In recent years, the food industry has paid more attention to preservation methods for various types of processed foods containing bioactive compounds to increase the shelf life and quality of food.Biotechnological methods are being used to overcome the disadvantages of these processes, which lead to reduced nutrient levels and physicochemical properties (Novickij et al., 2020). In this regard, extensive researches concentrated on nano/micro-encapsulation methods to preserve and control the release of bioactive compounds in the food matrix in recent years. A nanocapsule consists of two main parts namely, core and wall. The core contains a bioactive complex and the walls are formed from polymers.Chitosan molecules have been discovered as a useful polymer as a capsule wall material (Raza et al., 2020). Chitosan belongs to linear polysaccharides comprising (1 → 4)-linked D-glucosamine and N-Acetyl-D-glucosamine which is extracted from chitin (biopolymers of crustacean shells) (Chattopadhyay et al., 2019). Properties such as positive electric charge, solubility in water (pH < 6), diversity in molecular weight, deacetylation ability, antifungal activities, besides film, and capsulation capacity have extended the utilization of chitosan in food industry (Xiong et al., 2020). Additionally, low
To evaluate and anticipate the microbial changes of silver carp (Hypophthalmichthys molitrixi) during cold storage (0, 5, 10, 15 & 21 day) at different sous vide processing temperatures (60, 65, 70, and 75 °C), changes in microbial load of Enterobacteriaceae, Lactic Acid bacteria (LAB), Pseudomonas, Psychrotrophs, and total viable count (TVC) were considered. A radial basis function neural network (RBFNN) model was established to predict the changes in the microbial content of silver carp. The critical temperature for inactivation of Enterobacteriaceae and lactic acid bacteria was 65 °C and for Pseudomonas and Psychrotrophs was 70 °C and the highest value (75 °C) was observed for the total viable count. In samples processed at 75 °C, the presence of Enterobacteriaceae, Pseudomonas and Psychrotrophs were not detectable up to 15 days of storage and lactic acid bacteria were not detectable even at the end of the storage period. The optimal ANN topology for modeling Enterobacteriaceae, Pseudomonas, and Psychrotroph contained 9 neurons in the hidden layer, but for TVC and LAB, it was 14 neurons.
Functional foods have recently generated a lot of attention among consumers looking for healthy options. Studies have examined yogurt with carao to increase health benefits and probiotic characteristics. It has been determined that carao fruit and camel milk have high phenolic compound and antioxidant activity concentrations. The objective of this study was to examine if carao (0, 1.3, 2.65, and 5.3 g/L) incorporated into yogurt enhances anti-inflammatory stimulus and antioxidant activity and impacts the physio-chemical and sensory properties of camel milk yogurt. HT-29 cells were used as a model of anti-inflammatory response, including cytokine responses of IL-8 and mRNA production of IL-1β and TNF-α in gastric digested isolated fraction. In addition, pH, titratable acidity, Streptococcus thermophilus counts and Lactobacillus bulgaricus counts of camel yogurts were examined during the fermentation process in 0, 2.5, 5, and 7 h whereas viscosity, syneresis, and radical scavenging assay evaluations were determined at hour 7. Furthermore, a consumer study was performed. Compared to control samples, the incorporation of carao into yogurts did not lead to a significant (ρ > 0.05) difference in the pH. In contrast, titratable acidity (TA), viscosity, syneresis, and antioxidant capacity significantly increased with the inclusion of 2.65 and 5.3 g/L carao, while 5.3 g/L carao significantly (ρ < 0.05) increased the counts of both bacteria. The inflammatory response of IL-8 and the level of mRNA production of IL-1β and TNF-α was significantly (ρ < 0.05) lower with 2.65 and 5.3 g/L carao yogurt compared to control camel yogurt. Sensory attributes were not impacted by the addition of 1.3 and 2.65 g/L carao. Carao could be a possible ingredient to consider when improving the nutrition value of yogurt.
Objective: In this study, cyanide containing wastewaters of electroplating, metal plating and gold mining industries were selected in order to investigate the usability of Klebsiella pneumoniae and Klebsiella oxytoca. Materials and Methods: In order to investigate their cyanide removal capability K. pneumoniae and K. oxytoca cultures both, separately and with sterile crude extracts were used. Results: It is observed that cyanide in electroplating wastewater was effectively removed by the cultures and sterile crude extracts of K. pneumoniae (both 100%) and K. oxytoca (100% and 70%, respectively). Additionally, culture of K. pneumoniae, mixture of K. pneumoniae and K. oxytoca cultures, sterile crude extract of K. oxytoca and mixture of K. pneumoniae and K. oxytoca sterile crude extracts degraded cyanide efficiently (94%, 96%, 90% and 93%, respectively) in metal plating wastewater. Conclusion: It is determined that K. pneumoniae and K. oxytoca cultures and crude extracts can be a promising alternative for cyanide removal in wastewaters of different industries.
The aim of this research work was to evaluate the methods of mechanical drying of coffee beans (Coffea arabica) from energy evaluations. The control variables were the drying of the grain and energy was used as the response variable, measured in Tonnes of Oil Equivalent (TEP), Barrels of Oil Equivalent (BEP), and Tonnes of Carbon Dioxide Equivalent (Ton CO2eq). The evaluations on the three methods of mechanical coffee drying indicate that the rotary dryer requires 1.0 TEP equivalent to 1.017 kg CO2eqkg-1 in dry parchment coffee (CPS), however, the vertical drying method requires 1.12 TEP (0.616 kg CO2eqkg-1 in CPS) and the static dryer requires 0.5 TEP (0.33 Kg CO2eqkg-1 in CPS). Furthermore, the biomass energy consumption in the rotary dryer is 12.60 MJkg-1, in the vertical dryer it is 7.46 MJkg-1, and the static dryer is 3.91 MJkg-1. These results indicate that the rotary dryer uses 91.95% of the biomass energy, the vertical dryer uses 90.31%, and the static dryer 90.68%. Concluding that rotary drying has a higher biomass energy consumption and reduces CO2 emissions kg-1 in dry parchment coffee, this method is also preferred by cuppers, as it preserves the sensory qualities of the coffee and contributes to reducing the impact. the environment in the consumption of electrical energy and the reduction of CO2 emissions. However, these predictors need more work to validate reliability.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.