Gilmoreking1243

Ultrafiltration and Diafiltration processes are used to concentrate proteins present in defatted milk in order to manufacture milk protein concentrate (MPC) powders. Selective passage of the water-soluble components causes retention as well as concentration of colloidal milk components in these processes. Increase in calcium and casein contents decreases the stability of milk proteins present in ultrafiltered retentates and negatively influence properties of manufactured MPC powders. Homogenization, diafiltration and disodium phosphate induced changes in properties of low-protein MPC powders were targeted in this study. Applied treatments significantly (P  less then  0.05) improved foaming and emulsification, solubility, viscosity, heat stability, dispersibility, specific surface area and buffer index of resultant MPC powders over control. Fresh, treated low-protein MPC powders showed significantly higher ( less then  0.05) solubility values over control sample, which remains higher even after 60 days of storage at 25 ± 1 °C. The rheological behaviour of reconstituted low-protein MPC solutions was also studied. It was best explained as Herschel-Bulkley rheological behaviour. Low-protein MPC powders with improved functional properties may find better use as a protein ingredient in different dairy and food applications.The Bacillus subtilis natto fermented soy protein isolate (FSPI) exhibited concentration-dependent scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS+·) and hydroxyl (·OH) free-radicals. In addition, FSPI administration significantly increased superoxide dismutase activity in mice liver and serum by 20.2% and 86.2%, and suppressed the production of malondialdehyde by 51.3% and 35.1%, respectively, compared to high-fat control (HFC) group. Notably, the movement of mice treated with FSPI was livelier and more active, and its weight gain was significantly lower than that of both NC and HFC groups. The production and accumulation of perirenal fat was also significantly inhibited by FSPI, however, no significant difference in TG and TC levels were observed between FSPI and HFC groups. The results revealed the great potential of FSPI applying in the development of health food or sports food.Our research focuses on the formation of ice crystals and evaluating the structure of preserved frozen and freeze-dried strawberries. Strawberries were frozen in two ways. One-half of strawberries were frozen at - 30 °C under conditions of convective heat exchange. The other half of strawberries were frozen under the same conditions with an additional effect on the strawberries of micro-vibrations created in the air of the freezer according to a specific program. A digital frequency synthesizer that generates 250 W/m3 electromagnetic field rectangular pulse packets in the frequency bands of 2500-5000 kHz creates micro-vibrations. The microstructure of strawberries, the number of cells that have retained their structure and firmness were determined in frozen strawberries. The strawberries retained 25-30% of the cell structure of their total number during traditional freezing, and 65-70% of the cell structure when frozen under micro-vibration. The data of the penetration and shear stress showed that the strawberries frozen under micro-vibration conditions were 10-15% stronger. Then researched strawberries were vacuum freeze-dried. The primary drying temperature was 30 + 1 °C below zero and at the secondary drying the temperature was 38-40 °C. The microstructure and firmness of strawberries were researched in dried samples also. Freeze-dried strawberries frozen under micro-vibration had small and evenly distributed capillaries and their firmness was 8-10% higher than freeze-dried strawberries frozen by the traditional method. Thus, freezing strawberries with the additional effect of micro-vibration have a positive effect on the firmness of both frozen strawberries and freeze-dried strawberries.This study aimed to investigate the chemical composition, using GC-MS, and anti-biofilm potential of black cardamom essential oil (BCEO) against biofilms of Escherichia coli O157H7 and Salmonella Typhimurium JSG 1748 through inhibition of bacterial quorum sensing. GC-MS quantification demonstrated that BCEO contains 1,8-cineole (44.24%), α-terpinyl acetate (12.25%), nerolidol (6.03%), and sabinene (5.96%) as the major bioactive compounds. Antioxidant assays for BCEO revealed the total phenolic and flavonoid mean values were 1325.03 ± 7.69 mg GAE 100/g and 168.25 ± 5.26 mg CE/g, respectively. In regards to antimicrobial potential, Candida albicans was the most sensitive species compared to Streptococcus mutans, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Salmonella Typhimurium with the following zones of inhibition; 14.4 ± 0.52, 13.2 ± 0.42, 11.2 ± 0.28, 11.0 ± 0.52, 8.2 ± 0.24 and 6.6 ± 0.18 mm in diameter, respectively. Biofilm inhibition by BCEO was concentration-dependent, when various concentrations of 0.03, 0.06, 0.12, 0.25 and 0.5% were applied, 33.67, 34.14, 38.66, 46.65 and 50.17% of Salmonella Typhimurium biofilm was inhibited, while 47.31, 54.15, 76.57, 83.36 and 84.63% of Escherichia coli biofilm formation was prevented. Pinometostat Histone Methyltransferase inhibitor Chromobacterium violaceum ATCC 12,472 and its product violacein, was used as a microbial indicator for enhancement or inhibition of quorum sensing. Our data showed that 0.5% of BCEO inhibited violacein production without influencing the growth of Chromobacterium violaceum, while 1% of BCEO, caused 100% inhibtion of violacein production together with 30% inhibition of growth. This study shows that BCEO possesses promising antioxidant and antimicrobial potential, and found anti-biofilm activities linked to the quenching of the quorum sensing system of E. coli and S. Typhimurium.This study investigated the effect of drying temperature on the stability and quality of spray-dried coconut milk. A low concentration (1-2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8-9% of maltodextrin. The spray drying temperature was varied from 140 to 180 °C. Emulsions prepared at different SC concentration remained stable without phase separation for 24 h. Higher the SC concentration produced smaller-sized of droplet and powder particles. The spray dried coconut milk has a skin-forming structure. Emulsion with low concentration of SC (1% w/w) is unstable during atomisation process due to re-coalescence of fat. Adding SC to the emulsion reduce the moisture content to less than 5%. However, drying the emulsions at 180 °C gave negative impact to the powder properties. Some particles rupture and lead to high free fat content, high insolubility and larger fat droplet size. Presence of fleck is also noticed in the powder.