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This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of Culter alburnus myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, v/v) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant (p< 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP. Compared with EW, XO or XO/EW could delay the increase of surface hydrophobicity and the decline of secondary and tertiary structural properties of MP, indicating that XO or XO/EW could more effectively increase the stability of MP conformation. Meanwhile, XO/EW could more effectively reduce the decrease of gel strength and gel water holding capacity, and the increase in the T2 relaxation time of MP gel, confirming that XO/EW could substantially improve the MP gel-forming ability. Analysis of intermolecular interaction force proves that, compared with EW, XO/EW could reduce the content decrease of ionic and hydrogen bonds in MP gel. Overall, XO/EW could improve the stability of MP functional properties over multiple FT cycles. This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products.
Zhongli Zhang; Zhouyi Xiong; Noman Walayat; Jose M. Lorenzo; Asad Nawaz; Hanguo Xiong. Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles. Foods 2021, 10, 2007 .
AMA StyleZhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Asad Nawaz, Hanguo Xiong. Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles. Foods. 2021; 10 (9):2007.
Chicago/Turabian StyleZhongli Zhang; Zhouyi Xiong; Noman Walayat; Jose M. Lorenzo; Asad Nawaz; Hanguo Xiong. 2021. "Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles." Foods 10, no. 9: 2007.
Marine alkaloids comprise a class of compounds with several nitrogenated structures that can be explored as potential natural bioactive compounds. The scientific interest in these compounds has been increasing in the last decades, and many studies have been published elucidating their chemical structure and biological effects in vitro. Following this trend, the number of in vivo studies reporting the health-related properties of marine alkaloids has been increasing and providing more information about the effects in complex organisms. Experiments with animals, especially mice and zebrafish, are revealing the potential health benefits against cancer development, cardiovascular diseases, seizures, Alzheimer’s disease, mental health disorders, inflammatory diseases, osteoporosis, cystic fibrosis, oxidative stress, human parasites, and microbial infections in vivo. Although major efforts are still necessary to increase the knowledge, especially about the translation value of the information obtained from in vivo experiments to clinical trials, marine alkaloids are promising candidates for further experiments in drug development.
Paulo Munekata; Mirian Pateiro; Carlos Conte-Junior; Rubén Domínguez; Asad Nawaz; Noman Walayat; Elena Movilla Fierro; José Lorenzo. Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis. Marine Drugs 2021, 19, 374 .
AMA StylePaulo Munekata, Mirian Pateiro, Carlos Conte-Junior, Rubén Domínguez, Asad Nawaz, Noman Walayat, Elena Movilla Fierro, José Lorenzo. Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis. Marine Drugs. 2021; 19 (7):374.
Chicago/Turabian StylePaulo Munekata; Mirian Pateiro; Carlos Conte-Junior; Rubén Domínguez; Asad Nawaz; Noman Walayat; Elena Movilla Fierro; José Lorenzo. 2021. "Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis." Marine Drugs 19, no. 7: 374.
Global fisheries production has increased up to ~200 MT, which has resulted in the intensive generation of waste or byproducts (~20 MT), which is creating serious problems for environmental management with zero income. This study proposes an idea of using whole fish (red and white meat, skin, bones, and fins but not scales) for human food (snack food) with the aim of zero waste generation. Whole fish powder (WFP) was prepared by a novel method (using freeze-drying as well as stone ball milling) and fortified in baked snacks at four levels (0, 5, 10, and 15% w/w of 100 g of formulation). The results revealed that the addition of WFP decreased expansion and color parameters compared to control. Hardness was significantly (p< 0.05) increased with the addition of WFP, which was attributed to the mineral content of WFP. Pasting properties determined by rapid visco analyzer (RVA) were dramatically decreased with the addition of 10–15% WFP, suggesting the weak interaction of starch and protein, which was also evidenced by scanning electron microscopy (SEM). Low field nuclear magnetic resonance (LF-NMR) analysis revealed that the amount of free water was increased when 10–15% WFP was added in snacks while bound water was highest in control and 5% WFP samples, respectively. The microstructural analysis by SEM showed that the protein network was increased in those samples incorporated with WFP compared to control that had more starch granules. The results suggest the feasibility of adding 5% WFP for proper structure, texture, pasting properties, and water distribution in order to reduce fish waste.
Asad Nawaz; Ibrahim Khalifa; Noman Walayat; Jose Lorenzo; Sana Irshad; Abdullah; Shakeel Ahmed; Mario Simirgiotis; Madad Ali; Enpeng Li. Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties. Sustainability 2021, 13, 6010 .
AMA StyleAsad Nawaz, Ibrahim Khalifa, Noman Walayat, Jose Lorenzo, Sana Irshad, Abdullah, Shakeel Ahmed, Mario Simirgiotis, Madad Ali, Enpeng Li. Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties. Sustainability. 2021; 13 (11):6010.
Chicago/Turabian StyleAsad Nawaz; Ibrahim Khalifa; Noman Walayat; Jose Lorenzo; Sana Irshad; Abdullah; Shakeel Ahmed; Mario Simirgiotis; Madad Ali; Enpeng Li. 2021. "Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties." Sustainability 13, no. 11: 6010.
The effect of egg white protein (EWP) and β‐cyclodextrin (β‐CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at −18 °C for 60 days. Different proportions of EWP:β‐CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl contents and Ca‐ATPase activity (0.297 to 0.136 mmol g−1) decreased. Moreover, protein denaturation also prompted the surface hydrophobicity (11.47 to 32.06 μg) and carbonyls (26.36 to 49 mg.28 nmol mg−1) of control MP. A significant decline was observed in emulsifying properties. Besides, EWP:β‐CD showed remarkable stability against oxidative changes, by significantly reducing the carbonyls (26.26 to 37.69 nmol mg−1) and surface hydrophobicity (11.51 to 20.31 μg) and also the decline of Ca‐ATPase activity (0.29 to 0.19 mmol g−1). It can be concluded that EWP:β‐CD (6%) is an efficient approach against oxidative changes in MP from Culter alburnus.
Noman Walayat; Miguel Ángel Rincón; Sobia Niaz; Asad Nawaz; Nadia Niaz; Muhammad Zahid Farooq; Ishtiaq Ahmad; Pengkai Wang; Zhongli Zhang. Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus. International Journal of Food Science & Technology 2021, 56, 4009 -4016.
AMA StyleNoman Walayat, Miguel Ángel Rincón, Sobia Niaz, Asad Nawaz, Nadia Niaz, Muhammad Zahid Farooq, Ishtiaq Ahmad, Pengkai Wang, Zhongli Zhang. Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus. International Journal of Food Science & Technology. 2021; 56 (8):4009-4016.
Chicago/Turabian StyleNoman Walayat; Miguel Ángel Rincón; Sobia Niaz; Asad Nawaz; Nadia Niaz; Muhammad Zahid Farooq; Ishtiaq Ahmad; Pengkai Wang; Zhongli Zhang. 2021. "Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus." International Journal of Food Science & Technology 56, no. 8: 4009-4016.
The potato powder, a rich source of high-quality protein and starch, plays an important role in the production of functional foods. In this study, the ball mill processed potato powders with different particle sizes (278, 208, 129 and 62 μm) were analyzed in terms of physicochemical, pasting, rheological and digestive properties. The scanning electron microscopy and laser diffraction analysis of the samples revealed their mono-model particle size distributions. X-ray diffraction analysis confirmed the structure destruction of starch pellets. The proximate composition and physical property analysis exhibited an increase in the contents of water, ash, protein and starch. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With the particle size decreased to 129 μm, great changes were observed in the gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity and final viscosity. Additionally, oscillatory rheology results showed that, with the decrease of particle size, the storage modulus (G') and loss modulus (G'') were improved with highest storage modulus (G') observed in the particle size of 129 μm. Furthermore, the hydrolysis rate and glycemic index also increased in the 129 μm potato powder. The obtained results provide useful information for improving quality characteristics via specific grain sizes in the development of potato-based products such as gluten-free products and ethnic food products with desired functional and rheological properties. This article is protected by copyright. All rights reserved.
Chun Hu; Zhouyi Xiong; Hanguo Xiong; Lei Chen; Mengchao Zhang; Pengkai Wang; Asad Nawaz; Noman Walayat. Effects of granule size on physicochemical and digestive properties of potato powder. Journal of the Science of Food and Agriculture 2020, 100, 4005 -4011.
AMA StyleChun Hu, Zhouyi Xiong, Hanguo Xiong, Lei Chen, Mengchao Zhang, Pengkai Wang, Asad Nawaz, Noman Walayat. Effects of granule size on physicochemical and digestive properties of potato powder. Journal of the Science of Food and Agriculture. 2020; 100 (10):4005-4011.
Chicago/Turabian StyleChun Hu; Zhouyi Xiong; Hanguo Xiong; Lei Chen; Mengchao Zhang; Pengkai Wang; Asad Nawaz; Noman Walayat. 2020. "Effects of granule size on physicochemical and digestive properties of potato powder." Journal of the Science of Food and Agriculture 100, no. 10: 4005-4011.