Sustainable Food Technology最新文献_第10页

Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent† 比较传统和新型奇亚籽浆液作为可持续素食增稠剂的提取方法†

Sustainable Food Technology Pub Date : 2024-12-27 DOI: 10.1039/D4FB00309H

Qiu Yi Tan, Divyang Solanki, Regis Badin and Sangeeta Prakash

{"title":"Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent†","authors":"Qiu Yi Tan, Divyang Solanki, Regis Badin and Sangeeta Prakash","doi":"10.1039/D4FB00309H","DOIUrl":"https://doi.org/10.1039/D4FB00309H","url":null,"abstract":"Chia seed mucilage (CSM) is a remarkable food hydrocolloid with exceptional functional properties. However, variations in extraction conditions across studies impede reliable comparisons of CSM quality. This study investigates the influence of extraction conditions on the yield, physical properties, and functional properties of non-purified CSM. Three extraction methods – regular soaking (R), hot water soaking (H), and microwave-assisted (M) – were evaluated, with R serving as the control. The H method produced the highest yield (8.45 ± 0.22%), followed by M (5.76 ± 0.42%) and R (5.23 ± 0.21%). The CSM extracted via H yielded a darker colour and stronger tint than R and M's milky-white appearance. Regarding moisture content, R had the highest content (10.02 ± 0.82%), followed by M (8.4 ± 0.82%) and H (6.33 ± 0.42%). All samples displayed shear-thinning flow behaviour and viscoelastic properties, with M and H showing similar viscosity, while R demonstrated higher viscosity than both. The water holding capacity of H (117.03 ± 2.31 g g−1) and M (108.28 ± 1.37 g g−1) was significantly lower than that of R (152.88 ± 5.48 g g−1). The oil holding capacity varied significantly among R (29.32 ± 1.11 g g−1), H (18.15 ± 0.09 g g−1), and M (25.61 ± 0.8 g g−1). The emulsion capacity of R (91.74 ± 2.42%) was significantly higher than those of H (85.4 ± 2.54%) and M (92.97 ± 1.72%). Microwave-based CSM has shown the highest emulsion stability (96.71 ± 0.58%), followed by R (93.25 ± 0.46%) and H (92.97 ± 1.72%). The solubility of CSM did not differ significantly among the methods (78.1–82.48%). In conclusion, our findings emphasize the significant impact of extraction methods on the overall quality of CSM.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 456-469"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00309h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655133","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

Valorization of cocoa (Theobroma cacao L.) pod husks as a fruit pulp substitute in mango jam formulations: effects on jam qualities during storage and sensory discrimination† 可可（Theobroma cocoa L.）豆荚壳在芒果果酱配方中作为果肉替代品的增值：储存和感官鉴别对果酱品质的影响

Sustainable Food Technology Pub Date : 2024-12-27 DOI: 10.1039/D4FB00331D

Vinh-Lam Nguyen, Minh-Thoai Tran, Thuy-Diem Nguyen-Thi, Minh-Anh Nguyen, Minh-Tri Le, Tra-My Nguyen and Quoc-Duy Nguyen

{"title":"Valorization of cocoa (Theobroma cacao L.) pod husks as a fruit pulp substitute in mango jam formulations: effects on jam qualities during storage and sensory discrimination†","authors":"Vinh-Lam Nguyen, Minh-Thoai Tran, Thuy-Diem Nguyen-Thi, Minh-Anh Nguyen, Minh-Tri Le, Tra-My Nguyen and Quoc-Duy Nguyen","doi":"10.1039/D4FB00331D","DOIUrl":"https://doi.org/10.1039/D4FB00331D","url":null,"abstract":"In this study, fruit pulp obtained from cocoa pod husks (CPHs) was utilized as a substitute in mango jam formulations at two different ratios of 25% and 50% with and without the addition of commercial pectin, in comparison with normal jam made from 100% mango pulp as the control. The results showed that the addition of CPH pulp significantly increased the phenolic content by 3.0–3.9 times and DPPH antioxidant activity by 1.5 times compared to the control sample. Moreover, the retention of phenolics in CPH-pulp-substituted jam was significantly enhanced during 4-week storage while DPPH activity declined remarkably by 60.3–72.7% after four weeks. In terms of appearance, all CPH–mango jams exhibited a characteristic yellow color similar to the control, although darker. CPH pulp reduced hardness and increased adhesiveness and springiness of mango jam without commercial pectin and CPH–mango jam showed slight differences in consumer sensory discrimination.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 333-342"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00331d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107723","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

PVA–nano cellulose active packaging films with clay nano particles and fennel seed essential oil for enhanced thermal, barrier, antimicrobial, antioxidant and biodegradation properties to improve the shelf life of tofu † 聚乙烯醇-纳米纤维素活性包装膜与粘土纳米颗粒和茴香籽精油增强热，屏障，抗菌，抗氧化和生物降解性能，以提高豆腐的保质期†

Sustainable Food Technology Pub Date : 2024-12-24 DOI: 10.1039/D4FB00238E

Ramesh Shruthy and Radhakrishnan Preetha

{"title":"PVA–nano cellulose active packaging films with clay nano particles and fennel seed essential oil for enhanced thermal, barrier, antimicrobial, antioxidant and biodegradation properties to improve the shelf life of tofu †","authors":"Ramesh Shruthy and Radhakrishnan Preetha","doi":"10.1039/D4FB00238E","DOIUrl":"https://doi.org/10.1039/D4FB00238E","url":null,"abstract":"In this study, Box Badam Pod Nano Cellulose Particles (BBNCPs) were prepared using a combination of physiochemical treatments. After each treatment, the removal of organic constituents from the raw material, other than cellulose, was confirmed by FTIR analysis. XRD analysis of BBNCPs showed a crystallinity of 88%. The morphological study of BBNCPs was conducted using SEM, TEM, and AFM. Their size was confirmed to be in the range of 4–8 nm. Then, a BBNCP-reinforced novel active packaging film was fabricated for the packaging of tofu. The casting solution of the optimized film contained 8% polyvinyl alcohol (PVA), 2.25 ml fennel seed essential oil, 1.75% BBNCP, and 6% montmorillonite nano clay. The active packaging material exhibited superior tensile strength (7 ± 0.01 N mm−2), thermal properties (complete degradation at 800 °C), oxygen transfer rate (2.6 cm3 per m2 per day), antioxidant activity (58.12 ± 0.08%), antimicrobial properties (against E. coli and Shigella flexneri) and biodegradation (complete degradation within 50 days) compared to neat PVA. After packing, the analysis of physiochemical properties, as well as microbial and sensory analysis of tofu was performed at regular intervals during storage (4 °C). A statistically significant difference (P < 0.05) was found for the quality parameters of tofu when packed in a nanocomposite film compared to when packed in a neat PVA film. Hence, BBNCP-reinforced active packaging is suggested to extend the shelf life of tofu.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 492-506"},"PeriodicalIF":0.0,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00238e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655135","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

The contribution of digital and sensing technologies and big data towards sustainable food supply and value chains 数字和传感技术以及大数据对可持续粮食供应和价值链的贡献

Sustainable Food Technology Pub Date : 2024-12-17 DOI: 10.1039/D4FB00317A

Daniel Cozzolino

引用次数: 0

Ultrasonication-assisted polyol-osmosed persimmon candies: effect of ultrasonication and drying techniques on product quality† 超声辅助多元醇渗透柿子糖：超声及干燥工艺对产品质量的影响

Sustainable Food Technology Pub Date : 2024-12-13 DOI: 10.1039/D4FB00253A

Ranjani M., Shalini Gaur Rudra, Radha Mohan Sharma, Arun T., Gautam Chawla, Sukanta Dash and Dinesh Kumar

{"title":"Ultrasonication-assisted polyol-osmosed persimmon candies: effect of ultrasonication and drying techniques on product quality†","authors":"Ranjani M., Shalini Gaur Rudra, Radha Mohan Sharma, Arun T., Gautam Chawla, Sukanta Dash and Dinesh Kumar","doi":"10.1039/D4FB00253A","DOIUrl":"https://doi.org/10.1039/D4FB00253A","url":null,"abstract":"Persimmon is a widely cultivated fruit known for its sweet and rich flavour and nutrition. However, this climacteric seasonal fruit is underutilized and scarcely processed. Persimmon has good potential for conversion into dehydrated fruit candies. To override the high calorific value associated with sugar-osmosed fruit candies, xylitol and erythritol were used as osmotic agents. The long processing duration for osmotic dehydration (OD) was aimed to be shortened through ultrasonication (US) for enhancing the mass transfer rate and product quality. The moisture ratio, weight loss, solid gain with osmotic agents, sucrose, erythritol and xylitol at 30–60% concentrations and 50–70 °C were modelled using non-linear models. The logistic model was found to be most appropriate to describe the kinetics of the OD process. Rates of OD varied in the following order: xylitol > erythritol > sucrose. US significantly affected the rate of polyol-osmosed dehydration and greatly improved textural and sensory qualities. To offer convenience attribute to the fruit, the osmosed fruits were converted into dry candies using a tray dryer and infra-red dryer and compared for nutritional, textural and sensory attributes. SEM images and lower bite force confirmed that US-OD followed by IR drying yielded much better quality of candies than conventional methods for all sweeteners. The highest carotenoid retention, L* values, and ascorbic acid retention were recorded for persimmon candies osmosed in 60% erythritol. This study provides valuable insights into the application of ultrasonication and polyols for the effective utilization of nutritious persimmon and caters to the needs of faster processing times, higher nutrient retention and low calorific load in fruit candies.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 322-332"},"PeriodicalIF":0.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00253a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107721","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

GC/MS analysis & biological activities of mulberry leaf extract and formulation of instant freeze-dried functional beverages following encapsulation in protein-rich skim milk powder 桑叶提取物的GC/MS分析、生物活性及富含蛋白质的脱脂奶粉包封后速溶冻干功能饮料的配方

Sustainable Food Technology Pub Date : 2024-12-13 DOI: 10.1039/D4FB00203B

Madiha Masoodi, Mudasir Ahmad, Asir Gani, Iqra Qureshi and Kouser Parveen

{"title":"GC/MS analysis & biological activities of mulberry leaf extract and formulation of instant freeze-dried functional beverages following encapsulation in protein-rich skim milk powder","authors":"Madiha Masoodi, Mudasir Ahmad, Asir Gani, Iqra Qureshi and Kouser Parveen","doi":"10.1039/D4FB00203B","DOIUrl":"https://doi.org/10.1039/D4FB00203B","url":null,"abstract":"This study examines the volatile constituents and bioactive potential of mulberry leaf extract (MLE). Gas chromatography-mass spectrometry (GC-MS) identified key compounds such as gibberellic acid, 9,12,15-octadecatrienoic acid, and 5,7-dihydroxy isoflavone (mefenamic acid). MLE was then encapsulated in skim milk powder, and enhanced with rose flavour and sea-buckthorn anthocyanins, to create an instant freeze-dried beverage. The powder was evaluated for physical, structural, and biological properties, including antioxidant, antidiabetic, and anti-obesity activities under simulated gastrointestinal conditions. Scanning electron microscopy (SEM) revealed microcapsules with enclosed particles, while Fourier-transform infrared spectroscopy (FTIR) indicated phenolic compounds via increased –OH stretching in the 3000–3500 cm−1 range. The beverage powder showed 75–81 mgQE per g phenolic content, 40–61% antidiabetic activity and 45–67% anti-obesity activity. Both bioactivity and consumer acceptability were increased with the addition of rose flavour and anthocyanins. This beverage powder could be considered a sustainable healthy food to manage the lifestyles of diabetic and obese groups of the population.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 311-321"},"PeriodicalIF":0.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00203b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107720","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

Synergistic antimicrobial effects of waste cotton cloth extracted cellulose with phytofabricated TiO2 for potential application in agriculture 废棉布提取的纤维素与植物制备的二氧化钛的协同抗菌效应在农业中的潜在应用

Sustainable Food Technology Pub Date : 2024-12-07 DOI: 10.1039/D4FB00182F

Chhavi Sharma, Archana Rana, Amit Kumar Kesharwani, Dinesh Singh, Ritu Srivastava and Shailesh Narain Sharma

{"title":"Synergistic antimicrobial effects of waste cotton cloth extracted cellulose with phytofabricated TiO2 for potential application in agriculture","authors":"Chhavi Sharma, Archana Rana, Amit Kumar Kesharwani, Dinesh Singh, Ritu Srivastava and Shailesh Narain Sharma","doi":"10.1039/D4FB00182F","DOIUrl":"https://doi.org/10.1039/D4FB00182F","url":null,"abstract":"A substantial economic loss in agriculture due to plant microbial diseases has driven attention towards developing nanomaterials as antimicrobial agents for crop protection. The currently available fungicides and pesticides are highly toxic and non-degradable, causing environmental pollution and even being harmful to consumers of agricultural products. However, this work attempts to develop a non-toxic and biocompatible nanomaterial as a good antimicrobial agent. In this regard, a waste product, i.e., waste or used cotton cloth, has been recycled and used as a source of cellulose (natural biopolymer) extraction and for isolation of nanocrystalline cellulose (NCell) as well. Another biocompatible nanomaterial, titanium oxide (TiO2), was synthesized using Azadirachta indica leaf extract to utilize the advantage of phytochemicals in the green extract. Furthermore, the two eco-friendly nanocomposites of NCell were prepared as nanomedicines, one with commercially available chemical TiO2 (CNC) and another with green TiO2 (GNC). The nanocomposites (CNC and GNC), in comparison with their individual nanomaterials (NCell and TiO2), were examined against phytopathogens: Xanthomonas campestris pv. campestris (Xcc), Bacillus subtilis (BS) and Pseudomonas fluorescens (Psfl); fungi: Fusarium graminearum and Phytophthora spp. The results illustrated the synergistic effects of NCell and TiO2 as nanocomposites showing a stronger and longer ability to inhibit pathogen growth and, thus, proved GNC to be an excellent antimicrobial agent for crop protection in agriculture.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 537-548"},"PeriodicalIF":0.0,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00182f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655138","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

Recent technological advances in food packaging: sensors, automation, and application 食品包装的最新技术进展：传感器、自动化和应用

Sustainable Food Technology Pub Date : 2024-12-05 DOI: 10.1039/D4FB00296B

Yazhiniyan Palanisamy, Vijayasri Kadirvel and Nandhini Devi Ganesan

{"title":"Recent technological advances in food packaging: sensors, automation, and application","authors":"Yazhiniyan Palanisamy, Vijayasri Kadirvel and Nandhini Devi Ganesan","doi":"10.1039/D4FB00296B","DOIUrl":"https://doi.org/10.1039/D4FB00296B","url":null,"abstract":"Around one-third of the food produced globally is wasted, and on the other hand, there are rising concerns about hunger, malnutrition, and food insecurity. Food spoilage may occur without any visible alteration in food's appearance or odor, deceiving the consumer into assuming that the food is safe for consumption and increasing the possibility of contracting food-borne diseases. Intelligent packaging has emerged as a novel packaging system to interact with consumers about the freshness and shelf life of the food, thereby elevating food safety and reducing food wastage. In this review, the recent advances in intelligent packaging systems such as indicators, sensors, and AIDC technology employed to enhance food safety and security are discussed. The authors intend to elucidate the types of intelligent packaging systems and their application in packaging various food products. Additionally, the mechanisms behind the working of intelligent packaging systems are emphasized based on previous literature. Furthermore, this review seeks to highlight the benefits and limitations along with the challenges encountered during the commercialization of intelligent packaging.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 161-180"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00296b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107705","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

Acidogenic fermentation of dairy by-products for the utilization of volatile fatty acids IN PHBV production by Haloferax mediterranei† 地中海Haloferax生产PHBV中挥发性脂肪酸的产酸发酵研究

Sustainable Food Technology Pub Date : 2024-12-05 DOI: 10.1039/D4FB00279B

Leire Urbina, Eric Rovira-Cal, Ibai Nafarrate, Ana Urkiaga, Josu Berganza, Enrique Aymerich and Maria José Suárez

{"title":"Acidogenic fermentation of dairy by-products for the utilization of volatile fatty acids IN PHBV production by Haloferax mediterranei†","authors":"Leire Urbina, Eric Rovira-Cal, Ibai Nafarrate, Ana Urkiaga, Josu Berganza, Enrique Aymerich and Maria José Suárez","doi":"10.1039/D4FB00279B","DOIUrl":"https://doi.org/10.1039/D4FB00279B","url":null,"abstract":"In this study, the acidogenic fermentation (AF) of cheese whey (CW) has been conducted to obtain streams with different volatile fatty acid (VFA) profiles for polyhydroxyalkanoate (PHA) biosynthesis. AF was carried out in single-phase reactors for parameter optimization under mesophilic and thermophilic conditions, and streams with 2718.2 mg L−1 of VFA (predominantly acetic acid, 1288 mg L−1, and propionic acid, 1119 mg L−1) and 2270.2 mg L−1 of VFA (predominantly butyric acid, 1339 mg L−1), were obtained, respectively. The thermophilic conditions were scaled up in a two-phase leachate bed reactor to obtain a final stream with a VFA concentration of 7879 mg L−1 composed mainly of butyric acid. Then, the technical feasibility of using the obtained streams as substrates for the production of poly(3-hydroxybutyrate-co-valerate) (PHBV) by Haloferax mediterranei was demonstrated. The PHBV production was found to be related to the butyric acid content, as the PHBV production was 1.4 vs. 0.3 g L−1 when using the streams rich in butyric acid vs. propionic acid, but the monomeric composition was dependent on the presence of propionic acid. A maximum PHVB production of 2.43 g L−1 and PHA accumulation of 44.3% were reached after 120 h of cultivation in bioreactor conditions. The characteristics of the produced PHBV bioplastic were compared with those of a commercial-grade PHA and found to be similar.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 300-310"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00279b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107741","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

Functional and bioactive properties of chitosan produced from Acheta domesticus with fermentation, enzymatic and microwave-assisted extraction 用发酵、酶解和微波辅助提取法提取国产Acheta壳聚糖的功能和生物活性研究

Sustainable Food Technology Pub Date : 2024-12-04 DOI: 10.1039/D4FB00263F

Marios Psarianos, Nader Marzban, Shikha Ojha, Roland Schneider and Oliver K. Schlüter

{"title":"Functional and bioactive properties of chitosan produced from Acheta domesticus with fermentation, enzymatic and microwave-assisted extraction","authors":"Marios Psarianos, Nader Marzban, Shikha Ojha, Roland Schneider and Oliver K. Schlüter","doi":"10.1039/D4FB00263F","DOIUrl":"https://doi.org/10.1039/D4FB00263F","url":null,"abstract":"Edible insects are an important source of chitin and chitosan. Different methods, including the use of proteases, fermentation and microwave treatment, have been proposed to replace the conventional chitin isolation methods. House crickets are among the most commonly used insects for food applications. Chitosan was produced from house crickets from chitinous materials that were isolated via the conventional method, a biological process that combines fermentation with Lactococcus lactis and digestion with bromelain and a microwave-assisted chemical method. All chitosans were evaluated for their purity, functional properties and bioactive properties, namely their antioxidant and antimicrobial activity. All three methods generated chitosan with a purity higher than 85% and an exceptionally high oil binding capacity with a maximum of 1078.62 g oil per g chitosan for the chitosan produced with the conventional method. Furthermore, all cricket-derived chitosans showed a significant level of antioxidant activity with an effective concentration of 5 mg mL−1 or lower and antimicrobial activity against Escherichia coli, Staphylococcus aureus and Salmonella enterica ssp. Enterica Serovar Typhimurium. It was concluded that the biological chitin extraction method could lead to the generation of a chitosan material with high potential for application in different sectors.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 277-285"},"PeriodicalIF":0.0,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00263f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107739","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