Food and Bioproducts Processing最新文献

Synthesis, characterization, and evaluation of antibacterial properties of silver/ carboxymethyl cellulose/ bacterial cellulose/ Clitoria ternatea extract aerogel composites 银/羧甲基纤维素/细菌纤维素/三棱菊提取物气凝胶复合材料的合成、表征和抗菌性能评估

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-30 DOI: 10.1016/j.fbp.2024.10.023

{"title":"Synthesis, characterization, and evaluation of antibacterial properties of silver/ carboxymethyl cellulose/ bacterial cellulose/ Clitoria ternatea extract aerogel composites","authors":"","doi":"10.1016/j.fbp.2024.10.023","DOIUrl":"10.1016/j.fbp.2024.10.023","url":null,"abstract":"<div><div>Food packaging for meat, processed food, and fresh food is often equipped with adsorbent pads to regulate moisture. However, most adsorbents are derived from synthetic polymer materials. There has been increasing demand for functional packaging materials that are not only durable, cost-effective, and well-designed, but also capable of extending the product shelf-life. Butterfly pea (<em>Clitoria ternatea</em> L.) flowers and silver nanoparticles have been reported to exhibit antibacterial activity in several studies. This study aimed to synthesize novel aerogel composites made of carboxymethyl cellulose (CMC), bacterial cellulose (BC), and <em>C. ternatea</em> flower extracts as adsorbent material in food packaging. BC was used as a reinforcing agent. The composites were synthesized by reacting silver solution and carboxymethyl cellulose, and then adding bacterial cellulose and <em>C. ternatea</em> extracts. Three different ratios of <em>C. ternatea</em> extract i.e. 0.5 %, 1 % and 2 % were used in this study (AT1, AT2, AT3). These aerogel composites were tested against four pathogenic bacteria i.e. <em>Staphylococcus aureus</em>, <em>Eschericia coli</em>, <em>Pseudomonas aeruginosa</em>, and <em>Salmonella</em> Typhimurium using disk diffusion and microdilution methods. The aerogel composites were characterized using X-ray diffraction (XRD), scanning electron microscope (SEM), X-ray fluorescence (XRF), Fourier-transform infrared (FTIR) spectroscopy, and color analysis. The results showed that AT3 had good antibacterial activity against <em>P. aeruginosa</em>, <em>S.</em> Typhimurium, and <em>S. aureus</em> with inhibition zones of 10.14 mm, 11.63 mm, and 7.69 mm, respectively, while composite AT2 had good inhibition against <em>E. coli</em> with the value of 9.82 mm. Equipped with good antibacterial activity, these aerogel composites have excellent potential to be used as adsorbent pads in food packaging to prolong the food shelf-life.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Freeze, spray, and vacuum dried Camelina sativa protein powders and their physicochemical and functional properties 冷冻、喷雾和真空干燥荠菜蛋白粉及其理化和功能特性

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-28 DOI: 10.1016/j.fbp.2024.10.022

{"title":"Freeze, spray, and vacuum dried Camelina sativa protein powders and their physicochemical and functional properties","authors":"","doi":"10.1016/j.fbp.2024.10.022","DOIUrl":"10.1016/j.fbp.2024.10.022","url":null,"abstract":"<div><div>The objective of this study was to examine the effect of different drying methods on the physicochemical and functional properties of camelina protein. Camelina protein was extracted using the alkaline extraction and isoelectric precipitation method and subsequently dried by freeze, spray, and vacuum-drying. The protein contents of camelina protein powders ranged between 62.5 and 64.1 g/100 g (dry basis). Glutamic acid was the most dominant amino acid for spray-dried and vacuum-dried proteins, while proline was for freeze-dried camelina protein. Camelina proteins had a peak denaturation temperature between 100.5 and 104.3 °C. The surface hydrophobicity of freeze-dried camelina protein (5.8 µg/mg) was lower than others (9.1–19.1 µg/mg). The spray-dried protein showed the highest water-holding capacity (2.9 g/g), emulsion activity (0.53 mL/mL) and stability (0.96 mL/mL), as well as foaming capacity (0.48 mL/mL) and stability (0.92 mL/mL) among camelina proteins. Moreover, spray-dried camelina protein formed gel at a lower concentration (10 %). Consequently, camelina protein powders produced by different drying methods demonstrated different physicochemical and functional properties.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nanoencapsulation of Spirulina sp. LEB 18 microalgae biomass using electrospray technique and application in chocolate milk 利用电喷雾技术纳米封装螺旋藻 LEB 18 微藻生物质并将其应用于巧克力牛奶中

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-23 DOI: 10.1016/j.fbp.2024.10.002

{"title":"Nanoencapsulation of Spirulina sp. LEB 18 microalgae biomass using electrospray technique and application in chocolate milk","authors":"","doi":"10.1016/j.fbp.2024.10.002","DOIUrl":"10.1016/j.fbp.2024.10.002","url":null,"abstract":"<div><div>Chocolate powder is a widely consumed food, but it has a high sugar content. <em>Spirulina</em> microalgae contains high nutritional value and can be used to enrich foods. However, microalgae has strong sensory characteristics. To add it to food, it is necessary to hide these characteristics, such as through nanoencapsulation. Therefore, the objective of this work was to develop nanospheres with <em>Spirulina</em> biomass by nanoencapsulation and apply them in chocolate milk. This nanospheres were produced through the electrospraying technique, with chitosan and <em>Spirulina</em>. The best parameters to produce nanospheres were a polymeric solution with 0.50 % chitosan, electric potential of 24 kV, and capillary diameter of 0.70 mm. These resulted in more uniform nanoparticles without the presence of a residual solvent. Nanospheres with <em>Spirulina</em> sp. LEB 18 are stable up to approximately 200 °C. Chocolate milk containing nanospheres with <em>Spirulina</em> was formulated to contain 5 % <em>Spirulina</em>, which increased the protein content by 16.3 %, lipids by 88.9 % and ash by 33.9 % in this food compared to the control. It received an average score of 6.9 in the sensory analysis and had a public acceptance rate of 76.3 %. By incorporating 300 mL of chocolate milk containing nanospheres with <em>Spirulina</em> into school meals, children up to 5 years old (weighing approximately 18 kg) meet their daily protein requirement in a single serving.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring solution composition and vacuum pulse effects in the osmotic processing of sole (Paralichthys sp.) fillets 探索鳎目鱼（Paralichthys sp.）鱼片渗透加工中的溶液成分和真空脉冲效应

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-23 DOI: 10.1016/j.fbp.2024.10.018

引用次数: 0

Phenolic compounds' stability in reduced-calorie plum spread fortified with freeze-dried plum pomace: Effects of processing techniques and pasteurization 用冻干李子渣强化的低热量李子涂抹酱中酚类化合物的稳定性：加工技术和巴氏杀菌的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-22 DOI: 10.1016/j.fbp.2024.10.016

{"title":"Phenolic compounds' stability in reduced-calorie plum spread fortified with freeze-dried plum pomace: Effects of processing techniques and pasteurization","authors":"","doi":"10.1016/j.fbp.2024.10.016","DOIUrl":"10.1016/j.fbp.2024.10.016","url":null,"abstract":"<div><div>Fortified reduced-calorie plum spreads (∼40°Brix), containing 10 % (w/w) freeze-dried plum pomace (FD-PP), were analyzed for phenolic compounds (spectrophotometrically and chromatographically determined) and antioxidant activity to evaluate the effects of processing and pasteurization during the transition from laboratory (LS-S) to industrial scale (IS-S) spread manufacturing. Additionaly, a control sample at an industrial scale (IS-CS) was prepared to estimate FD-PP's functional contribution. The physicochemical properties of spreads and plum materials used (FD-PP and plum purée, PP), were also investigated. IS-S exhibited increased levels of total phenols, total flavonoids, total anthocyanins, catechin, chlorogenic acid, caffeic acid, rutin, quercetin, cyanidin 3-O-glucoside, and cyanidin 3-O-rutinoside, alongside higher antioxidant activity compared to IS-CS. LS-S retained more phenolics than IS-S, possibly due to the pasteurization step (85 °C, 1 h) introduced in IS-S processing. Although characterised by reduced phenolic and anthocyanins content upon pasteurization, appealing colour of the IS-S spread was retained. Significant correlations (p<0.05) were observed across most individual phenolic compounds and antioxidant activity. Standard score (SS) analysis showed that phenolic retention and antioxidant activity were highest in LS-S (SS=0.754), followed by IS-S (SS=0.490) and IS-CS (SS=0.163). Pasteurization and the use of FD-PP contributed to the microbiologically stable spread after 21 days of storage.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Construction and characteristics of EGCG-porcine serum albumin pickering emulsion: Based on noncovalent interactions mechanism EGCG-猪血清白蛋白浸提乳液的构建及其特性：基于非共价相互作用机制

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-22 DOI: 10.1016/j.fbp.2024.10.014

{"title":"Construction and characteristics of EGCG-porcine serum albumin pickering emulsion: Based on noncovalent interactions mechanism","authors":"","doi":"10.1016/j.fbp.2024.10.014","DOIUrl":"10.1016/j.fbp.2024.10.014","url":null,"abstract":"<div><div>Pickering emulsion prepared by the interaction between polyphenols and protein can improve the stability of protein-based emulsion. The purpose of this study was to explore the complex formation mechanism of epigallocatechin gallate (EGCG)-porcine serum albumin (PSA) complex and the preparation of food-grade Pickering emulsion. By the UV and fluorescence spectral analysis, it was found that EGCG has an obvious fluorescence quenching effect on PSA, mainly static quenching. The results of synchronous, three-dimensional fluorescence and FT-IR spectroscopy showed that the hydrophobic microenvironment of aromatic amino acids and the secondary structure of PSA changed after EGCG was added. The results of molecular docking examined that EGCG and PSA form more stable complexes due to hydrogen bonds, and the binding energy was −4.43 kcal /mol. Compared with the PSA emulsion, the successfully prepared EGCG-PSA Pickering emulsion had smaller droplets and no obvious color in CLMS. The Pickering emulsion of EGCG-PSA had strong emulsification and high viscosity, which belonged to pseudoplastic non-Newtonian fluid. In addition, the free fatty acids release rate of EGCG-PSA Pickering emulsion was decreased by 9.9 %. The antioxidant performance of the EGCG-PSA Pickering emulsion was improved, and the DPPH radical scavenging rate and the ABTS<sup>+</sup> radical scavenging rate reached the highest, which were 93.72 % and 57.16 % respectively. This study provides important insights into the interaction between EGCG and PSA, and a reference for the development of polyphenol-protein complex Pickering emulsion in food, medicine, cosmetics, and other fields.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A fruit edible coating machine to protect the morphological, physiological, and biochemical properties of citrus fruits 保护柑橘类水果形态、生理和生化特性的水果可食用涂层机

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-21 DOI: 10.1016/j.fbp.2024.10.017

{"title":"A fruit edible coating machine to protect the morphological, physiological, and biochemical properties of citrus fruits","authors":"","doi":"10.1016/j.fbp.2024.10.017","DOIUrl":"10.1016/j.fbp.2024.10.017","url":null,"abstract":"<div><div>This study aimed at constructing a laboratory machine for chitosan-based citrus fruit edible coating operation. The machine included a roller fruit conveyor system for fruits to travel, where the fruits were sprayed with a conventional coating material. The spraying flow rate and the slope of the device during the spraying were optimized to minimize the changes in morphological (image processing characteristics), physiological (firmness and total soluble solids), and biochemical (limonene and microRNA concentrations) properties of the orange fruits during 16 days of storage period with the minimum consumption of the coating material. In addition to fruit physiological properties such as firmness, fruit biochemical properties including limonene and miR-397 concentration as a regulator of lignin synthesis in oranges were significantly preserved in the fruits coated using the proposed machine. Although morphological and some physiological properties could not reveal the effects of edible coating on fruits due to the short period of storage, the concentration of miR-397, which was measured with a portable electrochemical biosensor at the femtomolar level, could determine the effects of coating treatments on fruit quality with suitable performance. Coated fruits that exerted the least change in miR-397 concentration after 16 days, had a more suitable appearance after two months of cold storage. While, many of the control fruits that showed significant changes in microRNA concentrations after 16 days, were in unfavorable exocarp conditions for the market. The findings of this study are useful for developing new fruit coating machines and introducing microRNAs as early indicators of fruit post-storage quality.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142529681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products 320-480 纳米范围内紫外线-A 和蓝光发光二极管在食品质量和货架期延长方面的应用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.013

{"title":"Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products","authors":"","doi":"10.1016/j.fbp.2024.10.013","DOIUrl":"10.1016/j.fbp.2024.10.013","url":null,"abstract":"<div><div>Produced or processed foods are subjects to natural spoilage and contamination, commonly by microorganisms. This occurs along the food supply chain, which results in high levels of food waste and compromised consumer safety. The use of light-emitting diode technologies, a novel non-thermal surface disinfection method, can be used in order to reduce microbial activity and improve shelf-life of the product. This review provides an extensive list of UV-A and blue LED applications on possible microbial inactivation and plant defense mechanisms, affecting quality and shelf-life extension of various food products. In addition, the benefits, engineering aspects of LED reactors for treating liquid foods and associated problems of this technology are summarized. This innovative food surface decontamination technology, with or without exogenous photosensitizers, can be used by food processing industries due to maintaining sensory and nutritional properties while exhibiting antibacterial inactivation. Further research is needed to fully realize their potential and to investigate whether the combined or hurdle technology affects antibacterial efficacy or food quality changes. In addition, an optimized and improved LED illumination system will be developed and applied extensively in the food industry by determining the possible factors needed to increase microbial inactivation rate, maintain quality and safety of food products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142529677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An innovative approach in oat milk production: Ohmic heating 燕麦奶生产的创新方法：欧姆加热

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.011

引用次数: 0

Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon 研究纳米冻融对大西洋鲑鱼肌纤维蛋白的稳定机制

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.015

{"title":"Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon","authors":"","doi":"10.1016/j.fbp.2024.10.015","DOIUrl":"10.1016/j.fbp.2024.10.015","url":null,"abstract":"<div><div>Fe<sub>3</sub>O<sub>4</sub> magnetic nanoparticles (MNPs)-assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) of salmon fillets has been studied. Comparison to size for conventionally frozen, the ice crystals of MNPs-assisted cryogenic freezing treatment exhibited a smaller diameter equivalent (2.37 ± 0.07 μm) and were uniformly distributed, while isotope H/D exchange revealed more hydrogen bonding between protein and water molecules. The NNMT treatment exhibited a reduced degree of protein aggregation, with the sizes of myosin, actin, and desmin aggregates ranging from 3.4 to 30.6 nm, 1.0–13.6 nm, and 0.7–4.7 nm, respectively. The NNMT treatment had a more stable protein secondary and tertiary structure, as well as an enhanced protein solubility and the smallest particle size. In addition, the myofibrillar protein content (125 ± 24.7 mg/mL), Ca<sup>2+</sup>-ATPase activity (4.25 ± 0.15 μmolPi/mg/h), calpain activity (0.14 ± 0.03 U/g), and cathepsin B activity (0.51 ± 0.06 U/g) in NNMT treatment were higher. In conclusion, the NNMT treatment reduced the impact of freeze denaturation on salmon fillet proteins. The structural changes observed of the three proteins support the hypothesis that NNMT stabilizes the main myofibrillar proteins and thus maintain quality of the salmon fillets.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0