Sustainable Food Technology最新文献

{"title":"Advances in the quality characteristics of fried potato products with air frying technology: a mini review","authors":"José A. Téllez-Morales and Abel Arce-Ortiz","doi":"10.1039/D4FB00125G","DOIUrl":"https://doi.org/10.1039/D4FB00125G","url":null,"abstract":"<p >Hot air frying is a relatively new technology for producing fried foods, therefore, the objective of this review is to know the impact of this frying technology on the quality properties of fried potato products, addressing its effect and recommendations with the series of scientific studies in the literature. According to research available, the moisture content decreases with frying, but the final moisture contents are higher by about 35% compared to traditional frying. In the texture analysis, acceptable characteristics are obtained, and the lightness decreases with frying, attributing the desirable color characteristics of fried foods, in addition, in sensory attributes, no differences were found in flavor and crispiness between hot air frying and traditional frying, but in appearance, color and overall acceptability were higher in conventionally fried potatoes. In conclusion, future work should focus on assessing the impact on health and biofunctional properties (<em>e.g.</em> resistant starch, antioxidant properties) by the consumption of fried potato products, due to the scarce information available and the importance that this represents, since the literature has focused on quality parameters.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1228-1234"},"PeriodicalIF":0.0,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00125g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246626","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":"Use of whey for a sustainable production of postbiotics with potential bioactive metabolites","authors":"Victor E. Vera-Santander, Emma Mani-López, Aurelio López-Malo and Maria Teresa Jiménez-Munguía","doi":"10.1039/D4FB00061G","DOIUrl":"https://doi.org/10.1039/D4FB00061G","url":null,"abstract":"<p >Postbiotics have gained attention due to their health benefits and potential bioactive metabolites. Short-chain fatty acids (SCFAs) have been identified within these metabolites, which are related to anti-inflammatory properties and antioxidant activity, among others. For the food industry, it is important to consider a suitable culture medium for postbiotic production. Whey, as a by-product from the cheese industry, is rich in nutrients and is proposed to support this purpose. This study is aimed to evaluate the microbial growth of three probiotics, <em>Lactiplantibacillus plantarum</em> 299v, <em>Lacticaseibacillus casei</em> Shirota, and <em>Bifidobacterium animalis</em> subsp. <em>lactis</em> BPL1, using a whey culture medium supplemented with soluble fibres (inulin or chia mucilage) at two concentrations (1% or 2% w/w). Also, analyse the effect of soluble fibres on the production of SCFAs and the antioxidant activity of cell-free supernatant as postbiotics. SCFA production was quantified by HPLC and antioxidant activity was determined by the DPPH<small>⁺</small> assay and the KMnO<small>₄</small> agar method. The formulated culture media promoted the growth of probiotics, especially those added with inulin. <em>Lactiplantibacillus plantarum</em> 299v and <em>Lacticaseibacillus casei</em> Shirota produced primary lactic and acetic acid. <em>B. lactis</em> BPL1 had the highest SCFAs production in the culture medium with 2% w/w of inulin. The antioxidant activity from <em>Lactiplantibacillus plantarum</em> 299v postbiotics was significantly improved with soluble fibres (<em>p</em> &lt; 0.05). This study shows postbiotics are produced with a sustainable approach. Moreover, postbiotics based on whey and soluble fibres can be a potential ingredient for the formulation of new food products as sources of SCFAs and antioxidants.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1101-1112"},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00061g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729972","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 lactic acid fermentation on the physico-chemical, functional, and antioxidant properties, and in vitro protein digestibility of malted ragi (Eleusine coracana L.)","authors":"Rahul Dev, Shriya Bhatt and Mahesh Gupta","doi":"10.1039/D4FB00134F","DOIUrl":"https://doi.org/10.1039/D4FB00134F","url":null,"abstract":"<p >Ragi is a widely recognized “<em>Shree Anna</em>” that should be included in diets to augment food diversity and security amid climate change challenges. The aim of the study was to evaluate the effect of lactic acid fermentation on the physico-chemical, functional, antinutritional, and antioxidant properties, and <em>in vitro</em> protein digestibility of raw and malted ragi flour at intervals of 24 and 48 h. RRF and MRF were inoculated with <em>Lactiplantibacillus plantarum</em>, oven-dried and milled into flour samples at each fermentation time. The process of optimizing malted ragi involves germinating soaked grains at 28 °C for 24 h, followed by open-pan roasting at 70 °C. The results showed a significant increase (<em>p</em> &lt; 0.05) in carbohydrate content, water absorption index, and <em>in vitro</em> protein digestibility (63.66 to 79.98% and 85.77 to 90.27%) with increased fermentation time. However, the antinutrient content of phytic acid was significantly reduced with increasing fermentation time. During the 48 hour fermentation period, the crude protein content of both raw ragi flour and malted ragi flour varies from 7.01% to 7.75% and 8.18% to 8.64%, respectively. The 48 h fermented malted flour contains a significant amount of bioactive compounds, including catechin and protocatechuic acid. There was a significant increase (<em>p</em> &lt; 0.05) in the total phenolic content and total flavonoid content. Thus, fermenting malted ragi flour for 48 h is an effective approach for enhancing protein digestibility and bioactive components, with a significant reduction in antinutrient content.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1128-1138"},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00134f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729987","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":"Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology†","authors":"T. Archana Devi, R. Rahul, H. Melvin Joshua, N. Naveen and Pothiyappan Karthik","doi":"10.1039/D3FB00210A","DOIUrl":"https://doi.org/10.1039/D3FB00210A","url":null,"abstract":"<p >The trend of adopting plant-based foods as a substitute for meat is on the rise due to their nutritional benefits. In an effort to develop meat alternatives, response surface methodology (RSM) is used to optimize the formulation. In this study, wheat flour, soy flour, and horse gram were used as the primary ingredients. The process involved an initial screening experiment for the determination of suitable ingredient concentrations followed by a numerical optimization method, RSM-Central Composite Design (CCD). The goal of the optimization was to achieve protein, energy, and carbohydrate efficiencies of 95%, 89%, and 86%, respectively. The final product was tested using specific quantities of ingredients, resulting in maximum amounts of crude protein (20.278 g), carbohydrates (73.488 g), and energy (362.879 kcal). The morphological and textural studies of plant-based meat exhibit comparable characteristics to the available animal meats. This research work highlights the potential advancement of plant-based ingredients in developing nutritionally balanced meat alternatives.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1139-1151"},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00210a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729975","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":"Sustainable solutions for mitigating spring frost effects on grape and wine quality: facilitating digital transactions in the viniculture sector","authors":"Antonia Terpou, Olga S. Arvaniti, Nikolaos Afratis, Gina Athanasiou, Frank Binard and Theodore Zahariadis","doi":"10.1039/D4FB00050A","DOIUrl":"https://doi.org/10.1039/D4FB00050A","url":null,"abstract":"<p >In a world grappling with a growing population and shifting climate patterns, ensuring safe and sustainable food production has emerged as a paramount challenge. Extreme climate events, such as late spring frosts (LSFs), have a detrimental impact on productivity, plant growth, and consequently, crop yield. Similarly, viticulture is intricately linked to weather and climate conditions. Frost risk can be a significant issue in viticulture, potentially causing major economic damages with yield losses affecting vast areas or even entire territories from a single event. Chilling temperatures (ranging from 0 to 15 °C) and freezing conditions (below 0 °C) present unique challenges for vineyards, occurring when temperatures deviate from their usual range. These temperature fluctuations can significantly impair viticulture, affecting grapevines and diminishing both the quality and quantity of the grape harvest. In recent years, frost events have become more frequent and severe while winegrowers use various techniques to combat frost. This article aims to summarize the negative effects of extreme frost conditions in a changing climate on grapes and wine production and provide novel solutions and adaptation strategies, including sensing analysis tools, to help vineyards mitigate these impacts and ensure sustainable production.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 967-975"},"PeriodicalIF":0.0,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00050a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729977","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":"Clove essential oil emulsions-loaded arrowroot starch-beeswax-based edible coating extends the shelf life and preserves the postharvest quality of fresh tomatoes (Solanum lycopersicum L.) stored at room temperature†","authors":"Nimesh Dileesha Lakshan, Chathuri M. Senanayake, Thushari Liyanage and Ahinsa Lankanayaka","doi":"10.1039/D4FB00033A","DOIUrl":"https://doi.org/10.1039/D4FB00033A","url":null,"abstract":"<p >This study assessed the impact of clove essential oil emulsion-loaded arrowroot starch and beeswax-based edible coatings on the physicochemical and microbiological quality characteristics, composition of bioactive compounds, and antioxidant activity of tomatoes stored at 26 ± 2 °C with a relative humidity of 72 ± 2% for 48 days. Nine formulations of edible coatings were prepared by varying the concentrations of arrowroot starch (10, 15, and 20 g L<small>⁻¹</small>) and clove essential oils (0, 2.5, and 5 mL L<small>⁻¹</small>) while keeping the concentration of beeswax constant (5 g L<small>⁻¹</small>). The formulated edible coatings were applied to tomatoes at the mature green stage using the dip coating method. The results indicated that all of the coating treatments improved the postharvest quality attributes and shelf life of tomatoes compared to those of the uncoated control fruits, leading to reduced food waste, increased economic savings, and better sustainability. Fruits coated with the solution containing 15 g L<small>⁻¹</small> arrowroot starch, 5 g L<small>⁻¹</small> beeswax, and 5 mL L<small>⁻¹</small> clove essential oils showed a significant (<em>p</em> &lt; 0.05) delay in changes in weight, firmness, color parameters (<em>L</em>*, <em>a</em>*, <em>b</em>*, and Δ<em>E</em>), total soluble solid content, titratable acidity, pH value, and decay incidence throughout the storage period, and the coating was found to be effective in reducing the microbial load in tomatoes, extending their shelf life to 49 ± 3 days. Furthermore, the application of this coating formulation preserved the bioactive compounds (phenolics, flavonoids, lycopene, and β-carotene) and antioxidant activity of the tomatoes during storage. The results suggest that the application of the coatings formulated with 15 g L<small>⁻¹</small> arrowroot starch, 5 g L<small>⁻¹</small> beeswax, and 5 mL L<small>⁻¹</small> clove essential oil can effectively delay ripening and maintain the postharvest quality attributes of tomatoes during storage at 26 ± 2 °C with a relative humidity of 72 ± 2% for 48 days, demonstrating significant potential for broader food preservation and packaging applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1052-1068"},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00033a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729989","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 food quality monitoring: integrating biosensors for precision detection","authors":"Soumitra Nath","doi":"10.1039/D4FB00094C","DOIUrl":"https://doi.org/10.1039/D4FB00094C","url":null,"abstract":"<p >The integration of biosensors into food quality monitoring systems presents a promising approach to enhance food safety and quality assurance. Biosensors enable rapid, accurate, and on-site detection of contaminants, revolutionizing the management of food safety risks throughout the supply chain. This review provides insights into the current challenges, opportunities and future directions of biosensor technology in ensuring the integrity and safety of our food supply. Electrochemical, optical, and piezoelectric biosensors offer versatile platforms for food quality monitoring, each providing unique advantages in sensitivity, specificity, and detection capabilities. By harnessing these principles, biosensors offer valuable tools for detecting a wide range of contaminants, allergens and adulterants in food samples, thus improving food safety and quality assurance measures. However, biosensor implementation faces challenges such as sensitivity and specificity issues, matrix interference, and shelf-life concerns. Overcoming these challenges requires research and development efforts to improve biosensor design, optimization, and performance. Recent advances in biosensor technology, including nanotechnology integration, multiplexed detection and smartphone-based biosensors, offer exciting opportunities to improve and enhance food quality monitoring. Future perspectives include the development of improved sensing technologies, standardization, regulatory considerations, and integration with the Internet of Things (IoT) for real-time monitoring, paving the way for the revolutionization of food safety practices throughout the global food supply chain.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 976-992"},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00094c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729990","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":"Millet flour as a potential ingredient in fish sausage for health and sustainability","authors":"Krishnamoorthy Elavarasan, Mathew Malini, George Ninan, C. N. Ravishankar and B. R. Dayakar","doi":"10.1039/D4FB00067F","DOIUrl":"https://doi.org/10.1039/D4FB00067F","url":null,"abstract":"<p >Flour from nine varieties of millets-finger millet, foxtail millet, little millet, kodo millet, pearl millet, proso millet, barnyard millet, browntop millet and sorghum was compared with corn flour in the formulation of fresh tilapia sausages, at 10% inclusion level. The parameters compared were proximate composition, colour, texture attributes, and sensory acceptability. Millet flour-added sausages showed a significant difference (<em>p</em> &lt; 0.05) for most of the varieties in the biochemical constituents compared to the control. Millet flour inclusion did not affect the textural characteristics of sausages and resulted in comparable viscoelastic properties as revealed by the folding test. The colour of raw millet flour did not have any correlation with the final sausage colour. In sensory evaluation, the millet-included sausages presented higher overall acceptability scores than the one prepared using corn flour. Millet flour in fish sausage formulation was concluded to be an ideal healthy substitute to conventionally used flours in sausage and contribute to SDG-2.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1088-1100"},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00067f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729979","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":"Prospects of using non-thermal technologies for chia seed mucilage extraction","authors":"Divyang Solanki, Indrawati Oey, Sangeeta Prakash, Bhesh Bhandari and Jatindra K. Sahu","doi":"10.1039/D4FB00074A","DOIUrl":"https://doi.org/10.1039/D4FB00074A","url":null,"abstract":"<p >Chia seed mucilage (CSM) possesses a range of functional and bio-functional properties, making it a valuable hydrocolloid. The CSM extraction process includes stages such as hydration, separation, recovery, and purification of polysaccharides. Traditional methods using strong bases or acids and high temperatures can damage CSM and demucilaged seeds, which are useful for oil extraction. To address this issue, non-thermal technologies have shown significant promise as an environmentally friendly extraction method. Based on the existing literature, this review focuses on non-thermal techniques such as ultrasonication, cold plasma, microwave, and pulsed electric field, for potential future use. It highlights the benefits of non-thermal technologies on the physical and functional properties of CSM. The review emphasises the potential of CSM as a novel food hydrocolloid across various industries, including its use in pharmaceuticals and cosmetics, emphasising sustainable extraction and application.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 993-1010"},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00074a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729988","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":"Sustainable nanofiber synthesis from corn protein meal for enhanced vitamin E and curcumin nutrient delivery in food systems†","authors":"Vibhu Mishra, Dalveer Kaur, Saumya Singh, Devendra Pratap Singh and Meena Krishania","doi":"10.1039/D3FB00236E","DOIUrl":"https://doi.org/10.1039/D3FB00236E","url":null,"abstract":"<p >Corn protein meal (corn gluten meal) is a byproduct of the cornstarch industry, and it has low solubility and low bioavailability. In the present study, nanofibers (NFs) were synthesized by electrospinning technique from the corn protein meal (CPM) with the necessary daily percentages of vitamin E and curcumin, to serve as a nutrient delivery vehicle for food systems. Thereafter, the physicochemical properties of developed nanofibers were characterized by SEM, FTIR, UV, and TGA, and their encapsulation efficiency, zeta potential, and size were studied. According to findings, with the incorporation of vitamin E, NFs are much thinner and more uniform in comparison to other combinations. It was also observed that corn protein meal NFs can encapsulate vitamin E and curcumin. This study validates the successful preparation of CPM NFs incorporating vitamin E and curcumin. These nanofibers have the potential to be used as a nutrient delivery vehicle for the food industry at a commercial scale.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1011-1021"},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00236e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729971","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}