Explore the vast range of titles available.

Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main collagen protein and lower fat content, which may reduce the amounts of chemicals used in the preparative steps of gelatin production. To date, the lack of identified proteins in gelatin has limited the understanding of differentiating intrinsic factors quantitatively and qualitatively affecting gel properties. No comparison has been made between marine gelatin of fish and that of jellyfish, regarding protein type and distribution differences. Therefore, the study aimed at characterizing jellyfish gelatin extracted from by-products, that are i.e., pieces that have broken off during the grading and cleaning step of salted jellyfish processing. Different pretreatment by hydrochloric acid (HCl) concentrations (0.1 and 0.2 M) and hot water extraction time (12 and 24 h) were studied as factors in jellyfish gelatin extraction. The resultant jellyfish gelatin with the highest gel strength (JFG1), as well as two commercial gelatins of fish gelatin (FG) and bovine gelatin (BG), were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results show that the jellyfish gelatin (JFG1) extracted with 0.1 M HCl at 60°C for 12 h delivered a maximum gel strength of 323.74 g, which is lower than for FG and BG, exhibiting 640.65 and 540.06 g, respectively. The gelling and melting temperatures of JFG1 were 7.1°C and 20.5°C, displaying a cold set gel and unstable gel at room temperature, whereas the gelling and melting temperatures of FG and BG were 17.4°C, 21.3°C, and 27.5°C, 32.7°C, respectively. Proteomic analysis shows that 29 proteins, of which 10 are types of collagen proteins and 19 are non-collagen proteins, are common to all BG, FG, and JFG1, and that JFG1 is missing 3 other collagen proteins (collagen alpha-2 (XI chain), collagen alpha-2 (I chain), and collagen alpha-2 (IV chain), that are important to gel networks. Thus, the lack of these 3 collagen types influences the inferior gel properties of jellyfish gelatin.

The identification of multifunctional peptides derived from marine byproducts represents a significant challenge in the field. In Thailand, the fisheries industry exports salted jellyfish, which results in low-value byproducts primarily employed for animal feed. Previous studies have indicated the bioactivities of jellyfish protein hydrolysates from Lobonema smitthii ; however, the multifunctional properties of Rhopilema hispidum remain largely unexplored. This research aimed to characterize synthetic bioactive peptides sourced from the byproducts of salted jellyfish ( R. hispidum ), with a specific emphasis on their antioxidant, angiotensin-I-converting enzyme (ACE) inhibitory, and anti-inflammatory activities. The hydrolysate obtained from the umbrella portion, subjected to pepsin treatment at a 3:20 enzyme-to-substrate ratio for 48 h at 37 °C, demonstrated the highest levels of antioxidant activity (DPPH =  1.85 ± 0.05 mM TE/mg protein, ABTS =  7.28 ± 0.03 mM TE/mg protein, FRAP =  3.04 ± 0.12 mM FeSO 4 /mg protein). Following purification, 18 novel peptides exhibiting high antioxidant scores (FRS+CHEL >  0.48) were identified and synthesized. Notably, the peptide MVVACVLPEA exhibited significant antioxidant (DPPH =  56.07 mM TE/mg protein), ACE inhibitory (91.69%), and anti-inflammatory activities (NO release =  34.59 µ M) without cytotoxic effects, although it is important to note that two other peptides did demonstrate cytotoxicity. This investigation reports a total of 16 synthesized peptides that possess triple functional activities—antioxidant, ACE inhibitory, and anti-inflammatory—without cytotoxicity, thus highlighting their potential applications in health-related fields.

The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish. The objectives were to determine how effectively the raw material’s salt removal was done by combining the traditional wash and then subjected to the ultrasonic waves in a sonication bath for 20–100 min. For gelatin production, the ultrasonicated jellyfish by-products were pretreated with sodium hydroxide and hydrochloric acid, washed, and extracted with hot water for 4, 6, and 8 h. Results showed that the increased duration of ultrasound time increased the desalination rate. The highest desalination rate of 100% was achieved using 100 min ultrasonic time operated at a fixed frequency (40 kHz) and power (220 W). The jellyfish gelatin extracted for 4, 6, and 8 h showed gel strengths in 121–447, 120–278, and 91–248 g. The 80 min ultrasonicated sample and hot water extraction for 8 h (JFG80-8) showed the highest gel yield of 32.69%, with a gel strength of 114.92 g. Still, the 40 min ultrasonicated sample with 4 h of extraction delivered the highest gel strength of 447.01 g (JFG40-4) and the lower yield of 10.60%. The melting and gelling temperatures of jellyfish gelatin from ultrasonicated samples ranged from 15–25°C and 5–12°C, which are lower than bovine gelatin (BG) and fish gelatin (FG). Monitored by FITR, the synergistic effect of extended sonication time (from 20–100 min) with 4 h extraction time at 80 °C caused amide I, II, and III changes. Based on the proteomic results, the peptide similarity of JFG40-4, having the highest gel strength, was 17, 23, or 20 peptides compared to either BG, FG, or JFG100-8 having the lowest gel strength. The 14 peptides were similarly found in all JFG40-4, BG, and FG samples. In conclusion, for the first time in this report, the improved jellyfish gel can be achieved when combined with traditional wash and 40 min ultrasonication of desalted jellyfish and extraction time of 4 h at 80 °C.

This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and facilitate the production process. Five formulations of process flavorings with different ratios of methionine: dextrose: modified starch: water as MS5 (72:18:5:5), MS15 (64:16:15:5), MS25 (56:14:25:5), MS35 (42:12:35:5), and MS45 (40:10:45:5) were prepared and feded into the extruder. The temperatures of the extruder barrel in zones 1 and 2 were controlled at 100, and 120°C, with a screw speed of 30 rpm. The appearance of the obtained products, torque, pH before and after extrusion, color, volatile compounds, and sensory evaluation were determined. The extrudate from the formulation containing the highest amount of modified starch (MS45) gave the highest L* (lightness) of 88.00, which increased to 93.00 (very light) after grinding into a powder. The process flavorings from all formulations exhibited similar sensory scores in terms of aroma, taste, and water solubility, with a very slight difference in color. However, MS25, MS35 and MS45 indicated the torque at 10 Nm/cm 3 , while MS5 and MS 15 exhibited higher torque at 18, and 25 Nm/cm 3 , respectively. Extruded process flavorings from MS25 were analyzed for their flavor profiles by gas chromatography-mass spectrometry. Twelve volatile compounds including the key volatile compounds for sulfurous and vegetable odor type, dimethyl disulfide, methional, and methanethiol, were found. Four pyrazine compounds presented nutty, musty and caramelly odor; and 3-hydroxybutan-2-one and heptane-2,3-dione, which gave buttery odor type, were also detected. The results demonstrated a successful production of process flavorings using modified starch as carrier to facilitate and reduce the torque during the extrusion process.

Sacha Inchi oil (SO) has high amounts of health-benefiting polyunsaturated fatty acids that are subject to oxidation. Encapsulating properties of zein applied to SO were studied in this work by using different amounts of Tween 80 and lecithin at a fixed mass ratio of 2:1. Oil loading and the surfactant concentration were studied at 30–50% and 5–15% of zein mass, respectively. Encapsulation efficiency of SO was 59.94–72.29% and the process yield was 93.35–96.06% after freeze drying. The SO-loaded zein microparticles (SOZMs) had a diameter of < 3.27 µm, high oxidative stability, low moisture content (< 5.12%), and mostly spherical structure. A higher surfactant concentration resulted in higher encapsulation efficiency, smaller particles, and better oxidative stability, with possible extension of shelf life up to 21 days. Additionally, some strong volatile compounds of SO, such as hexanal, 2-heptanal, 2,4-heptadienal, and 2-octenal, were not detected in the SOZMs, and the pungent odor-producing ethanone was decreased by about 20% in the SOZMs. Therefore, the present study may be significant to utilize SO for improved shelf life and quality in functional foods applications.

Fucoidanases are hydrolytic enzymes that degrade fucoidan to a lower molecular weight while retaining the side substituent groups of the polymer. Fucoidanases are produced by marine organisms: bacteria, fungi, algae, molluscs, echinoderms. Fucoidanases are rare and little studied enzymes. There is currently no information on the structural organization of fucoidanases, the size of active centers, their secondary and tertiary structures. This review summarizes the data on fucoidanase sources and factors influencing fucoidanase activity. It was found that that such factors include medium pH, temperature, and the presence of metal ions. The principles of classification of fucoidanases were analyzed. Fucoidanase was found to have high biological activity. Fucoidanases are known to hydrolyze fucoidan to oligosaccharides that have anti-inflammatory, antiangiogenic, anticancer, antiviral, prebiotic, and anticoagulant properties. Thus, research into sources, isolation methods, the effect of fucoidanase on fucoidan, and its enzymatic activity is promising, and can be used to build the body’s resistance to adverse environmental factors (difficult working conditions, stress, and overwork), as well as restore and stimulate the immune response.

Due to its excellent biocompatibility and ease of biodegradation, jellyfish gelatin has gained attention as a hydrogel. However, hydrogel produced from jellyfish gelatin has not yet been sufficiently characterized. Therefore, this research aims to produce a jellyfish gelatin-based hydrogel. The gelatin produced from desalted jellyfish by-products varied with the part of the specimen and extraction time. Hydrogels with gelatin: glutaraldehyde ratios of 10:0.25, 10:0.50, and 10:1.00 (v/v) were characterized, and their cefazolin release ability was determined. The optimal conditions for gelatin extraction and chosen for the development of jellyfish hydrogels (JGel) included the use of the umbrella part of desalted jellyfish by-products extracted for 24 h (WU24), which yielded the highest gel strength (460.02 g), viscosity (24.45 cP), gelling temperature (12.70 °C), and melting temperature (22.48 °C). The quantities of collagen alpha−1(XXVIII) chain A, collagen alpha−1(XXI) chain, and collagen alpha−2(IX) chain in WU24 may influence its gel properties. Increasing the glutaraldehyde content in JGel increased the gel fraction by decreasing the space between the protein chains and gel swelling, as glutaraldehyde binds with lateral amino acid residues and produces a stronger network. At 8 h, more than 80% of the cefazolin in JGel (10:0.25) was released, which was higher than that released from bovine hydrogel (52.81%) and fish hydrogel (54.04%). This research is the first report focused on the production of JGel using glutaraldehyde as a cross-linking agent.

The pasting properties of rice starch can be improved by blending it with native or modified starch. This research investigated the pasting profiles and gel properties of rice flour (RF) blended at different concentrations with tapioca starch (TS), lowand highdegrees of crosslinked starch (LCL and HCL), and lowand highdegrees of substitution of acetylated starch (LAC and HAC). The results showed that substituting RF with both native and modified starches tended to decrease the pasting temperature of the flour blends. The increase in HCL in flour blends resulted in a higher pasting temperature, final viscosity, and setback. At the same time, adding LAC and HAC did not affect the pasting temperature, but a significantly decreased final viscosity was observed. RF-HCL10 and RF-HAC10 exhibited significantly higher swelling power than RF alone. Blending RF with HCL at 5, and 10% by weight could improve the freeze-thaw stability of the gels made from each blend. The information obtained herein is useful for the prediction of product properties that are rich in starch.

Coffee is one of the most popular beverages in the world. Development of coffee beans with specific flavor profiles can enhance the quality and value of the product. In this study, the flavor profiles of Arabica coffee ( Coffea arabica L. ) beans treated with protease, at different enzyme loading, time, and pH, were investigated using gas chromatography tandem mass spectrometry (GC-MS/MS). The coffee beverages were evaluated for their sensory characteristics by Q-Grader (professional coffee taster). The coffee beans obtained from protease hydrolysis exhibited specific and unique volatile compounds or flavor profiles than the control (coffee beans without enzyme loading). Specific volatile profiles in the enzymetreated coffee beans, such as isopropenyl acetate, 2-acetyl-5-methylfuran, and delta-dodecalactone were identified. Coffee beverages obtained from roasted coffee beans from protease fermentation with 0.84% protease, pH 6.2 at 41 h (R-FP5), and 1.00% protease, pH 5.0 at 30 h (R-FP8) were evaluated as specialty coffees (a score of 79.75 points), showing their specific aroma profiles as fruity, spice, mango, dry fruit, ripe fruit, nutty and tamarind notes. The present work revealed that enzymatic fermentation of the green Arabica coffee beans is a promising method for the modulating and improving of specialty coffee with specific acceptable flavors and aromas.

Natural fiber composites composed of polypropylene, maleic anhydride-graft-polypropylene, and hemp woody core fiber were produced by two-roll mill mixing. The hemp woody core fiber was treated by alkaline. The morphology of the polypropylene/hemp woody core fiber composites was studied by scanning electron microscopy technique. The mechanical and thermo-mechanical properties of the polypropylene/hemp woody core fiber composites were determined in tensile, flexural tests, and thermogravimetric analysis, respectively, and discussed. It was found that incorporation of hemp woody core fiber in polypropylene increased the tensile and flexural modulus. Note that the stiffness of short hemp woody core fiber/polypropylene composites was markedly improved. However, the flexural and impact strength of polypropylene/hemp woody core fiber composites was reduced compared to the neat polypropylene. Incorporation of hemp fiber increased the water uptake compared to the neat polypropylene. It was established that the Fick’s law was fairly applicable to the water absorption results. The stiffness and thermogravimetric analysis behavior of the polypropylene/hemp woody core fiber composites were markedly affected by the surface treatments.