Frontiers in Food Science and Technology最新文献

Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation 基于生物聚合物的富含百里香精油的抗菌薄膜的表征及其在牛奶蛋糕保鲜中的应用

Frontiers in Food Science and Technology Pub Date : 2024-08-08 DOI: 10.3389/frfst.2024.1356582

M. Mulla, Jasim Ahmed, Aateka Vahora, Shivani Pathania, Mahmoud Said Rashed

{"title":"Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation","authors":"M. Mulla, Jasim Ahmed, Aateka Vahora, Shivani Pathania, Mahmoud Said Rashed","doi":"10.3389/frfst.2024.1356582","DOIUrl":"https://doi.org/10.3389/frfst.2024.1356582","url":null,"abstract":"Polysaccharide-based packaging and its ever-increasing applications in response to the need for sustainable and safe packaging have prompted researchers to investigate the development of antimicrobial biopolymer-based packaging for shelf-life enhancement of food samples. A film made by blending chitosan and pectin had good mechanical properties, that is, a tensile strength of 7.43 MPa and an elongation at break of 23.033%. To produce active packaging, thyme essential oil (TEO) was added to the blend at concentrations of 10%, 15%, and 20%. The developed film was characterized for its techno-functional and antimicrobial properties. Further the developed films were employed in an active food packaging system for milk cake. Films with added TEO showed significant enhancements in elongation at break (28.22%) and water vapor barrier properties (30.08 g/h.m2). Additionally, the microstructure of the film was also improved, as demonstrated by scanning electron microscopy (SEM) and atomic force microscopy (AFM) measurements. Fourier transform infrared spectroscopy (FTIR) indicated the interaction of blended matrix (chitosan and pectin) and TEO as observed from the formation of hydrogen bonds with the addition of TEO owing to the OH functional groups. The use of TEO in pectin and chitosan-based film and its application for milk cake packaging showed delayed microbiological contamination and hardness of milk cake samples. The shelf life of milk cake packaged in pectin and chitosan blend film with 20% TEO was enhanced by > 10 days.","PeriodicalId":510142,"journal":{"name":"Frontiers in Food Science and Technology","volume":"12 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141927718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications 探索利用家庭厨余生物活性化合物的新型环保技术：特别是在食品方面的应用

Frontiers in Food Science and Technology Pub Date : 2024-05-03 DOI: 10.3389/frfst.2024.1388461

Farzana Siddique, Zoha Ali, Muhammad Arshad, Kinza Mubeen, Afsheen Ghazala

{"title":"Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications","authors":"Farzana Siddique, Zoha Ali, Muhammad Arshad, Kinza Mubeen, Afsheen Ghazala","doi":"10.3389/frfst.2024.1388461","DOIUrl":"https://doi.org/10.3389/frfst.2024.1388461","url":null,"abstract":"The issue of household waste management is a pervasive global concern. Household waste, especially food waste, comprises a reservoir of compounds with potential economic value, among which bioactive compounds prominently feature. These bioactive compounds, derived from natural chemical substances inherent in waste from animal and protein sources, offer nutritional benefits. Extracted bioactive compounds find versatile applications in various domains including textiles, cosmetics, nutraceuticals, food additives, and the agriculture sector. The extraction of such compounds is achieved through a diversity of techniques, including conventional methods alongside non-conventional green approaches such as extraction methods using enzymes, microwaves, or supercritical fluids. However, there is an increasing need for green and sustainable approaches, leading to bioactive-rich extracts with low environmental impact. This review thoroughly summarizes the origins, kinds, and characteristics of bioactive chemicals found in food waste. It also addresses the most promising and innovative methodologies for the recovery of functional bioactive compounds from waste materials that have been published recently. New technologies can meaningfully manage materials from household food waste. These bioactive compounds are valuable for food industrial applications.","PeriodicalId":510142,"journal":{"name":"Frontiers in Food Science and Technology","volume":"189 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141015148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation 加强食品安全和养殖肉类生产：探索微塑料对鱼类肌肉细胞增殖和分化的影响

Frontiers in Food Science and Technology Pub Date : 2024-02-28 DOI: 10.3389/frfst.2024.1309884

Taozhu Sun, Alfonso Timoneda, Amiti Banavar, Reza Ovissipour

{"title":"Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation","authors":"Taozhu Sun, Alfonso Timoneda, Amiti Banavar, Reza Ovissipour","doi":"10.3389/frfst.2024.1309884","DOIUrl":"https://doi.org/10.3389/frfst.2024.1309884","url":null,"abstract":"Cultivated meat, a sustainable alternative to traditional livestock farming, has gained attention for its potential environmental and health benefits. However, concerns about microplastic contamination pose challenges, especially when sourcing cells from marine organisms prone to microplastic bioaccumulation. Additionally, the pervasive presence of microplastics in laboratory settings, ingredients, and during the production, increases the risk of unintentional contamination. This study focused on Atlantic mackerel (Scomber scombrus) skeletal muscle cell lines to examine the effects of microplastic exposure, represented by fluorescent polyethylene microspheres (10–45 µm) on cell performance including cell proliferation, cell viability, gene expression, and differentiation processes critical for cultivated meat production. The results revealed significant impacts on cell attachment and proliferation at microplastic concentrations of 1 μg/mL, 10 μg/mL, and 50 μg/mL. Notably, the 10 μg/mL concentration exerted the most pronounced effects on cell viability during both attachment and proliferation phases. While the results indicated that both microplastic concentration and size influence cell viability, cell differentiation remained unaffected, and additional contributing factors require further investigation. These findings underscore the necessity of thoroughly exploring microplastic-cell interactions to ensure food safety and safeguard health within the burgeoning cultivated meat industry.","PeriodicalId":510142,"journal":{"name":"Frontiers in Food Science and Technology","volume":"132 36","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140423782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The anti-obesogenic and anti-diabetic properties of marine collagen peptides 海洋胶原蛋白肽的抗致肥和抗糖尿病特性

Frontiers in Food Science and Technology Pub Date : 2024-01-29 DOI: 10.3389/frfst.2023.1270392

Rina P. M. Wong, Zhong Kai Zhou, P. Strappe

引用次数: 0

Fermented goat milk as a functional food for obesity prevention or treatment: a narrative review 将发酵羊奶作为预防或治疗肥胖症的功能性食品：叙述性综述

Frontiers in Food Science and Technology Pub Date : 2024-01-10 DOI: 10.3389/frfst.2023.1329037

Estefanía Andrada, Antonela Marquez, Matías Russo, Paola Gauffin-Cano, Roxana Medina

{"title":"Fermented goat milk as a functional food for obesity prevention or treatment: a narrative review","authors":"Estefanía Andrada, Antonela Marquez, Matías Russo, Paola Gauffin-Cano, Roxana Medina","doi":"10.3389/frfst.2023.1329037","DOIUrl":"https://doi.org/10.3389/frfst.2023.1329037","url":null,"abstract":"Fermentation can potentiate goat milk’s beneficial properties or generate new bioactive ingredients. In this narrative review, we summarize the current knowledge on the potential of fermented goat milk (FGM) products to improve different biomarkers of a modern epidemic: obesity and its comorbidities. In vitro studies have indicated functional properties of bioactive peptides or lipids obtained from FGM, showing potential to prevent Cardiovascular Disease development and anti-inflammatory activity. Probiotic strains derived from goat milk have prevented diet-induced obesity in animal models, and can represent a better techno-functional alternative to ferment this matrix than traditional starters. A small number of studies evaluated the functional properties of FGM in animal models of obesity. The observed in vitro effects of isolated compounds are generally in agreement with in vivo models’ findings. Overall, reports showed a positive impact on the prevention of body weight gain and several metabolic, inflammatory, and oxidative parameters. Nevertheless, evidence is limited and the mechanisms involved are fairly unknown. Comparisons between non-fermented and fermented products in vivo studies are lacking. Functional properties of FGM products aimed at improving the health of obese patients lack support from clinical trials. Considering the current evidence, the administration of complete FGM can be more beneficial to obese patients than the administration of its isolated compounds (lipids, peptides, or microorganisms). The addition of plant by-products with prebiotic or antioxidant properties is a promising strategy to enhance FGM functionality.","PeriodicalId":510142,"journal":{"name":"Frontiers in Food Science and Technology","volume":"20 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139438993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality control of hazelnut-based spreads: 1H TD-NMR transverse relaxation 榛子涂抹酱的质量控制：1H TD-NMR 横向弛豫

Frontiers in Food Science and Technology Pub Date : 2024-01-03 DOI: 10.3389/frfst.2023.1294332

Lena Trapp, Saghar Kafashian, Hilke Schacht, Hermann Nirschl, Gisela Guthausen

引用次数: 0