The industry is continuously searching for new methods to reduce the use of chemical preservatives while still produce safer foods for the consumer.Goat whey is a waste from the cheese industry which is primarily trea...The industry is continuously searching for new methods to reduce the use of chemical preservatives while still produce safer foods for the consumer.Goat whey is a waste from the cheese industry which is primarily treated as a residue.It is rich in different nutrients and has the potential to be used as a matrix for lactic acid bacteria fermentation.This work aims to find a revalorization of whey for the production of a natural origin antifungal agent by a fermentation that can be used as food ingredient.First different whey culture mediums were developed and fermented.Quantification of different antifungal molecules in whey culture mediums in comparation to a fermentation of De Man,Rogosa and Sharpe(MRS)culture medium evidenced that the production of this antifungal metabolites was similar.The in vitro qualitative and quantitative assays evidenced that the whey-based mediums increased the antifungal activity of the CFS in comparation to the MRS.The fermented whey produced bigger inhibition halos(above 1 cm)in the agar diffusion test in comparation to the fermented MRS(bellow 0.6 cm).Alike,in the minimal fungicidal concentration test the lowest antifungal concentrations were detected on the fermented whey mediums,averaging antifungal concentrations lower than 130 g/L.Finally,a multivariable data analysis determined that more antifungal metabolites yet to be detected were affecting in the antifungal activity from the whey samples.The fermented whey has the potential to be a tool in reducing the use of chemical preservatives in foods.展开更多
The valorization of nitrous oxide(N_(2)O)as an oxygen atom donor presents an attractive opportunity for green chemistry applications,leveraging both its industrial abundance and thermodynamically favorable oxidation p...The valorization of nitrous oxide(N_(2)O)as an oxygen atom donor presents an attractive opportunity for green chemistry applications,leveraging both its industrial abundance and thermodynamically favorable oxidation potential.However,practical implementation has been constrained by the inherent kinetic inertness and poor coordinating ability of N_(2)O.While prior studies achieved N_(2)O-mediated conversion of aryl halides to phenols,such transformations necessitated stoichiometric chemical reductants and elevated pressure(2 atm),posing challenges in operational safety and process scalability.This study focuses on an electrochemical strategy that enables efficient oxygen atom transfer under ambient pressure through controlled current application.This methodology facilitates the selective transformation of aryl iodides to phenols without external reducing agents,establishing an environmentally benign synthetic pathway.By replacing traditional chemical reductants with electrons as the sole reducing equivalent,our approach addresses critical sustainability challenges in aromatic oxygenation chemistry while maintaining operational simplicity under mild conditions.展开更多
Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR...Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn’t influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn’t affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% - 10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g-1 dw and 3.44 μmol TE g-1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.展开更多
基金supported by the grant PRE2020-093996 funded by MCIN/AEI/10.13039/501100011033by the European Union,the project“Biopreservación de pan de molde con suero de leche fermentado frente a micotoxinas y hongos toxigenicos.seguridad de uso en presencia de carotenoides”(PID2019-108070RB-I00)funded by MCIN/AEI/10.13039/501100011033.
文摘The industry is continuously searching for new methods to reduce the use of chemical preservatives while still produce safer foods for the consumer.Goat whey is a waste from the cheese industry which is primarily treated as a residue.It is rich in different nutrients and has the potential to be used as a matrix for lactic acid bacteria fermentation.This work aims to find a revalorization of whey for the production of a natural origin antifungal agent by a fermentation that can be used as food ingredient.First different whey culture mediums were developed and fermented.Quantification of different antifungal molecules in whey culture mediums in comparation to a fermentation of De Man,Rogosa and Sharpe(MRS)culture medium evidenced that the production of this antifungal metabolites was similar.The in vitro qualitative and quantitative assays evidenced that the whey-based mediums increased the antifungal activity of the CFS in comparation to the MRS.The fermented whey produced bigger inhibition halos(above 1 cm)in the agar diffusion test in comparation to the fermented MRS(bellow 0.6 cm).Alike,in the minimal fungicidal concentration test the lowest antifungal concentrations were detected on the fermented whey mediums,averaging antifungal concentrations lower than 130 g/L.Finally,a multivariable data analysis determined that more antifungal metabolites yet to be detected were affecting in the antifungal activity from the whey samples.The fermented whey has the potential to be a tool in reducing the use of chemical preservatives in foods.
基金National Natural Science Foundation of China(Project No.:52320105003,Project No.:52303019)the CAS-ANSO Co-funding Research Project(Project No.:CAS-ANSO-CF-2024)+2 种基金the National Key R&D Program of China(Project No.:2023YFC3707201)the Fundamental Research Funds for the Central Universities(Project No.:E3ET1803)China Postdoctoral Science Foundation(Project No:2024T170904)。
文摘The valorization of nitrous oxide(N_(2)O)as an oxygen atom donor presents an attractive opportunity for green chemistry applications,leveraging both its industrial abundance and thermodynamically favorable oxidation potential.However,practical implementation has been constrained by the inherent kinetic inertness and poor coordinating ability of N_(2)O.While prior studies achieved N_(2)O-mediated conversion of aryl halides to phenols,such transformations necessitated stoichiometric chemical reductants and elevated pressure(2 atm),posing challenges in operational safety and process scalability.This study focuses on an electrochemical strategy that enables efficient oxygen atom transfer under ambient pressure through controlled current application.This methodology facilitates the selective transformation of aryl iodides to phenols without external reducing agents,establishing an environmentally benign synthetic pathway.By replacing traditional chemical reductants with electrons as the sole reducing equivalent,our approach addresses critical sustainability challenges in aromatic oxygenation chemistry while maintaining operational simplicity under mild conditions.
文摘Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn’t influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn’t affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% - 10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g-1 dw and 3.44 μmol TE g-1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.
