Sustainable Food Technology最新文献

{"title":"Encapsulation of bioactive compounds extracted from haritaki pulp (Terminalia chebula Retzius): characterization of physical, thermal, and morphological properties","authors":"Avinash Kumar Jha and Nandan Sit","doi":"10.1039/D3FB00131H","DOIUrl":"https://doi.org/10.1039/D3FB00131H","url":null,"abstract":"<p >The bioactive compounds of haritaki (<em>Terminalia chebula</em> Retzius) were microencapsulated using zein and starch as the encapsulating agents, utilizing both conventional (encapsulator) and advanced (freeze drying) techniques. It has been found that freeze-drying is a highly effective method for producing bioactive compounds with high encapsulation efficiency and yield. The bioactive compounds were extracted using supercritical fluid extraction. The optimized conditions for the supercritical fluid extractor were flow rate 3.34 ml min<small>⁻¹</small>, pressure 166.94 bar, temperature 51.97 °C, time 67.47 min and CO<small>₂</small> mass flow rate of 5 kg h<small>⁻¹</small>, kept constant for all the experiments. Comparing the different drying techniques, fresh haritaki produced the highest recovery of phenolic chemicals. Different combinations of starch : zein were tested for encapsulating the bioactive compounds, and based on the yield, encapsulation efficiency, and powder density, 100% starch presented the best yield (65.45 ± 2.58), encapsulation efficiency (75.95 ± 0.88), powder bulk density (0.61 ± 0.01) and tapped density (0.72 ± 0.01). Encapsulates were found to have an uneven and rough shape based on the SEM analysis. The combination of 70 : 30 (starch : zein) showed the largest mass loss (68.12%) using TGA, whereas 100% zein (58.63%) showed the lowest mass loss. From the DSC curves, it was noticed that the maximum onset point (88.40) and peak point (120.40) came from using 50 : 50 (starch : zein) encapsulates, while the minimum onset point (77.70) and peak point (107.00) from 70 : 30 (starch : zein) encapsulates. The endpoint was seen in 100% zein (142.70) and 100% starch encapsulates (142.50) whereas 70 : 30 (starch : zein) encapsulates (122.30) showed a minimum value. The bond stretching and vibrations of 100% zein encapsulates were the greatest, while those made from 100% starch encapsulates had very little stretching and low bond intensities, according to the FTIR spectra. The XRD patterns showed that the only encapsulate with a strong peak were the 50 : 50 (starch : zein). According to this study, freeze-drying the bioactive chemicals of haritaki extract can successfully encapsulate them, and the encapsulates can then be used to manufacture functional foods.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 362-372"},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00131h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188488","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":"Soy protein hydrogels with filler emulsion particles coated by hydrolyzed protein","authors":"Guijiang Liang, Wenpu Chen, Maomao Zeng, Zhiyong He, Jie Chen and Zhaojun Wang","doi":"10.1039/D4FB00016A","DOIUrl":"https://doi.org/10.1039/D4FB00016A","url":null,"abstract":"<p >The growing consumer preference for plant-based foods in recent years has spurred research efforts to enhance the structural attributes of plant proteins, addressing the limitations associated with animal-source proteins in terms of sustainability. This includes endeavors to improve the gelling and emulsifying properties of plant proteins. The selective enzymatic hydrolysis of soy protein isolate using pepsin and papain resulted in distinct alterations in the hydrolysate compositions. NSPI (native soy protein isolate) encompassed all β-conglycinin and glycinin subunits as a baseline for the comparison. SPHPe (soy proteins hydrolyzed by pepsin) exhibited low molecular weight peptides and β-conglycinin, while SPHPa (soy proteins hydrolyzed by papain) primarily featured peptides below 20 kDa. SPHPe, characterized by a higher β-conglycinin ratio, demonstrated excellent emulsifying activity and stability compared to SPHPa, which displayed weaker performance. Emulsion-filled gels with SPHPe exhibited the highest gel strength and water-holding capacity, forming denser gels primarily influenced by hydrophobic interactions. Thus, exploring active emulsion-filled gels <em>via</em> enzymatic digestion presents a promising avenue for developing meat substitutes and animal-free food alternatives, offering innovative applications for plant proteins across diverse food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 709-716"},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00016a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096249","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":"Modifications of physicochemical, functional, structural, and nutritional properties of a field bean protein isolate obtained using batch and continuous ultrasound systems","authors":"Bhakti Anand Narale, Addanki Mounika and Akalya Shanmugam","doi":"10.1039/D3FB00243H","DOIUrl":"https://doi.org/10.1039/D3FB00243H","url":null,"abstract":"<p >This study aimed to investigate the effect of ultrasound (US) treatment on improving the yield and the physicochemical, functional, structural, and nutritional properties of a protein isolate from germinated field bean flour at different conditions such as 100 and 200 W at 5, 15, 25, and 35 min. Field bean is an underutilized crop with more protein content and an alternative to animal protein, thus ensuring global food security, responsible consumption, and the well-being of consumers, which is in line with the sustainable development goals (SDGs) 2, 3, 7, 12, and 13. US treatment at 25 min and 200 W gave the best result for all the properties. Upon 25 min of sonication at 200 W, there was an increase in the protein yield, foaming ability, foam stability, emulsion activity index, emulsion stability, solubility, <em>ζ</em> potential, and <em>in vitro</em> protein digestibility from 34.33% to 59.15%, 73.11% to 110.12%, 81.44% to 90.43%, 6.92 to 13.47 m<small>²</small> g<small>⁻¹</small>, 59.97 to 104.74 min, 56.29% to 73.82%, −9.92 mV to −17.5 mV, and 94.47% to 96.37%, respectively. Moreover, a decrease in the size of particles from 1766 nm to 294.1 nm in comparison to untreated samples using green technology helps in achieving clean energy and decreases extraction time. Water holding capacity and oil holding capacity increased by 52.3% and 51.8%, respectively, after 15 min of US at 200 W. The change in the microstructure of proteins because of the US treatment was analysed using SEM. FTIR analysis confirmed the changes in the secondary structures of proteins. The physical changes caused by acoustic cavitation resulted in the partial denaturation of proteins, which was shown by an increase in their surface hydrophobicity and, thus, functionalities. Outcomes of this work demonstrated that US-assisted protein extraction increased yield and adjusted characteristics to meet the needs of the food sector, indicating a possibility for industrial use and contributed to the accomplishment of SDGs 2, 3, 7, 12, and 13.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 470-484"},"PeriodicalIF":0.0,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00243h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188471","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":"Starch-based edible packaging: rheological, thermal, mechanical, microstructural, and barrier properties – a review","authors":"Ravichandran Santhosh, Jasim Ahmed, Rahul Thakur and Preetam Sarkar","doi":"10.1039/D3FB00211J","DOIUrl":"https://doi.org/10.1039/D3FB00211J","url":null,"abstract":"<p >The alarming adverse impacts of fossil fuel-based packaging materials led to the development of sustainable packaging materials from renewable sources that are readily biodegradable. To reduce the burden of packaging material's end-use, edible packaging in the form of films and coatings is a promising alternative to protect fresh food by maintaining quality and safety, and it can also be used as a delivery vehicle for essential nutrients. Starch, a widely explored plant polysaccharide, might be the best candidate on the list of biodegradable materials due to its natural abundance, thermoplasticity, and, above all, inexpensiveness. However, starch exhibits some limitations as a stand-alone film material, such as inferior barrier and mechanical properties compared to its commercial plastic counterparts. Various approaches have been employed to make it viable for industrial adaptations, including plasticization, co-biopolymer blending, and the incorporation of active additives and nanomaterials. Accordingly, the effect of such strategies on the properties of starch-based edible films and coatings has been discussed in this review. Overall, the review presents state-of-the-art information about important properties pertaining to starch-based edible films and coatings, including rheological, thermal, mechanical, microstructural, and barrier properties.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 307-330"},"PeriodicalIF":0.0,"publicationDate":"2024-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00211j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188485","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 a nutritional treasure: health benefits and sustainable applications of spent coconut meal","authors":"Heeba Shakeela, Kavya Mohan and Nisha P","doi":"10.1039/D3FB00247K","DOIUrl":"https://doi.org/10.1039/D3FB00247K","url":null,"abstract":"<p >This paper investigates the previously overlooked potential of spent coconut meal, a byproduct resulting from the extraction of virgin coconut oil with a residual oil content of 25–54%. Traditionally considered as waste, spent coconut meal (SCM) is now recognized as a nutritional powerhouse with multifaceted health advantages. It is abundant in dietary fiber (45–55%), protein (14–25%), and essential nutrients, and these byproducts present a sustainable avenue for bolstering food security while concurrently mitigating environmental impact. This review thoroughly examines the extraction techniques employed for obtaining spent coconut flour (SCF) obtained from further processing of SCM, scrutinizes its nutritional profile, and highlights its diverse health benefits. Beyond its nutritional richness, the study underscores the applicability of both SCM and SCF in the realm of functional foods. The paper advocates for a paradigm shift in perceiving SCM as not merely waste but as a valuable resource contributing to both nutritional well-being and ecological sustainability.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 497-505"},"PeriodicalIF":0.0,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00247k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096251","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 carnauba wax nanoemulsion associated with Syzygium aromaticum and Mentha piperita essential oils as an alternative to extend lychee post-harvest shelf life","authors":"Conny W. T. Fukuyama, Larissa G. R. Duarte, Isadora C. Pedrino, Milene C. Mitsuyuki, Stanislau Bogusz Junior and Marcos D. Ferreira","doi":"10.1039/D3FB00251A","DOIUrl":"https://doi.org/10.1039/D3FB00251A","url":null,"abstract":"<p >The demand for tropical fruits worldwide has increased, but their short shelf life poses a challenge. Lychee, a highly perishable fruit used in various ways, lacks effective post-harvest preservation methods, particularly for export. To address this, plant-based edible coatings incorporating nanotechnology and essential oils offer a sustainable solution for maintaining lychee quality. This study aimed to assess the impact of carnauba wax nanoemulsion (CWN) coatings at different concentrations, with or without essential oils of <em>Syzygium aromaticum</em> (CEO) and <em>Mentha piperita</em> (MEO), on lychee preservation after harvesting. Two stages were conducted: first, determining the optimal CWN concentration (4.5%, 9%, and 18%) for storing lychee at 16 °C and 70% relative humidity for five days; second, selecting the 9% CWN concentration with 1% CEO and MEO for storing lychee for eight days under the same conditions. Physical and chemical analyses were performed during storage. GC-MS analysis showed that eugenol (89.73%) and isomenthol (49.46%) were the main components of clove essential oil and peppermint oil, respectively. The treatments with CWN (9%) and CWN (18%) significantly reduced weight loss by approximately 4% compared to the control while maintaining quality indicators such as <em>L</em>* value, pH, and total soluble solids (TSS%). Lychee fruits coated with CWN (9%) combined with CEO and MEO showed a significant reduction in decay incidence and severity after 168 h of storage. Specifically, the CWN–MEO treatment exhibited a 20% incidence and severity compared to the control's 60% and 100%, respectively. Coatings with 9% CWN and 1% MEO have the potential to effectively preserve post-harvest lychee quality, minimize losses, reduce disease severity, extend shelf life, and enhance commercial opportunities.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 426-436"},"PeriodicalIF":0.0,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00251a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188468","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 processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2†","authors":"Carlos Escott, Cristian Vaquero, Juan Manuel del Fresno, Angelo Topo, Piergiorgio Comuzzo, Carmen Gonzalez and Antonio Morata","doi":"10.1039/D3FB00226H","DOIUrl":"https://doi.org/10.1039/D3FB00226H","url":null,"abstract":"<p >Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that can eliminate wild microorganisms from grape juice facilitating the use of non-competitive non-<em>Saccharomyces</em> yeast in fermentation to modulate the sensory profile. The use of UHPH processing in must from Verdejo variety grapes (<em>Vitis vinifera</em> L.) produces a more varietal profile reducing the contents of fermentative fruity varietal esters (−25–50%) and enhancing the release of volatile thiols (+25–75%). The aromatic profile of UHPH wines is clearly separated of controls by the aroma PCA. Additionally, the inactivation of oxidative enzymes by UHPH preserves a better color in wines with a paler yellow color and lower b* values. A better implantation of some non-<em>Saccharomyces</em> yeasts such as <em>Lachancea thermotolerans</em> can help to reduce the pH in wines from warm areas. Improved varietal aroma, paler wine color and, depending on the strain fermented with, lower pH help control the impact of global warming on wines.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 437-446"},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00226h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188487","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":"Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review","authors":"Ricardo H. Hernández Figueroa, Aurelio López-Malo and Emma Mani-López","doi":"10.1039/D3FB00241A","DOIUrl":"https://doi.org/10.1039/D3FB00241A","url":null,"abstract":"<p >Fermentates are complex mixtures containing inactivated or viable lactic acid bacteria (LAB) cells, growth metabolites, and culture medium compatible with different food applications, offering a cost-effective and practical alternative to LAB cell-free supernatants (CFS). Contrariwise to CFS, in fermentates, the bacteria in the growth medium are commonly inactivated to be used directly. Despite their commercial availability in the food industry, limited research has explored their antimicrobial potential. This review summarises the current knowledge regarding the antimicrobial activity of fermentates, both <em>in vitro</em> and in food applications. Furthermore, the paper discusses fermentates' physicochemical and sensory effects in foods. Studies indicate that commercial fermentates, applied at low concentrations (&lt;2%), laboratory-produced fermentates at 10%, and sourdoughs at 20–30%, demonstrate effective antimicrobial properties. Notably, the reviewed literature suggests that fermentates minimally impact food products' physicochemical and sensory attributes. The antimicrobial activity of fermentates and their potential to replace chemical preservatives, together with their practical and cost-effective nature, contribute positively to sustainability in food production by reducing dependence on selective media and improving the quality of final products and their applicability in diverse food industries.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 292-306"},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00241a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of electrolysed water in post-harvest treatment of fruits and vegetables","authors":"Juhi Saxena","doi":"10.1039/D3FB00212H","DOIUrl":"https://doi.org/10.1039/D3FB00212H","url":null,"abstract":"<p >The increasing concerns of post-harvest losses in fruits and vegetables have triggered the interest of scientists across the globe to look for alternative methods for treatment of horticultural produce after harvest that facilitates inactivation of fungal and bacterial postharvest pathogens without causing any ill effects. Electrolysed water (also known as electrochemically activated water solution) is primarily composed of hypochlorous acid (HOCl) and is produced by passing electric current through a cell submerged in a saturated brine solution made up of high purity sodium chloride salt and deionised water. The solution thus collected at the anode terminal has strong oxidizing properties that have proven its use as a broad-spectrum sanitiser capable of inactivating a wide range of bacteria, viruses, yeast and molds. The ease of production makes electrolysed water a viable on-site generation option for industries that require a huge amount of the solution, thus reducing the strain on the supply chain logistics. The efficacy of the solution is determined by its temperature of use and the exposure time in addition to the active chlorine concentration (ACC), thus offering flexibility in the type of treatment required for different commodities. This chapter highlights the mechanism of action of electrolysed water against pathogenic microbes, its application on different fruits and vegetables post-harvest, its influence on the organoleptic properties of the product and global regulations around its use on fresh produce.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 281-291"},"PeriodicalIF":0.0,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00212h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188476","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":"Current insights into date by-product valorization for sustainable food industries and technology","authors":"Athira Jayasree Subhash, Gafar Babatunde Bamigbade and Mutamed Ayyash","doi":"10.1039/D3FB00224A","DOIUrl":"https://doi.org/10.1039/D3FB00224A","url":null,"abstract":"<p >The date palm holds immense significance in the socio-economic fabric of the countries where it is extensively cultivated. The plant and its derivatives boast diverse nutritional and functional properties, contributing to a substantial global production surge. Despite various initiatives to convert date processing waste into value-added products, a significant proportion of waste persists in the form of date seeds, date pomace, and lost dates. The physicochemical and nutritional profiling of date seeds and pomace reveals functionalities that, if properly utilized, could transform them into economically viable, natural, and sustainable ingredients across various sectors. Although ample literature exists on date palms and their industrially relevant waste products, this review distinctly focuses on date seed and pomace as pivotal by-products of date processing. The objective is to furnish comprehensive and updated insights into the valorization of date seeds and pomace, emphasizing their applications in the food industry. This review also endeavors to illuminate approaches for minimizing the wastage of these industrial by-products and highlights the bioactive components inherent in them.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 331-361"},"PeriodicalIF":0.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d3fb00224a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140188486","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}