In contrast to the solvent extraction method (SXE), which resulted in the identification of less than 12 compounds, the use of supercritical fluid extraction (SFE) and subcritical extraction (SCE) yielded a total of 19 bioactive compounds. The phenolic profile of date flesh extract was dependent on both the specific type of date and the technique used for extraction (p < 0.005). The interplay of date flesh extracts and storage duration demonstrably influenced the apparent viscosity, surface color, and bioactive properties of yogurt, reaching a statistically significant level (p < 0.005). The addition of date flesh extracts to yogurt formulations significantly (p < 0.005) boosted total phenolic content (TPC), DPPH scavenging activity, viscosity, and redness (a*), while decreasing lightness (L*) and yellowness (b*). Extended storage duration (p = 0.005) caused a decline in pH, TPC, DPPH antiradical activity, bacterial viability, L* and b* values, and a simultaneous increase in acidity, syneresis, viscosity, and a* values, with limited exceptions. Date-derived flesh extracts can elevate the nutritional value of yogurt while retaining desirable taste and texture characteristics during refrigerated storage at 4°C.
South African air-dried beef, known as biltong, avoids heat treatments, instead leveraging marinade chemistry—a blend of low pH from vinegar, approximately 2% salt, and spices/pepper—in conjunction with ambient temperature drying and low humidity to effectively reduce microbes during processing. Microbiome analysis, employing culture-dependent and culture-independent methods, monitored microbial community shifts at each step of the 8-day biltong drying process. Using agar-based methods for culture-dependent analysis, viable bacteria were isolated from each step of the biltong production. Identification of these bacteria was achieved by 16S rRNA PCR, sequencing, and a BLAST search of the NCBI nucleotide database. Samples of biltong marinade, beef, and the laboratory meat processing environment, taken at three specific stages of processing (post-marinade, day 4, and day 8), had their DNA extracted. Utilizing a culture-independent method, 87 samples from two biltong trials, each with beef originating from three different meat processing facilities (six trials in total), were amplified, sequenced with Illumina HiSeq, and scrutinized via bioinformatics. Both culture-dependent and independent methodologies pinpoint a more diverse bacterial spectrum on the vacuum-packaged, chilled raw beef, a spectrum that shows reduced diversity during the course of biltong processing. After the processing, the prevailing genera were determined to be Latilactobacillus sp., Lactococcus sp., and Carnobacterium sp. The consistent presence of these organisms is a direct consequence of prolonged vacuum-packaged beef cold storage, from packing facilities to retail outlets to the end user, facilitated by psychrotroph multiplication (Latilactobacillus sp., Carnobacterium sp.) at refrigeration temperatures and their ability to endure the various stages of biltong processing, particularly in the case of Latilactobacillus sakei. Organisms existing on the raw beef display increased growth during the storage period, seemingly 'front-loading' the raw beef with high concentrations of non-pathogenic organisms, subsequently affecting biltong processing. Our preceding research on surrogate organisms demonstrated that Lactobacillus sakei displays resistance to the biltong process, specifically exhibiting a 2-log reduction, contrasting with the behavior of Carnobacterium species. IMP-1088 supplier The process demonstrated a 100,000-fold reduction in the target population; the viability of psychrotrophs after the biltong processing could be influenced by which microbial type was more prevalent on the original beef. The psychrotrophic bloom observed during refrigerated raw beef storage can lead to a natural reduction in mesophilic foodborne pathogens. This effect, further diminished during biltong processing, enhances the safety of this air-dried beef product.
Food items containing patulin, a mycotoxin, adversely affect food safety and human health. IMP-1088 supplier Hence, the need arises for the advancement of analytical methods for PAT detection that possess sensitivity, selectivity, and reliability. In the present study, a sensitive aptasensor for PAT monitoring was developed using a dual-signaling strategy. The aptasensor integrates a methylene-blue-labeled aptamer and ferrocene monocarboxylic acid in the electrolyte as the dual signal source. To increase the sensitivity of the aptasensor, a heterostructure of gold nanoparticles and black phosphorus (AuNPs-BPNS) was synthesized to provide signal amplification. The proposed aptasensor, leveraging AuNPs-BPNS nanocomposites and a dual-signaling strategy, demonstrates excellent analytical performance in PAT detection, exhibiting a broad linear range from 0.1 nM to 1000 µM and a low detection limit of 0.043 nM. Furthermore, the aptasensor was effectively utilized to detect real-world samples, including apples, pears, and tomatoes. BPNS-based nanomaterials are anticipated to hold substantial potential in the creation of innovative aptasensors, potentially offering a sensing platform for food safety monitoring.
Alfalfa (Medicago sativa) white protein concentrate's functionality makes it a promising alternative to the proteins found in milk and eggs. Despite the presence of various flavors, it includes several undesirable ones, restricting its use in food without compromising its palatable taste experience. This study details a simple methodology for the extraction of white alfalfa protein concentrate, followed by supercritical CO2 treatment. From two concentrates, produced at laboratory and pilot scales, yields of 0.012 grams (lab) and 0.008 grams (pilot) of protein per gram of total protein introduced into the process were observed. The solubility of the protein, manufactured at laboratory and pilot scales, was, respectively, roughly 30% and 15%. The protein concentrate's off-flavors were reduced through the application of supercritical CO2 at 220 bar and 45°C for 75 minutes. The treatment demonstrated no negative effects on the digestibility or functionality of white alfalfa protein concentrate, even when substituted for egg in chocolate muffins and egg white in meringues.
Two-year replicated, randomized field trials, conducted across two locations, assessed the performance of five bread wheat and spelt cultivars, plus three emmer varieties, under varying nitrogen fertilizer applications (100 kg/ha and 200 kg/ha). These treatments mirrored low-input and intensive agricultural practices. IMP-1088 supplier The constituents of wholemeal flour, purported to contribute to a healthy diet, were subject to analysis. Overlapping ranges of components were found across all three cereal types, demonstrating the combined impact of genetics and the environment. In spite of this, the statistical analysis revealed significant differences in the constituent parts of some components. Importantly, emmer and spelt exhibited higher concentrations of protein, iron, zinc, magnesium, choline, and glycine betaine, along with asparagine (the precursor of acrylamide) and raffinose. Bread wheat, compared to emmer and spelt, possessed a more significant amount of the two key fiber types, arabinoxylan (AX) and beta-glucan, with its AX content surpassing that of spelt. Although compositional distinctions could potentially affect metabolic markers and health outcomes when considered individually, the ultimate effects will hinge on the amount consumed and the makeup of the complete diet.
Ractopamine, employed as a feed additive, has garnered significant concern due to its widespread use, potentially jeopardizing human neurological and physiological well-being. Establishing a quick and effective method for the detection of ractopamine in food is, therefore, a matter of substantial practical significance. The efficiency in sensing food contaminants achieved by electrochemical sensors is due to their cost-effectiveness, sensitive response, and ease of operation, making them a promising technique. An electrochemical sensor for ractopamine detection, employing Au nanoparticles functionalized covalent organic frameworks (AuNPs@COFs), was developed in this study. The fabrication of the AuNPs@COF nanocomposite involved in situ reduction, which was subsequently examined using FTIR spectroscopy, transmission electron microscopy, and electrochemical techniques. Electrochemical sensing of ractopamine on a glassy carbon electrode modified with AuNPs@COF was assessed through electrochemical techniques. A proposed sensor excelled in its capacity to sense ractopamine, and it was utilized for the identification of ractopamine within meat specimens. Ractopamine detection using this method yielded highly sensitive and reliable results, as confirmed by the data. The linear range of the analysis was 12 to 1600 mol/L, and the instrument's limit of detection was a mere 0.12 mol/L. Food safety sensing applications of the AuNPs@COF nanocomposites are anticipated to be substantial, and their potential should be investigated in other relevant fields.
Through the application of two distinct marinating techniques, namely the repeated heating method (RHM) and the vacuum pulse method (VPM), leisure dried tofu (LD-tofu) was developed. Evaluations were performed on the quality features and the succession of bacterial communities within LD-tofu and the accompanying marinade. During the marinating procedure, the nutrients within LD-tofu readily integrated into the marinade, whereas the protein and moisture content of the RHM LD-tofu underwent the most pronounced changes. Due to the extended marinade recycling period, the springiness, chewiness, and firmness of VPM LD-tofu experienced a substantial enhancement. Due to the marinating process, a significant reduction in the total viable count (TVC) was observed in the VPM LD-tofu, decreasing from an initial 441 lg cfu/g to a range of 251-267 lg cfu/g, indicating an inhibitory effect. The analysis of LD-tofu and marinade samples revealed 26 communities at the phylum level, 167 at the family level, and a significant 356 at the genus level.