Food and Bioproducts Processing, Год журнала: 2024, Номер 149, С. 165 - 175
Опубликована: Ноя. 15, 2024
Язык: Английский
Colloids and Surfaces A Physicochemical and Engineering Aspects, Год журнала: 2024, Номер 702, С. 134982 - 134982
Опубликована: Авг. 5, 2024
Язык: Английский
Процитировано
9
Infection Genetics and Evolution, Год журнала: 2025, Номер 130, С. 105738 - 105738
Опубликована: Март 23, 2025
Язык: Английский
Процитировано
1
Future Foods, Год журнала: 2024, Номер 9, С. 100357 - 100357
Опубликована: Май 1, 2024
Utilizing flavorings in drinks enhances aroma, preserves natural properties, and poses challenges production costs crop demands. Mitigating these is possible by employing waste products like potato skins. This investigation aims to explore the potential of dried mint-flavored stirred Buttermilk enriched with harvested water extract (HPE) for improved functionality acceptability. To achieve this objective, betalains, antioxidant, antimicrobial activities were examined at pH 4.5 5.5, along phenolic flavonoid content. Following that, HPE was incorporated different concentrations 3% (T1), 5% (T2), 7% (T3) assess stability physicochemical nutritional value, lactic acid bacteria (LAB) content during storage (for 0, 7, 14, 21 days 5°C). In comparison control group (0% HPE), inclusion remarkably (p<0.05) reduced pH, increased total acidity, LAB, vitamin C, antioxidant activity, sensory preference. Total LAB from 5.25 – 5.79 CFU/mL reached its peak 7%HPE addition, ranging between 5.76 6.28 CFU/mL. Vitamin C 4.78 mg/100 g 5.27 g, after days, it declined level group, 3.14 g. concentration resulted a more stable 21-day period. exhibited significant quantities betalains (478.42 mg/L), phenolics (156.44 mg/g), flavonoids (51.23 showcasing elevated levels Caffeic p-coumaric acid. The superior that 5.5 following period (332.21 253.22 mg/L, respectively). application led development functional drink boasting (90.02 ± 2.05 mg/g) (65.21 1.33 presence 7%HPE, as compared (78.91 2.55 59.32 1.46 mg/g, demonstrated notable DPPH inhibitory activity (69.31 1.1) (85.52 µL/mL). conclusion, addition can enhance properties buttermilk improve
Язык: Английский
Процитировано
6
Environmental Advances, Год журнала: 2024, Номер 16, С. 100551 - 100551
Опубликована: Май 24, 2024
The study examined the capabilities of expanded zeolites, which were modified with oil-consuming bacteria, in terms biosorption, biodegradation, and oil absorption. This investigation aimed to assess effectiveness zeolite as an absorbent for spills its potential eradicating such spills. research involved three different adsorbents: one without loaded laden bacteria. results indicated that zeolite, characterized by extensive surface region reduced density, provided conditions conducive development propagation microbes. After microbial establishment, absorption removal increased 60.5% 78.14%, respectively, contrast pre-enlargement stage. Additionally, microorganism functioning helped mitigate pollution interfacial tension amid water through generation surfactants. This, turn, facilitated separation residual from water.
Язык: Английский
Процитировано
6
Heliyon, Год журнала: 2024, Номер 10(11), С. e32263 - e32263
Опубликована: Май 31, 2024
The division of rennet in cheesemaking is split between the curd and whey, influencing taste texture aged cheeses. Our study aimed to examine how raising protein concentration reconstituted skim milk (up 8.8 %) affects distribution calf activity (RA) curds produced through two methods: renting only renneting with glucono-δ-lactone (GDL) achieve slow acidification. into increased as rose, ranging from 8.6 % 29.1 without acidification, 6.5 19.4 when combined This increase seemed be related retention moisture protein. Surprisingly, residual RA whey (measured international clotting units, IMCU/mL) remained unaffected consistent initial IMCU/mL milk. suggests that not influenced by association enzymes caseins (CNs). Instead, it possible strength interactions CNs themselves plays a significant role. These findings could valuable for research focused on enhancing cheese aging process.
Язык: Английский
Процитировано
5
Food Chemistry Advances, Год журнала: 2024, Номер 4, С. 100742 - 100742
Опубликована: Июнь 1, 2024
The versatile free amino acid known as glutamate plays a key role in biological processes transmitter of signals between nerve cells, well the food industry flavor enhancer. Extensive endeavors have been undertaken to produce using various methods, often relying on costly and scarce natural resources. This study aims explore cost-effective abundant alternative for synthesis by utilizing microalgae extract sourced from Caspian Sea basin. To achieve this goal, submerged fermentation method was utilized. fermented extract, inoculated with P. putida, exhibited substantially higher concentrations compared uninoculated samples. Amongst seaweeds investigated, aqueous Chlorella highest Glutamate amount (3.1 ± 0.1 mg/g). Moreover, both fresh dehydrated extracts displayed noteworthy rise concentration soluble proteins during fermentation. It is worth mentioning that treated putida total levels overall phenolics flavonoids, suggesting promising improvement their biologically active combinations. Furthermore, functions alpha-amylase proteolytic enzymes experienced significant increments extracts. research highlights generating which has potential industry, offering numerous advantages.
Язык: Английский
Процитировано
4
Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 551 - 570
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
0
Results in Engineering, Год журнала: 2025, Номер unknown, С. 104358 - 104358
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
0
Chemistry Africa, Год журнала: 2025, Номер unknown
Опубликована: Май 3, 2025
Язык: Английский
Процитировано
0
International Journal of Biological Macromolecules, Год журнала: 2025, Номер 311, С. 143893 - 143893
Опубликована: Май 6, 2025
Язык: Английский
Процитировано
0