Food Bioengineering最新文献

{"title":"High Internal Phase Emulsions of Algae Oil Based on Rapeseed Protein via Salt Extraction Combined With Ultrafiltration","authors":"Jiyang Cai,&nbsp;Yuqi Mei,&nbsp;Yunyi Yang,&nbsp;Suqiong Fang,&nbsp;Wenrong Chen,&nbsp;Tao Yang,&nbsp;Zhili Wan,&nbsp;Xiaoquan Yang","doi":"10.1002/fbe2.12109","DOIUrl":"https://doi.org/10.1002/fbe2.12109","url":null,"abstract":"<p>Rapeseed protein, as a valuable plant protein, holds great potential as a natural emulsifier for construction of food-grade high internal phase emulsions (HIPEs). In this work, rapeseed protein, obtained through salt extraction combined with ultrafiltration, was employed as a sole stabilizer to formulate algae oil-based HIPEs. The effects of protein concentration and pH changes on the physicochemical properties of HIPEs are systematically evaluated. The results show that a protein concentration of 0.5 wt% is sufficient to form stable and self-supporting HIPEs. As the protein concentration increases, the droplet size of HIPEs gradually decreases, leading to a more robust structure and enhanced stability. Compared to neutral conditions (pH 7.0), the HIPEs under acidic pH 3.5 exhibit more densely packed emulsion droplets with smaller size and more uniform distribution, contributing to superior mechanical properties (higher G′ and yield stress) as well as preferable thixotropic and creep recovery behaviors, which thereby improve their physical stability during storage, thermal processing, and freeze-thaw cycles. Furthermore, the rapeseed protein-stabilized HIPEs inhibit the oxidation of algae oil, especially at pH 3.5. The results of oral lubrication indicate that the reduction in the friction coefficient is mainly associated with an increase in protein concentration, with minor effect from pH variation. These findings suggest that rapeseed protein is an effective emulsifier for preparing stable and processable HIPEs, especially under acidic conditions, which have great potential for applications in semi-solid emulsion foods or edible oil structuring.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 4","pages":"425-437"},"PeriodicalIF":0.0,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12109","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253234","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}

{"title":"Correction to “Compound Probiotics Microcapsules Improve Milk Yield and Milk Quality of Dairy Cows by Regulating Intestinal Flora”","authors":"","doi":"10.1002/fbe2.12110","DOIUrl":"https://doi.org/10.1002/fbe2.12110","url":null,"abstract":"<p>Wu, R. N., S. H. Chang, H. N. Zhang, et al. 2024. “Compound Probiotics Microcapsules Improve Milk Yield and Milk Quality of Dairy Cows by Regulating Intestinal Flora.” <i>Food Bioengineering</i> 3: 110–125.</p><p>The author's name “Xujing Yang” was incorrect, and should correctly be spelled as “Xujin Yang.”</p><p>We apologize for this error.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 4","pages":"512"},"PeriodicalIF":0.0,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143249197","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}

{"title":"Multiple metabolic engineering of Saccharomyces cerevisiae for the production of lycopene","authors":"Jiaheng Liu,&nbsp;Minxia Song,&nbsp;Xianhao Xu,&nbsp;Yaokang Wu,&nbsp;Yanfeng Liu,&nbsp;Guocheng Du,&nbsp;Jianghua Li,&nbsp;Long Liu,&nbsp;Xueqin Lv","doi":"10.1002/fbe2.12108","DOIUrl":"https://doi.org/10.1002/fbe2.12108","url":null,"abstract":"<p>Lycopene is a high-value-added tetraterpenoid, which is widely used in cosmetics, medicine, food, and dietary supplements. The intracellular mevalonate pathway of <i>Saccharomyces cerevisiae</i> provides natural precursors for terpenoid product synthesis, so it is an excellent host for the heterologous production of lycopene. In this study, a recombinant strain named L10 with efficient lycopene production capability was constructed through multiple strategies, such as regulating the gene copy number of key enzymes, increasing nicotinamide adenine dinucleotide phosphate supply, and reducing squalene accumulation. Then, considering that intracellular lycopene accumulation can cause cytotoxicity to <i>S. cerevisiae</i>, we attempted to identify a transporter that can efficiently transport lycopene from intracellular to extracellular space. Molecular docking simulations predicted that the ATP-binding cassette transporter Snq2p may be a potential transporter of lycopene, and its function in promoting lycopene secretion was further determined by overexpression verification. The lycopene secretion titer of the strain L10Z2 overexpressing Snq2p increased to 16.5 times that of the control at the shake-flask level. After optimizing the galactose regulation system, the intracellular and secreted lycopene production of L11Z2 reached 2113.78 and 26.28 mg/L, respectively, after 150 h fed-batch culture in a 3-L bioreactor. This work provides a new research direction for efficient lycopene synthesis in <i>S. cerevisiae</i> cell factory.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 4","pages":"397-406"},"PeriodicalIF":0.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143252503","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}

{"title":"Synergistic role of prebiotics and probiotics in gut microbiome health: Mechanisms and clinical applications","authors":"Tapasya Kumari,&nbsp;Kshirod Kumar Bag,&nbsp;Amit Baran Das,&nbsp;Sankar Chandra Deka","doi":"10.1002/fbe2.12107","DOIUrl":"https://doi.org/10.1002/fbe2.12107","url":null,"abstract":"<p>Prebiotic and probiotic usage has exploded, with most formulations promoting gastrointestinal and immunological benefits. Prebiotics modulate the gut microbiota, as a result, short-chain fatty acids are released into the bloodstream. Prebiotics have immunomodulatory properties that reduce inflammation while enhancing immune responses and boosting gut health. The potential of probiotics has shown steady expansion in the digestive system, metabolic balance, and vaginal health. Probiotics offer therapeutic and preventative strategies for a range of human diseases. The in vitro studies suggested the delivery matrix might influence their effects through physicochemical interactions with molecular and cellular structures as well as modifications in cellular expression. Dietary fibers and polyphenols both contribute significantly to human health protection and can ferment in the gut microbiota to create butyrate. This comprehensive review aims to highlight the probiotics and prebiotics, and provide evidence to support their use in preventive and therapeutic medicine. It is anticipated that it will help the clinical and preclinical research to look into the effects of inclusion and processing on their activity in different food delivery formulations. There are potential opportunities needed to enhance immunological and digestive health by comprehending and using the interaction between the gut microbiota and the immune system in our diet.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 4","pages":"407-424"},"PeriodicalIF":0.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12107","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253147","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}

{"title":"Advancements in metal oxide bio-nanocomposites for sustainable food packaging: Fabrication, applications, and future prospectives","authors":"Jayaprakash Nandhini,&nbsp;Michael Bellarmin,&nbsp;Senthil Siva Prakash,&nbsp;Devarajan Sowmya Sri,&nbsp;Elumalai Karthikeyan","doi":"10.1002/fbe2.12106","DOIUrl":"https://doi.org/10.1002/fbe2.12106","url":null,"abstract":"<p>The research on metal oxide bio-nanocomposites for sustainable food packaging has witnessed significant advancements, offering a promising alternative to traditional food packaging materials. This review briefly describes their fabrication techniques, applications, superiority over conventional packaging, challenges, limitations, and potential trends. These new materials are derived by incorporating metal oxide nanoparticles into the biopolymers and show better properties, such as better antimicrobial properties, which are vital in food packaging. The advantages of using metal oxide bio-nanocomposites over typical food packaging films include enhanced mechanical properties, better moisture and oxygen resistance, bacterial resistance, and light protection. These versatile materials not only serve the purpose of properly preserving the quality and possibly even the wholesomeness of packed food products, but they are also environmentally friendly. Moreover, the review presents current developments and areas of use of metal oxide bio-nanocomposites in food packaging and it also proposes future developments to meet the modern challenge of the food industry in the development of advanced packaging technologies.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 4","pages":"438-463"},"PeriodicalIF":0.0,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143252606","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}

{"title":"Update application of enzyme in food processing, preservation, and detection","authors":"Huan Wang,&nbsp;Zhongke Sun,&nbsp;Yanli Qi,&nbsp;Yuansen Hu,&nbsp;Zifu Ni,&nbsp;Chengwei Li","doi":"10.1002/fbe2.12105","DOIUrl":"https://doi.org/10.1002/fbe2.12105","url":null,"abstract":"<p>Enzymes play a crucial role in enhancing food processing techniques and improving flavor quality. They are also used for prolonging the storage period and rapid detection of foodborne diseases, essential for ensuring food quality and safety. With the rapid development of the food industry, the application prospects of enzymes have become increasingly prominent. In this review, the applications of enzymes in food processing, preservation, and detection were expounded in detail, and further attention is paid to the processing points and application effects of enzymes in all aspects of food production. The research and application direction of enzymes in the future were also speculated to help interested parties to understand the application advantages and prospects of enzymes.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"380-394"},"PeriodicalIF":0.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429039","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}

{"title":"Bioprocess strategies for enhanced performance in single-use bioreactors for biomolecule synthesis: A biokinetic approach","authors":"Debashis Dutta,&nbsp;Prashant Kumar,&nbsp;Ajay Singh,&nbsp;Shankar Khade","doi":"10.1002/fbe2.12104","DOIUrl":"https://doi.org/10.1002/fbe2.12104","url":null,"abstract":"<p>Single-use bioreactors (SUB) have made a significant impact on the field of bioprocessing, becoming increasingly popular for biomolecule synthesis due to their many advantages, such as minimizing contamination risks and streamlining processes. Extensive research has been conducted on the hydrodynamic conditions within single-use bioreactors, with a focus on parameters like mixing time, oxygen transfer rate, and stress levels to improve cell cultivation procedures. Several studies have demonstrated that SUB can effectively nurture various cell types, including those that generate monoclonal antibodies, yielding outcomes similar to conventional bioreactor systems, thus highlighting their adaptability and effectiveness in biomolecule processing. SUB equipped with wave mechanisms have shown to display comparable metabolic behaviors and fermentation consistency to conventional bioreactors, confirming their dependability in supporting fungal growth and metabolite generation. Mechanical stirring for agitation leads to high shear forces alongside enhanced monitoring and control, influencing microbial physiology and macro-morphologies. This underscores the importance of operational factors such as rocking speed, rocking angle, and gas flow rate. Overall, the integration of single-use bioreactors in biomolecule synthesis is expected to expand, driven by the need for increased yields and cost-effective manufacturing solutions.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"337-351"},"PeriodicalIF":0.0,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429172","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}

{"title":"Comparative analysis of LAB and non-LAB fermented millet drinks fortified with Chlorella sp.","authors":"Bilna Joseph,&nbsp;M. Bhavadharani,&nbsp;M. Lavanya,&nbsp;S. Nivetha,&nbsp;N. Baskaran,&nbsp;S. Vignesh","doi":"10.1002/fbe2.12102","DOIUrl":"https://doi.org/10.1002/fbe2.12102","url":null,"abstract":"<p>This study investigates the expanding domain of functional beverages crafted from plant-based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial <i>Chlorella sp</i>. and probiotics including <i>Lactobacillus rhamnosus</i> (NCIM 5775) and <i>Saccharomyces cerevisiae</i> (Brewer's yeast) drinks were developed using barnyard millet as the base ingredient due to its rich protein and high-fibre content in comparison with the other millets in the market. Results revealed that the protein content increases by 2% upon the addition of <i>Chlorella sp</i>., among bacterial samples, with <i>Lactobacillus rhamnosus</i> fermented Unflavoured drink (LRFFD) &gt; <i>Lactobacillus rhamnosus</i> fermented flavoured drink &gt; <i>Lactobacillus rhamnosus</i> fermented with <i>Chlorella</i> sp. &gt; LRFM, and among yeast samples, with <i>Saccharomyces cerevisiae</i> fermented Unflavoured drink (SCFUFD) &gt; <i>Saccharomyces cerevisiae</i> fermented with <i>Chlorella</i> sp. &gt; <i>Saccharomyces cerevisiae</i> fermented flavoured drink (SCFFD) &gt; SCFRM, indicating higher protein content than in typical fermented drink. Fat content was notably low across all samples. Ash and fibre content ranged from 0.23 to 0.27 g and 0.22 to 0.35 g, respectively, for both bacterial and yeast fermented drink. Millet is generally considered a carbohydrate-rich grain. When fermented, some of the carbohydrates may be broken down by the fermentation process. So, the carbohydrate content was low in fermented millet drink when compared to the nonfermented drink. Energy values varied, with LRFFD and SCFFD containing the highest energy due to incorporation of <i>Chlorella sp</i>. and chocolate flavour. Both LAB and yeast-fermented drinks demonstrated effective antioxidant activity, with higher total phenolic content, except for non-<i>Chlorella sp</i>. beverages. GC-MS analysis identified constituents like hexadecenoic acid and hydroxy methyl furfural (HMF) with anticarcinogenic and anti-inflammatory properties. Additionally, these samples exhibited elevated antimicrobial activity against test strains. Sensory analysis indicated a preference of SCFFD and LRFFD sample for its good taste as it contains chocolate flavour and the overall acceptability of bacterial fermented beverage was higher compared to the yeast fermented drinks. Therefore, a fermented millet beverage was successfully obtained by the coculture of LAB and <i>Saccharomyces cerevisiae</i> incorporated with <i>Chlorella sp</i>. could increase the product's functional properties.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"352-364"},"PeriodicalIF":0.0,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430365","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}

{"title":"Exploring the potential of taro (Colocasia esculenta) starch: Recent developments in modification, health benefits, and food industry applications","authors":"Rakesh Kumar Gupta,&nbsp;Proshanta Guha,&nbsp;Prem Prakash Srivastav","doi":"10.1002/fbe2.12103","DOIUrl":"https://doi.org/10.1002/fbe2.12103","url":null,"abstract":"<p>Taro is a tropical plant and an underutilized root crop that has a good source of carbohydrate. Taro tuber contains 70%–80% of starch on dry basis. This review highlights the extraction of taro starch, latest advancements in the modification such as physical, chemical and enzymatic modification of taro starch. Furthermore, after modification of taro starch, molecular weight and amylopectin branch chain length distribution, granular shape, percentage crystallinity, swelling and solubilization, pasting and thermal properties and in vitro digestibility of taro starch were significantly affected. Additionally, researchers have explored novel methods to modify the physicochemical characteristics of taro starch, enhancing its functionality as a thickening, gelling, and stabilizing agent in various food formulations. However, fabrication of nanoparticles from taro starch was also studies. Various health benefits of taro starch have been reported in this study. One significant health benefit of taro starch is its potential to improve blood sugar management. Furthermore, the versatility of taro starch in food applications has expanded, ranging from traditional staples to modern convenience foods. Its gluten-free nature makes it an attractive option for individuals with gluten sensitivity or celiac disease. Taro starch is increasingly incorporated into bakery products, snacks, noodles, and as a thickening agent in soups and sauces. The unique sensory attributes and nutritional profile of taro starch contribute to the development of novel, health-conscious food products that cater to evolving consumer preferences.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"365-379"},"PeriodicalIF":0.0,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12103","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430345","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}

{"title":"Research progress in processing technology of rabbit meat","authors":"Yunjia Deng,&nbsp;Qing Nie,&nbsp;Yanan Zhou,&nbsp;Wei Wang,&nbsp;Zhoulin Wu,&nbsp;Lili Ji,&nbsp;Jiamin Zhang,&nbsp;Decai Zhou","doi":"10.1002/fbe2.12100","DOIUrl":"https://doi.org/10.1002/fbe2.12100","url":null,"abstract":"<p>Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"314-322"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12100","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430163","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}