Joe Regenstein

Joe Regenstein
Cornell University | CU · Department of Food Science

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434
Publications
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Publications

Publications (434)
Article
Full-text available
Purpose of Review The massive processing of longan fruit consequently generates a significant quantity of by-products that are a nuisance to the environment. This review aims to tap these by-products for sustainable applications in treating hepatic diseases. Recent Findings Ethnobotanical investigations show that longan fruit has been utilized in...
Article
Halal (permissible or lawful) poultry meat production must meet industry, economic, and production needs, and government health requirements without compromising the Islamic religious requirements derived from the Qur'an and the Hadiths (the actions and sayings of the Prophet Muhammad, peace and blessings be upon him). Halal certification authoriti...
Article
Full-text available
Spoilage and deterioration of aquatic products during storage are inevitable, posing significant challenges to their suitability for consumption and the sustainability of the aquatic products supply chain. Research on the nonthermal processing of fruit juices, probiotics, dairy products, and meat has demonstrated positive outcomes in preserving qua...
Article
Buttermilk is a potential material for the production of a milk fat globule membrane (MFGM) and can be mainly classified into two types: whole cream buttermilk and cheese whey cream buttermilk (WCB). Due to the high casein micelle content of whole cream buttermilk, the removal of casein micelles to improve the purity of MFGM materials is always req...
Article
α-Lactalbumin (α-LA) is an active protein with multiple biological functions, which can provide the body with abundant essential amino acids, such as Trp and Lys. It is the main whey protein in human milk, accounting for about 22% of its total protein, and provides energy and nutrition for infants’ body and brain development. However, the α-LA in b...
Article
This study investigated the micellar structure and in vitro infant gastrointestinal digestion of formed casein micelles simulating human casein composition and phosphorylation patterns. Caseins were fractionated from bovine caseins and formulated according to human casein composition, i.e., β-, κ- and αs1-caseins with a ratio of 68:20:12. The formu...
Article
Inadequate calcium intake or intestinal malabsorption is closely related to osteoporosis. The aim of this study was to investigate the effects of sea cucumber enzymatic hydrolysates (SCEH) prepared from body wall on calcium absorption in calcium-deficient rats. Fifty-six female Sprague-Dawley rats on a low calcium diet that induced osteoporosis wer...
Article
Thermal stability and physicochemical properties as a function of heating temperature, pH and salt addition was compared between caprine and bovine milk protein concentrate dispersions. Caprine milk protein concentrate (MPC) had a lower amount of heat coagulation time and a higher percentage of sediments than bovine MPC. Calcium ion activity of cap...
Article
Full-text available
In the actual production process of soy protein isolate (SPI), most of the homogeneous operating pressure is controlled below 20 MPa due to the consideration of production safety and the limitation of the pressure control capability of homogeneous equipment. In order to improve the functional properties of SPI and adapt it to actual production, the...
Article
Buttermilk, a potential material used to produce milk fat globule membrane (MFGM), is obtained as a byproduct of butter making from milk whole cream and cheese whey cream. This study investigated the effects of rennet and acid coagulation on the protein profiles of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW). T...
Article
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Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of protein...
Article
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Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological a...
Article
Bovine casein micelles in infant formula differ from human micelles in composition, structure and digestion. Preparation conditions, micellar structure and in vitro gastrointestinal digestion under infant of casein micelles formed from bovine caseins but simulating human micelles were investigated. Bovine caseins were fractionated and formulated ba...
Preprint
Full-text available
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they have the potential to be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biologic...
Article
Full-text available
Providing food has become more complex because of climate change and other environmental and societal stressors, such as political instability, the growth in the world population, and outbreaks of new diseases, especially the COVID-19 pandemic. In response to these challenges, the agri-food industry has increased its efforts to shift to using more...
Article
Chronic over-exposure to UV radiation leads to the damage of skin tissue. The aim of this study was to investigate the effects of collagen peptides (CP) and antioxidants (astaxanthin, vitamin C (Vc) and vitamin E (Ve)) combinations on skin photoaging. Forty male UV-induced BALB/c mice were randomized and fed saline or CP and antioxidants for 7 wk u...
Article
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Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-restricted hydrolysis on the gel characteristics an...
Article
Effects of 0–90% decalcification on the coagulation behavior and gastrointestinal digestibility of bovine casein micelles were studied in vitro under infant, adult and elderly conditions. Gastric coagula became looser with increasing level of decalcification, especially up to 40% under the infant condition and up to 69% under the adult and elderly...
Article
The effects of potentially important processing conditions at each step of differential precipitation on the yield and purity of κ-casein fractionated from caprine micellar casein concentrate (MCC) were investigated. The optimal conditions were: rehydrating (3% casein) MCC using homogenisation followed by dissociating micelles at pH 11.0; complexin...
Article
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The quality and safety of sufu fermented using Mucor racemosa M2 was studied and compared with naturally fermented sufu. After 90 days post-fermentation, both naturally fermented and inoculated fermented sufu reached the maturity standard of sufu, and the degree of protein hydrolysis of natural sufu (WP/TP: 34% ± 1%; AAN/TN: 33% ± 1%) was slightly...
Article
Full-text available
BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality...
Article
In vitro coagulation and digestion of caprine and bovine micellar casein concentrate (MCC) with or without partial colloidal calcium depletion (deCa) were studied under simulated adult and elderly conditions. Gastric clots were smaller and looser for caprine than bovine MCC, and were further looser with deCa and under elderly condition for both cap...
Article
Full-text available
This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey tofu. The optimal holding temperature and the amount of coagulants added were determined based on the pH, water-hol...
Article
The antioxidant and anti-inflammatory properties of astaxanthin (AST) enable it to protect against oxidative stress-related and inflammatory diseases with a range of biological effects. These activities provide the potential to develop healthier food products. Therefore, it would be beneficial to design delivery systems for AST to overcome its low...
Article
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There is a significant potential to increase the sustainability of the fishing and aquaculture industries through the maximization of the processing of byproducts. Enzymatic hydrolysis provides an opportunity to valorize downstream fish industry byproducts for the production of protein hydrolysates (FPH) as a source of bioactive peptides (BAP) with...
Chapter
The kosher dietary laws provide spiritual health to those of the Jewish faith who observe these Biblical mandates. The major aspects of these laws are the allowed animals for food, the prohibition of blood, the avoidance of mixing of milk and meat, and the special laws for the holiday of Passover. These rules limit the foods that can be cooked and...
Article
Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu is a popular fermented soybean curd and mainly manufactured in Asia, which has been consumed for thousands of years as an appetizer because of its attractive f...
Article
Full-text available
The nano-metal-treated PET films with anti-virus and anti-fogging ability were developed using sparking nano-metal particles of Ag, Zn, and Ti wires on polyethylene terephthalate (PET) films. Ag nanoparticles were detected on the PET surface, while a continuous aggregate morphology was observed with Zn and Ti sparking. The color of the Ag-PET films...
Article
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The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped an...
Article
Food Traceability 4.0 (FT 4.0) is about tracing foods in the era of the fourth industrial revolution (Industry 4.0) with techniques and technologies reflecting this new revolution. Interest in food traceability has gained momentum in response to, among others events, the outbreak of the COVID-19 pandemic, reinforcing the need for digital food trace...
Article
Background Fish is one of the most important sources of high-quality protein in the human diet. The survival situation (premortem) and freshness (postmortem) of the fish are important indexes in assessing the quality of fish products. A series of traditional analytical techniques have been employed for quality assessments in fish products but suffe...
Article
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has...
Article
This study aimed to develop a chitosan/zein based bilayer film loaded with nanoparticles (0, 1, 2, and 3%) as a reinforcing and functional agent and to investigate the effects of NPs on the physicochemical properties and structural attributes of the film. Curcumin-loaded pectin-based nanoparticles (NPs) with antimicrobial nisin were prepared using...
Article
Elucidation of soybean lipophilic protein (SLP) structural characteristics and functional properties would enhance its application. This study aimed to optimize the extraction and investigate the structural properties of SLP extracted from soybean meal with high oil concentration. Additionally, soybean lipophilic protein was compared to extracted S...
Article
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The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world’s economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pand...
Article
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Sea cucumber is rich in protein that can be used to prepare a potential derived bioactive peptide for antioxidant and protective effect against UV-B induced skin cell damage. This study aimed to optimize preparation of sea cucumber hydrolysate with both UV-B protective and antioxidant activities using three commercial enzymes using response surface...
Article
Texture and microstructure of high-protein yoghurts manufactured from milk protein concentrate (MPC) fortified skim milk heated at different temperatures (75, 80, 85, 95 °C for 10 min) and pH (6.5, 6.7, 6.9, 7.1) were studied. Whey protein (WP) denaturation increased from 16% to 89% with increasing heating temperatures, while WP binding to casein m...
Article
Effects of heating temperature, pH and salt addition (NaCl, CaCl2, citrate) on the heat stability of caprine micellar casein concentrate (MCC) dispersion were studied, and a simultaneous comparison with bovine MCC is provided. Heat stability of caprine MCC was lower than that of bovine MCC. Ca-ion activity was higher for caprine MCC compared with b...
Article
Full-text available
3‐D printing is a neoteric technology that can make existing food value chains client‐desirable and sustainable by providing on‐demand food production, enabling automated food personalisation, and minimising food wastage. It can address food scarcity in countries where affordable and fresh ingredients are inaccessible by integrating nutrient‐rich s...
Article
Sturgeon gelatin hydrolysates combined with epigallocatechin‐3‐gallate (SGH + EGCG) were incorporated in fat‐free set‐type yogurt stabilized using sturgeonish (Ysg) or bovine gelatin (Ybg). Sturgeon gelatin hydrolysates in combination with epigallocatechin‐3‐gallate increased yogurts probiotics growth during refrigerated storage. In Ysg with SGH +...
Article
Microbial metabolism is crucial for the flavor development of traditional Suanyu. A total of 21 characteristic volatile compounds of Suanyu were identified according to GC-MS combined with GC-O analysis. HCA results indicated that the whole fermentation process could be divided into three stages: raw material (fresh), initial fermentation (0-2 week...
Article
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The optimization of antioxidant and anti-tyrosinase activity during jellyfish hydrolysate preparation was studied using a response surface methodology (RSM) with a face-centered composite design. The influence of the hydrolysis duration and the enzyme concentration on the IC50 of the DPPH and ABTS radical scavenging activity, ferric-reducing antiox...
Article
This study aimed to encapsulate walnut peptides with different molecular weights (crude peptides, 5–10 kDa and < 5 kDa) within nanoliposomes. The peptides with molecular weight (MW) of 5–10 kDa (F2) was chosen as a representative sample to indicate the formation mechanism of nanoliposomes using scanning electron microscopy (SEM) and transmission el...
Article
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Considering that a series of complex issues such as environmental problems, sustainable development, animal welfare, and human health are on a global scale, the development of vegetable protein‐based meat substitutes provides a potential solution to the disparity between meat consumption demand and supply. The research and development of vegetable...
Article
Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining...
Article
Osteoporosis harms human health and has a variety of causes, among which the imbalance of bone metabolism caused by menopause is an important one. Studies have shown that sea cucumbers have a variety of physiological activities such as anti-inflammation. Sea cucumber enzymatic hydrolysates (SCEH) were prepared and characterized for peptides and pol...
Article
Chitosan (C) and zein (Z) were used to develop bilayer films with a characteristic one-way water barrier using a layer-by-layer (LBL) casting method. The effects of mass ratios (C:Z1:1, C:Z1:2, C:Z1:3, C:Z3:1, C:Z2:1) on the microstructure and physicochemical properties of bilayer films were investigated. Bilayer films had uniform microstructures,...
Article
Thermoplastic starch (TPS) was prepared from cassava starch blended with glycerol (70:30 w/w). Gelatin (Gel) was incorporated into the TPS in water. The TPS/Gel was melt-blended with polyethylene-grafted-maleic anhydride (PEMAH). Maximum tensile strength of the TPS/PEMAH/Gel10 (29.3 MPa) increased significantly compared to the TPS/PEMAH blend (6.3...
Article
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Viral infections may cause serious human diseases. For instance, the recent appearance of the novel virus, SARS-CoV-2, causing COVID-19, has spread globally and is a serious public health concern. The consumption of healthy, proper, functional, and nutrient-rich foods has an important role in enhancing an individual's immune system and preventing v...
Article
Gelation of different walnut oils by monoglycerides (MG) and effects of oil minor components on the characteristics of oleogels were studied. Walnut oil with different physicochemical properties was prepared using different extraction methods and refining processes. Structural properties of MG-based oleogels including texture properties, oil bindin...
Article
This study aimed to reveal the effects of vacuum-impregnated carboxymethyl chitosan (CMCS) coating with pomegranate peel extract (PPE) on quality retention of fish flesh during refrigeration. Herein, CMCS-PPE coating was effective in attenuating quality loss of grass carp fillets. Compared to Control, the levels of drip loss, total volatile base ni...
Article
Effects of decalcification (0–72%) through mixing ultrafiltration retentates of highly acidified and nonacidified skim milk on spray-drying and solubility of milk protein concentrate (MPC) were studied. Powder recoveries increased with decalcification. MPC solubility markedly improved at and above 13% decalcification. Comparison was then made with...
Article
The hydrolysates of tuna dark meat with high angiotensin I-converting enzyme (ACE) inhibitory and antioxidant activities were prepared using three enzymes. The effect of concentration (0.5–3.0%, w/w) and hydrolysis time (30–180 min) on yield, degree of hydrolysis (DH), ACE inhibitory activities, and antioxidant capacity was determined. The optimum...
Article
Effects of high-temperature short-time (HTST) pasteurization, microfiltration (MF) with 1.4/0.8 μm pore diameters, and ultraviolet-c (UV-C) irradiation with a coiled tube reactor on reducing microorganisms and somatic cells, and retaining bioactive proteins/enzymes along with protein oxidation in skim milk were studied. Bacteria were reduced by 2.3...
Article
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Deltamethrin (DEL) can be introduced into the food chain through bioaccumulation in Pacific oysters, and then potentially threaten human health. The objective of this study was to investigate the bioaccessibility of DEL in oysters with different cooking methods after simulated digestion. DEL content in different tissues of oysters going from high t...
Article
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Background There is an increased consumer demand for products derived from natural sources or containing natural compounds used to preserve or improve food quality and/or human health. Carvacrol and thymol, two phenolic, monoterpene isomers, extracted from natural sources such as oregano and thyme, showed antioxidant, antimicrobial, antihypertensiv...
Article
Full-text available
The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p < 0.05), and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive...
Article
Oil resistant thermoplastic elastomers (TPE) were prepared using mung bean thermoplastic starch (MTPS) blending with rubbers and sericin. Sericin was incorporated into MTPS as a compatibilizer. MTPS with sericin (MTPSS) was blended with natural rubber (NR) and epoxidized NR (ENR). Sericin at 5% improved the tensile strength (10 MPa), elastic recove...
Article
Background A lot of environmental concerns have been caused by the non-degradation of plastic packaging materials. In addition, consumer's preferences for safe, healthy, convenient and high-quality products necessitate the emergence of innovative food packaging systems to maintain the quality of packed food. Sustainable active films provide functio...
Article
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The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60-100%) for 10-40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to th...
Article
Gelatin was extracted from beluga sturgeon (Huso huso, SG) and the effects of sturgeon gelatin hydrolysates (SGH) on physicochemical, textural, and rheological properties of yogurt during 28 days of refrigerated storage were explored in this study. SGH at 2 g/dL in yogurt showed the best survival of Lactobacillus bulgaricus, Streptococcus thermophi...
Article
Frozen storage of emulsion-type sausages may be one approach to avoid or reduce the use of sodium nitrite, which is associated with health risks. Silver carp (Hypophthalmichthys molitrix) mince (M0) was washed for 1 (M1) or 3 (M3) times and the impact of washing on the properties frozen storage (−18 °C) during 4 months were determined and results w...
Article
The aroma compounds and the microbial community of oil furu, a specific fermented soybean curd, during fermentation were investigated using HS-SPME-GC/MS and high-throughput sequencing, respectively, and their correlations and the predicted functional roles of the microbiota in oil furu were analyzed. Twenty two volatile flavor compounds (relative...
Article
Full-text available
This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several beneficial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with ac...
Article
Autolysis (at fixed temperatures (40, 50, 60 °C) or gradually increasing temperatures (40-60 °C) with different times) was used to produce protein hydrolysates from rainbow trout processing by-products. Total proteolytic and trypsin activities with fixed temperatures was higher than gradually increasing temperatures, decreased with increasing autol...
Article
Full-text available
Seafood is a highly perishable food product due to microbiological, chemical, and enzymatic reactions, which are the principal causes of their rapid quality deterioration. Therefore, ever-increasing consumers' demand for high-quality seafood along with a negative perception of synthetic preservatives creates opportunities for natural preservatives...
Article
Autolysis (at fixed temperatures (FT) or gradually increasing temperatures (GIT) with different times) was studied by measuring enzymatic activities, lipid and protein oxidation, and antioxidant activity of Pacific white shrimp by-product hydrolysates. Trypsin had its highest activity at 40 °C, 2 h and pH 8 (45 mU/mL) followed by 40 °C, 3 h and pH...
Article
This study investigated the effects of protease type (Alcalase, papain and pepsin), fractionation (2 and 10 kDa nominal molecular weight cutoff) and pistachio green hull (PGH) extract addition on antioxidant activity (DPPH radical scavenging and metal chelating activity), α-glucosidase, α-amylase, and dipeptidyl peptidase IV (DPP-IV) inhibitory act...
Article
Hyperuricemia (HUA) is a metabolic disorder caused by abnormal uric acid (UA) metabolism, which is a complex physiological process involving multiple organs (liver, kidney, and intestine). Although UA metabolism in the liver and kidneys has been elucidated, only a few studies have focused on the process in the intestine. With our growing knowledge...
Article
Full-text available
Hyperuricemia (HUA) is a metabolic disorder caused by abnormal uric acid (UA) metabolism, which is a complex physiological process involving multiple organs (liver, kidney, and intestine). Although UA metabolism in the liver and kidneys has been elucidated, only a few studies have focused on the process in the intestine. With our growing knowledge...