content in at least one of the alternative meat products was lower than that of their animal meat counterpart for all meat and seafood categories, except for prawn. Alternative meat products containing higher levels of carbohydrates, fibres, and fats resulted in poorer protein digestibility. These findings provide information on the sensorial (both taste and texture) and nutritional gaps that need to be overcome when developing next‐generation alternative meat products. [ABSTRACT FROM AUTHOR]

The formulation of paediatric medicines faces significant challenges to meet the requirements for safe and accurate administration, while maintaining a suitable taste. Multiparticulate formulations have a strong potential to address these challenges because they combine dose flexibility with ease of administration. Understanding the stability of multiparticulate formulations over storage as a function of time and environmental parameters, such as humidity and temperature, is important to manage their commercialisation and use. In this work, we have expanded the toolkit of available techniques for studying multiparticulates beyond those such as scanning electron microscopy (SEM) and confocal laser scanning microscopy. We include advanced methods of environmentally-controlled SEM to monitor temperature- and humidity-induced changes in-situ , and a variety of Raman spectroscopies including stimulated Raman scattering microscopy to identify and localise the different ingredients at the surface and inside the multiparticulates. These techniques allowed unprecedented monitoring of specific changes to the particulate structure and distribution of individual ingredients due to product aging. These methods should be considered as valuable novel tools for in-depth characterisation of multiparticulate formulations to further understand chemical changes occurring during their development, manufacturing and long-term storage. We envisage these techniques to be useful in furthering the development of future medicine formulations. [Display omitted] • Raman spectroscopy mapping of the surface of multiparticulates, with corresponding scanning electron microscopy (SEM) imaging to combine chemical and physical information. • Accelerated aging studies within environmental SEM (ESEM), combined with Raman spectroscopy point measurements to identify chemical and structural changes. • Stimulated Raman scattering (SRS) microscopy imaging to rapidly identify the location of the API and excipients across large particle populations. • Insights into the behaviour of poloxamer 407 and glyceryl dibehenate in multiparticulates when exposed to different environmental conditions. [ABSTRACT FROM AUTHOR]

• Comparative analysis of the physicochemical stability of interchain cysteine ADCs that had matched DAR and identical linkers but differently charged auristatin payloads (neutral vs. acidic terminal group). • ADCs with negatively charged vcMMAF payloads showed higher aggregation than those with neutral but more hydrophobic vcMMAE payloads, both under shaking stress and after 2 weeks of storage at 40 °C. • Conjugation with vcMMAF decreased the pI, net charge, and electrostatic repulsion of the ADC compared with the parent antibody (mAb). • Surface pressure and apparent second virial coefficient data correlated with the aggregation propensities of the mAb, ADC-vcMMAE, and ADC-vcMMAF. Antibody-drug conjugates (ADCs) tend to be less stable than their parent antibodies, which is often attributed to the hydrophobic nature of their drug payloads. This study investigated how the payload charge affects ADC stability by comparing two interchain cysteine ADCs that had matched drug-to-antibody ratios and identical linkers but differently charged auristatin payloads, vcMMAE (neutral) and vcMMAF (negative). Both ADCs exhibited higher aggregation than their parent antibody under shaking stress and thermal stress conditions. However, conjugation with vcMMAF increased the aggregation rates to a greater extent than conjugation with uncharged but more hydrophobic vcMMAE. Consistent with the payload logD values, ADC-vcMMAE showed the greatest increase in hydrophobicity but minor changes in charge compared with the parent antibody, as indicated by hydrophobic interaction chromatography and capillary electrophoresis data. In contrast, ADC-vcMMAF showed a decrease in net charge and isoelectric point along with an increase in charge heterogeneity. This charge alteration likely contributed to a reduced electrostatic repulsion and increased surface activity in ADC-vcMMAF, thus affecting its aggregation propensity. These findings suggest that not only the hydrophobicity of the payload, but also its charge should be considered as a critical factor affecting the stability of ADCs. [ABSTRACT FROM AUTHOR]

Global consumption of nori, a widely consumed commercial edible algal film, is predominant in Asian countries. As the demand for Asian cuisine rises in Brazil, there is a growing need to explore alternatives to importation, such as producing edible films using seaweeds from the Brazilian coast—specifically Ulva lactuca and Kappaphycus alvarezii. In this study, seaweed film formulations varied in concentrations, from 80% U. lactuca and 20% K. alvarezii to an equal proportion of 50% of each alga, heating at 90°C for 3 and 5 minutes. Results showed that the filmogenic suspensions had a pseudoplastic behavior, with viscosity decreasing as K. alvarezii concentration increased. The resistance of heated gels increased with higher K. alvarezii concentrations and prolonged heating times. Surface uniformity improved with elevated K. alvarezii concentration and extended heating time. As K. alvarezii concentration increased, films exhibited less intense coloration, heightened transparency, and increased solubility. Films with higher K. alvarezii content demonstrated greater tensile strength, albeit without an increase in elongation capacity. Sorption isotherms exhibited a characteristic Type II pattern, and modeling using the GAB model suggested stronger bonds in treatments with extended heating times. Despite the need for enhanced flexibility, the results indicate potential applications in snacks or as alternatives to nori. Notably, these films were produced solely with seaweeds and water, aligning with Nori's minimalistic approach. Treatments with a concentration of 60% U. lactuca and 40% K. alvarezii proved to be the most promising. This study lays the groundwork for future research in developing edible films derived from seaweeds. [ABSTRACT FROM AUTHOR]

Biochar possesses unique characteristics, including a substantial surface area, a high carbon content, sufficient capacity for cation exchange, and a robust structure. However, biochar contains hazardous pollutants like volatile organic compounds that harm soil properties and functionality. Although several studies on biochar production from various feedstocks have been undertaken in recent years, several issues about feedstock preparation, economic feasibility, influencing factors, and the proper utilization of biochar production processes need to be addressed. This paper thus addresses these issues by providing potential solutions identified through a comprehensive review. Slow pyrolysis of lignocellulosic biomass and Acacia nilotica yields biochar from 20 to 52 wt% at various temperatures and residence times. Biochar yield varies from 29 to 48.3 wt% when waste tires and corn stalks are rapidly pyrolyzed at higher temperatures and for shorter periods. Torrefaction of algal biomass at moderate temperatures with different residence times can result in a substantial yield of 50–60 wt%. However, the variability and heterogeneity of waste feedstocks pose potential challenges affecting biochar's quality and properties. Given its widespread use in carbon sequestration, soil remediation, wastewater purification, and organic waste composting, the mechanisms of biochar production in environmental usage need to be investigated. [ABSTRACT FROM AUTHOR]

Although glass fibers are more common, quartz fibers (QFs) are also considered as the ideal reinforcing material in dentistry, due to their superior mechanical strength, high purity, and good photoconductive properties. However, the relatively inert surfaces limit their further applications. Therefore, the aim of this study is to modify the fiber surface properties to improve the interfacial interactions with polymeric resins. In this study, we systematically introduced four different surface modification strategies onto short quartz fibers (SQFs) for the preparation of dental composites. Particularly, the acid etching was a facile way to create mechanical interlocking structures. In addition, the silanization process, the sol-gel treatment, and the polymer grafting were further proposed to increase the surface roughness and the reactive sites. The effect of surface modifications on the fiber surface morphological changes, mechanical properties, water stability, and in vitro cell viability of dental composites were investigated. Among all surface-modified SQFs, SQFs-POSS (SQFs modified with methacrylate-POSS) exhibited the roughest surface morphology and highest grafting rates compared with other three materials. Furthermore, all these SQFs were applied as reinforcements to make dimethacrylate-based dental resin composites. Of all fillers, SQFs-POSS demonstrated the best reinforcing effect, providing significantly higher improvements of 55.7 %, 114.3 %, and 164.7 % for flexural strength, flexural modulus, and breaking energy, respectively, over those of SQFs-filled composite. The related reinforcing mechanism was further investigated. The SQFs-POSS-filled composite also exhibited the best water stability performance and in vitro cell viability. This work provided valuable insights into the optimization of filler-matrix interaction through fiber surface modifications. Specifically, SQFs-POSS markedly outperformed other formulations in terms of the physicochemical performance and in vitro cytotoxicity, which offers possibilities for developing high-performance dental composites for clinical applications in restorative dentistry. [Display omitted] • Four different surface modifications were proposed to short quartz fibers (SQFs). • MA-POSS grafting on SQFs (SQFs-POSS) achieved the roughest surface morphology. • The developed SQFs-POSS exhibited best reinforcing effect for dental composites. • All surface-modified SQFs did not compromise the in vitro cell viability. [ABSTRACT FROM AUTHOR]

BACKGROUND: Theabrownins (TBs) are one of most important quality components in dark tea, but have not been produced industrially. In this study, the aqueous extract was obtained from Pu‐erh ripe tea, one kind of dark tea. Caffeine, theaflavin, catechin and saponin were removed by trichloromethane, ethyl acetate and n‐butanol in turn to obtain a TB isolate. The TB isolate was subjected to column chromatography using a macroporous resin HPD‐750 and eluted with a gradient of 0–700 g kg−1 ethanol aqueous solution. Four fractions were obtained, and named as TBs‐FC1, TBs‐FC2, TBs‐FC3 and TBs‐FC4. RESULTS: These four fractions contained polysaccharides and no small molecules such as catechins, caffeine and theaflavins as well as average molecular weights of 123.000 kDa, 23.380 kDa, 89.870 kDa and 106.600 kDa. It was revealed that they were complexes of TBs and tea polysaccharide conjugates (TPCs). Ultraviolet‐visible (UV‐visible) and infrared (IR) spectra showed the properties of TBs and TPCs. Their zeta potentials ranged from −13.40 mV to −38.80 mV in aqueous solutions at pH 3.0–9.0. CONCLUSION: This study reveals that TBs do not exist in free state but in combined state in dark tea, which provide the theoretical basis for the industrialization of TBs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications. [ABSTRACT FROM AUTHOR]

Heterobifunctional small molecule degraders are a subset of targeted protein degraders (TPDs), consisting of two ligands joined by a linker to induce proteasomal degradation of a target protein. As compared to traditional small molecules these compounds generally demonstrate inflated physicochemical properties, which may require innovative formulation strategies to enable their delivery and exert pharmacodynamic effect. The blood brain barrier (BBB) serves an essential function in human physiology, but its presence requires advanced approaches for treating central nervous system (CNS) diseases. By integrating emerging modalities like TPDs with conventional concepts of drug delivery, novel strategies to overcome the BBB can be developed. Amongst the available routes, lipid and polymer-based long-acting delivery seems to be the most amenable to TPDs, due to their ability to encapsulate lipophilic cargo and potential to be functionalized for targeted delivery. Another key consideration will be understanding E3 ligase expression in the different regions of the brain. Discovery of new brain or CNS disease specific E3 ligases could help overcome some of the barriers currently associated with CNS delivery of TPDs. This review discusses the current strategies that exist to overcome and improve therapeutic delivery of TPDs to the CNS. [Display omitted] • Heterobifunctional small molecule Targeted Protein Degraders (TPD) have little in common with CNS penetrant molecules based on principal component analysis. • CNS delivery strategies for TPDs include physicochemical optimization, bypassing the BBB, passive transport, and targeting formulations. • Long-acting drug delivery technologies that are lipid or polymer based may be good choices for TPDs, complementing their mechanism of action. [ABSTRACT FROM AUTHOR]

Wastewater treatment processes eliminate contaminants before being discharged into the immediate environment. Therefore, the objective of this paper is to evaluate the physicochemical properties and heavy metal content of the kitchen, toilet, bathroom and laundry wastewaters treated with clay-to-stone formulations from Urovie (UR) and Agbor (OT) in Delta State and Aba (AB) in Abia State, Nigeria using various standard methods. Mineralogical and geochemical composition revealed the clays as predominantly kaolin, smectite, illite, mixed layer quartz and saponite. The presence of Al2O3 and SiO2 confirmed the hydrated aluminosilicate nature of the clays. An improvement of clay with small stones in the ratio 1:4 (clay to stone) employed in the treatment of the wastewater effluents reveals that pollution biomarkers were significantly altered after treatment using all three enhanced clay formulations (UR, AB and OT). Treatment of wastewater using enhanced clay formulation can therefore be thought of as an effective wastewater purification system. It is a simple, low-energy consuming and cost-effective decentralized wastewater treatment system. [ABSTRACT FROM AUTHOR]

This study focuses on groundwater quality in rural areas of Tanzania, addressing the literature gap on water quality data for sustainable rural development. Most rural communities in sub-Saharan Africa depend on groundwater for their domestic use. Despite this importance of groundwater for rural community development, limited research has been conducted on the physicochemical and heavy metal content, creating a significant knowledge gap. The absence of such information raises concerns about water quality in rural areas of Africa, posing potential challenges to public health and community well-being due to the risk of groundwater contamination. To bridge this gap, a comprehensive study was conducted to assess groundwater quality in a selected district, focussing on physicochemical and heavy metal content in 19 boreholes across various villages. The Water Quality Index (WQI) and Principal Component Analysis (PCA) were employed for providing a detailed evaluation of groundwater quality. Results revealed a widespread acidity, iron, and manganese in most boreholes, with 6 exceeding the World Health Organization (WHO) and Tanzania Bureau standards (TBS) for Pb in rainy and dry seasons. Additionally, total dissolved solids, chloride, and hardness surpassed WHO and TBS limits in a single borehole. One-way ANOVA and paired t-tests confirmed significant differences (p < 0.01) among boreholes and across seasons. Pearson's correlation test found strongly significant dependences between pH and iron, as well as hardness and manganese. Approximately 73.68% of water samples were classified as poor and polluted water, rendering them unsuitable for drinking. Elevated heavy metals could be attributed to the region's geological features and mining activities. The study underscores the need for pragmatic monitoring and treatment measures to address identified issues and ensure safe drinking water for the community. [ABSTRACT FROM AUTHOR]

This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly, by 9.1% for the control yogurt and by 22.9% and 29.6% for the 5% and 10% yogurt, respectively. The protein content increased from 3.22 ± 0.03 g/100 g in the control sample to 3.92 ± 0.08 g/100 g and 4.59 ± 0.00 g/100 g for 5% and 10% chia seeds, respectively, without any significant changes during storage. The number of lactic acid bacteria (LAB) was highest in the control sample (9.005 ± 0.007 log CFU/g) and lowest in the 10% yogurt with chia seeds (8.495 ± 0.007 log CFU/g), with all samples remaining free of harmful microorganisms. The sensory evaluation showed that yogurt with 5% chia seeds received the highest overall acceptability scores, while yogurt with 10% chia seeds had poorer scores for taste and texture. Overall, fortification of yogurt with 5% chia seeds improves its nutritional value and sensory properties without compromising product safety or microbiological quality. [ABSTRACT FROM AUTHOR]

This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii. P. eryngii, fermented by PY, was maintained at about pH 5 throughout fermentation, while co-fermentation exhibited a higher acid production rate and lower post-acidification value compared to mono-fermentation by PL. The viable cell counts of PY exhibited no difference between the mono- and co-fermentation, while PL significantly decreased in the co-fermentation after 168 h. Compared to mono-fermented P. eryngii, co-fermentation had lower levels of certain biogenic amines. Co-fermented P. eryngii had a higher value of nitrite in the early fermentation stage, but this decreased during mono-fermentations. Additionally, among the three different groups, PY fermentation had more esters, PL fermentation had more ketones and aldehydes, and co-fermentation had more abundance and diverse volatile flavor compounds than mono-fermentations. Our results suggest that co-fermentation with K. bulderi and L. plantarum is suitable for producing fermented P. eryngii, highlighting their potential for the fermentation of edible mushrooms. [ABSTRACT FROM AUTHOR]

The demand for meat alternatives in different forms is increasing due to consumers' awareness of climate change and the health benefits of plant-based ingredients compared to animals. However, current alternatives on the market do not fulfil consumers' acceptance for taste and texture. Hence, different physical and biological processes, such as thermal treatment and fermentation, need to be investigated. This study reveals that the thermal treatment of legume flours (soy, pea and lentil) prior to single-strain fermentation with Leuconostoc citreum TR116 has a major impact on acidification, colour, texture and sensory properties due to the pregelatinisation of starch and denaturation of proteins. The thermal treatment of soy flour resulted in liquification, and it could not be used as a fermentation substrate. However, non-heat-treated soy flour was fermented for comparison. The highest total titratable acidity (TTA) was determined in fermented pea flour (PF) and fermented lentil flour (LF) after 48 h with 24.35 ± 0.29 mL 0.1 M NaOH/10 g and 24.98 ± 0.33 mL 0.1 M NaOH/10 g, respectively. Heat treatment prior to fermentation led to a reduction in TTA by 20 mL 0.1 M NaOH/10 g for both PF and LF. The loss of colour pigments during thermal treatment led to a lighter colour of the spreadable alternatives. Moreover, a harder texture (+13.76 N in LF; +15.13 N in PF) and a lower adhesiveness (−0.88 N in LF; −0.43 N in PF) were detected in spreadable meat alternatives that were treated with heat prior to fermentation. Cohesiveness was decreased by thermal treatment, and fermentation did not impact it. Fermentation without pre-heat treatment increased adhesiveness by 4.37 N in LF and by 2.36 N in PF—an attribute typical for spreadable meat. Descriptive sensory analysis showed that thermal treatment significantly decreased bitterness but increased crumbliness and reduced juiciness. On the other hand, fermentation without pre-heat treatment mainly influenced flavour by increasing fruitiness and decreasing beaniness, earthiness and off-flavours. In summary, thermal treatment prior to fermentation is powerful in reducing legume-typical off-flavours but is not suitable for the development of spreadable meat alternatives due to texture changes. However, this process can be very beneficial when producing sausage-like alternatives. [ABSTRACT FROM AUTHOR]

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits. [ABSTRACT FROM AUTHOR]

In this study, hot water treatment (WT), ultrasonic treatment (UT), ultrasonic-sodium hydroxide treatment (UST), ultrasonic-enzyme treatment (UET), and ultrasonic-microwave treatment (UMT) were used to treat sweet potatoes. The structural, physicochemical, and functional properties of the extracted soluble dietary fibres (SDFs) were named WT-SDF, UT-SDF, UST-SDF, UET-SDF, and UMT-SDF, respectively. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermal properties, and Brunauer–Emmett–Teller (BET) analysis were employed. The structural results indicated that the UST-SDF exhibited the best thermal stability, highest crystallinity, and maximum specific surface area. Moreover, compared to hot water extraction, ultrasonic extraction, or ultrasonic extraction in combination with other methods, enhanced the physicochemical and functional properties of the SDF, including extraction yield, water-holding capacity (WHC), oil-holding capacity (OHC), glucose adsorption capacity (GAC), glucose dialysis retardation index (GDRI), sodium cholate adsorption capacity (SCAC), cholesterol adsorption capacity (CAC), nitrite ion adsorption capacity (NIAC), and antioxidant properties. Specifically, the UST-SDF and UMT-SDF showed better extraction yield, WHC, OHC, GAC, CAC, SCAC, and NIAC values than the other samples. In summary, these results indicate that UST and UMT could be applied as ideal extraction methods for sweet potato SDF and that UST-SDF and UMT-SDF show enormous potential for use in the functional food industry. [ABSTRACT FROM AUTHOR]

The recovery of iron contained in mill scale rather than iron ore can be considered a promising valorization pathway for this waste, especially if carried out through reduction using biogenic carbon sources. Nevertheless, the physicochemical properties of the latter may hinder the industrial transferability of such a pathway. In this work, the mechanical and metallurgical behavior of self-reduced briquettes composed of mill scale and four biogenic carbons (with increasing ratios of fixed carbon to volatile matter and ash) was studied. Each sample achieved mechanical performance above the benchmarks established for their application in metallurgical furnaces, although the presence of alkali compounds in the ash negatively affected the water resistance of the briquettes. In terms of metallurgical performance, although agglomeration successfully exploited the reduction by volatiles from 750 °C, full iron recovery and slag separation required an amount of fixed carbon higher than 6.93% and a heat treatment temperature of 1400 °C. Finally, the presence of Ca-, Al-, and Si- compounds in the ash was essential for the creation of a slag compatible with steelmaking processes and capable of retaining both phosphorus and sulfur, hence protecting the recovered iron. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)