Sustainable Food Technology最新文献

{"title":"An assessment of spent coffee grounds as a replacement for peat in the production of whisky: chemical and sensory analysis of new make spirits†","authors":"Kacper P. Krakowiak, Irene Baxter, Barry Harrison, Nicholas Pitts, Sam Fergusson, Nicholle G. A. Bell, David Ellis and Ruaraidh D. McIntosh","doi":"10.1039/D4FB00251B","DOIUrl":"https://doi.org/10.1039/D4FB00251B","url":null,"abstract":"<p >The chemical composition of whisky spirits produced using malt smoked with spent coffee grounds (SCG) or traditionally peated were established using high resolution <small>¹</small>H NMR spectroscopy and Fourier Transform-Ion Cyclotron Resonance-Mass Spectrometry. Extracts of malts used for the process were also analysed using Gas Chromatography-Mass Spectrometry. Analytical findings were augmented by sensory analysis to establish whether differences and similarities observed between samples translate to the human sensory experience. Our studies revealed notable matches between new make spirits produced using different sources of smoke, including the presence of several phenolic species related to smoky aroma, such as phenol, and <em>ortho</em>- and <em>para</em>-cresol. The greatest differences were observed in pyridine and furan species concentrations, which were notably higher in SCG spirits, compared to those produced traditionally. These findings were reflected by the sensory analysis, which showed no statistically significant differences in terms of smoky and medicinal scores but a higher burnt score for SCG samples. These findings suggest the potential for creating an alternative to peated whisky that retains some of the desirable sensory characteristics, yet utilises a more sustainable raw material.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1747-1756"},"PeriodicalIF":0.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00251b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636585","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":"Modification of techno-functional and health-promoting properties of orange by-products through ultrasonication","authors":"Alina Manthei, Pedro Elez-Martínez, Olga Martín-Belloso and Robert Soliva-Fortuny","doi":"10.1039/D4FB00215F","DOIUrl":"https://doi.org/10.1039/D4FB00215F","url":null,"abstract":"<p >The orange juice extraction process generates significant amounts of by-products which currently lack practical applications leading to economic losses and potentially posing environmental threats. To enable their utilization, an orange pulp–peel powder mixture was subjected to different ultrasonication (US) input powers (200, 300, 400 W) and treatment times (15, 30, 45 min). Particle size was reduced with increasing treatment power and time which led to a maximum increase of 25.8% of water holding capacity (WHC), 12.9% of oil holding capacity (OHC) and 7.6% of bile acid adsorption capacity (BAC). Therefore, the highest treatment power and time (400 W, 45 min) were selected to be applied on mixtures comprised of different proportions of orange pulp and peel. PU80 contained 80% pulp and 20% peel, PU50 equal proportions and PU20 20% pulp and 80% peel. Solubility and content of crude fiber did not significantly change in the mixtures after US. However, WHC increased in all mixtures while OHC significantly improved in PU50 (8.16 g g<small>⁻¹</small>). Inhibition of α-amylase (AAIR) and pancreatic lipase (PLIR) were enhanced in US treated PU80 and PU50. PU20 showed the highest increase of BAC from 3.28 mg g<small>⁻¹</small> to 4.13 mg g<small>⁻¹</small> after US which was related to an increase of the total phenolic content (TPC) in this treated mixture. This study could demonstrate that the efficacy of US in enhancing different properties of orange by-products highly depends on the ratio of orange pulp and peel in the by-product mixture, thus polysaccharide composition.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1757-1769"},"PeriodicalIF":0.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00215f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636586","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 and characterization of bael (Aegle marmelos) leaf extract incorporated chitosan-based functional edible coating and its application on stored tomatoes","authors":"Sanjib Kr Paul, Himjyoti Dutta, Sayantan Chakraborty, Gunjana Deka, Sudipto Sarkar, Laxmi Narayan Sethi and Sujit Kumar Ghosh","doi":"10.1039/D4FB00160E","DOIUrl":"https://doi.org/10.1039/D4FB00160E","url":null,"abstract":"<p >A bael (<em>Aegle marmelos</em>) leaf extract (BLE) incorporated chitosan-based functional edible coating was developed in this study. The incorporated functional extract exhibited high 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging antioxidant activity amounting up to 74.35 ± 0.21%, and impressive antimicrobial properties as high as 5 mg mL<small>⁻¹</small>. As a functional extract, BLE contributed excellently by controlling the ripening of the coated tomatoes stored at ambient temperature. This was evidenced by the recorded patterns of the respiration rate (RR), Δ<em>E</em> color, weight loss, total soluble solids (TSS), titratable acidity (TA), pH, and firmness. The inhibition of mesophilic bacterial and fungal growth contributed remarkably to the enhanced shelf-life of the coated tomatoes. A moderate 1% BLE in the coating (coded BLCT-1) resulted in up to a 250% increase in shelf-life. Scanning Electron Microscopy (SEM) revealed appropriate gelling, coating homogeneity, interblending and continuous surface morphology. Such an excellent texture could be related to the lowered crystallinity of BLCT-1. The characteristic X-ray diffraction peaks suggested the occurrence of chitosan crystal forms I and II in the control as well as BLE incorporated films. Infrared spectra confirmed specific chemical interactions between BLE compounds and chitosan, including the stretching of OH, NH and CO (3360 cm<small>⁻¹</small> and 967–1195 cm<small>⁻¹</small> respectively), bending of NH<small>₂</small> (1600 cm<small>⁻¹</small>), and the evidence of residual acetic acid at around 1700 cm<small>⁻¹</small>. With suitable thickness (0.08 ± 0.001 mm), water vapor permeability (WVP, 0.065 ± 0.002 × 10<small>⁻¹¹</small> g cm<small>⁻¹</small> s<small>⁻¹</small> Pa<small>⁻¹</small>), percentage solubility (PS, 11.889 ± 0.04%) and optical parameters (Δ<em>E</em>: 1.06 ± 0.01), BLCT-1 could be considered as the most ideal edible coating for tomatoes with possible applicability in other perishable fruits and vegetables.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1709-1723"},"PeriodicalIF":0.0,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00160e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636590","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":"Tamarind seed polysaccharides, proteins, and mucilage: extraction, modification of properties, and their application in food","authors":"M. Geethalaxmi, C. K. Sunil and N. Venkatachalapathy","doi":"10.1039/D4FB00224E","DOIUrl":"https://doi.org/10.1039/D4FB00224E","url":null,"abstract":"<p >Tamarind seeds, a by-product of the tamarind processing industry, are an excellent source of vital fats and amino acids and they also contain a good amount of carbohydrates and proteins. Apart from their nutritional importance, tamarind seeds are frequently utilized as hydrocolloids due to their capacity to interact with water to form networks and change the rheological properties of food systems. Polysaccharides, proteins, and mucilage are extracted from tamarind seeds using conventional and non-thermal processing techniques (high-pressure processing, sub-critical water extraction, ultrasound, electron beam, gamma irradiation, microwave, and enzyme-assisted extraction). Process conditions significantly contribute to the structural and techno-functional alteration of extracted polysaccharides, proteins, and mucilage. In a variety of food items, including bakery, dairy, confectionery, frozen desserts, beverages, meat, seafood, and so forth, the proteins, mucilage, and polysaccharides derived from tamarind seeds are used as hydrocolloids for stabilizing, thickening, emulsifying, foaming, gelling, and other purposes. The primary focus of this review is on the various extraction methods of tamarind seed polysaccharides, mucilage, and proteins as well as their influence on structural, physicochemical, and techno-functional properties and their application as hydrocolloids in different food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1670-1685"},"PeriodicalIF":0.0,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00224e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636587","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 highly effective growth strategies aiming at improving the content of carotenoids in Dunaliella salina IFDSAL-JY215†","authors":"Vítor Sousa, Filipe Maciel, António A. Vicente, Óscar Dias and Pedro Geada","doi":"10.1039/D4FB00229F","DOIUrl":"https://doi.org/10.1039/D4FB00229F","url":null,"abstract":"<p > <em>Dunaliella salina</em> is the most promising natural source of β-carotene, presenting itself as a valid alternative to traditional chemically synthesized carotenoids. Microalgal pigments present several advantages compared to their synthetically produced counterparts, revealing, for instance, higher bioaccessibility. In the present study, a central composite rotatable design and a central composite design were employed to maximize β-carotene production through the optimization of 4 cultivation variables (salinity, airflow, and the nitrogen and phosphorus concentration in the growth medium). The optimal conditions found for β-carotene production were 64 PSU of salinity, an airflow of 500 mL min<small>⁻¹</small>, and a nitrate and phosphate concentration of 6 mmol L<small>⁻¹</small> and 0.4 mmol L<small>⁻¹</small>, respectively. When compared to the standard conditions, optimized cultures resulted in an improvement in the β-carotene concentration of around 88%. Concomitantly, a biomass concentration increase of 132% was observed for <em>D. salina</em>, from 0.93 g L<small>⁻¹</small> – under standard conditions – to 2.16 g L<small>⁻¹</small>, under the optimal conditions. The microalga's carotenoid profile was also found to be positively influenced by the optimization process.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1735-1746"},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00229f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636592","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":"Poly(ε-caprolactone) nanofibers functionalized with poultry feather hydrolysate as a novel antioxidant material†","authors":"Flávio Fonseca Veras, Naiara Jacinta Clerici, Aline Aniele Vencato and Adriano Brandelli","doi":"10.1039/D4FB00250D","DOIUrl":"https://doi.org/10.1039/D4FB00250D","url":null,"abstract":"<p >Bioactive keratin hydrolysates obtained from microbial treatment of poultry feathers were incorporated into polycaprolactone (PCL) nanofibers using the electrospinning method. The nanofiber mats were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thermal analysis, and hemolysis rate. Feather keratin hydrolysate (FKH) was effectively incorporated into the nanofibers, and the antioxidant activity of the nanomaterials was confirmed. The SEM analysis revealed the formation of fibers with typical string-like morphology and nanometric size. The average diameter of nanofibers containing 1, 2.5 and 5% FKH was 348, 363 and 533 nm, respectively. FTIR spectra showed no relevant interactions between the hydrolysate and the polymer during the electrospinning process, and the FKH addition caused no important modifications on the thermal properties of the nanofibers such as thermal degradation rate, melting temperature, and crystallinity, which were investigated using TGA and DSC techniques. Furthermore, the functionalized nanofibers showed low hemolysis rates (up to 3%) suggesting they are safe materials when considering the acceptable hemolysis threshold for biocompatible materials (below 5%). Preliminary tests revealed that FKH can be released from the nanofibers in food simulant solutions. Considering these results, the electrospun PCL nanofibers are promising candidates for incorporation of bioactive feather hydrolysates with potential application as food packaging materials.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1724-1734"},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00250d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636591","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":"Utilization of tamarind kernel powder for the development of bioplastic films: production and characterization","authors":"Rokalla Preethi, Amrutha N. R., P. S. Keshava Murthy and Jeevan Prasad Reddy","doi":"10.1039/D4FB00199K","DOIUrl":"https://doi.org/10.1039/D4FB00199K","url":null,"abstract":"<p >Global plastic production is on a rapid and alarming rise, posing a significant threat to our environment due to plastic's non-biodegradable nature. In response to this urgent issue, the present study aimed to develop eco-friendly plastic films from tamarind kernel powder (TKP) and PBAT using melt blending, followed by cast-film extrusion. Tamarind kernel powder was subjected to proximate and physico-chemical analysis. The effect of the TKP content (10, 20, and 30 wt%) and plasticizers (glycerol and polyethylene glycol) on the blending of PBAT was investigated. These bioplastic films were subjected to compatibility, mechanical, thermal, water barrier, UV-vis spectroscopy, and overall migration and biodegradation studies. From proximate analysis, the major constituent of TKP powder was found to be xyloglucan, accounting for 66.8% of the total carbohydrates. FTIR analysis showed that TKP has strong interactions with PBAT. SEM micrographs revealed that 30% of the TKP films had an increased roughness and uniform dispersion, which was found in the presence of plasticizers. UV-visible spectroscopy analysis showed that transmittance decreased with an increase in the concentration of TKP. The tensile strength of TKP inclusion films decreased with an increase in concentration, whereas their modulus enhanced, showing increased film stiffness. Overall, migration studies showed that TKP inclusion films had higher migration than neat PBAT films owing to the top hydrophilic nature of TKP powder.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1697-1708"},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00199k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636589","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":"Gingerol: extraction methods, health implications, bioavailability and signaling pathways","authors":"Mahesh Kumar Samota, Mandeep Rawat, Manpreet Kaur and Diksha Garg","doi":"10.1039/D4FB00135D","DOIUrl":"https://doi.org/10.1039/D4FB00135D","url":null,"abstract":"<p >Ginger (<em>Zingiber officinale</em> L. Z.o.) is a well-known spice that has been used for centuries as a food ingredient and in traditional medicine. One of the primary active components of ginger is gingerol, which has been studied extensively for its potential health benefits and has significant anti-inflammatory, antioxidant, antitumor, and antiulcer properties, confirming traditional use of ginger in ancient medicine as a home remedy for various ailments. Gingerol extraction techniques, health implications, bioavailability, and targeting signaling pathways in the gastrointestinal (GI) tract are areas of active research because it may be a promising therapeutic agent for various GI disorders including obesity, inflammation, diabetes, cancer and functional GI disorder. This review paper provides an overview of the current understanding of gingerol extraction techniques, the potential health benefits associated with gingerol consumption, and the mechanisms of action by which gingerol exerts its effects in the GI tract. In addition, this paper highlights the challenges associated with achieving optimal bioavailability of gingerol and potential strategies for improving its bioavailability. Finally, this paper explores the potential of targeting signaling pathways in the GI tract as a means of enhancing the therapeutic efficacy of gingerol. The research summarized in this abstract suggests that gingerol may be a promising therapeutic agent for various GI disorders. However, further research is needed to fully understand the mechanisms by which gingerol exerts its effects and to optimize its delivery and dosing for maximal therapeutic benefit.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1652-1669"},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00135d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636581","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":"Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review","authors":"Ubaida Akbar, Shivangi Srivastava, Aamir Hussain Dar, Kshirod Kumar Dash, Sabir Ahmad Mondol, Vinay Kumar Pandey, Toiba Majeed and Urba Shafiq Sidiqi","doi":"10.1039/D4FB00155A","DOIUrl":"https://doi.org/10.1039/D4FB00155A","url":null,"abstract":"<p >The objective of this review is to explore recent insights into the impact of cold plasma treatment on the structural and functional properties of egg white protein and to assess its potential for sustainable food applications. The cold plasma treatment can substantially alter the structural and functional properties of egg white protein. The core of the review lies in the multifaceted effects of cold plasma treatment on egg white proteins, encompassing structural transformations elucidated through SDS-PAGE, Fourier transform infrared spectroscopy, nuclear magnetic resonance, and circular dichroism. Microscopic, rheological, and spectroscopic analyses offer a comprehensive understanding of the various modifications induced by cold plasma treatment. Cold plasma treatment caused alterations in the conformation of the protein structure, changing its solubility, emulsifying, foaming, and gelling properties. These modifications improve protein functioning, rendering them more appropriate for a range of dietary applications. Cold plasma treatment was found to enhance the antibacterial properties of egg white protein by increasing its capacity to suppress the growth of harmful microbes such as <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. Due to these enhanced properties, cold plasma-treated egg white protein is highly valued as a component in a wide range of food products, such as baked goods, dairy substitutes, meat products, and beverages. However, it is important to note that its use in large-scale production has not been extensively implemented yet. In summary, recent studies indicate that cold plasma treatment can successfully alter the structural and functional characteristics of egg white protein, broadening its potential for use in the food industry and providing new prospects for product formulation and innovation.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1631-1651"},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00155a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636580","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":"Outstanding Reviewers for Sustainable Food Technology in 2023","authors":"","doi":"10.1039/D4FB90014F","DOIUrl":"https://doi.org/10.1039/D4FB90014F","url":null,"abstract":"<p >We would like to take this opportunity to thank all of <em>Sustainable Food Technology</em>’s reviewers for helping to preserve quality and integrity in chemical science literature. We would also like to highlight the Outstanding Reviewers for <em>Sustainable Food Technology</em> in 2023.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1165-1165"},"PeriodicalIF":0.0,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb90014f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246622","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}