Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality.     

Properties of konjac glucomannan–whey protein isolate blend films

Edible composite packaging has been developed by blending biocomponents for specific applications, aiming to take advantage of complementary functional properties or to overcome their respective flaws. The aim of this work was to study the effect of incorporation of whey protein isolate (WPI) on the properties of konjac glucomannan (KGM) based films. Five aqueous solutions of KGM and/or WPI were prepared by casting and solvent evaporation of 1:0, 0.8:3.4, 0.6:3.6, 0.4:3.8 and 0:4.2 g KGM:g WPI/100 g solution. Glycerol (Gly) was used as a plasticizer at 1.5 and 1.8 g/100 g solution. The result showed that incorporated WPI proportionally increased transparency of KGM-based films. An increase in proportion of WPI resulted in decreased tensile strength and elastic modulus as well as improved flexibility. The incorporation of WPI into the KGM matrix led to an increase in water insolubility which enhanced product integrity and water resistance. Nevertheless, WPI did not improve water vapor barrier of KGM–WPI films. WPI and blend film with the highest concentration of WPI could be heat sealed at 175 °C. Overall, the range of Gly in this study did not apparently affect properties of the films.     

The development of injectable gelatin/silk fibroin microspheres for the dual delivery of curcumin and piperine

The objective of this study was to develop the microspheres from gelatin (G) and silk fibroin (SF) aimed to be applied for the controlled release of curcumin and piperine. The glutaraldehyde-crosslinked G/SF microspheres at various weight blending ratios (100/0, 70/30, 50/50, and 30/70) were successfully fabricated by water in oil emulsion technique. The microspheres prepared from all compositions were in a round shape with homogeneous size distribution both in the dried (194–217 μm) and swollen states (297–367 μm). When subjected in collagenase solution at physiological condition, the G microspheres gradually degraded within 14 days while the blended G/SF microspheres, particularly at 50/50 and 30/70, were not degraded. For the release application, the microspheres were loaded with curcumin and/or piperine. It was found that the microspheres composed of SF tended to entrap curcumin and piperine with the high entrapment and loading efficiencies, possibly due to their hydrophobic interactions. The G/SF microspheres, particularly at the ratios of 50/50 and 30/70, released curcumin and piperine in a sustained manner both for the single and dual release systems. The controlled dual release of curcumin and piperine from the G/SF microspheres would prolong their half-life, provide the optimal concentrations for therapeutic effects at a target site, and improve the bioavailability of curcumin. These novel injectable microspheres dually releasing curcumin and piperine would be introduced for the treatment of diseases without the need of operation.     

Gelation Process and Physicochemical Properties of Thai Silk Fibroin Hydrogels Induced by Various Anionic Surfactants for Controlled Release of Curcumin

Hydrogels based on Thai silk fibroin (SF) were prepared by the induction of various anionic surfactants including sodium octyl sulfate (SOS), sodium dodecyl sulfate (SDS), and sodium tetradecyl sulfate (STS), which have a similar chemical structure but different alkyl chain lengths and charges. The effects of anionic surfactant types and their concentrations on the gelation mechanism and time of SF were systematically investigated. We found that SDS and STS that have long alkyl chain lengths and high negative charges could accelerate the gelation of SF to occur within 14–42 min in a concentration-dependent manner. SOS that has a short alkyl chain length and low negative charge slowly induced SF to gel at around 113–144 h. The mechanisms of SF gelation induced by these three anionic surfactants were supposed to be combination of hydrophobic and electrostatic interactions, as well as the self-transition of beta sheets. The SF + STS hydrogels were further employed to encapsulate curcumin for the controlled release application. The SF + 0.09% wt. STS hydrogel encapsulating curcumin showed a slow rate of degradation while sustained the release of curcumin. This hydrogel can be applied as a minimal invasive injectable hydrogel or as a hydrogel for topical treatment of diseases.     

Changes in physicochemical properties of organic hulled rice during storage under different conditions

Effects of packaging materials, storage temperatures and time on physicochemical properties of organic hulled red fragrant rice cv. Hom Daeng were investigated. The samples were vacuum-packed in oriented polypropylene/aluminium/linear low-density polyethylene or nylon/linear low-density polyethylene pouches and stored at ambient temperature or 15 °C for up to 12 months. Results from differential scanning calorimetry indicated that onset and peak temperature of gelatinisation of the aged rice samples increased after the 6th month while enthalpy of gelatinisation initially increased and then decreased after the 8th month. Measurements from the Rapid Visco Analyzer revealed that peak viscosity and breakdown of the rice pastes increased within the first 2 months, then decreased after the 6th month, whereas setback gradually increased during storage. Swelling power, at 70 and 90 °C, of the aged samples, tended to decrease after the 4th month. Lower storage temperature retarded those changes while packaging materials did not influence the changes. Changes in thermal and pasting properties of the aged samples were reversed after adding 2-mercaptoethanol. Hence, an increase in disulphide linkages of oryzenin during storage could play a crucial role in altering those properties. Sensory evaluation indicated a significant increase in hardness of the cooked rice prepared from the longer-aged samples (p ? 0.05). However, the cooked rice samples, deriving from the samples stored at ambient temperature for up to 12 months, were still acceptable for Thai consumers.     

Starch characteristics of transgenic wheat (Triticum aestivum L.) overexpressing the Dx5 high molecular weight glutenin subunit are substantially equivalent to those in nonmodified wheat

The effects of engineering higher levels of the High Molecular Weight Glutenin Dx5 subunit on starch characteristics in transgenic wheat (Triticum aestivum L.) grain were evaluated. This is important because of the interrelationship between starch and protein accumulation in grain, the strong biotechnological interest in modulating Dx5 levels and the increasing likelihood that transgenic wheat will be commercialized in the U.S. Unintended effects of Dx5 overexpression on starch could affect wheat marketability and therefore should be examined. Two controls with native levels of Dx5 were used: (i) the nontransformed Bobwhite cultivar, and (ii) a transgenic line (Bar-D) expressing a herbicide resistant (bar) gene, and they were compared with 2 transgenic lines (Dx5G and Dx5J) containing bar and additional copies of Dx5. There were few changes between Bar-D and Dx5G compared to Bobwhite. However, Dx5J, the line with the highest Dx5 protein (×3.5) accumulated 140% more hexose, 25% less starch and the starch had a higher frequency of longer amylopectin chains. These differences were not of sufficient magnitude to influence starch functionality, because granule morphology, crystallinity, amylose-to-amylopectin ratio, and the enthalpy of starch gelatinization and the amylose-lipid complex melting were similar to the control (P > 0.05). This overall similarity was borne out by Partial Least Squares-Discriminant Function Analysis, which could not distinguish among genotypes. Collectively our data imply that higher Dx5 can affect starch accumulation and some aspects of starch molecular structure but that the starches of the Dx5 transgenic wheat lines are substantially equivalent to the controls. PRACTICAL APPLICATION: Transgenic manipulation of biochemical pathways is an effective way to enhance food sensory quality, but it can also lead to unintended effects. These spurious changes are a concern to Government Regulatory Agencies and to those Industries that market the product. In this study we examined if making "specific" changes to the composition of gluten proteins in wheat seeds would simultaneously alter starch, as their synthesis is interrelated and the molecular structure of both determine flour functionality. This information may be used to address issues of "substantial equivalence" and to inform Industrial End-Users of possible changes in product performance.     

Whey protein film with oxygen scavenging function by incorporation of ascorbic acid

Residual O(2) in a package headspace can be removed by an O(2)-absorbing sachet, which can be harmful if swallowed by the consumer, or by a chemically-active plastic packaging film, which is difficult to recycle. An edible, O(2)-absorbing film would avoid these disadvantages. The objective of our research was to assess the O(2)-scavenging potential of an edible whey protein isolate (WPI) film incorporating ascorbic acid (AA). AA at 0.05, 0.1, or 0.2 M was added to 5% (w/w) heat-denatured WPI film-forming solutions with WPI : glycerol (Gly) ratio of 1 : 1.00, 1 : 0.80, or 1 : 0.67. The pH of solutions was then adjusted to 3.5 (below pK(a1) of AA), to stabilize AA against oxidation, before film casting. The mechanical properties, O(2) permeabilities, and thermal transitions of films were measured. Activation of the O(2)-scavenging function of the AA-incorporated films was accomplished by adjustment of the films to pH ≥ 7. O(2)-scavenging ability of AA-incorporated WPI films was determined by measuring residual O(2) in the headspace of a high-barrier container. Incorporation of AA into WPI film decreased film tensile strength and further reduced O(2) permeability at each WPI : Gly ratio. AA-containing films adjusted to pH ≥ 7 demonstrated O(2) absorption proportional to AA content, consistent with theoretical O(2)-scavenging capacity. Thermal transition measurements indicated that AA was involved in WPI structural modification and decreased the degradation temperature of WPI-based film. The demonstrated O(2)-scavenging function, improved O(2) barrier and acceptable mechanical properties of AA-incorporated films indicate potential commercial usefulness. PRACTICAL APPLICATION: Ascorbic acid-incorporated whey protein film with oxygen scavenging function can be used to extend shelf lives of a wide variety of oxygen-sensitive products by eliminating headspace oxygen as well as oxygen permeating through the packaging wall over time. Edible oxygen-scavenger film has the advantages of avoiding both accidental consumption and nonrecyclability of conventional oxygen scavenger systems.     

Aging kinetics of low amylose rice during storage at ambient and chilled temperatures

The objectives of this study were to monitor the changes in rice properties during aging and to compare kinetic parameters related to some of those changes. Paddy of three low amylose rice varieties was stored at ambient (30 ± 2ºC) and chilled (8 ± 2ºC) temperatures for 9 and 18 months, respectively. Aging led to a decrease in solid loss, peak viscosity, breakdown, and adhesiveness and an increase in head rice yield, minimum cooking time, water uptake, volume expansion, pasting temperature, final viscosity, through viscosity, setback, and hardness. Low temperature storage efficiently retarded those changes. Data of the time-dependent changes in hardness, adhesiveness, pasting temperature, peak viscosity, and breakdown of all samples stored at 30°C were fitted well with the first-order fractional conversion kinetic model (R² = 0.77 – 0.98). Higher storage temperature resulted in greater rate constant (k; up to 9 times higher) of those changes.