Search Results (1,513)

Optimization of nutrient medium composition and cultivation conditions is a simple tool for directing enzyme biosynthesis of microbial strain towards the synthesis of a desired enzyme with maximum activity. The aim of the present study is to optimize the composition of the nutrient medium and the cultivation conditions for maximum phytase biosynthesis by Aspergillus tubingensis. The most suitable sources of carbon, inorganic and organic nitrogen, phosphorus and salts for obtaining maximum phytase activity were determined. The effect of concentration of medium components on phytase biosynthesis was investigated. The optimal component composition of the nutrient medium was determined to be rice starch, peptone and ammonium oxalate. A response surface methodology was applied for determination of the optimal concentrations of the components of the nutrient medium for maximum phytase biosynthesis. The optimal composition of the nutrient medium was determined to be rice starch 13.5 g/L, peptone 4.84 g/L and ammonium oxalate 2.92 g/L. With the optimized nutrient medium experimental value of 26.68 U/mL, phytase activity was obtained. This value was 185 % higher in comparison to the activity obtained with the initial nutrient medium (9.35 U/mL). By a simple optimization of the nutrient medium, a significant increase in phytase activity was achieved. Full article

This study examined the effects of dietary crude protein (CP) level and starch: fat ratio (SFR) on glucose and lipid metabolism in geese. A total of 360 male Jiangnan White geese were allocated to a 3 × 2 factorial arrangement with two CP levels (14.5% and 16.5%) and three SFRs (SFR_20:1, SFR_11:1, and SFR_5:1) from 28 to 63 days of age. Under the low-protein condition, Both the SFR_11:1 and SFR_5:1 group enhanced body weight of geese at 63 d, but SFR _5:1 increased subcutaneous and abdominal fat deposition. Dietary SFR changed liver cholesterol metabolism and glycogen content, while CP levels mainly affected the activity of enzymes related to liver glucose and lipid metabolism: 14.5% CP increased AMPK and ACC activity, but decreased FAS, CS and G6PC activity. Both CP level and SFR altered muscle fatty acid composition, but the effect of SFR was usually more significant. An SFR of 11:1 was beneficial for improving the muscle fatty acid profile. Gene expression analysis further revealed that low protein compensatorily regulated liver energy metabolism, while excessive fat in low SFR diets led to lipid metabolism disorders. In conclusion, optimizing the energy structure of low-protein diets, especially by maintaining a medium SFR (11:1), could improve glucose and lipid metabolism in geese while increasing body weight. Full article

This study was conducted to evaluate regional variation in wheat traits within the same genetic background using the Korean-bred cultivar ‘Saekumkang’, thereby minimising genetic effects. Field trials were conducted across six major wheat-growing regions in Korea: Gyeongsangnam-do (GN), Gyeongsangbuk-do (GB), Jeollanam-do (JN), Jeollabuk-do (JB), Chungcheongnam-do (CN), and Chungcheongbuk-do (CB). Regional grain-filling environments were characterised using temperature, vegetation indices, and photosynthesis-related traits measured at approximately 20 days after anthesis. Differences in grain-filling environments and leaf physiological status were accompanied by variation in grain morphology, starch composition, and protein-related traits. Grain area was highest in GN (17.92 ± 0.33 mm²) and lowest in CB (13.41 ± 0.49 mm²). Total grain protein concentration was highest in GB (12.39 ± 3.70 mg/g) and lowest in JN (5.40 ± 1.93 mg/g), whereas total grain starch content was highest in GN (45.09 ± 0.33%) and lowest in CB (36.48 ± 0.22%). Principal component analysis and partial least squares discriminant analysis showed that grain size- and starch-related traits were mainly associated with GN, whereas photosystem II energy flux and protein-related traits were associated with CB or GB. These results indicate that regional grain-filling environments are closely associated with coordinated changes in leaf physiology, grain development, and starch- and protein-related quality traits within a single cultivar, providing baseline information for region-specific wheat quality management. Full article

Pre-made dishes have drawn growing attention because of their convenience and rapid market expansion. Their food safety risks, however, are shaped not only by products themselves, but also by the gap between public perception, reported incidents, and inspection records. This study develops a three-stage analytical approach by combining Weibo public opinion data, news media reports, and food inspection records from Gansu Province. First, ERNIE and BERTopic are used to identify public sentiment and discussion topics. The results show that negative sentiment slightly exceeds positive sentiment, with school meals, additives, and food safety as the main concerns. Second, 11,110 pre-made dish-related food safety reports from Food Partner Network are clustered and assessed for incident severity. The results point to drug residues in aquatic products, microbial contamination in egg products, authenticity disputes over meat ingredients, and quality issues in frozen composite foods. Third, based on the 2024 official definition, 12,121 inspection records are screened, and 2783 definition-constrained pre-made dish-associated products are retained. Six imbalanced classification models are then constructed. The Weight + RF model performs relatively well for starch and starch products, with a Precision of 0.7857, an AUC-ROC of 0.7778, and an MCC of 0.4429. The study provides a reference for risk identification and inspection resource optimization under limited pre-made dish inspection data. Full article

The design of sustainable composite materials requires approaches that integrate performance, durability, and circularity. In this study, jackfruit seed residue (JSR), a starch-rich agro-industrial by-product, is explored as a multifunctional biopolymeric component in cement-based rendering composites within a Safe and Sustainable by Design (SSbD) framework. Despite conventional strategies based on purified polymers or synthetic admixtures, JSR is incorporated in its unprocessed form, preserving its intrinsic chemical and structural heterogeneity and enabling complex physicochemical interactions within the composite matrix. Mortar formulations containing 0%, 3%, 5%, and 7% JSR (by binder mass) were evaluated through fresh-state, mechanical, and durability tests, combined with multiscale characterization (X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy, and X-ray fluorescence). The incorporation of JSR enhanced workability and significantly reduced capillary water absorption (up to 25.83%), while maintaining mechanical performance within the typical range for rendering applications, with strength gains observed at 28 days. The observed behavior is attributed to synergistic mechanisms, including water retention, internal curing, and microfiller effects, as well as ionic contributions from the mineral fraction of the residue. Further, microstructural analysis revealed refinement of the interfacial transition zone and modification of the pore network, indicating reduced transport connectivity rather than a simple decrease in total porosity. These results demonstrate that unprocessed bio-residues can act as effective multifunctional components in cementitious composites, enabling the tuning of structure–property relationships and offering a scalable pathway toward low-impact composite materials aligned with circular economy principles. Full article

Native Andean potatoes (Solanum tuberosum subsp. andigenum) are a valuable phytogenetic resource due to their compositional diversity and adaptation to high-altitude environments. Their starch is a key functional polysaccharide widely used in food systems; however, information on the kinematic viscosity of dilute gels under moderate thermal conditions remains limited. This study evaluated the effects of temperature (26, 36, and 46 °C) and starch concentration (1–3% w/v) on the kinematic viscosity of gels from three Andean potato varieties: Imilla Negra, Compis, and Peruanita. Starch was extracted from fresh tubers (Puno, Peru) using a wet extraction method, and gels were prepared by heating dispersions at 85 °C for 5 min under controlled conditions. Viscosity (0.61–34.47 cSt) decreased with increasing temperature and increased with concentration, confirming the sensitivity of these systems to thermal and compositional factors. The Arrhenius model adequately described temperature dependence, with activation energies of 15.19–29.75 kJ·mol⁻¹, showing an increasing trend with concentration. At 3% and 26 °C, viscosity followed Compis > Imilla Negra > Peruanita, indicating varietal differences in thickening capacity. These results provide useful rheological data for the design and optimisation of food processes involving dilute Andean potato starch dispersions. Full article

Oat starch, β-glucan, and protein are the primary components in oats with high nutritional value, and the interactions among these three constituents markedly influence the starch properties. High hydrostatic pressure (HHP), recognized as a non-thermal processing technique, is primarily employed for the modification of starch and protein in food processing applications. This study aimed to elucidate the interactions among oat β-glucan, protein, and oat starch under 300 MPa HHP treatment and their effects on starch properties. The results showed that at ambient pressure, β-glucan and protein mainly restricted starch swelling and gelatinization through water competition, leading to reductions in pasting viscosity, gelatinization enthalpy, and relative crystallinity. In contrast, HHP treatment significantly enhanced the intermolecular interactions among the three components, thereby improving the freeze–thaw stability, gel elasticity, short-range ordered structure, and thermal stability of the composite system. The study demonstrates that HHP modifies the physicochemical properties of starch by intensifying interactions among its components, providing a theoretical basis and strategy for the development of novel functional starch-based foods using HHP technology. Full article

For optimal growth and development, black soldier fly larvae require a balanced diet. This study focused on how nutrients other than protein, specifically fat, starch, fibre, and ash, affect larval growth, body composition, and the quality of the leftover material called frass. To isolate the effects of these nutrients, five types of organic byproducts: fast food (FF) waste, solid pig manure (PS), mushroom stems (MS), slaughter waste (SW) and poultry meal (PM), were used to create six different diets, all with similar protein levels (about 22% DM). The results showed that diets rich in fat and starch, such as those based on FF waste, produced the heaviest larvae (155.9 mg), which also had high fat (30.31% DM) and protein contents (52.74% DM). In contrast, diets based on PM, which were low in fat and starch but high in fibre and ash, resulted in lower larval weight, which had lower fat content but variable protein content depending on other diet ingredients. Similar dietary protein levels yielded different larval protein contents, indicating that other nutrients may have influenced how protein was stored. However, other components of the diet, especially fat and ash, were consistently reflected in both the larvae and the frass. Overall, the study shows that nutrients other than protein play important roles in larval development and should be considered when designing black soldier fly diets. Full article

Lutein is a highly unstable antioxidant traditionally extracted using toxic solvents. To address this, this study evaluates the microencapsulation of marigold (Calendula officinalis) lutein utilizing a solvent-free, oil-based extraction approach as a potentially greener alternative to conventional organic solvent extraction. Lutein was extracted via Soxhlet, ultrasound-assisted extraction, and oil extraction using sunflower, corn, and grape seed oils. Emulsions were formulated with maltodextrin combined with gum arabic, tapioca starch, or waxy maize starch, and spray-dried. The resulting microcapsules demonstrated favorable moisture contents (0.98% to 3.43%) and high solubility (70.5% to 85.81%). Encapsulation efficiency ranged from 34.98% to 56.59%, peaking in formulations utilizing waxy maize starch and sunflower oil. Flowability was restrictive across all powders, indicated by elevated Carr’s Compressibility Index values. Scanning electron microscopy revealed predominantly smooth, spherical particles measuring less than 6 µm. Notably, while unencapsulated sunflower oil extract exhibited the highest lutein concentration, microcapsules containing grape seed oil showed relatively higher lutein concentration in the final product. This observation may be related to differences in oil composition; however, further studies are required to confirm the underlying mechanisms. Full article

This review examines sorghum digestibility from molecular structure to clinical implications, focusing on compositional factors, processing methods, and health outcomes. We evaluate how sorghum’s unique protein–starch interactions influence digestibility and explore emerging technologies that can modulate these properties for targeted nutritional benefits. Cooked sorghum generally has lower digestibility than raw sorghum and other cereals due to heat-induced protein–starch cross-linking and the formation of disulfide bonds by sorghum proteins (kafirins), which restrict enzymatic access. Enzyme inhibitors in sorghum further reduce starch hydrolysis. This reduced digestibility may negatively impact malnourished individuals and those relying on sorghum as a dietary staple. However, it can be advantageous to individuals with diabetes by lowering postprandial blood glucose levels. Sorghum consumption may also beneficially influence the gut microbiome. Certain processing methods have been shown to significantly enhance digestibility while preserving beneficial bioactive compounds. Improving digestibility through these strategies may enhance sorghum’s value for vulnerable populations while maintaining its metabolic advantages. Balancing increased nutrient bioavailability with preservation of beneficial functional properties is critical for optimizing sorghum as a health-promoting grain across diverse populations. Full article

Daqu is the core saccharifying and fermenting agent in Baijiu production and a pivotal factor in flavor formation. Challenges that often hinder traditional strong-flavor Daqu brewing include low enzymatic activity and insufficient aroma. Therefore, we have developed a novel Daqu brewing system. Furthermore, we investigated the differences in flavor profiles between traditional and novel Daqu by performing headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). We comparatively analyzed the microbial communities, metabolic functions, and flavor compositions in the two Daqu types via absolute quantitative metagenomics. Functional microorganisms were significantly enriched in the novel Daqu, which exhibited enhanced carbohydrate metabolism and a highly robust acidic environment owing to the fostering of core functional genera such as Aspergillus, Saccharomyces, and Pediococcus. This significantly increased the aldehyde and organic acid levels, which resulted in pronounced aldehydic and acidic sensory characteristics. Carbohydrate-Active EnZyme (CAZy) profiling confirmed the significantly elevated abundance of glycoside hydrolases (GHs) and glycosyltransferases (GTs) in novel Daqu, which improved starch bioconversion and synthesis of flavor precursors. Thus, this study shows that novel Daqu promotes ethanol accumulation and the synthesis of flavor compounds like acetals by strengthening the core microbiota and metabolic networks. These findings provide a theoretical foundation for enriching the aromatic complexity of Baijiu. Full article

Riceberry rice milk (RBRM) is rich in phytochemicals, particularly anthocyanins, which are known for their potential in managing type 2 diabetes (T2D). This study aimed to develop a novel RBRM-based yogurt derived from its polysaccharide and protein components and to evaluate the effects of supplementation with W. globosa powder (WGP) at 0% (F1, control), 5% (F2), 10% (F3), and 15% (F4) on nutritional and functional properties. Among all formulations, F4 exhibited the highest nutritional values, including dietary fiber (41.25%), curd protein (21.34%), and carbohydrate (starch) content (25.25%), with a lower fat content (2.13%) compared to other groups. In terms of antioxidant activity, F4 showed high total phenolic content (33.70 mg GAE/g) and total flavonoid content (25.2 mg QUE/g), along with strong radical scavenging activities, with DPPH and ABTS inhibition values of 41.52% and 78.18%, respectively. Furthermore, F4 demonstrated notable antidiabetic potential through α-amylase and α-glucosidase inhibition, with IC₅₀ values of 0.89 and 1.32 mg/mL, respectively. Widely targeted metabolomics analysis identified 88 differential metabolites between F4 (potent condition) and F1 (control group). Twelve selected compounds from RBRM–WGP yogurt contributed to increased levels of amino acids, peptide derivatives, saccharides, organic acids, polyphenols, and flavonoids. Molecular docking analysis revealed that key metabolites, including vignatic acid B, glimepiride, and indoramin, exhibited strong binding affinities with the active sites of α-amylase (PDB: 2GVY, Aspergillus niger) and α-glucosidase (PDB: 3A4A, Saccharomyces cerevisiae). These findings indicate that phytonutrient compounds, particularly indoramin, play a significant role in enhancing the nutritional composition and functional properties of RBRM–WGP yogurt for potential applications in food processing. Full article

Background/Objectives: Kazakhstan currently lacks representative data on the actual consumption of calories, macronutrients, and micronutrients among students, despite the rising interest in the subject of children’s nutrition. The objective of the study was to assess the actual nutritional status of urban schoolchildren and identify differences depending on demographic and socioeconomic factors. Methods: A 24 h dietary survey was used. The final analytical dataset included 865 children aged 7 to 17 years, representing only the two specified ethnocultural groups. We divided these participants into three groups according to standard age classification: 7 to 10 years, 11 to 14 years, and 15 to 17 years. We calculated the nutrient profile using national and international food composition databases. Results: We found an age-related trend toward increased consumption of fluids, proteins, fats, and several micronutrients. Adolescents (15–17 years) had a higher intake of simple sugars and a lower intake of starch compared to other age groups. Age, gender, ethnicity, and socioeconomic factors (family income and food expenditure) were statistically significantly associated with BMI and diet composition, with caloric intake and essential nutrient intake increasing with age. Conclusions: The results emphasize the need for comprehensive interventions that go beyond school meals, such as controlling the food environment, lowering the availability of ultra-processed foods, boosting the availability of dairy products, fruits, and vegetables, and creating mechanisms for tracking and assessing the efficacy of Kazakhstan’s revised school meal standards. Full article

Durian (Durio zibethinus Murray) seeds, an underutilized by-product of durian processing, were upcycled into functional flours to elucidate how varietal origin and processing govern structure–function relationships. Durian seed flours from local Bang Nara (L) and Monthong (M) varieties were prepared using three methods: native durian seed flour (NDSF; control), boiled durian seed flour (BDSF), and hydrated durian seed flour (HDSF), and benchmarked against commercial mung bean flour (MBF) and almond flour (ALF). Proximate composition, total phenolic content (TPC) and DPPH^•- scavenging activity, structural characteristics (Fourier transform infrared, FTIR; X-ray diffraction, XRD), thermal behavior, and microstructure were assessed alongside functional properties including water/oil absorption, emulsion performance, and gelation. M flours contained higher protein (8.46–10.73%), dietary fiber (6.26–9.37%), ash (3.59–4.38%), TPC (53.17–87.40 mg gallic acid equivalent/g), and DPPH^•- scavenging activity (92.39–94.54%) than L flours, whereas L flours had higher carbohydrate content (78.87–82.54%) than M flours (68.32–72.21%). Crude fat remained below 1% across all samples. FTIR and XRD profiles were comparable to MBF, confirming starch-based similarities, but distinct differences in color, bulk density, crystallinity, gelatinization behavior, and granule morphology reflected processing-driven structural modification. Functionally, NDSF exhibited the highest water absorption capacity (4.28 g/g); all durian seed flours showed low oil absorption (0.58–0.88 g/g) and gelation at 10–12%. Most samples demonstrated good emulsion activity and stability, except HDSF. Overall, NDSF and BDSF provided the best balance of yield, hydration capacity, and structural stability, demonstrating that both variety and processing determine the performance of upcycled durian seed flours. These findings support the valorization of durian seeds as sustainable, value-added functional ingredients aligned with circular economy and zero-waste food processing. Full article

As a sustainable alternative to petroleum-based plastics, psyllium gum, a natural hydrocolloid from Plantago ovata seeds, is reviewed for its application in packaging. This review focuses on the material properties of psyllium gum, including its film-forming capacity, water-binding capacity of 12–15 g/g, and rheological behavior (consistency index K = 10–50 Pa·sⁿ, flow behavior index n = 0.3–0.6), which are critical for packaging applications. We discuss how its performance can be enhanced through interactions with plasticizers, cross-linking agents, and blending with other biopolymers (e.g., polyvinyl alcohol and starch), as well as through nanocomposite reinforcement, to improve mechanical strength (tensile strength 5–15 MPa in native films; up to 48 MPa in thermoplastic starch composites), and barrier properties (e.g., oxygen permeability < 0.001 g/m² s). The review also provides a comparative analysis of psyllium-based films with other polysaccharide films and discusses the environmental benefits, such as a lower carbon footprint (GWP ≈ 1.2 kg CO₂-eq/kg) compared to PET (≈3.0 kg CO₂-eq/kg). Key challenges, including moisture sensitivity (equilibrium moisture content ~25% at 75% RH), raw material molecular-weight variability (±20%), and scalability, are outlined, along with future research directions, such as enzymatic extraction and the development of water-resistant, compostable formulations aimed at advancing psyllium gum toward viable next-generation sustainable food packaging materials. Full article