Sustainable Food Technology最新文献_第3页

Exploring the use of quince seed mucilage as novel coating material for enhancing quality and shelf-life of fresh apples during refrigerated storage 探索使用榅桲籽粘液作为新型包衣材料，以提高新鲜苹果在冷藏贮藏期间的质量和货架期

Sustainable Food Technology Pub Date : 2024-07-29 DOI: 10.1039/D4FB00106K

Sabreena Yousuf and Shrikant S. Maktedar

{"title":"Exploring the use of quince seed mucilage as novel coating material for enhancing quality and shelf-life of fresh apples during refrigerated storage","authors":"Sabreena Yousuf and Shrikant S. Maktedar","doi":"10.1039/D4FB00106K","DOIUrl":"https://doi.org/10.1039/D4FB00106K","url":null,"abstract":"Valorisation of quince seeds was performed for the extraction of mucilage. Five composite coatings of quince seed mucilage (QSM) and sodium alginate viz. 100 : 0 (QAH1), 80 : 20 (QAH2), 60 : 40 (QAH3), 40 : 60 (QAH4), and 20 : 80 (QAH5) were developed and incorporated with vanillin (1%). The effect of quince seed mucilage-sodium alginate composite hydrogel coatings incorporated with vanillin on the postharvest quality of apples stored under refrigerated conditions for a period of 180 days was studied. Coatings helped to reduce weight loss, and weight loss of 5.98% and 3.48% was reported in control and QAH1 coated samples, respectively, after 180 days of storage. Better firmness, color, anthocyanin content, vitamin C and antioxidant activity were retained in coated samples than in control samples. Significantly (P ≤ 0.05) higher microbial counts (6.04 log10 cfu g−1) were reported in control samples as compared to samples coated with QAH1 (4.72 log10 cfu g−1) due to the antimicrobial properties of vanillin and QSM. These findings confirm potential benefits of QSM-based edible coatings for shelf-life extension and quality maintenance of this commercially important fruit crop.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1527-1536"},"PeriodicalIF":0.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00106k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246656","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

A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications 咸蛋综合评述：质量形成机制、创新腌制技术和增值应用

Sustainable Food Technology Pub Date : 2024-07-29 DOI: 10.1039/D4FB00129J

Xiaotuo Wang, Jingshou Zhang, Sriram K. Vidyarthi, Mingqiang Xu, Ziliang Liu, Chunjiang Zhang and Hongwei Xiao

{"title":"A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications","authors":"Xiaotuo Wang, Jingshou Zhang, Sriram K. Vidyarthi, Mingqiang Xu, Ziliang Liu, Chunjiang Zhang and Hongwei Xiao","doi":"10.1039/D4FB00129J","DOIUrl":"https://doi.org/10.1039/D4FB00129J","url":null,"abstract":"Salted eggs are very popular in China for their pleasant flavor and texture. However, the long production cycle of traditional pickling with uncontrollable quality limit their industrialization. The high salt content in salted egg white (SEW) and problems such as hard core and black circle in salted egg yolk (SEY) significantly hinder the sustainable development of the salted egg production industry. This paper reviews the entire process of salted egg production, including salting, post-curing, cooking, and preservation, to fully explore the mechanisms of quality formation. The application of rapid processing, such as physical treatment and chemical additives, to reduce the salt content of SEW and enhance the quality of SEY is elaborated. Besides, the preference for SEY flavor leads to a great waste of SEW with high salt content lacking in foaming ability and low viscosity. Therefore, value-added SEY application as functional ingredients and converting the wastage of higher salt content SEW into valuable products are discussed in this paper. It will provide valuable information to improve processing efficiency, enhance the quality of salted eggs and promote the development of high-value-added and environmentally friendly nutritional egg products.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1409-1427"},"PeriodicalIF":0.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00129j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246637","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

Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits 角豆树固态发酵对去籽角豆树果实蛋白质含量和其他营养成分的影响

Sustainable Food Technology Pub Date : 2024-07-26 DOI: 10.1039/D4FB00173G

Shahab Iqbal, Özge Tirpanalan-Staben and Knut Franke

{"title":"Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits","authors":"Shahab Iqbal, Özge Tirpanalan-Staben and Knut Franke","doi":"10.1039/D4FB00173G","DOIUrl":"https://doi.org/10.1039/D4FB00173G","url":null,"abstract":"Carob pulp is a currently underutilized by-product of locust bean gum production from carob pods. It is dense in several valuable nutritional components such as carbohydrates, dietary fiber, minerals and some bioactive substances but low in protein. One of the strategies to facilitate its valorization is suggested as enhancing its protein content. Therefore, solid-state fermentation (SSF) of carob pulp was investigated using the edible fungus species Pleurotus ostreatus. For this purpose, carob pulp was first soaked with water, then treated thermally at 121 °C and subsequently subjected to SSF. During the SSF period of 30 days, samples were drawn every 5 days and analyzed with respect to protein, reducing sugars (glucose and fructose) and dietary fiber contents as well as polyphenol content and antioxidative properties. SSF with Pleurotus ostreatus could be proven to triple the protein content as well as the total fiber content of carob pulp. An increase in protein content is likely connected to the production of fungal biomass. However, a decrease in the reduced sugar content as well as in the antioxidant properties was observed. Results confirmed that SSF using Pleurotus ostreatus could be applied to valorize the carob pulp by boosting its protein content, and thereby a contribution to the circular bioeconomy in food production could be suggested.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1537-1544"},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00173g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246657","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

Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends 用于食品包装的植物性可食用薄膜和涂层：最新进展、应用和趋势

Sustainable Food Technology Pub Date : 2024-07-24 DOI: 10.1039/D4FB00110A

Divyanshu Gupta, Arshiya Lall, Sachin Kumar, Tejaswini Dhanaji Patil and Kirtiraj K. Gaikwad

{"title":"Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends","authors":"Divyanshu Gupta, Arshiya Lall, Sachin Kumar, Tejaswini Dhanaji Patil and Kirtiraj K. Gaikwad","doi":"10.1039/D4FB00110A","DOIUrl":"https://doi.org/10.1039/D4FB00110A","url":null,"abstract":"Recent research has focused on using plant-based polysaccharides, proteins, and lipids to create functional films and coatings with desirable properties. Adding bioactive compounds and antimicrobial agents as well as employing nanotechnological approaches has improved the functional properties of plant-based materials, extending their shelf life and preserving food quality. This review explores the various applications of plant-based materials as coatings for fresh produce, meat, dairy, and bakery products, thus offering sustainable packaging solutions. Researchers have studied polysaccharides derived from fruits, roots, and traditional crops to make edible films and coatings. They have found that whole grains and legume flours with a high starch content can be used to create such films. Bio-based polymers and modern manufacturing methods are appealing for creating innovative food-packaging solutions. This paper explores novel film-forming materials with an aim to reduce food waste in the fruit and vegetable industry by promoting the use of edible films and coatings. It also discusses the challenges and opportunities associated with scaling up production and consumer acceptance. This review outlines future trends and research directions, emphasizing the potential for innovation in designing edible film and coating polymers, processing techniques, and interdisciplinary collaborations to advance the development of plant-based edible films and coatings for a sustainable food-packaging industry.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1428-1455"},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00110a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246638","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

Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants 酚类化合物与蛋白质之间的络合和共轭作用：机制、特性及作为新型封装剂的应用

Sustainable Food Technology Pub Date : 2024-07-22 DOI: 10.1039/D4FB00013G

Bo Wang, Loc B. Pham and Benu Adhikari

{"title":"Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants","authors":"Bo Wang, Loc B. Pham and Benu Adhikari","doi":"10.1039/D4FB00013G","DOIUrl":"https://doi.org/10.1039/D4FB00013G","url":null,"abstract":"Food phenolic compounds (PCs) and proteins interact and react via non-covalent and covalent routes to form phenolic compound–protein (PCP) complexes and conjugates. In the last decade, increasing research has focused on protein modification based on these interactions in various food systems. This review provides the mechanism of PCP complexation and conjugation and relevant analytical techniques for detection and quantification purposes. Moreover, key functional properties of PCP complexes and conjugates, including solubility, emulsifying property, antioxidant activity, thermal stability, anti-microbial activity and digestibility, are discussed. The applications of the complexes and conjugates as novel encapsulants to stabilise bioactive but sensitive as novel food ingredients are also overviewed. It is worth noting that the correlation between PCP complexation and conjugation and these functional properties are not fully understood. There is still research paucity exploring the applications of PCP complexes and conjugates as promising encapsulants. Future research is required to advance the science in this area and facilitate application.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1206-1227"},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00013g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246625","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

Food systems restoration 恢复粮食系统

Sustainable Food Technology Pub Date : 2024-07-16 DOI: 10.1039/D4FB00108G

Dietrich Knorr and Mary Ann Augustin

{"title":"Food systems restoration","authors":"Dietrich Knorr and Mary Ann Augustin","doi":"10.1039/D4FB00108G","DOIUrl":"https://doi.org/10.1039/D4FB00108G","url":null,"abstract":"The current global food system is unsustainable. The depletion of natural resources and increased environmental emissions, climate change, biodiversity loss and increasing population contribute to food system unsustainability and food insecurity. Conventional intensive agriculture and industrial food production practices need to be examined, with a view to transitioning to more sustainable alternative agricultural production. Factors such as farm energy use and their effects on the biophysical environment and biodiversity, trade-offs between productivity and environment and agricultural policy contribute to agricultural production choices and sustainability. Alternative agricultural practices are discussed with a focus on farming systems which protect natural resources and biodiversity. These include alternative land and marine food production systems and the use of various cellular agriculture and culture-based methods for producing food. Selected emerging sustainable food systems are highlighted. Key actions for restoration of land and aquatic food production systems include rebuilding of soil and aquatic ecosystems, wider application of alternative sustainable agricultural and processing practices, and integration of innovative technology into traditional and emerging agricultural systems. These actions need to be supported by policy which encourages the co-creation of sustainable alternative agricultural systems by multiple stakeholders.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1365-1390"},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00108g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246631","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 advancements in alginate-based films for active food packaging applications† 用于活性食品包装的海藻酸盐薄膜的最新进展†.

Sustainable Food Technology Pub Date : 2024-07-10 DOI: 10.1039/D3FB00216K

Chaitanya Metha, Shrutee Pawar and Vasanti Suvarna

{"title":"Recent advancements in alginate-based films for active food packaging applications†","authors":"Chaitanya Metha, Shrutee Pawar and Vasanti Suvarna","doi":"10.1039/D3FB00216K","DOIUrl":"https://doi.org/10.1039/D3FB00216K","url":null,"abstract":"Food packaging possesses a critical role in preserving food quality, increasing food shelf life, and reducing waste. This paper explores the potential of alginate-based food packaging as an environmentally friendly method for food-related issues. Alginate, a naturally occurring polysaccharide extracted from seaweed, has considerable potential as a sustainable packaging material due to its multifaceted properties. These properties enable alginate to encapsulate and preserve a wide range of food products effectively. Alginate food packaging has demonstrated its ability to prolong the shelf life of various food products, including fresh fruits, vegetables, meats, and baked goods. It is beneficial to maintain their moisture content and maintain oxygen levels. Furthermore, it is an effective barrier against microbial growth, while preserving the desired flavor and aroma profiles of the packaged items. Antimicrobial food packaging systems are specifically designed to inhibit microbial growth on surfaces, thus enhancing overall stability and preserving quality during storage periods. However, additional research is necessary to improve performance across various applications within the food industry. Alginate-based edible coatings have attracted significant attention due to their ability to enhance both sensory attributes, such as appearance, and mechanical properties across diverse categories including fruits, vegetables, meat, poultry, seafood, and cheese. These edible films mitigate drying effects on contents by regulating the respiration rate, ensuring optimal conditions for extended freshness and shelf life.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1246-1265"},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00216k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246628","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

Investigation of ultrasound processing for homogenisation of blackberry dairy-based beverages† 超声波处理黑莓含乳饮料的均质化研究†。

Sustainable Food Technology Pub Date : 2024-07-09 DOI: 10.1039/D4FB00065J

Gontorn Putsakum, Dilip K. Rai, Brijesh K. Tiwari and Colm P. O'Donnell

{"title":"Investigation of ultrasound processing for homogenisation of blackberry dairy-based beverages†","authors":"Gontorn Putsakum, Dilip K. Rai, Brijesh K. Tiwari and Colm P. O'Donnell","doi":"10.1039/D4FB00065J","DOIUrl":"https://doi.org/10.1039/D4FB00065J","url":null,"abstract":"Ultrasound (US) processing is a novel technology that has many potential applications in food processing. Pilot-scale batch US homogenisation of a blackberry-enriched dairy beverage was investigated in this study. Particle size, apparent viscosity, colour, phenolic content and antioxidant activities of US homogenised beverages were compared to those of conventionally homogenised products. Blackberry powder was mixed with preheated whole milk (37 °C) at a ratio of 1 : 20 (w/v). The mixture was treated at an US intensity of 10.37 ± 0.58 W cm−2 for selected treatment times of 1, 3 and 5 min, while the control sample was homogenised using a conventional homogeniser for 1 min at 10 000 rpm. US treatment resulted in smaller particle size compared to the control, and longer US treatment time increased the number of smaller particles (p < 0.05). A higher viscosity value was measured in all US-treated samples when compared to the untreated blackberry–milk beverage (p < 0.05). Minor significant changes in colour parameters of all US-treated samples were observed compared to the control (p < 0.05). The application of US treatment to blackberry–milk beverages resulted in comparable retention of phenolic contents and antioxidant activities compared to conventional homogenisation.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1517-1526"},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00065j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246644","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

Explicating the effect of extraction methods on the techno-functional, structural, and in vitro prebiotic potential of soluble dietary fibers from mango and pomegranate peel 阐述提取方法对芒果和石榴皮中可溶性膳食纤维的技术功能、结构和体外益生潜能的影响

Sustainable Food Technology Pub Date : 2024-07-08 DOI: 10.1039/D3FB00227F

Shriya Bhatt and Mahesh Gupta

{"title":"Explicating the effect of extraction methods on the techno-functional, structural, and in vitro prebiotic potential of soluble dietary fibers from mango and pomegranate peel","authors":"Shriya Bhatt and Mahesh Gupta","doi":"10.1039/D3FB00227F","DOIUrl":"https://doi.org/10.1039/D3FB00227F","url":null,"abstract":"Peel is a major bio-waste and a potential source of numerous bioactive molecules, creating immense environmental issues but no commercial significance. Thus, different extraction conditions, including chemical, enzymatic, ultrasonication, microwave, and homogenization, with varied sample concentrations at 2%, 5%, and 10% (w/v) were employed for maximum soluble dietary fiber (SDF) extraction from both mango (Totapuri and Safeda) and pomegranate (Bhagwa and Daru) peel. The maximum SDF yield of 29.26 ± 0.25% was observed at 5% w/v for homogenization-assisted enzymatic extraction (HEE) from mango peel (Safeda). The proximate and techno-functional properties of SDF exhibited efficient activity with enhanced thermal stability and structural characteristics. Scanning electron microscopy revealed a loosened and porous structure. In addition, the samples demonstrated significant prebiotic activity with the synthesis of three major short-chain fatty acids (SCFAs) in the order of propionic (3.60 ± 0.08 mg mL−1) > acetic (2.64 ± 0.01 mg mL−1) > butyric acid (1.27 ± 0.01 mg mL−1), as quantified via ultra-performance liquid chromatography (UPLC). Thereby, this study highlights the role of waste fruit peel as a potent source of SDF, exhibiting profound prebiotic activity with imminent industrial application.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1506-1516"},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00227f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246643","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

Virgin coconut oil: wet production methods and food applications – a review 初榨椰子油：湿法生产和食品应用--综述

Sustainable Food Technology Pub Date : 2024-07-08 DOI: 10.1039/D4FB00093E

N. Sai Prasanna, Murugesan Selvakumar, Nilesh Choudhary and K. S. M. S. Raghavarao

{"title":"Virgin coconut oil: wet production methods and food applications – a review","authors":"N. Sai Prasanna, Murugesan Selvakumar, Nilesh Choudhary and K. S. M. S. Raghavarao","doi":"10.1039/D4FB00093E","DOIUrl":"https://doi.org/10.1039/D4FB00093E","url":null,"abstract":"Globally, the demand for functional foods is increasing because of their positive impact on health. In recent times, Virgin Coconut Oil (VCO) has been gaining prominence as a healthy functional food, owing to its bioactive compounds such as polyphenols and medium-chain fatty acids. As a result, it exhibits potential health benefits such as cardioprotective, neuroprotective, hepatoprotective, antidiabetic, hypolipidemic, and anti-inflammatory effects. These health benefits of VCO enhanced its role mainly in the food, nutraceutical, and pharmaceutical industries. VCO is obtained from fresh coconut kernels without any heat, shear, or the addition of chemicals. In this review, different methods such as centrifugation, fermentation, freezing–thawing followed by centrifugation, and enzymatic treatment followed by centrifugation for the production of VCO are discussed. This review also discusses the application of recent novel methods such as supercritical fluid extraction, ultrasonication, mega-sonication, microwave treatment, etc., for the production of VCO. The development of value-added convenience food products such as oleogels, emulsions, and encapsulated powders incorporating VCO is discussed. The present review also discusses the use of VCO as a natural solvent for extracting bioactive compounds, such as polyphenols, pigments, etc., from plants and other natural sources.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1391-1408"},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00093e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246632","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