The effect of kefir addition on microstructure parameters and physical properties of porous white bread

The effect of kefir concentration on the quality of porous white bread has been investigated. Quality evaluation was done using flatbed scanning (FBS) for measuring crumb porosity, instrumental texture profile analysis (TPA), crust and crumb color (L ^* a ^* b ^*), moisture, specific volume, and density determination techniques. The correlations between porosity, brightness, and firmness were also investigated. Long fermentation time of the sourdough changed significantly (p<0.05) the cell mean area (mm²), cell mean perimeter (mm), firmness (N), chewiness (N), light reflectance, and specific volume (ml/g). A strong correlation was found between microstructure of porous white bread, brightness (L), and firmness from TPA test. Kefir prolonged the shelf life of bread.     

Hybrid Materials Based on Magnetic Iron Oxides with Benzothiazole Derivatives: A Plausible Potential Spectroscopy Probe

Rare diseases affect a small part of the population, and the most affected are children. Because of the low availability of patients for testing, the pharmaceutical industry cannot develop drugs for the diagnosis of many of these orphan diseases. In this sense, the use of benzothiazole compounds that are highly selective and can act as spectroscopy probes, especially the compound 2-(4′-aminophenyl)benzothiazole (ABT), has been highlighted. This article reports the design of potential contrast agents based on ABT and iron to develop a new material with an efficient mechanism to raise the relaxation rate, facilitating diagnosis. The ABT/δ-FeOOH hybrid material was prepared by grafting (N-(4’-aminophenyl) benzothiazole-2-bromoacetamide) on the surface of the iron oxyhydroxide particles. FTIR spectra confirmed the material formations of the hybrid material ABT/δ-FeOOH. SEM analysis checked the covering of nanoflakes’ surfaces in relation to the morphology of the samples. The theoretical calculations test a better binding mode of compound with iron oxyhydroxide. Theoretical findings show the radical capture mechanism in the stabilization of this new material. In this context, Fe³⁺ ions are an electron acceptor from the organic phase.     

Membrane Permeant Analogs for Independent Cellular Introduction of the Terpene Precursors Isopentenyl- and Dimethylallyl-Pyrophosphate

Isopentenyl pyrophosphate (IPP) and dimethylallyl pyrophosphate (DMAPP) are the central five-carbon precursors to all terpenes. Despite their significance, exogenous, independent delivery of IPP and DMAPP to cells is impossible as the negatively charged pyrophosphate makes these molecules membrane impermeant. Herein, we demonstrate a facile method to circumvent this challenge through esterification of the β-phosphate with two self-immolative esters (SIEs) that neutralize the negatively charged pyrophosphate to yield membrane-permeant analogs of IPP and DMAPP. Following cellular incorporation, general esterase activity initiates cleavage of the SIEs, resulting in traceless release of IPP and DMAPP for metabolic utilization. Addition of the synthesized IPP and DMAPP precursor analogs rescued cell growth of glioblastoma (U-87MG) cancer cells concurrently treated with the HMG-CoA reductase inhibitor pitavastatin, which otherwise abrogates cell growth via blocking production of IPP and DMAPP. This work demonstrates a new application of a prodrug strategy to incorporate a metabolic intermediate and promises to enable future interrogation of the distinct biological roles of IPP and DMAPP.     

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Monoglyceride (MG)-based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and saturated fats as well as to develop novel products with improved physical and organoleptic properties. The process consists of direct dispersion of MGs into the oil at temperatures above the melting point. This is followed by a cooling period in which the gelator network is formed, entrapping the oil in a crystalline structure. MG composition and concentration, oil type, process temperatures, stirring speed, shear rate during cooling, and storage time play a role in the kinetics of MG crystallization within an MG–oil system, which leads to the formation of lipid materials with different properties. A deep understanding of MG oleogelation processing parameters allows for the tailoring of oleogel properties to meet desirable characteristics as solid fat replacers. This review provides insight regarding manipulating physical process parameters to engineer structures with specific functionality. Furthermore, ultrasound technologies and optimization methodologies are discussed as tools for the production of oleogels with specific properties based on their potential use as well as the development of bi- and multi-gelators oleogels using MGs. Finally, the food applications in which MG oleogels have been tested are summarized in addition to the identified gaps that require further research.     

Diagnostics of plasma reactive species and induced chemistry of plasma treated foods

Cold plasma is a promising technique that has been tested as a process technology for a range of food commodities, mainly to destroy microorganisms, but also aimed at toxin degradation, enzyme inactivation, residual pesticide degradation and functionalization of food properties. Plasma has already been employed by industry for food packaging material sterilization and surface modification. As most of the current literature on cold plasma in the field of food science is focused on microbial inactivation efficacy, the information about its chemical influences on food is sparse. To better understand the chemical interactions of with plasma, this review focuses on plasma chemistry diagnostics techniques available to characterize the plasma reactive species generated. Equally important is the detection of induced chemistry in the food and here we present approaches to analyze likely reactions with key food bio-molecules. Such analysis will support mechanistic insights involved in these complex chemical reactions (i.e., DNA, lipid and protein) along with potential physical modifications of the food structure. For successful adoption of plasma as a food processing aid it is critical to elucidate these interactions as they have an important role in demonstrating the technology’s safety as a food processing technique along with understanding any effect on food nutrients.     

Experimental Design as a Tool for the Development of Citric Acid Production by Yarrowia lipolytica Using Glycerol as a Feedstock

Due to the scarcity of fossil fuels in the world, there is increasing interest in the commercial production of biodiesel, which leads to obtaining large amounts of glycerol as a byproduct. If not disposed of properly, glycerol can generate environmental impact. One of the promises, the application of the crude glycerol is the production of citric acid by microbial fermentation. Citric acid is industrially produced by a submerged fermentation process with Aspergillus niger, using sucrose as carbon source, but due to increased demand for citric acid, alternative processes using renewable sources or waste materials as substrates and the cultivation of yeast strains are being studied. The aim of the study was to determine the best culture condition for maximum citric acid synthesis and lower isocitric acid production from crude glycerol through experimental design tool. For this purpose, the yeast strain Yarrowia lipolytica IMUFRJ-50682 was cultivated in nitrogen-limited glycerol-based media. Therefore, glycerol and yeast extract concentrations and agitation speed were evaluated as independent variables. With pure glycerol, the highest citric acid production achieved was 16.5 g/L with an isocitric acid production of 7.7% （in relation to citric acid）. With crude glycerol, citric acid production reduced to 6.7 g/L because of higher biomass yield. Therefore, an increase in the initial carbon to nitrogen molar ratio from 714 to 1,561 was necessary to increase citric acid production to 9.2 g/L, reducing isocitric acid production and to achieve a yield of 0.41 g of citric acid per glycerol consumed. In this condition, less nitrogen source was used, reducing production costs.