Total Iodine Quantification and In Vitro Bioavailability Study in Abalone (Haliotis discus hannai) Using Inductively Coupled Plasma Mass Spectrometry.

The aim of this study is to determine the total iodine content in Korean abalone (Haliotis discus hannai) and to investigate the bioavailability of iodine using an in vitro method. This research paper focuses on total iodine quantification in abalone (Haliotis discus hannai) and its components (viscera and muscle) using inductively coupled plasma mass spectrometry (ICP-MS). Additionally, an in vitro bioavailability study explored iodine absorption potential. Abalone pretreatment involved both the European standard method (ES) and microwave-assisted extraction method (MAE). The limits of detection (LOD) were 0.11 ng/g for both ES and MAE, with a limit of quantification (LOQ) of 5.4 ng/g for MAE. Accuracy, assessed using a reference material (fish muscle, ERM-BB422), showed values of 1.5 ± 0.010 mg/kg for ES and 1.6 ± 0.066 mg/kg for MAE, within an acceptable range of 1.4 ± 0.42 mg/kg. Precision, evaluated using the Horwitz ratio (HorRat) with a reference material, was determined to be 0.45 for ES and 0.27 for MAE. Therefore, total iodine contents were estimated as 74 ± 2.2 µg/g for abalone viscera and 17 ± 0.77 µg/g for abalone muscle with ES, and 76 ± 1.0 µg/g for abalone viscera and 17 ± 0.51 µg/g for abalone muscle with MAE. Recovery tests demonstrated an acceptable range of 90-110%. In the in vitro bioavailability assessment, digestion efficiency yielded ranges of 42-50.2% for viscera and 67-115% for muscle. Absorption efficiency variations were determined as 37-43% for viscera and 48-75% for muscle.

Upcycling Food By-products: Characteristics and Applications of Nanocellulose.

Rising global food prices and the increasing prevalence of food insecurity highlight the imprudence of food waste and the inefficiencies of the current food system. Upcycling food by-products holds significant potential for mitigating food loss and waste within the food supply chain. Food by-products can be utilized to extract nanocellulose, a material that has obtained substantial attention recently due to its renewability, biocompatibility, bioavailability, and a multitude of remarkable properties. Cellulose nanomaterials have been the subject of extensive research and have shown promise across a wide array of applications, including the food industry. Notably, nanocellulose possesses unique attributes such as a surface area, aspect ratio, rheological behavior, water absorption capabilities, crystallinity, surface modification, as well as low possibilities of cytotoxicity and genotoxicity. These qualities make nanocellulose suitable for diverse applications spanning the realms of food production, biomedicine, packaging, and beyond. This review aims to provide an overview of the outcomes and potential applications of cellulose nanomaterials derived from food by-products. Nanocellulose can be produced through both top-down and bottom-up approaches, yielding various types of nanocellulose. Each of these variants possesses distinctive characteristics that have the potential to significantly enhance multiple sectors within the commercial market.

Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system.

Capsaicin has many benefits, such as pain relief, cancer prevention, and weight reduction. However, the application of capsaicin has been limited in the food industry due to its strong pungency, odor, and low solubility in water. Therefore, a multilayer nanoemulsion with chitosan and hyaluronic acid was developed for masking its odor and taste and improving the physicochemical stability against the surrounding environment. The capsaicin-fortified yogurts were prepared by blending various concentration levels of multilayer nanoemulsion (0-15%, w/v). The quality of yogurt was determined as a function of pH, acidity, viscosity, and total lactic acid bacteria population in an extended storage period (21 days). The multivariate statistical analysis was used to compare the quality of yogurts supplemented with capsaicin nanoemulsion. As a result, this study demonstrated the potential of capsaicin-loaded multilayer emulsion-supplemented yogurt as a novel nutrition-fortified food.

Fabrication of Superhydrophobic Water-Pinning Surfaces through Integration of Silica Colloids into Cellulose Nanocrystals.

The water-pinning effect is a phenomenon in which water droplets adhere to a surface and do not roll off, even when the surface is tilted or turned upside down. This effect holds great potential for applications in various areas, such as dew collection in arid regions, anti-drip function for a greenhouse, and liquid transport and control. However, creating surfaces that exhibit this effect poses challenges, necessitating materials with both hydrophobicity and high adhesive force along with a scalable, cost-effective method to produce the essential geometries that have not yet been established. To address these challenges, we propose a straightforward coating approach involving silica nanoparticles (SiO2) and cellulose nanocrystals (CNCs) to fabricate artificial water-pinning surfaces. We assessed the water-pinning ability of the coated surface through measurements of the contact angle, contact radius, and hysteresis. Remarkably, the coated surface exhibited a contact angle of approximately 153.87° and a contact radius of around 0.89 mm when a 10 µL water droplet was applied, demonstrating its resistance to rolling off, even at a tilting angle of 90°. The droplet only began to fall when its volume reached approximately 33 µL, requiring a substantial water pinning force of 323.4 µN. We also investigated the physicochemical characteristics of the SiO2@CNC coating surface, including morphology, chemical composition, and chemical structure, to unravel the underlying mechanism behind its water-pinning ability. Our proposed fabrication method offers a promising avenue for the development of functional biopolymer-based surfaces capable of precisely manipulating water droplets.

Preparation of Colorimetric Sensor Array System to Evaluate the Effects of Alginate Edible Coating on Boiled-Dried Anchovy.

The colorimetric sensor array (CSA) is a simple, rapid, and cost-effective system widely used in food science to assess food quality by identifying undesirable volatile organic compounds. As a prospective alternative to conventional techniques such as total volatile basic nitrogen, peroxide value, and thiobarbituric acid reactive substance analysis, the CSA system has garnered significant attention. This study evaluated the quality of edible-coated food products using both conventional and CSA methods in order to demonstrate that the CSA approach is a feasible alternative to conventional methods. Boiled-dried anchovies (BDA) were selected as the model food product, and the sample's quality was assessed as a function of storage temperature and incubation period using conventional techniques and the CSA system. The surface of BDA was coated with an edible alginate film to form the surface-modified food product. The conventional methods revealed that an increase in storage temperature and incubation time accelerated the lipid oxidation process, with the uncoated BDA undergoing lipid oxidation at a faster rate than the coated BDA. Utilizing multivariate statistical analysis, the CSA approach essentially yielded the same results. In addition, the partial least square regression technique revealed a strong correlation between the CSA system and conventional methods, indicating that the CSA system may be a feasible alternative to existing methods for evaluating the quality of food products with surface modifications.

Development of a food grade sanitizer delivery system with chlorine loaded gelatin microgels for enhanced binding and inactivation of biofilms.

Sanitation of water, food, and food contact surfaces is essential for the safety of food supply. Lack of stability of sanitizers in the presence of organic content and lack of targeted binding of sanitizers to biofilms can reduce effectiveness of sanitizers and increase the risk of contamination of food. Therefore, this study evaluated the development, characterization, and application of gelatin microgel based chlorine delivery system for improving both stability of chlorine based sanitizer and targeted binding of sanitizer to biofilms. The results illustrate that cross-linked gelatin microgels rapidly bind chlorine to form a halamine bond. The total chlorine loading was 5.05% per gram of gelatin microgels. Chlorine bound to gelatin microgels was stable in the presence of high organic content up to 2,000 mg/L and in a powder form for 5 weeks under refrigerated conditions. Gelatin microgel particles significantly improve the inactivation of bacteria in the presence of organic content compared to equivalent concentration of free chlorine. Gelatin microgel particles had affinity to bind biofilms with 26.5% and 22.9% to the L. innocua and E. coli O157:H7 biofilms, respectively. In bacterial biofilm models, more than 6 log CFU/cm2 of L. innocua and E. coli O157:H7 were inactivated within 60 min using chlorine charged gelatin microgel particles while equivalent free chlorine could only achieve 4 log CFU/cm2 inactivation during the same period. Overall, the results demonstrate potential of protein microgels for effective binding and delivery of chlorine to improve sanitation of wash water with suspended organics and food contact surfaces.

Real-Time Tracking of Highly Luminescent Mesoporous Silica Particles Modified with Europium ß-Diketone Chelates in Living Cells.

Highly luminescent europium complexes modified mesoporous silica particles (MSP) were synthesized as an imaging probes for both in-vitro diagnostic and in-vivo cellular tracking agents. Europium ß-diketone chelates (4,4,4-trifluoro-l-(2-thienyl)-l,3-butanedione) trioctylphosphine europium (III) (Eu(TTA)3(P(Oct)3)3) were incorporated inside the nanocavities that existed in hierarchical MSP (Eu@MSP). The MSP and Eu@MSP on mouse bone marrow-derived macrophages (BMDMs) did not show any toxic effect. The MSP and Eu@MSP in the BMDMs were found at cytoplasm without any degradation and immunogenicity. However, both pro- and anti-inflammatory cytokines of macrophages were significantly increased when lipopolysaccharide and a high concentration (100 µg/mL) of MSP and Eu@MSP were treated simultaneously.

Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai).

The present study aimed to evaluate the changes in total iodine and iodine species (iodide, iodate, 3-iodo-l-tyrosine, and 3,5-diiodo-l-tyrosine) content in abalone after different treatments (raw, semi-drying, steaming, grilling, and boiling) and in-vitro digestion using high-performance liquid chromatography-inductively coupled plasma-mass spectroscopy (HPLC-ICP-MS). The highest reduction in iodine content was found in boiled abalone (64.95%), followed by steamed (32.40%) and grilled (32.11%) abalones. There is no significant difference between iodine content of raw and semi-dried abalone. Absorption efficiency was determined by an in vitro digestion procedure using simulated gastro/intestinal solutions. Unlike total iodine content after cooking, absorption efficiency increased after cooking. Absorption efficiency of semi-dried abalone is the highest (28.53%), followed by boiled (23.85%), grilled (22.62%), steamed (21.51%), and raw (12.20%) abalones. Iodide was the major form of iodine present in the abalone after cooking and in vitro digestion. No iodate was observed, and the organic iodine content was very low.