chicken breast
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Processes ◽  
2022 ◽  
Vol 10 (1) ◽  
pp. 119
Author(s):  
Andrea Smith ◽  
Xin Dong ◽  
Vijaya Raghavan

Molecular dynamics (MD) simulation is a particularly useful technique in food processing. Normally, food processing techniques can be optimized to favor the creation of higher-quality, safer, more functional, and more nutritionally valuable food products. Modeling food processes through the application of MD simulations, namely, the Groningen Machine for Chemical Simulations (GROMACS) software package, is helpful in achieving a better understanding of the structural changes occurring at the molecular level to the biomolecules present in food products during processing. MD simulations can be applied to define the optimal processing conditions required for a given food product to achieve a desired function or state. This review presents the development history of MD simulations, provides an in-depth explanation of the concept and mechanisms employed through the running of a GROMACS simulation, and outlines certain recent applications of GROMACS MD simulations in the food industry for the modeling of proteins in food products, including peanuts, hazelnuts, cow’s milk, soybeans, egg whites, PSE chicken breast, and kiwifruit.


2021 ◽  
Author(s):  
Jingyuan Li ◽  
Zhuoqi Zheng ◽  
Songyan Li

Abstract In this study, the effect of low concentration of proanthocyanidins (extracted from grape seeds) on the gel properties of chicken breast myofibrillar protein was studied. The addition of proanthocyanidins could strengthen the spatial structure of myofibrillar proteins and slow down the gel oxidation. The threshold value of the addition amount of proanthocyanidins refers to the threshold value of NaNO2, a commonly used food additive in meat products, closer to the actual production and application. In the threshold range, low concentration of proanthocyanidins had more stable water retention and slower structural decay. High concentration of proanthocyanidins’ gel (PG) had better stability in the first ten days, but a rapid decline occurred after 10 days. Raman microscope showed that the gel formed after adding proanthocyanidins had more compact spatial structure and smaller pore size, which was more conducive to maintaining water content. In this experiment, when the amount of proanthocyanidins exceeded the national standard threshold, the spatial structure of the gel was destroyed, and the data were disordered. Proanthocyanidins extracted from grape seeds (PFGS) could be appropriately added within the national standard threshold, which was beneficial to the stability, oxidation resistance and texture of the gel. Therefore, improving the stability of protein gel systems was important for the design and development of novel food products.


Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 60
Author(s):  
Jianan Liu ◽  
Hongyan Wu ◽  
Xinying Ao ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
...  

The aim of this study was to develop inclusions formed by γ-cyclodextrin (γ-CD) and three isothiocyanates (ITCs), including benzyl isothiocyanate (BITC), phenethyl isothiocyanate (PEITC), and 3-methylthiopropyl isothiocyanate (MTPITC) to improve their controlled release for the inhibition of Staphylococcus aureus (S. aureus). These inclusion complexes were characterized using X-ray diffraction, Fourier-transform infrared, thermogravimetry, and scanning electron microscopy (SEM), providing appropriate evidence to confirm the formation of inclusion complexes. Preliminary evaluation of the antimicrobial activity of the different inclusion complexes, carried out in vitro by agar diffusion, showed that such activity lasted 5–7 days longer in γ-CD-BITC, in comparison with γ-CD-PEITC and γ-CD-MTPITC. The biofilm formation was less in S. aureus treated with γ-CD-BITC than that of BITC by using crystal violet quantification assay and SEM. The expression of virulence genes, including sarA, agr, cp5D, cp8F, clf, nuc, and spa, showed sustained downregulation in S. aureus treated with γ-CD-BITC for 24 h by quantitative real-time polymerase chain reaction (qRT-PCR). Moreover, the growth of S. aureus in cooked chicken breast treated with γ-CD-BITC and BITC was predicted by the Gompertz model. The lag time of γ-CD-BITC was 1.3–2.4 times longer than that of BITC, and correlation coefficient (R2) of the secondary models was 0.94–0.99, respectively. These results suggest that BITC has a more durable antibacterial effect against S. aureus after encapsulation by γ-CD.


Author(s):  
Nesreen Abdulqader Qurabi, Abdulhakim Fahed Azizieh, Abdulwa Nesreen Abdulqader Qurabi, Abdulhakim Fahed Azizieh, Abdulwa

The aim of this investigation is to specific shelf life of storage chilled chicken breast meat by filling it with gelatin-sodium alginate edible films which contain lemon peels essential oil (LPO) at various final concentrations. Lemon peels essential oil was prepared by steam distilling, and gelatin-sodium alginate edible films were prepared, and LPO was added by the following percentages (0, 0.5, 1, 1.5, 2 %). These groups were packaged in gelatin-sodium alginate edible films, then preserved at (4±1° C) for 18 days and examined after 0, 3, 7, 11, 14 and 18 days of refrigeration for total count of bacteria, freshness and chemical properties. Freshness analyses included determination of pH value and thiobarbituric acid TBA. Chemical analyses included determination of moisture, ash, fat, and protein content. The samples treated by gelatin-sodium alginate edible films with 2 % LPO had the best quality characteristics during the chilled storage period, thereby samples of chicken breast meat had saved of quality characteristics for 14 days.


Author(s):  
Ali Hamzeh ◽  
Papungkorn Sangsawad ◽  
Parinya Noisa ◽  
Kiattawee Choowongkomon ◽  
Jirawat Yongsawatdigul
Keyword(s):  

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2994
Author(s):  
Phatthawin Setthaya ◽  
Sanchai Jaturasitha ◽  
Sunantha Ketnawa ◽  
Thanongsak Chaiyaso ◽  
Kenji Sato ◽  
...  

Different proteases can be applied to produce certain bioactive peptides. This study focused on the effects of some commercial proteases and drying processes on the physical, chemical, and biological properties of chicken breast hydrolysates (CBH). Chicken breast hydrolyzed with Alcalase® presented a higher degree of hydrolysis (DH) than papain. Moreover, the treatment with Alcalase®, followed by papain (A-P), was more proficient in producing antioxidant activities than a single enzyme treatment. Conditions comprising 0.63% Alcalase® (w/w) at pH 8.0 and 52.5 °C for 3 h, followed by 0.13% papain (w/w) at pH 6.0 and 37 °C for 3 h, resulted in the highest yields of DH and peptide contents. The spray-dried microencapsulated powder improved the physicochemical properties including moisture content, color measurement, solubility, and particle morphology. In summary, the dual enzyme application involving the hydrolysis of Alcalase® and papain, coupled with the spray-drying process, could be used to produced antioxidant CBH.


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