Search Results (507)

This study provides the first comparative analysis of the physicochemical and functional properties of oil body suspensions derived from different parts—entire fruit (EOB), peel (POB), and seed (SOB)—of Idesia polycarpa Maxim (IPM) during in vitro simulated gastrointestinal digestion. Results demonstrated that the properties of the different suspensions exhibited significant difference during digestion stages. The average particle size of all suspensions decreased, with the most significant reduction observed in POB (91.50%), which was attributable to its lower interfacial protein content and inferior stability. The absolute ζ-potential decreased in the model of gastric digestion (MGD) due to interface disruption but increased in the model of intestinal digestion (MID) following the adsorption of bile salts. Throughout the simulated digestion process, the protein hydrolysis degree, free fatty acid (FFA) release rate, reducing power, and inhibition rates against α-amylase and α-glucosidase all increased, concurrently with a decrease in DPPH radical scavenging activity. Notably, the POB suspension exhibited the highest extent of lipid digestion, with the highest cumulative FFA release rate (27.83%). In contrast, the SOB suspension showed the most significant enhancement in total reducing power (increased by 199.32% after intestinal digestion) and the highest α-glucosidase inhibitory activity. These findings clarify that the part source is a critical factor influencing the digestive properties and functional activities of IPM oil bodies, providing a theoretical foundation for the targeted application in functional foods. Full article

This article focuses on studying the phase transformation of bauxite iron minerals during electrolytic reduction processes in alkaline solutions (400 g/L Na₂O), with the aim of improving aluminum extraction in the subsequent Bayer process. The research employs electrolytic reduction to convert the refractory minerals in unmilled bauxite (alumogoethite (Fe,Al)OOH, alumohematite (Fe,Al)₂O₃, chamosite (Fe²⁺,Mg,Al,Fe³⁺)₆(Si,Al)₄O₁₀(OH,O)₈) into magnetite, elemental iron (Fe) and to minimize aluminum (Al) extraction during electrolysis. Preliminary thermodynamic research suggests that the presence of hematite (α-Fe₂O₃) and chamosite in boehmitic bauxite increases the iron concentration in the solution. Cyclic voltammetry revealed that, in the initial stage of electrolysis, overvoltage at the cathode decreases as metallic iron deposited and conductive magnetite form on the surface of the particles. After 60 min, the reduction efficiency begins to decrease. The proportion of the current used for magnetization and iron deposition on the cathode decreased from 89.5% after 30 min to 67.5% after 120 min. After 120 min of electrolytic reduction, the magnetization rate exceeded 65%; however, more than 60% of the Al was extracted simultaneously. Al extraction after electrolysis and subsequent Bayer leaching exceeded 91.5%. Studying the electrolysis product using SEM-EDS revealed the formation of a dense, iron-containing reaction product on the particles’ surface, preventing diffusion of the reaction products (sodium ferrite and sodium aluminate). Mössbauer spectroscopy of the high-pressure leaching product revealed that the primary iron-containing phases of bauxite residue are maghemite (γ-Fe₂O₃), formed during the hydrolysis of sodium ferrite. Full article

Marine by-products represent an important source of bioactive lipids with potential applications in nutraceuticals and functional foods. This study provides a biochemical and lipidomic characterization of oils derived from sardine, monkfish, grey mullet roe, squid, and anchovy by-products, assessing how the extraction method influences their lipid and antioxidant profiles. Fatty acids were quantified by GC-FID, antioxidant compounds by HPLC-DAD, and untargeted lipidomics by TIMS-HRMS. A total of 228 lipid species were identified, predominantly triglycerides (TGs) and diglycerides (DGs), accounting for approximately 69% of the annotated lipidome. Grey mullet roe oils exhibited the highest levels of long-chain PUFAs (EPA, DHA) and antioxidants (α-tocopherol 205–469 mg/Kg, lutein 10–125 mg/Kg, and squalene 1004–6049 mg/Kg), whereas squid oils showed high n-3/n-6 proportions. The extraction method strongly affected lipid integrity. Supercritical CO₂ extraction with ethanol (SFE–SE) preserved the greatest proportion of PUFA-rich TGs, yielding ~27–28 g EPA + DHA per 100 g oil, while wet reduction and mechanical pressing produced lower PUFA levels (~22 g/100 g) and increased hydrolysis/oxidation-associated lipids. PCA and PLS-DA revealed clear clustering driven by species and extraction class, with PUFA-containing TGs and DGs identified as major discriminating lipids. These results highlight the critical role of extraction conditions in determining the nutritional and functional value of marine oils and support the valorization of marine by-products in high-value applications. Full article

The final stage of the drinking water treatment process yields two distinct outputs: treated water and the resulting sludge. This sludge is composed of raw water impurities, coagulation and flocculation agents, and various other additives. In any volume of processed drinking water, the continuous production of sludge is not negligible, leading to a significant environmental impact. This is particularly concerning when aluminium-based agents are used, as these compounds are strongly implicated in potential detrimental health risks. This situation is significantly worsened when raw water temperature approaches zero, as the treatment process efficiency is greatly diminished. Drinking water treatment at low temperatures faces a culmination of adverse effects, including a lower rate of hydrolysis and a reduced floc size, both of which negatively impact sedimentation. An effective strategy for suppressing the high dosing of chemicals is the suitable choice of ratio between acidity and the basicity of the treated water. Simply maintaining the pH value that was optimised for higher temperatures is detrimental, leading to, among other issues, increased sludge accumulation. Therefore, attention should instead be concentrated on the pOH value. A simple algebraic relation is proposed for converting the optimised pH value for higher temperatures to an optimum value for more moderate or low-temperature conditions. The application of this method results in a reduction in the amount of chemical agents required and consequently a reduction in the volume of sludge produced. Full article

This study aimed to produce the hydrolysates of Xuanwei ham bone using enzymatic hydrolysis assisted by microwave and ultrasound pretreatment. A back propagation artificial neural network (BP-ANN) model was utilized to predict the optimal conditions, which involved 15 W/g bone for 15 min of ultrasound pretreatment and 5 W/g bone for 30 min of microwave pretreatment, achieving the highest degree of hydrolysis (DH). The model predicted a DH of 27.69, closely aligning with the experimentally measured actual DH of 28.33. DPPH radical scavenging and TBARS demonstrated that hydrolysates prepared by ultrasound combined microwave pretreatment (UMH) exhibited the highest antioxidant activity and significantly inhibited lipid oxidation. GC-MS analysis revealed that the UMH showed removal of bitter volatile flavor compounds, such as o-Cresol and m-Cresol, the retention of aromatic volatile compounds, such as 2-pentylfuran, formation of new aromatic volatile compounds such as 3-methylbutanal, and the reduction in certain aldehyde and ketone compounds. Pearson correlation analysis elucidated that the reduction in aldehyde and ketone compounds was positively linked to the enhanced antioxidant capacity of UMH. The results obtained hold substantial significance for enhancing the added value of Xuanwei ham within the food industry. Full article

This study investigates hygrothermal durability of bio-epoxy composites reinforced with carbon, E-glass, basalt, and flax fibres. Fibre yarns and bio-composites were exposed for 3000 h at 60 °C and 98% relative humidity. The tensile strength reduction in the fibres and the interfacial shear strength (IFSS) reduction in the composites were assessed after ageing. Chemical deterioration was evaluated using energy-dispersive X-ray spectroscopy (EDS); morphological changes in fibres and composites fracture surfaces were examined using a scanning electron microscope (SEM). Results indicated that the durability was significantly influenced by fibre types. Tensile strength reduction was higher in carbon, glass and basalt compared to flax yarns because of chemical degradation of the sizing layer in synthetic fibres, while only physical damage was observed in flax. The IFSS reduction was highest in flax composites (10%), and lowest in carbon (4%). EDS indicated the hydrolysis and erosion of fibre sizing, with reduced silica content in glass and basalt fibres. SEM revealed matrix-dominated failure in carbon/bio-epoxy, interfacial debonding in glass and basalt composites, fibre slip and pull-out in flax/bio-epoxy. Overall, the results highlighted damage propagation pathways and demonstrated that bio-epoxy composites exhibited reasonable performance under hygrothermal ageing, supporting their potential as a sustainable alternative in durability-critical applications. Full article

As the global population continues to expand and demand for protein increases, alternative proteins (e.g., edible insect proteins, microalgae proteins, fungal or bacterial proteins) have emerged as a significant area of research interest due to their high nutritional value and sustainability. However, these novel protein sources may contain allergenic components, such as tropomyosin and arginine kinase in insects, phycocyanin in microalgae, and ribosomal proteins in fungi, which may trigger allergic reactions and cross-reactivity with traditional allergens. In this review, we systematically retrieved published studies from databases including PubMed and Web of Science, employing keywords such as microbial proteins, edible insects, and allergenicity. Articles were screened based on their relevance to allergenic properties and processing effects, with selected studies subjected to thematic analysis. The present paper reviews the allergenic properties of edible Insects, microalgae, and microorganisms’ proteins and their molecular mechanisms, and explores the effects of various processing techniques (e.g., heat treatment, enzymatic hydrolysis, high-pressure treatment, and glycosylation) on the reduction of allergenic activity. It was determined that the impact of processing methodologies is contingent on protein structure, with certain techniques having the potential to augment sensitization through epitope exposure. Furthermore, there are still gaps in the current research on the reduction in allergenicity of microbial and algal allergens, and future research should focus on the in-depth characterization of allergenic protein structures and the development of novel sensitization reduction techniques. This review provides a significant reference point for the safe development and rational application of edible insects, microalgae, and microorganisms proteins, which is of great importance for the development of sustainable food systems. Full article

Surfactants are harmful, persistent pollutants that are often found in contaminated soils, wastewater, and industrial effluents in complex mixes. Due to their chemical diversity and persistence, they present a bioremediation challenge. Using long-read shotgun metagenomics, 16S rRNA amplicon sequencing, PICRUSt2 functional prediction, and physicochemical proxies (total organic carbon, dissolved oxygen, chemical oxygen demand, foaming activity, etc.), this study investigated the aerobic biodegradation of SDS, SLS, rhamnolipids, Triton X-100, and CTAB (individually/mixed, 4% w/v) by microbial consortia enriched from oil-contaminated soil for 14 days. Pseudomonadota was dominant (85–90%), with Pseudomonas (60%) driving SLS and SDS degradation, while Paraburkholderia and Bordetella were dominant in recalcitrant surfactant degradation. Among the surfactants, SLS, rhamnolipids, and the combination of all surfactants demonstrated higher degradation by virtue of total organic carbon reductions of 50%, 56%, and 50%, respectively, and a foaming activity decline of 45–64%. The combination of surfactants with CTAB showed a 21% reduction in TOC, most likely due to CTAB’s known bactericidal effects. PICRUSt2 showed differential enrichment in alkyl oxidation, sulfate ester hydrolysis, aromatic ring cleavage, and fatty acid/sulfur genes and pathways. This study establishes inexpensive, scalable proxy indicators for monitoring surfactant bioremediation when direct metabolite analysis is impractical. Full article

Goat milk can be a vehicle for beneficial microorganisms, such as probiotic lactic acid bacteria (LAB). During lactic fermentation, the hydrolysis of milk proteins can improve their nutritional properties and sensory attributes and even have beneficial health effects. The objective of this study was to evaluate the caseinolytic activity of LAB strains with probiotic potential and to monitor the changes induced by fermentation and during storage in milk components using Fourier transform infrared (FTIR) spectroscopy. First, the proteolytic activity of 36 LAB strains isolated from dairy products was qualitatively assessed. Then, 17 strains with probiotic potential and moderate to high proteolytic activity were selected for further analysis. Casein proteolysis was found to be strain-dependent, with a decrease in total protein concentration ranging from 28% to 87% and an increase in amino acids ranging from 29% to 88%. Furthermore, a notable difference was observed in the amide bands in the FTIR spectra between the beginning and end of incubation, showing a decrease in the intensities of the bands attributed to proteins. In fermented goat milk, LAB growth resulted in a final count between 0.62 and 2.6 log CFU/mL, a 0.29 to 2.0 drop in pH, and lactic acid production between 0.20 and 1 g/L. FTIR spectra revealed time-dependent modifications in amide I and II bands accompanied by a marked reduction in carbohydrate content and an increase in lactic acid signal. After 21 days of storage, the viability of the strains, pH, and lactic acid in the fermented milks were not substantially modified. These results highlight the potential of lactic fermentation with strains selected for their probiotic potential as an approach to producing value-added goat milk products, as well as the usefulness of FTIR spectroscopy for characterizing complex systems such as goat milk. Full article

Yeast-derived biomolecules are redefining the boundaries of green nanotechnology. Biosurfactants, exopolysaccharides, enzymes, pigments, proteins, and organic acids—when sourced from carbohydrate-rich lignocellulosic hydrolysates—offer a molecular toolbox capable of directing, stabilizing, and functionalizing nanoparticles (NPs) with unprecedented precision. Beyond their structural diversity and intrinsic biocompatibility, these biomolecules anchor a paradigm shift: the convergence of biorefineries with nanotechnology to deliver multifunctional materials for the circular bioeconomy. This review explores: (i) the expanding portfolio of metallic and metal oxide NPs synthesized through yeast biomolecules; (ii) molecular-level mechanisms of reduction, capping, and surface tailoring that dictate NP morphology, stability, and reactivity; (iii) synergistic roles in intensifying lignocellulosic processes—from enhanced hydrolysis to catalytic upgrading; and (iv) frontier applications spanning antimicrobial coatings, regenerative packaging, precision agriculture, and environmental remediation. We highlight structure–function relationships, where amphiphilicity, charge distribution, and redox activity govern resilience under saline, acidic, and thermally harsh industrial matrices. Yet, critical bottlenecks remain: inconsistent yields, limited comparative studies, downstream recovery hurdles, and the absence of comprehensive life-cycle and toxicological evaluations. To bridge this gap, we propose a translational roadmap coupling standardized characterization with real hydrolysate testing, molecular libraries linking biomolecule chemistry to NP performance, and integrated techno-economic and environmental assessments. By aligning yeast biotechnology with nanoscience, we argue that yeast-biomolecule-driven nanoplatforms are not merely sustainable alternatives but transformative solutions for next-generation lignocellulosic biorefineries. Full article

Spirulina (Arthrospira platensis) is recognized as a high-protein microalga with potential for bioactive peptide production. In this study, S. platensis protein extract (~45% protein) was subjected to enzymatic hydrolysis using pepsin, trypsin, and chymotrypsin. A ~75% reduction in Bradford values indicated extensive protein breakdown, with degrees of hydrolysis of 15.6%, 21.4%, and 33.7% for pepsin-, trypsin-, and chymotrypsin-treated samples, respectively. SDS-PAGE confirmed the generation of low-molecular-weight peptides (<10 kDa). Hydrolysis caused only minor changes in amino acid composition, maintaining protein quality, with trypsin-hydrolysates showing the highest protein efficiency ratio (1.12) and biological value (78.83%). Antioxidant capacity increased significantly, with hydrolysates displaying a 33–68% rise in DPPH and 30–54% in FRAP activity, alongside a 33–44% reduction in lipid peroxidation. Furthermore, phytochemical content was markedly enhanced in hydrolysates compared to intact protein, with increases in total phenolic content (38–118%), total flavonoid content (59–78%), and terpenoids (24–37%). Among treatments, trypsin-SPPH (Spirulina platensis protein hydrolysate) consistently exhibited the most pronounced improvements. Collectively, these findings demonstrate that proteolysis of S. platensis proteins not only enhances antioxidant activity but also liberates bound phytochemicals, establishing S. platensis hydrolysates as promising functional food and nutraceutical ingredients. Full article

Expansive soils undergo significant volumetric changes during wetting and drying, often leading to structural deterioration and engineering difficulties. Alkali-activated binders have been widely utilized to improve the mechanical performance and durability of such soils. This study examines the performance of γ-aminopropyltriethoxysilane (KH-550)-modified alkali-activated binder-stabilized expansive soils (AABS). As a result, the addition of KH-550 extended the setting times by up to 89% and enhanced fluidity by 6–27%, thereby improving the workability of AABS. The additive delayed early hydration while accelerating later-stage gel formation via hydrolysis and Si–O–Si bond generation, promoting the development of C-(A)-S-H. Microstructural observations indicated a refinement of pores and a reduction in capillary porosity, yielding a denser and more homogeneous matrix. Autogenous shrinkage was reduced by as much as 32.5%, and the unconfined compressive strength of 7 d AABS increased by 58.1% at an optimal KH-550 dosage of 1.0 wt.%, with mechanical performance remaining stable under wet–dry cycling. Overall, these results suggest that KH-550 serves as an effective organic–inorganic bridging agent, offering a viable strategy for the stabilization of expansive soils. Full article

In this study, the structural changes and reconstruction mechanism of sesame protein-derived amyloid fibrils under varied digestive parameters (pepsin concentration, digestive pH and ionic strength) during gastric digestion were investigated, and the effect of fibril reconstruction on the gastric digestion stability of β-carotene nanoparticles was also explored. The results demonstrated that amyloid fibrils underwent a three-stage dynamic process of enzymatic hydrolysis, regeneration and degradation during gastric digestion. The pepsin concentration of 2 mg/mL was found to promote the balance between fibril hydrolysis and regeneration. The fibrils displayed a pronounced regenerative capacity at pH values of 1.5 and 2.5, whereas at pH 3.5, which was proximal to the isoelectric point of protein, aggregation and precipitation were observed. Furthermore, it was found that 10 mM NaCl exerted minimal influence on fibril stability, whereas the higher concentrations of salt ions were shown to obstruct regeneration and promote aggregation. Analyses through SDS-PAGE, GPC, and MALDI-TOF-MS revealed a gradual reduction in the molecular weight of the fibrils during gastric digestion, with certain fragments reaggregating to form new fibril structures. The fibril-based delivery system formed a stable protective structure for β-carotene nanoparticles, which not only prevented their aggregation but also facilitated their release in the small intestine. Full article

The study explores the impact of incorporating Polygonatum cyrtonema flour (PCF) into wheat flour on dough functionality and steamed bread quality. The results show that PCF enhanced dough hydration, rheology, and protein network stability through hydrophilic and non-covalent interactions, particularly hydrogen bonding. At the optimal level, steamed bread demonstrates improved specific volume, elasticity, and cohesiveness, accompanied by reduced hardness and chewiness, with hardness decreasing by 29%, chewiness by 25.80%, and gumminess by 26.30%. Microstructural analyses have confirmed enhanced water retention, strengthened gluten matrices, and favorable secondary structure transitions. The ultraviolet visible absorption spectroscopy and fluorescence spectroscopy analyses revealed that PCF enhanced the interactions between proteins and starch, accompanied by a red shift and decreased fluorescence intensity, indicating a more compact protein conformation. These findings suggest that PCF regulates protein secondary structures through hydrogen bonding and hydrophobic interactions, thereby stabilizing the gluten network. PCF supplementation boosted antioxidant activity and modulates starch digestibility; at a 10% substitution level, resistant starch (RS) decreases from approximately 60% in the control to 34%. This reduction indicates that PCF disrupts the integrity of the starch protein matrix, increasing amylase accessibility to starch granules and thus promoting starch hydrolysis. Incorporating 4% PCF in the formulation enhances both the technological performance and nutritional quality of the product while maintaining its overall integrity. These findings highlight the dual role of PCF in improving technological functionality and nutritional attributes. PCF emerges as a promising natural fortification ingredient for steamed bread, offering quality enhancement and additional health value. Full article

Plant-based milk alternatives (PBMA) have emerged as popular substitutes for cow milk, driven by health, environmental, and ethical considerations. However, their ability to replicate the sensory and physicochemical properties of dairy remains a critical challenge for industry. This review critically examines the extent to which almond, soy, and oat PBMA replicate key sensory attributes of ultra-high temperature (UHT) full cream cow milk, focusing on appearance, texture, and flavour. Furthermore, it explores the relationship between these sensory attributes and the physicochemical properties of PBMA to elucidate the underlying reasons for the observed differences. A comparative analysis of compositional differences reveals fundamental limitations linked to plant protein functionality, carbohydrate structure, fat composition, and mineral fortification, all of which contribute to disparities in creaminess, mouthfeel, colour, and flavour. Technological strategies such as particle size reduction, enzymatic hydrolysis, and flavour masking have improved specific attributes, yet no PBMA fully replicates the holistic sensory experience of dairy. Emerging approaches, including blended formulations, precision fermentation, and artificial intelligence (AI)-driven optimisation, show promise in narrowing these gaps. Nonetheless, a complete replication of UHT cow milk remains elusive, highlighting the need for continued research and innovation to either approximate dairy properties more closely or enhance PBMA’s unique qualities to drive consumer acceptance. Full article