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March 20, 2024
Abstract
This study aimed to generate low molecular weight peptides (LMWP) from fish collagen type I hydrolysed by increasing activity of Alcalase ® from 0.0 to 12.0 (AU-A per 100 g) at 55 °C and 7.4 of pH for 3 h 40 min. The results showed that all enzyme activity levels caused 34–55 % reductions in protein recovery, 1.0–3.0 folds’ increase in free α-amino groups and 1.7–3.2 folds’ increase in carboxyl groups. Degree of hydrolysis ranged from 20 to 30 % with increasing enzyme activity. The number average molecular weight significantly reduced from 3200 g/mol in 0.0 AU-A per 100 g enzyme activity to 1151, 1398, 1175, 1040 and 1246 g/mol in 2.4, 4.8, 7.2, 9.6 and 12.0 AU-A per 100 g enzyme activities, respectively. Depending upon enzyme activity level, the produced LMWP with reactive carboxyl and amino end-groups exhibited 2.5- to 4.0-fold increases in antioxidant capacity and 1.0–3.5 log cfu/ml inhibition of four pathogen bacteria. Highest inhibition of 2.5 log cfu/ml in Escherichia coli was obtained from 2.4 AU-A per 100 g enzyme activity and 3.5 log cfu/ml in Listeria monocytogenes from 9.6 and 12.0 AU-A per 100 g enzyme activity levels. Infrared spectroscopy clearly identified reactive end-groups and showed remarkably differences in molar absorptivity of various molecular regions between non-enzyme and enzyme treated collagen type I molecule. A 9.6 and 12.0 AU-A per 100 g enzyme activity levels were found optimally effective to generate LMWP. In conclusion, LMWP exhibited high antioxidant and antibacterial activity due to increased functional reactive end-groups, and these bio-active peptides may have greater potentialities in various food and pharmaceutical applications.
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March 20, 2024
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The paper presents a numerical approach to investigate the performance of a thin-film ultraviolet reactor in treating three different fruit juices (apple, orange and pineapple) with UV-C radiation, under six flow rate conditions. Minimum, average and maximum doses were calculated for each configuration, by integrating, over time the irradiance over one thousand different streamlines. The presented approach allows for calculating the dose distribution achieved, thus assessing both the fulfilment of regulatory requirements and the uniformity of the treatment. Experimental tests were finally performed on both apple and orange juice, with a flow rate of 80 L/h. For apple juice, more than 3 Log CFU/mL reductions were obtained on Escherichia coli ATCC 11,229 , while, for orange juice, a negligible reduction (0.05 Log CFU/mL) was achieved. These results, according to biodosimetry data from other studies, correspond to UV-C dose distributions that confirm those calculated.
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March 18, 2024
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In order to clarify effects of different fungal strains on fermented tiger nut paste enzyme activities and volatile flavor compounds composition, koji enzyme activities and volatile flavor substances of six tiger nut paste preparations (S1–S6) were compared. The results revealed that koji enzyme activities of S4, S5 and S6 were significantly higher than corresponding activities of S1, S2 and S3. Among them, S4 exhibited the highest enzyme activity levels for cellulase, xylanase, acid protease, glucosidase, and amylase. GC-MS analysis of the six paste preparations detected 43 volatile components, including 17 aldehydes, 8 alkenes, 4 heterocyclics, 2 ketones, 2 phenols and 7 other types of compounds. Notably, S4 had the most volatile compounds (28), including 5 volatile compounds which were not detected in the other tiger nut pastes. Results of principal component analysis and partial least squares discriminant analysis (PLS-DA) revealed differences in levels of 17 volatile flavor substances among the six tiger nut paste preparations. Notably, PLS-DA results achieved more significant separation and stronger clustering trends when used to discriminate among volatile flavor substances of paste preparations fermented using single-strain starters (S1, S2, S3) versus double-strain starters (S4, S5, S6) consisting of Aspergillus oryzae , Aspergillus niger and/or Mucor . The tiger nut paste (S4) prepared by mixed fermentation of A. oryzae and A. niger had a unique flavor, producing the highest enzyme activity and a wider variety of volatile flavor compounds. Therefore, the production of tiger nut paste through compound strain koji fermentation was a feasible strategy.
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March 14, 2024
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The fishy odor of fish oil, a popular nutritional supplement, affects its quality as well as consumer acceptance and eating experience. An objective or scientific method for analyzing fish oil’s olfactory characteristics is still lacking. This study examined anchovy oil to develop qualitative and quantitative approaches for identifying fishy odor components. Multiple fish oil refining samples were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Due to their significant alterations during fish oil refining, low threshold values, and distinct olfactory properties, the unsaturated aldehydes ( E )-2-pentenal and ( E , E )-2,4-heptadienal and the unsaturated ketone 1-penten-3-one may contribute to the fishy odor. Among the chemicals, ( E , E )-2,4-heptadienal was chosen as the marker for developing a method to quantify fishy odor and analyze deodorization samples using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The quantitative study of fishy odor in fish oil is a pioneering approach that can help improve quality assurance and refining process.
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March 14, 2024
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In order to ensure the safety of grain storage and explore the mechanisms of water and heat transfer during the drying process of grain piles, this paper takes wheat as the research object, uses a thermal conductivity analyzer to measure the thermal conductivity and specific heat capacity of wheat, and obtains a linear relationship between the heat constant and water content of wheat. COMSOL software was used to establish a three-dimensional model of ventilation drying and heat and mass transfer of bulk grain piles based on discrete continuum media, which simulated the temperature and humidity changes during the drying process of the grain pile. The model was verified by a thin layer drying experiment. The results show that the simulated values of temperature and water content obtained by the wet heat transfer model are in good agreement with the experimental values, and the maximum errors are 2.14 % and 5.68 % respectively. During the drying process, the grain temperature of wheat at the bottom of the grain pile increased rapidly, compared with that at the top of the grain pile, and the temperature of the wheat at the center was higher than that at the edge. At the end of drying, the moisture content from highest to lowest was top edge > top center > bottom edge > bottom center. Therefore, the model can be used to further study the changes of grain pile temperature gradient and water gradient.
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March 11, 2024
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We define the similarity of bakery recipes using different distance calculations and identify groups of similar recipes using different clustering algorithms. Our analyses are based on the relative amounts of ingredients included in the recipes. We compare different clustering algorithms (k-means, k-medoid, and hierarchical clustering) to find the optimal number of clusters. Besides the standard distance calculation (euclidean distance), we test three other distance metrics (hamming distance, manhattan distance, and cosine similarity). Additionally, we reduce the impact of raw materials used in large quantities by applying two different data transformations, namely the logarithm of the original data and the binarization of the original data. Clustering recipes based on their ingredients can improve the search for similar recipes and therefore help with the time-consuming process of developing new recipes. Using the hierarchical clustering on the logarithm of the original data, we can separate 704 recipes into three different clusters, achieving a Silhouette Score of 0.531. We visualize our results via dendrograms representing the recipes’ hierarchical separation into individual groups and sub-groups.
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March 11, 2024
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Shortwave ultraviolet light (UV-C) disinfection is an emerging technology used to enhance food safety by reducing the pathogen load. Computational fluid dynamics (CFD) served as a numerical simulation tool to calculate the average radiation intensity within a disinfection chamber. The resulting CFD data was employed to estimate the UV-C inactivation kinetic parameters for Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes . Experimental procedures involved irradiating bacterial suspensions with UV-C doses ranging from 0 to 6.028 kJ/m 2 . The inactivation of S. Typhimurium was described using a log-linear equation, while UV-C survival curves for E. coli O157:H7 and L. monocytogenes were best fitted to Weibull model. Subsequently, the integration of CFD simulations and kinetic parameters enabled the estimation of UV-C doses approaching 6 kJ/m 2 for the treatment of fresh-cut ‘Tommy Atkins’ mangoes inoculated with the mentioned microorganisms. This integrated approach partially predicted the inactivation of pathogens on the surface of mango spears.
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March 11, 2024
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In this study, chicken sausages were prepared with different levels of salt (1.50 or 1.125 %) and sodium nitrite (0, 80, 125, or 250 ppm) for electrical conductivity determination. Three different heating methods were applied: smokehouse, water bath, and ohmic. The main objectives were to investigate: (1) the electrical conductivity of sausages with different formulations; (2) the heating pattern of sausages during ohmic heating compared to the conventional techniques; and (3) the accuracy of mathematical models for sample temperature prediction. The results demonstrated that the electrical conductivity values of sausage samples were suitable for ohmic heating. In ohmic heating experiments, the heating rate in the sausage center was greater than on the surface. The sausage temperature was higher than the surrounding liquid at the end of ohmic heating experiment which was opposite to the conventional heating. Overall, the most accurate model for sausage temperature prediction was basic model case iii.
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February 19, 2024
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In the present study, the efficacy of low-cost biosorbent obtained from walnut shells for the removal of AFB 1 was examined. The characterization of the biosorbent was investigated using SEM, EDS, FTIR, XRD, and pHpzc. Maximum removal (90.5 %) was achieved using 100 mg/mL of biosorbent, pH 7.0 at 45 °C for 45 min with 100 ng/mL of AFB 1 . The biosorbent’s adsorption capacity was found to be 178.9 mg/g as calculated using the Langmuir isotherm and assumption of monolayer AFB 1 adsorption with homogenously dispersed adsorption positions on the biosorbent exterior. The kinetic data indicated the fast AFB 1 uptake on biosorbent and followed the pseudo-second-order model. The thermodynamic factors revealed that the adsorption process is viable, spontaneous and endothermic. Furthermore, slight decrease in AFB 1 adsorption was observed after repeating the adsorption–desorption process for 5 times. In conclusion, the obtained biosorbent is an economically, eco-friendly and promising material for the removal of AFB 1 .
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Open Access
January 31, 2024
Abstract
The poultry processing industry struggles to keep up with new developments in meat consumption and livestock breeding. Designing poultry processing systems is becoming increasingly more complex, and an increasing number of iterations of (re)design are required to optimize the product flow in these systems. To address this issue, this study presents a discrete-event simulation-based method for design space exploration of production systems. This method is mostly automated, greatly reducing the time and effort required in the design process. The steps that are automated are iterating on the design, model construction, performing simulation experiments, and interpreting the simulation results. An industrial case study in which a poultry processing system is redesigned is used to validate the effectiveness of the proposed method. A detailed description of this case study is given to showcase the different ways in which this design space exploration method can be used.
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November 8, 2023
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The total quantity of food waste in Europe has been estimated at around 88 million tons per year. About 42 % is thrown out by households, of which 60 % would be avoidable by increasing users’ awareness. The present paper aims to develop an integrated system to reduce household food waste and improve the end-users’ lifestyle in terms of health and well-being. A smart fridge able to track the stocks, a web application and a set of related services have been designed and prototyped to guide the user in the proper storage of food and support him/her in purchase planning and food preparation. The system was positively evaluated in terms of usability, it is use contributes to both environmental and economic benefits, leading respectively to a reduction of environmental impacts of about 21 % and a yearly savings amounting up to 285 €, in comparison with a traditional system.
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November 8, 2023
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Macroporous resins are employed for the purification of polyphenolic extracts. However, the relationship between the adsorption and desorption and the textural properties remains unexplored. Thus, we evaluated the textural properties of HP-20, XAD-16 and SP-825 resins and their impact on adsorption and desorption of specific polyphenols like gallic acid, epigallocatechin, and procyanidin B2. The HP-20 resin exhibited a type II isotherm with macroporous structure, while XAD-16 and SP-825 resins displayed type IV isotherms, typically associated with mesoporous materials. The HP-20 resin demonstrated superior adsorption capacity and rupture points for epigallocatechin (2.37 mg/g, 124 min) and procyanidin B2 (1.29 mg/g, 136 min) compared to SP-825 and XAD-16. Contrary, the SP-825 resin exhibited the highest adsorption capacity (5.34 mg/g) and rupture point (68 min) for gallic acid. However, the desorption was more efficient when HP-20 resin was used for all specific polyphenols. Therefore, for an efficient purification process is necessary to consider the chemical structure of the polyphenol and the textural properties.