This research examined the impact of various comparative preparation methods on enhanced physicochemical,and structural properties of bio-calcium(BC)from hybrid catfish bone.Raw hybrid catfish bones(RB)were used to ma...This research examined the impact of various comparative preparation methods on enhanced physicochemical,and structural properties of bio-calcium(BC)from hybrid catfish bone.Raw hybrid catfish bones(RB)were used to make bio-calcium in four steps.High-pressure water jet processing produced washed bone(WB),soaking the bone in an alkaline solution to remove proteins(PR),immersing it in ethanol to remove lipids(LR),then bleaching,and grinding it to make bio-calcium powder.The BC had greater lightness values(L*)(p<0.05),and contained significant calcium,and phosphorus.The SDS-PAGE showed three significant protein bands with molecular weights of 250,133,and 116 kDa.The crystalline structure of hydroxyapatite in BC was confirmed using X-ray diffraction(XRD),and Fourier transform infrared(FT-IR)spectroscopy.The percentage of crystallinity of BC had a notable rise,increasing from the RB to BC of 36.25%-45.32%.The BC powder exhibited a consistent distribution of particle sizes,ranging from 2 to 10μm.Additionally,the analysis of elemental profiles,and mappings using scanning electron microscopy with energy-dispersive X-ray spectroscopy(SEM-EDS)revealed that BC exhibits a significant concentration of calcium,and phosphorus.BC showed superior%bioavailability of calcium(18.94%)in an in vitro simulated gastrointestinal system(GIMs)compared to RB(10.58%),and calcium carbonate(11.19%).Hence,the BC production process proved to be a viable method for acquiring premium-grade BC,which holds potential for further development as a calcium dietary supplement.展开更多
The aim of this study was to develop plant-based yogurt from a mixture of waxy corn and soy milks that mitigated the nutritional deficiencies of typical plant-based products with desirable sensory characteristics and ...The aim of this study was to develop plant-based yogurt from a mixture of waxy corn and soy milks that mitigated the nutritional deficiencies of typical plant-based products with desirable sensory characteristics and nutritional value by fortifying them with pea protein isolate(PPI)and bio-calcium(Bio-Ca)from Nile tilapia bone.Firstly,different concentrations of PPI(1.0%,3.0%,and 5.0%)were applied to enhance protein content of plant-based yogurt.Their impacts on the fermentation,physicochemical,and sensory characteristics of developed plant-based yogurts were studied.During fermentation at 40℃(14 h),the pH of PPI-supplemented samples was higher than that of the control(without PPI)in the first period of fermentation(0-6 h),indicating buffering property of PPI.Titratable acid content(TTA)of yogurt with PPI showed higher TTA than control(p<0.05)after 14 h of incubation.With good acceptance(score≥6)and high protein content(5.41%),the yogurt with 5%PPI was then selected for a study on Bio-Ca fortification.The results showed that adding Bio-Ca(0.5%,1.0%,and 1.5%)changed the way yogurt fermented and its physical and chemical properties,especially when Bio-Ca levels were higher than 0.5%.After fermentation,the sample with Bio-Ca exhibited a higher total titratable acidity(TTA)and increased viscosity,indicating enhanced metabolic activity of lactic acid bacteria and the formation of salt bridges,respectively,due to Bio-Ca.Sensory evaluation showed that the addition of Bio-Ca had no adverse effect on all attributes tested.In addition,fortification of Bio-Ca at 1.5%showed that calcium content in yogurt was 206.5 mg/100 g sample.Thus,yogurt with 5.0%PPI and 1.5%Bio-Ca was selected for stability evaluation under cold storage for 21 days.The selected yogurt showed a great stability with>6 log CFU/mL of probiotics throughout the storage period with a lowered syneresis(78.8%),compared with control(72.0%)(p<0.05).This study emphasizes a novel formulation of plant-based yogurt,which provides a rich source of protein and calcium,thereby suggesting its potential advantages over both conventional dairy and plantbased yogurts.展开更多
基金The financial support for this research was provided by the Research and Researchers for Industries project(RRI)under the Thailand Research Fund(TRF)for contract No.MSD62I0062.
文摘This research examined the impact of various comparative preparation methods on enhanced physicochemical,and structural properties of bio-calcium(BC)from hybrid catfish bone.Raw hybrid catfish bones(RB)were used to make bio-calcium in four steps.High-pressure water jet processing produced washed bone(WB),soaking the bone in an alkaline solution to remove proteins(PR),immersing it in ethanol to remove lipids(LR),then bleaching,and grinding it to make bio-calcium powder.The BC had greater lightness values(L*)(p<0.05),and contained significant calcium,and phosphorus.The SDS-PAGE showed three significant protein bands with molecular weights of 250,133,and 116 kDa.The crystalline structure of hydroxyapatite in BC was confirmed using X-ray diffraction(XRD),and Fourier transform infrared(FT-IR)spectroscopy.The percentage of crystallinity of BC had a notable rise,increasing from the RB to BC of 36.25%-45.32%.The BC powder exhibited a consistent distribution of particle sizes,ranging from 2 to 10μm.Additionally,the analysis of elemental profiles,and mappings using scanning electron microscopy with energy-dispersive X-ray spectroscopy(SEM-EDS)revealed that BC exhibits a significant concentration of calcium,and phosphorus.BC showed superior%bioavailability of calcium(18.94%)in an in vitro simulated gastrointestinal system(GIMs)compared to RB(10.58%),and calcium carbonate(11.19%).Hence,the BC production process proved to be a viable method for acquiring premium-grade BC,which holds potential for further development as a calcium dietary supplement.
文摘The aim of this study was to develop plant-based yogurt from a mixture of waxy corn and soy milks that mitigated the nutritional deficiencies of typical plant-based products with desirable sensory characteristics and nutritional value by fortifying them with pea protein isolate(PPI)and bio-calcium(Bio-Ca)from Nile tilapia bone.Firstly,different concentrations of PPI(1.0%,3.0%,and 5.0%)were applied to enhance protein content of plant-based yogurt.Their impacts on the fermentation,physicochemical,and sensory characteristics of developed plant-based yogurts were studied.During fermentation at 40℃(14 h),the pH of PPI-supplemented samples was higher than that of the control(without PPI)in the first period of fermentation(0-6 h),indicating buffering property of PPI.Titratable acid content(TTA)of yogurt with PPI showed higher TTA than control(p<0.05)after 14 h of incubation.With good acceptance(score≥6)and high protein content(5.41%),the yogurt with 5%PPI was then selected for a study on Bio-Ca fortification.The results showed that adding Bio-Ca(0.5%,1.0%,and 1.5%)changed the way yogurt fermented and its physical and chemical properties,especially when Bio-Ca levels were higher than 0.5%.After fermentation,the sample with Bio-Ca exhibited a higher total titratable acidity(TTA)and increased viscosity,indicating enhanced metabolic activity of lactic acid bacteria and the formation of salt bridges,respectively,due to Bio-Ca.Sensory evaluation showed that the addition of Bio-Ca had no adverse effect on all attributes tested.In addition,fortification of Bio-Ca at 1.5%showed that calcium content in yogurt was 206.5 mg/100 g sample.Thus,yogurt with 5.0%PPI and 1.5%Bio-Ca was selected for stability evaluation under cold storage for 21 days.The selected yogurt showed a great stability with>6 log CFU/mL of probiotics throughout the storage period with a lowered syneresis(78.8%),compared with control(72.0%)(p<0.05).This study emphasizes a novel formulation of plant-based yogurt,which provides a rich source of protein and calcium,thereby suggesting its potential advantages over both conventional dairy and plantbased yogurts.
