This study evaluated the effect of turmeric leaf phenolic extract (TLP) on lipid oxidation and physicochemical properties of oil-in-water emulsions. The dried leaves were first extracted using hydroethanolic solvents (0, 30, 50, 70%, w/w ethanol), and the total phenolic content and antioxidant properties were evaluated. Then, TLP was incorporated into emulsions at concentrations of 0, 250, 500, and 1000 µM (0, 0.46, 0.92, and 1.84 mg extract/mL emulsion). The characteristics, including appearance, size, polydispersity index, charge, lipid oxidation, viscosity, and microstructure, were evaluated both before and after heating at 85 °C. The results showed that all emulsions were stable up to 6 h at 85 °C. All fresh emulsions were nanosized with high negative zeta potential (−45.59 to −48.76 mV). With longer incubation time (6 h), the size (264–523 nm) and polydispersity index (0.32–0.43) increased, and the zeta potential decreased (−29.34 to −31.78). The oxidation values after 6 h were highest for the control (16.33 meq/kg oil and 7.03 mg MDA/kg oil) and lowest for the 1000 µM TLP emulsion (7.20 meq/kg oil, 0.74 mg MDA/kg oil). The samples containing 500 µM BHT showed the lowest oxidation and were comparable to the 1000 µM TLP emulsion. The polymerization and oxidation of the oil increased the viscosity during incubation, and the droplet size increased as observed in the CLSM images. Finally, it can be concluded that turmeric leaves, a major agricultural waste, are a potent source of antioxidants, capable of preventing oxidation and preserving the physicochemical properties of emulsions.

The aim of this research was to use supercritical carbon dioxide (SC-CO2) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods, namely, freeze-drying and SC-CO2 drying. The collected proteins were characterized for their morphology, color, crystallinity, surface hydrophobicity, emulsifying activity index (EAI), creaming index (CI), foaming capacity (FC), foaming stability (FS), protein solubility, chemical interactions, and viscosity. The SC-CO2-dried proteins exhibited higher porosity compared to the freeze-dried ones with smaller particle sizes (similar to 5.1 vs. 0.4 mu m, respectively). The XRD patterns indicated that the SC-CO2-dried proteins had a lower crystallinity than the freeze-dried proteins. However, the surface hydrophobicities of the freeze-dried and SC-CO2-dried proteins were similar. The EAI results showed that the emulsifying activity of freeze-dried protein powder (40.6) was better than that of SC-CO2-dried protein powder (29.8). Nevertheless, the solubility of SC-CO2-dried proteins was higher than that of freeze-dried proteins in most of the pHs investigated. Overall, the proposed SC-CO2 drying method has the potential to generate porous protein powders with improved solubility that can be used in developing functional foods. The aim of this research was to use supercritical carbon dioxide (SC-CO2) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties.

Protein and sugar content are important seed quality traits in soybean because they improve the value and sustainability of soy food and feed products. Thus, identifying Quantitative Trait Loci (QTL) for soybean seed protein and sugar content can benefit plant breeders and the soybean market by accelerating the breeding process via marker-assisted selection. For this study, a population of recombinant inbred lines (RILs) was developed from a cross between R08-3221 (high protein and low sucrose) and R07-2000 (high sucrose and low protein). Phenotypic data for protein content were taken from the F2:4 and F2:5 generations. The DA7250 NIR analyzer and HPLC instruments were used to analyze total seed protein and sucrose content. Genotypic data were generated using analysis via the SoySNP6k chip. A total of four QTLs were identified in this study. Two QTLs for protein content were located on chromosomes 11 and 20, and two QTLs associated with sucrose content were located on chromosomes 14 and. 11, the latter of which co-localized with detected QTLs for protein, explaining 10% of the phenotypic variation for protein and sucrose content in soybean seed within the study population. Soybean breeding programs can use the results to improve soybean seed quality.

In this research, soy protein isolate (SPI) along with 0%, 1%, 3%, and 5% (w/w) of grape seed extract (GS) and green tea extract (GT) as natural antioxidants were used to develop edible active packaging materials using 3D printing technology. In addition, the effects of nozzle size (0.10, 0.25, and 0.33 mm) and pressure (0.020, 0.035, 0.048, and 0.062 MPa) on the 3D printing of the films were investigated. The printing accuracy was evaluated by comparing the areas of the 3D-printed films from their pictures to the area of the digital geometry. 3D printability of the films was considerably affected by the type and concentration of extracts due to the interactions between GS or GT and SPI, changing the SPI gel properties and, consequently, the printing performance. Compared to GT-loaded films, which showed a proper degree of shape preservation, the incorporation of 3 or 5% GS resulted in the deformation of the films during 3D printing. Soy protein edible films loaded with 1-3% (w/w) GS or GT were 3D-printed with high accuracy (>98%) at a printing pressure of 0.062 MPa and nozzle diameter of 0.25 mm. When higher concentrations (5%, w/w) of GS or GT were added, the 3D-printed films became thicker and less transparent. The tensile strength of the films was increased by the incorporation of extracts. The tensile strength of the GS-loaded films was higher than that of the GT-loaded films. Moreover, the addition of GS and GT reduced the water vapor permeability (WVP) of SPI by 61% and 56%, respectively. Overall, the proposed 3D printing approach can provide flexibility in generating edible films in different geometries and properties for on-line packaging applications.

Antimicrobial resistance is a growing problem globally due to the overuse of antimicrobials in agriculture, food processing, food safety, and medical fields and becoming an increasing concern of resistant microbes. This review briefly explores the use of antimicrobial, the emergence of - antimicrobial resistance, and the spreading of resistance vertically and horizontally. The focus of this article is on human practices from farm to table contributing to the growing concern of antimicrobial resistance (AMR). It also discusses various monitoring programs currently in place, and the economic burden and mortality caused by antimicrobial resistance. Finally, the review proposes possible approaches to overcome the problem, such as reducing the use of antimicrobial and developing natural methods of handing food safety initiative and treating resistant pathogens (e.g. probiotics). The main findings showed that use of antibiotics in various field from crop cultivation to processing and preservation inducing the resistance to these bacteria in the USA and developing countries. Induced resistant genes are gradually spreading in a multidirectional way to the microbiome. This can only be mitigated by restrictive measures and litigation on the unnecessary use of antibiotics. Also, the use of organic/bio-control agents to prevent microbes should be encouraged and popularized.

Increasing market demand for sustainable, environmentally friendly edible film materials has called for the development of new customizable production methods utilizing emerging technologies such as 3D printing. We hereby report a new method to generate functional edible soy protein isolate films prepared from three types of soybeans (AR-R11-7999, MO-S17-17168, and MO-S17-19874R) using an innovative 3D printing technology. The protein contents in AR-R11-7999, MO-S17-17168, and MO-S17-19874R soybean meals and their corresponding protein isolates were 40.0, 39.1, and 39.9; and 84.5, 84.7, and 87.3 % (w/w, dry basis), respectively. Response surface methodology was used to maximize the tensile and puncture strength and minimize the thickness of the 3D-printed edible films using protein concentration, plasticizer concentration (glycerol), and drying time as the independent variables. The optimized film production conditions were determined as soy protein concentration: 8.91%, plasticizer concentration: 3.00%, and drying time: 3.98 h with a desirability value of 0.7428. The optimized conditions were then successfully verified with the original soybean lot with a nonsignificant difference in physical properties. At the optimized conditions, the 3D-printed edible films using three soybean lots revealed: 0.108-0.114 mm thickness; 14.79-16.07 MPa tensile strength; 6.97-8.20 N puncture strength; 90.81-91.53, -1.89 to -1.31, and 14.85-17.25 were color parameters L*, a*, and b*, respectively; 1.22-1.36 g/cm3 density; and 104.4-105.7% elongation at break ratio (%). PRACTICAL APPLICATION: Edible soy protein films produced by an extrusion-based 3D printing approach are highly customizable and precise, and could be produced at an industrial scale. This newly produced environment-friendly soy protein-based edible film can serve as an alternate packaging to synthetic plastics and reduce the environmental landfill problem while adding value to soybean produced in the mid-south United States.

Food processing environment flooring can become contaminated with pathogens in many ways including foot and equipment traffic, incoming materials, and floor drain backups.  Natural antimicrobial turmeric and commercially available powdered floor treatments may reduce the levels of pathogens on flooring thereby reducing the risk of cross contamination from the floor to food contact surfaces. These chemicals were evaluated to determine their effectiveness against cocktails of Salmonella , Escherichia coli , and Listeria monocytogenes dried onto the surfaces of carriers made from polyurethane-concrete commercial flooring material.  Aqueous test solutions were prepared from the minimum treatment required per m 2 from the manufacturer's instructions diluted in sterile water.  Potential synergy between turmeric and a percarbonate based commercial floor treatment was explored with a mixture of turmeric and sodium percarbonate, each at approximately 37g/m 2 application rate.  Each inoculated carrier was exposed to the treatment solutions or a sterile water control for 10 minutes at room temperature, neutralized with Hi-Cap neutralizing broth, the bacteria suspended, enumerated, and log 10 reductions calculated for each treatment and inoculum combination.  Mean log 10 CFU/carrier reductions with standard deviations ranged between 4.29±0.34 for the sodium percarbonate (SPC) based treatment and 0.004±0.23 for turmeric for Salmonella , 4.81±0.16 for SPC based treatment and -0.16±0.62 for turmeric for E. coli , and 4.88±0.6 for SPC based treatment and -0.16±0.15 for turmeric for L. monocytogenes .

A new methodology was developed to print pizza dough with a gluten free flour blend or commercial gluten whole wheat flour using extrusion-based 3-D printing technology. Their physical properties were compared to commercially available pizza dough and crust. The optimized nozzle size, print speed, ingredient flow speed, and line thickness for the 3-D printing of pizza dough were: 0.04 cm, 800 cm/minutes, 1.8, and 0.34 cm, respectively. The printed gluten-free pizza dough required 120 min of fermentation to obtain a comparable color and textural profile (P < 0.05) to that of the gluten whole wheat flour dough fermented for 60 min. The 3-D printed gluten free, whole-wheat pizza and commercially available wheat flour dough and standard crusts demonstrated identical $$\Delta {E}_{ab}^{*}$$ values of 0.14 and 0.13, respectively with brownness index (BI) values of 1.47 and 1.62, respectively. Textural profile analysis (TPA) of 3-D printed gluten free and whole wheat pizza dough, crust and the commercial standard wheat flour pizza dough and crust demonstrated significant (P < 0.05) correlations in terms of hardness, fracturability, adhesiveness, springiness, cohesiveness, chewiness, and resilience. An optimized method was developed to prepare gluten-free pizza dough and crust with similar functional properties to that of gluten whole wheat flour dough and crust.

The response surface methodology was used to optimize the effect of three parameters, Bacillus subtilis (natto) Takahashi inoculum log (5-7 log CFU/g HDRB), initial water content (25%-45% w/v), and fermentation time (24-72 h), as independent variables on the extraction of the maximum water-soluble proteins and peptides (WSPP) from heat-stabilized defatted rice bran (HDRB). The optimum conditions were achieved by fitting the second-order polynomial equation. The result showed that all the factors, initial water content, inoculum log, and fermentation time, were critical in extracting WSPP from HDRB. The predicted optimum conditions for highest amount of WSPP extracted were 40.96% w/v water content, 6.27 log CFU/g HDRB inoculum log, and 61.01 h fermentation time. Under these optimized conditions of solid-state fermentation (SSF), 64.6% +/- 0.7% of total protein in HDRB was extracted as WSPP which was closer to the predicted value of 63.3%. While the WSPP extracted from nonfermented HDRB was 20.6%. The majority of the WSPP from SSF-HDRB had MW <5 kDa. The WSPP from SSF-HDRB showed significant radical scavenging activities (56%, 44.4%, and 84.5%) in comparison to that from HDRB (12.5%, 9.3%, and 35.5%), of free radical (DPPH), superoxide radicals, and hydroxyl radicals, respectively. The SSF method is an efficient method to extract proteins and hydrolysates from HDRB and can find application as an ingredient in suitable products. Furthermore, the higher antioxidant activity is indicative of its potential function in controlling the oxidative stability in food products.

AbstractThree energy‐rich protein (ERP) bars were prepared to meet the daily recommended dietary allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates, cheddar cheese (CC), whey protein isolate (WPI), roasted chickpea flour, and rice flour in different proportions. Bar #1 contained 64 g dates, 16 g dried apricots, 12 g WPI, and 8 g ripened CC. Bar #2 contained the same proportion of these ingredients with an addition of 12.5 g roasted chickpea flour, while bar #3 contained 6.25 g roasted rice and 6.25 g roasted chickpea flour. All the ingredients were homogeneously mixed into paste to form bars weighing 100–110 g per serving size. These bars were studied for the compositional analysis (moisture, protein, and lipid content), protein characterization through sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), and in vitro determination of the angiotensin I‐converting enzyme (ACE‐I) antihypertensive activity. Moisture and lipid content in bars were 22% and 0.057%–0.313%, respectively, while protein, fiber, and ash contents varied from 22.3% to 23.6%, 6.66 to 5.81, and 2.12% to 2.44%, respectively. The minimum energy content was recorded (272.70 Kcal/100 g) in bar #1 while bar #3 showed the highest energy content 274.65 Kcal/110 g with the addition of (5%) roasted chickpea and rice flour, respectively. Electrophoresis analysis of proteins in bar # 1 (cheese +WPI) showed the four bands at 62, 24, 20, and 12 kDa. Bar #2 (10% roasted chickpea flour) showed some additional bands at 40, 36, 34, and 28 kDa while relatively lower antihypertensive activity than bars #1 and 3. The study revealed that adding 10% roasted chickpea flour (bar #2) increased the protein content and diversity in proteins. It provided 40% proteins to athletes and could be helpful to meet their R.D.A. by consuming two bars/day.

ABSTRACTEthanol-water extraction of phenolics from cowpeas was modeled and optimized by response surface methodology (RSM). The ethanol concentration and extraction temperature were shown to have a significant effect on phenolic extraction and antioxidant capacity. Modeling predicted that extraction of phenolics from cowpea flour for 42.8 minutes at 58.6°C with 58.4% ethanol would maximize the radical scavenging capacity of solutes. Extraction of phenolics under these optimized conditions yielded 11.05 ± 0.10 mg chlorogenic acid equivalents (CAE)/g cowpea flour. These extracts contained 10.41 % ± 0.11% phenolics by weight and had an antioxidant capacity of 0.45 ± 0.02, closely approximating the predicted phenolic content of 10.11% ± 0.44% and antioxidant capacity of 0.42 ± 0.04. Extracted material was characterized by HPLC, and the predominant phenolic compounds detected were epicatechin and ferulic acid. Cowpea’s low cost, ease of storage, and high antioxidant capacity reflect their potential for use as a naturally-derived antioxidant additive in foods.

Nanoemulsions are now widely known due to their multifunctional properties. Different types of nanoemulsions have been used in drug delivery systems and effectively delivered many insoluble or sparingly water-soluble drugs inside the lipid core of the submicron-sized droplets of the nanoemulsion. The surface modification allowed these emulsions to facilitate the delivery of drugs in targeted tissues of the cancer therapy. This technology has also been used to understand the molecular mechanism of cancer development and therapy by studying differentially expressed marker proteins and elucidating the pathway mechanism of action of various chemotherapeutics. The early detection of malignant cells was long been a challenging area of research and this has been improved using nanoemulsion as a delivery cargo of various combined chemotherapeutics and imaging agents. Investigations are needed to reduce the adverse effect of chemotherapy on normal cells and the dose-dependent response of these delivered drugs. In this chapter, specific findings on the use of various nanoemulsions (formulation) have been discussed under each type of cancer research.

Nutri-bars were prepared (110 g) using dates (64 g), dried apricots (16 g), cheddar cheese (8 g), whey protein isolate (12 g) and roasted-chickpea flour (10 g). Bars were prepared for Pakistani-athletes based on their calories and protein requirement (3500-3925 kcals/day, 1.4-1.8 g/kg body weight). Efficacy trials were performed (1, 15 and 30 days) to evaluate the effect of nutri-bars on blood serum profile, stamina building and body-composition. Results showed that hepatic-indexes such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) were decreased (p > 0.05) during experimental-period. At day 30, ALT (6.8%), AST (1%) and ALP (0.4%) indicates the inhibitory effect of nutri-bar on the pathological serum-profile of athletes while significant increase (p > 0.05) was observed in total-protein (0.52%). Liver injury-indexes lactate dehydrogenase, Creatine kinase, total-cholesterol and total-glycerides showed a significant increase (p > 0.05) while low-density-lipoprotein and high-density-lipoprotein were decreased (p > 0.05). Effect of nutri-bar on body composition showed increase (p > 0.05) in body weight (kg) and body-mass index (BMI (kg/m2). In the twelve-minutes running test, distance covered by athletes (p < 0.05) increased after 30 days as compared to day 1. The study revealed the significant (p < 0.05) effect of nutri-bar in developing the stamina building of Pakistani-athletes while the effect on the blood-serum profile was non-significant.

The world population is facing a remarkable change in lifestyle and the consequence of this change must impact health. Macronutrient-enriched, processed, high-calorie convenient food products are dominating the food market supplying our basic need for food. Nutraceuticals not only provide nutrients beyond basic food but also protect our health from various chronic disorders and build our immunity stronger. Delivery of nutraceuticals in processed food was a hurdle for food scientists before two decades. In the last two decades, various nutraceutical delivery systems have been formulated with proven effective delivery at a specific absorbable location with sound science. In this chapter, different nutraceutical delivery systems will be discussed emphasizing loading capacity, functional enhancement, bioavailability, bioaccessibility, and absorbability of the delivering nutraceuticals.

Abstract Proteins are abundant in nature and are highly functional. They can be converted into edible films and coating for food applications. The formation of protein films and coatings require a denaturation step to unfold the protein molecules and to promote intermolecular interactions via the formation of disulfide and hydrogen bonds, as well as hydrophobic interactions. Plasticizers, such as low‐molecular‐weight polyols and organic acids, are often added to the film‐forming formulations to impart flexibility essential for end‐use handling. By and large, edible films are produced by solvent casting. Solution properties (viscosity, surface tension, etc.) must be optimized in order to produce coherent film of consistent material properties. Alternatively, dry processing involves extrusion of proteins at elevated temperature (above glass transition) in the presence of small quantity of water and plasticizer. Material properties of protein films can be modified by incorporating additives, heat curing, and/or irradiation/chemical treatments to achieve optimal mechanical strength and extensibility essential for end‐use handling. Protein films and coatings are strong gas barriers when they are dry but exhibit poor moisture barrier properties due to their inherent hydrophilic nature. Edible films and coatings are versatile carriers for bioactives (e.g. antimicrobials, antioxidants, nutraceuticals, and micronutrients), flavors, colors, and other additives, making them a useful tool in product innovation.

The objective of this study was to prepare protein isolate from defatted soybean and identify an optimal hydrolysis protocol to create improved hydrolysates and ascertain the optimum encapsulation technique for probiotics. Soy protein isolate (SPI) was prepared using an alkaline extraction procedure for solubility within a neutral, beverage-specific pH range. The soy protein hydrolysate (SPH) was prepared from aqueous extracted SPI using pepsin. The physicochemical properties of the SPH were investigated by solubility, degree of hydrolysis (DH), surface hydrophobicity, and electrophoresis. Hydrolysates from 2, 2.5, and 3 hr of hydrolysis time achieved the suitable DH between 2.5% to 5.0%. The 2.5 to 3 hr hydrolysates were also significantly more soluble than SPI at all pH levels from 85% to 95% solubility. Surface hydrophobicity of the hydrolysates ranged from 15 to 20 S0 values. Alginate (1%), resistant starch (2%), and probiotic culture (0.1%) were used as an encapsulation agent to protect probiotics. Alginate microcapsules were observed to be 1 mm in size using environmental scanning electron microscopy. The dried SPH and encapsulated probiotics with alginate in a dry powder formulation were tested for its gastrointestinal resistance and probiotic viability under in vitro simulated digestion. Approximately 1-log decrease was observed for all experimental groups after simulated digestion (final log colony forming units [CFU]/mL range: 6.55 to 6.19) with free probiotics having the lowest log CFU/mL (6.10 ± 0.10) value. No significant difference was observed among experimental groups for probiotic viability (P = 0.445). The findings of this research will provide an understanding of formulation for easily digestible protein and encapsulated probiotics. PRACTICAL APPLICATION: The findings of this research provide an understanding of improved formulation for more suitable soy protein hydrolysate and viability of encapsulated probiotics in gastrointestinal environment. Probiotics with the prebiotics in an encapsulated environment provide a technology for the enhancement of probiotics viability and for applications in suitable products for health and wellness.

Cinnamon essential oils (CEOs) from leaf and bark were investigated for their antimicrobial potential against Salmonella typhimurium and Listeria monocytogenes. Minimum inhibitory concentration of leaf and bark CEOs against S. typhimurium and L. monocytogenes at low (4-log CFU/ml) and high (9-log CFU/ml) initial concentrations was 0.5% (vol/vol). When applied on fresh celery previously inoculated with S. typhimurium or L. monocytogenes, 0.5% leaf and bark CEOs significantly reduced (p < 0.05) the growth of S. typhimurium and L. monocytogenes. Leaf and bark CEOs could give a better log reduction against L. monocytogenes inoculated at low and high initial bacterial concentrations (2.1 logs and 4.0-4.1 logs, respectively) on the celery as compared to S. typhimurium (1.8-2.0 logs and 2.8-3.2 logs in reduction, respectively), after 7 days of storage at 4 degrees C. Hence, leaf and bark CEOs can be potential antimicrobial agents to keep fresh produce safe from Salmonella and Listeria for human consumption. Practical applications This study showed that essential oils (CEOs) from cinnamon bark and leaf could be applied as natural antimicrobials to prevent contaminations of foodborne bacteria, such as Salmonella typhimurium and Listeria monocytogenes in fresh and pre-cut produce. The minimum inhibitory concentration of these essential oils against these pathogens was 0.5% vol/vol. Bark and leaf CEOs could be a potential antimicrobial agent to keep fresh produce safe from foodborne pathogens.