Food Bioengineering最新文献_第3页

Research progress of probiotics and fermented feed effects on pork quality 益生菌和发酵饲料对猪肉质量影响的研究进展

Food Bioengineering Pub Date : 2024-03-23 DOI: 10.1002/fbe2.12082

Xiao Lian, Mingyu Shi, Qinlu Lin, Ying Liang, Lingyu Zhang

{"title":"Research progress of probiotics and fermented feed effects on pork quality","authors":"Xiao Lian, Mingyu Shi, Qinlu Lin, Ying Liang, Lingyu Zhang","doi":"10.1002/fbe2.12082","DOIUrl":"https://doi.org/10.1002/fbe2.12082","url":null,"abstract":"With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high-quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by-products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high-quality pork.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12082","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140333323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Industry 4.0 technologies for cultivated meat manufacturing 用于肉类加工的工业 4.0 技术

Food Bioengineering Pub Date : 2024-03-13 DOI: 10.1002/fbe2.12080

Sishir K. Kamalapuram, Deepak Choudhury

{"title":"Industry 4.0 technologies for cultivated meat manufacturing","authors":"Sishir K. Kamalapuram, Deepak Choudhury","doi":"10.1002/fbe2.12080","DOIUrl":"10.1002/fbe2.12080","url":null,"abstract":"Industry 4.0 integrates the physical, digital, and biological realms by applying digital automation in systems, processes, and manufacturing facilities. Industry 4.0 is actively shaping the development of intelligent food processing industries in cultivated meat (CM) sector. This integration plays a crucial role in accelerating progress within the global CM sector, facilitating the achievement of its objectives related to food sustainability, security, human health, environmental concerns, and hygiene. Incorporating Industry 4.0 into CM manufacturing systems empowers upstream and downstream production processes to become more intelligent and capable of self-optimisation. However, enabling rapid adoption of Industry 4.0 by emerging startups and small to medium-sized enterprises in the CM industry necessitates a thorough understanding of prerequisites and evaluation of technological and biological limitations. Challenges include the substantial initial costs associated with establishing Industry 4.0 infrastructure, robust cybersecurity measures to ensure effective risk management, and acquiring skilled professionals proficient in both operational and maintenance roles. Integrating Industry 4.0 with the evolving CM sector presents an exciting opportunity to foster business-to-business investments across various domains, including local markets, export opportunities, and the broader global consumer ecosystem.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140245167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential of utilizing almond hull extract for filamentous fungi production by submerged cultivation 利用杏仁壳提取物通过浸没式栽培生产丝状真菌的潜力

Food Bioengineering Pub Date : 2024-03-08 DOI: 10.1002/fbe2.12079

Lin Cao, Tyler J. Barzee, Hamed M. El Mashad, Zhongli Pan, Ruihong Zhang

{"title":"Potential of utilizing almond hull extract for filamentous fungi production by submerged cultivation","authors":"Lin Cao, Tyler J. Barzee, Hamed M. El Mashad, Zhongli Pan, Ruihong Zhang","doi":"10.1002/fbe2.12079","DOIUrl":"10.1002/fbe2.12079","url":null,"abstract":"Almond hulls can be used as an inexpensive source of nutrients for producing fungi that can be used as nontraditional foods such as alternative protein, probiotics, and food ingredients. Nutrients were extracted from almond hulls using hot water and their utility in cultivating filamentous fungus Aspergillus awamori (A. awamori) in submerged cultivation was investigated using batch fermentation in flasks with passive aeration. The almond hulls extract supplied all the nutrients required for A. awamori growth. The uptake preference of various sugars was investigated and the growth kinetic parameters of A. awamori were determined. Utilization of sugars by A. awamori grown in almond hull extract proceeded sequentially with preference for glucose followed by sucrose, fructose, and then xylose. Compared to potato dextrose broth medium, the fungal biomass produced using almond hull extract as growth medium had higher protein (19.59%) and lower fat (1.50%) contents. The modified Gompertz model described the kinetics of A. awamori well with a lag phase of 0.18 days and a specific growth rate of 1.77 d−1.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12079","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140257325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dried algae as potential functional ingredient in fresh cheese 干海藻作为新鲜奶酪中潜在的功能性配料

Food Bioengineering Pub Date : 2024-03-08 DOI: 10.1002/fbe2.12077

Daniela M. Borges, Susana C. Ribeiro, Sofia P. M. Silva, Célia C. G. Silva

{"title":"Dried algae as potential functional ingredient in fresh cheese","authors":"Daniela M. Borges, Susana C. Ribeiro, Sofia P. M. Silva, Célia C. G. Silva","doi":"10.1002/fbe2.12077","DOIUrl":"10.1002/fbe2.12077","url":null,"abstract":"Algae have attracted the attention of researchers and consumers due to their health-promoting bioactive compounds. In addition, the high content of polysaccharides may confer important technological properties when included in foods with high moisture content, such as fresh cheese. In this study, two dried algae species—Fucus spiralis and Petalonia binghamiae, were added to fresh cheese to improve its functional properties. Syneresis was evaluated by water holding capacity (WHC) and measurement of weight loss of the cheeses during storage at 4°C. Cheeses were also analysed for antioxidant activity, composition, and organoleptic properties. The addition of dried seaweed significantly reduced the weight loss of fresh cheese during storage (p < 0.05), which is normally associated with a loss of sensory properties. A significant increase (p < 0.05) in antioxidant activity was also observed in the cheeses with the addition of both algae. Except for the cheese with the addition of F. spiralis (1 g/100 g), the chemical composition did not change (p > 0.05) when the algae were added to the cheeses. Cheese with the addition of dried F. spiralis showed the best results in the sensory tests, consumer preference, and purchase intention.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12077","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140257956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract 益生菌：益生菌：对健康的益处、在食品中的应用以及在人体胃肠道中的定植

Food Bioengineering Pub Date : 2024-03-08 DOI: 10.1002/fbe2.12078

Li Ying Jessie Lau, Siew Young Quek

引用次数: 0

Bifidobacterium lactis Probio-M8 prevents nonalcoholic fatty liver disease in high-fat diet-fed rats: The potential role in modulating gut microbiota 乳双歧杆菌 Probio-M8 可预防高脂饮食喂养大鼠的非酒精性脂肪肝：调节肠道微生物群的潜在作用

Food Bioengineering Pub Date : 2024-01-21 DOI: 10.1002/fbe2.12076

Wen Fan, Kairui Tang, Yuanjun Deng, Chuiyang Zheng, Maoxing Pan, Dajin Pi, Zheng Liang, Jianwei Zhen, Qinhe Yang, Yupei Zhang

{"title":"Bifidobacterium lactis Probio-M8 prevents nonalcoholic fatty liver disease in high-fat diet-fed rats: The potential role in modulating gut microbiota","authors":"Wen Fan, Kairui Tang, Yuanjun Deng, Chuiyang Zheng, Maoxing Pan, Dajin Pi, Zheng Liang, Jianwei Zhen, Qinhe Yang, Yupei Zhang","doi":"10.1002/fbe2.12076","DOIUrl":"10.1002/fbe2.12076","url":null,"abstract":"Nonalcoholic fatty liver disease (NAFLD) is a major global health problem with few therapeutic options available so far. Accumulating evidence suggests that probiotics have beneficial effects on NAFLD by modulating gut microbiota. Bifidobacterium lactis Probio-M8 (M8) is a new probiotic strain isolated from human breast milk. The aim of this study was to investigate whether M8 could protect against NAFLD in rats fed a high-fat diet by modulating gut microbiota. In this study, rats were randomly distributed into four groups: normal diet (ND) group, normal diet plus M8 (ND+M8) group, high-fat diet (HFD) group, and high-fat diet plus M8 (HFD+M8) group. Ten weeks later, hepatic morphological changes and biochemical indicators were measured. 16S rDNA sequencing was applied to analyze the gut microbiota alterations. Our results showed that M8 administration effectively improved hepatic steatosis and liver damage in high-fat diet-fed rats. 16S rDNA analysis of gut microbiota indicated that M8 could modulate the gut microbiota composition, especially increasing Bifidobacterium and decreasing Bilophila, Lachnoclostridium, GCA-900066225, and Phascolarctobacterium in high-fat diet-fed rats. In conclusion, our findings demonstrated that M8 could protect against NAFLD in rats fed a high-fat diet, which may be attributed to the modulation of gut microbiota.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12076","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139610260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beneficial effect of Lactobacillus fermentum GLF-217 on hyperlipidemia in high-fat diet golden hamsters by regulating gut microbiota 乳酸菌发酵产物 GLF-217 通过调节肠道微生物群对高脂饮食金色仓鼠高脂血症的有益影响

Food Bioengineering Pub Date : 2023-12-25 DOI: 10.1002/fbe2.12074

Jun Wang, Ruimin Wang, Ao Li, Aijie Liu, Pengfei Luo, Meng Zhan, Xiaoli Zhou, Lihao Chen, Jiachao Zhang, Kun Cai, Dongxue Huo

{"title":"Beneficial effect of Lactobacillus fermentum GLF-217 on hyperlipidemia in high-fat diet golden hamsters by regulating gut microbiota","authors":"Jun Wang, Ruimin Wang, Ao Li, Aijie Liu, Pengfei Luo, Meng Zhan, Xiaoli Zhou, Lihao Chen, Jiachao Zhang, Kun Cai, Dongxue Huo","doi":"10.1002/fbe2.12074","DOIUrl":"https://doi.org/10.1002/fbe2.12074","url":null,"abstract":"To investigate the hypolipidemic and modulation effects of probiotics, the golden hamster of hyperlipidemia model was established and intervened with Lactobacillus fermentum GLF-217 (GLF-217) and lovastatin (LOV) for 6 weeks. Body weight and serum biochemical indexes were measured, and liver, colonic contents, and feces were collected after autopsy for pathological and gut microbiota analysis. The results showed that the intervention of GLF-217 and LOV could significantly reduce serum lipid levels and liver fat accumulation in golden hamsters on a high-fat diet, more importantly, the LOV intervention could cause damage to the liver. The LOV intervention significantly reduced the contents of short-chain fatty acids (SCFAs) in the colonic and downregulated the abundance of SCFAs-producing bacteria, but GLF-217 intake increased butyric acid, thus reducing blood lipids and protected the liver. This study elucidates the possible mechanism of the hypolipidemic effect of probiotics in terms of regulating gut microbiota.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140333314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of addition of pullulan on the properties of native/waxy corn starch‐based films 添加拉鲁兰对原生/蜡质玉米淀粉薄膜性能的影响

Food Bioengineering Pub Date : 2023-12-08 DOI: 10.1002/fbe2.12070

Hao Cheng, Long Chen, Zipei Zhang, Ruojie Zhang, D. Mcclements, Hao Xu, Zhenlin Xu, Man Meng, Zhen Jin

{"title":"Effect of addition of pullulan on the properties of native/waxy corn starch‐based films","authors":"Hao Cheng, Long Chen, Zipei Zhang, Ruojie Zhang, D. Mcclements, Hao Xu, Zhenlin Xu, Man Meng, Zhen Jin","doi":"10.1002/fbe2.12070","DOIUrl":"https://doi.org/10.1002/fbe2.12070","url":null,"abstract":"This article reports on the preparation of native/waxy corn starch (NCS/WCS)‐based films with the addition of pullulan (PUL). Our study investigated the effects of varying amounts of PUL and amylose contents on the structure, mechanical and physicochemical properties of corn starch films. Notably, it was observed that WCS films with low amylose content exhibited superior transparency, while NCS films with high amylose content demonstrated enhanced tensile strength (up to 7.35 ± 0.18 MPa). Fourier transform infrared spectroscopy (FTIR) analysis indicated that the addition of PUL did not change the molecular interactions within the corn starch films. The X‐ray diffraction (XRD) results supported that the WCS films were amorphous, while the NCS film exhibited B‐type and V‐type crystals. Moreover, an increase in PUL content led to a gradual reduction in the crystallinity of both WCS films and NCS films. The addition of PUL improved the mechanical properties and oxygen barrier characteristics of these films but had an adverse impact on their water vapor barrier properties. These findings offer valuable insights for the selection of additives for corn starch film, which can further enhance the practical application potential of corn starch films in food and other industries.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138587808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of yield and properties of banana juice extracted by hot water extraction method and different enzymes and preparation of wine from the extracted juices 比较用热水提取法和不同酶提取香蕉汁的产量和特性，以及用提取的汁液制备葡萄酒

Food Bioengineering Pub Date : 2023-12-04 DOI: 10.1002/fbe2.12071

Swapna S. Dowerah, Arpita Das, Mohit Singla, N. Sit

{"title":"Comparison of yield and properties of banana juice extracted by hot water extraction method and different enzymes and preparation of wine from the extracted juices","authors":"Swapna S. Dowerah, Arpita Das, Mohit Singla, N. Sit","doi":"10.1002/fbe2.12071","DOIUrl":"https://doi.org/10.1002/fbe2.12071","url":null,"abstract":"The yield and properties of banana juice extracted by enzymatic pretreatments using different enzymes and were compared among themselves and with hot water extraction. The treatments that gave higher yield and better properties of the juices were used for winemaking and the properties of the wines were also compared. A comparison of gas chromatography‐mass spectrometry analysis was also done between the juices and the wines. The various treatments were hot water bath extraction and different enzymes (amylase, cellulase, pectinase, and viscozyme) at two concentrations (0.05% and 0.1%). Juice yield, total soluble sugars, pH, titrable acidity, reducing sugars, and transmittance were analyzed. Best results for juice recovery (46.44 ± 0.50%), total soluble solids (14.8 ± 0.01 °Brix), and transmittance (86.93 ± 2.68%) were achieved using pectinase (0.1%), while viscozyme (0.1%) yielded best results for viscosity (1.49 ± 0.09 mPa.s), pH (5.01 ± 0.05), and acidity (0.277 ± 0.01%). The banana juices from these treatments were then used for wine preparation, and the physicochemical parameters were monitored during a 30‐day storage period. Within 20 days during fermentation, a reduction in total soluble solids from 22 °Brix to 6.1 °Brix was observed. Juice from banana pulp can be successfully extracted using the enzymes pectinase and viscozyme, and wine can be prepared from the enzymatically extracted juices.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138602095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of A‐ and B‐type starch granules on composition, structural, thermal, morphological, and pasting properties of starches from diverse wheat varieties A 型和 B 型淀粉颗粒对不同小麦品种淀粉的成分、结构、热力、形态和糊化性能的影响

Food Bioengineering Pub Date : 2023-12-04 DOI: 10.1002/fbe2.12068

Rajesh Kumar, Narpinder Singh, B. S. Khatkar

{"title":"Effects of A‐ and B‐type starch granules on composition, structural, thermal, morphological, and pasting properties of starches from diverse wheat varieties","authors":"Rajesh Kumar, Narpinder Singh, B. S. Khatkar","doi":"10.1002/fbe2.12068","DOIUrl":"https://doi.org/10.1002/fbe2.12068","url":null,"abstract":"The distribution of A‐ and B‐type‐sized starch granules plays a deciding role in controlling the physicochemical, structural, morphological, and functional attributes of wheat starch. Starches of three Indian wheat varieties, viz. DBW 16, WH 147, and WH 542, were fractionated into A‐ and B‐type starch granules and further evaluated for their influence on various attributes of wheat starches using different analytical tools like X‐ray diffraction, scanning electron microscopy (SEM), differential scanning calorimetry, and rapid viscoanalyzer. SEM revealed that the size of large granules (A‐type) ranged from 12.6 to 36.4 µm and small granules (B‐type) varied from 2.53 to 7.52 µm. The amylose content was significantly higher for A‐type starch ranging from 26.6% to 29.68% than B‐type starch ranging from 19.20% to 22.38%. The highest swelling power was observed for B‐type granules, followed by native and A‐type granules, and similar trend was noticed for water absorption. Pasting viscosities of A‐type granules were higher than B‐type for starches of all wheat varieties. A higher pasting temperature was observed in B‐type starch granules, suggesting more resistance to swell during the heating process. X‐ray diffraction of wheat starches showed A‐type pattern of crystallinity, variety DBW 16 (27%) showed the highest relative crystallinity and intensities of peaks in comparison to varieties WH 147 (23.5%) and WH 542 (22.4% as observed in diffractograms and well supported by Fourier transforms infrared spectroscopy. Fractionated large granules of wheat starches exhibited a higher gelatinization temperature than smaller granules and native starches for all the varieties. It was also observed that A‐type granules had higher onset temperature comparatively, which suggested that high energy is required in gelatinization due to more ordered arrangement of starch molecules.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138603440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0