Food and Bioproducts Processing最新文献_第4页

Multi-steps microfiltration of micelles from fermentation of Streptomyces tsukubaensis and its impact on proteins retention and tacrolimus yield 筑波链霉菌发酵产生的胶束的多级微过滤及其对蛋白质保留和他克莫司产量的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-18 DOI: 10.1016/j.fbp.2024.09.005

{"title":"Multi-steps microfiltration of micelles from fermentation of Streptomyces tsukubaensis and its impact on proteins retention and tacrolimus yield","authors":"","doi":"10.1016/j.fbp.2024.09.005","DOIUrl":"10.1016/j.fbp.2024.09.005","url":null,"abstract":"<div><div>This study reports the application of microfiltration <em>Streptomyces tsukubaensis</em> micelles from fermentation broths, for tacrolimus recovery, investigating the use of a new multi-step microfiltration approach. Equal volumes of acetone were added to the fermented broth, and the resultant mixture was processed through multi-step microfiltration at 26 °C in a pressurized chamber, with operational pressures of 1 bar and 2 bar, using membranes with pore sizes of 0.22 μm and 3.0 μm. The permeate was recirculated, configuring ten steps of operation using the same membrane. The analysis of micelles microfiltration focused on the influence of multi-step processes on permeate flow and time steps, allowing exploration of pore blocking models. The cake filtration mechanism was identified as predominant for global filtration. The study achieved a 97 % micelles rejection rate in ten steps with a 3.0 μm pore membrane at 1 bar. Protein retention was also studied, showing a final retention rate of 60 %, with 40 % of proteins in the final permeate. This multi-step filtration process acts as microfiltration for micelles and ultrafiltration for proteins, improving tacrolimus purity. However, the tacrolimus yield was reduced by 9 %, attributed to increased tacrolimus adsorption on the gel/cake layer surface rather than steric factors.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315347","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

Antimicrobial nanocomposites based on biowaste eggshell derived CaO nanoparticles for potential food packaging application 基于生物废弃蛋壳提取的 CaO 纳米粒子的抗菌纳米复合材料在食品包装中的潜在应用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-16 DOI: 10.1016/j.fbp.2024.09.003

{"title":"Antimicrobial nanocomposites based on biowaste eggshell derived CaO nanoparticles for potential food packaging application","authors":"","doi":"10.1016/j.fbp.2024.09.003","DOIUrl":"10.1016/j.fbp.2024.09.003","url":null,"abstract":"<div><p>In this study, antimicrobial nanocomposites based on low-density polyethylene (LDPE) and calcium oxide nanoparticles (CaO) were developed for potential use in food packaging. CaO nanoparticles, averaging 5.6 ± 1.8 nm in diameter, were synthesized from eggshells and surface-modified with oleic acid (O-CaO). Nanocomposites were prepared via melt-blending, incorporating nanoparticles into neat LDPE at 5 and 10 wt% concentrations. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses revealed improved distribution and dispersion of O-CaO nanoparticles within the polymer matrix compared to unmodified CaO. This enhanced dispersion increased the crystallinity percentage (%<em>X</em><sub>c</sub>) of LDPE/O-CaO from 14 % to 18 %. Mechanical testing showed a 22 % increase in Young’s modulus for nanocomposites with 5 wt% O-CaO, with dynamic mechanical thermal analysis (DMTA) confirming increased stiffness at low temperatures. The nanocomposite films exhibited high antimicrobial efficacy, reducing <em>Escherichia coli</em> populations by over 74 %, dependent on nanoparticle surface modification. These findings suggest that LDPE/O-CaO films are a promising alternative for antimicrobial food packaging applications.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240039","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

Phenolic compounds from macadamia husk: An updated focused review of extraction methodologies and antioxidant activities 夏威夷果壳中的酚类化合物：萃取方法和抗氧化活性的最新重点综述

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-16 DOI: 10.1016/j.fbp.2024.09.014

{"title":"Phenolic compounds from macadamia husk: An updated focused review of extraction methodologies and antioxidant activities","authors":"","doi":"10.1016/j.fbp.2024.09.014","DOIUrl":"10.1016/j.fbp.2024.09.014","url":null,"abstract":"<div><p>This review explores the potential of agri-food waste materials, with a particular focus on macadamia nut by-products. Industrial processing of macadamia nuts yields a significant volume of by-products, including green husk and woody shell. Recent research has highlighted these by-products as readily available, cost-effective rich sources of phenolic compounds, renowned for their potent antioxidant and antibacterial properties. This paper emphasizes the importance of selecting an optimal extraction method to fully harness the bioactive potential of these phenolic compounds. In this work, we provide a comprehensive overview of conventional and advanced extraction techniques that are used to extract phenolic compounds from macadamia by-products, with a particular focus on the methods applied to macadamia green husk. Among the various techniques, it appears that ultrasound-assisted extraction, especially when combined with aqueous organic solvents, is more efficient than other methods for this purpose. This review also addresses the challenges in phenolic compound recovery, primarily due to the lack of a standardized extraction process. This often results in the extensive use of extraction solvents to achieve an extract that is rich in phenolic compounds. Overall, this research offers a valuable understanding of the most effective methods for the extraction and recovery of phenolic compounds from macadamia by-products and discusses the potential for scaling up these extraction processes. Hence, it can serve as a useful resource for researchers and industry professionals interested in sustainable and efficient utilization of by-products of the nut industry.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001913/pdfft?md5=1757effbc2ee757437d1a16a499bc7e1&pid=1-s2.0-S0960308524001913-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142271487","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

Valorization of agro-industrial waste for pectinase production and its influence on circular economy 果胶酶生产中农用工业废料的价值评估及其对循环经济的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-13 DOI: 10.1016/j.fbp.2024.09.008

{"title":"Valorization of agro-industrial waste for pectinase production and its influence on circular economy","authors":"","doi":"10.1016/j.fbp.2024.09.008","DOIUrl":"10.1016/j.fbp.2024.09.008","url":null,"abstract":"<div><p>Pectinases are a diverse group of enzymes that play a crucial role in modifying or breaking down complex pectic substances. Pectinases are widely distributed among bacteria, fungi, and plants. The global demand for microbial pectinase has significantly increased due to its broad applicability and efficient catalytic capabilities across multiple industries including food processing, textiles, and biofuel production. Their commercial production often relies on expensive substrates, contributing to economic inefficiency and environmental burdens. Utilizing agro-industrial waste and microorganisms for pectinase production offers a rational solution to two interconnected challenges: the cost-effectiveness of enzyme production and the environmental impact of waste generation. Moreover, the valorization of waste materials not only contributes to efficient enzyme production but also exemplifies a circular approach by minimizing environmental impact and promoting sustainable resource efficiency to bioprocessing. This review offers a thorough examination of microbial pectinases, including their production from agro-industrial waste, their various industrial applications, and the current market landscape. It also delves into recent advancements in enzyme development and optimization techniques that have significantly boosted the efficiency and cost-effectiveness of pectinase production. By highlighting these developments, the review emphasizes the potential for this approach to enhance industrial practices and contribute to environmental sustainability.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240036","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

Dairy liquid waste as substrate to obtain biotechnological chondroitin: A circular economy approach 以乳制品废液为基质获取生物软骨素：循环经济方法

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-13 DOI: 10.1016/j.fbp.2024.09.007

{"title":"Dairy liquid waste as substrate to obtain biotechnological chondroitin: A circular economy approach","authors":"","doi":"10.1016/j.fbp.2024.09.007","DOIUrl":"10.1016/j.fbp.2024.09.007","url":null,"abstract":"<div><p>Microbial polysaccharides have been gaining growing interest often as alternative to animal derived products or as sources of novel features for biotechnological applications. Process production costs, however, are still high. A possible solution to that exploits agri-food and dairy industrial byproducts as fermentation substrates. This approach also reduces the need for cost-intensive disposal treatments for these waste sources and supports green and circular economy policies. Therefore, as for other microbial glucuronic acid-based biopolymers (e.g. hyaluronic acid, alginate), in this perspective, wild type and engineered <em>E. coli</em> K4 were used in this work as cell factories to produce K4 capsular polysaccharide (CPS) from renewable sources. The backbone of the K4 CPS, chondroitin, is the precursor of chondroitin sulfate (CS), a glycosaminoglycan found in animal tissues that is extensively used for curing osteoarthritis and studied for several other emerging biomedical applications. Interestingly, also chondroitin showed promising bioactivity <em>in vitro</em> and <em>in vivo</em>. Due to its high availability from local companies, second cheese whey (SCW), a worldwide copious and polluting liquid waste, was used as fermentation substrate in this work. Results showed that SCW fully supports growth of wild type and recombinant <em>E. coli</em> K4 strains, and demonstrate, for the first time up to date, the production of K4 CPS from liquid waste as proof of principle. Batch processes in 3 L fermenters indicated a 100 % improvement of the polysaccharide yield and allowed the production of 1.1±0.1 g/L of product from the recombinant strain with very low accumulation of acetic acid, demonstrating that SCW by itself fully supports polysaccharide production.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142233613","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

Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae 通过酿酒酵母的发酵提高酚类化合物在巴比卡巴葡萄酒中的生物可及性

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-13 DOI: 10.1016/j.fbp.2024.09.009

{"title":"Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae","authors":"","doi":"10.1016/j.fbp.2024.09.009","DOIUrl":"10.1016/j.fbp.2024.09.009","url":null,"abstract":"<div><div>Jabuticaba (<em>Plinia cauliflora</em>), a fruit native to Brazil, is known for the high phenolic content in its peel, which is usually discarded. The development of jabuticaba wine is an alternative for better nutritional and technological utilization of the fruit. In this context, the study is the first to investigate the biotransformation of phenolic compounds in jabuticaba during alcoholic fermentation by <em>Saccharomyces cerevisiae</em> and maturation. The research also explored the antioxidant and antiproliferative effects of the beverages, as well as their ability to inhibit α-glucosidase and lipase. Fermentation of jabuticaba significantly increased total phenolic compounds (4.91 ± 0.07-fold), total anthocyanins (5.62 ± 1.17-fold), cyanidin-3-glucoside (2.05 ± 0.74-fold), gallic acid (57.02 ± 3.70-fold), and protocatechuic acid (3.70 ± 0.51-fold), as well as the bioaccessibility of these compounds. The beverages also showed antiproliferative effects against cancer cells, antioxidant activities, and enzyme inhibition properties. Maturation at 4 ± 2 °C for 30 days reduced the cytotoxicity of the samples. Despite a reduction in phenolic concentration after digestion, the samples retained bioactive potential. These results establish reference data on the chemical composition and bioactive potential of jabuticaba wine.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142311358","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

Effect of dynamic high-pressure microfluidization and thermal processing on quality and volatile components of NFC tomato juice 动态高压微流控和热处理对 NFC 番茄汁质量和挥发性成分的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-13 DOI: 10.1016/j.fbp.2024.09.010

{"title":"Effect of dynamic high-pressure microfluidization and thermal processing on quality and volatile components of NFC tomato juice","authors":"","doi":"10.1016/j.fbp.2024.09.010","DOIUrl":"10.1016/j.fbp.2024.09.010","url":null,"abstract":"<div><div>In this study, tomato juice was processed using both dynamic high-pressure microfluidization (DHPM) and thermal processing (TP) to investigate their effects on the quality and volatile components of not-from-concentrate (NFC) tomato juice. Both DHPM (400 MPa, 25 ℃) and TP (95 ℃, 3 min) achieved sterilization and improved the brightness of the juice. TP resulted in severe loss of ascorbic acid with only 49 % retention. Significant color change after TP (ΔE = 1.62), and severe browning. DHPM treatment and TP reduced the acidity of tomato juice by 26.67 % and 22.67 %, respectively. DHPM improved tomato juice stability, and the D [3,4] and turbidity of the tomato juice decreased from 98.1 to 21.2 μm and from 55.64 to 24.58 nephelometric turbidity units (NTU), respectively. The identification of volatile components in tomato juice by gas chromatography-ion mobility spectrometry (GC-IMS) showed that the content of 37 volatile components in tomato juice increased after DHPM treatment. The contents of 2-furanmethanol and 2-ethylpyrazine, the off-flavor compounds of the cooking flavor, increased more after TP. The characteristic aroma of tomato, 2-phenylacetaldehyde, increased after processing. The study results provide basic theoretical data for tomato juice processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315432","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

Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics: A case study on carrot pomace (Daucus carota) 超声辅助提取对果胶提取率和结构特征的影响：胡萝卜渣案例研究

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-13 DOI: 10.1016/j.fbp.2024.09.011

{"title":"Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics: A case study on carrot pomace (Daucus carota)","authors":"","doi":"10.1016/j.fbp.2024.09.011","DOIUrl":"10.1016/j.fbp.2024.09.011","url":null,"abstract":"<div><div>For the ultrasound-assisted extraction (UAE) of pectin from carrot pomace, the influence of different extraction parameters on the pectin yield and structure was studied. Therefore, an Orthogonal Minimally Aliased Response Surface (OMARS) design and a constant extraction temperature were used. This study showed that pH had the most pronounced effect on the pectin yield and molecular structure, and that a low pH is crucial to liberate pectin from the cell wall matrix. Besides, it was shown that an increased pectin yield can be achieved with an increased ultrasound intensity, provided that the pH is sufficiently low. The optimal UAE conditions resulted in a pectin yield of 57.2 %, while the control extraction, which used the same extraction conditions without the application of ultrasound waves, only resulted in a pectin yield of 37.4 %, showing a significant increase with ultrasonication. Due to the temperature-control during the ultrasonication process, this increased yield can be attributed to the ultrasound waves as such, and not to the accompanying temperature increase. Additionally, shorter extraction times can be used to obtain pectin yields comparable to a conventional acid extraction process. These increased yields and shorter extraction processes show the potential of UAE as an alternative extraction technology.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422976","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

Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein 水解和琥珀酰化联合处理对凝乳酶酪蛋白和胶束酪蛋白的溶解度和乳液稳定性的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-12 DOI: 10.1016/j.fbp.2024.09.004

{"title":"Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein","authors":"","doi":"10.1016/j.fbp.2024.09.004","DOIUrl":"10.1016/j.fbp.2024.09.004","url":null,"abstract":"<div><p>Casein is the most abundant protein in milk with good emulsifying properties and bioavailability. However, the tight micellar structure of casein results in poor solubility. In the case of soft solid materials such as processed cheese, imitation cheese, yoghurt and protein-based oil-in-water emulsions, poor solubility directly affects the homogeneity and stability of the texture structure of such products, leading to a poor user experience. In this study, two protein modification techniques, hydrolysis and succinylation, were combined to improve the solubility of casein and the stability of its emulsions. The individual and combined effects of enzymatic hydrolysis and succinylation modification approaches on the stability of rennet casein (RC) and micellar casein (MC) emulsions were further explored. After double-treatment of casein with enzymatic hydrolysis and succinylation, the solubility of RC and MC was up to about 95 %, which was superior to that of single-treatment. Fourier transform infrared spectroscopy showed that the characteristic wave signals of the double-treated samples were located between the two single-treated samples, and that there may be an opposite effect between the two modifications. After 21 days of storage, the emulsions prepared from double-treated caseins still remained stable. The salt ionic stability and freeze-thaw stability were significantly improved, and the physical stability of MC was increased by nearly three times. The results explained the effects of enzymatic hydrolysis and succinylation on the functional properties of casein, provided a reference for the development of food systems based on oil-in-water emulsions, and offered a new idea for the wide application of succinylated casein.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142229587","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

Non destructive qualification of bovine meat tenderness 牛肉嫩度的非破坏性鉴定

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-09-11 DOI: 10.1016/j.fbp.2024.08.015

引用次数: 0