Food Bioengineering最新文献

{"title":"A review on bioactive compounds and health benefits of Baccaurea ramiflora","authors":"Shubham Rohilla","doi":"10.1002/fbe2.12069","DOIUrl":"https://doi.org/10.1002/fbe2.12069","url":null,"abstract":"The purpose of this review is to explore the underutilized and underexploited Burmese grape (Baccaurea ramiflora) as a valuable plant food crop grown in the northeastern region of India. Despite its seasonal availability, this fruit is used in various culinary applications and local delicacies. It is noteworthy for its abundant natural bioactive compounds that offer diverse health benefits. These bioactive compounds have demonstrated properties such as anti‐inflammatory, antiobesity, cytotoxic, and antidiabetic effects. This review compiles and analyzes the most recent research findings concerning the bioactive compounds found in Burmese grape's leaves, fruit, and seeds. Additionally, it investigates the physicochemical properties and nutritional composition of the fruit pulp and seed oil. The synthesis of this information provides a comprehensive understanding of the plant's phytochemical content, including essential components like vitamin C, iron, potassium, alkaloids, saponins, and phenolic acids, which contribute to its medicinal and health‐promoting attributes. The results presented in this review shed light on the potential applications of the Burmese grape and its bioactive compounds in various industrial sectors. With the growing interest in functional and nutraceutical products, the insights gathered here offer promising opportunities for leveraging the nutritional and health‐enhancing benefits of this fruit in the food and pharmaceutical industries.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138605361","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}

{"title":"Engineering a sustainable protein revolution: Recent advances in cultured meat production","authors":"Niladri Krishna Roy, Sandeep Panda, Gargi Dey","doi":"10.1002/fbe2.12066","DOIUrl":"https://doi.org/10.1002/fbe2.12066","url":null,"abstract":"Abstract Emerging as a food of the future, cultured meat is created by growing animal cells outside the organism instead of relying on traditional animal rearing and slaughtering practices. This innovative approach shows great promise in addressing challenges associated with resource utilization, environmental pollution, and public health concerns often encountered in conventional livestock production. In the past decade, popularity of cultured meat has grown enough to be considered as a novel food in regions like Europe, the United Kingdom, and China. This paper discusses the recent advancements in technologies for sustainable cultured meat production. It examines the latest developments in cell sources, cell culture media optimization, bioreactor design, 3D printing, and tissue engineering approaches, which have greatly enhanced the efficiency and scalability of cultured meat production. This food can have a tremendous application as a novel functional food. This review explores the future possibility of applying cultured meat matrix for delivery of hydrophobic nutraceuticals, prebiotics, and probiotics ( Bacillus sp ).","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135250733","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}

{"title":"Improved colloidal and oxidative stability of krill oil using natural biopolymers via spray drying microencapsulation","authors":"Xing Li,&nbsp;Jiande Wu,&nbsp;Meiyu Liu","doi":"10.1002/fbe2.12064","DOIUrl":"https://doi.org/10.1002/fbe2.12064","url":null,"abstract":"<p>Krill oil possesses strong antioxidant activity but has limited applications in the food industry due to its poor aqueous solubility, strong off-flavours and susceptibility to oxidative degradation. This study was aimed to improve the colloidal and oxidative stability of krill oil via microencapsulation using spray drying. Whey protein isolate (WPI), maltodextrin (MD), carboxymethyl starch (CMS) and <i>n</i>-octenylsuccinate starch (OSAS) were used as the microcapsule wall materials. The results showed that WPI+MD microcapsules had the optimum characterised properties compared to WPI+CMS and WPI+OSAS microcapsules. WPI+MD microcapsules possessed the highest encapsulation efficiency of 76.59%. The optimal air inlet temperature was 165°C, providing a high krill oil encapsulation efficiency and reducing concaveness on the microcapsule surfaces. Krill oil was distributed homogeneously inside the capsules and presented a good colloidal stability during an extended storage time. The antioxidant capacity against heat was simultaneously increased owing to the improved oxidative stability by microencapsulation. Consequently, this study provides useful guidelines for improving the stability and application of krill oil in the food industry.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"2 3","pages":"242-250"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50148254","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":"Marang fruit (<i>Artocarpus Odoratissimus</i>) waste: A promising resource for food and diverse applications: A review of its current status, research opportunities, and future prospects","authors":"Marjun C. Alvarado","doi":"10.1002/fbe2.12065","DOIUrl":"https://doi.org/10.1002/fbe2.12065","url":null,"abstract":"Abstract Marang fruit is commonly found and available in various Southeast Asian regions, notably in countries such as Malaysia, the Philippines, and Indonesia. Marang fruit waste, despite its promising potential, remains underutilized in various applications. This review article explores the potential of Marang fruit waste as a valuable resource for various applications, with a focus on its utilization in the food industry, including seed flour, starch, snacks, and essential bioactive compounds. Beyond the food sector, the article also investigates its applications as biosorbents/adsorbents and an energy source. The study identifies promising research opportunities such as investigating its potential as a fuel source, as well as for the production of cellulose and nanocellulose which is now gaining relevant attention in various industries. However, the seasonal availability of Marang fruit and its limited distribution in specific Southeast Asian regions present challenges. This article aims to provide a comprehensive understanding of the current status, highlight the areas that require further investigation, and future prospects of Marang fruit waste, highlighting its significance as a sustainable resource with multifaceted applications.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134958021","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}

{"title":"Quorum-sensing in Acetobacter pasteurianus and its effect on acetic acid fermentation","authors":"Hang Zhao,&nbsp;Zhiwei Feng,&nbsp;Xueli Han,&nbsp;Jiao Wang,&nbsp;Ying Xu,&nbsp;Weizhao Li,&nbsp;Yu Zheng,&nbsp;Min Wang","doi":"10.1002/fbe2.12063","DOIUrl":"https://doi.org/10.1002/fbe2.12063","url":null,"abstract":"<p>Quorum-sensing (QS) is an essential mechanism of microbial self-regulation. In this work, the presence of QS in <i>Acetobacter pasteurianus</i> was demonstrated, and <i>N</i>-acyl-homoserine lactones N-C4-HSL and N-C8-HSL were identified as the signal molecules. The exogenous addition of N-C4-HSL, N-C8-HSL, N-C10-HSL, and N-C12-HSL result in the reduction in biomass, and lead to 11.56%, 11.91%, 7.94%, and 4.69% decrease in acetic acid production, respectively, when compared with the control. A hypothetical <i>N</i>-acylhomoserine lactonase (AHL lactonase) 0046 was overexpressed in <i>A. pasteurianus</i> CGMCC 3089, and the recombinant strain exhibites a 17.38% and 12.75% increase in the biomass and the acetic acid production rate, respectively. Those results prove the negative regulation of QS on acetic acid fermentation, and overexpression of 0046 protein alleviates this negative effect.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"2 3","pages":"233-241"},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50144798","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":"Engineering the oleaginous yeast Yarrowia lipolytica to produce nutraceuticals: From metabolic design to industrial applications","authors":"Yang Gu,&nbsp;Xueyao Lu,&nbsp;Tongkang Liu,&nbsp;Yanjin Song,&nbsp;Ellie Sang,&nbsp;Shuran Ding,&nbsp;Long Liu,&nbsp;Feng Xue,&nbsp;Peng Xu","doi":"10.1002/fbe2.12062","DOIUrl":"https://doi.org/10.1002/fbe2.12062","url":null,"abstract":"<p>The oleaginous yeast, <i>Yarrowia lipolytica</i>, has garnered much attention and is gaining recognition as a potential industrial platform for nutraceutical production. The superior properties of <i>Y. lipolytica</i> include its transparent inherited background, broad substrate spectrum, and superior environmental tolerance. Specifically, advances in genetic tools and engineering strategies have further widened its applications in metabolic engineering and biomanufacturing. In this review, we summarized developments in synthetic biology and engineering strategies for constructing <i>Y. lipolytica</i> to produce nutraceuticals. We also proposed perspectives on the limitations and challenges in developing microbial <i>Y. lipolytica</i> factories.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"2 3","pages":"187-199"},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12062","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50144799","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":"Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food-related pathogens in vitro","authors":"Natsumi Takei,&nbsp;Ayumi Miyashita,&nbsp;Takashi Kuda,&nbsp;Yumeng Xia,&nbsp;Kazuya Koga,&nbsp;Ayaka Nakamura,&nbsp;Hajime Takahashi","doi":"10.1002/fbe2.12061","DOIUrl":"https://doi.org/10.1002/fbe2.12061","url":null,"abstract":"<p>Wheat bran (WB) has several health-promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubated under anaerobic conditions for 24 h. The microbiota in the cultures was analysed using 16S rRNA (V4) gene amplicon sequencing. The addition of WB decreased the pH from 6.9 to 5.9 (<i>p</i> &lt; 0.05) and increased the acetate level by 1.6 times. Although the microbiota differed across individuals, butyrate-producing genera (<i>Faecalibacterium</i> and <i>Roseburia</i>), <i>Blautia</i>, and <i>Bifidobacterium</i> spp. were abundant in cultures supplemented with WB. <i>Bifidobacterium pseudocatenulatum</i> and <i>B. adolescentis</i>, isolated as WB-responsible gut indigenous bacteria (WB-RIBs), were found to ferment WB. The WB-RIBs increased the 1,1-diphenyl-picrylhydrazyl and superoxide anion radical-scavenging capacities of WB-supplemented cultures. Further, these WB-RIBs suppressed the growth of <i>Salmonella</i> Typhimurium, <i>Staphylococcus aureus</i>, and <i>Bacillus cereus</i> in WB-supplemented brain heart infusion broth. These results suggest that compounds present in WB, along with WB-RIBs, affect the gut environment. Further studies should be conducted to elucidate the mechanisms underlying the interactions between WB and WB-RIBs.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"2 3","pages":"223-232"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12061","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50151212","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":"Effect of composition on the structure and digestibility of starch in Idli batter","authors":"Leeann Roy,&nbsp;Somanathan Karthiga Reshmi,&nbsp;Jeyan Arthur Moses,&nbsp;Chinnaswamy Anandharamakrishnan","doi":"10.1002/fbe2.12059","DOIUrl":"https://doi.org/10.1002/fbe2.12059","url":null,"abstract":"<p>This study investigates the effects of varying the proportion of parboiled rice, raw rice, mixed rice, and black gram on <i>idli</i> batter structure and starch digestibility. A total of six different batters (batters 1 to 6) were prepared by varying the composition of raw material. Batter 1 (Parboiled Rice: Black gram dal: Baking soda), Batter 2 (Parboiled Rice: Black gram dal: Yeast), Batter 3 (Parboiled Rice: Raw Rice: Mixed Rice: Black gram dal), Batter 4 (Raw Rice: Mixed Rice: Black gram dal), Batter 5 (Raw rice: Yeast) and Batter 6 (Parboiled Rice: Black gram dal). In comparison to the other five batters, batter 6 (parboiled rice (3): Black gram dal (1)) exhibited superior texture, sensory, enzyme activity, and better digestibility. Structure changes in starch for batter 6 were noticeable until day five and complete degradation was observed after day seven, whereas in other batters, the structure degraded from 3rd day of storage. Batter 6 exhibited the highest protein content (0.6 mg/g to 0.3 mg/g) and lowest reducing sugar content (4.51 mg/g to 6.66 mg/g) from day 1 to day 7 of the storage period. The difference in amylose content from day 1 to day 7 (27.80% to 26.75%) was low compared to others. The starch digestibility index of batter 6 was 40.35% on day 1 and 68.96% on day 7 which was comparatively less compared to other prepared batters. As a result, the proportion of dal and parboiled rice used in batter preparation significantly influences its storage, digestibility, and enzyme activity. Thus, studying the method and proportion of <i>idli</i> preparation helps us understand how the batter is stored, digested, and modified, thereby improving our understanding of Indian cuisine.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"2 3","pages":"251-263"},"PeriodicalIF":0.0,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12059","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50142078","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":"Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making","authors":"Francis C. Anosike,&nbsp;Okwuowulu R. Chinwendu,&nbsp;Nwigboji A. Nnaemeka,&nbsp;Mofunanya G. Nneka,&nbsp;Paul Inyang,&nbsp;Chinaka Ikechukwu,&nbsp;Onye-Chinedu C. Blessing,&nbsp;Gertrude N. Onyeji,&nbsp;Emeka C. Prince-Osuji","doi":"10.1002/fbe2.12060","DOIUrl":"https://doi.org/10.1002/fbe2.12060","url":null,"abstract":"<p>The present study evaluated the baking qualities and physicochemical properties of bread produced from wheat flour supplemented with cassava and mung bean flour blends at different levels of inclusion to assess its suitability to be used in bread production. Standard methods were used to carry out the baking qualities and physicochemical properties of the flour blends while 20 semitrained panelists were recruited for the sensory evaluation. The result showed that the gluten content of the flour blends ranged from 3.61% to 24.19%. Sample A (90% wheat:5% cassava:5% mung bean) flour blend had the highest gluten content while sample D (60% wheat:20% cassava:20% mung bean) flour blend recorded the lowest value of gluten content. The viscosity of the flour blends was found to decrease significantly (<i>p</i> ≥ 0.05<i>)</i> with an increase in temperature while the functional properties of the flour blends and physical properties of the bread varied among samples. Sample B (80% wheat:5% cassava:5% mung bean) was found to be highest in bulk density, loaf volume, and specific volume with values 0.73 g/mL, 7.86 cm³, and 0.05 cm³/g, respectively, with enhanced baking quality. Results of the chemical composition showed that fiber and protein content increased with an increase in substitution levels. Sample D had the highest value 0.43% and 27.65% while sample E (100% wheat) had the lowest value 0.38% and 12.60% for fiber and protein content respectively. Carbohydrate content decreased with an increase in substitution levels. Sample E had the highest value 48.88% while sample D had the lowest value 25.32%. Values for moisture, ash, fat, crude fiber, and energy content varied among samples and substitution levels. Sensory evaluation of the various attributes rated on 9 points hedonic scale showed a decrease in the mean score as the level of substitution increased. Sample E was rated high in all sensory attributes and was also found to be significantly different (<i>p</i> ≥ 0.05) among samples although in general acceptability sample E was found to be the same as sample A. The result showed that bread made from 90% wheat:5% cassava:5% mung bean flour blend (sample A) compare favorably with bread made from 100% wheat flour (control) but in baking quality sample B was found to be the best.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"2 3","pages":"264-272"},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12060","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50149321","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":"Development of a bilayer biodegradable packaging material enriched with coffee waste extract for cake preservation","authors":"Salimata Yakubu,&nbsp;Hui Zheng,&nbsp;Jingwen Chen,&nbsp;Francis K. Amagloh,&nbsp;Jingge Xu,&nbsp;Xiaohan Chen,&nbsp;Li Wang,&nbsp;Li Li","doi":"10.1002/fbe2.12058","DOIUrl":"https://doi.org/10.1002/fbe2.12058","url":null,"abstract":"<p>The study aimed to develop an active packaging, functionalized by spent coffee grounds extracts (SCGE) to preserve cake. The antioxidant extracts were obtained using three extraction methods: conventional extraction (CE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). The SCGE obtained with UAE and MAE produced the highest total phenolic contents and antioxidant activities, and were incorporated into bilayer films composed of polylactic acid, konjac glucomannan, and wheat gluten. The SCGE improved the film's antioxidant activity (8.40 to 90. 56%) and oxygen transmission rate (5.05 ± 0.04 to 2.22 ± 0.13). Active packaging with microwave extracts was more effective in preserving cake's lipids than the ultrasound extracts as measured by the peroxide value, thiobarbituric acid, and acid value during 21 days of storage. Overall, the study demonstrates the potential safe utilization of coffee waste in active packaging.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"2 3","pages":"212-222"},"PeriodicalIF":0.0,"publicationDate":"2023-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50151338","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}