Sustainable Food Technology最新文献

{"title":"Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils","authors":"Zijia Zhang, Bo Wang, Jie Chen and Benu Adhikari","doi":"10.1039/D3FB00220A","DOIUrl":"https://doi.org/10.1039/D3FB00220A","url":null,"abstract":"<p >There is an increasing demand for plant and algal proteins as alternatives to animal proteins. This demand is driven by lifestyle choices and sustainability concerns. The demand for them is particularly strong as ingredients. However, the technofunctional properties of these proteins, such as solubility, emulsifying, encapsulating, and gelling, need improvement to meet the requirements of food products. Among the approaches to modify proteins, covalent conjugation with polysaccharides through the Maillard reaction and non-covalent complexation through complex coacervation have received increased research attention. This paper provides an overview of these two approaches in terms of their mechanisms, typical process protocols, and the characteristics of modified proteins. The application of covalent conjugates and complex coacervates as emulsifiers and encapsulating shell materials for unstable and oxygen-sensitive oils is also reviewed. Recent studies that have combined these two approaches to achieve improved emulsification and encapsulation outcomes are reviewed to provide insights into the mechanism by which previously conjugated proteins undergo complex coacervation with a second polysaccharide. Ultimately, this review intends to identify the most effective technologies for creating emulsifiers and encapsulating shell materials using plant and algal proteins, particularly to stabilise and protect oxygen-sensitive oils.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 567-593"},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00220a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096247","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":"Bovine colostrum as a promising nutraceutical: a systematic review","authors":"Akshay Ramani, Sathiya Taherabbas and Subhadip Manik","doi":"10.1039/D3FB00256J","DOIUrl":"https://doi.org/10.1039/D3FB00256J","url":null,"abstract":"<p >Nowadays, it is essential to identify the benefits of sustainable living with nutritional food for the world's expanding population. This systematic review explores the unique composition of bovine colostrum, the initial milk produced by mammals post-parturition, compared to mature milk. We delve into extensive studies to examine its potential applications in human nutrition and health. Meticulous characterisation of its constituent fractions reveals a diverse array of potentially bioactive molecules, demonstrating their influence on neonatal development and their relevance in this era. Bovine colostrum can be a suitable alternative to mature milk as it is a rich source of numerous components such as bioactive proteins, fats, oligosaccharides, minerals and vitamins. Advance technologies were also used to preserve and commercialise it. So, a comprehensive discussion of its potential benefits for human health and exploring various preservation techniques for bovine colostrum presents a thorough overview of its multifaceted applications in promoting health and well-being.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 531-547"},"PeriodicalIF":0.0,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00256j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096215","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":"From kitchen scraps to delicacies to food waste","authors":"Dietrich Knorr and Mary Ann Augustin","doi":"10.1039/D4FB00012A","DOIUrl":"https://doi.org/10.1039/D4FB00012A","url":null,"abstract":"<p >Food loss and waste occur along the whole food supply chain. The perceptions of food waste and how it is used have changed over time. Prior to and during WWII, household food scraps and leftovers were reused and even upgraded into delicacies which are still valued even today. Currently about one third of food produced for human consumption is wasted and this accounts for a carbon and water footprint of 4.4 giga tons of CO<small>₂</small> equivalents and 250 km<small>³</small> of blue water, respectively. In addition, food waste is responsible for significant wastage of land used for agriculture and 3.3 billion tons of greenhouse gas emissions. Consumer food waste is a major source of the current food waste crisis. As consumer behavior is a key driver of food waste, strategies for reduction and avoidance of waste should appeal to consumers' individual values. Ways to prevent food waste, reuse and upscale recycling and recovery are reviewed. The potential of using waste for future food preparation, food waste avoidance tools and technologies are presented. Urgent action is needed for implementation of waste reduction interventions and more efficient food redistribution systems to improve food security and sustainability.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 652-666"},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00012a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096253","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":"Storage stability, nutritional profiling and consumer acceptability of a milk-sorghum-based breakfast smoothie","authors":"Rekha Rani, Latha Sabikhi and Sathish Kumar M. H.","doi":"10.1039/D4FB00038B","DOIUrl":"https://doi.org/10.1039/D4FB00038B","url":null,"abstract":"<p >This study was conducted to estimate the storage stability of a milk-sorghum-based functional breakfast smoothie (MSBS). The product was packed in 200 mL glass bottles and stored at 4 °C and 30 °C. The milk-sorghum-based smoothie was suitable for consumption for up to 75 days and 60 days at 4 °C and 30 °C, respectively; afterwards, the product lost its aroma and flavour. This product is nutritionally rich in dietary fibre (1.68%), calcium (560.46 ppm), iron (28.12 ppm), and vitamin A (679.3 IU/L); low in fat (0.65%) with a low calorific value (89.09 kcal per 100 g) and free of any synthetic preservatives and colour. The consumer acceptance study revealed that ∼88% consumers liked this product, 33% were willing to consume it daily and 89% were ready to purchase it at a price of Rs. 20 per 200 mL bottle. It is a convenient grab-and-go option for all age groups.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 729-740"},"PeriodicalIF":0.0,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00038b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096234","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 advances in the fabrication, characterization and application of starch-based materials for active food packaging: hydrogels and aerogels","authors":"Di Zhao, Xinyi Zhang, Yingying Zhang, Enbo Xu, Shengkun Yan, Huaide Xu and Mei Li","doi":"10.1039/D4FB00030G","DOIUrl":"https://doi.org/10.1039/D4FB00030G","url":null,"abstract":"<p >With the increasing awareness of the harmful effects of plastics on the environment, the demand for biodegradable packaging materials is growing. Over the last decade, starch-based colloidal materials including hydrogels and aerogels have attracted widespread attention owing to their abundant supply, complete biodegradability and unique properties. This review aimed to provide an overview of the fabrication methods of starch-based hydrogels and aerogels, summarize the effects of internal and external factors on the structural and physicochemical properties of starch-based hydrogels and aerogels, and focus on the evaluation of their application in active food packaging. Hydrogels are sensitive to environmental changes, giving them unique advantages in smart packaging applications. In addition, aerogels have a distinctive place in the delivery and release of active substances based on large surface areas and high porosity. Starch-based hydrogels and aerogels will provide great potential in the application of food packaging.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 615-634"},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00030g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096256","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":"Optimisation of lactic acid production using cost effective agro residue for food applications†","authors":"Janifer Raj Xavier, Ilaiyaraja Nallamuthu, Muthiah Pal Murugan and Om Prakash Chauhan","doi":"10.1039/D3FB00213F","DOIUrl":"https://doi.org/10.1039/D3FB00213F","url":null,"abstract":"<p >Lactic acid (LA) (CH<small>₃</small>CHOHCOOH) is utilised in a variety of industrial processes, including production of polymers, emulsifiers, pharmaceutical, and cosmetic formulations. Biological synthesis of useful products by fermentation of renewable resources has advantages over chemical methods. Focus on optimised usage of cost effective regional substrates is necessary to achieve environmentally sustainable practices and efficient biomass fermentation for production of organic acid such as lactic acid. The present study was carried out to optimize lactic acid production using <em>Limosilactobacillus fermentum</em> DFRM8 with cost effective regional carbon substrate (sugarcane bagasse). Experimental design used for the optimization of lactic acid production was 3<small>⁴</small> full factorial design using four factors such as sugarcane bagasse (%), inoculation level (%), incubation temperature (°C) and pH. The conditions optimized with sugarcane bagasse hydrolysate at 5.0% (v/v), inoculum level at 5.0% (v/v), and incubation temperature at 30 °C with an initial pH of 6.0 produced the maximum lactic acid (22.2 g L<small>⁻¹</small> on dry weight basis) after 48 h. Simple sugars when used as carbon source in fermentation medium produced (g L<small>⁻¹</small>) LA in the range of 4.5 to 13.5 while agro residues such as mango peel, grape peel and banana peel produced (g L<small>⁻¹</small>) LA at 18.0, 4.5 and 2.7 on dry weight basis. Lactic acid synthesised by the isolate <em>L. fermentum</em> DFRM8 is suitable for food and biomedical applications as the bacterium has GRAS status.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 741-749"},"PeriodicalIF":0.0,"publicationDate":"2024-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00213f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096232","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":"Unlocking the potential of rice bran through extrusion: a systematic review†","authors":"Yadav KC, Jaquie Mitchell, Bhesh Bhandari and Sangeeta Prakash","doi":"10.1039/D4FB00027G","DOIUrl":"https://doi.org/10.1039/D4FB00027G","url":null,"abstract":"<p >Rice bran (RB) is a by-product of the rice milling process and is rich in nutrients and bioactive compounds making it a valuable ingredient for extruded foods. Preferred Reporting Items for Systematic reviews and Meta-Analysis (PRISMA) was applied that involved screening large databases (Google Scholar, PubMed, Web of Science, ScienceDirect and Scopus) and analysing the most relevant peer-reviewed forty-four journal articles. This review discusses the benefits of incorporating RB into various food product formulations, including meat analogues, biscuits, cookies, cakes, noodles, breads, and pasta. The review also examines how extrusion conditions, such as temperature, screw speed, and moisture content affect the physicochemical parameters of the expanded extrudates from the feed formulation incorporated with RB. In extrusion, 0–30% RB was used as feed in 52.27% of the studies, and 71.42% of the studies used screw speed below 250 rpm. Almost all studies had extrusion temperatures below 150 °C, and plant-based meat used a higher moisture content (60–70%) during extrusion. The extrusion of RB results in increased hardness and bulk density, and reduced expansion. However, depending on the feed's composition, moisture content, extrusion temperature, and screw speed, its addition to the feed mixture could cause variability of results for the water solubility index (WSI), water absorption index (WAI), thermal behaviour and viscosity. RB in foods processed through extrusion enhances their nutritional profiles, especially total phenolics, antioxidant activity, and functional properties and supports sustainable practices. Overall, the use of RB in food extrusion holds promise for the development of nutritious, functional, and sustainable food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 594-614"},"PeriodicalIF":0.0,"publicationDate":"2024-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00027g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096254","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":"Transitioning of petroleum-based plastic food packaging to sustainable bio-based alternatives","authors":"Yue Yin and Meng Wai Woo","doi":"10.1039/D4FB00028E","DOIUrl":"https://doi.org/10.1039/D4FB00028E","url":null,"abstract":"<p >Motivated by the urgent need to address environmental concerns associated with traditional food packaging, this review explores the shift towards sustainable, bio-based packaging solutions. It highlights the evolution of food packaging functions, emphasizing not only the basic roles but also the innovative methods developed to enhance food quality. The focus extends to well-researched bio-based plastics, particularly in promoting their mechanical properties. Additionally, the review explores the innovative use of plant-based and animal-based materials in creating sustainable packaging solutions. These materials have shown considerable promise in improving mechanical properties, prolonging shelf life, and providing antimicrobial and antioxidant benefits. A critical aspect of the review is the practical application of bio-based biodegradable materials in the food packaging industry. Despite significant theoretical advancements, there remains a gap in understanding how these materials can be effectively utilized in real-world scenarios.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 548-566"},"PeriodicalIF":0.0,"publicationDate":"2024-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00028e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096250","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":"Extractability of oleuropein, hydroxytyrosol, tyrosol, verbascoside and flavonoid-derivatives from olive leaves using ohmic heating (a green process for value addition)","authors":"Fereshteh Safarzadeh Markhali and José A. Teixeira","doi":"10.1039/D3FB00252G","DOIUrl":"https://doi.org/10.1039/D3FB00252G","url":null,"abstract":"<p >The aim of this study was to determine the influence of ohmic heating (OH) as a green processing approach on the extraction of principal polar phenols from olive leaves, with special attention on oleuropein content. The concentrations were quantified using ultra-high-performance liquid chromatography (UHPLC). Other target analytes including total flavonoid content (TFC) and total condensed tannins (TCT) were also assessed as secondary response variables. The key predictor variables were (i) extraction method: ohmic heating (OH) and conventional heating (conven), (ii) solvent ratio (40–80% aqueous ethanol), and (iii) extraction temperature: 45–75 °C. In addition, control samples were prepared through solvent extraction at room temperature using the same solvent ratios applied for OH and conven. The length of processing time (15 min) was the same for all extraction methods. Overall, the data showed that intensified extractability of major polyphenols from olive leaves is readily achievable by using ohmic heating rather than the other aforementioned methods (<em>p</em> &lt; 0.05). Importantly, the recovery of oleuropein through the ohmic system, that reached up to 26.18 mg per g extract at 75 °C with 80% ethanol was significantly higher than other examined approaches (7.98–14.55 mg per g in conven groups, and 8.64–10.81 mg per g in control groups). Other major polyphenols that reached the maximum levels <em>via</em> the ohmic approach, were as follows: (i) luteolin 7-<em>O</em>-glucoside (4.12 mg per g extract), apigenin 7-<em>O</em>-glucoside (3.47 mg per g extract), rutin (3.78 mg per g extract), and tyrosol (0.34 mg per g extract) using 60% ethanol at 55 °C, (ii) verbascoside (1.04 mg per g extract) using 80% ethanol at 75 °C, and (iii) hydroxytyrosol (1.38 mg per g extract) using 80% ethanol at 55 °C. The findings of this study demonstratethat ohmic heating is potentially a method of preference for efficient recovery of representative phenols of olive leaves.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 461-469"},"PeriodicalIF":0.0,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00252g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188470","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":"Biogenic-magnesium oxide nanoparticles from Bauhinia variegata (Kachnar) flower extract: a sustainable electrochemical approach for vitamin-B12 determination in real fruit juice and milk†","authors":"Sarita Shaktawat, Rahul Verma, Kshitij RB Singh and Jay Singh","doi":"10.1039/D3FB00198A","DOIUrl":"https://doi.org/10.1039/D3FB00198A","url":null,"abstract":"<p >Vitamin-B<small>₁₂</small> (Vit-B<small>₁₂</small>) is an essential organo-metallic micronutrient necessary for the proper functioning of the human body. Factors such as convenient lifestyle, starvation, and genetic defects are major contributing reasons for Vit-B<small>₁₂</small> deficiencies, which can lead to increased morbidities. Today's challenge lies not only in advancing the diagnosis of Vit-B<small>₁₂</small> but also in making it sustainable. In this context, the electrochemical detection of Vit-B<small>₁₂</small> was performed utilizing hydrothermally synthesized biogenic-magnesium oxide nanoparticles (B-MgO-NPs) derived from Kachnar (Bauhinia variegata) flower extract. After the synthesis of B-MgO-NPs, XRD, FTIR, Raman, UV-vis, XPS, SEM, EDX, and HR-TEM techniques were used to determine their structural and morphological characteristics. Electrochemical analysis results suggest that the fabrication of electrophoretically deposited B-MgO NPs on an indium tin oxide (ITO) glass substrate-based bioelectrode has more current density when compared with bare ITO. Moreover, it was also evident from cyclic voltammetry analysis that the fabricated bioelectrode exhibited sensitivities of 2.96 × 10<small>⁻³</small> and 0.17 × 10<small>⁻³</small> mA pM<small>⁻¹</small> cm<small>⁻²</small> in a linear concentration range of 1–100 and 200–1200 pM, respectively. Furthermore, it demonstrated a low limit of detection (LOD) of 0.0884 pM and a limit of quantification (LOQ) of 1.3462 pM. Apart from standard sample analysis, the B-MgO NP/ITO bioelectrode was used to quantify real samples, such as preservative juice, fresh milk, orange juice, and vitamin-B<small>₁₂</small> tablets. Thus, the fabricated bioelectrode is reliable for real sample analysis. This study is important in the field of Vit-B<small>₁₂</small> detection, aiding in quality control, product development, and nutritional assessments.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 447-460"},"PeriodicalIF":0.0,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00198a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188469","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}