Food and Bioproducts Processing最新文献_第10页

Bacterial cellulose: A comprehensive review on biosynthesis, sustainable production, and multifaceted industrial applications 细菌纤维素：生物合成、可持续生产和多方面工业应用的综合综述

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-08-28 DOI: 10.1016/j.fbp.2025.08.013

U. Vasanth Kumar, Shobana Narayanasamy, Sivakumar Uthandi

{"title":"Bacterial cellulose: A comprehensive review on biosynthesis, sustainable production, and multifaceted industrial applications","authors":"U. Vasanth Kumar, Shobana Narayanasamy, Sivakumar Uthandi","doi":"10.1016/j.fbp.2025.08.013","DOIUrl":"10.1016/j.fbp.2025.08.013","url":null,"abstract":"<div><div>Bacterial cellulose (BC) has garnered significant attention due to its unique properties and diverse applications across various industries, including food, pharmaceuticals, and cosmetics. This review provides a comprehensive overview of BC, with a focus on its production, biosynthesis, and potential applications. BC is synthesized by various bacterial species, which offers advantages such as high crystallinity, remarkable tensile strength, and excellent water-holding capacity. These properties make BC an ideal candidate for applications in medicine and food technology. This review delves into the microbial strains capable of producing BC, the biosynthesis pathways involved, and the environmental and nutritional factors that influence BC production. Additionally, it highlights the innovative use of industrial waste as a substrate to enhance production efficiency and reduce costs. Despite its promising attributes, BC faces challenges, including lengthy cultivation times and high production costs. This paper also discusses the current research efforts aimed at overcoming these hurdles through advanced fermentation techniques and bioreactor designs. The versatile applications of BC, ranging from wound dressings and tissue engineering scaffolds to food stabilizers and cosmetic masks, underscore its potential as a sustainable biomaterial. Therefore, this review provides comprehensive insights into the current state of BC research and its prospects, emphasizing its role in advancing a bio-based green economy.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 153-174"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096047","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

Developing a novel prediction method for dual-parameter passion fruit quality prediction based on transmission spectroscopy 建立了一种基于透射光谱的双参数百香果品质预测新方法

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-09-17 DOI: 10.1016/j.fbp.2025.09.012

Weijun Xie , Maocheng Zhao , Chao Ni , Ying Liu , Bin Wu , Deyong Yang , Mengmeng Qiao

{"title":"Developing a novel prediction method for dual-parameter passion fruit quality prediction based on transmission spectroscopy","authors":"Weijun Xie , Maocheng Zhao , Chao Ni , Ying Liu , Bin Wu , Deyong Yang , Mengmeng Qiao","doi":"10.1016/j.fbp.2025.09.012","DOIUrl":"10.1016/j.fbp.2025.09.012","url":null,"abstract":"<div><div>This study aimed to develop a non-destructive method for assessing passion fruit quality by simultaneously predicting soluble solid content (SSC) and edible rate (ER) using hyperspectral transmittance imaging. To overcome spatial heterogeneity due to fruit morphology, genetic algorithm (GA) optimized region-of-interest (ROI) selection and non-uniform rational B-spline curve (NURBS) fitting were introduced. Key wavelengths were selected by comparing multiple algorithms, and machine learning models were evaluated for prediction performance. Results demonstrated that GA-optimized ROIs tailored to SSC and ER significantly enhanced accuracy over full-region analysis. Wavelength selection strategies diverged: SPA prioritized NIR bands for SSC, while SiPLS emphasized visible bands for ER. The proposed approach significantly improved prediction accuracy, with the best-performing random forest regression (RFR) model achieving superior performance (SSC: R<sup>2</sup> = 0.922, RMSE = 0.295°Brix; ER: R<sup>2</sup> = 0.913, RMSE = 1.166 %). This study provides an effective framework for non-destructive quality evaluation of thick-skinned fruits, with direct implications for automated sorting systems in the fruit industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 187-197"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096046","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

Dietary lecithin extracted from discarded crucian carp eggs: Physiochemical characteristics and utilization assessment 废弃鲫鱼卵中卵磷脂的提取：理化特性及利用评价

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-11-20 DOI: 10.1016/j.fbp.2025.11.019

Prajwala Allu, Nagaveni Shivshetty , Zenia Alameen, Venkata Giridhar Poosarla , Baliram Gurunath Rathod

{"title":"Dietary lecithin extracted from discarded crucian carp eggs: Physiochemical characteristics and utilization assessment","authors":"Prajwala Allu, Nagaveni Shivshetty , Zenia Alameen, Venkata Giridhar Poosarla , Baliram Gurunath Rathod","doi":"10.1016/j.fbp.2025.11.019","DOIUrl":"10.1016/j.fbp.2025.11.019","url":null,"abstract":"<div><div>This study presents a sustainable approach to valorise discarded Crucian carp (<em>Carassius carassius</em>) fish eggs by extracting lecithin and its application as a functional food ingredient. Lecithin was extracted via solvent-assisted method and comprehensively characterized for its physicochemical properties (peroxide value (8.2 meq KOH/g), acid value (4.97 mg KOH/g), saponification value (122 mg KOH/g of sample), iodine value (2.9 g of iodine/ 100 g of fat), and phospholipid content (146 µg/mL)). The structural and compositional characterization were evaluated using Nuclear Magnetic Resonance spectroscopy, Fourier Transform Infrared Spectroscopy, and gas chromatography for fatty acid profiling. Further, functional characterization demonstrated moderate antioxidant activity (12 %) and significant antidiabetic potential through α-amylase inhibition (59 %) and enhanced glucose uptake (16 % at 50 µg/mL) in yeast cells. Rheological assessments revealed stable viscosity profiles in both aqueous (5 cP.s) and solvent-based (3.5 cP.s) emulsions, supporting its emulsifying potential. Lastly, the extracted lecithin was successfully incorporated into muffin formulations, which performed comparably to control (egg yolk and soy lecithin) regarding batter stability and sensory attributes. This is the first report demonstrating the food application of fish egg-derived lecithin. The findings underscore the functional, nutritional, and industrial potential of crucian carp egg lecithin (CCEL) while promoting waste valorisation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 793-805"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575955","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

Digestibility, nutritional quality and microbial safety of hybrid beef patties containing texturized pea protein 混合豌豆蛋白牛肉饼的消化率、营养品质及微生物安全性

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-11-22 DOI: 10.1016/j.fbp.2025.11.021

Joanna Tkaczewska , Michael Leeming , Xinyu Miao , Robyn Warner

引用次数: 0

Protein hydrolysate of black seed (Nigella sativa L.) incorporated furcellaran-based double-layer emulsion coating extends shelf-life of carp fish products 黑籽蛋白水解液结合糠皮聚糖双层乳化液涂层可延长鲤鱼产品的保质期

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-08-12 DOI: 10.1016/j.fbp.2025.08.004

Hana Derbew Gedif , Ewelina Jamróz , Mirosław Kasprzak , H.P. Vasantha Rupasinghe , Joanna Tkaczewska

{"title":"Protein hydrolysate of black seed (Nigella sativa L.) incorporated furcellaran-based double-layer emulsion coating extends shelf-life of carp fish products","authors":"Hana Derbew Gedif , Ewelina Jamróz , Mirosław Kasprzak , H.P. Vasantha Rupasinghe , Joanna Tkaczewska","doi":"10.1016/j.fbp.2025.08.004","DOIUrl":"10.1016/j.fbp.2025.08.004","url":null,"abstract":"<div><div>The study investigated innovative biopolymer coatings using furcellaran (FUR) and blackseed byproduct protein hydrolysate (BBPH) stabilized emulsion or protein dispersion alone to enhance the quality of refrigerated carp fish. Initially, the effect of the use of different enzymes preparations on the antioxidant activity and functional properties of hydrolysates were investigated. Hydrolysates from Neutrease and Protemax enzymes, with high protein content (72.54 % and 89.51%)89.51 %) and strong antioxidant properties DPPH (75.11 % and 69.74 %), were selected for further study like emulsifying properties and coating development. Both hydrolysates exhibited high solubility (100 %) and high zeta potential (-66.63 and −68.09) at pH 12, with Neutrease showing the smallest droplet size (3.41 ± 0.68μm). The analyzed coatings rheological properties show that their apparent viscosity exhibits shear-thinning characteristics, indicating they are non-Newtonian fluids. This study evaluated the impact of innovative coatings on the quality of carp fish fillets stored for 12 days at 4°C. The color of the carp fish treated with both coatings became darker with a tendency towards reddish and yellowish hues, effectively inhibiting lipid oxidation in fillets over 12 days at 4°C. Therefore, the innovative FUR/BBPH coatings promise to extend the shelf-life of perishable foods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 21-32"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144889759","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

Structural diversity of monosaccharides dictates emulsification functionality: Role of casein-glycation conjugates fabricated via wet-heating reaction 单糖的结构多样性决定了乳化功能：通过湿加热反应制备的酪蛋白糖化偶联物的作用

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-11-07 DOI: 10.1016/j.fbp.2025.11.002

Lingfan Zhao , Xia Lu , Haowen Luo , Qing Wang , Qinyi Gao , Xianglin Zhang , Xingrun Wang , Qiqi Li , Wupeng Ge , Shuangshuang Wang

{"title":"Structural diversity of monosaccharides dictates emulsification functionality: Role of casein-glycation conjugates fabricated via wet-heating reaction","authors":"Lingfan Zhao , Xia Lu , Haowen Luo , Qing Wang , Qinyi Gao , Xianglin Zhang , Xingrun Wang , Qiqi Li , Wupeng Ge , Shuangshuang Wang","doi":"10.1016/j.fbp.2025.11.002","DOIUrl":"10.1016/j.fbp.2025.11.002","url":null,"abstract":"<div><div>Monosaccharides bearing specific functional groups vary in their reactivity during wet-heating Maillard reaction（MR） conjugation with casein (CN), leading to conjugates with distinct physicochemical properties. In this study, CN was conjugated with D-tagatose (DT) or N-acetylglucosamine (GlcNAc) via a wet-heating MR to prepare two water-soluble conjugates: DT:CN (D:C) and GlcNAc:CN (G:C). Systematically investigating the characterize properties and structures of these conjugates and emulsion stabilization mechanisms. The conjugates achieved grafting degrees of 20.0 % (D:C) and 19.7 % (G:C) under optimized MR conditions, with SDS-PAGE and FT-IR confirming covalent macromolecular conjugation. Additionally, circular dichroism (CD) analysis revealed a remarkable enhancement in α-helix content to about 1.6 times that of native CN, accompanied by 6–10°C increases in denaturation temperature (T<sub>d</sub>), demonstrating thermally stabilized architectures. Structural modifications induced significant physicochemical improvements: particle size reduces by nearly half, Zeta-potential significantly increases, and surface hydrophobicity reduced by 72.3 % (D:C) and 34.5 % (G:C). Scanning electron microscopy further revealed optimized film-forming capabilities in conjugates. As emulsifiers, the modified proteins reduced emulsion droplet sizes by over 50 % while increasing surface charges by 53.4 % (D:C) and 12.2 % (G:C), respectively, indicating superior emulsification performance. Thus, the information obtained in this study can enrich the theoretical framework of the interaction between proteins and different monosaccharides structures.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 639-651"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516848","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

Prediction of major pressure losses pumping non-Newtonian foods and beverages – The role of uncertainty propagation for power law fluids 非牛顿食品和饮料的主要压力损失预测。幂律流体的不确定度传播的作用

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-10-24 DOI: 10.1016/j.fbp.2025.10.017

Andreas Håkansson , Hanna Ekelund , Hanna Isendahl , Hannah Viklund , Helena Wijkander , Dragana Arlov

{"title":"Prediction of major pressure losses pumping non-Newtonian foods and beverages – The role of uncertainty propagation for power law fluids","authors":"Andreas Håkansson , Hanna Ekelund , Hanna Isendahl , Hannah Viklund , Helena Wijkander , Dragana Arlov","doi":"10.1016/j.fbp.2025.10.017","DOIUrl":"10.1016/j.fbp.2025.10.017","url":null,"abstract":"<div><div>To predict major pressure losses from pumping shear thinning liquid foods and beverage, rheometer-measured flow behaviour (<em>n)</em> and flow consistency (<em>K)</em> indices are needed. These are always obtained with some measurement uncertainty. This contribution develops a tool that allows for quantitatively estimating how a given measurement uncertainty in the rheological parameters translate to prediction uncertainty in major pressure losses, and how much measurement uncertainty can be allowed while ensuing that the prediction uncertainty is within a given tolerance. Methodologically, the study combines the general uncertainty management framework, Monte Carlo simulations, and an artificial neural network regression to predict uncertainty propagation. Experimental data on a range of liquid foods and beverages are used. Results show that relative measurement uncertainties of ∼2–5 % in <em>n</em> and <em>K</em> results in a prediction uncertainty of less than 10 % in the major pressure losses. Moreover, uncertainty in <em>n</em> influences the prediction quality more severely than uncertainty in <em>K</em>, and prediction uncertainty is larger the closer <em>n</em> is to 1. This is the first contribution providing a quantitative relationship between measurement uncertainty and prediction uncertainty for this application. It provides measurement guidelines and helps identify the role of uncertainty propagation in predicting pressure losses when pumping complex liquid foods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 489-499"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145412374","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

Green pathways to seaweed protein: a comparative techno-economic appraisal of pH shifting, MAE, UAE, and EAE 海藻蛋白的绿色途径：pH变化，MAE， UAE和EAE的比较技术经济评价

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-10-30 DOI: 10.1016/j.fbp.2025.10.021

Michael Edgardo Pérez-Roa, Loveille Jun Gonzaga, Roberto Lavecchia, Antonio Zuorro

{"title":"Green pathways to seaweed protein: a comparative techno-economic appraisal of pH shifting, MAE, UAE, and EAE","authors":"Michael Edgardo Pérez-Roa, Loveille Jun Gonzaga, Roberto Lavecchia, Antonio Zuorro","doi":"10.1016/j.fbp.2025.10.021","DOIUrl":"10.1016/j.fbp.2025.10.021","url":null,"abstract":"<div><div>Seaweeds are emerging as sustainable protein sources, yet large-scale extraction remains limited by high costs, low yields, and energy-intensive processing. This study presents a techno-economic and simplified environmental assessment of four green extraction routes for seaweed-protein recovery: pH shifting, microwave-assisted extraction, ultrasound-assisted extraction, and enzyme-assisted extraction, along with a hybrid pH-shifting + ultrasound configuration. Process models were developed from peer-reviewed data and current market information for <em>Ulva</em> biomass. Capital and operating costs, profitability indicators, energy use, and carbon emissions were evaluated under different product prices, protein recoveries, and drying options. Microwave-assisted extraction achieved the highest recovery (50 %) and lowest carbon intensity (10.8 kg CO₂ per kg protein). Drying dominated both cost and energy demand, representing more than two-thirds of total investment and electricity use. Replacing freeze- with oven-drying improved financial performance but increased emissions, while higher protein recovery enhanced both economic and environmental outcomes. The hybrid pH–ultrasound route offered a balanced compromise between efficiency and simplicity. This comparative appraisal provides the first integrated assessment of economic and environmental trade-offs across green extraction pathways, offering strategic insights for scaling seaweed protein production sustainably.</div></div><div><h3>Tweetable abstract</h3><div>Microwave-assisted and hybrid pH-shifting + ultrasound methods achieve the best balance between cost, efficiency, and environmental impact for seaweed-protein extraction.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 542-557"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145412375","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

Dielectric properties of black soldier fly larvae at 2.45 GHz, and their dependence with moisture content, temperature, or bulk density 黑兵蝇幼虫在2.45 GHz下的介电特性及其与含水量、温度和容重的关系

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-10-25 DOI: 10.1016/j.fbp.2025.10.013

J. Fayos-Fernández , R. Pérez-Campos , J. Monzó-Cabrera , M. Nowakowski , J. Majerska , A. Zimmer

{"title":"Dielectric properties of black soldier fly larvae at 2.45 GHz, and their dependence with moisture content, temperature, or bulk density","authors":"J. Fayos-Fernández , R. Pérez-Campos , J. Monzó-Cabrera , M. Nowakowski , J. Majerska , A. Zimmer","doi":"10.1016/j.fbp.2025.10.013","DOIUrl":"10.1016/j.fbp.2025.10.013","url":null,"abstract":"<div><div>As the global population continues to rise, the demand for traditional food sources, especially animal protein, intensifies, leading to increasing scarcity. The black soldier fly (BSF) larvae are an alternative high protein source (up to 44 %) which farming is environmentally sustainable. This contribution aims to increase the industrial processing efficiency by examining the feasibility of using microwave technology at the right larvae instar for its storage. Microwave processing offers advantages such as rapid water removal, nutritional preservation, and microbial reduction. This paper characterizes experimentally the dielectric constant (<em>ε</em>′) and loss factor (<em>ε</em>′′) of BSF larvae, and their dependency with temperature, moisture content (MC), and bulk density (BD), to enable optimized microwave drying systems. Results show that the permittivity varies significantly with the MC. The decrease of MC, the goal of any drying process, is linked to the BD reduction, and this physical parameter has even a stronger influence on the permittivity. Finally, the temperature increase affects the loss factor, causing an increase of the heating speed. Nevertheless, all these magnitudes combined keeps the larvae dielectric parameters within a range that provides insights for improving the microwave drying efficiency of processed BSF larvae at an industrial scale.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 558-571"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145412376","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

Macrocystis pyrifera in the circular economy: Advances in cultivation, processing, and industrial integration 循环经济中的大囊藻：栽培、加工与产业整合进展

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-12-01 Epub Date: 2025-09-29 DOI: 10.1016/j.fbp.2025.09.020

Mia Gaiero , Jasmin S. Yang , Neill J. Goosen , Juliana M.L.N. de Moura Bell

{"title":"Macrocystis pyrifera in the circular economy: Advances in cultivation, processing, and industrial integration","authors":"Mia Gaiero , Jasmin S. Yang , Neill J. Goosen , Juliana M.L.N. de Moura Bell","doi":"10.1016/j.fbp.2025.09.020","DOIUrl":"10.1016/j.fbp.2025.09.020","url":null,"abstract":"<div><div>The escalating pressure on existing production systems due to an increasing world population and limited availability of arable land, compounded by increasing atmospheric carbon dioxide concentration, has prompted the search for sustainable sources of macro- and micronutrients for use in industrial applications. Macroalgae or seaweeds are macroscopic marine algae that have been traditionally consumed in Asian countries for centuries. Because of their composition, wide availability, and growth-associated environmental benefits (i.e., carbon uptake, support to fishery habitats, and reduced dependence on fresh water, arable land, and fertilizer needs), macroalgae have been highlighted as a potentially sustainable biomass feedstock for the production of a wide range of polysaccharides (i.e., laminarin, fucoidans, alginate), growth hormones, proteins, and phenolic compounds (phlorotannins) which could potentially be used in human nutrition, animal feed, production of bio-stimulants or fertilizers for plant growth, biotherapeutic, cosmetic, and food applications. However, full utilization of macroalgae’s potential relies on the development of bio-guided processing strategies that are able to not only maximize the extractability of the diverse compounds, but also preserve the functional and biological properties of the extracts. This review highlights the use of brown macroalgae, focusing on the giant kelp <em>Macrocystis pyrifera</em> when possible, as a feedstock to produce added-value compounds. The scope encompasses sea farming, harvesting systems, and downstream processing conditions, with emphasis on innovative attempts to develop structure/function-based extraction methods to produce components with desired properties.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 465-474"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145358040","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