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17 pages, 7607 KiB

Open AccessArticle

Response Surface Methodology Optimization of Exosome-like Nanovesicles Extraction from Lycium ruthenicum Murray and Their Inhibitory Effects on Aβ-Induced Apoptosis and Oxidative Stress in HT22 Cells

by Yadan Zhang, Ling Lu, Yuting Li, Huifan Liu, Wenhua Zhou and Lin Zhang

Foods 2024, 13(20), 3328; https://doi.org/10.3390/foods13203328 - 20 Oct 2024

Cited by 2 | Viewed by 1957

Abstract

Exosome-like nanovesicles (ELNs) derived from plants are nanoscale vesicles isolated from edible plant sources. Lycium ruthenicum Murray (LRM) has garnered growing attention for its dietary value and therapeutic benefits. In this study, a PEG6000-based method was developed to isolate LRM-ELNs. Response surface methodology [...] Read more.

Exosome-like nanovesicles (ELNs) derived from plants are nanoscale vesicles isolated from edible plant sources. Lycium ruthenicum Murray (LRM) has garnered growing attention for its dietary value and therapeutic benefits. In this study, a PEG6000-based method was developed to isolate LRM-ELNs. Response surface methodology (RSM) was used to optimize the extraction conditions to obtain the optimal extraction efficiency. When PEG6000 concentration was at 11.93%, relative centrifugal force was 9720 g, and incubation time was 21.12 h, the maximum LRM-ELN yield was 4.24 g/kg. This optimization process yielded LRM-ELNs with a particle size of 114.1 nm and a surface charge of −6.36 mV. Additionally, LRM-ELNs mitigated Aβ-induced apoptosis in HT22 cells by enhancing mitochondrial membrane potential (MMP), lowering the Bax/Bcl-2 ratio, and reducing Cleaved Caspase-3 expression. Furthermore, LRM-ELNs alleviated Aβ-induced oxidative stress in HT22 cells by promoting the nuclear translocation of Nrf2 and upregulating the expression of HO-1 and NQO1. These findings indicate that LRM-ELNs exert protective effects against Aβ-induced damage in HT22 cells and may be considered as a potential dietary supplement for Alzheimer’s disease prevention. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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15 pages, 2706 KiB

Open AccessArticle

Microwave-Assisted vs. Conventional Extraction of Moringa oleifera Seed Oil: Process Optimization and Efficiency Comparison

by Danivia Endi Santana Souza, Jéssica Jessi Carvalho de Melo, Fernanda Franca dos Santos, Ana Luíza dos Santos Vasconcelos, Adriana dos Santos de Jesus, Lisiane dos Santos Freitas, Ranyere Lucena de Souza and Cleide Mara Faria Soares

Foods 2024, 13(19), 3141; https://doi.org/10.3390/foods13193141 - 1 Oct 2024

Cited by 2 | Viewed by 2185

Abstract

This study aims to evaluate the effectiveness of microwave-assisted and conventional extraction using ethanol, hexane, and petroleum ether as solvents, and to optimize the process for extracting oil from Moringa oleifera Lam. seeds, with a focus on improving food-grade oil production. Response surface [...] Read more.

This study aims to evaluate the effectiveness of microwave-assisted and conventional extraction using ethanol, hexane, and petroleum ether as solvents, and to optimize the process for extracting oil from Moringa oleifera Lam. seeds, with a focus on improving food-grade oil production. Response surface methodology (RSM) was applied to enhance the extraction process of the oil. Central composite rotational design (CCRD) was used to analyze the impact of solid–liquid ratio (x₁), power (x₂), and temperature (x₃) on oil yield. The optimization identified the optimal conditions as a solid/liquid ratio of 1:38, power of 175 W, and temperature of 50 °C, achieving a 42% oil yield. Notably, the microwave-assisted extraction reduced the processing time from 8 h (using conventional Soxhlet extraction) to just 1 h. Conventional extraction with hexane and petroleum ether was also performed for comparison, resulting in similar oil content and fatty acid profiles, predominantly, oleic acid. FTIR analysis confirmed that the microwave-extracted oil contained fatty acids and had similar characteristics to the conventionally extracted oil. Thus, the use of ethanol as a green solvent in the microwave has shown significant improvement in terms of time and energy savings compared to the Soxhlet method with toxic solvents. This study concludes that microwave-assisted extraction with ethanol provides a more energy efficient, environmentally friendly, and time-saving alternative for food-grade oil production, aligning with advancements in food engineering and production. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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16 pages, 1411 KiB

Open AccessArticle

Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools

by Samara Ribeiro, Renata Almeida, Leonardo Batista, Janaina Lima, Ana Sarinho, Amanda Nascimento and Hugo Lisboa

Foods 2024, 13(6), 816; https://doi.org/10.3390/foods13060816 - 7 Mar 2024

Cited by 11 | Viewed by 3235

Abstract

This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions. We systematically characterized six emulsions with varying GG and XG ratios, employing spray-drying techniques for the [...] Read more.

This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions. We systematically characterized six emulsions with varying GG and XG ratios, employing spray-drying techniques for the encapsulation process. The stability of the emulsions was quantitatively analyzed, revealing a marked decrease in stability rates correlated with higher initial emulsion activity (zero-order kinetic constant r = −0.972). Furthermore, this study demonstrated that emulsions with carefully optimized hydrocolloid ratios could achieve high encapsulation efficiency (74%) and controlled release profiles. Kinetic modeling and diffusion analyses elucidated that increased XG concentrations tend to reduce diffusivity, thereby enhancing emulsion stability. The effective diffusivity of the thyme oil within the emulsion matrix was determined to be within a range of 0.7 to 2.4 × 10⁻¹⁰ m²/s, significantly influencing release kinetics. The Pearson correlation matrix underlined a substantial negative association between emulsion activity and effective diffusivity (r = −0.740), indicating that denser hydrocolloid networks impede oil mobility. The findings conclusively establish that the interplay of GG and XG concentrations is pivotal in dictating the emulsion’s physicochemical properties, with denser networks formed by higher XG content leading to slower oil release rates and enhanced stability. This research provides critical insights for the design of encapsulated food and pharmaceutical products, highlighting the imperative of strategic hydrocolloid selection to realize specific functional attributes and performance criteria. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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19 pages, 6163 KiB

Open AccessArticle

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

by Claudia Macciò, Andrea Melis, Matteo Bruno Lodi, Emanuele Garau, Francesco Desogus, Antonio Loddo, Fabrizio Di Napoli, Giuseppe Mazzarella and Alessandro Fanti

Foods 2023, 12(12), 2396; https://doi.org/10.3390/foods12122396 - 16 Jun 2023

Cited by 5 | Viewed by 1703

Abstract

Carasau bread is a flat bread, typical of Sardinia (Italy). The market of this food product has a large growth potential, and its industry is experiencing a revolution, characterized by digitalization and automation. To monitor the quality of this food product at different [...] Read more.

Carasau bread is a flat bread, typical of Sardinia (Italy). The market of this food product has a large growth potential, and its industry is experiencing a revolution, characterized by digitalization and automation. To monitor the quality of this food product at different manufacturing stages, microwave sensors and devices could be a cost-effective solution. In this framework, knowledge of the microwave response of Carasau dough is required. Thus far, the analysis of the microwave response of Carasau doughs through dielectric spectroscopy has been limited to the dynamics of fermentation. In this work, we aim to perform complex dielectric permittivity measurements up to 8.5 GHz, investigating and modeling the role of water amount, salt and yeast concentrations on the spectra of this food product. A third-order Cole–Cole model was used to interpret the microwave response of the different samples, resulting in a maximum error of 1.58% and 1.60% for the real and imaginary parts of permittivity, respectively. Thermogravimetric analysis was also performed to support the microwave spectroscopy investigation. We found that dielectric properties of Carasau bread doughs strongly depend on the water content. The analysis highlighted that an increase in water quantity tends to increase the bounded water fraction at the expense of the free water fraction. In particular, the free water amount in the dough is not related to the broadening parameter

γ_{2}

of the second pole, whereas the bound water weight fraction is more evident in the

γ_{2}

and

σ_{d c}

parameters. An increase in electrical conductivity was observed for increasing water content. The microwave spectrum of the real part of the complex permittivity is slightly affected by composition, while large variation in the imaginary part of the complex dielectric permittivity can be identified, especially for frequencies below 4 GHz. The methodology and data proposed and reported in this work can be used to design a microwave sensor for retrieving the composition of Carasau bread doughs through their dielectric signature. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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12 pages, 1338 KiB

Open AccessArticle

Modeling Tool for Studying the Influence of Operating Conditions on the Enzymatic Hydrolysis of Milk Proteins

by Pedro Valencia, Karen Espinoza, Carolina Astudillo-Castro and Fernando Salazar

Foods 2022, 11(24), 4080; https://doi.org/10.3390/foods11244080 - 16 Dec 2022

Cited by 2 | Viewed by 1695

Abstract

Systematic modeling of the enzymatic hydrolysis of milk proteins is needed to assist the study and production of partially hydrolyzed milk. The enzymatic hydrolysis of milk proteins was characterized and evaluated as a function of the temperature and protease concentration using Alcalase, Neutrase [...] Read more.

Systematic modeling of the enzymatic hydrolysis of milk proteins is needed to assist the study and production of partially hydrolyzed milk. The enzymatic hydrolysis of milk proteins was characterized and evaluated as a function of the temperature and protease concentration using Alcalase, Neutrase and Protamex. Modeling was based on the combination of two empirical models formed by a logarithmic and a polynomial equation to correlate the kinetic constants and the operating conditions. The logarithmic equation fitted with high accuracy to the experimental hydrolysis curves with the three proteases (R² > 0.99). The kinetic constants were correlated with the operating conditions (R² > 0.97) using polynomial equations. The temperature and protease concentration significantly affected the initial rate of hydrolysis, i.e., the kinetic constant a, while the kinetic constant b was not significantly affected. The values for the kinetic constant a were predicted according to the operating conditions and they were strongly correlated with the experimental data (R² = 0.95). The model allowed for a high-quality prediction of the hydrolysis curves of milk proteins. This modeling tool can be used in future research to test the correlation between the degree of hydrolysis and the functional properties of milk hydrolysates. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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14 pages, 4304 KiB

Open AccessArticle

Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films

by Hulya Cakmak and Matthijs Dekker

Foods 2022, 11(23), 3932; https://doi.org/10.3390/foods11233932 - 5 Dec 2022

Cited by 10 | Viewed by 3153

Abstract

Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal functionality. This study focused on the optimization of alkali extraction [...] Read more.

Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal functionality. This study focused on the optimization of alkali extraction of lignocellulosic fiber from parsley stalks by building an experimental design with the response surface method with alkali concentration (2, 6, and 10%, w/v), fiber:alkali ratio (0.02, 0.035, and 0.05; w/v) and extraction temperature (40, 70, and 100 °C) as independent variables, in order to evaluate the effects of extraction conditions on fiber yield and composition of parsley stalks extract (PSE). Following the optimization, PSE and untreated fibers (PF) were incorporated as filler into gum Arabic–sodium alginate-based films, and film properties such as water vapor permeability, optical and thermal properties, Fourier transform infrared spectra and surface morphology of the films were analyzed for evaluating the compatibility of these fillers with the composite film matrix. The optimal extraction conditions were determined as 2% alkali, sample:alkali ratio of 0.0276 and extraction temperature of 40 °C. PSE extracted at optimal conditions was added to the composite films, and water vapor permeability and optical properties were improved by up to 10% PSE compared to films with PF. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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17 pages, 2866 KiB

Open AccessArticle

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

by Antonio Calvi, Giovanni Preiti, Marco Poiana, Ombretta Marconi, Martina Gastl and Martin Zarnkow

Foods 2022, 11(22), 3561; https://doi.org/10.3390/foods11223561 - 9 Nov 2022

Cited by 6 | Viewed by 2148

Abstract

Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer’s color, turbidity, foam and aroma. The [...] Read more.

Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer’s color, turbidity, foam and aroma. The aim of this work was to optimize the micro-malting process of a rye landrace. The response surface methodology (RSM) was applied to study the influence of three malting parameters (germination time, germination temperature and degree of steeping) on the quality traits of malted rye. Long germination times at high temperatures resulted in an increase in the extract and Kolbach index. The model for the apparent attenuation limit showed a particular pattern, whereby time and temperature inversely influenced the response. The lowest viscosities were determined in the worts produced from highly modified malts. Optimization of the variables under study was achieved by means of a desirability function and a genetic algorithm. The two methodologies provided similar results. The best combination of parameters to optimize the malting process on the rye landrace under study was achieved at 6 days, 12 °C and 44 g/100 g. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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13 pages, 1676 KiB

Open AccessArticle

Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization

by Francesca Malvano, Mariachiara Laudisio, Donatella Albanese, Matteo d’Amore and Francesco Marra

Foods 2022, 11(17), 2643; https://doi.org/10.3390/foods11172643 - 31 Aug 2022

Cited by 21 | Viewed by 4635

Abstract

Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and [...] Read more.

Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linolenic acids), olive oil is an excellent candidate for the use of oleogels in the food industry. In this study, a D-optimal mixture design was employed to optimize the replacement of butter with olive oil-based oleogel in a type of sponge cake formulation: the plum cake. In addition, emulsifiers and whey proteins were used as recipe ingredients to extend the product’s shelf life by delaying staling phenomena and mold growth. In the experimental design, oleogel, emulsifier, and whey protein variables were set as the ingredients that change in specific ranges, while hardness, porosity, water activity, and moistness were used to characterize the obtained formulations. The experimental data of each response were fitted through polynomial regression models with the aim of identifying the best plum cake formulation. The results revealed that the best mixture was the formulation containing 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein. We stored the optimized plum cake for 3 months at room temperature and then checked for any hardness and moistness changes or mold spoilage. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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13 pages, 906 KiB

Open AccessArticle

Application of Design of Experiments to the Analysis of Fruit Juice Deacidification Using Electrodialysis with Monopolar Membranes

by Marcello Fidaleo and Giordana Ventriglia

Foods 2022, 11(12), 1770; https://doi.org/10.3390/foods11121770 - 15 Jun 2022

Cited by 7 | Viewed by 2479

Abstract

Despite the beneficial health effects of fruit juices, the high content of organic acids and low pH of some of them limit their consumption. The aim of this work was to study the deacidification of fruit juices using electrodialysis (ED) with monopolar membranes. [...] Read more.

Despite the beneficial health effects of fruit juices, the high content of organic acids and low pH of some of them limit their consumption. The aim of this work was to study the deacidification of fruit juices using electrodialysis (ED) with monopolar membranes. Aqueous solutions of citric acid were used in ED deacidification experiments following a factorial design with citric acid concentration and electric current varying in the ranges of 5–25 g/L and 0.5–1 A, respectively. The design runs were characterized by a constant Faraday efficiency of 0.37 ± 0.03, suggesting that the triple-charged citrate ion (Cit³⁻) carried the electric charge through the anionic membranes. During deacidification, the pH increased in agreement with the decreasing concentration of the acid. Deacidification of pineapple juice or pineapple juice enriched with 20 g/L of citric acid using ED led to similar values of the Faraday efficiency, confirming that Cit³⁻ is the main ion migrating through the anionic membrane. However, the decrease in titratable acidity during ED treatment was accompanied by a decrease in pH. Such behavior, already reported, was explained by considering proton generation during the transformation of the single (H₂Cit⁻) and double-charged (HCit²⁻) citrate ions into the triple-charged ion (Cit³⁻) when entering the anionic membrane. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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18 pages, 1280 KiB

Open AccessArticle

Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (Tacinga inamoena) and Product Quality

by Adelino de Melo Guimarães Diógenes, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, João Paulo de Lima Ferreira, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Francislaine Suelia dos Santos, Deise Souza de Castro, Marcela Nobre de Oliveira, Dyego da Costa Santos, Romário Oliveira de Andrade and Ana Raquel Carmo de Lima

Foods 2022, 11(12), 1751; https://doi.org/10.3390/foods11121751 - 14 Jun 2022

Cited by 10 | Viewed by 3140

Abstract

The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-mat drying was carried out in a [...] Read more.

The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-mat drying was carried out in a forced air circulation oven at temperatures of 50, 60, and 70 °C, testing foam-mat thicknesses of 0.5, 1.0, and 1.5 cm. The increase in the water removal rate is a result of the increase in air temperature and the decrease in the thickness of the foam layer. Among the empirical and semi-empirical mathematical models, the Midilli model was the one that best represented the drying curves in all conditions evaluated. Effective water diffusivity ranged from 1.037 × 10⁻⁹ to 6.103 × 10⁻⁹ m² s⁻¹, with activation energy of 25.212, 33.397, and 36.609 kJ mol⁻¹ for foam thicknesses of 0.5, 1.0, and 1.5 cm, respectively. Cumbeba powders showed light orangish colors and, as the drying temperature increased from 50 to 70 °C, for all thicknesses, the lightness value (L*) decreased and the values of redness (+a*) and yellowness (+b*) increased. Foam-mat drying at higher temperatures (60 and 70 °C) improved the retention of ascorbic acid and flavonoids, but reduced the content of phenolic compounds, while the increase in thickness, especially for flavonoids and phenolic compounds, caused reduction in their contents. The foam-mat drying method allowed obtaining a good-quality cumbeba pulp powder. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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17 pages, 748 KiB

Open AccessArticle

The Impact of Alternative Foods on Consumers’ Continuance Intention from an Innovation Perspective

by Chun Yang, Xuqi Chen, Jie Sun and Chao Gu

Foods 2022, 11(8), 1167; https://doi.org/10.3390/foods11081167 - 18 Apr 2022

Cited by 11 | Viewed by 4912

Abstract

This paper aims to model consumers’ perceptions and preferences toward alternative foods. We conducted a survey of 519 people and analyzed their responses using a structural equation model. The article discusses the role of food innovation quality (FIQ), a concept developed from innovative [...] Read more.

This paper aims to model consumers’ perceptions and preferences toward alternative foods. We conducted a survey of 519 people and analyzed their responses using a structural equation model. The article discusses the role of food innovation quality (FIQ), a concept developed from innovative design, which shows how consumers perceive the quality of products in an innovative context. Further, the paper discusses the relationship between this concept and promoting consumer acceptance of alternative foods. Studies suggest that higher FIQ may lead to increased consumer satisfaction with alternative foods, which may in turn lead to higher levels of trust and continuation. Moreover, expectations play a significant role in FIQ and in the perceived value of alternative foods in the model. This illustrates that the promotion of alternative foods in an innovative manner should include establishing a practical mechanism for meeting consumer expectations. Given the continued growth in global food demand, it is both effective and beneficial to promote alternative foods through innovative design as part of a broader food industry approach. On the one hand, alternative foods produced in an innovative manner serve to energize the consumer market by expanding dietary choices. On the other hand, alternative foods, which include new forms of meat products, contribute to the alleviation of the problem of meat production capacity in agriculture. In addition, the alternative foods process eliminates the emission of large amounts of carbon dioxide by traditional agriculture, increasing the sustainability of food production. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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