Structure and functional properties of protein from defatted Camellia oleifera seed cake: Effect of hydrogen peroxide decolorization

The effects of hydrogen peroxide (H2O2), sodium bicarbonate (NaHCO3) and calcium carbonate (CaCO3) treatments on the colour and textural properties of sardine surimi (Sardina pilchardus) were studied. Principal Component Analysis (PCA) was applied in order to investigate their effects and to determine the optimum whitening agents used. Addition of CaCO3 and H2O2 significantly improved whiteness of surimi in comparison to NaHCO3 treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated withH2O2 and NaHCO3 (p < 0.05). PCA biplot showed that 1.5% CaCO3 tended to result in improved whiteness, WHC and textural properties since 1.5% CaCO3 sample sits closer to these functional properties vector lines than the other treatments. Whereas, 2.5% H2O2 had positively affected only the whiteness parameter. Results indicated that treating mince with the appropriate type and concentration of whitening agent can improve the functional properties of surimi, particularly from fish species with darker meat such as sardine. Aims: In order to improve whiteness and functional properties of sardine surimi (Sardina pilchardus), the effects of hydrogen peroxide (H2O2), sodium bicarbonate (NaHCO3) and calcium carbonate (CaCO3) treatments were studied. Principal Component Analysis (PCA) was applied in order to investigate their effects and to determine the optimum whitening agents used. Study Design: Experimental Research Design Place and Duration of Study: Research Unit “Biopreservation and Valorisation of Agro-Food Products” of the Higher Graduate School of Food Industry of Tunisia. The study was conducted in 3 months. Methodology: Sardine surimi samples were prepared with different treatments at different concentrations: calcium carbonate (CaCO3), hydrogen peroxide (H2O2) and sodium bicarbonate (NaHCO3). Proximate composition, total pigment, whiteness, water holding capacity and textural properties were investigated. Optimal levels of each whitening agent were determined using PCA. Results: Addition of CaCO3 and H2O2 significantly improved whiteness of surimi in comparison to NaHCO3 treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated withH2O2 and NaHCO3 (p < 0.05). PCA biplot showed that 1.5% CaCO3 tended to result in improved whiteness, WHC and textural properties since 1.5% CaCO3 sample sits closer to these functional properties vector lines than the other treatments. Whereas, 2.5% H2O2 had positively affected only the whiteness parameter. Conclusion: Results indicated that treating mince with the appropriate type and concentration of whitening agent can improve the functional properties of surimi, particularly from fish species with darker meat such as sardine.

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Comparison of Functional Properties of the Bael Fruit at Various Levels of Maturity

Issue 4 - Journal of Science and Technology ◽

10.46243/jst.2020.v5.i4.pp137-142 ◽

2020 ◽

pp. 137-142

Keyword(s):

Hydrogen Peroxide ◽

Antioxidant Capacity ◽

Functional Properties ◽

Radical Scavenging ◽

Inflammatory Activity ◽

Total Phenolic ◽

Ripe Fruit ◽

Scavenging Capacity ◽

Anti Inflammatory ◽

Hydroxyl Hydrogen

Aegle marmelos fruit is packed with immense medicinal properties. The main objective of the studywas to assess and compare the phytochemical potency, antioxidant capacity and anti-inflammatory activity of unripe, ripe and overripe fruits. The fruit pulp was dried and extract (ripe fruit) was prepared in various solvents. Phytochemical assessment was done and the solvent which exhibited maximum potency was chosen as unripe and ripe fruit solvents. Phytochemical assessment, estimation of phenols (FolinCiocalteau method), antioxidant capacity (Molybdate method), anti-inflammatory activity (membrane stabilization property method) and Free radical scavenging capacity for hydroxyl, hydrogen peroxide and DPPH free radicals were carried out. The phytochemical screening of the ripe fruit showed maximum intensity in hydroethanolic extract. On comparison, ripe fruit extract possessed a greater phytochemical potency, antioxidant capacity and inhibition against hydroxyl, hydrogen peroxide, DPPH radicals. The total phenolic content of the over ripe fruit was high. The anti-inflammatory activity of unripe fruit was slightly higher than ripe fruit. This signifies that phytochemical potency and functional properties of the fruit differs with maturity stages.

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Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment

Food Chemistry X ◽

10.1016/j.fochx.2019.100029 ◽

2019 ◽

Vol 3 ◽

pp. 100029 ◽

Cited By ~ 4

Author(s):

Xuemei Meng ◽

Fang Liu ◽

Yao Xiao ◽

Junwei Cao ◽

Min Wang ◽

...

Keyword(s):

Hydrogen Peroxide ◽

Dietary Fiber ◽

Functional Properties ◽

Alkaline Hydrogen Peroxide ◽

Insoluble Dietary Fiber ◽

Hydrogen Peroxide Treatment ◽

Physicochemical And Functional Properties

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Mesosomes, Unique Membranous Structures in Bacteria

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.894.316 ◽

2014 ◽

Vol 894 ◽

pp. 316-320

Author(s):

Xin Li ◽

Li Peng Yang ◽

Wen Xue Zhu ◽

Xin Yue Pang ◽

Han Qing Feng

Keyword(s):

Hydrogen Peroxide ◽

Cell Division ◽

Oxidative Phosphorylation ◽

Functional Properties ◽

Cell Injury ◽

Functional Performance ◽

Cellular Processes

Mesosomes are unique membranous bacterial structures that actively function in cell injury and physiological cellular processes, such as replication and separation of nucleoids and oxidative phosphorylation. The structures and functions of mesosomes have been studied and identified, but the regulation of their functional properties remains still unclear. Our previous studies confirmed that hydrogen peroxide (H2O2) is involved in mesosome formation during cell injury and cell division processes. The quantity of excess H2O2accumulation is associated with the mesosome size. This observation has provided great significance in elucidating the mechanisms of maintainance of the functional performance of mesosomes. This article describes the bacterial mesosome and its functions as well as the involvement of H2O2in mediating these functions.

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