Sustainable Food Technology最新文献

{"title":"Effect of oil–water colloidal states in liquid feeds on extrudability and textural attributes of high-moisture meat alternatives†","authors":"Florian Stehle, Carlos Woern, Nicholle Kirsten Tan, Jochen Weiss and Lutz Grossmann","doi":"10.1039/D4FB00096J","DOIUrl":"https://doi.org/10.1039/D4FB00096J","url":null,"abstract":"<p >The incorporation of lipids in the extrusion process to produce composite protein–lipid high-moisture meat alternatives is a major challenge due to slip conditions induced by the oil phase. This study investigates the impact of non-emulsified and emulsified liquid feeds – using soy protein isolate and <em>Quillaja</em> saponin as two different emulsifiers – at 6% oil content on the extrudability, visual appearance, textural and structural properties of a soy-based meat alternative. Homogenization pressures from 20 MPa to 140 MPa were used to achieve <em>d</em><small>_4,3</small> droplet sizes ranging from 1053 nm to 117 nm, respectively. The emulsions stabilized by soy protein isolate exhibited a larger droplet size at low pressures and a smaller droplet size at higher pressures compared to the emulsions containing <em>Quillaja</em> saponin (1053 nm <em>vs.</em> 659 nm at 20 MPa and 117 nm <em>vs.</em> 243 nm at 140 MPa, respectively). The addition of any kind of lipid feed resulted in a lower specific mechanical energy input compared to the standard with no oil. Non-emulsified oil reduced the directional protein fiber formation and enhanced the protein cross-linking into bulk strips, which resulted in significantly lower mechanical anisotropy compared to the standard. Emulsions stabilized by <em>Quillaja</em> saponin were able to resemble the degree of anisotropy with the smallest mean oil droplet size (243 nm) yielding a slightly higher anisotropic index than the control. Microstructural analyses revealed embedded oil droplets between protein fibers, which increased the visual fibrousness. However, only minor changes in the color measurements were observed among all treatments. The results demonstrate the potential of using emulsified liquid feeds to manufacture high-moisture meat alternatives with an incorporated oil phase by extrusion processing without losing the anisotropic character due to oil slip.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1569-1582"},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00096j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246660","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":"Influence of high hydrostatic pressure treatment on cassava flour's volatile retention performance†","authors":"Ladie Anne Conde, Biniam Kebede and Indrawati Oey","doi":"10.1039/D4FB00098F","DOIUrl":"https://doi.org/10.1039/D4FB00098F","url":null,"abstract":"<p >In this study, cassava flour structurally modified through high hydrostatic pressure (HHP) was assessed for its headspace volatile profile, when prepared as an aqueous suspension. The headspace profile was used to indirectly evaluate its retention capacity for added mango volatiles. Moreover, the influence of the level of structural modification—dictated by the HHP treatment intensity and mainly characterized by different degrees of gelatinization (54% and 100%)—on the retention stability during storage was also assessed through a chemometrics approach. The new amorphous starch structures in the flour caused by the pressure induced gelatinization led to an 8–13% higher total volatile abundance in the headspace compared to control or untreated cassava flour. A lower headspace abundance of alcohols and a higher abundance of terpenes in HHP-treated flours distinguished them from control samples. This correlated with a 17–20% greater retention of alcohols and a 3–7% reduced retention of terpenes in the HHP treated flour's suspension matrix. During storage, HHP-treated flours exhibited greater retention stability for most volatile compounds compared to control flour. Despite the level of structural modification, defined by a remarkable difference in the degree of gelatinization, results revealed minimal variance in their headspace composition and volatile retention during storage. Nonetheless, the results suggest that careful selection of volatiles is necessary when combining them with HHP-modified cassava flours, as certain volatile classes exhibited higher retention.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1558-1568"},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00098f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246659","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":"Life cycle assessment of innovative methods for treating wastewater and solid wastes: a case study focusing on their application within the brewing sector","authors":"Fotini Drosou, Tryfon Kekes, Christos Boukouvalas, Vasiliki Oikonomopoulou and Magdalini Krokida","doi":"10.1039/D4FB00197D","DOIUrl":"https://doi.org/10.1039/D4FB00197D","url":null,"abstract":"<p >The brewing sector is known for its high energy consumption, significant water usage, and the generation of substantial solid and liquid waste. Therefore, effective treatment methods for these wastes have been explored to treat and either recycle water within the industry or proceed to safe aquatic discharge, while repurposing solid waste for energy production and valuable products. This study aims to assess the overall environmental sustainability of solid waste valorization and wastewater treatment in a brewery through Life Cycle Assessment (LCA). The evaluation involved comparing the total environmental impact of a typical brewing industry utilizing conventional waste management methods (base case scenario) with two alternative approaches employing appropriate waste treatment and valorization processes. In scenario A, waste management employed anaerobic digestion coupled with a cogeneration unit, aeration treatment, and membrane filtration treatment. Meanwhile, Scenario B utilized gasification, screening, membrane bioreactors and UV treatment as treatment techniques. As anticipated, the LCA study revealed that both Scenarios A and B exhibited significantly improved environmental footprints across all studied indicators compared to the base case scenario, with reductions in the greenhouse gas emissions reaching up to 25.90% and 45.68% for Scenarios A and B, respectively. The findings from this case study underscore the potential for the brewing industry to efficiently generate energy and markedly improve its environmental footprint by integrating appropriate waste treatment methods. This contribution to environmental safety and sustainability emphasizes the significance of adopting suitable techniques within the industry.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1476-1489"},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00197d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246641","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":"Exploring natural chalcones: innovative extraction techniques, bioactivities, and health potential","authors":"Mahesh K. Samota, Dinesh Kumar Yadav, Pushpendra Koli, Maninder Kaur, Manpreet Kaur, Heena Rani, Shilpa S. Selvan, Prakash Mahala, Kailashpati Tripathi and Sandeep Kumar","doi":"10.1039/D4FB00126E","DOIUrl":"https://doi.org/10.1039/D4FB00126E","url":null,"abstract":"<p >Chalcones, a class of secondary metabolites within the flavonoid family, are characterized by a distinct C6-C3-C6 structure. They are prevalent in both edible and medicinal plants and serve as critical precursors in the flavonoid biosynthesis pathway. Structurally, chalcones are α,β-unsaturated ketones known for their significant bioactive properties which lend them therapeutic potential for a variety of bioactivities. Research into the bioavailability of chalcones and their derivatives has revealed both potential barriers and enhancements regarding their use in nutraceutical and pharmaceutical contexts. The current review provides a comprehensive discussion on the biosynthesis, chemistry, natural occurrence—especially in medicinal and dietary plants, bioavailability, and important roles of chalcones and their derivatives. Moreover, it delves into the toxicological and pharmacological properties of chalcone derivatives, covering their antioxidant, anticancer, antidiabetic, anti-inflammatory, antimalarial, antimicrobial, immunosuppressive, and neuroprotective effects. There is a call for further research to clarify their structure–activity relationships, address toxicity concerns, understand the cellular mechanisms behind their actions, and explore their interactions with other molecules.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1456-1468"},"PeriodicalIF":0.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00126e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246639","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":"Road to valorisation of melon seeds (Cucumis melo L.): a comprehensive review of nutritional profiles, biological activities, and food applications","authors":"Guoqiang Zhang, Ziqian Li, Litai Liu and Qisen Xiang","doi":"10.1039/D4FB00119B","DOIUrl":"https://doi.org/10.1039/D4FB00119B","url":null,"abstract":"<p >Melon (<em>Cucumis melo</em> L.) is a commercial fruit planted worldwide in large quantities; meanwhile, substantial amounts of melon seeds as a by-product are generated within the food chain supply but are scarcely utilised. Currently, there is extensive attention on valorisation strategies of melon seeds, driven by circular economy strategies and the UN’s sustainable development goals agenda. This by-product has high potential value and could be re-utilised and re-introduced into the supply chain as a promising ingredient in food development. The aim of this review is to highlight melon seed nutritional composition, biological activities of individual components, and current advances in food product development. Besides that, this review also highlights some promising green extraction technologies for maximising recovery value from melon seeds by reducing environmental burden. Ultimately, this review intends to promote a better understanding of melon seed properties that could enable the efficient utilisation of melon seeds and promote viable valorisation routes.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1166-1182"},"PeriodicalIF":0.0,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00119b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246623","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":"Enzymatic modification of cold pressed coconut meal protein: nutritional, functional and biological properties","authors":"Zahra Akbarbaglu, Khashayar Sarabandi, Seyed Hadi Peighambardoust, Roxana Sarabandi, Hossein Samadi Kafil and Mohammad Ali Hesarinejad","doi":"10.1039/D4FB00085D","DOIUrl":"https://doi.org/10.1039/D4FB00085D","url":null,"abstract":"<p >Bioactive peptides (BPs) generated by hydrolysis of food proteins exhibit a broad spectrum of biological properties in both <em>in vitro</em> and <em>in vivo</em> models. In this research, variations in amino acid composition, solubility, emulsifying, foaming and water/oil-holding properties and antioxidant capacity of hydrolysates obtained from coconut meal protein (CMP) were investigated. The solubility of hydrolysates was significantly increased (<em>P</em> &lt; 0.05) from 11% (in CMP at pH = 4) to 79.7% (<em>t</em> = 180 min, pH = 4). Emulsifying activity (EAI) and emulsion stability (ESI) indices of different hydrolysates ranged between 43.7 and 70.7 m<small>²</small> g<small>⁻¹</small> and 38.7–82.7%, respectively at pH = 3–9. Primary CMP showed the lowest EAI, ESI, and foaming capacity at pH = 5 (near pI). Limited hydrolysis (<em>t</em> = 30 min) of CMP resulted in the highest water-holding (WHC, 6.0 g g<small>⁻¹</small>) and oil-holding (OHC, 5.0 g g<small>⁻¹</small>) capacities. Increasing hydrolysis led to a significant decrease in WHC and OHC values. The extent of hydrolysis significantly increased the amount of essential, antioxidant, hydrophobic, and negatively charged free amino acids in the hydrolysates. Generally, the antioxidant activity of CMP reached the maximum value (DPPH = 74.1%, ABTS = 64.5%, OH = 66.7%, reducing power = 0.87, total antioxidant = 1.29, Fe = 63.7% and Cu = 24.3% chelation) after 90 min of hydrolysis. Overall, improved techno-functional, antioxidant and nutritional indicators of CMP hydrolysates consider these polypeptides as natural sources of antioxidants in the food and pharmaceutical industries.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1545-1557"},"PeriodicalIF":0.0,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00085d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246658","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":"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":"<p >Valorisation of quince seeds was performed for the extraction of mucilage. Five composite coatings of quince seed mucilage (QSM) and sodium alginate <em>viz.</em> 100 : 0 (QAH<small>₁</small>), 80 : 20 (QAH<small>₂</small>), 60 : 40 (QAH<small>₃</small>), 40 : 60 (QAH<small>₄</small>), and 20 : 80 (QAH<small>₅</small>) 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 QAH<small>₁</small> 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 (<em>P</em> ≤ 0.05) higher microbial counts (6.04 log<small>₁₀</small> cfu g<small>⁻¹</small>) were reported in control samples as compared to samples coated with QAH<small>₁</small> (4.72 log<small>₁₀</small> cfu g<small>⁻¹</small>) 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.</p>","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}

{"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":"<p >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.</p>","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}

{"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":"<p >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 <em>Pleurotus ostreatus</em>. 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 <em>Pleurotus ostreatus</em> 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 <em>Pleurotus ostreatus</em> 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.</p>","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}

{"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":"<p >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.</p>","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}