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Records with Subject: Food & Agricultural Processes
Showing records 51 to 75 of 1227. [First] Page: 1 2 3 4 5 6 7 Last
A Critical Assessment of Extraction Methodologies for the Valorization of Agricultural Wastes: Polyphenolic Profile and Bioactivity
Cristina Soares, Manuela M. Moreira, Sandra Ramos, M. J. Ramalhosa, Manuela Correia, Jaroslava Svarc-Gajić, Cristina Delerue-Matos, M. Fátima Barroso
July 7, 2023 (v1)
Keywords: agricultural by-products, maceration extraction, microwave-assisted extraction, polyphenols, subcritical water extraction
Different extraction techniques were used to exploit fruit processing residues for their use as a source of phenolic compounds. Three different extraction methods, namely microwave-assisted extraction (MAE), subcritical water extraction (SWE), and maceration (M), were assessed to gauge their respective efficacies. Total phenolic content (TPC) and total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and radical scavenging activity ABTS assay were evaluated. High-performance liquid chromatography was used to assess the polyphenolic profile. MAE was the extraction technique that allowed the highest recovery of polyphenolic compounds. Concerning the fruit by-products analyzed, the extract of pomegranate peels obtained using M60C and MAE had the highest TPC (313 ± 24 mg GAE/g dry weight (dw)) and TFC (36.0 ± 2.8 mg EE/g dw), respectively, and the highest antioxidant activity (FRAP = 740 ± 67 mg AAE/g dw and ABTS (628 ± 27 mg TE/g dw) corresponded to M60C. The phenolic co... [more]
Impact of the New Energy Context on the Feasibility of Solar Water Heating Systems in the Agri-Food Industry
Alicia Perdigones, Fátima Baptista, José L. García, Rosa M. Benavente, Fernando R. Mazarrón
July 7, 2023 (v1)
Keywords: agri-food industry, energy saving, evacuated tube collector, profitability, solar water-heating system
The new energy context since 2021 has led to dramatic increases in the energy bills of agribusinesses, affecting the price of foodstuffs. A considerable part of energy consumption is due to the heating of water at high temperatures. The present study analyzed the feasibility of using a Solar Water Heating System (SWHS) with an evacuated tube collector. In particular, the required sizing changes, potential savings and cost-effectiveness were analyzed. The results show that the new energy context makes the SWHS investment highly attractive: a payback of less than 4 years in most of the scenarios analyzed; energy savings of more than 60% in the scenarios with higher irradiation; a reduction in total energy expenditure of more than 50% in the favorable scenarios close to the current reality. The new context especially favors cold and temperate climates, with very sharp drops in payback compared to the previous situation. To achieve these values, it is necessary to design an optimized sizin... [more]
Research on the Mesoscopic Characteristics of Kelvin−Helmholtz Instability in Polymer Fluids with Dissipative Particle Dynamics
Guorong Wu, Yanggui Li, Heping Wang, Shengshan Li
July 7, 2023 (v1)
Keywords: dissipative particle dynamics, Kelvin–Helmholtz instability, mesoscopic fluids, polymer fluids
In this paper, the two-dimensional Kelvin−Helmholtz (KH) instability occurring in the shear flow of polymer fluids is modeled by the dissipative particle dynamics (DPD) method at the coarse-grained molecular level. A revised FENE model is proposed to properly describe the polymer chains. In this revised model, the elastic repulsion and tension are both considered between the adjacent beads, the bond length of which is set as one segment’s equilibrium length. The entanglements between polymer chains are described with a bead repulsive potential. The characteristics of such a KH instability in polymer fluid shear flow can be successfully captured in the simulations by the use of the modified FENE model. The numerical results show that the waves and vortexes grow more slowly in the shear flow of the polymer fluids than in the Newtonian fluid case, these vortexes become flat, and the polymer impedes the mixing of fluids and inhibits the generation of turbulence. The effects of the polymer... [more]
The Use of Response Surface Methodology to Optimize Assisted Extraction of Bioactive Compounds from Cucurbita maxima Fruit By-Products
Rim Ben Mansour, Hanen Falleh, Majdi Hammami, Lillian Barros, Spyridon A. Petropoulos, Neji Tarchoun, Riadh Ksouri
July 7, 2023 (v1)
Keywords: antioxidant activity, by-products, Cucurbita maxima, response surface methodology, squash, total phenolic compound content
This work aimed to optimize the extraction conditions of bioactive compounds obtained from three squash by-products (e.g., peel, endocarp, and seeds) using the response surface methodology (RSM). The selected independent variables were ethanol concentration, extraction time, and extraction temperature. Squash by-products’ bioactive molecules were extracted according to the matrix proposed by the experimental plan. Significant variability in total phenolic compound content (TPC) and antioxidant activity, depending on the extraction time, the solvent concentration, and the extraction temperature, was recorded for the tested by-products. The experimental results adequately fitted with second-order polynomial models and showed significant linear, quadratic, and interaction effects of the independent variables. Data analysis suggested that the optimal extraction conditions were 12.2% ethanol for 11.2 min at 55 °C for peels; 28.5% ethanol for 10.5 min at 37 °C for endocarp; and 20% ethanol f... [more]
Production of Value-Added Products as Food Ingredients via Microbial Fermentation
Attia Iram, Ali Ozcan, Irfan Turhan, Ali Demirci
July 7, 2023 (v1)
Keywords: enzymes, food ingredients, microbial fermentation, value-added products, vitamins
Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingredients that were conventionally made from some other sources such as plant tissue cultures or animals are now being introduced in the industry as ‘fermentation products.’ Some examples of such novel fermentation food ingredients include flavonoids, cultured meat products, food colorants, antioxidants, lipids, and fatty acids. This review summarizes some of the most prominent food ingredients and n... [more]
LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities
Minghang Chu, Rana Dildar Khan, Ying Zhou, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
July 7, 2023 (v1)
Keywords: antioxidant potential, LC-ESI-QTOF-MS/MS, mushroom, phenolic compound, solvent extraction
Mushrooms have a long history of use as food and medicine. They are rich in various nutrients and bioactive compounds, particularly phenolic compounds. In this study, ten mushroom species were selected, and solvent extraction using 80% ethanol was used to extract phenolic compounds. Total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) were measured to evaluate phenolic content in different mushroom varieties. In the mushroom varieties tested, brown portobello mushroom had the highest TPC (396.78 ± 3.12 µg GAE/g), white cup mushroom exhibited the highest TFC (275.17 ± 9.40 μg CE/g), and shiitake mushroom presented the highest TCT (13.80 ± 0.21 µg QE/g). Antioxidant capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) and total antioxidant capacity (TAC) assays. The highest DPPH free radical scavenging ability was found in whi... [more]
Theoretical and Experimental Analysis of Grinding Stability of Beam Workpiece
Han Wu, Zhenqiang Yao
July 7, 2023 (v1)
Keywords: chatter, cutting thickness, dynamic grinding force, Timoshenko beam
Grinding chatter is a kind of self-excited vibration in which the grinding system continuously absorbs energy from the grinding machine, increasing the mechanical energy of the system. Grinding chatter can damage the surface of the workpiece and accelerate the abrasion of the grinding wheel. The theoretical analysis of the grinding chatter for the beam surface was launched based on the behavior of a single abrasive grain, whose cutting thickness is a key factor affecting grinding stability. The dynamic grinding force model has been developed, which is the interaction interface between the grinding wheel and the workpiece. In this paper, rail beam grinding was taken as an example. The vibration performance of the rail beam was described with the Timoshenko beam. The characteristics of the frequency domain of the grinding wheel-workpiece system were observed, and the condition of the stability at any position in the longitudinal direction of the beam was gained, which could be quantitati... [more]
Synergistic Ball Milling−Enzymatic Pretreatment of Brewer’s Spent Grains to Improve Volatile Fatty Acid Production through Thermophilic Anaerobic Fermentation
Can Liu, Ahamed Ullah, Xin Gao, Jian Shi
July 4, 2023 (v1)
Keywords: ball mill–enzymatic hydrolysis pretreatment, brewer’s spent grain, thermophilic anaerobic fermentation, volatile fatty acid profile
Brewer’s spent grain (BSG) as the major byproduct in the brewing industry is a promising feedstock to produce value-added products such as volatile fatty acids (VFAs). Synergistic ball mill−enzymatic hydrolysis (BM-EH) process is an environmentally friendly pretreatment method for lignocellulosic materials before bioprocessing. This study investigated the potential of raw and BM-EH pretreated BSG feedstocks to produce VFAs through a direct thermophilic anaerobic fermentation process without introducing a methanogen inhibitor. The highest VFA concentration of over 30 g/L was achieved under the high-solid loading fermentation (HS) of raw BSG. The synergistic BM-EH pretreatment helps to increase the cellulose conversion to 70%. Under conventional low TS fermentation conditions, compared to the controlled sample, prolonged pretreatment of the BSG substrate resulted in increased VFA yields from 0.25 to 0.33 g/gVS, and butyric acid became dominant instead of acetic acid.
Industrial Drying of Fruit and Vegetable Products: Customized Smart Monitoring and Analytical Characterization of Process Variables in the OTTORTO Project
Antonio Spagnuolo, Carmela Vetromile, Antonio Masiello, Giuseppe De Santo, Mattia Suriano, Giorgio Mercuri, Michele Pellegrino, Giancarlo Piccolo, Carmine Lubritto, Maria Rosa Di Cicco
July 4, 2023 (v1)
Keywords: dehydration kilns, drying, food industry, fruit and vegetables, performance optimization, process industry, smart devices, smart monitoring
In the era of digitalization, the process industry is one of the sectors most affected by the need for change. The adoption of IoT-based intelligent monitoring systems for the collection of real-time measurements of energy and other essential operational variables, on one hand, makes it possible to accumulate big data useful for the company management to monitor the stability of the production process over time, and on the other hand, helps to develop predictive models that enable more efficient work and production. The OTTORTO project stems from the need of the FARRIS company to adapt its production line to agriculture 4.0 policies, responding to the higher goals of digitization and technological transition imposed at the national and EU level. The objectives of the current study are (i) to present an “ad hoc” customized intelligent and multi-parameter monitoring system to derive real-time temperature and humidity measurements inside the company’s industrial drying kilns; and (ii) to... [more]
Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil
Maria Viviane de Araújo, Gabriel da Silva Oliveira, Concepta McManus, Igor Rafael Ribeiro Vale, Cristiane Batista Salgado, Paula Gabriela da Silva Pires, Tatiana Amabile de Campos, Laura Fernandes Gonçalves, Ana Paula Cardoso Almeida, Gustavo dos Santos Martins, Ivana Correa Ramos Leal, Vinícius Machado dos Santos
July 4, 2023 (v1)
Keywords: consumer acceptability, food safety, microbiological quality
The objective of the study is to evaluate a new proposal for a coating based on corn starch (CS) enriched with basil essential oil (BEO) to overcome the rapid deterioration of quail eggs under nonrefrigerated conditions. One hundred and seventy-one quail eggs were divided into treatments of uncoated eggs (control), eggs coated with CS, and eggs coated with CS/BEO, and analyzed over four weeks at room temperature. The CS/BEO coating reduced the growth of total aerobic mesophilic bacteria, Enterobacteriaceae, molds, and yeasts on the surface of eggshells to <2 log10 CFU/mL compared to the control treatment at week four storage. The average Haugh unit (HU) of the four weeks of storage of the CS/BEO treatment was notably higher compared to the control. There was no significant difference between the sensory parameter scores of coated eggs and control treatment. Based on the findings, the CS/BEO coating can be used to mitigate the contamination of quail eggs and preserve their internal q... [more]
Phenolic Content, Antioxidant Capacity, and Browning Impact of Apple Slices during Microwave Drying: A Chemometric Approach
Vasile Darie Soproni, Livia Bandici, Alin Cristian Teusdea, Francisc Ioan Hathazi, Mircea Nicolae Arion, Carmen Otilia Molnar, Teodor Leuca, Claudia Andrada Dalea, Simona Ioana Vicas
July 4, 2023 (v1)
Keywords: antioxidant capacity, browning, chemometrics, drying, Malus domestica, microwave, phenolic compounds
Apples represent a category of products frequently consumed by people, owing both to their beneficial effects on human health and to their antioxidant effects. Microwave (MW) treatment is a simple and fast method that can be used successfully in the food industry to obtain dry apple slices, rich in bioactive compounds and with a pleasant aspect. This study presents the effect of applying microwave treating to apple slices from two cultivars (Golden Delicious and Idared), for three, four, and five minutes, respectively, at a power of 450 W, in order to reduce the browning effect. For this purpose, the browning index (BI), chromatic parameters (CIE L*a*b*), total phenolic content (Folin-Ciocâlteu method), and antioxidant capacity (by Ferric Reducing Antioxidant Power (FRAP assay) were evaluated in the case of apple slices before and after MW treatment. Based on the results obtained, it can be argued that the microwave treatment results in a significant increase in the total phenolic cont... [more]
Drying Kinetics and Quality Analysis of Coriander Leaves Dried in an Indirect, Stand-Alone Solar Dryer
Hemanatha Jayasuriya, Pankaj B. Pathare, Zahir Al-Attabi, Anfal Al-Hamdani
July 4, 2023 (v1)
Keywords: color retention, coriander leaves, drying kinetics, indirect solar drying, moisture diffusivity, physicochemical properties
In this study, coriander leaves were subjected to three different drying techniques; direct sun, shade, and using an indirect solar dryer. In the developed dryer, hot air obtained from a black-body solar collector was pushed by a blower powered by a solar panel, and sent to the drying chamber with multiple trays for thin-layer drying. Experiments were conducted for summer and winter seasons, and temperature and relative humidity variations in the drying chamber were measured using a data acquisition system. Indirect solar dryer performance was evaluated and compared with sun drying and shade drying for drying kinetics, moisture diffusivity, and product quality. The drying rate curves show a linear falling rate throughout the drying process. The drying kinetic models are well-fitted with the Midilli and Kucuk thin-layer drying model. The effective moisture diffusivity of the dried coriander shows a decreasing trend, sun drying (2.63 × 10−10 m2/s and 1.05 × 10−10 m2/s) followed by solar... [more]
Ruthenium Catalysts Supported on Hydrothermally Treated Carbon from Rice Husk: The Effect of Reduction Temperature on the Hydrogenation Reaction of Levulinic Acid to γ-Valerolactone
Virginia I. Rodríguez, Gustavo Mendow, Bárbara S. Sánchez, Juan Rafael García, Richard A. Pujro, Sergio R. de Miguel, Natalia S. Veizaga
June 13, 2023 (v1)
Keywords: hydrothermally treated carbon, levulinic acid hydrogenation, rice husk, Ru catalyst, γ-valerolactone
Ru catalysts supported on activated carbon obtained by hydrothermal treatment of rice husk were evaluated in the hydrogenation reaction of levulinic acid to γ-valerolactone. The hydrothermally treated carbon was characterized by nitrogen physisorption, elemental analysis, and thermogravimetric analysis, and the catalysts were characterized by FTIR spectroscopy, X-ray photoelectron spectroscopy, temperature-programmed reduction, and temperature-programmed desorption of pyridine (acidic properties). Prior to the reaction, the catalysts were reduced at different temperatures in the range of 100−350 °C to evaluate the effect of the reduction temperature on the performance in the hydrogenation of levulinic acid. The reaction was carried out in a batch reactor at 70 °C and 1.5 MPa. The results of conversion and selectivity to γ-valerolactone showed that the catalyst with the best performance was the sample reduced at 200 °C. After 2 h of reaction, a γ-valerolactone yield of 74% was achieved.... [more]
Anti-Overturning Capability and Fuzzy PID Speed Control for Four-Way Shuttle Vehicles in Processed Grain Storage
Li Li, Zhaoyun Wu, Zhongwei Zhang, Yulan Zhang
June 13, 2023 (v1)
Keywords: anti-overturning analysis, four-way shuttle vehicle, fuzzy PID control, processed grain storage
As the four-way shuttle vehicle is prone to overturning in finished grain storage during acceleration and deceleration, an overturning mechanical model is constructed. The design factors analyzed include grain bag height, vehicle and grain bag mass, and the type of grain’s effect on the vehicle’s anti-overturning stability. The critical overturning condition of the shuttle vehicle during operation is also determined as a result of this analysis. With the critical overturning condition, the speed control of the shuttle vehicle based on the fuzzy PID method is carried out to improve the anti-overturning stability. Significant details are made about the fuzzification of input and output variables, determination of membership function, establishment of the fuzzy rule base, fuzzy reasoning, and defuzzification. Finally, the comparative simulation model of fuzzy PID and conventional PID in the MATLAB/Simulink platform showed that the fuzzy PID control method had the advantages of fast conver... [more]
Dietary Fiber from Plant-Based Food Wastes: A Comprehensive Approach to Cereal, Fruit, and Vegetable Waste Valorization
Sofia Plakantonaki, Ioannis Roussis, Dimitrios Bilalis, Georgios Priniotakis
June 9, 2023 (v1)
Keywords: agri-food waste, agro-polymers, cellulose, circular economy, food products, insoluble dietary fibers (IDF), textiles
The agri-food industry generates significant quantities of plant-based food waste from processing, which offers a valuable research opportunity aimed at minimizing and managing these wastes efficiently in support of zero waste and/or circular economies. In order to achieve food security, all of these wastes can be valorized using downstream processes in an integrated manner, which results in the conversion of waste into secondary raw materials. Specifically, plant-based food wastes and/or byproducts are recognized sources of bioactive chemicals, including dietary fibers that are beneficial as food additives or functional food ingredients that can meet the technological and functional requirements of health-promoting value-added products. Additionally, cellulosic ingredients can be utilized directly within nonfood industries, such as textiles, resulting in a reduction in the environmental impact of secondary raw materials, as well as an increase in market acceptance compared to those cu... [more]
Underutilized Fig (Ficus carica L.) Cultivars from Puglia Region, Southeastern Italy, for an Innovative Product: Dried Fig Disks
Giuseppe Ferrara, Andrea Magarelli, Andrea Mazzeo, Antonio Coletta, Pasquale Crupi, Francesco Loperfido, Giuseppe Maggi, Pasquale Venerito
June 9, 2023 (v1)
Keywords: disks, dried figs, fig processing, health benefits, sensory analysis
Fig fruits have recently received more attention by consumers for their quality as either fresh or dried fruits and, consequently, growers are becoming more interested in the cultivation of this species. Figs are mainly consumed as processed fruits (dried, marmalade, jam, etc.), but limited attention has been paid to new possible processing applications of several local cultivars grown in Mediterranean countries. This study aimed to investigate both the morpho-pomological characteristics and consumer sensory ratings (two groups: students and technicians) for four fig cultivars processed as a new type of product, ‘dried fig disks’. The results showed that three out of the four cultivars (Processotto Nero, Natalese Nera, and Verde di Natale) had good pomological characteristics such as fruit weight and skin color, as well as easy peeling, yield, ripening time, and TSS. The same cultivars received positive hedonic scores for appearance (>5 on a 10-point hedonic scale), flavor (4−6 on a 10... [more]
Biowax Production from the Hydrotreatment of Refined Palm Oil (RPO)
Giovanny Olarte, Laura Garzón, José Sarmiento, Luis Javier López-Giraldo, July C. Vivas-Báez
June 9, 2023 (v1)
Keywords: biowax, hydrotreatment, refined palm oil
In this study, conditions were determined to obtain a solid wax with a waxy ester content of more than 25% from the hydrotreating of palm oil. The experiments were conducted in a pilot-scale fixed-bed reactor. The influence of temperature, liquid hourly space velocity (LHSV), and pressure on the conversion of triglycerides were evaluated using a nickel molybdenum catalyst (NiMo/Al2O3). The variables were evaluated between 240 and 260 °C, 1 and 2 h−1 and 41 and 55 bar, respectively. Based on these results, the best conditions were T:240−260 °C; P: 90 bar; LHSV: 1.5 h−1; hydrogen/oil ratio 472 LN/L with a conversion around 60 wt%; and a selectivity towards waxy esters of 40 wt%. These conditions were then validated with a second catalyst (NiMoB/Al2O3), yielding a triglyceride conversion of about 60 wt% and a waxy ester concentration of around 30 wt%.
Correction: Shin et al. Analysis of Hydrothermal Solid Fuel Characteristics Using Waste Wood and Verification of Scalability through a Pilot Plant. Processes 2022, 10, 2315
Tae-Sung Shin, Seong-Yeun Yoo, In-Kook Kang, Namhyun Kim, Sanggyu Kim, Hun-Bong Lim, Kangil Choe, Jae-Chul Lee, Hyun-Ik Yang
June 9, 2023 (v1)
“Seong-Yeun Yoo, In-Kook Kang, Namhyun Kim, Sanggyu Kim, Kangil Choe” were not included as authors in the original publication [...]
Exploring the Antioxidant and Anti-Inflammatory Potential of Wilckia maritima: In Vitro and In Silico Investigations
Mehreen Jabeen, Muhammad Uzair, Farhan Siddique, Muhammad Shoaib Khan, Muhammad Hanif, Ahmad Mohammad Salamatullah, Hiba-Allah Nafidi, Mohammed Bourhia
June 7, 2023 (v1)
Keywords: anti-inflammatory, antioxidant, GC-MS, hexadecanoic acid, phenols, radicals, Wilckia maritima
This research aimed to assess the anti-inflammatory and antioxidant potential of methanol extract of Wilckia maritima, a plant belonging to the family Brassicaceae, which is enriched with natural antioxidants. Qualitative phytochemical studies showed the presence of numerous compounds including glycosides, phenols, triterpenoids, and GC-MS studies revealed the presence of 35 bioactive components, including n-hexadecanoic acid (26.96%), 9,12,15 octadecatrienoic acid (cis) (25.52%), 3,5 di-hydroxy-6-methyl 2,3-di-hydro-4-pyran 4-one (14.35%), and 3-tertiary butyl-4-hydroxy-anisol (11.68%) as major components, which are thought to be responsible for anti-inflammatory and antioxidant potentials of methanol extract of W. maritima., flavonoids, steroids, tannins, and saponins. The antioxidant potential of the extract was determined by performing various assays, including DPPH free radical scavenging, ferrous reducing, and hydrogen peroxide assays, which showed significant percentage inhibiti... [more]
Grinding Characteristics of New Varieties of Winter Triticale Grain
Dariusz Dziki, Waleed H. Hassoon, Aneta Kramek, Anna Krajewska
June 7, 2023 (v1)
Keywords: antioxidant activity, chemical composition, grinding energy, particle size distribution, triticale
Triticale (× Triticosecale Wittmack), developed by crossing rye and wheat, is increasingly applied in food production. The aim of this paper was to study the grinding process of eight new triticale grain (TG) varieties harvested in 2020 and 2021. TG was tempered to 12% of moisture and a knife mill was used for the size reduction. The following parameters characterizing the grinding process of TG were determined: specific grinding energy, Sokołowski grinding index, particle size distribution and average particle size. Additionally, the basic chemical composition, total phenolic content and antiradical activity of TG were determined. The protein content of TG was strongly influenced both by the variety and harvesting year, while other components were mostly affected by the genetic factor. The strongest influence on the grinding indices has a variety of TG. Specific grinding energy varied in the range of 14.0 kJ kg−1−17.8 kJ kg−1 and was positively correlated with the size of ground parti... [more]
Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry
Lamia Taouzinet, Ouarda Djaoudene, Sofiane Fatmi, Cilia Bouiche, Meriem Amrane-Abider, Hind Bougherra, Farouk Rezgui, Khodir Madani
June 7, 2023 (v1)
Keywords: bioactive compounds, food manufacturing, food safety, nanoencapsulation systems, nanotechnology, technique
Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed foods with minimum chemical additives, highlighting the need to investigate natural alternatives for commercial purposes. Natural compounds are becoming more popular among consumers since they are safer than synthetic chemical additions; however, their most functional compounds are sensitive to the adverse conditions of processing and the digestive tract, impairing their use in food matrices, and industrial-scale applications. Nowadays, nanoencapsulation of natural products can be the most suitable nanotechnology to improve stability, solubility, and bioavailability. The nanostructure can be incorporated into food during production, processing, packaging, and security. Despite the... [more]
Phenolic Profile, Inhibition of α-Amylase and α-Glucosidase Enzymes, and Antioxidant Properties of Solanum elaeagnifolium Cav. (Solanaceae): In Vitro and In Silico Investigations
Mohammed Bouslamti, El Hassania Loukili, Amal Elrherabi, Abdelfattah El Moussaoui, Mohamed Chebaibi, Noureddine Bencheikh, Hiba-Allah Nafidi, Yousef A. Bin Jardan, Mohammed Bourhia, Mohamed Bnouham, Badiaa Lyoussi, Ahmed Samir Benjelloun
June 7, 2023 (v1)
Keywords: antioxidant, DPP-IV, HPLC-DAD, Solanum elaeagnifolium, α-amylase, α-glucosidase
In this study, the chemical composition and the antioxidant and antidiabetic properties of S. elaeagnifolium flower (SEFl), fruit (SEFr), and leaf (SEFe) extracts were investigated in vitro and in silico. HPLC-DAD analysis was used to determine the chemical components. Colorimetric techniques were used to identify polyphenols and flavonoids. The antioxidant capacity was determined using DPPH and TAC assays. The antidiabetic activity was examined using the enzymes α-amylase and α-glucosidase. Molecular docking methods were used to assess the anti-dipeptidyl peptidase IV (DPP-IV) activity. According to HPLC findings, extracts of S. elaeagnifolium flowers, leaves, and fruits are rich in salicylic acid, sinapic acid, chlorogenic acid, naringin, quercetin, quercetin-3-O-beta-glucoside, kaempferol, and chalcone. The IC50 for flower, leaf, and fruit extracts were 132 ± 5.59 μg/mL, 43.19 ± 1.46 μg/mL, and 132 ± 5.59 μg/mL, respectively. The total antioxidant capacity of SEFr, SEFe, and SEFl we... [more]
Subcritical Water Extraction of Mango Seed Kernels and Its Application for Cow Ghee Preservation
Rambabu Krishnamoorthy, Abdul Hai, Fawzi Banat
June 7, 2023 (v1)
Keywords: antioxidant activity, Box–Behnken design, ghee preservation, mango kernel, process optimization, subcritical water extraction
Mango seed kernel (MSK) extract contains phytochemicals, bioactives, and fatty acids that are of interest to food and nutritional scientists. The subcritical water extraction process (SCWE) can be effective in extracting valuable bioactives from MSK. In this study, SCWE was investigated and optimized for the extraction of bioactives from MSK using Box−Behnken experimental design. The extract yield was examined as a function of various process variables, namely, solvent-to-feed (L/S) ratio, extraction temperature (T), and extraction time (t). Analysis of variance (ANOVA) for experimental results showed that extraction temperature was the most significant variable that impacted the extract yield. A maximum yield of 52.3% was obtained at optimized extraction conditions of L/S ratio = 20.7, T = 116.5 °C, and t = 45 min. Antioxidant assessment of the SCWE extract obtained at the optimized conditions showed higher total phenolic content (19.2 mg GAE/g), and DPPH and ABTS radical scavenging a... [more]
Physical Properties of Moist, Fermented Corn Kernels
Keagan J. Blazer, Kevin J. Shinners, Zachary A. Kluge, Mehari Z. Tekeste, Matthew F. Digman
June 7, 2023 (v1)
Keywords: corn, density, fermented, flow, friction, kernels, properties, repose
A novel approach to producing corn stover biomass feedstock has been investigated. In this approach, corn grain and stover are co-harvested at moisture contents much less than typical corn silage. The grain and stover are conserved together by anaerobic storage and fermentation and then separated before end use. When separated from the stover, the moist, fermented grain had physical characteristics that differ from typical low-moisture, unfermented grain. A comprehensive study was conducted to quantify the physical properties of this moist, fermented grain. Six corn kernel treatments, either fermented or unfermented, having different moisture contents, were used. Moist, fermented kernels (26 and 36% w.b. moisture content) increased in size during storage. The fermented kernels’ widths and thicknesses were 10% and 15% greater, respectively, and their volume was 28% greater than the dry kernels (15% w.b.). Dry basis particle density was 9% less for moist, fermented kernels. Additionally,... [more]
Editorial Overview of the Special Issue “Biological Activity Evaluation Process of Natural Antioxidants”
Chang-Wei Hsieh, Jer-An Lin
June 7, 2023 (v1)
We are glad to share the editorial summary of the Special Issue on "Biological Activity Evaluation Process of Natural Antioxidants," edited by Chang-Wei Hsieh and Jer-An Lin of National Chung Hsing University [...]
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