Sustainable Food Technology最新文献

{"title":"Development of highly effective growth strategies aiming at improving the content of carotenoids in Dunaliella salina IFDSAL-JY215†","authors":"Vítor Sousa, Filipe Maciel, António A. Vicente, Óscar Dias and Pedro Geada","doi":"10.1039/D4FB00229F","DOIUrl":"https://doi.org/10.1039/D4FB00229F","url":null,"abstract":"<p > <em>Dunaliella salina</em> is the most promising natural source of β-carotene, presenting itself as a valid alternative to traditional chemically synthesized carotenoids. Microalgal pigments present several advantages compared to their synthetically produced counterparts, revealing, for instance, higher bioaccessibility. In the present study, a central composite rotatable design and a central composite design were employed to maximize β-carotene production through the optimization of 4 cultivation variables (salinity, airflow, and the nitrogen and phosphorus concentration in the growth medium). The optimal conditions found for β-carotene production were 64 PSU of salinity, an airflow of 500 mL min<small>⁻¹</small>, and a nitrate and phosphate concentration of 6 mmol L<small>⁻¹</small> and 0.4 mmol L<small>⁻¹</small>, respectively. When compared to the standard conditions, optimized cultures resulted in an improvement in the β-carotene concentration of around 88%. Concomitantly, a biomass concentration increase of 132% was observed for <em>D. salina</em>, from 0.93 g L<small>⁻¹</small> – under standard conditions – to 2.16 g L<small>⁻¹</small>, under the optimal conditions. The microalga's carotenoid profile was also found to be positively influenced by the optimization process.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1735-1746"},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00229f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Poly(ε-caprolactone) nanofibers functionalized with poultry feather hydrolysate as a novel antioxidant material†","authors":"Flávio Fonseca Veras, Naiara Jacinta Clerici, Aline Aniele Vencato and Adriano Brandelli","doi":"10.1039/D4FB00250D","DOIUrl":"https://doi.org/10.1039/D4FB00250D","url":null,"abstract":"<p >Bioactive keratin hydrolysates obtained from microbial treatment of poultry feathers were incorporated into polycaprolactone (PCL) nanofibers using the electrospinning method. The nanofiber mats were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thermal analysis, and hemolysis rate. Feather keratin hydrolysate (FKH) was effectively incorporated into the nanofibers, and the antioxidant activity of the nanomaterials was confirmed. The SEM analysis revealed the formation of fibers with typical string-like morphology and nanometric size. The average diameter of nanofibers containing 1, 2.5 and 5% FKH was 348, 363 and 533 nm, respectively. FTIR spectra showed no relevant interactions between the hydrolysate and the polymer during the electrospinning process, and the FKH addition caused no important modifications on the thermal properties of the nanofibers such as thermal degradation rate, melting temperature, and crystallinity, which were investigated using TGA and DSC techniques. Furthermore, the functionalized nanofibers showed low hemolysis rates (up to 3%) suggesting they are safe materials when considering the acceptable hemolysis threshold for biocompatible materials (below 5%). Preliminary tests revealed that FKH can be released from the nanofibers in food simulant solutions. Considering these results, the electrospun PCL nanofibers are promising candidates for incorporation of bioactive feather hydrolysates with potential application as food packaging materials.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1724-1734"},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00250d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of tamarind kernel powder for the development of bioplastic films: production and characterization","authors":"Rokalla Preethi, Amrutha N. R., P. S. Keshava Murthy and Jeevan Prasad Reddy","doi":"10.1039/D4FB00199K","DOIUrl":"https://doi.org/10.1039/D4FB00199K","url":null,"abstract":"<p >Global plastic production is on a rapid and alarming rise, posing a significant threat to our environment due to plastic's non-biodegradable nature. In response to this urgent issue, the present study aimed to develop eco-friendly plastic films from tamarind kernel powder (TKP) and PBAT using melt blending, followed by cast-film extrusion. Tamarind kernel powder was subjected to proximate and physico-chemical analysis. The effect of the TKP content (10, 20, and 30 wt%) and plasticizers (glycerol and polyethylene glycol) on the blending of PBAT was investigated. These bioplastic films were subjected to compatibility, mechanical, thermal, water barrier, UV-vis spectroscopy, and overall migration and biodegradation studies. From proximate analysis, the major constituent of TKP powder was found to be xyloglucan, accounting for 66.8% of the total carbohydrates. FTIR analysis showed that TKP has strong interactions with PBAT. SEM micrographs revealed that 30% of the TKP films had an increased roughness and uniform dispersion, which was found in the presence of plasticizers. UV-visible spectroscopy analysis showed that transmittance decreased with an increase in the concentration of TKP. The tensile strength of TKP inclusion films decreased with an increase in concentration, whereas their modulus enhanced, showing increased film stiffness. Overall, migration studies showed that TKP inclusion films had higher migration than neat PBAT films owing to the top hydrophilic nature of TKP powder.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1697-1708"},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00199k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gingerol: extraction methods, health implications, bioavailability and signaling pathways","authors":"Mahesh Kumar Samota, Mandeep Rawat, Manpreet Kaur and Diksha Garg","doi":"10.1039/D4FB00135D","DOIUrl":"https://doi.org/10.1039/D4FB00135D","url":null,"abstract":"<p >Ginger (<em>Zingiber officinale</em> L. Z.o.) is a well-known spice that has been used for centuries as a food ingredient and in traditional medicine. One of the primary active components of ginger is gingerol, which has been studied extensively for its potential health benefits and has significant anti-inflammatory, antioxidant, antitumor, and antiulcer properties, confirming traditional use of ginger in ancient medicine as a home remedy for various ailments. Gingerol extraction techniques, health implications, bioavailability, and targeting signaling pathways in the gastrointestinal (GI) tract are areas of active research because it may be a promising therapeutic agent for various GI disorders including obesity, inflammation, diabetes, cancer and functional GI disorder. This review paper provides an overview of the current understanding of gingerol extraction techniques, the potential health benefits associated with gingerol consumption, and the mechanisms of action by which gingerol exerts its effects in the GI tract. In addition, this paper highlights the challenges associated with achieving optimal bioavailability of gingerol and potential strategies for improving its bioavailability. Finally, this paper explores the potential of targeting signaling pathways in the GI tract as a means of enhancing the therapeutic efficacy of gingerol. The research summarized in this abstract suggests that gingerol may be a promising therapeutic agent for various GI disorders. However, further research is needed to fully understand the mechanisms by which gingerol exerts its effects and to optimize its delivery and dosing for maximal therapeutic benefit.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1652-1669"},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00135d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review","authors":"Ubaida Akbar, Shivangi Srivastava, Aamir Hussain Dar, Kshirod Kumar Dash, Sabir Ahmad Mondol, Vinay Kumar Pandey, Toiba Majeed and Urba Shafiq Sidiqi","doi":"10.1039/D4FB00155A","DOIUrl":"https://doi.org/10.1039/D4FB00155A","url":null,"abstract":"<p >The objective of this review is to explore recent insights into the impact of cold plasma treatment on the structural and functional properties of egg white protein and to assess its potential for sustainable food applications. The cold plasma treatment can substantially alter the structural and functional properties of egg white protein. The core of the review lies in the multifaceted effects of cold plasma treatment on egg white proteins, encompassing structural transformations elucidated through SDS-PAGE, Fourier transform infrared spectroscopy, nuclear magnetic resonance, and circular dichroism. Microscopic, rheological, and spectroscopic analyses offer a comprehensive understanding of the various modifications induced by cold plasma treatment. Cold plasma treatment caused alterations in the conformation of the protein structure, changing its solubility, emulsifying, foaming, and gelling properties. These modifications improve protein functioning, rendering them more appropriate for a range of dietary applications. Cold plasma treatment was found to enhance the antibacterial properties of egg white protein by increasing its capacity to suppress the growth of harmful microbes such as <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. Due to these enhanced properties, cold plasma-treated egg white protein is highly valued as a component in a wide range of food products, such as baked goods, dairy substitutes, meat products, and beverages. However, it is important to note that its use in large-scale production has not been extensively implemented yet. In summary, recent studies indicate that cold plasma treatment can successfully alter the structural and functional characteristics of egg white protein, broadening its potential for use in the food industry and providing new prospects for product formulation and innovation.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1631-1651"},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00155a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Outstanding Reviewers for Sustainable Food Technology in 2023","authors":"","doi":"10.1039/D4FB90014F","DOIUrl":"https://doi.org/10.1039/D4FB90014F","url":null,"abstract":"<p >We would like to take this opportunity to thank all of <em>Sustainable Food Technology</em>’s reviewers for helping to preserve quality and integrity in chemical science literature. We would also like to highlight the Outstanding Reviewers for <em>Sustainable Food Technology</em> in 2023.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1165-1165"},"PeriodicalIF":0.0,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb90014f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Resilient sustainable current and emerging technologies for foodborne pathogen detection","authors":"Debarati Bhowmik, Jonathan James Stanely Rickard, Raz Jelinek and Pola Goldberg Oppenheimer","doi":"10.1039/D4FB00192C","DOIUrl":"10.1039/D4FB00192C","url":null,"abstract":"<p >Foodborne pathogens such as <em>Salmonella</em>, <em>Escherichia coli</em> and <em>Listeria</em> pose significant risks to human health. The World Health Organization estimates that 2.2 million deaths per year are directly caused by foodborne and waterborne bacterial diseases worldwide. Accordingly, detecting pathogens in food is essential to ensure that our food is safe. This review explores the critical role of novel technologies in enhancing food safety practices whilst delving into adopting and integrating innovative, resilient and sustainable approaches in the food supply chain. Further, applying novel, emerging advanced analytical techniques such as Raman spectroscopy and nanotechnology based biosensors in food contamination detection is discussed. These advanced technologies show the promise of real-time monitoring, traceability, and predictive analytics to identify and mitigate potential hazards before they reach consumers. They can provide rapid and accurate results and ensure the integrity of food products. Furthermore, the herein-highlighted synergistic integration of these technologies offers a promising path toward a safer and more transparent food system, thereby addressing the challenges of today's globalised food market and laying the platform for developing multimodal technologies for affordable, sensitive and rapid pathogen detection along the different stages of the food chain, from “farm to fork”.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 10-31"},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11443698/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142368148","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":"Recent trends in the encapsulation of functional lipids: comprehensive review","authors":"Anand Kumar, Upendra Singh, Swapnil G. Jaiswal, Jaydeep Dave, Shuai Wei and Gebremichael Gebremedhin Hailu","doi":"10.1039/D4FB00205A","DOIUrl":"https://doi.org/10.1039/D4FB00205A","url":null,"abstract":"<p >Recently, the demand for natural foods with promising health benefits has increased daily. Functional lipids such as omega 3 fatty acids, omega 6 fatty acids, linoleic acid, conjugated linoleic acid, carotenoids, and other functional compounds have many beneficial effects on human health, such as cardiovascular diseases, mental disorders, and metabolic disorders such as diabetes. The application of such substances in food matrices is often hindered by their poor solubility in water, unpleasant flavor, low oral bioavailability and low stability during storage and gastrointestinal interactions. Several encapsulation techniques have been used to address these issues and make these compounds bioaccessible and bioavailable. In the present review, the current knowledge of encapsulation delivery systems with suitable wall materials for functional lipids and their production techniques and the mechanism and behavior of the wall and core matrix are discussed. Additionally, the impact of such encapsulation delivery systems on the stability of encapsulated functional lipids in storage as well as the gastrointestinal environment has been discussed. Furthermore, this review highlights the impact of encapsulated functional lipids on the fortification of staple foods in terms of enhanced physicochemical, functional and nutritional profiles. Finally, the review article concludes with the factors affecting the commercialization of these encapsulated functional lipids.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1610-1630"},"PeriodicalIF":0.0,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00205a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636635","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":"Future production of yeast biomass for sustainable proteins: a critical review","authors":"Gregory J. O. Martin and Sitha Chan","doi":"10.1039/D4FB00164H","DOIUrl":"https://doi.org/10.1039/D4FB00164H","url":null,"abstract":"<p >Yeast biomass has untapped potential as a sustainable source of nutritional protein. To realise this, current production capacity and the demand for yeast-based products in food applications must be increased. This review explores the possibility of increasing yeast supply using low-cost and sustainable substrates such as lignocellulosic sugars, starch hydrolysates and waste lactose, and by utilising the waste yeast biomass that will be generated from future recombinant protein production. Candidate yeast strains and processes for producing biomass from these substrates are reviewed in relation to production efficiency and product functionality. The opportunity to lower production costs and control yeast cell properties using continuous cultivation is highlighted. Current knowledge of how yeast diversity, metabolism and physiology are influenced by growth conditions is brought together to understand how yeast biomass can be produced with desirable functional properties. In particular, this review provides insights into how the variety and adaptability of yeast can make it possible to adjust attributes such as protein and cell wall composition through strain selection and controlled production. Major gaps are identified as targets for future research, in particular understanding the functional properties of non-<em>Saccharomyces</em> yeast biomass that could be produced from lignocellulosic sugars, lactose and precision fermentation. Specific, controlled studies of yeast biomass functionality in relation to species and growth are now needed to help expand the scale of production and associated environmental benefits of nutritional yeast.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1592-1609"},"PeriodicalIF":0.0,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00164h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636634","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 two-stage extraction model for simultaneous extraction of essential oil and phenolics from tulsi leaves: implementing a blended mode microwave hydrodiffusion and gravity (MHG) model","authors":"Souvik Mukherjee, Monika Chandrakar, Pragya Gupta, Altamash Khan, Riya Pal, Apoorva Dwivedi, Kavi Bhushan Singh Chouhan, Sinchan Das, Arjun Patra and Vivekananda Mandal","doi":"10.1039/D4FB00177J","DOIUrl":"https://doi.org/10.1039/D4FB00177J","url":null,"abstract":"<p >The work is based on implementing a blend of high, medium, and sustained low power microwave heating for the extraction of essential oil from tulsi leaves using the principle of MHG. The blended mode was implemented to target the simultaneous extraction of essential oil and non-volatile principles (phenolics) from the same biomass through a two-stage process. The first stage dealt with the extraction of essential oil using an optimized MHG protocol comprising of a blend of high- (510 W) and medium-power (340 W) microwave surges of 5 min each, followed by the completion of the experiment with low power microwave (170 W). The yield of essential oil obtained from the optimized MHG protocol (50 min) was found to be 5% w/w. On the other hand, MHG with single-power microwaving at 170 W (60 min), 340 W (40 min) and 510 W (25 min) produced yields of 1.9%, 2.9% and 1.0% w/w, respectively. Hydrodistillation (240 min) could achieve a yield of 1.9% w/w only. As per gas chromatography results, the % area of eugenol content was found to be 16.64%, slightly higher than the 15.45% obtained from hydrodistillation. The second stage was about retention capabilities of the biomass with reference to the non-volatile components. The total phenolic content of the leftover biomass after the MHG blended mode protocol was found to be 6.1 mg GAE per g of dried extract, which was more than the control (untreated) sample that retained a phenolic content of 5.4 mg GAE per g of dried extract. However, biomass obtained after hydrodistillation showed a severe depletion of phenolic content (1.9 mg GAE per g of dried extract). Thus, MHG (blended mode) allows the extraction of essential oil in the first stage, followed by the extraction of non-volatile compounds from the same biomass in the second stage, ensuring judicious and exhaustive use of plant biomass.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1686-1696"},"PeriodicalIF":0.0,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00177j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636588","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}