Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles.

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0 (0%), T1 (1.0%), T2 (1.5%), and T3 (2.0%)] to impart bioactive properties to the Loct-Prot-based films which were used for packaging of white chocolate during 90 days trial. The addition of EFPNs increased (P < 0.05) the density of the Loct-Prot-based film which in turn decreased (P < 0.05) the transmittance (%) and WVTR (water vapour transmission rate, mg/mt2) with increasing levels of addition. While brightness (L*) showed a decrease, redness (a*) and yellowness (b*) increased with increasing concentration of EFPNs. No significant (P > 0.05) effect was recorded on other physicomechanical parameters of the film. The addition of EFPNs (P < 0.05) increased the mean values of all the antioxidant and antimicrobial parameters (total flavonoid and phenolic contents, FRAP, DPPH, and ABTS activities, antioxidant release and inhibitory halos) of the film. The presence of Loct-Prot-based film decreased the lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidation of the chocolate samples during storage. A significant (P < 0.05) increase was observed in the antioxidant properties [FRAP (µM TE/100 g) and DPPH and ABTS activities (% inhibition)] of the chocolate samples after one month and the sensory and microbial qualities towards the end of the storage. The gastrointestinal digestion simulation showed a positive impact on the antioxidant properties of the chocolate. Based on our results, Loct-Prot-based film incorporated with EFPNs can be used to enhance the storage stability of chocolate during storage.

Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication.

The study was carried out to investigate cricket protein hydrolysates' (CPH) potential to enhance the storage stability of cheddar cheese. The cricket protein (CP) samples pre-processed with microwave (T1), ultrasonication (T2) or without pre-treatment (T0) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorporated in the cheese samples (CPH-T1, CPH-T2 and CPH-T0) at the maximum level of 1.5% and were analysed for quality during 3 months of storage (4 ± 1 °C) compared to the control samples without CPH. The pre-treatments significantly improved the antimicrobial and antioxidant potential of the CPH. The CPH exhibited a significant positive effect on antioxidant potential, lipid stability, protein oxidation, microbial growth, and sensory quality of the cheddar cheese during storage. Digestion simulation showed a significant positive impact on the antioxidant activity of the cheddar cheese. Our results indicate the potential of CPH to enhance the quality of fat-rich foods during storage.

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice.

Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food processing and preservation. Sonication has the edges of low energy consumption and high efficiency than conventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 ± 2 °C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC-MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p ≤ 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p ≤ 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.

Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry.

Protein oxidation in meat has received immense attention since it significantly affects the quality of meat-based products. This review sheds light on the effects of protein oxidation on the physicochemical properties of meat and meat-based products during processing, and highlights major quality concerns and challenges to the food industry. Protein oxidation is often initiated by oxidative attack by reactive oxygen species and modifications of side chain amino acids, which may result in protein aggregation, carbonylation, alteration of surface hydrophobicity, and perturbation in primary, secondary and tertiary structures. Thus, protein oxidation during processing (especially thermal treatments) has raised serious concerns about the quality of the final products. These adverse consequences usually intensify with increase in processing temperature and time. Protein oxidation may also cause severe deterioration of nutritional value owing to the loss of essential amino acids and resistance of the oxidized protein molecules to the hydrolytic action of digestive enzymes. In addition, it may promote drip loss and decrease water holding capacity that would eventually negatively impact texture. Furthermore, protein oxidation is closely associated with other processing-induced adverse events, in particular lipid oxidation and formation of toxic Maillard reaction products, such as heterocyclic amines and advanced glycation end-products, but the underlying mechanisms have remained unclear. Several strategies including careful choice of processing methods and use of natural agents, such as polyphenols, hydrocolloids and vitamins alone or in combination have been proposed for the attenuation of protein oxidation and its related undesirable reactions through binding with precursors and/or reactive intermediary compounds.

Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups.

The influence of ultrasonic frequency (20 kHz) and glucose pretreatments either alone or in combination on the drying of sweet potato slices (3 mm) using a hot-air dryer at 60 °C was tested to study the kinetics modeling, phytochemicals, antioxidant activities, and functional and textural changes of the final dried product. The results indicated that total phenolic content and total flavonoid content were significantly higher in glucose-pretreated samples while antioxidant activities were higher in ultrasound- and glucose-pretreated samples. For vitamin C, much degradation occurred in the glucose-pretreated samples when compared with the other pretreated samples apart from the control. Enzymatic browning made a minor contribution to the ultrasound/glucose-pretreated samples, while no significant differences were noted in the glucose-pretreated samples. A modified Henderson and Pabis (MHP) model, followed by the two-term and Hii models, fitted best among the 15 selected mathematical models. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed the presence of glucose, phenols, and flavonols in all samples. Microstructural analysis confirmed the hardness (N) in the final glucose-pretreated samples due to glucose layers and less cell damage.

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking.

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

Novel extraction techniques and pharmaceutical activities of luteolin and its derivatives.

Luteolin is a 3', 4', 5, 7 tetra hydroxyl flavonoid that exits in many plants, fruits, and vegetable. Many methods of extraction, isolation, and purification are being used, and therapeutic properties are being under discussion due to its valuable role in nutrition and human health. In this review, we have summarized conventional and novel extraction techniques from most recent research on luteolin, its derivatives, and its biological activities. Maceration, soxhlet, reflux, hydrodistillation, ultrasound-assisted extraction, microwave-assisted extraction, ultrasound microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, and high-speed counter-current chromatography extraction techniques are being used for isolation and purification of these phytochemicals. The anti-inflammatory, anti-cancer, antioxidant, antiviral, heart protective, neurological impairments protection, anti-aging, and whiting properties have been discussed in this review. The literature suggests luteolin and its derivative has many promising health benefits and its therapeutic activity is strongly associated with isolating and purifying solvents and extraction techniques. PRACTICAL APPLICATIONS: This review aims to highlight the sources, novel extraction techniques, and pharmaceutical properties of luteolin. This review provides enough knowledge about how to get maximum extraction yield of luteolin using the novel extraction techniques. Because its therapeutic activity is strongly associated with isolating and purifying solvents and techniques.