Antimicrobial activity of complexes formed from pea (Pisum sativum L.) proteins and red beet (Beta vulgaris L.) extract – effect of foam fractionation
Bibliographic record
Abstract
• Complexes were formed from Pea Protein Glour (PPF) and Red Beet Extract (RBE). • Charge neutralization and increased particle size occurred with PPF-RBE interaction. • RBE control and complexes (foamed and non-foamed) exhibited antimicrobial activity. • Foam-fractionated complex had better antimicrobial activity than the RBE control. A novel protein system based on foam-fractionated pea ( Pisum sativum L.) protein was developed to enhance the antimicrobial potential of red beet ( Beta vulgaris L.) extract. The strategy involved the complexation of red beet extract (RBE) with foam-fractionated pea protein flour (PPF) to form a foam-fractionated PPF-RBE complex; complexation with non-foamed PPF was also studied for comparison. The non-foamed PPF-RBE exhibited a zeta-potential (ξ-potential) decrease from +19.467 ± 0.723 mV to +16.333 ± 0.493 mV, while the foam-fractionated PPF-RBE complexes demonstrated a similar reduction, transitioning from +21.633 ± 0.451 mV to +16.233 ± 0.321 mV. This suggests that the formation of the complexes involves a charge neutralizing effect. Both the non-foamed PPF-RBE and foam-fractionated PPF-RBE complexes showed increased particle size as a result of interactions between the PPF and RBE, as demonstrated by dynamic light scattering (DLS) and transmission electron microscopy (TEM). Antimicrobial activity was exhibited by the RBE control and both PPF-RBE complexes (foamed and non-foamed). Specifically, foam-fractionated PPF-RBE was more effective in inhibiting and killing gram-negative bacteria. These foam-fractionated complexes lowered the minimum bactericidal concentration (MBC) of Escherichia coli ( E. coli ) by twofold in comparison to the RBE control. This investigation offers valuable insights into the potential of red beet extract as an antimicrobial agent and the enhanced functionality of foam-fractionated pea protein as a natural preservation ingredient for the food industry.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".