The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications....The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications.Conventional cellulose acetate(CA)-based films are attractive due to their biodegradability and film-forming ability.However,their functional performance often requires enhancement through the incorporation of additives.In this context,two bio-based additives were investigated:condensed tannin(0%,5%and 10%wt.),a natural polyphenol known for its antioxidant and antimicrobial properties,and nanocrystalline cellulose(CNC)(0%,0.5%and 1%wt.),which act as reinforcing agents to improve mechanical strength and barrier properties.The results showed that tannin generally enhanced mechanical strength and surface uniformity while imparting contact-based antimicrobial activity.CNC reduced water uptake and improved thermal stability,but when used alone,it tended to lower mechanical performance and increase surface roughness.The combination of CNC and tannin produced performance shifts that depended strongly on their relative concentrations,with no consistent synergistic effect across all properties.In certain balanced ratios,CNC benefited fromtannin’smatrix-stabilizing effect,leading to improved strength or reduced moisture absorption.Antimicrobial activity in acetic acid–based films was linked to residual acidity,whereas in acetonebased films,tannin alone was responsible for the antimicrobial effect by contact.These findings highlight that the physicochemical,mechanical,and functional performance of CA films(CAFs)is governed not only by additive type but also by the precise interplay between CNC and tannin,underscoring the need for formulation strategies tailored to the requirements of specific applications.展开更多
Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk....Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.展开更多
HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging betw...HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.展开更多
Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The ...Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The major purpose of the research study was to investigate the nutritional composition and bioactive constituents of bael pulp, as well as to develop new value-added products that maintain the maximum quantity of nutrients. The developed food products were subjected to evaluate sensory attributes according to a nine-point hedonic scale. It was found that the moisture, protein, fat, crude fiber, and total ash content of bael fruit pulp were 61.20%, 2.48%, 0.47%, 3.04%, and 1.29%, respectively. When compared to the catechin standard, the antioxidant activity of such extract indicated good antioxidant capacity, with an IC<sub>50</sub> value of 75.68 μg/ml for methanol extract. Vitamin C content was about 10.21 mg/100g. Besides, total flavonoid and phenolic contents were found as 140 mg of Quercetin Equivalent (QE)/g and 106.65 mg of Gallic Acid Equivalent (GAE)/g, respectively. Results of sensory attributes revealed that there was a significant difference (P ba and bael bar. The overall acceptability of bael murabba (6.7) and bael bar (7.1) is acceptable in quality, but their specific characteristics were found slightly different by the test panelists. These products might be applicable for the treatment of several diseases like atherosclerosis, diabetes, constipation, irritable bowel syndrome, peptic ulcer, tumor, and osteoporosis.展开更多
In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the...In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.展开更多
Children in resource poor settings are at a high risk of inadequate iron and vitamin A intake when diets lack diversity and are dominated by staple foods. Yet comparative information on diet quality among school child...Children in resource poor settings are at a high risk of inadequate iron and vitamin A intake when diets lack diversity and are dominated by staple foods. Yet comparative information on diet quality among school children is scarce. The objective of the study was to assess the potential of simple food group diversity to serve as a proxy indicator of iron and vitamin A status among rural school children in Uganda. A cross sectional correlation model of associations between Food Group Diversity (FGD) and iron and vitamin A status was used. We analyzed 8 schools in Kumi District, Uganda, randomly selected from the 34 schools that participated in the main part of the study. Our sample included primary school children, aged between 9-15 years (n = 172). Food group diversity and food variety (FV) were calculated from both a food frequency questionnaire (FFQ) and a 24-hour dietary recall. The FGD and FVS were tested against iron (as serum ferritin) and vitamin A (as serum retinol) status. The FGD (based on FFQ data) was 9.6 (±1.9). There was a positive correlation between 24-hour recall and FFQ for consumption of cereals (Corr. Coef = 0.28;p 0.05), which was also the most highly consumed group (98.9% & 86.9% by FFQ and 24-hour recall;respectively). Consistent with other studies, increase in the number of food groups significantly increased serum ferritin and serum retinol measures (p 0.001). Presence of at least one food item in the “roots & tubers”;“cereals”;and “pulses/nuts”, significantly increased serum ferritin and serum retinol concentrations (p 0.01). We speculate that simple food group diversity may reflect intake and serve as a simple indicator of iron and vitamin A status among school children. Strategies aimed at increasing dietary diversity in the community may benefit the families of these children and improve their micronutrient status.展开更多
Studies are needed to know the grugru palm （Acrocomia aculeata） potential for food industry. This study aimed to characterize physicochemical quality and minerals in the mesocarp （pulp） of grugru palm, Grugru palm...Studies are needed to know the grugru palm （Acrocomia aculeata） potential for food industry. This study aimed to characterize physicochemical quality and minerals in the mesocarp （pulp） of grugru palm, Grugru palm fruits from NE Brazil production area were collected and analyzed. The determinations included： respiratory rate, sugars, soluble solids, pH, titratable acidity, humidity, water activity （aw）, ashes, protein, lipids, total phenolics, total carotenoids, vitamin C, color and minerals. The fruit respiration rate was 74.45 mL CO2 kg-1 h1. High levels were found for sugars, soluble solids, pH, aw, lipids and carotenoids; however, the pulp showed low acidity, moisture and ashes. The values found for lipids, minerals and vitamin C are equivalent to those observed in the literature. The grugru palm fruit has a high rate of respiration, which turns necessary the use of conservation techniques and methods. The grugru palm fruit pulp shows physical quality parameters attractive to the consumer, physicochemical quality and nutritive composition which can be considered for food ingredients and alternative source of ingredient for supplementation of diet food for needy population.展开更多
<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium<...<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium</i> and mycotoxins on the food chain. The factors influencing the development of fungi <i>Fusarium sp.</i>, the formation of mycotoxins and their microbiological risk on the food chain must be considered as a whole. For cereals and oilseeds before and after harvest, fungal infections and mycotoxin contamination present serious problems worldwide. This paper is an overview of the factors that include the microbiological risk and impact of <i>Fusarium</i> in the food chain mentioned in national and international studies. The methods and results obtained in this direction internationally are mentioned, such as: infrared spectroscopy, Raman spectrometry and hyperspectral imaging. Also, in review are presented solutions to reduce this impact on the food chain.展开更多
Sesame is the most widely produced oilseed crop with the highest oil content (45.0%–65.0%) in Asia,Africa.The seed contains a high amount of protein (19%–35%),dietary fiber (15%–20%),carbohydrate (14%–20%),polyuns...Sesame is the most widely produced oilseed crop with the highest oil content (45.0%–65.0%) in Asia,Africa.The seed contains a high amount of protein (19%–35%),dietary fiber (15%–20%),carbohydrate (14%–20%),polyunsaturated fatty acids,and micronutrients.It also contains lignans like sesamol,sesamin,and sesamolin,which protect the oil from oxidative rancidity.The seed also provides seed cake with nutritional value after oil extraction,which is used as a biopolymer in the applications of food packaging,bakery,and confectionary industries,as well as in the preparation of edible and coating films.It can replace commercial expanded polystyrene,which is non-biodegradable in nature.Being the richest source of nutrients,sesame seeds and oilseed cakes have been implemented in different food processing industries.The present review focused on the comprehensive study of biochemical compositions,anti-nutrients,phytochemicals,and antioxidants of sesame seeds and seed cakes and their applications in foods industries.展开更多
Fish gelatin films have emerged as eco-friendly packaging materials due to their biodegradability and excellent film-forming properties.This study investigated the effects of varying homogenization rates(0,6500,9500,1...Fish gelatin films have emerged as eco-friendly packaging materials due to their biodegradability and excellent film-forming properties.This study investigated the effects of varying homogenization rates(0,6500,9500,13,500,17,500,and 21,500 rpm)on the functional and structural properties of fish gelatin films enriched with cinnamon essential oil(CEO).Homogenization reduced droplet sizes and narrowed droplet size distributions in the film-forming emulsion(FFE).At a homogenization rate of 9500 rpm,the films exhibited excellent mechan-ical extensibility,reduced surface irregularities,and enhanced smoothness.The highest(p<0.05)tensile strength and elongation at break were observed at this rate,showing increases of 57%and 14%,respectively,compared to the control film made from non-homogenized FFE.However,further increases in homogenization rates signifi-cantly increased(p<0.05)water vapor permeability and caused CEO droplets aggregation,leading to increased surface irregularities and the formation of pores in the film microstructure.These structural changes were observed through confocal laser scanning microscopy(CLSM),scanning electron microscopy(SEM),and atomic force microscopy(AFM).These findings indicate that the film properties were significantly influenced by the homogenization rate,highlighting its role in tailoring the mechanical and barrier properties of fish gelatin/CEO films for food packaging applications.展开更多
Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing technique...Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing techniques,including roasting,extrusion,germination,and hydrothermal treatment,have been employed to enhance nutritional bioavailability and consumer appeal.These processing,which involves the application of heat and moisture,induces specific transformations in millet components.Starch undergoes gelatinization,a process in which its crystalline structure is disrupted,leading to increased digestibility and viscosity.Proteins undergo denaturation,altering their structure and potentially improving their digestibility and functionality.Lipids may also undergo modifications,impacting their stability and interactions with other food components.These changes facilitate the release of bioactive compounds such as phenolics,flavonoids,and tannins.These processes effectively reduce anti-nutritional factors,further boosting nutrient availability.This review provides a comprehensive analysis of various hydrothermal methods,including steaming and heat-moisture treatment,and critically evaluates their impact on the physicochemical properties,nutritional profile,and potential health benefits of millet.Steaming,a gentler method involves cooking millet in a steamer basket above boiling water,preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention.Heat-moisture treatment,a more specialized technique,involves exposing millet to elevated temperatures and controlled moisture levels,inducing specific changes in starch properties without causing complete gelatinization.This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative,nutritious millet-based food products.展开更多
The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexpl...The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexplored component of plants that can be brought into play to deal with such problems.Mucilage,a viscous polysaccharide that can be obtained when seeds like chia,flax,garden cress,and tomato get hydrated and form a slimy,gel-like substance around the seed coat,can be utilized due to its unique characteristics.It has been used in developing many products such as bio-based films,plant-based dressing wounds with antibacterial effects,a medium for oral drug delivery,edible coatings,etc.Primarily composed of soluble fiber,it exhibits effects on human health,including blood glucose management,cholesterol,weight reduction,antioxidant(AOx),and antimicrobial activity.It offers a range of functional properties,including emulsification,stabilization,foam formation,fat replacement,encapsulating agent,flocculation,coagulation,and medium for drug release.These attributes make SeM a suitable component for applications in various sectors like food and pharmacy.Further study in this field may open more opportunities to address environmental problems and contribute to sustainability.This review explores aspects of SeM,emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.展开更多
The study of microbial hydrocarbons removal is of great importance for the development of future bioremediation strategies.In this study,we evaluated the removal of a gaseous mixture containing toluene,m-xylene,ethylb...The study of microbial hydrocarbons removal is of great importance for the development of future bioremediation strategies.In this study,we evaluated the removal of a gaseous mixture containing toluene,m-xylene,ethylbenzene,cyclohexane,butane,pentane,hexane and heptane in aerated stirred bioreactors inoculated with Rhodococcus erythropolis and operated under non-sterile conditions.For the real-time measurement of hydrocarbons,a novel systematic approachwas implemented using Selected-Ion Flow TubeMass Spectrometry(SIFTMS).The effect of the carbon source(~9.5 ppmv)on(i)the bioreactors’performance(BR1:dosed with only cyclohexane as a single hydrocarbon versus BR2:dosed with a mixture of the 8 hydrocarbons)and(ii)the evolution of microbial communities over time were investigated.The results showed that cyclohexane reached a maximum removal efficiency(RE)of 53%±4%in BR1.In BR2,almost complete removal of toluene,m-xylene and ethylbenzene,being the most water-soluble and easy-to-degrade carbon sources,was observed.REs below 32%were obtained for the remaining compounds.By exposing the microbial consortium to only the five most recalcitrant hydrocarbons,REs between 45%±5%and 98%±1%were reached.In addition,we observed that airborne microorganisms populated the bioreactors and that the type of carbon source influenced the microbial communities developed.The abundance of species belonging to the genus Rhodococcus was below 10%in all bioreactors at the end of the experiments.This work provides fundamental insights to understand the complex behavior of gaseous hydrocarbon mixtures in bioreactors,along with a systematic approach for the development of SIFT-MS methods.展开更多
A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order t...A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order to reduce the use of chemical spices in the preparation of different dishes. The Design of Experiments (DOE) methodology was used for the formulation of the spices and their physicochemical, nutritional and sensory characteristics were evaluated by standardized and standard methods. The results obtained showed lipid contents (g/100 g DM) ranging from 10.41 ± 0.26 to 15.64 ± 0.68, total sugars from 4.39 ± 0.32 to 5.46 ± 0.31, protein from 3.65 ± 0.17 to 12.04 ± 0.35 and ash from 5.83 ± 0.01 to 7.02 ± 0.01. The polyphenol content ranged from 9.09 ± 1.60 to 11.33 ± 0.90, and the flavonoid content ranged from 0.65 ± 0.03 to 1.08 ± 0.13. The sensory analysis carried out showed that the spices have generally satisfactory organoleptic characteristics. These results constitute new information in the diet of populations and are an alternative to the chemical spices used in their cooking.展开更多
Circadian biorhythms are fundamental in plant adaptability and development.To reveal the effect of organic and inorganic forms of Se,foliar treatments of dandelion with 0.26 mM Se solutions were practiced in two contr...Circadian biorhythms are fundamental in plant adaptability and development.To reveal the effect of organic and inorganic forms of Se,foliar treatments of dandelion with 0.26 mM Se solutions were practiced in two contrasting day times:in the morning with the highest levels of leaf Se and polyphenol(TP)and the lowest dry matter,and in the evening with the opposite characteristics.Compared to the control,the morning Se supply demonstrated a higher increase of root biomass(1.27–1.37 times),Se(1.82–2.85 times),TP content(1.42–1.44 times),and antioxidant activity(AOA)(1.47–1.48 times)than the evening treatment.The latter did not affect root biomass and TP levels,but increased Se(1.38–2.57 times)and AOA(1.47–1.48 times).Contrary,compared to control,the evening Se supply improved leaf parameters more significantly than the morning treatment:AOA(1.22–1.25 vs.1.12–1.17),TP(1.29–1.33 vs.1.10–1.25),and Se(7.03–8.58 vs.5.32–7.19).Similar photosynthetic pigment increase was recorded under organic and inorganic Se supply and between morning and evening treatments.Contrasting trends in root disaccharide accumulation under Se supply were recorded between morning and evening treatments,with a significant decrease of the mentioned parameter in the former case(1.27–1.15 times)and an increase in the latter(1.11–1.31 times).Contrary to other dandelion characteristics,only disaccharide root levels demonstrated higher changes under selenocystine supply,compared to selenate.The revealed phenomenon indicates the differences in root/leaf biochemical profile response to the time of Se supplementation and may become the basis of targeted production of functional food products with improved yield and nutritional value.展开更多
Despite their remarkable content of biologically active compounds,highly valuable for human health,wild relatives of Umbelliferous plants show limited utilization.The aim of the present work was the evaluation of the ...Despite their remarkable content of biologically active compounds,highly valuable for human health,wild relatives of Umbelliferous plants show limited utilization.The aim of the present work was the evaluation of the antioxidant status of Anthriscus,Chaerophyllum,and Myrrhoides species gathered in different climatic zones(from Mediterranean to Arctic)and of their suitability to produce valuable functional food for optimizing the human Se status.Among the Crimean plants,A.sylvestris,C.bulbosis,and M.nososa showed the highest antioxidant status,while the lowest was recorded in A.cerefolium and A.caucalis,displaying a significant correlation between the antioxidant activity(AOA)and polyphenols(TP)(r=0.93;p<0.001).A positive correlation between the longitude and AOA,and TP was detected for A.sylvestris(r=0.95 and r=0.93,respectively;p<0.001).The high adaptability and wide geographical distribution of the latter species,as well as its significant content in natural antioxidants,make it an interesting product for Se biofortification.Foliar supplementation of sodium selenate allowed to obtain a new functional food with high TP content(36.4 mg GAE g^(−1) d.w.),ascorbic acid(42 mg 100 g^(−1) f.w.),and AOA(72 mg GAE g^(−1) d.w.).Moreover,Se level exceeded 3 mg kg^(−1) d.w.,which suggests the plant suitability for the human Se status optimization,especially in Se-deficient Arctic zone,particularly referring to Nikel settlement with relatively low levels of Se in human hair(377±13μg kg^(−1)),bread(58±3μg kg^(−1)),and freshwater fish(359±22μg kg^(−1)).The high antioxidant status of Myrrhoides nodosa indicates the need for detailed investigation of plant biochemistry and the identification of its utilization prospects.展开更多
Starch retrogradation is a primary contributor to the staling of bread.The impact of the surfactant glyceryl monostearate(GMS)on the structure and retrogradation characteristics of wheat starch gels was explored durin...Starch retrogradation is a primary contributor to the staling of bread.The impact of the surfactant glyceryl monostearate(GMS)on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4℃ for 2 h and 5 d.In this research,the incorporation of GMS(0.14%,W/W,based on flour weight)significantly reduced the crumb firmness(P<0.05).Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h.X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9%to 7.8%during long-term retrogradation.The reduction in R1047/1022 detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation.Solid-state ^(13)C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMSstarch complex.This study indicates that GMS holds great application potential in retarding starch retrogradation.展开更多
Konjac is an ideal candidate for edible coatings on fruits due to its hydrophilic properties,film-forming ability,barrier properties,safety,and biodegradability.Meanwhile,the high market demand for strawberries necessi...Konjac is an ideal candidate for edible coatings on fruits due to its hydrophilic properties,film-forming ability,barrier properties,safety,and biodegradability.Meanwhile,the high market demand for strawberries necessitates post-harvest treatment to extend their shelf life and preserve their quality,as strawberries are known for their fragile skin and soft texture.To fully utilize konjac and develop high-quality coatingfilms,native konjacflour(NKF)and konjac glucomannan(KGM)were extracted from its corm and used as a coatingfilm for strawberries in the present study.Therefore,this study aimed to compare the physical properties of thefilm coatings between NKF and KGM,and evaluate their effects on strawberries preservation over 7 days of storage.A multistage extrac-tion process was employed to isolate NKF and KGM,after which the glucomannan content was measured.NKF yield was 31.81%,exceeding KGM yield of 26.42%,and the glucomannan content obtained of NKF(25.93%)was higher than KGM(21.41%).Nuclear magnetic resonance spectroscopy confirmed that both NKF and KGM con-tain glucomannan in their structure.Furthermore,both NKF and KGM were combined with carboxymethyl cel-lulose(CMC)and glycerol to produce eight thin-layerfilms to assess their physical and mechanical properties.Compared to the KGM variant,the NKF variant generally exhibited higher moisture content,water vapor trans-mission rate,and tensile strength.However,NKF was less effective than KGM in extending strawberry storage life,leading to faster color changes and greater weight loss,despite maintaining similar hardness values.Nonetheless,konjac-based coatings were generally effective at maintaining the freshness and quality of strawberries compared to uncoated samples.Konjac shows promise as an edible coating,improving fresh produce shelf life and appeal,aligning with consumer preferences for natural and sustainable products.展开更多
Salinity is one of the major abiotic stresses limiting chickpea(Cicer arietinum L.)productivity,particularly in arid and semi-arid regions where soil salinization is intensifying.Developing cost-effective and practica...Salinity is one of the major abiotic stresses limiting chickpea(Cicer arietinum L.)productivity,particularly in arid and semi-arid regions where soil salinization is intensifying.Developing cost-effective and practical strategies to enhance seedling establishment and early vigor under saline conditions is therefore essential.In this study,we compared two seed-priming agents-1 mM proline and 25 mM NaCl-under identical hydroponic conditions to elucidate tissue-specific responses to 25 mM NaCl stress.Proline priming significantly improved shoot length(by~23%),total chlorophyll content(by~19%),and ascorbate peroxidase(ASPOX)activity.In contrast,NaCl priming enhanced root biomass retention(by~38%)and peroxidase(POD)activity under salinity stress.Both priming treatments induced higher proline accumulation and antioxidant capacity,though with tissue-specific effects:proline favored aboveground resilience,while NaCl strengthened root ionic and oxidative balance.These findings highlight the complementary nature of proline and NaCl priming and support the concept of stress“memory,”whereby plants acquire enhanced readiness to cope with salinity.Integrating such priming strategies into chickpea cultivation could contribute to improved yield stability and sustainability in saline agroecosystems.展开更多
Corn starch(CS)is a renewable,biodegradable polysaccharide valued for its film-forming ability,yet native CS films exhibit lowmechanical strength,highwater sensitivity,and limited thermal stability.This study improves...Corn starch(CS)is a renewable,biodegradable polysaccharide valued for its film-forming ability,yet native CS films exhibit lowmechanical strength,highwater sensitivity,and limited thermal stability.This study improves CS-based films by blending with poly(vinyl alcohol)(PVA)or glycerol(GLY)and using citric acid(CA)as a green,non-toxic cross-linker.Composite films were prepared by casting CS–PVA or CS-GLY with CA at 0%-0.20%(w/w of starch).The influence of CA on physicochemical,mechanical,optical,thermal,and water barrier properties was evaluated.CA crosslinking markedly enhanced the tensile strength,water resistance,and thermal stability of CS-PVA films while increasing transparency in CS–GLY films.At 0.20%CA,the composite achieved 34.99MPa tensile strength,reducedwater vapor permeability,andminimized water uptake.FTIR confirmed ester bond formation between CAand hydroxyl groups of CS,PVA,and GLY,whereas thermal analysis showed higher decomposition temperatures and lower weight loss in crosslinked films.Increasing CA levels also decreased opacity and improved light transmittance,indicating greater homogeneity and reduced crystallinity.This dual-polymer matrix combined with a natural crosslinking strategy provides a sustainable route to high-performance,biodegradable CS-based packaging materials.展开更多
基金funded by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES,https://www.gov.br/capes)and by Mitacs(https://www.mitacs.ca),under grant number IT42277Letícia Vitorazi acknowledges support from FAPERJ(https://www.faperj.br)under grant number E-26/200.129/2023—Bolsa JCNE/FAPERJ+1 种基金Flavia Braghiroli acknowledges the Natural Sciences and Engineering Research Council of Canada(NSERC),Alliance project ALLRP 585984-23the Fonds de recherche duQuébec—Nature et technologies(FRQNT)(https://doi.org/10.69777/355295),grant number 202250.
文摘The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications.Conventional cellulose acetate(CA)-based films are attractive due to their biodegradability and film-forming ability.However,their functional performance often requires enhancement through the incorporation of additives.In this context,two bio-based additives were investigated:condensed tannin(0%,5%and 10%wt.),a natural polyphenol known for its antioxidant and antimicrobial properties,and nanocrystalline cellulose(CNC)(0%,0.5%and 1%wt.),which act as reinforcing agents to improve mechanical strength and barrier properties.The results showed that tannin generally enhanced mechanical strength and surface uniformity while imparting contact-based antimicrobial activity.CNC reduced water uptake and improved thermal stability,but when used alone,it tended to lower mechanical performance and increase surface roughness.The combination of CNC and tannin produced performance shifts that depended strongly on their relative concentrations,with no consistent synergistic effect across all properties.In certain balanced ratios,CNC benefited fromtannin’smatrix-stabilizing effect,leading to improved strength or reduced moisture absorption.Antimicrobial activity in acetic acid–based films was linked to residual acidity,whereas in acetonebased films,tannin alone was responsible for the antimicrobial effect by contact.These findings highlight that the physicochemical,mechanical,and functional performance of CA films(CAFs)is governed not only by additive type but also by the precise interplay between CNC and tannin,underscoring the need for formulation strategies tailored to the requirements of specific applications.
文摘Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.
文摘HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
文摘Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The major purpose of the research study was to investigate the nutritional composition and bioactive constituents of bael pulp, as well as to develop new value-added products that maintain the maximum quantity of nutrients. The developed food products were subjected to evaluate sensory attributes according to a nine-point hedonic scale. It was found that the moisture, protein, fat, crude fiber, and total ash content of bael fruit pulp were 61.20%, 2.48%, 0.47%, 3.04%, and 1.29%, respectively. When compared to the catechin standard, the antioxidant activity of such extract indicated good antioxidant capacity, with an IC<sub>50</sub> value of 75.68 μg/ml for methanol extract. Vitamin C content was about 10.21 mg/100g. Besides, total flavonoid and phenolic contents were found as 140 mg of Quercetin Equivalent (QE)/g and 106.65 mg of Gallic Acid Equivalent (GAE)/g, respectively. Results of sensory attributes revealed that there was a significant difference (P ba and bael bar. The overall acceptability of bael murabba (6.7) and bael bar (7.1) is acceptable in quality, but their specific characteristics were found slightly different by the test panelists. These products might be applicable for the treatment of several diseases like atherosclerosis, diabetes, constipation, irritable bowel syndrome, peptic ulcer, tumor, and osteoporosis.
文摘In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.
文摘Children in resource poor settings are at a high risk of inadequate iron and vitamin A intake when diets lack diversity and are dominated by staple foods. Yet comparative information on diet quality among school children is scarce. The objective of the study was to assess the potential of simple food group diversity to serve as a proxy indicator of iron and vitamin A status among rural school children in Uganda. A cross sectional correlation model of associations between Food Group Diversity (FGD) and iron and vitamin A status was used. We analyzed 8 schools in Kumi District, Uganda, randomly selected from the 34 schools that participated in the main part of the study. Our sample included primary school children, aged between 9-15 years (n = 172). Food group diversity and food variety (FV) were calculated from both a food frequency questionnaire (FFQ) and a 24-hour dietary recall. The FGD and FVS were tested against iron (as serum ferritin) and vitamin A (as serum retinol) status. The FGD (based on FFQ data) was 9.6 (±1.9). There was a positive correlation between 24-hour recall and FFQ for consumption of cereals (Corr. Coef = 0.28;p 0.05), which was also the most highly consumed group (98.9% & 86.9% by FFQ and 24-hour recall;respectively). Consistent with other studies, increase in the number of food groups significantly increased serum ferritin and serum retinol measures (p 0.001). Presence of at least one food item in the “roots & tubers”;“cereals”;and “pulses/nuts”, significantly increased serum ferritin and serum retinol concentrations (p 0.01). We speculate that simple food group diversity may reflect intake and serve as a simple indicator of iron and vitamin A status among school children. Strategies aimed at increasing dietary diversity in the community may benefit the families of these children and improve their micronutrient status.
文摘Studies are needed to know the grugru palm （Acrocomia aculeata） potential for food industry. This study aimed to characterize physicochemical quality and minerals in the mesocarp （pulp） of grugru palm, Grugru palm fruits from NE Brazil production area were collected and analyzed. The determinations included： respiratory rate, sugars, soluble solids, pH, titratable acidity, humidity, water activity （aw）, ashes, protein, lipids, total phenolics, total carotenoids, vitamin C, color and minerals. The fruit respiration rate was 74.45 mL CO2 kg-1 h1. High levels were found for sugars, soluble solids, pH, aw, lipids and carotenoids; however, the pulp showed low acidity, moisture and ashes. The values found for lipids, minerals and vitamin C are equivalent to those observed in the literature. The grugru palm fruit has a high rate of respiration, which turns necessary the use of conservation techniques and methods. The grugru palm fruit pulp shows physical quality parameters attractive to the consumer, physicochemical quality and nutritive composition which can be considered for food ingredients and alternative source of ingredient for supplementation of diet food for needy population.
文摘<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium</i> and mycotoxins on the food chain. The factors influencing the development of fungi <i>Fusarium sp.</i>, the formation of mycotoxins and their microbiological risk on the food chain must be considered as a whole. For cereals and oilseeds before and after harvest, fungal infections and mycotoxin contamination present serious problems worldwide. This paper is an overview of the factors that include the microbiological risk and impact of <i>Fusarium</i> in the food chain mentioned in national and international studies. The methods and results obtained in this direction internationally are mentioned, such as: infrared spectroscopy, Raman spectrometry and hyperspectral imaging. Also, in review are presented solutions to reduce this impact on the food chain.
文摘Sesame is the most widely produced oilseed crop with the highest oil content (45.0%–65.0%) in Asia,Africa.The seed contains a high amount of protein (19%–35%),dietary fiber (15%–20%),carbohydrate (14%–20%),polyunsaturated fatty acids,and micronutrients.It also contains lignans like sesamol,sesamin,and sesamolin,which protect the oil from oxidative rancidity.The seed also provides seed cake with nutritional value after oil extraction,which is used as a biopolymer in the applications of food packaging,bakery,and confectionary industries,as well as in the preparation of edible and coating films.It can replace commercial expanded polystyrene,which is non-biodegradable in nature.Being the richest source of nutrients,sesame seeds and oilseed cakes have been implemented in different food processing industries.The present review focused on the comprehensive study of biochemical compositions,anti-nutrients,phytochemicals,and antioxidants of sesame seeds and seed cakes and their applications in foods industries.
文摘Fish gelatin films have emerged as eco-friendly packaging materials due to their biodegradability and excellent film-forming properties.This study investigated the effects of varying homogenization rates(0,6500,9500,13,500,17,500,and 21,500 rpm)on the functional and structural properties of fish gelatin films enriched with cinnamon essential oil(CEO).Homogenization reduced droplet sizes and narrowed droplet size distributions in the film-forming emulsion(FFE).At a homogenization rate of 9500 rpm,the films exhibited excellent mechan-ical extensibility,reduced surface irregularities,and enhanced smoothness.The highest(p<0.05)tensile strength and elongation at break were observed at this rate,showing increases of 57%and 14%,respectively,compared to the control film made from non-homogenized FFE.However,further increases in homogenization rates signifi-cantly increased(p<0.05)water vapor permeability and caused CEO droplets aggregation,leading to increased surface irregularities and the formation of pores in the film microstructure.These structural changes were observed through confocal laser scanning microscopy(CLSM),scanning electron microscopy(SEM),and atomic force microscopy(AFM).These findings indicate that the film properties were significantly influenced by the homogenization rate,highlighting its role in tailoring the mechanical and barrier properties of fish gelatin/CEO films for food packaging applications.
基金the Indian Council of Agriculture Research,All India Coordinated Research Project on Postharvest Engineering and Technology(ICAR-AICRP on PHET)Chaudhary Charan Singh Haryana Agricultural University,Hisar,for providing technical and financial support for the research.
文摘Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing techniques,including roasting,extrusion,germination,and hydrothermal treatment,have been employed to enhance nutritional bioavailability and consumer appeal.These processing,which involves the application of heat and moisture,induces specific transformations in millet components.Starch undergoes gelatinization,a process in which its crystalline structure is disrupted,leading to increased digestibility and viscosity.Proteins undergo denaturation,altering their structure and potentially improving their digestibility and functionality.Lipids may also undergo modifications,impacting their stability and interactions with other food components.These changes facilitate the release of bioactive compounds such as phenolics,flavonoids,and tannins.These processes effectively reduce anti-nutritional factors,further boosting nutrient availability.This review provides a comprehensive analysis of various hydrothermal methods,including steaming and heat-moisture treatment,and critically evaluates their impact on the physicochemical properties,nutritional profile,and potential health benefits of millet.Steaming,a gentler method involves cooking millet in a steamer basket above boiling water,preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention.Heat-moisture treatment,a more specialized technique,involves exposing millet to elevated temperatures and controlled moisture levels,inducing specific changes in starch properties without causing complete gelatinization.This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative,nutritious millet-based food products.
文摘The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexplored component of plants that can be brought into play to deal with such problems.Mucilage,a viscous polysaccharide that can be obtained when seeds like chia,flax,garden cress,and tomato get hydrated and form a slimy,gel-like substance around the seed coat,can be utilized due to its unique characteristics.It has been used in developing many products such as bio-based films,plant-based dressing wounds with antibacterial effects,a medium for oral drug delivery,edible coatings,etc.Primarily composed of soluble fiber,it exhibits effects on human health,including blood glucose management,cholesterol,weight reduction,antioxidant(AOx),and antimicrobial activity.It offers a range of functional properties,including emulsification,stabilization,foam formation,fat replacement,encapsulating agent,flocculation,coagulation,and medium for drug release.These attributes make SeM a suitable component for applications in various sectors like food and pharmacy.Further study in this field may open more opportunities to address environmental problems and contribute to sustainability.This review explores aspects of SeM,emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.
基金supported by Ghent University through a special research grant(No.BOFSTG2019005701)The assistance provided by Ann Dirckx in the microbiology lab was greatly appreciated.Allan A.Alvarado-Alvarado thanks the European Commission under the Erasmus+EMJMD Program for funding his research at Ghent University(No.2017-1957/001-001-EMJMD).
文摘The study of microbial hydrocarbons removal is of great importance for the development of future bioremediation strategies.In this study,we evaluated the removal of a gaseous mixture containing toluene,m-xylene,ethylbenzene,cyclohexane,butane,pentane,hexane and heptane in aerated stirred bioreactors inoculated with Rhodococcus erythropolis and operated under non-sterile conditions.For the real-time measurement of hydrocarbons,a novel systematic approachwas implemented using Selected-Ion Flow TubeMass Spectrometry(SIFTMS).The effect of the carbon source(~9.5 ppmv)on(i)the bioreactors’performance(BR1:dosed with only cyclohexane as a single hydrocarbon versus BR2:dosed with a mixture of the 8 hydrocarbons)and(ii)the evolution of microbial communities over time were investigated.The results showed that cyclohexane reached a maximum removal efficiency(RE)of 53%±4%in BR1.In BR2,almost complete removal of toluene,m-xylene and ethylbenzene,being the most water-soluble and easy-to-degrade carbon sources,was observed.REs below 32%were obtained for the remaining compounds.By exposing the microbial consortium to only the five most recalcitrant hydrocarbons,REs between 45%±5%and 98%±1%were reached.In addition,we observed that airborne microorganisms populated the bioreactors and that the type of carbon source influenced the microbial communities developed.The abundance of species belonging to the genus Rhodococcus was below 10%in all bioreactors at the end of the experiments.This work provides fundamental insights to understand the complex behavior of gaseous hydrocarbon mixtures in bioreactors,along with a systematic approach for the development of SIFT-MS methods.
文摘A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order to reduce the use of chemical spices in the preparation of different dishes. The Design of Experiments (DOE) methodology was used for the formulation of the spices and their physicochemical, nutritional and sensory characteristics were evaluated by standardized and standard methods. The results obtained showed lipid contents (g/100 g DM) ranging from 10.41 ± 0.26 to 15.64 ± 0.68, total sugars from 4.39 ± 0.32 to 5.46 ± 0.31, protein from 3.65 ± 0.17 to 12.04 ± 0.35 and ash from 5.83 ± 0.01 to 7.02 ± 0.01. The polyphenol content ranged from 9.09 ± 1.60 to 11.33 ± 0.90, and the flavonoid content ranged from 0.65 ± 0.03 to 1.08 ± 0.13. The sensory analysis carried out showed that the spices have generally satisfactory organoleptic characteristics. These results constitute new information in the diet of populations and are an alternative to the chemical spices used in their cooking.
文摘Circadian biorhythms are fundamental in plant adaptability and development.To reveal the effect of organic and inorganic forms of Se,foliar treatments of dandelion with 0.26 mM Se solutions were practiced in two contrasting day times:in the morning with the highest levels of leaf Se and polyphenol(TP)and the lowest dry matter,and in the evening with the opposite characteristics.Compared to the control,the morning Se supply demonstrated a higher increase of root biomass(1.27–1.37 times),Se(1.82–2.85 times),TP content(1.42–1.44 times),and antioxidant activity(AOA)(1.47–1.48 times)than the evening treatment.The latter did not affect root biomass and TP levels,but increased Se(1.38–2.57 times)and AOA(1.47–1.48 times).Contrary,compared to control,the evening Se supply improved leaf parameters more significantly than the morning treatment:AOA(1.22–1.25 vs.1.12–1.17),TP(1.29–1.33 vs.1.10–1.25),and Se(7.03–8.58 vs.5.32–7.19).Similar photosynthetic pigment increase was recorded under organic and inorganic Se supply and between morning and evening treatments.Contrasting trends in root disaccharide accumulation under Se supply were recorded between morning and evening treatments,with a significant decrease of the mentioned parameter in the former case(1.27–1.15 times)and an increase in the latter(1.11–1.31 times).Contrary to other dandelion characteristics,only disaccharide root levels demonstrated higher changes under selenocystine supply,compared to selenate.The revealed phenomenon indicates the differences in root/leaf biochemical profile response to the time of Se supplementation and may become the basis of targeted production of functional food products with improved yield and nutritional value.
基金The work was achieved according to the agreements between Federal Scientific Vegetable Center,Nikitsky Botanic Garden,and Karadag Nature Reserve,and state budget scientific theme numbers:FNNS-2025-0006,and 124030100098-0.
文摘Despite their remarkable content of biologically active compounds,highly valuable for human health,wild relatives of Umbelliferous plants show limited utilization.The aim of the present work was the evaluation of the antioxidant status of Anthriscus,Chaerophyllum,and Myrrhoides species gathered in different climatic zones(from Mediterranean to Arctic)and of their suitability to produce valuable functional food for optimizing the human Se status.Among the Crimean plants,A.sylvestris,C.bulbosis,and M.nososa showed the highest antioxidant status,while the lowest was recorded in A.cerefolium and A.caucalis,displaying a significant correlation between the antioxidant activity(AOA)and polyphenols(TP)(r=0.93;p<0.001).A positive correlation between the longitude and AOA,and TP was detected for A.sylvestris(r=0.95 and r=0.93,respectively;p<0.001).The high adaptability and wide geographical distribution of the latter species,as well as its significant content in natural antioxidants,make it an interesting product for Se biofortification.Foliar supplementation of sodium selenate allowed to obtain a new functional food with high TP content(36.4 mg GAE g^(−1) d.w.),ascorbic acid(42 mg 100 g^(−1) f.w.),and AOA(72 mg GAE g^(−1) d.w.).Moreover,Se level exceeded 3 mg kg^(−1) d.w.,which suggests the plant suitability for the human Se status optimization,especially in Se-deficient Arctic zone,particularly referring to Nikel settlement with relatively low levels of Se in human hair(377±13μg kg^(−1)),bread(58±3μg kg^(−1)),and freshwater fish(359±22μg kg^(−1)).The high antioxidant status of Myrrhoides nodosa indicates the need for detailed investigation of plant biochemistry and the identification of its utilization prospects.
基金supported by the Zhejiang Provincial Natural Science Foundation of China(LQ23C200003)National Natural Science Foundation of China(32202076)Natural Science Foundation of Shandong Province(Project No.ZR2023QC083).
文摘Starch retrogradation is a primary contributor to the staling of bread.The impact of the surfactant glyceryl monostearate(GMS)on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4℃ for 2 h and 5 d.In this research,the incorporation of GMS(0.14%,W/W,based on flour weight)significantly reduced the crumb firmness(P<0.05).Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h.X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9%to 7.8%during long-term retrogradation.The reduction in R1047/1022 detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation.Solid-state ^(13)C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMSstarch complex.This study indicates that GMS holds great application potential in retarding starch retrogradation.
基金funded by the Academic Leadership Grant of Universitas Padjadjaran,Bandung,Indonesia,with grant number 1540/UN6.3.1/PT.00/2024the Research Collaboration Center for Biomass and Biorefinery,Bandung,Indonesia,with grant number B-1723/II.7/HK.01.00/4/2024.
文摘Konjac is an ideal candidate for edible coatings on fruits due to its hydrophilic properties,film-forming ability,barrier properties,safety,and biodegradability.Meanwhile,the high market demand for strawberries necessitates post-harvest treatment to extend their shelf life and preserve their quality,as strawberries are known for their fragile skin and soft texture.To fully utilize konjac and develop high-quality coatingfilms,native konjacflour(NKF)and konjac glucomannan(KGM)were extracted from its corm and used as a coatingfilm for strawberries in the present study.Therefore,this study aimed to compare the physical properties of thefilm coatings between NKF and KGM,and evaluate their effects on strawberries preservation over 7 days of storage.A multistage extrac-tion process was employed to isolate NKF and KGM,after which the glucomannan content was measured.NKF yield was 31.81%,exceeding KGM yield of 26.42%,and the glucomannan content obtained of NKF(25.93%)was higher than KGM(21.41%).Nuclear magnetic resonance spectroscopy confirmed that both NKF and KGM con-tain glucomannan in their structure.Furthermore,both NKF and KGM were combined with carboxymethyl cel-lulose(CMC)and glycerol to produce eight thin-layerfilms to assess their physical and mechanical properties.Compared to the KGM variant,the NKF variant generally exhibited higher moisture content,water vapor trans-mission rate,and tensile strength.However,NKF was less effective than KGM in extending strawberry storage life,leading to faster color changes and greater weight loss,despite maintaining similar hardness values.Nonetheless,konjac-based coatings were generally effective at maintaining the freshness and quality of strawberries compared to uncoated samples.Konjac shows promise as an edible coating,improving fresh produce shelf life and appeal,aligning with consumer preferences for natural and sustainable products.
文摘Salinity is one of the major abiotic stresses limiting chickpea(Cicer arietinum L.)productivity,particularly in arid and semi-arid regions where soil salinization is intensifying.Developing cost-effective and practical strategies to enhance seedling establishment and early vigor under saline conditions is therefore essential.In this study,we compared two seed-priming agents-1 mM proline and 25 mM NaCl-under identical hydroponic conditions to elucidate tissue-specific responses to 25 mM NaCl stress.Proline priming significantly improved shoot length(by~23%),total chlorophyll content(by~19%),and ascorbate peroxidase(ASPOX)activity.In contrast,NaCl priming enhanced root biomass retention(by~38%)and peroxidase(POD)activity under salinity stress.Both priming treatments induced higher proline accumulation and antioxidant capacity,though with tissue-specific effects:proline favored aboveground resilience,while NaCl strengthened root ionic and oxidative balance.These findings highlight the complementary nature of proline and NaCl priming and support the concept of stress“memory,”whereby plants acquire enhanced readiness to cope with salinity.Integrating such priming strategies into chickpea cultivation could contribute to improved yield stability and sustainability in saline agroecosystems.
基金supported through RIIM Competition funding from the Indonesia Endowment Fund for Education Agency,Ministry of Finance of the Republic of Indonesia and National Research and Innovation Agency of Indonesia according to the contract number:61/IV/KS/5/2023 and 2131/UN6.3.1/PT.00/2023.
文摘Corn starch(CS)is a renewable,biodegradable polysaccharide valued for its film-forming ability,yet native CS films exhibit lowmechanical strength,highwater sensitivity,and limited thermal stability.This study improves CS-based films by blending with poly(vinyl alcohol)(PVA)or glycerol(GLY)and using citric acid(CA)as a green,non-toxic cross-linker.Composite films were prepared by casting CS–PVA or CS-GLY with CA at 0%-0.20%(w/w of starch).The influence of CA on physicochemical,mechanical,optical,thermal,and water barrier properties was evaluated.CA crosslinking markedly enhanced the tensile strength,water resistance,and thermal stability of CS-PVA films while increasing transparency in CS–GLY films.At 0.20%CA,the composite achieved 34.99MPa tensile strength,reducedwater vapor permeability,andminimized water uptake.FTIR confirmed ester bond formation between CAand hydroxyl groups of CS,PVA,and GLY,whereas thermal analysis showed higher decomposition temperatures and lower weight loss in crosslinked films.Increasing CA levels also decreased opacity and improved light transmittance,indicating greater homogeneity and reduced crystallinity.This dual-polymer matrix combined with a natural crosslinking strategy provides a sustainable route to high-performance,biodegradable CS-based packaging materials.
