Innovative Food Science & Emerging Technologies最新文献

{"title":"Natural deep eutectic solvents: A sustainable approach for extracting protein and chitin from Tenebrio molitor beetles","authors":"Nuno Muñoz-Seijas ,&nbsp;Helena Fernandes ,&nbsp;Francisco Soto-Beltrán ,&nbsp;Manuel Lolo ,&nbsp;José Manuel Domínguez ,&nbsp;José Manuel Salgado","doi":"10.1016/j.ifset.2025.104104","DOIUrl":"10.1016/j.ifset.2025.104104","url":null,"abstract":"<div><div>Natural deep eutectic solvents (NADES) permit extract protein from different biomasses without using harsh chemicals. In this work, varied NADES were studied to maximize the protein extraction from <em>Tenebrio molitor</em> beetles, assessing the effect of time, temperature and water addition. Higher protein yield was obtained using NADES formed with choline chloride and oxalic acid (34.1 %) and betaine and urea (Bet:Ur, 32.8 %). Higher quantity of solid enriched in chitin (56.5 % DW) was obtained using a mixture of choline chloride and glycine (1:2 M ratio). Following the optimization of NADES-based treatment, maximum protein hydrolysis (81.5 %) was obtained using Bet:Ur at 1:2 molar ratio, 30 % of water, at 90 °C, for 3 h. The protein obtained after the optimized conditions was characterized, showing high <em>in vitro</em> digestibility (93.8 %), 6.04 % and 5.60 % of water and oil holding capacity, respectively. Scaling-up the treatment up to 50 g of beetles' meal resulted in 91.5 % of protein hydrolysis. Also, the reuse of NADES did not compromise the protein hydrolysis, achieving 61 % on the first cycle, followed by 58 % and 48 % at the second and third cycle, respectively. This work evidence that using a NADES of betaine and urea and optimal conditions resulted in a high-quality protein, minimizing the disposal of insect by-products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104104"},"PeriodicalIF":6.3,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"GABA- and riboflavin-enriched soy and oat beverages using selected lactic acid bacteria","authors":"Susana Langa ,&nbsp;Ángela Peirotén ,&nbsp;Susana Rodríguez ,&nbsp;Vicente Monedero ,&nbsp;Manuel Zúñiga ,&nbsp;José Antonio Curiel ,&nbsp;José María Landete","doi":"10.1016/j.ifset.2025.104108","DOIUrl":"10.1016/j.ifset.2025.104108","url":null,"abstract":"<div><div>Gamma-aminobutyric acid (GABA) and riboflavin have received significant attention as attractive bioactive compounds with attributed health-promoting properties, including antidepressant and neuroprotective effects. This study aimed to develop soy and oat beverages enriched in GABA and riboflavin through fermentation with specific lactic acid bacteria (LAB) strains. The screening of LAB producers of bioactive compounds concluded with the identification of new riboflavin-producing LAB strains, including for the first time the species <em>Fructobacillus tropaeoli</em>. Nevertheless, since spontaneous strains resistant to roseoflavin showed the ability to overproduce riboflavin, four mutants of <em>Lactiplantibacillus plantarum</em> and <em>Limosilactobacillus fermentum</em> were selected. Additionally, four strains belonging to the species <em>L. plantarum</em> and <em>Lactococcus lactis</em> were selected as high GABA producers. Soy and oat beverages supplemented with 0.2 % monosodium glutamate, as precursor of GABA, and inoculated with the selected single strains were fermented for 48 h at their optimal temperature (30 °C or 37 °C). Riboflavin and GABA production, as well as glutamate utilization, were determined after fermentation, leading to the selection of the riboflavin-overproducing mutant <em>L. plantarum</em> Al03R3 and GABA-producing <em>L. lactis</em> INIA Z174 for co-culture. Fermentation with this combination of strains produced fermented soy and oat beverages enriched with both GABA and riboflavin. Notably, the oat beverage exhibited particularly high yields, reaching 0.98 g/L of GABA and 4.72 mg/L of riboflavin, making it a suitable functional drink for delivering these health-promoting compounds.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104108"},"PeriodicalIF":6.3,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulsed electric fields technology enhances the functionality of orange by-products: A study on dietary fiber fractions and structure","authors":"Julia Nutter ,&nbsp;Robert Soliva-Fortuny ,&nbsp;Olga Martín-Belloso ,&nbsp;Pedro Elez-Martínez","doi":"10.1016/j.ifset.2025.104100","DOIUrl":"10.1016/j.ifset.2025.104100","url":null,"abstract":"<div><div>Orange juice industrial wastes, such as peels (OP) and bagasse (OB), are cost-effective sources of dietary fiber (DF). However, their high insoluble DF (IDF) content limits their use in food formulations due to poor techno-functionality. While thermal and chemical methods have traditionally been used to transform IDF into soluble DF (SDF), innovative physical treatments remain less explored to modify DF fractions. This study evaluated the effects of pulsed electric fields (PEF) on the DF fractions and techno-functionality of OB and OP. Additionally, it aimed to gain insight into the structural changes induced by PEF. PEF promoted the partial solubilization of IDF polysaccharides, attaining maximum SDF levels of 11.9 % and 9.5 % at specific energy inputs (W) of 5.63 and 18.58 kJ/kg for OB and OP, respectively. OB was more susceptible to PEF, requiring lower W to yield higher SDF contents. Overall, PEF improved the hydration properties of both by-products, increasing up to 65 % compared to untreated counterparts. Microstructural analysis revealed that PEF transformed compact OB and OP matrices into open networks with increased surface area, enhancing their water-holding capacity. FT-IR analysis suggested that PEF destabilized non-covalent interactions, facilitating IDF solubilization. DSC thermograms revealed greater thermal stability in PEF-treated by-products, likely due to increased SDF-water interactions. Moreover, PEF increased the extractability of polyphenols in both by-products, improving their potential as functional ingredients. In conclusion, this study showed that processing orange by-products by PEF could be a promising physical strategy for developing DF-rich ingredients with enhanced SDF-to-IDF ratios and functionality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104100"},"PeriodicalIF":6.3,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergy of oxygen plasma bubbles with ultrasonic waves for Escherichia coli inactivation","authors":"Siyao Ju ,&nbsp;Francisco J. Trujillo ,&nbsp;Zhe Gong ,&nbsp;Adel Rezaeimotlagh ,&nbsp;Patrick J. Cullen","doi":"10.1016/j.ifset.2025.104106","DOIUrl":"10.1016/j.ifset.2025.104106","url":null,"abstract":"<div><div>This study evaluated the individual and combined effects of oxygen plasma bubbles and ultrasound on the inactivation of <em>Escherichia coli</em> ATCC 35218 suspended in clarified amber apple juice. The results revealed that ultrasound alone had a minimal bactericidal effect against 7-log <em>E. coli</em> contaminated juice over 20 min while the plasma treatment resulted in 5.2 log cycles of bacteria reduction in 8 min. The synergistic impact of ultrasound (US) was found to be pronounced when used in combination with plasma with 5-log reductions observed in 4 min. Reactive species scavenger tests as well as the bubble images revealed that O₂·^‐ played a pivotal role in this system while the bubble coalescence induced by US might also contribute to the synergistic bactericidal effect. The physiological changes of <em>E. coli</em> including cell membrane integrity, scanning electron microscopy (SEM), intracellular reactive oxygen species (ROS) level and cell content leakage ratio showed that the combination treatment significantly compromised the <em>E. coli</em> cell membrane, resulting in the disruption of intracellular redox homeostasis and leakage of cellular contents compared to the US treatment and the plasma treatment. The hypothesis was proposed that ultrasound leads to sonoporation of the cell membrane enabling more effective transport of ROS into the cell and the observed rapid cell death. Apart from reducing the treatment time to achieve the target 5-log reduction, the synergistic effect of US with CAP facilitated the retention of quality factors including color which is known to be affected under oxidizing environments.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104106"},"PeriodicalIF":6.3,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Deep-Sea probiotic platform: Dual-function biopreservation for aquaculture immunomodulation and meat shelf-life extension","authors":"Abhishek Negi ,&nbsp;Bal Govind Yadav ,&nbsp;Aakanksha ,&nbsp;Chia-Wei Kuo ,&nbsp;Prakash Kishore Hazam ,&nbsp;Wen-Chun Lin ,&nbsp;Ooi-Kock Teh ,&nbsp;Jyh-Yih Chen","doi":"10.1016/j.ifset.2025.104107","DOIUrl":"10.1016/j.ifset.2025.104107","url":null,"abstract":"<div><div>Two major challenges in the food industry include antibiotic overuse in aquaculture and reliance on synthetic preservatives to increase meat shelf-life. To address these challenges, we developed a dual-function platform using <em>Lactococcus lactis</em> L25_4, isolated from 312-m depth in Taiwan's Taimali region. As a feed additive, <em>L. lactis</em> L25_4 significantly enhanced <em>Litopenaeus vannamei</em> (whiteleg shrimp) survival against <em>Vibrio vulnificus</em> infection by modulating gut microbiota (e.g., enriching <em>Rhodobacteraceae</em> and <em>Streptococcaceae</em> and inhibiting <em>Desulfovibrionaceae</em> and <em>Klebsiella</em>) and improving gut membrane integrity. It also upregulated immune genes (e.g., <em>HSP70</em>, <em>Lysozyme C</em>, SOD and <em>Tollo</em>) and increased short chain fatty acids (SCFAs) levels in the shrimp intestinal region. Transcriptomic and microbiome analyses revealed immune priming and stress mitigation, with Spearman correlations linking beneficial bacteria to enhanced gut integrity and immune activation. The cell-free supernatant (CFS) of L. <em>lactis</em> L25_4 was incorporated into a chitosan-based hydrogel and applied as a surface coating on raw pork meat. Samples were inoculated with <em>Shewanella putrefaciens</em> (10⁶ CFU/mL), a known meat spoilage bacterium, and the CFS–chitosan hydrogel inhibited bacterial growth by &gt;99 % for up to 5 days at 4 °C compared to untreated controls, as confirmed by CFU enumeration and Cryo-SEM imaging. <em>L. lactis</em> L25_4 demonstrated functional stability across aquaculture and chilled meat systems, supporting its dual application in biopreservation. By integrating multi-omics, biopolymer engineering, and pathogen inhibition assays, we present a scalable, nature-derived alternative to antibiotics and synthetic preservatives. This work advanced food science via a validated, application-ready platform aligned with One Health principles and offers a paradigm shift in sustainable biopreservation technologies.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104107"},"PeriodicalIF":6.3,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Solar-dried fig quality: A comparative study of ultrasonic, ohmic blanching, and sulfur dioxide pre-treatments on bioactive retention, antioxidant activity, and physical properties","authors":"Fatemeh Jafari ,&nbsp;Mahmoud Koushesh Sab ,&nbsp;Hosain Darvishi","doi":"10.1016/j.ifset.2025.104105","DOIUrl":"10.1016/j.ifset.2025.104105","url":null,"abstract":"<div><div>This study evaluated the impact of ultrasonic treatment (US), ohmic blanching (OH), and sulfur dioxide (SO₂) pre-treatments on solar-dried Izmir figs. Fresh figs were subjected to US (10 or 15 min), OH (30 or 90 s), or SO₂ treatments before solar drying. Results demonstrated that US-10 min achieved the highest rehydration ratio (3.40 ± 0.27) despite substantial shrinkage (69.81 %) and increased darkening (L* = 51.98 ± 2.65). OH-90 s enhanced flavonoid retention but increased shrinkage (63.52 ± 2.17 %) with the lowest lightness value (50.35 ± 2.61). SO₂ pre-treatment maintained superior color (highest L* = 61.10 ± 1.88; lowest ΔE = 29.34 ± 1.40) and preserved antioxidant activity, yet showed browning comparable to untreated controls. US-15 min optimally retained ascorbic acid, while OH-30 s and SO₂ treatments caused significant ascorbic acid losses. Sensory evaluation revealed SO₂-treated figs had the highest overall acceptance (4.15), while US-10 min offered balanced sensory qualities (3.29) with favorable flavor ratings (4.0). The findings position US-10 min as a promising non-thermal alternative balancing drying efficiency and quality, whereas SO₂ excelled in visual appeal but requires optimization for browning control. This research provides practical insights for dried fig production, highlighting the trade-offs between physical properties, nutritional value, and visual quality.</div></div><div><h3>Industrial relevance</h3><div>This research addresses critical challenges facing the fig processing industry, where postharvest losses exceed 30 % globally due to rapid deterioration and inadequate preservation infrastructure. The comparative evaluation of ultrasonication, ohmic heating, and sulfur dioxide pre-treatments coupled with solar drying offers practical solutions for small-to-medium scale processors, particularly in developing regions where energy costs and environmental sustainability are paramount. The findings enable informed pre-treatment selection based on quality-cost-sustainability trade-offs. Solar drying's scalability and low operational costs, combined with optimized pre-treatments, significantly reduce processing expenses while maintaining premium market standards. The study's insights into bioactive compound retention support value-added dried fig products with enhanced nutritional profiles, aligning with consumer demand for functional foods. The research provides evidence-based guidelines for industrial implementation, facilitating technology transfer from laboratory to commercial operations.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104105"},"PeriodicalIF":6.3,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of high-pressure homogenization on physicochemical properties, flow behavior and thermal gelation of commercial pea protein isolate","authors":"Yadong Li ,&nbsp;Quinten Masijn ,&nbsp;Paul Van der Meeren ,&nbsp;Olivier Goemaere ,&nbsp;Ilse Fraeye","doi":"10.1016/j.ifset.2025.104083","DOIUrl":"10.1016/j.ifset.2025.104083","url":null,"abstract":"<div><div>As an emerging protein source in plant-based foods, commercial pea protein isolate (cPPI) often suffers from poor thermal gelation properties due to protein denaturation and aggregation stemming from its production process. High-pressure homogenization (HPH) is a promising physical method to disrupt protein aggregates. This study examined the effect of HPH on the physicochemical properties (<em>i.e.</em>, protein dispersibility, particle size, surface hydrophobicity, and free SH groups), flow behavior and thermal gelation (rheological gel properties as well as molecular mechanisms involved) of an 8.5% w/w cPPI dispersion homogenized at 50, 100, and 200 MPa, compared to an unhomogenized cPPI dispersion. HPH significantly increased protein dispersibility (from 24% to 86%) and reduced particle size (<span><math><msub><mrow><mi>D</mi></mrow><mrow><mrow><mo>[</mo><mn>3</mn><mo>,</mo><mn>2</mn><mo>]</mo></mrow></mrow></msub></math></span> from 44.0 to <span><math><mrow><mn>0</mn><mo>.</mo><mn>5</mn><mspace></mspace><mi>μ</mi><mi>m</mi></mrow></math></span>). Surface hydrophobicity increased, while the content of free SH groups declined. Upon HPH treatment, the flow behavior shifted from Newtonian to Bingham pseudoplastic, with this shift intensifying at 200 MPa. Thermal gelation of HPH treated cPPI dispersions exhibited a more elastic (lower <span><math><mrow><mi>t</mi><mi>a</mi><mi>n</mi><mi>δ</mi></mrow></math></span>), more stable (lower <span><math><msup><mrow><mi>n</mi></mrow><mrow><mo>′</mo></mrow></msup></math></span>), stiffer (higher <span><math><msup><mrow><mi>K</mi></mrow><mrow><mo>′</mo></mrow></msup></math></span>), and more deformable (higher <span><math><msub><mrow><mi>ϵ</mi></mrow><mrow><mi>c</mi></mrow></msub></math></span>) and less brittle (higher <span><math><msub><mrow><mi>ϵ</mi></mrow><mrow><mi>y</mi></mrow></msub></math></span>) gel network, particularly at 200 MPa. The thermal gelation was primarily driven by hydrophobic interactions. Disulfide bonds and hydrogen bonds played limited roles. These findings indicated that HPH disrupts large indispersible denatured protein aggregates into smaller dispersible ones, exposing hydrophobic regions that are critical for thermal gelation of cPPI dispersions.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104083"},"PeriodicalIF":6.3,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144548671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of alternating magnetic field pretreatment on the molecular structure and physicochemical properties of maize starch","authors":"Xiaoran Niu ,&nbsp;Weilong Yan ,&nbsp;Siling Zhang ,&nbsp;Shuyuan Yang ,&nbsp;Bingying Zhou ,&nbsp;Jing Zhao ,&nbsp;Zeyu Wu ,&nbsp;Han Tao ,&nbsp;Wencheng Zhang","doi":"10.1016/j.ifset.2025.104103","DOIUrl":"10.1016/j.ifset.2025.104103","url":null,"abstract":"<div><div>As a green technology for starch modification, magnetic fields have been garnering growing attention. This study was designed to investigate the effects of alternating magnetic fields (AMF) at various intensities (2–10 mT) on the molecular structure and physicochemical properties of maize starch. The results indicated that, in comparison to the untreated starch, the maize starch pretreated with AMF exhibited enhanced surface porosity, more pronounced surface depression, a decrease in amylose (AM) content (9.93 %–29.87 %), and a reduction in average particle size (3.77 %–8.74 %). Moreover, all samples maintained the typical A–type crystal structure, and a certain AMF intensity enhanced the relative crystallinity (RC) (5.59 %–22.86 %) and molecular orderliness of the starch. In addition, the treated starch exhibited higher thermal stability and lower viscosity and oil absorption properties. Comprehensive analysis indicated that the treatment effect was most significant when the magnetic field intensity was 8 mT. These findings highlight the potential of AMF in the development of low-oil, high-stability starch.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104103"},"PeriodicalIF":6.3,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance assessment of an advanced solar concatenated sugarcane juice distiller","authors":"Ajay Prakash,&nbsp;Mahesh Kumar","doi":"10.1016/j.ifset.2025.104102","DOIUrl":"10.1016/j.ifset.2025.104102","url":null,"abstract":"<div><div>Non-centrifugal sugar products like khandsari and jaggery retains more nutrients unlike centrifugated sugar products like refined sugar and white sugar. Growing demands of healthier food has boosted the demand for non-centrifugal sugar. However, the small scale non-centrifugal sugar industries remain highly unorganized and relies on environmentally harmful conventional energy resources like bagasse, wood and fossil fuels for obtaining concentrated sugarcane juice. So, in the present study a solar driven advanced concatenated sugarcane juice distiller (ACSJD) was tested for obtaining high total soluble solids (TSS) value in concentrated sugarcane juice as primary output and distilled water as its byproduct. The ACSJD was equipped with reflectors (internal &amp; external), fins, wick material and glass cooling mechanism. The assessment of the ACSJD is carried out on the basis of thermal performance, environmental impact and economic viability which was also parallelly compared with a simple concatenated sugarcane juice distiller (SCSJD). The ACSJD was supplied with raw sugarcane juice (14.2°Brix) at 50 ml/min flow rate. The system was observed to produce concentrated sugarcane juice of 38.2°Brix which is higher than any other solar distiller reported yet. The distillate output of ACSJD is 5.65 kg/day which is 45.0 % higher than the SCSJD. The total internal heat transfer coefficient of ACSJD was 71.25 W/m²°C which was observed to be 73.95 % higher than that of SCSJD. The yearlong energy output of ACSJD was 1188.6 kWh with 44.18 days shorter energy payback time than SCSJD. The ACSJD generated $ 43,165.26 carbon credits, with 62.14 days shorter economic recovery time than SCSJD.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104102"},"PeriodicalIF":6.3,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reducing antinutritional compounds in Amaranth using instant controlled pressure drop (DIC): A novel, sustainable processing approach","authors":"Patricia Rodríguez-Castillo ,&nbsp;Giselle Teresa-Martínez ,&nbsp;Maritza Alonzo-Macías ,&nbsp;Carmen Téllez-Pérez ,&nbsp;Anaberta Cardador-Martínez","doi":"10.1016/j.ifset.2025.104098","DOIUrl":"10.1016/j.ifset.2025.104098","url":null,"abstract":"<div><div>Amaranth <em>(Amaranthus hypochondriacus</em>), a gluten-free pseudocereal rich in high-quality protein, holds significant promise for advancing global food and nutrition security. However, its broader adoption remains constrained by antinutritional factors such as tannins, phytates, oxalates, and lectins. This study explores the application of Instant Controlled Pressure Drop (DIC) technology, a thermo-mechanical, green processing technique, to mitigate these compounds in two amaranth varieties: Laura and Criollo. Through a central composite design varying steam pressure (0.1–0.4 MPa) and treatment time (10–90 s), we identified optimal DIC conditions (0.36 MPa, 22 s) that resulted in significant reductions of oxalates (up to 83 % in Laura, 69 % in Criollo), phytates (up to 11 % in Criollo), and effective lectin deactivation. Compared to conventional methods such as blanching, fermentation, or germination, DIC demonstrated superior, rapid, and multi-targeted mitigation of antinutrients while preserving thermolabile bioactive compounds. As a low-water, energy-efficient, and scalable process, DIC presents a promising alternative for enhancing the nutritional quality of amaranth. These findings underscore its potential for industrial integration and the development of functional, value-added food products that align with sustainable food innovation goals.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104098"},"PeriodicalIF":6.3,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}