Sustainable Food Technology最新文献

{"title":"Development of carboxymethyl cellulose–chitosan based antibacterial films incorporating a Persicaria minor Huds. essential oil nanoemulsion","authors":"Yu-Hsuan How, Emily Min-Yan Lim, Ianne Kong, Phei-Er Kee and Liew-Phing Pui","doi":"10.1039/D3FB00183K","DOIUrl":"https://doi.org/10.1039/D3FB00183K","url":null,"abstract":"<p >As plastic waste has continued to increase over the years, there is an appeal for environmental-friendly packaging containing bioactive components such as essential oil for food packaging. However, the loss of activity and insolubility of essential oil in biopolymer-based packaging film remains a challenge. Hence, this study aimed to develop a carboxymethyl cellulose (CMC)–chitosan (CS) based antibacterial film containing a <em>Persicaria minor</em> Huds. essential oil nanoemulsion. The coarse-emulsified and nanoemulsified <em>P. minor</em> Huds. essential oils were evaluated to select the desirable emulsion type for the polymer-based film. Different concentrations of the selected essential oil emulsion (0, 4%, 8%, and 12% v/v) were incorporated into the 1.5 : 1% (w/v) CMC–CS based film. The nanoemulsion exhibited a smaller droplet size, lower whiteness index, and higher antibacterial activity as compared to the coarse emulsion. The addition of the <em>P. minor</em> Huds. essential oil nanoemulsion in the composite film lowered Young's modulus, resulting in a more flexible and less rigid film. The 12% (v/v) essential oil nanoemulsion film displayed desirable characteristics with 0.15 mm thickness, 11.52 <em>A</em><small>₆₀₀</small>/mm opacity, 65.5% water solubility, and the lowest moisture content (19.21%) among the different concentrations. Additionally, the 12% (v/v) nanoemulsion CMC-CS based film had the least irregular surface structure, highest antioxidant activity (4.25 mg TE g<small>⁻¹</small>), and antibacterial activity against <em>Escherichia coli</em> and <em>Bacillus subtilis</em> (7.19 and 7.85 mm) as compared to other concentrations. The present work demonstrates the potential of the <em>P. minor</em> Huds. essential oil nanoemulsion in CMC–CS based film as bioactive packaging to prevent the presence of common foodborne pathogens in food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 400-414"},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00183k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the bioprotective potential of gastrointestinal digest fractions of Arthrospira sp. and Nannochloropsis sp. suspensions treated with high pressure homogenisation†","authors":"Johannes Magpusao, Indrawati Oey and Biniam Kebede","doi":"10.1039/D3FB00193H","DOIUrl":"https://doi.org/10.1039/D3FB00193H","url":null,"abstract":"<p >Microalgae are promising plant-like food sources rich in proteins and bioactive compounds with nutraceutical potential. This research investigated the health-promoting effects of high pressure homogenisation (HPH)-treated microalgal suspensions (8% w/v) of <em>Arthrospira</em> and <em>Nannochloropsis</em> species. These microalgal suspensions were treated using HPH at 300 bar, 600 bar, and 900 bar for a single pass. To gain valuable information on the bioavailability of potentially bioactive compounds, gastrointestinal digests obtained after <em>in vitro</em> simulated human gastrointestinal digestion of HPH-treated microalgal suspensions were examined for total phenolics, pigments, and antioxidant activity. Furthermore, their bioprotective potential was evaluated on an oxidatively stressed (induced by hydrogen peroxide) Caco-2 cell culture model system. Results showed that increasing the homogenisation pressure resulted in increased chlorophyll <em>a</em> and carotenoids release for both <em>Arthrospira</em> and <em>Nannochloropsis</em> species. <em>Nannochloropsis</em> sp. experienced an improved phenolics yield with HPH but a similar positive impact of HPH was not observed for <em>Arthrospira</em> sp. probably because of its inherent high phenolic content. Similarly, only <em>Nannochloropsis</em> sp. suspensions showed higher antioxidant activity by FRAP assay at 900 bar treatment. HPH-treated gastrointestinal digests of <em>Arthrospira</em> sp. treated at 600 bar and 900 bar demonstrated cell recovery and viability on stressed Caco-2 cells. However, there was an insignificant bioprotective effect from the HPH-treated <em>Nannochloropsis</em> digests. In general, it appears that the ideal homogenizing pressures for <em>Arthrospira</em> and <em>Nannochloropsis</em> suspensions are 300 and 900 bar, respectively. Overall, this study shows the potential of HPH as an efficient tool to produce functional foods and ingredients, particularly from <em>Arthrospira</em> sp. suspensions.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 222-231"},"PeriodicalIF":0.0,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00193h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139567751","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":"Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets","authors":"Annada Das, S. Biswas, P. K. Nanda, Niloy Chatterjee, Srija Pal, Pubali Dhar, Arun K. Verma, Dipanwita Bhattacharya, Rojison Koshy and Arun K. Das","doi":"10.1039/D3FB00177F","DOIUrl":"https://doi.org/10.1039/D3FB00177F","url":null,"abstract":"<p >This study evaluated the quality traits and oxidative storage stability of meat nuggets enriched with immature moringa pod powder (MPP) at 1.5% and 3.0% levels in comparison to control samples over a 12 day storage period under refrigerated conditions. MPP is a rich source of protein (18.96%), ash (7.42%), dietary fiber (DF, 43.64%), and a notable concentration of total phenolics (TP, 9.20 mg GAE g<small>⁻¹</small>). The MPP analyzed by GC-MS showed the presence of different phenolic acids, such as cinnamic, benzoic, phthalic, vanillic, <em>p</em>-coumaric, ferulic, and caffeic acids and catechin, with concentrations ranging from 1.031 ppm to 2.949 ppm. Incorporating MPP as a source of DF had a negligible impact (<em>p</em> &gt; 0.05) on the pH levels of both the emulsion and meat nuggets. However, it notably improved the emulsion stability, cooking yield, ash content, DF content, and TP content of the nuggets. Immature MPP at the 3% level significantly (<em>p</em> &lt; 0.05) influenced the lightness and redness of the nuggets. Moreover, the MPP in meat formulations demonstrated a significant (<em>p</em> &lt; 0.05) ability to inhibit lipid oxidation and had no adverse effect on the sensory attributes of meat nuggets. This finding highlights the potential of MPP to enhance oxidative stability during refrigerated storage for up to 12 days. This study suggests that immature moringa pods can serve as a natural functional ingredient by improving the nutritional quality and functionality of meat products while extending their shelf life through their antioxidative properties.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 232-242"},"PeriodicalIF":0.0,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00177f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139567752","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":"Food quality assessment using chemoresistive gas sensors: achievements and future perspectives","authors":"Seon Ju Park, Soo Min Lee, Mi-Hwa Oh, Yoon Suk Huh and Ho Won Jang","doi":"10.1039/D3FB00196B","DOIUrl":"https://doi.org/10.1039/D3FB00196B","url":null,"abstract":"<p >Real-time monitoring of food freshness facilitates the supply of safe and high-quality food products to customers. Various gases, including C<small>₂</small>H<small>₄</small>, NH<small>₃</small>, C<small>₃</small>H<small>₉</small>N, and H<small>₂</small>S, can be generated during the spoilage or ripening process of food, providing insights into the state of food freshness. Chemoresistive gas sensors represent one of the reliable pathways to assess food quality due to their high sensitivity, fast response speed, and easy integration. In this paper, we review recent progress in chemoresistive gas sensors for applications in food quality monitoring. Diverse materials, such as metal oxides, carbon-based materials, transition metal dichalcogenides, and other emerging materials, have been proposed with discussions on their sensing mechanisms. This review primarily focuses on the key strategies to enhance the sensitivity and selectivity of specific food quality marker gases using the chemical properties of materials. Additionally, we address the remaining challenges hindering the practical application of chemoresistive gas sensors, such as water poisoning, power consumption, and sensor reliability, while proposing potential solutions. The chemoresistive sensor platform, encompassing functional sensing materials and data recognition systems, can pave the way for real-time food quality monitoring technology in the future.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 266-280"},"PeriodicalIF":0.0,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00196b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188475","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":"Converting potato peel waste into bioactive extracts: reduction of pesticides by traditional and novel pretreatment technologies","authors":"Thanh-Tri Nguyen, Carmen Rosselló, Sergey Mikhaylin and Cristina Ratti","doi":"10.1039/D3FB00173C","DOIUrl":"https://doi.org/10.1039/D3FB00173C","url":null,"abstract":"<p >Potato peel, a primary component of potato processing waste, is rich in bioactive phenolic compounds. Nevertheless, it often contains elevated levels of pesticide residues that require reduction before further processing. This study aimed to diminish pesticide content in potato peel using water immersion (WI), ultrasound (US), liquid nitrogen immersion (LNI), and pulsed electric field (PEF) pretreatment processes while preserving its bioactive value. Specific pesticide compounds, including Chlorpropham, Spirotetramat, Azoxystrobin, Propiconazole, and Captan, were diluted in water and spiked onto potato peel samples. The spiked samples underwent WI (1 : 4 sample-to-water ratio), US (acoustic energy density: 592.46 ± 3.59 W L<small>⁻¹</small>, 1 to 5 min duration, 1 : 4 sample-to-water ratio), PEF (3 kV cm<small>⁻¹</small>, 12 to 50 pulses, 1 : 4 sample-to-water ratio), and LNI (2 min-immersion-thawing cycles: 1 to 4). Changes in total phenolic content, chlorogenic acid, hardness, color, and water electrical conductivity, along with light microscopy images, were evaluated before and after pretreatments to assess their impact on potato peel. Ultrasound treatment proved to be the most effective in reducing pesticide content, achieving a 100% reduction for Captan, followed by PEF (up to 80%) and LNI (20%). Removal of pesticides from potato peel using WI, with or without intensification processes, correlated well with the octanol–water partition coefficient of individual pesticide compounds. Furthermore, the retention of total phenolic content exceeded 90% for LNI, while for the US, it surpassed PEF (88% and 54%, respectively). Results of potato peel hardness, color, water electrical conductivity, and microscopic tissue images led to a plausible explanation of the differing polyphenol content. Overall, ultrasound pretreatment exhibited excellent potential for reducing hydrophilic pesticides in potato peel while preserving a significant amount of phenolic compounds.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 386-399"},"PeriodicalIF":0.0,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00173c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188489","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":"Application of rosin resin and zinc oxide nanocomposites to chitosan coatings for extending the shelf life of passion fruits","authors":"Jailton Ribeiro dos Santos Junior, Luiz Carlos Corrêa-Filho, Vitória Oliveira Pereira, Henriqueta Talita Guimarães Barboza, José Carlos Sá Ferreira, Antônio Gomes Soares, Renata Valeriano Tonon and Lourdes Maria Corrêa Cabral","doi":"10.1039/D3FB00189J","DOIUrl":"https://doi.org/10.1039/D3FB00189J","url":null,"abstract":"<p >Passion fruit (<em>Passiflora edulis</em> Sims f. <em>flavicarpa</em> DEG) is a tropical fruit widespread in Brazil, the largest producer and consumer in the world. As a climacteric fruit, it continues the ripening process after being detached from the plant, resulting in a short shelf life, with post-harvest problems, such as wilting and susceptibility to attack by microorganisms such as fungi. Therefore, this work aimed to develop chitosan-based coatings to be applied on passion fruit to maintain its post-harvest quality. Film forming solutions were prepared using chitosan (C) as the main polymer, carnauba wax (W) or rosin (R) as a hydrophobicity promoting agent and zinc oxide (ZnO) nanoparticles as an antimicrobial agent. The solutions were applied to passion fruit surfaces and the fruits were stored for 10 days at 22.5 °C and 82 RH for continuous evaluation. To determine the coating effect on ripening evolution during storage, the fruits were analysed for mass loss, texture, colour, pH, acidity, total soluble solids, and sugar contents. The post-harvest loss index was also determined during storage. The results showed that C + R coatings were more effective in protecting the fruits against weight loss, injury appearance and microorganism attacks. The visual appearance was also maintained. Increasing the resin concentration in the film forming solution provided better protection for the fruits against excessive weight loss and delayed the physicochemical changes related to maturation (acidity, pH, soluble solids, and firmness). Therefore, rosin-containing coatings provided the best results in postharvest applications to control passion fruit storage problems.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 415-425"},"PeriodicalIF":0.0,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00189j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188491","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 Brazilian berries in developing innovative, healthy, and sustainable food products","authors":"Nayara Macêdo Peixoto Araujo, Paulo Berni, Lais Ramalho Zandoná, Nataly Maria Viva de Toledo, Paula Porrelli Moreira da Silva, Angélica Aparecida de Toledo and Mário Roberto Maróstica Junior","doi":"10.1039/D3FB00130J","DOIUrl":"https://doi.org/10.1039/D3FB00130J","url":null,"abstract":"<p >There is a considerable diversity of Brazilian berries, purple in color, and potentially rich in anthocyanins, which are an unexplored source of new foods, products, extracts, and compounds of economic and social interest. Nevertheless, none of these berries are significantly marketed or invested in for increasing the production and extraction of target compounds. Therefore, this review combined scientific data regarding the use of Brazilian berries as an innovative approach to the healthy and sustainable development of food products. The current review provides an overview of the main Brazilian berries (<em>e.g.</em>, camu-camu, nhamburi, pitanga preta, cherry of Rio Grande, grumixama<em>,</em> açaí, jabuticaba<em>,</em> juçara, capinuriba and guabiju) and their nutritional and mineral profile, content of bioactive compounds and their biological activities. In addition, we report Brazilian berries used in the development of healthy products using emergent strategies and the use of Brazilian berry by-products in food innovation.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 506-530"},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00130j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096252","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":"The future of foods","authors":"Dietrich Knorr and Mary Ann Augustin","doi":"10.1039/D3FB00199G","DOIUrl":"https://doi.org/10.1039/D3FB00199G","url":null,"abstract":"<p >Current food systems reduce, deplete and pollute our limited global resources. Radical changes are required to ensure future food security and safety. Worldwide biodiversity losses and mass extinction of species, increasing urban populations, growing human vulnerability and climate change are extending the challenges to achieve food security.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 253-265"},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00199g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188483","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":"Food waste: environmental impact and possible solutions","authors":"Kirtika Kohli, Ravindra Prajapati, Raj Shah, Mrinaleni Das and Brajendra K. Sharma","doi":"10.1039/D3FB00141E","DOIUrl":"https://doi.org/10.1039/D3FB00141E","url":null,"abstract":"<p >Food waste-induced environmental damage has been a primary concern for environmentalists for decades. Several studies have proven that greenhouse gases emitted by food waste worldwide are causing more damage than coal power plants in some cases. Over the years, many solutions have been proposed, but the problem is yet to be resolved. This mini-review aims to discuss some of the recent solutions proposed by researchers around the world. A discussion about the effective campaigns intended to target specific demographics to encourage sustainable consumer behavior, successful models designed to implement a systemic production process, and sustainable waste management programs is presented. This study emphasizes taking successful small-scale campaigns and models and utilizing them on a larger scale. It will help reduce food waste by consumers and producers in the long term. Biohydrogen and biogas production through anaerobic digestion (AD) of organic food waste sounds very sustainable and interesting. However, the supply chain optimization, economics involved and land for installing AD, and low-value of the end-products are the challenges that need to be addressed.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 70-80"},"PeriodicalIF":0.0,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00141e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139567754","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":"A comprehensive review of food waste valorization for the sustainable management of global food waste","authors":"Aniruddha Sarker, Raju Ahmmed, S. M. Ahsan, Juwel Rana, Mithun Kumar Ghosh and Rakhi Nandi","doi":"10.1039/D3FB00156C","DOIUrl":"https://doi.org/10.1039/D3FB00156C","url":null,"abstract":"<p >Food waste (FW) is a global problem and a hidden opportunity for the value-added product conversion. Thus, food waste valorization is a growing science toward the waste-to-wealth conversion. FW can be generated either on a domestic or industrial scale, even if a zero-waste policy is practiced, owing to the unavoidable portion of food waste generated during the processing, cooking, and transportation of food materials. Previous studies have reported that FW is a potential sink for valuable bioactive molecules and bioenergy. In addition, earlier reports noted that the application of contemporary and advanced valorization processes for food waste management was limited to developed countries, and a significant portion of FW remained untouched owing to the lack of research in the rest of the global arena. As a result, this comprehensive review scrutinized several vital and advanced options for the sustainable valorization of global food waste, focusing on its prospects and challenges. In particular, this study deciphers the potential of unexplored valorization approaches and integrated biorefinery strategies for the holistic management of global food waste. Owing to the unavoidable waste generation during food processing, handling, and transportation, the sustainable valorization of FW is a phenomenal option for meeting the sustainable development goals (SDGs) of the United Nations (UN). Finally, this review paves the way for adopting sustainable technologies to convert waste into wealth through integrated valorization and biorefinery approaches toward the efficient recycling of global food waste.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 48-69"},"PeriodicalIF":0.0,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00156c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139567753","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}