Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate

Food Chemistry, Journal Year: 2024, Volume and Issue: 445, P. 138671 - 138671

Published: Feb. 8, 2024

Language: Английский

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Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140401 - 140401

Published: July 14, 2024

Language: Английский

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Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie

Food Research International, Journal Year: 2024, Volume and Issue: 186, P. 114344 - 114344

Published: April 21, 2024

Language: Английский

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Sustainable design and characterization of Aegle marmelos fruit nanomucilage-flaxseed oil nanoemulsion: Shelf-life of coated fresh-cut papaya

Sustainable Chemistry and Pharmacy, Journal Year: 2023, Volume and Issue: 37, P. 101409 - 101409

Published: Dec. 30, 2023

Language: Английский

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Valorization of Bael Fruit Shell to Natural Emulsifiers: Formulation of Emulsifier Stabilized Chia Seed Oil‐Loaded Antimicrobial Nanoemulsion Against Food Pathogenic Microorganisms

Journal of Food Biochemistry, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

Natural emulsifiers originating from unconventional sources have attracted attention due to their exceptional functional properties. Bael fruit shell is typically considered an agricultural byproduct and often discarded as waste. This research, therefore, focuses on valorizing it by developing bael extract (BFSE). The utilization of shells makes this approach both a sustainable innovation. Proximate analysis showed that powder (BFSP) rich in carbohydrates (57.89 ± 0.32%) proteins (7.53 0.90%). Compounds, including polysaccharides, proteins, other bioactive components, were extracted BFSP at different pH levels (4, 5, 6, 7) with microwave treatment (950 W for 3 min). optimal was identified yielding the highest soluble fractions (80.08 0.46%), polysaccharide, protein content (180.98 0.34 56.98 0.37 mg/g). optimized BFSE (pH 5) porous structure, excellent thermal stability, high water oil absorption capacities, emulsifying activity stability. nanoemulsion stability compared conventional lecithin‐based nanoemulsion. BFSE‐based effectively reduced viability S. aureus , E. coli Candida albicans suggesting its potential antimicrobial agent could be utilized enhancing food safety extending shelf life preservation.

Language: Английский

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Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation

Food Chemistry X, Journal Year: 2025, Volume and Issue: unknown, P. 102339 - 102339

Published: March 1, 2025

This research investigated the effects of solid-state fermentation with Aspergillus awamori (MTCC 548) on mineral bioavailability, structural characteristics, and functional attributes kidney bean flour across different durations (24-96 h). Notable improvements were observed during 96 h fermentation, including significant increases in foaming capacity stability (by 32.30 % 34.81 %), emulsifying 32.67 47.37 oil water holding capacities 72.86 61.87 %, respectively). Bulk density decreased by 48.68 %. Fermented samples demonstrated changes chemical alterations increased thermal at 24 48 h, which declined extended fermentation. The iron zinc contents 5.95 13.59 respectively, after bioavailability improving 34.53 36.30 Additionally, fermented enhanced in-vitro digestibility biscuits 31.33 study highlights potential to enhance nutritional properties flour.

Language: Английский

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Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf‐life enhancement

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(7), P. 5188 - 5200

Published: May 19, 2024

This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material enhance shelf-life cut papaya fruits. The study focused on extraction process and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (-25.52 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, thermal stability (68.36 0.15°C) were assessed determine properties. functional properties, such bulk density (0.51 0.004 g/cm

Language: Английский

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Development of Sustainable Vegan Pea Protein-Zinc Complex: Characterization, In Vitro Cellular Mineral Uptake, and Application in Functional Biscuit Production

Journal of Food Biochemistry, Journal Year: 2024, Volume and Issue: 2024, P. 1 - 18

Published: May 20, 2024

This study aimed to investigate the potential of pea protein concentrate (PPC) form protein-mineral composites, with a specific focus on its zinc- (Zn-) binding capabilities. In addition, physical and functional properties PPC were evaluated. PPC, source, was found possess lipophilic properties, suggesting suitability for various applications in food production. The investigation involved comprehensive characterization concentrate-zinc complex (PPC-Zn) utilizing analytical techniques such as Fourier transform infrared spectroscopy, scanning electron microscopy, particle size analysis, zeta measurement, thermogravimetric analysis. findings this indicated that content PPC-Zn (79.02 ± 1.33%) insignificantly increased compared (78.86 1.16%). Furthermore, demonstrated improved including solubility (2.55%), enhanced water-holding (13.09%) oil-holding capacity (11.17%), foaming stability (2.08% 6.07%, respectively). These improvements likely attributed unique surface structure observed SEM micrographs. research also highlighted maximum zinc, which at concentrations 5 mM (95.35 1.86%). zinc ions induced changes characteristics internal structures concentrate. Notably, presence groups -COOH, -OH, –NH 2 suggested their involvement coordinating composites. significant increase (2.26%) mineral bioavailability PPC-Zn. Additionally, cellular uptake, retention, transport by 9.79%, 7.84%, 9.51%, respectively. Fortified biscuits (B2) uptake (2.79%), retention (4.84%), (3.51%) control biscuits. had higher microbial counts (total plate count is 3.57 0.03 yeast-mold 3.96 0.07 cfu/g) than (B1) 2.49 0.13 3.44 0.11 end storage, there no difference sensory evaluation between fortified key could serve promising carrier supplements, effectively.

Language: Английский

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Advancing Antimicrobial Efficacy of Cucumis Momordica Seeds: Nanoemulsion Application in Eurotium cristatum-Mediated Solid-State Fermentation

Food and Bioproducts Processing, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 1, 2024

Language: Английский

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Arabinogalactans-rich microwave-assisted nanomucilage originated from garden cress seeds as an egg replacement in the production of cupcakes: Market orientation and in vitro digestibility

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 282, P. 136929 - 136929

Published: Oct. 30, 2024

Language: Английский

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