Search Results (35)

Crisp meat, a traditional Chinese food, is widely consumed due to its convenience and long frozen shelf life. However, conventional preparation methods lead to excessive oil absorption during frying and ice crystal formation during freezing, causing coating softening and reduced crispiness after reheating. This study aimed to enhance the quality of crisp meat before and after freezing by incorporating modified starches into the batter. Four types—oxidized starch, hydroxypropyl distarch phosphate, starch acetate, and acetylated distarch phosphate—were tested at replacement levels of 10–40% for natural potato starch (NS). Results showed that all modified starches improved batter rheology by 20%, increased viscosity and stability during frying, and delayed retrogradation during freezing compared to NS. Among them, 20% acetylated starch has a better effect on improving the quality of frozen small crisp meat for enhancing water-holding capacity, increasing immobilized water content, reducing oil uptake by 12–18%, and improving product texture. Specifically, they helped maintain a crispier coating after reheating, addressing a key drawback of traditional crisp meat. In conclusion, modified starches significantly improved frying performance and minimized quality loss during freezing compared to NS. This study provides practical insights for the food industry in optimizing batter formulations for better-quality crisp meat products. Full article

In response to the growing demand for clean-label preservatives, this study investigates the potential of Laetiporus sulphureus, an edible polypore mushroom, as a multifunctional additive in cooked sausages. The ethanolic extract of L. sulphureus (LsEtOH) was evaluated for its chemical composition, antioxidant capacity, and antimicrobial activity. Leucine (12.4 ± 0.31 mg/g d.w.) and linoleic acid (68.6%) were identified as the dominant essential amino acid and fatty acid. LsEtOH exhibited strong antioxidant activity, with IC₅₀ values of 215 ± 0.05 µg/mL (DPPH•), 182 ± 0.40 µg/mL (NO•), and 11.4 ± 0.01 µg/mL (OH•), and showed a selective inhibition of Gram-positive bacteria, particularly Staphylococcus aureus (MIC/MBC: 0.31/0.62 mg/mL). In cooked sausages treated with 0.05 mg/kg of LsEtOH, lipid peroxidation was reduced (TBARS: 0.26 mg MDA/kg compared to 0.36 mg MDA/kg in the control), microbial growth was suppressed (33.3 ± 15.2 CFU/g in the treated sample compared to 43.3 ± 5.7 CFU/g in the control group), and color and pH were stabilized over 30 days. A sensory evaluation revealed minor flavor deviations due to the extract’s inherent aroma. Encapsulation and consumer education are recommended to enhance acceptance. This is the first study to demonstrate the efficacy of L. sulphureus extract as a natural preservative in a meat matrix, supporting its application as a clean-label additive for shelf life and safety improvement. Full article

Noncommunicable diseases (NCDs) like diabetes and cancer drive demand for therapeutic functional foods. This study developed freeze-dried fermented camel milk (FCM) with Ajwa date pulp (ADP), evaluating its physical and functional properties, probiotic survival, and potential benefits for diabetes and cancer. To achieve this target, six FCM formulations were prepared using ABT-5 starter culture (containing Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus) with or without Lacticaseibacillus rhamnosus B-1937 and ADP (12% or 15%). The samples were freeze-dried, and their functional properties, such as water activity, dispersibility, water absorption capacity, water absorption index, water solubility index, insolubility index, and sedimentation, were assessed. Reconstitution properties such as density, flowability, air content, porosity, loose bulk density, packed bulk density, particle density, carrier index, Hausner ratio, porosity, and density were examined. In addition, color and probiotic survivability under simulated gastrointestinal conditions were analyzed. Also, antidiabetic potential was assessed via α-amylase and α-glucosidase inhibition assays, while cytotoxicity was evaluated using the MTT assay on Caco-2 cells. The results show that ADP supplementation significantly improved dispersibility (up to 72.73% in FCM15D+L). These improvements are attributed to changes in particle size distribution and increased carbohydrate and mineral content, which facilitate powder rehydration and reduce clumping. All FCM variants demonstrated low water activity (0.196–0.226), indicating good potential for shelf stability. The reconstitution properties revealed that FCM powders with ADP had higher bulk and packed densities but lower particle density and porosity than controls. Including ADP reduced interstitial air and increased occluded air within the powders, which may minimize oxidation risks and improve packaging efficiency. ADP incorporation resulted in a significant decrease in lightness (L*) and increases in redness (a*) and yellowness (b*), with greater pigment and phenolic content at higher ADP levels. These changes reflect the natural colorants and browning reactions associated with ADP, leading to a more intense and visually distinct product. Probiotic survivability was higher in ADP-fortified samples, with L. acidophilus and B. bifidum showing resilience in intestinal conditions. The FCM15D+L formulation exhibited potent antidiabetic effects, with IC₅₀ values of 111.43 μg mL⁻¹ for α-amylase and 77.21 μg mL⁻¹ for α-glucosidase activities, though lower than control FCM (8.37 and 10.74 μg mL⁻¹, respectively). Cytotoxicity against Caco-2 cells was most potent in non-ADP samples (IC₅₀: 82.22 μg mL⁻¹ for FCM), suggesting ADP and L. rhamnosus may reduce antiproliferative effects due to proteolytic activity. In conclusion, the study demonstrates that ADP-enriched FCM is a promising functional food with enhanced probiotic viability, antidiabetic potential, and desirable physical properties. This work highlights the potential of camel milk and date synergies in combating some NCDs in vitro, suggesting potential for functional food application. Full article

Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), oat β-glucan (0.25–0.5%), and yeast β-glucan (0.25–0.5%)—on the physicochemical properties and freezing dynamics of ice cream made from liquid hydrolyzed demineralized whey concentrate. Compared to Cremodan, oat β-glucan significantly lowered the freezing point, improved overrun, and enhanced melting resistance. Yeast β-glucan led to the smallest initial ice crystals (8.49 ± 0.37 μm) and minimal growth after one month (9.52 ± 0.16 μm), outperforming the control and Cremodan samples in crystal stability. The chemical composition and textural properties of each formulation were also evaluated. These findings demonstrate that oat and yeast β-glucans function as natural stabilizers, offering clean-label potential and improved structural integrity in frozen dairy desserts. Full article

This study estimated the preservative potential of Dill essential oil (DEO, Anethum graveolens) in terms of the quality and shelf life of Pangasius bocourti (basa fish) fillets during cold storage. GC-MS analysis of DEO’s chemical composition identified monoterpenes, including α-phellandrene (21.81%), d-limonene (18.54%), carvone (17.42%), and Dill ether (14.82%). DEO showed concentration-dependent antioxidant properties in the DPPH assay, with an IC50 of 48.3 ± 0.9 µg/mL (mean ± SE). Its antibacterial efficacy against various foodborne pathogens was evaluated using the resazurin turbidimetric microdilution method. Fish fillets were treated with DEO at 200, 2000, and 4000 ppm, and compared to the untreated control and 200 ppm butylhydroxytoluene (BHT)-treated groups. Physicochemical parameters, microbial growth, and sensory characteristics were assessed over a 15-day period at 2.5 °C ± 0.5 °C. Higher concentrations of DEO effectively preserved the pH, water-holding capacity, and color stability of the fillets. Microbial analysis showed that DEO, particularly at 4000 ppm, significantly inhibited the growth of aerobic bacteria, lactic acid bacteria, coliforms, and staphylococci compared with the control. Sensory evaluation revealed that DEO treatment, especially at 4000 ppm, maintained the odor, color, texture, and overall acceptability of fish fillets throughout storage. These results suggest that Anethum graveolens L. essential oil can serve as an effective natural preservative to enhance the quality and prolong the shelf life of refrigerated fish fillets. Full article

Plant-based products are widely used in the food industry. This study aims to develop neurofunctional ingredients derived from mung beans with mulberry fruit powder, evaluate their phytochemical contents (total phenolic, anthocyanin, and GABA contents), impact of anti-oxidant activities (DPPH free radical scavenging inhibition and Ferric Reducing Ability Power (FRAP)) and neuroprotective activities (acetylcholinesterase (AChE), monoamine oxidase (MAO), MAO type A, and gamma-aminobutyric acid transaminase (GABA-T)), and focus on their shelf life. Result: A total of nine ratios of mung beans and mulberry fruit powder mix were evaluated, which showed that a ratio of 1:3 (g/g) provided better IC50 values of antioxidant and neuroprotective activities than other ratios, and showed a combination index (CI < 1) which was interpreted as a synergistic effect on AChE inhibition. Thus, this ratio was selected to make freeze-dried powder (mung bean mix mulberry fruit powder (MMP)), and its shelf life was evaluated as showing stability in its phytochemical contents (except GABA, which was reduced by more than 50% at 30 ± 2 °C) and antioxidant and neuroprotective activities, which remained stabilized at more than 50% in both real-time and accelerated conditions for 6 months and 8 weeks, respectively. During 1 to 6 months of storage at 4 °C, IC50 values of FRAP showed inhibited DPPH, AChE, MAO, MAO-A, and GABA-T levels in ranges of 4.43–6.69 mg/mL, 4.10–4.68 mg/mL, 5.18–5.90 mg/mL, 4.95–5.43 mg/mL, 5.93–6.42 mg/mL, and 5.05–5.53 mg/mL respectively, not significantly different when compared to 0 months. Conclusion: These findings indicate that the shelf life of the bioactivities of MMP remain stabilized for up to six months, so it could be applied in the food industry for use as a healthy plant-based supplement. Full article

There is a shortage in the experimental research directly comparing the effectiveness of different nanoparticles in boosting asparaginase (ASNase) activity. This study assessed the impact of various nanoparticles on enhancing ASNase activity, stability, and anticancer effects through immobilization. Escherichia coli ASNase was immobilized on different nanoparticles, and its efficiency was measured. The research included analyzing the enzyme’s secondary structure, stability, activity at different temperatures, kinetic parameters, shelf life, and activity in blood serum. The anticancer efficacy was determined by measuring the IC₅₀. The study also investigated the anticancer mechanisms by examining the enzyme’s toxicity on cancer cells, focusing on apoptosis indicators like nuclear intensity, membrane permeability, mitochondrial membrane permeability, and cytochrome c release. Among the tested nanoparticles, nano chitosan yielded the best improvements. ASNase immobilized on nano chitosan reached 90% immobilization efficiency fastest among the studied nanoparticles, achieving this within 72 h, whereas other nanoparticles took 120 h. Immobilization modified ASNase’s secondary structure by increasing alpha helices and reducing random coils, with nanochitosan and magnetic iron oxide showing the most pronounced effects. Immobilized ASNase exhibited enhanced activity, stability across temperature (widest with nanochitosan, 25–65 °C), and a broader optimal pH range compared to the free enzyme, with a K_m of 1.227 mM and a V_max of 454.54 U/mg protein. Notably, the nano-chitosan-immobilized ASNase retained over 85% of its activity after 9 months of storage and maintained high activity in blood serum. This improved stability and activity translated into the highest anticancer activity (Lowest IC₅₀) and was more effective than doxorubicin in disrupting cancer cell structures. Full article

Background: Proteins are commonly used in the healthcare industry to treat various health conditions, and most proteins are sensitive to physical and chemical changes. Lyophilization, also known as freeze-drying, involves sublimating water in the form of ice from a substance at low pressure, forming a freeze-dried powder that increases its shelf life. Extreme pressure and varying temperatures in the freeze-drying process may damage the protein’s structural integrity. Lyoprotectants are commonly used to protect protein conformations. It is important to choose a suitable lyoprotectant to ensure optimal effectiveness. Method: Twenty articles screened from Scopus, Web of Science, and PubMed were included in this review that discussed potential lyoprotectants and their effectiveness with different protein models. Results: Lyoprotectants were categorized into sugars, polyols, surfactants, and amino acids. Lyoprotectants can exhibit significant protective effects towards proteins, either singularly or in combination with another lyoprotectant. They exert various interactions with the protein to stabilize it, such as hydrogen bonding, hydrophobic interactions, electrostatic interactions, and osmoprotection. Conclusions: This review concludes that disaccharides are the most effective lyoprotectants, while other groups of lyoprotectants are best used in combination with other lyoprotectants. Full article

Pelargonium plants are very popular and well-known for their essential oils (EOs), which are used for medicinal purposes and in food. This study focused on the EO of Pelargonium odoratissimum. First, its composition and antioxidant and antimicrobial activity were evaluated, and finally, its efficacy as a natural preservative in ground beef was tested. The main EO constituents were citronellol (40.0%), nerol (15.3%), and citronellyl formate (12.6%). The antibacterial activity of POEO showed that Enterococcus faecalis ATCC 29212 was the most susceptible strain compared to the other eight strains tested. The antioxidant activity, as measured by the DPPH assay, showed a dose-dependent effect with an IC₅₀ comparable to the standard used, gallic acid. Aerobic plate count, psychotropic bacteria, and Enterobacteriaceae, including Salmonella, were reduced by the addition of Pelargonium odoratissimum essential oils. The oxidative stability was significantly improved compared to the untreated sample. Additionally, the results for metmyoglobin demonstrated a notable preservative effect on sensory properties, including appearance, odor, color, and overall acceptability. The ability to discriminate between all samples and correlate protein and lipid oxidation processes, microbiological characteristics, and sensory measurements was made possible by principal component analysis and heat maps. This research shows the potential benefits of using POEO in the preservation of ground beef by effectively extending shelf life and improving product safety. Full article

The freshness of raw fish has become one of the industry’s and consumers’ main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, along with the assessment of proximate composition, pH, total volatile bases (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, fatty acids, texture, and microbiological parameters. The results show that the QIM obtained over the storage period exhibited a linear increase, ranging from 2 to 21 demerit points, with a high correlation (R² = 0.9868) among the data. The microbiological results indicated an increase in the counts of psychrotrophic and mesophilic bacteria throughout the storage period. TVB-N values ranged from 11 to 28 mg/100 g, and TBARS values ranged from 0.235 to 0.298 mg MDA/kg when stored in ice. The presence of putrescine, cadaverine, spermidine, and toxic volatile compounds was a potential indicator of fish freshness. Based on the correlation between the methods considered indicators of freshness and quality, it can be concluded that the king weakfish maintains its commercial stability for up to 11 days when stored in ice. Full article

The surface velocity of the Amery Ice Shelf (AIS) is vital to assessing its stability and mass balance. Previous studies have shown that the AIS basin has a stable multi-year average surface velocity. However, spatiotemporal variations in the surface velocity of the AIS and the underlying physical mechanism remain poorly understood. This study combined offset tracking and DInSAR methods to extract the monthly surface velocity of the AIS and obtained the inter-annual surface velocity from the ITS_LIVE product. An uneven spatial distribution in inter-annual variation in the surface velocity was observed between 2000 and 2022, although the magnitude of variation was small at less than 20.5 m/yr. The increase and decrease in surface velocity on the eastern and western-central sides of the AIS, respectively, could be attributed to the change in the thickness of the AIS. There was clear seasonal variation in monthly average surface velocity at the eastern side of the AIS between 2017 and 2021, which could be attributed to variations in the area and thickness of fast-ice and also to variations in ocean temperature. This study suggested that changes in fast-ice and ocean temperature are the main factors driving spatiotemporal variation in the surface velocity of the AIS. Full article

Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) and spirulina residual biomass (RB). The ice creams were assessed based on microbiological analysis, color stability over 6 months, antioxidant activity before and after in vitro digestion, and sensory evaluation. Considering the microorganisms that must be analyzed in accordance with Brazilian legislation, no growth was detected during the storage period. L*, a*, and b* were maintained according to the expected colors. The blue color was intoned over the shelf life (SC-PC *b −9.46 to −19.44 and MC-PC *b from −9.87 to −18.04). The antioxidant activity of the fermented ice creams SC-PC and SRB increased from 15.4 to 41.3 and from 15.3 to 38.0 µM TE/g, respectively, after bioaccessibility analysis. The C-PC ice cream’s appearance received the highest rating, with 70.26% of volunteers expressing a strong preference, highlighting its attractiveness. However, there were no significant differences compared to control samples in the global acceptance. The RB ice cream presented lower results for flavor but moderate acceptance. Thus, these fermented ice creams presented color stability over 6 months, and their antioxidant activity increased after in vitro digestion, highlighting their biological potential. Full article

The stability of contemporary ice shelves is under threat due to global warming, and the geological records in the Ross Sea offer such an opportunity to test the linkage between them. However, the absence of calcareous microfossils in the sediments of the Ross Sea results in uncertainties in establishing a precise chronology for studies. Hence, three sediment cores were collected and studied in terms of radiocarbon dating, magnetic susceptibility, and sediment grain size to reconstruct the environmental processes in the Ross Sea since the last glacial period. The main results are as follows: (1) two grain-size components were identified for the studied cores, which can be correlated to ice-shelf and sea-ice transport, respectively; (2) due to old-carbon contamination and an inconsistent carbon reservoir, the radiocarbon dates were generally underestimated, and as an alternative, changes in magnetic susceptibility of the studied cores can be tuned to the ice-core records to establish a reliable age–depth model and; (3) integrating sediment grain-size changes and comparisons with other paleoenvironmental proxies in the Antarctic, a process from a sub-ice sheet in the last glacial period to a sub-ice shelf in the glacial maximum, and, finally, to a glaciomarine state since the last deglacial period was identified in the western Ross Sea. Integrating these findings, the warming processes in the Antarctic were highlighted in the retreat processes of the Ross Ice Shelf in the past. Full article

This study analyzes the dynamics of surface melting in Antarctica, which are crucial for understanding glacier and ice sheet behavior and monitoring polar climate change. Specifically, we focus on the Nivlisen ice shelf in East Antarctica, examining melt ponds, supra glacial lakes (SGLs), seasonal surface melt extent, and surface ice flow velocity. Spatial and temporal analysis is based on Landsat and Sentinel-1 data from the austral summers of 2000 to 2023. Between 2000 and 2014, melt ponds and SGLs on the ice shelf covered roughly 1 km². However, from 2015 to 2023, surface melting increased consistently, leading to more extensive melt ponds and SGLs. Significant SGL depths were observed in 2016, 2017, 2019, and 2020, with 2008, 2016, and 2020 showing the highest volumes and progressive SGL area growth. We also examined the relationship between seasonal surface melt extent and ice flow velocity. Validation efforts involved ground truth data from a melt pond in central Dronning Maud Land (cDML) during the 2022–2023 austral summer, along with model-based results. The observed increase in melt pond depth and volume may significantly impact ice shelf stability, potentially accelerating ice flow and ice shelf destabilization. Continuous monitoring is essential for accurately assessing climate change’s ongoing impact on Antarctic ice shelves. Full article

The offshore transport of Greenland coastal waters influenced by freshwater input from ice sheet melting during summer plays an important role in ocean circulation and biological processes in the Labrador Sea. Many previous studies over the last decade have investigated shelfbreak transport processes in the region, primarily using ocean model simulations. Here, we use 27 years of surface geostrophic velocity observations from satellite altimetry, modified to include Ekman dynamics based on atmospheric reanalysis, and virtual particle releases to investigate seasonal and interannual variability in transport of coastal water in the Labrador Sea. Two sets of tracking experiments were pursued, one using geostrophic velocities only, and another using total velocities including the wind effect. Our analysis revealed substantial seasonal variability, even when only geostrophic velocities were considered. Water from coastal southwest Greenland is generally transported northward into Baffin Bay, although westward transport off the west Greenland shelf increases in fall and winter due to winds. Westward offshore transport is increased for water from southeast Greenland so that, in some years, water originating near the east Greenland coast during summer can be transported into the central Labrador Sea and the convection region. When wind forcing is considered, long-term trends suggest decreasing transport of Greenland coastal water during the melting season toward Baffin Bay, and increasing transport into the interior of the Labrador Sea for water originating from southeast Greenland during summer, where it could potentially influence water column stability. Future studies using higher-resolution velocity observations are needed to capture the role of submesoscale variability in transport pathways in the Labrador Sea. Full article