bluuebunny/crossref_metadata_2025_split huggingface dataset:
Diversity in physicochemical, pasting, and rheological properties of various old and new wheat lines for the preparation of chapati and deep fried puffs
Authors: Singh Narpinder , Dubey Aishwary , Katyal Mehak , Singh Anju Mahendru , Ahlawat Arvind Kumar , Kathuria Deepika 
Published: January 2025

Abstract
The genetic diversity in agronomic, grain (physical), and whole wheat meal (WWM) (physicochemical and pasting) properties from 61 old and new wheat lines were evaluated. Furthermore, the rheological and functional properties of chapatti and deep fried puffs prepared from 61 old and new wheat lines were also evaluated. Statistical analysis exhibited significant difference in grain characteristics. Among old and new wheat lines, new lines showed higher grain hardness index, thousand grain weight (TGW), and gain diameter (GD) value. TGW range from 33 to 37 g for maximum old varieties, while it ranged from 36 to 40 g for new varieties. Redness in new wheat lines (a* value ranged from 6.5 to 7.1) was higher compared to old varieties (6.3 to 6.9). Moreover, WWM obtained from different wheat lines exhibit statistically significant difference in physico-chemical and pasting properties. Peak viscosity, breakdown viscosity, final viscosity, set back value, and pasting temperature ranged from 1,530 to 2,665 cP, 558 to 1,106 cP, 2,349 to 3,685 cP, 1,284 to 2,322 cP, and 85.5 to 89.75 °C, respectively, in different wheat lines. The G′ value for chapati and deep fried puffs dough ranged from 5,673,300 to 13,393,600 Pa and 4,884,800 to 9,230,800 Pa, respectively. Furthermore, the water holding capacity, water holding time, and breaking strength of deep fried puffs ranged from 23 to 55 ml, 40 to 135 s, and 2.3 to 17.38 N, respectively. The frequency distribution and principal component analysis discovered notable difference in quality traits amongst 61 old and new wheat lines.
Efficacy of pomelo oil gelatin coatings on polylactic acid thin films for enhanced antibacterial properties in food packaging
Authors: Dang Yen T H , Ninan Neethu , Duong The H , Dinh Khuong Ba , Fong Yu Xuan , Luu Trong , Do Xuan Duy , Truong Vi Khanh 
Published: January 2025

Abstract
A sustainable and cost-effective future is anticipated from biodegradable food packaging. Polylactic acid (PLA) films have received momentous attention in food packaging due to their sustainability and biodegradability. However, improving their functionality with antibacterial potential while guaranteeing cell viability remains challenging. In this study, we investigated the encapsulation of natural additives, such as pomelo essential oil (EO), within gelatin and their subsequent spraying on PLA films to develop active food packaging materials. The PLA films coated with gelatin/pomelo oil emulsion (EO + PLA) demonstrated microstructural architecture that contributed to the functional properties of the coating. The water contact angles of PLA and EO + PLA are 74 ± 3° and 63 ± 1°, respectively, still preserving moisture barrier properties. EO + PLA showed a stronger UV absorption peak compared to PLA, thereby showing improved light barrier properties. Antibacterial studies showed a significant reduction of Staphylococcus aureus and Pseudomonas aeruginosa for EO + PLA. Overall, the pomelo oil-infused gelatin coatings on PLA films effectively inhibited bacterial growth without causing any cytotoxicity, contributing to more sustainable and safer food preservation strategies. Further research is required to explore their scalability and long-term performance for various applications in the industry.
Effects of arginine and lysine on quality of shrimp during freeze-thaw cycles
Authors: Xiao Sili , Liu Qiaoyu , Deng Jiaqi , You Yun , Huang Xiaoxia , Zeng Xiaofang , Bai Weidong , Zhuang Xiaoqi , Dong Hao , Ou Baiqiao 
Published: January 2025

Abstract
The objective of this study was to investigate the impact of arginine (Arg) and lysine (Lys) on the quality of shrimp during freeze-thaw (F-T) cycles. The application of Arg and Lys significantly enhanced the a* value of shrimp while effectively suppressing the increase in L* and b* value during the F-T process. Thawing loss, cooking loss, low field-nuclear magnetic resonance, and texture analysis showed that Arg and Lys could significantly reduce water redistribution during the F-T cycle, thereby reducing the effect of F-T process on hardness of shrimp. Hematoxylin and eosin staining also revealed that Arg and Lys were able to inhibit the destruction of muscle tissue by ice crystals. Furthermore, total sulfhydryl content, thiobarbituric acid reactive substances, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis demonstrated that Arg and Lys effectively inhibited oxidation and degradation of lipid and protein on white shrimp during the F-T cycles. Raman spectra showed that Arg and Lys significantly inhibited protein structure changes during F-T cycles. In summary, Arg and Lys can form hydrogen bonds with water molecules through guanidine and amino groups, increasing the binding capacity of water. Arg and Lys reduced ice crystal damage, oxidativemage, and protein structure change during F-T process of white shrimp.
Interactions between hydrolysed high methoxyl pectin and heat-treated egg white protein: impact on emulsifying properties
Authors: Cappa Evangelina R , Sponton Osvaldo E , Perez Adrián A , Santiago Liliana G 
Published: January 2025

Abstract
In this study, the interactions between hydrolysed high-methoxyl pectin (HMPH) and heat-treated egg white (HEW) were investigated. Firstly, the hydrolysis of high-methoxyl pectin (HMP) was carried out by heating HMP solutions at concentrations ranging from 1% to 5% at 80–100 °C for 2 hr. The intrinsic viscosity [η] of HMPH decreased linearly with the heating temperature, whereas the HMP concentration had no effect. Additionally, molecular weights decreased from 137 kDa for native HMP to 117–41 kDa for HMPH. The interactions of HMPH with HEW, at a 1:1 mass ratio, were then analysed in terms of zeta potential, turbidity, and colloidal stability through visual assessment after 24 hr. Zeta potential vs. pH profiles remained unaffected by hydrolysis and were primarily governed by the pectin. According to the turbidity vs. pH results (absorbance at 600 nm), the critical pH (pH𝑐) values were 5.7 for HEW-HMP and ~6.1 for HEW-HMPH, while the phase separation onset pH (pH${}_\varphi$) was 3.5 for HEW-HMP and between 3.1 and 3.6 for HEW-HMPH. Visual inspection of the systems after 24 hr showed macroscopic phase separation at pH &lt; 3. The emulsifying properties, including the emulsifying activity index (EAI) and stability, of the 1:1 HEW-HMPH system were evaluated across a pH range of 3–7 by preparing emulsions with corn oil at an oil volume fraction of 0.1 and a total biopolymer concentration of 2%. In general, the EAI of HEW-HMP systems increased compared to HEW, while the EAI of HEW-HMPH decreased relative to HEW-HMP. Furthermore, the most stable emulsions were observed for the HEW-HMP system.
Sodium alginate/soy protein isolate microcapsules enriched with iron sulphate for fortifying cookies
Authors: da Silva Marina Stogmüller Ferreira , Barbosa Bruno Sérgio Toledo , Garcia-Rojas Edwin Elard 
Published: January 2025

Abstract
Iron is a micronutrient that is important to humans, and its deficiency is considered a public health issue. Through this study, we were able to confirm the importance of microencapsulating iron sulphate through complex coacervation using sodium alginate and soy protein isolate as the wall material and its application in a food matrix. The phase diagram results demonstrate a strong affinity between these biopolymers, achieving an encapsulation efficiency of over 90% at a 1:1 ratio. The iron release profile from the microcapsules was as expected, with enhanced absorption in the intestinal phase and an overall accessibility of 59.05%. When the iron microcapsules were incorporated into a cookie, subsequent analysis revealed no significant differences in colour or texture compared with those of the control sample. These findings suggest that iron fortification via microencapsulation can be effectively integrated into widely accepted food products, such as cookies.
Investigating the ability of mid-infrared spectroscopy to analyse dietary supplements (from type to digestion): a preliminary study on sulforaphane supplements
Authors: Ali Redha Ali , Nash Geoffrey R , Torquati Luciana , Gidley Michael J , Cozzolino Daniel 
Published: January 2025

Abstract
Dietary supplements are popular but poorly regulated, leading to concerns about their quality and accuracy of labelling. Developing fast, simple, and sustainable methods to analyse these supplements could help protect consumers by improving quality control and regulation. This study aimed to differentiate protein-based sulforaphane supplements of similar composition using mid-infrared (MIR) spectroscopy, investigate the impact of production age on spectral profiles, and assess the ability of MIR spectroscopy to monitor in vitro digestion of these supplements. Supplements were stored for 12 weeks and analysed using an attenuated total reflectance module attached to a MIR instrument every 2 weeks. In addition, INFOGEST static in vitro digestion was performed, and MIR measurements were taken before, during, and after each phase. It was observed that the principal component analysis (PCA) score plots and loadings were different between the type of protein used to prepare the supplement. The PCA analysis of the stored samples showed a similar trend between the samples. The partial least squares regression models were able to predict the type of samples and days of storage, however, with differences. Overall, MIR spectroscopy could be considered a potential tool to be further investigated for quick and qualitative analysis of dietary supplements.
Stability, microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate with konjac glucomannan
Authors: Xu Wei , Kang Mengyao , Jia Yin , Luo DengLin , Yin Yongpeng , Wu Guanchen , Zang Jiaxiang 
Published: January 2025

Abstract
Camellia oil is highly regarded for its rich nutritional value; however, its inherent instability limits its application in food processing. To enhance the stability of camellia oil emulsions, this study introduced konjac glucomannan (KGM) and systematically investigated its effects on the physical stability, rheological properties, and microstructure of sodium caseinate-stabilized camellia oil O/W emulsions. The emulsion droplet size and emulsification index were firstly analysed, and the results showed that high KGM concentration induced a decrease in droplet size and an increase in emulsion stability. With the increase in oil–water mass ratio (0.2–0.7), the droplet size gradually increased and was uniformly spherical, and the emulsification index of the emulsions decreased with the addition of high KGM level, which prolonged the storage time of the emulsions. The rheology and microstructure showed that with the increase in KGM concentration, film-like connections were formed between droplets, and a more solid, rigid gel network was formed inside the emulsion, which effectively trapped the emulsified droplets and further increased the stability of the emulsion. This study provides a new theoretical basis for optimizing the stability of camellia oil emulsions by KGM and broadens the application prospects of camellia oil in the food industry.
Effect of food matrix and human gastrointestinal conditions on the in vitro protein hydrolysis of lentil proteins
Authors: Karakaya Sibel , Hassas Esra 
Published: January 2025

Abstract
This study aims to evaluate how food matrix, mechanical disintegration, and heat treatment can affect the protein hydrolysis of green lentils during three different in vitro gastrointestinal conditions (infant, late, and early phase adult). The hydrolysed proteins were characterised by sodium dodecyl sulphate–polyacrylamide gel electrophoresis and liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (LC/Q-TOF/MS). In all digestion protocols, protein hydrolysis was higher in the lentil protein isolate compared to lentil flour and cooked lentils. Apart from lentil protein isolate, proteolysis was more efficient in the late-phase intestinal digests of cooked lentils compared to digest of lentil flour. Peptides released during digestion were more frequent and had small molecular weights in cooked lentils and protein isolate. Low enzyme activity in infant digestion negatively affected proteolysis. Peptides released from len c 1.010, which is a well-known allergen during in vitro digestion, showed shared motifs with Pru p 3 from Prunus persica, Ara h 9 from Arachis hypogaea, and nonspecific lipid-transfer protein Cor a 8.0101 from Corylus avellana, which are food allergens.
Development of a cost-effective and protein-enhanced germinated cereal–legume–millet flour based multigrain cookie: a step towards sustainable goals
Authors: Rahman Shamsad , Dubey Praveen Kumar , Singh Harinder 
Published: January 2025

Abstract
Growing demand for better nutrition and health care is important due to modern lifestyles and behavioral shifts. This cereal-legume-millet-based study compares formulated germinated and ungerminated flour cookies prepared from the 3 different ratios (50:10:20:20, 50:20:10:20, and 50:20:20:10) of wheat, chickpea, and sorghum concerning control (refined wheat flour only). The results indicated that both the germinated and ungerminated flour cookies had a significant increase (p ≤ .05) in protein (11.41%–16.58%), ash (20.16%–22.78%), fat (0.99%–1.46%), DPPH (2,2-diphenyl-1-picrylhydrazyl) (27.17%–32.62%), and total phenolic content (71.03–97.95 mg gallic acid equivalent (GAE)/g) compared with the control cookies. Conversely, there was a decrease in carbohydrate content (53.83%–61.68%) in the formulated cookies. Furthermore, the hardness, fracturability, spread ratio, and lightness (L*) of the formulated cookies significantly decreased when compared with the control. Microstructural images revealed that control cookies had tightly bound starch granules, while the formulated cookies showed disrupted starch granules with pores. Fourier transform infrared spectroscopy (FTIR) analysis indicated an enhancement in peak patterns and intensity in the formulated germinated cookies compared to the control sample. Shelf-life determination showed that peroxide value, free fatty acid, moisture content, and microbial count were within acceptable limits over 28 days when stored in an aluminum pouch at a temperature of 28 ± 2 °C. These results suggest the potential for further research and scaling up the production of value-added, nutritionally enhanced, and functional multigrain cookies. Future studies could focus on commercial scale-up, optimising formulations, and addressing consumer preferences to facilitate broader market applications.
Techno-functional properties of soy, rice, and carioca bean protein blends
Authors: Santos Sarah da Costa , Kaspchak Elaine , Coelho Andriéli Aparício , Arbach Clara Takayama , Nabeshima Elizabeth Harumi , Pacheco Maria Teresa Bertoldo , Sadahira Mitie Sonia 
Published: January 2025

Abstract
This study investigated the impact of mixtures of soy protein isolate, pea protein concentrate, and carioca bean protein concentrate mixtures on techno-functional properties. Results showed a similar amino acid composition, with carioca bean presenting a higher content of hydrophobic amino acids compared to soy and pea proteins. Water retention index (WRI), solubility in water, emulsion and pasting properties of protein mixtures were successfully predicted by using special cubic and quadratic models derived from the simplex centroid design. A synergistic effect was observed for emulsion properties, suggesting protein mixtures are advantageous in applications involving both oily and aqueous phases. Conversely, an antagonistic effect was noted for WRI and final viscosity, which decreased compared to single proteins, making these mixtures suitable for liquid food applications, such as milk analogues. Overall, the study highlights the potential of protein mixtures to enhance functional properties according to the intended application.
Functional properties of betalains: binding of Hg2+ and Cu2+ ions, sensor capabilities, and antimicrobial activity
Authors: Şen Arslan Hülya , Yılmaz Altınok Bahar 
Published: January 2025

Abstract
In this study, betalain extracts were obtained from prickly pear (PPE), dragon fruit (DFE), and red beet (RBE). The total betalain content of the extracts was determined to be 335.5 mg/L for PPE, 372.38 mg/L for DFE, and 466.21 mg/L for RBE, respectively. Fluorescence titrations with metal cations revealed PPE’s highest intensity at 280 nm excitation, with DFE and RBE also responding, though less so. The fluorescence intensity for all extracts decreased significantly upon adding Hg2+ and Cu2+, indicating strong binding. PPE and DFE showed higher sensitivity and affinity for these ions than RBE. Absorption at 350 nm increased notably, along with visible color changes enabling potential ‘naked-eye’ detection. These extracts demonstrated high selectivity for Hg2+ and Cu2+, even with competing cations. Antibacterial tests showed significant inhibition against gram-positive and gram-negative bacteria. These findings, the extracts’ strong spectral responses and anti-interference properties support their use as selective, sensitive sensors for environmental monitoring and analytical applications. Due to their inherent fluorescence properties, betalains have significant potential as biosensors.
Healthy cereal bar enriched with probiotic bacillus: bromatological characterization, probiotic viability, consumers’ acceptance and gastrointestinal resistance in vitro
Authors: de Paula Antunes Daiana Júnia , de Almeida Costa Nataly , Martins Maurilio Lopes , do Nascimento Benevenuto Wellingta Cristina Almeida , Talma Simone Vilela , da Rocha Campos André Narvaes , Martins Eliane Maurício Furtado 
Published: January 2025

Abstract
The objective was to develop cereal bars enriched with Bacillus clausii and Bacillus coagulans and evaluate the bromatological characteristics, microbiological quality, and the viability of probiotics. The acceptability and resistance to the gastrointestinal tract (GIT) in vitro of B. clausii were evaluated. Regarding bromatological characteristics, there was no difference in pH, protein, lipids, carbohydrates, and ash between the bars and they were safe for consumption. B. clausii showed greater viability in cereal bars and maintained your count &gt; 6.5 log CFU/g during 60 days. The sensory attributes presented scores between 8 and 9. After simulation of the GIT, in enteric phase II, it was found 6.82 log CFU/g. B. clausii presented a high survival rate, highlighting its excellent behavior in the product. The enrichment of products based on cereals with probiotics is an innovative alternative, expanding the possibilities of choice for healthy individuals and those with dietary restrictions.
‘Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant salmonella Typhimurium’
Authors: Shivaprasad D P , Kaushik Abhishek , Taneja Neetu Kumra , Lakra Anupama , Bharadwaj Dinesh K , Juneja Vijay Kumar , Taneja Pankaj , Chauhan Komal , Oberoi Harinder Singh 
Published: January 2025

Abstract
The emergence of multidrug-resistant (MDR), biofilm-forming strains of Salmonella Typhimurium poses a significant threat to food safety due to their persistence on food surfaces and equipment, complicating eradication efforts and increasing the risk of contamination. This study explored the antibiofilm activity of Vitamin C (VC) against MDR biofilm-forming Salmonella Typhimurium. Vitamin C inhibited S. Typhimurium biofilms in a dose-dependent manner, with a minimum inhibitory concentration of 125 mM. Treatment with Vitamin C significantly disrupted the bacterial biofilm structure, creating cannonball-like pores in the cell wall as observed through electron microscopy. The antibiofilm mechanism of Vitamin C was mediated by reactive oxygen species (ROS) generation, leading to sugar and protein leakage, reduced exopolysaccharide (EPS) production, and decreased quorum sensing (QS) activity. Transcriptional analysis revealed that Vitamin C downregulated expression of biofilm-related genes responsible for initial cellular attachment and EPS production (fimA, adrA) and upregulated genes associated with adhesion and multidrug efflux pumps (csgA, ipfE, and arcA). Importantly, the application of Vitamin C on coated Paneer significantly extended its shelf life. These findings highlight the potential of Vitamin C in combating Salmonella biofilms, enhancing food safety, and providing a framework for the development of antibiotic-independent therapies to address MDR strains of Salmonella.
Multidisciplinary perspectives on cumulative impact assessment for vulnerable communities: expert elicitation using a Delphi method
Authors: Verwiel Ann , Rish William 
Published: January 2025

Abstract
Prompted by a series of executive orders, the U.S. Environmental Protection Agency (USEPA) is promoting cumulative impact assessment (CIA) to integrate numerous factors that have the potential to impact community health, which include nonchemical stressors such as socioeconomic conditions, pre-existing health conditions, and many others that historically have not been addressed by USEPA’s chemical risk assessment paradigm. Understanding the cumulative impact of all stressors on responses to environmental exposures requires multidisciplinary input from social scientists, economists, and others not traditionally involved in chemical risk assessments. To gather input from these disciplines, a group of 13 independent experts with perspectives on CIA as a social scientist, economist, public health expert, or decision analyst participated in a virtual workshop to obtain their perspectives regarding key aspects of CIA. The independent experts, who have decades of experience studying cumulative impacts in vulnerable population groups and environmental justice (EJ), responded anonymously to charge questions specific to their expertise and then were asked to review and comment on other’s responses within and outside their discipline. The questions and responses were organized by the authors into general topics (e.g., screening tools and indexes, role of nonchemical stressors in cumulative impacts, uncertainties), and discussions across and within the four disciplines were summarized by the authors. The expert’s opinions were used to frame a set of future research objectives to advance the development of CIA and improve its use in the EJ context. Specifically, the experts’ recommendations addressed the need for regulatory impact analysis, the appropriate use of screening tool information and indexes, the role and measurement of nonchemical stressors, relevance of a risk modifier approach to CIA, inclusion of uncertainty and causality, metrics to assess effectiveness of interventions, and methods for community communication.
Cancer immunotherapy in progress—an overview of the past 130 years
Authors: Ikeda Hiroaki 
Published: January 2025

Abstract
Since the first approval of an immune checkpoint inhibitor, we have witnessed the clinical success of cancer immunotherapy. Adoptive T-cell therapy with chimeric antigen receptor T (CAR-T) cells has shown remarkable efficacy in hematological malignancies. Concurrently with these successes, the cancer immunoediting concept that refined the cancer immunosurveillance concept underpinned the scientific mechanism and reason for past failures, as well as recent breakthroughs in cancer immunotherapy. Now, we face the next step of issues to be solved in this field, such as tumor heterogeneity, the tumor microenvironment, the metabolism of tumors and the immune system, and personalized approaches for patients, aiming to expand the population benefitted by the therapies.