bluuebunny/crossref_metadata_2025 huggingface dataset:
Comparison of Trichoderma longibrachiatum Xyloglucanase Production Using Tamarind (Tamarindus indica) and Jatoba (Hymenaea courbaril) Seeds: Factorial Design and Immobilization on Ionic Supports
Authors: Contato Alex Graça , Vici Ana Claudia , Pinheiro Vanessa Elisa , Oliveira Tássio Brito de , Freitas Emanuelle Neiverth de , Aranha Guilherme Mauro , Valvassora Junior Almir Luiz Aparecido , Rechia Carem Gledes Vargas , Buckeridge Marcos Silveira , Polizeli Maria de Lourdes Teixeira de Moraes
Published: October 2022

Xyloglucan (XG) is the predominant hemicellulose in the primary cell wall of superior plants. It has a fundamental role in controlling the stretching and expansion of the plant cell wall. There are five types of enzymes known to cleave the linear chain of xyloglucan, and the most well-known is xyloglucanase (XEG). The immobilization process can be used to solve problems related to stability, besides the economic benefits brought by the possibility of its repeated use and recovery. Therefore, this study aims at the optimization of the xyloglucanase production of Trichoderma longibrachiatum using a central composite rotatable design (CCRD) with tamarind and jatoba seeds as carbon sources, as well as XEG immobilization on ionic supports, such as MANAE (monoamine-N-aminoethyl), DEAE (diethylaminoethyl)-cellulose, CM (carboxymethyl)-cellulose, and PEI (polyethyleneimine). High concentrations of carbon sources (1.705%), at a temperature of 30 °C and under agitation for 72 h, were the most favorable conditions for the XEG activity from T. longibrachiatum with respect to both carbon sources. However, the tamarind seeds showed 23.5% higher activity compared to the jatoba seeds. Therefore, this carbon source was chosen to continue the experiments. The scaling up from Erlenmeyer flasks to the bioreactor increased the XEG activity 1.27-fold (1.040 ± 0.088 U/mL). Regarding the biochemical characterization of the crude extract, the optimal temperature range was 50–55 °C, and the optimal pH was 5.0. Regarding the stabilities with respect to pH and temperature, XEG was not stable for prolonged periods, which was crucial to immobilizing it on ionic resins. XEG showed the best immobilization efficiency on CM-cellulose and DEAE-cellulose, with activities of 1.16 and 0.89 U/g of the derivative (enzyme plus support), respectively. This study describes, for the first time in the literature, the immobilization of a fungal xyloglucanase using these supports.
No Waste from Waste: Membrane-Based Fractionation of Second Cheese Whey for Potential Nutraceutical and Cosmeceutical Applications, and as Renewable Substrate for Fermentation Processes Development
Authors: Alfano Alberto , D’ambrosio Sergio , Cimini Donatella , Falco Luca , D’Agostino Maria , Finamore Rosario , Schiraldi Chiara
Published: October 2022

Second cheese whey (SCW) derived from buffalo milk is the main by-product of the mozzarella cheese dairy industry. The objective of this study was to develop a membrane-based purification procedure to obtain specific fractions from SCW and assess their biological and applicative potential. Special interest was paid to the proteins and newly identified health-promoting compounds that could be recovered and used as value-added products in different sectors of food and pharmaceutical industries. SCW has been treated, sequentially, with microfiltration (MF), ultrafiltration (UF), and nanofiltration (NF) membranes giving the possibility to obtain three different fractions, namely retentates recovered on 100 and 10 kDa (R100 and R10) and a nanofiltration retentate (RNF). These retentates were compared for their ability to preserve human keratinocytes from dehydration, to form protein-based films by casting, and finally they were used for probiotic cultivations as the main substrate. Results showed that Lactobacillus rhamnosus could grow without any further additional nutrient up to 2.2 ± 0.3 × 109 CFU/mL in the RNF medium. Dehydration tests on HaCat cells proved R100 as the most efficient fraction in preserving cell viability from this specific stress. R10, after diafiltrations, formed transparent films with improved features when glycerol was added as a plasticizer.
Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry
Authors: Kachrimanidou Vasiliki , Alexandri Maria , Nascimento Miguel Figueiredo , Alimpoumpa Dimitra , Torres Faria Nuno , Papadaki Aikaterini , Castelo Ferreira Frederico , Kopsahelis Nikolaos
Published: October 2022

Research on biosurfactants (BS) is consistently increasing in the past years, driven from their beneficial attributes over chemical surfactants. Lactobacilli (LAB) and yeast BS producers could prevail over the pathogenic strains, owing to their GRAS status, to broaden end-applications toward the food and pharmaceutical industries. However, the increased cost of production confers a bottleneck for the industrial manufacture. Hence, the exploitation of agro-industrial waste and by-products as fermentation supplements is currently on the spotlight. This study elaborates on the efficient production of lactobacilli and Moesziomyces BS via cheese whey (CW) bioprocessing. Subsequently, the obtained BS were individually assessed in fermented milk production using as starter culture the initial LAB strain used for BS synthesis. Physicochemical and microbiological assessment was performed during storage. Results indicated that LAB-BS addition increased the lactobacilli concentration, whereby mannosylerythritol lipids (MEL) inclusion showed a positive effect on syneresis. Aiming to develop a closed-loop process, for the first time, LAB cells after BS extraction were sequentially applied for sour milk production, demonstrating the ability for cell re-utilization. This study introduces a holistic and circular configuration that consolidates CW valorization for BS production, that are re-introduced in the food supply, to complement the resilience of the dairy industry.
Significance of Intermittent Mixing in Mesophilic Anaerobic Digester
Authors: Singh Buta , Kovács Kornél L. , Bagi Zoltán , Petrik Máté , Szepesi Gábor L. , Siménfalvi Zoltán , Szamosi Zoltán
Published: October 2022

The mixing of slurry in an anaerobic digester (AD) is one of many key parameters, which have a significant effect on specific biogas yield (BY) and volatile solid (VS) removal rate. The determination of the optimum mixing regime in a digester is very complex as it depends on a large number of internal and external factors such as microbial community, the rheology of slurry, digester and impeller design, mixing intensity, and mixing intervals. The novelty of this study is the investigation of the optimum mixing regime in a lab-scale digester under semi-continuous mixing regimes by the continuous monitoring of the physicochemical properties of the digestate. In this study, a helical ribbon (HR) impeller was used for the agitation of the slurry operated at 67 rpm for 5 min under various agitation intervals (1 h, 2 h, 3 h, and 4 h). The results showed a 6–12% reduction in BY as the time between mixing operations increased. The highest BY was observed at a mixing frequency of 5 min/h, which produced a total of 54.1 L of biogas as compared to the mixing frequencies of 2 h, 3 h, and 4 h, where the BYs were recorded as 51.2 L, 49.8 L, and 47.3 L, respectively. Volatile fatty acids (VFAs) and FOS/TAC ratio were stabilized at 5–7 Gl−1 and 0.3–0.5, respectively. The appropriate mixing intensity was determined to obtain the highest biogas production, which could lead to lower power consumption for mixing operations.
Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean
Authors: Osorio Pérez Valentina , Álvarez-Barreto Cristina Inés , Matallana Luis Gerónimo , Acuña José Ricardo , Echeverri Luz Fanny , Imbachí Luis Carlos
Published: October 2022

The sensory quality of coffee begins in the plant tree, where the characteristics of the fruits define the composition of the chemical precursors, which can be preserved or transformed in stages such as mucilage fermentation, and are the basis for the beverage attributes. This study evaluated three degrees of maturity and their comportment in fermentation under two temperatures and two-time extensions, establishing their sensory and chemical characteristics through analytical techniques such as liquid and gas chromatography. The effect of the prolongation time was evidenced for oxalic, quinic, citric acids, glucose, and fructose in two of the three degrees of maturity evaluated. The interaction of the process conditions increased the content of fructose and glucose in one of the states, being more evident at 20 °C. The treatments associated with the most advanced stage of maturity and with higher temperature decreased the scores of five sensory attributes and the fructose content increased by 48.50% and the glucose content increased by 47.31%. Advanced stages of maturity preserve quality standards, but their performance can be differential in postharvest processes, especially in those that are beyond the standards, such as those involving prolongations in different processes such as fermentation.
Laboratory Investigation of Sand-Geosynthetic Interface Friction Parameters Using Cost-Effective Vertical Pullout Apparatus
Authors: Rizwan Malik , Mujtaba Hassan , Farooq Khalid , Rehman Zia Ur , Ashiq Syed Zishan , Kazmi Syed Minhaj Saleem , Munir Muhammad Junaid
Published: October 2022

The current research has been carried out to investigate the interactive behaviour of soil-geosynthetic interfaces. A cost-effective vertical pullout test (VPT) apparatus was designed for this purpose. A series of laboratory direct shear tests (DSTs) and vertical pullout tests (VPT) were carried out using three types of sands and four different types of geosynthetics. All three sandy samples used in this research were classified as poorly graded sand (SP) as per the Unified Soil Classification System (USCS) with median grain size ranging between 0.39~0.2 mm. The geosynthetics used were three woven and one non-woven with a tensile force of 3.3 kN/m~103.8 kN/m. The direct shear test revealed that geometric properties of geosynthetics have an influence on interface shear resistance. Interface friction angle varies between 29.2~38.3. Vertical pullout (VPT) test results show that the pullout force is in the range of 23.9~31.4. The interface friction angle by both direct and vertical pullout tests is more for coarse-grained soils than for fine-grained soils. Interface friction angles from pullout tests were around 19% smaller than direct shear tests. The interface efficiency ranged from 0.69 to 0.97 for all soils; meanwhile, for non-woven geotextiles, the efficiency values are up to 22% higher as compared to woven geotextiles due to theirtexture. The present research indicates that interface friction parameters can be efficiently determined through the interface of a cost-effective VPT which is also comparable with DST. The reliable values of interface efficiency can be obtained for soil-geosynthetic interfaces which can optimize the design and omits the need forassumed conservative values of friction parameters.
Smart Insurance Contracts Shielding Pandemic Business Disruption in Developing Countries and Blockchain Solution
Authors: Boustani Nada Mallah , Elisabetta Magnaghi
Published: October 2022

As the Fourth Industrial Revolution gains momentum and involves a plethora of disruptive technology concepts, such as blockchain, they have infiltrated economies that have only experienced a small portion of their scope, consequences, and applications in their different branches. This research aims to examine the potential uses of blockchain technology within the framework of smart contracts in the insurance sector, notably in the event of a pandemic that results in business interruption. Businesses hardly ever take business interruption insurance into account, particularly in a country similar to Lebanon, where natural disasters and pandemics are scarce. Due to the complexity of the task and the numerous requirements for trust in terms of risk consistency, traditional insurance companies are not interested in offering these kinds of insurance contracts. In this current study, a quantitative study was conducted over 213 businesses in various fields and revealed acceptance and socio-demographic differences in the activity sectors of this potentially ground-breaking solution for a developing country that is undergoing a sanitary and economic crisis. As a result, smart contracts and decentralized finance (DeFi) were proposed in the current research as potential solutions to overcome the Lebanese currency devaluation and high insurance costs.
Introducing the “Fire Social Science” Section of the Journal Fire
Authors: Eriksen Christine
Published: October 2022

Climate change is often espoused in public debates as being the main culprit of the increasing frequency, scale, and intensity of wildfires around the world [...]
Study on Pyrolysis Characteristics of Chinese Fir under Different Natural Aging Times
Authors: Yan Huailin , Zhu Guoqing , Zhao Yongchang
Published: October 2022

The thermal degradation behavior of naturally aging Chinese fir was investigated using a STA 449 thermal analyzer. The Chinese fir with different natural aging times showed different pyrolysis behaviors. The longer the natural aging time, the lower the initial pyrolysis temperature of Chinese fir. The results of activation energy estimated by Kissinger–Akahira–Sunose (KAS) method and Flynn–Wall–Ozawa (FWO) method are almost the same. However, with the increase in natural aging time, the activation energy of fir is increasing. The suitable pyrolysis reaction model of nature aging—10 Chinese fir was attributed to the ‘‘diffusion-Jander’’ (D3) model. Furthermore, a nth order reaction model serves for nature aging—70 and nature aging—100 Chinese fir reaction mechanism.
Characterization of Fish Assemblages and Standard Length Distributions among Different Sampling Gears Using an Artificial Neural Network
Authors: Yu Tae-Sik , Ji Chang Woo , Park Young-Seuk , Han Kyeong-Ho , Kwak Ihn-Sil
Published: October 2022

Several sampling gears are used to collect fish in the lentic ecosystem. The collected fish differ in their characteristics and community structure depending on the sampling gear. The objectives of this study were to 1) compare the community structure of fish assemblages sampled using four sampling gears (kick net, cast net, gill net, and fyke net) in the Singal (SG), Yedang (YD), and Juam (JA) reservoirs, and 2) to understand the characteristics of fishes collected by each sampling gear. A total of 1887 individuals of 14 species, 9113 individuals of 15 species, and 9294 individuals of 27 species were collected, respectively, from the SG, YD, and JA reservoirs. Among the four sampling gears tested, the fyke net collected the largest numbers of species and individuals, while the gill net collections had the highest diversity index. The results obtained with the self-organizing map (SOM) provided a more detailed characterization of the sampled fish than the metrics that are typically used to evaluate sampling gears. In particular, SOM analysis showed a similar pattern of the standard length of fish and sampling gear. Since each sampling gear has unique characteristics, the selection of an appropriate sampling gear should be based on the study objectives and features of the sampling sites.
Conversion of Dry-Salted Cannonball Jellyfish (Stomolophus meleagris) Umbrella and Oral Arms to Cornmeal Snacks and Gelatin with Antioxidant Properties
Authors: del Sol Villalba-Urquidy Blanca , Velazquez-Valdez Luis Pablo , Bracamontes-Picos Samantha Jaqueline , Del Toro-Sánchez Carmen Lizette , Chan-Higuera Jesús Enrique , Ezquerra-Brauer Josafat Marina
Published: October 2022

This work determined the feasibility of producing two highly demanded products (cornmeal (CM) snacks and gelatin power) with antioxidant properties and using dry-salted brown cannonball jellyfish umbrella (UM) and oral arms (OAs). Desalted and rehydrated UM and OAs were subjected to drying and milling processes to produce jellyfish flours (UMF and OAF). Five cornmeal snacks were made: 100% CM and ones containing 20% UMF; 50% UMF; 20% OAF; and 50% OAF. Meanwhile, gelatin was obtained from UM and OAs through 0.5 M HCl hydrolysis and thermal and cold maturation treatment. Jellyfish flours increased the protein content of cornmeal snacks. Only OAF improved its antioxidant activity. The addition of 20% OAF did not affect the sensory characteristics of cornmeal snacks. Gelatin from UM had a lower crude protein level, and a gelatin β-component was not observed. Higher hydroxyproline content by HPLC and proton peaks at higher 1H–NMR fields were observed in OA gelatin. OA gelatin exhibited higher viscosity, foam, and in vitro antioxidant properties.
The Electrical Conductivity of Ionic Liquids: Numerical and Analytical Machine Learning Approaches
Authors: Karakasidis Theodoros E. , Sofos Filippos , Tsonos Christos
Published: October 2022

In this paper, we incorporate experimental measurements from high-quality databases to construct a machine learning model that is capable of reproducing and predicting the properties of ionic liquids, such as electrical conductivity. Empirical relations traditionally determine the electrical conductivity with the temperature as the main component, and investigations only focus on specific ionic liquids every time. In addition to this, our proposed method takes into account environmental conditions, such as temperature and pressure, and supports generalization by further considering the liquid atomic weight in the prediction procedure. The electrical conductivity parameter is extracted through both numerical machine learning methods and symbolic regression, which provides an analytical equation with the aid of genetic programming techniques. The suggested platform is capable of providing either a fast, numerical prediction mechanism or an analytical expression, both purely data-driven, that can be generalized and exploited in similar property prediction projects, overcoming expensive experimental procedures and computationally intensive molecular simulations.
Vortex Shedding Dynamics Behind a Single Solar PV Panel Over a Range of Tilt Angles in Uniform Flow
Authors: Suárez Jose Luis , Cadenas David , Rubio Higinio , Ouro Pablo
Published: October 2022

Solar photovoltaic (PV) panels are very slender structures that can be equipped with a tracking system to adjust their orientation and maximise their energy yield. Theses slender structures are exposed to wind loads and their aerodynamic response can vary considerably depending on the wind speed and operating tilt angle (θ) that can be in the range of ±60∘. Large-eddy simulations are performed to unveil the governing mechanisms involved in the vortex shedding and mean flow separation around a solar PV panel. Our results show that three regimes can be distinguished: at θ=±10∘, leading-edge vortices are shed and convected along the panel’s surface without significant flow separation; at θ=±10∘−35∘, a low-frequency large-scale structure governs the vortex shedding with less-energetic tailing- and leading-edge vortices being shed at higher frequencies; and, at θ=±35∘−60∘, the flow on the suction side is fully separated by non-symmetric vortex shedding due to the proximity of the structure to the bottom ground. The highest Strouhal number is observed for θ=±35∘ at which the tilt moment coefficient is also maximum. Decreasing the distance to the ground slightly increased the Strouhal number for negative tilt angles whilst no changes were observed for positive inclinations.
Effect of the Presence of Antibiotic Residues on the Microbiological Quality and Antimicrobial Resistance in Fresh Goat Meat
Authors: Da Silva-Guedes Jessica , Martinez-Laorden Alba , Gonzalez-Fandos Elena
Published: October 2022

A total of 11 fresh goat legs were collected at the retail level. Mesophiles, Pseudomonas spp., Enterobacteriaceae, staphylococci, enterococci, Clostridium perfringens, Campylobacter spp., and Listeria monocytogenes counts were determined. Nine samples were free of antibiotic residues, while in the other two samples the presence of sulfadiazine and doxycycline was detected. The antimicrobial resistance of E. coli, staphylococci, Macrococcus spp., and enterococci isolates was also evaluated. Clostridium perfringens was found in two samples. Methicillin-resistant Staphylococcus aureus was detected in one sample. S. epidermidis isolated from one sample containing doxycycline residues showed resistance to mupirocin. Moreover, multi-resistant S. epidermidis and M. caseolyticus were found. Most of the isolated Enterococcus faecium were multi-resistant. Neither extended-spectrum β-lactamase -producing E. coli nor vancomycin-resistant enterococci were detected in any sample. The presence of doxycycline or sulfadiazine could affect the goat meat microbiota since less microbial diversity was found in these samples compared to those free of antibiotics. The presence of antibiotic residues could increase the antimicrobial resistance of enterococci in fresh goat meat. The presence of multidrug-resistant bacteria in goat meat could be considered a potential threat and should be monitored. Special measures should be taken at the farm level and during slaughter to reduce antimicrobial resistance.
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta
Authors: Difonzo Graziana , de Gennaro Giuditta , Caponio Giusy Rita , Vacca Mirco , dal Poggetto Giovanni , Allegretta Ignazio , Immirzi Barbara , Pasqualone Antonella
Published: October 2022

Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina for the production of functional fresh pasta. The effect of increased level of substitution (5, 10, 15%) on cooking, structural, sensory, and nutritional properties were evaluated and compared with a control sample consisting exclusively of durum wheat semolina. Inulin addition caused changes to internal structure as evaluated by scanning electron microscopy. The enriched samples showed a lower swelling index, an increasing cooking time, and values of cooking loss (2.37–3.62%), mainly due to the leaching of inulin into the cooking water. Cooked and raw enriched pasta was significantly darker and firmer than the control, but the sensory attributes were not negatively affected, especially at 5 and 10% of substitution levels. The increase of dietary fiber content in enriched pasta (3.44–12.41 g/100 g) resulted in a significant reduction of glycaemic index (pGI) and starch hydrolysis (HI). After gastrointestinal digestion, inulin-enriched pasta increased prebiotic growth able to significantly reduce E. coli cell density.
Detection and Quantification of Adulterated Beef and Mutton Products by Multiplex Droplet Digital PCR
Authors: He Chuan , Bai Lan , Chen Yifan , Jiang Wei , Jia Junwei , Pan Aihu , Lv Beibei , Wu Xiao
Published: October 2022

In order to seek high profit, businesses mix beef and mutton with cheap meat, such as duck, pork, and chicken. Five pairs of primers were designed for quintuple droplet digital PCR (qddPCR) of specific genomic regions from five selected species and specificity and amplification efficiency were determined. The mixed DNA template with an equal copy number was used for detecting the accuracy and limit of multiplex PCR. The results showed that the primers and probes of the five selected species had good specificity with the minimum number of detection copies: 0.15 copies/µL beef (Bos taurus), 0.28 copies/μL duck (Anas platyrhynchos), 0.37 copies/μL pork (Sus scrofa), 0.39 copies/μL chicken (Gallus gallus), and 0.41 copies/μL mutton (Ovis aries), respectively. The five sets of primers and probes could quickly judge whether the specified meat components existed in the food commodities.
Coffee Yield Stability as a Factor of Food Security
Authors: Bacsi Zsuzsanna , Fekete-Farkas Mária , Ma’ruf Muhammad Imam
Published: October 2022

Yield fluctuation is a major risk in all agricultural sectors, and it influences Goal 2 (food security) of the UN SDGs. Yield fluctuations are expected due to climate change, risking stable coffee supplies, and compromising coffee-exporting countries’ ability to earn revenue to pay for food imports. Technology minimizing yield fluctuations is crucial for food security and for coffee farmers to earn a stable income. Fluctuations are small if yields remain close to the mean yield trends. In this study, the coffee yields of major producers are analyzed, together with zonal temperature data, to see where coffee is grown with stable technology under rising temperatures; thus, we demonstrate the advantages of the Yield Stability Index (YSI) over traditional stability measurements in guiding policy formulation and managerial decisions. The Yield Stability Index (YSI) is applied for 1961–1994 and 1995–2020, for the world’s 12 major coffee-producing countries. The YSI indicates that of the 12 countries, only Indonesia, Honduras, and Mexico maintain stable yield levels, while Brazil and Vietnam considerably improve their yield stability, which traditional stability measures cannot grasp. Country-wise differences exist in environmental vulnerability and adaptability, with implications for food security. The novelty is the application of the YSI, and the connection between yield stability, climate change, and food security.
Entomoculture: A Preliminary Techno-Economic Assessment
Authors: Ashizawa Reina , Rubio Natalie , Letcher Sophia , Parkinson Avery , Dmitruczyk Victoria , Kaplan David L.
Published: October 2022

Cultured meat, or the practice of growing meat from cell culture, has been experiencing rapid advances in research and technology as the field of biotechnology attempts to answer the call to fight climate change and feed a growing global population. A major hurdle for cell-based meat products entering the market in the near-future is their price. The complex production facilities required to make such products will require advanced bioreactor systems, resources such as energy and water, and a skilled labor force, among other factors. The use of insect cells in this process is hypothesized to address some of these costs due to the characteristics that make them more resilient in cell culture when compared to traditional livestock-derived cells. To address the potential for cost savings by utilizing insect cells in the cultivation of protein-enriched foods, here we utilized a techno-economic assessment model. Three different insect cell lines were used in the model. The results indicate that insect cell lines offer potential to significantly reduce the cost per kilogram of cell cultivated meat, along with further opportunities to optimize production processes through technological advances and scaling.
Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition
Authors: Csatári Gábor , Eged Bence József , Fehér Csaba , Fári Miklós Gábor , Kovács Szilvia
Published: October 2022

Green biorefining uses fresh lignocellulosic biomass to produce green juice and pressed fibre fractions by wet fractionation. The latter is a byproduct, accounting for 25–32% of the starting material. In this study, the composition (glucan, xylan, arabinan, lignin, total phenol, flavonoid and protein) of pressed fibres obtained from four alfalfa, four soy and one broccoli varieties were determined at different harvest times. Statistical analyses were performed to determine the effects of harvest time and variety on the measured parameters. In most of the cases, there were interactions between the effects of harvest time and variety. Among alfalfa varieties, OLI1 had the highest carbohydrate (52.09 w/w%) and DIM3 had the lowest lignin (13.02 w/w%) content. In the case of soy, the ADV2 variety had the highest carbohydrate (53.47 w/w%) and PK1 had the lowest lignin (11.14 w/w%) content. Broccoli contained low amounts of carbohydrates (44.94 w/w%) and lignin (10.16 w/w%). The phenolic and flavonoid contents were similar for each species, but the protein content was the highest in alfalfa fibre. Based on these data, the most promising species, varieties and harvesting time can be selected in terms of a certain component that could be essential to produce functional foods with enhanced nutritional value.
Simultaneous Improvement of Final Product-Tolerance and Thermostability of GH39 Xylosidase for Prebiotic Production by Directed Evolution
Authors: Zhang Zirui , Zhang Zhengjie , Yu Zhao , Chen Shiheng , Zhang Mengwei , Zhang Tongcun , Luo Xuegang , Zhao Junqi , Li Zhongyuan
Published: October 2022

Xylosidases are widely used for the production of prebiotics and the transformation of natural active substances in the food industry. However, xylosidases with excellent thermostability and product tolerance are required for industrial applications. In this study, the thermostability and final-product tolerance of the previously reported robust xylosidase Xyl21 were further improved via directed evolution. The triple mutant variant Xyl21-A16 (K16R, L94I, and K262N) showed significantly enhanced xylose tolerance, ethanol tolerance, and thermostability with no apparent changes in the specific activity, optimum pH, and temperature compared with the wild type. Single site mutations suggested that variant Xyl21-A16 is the cumulative result of three mutated sites, which indicated that K16 and L94 play important roles in enzyme characteristics. Moreover, a comparison of the predicted protein structures of Xyl21 and its variant indicated that additional molecular interactions formed by K16R and K262N might directly improve the rigidity of the protein structure, therefore contributing to the increased thermostability and product tolerance. The variant Xyl21-A16 developed in this study has great application potential in the production of prebiotics, and also provides a useful reference for the future engineering of other xylosidases.
Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types
Authors: Aung Moon Sai , Wongsakul Sirirung , Kitazawa Hiroaki , Saengrayap Rattapon
Published: October 2022

The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans undergo oxidation during storage, influencing both quality and taste. This study investigated changes in GCB lipid oxidation under different accelerated storage conditions (30 °C, 40 °C and 50 °C with 50% RH) and packaging, i.e., plastic woven (PW), low-density polyethylene (LDPE) and hermetic/GrainPro® (GP) bags. Samples were collected every five days (0, 5, 10, 15 and 20 days) and analyzed for lipid oxidation parameters including acid value (AV), free fatty acids (FFA), peroxide value (PV), ρ-anisidine value (PAV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), moisture content (MC), water activity (aw) and color. Primary oxidation was observed, with AV, FFA and PAV gradually changing during storage from 1.49 ± 0.32 to 3.7 ± 0.83 mg KOH/g oil, 3.82 ± 0.83 to 9.51 ± 1.09 mg KOH/g oil and 0.99 ± 0.03 to 1.79 ± 0.14, respectively. Secondary oxidation changes as PV and TBARS were reported at 0.86 ± 0.12 to 3.63 ± 0.10 meq/kg oil and 6.76 ± 2.27 to 35.26 ± 0.37 MDA/kg oil, respectively, affecting the flavor and odor of GCBs. Higher storage temperature significantly influenced a lower GCB quality. GP bags maintained higher GCB quality than LDPE and PW bags. Results provided scientific evidence of the packaging impact on oxidation for GCB under accelerated storage.
Bioactive Edible Sodium Alginate Films Incorporated with Tannic Acid as Antimicrobial and Antioxidative Food Packaging
Authors: Li Han , Liu Chen , Sun Jingrong , Lv Shanshan
Published: October 2022

Currently, biodegradable and functional food packaging materials have attracted more and more attention due to their potential advantages. Biopolymers are one of the promising materials used to produce biodegradable food packaging films, and sodium alginate (SA) is one of the most used polysaccharides. In this work, we explored a novel edible sodium alginate (SA)/tannic acid (TA) film as biodegradable active food packaging material. The impact of TA concentration on the UV light blocking ability, transparency, water vapor barrier ability, mechanical strength, antioxidant, and antimicrobial activity of the SA-TA films was comprehensively investigated. Fourier transform infrared spectroscopy results revealed that strong hydrogen bonding was the main intermolecular interaction between SA and TA. As TA concentration in the films increased, the water vapor permeability (WVP) decreased from 1.24 × 10−6 to 0.54 × 10−6 g/m/h/Pa, the DPPH radical scavenging activity increased from 0.008% to 89.02%. Moreover, the incorporation of TA effectively blocked UV light and elevated antimicrobial activity against Escherichia coli. Overall, the SA films with TA exhibited better water vapor barrier ability, remarkable UV-light barrier ability and antioxidant activity while showing a slight decrease in light transmittance. These results indicated the potential application of TA as a functional additive agent for developing multifunctional food packaging materials.
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea
Authors: Ferremi Leali Nicola , Binati Renato L. , Martelli Francesco , Gatto Veronica , Luzzini Giovanni , Salini Andrea , Slaghenaufi Davide , Fusco Salvatore , Ugliano Maurizio , Torriani Sandra , Salvetti Elisa
Published: October 2022

Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—is mainly found embedded in an extracellular cellulosic matrix located at the liquid–air interphase. To optimize the production process and investigate the contribution of individual strains, a collection of 26 unique strains was established from an artisanal-scale kombucha production; it included 13 AAB, 12 yeasts, and one LAB. Among these, distinctive strains, namely Novacetimonas hansenii T7SS-4G1, Brettanomyces bruxellensis T7SB-5W6, and Zygosaccharomyces parabailii T7SS-4W1, were used in mono- and co-culture fermentations. The monocultures highlighted important species-specific differences in the metabolism of sugars and organic acids, while binary co-cultures demonstrated the roles played by bacteria and yeasts in the production of cellulose and typical volatile acidity. Aroma complexity and sensory perception were comparable between reconstructed (with the three strains) and native microbial consortia. This study provided a broad picture of the strains’ metabolic signatures, facilitating the standardization of kombucha production in order to obtain a product with desired characteristics by modulating strains presence or abundance.
Monascuspiloin from Monascus-Fermented Red Mold Rice Alleviates Alcoholic Liver Injury and Modulates Intestinal Microbiota
Authors: Wu Li , Zhou Kangxi , Yang Ziyi , Li Jiayi , Chen Guimei , Wu Qi , Lv Xucong , Hu Wenlin , Rao Pingfan , Ai Lianzhong , Ni Li
Published: October 2022

Monascus-fermented red mold rice (RMR) has excellent physiological efficacy on lipid metabolism and liver function. This study investigated the ameliorative effects of monascuspiloin (MP) from RMR on alcoholic liver injury in mice, and further clarified its mechanism of action. Results showed that MP intervention obviously ameliorated lipid metabolism and liver function in mice with over-drinking. In addition, dietary MP intervention reduced liver MDA levels and increased liver CAT, SOD, and GSH levels, thus alleviating liver oxidative stress induced by excessive drinking. 16S rRNA amplicon sequencing showed that MP intervention was beneficial to ameliorate intestinal microbiota dysbiosis by elevating the proportion of norank_f_Lachnospiraceae, Lachnoclostridium, Alistipes, Roseburia, Vagococcus, etc., but decreasing the proportion of Staphylococcus, norank_f_Desulfovibrionaceae, Lachnospiraceae_UCG-001, Helicobacter, norank_f_Muribaculaceae, unclassified_f_Ruminococcaceae, etc. Additionally, correlation network analysis indicated that the key intestinal bacterial taxa intervened by MP were closely related to some biochemical parameters of lipid metabolism, liver function, and oxidative stress. Moreover, liver metabolomics analysis revealed that dietary MP supplementation significantly regulated the levels of 75 metabolites in the liver, which were involved in the synthesis and degradation of ketone bodies, taurine, and hypotaurine metabolism, and other metabolic pathways. Furthermore, dietary MP intervention regulated gene transcription and protein expression associated with hepatic lipid metabolism and oxidative stress. In short, these findings suggest that MP mitigates alcohol-induced liver injury by regulating the intestinal microbiome and liver metabolic pathway, and thus can serve as a functional component to prevent liver disease.
Research Advances in the Analysis of Estrogenic Endocrine Disrupting Compounds in Milk and Dairy Products
Authors: Chang Jia , Zhou Jianhua , Gao Mingyang , Zhang Hongyan , Wang Tian
Published: October 2022

Milk and dairy products are sources of exposure to estrogenic endocrine disrupting compounds (e-EDCs). Estrogenic disruptors can accumulate in organisms through the food chain and may negatively affect ecosystems and organisms even at low concentrations. Therefore, the analysis of e-EDCs in dairy products is of practical significance. Continuous efforts have been made to establish effective methods to detect e-EDCs, using convenient sample pretreatments and simple steps. This review aims to summarize the recently reported pretreatment methods for estrogenic disruptors, such as solid-phase extraction (SPE) and liquid phase microextraction (LPME), determination methods including gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), Raman spectroscopy, and biosensors, to provide a reliable theoretical basis and operational method for e-EDC analysis in the future.
A Thai Traditional Triple-Fruit Formulation “Phikud Tri-Phon” May Provide Fat Loss and Nutritional Benefits
Authors: Ngamdokmai Ngamrayu , Ingkaninan Kornkanok , Scholfield C. Norman , Insumrong Kamonlak , Neungchamnong Nitra , Minale Genet , Warinhomhoun Sakan
Published: October 2022

Obesity and overweight have serious health outcomes. “Phikud Tri-Phon” (PTP) is a traditional Thai medicine comprising three dried fruits from Aegle marmelos L., Morinda citrifolia L., and Coriandrum sativum L. Whether this medicine impacts on metabolic disease is unclear. This study aimed to investigate the phenolic and flavonoid contents of PTP and each of its herbal components, and further assess their antioxidant and anti-adipogenetic activities. Oil-red O staining was measured for lipid accumulation in 3T3-L1 adipocytes. The chemical profiles of PTP and each herbal extract were determined by LC-ESI-QTOF-MS/MS. Our results show that the total phenolic and flavonoid contents of PTP water extract were 22.35–108.42 mg of gallic acid equivalents and PTP ethanolic extract was 1.19–0.93 mg of quercetin equivalents and the DPPH scavenging capacity assay of PTP ethanolic extract (1 mg/mL) was 92.45 ± 6.58 (Trolox equivalent)/g. The PTP extracts and individual herbs had inhibitory adipogenesis activity, which reduced lipid accumulation by approximately 31% in PTP water extract and 22% in PTP ethanolic extract compared with control cells. These results provided insights into the traditional preparation method of using boiling water as a vehicle for PTP. In conclusion, PTP has antioxidant and anti-adipogenesis potential, indicating it is a promising ingredient in functional food and herbal health products.
Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
Authors: Bai Xue , Zhang Meili , Zhang Yuanyuan , Zhang Yakun , Guo Xinyue , Huo Rui
Published: October 2022

Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC–MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.
Fluoride Concentration in Urine after Supplementation with Quelites in a Population of Adolescents
Authors: Santiago-Saenz Yair Olovaldo , Monroy-Torres Rebeca , Rocha-Amador Diana Olivia , López-Palestina César Uriel
Published: October 2022

Wild plants have detoxifying and protective properties. They reduce or neutralize the toxic effects caused by chemical agents and pollutants and have beneficial effects on the nutritional and health status. This research was conducted to complement a previous clinical intervention in which participants were exposed to high concentrations of arsenic and fluoride in drinking water to discover similarities or differences in the pattern of fluoride (F−) excretion after supplementation with partial areas of purslane and quelite cenizo (SP-Q). The study was 4 weeks long, and it was carried out on a sample of 27 adolescents in an age range of 11–12 years. Anthropometric and dietary evaluations were performed, and the concentrations of fluoride (F−) in urine and drinking water were quantified using the potentiometric method with an ion-selective electrode. The treated group increased urinary F− excretion after the first week (Baseline: 9.23 mg/g creatinine; Week 2: 0.73 mg/g creatinine), together with significant mobilization of F− and a recovery process at the end of the intervention (Week 4: 0.52 mg/g creatinine). The supplement may act by increasing the excretion of F− and the nutritional dietary conditions that contribute to mitigation and recovery in participants exposed to the contaminant while also managing access to drinking water.
Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues
Authors: Ağagündüz Duygu , Yılmaz Birsen , Koçak Tevfik , Altıntaş Başar Hilal , Rocha João , Özoğul Fatih
Published: October 2022

Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technology, and the production of healthier foods has started to come a little more forward rather than increasing the shelf life and organoleptic properties of foods. Therefore, in addition to traditional microorganisms, a new generation of (novel) microorganisms has been discovered and research has shifted to this point. Novel microorganisms are known as either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Although novel microorganisms are mostly studied for their use in novel food production in terms of gut-microbiota modulation, recent innovative food research highlights their fermentative effects and usability, especially in food modifications. Herein, Clostridium butyricum, Bacteroides xylanisolvens, Akkermansia muciniphila, Mycobacterium setense manresensis, and Fructophilic lactic acid bacteria (FLAB) can play key roles in future candidate microorganisms for fermentation technology in foods. However, there is also some confusion about the safety issues related to the use of these novel microorganisms. This review paper focuses on certain novel candidate microorganisms for fermentation technology with a deep view of their functions, benefits, and safety issues.
Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating
Authors: Lai Yu-Wen , Lee Yu-Tsung , Inbaraj Baskaran Stephen , Chen Bing-Huei
Published: October 2022

This study aims to simultaneously extract heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) from ground pork for respective analysis by UPLC-MS/MS and GC-MS/MS, and study the effects of different flavorings and marinating time length on their formation and inhibition. Results showed that both HA and PAH contents followed a time-dependent increase during marinating, with HAs being more susceptible to formation than PAHs. The total HA contents in unmarinated pork and juice was, respectively, 61.58 and 139.26 ng/g, and rose to 2986.46 and 1792.07 ng/g after 24-h marinating, which can be attributed to the elevation of reducing sugar and creatinine contents. The total PAH contents in unmarinated pork and juice were, respectively, 34.56 and 26.84 ng/g, and increased to 55.93 and 44.16 ng/g after 24-h marinating, which can be due to the increment of PAH precursors such as benzaldehyde, 2-cyclohexene-1-one and trans,trans-2,4-decadienal. Incorporation of 0.5% (w/v) cinnamon powder or 0.5% (w/v) green tea powder was effective in inhibiting HA formation with the former showing a more pronounced effect for marinated pork, while the latter was for marinated juice. However, their addition was only effective in inhibiting PAH formation in marinated pork. Principle component analysis revealed the relationship between HA and PAH formation in ground pork and juice during marinating.