Food and Bioproducts Processing最新文献

{"title":"From residues to clove: Harnessing novel phenolic acid decarboxylase for 4-Vinyl guaiacol production in industrial Yeast","authors":"Nathália Vilela ,&nbsp;Anton Gorkovskiy ,&nbsp;Beatriz Herrera-Malaver ,&nbsp;Robson Tramontina ,&nbsp;João Paulo L. Franco Cairo ,&nbsp;Fernanda Mandelli ,&nbsp;Thiago Gonçalves ,&nbsp;Victoria Sodré ,&nbsp;Jan Steensels ,&nbsp;André Damásio ,&nbsp;Kevin J. Verstrepen ,&nbsp;Fabio Marcio Squina","doi":"10.1016/j.fbp.2025.02.013","DOIUrl":"10.1016/j.fbp.2025.02.013","url":null,"abstract":"<div><div>Growing demand for sustainable alternatives to petroleum-derived aromatic compounds highlights lignocellulosic biomass as a potentially valuable resource. Although cellulose and hemicellulose, the major components of lignocellulose, are widely used in biofuel and chemical production, lignin, another predominant plant biomass component, remains underutilized. Chemical pretreatment methods for lignocellulose, such as mild alkali, can release cross-linked hydroxycinnamic acids such as ferulic acid, a precursor to various aroma compounds such as 4-vinyl guaiacol (4-VG), which has a clove-like aroma. To improve 4-VG production, an industrial strain of <em>Saccharomyces cerevisiae</em> Ethanol Red™ was engineered to express a novel phenolic acid decarboxylase (PDC) gene from <em>Rhodosporidium fluviale</em> LM-2, <em>Rf_</em>PDC_B. Mutant strain expressing <em>Rf</em>_PDC_B achieved 4-VG levels comparable to those reported in the literature after 48 h of fermentation using maize pericarp hydrolysate as the substrate, demonstrating efficient biotransformation of ferulic acid from lignocellulosic hydrolysates into 4-VG. In summary, a transformed cell line was created for the direct biocatalytic production of aromatic compounds from lignocellulosic hydrolysates. This study contributes to the development of novel technologies related to the sustainable production of high-value compounds derived from lignin.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 20-27"},"PeriodicalIF":3.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563671","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}

{"title":"Storage stability, release characteristics, and bioaccessibility of the tocotrienol-rich fraction encapsulated in maltodextrin-starch sodium octenyl succinate microcapsules","authors":"Shuh Jun Teow,&nbsp;Hew Weng Choy,&nbsp;Yih Phing Khor,&nbsp;Tai Boon Tan,&nbsp;Masni Mat Yusoff,&nbsp;Somayeh Gholivand,&nbsp;Chin Ping Tan","doi":"10.1016/j.fbp.2025.02.011","DOIUrl":"10.1016/j.fbp.2025.02.011","url":null,"abstract":"<div><div>Microencapsulation of hydrophobic bioactive compounds offers potential advantages for storage stability, release characteristics, and bioaccessibility. This study utilized a wall material comprising maltodextrin and starch sodium octenyl succinate in an 8:2 ratio to encapsulate a tocotrienol-rich fraction (TRF). The TRF was stabilized with an optimized treated pea protein isolate and flaxseed gum complex in a 3:1 ratio over a 13-week storage period at 40°C. Results indicated a slight increase in cohesiveness (5.36 %) and lightness (4.04 %), accompanied by a minor decrease in microencapsulation efficiency (3.32 %), yellowness (19.62 %), and chroma (18.56 %). The reconstituted microcapsules had a particle size of 4.18 ± 0.10 µm and a span of 2.81 ± 0.09. Moreover, the stored microcapsules demonstrated a low peroxide value of 5.40 ± 0.00 mq/kg and degradation of tocopherol and tocotrienol isomers (ranging from 16.45 ± 1.79–20.89 ± 1.20 %). They also remained stable under various ionic strengths and pH conditions. Post <em>in vitro</em> digestion, the microencapsulated TRF displayed higher bioaccessibility (40.81 ± 0.68 %) and release (85.77 ± 1.43 %) compared to bulk oil. These findings indicate the stability of microencapsulated TRF during storage and exposure to different ionic strengths and pH levels while enhancing bioaccessibility and release following <em>in vitro</em> digestion.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 11-19"},"PeriodicalIF":3.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527169","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}

{"title":"Lactose crystallization: Integrating machine learning with process analytical technologies","authors":"Cha Yong Jong ,&nbsp;Akshay Mittal ,&nbsp;Felix Jun Jie Lee ,&nbsp;Lee May Loo ,&nbsp;Yongkai Goh ,&nbsp;Qiaolin Yuan ,&nbsp;Eunice Wan Qi Yeap ,&nbsp;Srinivas Reddy Dubbaka ,&nbsp;Harsha Nagesh Rao ,&nbsp;Shin Yee Wong","doi":"10.1016/j.fbp.2025.02.008","DOIUrl":"10.1016/j.fbp.2025.02.008","url":null,"abstract":"<div><div>Lactose is recovered from whey through crystallization process, where a concentrated supersaturated solution is cooled to crystallize the lactose, leaving the impurities in the mother liquor. Designing this process requires considerations over various parameters, particularly the concentration of the feed solution and the cooling profile. To optimize the parameters, most developers depend on trial-and-error methods, a manageable task for the experienced but challenging for novices. This study presents a novel system that leverages machine learning (ML) and process analytical technologies (PAT) to streamline lactose crystallization process development, going beyond manual trial and error interpretations. The automated system initiated with Direct Chord Length (DCL) feedback control run, which provided the foundational data for the ML model, which was then employed in subsequent AN1 and AN2 iterative runs. These iterative runs have smoother concentration and temperature curves, and it generates larger crystal with enhanced productivity and yield. The results indicate that the ML-driven approach can significantly outperform conventional methods, enabling the precise control of nucleation and growth phases to produce larger lactose crystals.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 64-72"},"PeriodicalIF":3.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591580","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}

{"title":"Chemical profile and bioactivity enhancement of Eucalyptus camaldulensis essential oils through hybridization and rectification: A chemometric and molecular docking study","authors":"Fatima Ez-Zahra Aabassi,&nbsp;Mouhcine Fadil,&nbsp;Ayoub El-Mrabet,&nbsp;Taoufiq Saffaj,&nbsp;Mohamed Amine Mechatte,&nbsp;Abdellah Farah","doi":"10.1016/j.fbp.2025.02.012","DOIUrl":"10.1016/j.fbp.2025.02.012","url":null,"abstract":"<div><div>The rectification of essential oils (EOs) through fractional distillation emerges as a promising approach for enhancing their compositional quality and biological efficacy. This physicochemical separation process enables the selective concentration of desirable bioactive compounds while simultaneously reducing the presence of unwanted constituents, thereby yielding fractions with optimized chemical profiles. This study investigated the semi-industrial rectification effects on EOs from <em>Eucalyptus camaldulensis</em> leaves and its hybrid Clone 583 through fractional distillation. Chemical analysis revealed higher yield in the hybrid (0.75 %) compared to the parent species (0.46 %), with 1.8-cineole and α-pinene identified as principal compounds among 38 detected constituents. Rectification yielded higher 1.8-cineole concentrations in hybrid fractions (85 % vs. 59 %) while reducing α-pinene content (5.10 % vs. 19.20 %). Clone 583 exhibited superior antibacterial activity against <em>M. smegmatis</em> (F_c: 76.36 ± 0.08 mm vs. F₆: 68.36 ± 0.17 mm) and enhanced antioxidant properties in DPPH assays (IC₅₀: F_c: 25.21 ± 0.05 µg/ml vs. F₆: 44.00 ± 0.08 µg/ml). Principal Component Analysis and Hierarchical Cluster Analysis indicated 1.8-cineole as the primary contributor to antioxidant activity, while molecular docking suggested that both 1.8-cineole and α-pinene exert antibacterial effects through LasR-OC12 binding. These findings demonstrate that the combination of hybridization and rectification techniques present significant potential for various industrial applications, particularly in pharmaceutical, cosmetic, and food preservation sectors, where high-purity bioactive compounds are essential.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 28-43"},"PeriodicalIF":3.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563670","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}

{"title":"Prediction and optimization of the temperature distribution in different food products for choosing a suitable geometry in a microwave system","authors":"Faramarz Kahbandeh ,&nbsp;Mohammad Khalili ,&nbsp;Ali Basem ,&nbsp;Narinderjit Singh Sawaran Singh ,&nbsp;Omid Ali Akbari ,&nbsp;Soheil Salahshour ,&nbsp;As'ad Alizadeh","doi":"10.1016/j.fbp.2025.02.005","DOIUrl":"10.1016/j.fbp.2025.02.005","url":null,"abstract":"<div><div>This study investigated temperature distribution in different food products, microwave oven geometry, and combination heating of MW with direct heat transfer. This research has been done by the finite element numerical method was used to discretize the equations using the COMSOL Multiphysics software. A comparison of 2D and 3D MW simulations showed that 2D modeling of cooking with MW gives completely unacceptable results. In MW cooking, dielectric material temperature is not affected by convection heat transfer around the dielectric material. To prevent cold spots in any part of the food during transportation, it is important to have a homogeneous temperature distribution in the MW. Different inlet surface areas of electromagnetic waves were compared and the maximum average temperature was obtained when the opening width of MW wave entrance was equal to the dielectric medium. If the entrance area of the waves was larger than the dielectric size then the temperature distribution becomes less homogenous. The height of wave entrance of the MW was also considered and when the opening height from the bottom of the MW was equal to the wavelength, then the maximum temperature is obtained.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 384-400"},"PeriodicalIF":3.5,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480721","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}

{"title":"Advanced blanching technology for Exocarpium citri grandis: Optimizing processes and unraveling the enhancement mechanism of drying efficiency","authors":"Wenling Sun ,&nbsp;Yanhong Liu ,&nbsp;Dengwen Lei ,&nbsp;Samir Mowafy ,&nbsp;Yongkang Xie ,&nbsp;Xingyi Li ,&nbsp;Ziping Ai ,&nbsp;Jun Wang","doi":"10.1016/j.fbp.2025.02.007","DOIUrl":"10.1016/j.fbp.2025.02.007","url":null,"abstract":"<div><div>In the quest for higher drying efficiency and quality of large-size <em>Exocarpium citri grandis</em> (ECG, a large citrus fruit), cutting-edge blanching technology has been unlocked as a pre-treatment. The effects of high-humidity hot air impingement blanching (HHAIB), vacuum-steam pulse blanching (VSPB), and hot water blanching (HWB) on the drying characteristics, and physicochemical quality of ECG at various core temperatures (30–70 ℃) were evaluated, and the drying promote mechanism was elucidated. Results showed that the average heating rates of HHAIB (4.73 %) and VSPB (4.84 %) were lower than those of HWB (6.99 %), but they were not significantly different. HHAIB effectively improved the ECG’s drying rate, flavonoid content, and color while reducing peroxidase activity, shrinkage, and hardness. In contrast, HWB and VSPB resulted in unfavorable nutrient loss and crumpling. Cell-wall polysaccharides and crystallinity properties analysis revealed that HHAIB induced deterioration of chelate-soluble pectin (CSP), Na₂CO₃-soluble pectin (NSP), and hemicellulose content, along with cellulose crystallinity. These changes in the molecular level led to disrupted cell wall stability, cell membrane permeability, and cell expansion pressure as well as increased porosity, which improved water diffusion, resulting in enhanced drying efficiency. However, over-blanching (&gt;50 °C) severely damaged structures which prolonged the drying process and formed an undesirable hollow structure. Furthermore, ECG yielded the lower drying time (52 h) and shrinkage (10 %), and higher flavonoid content (115.69 mg/g) and hardness (26.78 N) at 50 ℃ under HHAIB. This study provides innovative blanching technologies and reveals information on drying promotion for large-size materials.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 370-383"},"PeriodicalIF":3.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474238","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}

{"title":"Extraction of protein from Alphitobius diaperinus larvae (lesser mealworm) powder using tailored bio-based ionic liquids","authors":"Denisse Rivas-Navia ,&nbsp;Jean-Pierre Mbakidi ,&nbsp;Esther Torrens ,&nbsp;Sandrine Bouquillon ,&nbsp;Christophe Bengoa","doi":"10.1016/j.fbp.2025.02.006","DOIUrl":"10.1016/j.fbp.2025.02.006","url":null,"abstract":"<div><div>The present investigation aims to optimize a protein extraction process from <em>Alphitobius diaperinus</em> (lesser mealworm) larvae using designer ionic liquids. Three ionic liquids were synthesized using choline esters of C₈, C₁₀, and C₁₂ chains, with potassium lactate as the anion. Their purity was confirmed <em>via</em> NMR spectroscopy and elemental analysis, indicating their suitability for extracting protein from lesser mealworm insect powder. All analyses were performed in triplicate and the results were evaluated by an ANOVA, extraction was initially performed by mechanical shaking followed by ultrasound. The results revealed protein extraction yields ranging from 46.4 % ± 1.7–64.7 % ± 2.1, with a protein content between 53.3 % ± 1.8 and 63.3 % ± 2.4, as verified by FTIR analysis. In particular, FTIR spectra exhibited consistent signals across samples, with absorption peaks at 1600–1700 cm⁻¹ assigned to the amide I band and peaks at 1500–1600 cm⁻¹ attributed to the N-H in the amide II band. Further investigations were conducted to assess ± the influence of particle size on the extraction process, revealing that a particle size of 300 µm yielded the best extraction results. Importantly, analysis <em>via</em> ¹H NMR demonstrated that the structure of the ionic liquid remained unchanged throughout the extraction process, validating its potential for reuse in subsequent extractions. Despite the good results obtained in the extractions, there is still much work to be done. Future research must focus on improving extraction yields and the purity of the precipitates by optimising operating conditions such as time, temperatures, and ratios.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 360-369"},"PeriodicalIF":3.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464426","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}

{"title":"Identifying trade-offs in trans-continental citrus supply chains and the resulting conflicting stakeholder's incentives via physics-based, digital fruit twins","authors":"Chandrima Shrivastava ,&nbsp;Tarl Berry ,&nbsp;Paul Cronje ,&nbsp;Nicole Koenderink ,&nbsp;Thijs Defraeye","doi":"10.1016/j.fbp.2025.02.003","DOIUrl":"10.1016/j.fbp.2025.02.003","url":null,"abstract":"<div><h3>Context</h3><div>Postharvest supply chains are often confronted with conflicting requirements between maximizing fruit quality and postharvest life, minimizing food loss, and minimizing energy consumption during refrigerated transportation. For example, a commonly encountered trade-off is maintaining sub-zero temperatures in a shipment to kill the larvae of fruit pests while avoiding inducing chilling injury in the fruit. In this context, the question of \"what fruit attributes matter most, and to whom\" comes in. Supply chains involve multiple stakeholders, including growers, exporters, regulators, distributors, retailers, and finally the consumers. Each stakeholder has different targets to meet, and therefore, the aforementioned trade-offs are assessed in different ways. This situation thereby often raises conflicting incentives for decision-making in cold chain transport.</div></div><div><h3>Objective</h3><div>In this study, we identify the conflicting trade-offs between respiration-driven remaining quality, transpiration-driven moisture loss, mortality of fruit fly, incidence of chilling injury, risk of condensation, and environmental impact due to the energy consumed during shipping.</div></div><div><h3>Methods</h3><div>To this end, we developed physics-based digital twins of citrus fruit in a refrigerated container. The digital twin utilizes measured delivery air temperature in commercial shipments as an input. In addition, it employs mechanistic simulations to mimic the hygrothermal and physiological fruit behavior in a shipment in-silico. We used the actionable metrics from this digital twin and translated these into desirability functions, which assess how well a combination of metrics satisfies the goals defined by the respective stakeholder. With this approach, we mapped to what extent different shipping scenarios meet the targets of the key stakeholders in the citrus export supply chain, namely exporters, regulators, distributors, retailers, and also consumers.</div></div><div><h3>Results and conclusions</h3><div>Our findings show clear differences in how the desirability curves evolve over time for different stakeholders. We found that amongst all stakeholders, only the desirability curve of the regulator remains at a satisfactory level at the end of the supply chain. We also evaluated different shipping temperature scenarios and highlighted how the temperature trade-off manifests in different metrics. Here, we highlighted that any metric cannot be optimized in isolation without adversely influencing other metrics.</div></div><div><h3>Significance</h3><div>Our study bridges a large gap in the quantitative estimation of stakeholder perspectives by leveraging the complementary insights provided by digital twins. This is a key step toward involving all relevant stakeholders to design the best practices and policies influencing the citrus supply chain.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 1-10"},"PeriodicalIF":3.5,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511848","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}

{"title":"Synergistic effect of a VCO-ethanol solvent mixture and ultrasound-assisted extraction in enhancing xanthone extraction from mangosteen pericarp","authors":"Zhengyuan Yao ,&nbsp;Xinsheng Wang ,&nbsp;Ismail Fitry Bin Mohammad Rashedi ,&nbsp;Gunhean Chong","doi":"10.1016/j.fbp.2025.02.004","DOIUrl":"10.1016/j.fbp.2025.02.004","url":null,"abstract":"<div><div>Xanthone, a bioactive compound from mangosteen pericarp (MP), is increasingly valued for its applications in functional foods, cosmetics, and pharmaceuticals due to its diverse medicinal properties. However, optimizing extraction methods, particularly solvent selection and technique, remains a challenge. This study introduces an innovative binary solvent mixture of virgin coconut oil (VCO) and ethanol, combined with ultrasound-assisted extraction (UAE), to significantly enhance xanthone yield. Solubility studies of xanthone in ethanol-VCO mixtures were conducted at four temperatures (303.15–323.15 K) across eleven volume ratios (0:1–1:0). The results demonstrated that the mixed-solvent achieved superior xanthone solubility compared to pure ethanol or VCO, with the maximum solubility (0.0329 g/g) observed at a VCO mass fraction of 0.63 at 323.15 K. The Jouyban-Acree model was modified and successfully correlated the solubility data, achieving an R² value of 0.999. Applying this optimized solvent mixture in UAE, xanthone concentration increased by up to 12 % compared to VCO alone with α-mangostin reaching 83.167 mg/g MP, with a linear relationship observed between ultrasound intensity, extraction time, and xanthone yield. The kinetics of UAE were effectively modeled using Peleg’s model, the pseudo-second-order kinetic model type 2, and the Response Surface Method. This mixed solvent method offers a more efficient and sustainable alternative to single-solvent, representing a significant advancement in xanthone extraction technology. The plant oil-based binary solvent developed in this study introduces a novel option for researchers working on the extraction of green plant compounds. Furthermore, it holds promising applications across various chemical engineering industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 350-359"},"PeriodicalIF":3.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430007","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}

{"title":"Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese","authors":"Cemhan Doğan ,&nbsp;Yasin Akgul ,&nbsp;Andinet Kumella Eticha ,&nbsp;Nurcan Doğan ,&nbsp;Ali Toptas","doi":"10.1016/j.fbp.2025.02.002","DOIUrl":"10.1016/j.fbp.2025.02.002","url":null,"abstract":"<div><div>Cheese is a perishable item due to ongoing microbiological and biochemical changes, making proper packaging essential to prolong its shelf life while maintaining its quality. This study explores the development and application of gelatin/polyamide 6 (G-PA6) nanofibrous mats enriched with sage essential oil (SEO) for active food packaging, aimed at extending the shelf life of ultrafiltrated spreadable cheese. Using an innovative electro-blowing (EB) method, SEO’s antimicrobial and antioxidant properties were integrated into the G-PA6 matrix. The effectiveness of these nanofibers was evaluated through pH, weight loss, total viable bacteria count (TVC), and lipid oxidation (TBARS) measurements during 5 days of storage at 25 °C. The G-PA6 nanofibers enriched with SEO (G-PA6-SEO) significantly improved cheese preservation compared to control samples. Bacterial growth in G-PA6-SEO samples was reduced, with TVC at 3.51 log CFU/g on the 5th day compared to 5.38 log CFU/g in the control. Lipid oxidation was also lower in G-PA6-SEO samples, as reflected by a TBARS value of 0.59 mg MDA/kg, while the control reached 1.02 mg MDA/kg. Thus, these findings highlight the potential of SEO-enriched G-PA6 nanofibers as a promising solution for active food packaging, particularly in cheese preservation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 338-349"},"PeriodicalIF":3.5,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402530","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}