Food Bioengineering最新文献_第5页

Recent progress in polyvinyl alcohol (PVA)/nanocellulose composite films for packaging applications: A comprehensive review of the impact on physico-mechanical properties 包装用聚乙烯醇（PVA）/纳米纤维素复合薄膜的最新进展：全面回顾对物理机械性能的影响

Food Bioengineering Pub Date : 2024-06-03 DOI: 10.1002/fbe2.12086

Marjun Cabusas Alvarado

{"title":"Recent progress in polyvinyl alcohol (PVA)/nanocellulose composite films for packaging applications: A comprehensive review of the impact on physico-mechanical properties","authors":"Marjun Cabusas Alvarado","doi":"10.1002/fbe2.12086","DOIUrl":"10.1002/fbe2.12086","url":null,"abstract":"As society advances, the demand for innovative and sustainable food processing techniques and materials has grown significantly. The food industry, especially the food packaging sector, faces the challenge of developing cost-effective and sustainable packaging materials to meet consumers' increasing demands. One promising solution for this is the use of biodegradable polymers such as polyvinyl alcohol (PVA), but standalone PVA cannot meet the required properties of packaging materials. The use of nanocellulose (NC) as fillers has been intensively studied recently. This review article provides a comprehensive overview of existing studies focusing on the preparation of PVA/NC composite films for packaging applications. The effects of NC loading on the physico-mechanical properties of these films, including tensile strength, elongation, water absorption/swelling behavior, barrier properties, and optical properties, have been thoroughly examined. Overall, the general findings suggest that the reinforcement of NC in the PVA polymer matrix leads to improvements in the films' properties. Specifically, the addition of NC enhances tensile strength, reduces O2, CO2, and water vapor transmission rates, and decreases the films' propensity to absorb moisture or swell under wet conditions. However, it is important to note that the presence of NC compromises the optical properties of the films by reducing transparency, and the NC content beyond threshold level reduces the feasibility of the composite film. By synthesizing these findings, this review underscores the potential of PVA/NC composite films as promising materials for packaging applications. Moving forward, further research efforts are warranted to optimize the formulation and processing of these composite films to strike a balance between mechanical strength and optical clarity, thus advancing their practical utility in the packaging industry.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 2","pages":"189-209"},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141270382","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

Fermented red rice improved the antioxidant activity, bioaccessibility of polyphenols, and lipid-lowering activity in C. elegans 发酵红米提高了秀丽隐杆线虫的抗氧化活性、多酚的生物可及性和降脂活性

Food Bioengineering Pub Date : 2024-05-28 DOI: 10.1002/fbe2.12085

Ying Zhu, Yanshun Zhang, Caixing Qu, Juan Bai, Yansheng Zhao, Xiang Xiao

{"title":"Fermented red rice improved the antioxidant activity, bioaccessibility of polyphenols, and lipid-lowering activity in C. elegans","authors":"Ying Zhu, Yanshun Zhang, Caixing Qu, Juan Bai, Yansheng Zhao, Xiang Xiao","doi":"10.1002/fbe2.12085","DOIUrl":"https://doi.org/10.1002/fbe2.12085","url":null,"abstract":"Red rice is a kind of whole grain with health benefits. Probiotic fermentation is widely applied to promote nutrient release from cereals and improve bioactivity. The study aims to investigate the impact of Lactiplantibacillus plantarum (L. plantarum) dy-1 fermentation on the bioactivities, bioaccessibility, and lipid-lowering activities of red rice. Results indicated that fermentation significantly increased the protein and total phenolic content by 1.7 and 1.4 times of red rice, as well as the content of essential and nonessential amino acids. Fermentation remarkably increased the bioaccessibility of phenolics and the antioxidant capacity of red rice during in vitro digestion. Additionally, Caenorhabditis elegans study revealed that fermented red rice extract reduced the triglyceride content, alleviated fat deposition, and regulated lipid metabolism by altering the genes in the fatty acid oxidation and synthesis, such as daf-16, mdt-15, nhr-49, fat-5, fat-7, and hosl-1. Therefore, L. plantarum dy-1 fermentation was beneficial for improving bioaccessibility and lipid-lowering activities of red rice, which will provide a reference for utilization of red rice as a functional food.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 2","pages":"160-171"},"PeriodicalIF":0.0,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12085","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488308","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

Compound probiotics microcapsules improve milk yield and milk quality of dairy cows by regulating intestinal flora 复合益生菌微胶囊通过调节肠道菌群提高奶牛的产奶量和牛奶质量

Food Bioengineering Pub Date : 2024-03-31 DOI: 10.1002/fbe2.12084

Rina Wu, Shihan Chang, Henan Zhang, Xujing Yang, Ruixia Gu, Shuo Wang, Xiaoyu Liu, Xiaoyan Liu, Munkhdelger Bat-Ochir, Junrui Wu

{"title":"Compound probiotics microcapsules improve milk yield and milk quality of dairy cows by regulating intestinal flora","authors":"Rina Wu, Shihan Chang, Henan Zhang, Xujing Yang, Ruixia Gu, Shuo Wang, Xiaoyu Liu, Xiaoyan Liu, Munkhdelger Bat-Ochir, Junrui Wu","doi":"10.1002/fbe2.12084","DOIUrl":"https://doi.org/10.1002/fbe2.12084","url":null,"abstract":"To address the issues of probiotic activity loss during storage and feeding, as well as the limited efficacy of single probiotics, a solution was devised by embedding a mixture of Bacillus coagulans SN-8 (SN-8) and Saccharomyces boulardii SN-6 (SN-6) in a gel. The initial step involved screening the probiotic microcapsules' preparation method and wall material. Using sodium alginate and β-cyclodextrin as composite wall material and chitosan as the outer coating material allowed for an embedding rate of 82.11% in composite probiotic microcapsules prepared by the air atomization method. Next, in vitro, simulated digestion experiments were conducted to determine the number of viable bacteria and the release rate of the microcapsules. The results showed that compared to the free strain, the mixed probiotic microcapsules retained a survival rate of 67.5% after 3 h of simulated gastric juice exposure and 70.56% after 42 days of storage at 4°C. This demonstrated higher survival rates and storage stability. The prepared probiotic microcapsules were then administered to dairy cows. 16S rDNA gene sequencing showed that consumption of the microcapsules reduced the number of harmful bacteria, such as Paeniclostridium, in the intestinal tract of dairy cows while accelerating the growth of beneficial bacteria, such as Bifidobacterium. In particular, this resulted in a significant improvement in the lactation performance of the cows, with a 4.5% increase in milk fat content, a 92.5% increase in milk protein content, and a 3.5% increase in milk urea nitrogen content (6.75 mL/dL). In conclusion, probiotic microcapsules can effectively regulate intestinal flora, improving milk production, and quality in dairy cows.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 1","pages":"110-125"},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12084","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140333357","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: Bridging the interplay of a healthy gut and psychoneurological well-being 益生菌：连接健康肠道与精神神经健康的相互作用

Food Bioengineering Pub Date : 2024-03-27 DOI: 10.1002/fbe2.12081

Ashish K. Meher, Biswajeet Acharya, Prafulla K. Sahu

{"title":"Probiotics: Bridging the interplay of a healthy gut and psychoneurological well-being","authors":"Ashish K. Meher, Biswajeet Acharya, Prafulla K. Sahu","doi":"10.1002/fbe2.12081","DOIUrl":"https://doi.org/10.1002/fbe2.12081","url":null,"abstract":"The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut-brain axis. This review delves into the intricate connections between probiotics, gut microbiome development, and their impact on neurological disorders. Biotics, live microorganisms with proven health benefits, have emerged as a promising intervention, particularly during critical developmental stages. Administering specific probiotic strains (Lactobacillus species and Bifidobacterium) in infancy has shown promise in preventing and alleviating gut disorders, with implications for psychological well-being. The bidirectional communication along the gut-brain axis underscores the potential of probiotics in influencing neurological outcomes, ranging from anxiety to neurodevelopmental disorders. Additionally, this review explores emerging food engineering techniques (microencapsulation, genome editing, fermentation, protein engineering, immobilization, etc.) employed in preparing probiotic-based foods, ensuring the viability and targeted release of probiotics in the gastrointestinal tract.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 1","pages":"126-147"},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12081","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140333326","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

Impact of drying technique on umbu-cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties 添加益生菌培养物的干燥技术对umbu-cajá果肉的影响：优化、细胞活力、理化和功能特性

Food Bioengineering Pub Date : 2024-03-23 DOI: 10.1002/fbe2.12083

Aline Pacheco Albuquerque, Thais Jaciane Araujo Rodrigues, Layanne Rodrigues da Silva, Newton Carlos Santos, Ana Paula Trindade Rocha, Josivanda Palmeira Gomes

{"title":"Impact of drying technique on umbu-cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties","authors":"Aline Pacheco Albuquerque, Thais Jaciane Araujo Rodrigues, Layanne Rodrigues da Silva, Newton Carlos Santos, Ana Paula Trindade Rocha, Josivanda Palmeira Gomes","doi":"10.1002/fbe2.12083","DOIUrl":"https://doi.org/10.1002/fbe2.12083","url":null,"abstract":"This study aimed to assess the effects of spouted bed (SB) drying and freeze-drying (FD) on the properties of probiotic umbu-cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu-cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 1","pages":"97-109"},"PeriodicalIF":0.0,"publicationDate":"2024-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12083","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140333316","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

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":"3 1","pages":"83-96"},"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":"3 1","pages":"14-28"},"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":"3 1","pages":"3-13"},"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":"3 1","pages":"65-72"},"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