Characterisation of the protein quality and composition of water kefir-fermented casein.

This study aimed to assess the technique of natural fermentation by applying water kefir to the casein protein. The diverse microorganisms and their enzymes found naturally in the water kefir can influence casein's characteristics. The fermented casein's protein quality (digestibility and secondary protein structure) and composition (total soluble solids and nutritive and non-nutritive substances) were investigated. Our findings revealed that the fermented casein's protein digestibility and total phenolic content increased from 82.46 to 88.60 % and 7.6 to 8.0 mg gallic acid equivalent/100 g, respectively. In addition, their surface charge and hydrophobicity changed from -30.06 to -34.93 mV and 286.9 to 213.7, respectively. Furthermore, the fermented casein's secondary protein components, α-helix (decreased from 13.66 to 8.21 %) and random coil (increased from 16.88 to 19.61 %), were also altered during the fermentation. Based on these findings, the water kefir fermentation approach could be an effective, practical, non-thermal approach for improving casein's protein quality and composition.

Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk.

The aim of this work was to fabricate an intelligent film using sago starch incorporated with the natural source of anthocyanins from the Bauhinia Kockiana flower and use it to monitor the freshness of coconut milk. The films were developed using the casting method that included the addition of the different concentrations (0, 5, 10, 15 mg) of Bauhinia Kockiana extract (BKE) obtained using a solvent. The anthocyanin content of Bauhinia Kockiana was 262.17 ± 9.28 mg/100 g of fresh flowers. The spectral characteristics of BKE solutions, cross-section morphology, physiochemical, barrier, and mechanical properties, and the colour variations of films in different pH buffers were investigated. Films having the highest BKE concentration demonstrated the roughest structure and highest thickness (0.16 mm), moisture content (9.72 %), swelling index (435.83 %), water solubility (31.20 %), and elongation at break (262.32 %) compared to the other films. While monitoring the freshness of coconut milk for 16 h, BKE15 showed remarkable visible colour changes (from beige to dark brown), and the pH of coconut milk dropped from 6.21 to 4.56. Therefore, sago starch film incorporated with BKE has excellent potential to act as an intelligent pH film in monitoring the freshness of coconut milk.

Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles.

Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20, and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium content and came closest to commercial YAN in taste and saltiness perception. Structural improvement was demonstrated with HC-Na10 and SC-Na10 as both noodles required maximum work to be broken down. Moreover, SEM micrographs of these noodles showed a more compact and dense appearance with increased continuity of the matrix and fewer voids and hollows. However, ruptured surfaces were observed in noodles coated with 20 and 30% salt. The enhanced salt release from the coatings was demonstrated in an in vivo analysis, with the released salt occurring rapidly from HC and SC coatings. HC-Na10 and SC-Na10 noodles had a shelf life of more than 8 days when stored at 4 °C, which is longer than HC-Na0 and SC-Na0 noodles. Storage at 4 °C decelerated the microbiological growth, changes in pH and CIE L* values in salt-coated noodles than storage at 25 °. Thus, HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN.

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water.

The influences of four types of brewing waters including tap water (TAP), alkaline ionized water (ALK), magnetized water (MAG) and mineral water (MIN), and two brands of commercial green tea (L and T) on quality characteristics of tea infusions were studied. The Oxidation Reduction Potential (ORP) values of the brewing waters was TAP > MAG, MIN > ALK. After brewing, all infusions showed a significant drop (p < 0.05) in pH values. The pH of original brewing waters of ALK (8.64) was the highest as compared to other waters, whereas L-MIN (pH 6.63) and T-MIN (pH 5.82) showed the highest pH values after brewing. Overall, the quality characteristics of green tea infusions were influenced by the brands of tea and the types of brewing water used. MAG was the most superior brewing water in extracting the green tea. Evidenced by total phenolic and flavonoids contents, both L-MAG and T-MAG infusions were superior in extracting antioxidative compounds as compared to other tea infusions. In addition, T-MAG infusion was the least astringent (P < 0.05) and scored the highest (P < 0.05) overall acceptability ( 5.40 ) by sensory panelists.

Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges.

Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.

Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel.

The purpose of this study was to evaluate the controlled-release properties of nutrients from coconut water-based hydrogel. Hydrogels were prepared at varying proportions of gellan and xanthan gums such that the total weight of the gelling agents for all 11 formulations was 1% (w/w) in coconut water. The formulation of the hydrogel was selected using gravimetric analysis by evaluating the dissolution weight of the hydrogel in simulated gastric fluid and simulated intestinal fluid. Interestingly, hydrogel with 0.7% gellan gum and 0.3% xanthan gum showed the most tolerance towards simulated gastric and intestinal fluids over a 1-h period. The in-vitro release study was performed in simulated gastric fluid and followed by simulated intestinal fluid for about 2 h. The trend of release profile showed that the hydrogel had the ability to sustain the nutrients release over a period of 1 h. After 75 min, the release trend was static indicated the nutrients was released from the hydrogel. In conclusion, a coconut water-based hydrogel formulated with 0.7% of gellan and 0.3% of xanthan gum has demonstrated its controlled-release property as evidenced by its effectiveness in the sustained release of nutrients over a period of 1 h.

Characterization of pH sensitive sago starch films enriched with anthocyanin-rich torch ginger extract.

The development of intelligent packaging based on natural and biodegradable resources is getting more attention by researchers in recent years. The aim of this study was to develop and characterize a pH-sensitive films based on sago starch and incorporated with anthocyanin from torch ginger. The pH-sensitive films were fabricated by casting method with incorporation of different torch ginger extract (TGE) concentration. The surface morphology, physicochemical, barrier, and mechanical properties as well as the pH-sensitivity of films were investigated. The film with the highest concentration of TGE showed the lowest tensile strength (4.26 N/m2), toughness (2.54 MJ/m3), Young's modulus (73.96 MPa) and water vapour permeability (2.6 × 10-4 g·m/day·kPa·m2). However, its elongation at break (85.14%), moisture content (0.27%) and water solubility (37.92%) were the highest compared to other films. pH sensitivity analysis showed that the films containing TGE extract, changes in colour by changing the pH. The colour of films changed from pink to slightly green as the pH increased from pH 4 to 9. Thus, the developed pH-sensitive film with torch ginger extract has potential as intelligent packaging for detection of food freshness or spoilage to ensure their quality and safe consumption.

The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles.

Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.

Development of a probiotic delivery system from agrowastes, soy protein isolate, and microbial transglutaminase.

UNLABELLED: Probiotic delivery system was developed via the use of microbial transglutaminase (MTG) cross-linked soy protein isolate (SPI) incorporated with agrowastes such as banana peel (BE), banana pulp (BU), and pomelo rind (PR). Inoculums of Lactobacillus bulgaricus FTDC 1511 were added to the cross-linked protein matrix. The incorporation of agrowastes had significantly (P<0.05) reduced the strength, pH value, and the lightness of the SPI gel carriers, while sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles revealed that the occurring cross-links within the SPI gel carriers were attributed to the addition of MTG. Scanning electron microscope micrographs illustrated that SPI carriers containing agrowastes have exhibited a less-dense protein matrix. All the SPI carriers possessed maximum swelling ratio at 4 to 4.5 within 15 min in simulated gastric fluid (SGF), whereas the maximum swelling ratios of SPI/BE, SPI/BU, and SPI/PR were higher compared to that of control in simulated intestinal fluid (SIF). Additionally, SPI carriers in SGF medium did not show degradation of structure, whereas a major collapse of network was observed in SIF medium, indicating controlled-release in the intestines. The addition of agrowastes into SPI carriers led to a significantly (P<0.0001) lower release of L. bulgaricus FTDC 1511 in SGF medium and a higher release in SIF medium, compared to that of the control. SPI carriers containing agrowastes may be useful transports for living probiotic cells through the stomach prior to delivery in the lower intestines. PRACTICAL APPLICATION: Agrowastes could be utilized as a new probiotic carrier for enhanced gastrointestinal transit and during storage. This also reduces the amount of agrowastes accumulated.