Food and Bioproducts Processing最新文献

{"title":"Evaluation of functional extrudates enriched with essential oils for enhanced stability","authors":"Konstantina Theodora Laina,&nbsp;Christina Drosou,&nbsp;Magdalini Krokida","doi":"10.1016/j.fbp.2024.07.014","DOIUrl":"10.1016/j.fbp.2024.07.014","url":null,"abstract":"<div><p>This study evaluates the performance and storage stability of functional extrudates enriched with natural additives, utilizing advanced food engineering and processing techniques. Essential oils from oregano, rosemary, hypericum, and chamomile were incorporated in both free and encapsulated forms using electrohydrodynamic processing, spray drying, and freeze drying, and added to the food matrix through extrusion processing. The encapsulated additives demonstrated superior retention and controlled release of bioactive compounds, with spray-dried agents achieving the highest total phenolic content (1.66 mg GAE/g) post-extrusion. During storage, these extrudates exhibited enhanced stability with low degradation rate constants (1.90×10⁻³ days⁻¹ at <em>a</em>_w=0.33, 25°C, over 240 days). The bioactive extrudates maintained remarkable stability in terms of hardness and colour change, with hardness inversely correlated to moisture content. These findings highlight the potential of using encapsulation and extrusion processing to create stable, naturally bioactive food products, reducing dependence on synthetic additives. The research underscores the integration of emerging technologies in food science to enhance the stability and delivery of essential oils, supporting the development of sustainable and health-promoting food systems.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 264-276"},"PeriodicalIF":3.5,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141769383","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":"Functional improvement and characterization of protein hydrolysates prepared by the fermentation of irradiated tilapia skin","authors":"Litong Liu ,&nbsp;Junwei Qin ,&nbsp;Bifeng Lan ,&nbsp;Xi Hu ,&nbsp;Tao Liao ,&nbsp;Xiaofei Tian ,&nbsp;Zhenqiang Wu","doi":"10.1016/j.fbp.2024.07.009","DOIUrl":"10.1016/j.fbp.2024.07.009","url":null,"abstract":"<div><p>Gamma irradiation (γ-irradiation) sterilizes and modifies proteins. This study aimed to enhance the performance of protein hydrolysates of fermented tilapia fish skin using irradiation. The results showed that γ-irradiation could effectively kill harmful microorganisms in fish skin at 6 kGy. Irradiation at 1–6 kGy dose disintegrated the internal structure of fish skin proteins, thus increasing the degree of hydrolysis after fermentation by <em>Bacillus subtilis</em> L4; however, irradiation at 9–12 kGy caused cross-linking and aggregation of fish skin proteins. The solubility, and water and oil holding capacity of the protein hydrolysates were significantly improved compared to those of the non-irradiated sample. The maximum emulsifying activity (164.61±16.28 m²/g), foaming activity (91.13±2.30 mL), and surface hydrophobicity index (5766.43±770.56) were observed in the protein hydrolysates fermented from fish skin irradiated at 12 kGy. The antioxidant activity of the protein hydrolysates increased with increasing irradiation doses. This suggested that the functional properties and antioxidant activity of protein hydrolysates from fish skin fermentation can be improved by appropriate irradiation pretreatment, providing a feasible method for improving the utilization and quality of proteins in fishery waste.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 219-229"},"PeriodicalIF":3.5,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141638838","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":"Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties","authors":"Marcio Augusto Ribeiro-Sanches ,&nbsp;Vitor Augusto Lopes Stochi ,&nbsp;André Luiz Borges-Machado ,&nbsp;Pedro Esteves Duarte Augusto ,&nbsp;Tiago Carregari Polachini ,&nbsp;Javier Telis-Romero","doi":"10.1016/j.fbp.2024.07.008","DOIUrl":"10.1016/j.fbp.2024.07.008","url":null,"abstract":"<div><p>This study investigated the impact of alkaline processing with hydrogen peroxide (AHP) on the chemical composition, structure, and rheological properties of brewer's spent grains (BSG). Suspensions with different concentrations of BSG (2–8 %) and AHP (1–8 %) were subjected to different processing times (0–12 h). The BSG chemical composition, morphology, crystallinity, modifications of functional groups, and rheological behavior were evaluated over processing. Increasing the concentration of AHP in the suspension and the processing time improved the removal of proteins, lignin, and extractives from BSG into the suspension and, consequently, increased the cellulose and hemicellulose content in the processed BSG. On the other hand, higher concentrations of BSG in the suspension slightly reduced the removal efficiency of these components. AHP processing also induced thinning of the cell wall and changes in particle shape. These changes together with the increase in crystallinity of the processed BSG indicated the material destructuring. FTIR spectra showed reduced intensity of lignin and protein post-processing, indicating their removal, while peaks related to cellulose and hemicellulose increased in processed BSG. The flow curves of the suspensions were adjusted to the Herschel-Bulkley model, exhibiting non-Newtonian behavior with flow yield stress (1.529 Pa &lt; τ₀ &lt; 4.646 Pa) and pseudoplasticity (0.830 &lt; n &lt; 0.969) in all conditions. Flow resistance increased with increasing concentration of AHP, BSG, and processing time. Notably, the increase in processing time resulted in greater removal of BSG components, especially proteins, lignin, and extractives, which significantly contributed to the increase in both the flow yield stress and the consistency index of the suspensions. All this information is useful and will support the design of equipment and processes, especially those involving the extraction of proteins and the conversion of the BSG lignocellulose fraction into biofuels.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 239-250"},"PeriodicalIF":3.5,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141695564","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":"Preserving potato perfection: Optimizing innovative drying techniques for maintaining physicochemical attributes and starch structure","authors":"Samir Mowafy ,&nbsp;Jobira Teferi Tesisa ,&nbsp;Lixuan Wei ,&nbsp;Jamilu Mustapha Ahmed ,&nbsp;Yanhong Liu","doi":"10.1016/j.fbp.2024.07.011","DOIUrl":"10.1016/j.fbp.2024.07.011","url":null,"abstract":"<div><p>To address the limitations of conventional hot air drying (HAD) for potato dehydration, pulsed vacuum drying (PVD) and humidity-controlled HAD (HC-HAD) were proposed as innovative techniques. In PVD, varying vacuum pulse durations (6, 8, 10, 12, and 14 min) and atmospheric pulse durations (2, 3, 4, and 5 min) were investigated. Under HC-HAD, different humidity control scenarios (40,30+30,90+CF, 50,30+30,90+CF, 40,30+CF, and 50,30+CF) were examined. The study revealed that a 14:2 duration pulsing in PVD retained the color and achieved the highest total phenol content (TPC) and antioxidation activity (conserving 97.50 % and 84.67 % of their fresh values, respectively) but had the longest drying time (260.00 min) compared to HC-HAD and HAD (139.45 min). The 50,30+CF strategy of HC-HAD exhibited the quickest drying time (116.79 min), maintained the color, TPC (87.97 % of the fresh value), and antioxidation activity (71.40 % of the fresh value), and achieved the best potato microstructure and starch structure. Furthermore, Artificial Neural Network simulations for HC-HAD conditions demonstrated significant reliability. These findings provide valuable insights for potato researchers and producers seeking to enhance preservation techniques and prolong the shelf life of potatoes as a staple crop.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 335-345"},"PeriodicalIF":3.5,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141700713","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":"Ethylene degradation via vacuum ultraviolet photolysis: nth-order kinetic model, energy consumption assessment, and a case study for 'Fuji' apples under retail conditions","authors":"Bongolwethu P. Mabusela ,&nbsp;Buntu Godongwana ,&nbsp;Zinash A. Belay ,&nbsp;Oluwafemi James Caleb","doi":"10.1016/j.fbp.2024.07.006","DOIUrl":"10.1016/j.fbp.2024.07.006","url":null,"abstract":"<div><p>Effective management of ethylene along the value chain is crucial to the regulation of fruit ripening and senescence to reduce postharvest losses. The objectives of this study were to, (i) investigate the degradation kinetics of ethylene using a vacuum ultraviolet (VUV) photolysis reactor at different light intensity (0.0005 mW/m², 0.0014 mW/m² and 0.0021 mW/m²) and relative humidity (RH) levels (20 % and 80 %), and (ii) evaluate the economic feasibility of the VUV photolysis system. Kinetic experiments were performed in batch mode with an initial ethylene concentration of 51 mg L⁻¹. The reaction order and rate constant were determined by employing an nth-order kinetic model. Light intensity and RH significantly influenced the kinetic parameters and ethylene degradation (p &lt; 0.05). At low light intensity, ethylene degradation followed a zero-order kinetic model, while at high intensity, it followed a fractional-order kinetic model. The developed kinetic models accurately predicted the experimental concentrations (<em>R</em>^<em>2</em> = 0.9955). The economic feasibility of the VUV photolysis system was assessed using electrical energy per order (<em>E</em>_<em>EO</em>), which remained below 10 kW m^-³ order⁻¹, indicating energy efficiency and practical applicability. The chamber equipped with the VUV reactor successfully preserved apple quality (maintaining low TSS/TA ratio and delaying pH increase) during storage for 28 d at 15°C compared to the control. This foundational application of VUV photolysis in ethylene degradation offers promising prospects of upscaling for long-term storage investigation and industry applications.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 230-238"},"PeriodicalIF":3.5,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001317/pdfft?md5=9558556acf155c8a5cc766987e39600b&pid=1-s2.0-S0960308524001317-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141638839","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":"Encapsulation of bioactive compounds in foods for diabetics - sources, encapsulation technologies, market trends and future perspectives – A systematic review","authors":"Shahida Anusha Siddiqui ,&nbsp;Prachi Singh ,&nbsp;Dicky Tri Utama ,&nbsp;Muhammad Yazid Samatra ,&nbsp;Ali Ahmad ,&nbsp;Sajad Ahmad Wani","doi":"10.1016/j.fbp.2024.07.007","DOIUrl":"10.1016/j.fbp.2024.07.007","url":null,"abstract":"<div><p>Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of carbohydrates, proteins, fats, and can cause complications. This disease is caused by poor lifestyles, such as food consumption patterns and lack of physical activity, and what is more potential is genetics. In this regard, efforts are being made to increase self-awareness on food intake and developing functional food which can be done by the food industry. Many studies have been conducted to find bioactive compounds from natural ingredients that can prevent and treat diabetes. The effectiveness of bioactive compounds in preventing and treating diabetes is influenced by how these compounds reach their target. Nanotechnology can be a solution in the process of encapsulating anti-diabetic bioactive compounds into processed foods with the aim of stabilizing the function of these compounds in the processed food matrix, up to their absorption in the body. In this context, innovations are needed to develop a commercially viable and efficient delivery system, while industrial applications also need to be scaled up following scientific validation at the laboratory level. In addition, ethical, safety, and regulatory aspects should also be considered during the development of a delivery system for bioactive compounds. In these perspectives, this review highlights nanoencapsulation of anti-diabetic compounds in food, nanodelivery systems, market trends in bioactive-based anti-diabetic food products, and future perspectives.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 277-303"},"PeriodicalIF":3.5,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001330/pdfft?md5=6851f70511504fd499cceba1dd523d0e&pid=1-s2.0-S0960308524001330-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141716094","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":"Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity","authors":"Ricardo M. Ferreira ,&nbsp;Dulcineia F. Wessel ,&nbsp;Artur M.S. Silva ,&nbsp;Jorge A. Saraiva ,&nbsp;Susana M. Cardoso","doi":"10.1016/j.fbp.2024.07.005","DOIUrl":"10.1016/j.fbp.2024.07.005","url":null,"abstract":"<div><p>Bread is one of the prime foods consumed globally, and the demand for nutritious and gluten-free variants is progressively escalating. In recent years, alternative flours have gained popularity due to their recognized health advantages and potential in controlling food wastage. Prickly pear peels, a by-product of the fruit industry, offer a valuable prospect for augmenting the nutritional profile of bread and fostering sustainable practices. Consequently, the principal objective of this study was to explore the production of both wheat-based and gluten-free bread varieties fortified with prickly pear cv 'Rossa', 'Gialla', and 'Bianca' peels flour. Prickly pear peels were collected, dried, and processed into flour, thus serving as a partial substitute for conventional wheat and gluten-free flour breads that underwent a thorough evaluation of textural, nutritional, and biological properties before and after simulated gastric digestion. The observed results emphasized that incorporating prickly pear peel flour into bread formulations led to an increase in total phenolic content from 0.7 to 5 mg_GAE/g_bread, as well as enhanced antioxidant activity, from 0.5 to 5 mg_GAE/kg_bread. Furthermore, this incorporation resulted in heightened ash and fiber content, with gluten-free bread also showing a notable more than two-fold increase in protein levels. Moreover, the impact of digestion demonstrated a 30–50 % diminishing effect on the biological attributes of each sample; nevertheless, the enriched bread variants exhibited substantial retentions of polyphenolic compounds and a pronounced antioxidant capacity, underscoring their prospective utility as innovative food products while concurrently contributing to sustainability objectives through waste reduction.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 251-263"},"PeriodicalIF":3.5,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141692546","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":"Semi-commercial scale fermentation of prawn waste by Exiguobacterium sp. GM010 for bioactive pigment production: Safety and efficacy assessment in Wistar rats","authors":"Krishna Prashanth Ramesh Mekala ,&nbsp;Muthukumar Serva Peddha ,&nbsp;Mohan Appasaheb Dhale","doi":"10.1016/j.fbp.2024.07.004","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.07.004","url":null,"abstract":"<div><p>Pigment producing <em>Exiguobacterium sp.</em> GM010 demonstrates utilization of prawn carapace hydrolysate. Accordingly, our investigation was focused to produce cost effective bioactive pigment in 15 L semi-commercial scale. Further acute and subacute toxicities were evaluated as per OECD guidelines for application as nutraceutical. The biomass and pigment extract yield were 28.76 ± 1.78 and 0.82 ± 0.04 g/L, respectively, at 1.5 L of aeration. The UV–visible spectrum of pigment showed absorption peaks at 357, 466, and 491 nm indicating carotenoid like pigment. This was correlated with colour distribution in yellowish-orange region of CIE Lab spectrum. The qualitative and quantitative characteristics of pigment were similar between lab-scale and bioreactor production. The acute toxic dose (2000 mg/kg bw) exhibited the toxicity as determined by haematological analysis. While subacute toxic dose (250, 500, 1000 mg/kg bw) demonstrated no adverse effects on parameters such as food intake, body weight gain, vital organ weight, haematological and histopathological examination. Serum biochemistry results showed significant increase in HDL and decrease in SGPT values in treated groups compared to control. The results revealed that, <em>Exiguobacterium sp.</em> GM010 has efficiently utilised prawn waste to produce bioactive pigment. The dose of <em>Exiguobacterium sp.</em> GM010 pigment lower than 1000 mg/kg bw can be regarded as safe.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 189-198"},"PeriodicalIF":3.5,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141605008","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":"Improving the stability of spray-dried probiotic acerola juice: A study on hydrocolloids' efficacy and process variables","authors":"Maria Tereza Fonseca,&nbsp;Antonio C. Vital Jr,&nbsp;Mikaely B. Silva,&nbsp;Shênia S. Monteiro,&nbsp;Amanda Nascimento,&nbsp;Ana Paula Trindade,&nbsp;Hugo M. Lisboa,&nbsp;Matheus B. Pasquali","doi":"10.1016/j.fbp.2024.07.003","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.07.003","url":null,"abstract":"<div><p>This study explores the optimization of spray drying conditions for fermented acerola juice powder, focusing on nutrient retention and probiotic viability. Acerola, a fruit high in vitamin C and phenolics, was fermented under varying conditions to support the growth of <em>Lactobacillus gasseri</em>. The fermentation of acerola juice was conducted at pH levels of 3.2(<em>in natura</em>), 5.0, and 7.0 to promote optimal bacterial growth. Spray drying was then performed at inlet temperatures of 120°C, 140°C, and 160°C, using varying concentrations of maltodextrin and gelatin as encapsulants. The powders were analyzed for vitamin C, phenolic content, and <em>Lactobacillus gasseri</em> cell concentration. Optimal bacterial growth occurred at pH 7.0. The spray drying process showed that lower temperatures (120°C) favored higher vitamin C (up to 6.2 mg/g) and phenolic retention (up to 59.9 mg/g), while higher temperatures (160°C) enhanced probiotic survival (up to 8.3 × 10⁸ CFU/g). Hydrocolloids like maltodextrin and gelatin were crucial in enhancing nutrient and probiotic stability, showcasing their importance in optimizing spray-dried functional food formulations. Tailoring fermentation and spray drying conditions is crucial in producing functional fruit powders with high nutritional and probiotic value.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 209-218"},"PeriodicalIF":3.5,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141605007","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":"Enhancing the stability of anthocyanins extracts through adsorption into nanoclays – development of a smart biohybrid sensor for intelligent food packaging or as natural food additive/preservative","authors":"Betina L. Koop ,&nbsp;Lenilton S. Soares ,&nbsp;Karina Cesca ,&nbsp;Victor G.L. Souza ,&nbsp;Germán A. Valencia ,&nbsp;Alcilene R. Monteiro","doi":"10.1016/j.fbp.2024.07.001","DOIUrl":"10.1016/j.fbp.2024.07.001","url":null,"abstract":"<div><p>Anthocyanins (ACNs) are bioactive compounds sensible to high temperature, light and highly reactive to pH changes. These natural pigments present different colors according to the environment pH, which enables its use as bio-based sensor to control microbial quality of fresh perishable foodstuff. In this work, a biohybrid material (BH) composed of anthocyanins extract from jambolan fruit (<em>Syzygium cumini</em>) stabilized by adsorption onto montmorillonite (Mt) was developed, characterized and tested to monitor freshness of shrimp. Anthocyanins were recovered from extract using Mt as adsorbent at pH 1.5, 2.5, and 3.5 and temperatures of 10 and 20 °C. Langmuir and pseudo-second-order kinetic models were adjusted to explain these adsorption mechanisms. ACNs’ adsorption increased with decreasing pH (p &gt; 0.05) and increasing temperature. At 20 °C and pH 1.5, 93 % of ACNs were recovered from extract (adsorption of 212.04 mg of ACNs/g of Mt). The obtained BH presented good stability and color changing capacity when exposed to ammonia vapor at pH varying from 1 to 13. Freshness of shrimp was monitored with the BH, validating its potential to be used as ammonia sensing or pH indicators in intelligent packaging.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"147 ","pages":"Pages 315-326"},"PeriodicalIF":3.5,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141695902","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}