Joe Regenstein

Cornell University | CU · Department of Food Science

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...

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...

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...

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...

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...

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...

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 quali...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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 +...

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...

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...

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...

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...

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...

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...

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,...

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...

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...

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...

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...

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...

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...

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...

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...

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 to...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

The demand for caviar has increased in recent years because of its high nutritional and commercial values. Consequently, the wild population of sturgeon has decreased. This has shifted the balance of supply of caviar from wild sturgeon to more from farmed fish. The development of aquaculture has resulted in many technical advances of sturgeon reari...

Chitosan is obtained from chitin and considered to be one of the most abundant natural polysaccharides. Due to its functional activity, chitosan has received intense and growing interest in terms of applications for food preservation over the last half-century. Compared with earlier studies, recent research has increasingly focused on the explorati...

The gelation properties of soy protein isolate (SPI) were influenced by the addition of salt ions (SI) before spray drying combined with dynamic high-pressure microfluidization (DHPM). Compared with SPI, SPI treated using SIDHPM (SIDHPM-SPI) markedly increased in gel hardness, springiness, cohesivenessand chewiness upon heating (p < 0.05). The chan...

Lactic acid bacteria (LAB) have been isolated from fermented foodstuff and pre‐identified using API 50 CHL and confirmed by polymerase chain reaction method to investigate the protective properties against important foodborne pathogens of their cell‐free supernatants (CFS) and neutralized cell‐free supernatants (NCFS). The antimicrobial activity of...

In the food industry, there is a need to use the properties of antioxidants and antimicrobials effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to delay rancidity. Nevertheless, the emerging concern about the negative effects of synthetic antioxidants and antimicrobials on consumers' health along with the...

The oceans have been the Earth's most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent stud...

Tuna blood (TB) was subjected to enzymatic hydrolysis. The effects of the relationship of hydrolysis time (30-180 min) and enzyme concentration (0.5-3.0% w/w protein) on the degree of hydrolysis (DH), yield, antioxidant and angiotensin-I-converting enzyme (ACE) inhibitory activities were determined. The response surface methodology (RSM) showed tha...

During fish spoilage, microbial growth and metabolism generate different toxic metabolites among them biogenic amines. Biogenic amine formation has been prevented by optimizing handling and processing conditions, or by the addition of food additives up to their legal limits. However, the increased consumer demand to reduce synthetic additives in fo...

Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tof...

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservati...

The foaming conditions and air-drying temperature for producing instant powder from black rice bran anthocyanin extracts were studied. The conditions required for forming a foam to possess the maximum overrun, foam density, and foam stability, which contributed to boost the efficiency of drying foams using a hot-air dryer, were optimized using resp...

This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcapsules varied from 84.9% to 94.7%...

This study investigates the effects of particle size (22.4 and 7.5 μm diameters) and aging history (40 °C, 20 days) of milk protein concentrate (MPC) powders on their rehydration properties as well as the biophysical properties including molecular migration, microstructure, and texture of a high-protein nutrition bar (HPNB) made using these MPC pow...

The effect of limited trypsin hydrolysis on the functional properties and structural characteristics of dehulled walnut proteins (DWP) were studied. The degree of hydrolysis (DH) of DWP was set at 1, 3 and 7.1%. Solubility was higher in all hydrolysates than the native protein, 7.1% DH showed the best protein solubility at 74.8% at pH 7. All hydrol...

The effects of season and gender on the proximate composition and fatty acid profiles of the most widespread pufferfish species in the Mediterranean Sea (Lagocephalus sceleratus, L. spadiceus, L. suezensis and Torquigener flavimaculosus) caught in Mersin Bay, in the northeastern Mediterranean during 4 seasons were investigated. The results showed t...

Twenty different cold gels were made by adding transglutaminase enzyme and using soy protein isolate (SPI) powders from different manufacturers to investigate their potential as an ingredient in Chiba tofu. The study showed that SPI gives Chiba tofu high hardness and springiness, and excellent quality when its sulfur-containing amino acid content i...

Although a potentially preventable disease, cervical cancer (CC) is the second most commonly diagnosed gynaecological cancer with at least 530,000 new cases annually, and the prognosis with CC is still poor. Studies suggest that aberrant expression of microRNA (miRNA) contributes to the progression of CC. As a group of small non-coding RNA with 18–...

The optimal formulation of gluten-free functional noodles (GFN) based on rice (70%) and cassava (30%) flour enriched with gelatin hydrolysates was studied. The effect of pregelatinized flour (rice: cassava, 70:30) (X1, 10–30%), fish gelatin hydrolysates (X2, 1–5%) and transglutaminase (X3, 0.1–1.0%) on physiochemical, functional and sensory propert...

The resistance in microorganisms against many conventional antibiotics become serious global health problems. However, the antibacterial drug delivery materials are still limited in toxicity, short efficacy and reducing inflammation. The novel and natural Pickering emulsions stabilized by antimicrobial peptide nanoparticles were tried to be promisi...

The antibacterial activities of nanoemulsions based on essential oil of thyme and its purified version on food-borne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and spoilage bacteria of fish (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens, and P. mirabilis) were evaluated using disc diffusion, MIC and...