| 1. |
- Aalaei, Kataneh, et al.
(författare)
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The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS
- 2017
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 10:9, s. 1704-1714
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Tidskriftsartikel (refereegranskat)abstract
- The impact of different drying techniques and storage conditions on the formation of carboxymethyl lysine (CML) as an advanced glycation end product (AGE) was investigated in various pilot-scale produced skim milk powders (SMP). CML, an indicator of advanced stages of the Maillard reaction, was analyzed by isotope dilution ESI-LC-MS/MS after drying and at intervals during storage for 200 days. The aim of this study is to increase the awareness that the development of AGEs can be hindered by controlled storage, which is mostly neglected at the domestic level by the consumers. Pilot-scale freeze-dryer, spray-dryer, and drum-dryer were utilized for manufacturing SMPs. The storage was designed in such a way that it simulated how an average consumer keeps the dried products at home, specifically after opening the packages and how the products may be exposed to unfavorable conditions. To do so, four storage conditions including two temperatures (20 °C, 30 °C) and two relative humidities RH (33%, 52%) were studied and CML formation was monitored using LC-MS/MS. Our results show that the spray-dried samples developed two times higher CML after 200 days, compared to the freeze-dried samples, and this value was 1.6 times for the drum-dried samples. Storage at 52% RH developed 9.8–10 times more CML in the samples, in comparison with 33% RH, at the same storage temperature (P < 0.05). Our findings demonstrate that AGEs, molecules suspected to be involved in risks factors for auto-immune diseases, may be formed during storage of SMPs after opening the packages by the consumers.
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| 2. |
- Abdollahi, Mehdi, 1985, et al.
(författare)
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Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product
- 2018
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 11:9, s. 1733-1749
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Tidskriftsartikel (refereegranskat)abstract
- Nutritional, structural, functional and sensorial properties of protein isolate developed from salmon (Salmo salar), cod (Gadus morhua) and herring (Clupea harengus) by-product using the pH-shift method was studied. Function of the proteins in an emulsion system in terms of viscoelastic properties was also evaluated. Regardless of origin, the proteins showed satisfying nutritional value as reflected in their high essential amino acid content. The proteins contained significantly (p<0.05) higher proportion of active sulfhydryl groups and surface hydrophobicity compared to whey and egg white protein reflecting conformational changes caused by the pH-shift process. Solubility, emulsion and foaming capacity of the proteins showed a trend similar to soy protein and dependent on their origin. Cod protein had better emulsion and foaming capacity which was in line with its high surface hydrophobicity and myosin heavy chain content. Emulsions developed from cod and salmon proteins showed substantially better viscoelastic properties, with higher stability and viscosity compared to herring protein emulsions. Cod protein resulted low levels in sensorial attributes related to oxidation while herring protein showed high levels of fishy and rancid flavour and odour. Altogether, results showed that the proteins from fish filleting by-product have potential to be used as food ingredients, but their application would be governed by their origin and sensorial properties.
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| 3. |
- Bakeeva, Albina, et al.
(författare)
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The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study
- 2021
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 14, s. 1920-1935
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Tidskriftsartikel (refereegranskat)abstract
- Diets low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can help reduce symptoms in 50 to 80% of patients suffering from irritable bowel syndrome. Patients are, therefore, often advised to avoid products contributing to FODMAP intake, such as cereal grain products. However, these products are nutritious staple foods and avoiding their consumption may result in nutritional deficiencies. The development of low-FODMAP, high-fiber cereal grain products is therefore desirable. This pilot-scale study shows that Kluyveromyces marxianus CBS6014 (K. marxianus) results in more fructan hydrolysis and a significantly lower final fructan level in white and whole-grain toast bread as well as in rye sourdough bread compared to a commercial Saccharomyces cerevisiae baking strain. Moreover, combined fructan and fructose levels in white and whole-grain bread prepared with K. marxianus remained well below the threshold concentration for low-FODMAP products. In addition to reducing fructan levels, K. marxianus in rye sourdough bread also positively impacted bread height. Whereas further follow-up studies are needed to assess the potential of K. marxianus for bread production fully, our study suggests that this yeast species may open exciting novel routes for the production of low-FODMAP, high-fiber products.
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| 4. |
- Demir, Eda, et al.
(författare)
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Technology Allowing Baby Spinach Leaves to Acquire Freezing Tolerance
- 2018
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 11:4, s. 809-817
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Tidskriftsartikel (refereegranskat)abstract
- This study focuses on improving the freezing tolerance of spinach leaves when applying vacuum impregnation (VI) and pulsed electric fields (PEF) as pre-treatments. Changing the cultivation conditions of the spinach plants was tested for improved freezing tolerance of the harvested leaves. Spinach plants were initially cultivated at 20 °C for 5 weeks and harvested at the beginning of week 6 before the cultivation conditions were changed to 5 °C. After exposing the plants to cold stress, leaves were harvested on day 1, 8, and 20. The leaves from different cultivation temperatures were treated with VI with 30% (w/v) trehalose solution and PEF prior freezing at − 22 °C in a blast freezer. After freezing and thawing, the viability of harvested spinach leaves was 50% for the plants cultivated at 20 °C for 5 weeks. When the cultivation conditions were changed, the viability of the harvested leaves increased to 82% on day 1, 89% on day 8, and without a significant further increase on day 20. During cold cultivation, sucrose accumulated in the leaves, which might have contributed to the increased survival. The influence of impregnating the accumulated sugars instead of changing the cultivation conditions on the survival of the leaves was tested. The viability of the leaves was 75%, which was higher than the survival of the control (50%). The results indicate that it is possible to increase leaf survival after freezing and thawing by applying VI and PEF in combination with either by changing the cultivation conditions of spinach plants or by externally impregnating additional sugars to the harvested leaves.
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| 5. |
- Dymek, Katarzyna, et al.
(författare)
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Influence of Pulsed Electric Field Protocols on the Reversible Permeabilization of Rucola Leaves
- 2014
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5149 .- 1935-5130. ; 7:3, s. 761-773
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Tidskriftsartikel (refereegranskat)abstract
- Reversible electropermeabilization of plant tissues with heterogeneous structure represents a technological challenge as the response of the different structures within the same specimen to the application of electric field may differ due to different cell sizes, extracellular space configurations, and electrical properties. The influence of five different pulsed electric field protocols with different pulse polarity, number of pulses (25, 50, 75, 100, 250, and 500), and intervals between pulses (no intervals and 1- and 2-ms intervals) on the reversible permeabilization of rucola (Eruca sativa) leaves was investigated. The electric field intensity was 600 V/cm. Electrical resistance of the bulk tissue was measured before and after electroporation, and propidium iodide was used to analyze the electroporation at the surface of the leaf. Leaf viability was assessed from survival in storage, and cell viability was investigated with fluorescein diacetate. Results indicate that the viability of the leaves could not be predicted by measurements of electrical resistance or permeabilization levels of the leaf surface. Higher survival rate was demonstrated when applying bipolar pulses compared with monopolar pulses, but the latter proved to be more effective than bipolar pulses for permeabilizing the surface of the leaves. Longer intervals between bipolar pulses resulted in increased viability preservation, while the number of electroporated cells on the leaf surface was comparable for all tested protocols.
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| 6. |
- Ghirmai, Semhar, 1993, et al.
(författare)
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Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation
- 2020
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 13, s. 1344-1355
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Tidskriftsartikel (refereegranskat)abstract
- This study aimed at limiting hemolysis of fish red blood cells (RBCs) as a strategy to limit hemoglobin (Hb)-induced lipid oxidation duringpost-mortemhandling and processing. Effects of varying temperature, salinity, and mechanical impact were studied using washed resuspended RBCs (wr-RBCs) and whole blood (WB) from rainbow trout (Oncorhynchus mykiss) and herring (Clupea harengus). The wr-RBCs were most stable avoiding mechanical stress, keeping isotonic conditions (0.9-1.3% NaCl) and low temperature 0-6 degrees C, with predicted minimum at 2.5 degrees C. When compared at the same salinity, it was found that hemolysis was more pronounced in herring than trout wr-RBCs. Furthermore, WB was more stable than wr-RBCs, showing protecting the effects of blood plasma. Studying individual plasma components, stabilizing effects were found from glucose, proteins, and ascorbic acid. This study indicates that small adjustments in the early handling and processing of fish such as changing salinity of storage and rinsing solutions could minimize Hb contamination of the fish muscle and thereby improve quality.
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| 7. |
- Menegat, Alexander
(författare)
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Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads
- 2016
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 9, s. 650-663
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Tidskriftsartikel (refereegranskat)abstract
- In this study, chlorophyll fluorescence imaging (CFI) was used to monitor plant stress induced by cutting of mini romaine lettuce (Lactuca sativa L. var. longifolia) and by cutting and washing of endive (Cichorium endivia L.) during storage. Regarding the more detailed study of endive fresh-cut salads, we additionally monitored respiratory activity, phenylalanine ammonia lyase (PAL) activity, contents of plant pigments, and cut edge browning. Determination of maximum quantum efficiency F (v)/F (m) was feasible through sealed consumer-sized film bags, thus, enabling the non-invasive monitoring of both fresh-cut salad types in the corresponding modified atmosphere during storage. Cutting of romaine lettuce provoked a partially reversible drop of F (v)/F (m) during the first 24 h. Subsequently, F (v)/F (m) of cut romaine strongly decreased with elapsing shelf life, whereas intact leaves exhibited only a slight decline. Regarding minimally processed endive, warm water washing progressively reduced F (v)/F (m) with increasing heat exposure, while respiratory activities and the content of accessory pigments remained unaffected. The heat-dependent decrease of F (v)/F (m) was correlated to the inhibition of the PAL activity. Mildly warm washing (40 A degrees C, 120 s; 45 A degrees C, 60 s) reduced PAL activities, while F-v/F-m remained widely unaffected and visual quality was only partially improved. However, warm water washing at elevated temperatures (45 A degrees C, 120 s; 50 A degrees C, 30-60 s) enabled maximum visual quality retention, accompanied by a significant decrease of F (v)/F (m). CFI may represent a useful tool to monitor the stress conditions due to cutting and warm water treatments, hence, allowing the systematic improvement of fresh-cut produce.
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| 8. |
- Naghdi, Shahab, et al.
(författare)
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Parallel Extraction of Sulfated polysaccharides and Protein Hydrolysate from Skipjack Tuna Head and Their Bioactive and Functional Properties
- 2023
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 16:6, s. 1258-1279
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Tidskriftsartikel (refereegranskat)abstract
- A new process for parallel extraction of sulfated polysaccharides (SPs) and fish protein hydrolysate (FPH) from tuna head was developed. The effect of type of enzymes (Alcalase, Protamex, and Pancreatin) on the structural, functional, and bioactivity of both SPs and FPHs was also investigated. Initially, SPs were extracted, then the remaining ethanol from polysaccharide precipitation was used to obtain hydrolyzed proteins. Protamex produced SPs with the highest carbohydrate content (50.17%) while Alcalase prompted the highest content of uronic acid/sulfate. The degree of hydrolysis of the FPHs varied by the used enzyme but their amino acid composition fulfilled human requirements. Both SPs and FPHs had antioxidant activity but their efficiency was governed by the type of enzyme and oxidation mechanism. SPs had good metal chelation while FPHs showed good radical scavenging. Recovered FPHs had substantially higher antibacterial activity than the SPs and showed the highest inhibition against E. coli in concentration of 1 mg/mL. Altogether, parallel extraction of SPs and FPHs could be a promising biorefinery approach for more efficient utilization of tuna head.
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| 9. |
- Nolsöe, Helgi, et al.
(författare)
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The acid and alkaline solubilisation process for the isolation of muscle proteins: State of the art
- 2009
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Ingår i: Food and Bioprocess Technology. - 1935-5130 .- 1935-5149. ; 2:1, s. 1-27
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Tidskriftsartikel (refereegranskat)abstract
- The acid and alkaline solubilization processes forisolating muscle protein from ground fish raw materials areinvestigated by scrutinizing the literature. Following anintroduction to the processes, with some underlyingchemistry, patents related to the acid and alkaline solubilization process are described together with previously patented methods for processing of protein isolates. Focus is then placed on comparing a range of factors important in fish muscle protein isolation between the acid and alkaline solubilization processes, and classic washing-based surimi technology. The factors addressed were: protein yield, gel quality, color, lipid reduction, lipid oxidation, microbialstability, and frozen storage stability. A long series ofstudies made with different fish/shellfish species have been used for this purpose. Certain results are summarized in table form (protein yields, gel strength, and whiteness), others only in text form. From this part of the review, it is obvious that the acid process often has certain advantages (e.g., protein yield) and the alkaline process other ones (gel strength, whiteness, lipid removal, lipid oxidation, and total microbial count). Thus, the choice of method depends on the application. It is clear that most species respond differently to acid and alkaline solubilization, which is why the two methods are initially compared. In a section about new processing attempts, the use of the acid and alkaline methodology for isolating proteins from wholefish/shellfish and fish by-products is reviewed together with attempts to recover waste water proteins and attempts to modify the process. Tentative uses of the new proteinisolates, e.g., as coatings, protein brines, and emulsifiers are finally described together with some conclusions and future opportunities for the acid and alkaline processes.
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| 10. |
- Sajib, Mursalin, 1987, et al.
(författare)
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Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates
- 2022
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 15:10, s. 2267-2281
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Tidskriftsartikel (refereegranskat)abstract
- In this study, ensilaging of herring ( Clupea harengus ) flleting co-products was taken from lab-scale to pilot scale (1500 L) while monitoring the protein degree of hydrolysis (DH) and lipid oxidation. Subsequently, the possibility of recovering fish oil and protein hydrolysates using batch centrifugation at diferent g-forces/times was investigated. Around 38% DH was recorded after 2-day pilot-scale ensilaging of herring co-products at ambient temperature (i.e., ~22 °C), which was similar to the DH found in lab-scale (40% after 2 days; 22 °C). The lipid oxidation marker 2-thiobarbituric acid reactive substances (TBARS) reached 20 µmole TBARS/kg silage after 2-day ensilaging. Centrifugation of the silage at 3000–8500 ×g for 2–20 min revealed successful separation into fsh oil and protein hydrolysates. Heat-treating the silage (85 °C; 30 min) prior to centrifugation resulted in signifcantly higher oil and hydrolysates recoveries; the same being true for increased g-force. At 8500×g, the recovery of oil and hydrolysates were 9.7 and 53.0% w/w, respectively, from heat-treated silage, while recoveries were 4.1 and 48.1% w/w, respectively, from non-heat treated silage. At 4500×g, being a more scalable approach, corresponding numbers were 8.2 and 47.1% (w/w) as well as 2.0 and 40.2% (w/w). The recovered fsh oil contained 8% EPA and 11% DHA of total fatty acids. Free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), and total oxidation (TOTOX) values of oils were in the range of 4–7% (FFA), 3.6–3.7 meq/kg oil (PV), 2.5–4.0 (p-AV), and 9.9–11.1 (TOTOX), respectively, which were within the acceptable limits for human consumption specifed by the GOED voluntary monograph. The recovered protein hydrolysates contained peptides in the molecular weight range 0.3–6 kDa (~ 37%) and 11–34 kDa (~ 63%). Also, the remaining solids contained 15–17% (w/w) protein, having 44–45% essential amino acids. Overall, the results suggest that herring co-product silage is a valuable source of fsh oil and protein hydrolysates, paving the way for ensilaging based-biorefning of herring co-products into multiple products.
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