Food and Bioprocess Technology最新文献

{"title":"Extraction of Stable Antioxidant Compounds from Banana Inflorescences Using Eco-friendly Methods","authors":"Carolina Castro de Sousa,&nbsp;Lorrayne Lucas Mendes,&nbsp;Camila Campos Ferraz,&nbsp;Wandson Lukas do Nascimento Amorim,&nbsp;Isabella Olando Martini,&nbsp;Bruno Guzzo da Silva,&nbsp;Célio Fernando Figueiredo Angolini,&nbsp;Priscilla Carvalho Veggi,&nbsp;Juliana Martin do Prado","doi":"10.1007/s11947-025-03807-8","DOIUrl":"10.1007/s11947-025-03807-8","url":null,"abstract":"<div><p>For each ton of bananas harvested, 160 kg of inflorescences are discarded. Inflorescences of <i>Musa</i> × <i>paradisiaca</i>, AAB group, Dwarf Prata cultivar, were subjected to extraction for the recovery of natural products using environmentally benign solvents and processes: steam distillation (SD); Soxhlet with water (AE), ethanol (EtOH), and 2-methyltetrahydrofuran (2-MeTHF); and supercritical fluid extraction (SFE) with CO₂. The AE process led to the highest yield (26.4%), total phenolic content (TPC), and FRAP antioxidant power of the fresh extracts. The yields obtained using SFE (3.9%), EtOH (11.1%), and 2-MeTHF (11.2%) were lower; however, these extracts maintained a stable TPC after 6 months of storage, whereas the TPC of AE decreased. The total flavonoid contents were the highest ever reported in the literature for banana inflorescence (32.1 mg CE/g extract, SFE). The 2-MeTHF and AE extracts exhibited the highest Trolox equivalent antioxidant capacity and oxygen radical absorbance capacity, respectively. The choice of extraction method and solvent depends on the intended application of the extract. If maximizing yield and antioxidant power is the goal, hot water extraction is preferable. For preserving stable phenolic compounds, 2-MeTHF extraction is more suitable. The SFE technique is ideal for concentrating flavonoids.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5814 - 5833"},"PeriodicalIF":5.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938213","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":"A Green Approach: Optimization of Ultrasound and Homogenization-Assisted Ethyl Acetate Extraction of Cottonseed Oil Using Natural Deep Eutectic Solvent as a Novel Co-solvent","authors":"Ezgi Kalkan,&nbsp;Medeni Maskan","doi":"10.1007/s11947-025-03801-0","DOIUrl":"10.1007/s11947-025-03801-0","url":null,"abstract":"<div><p>NADES had an extensive spectrum of applications in the food industry and had increasing popularity for extraction techniques. The current study pioneered a novel extraction process for cottonseed oil utilizing an ultrasound and homogenization-assisted method (UHA) with a natural deep eutectic solvent (NADES) as a novel co-solvent. This proposed method is entirely aligned with the green extraction concept through the utilization of sustainable green technologies and solvents. D-Optimal mixture design was applied for the first time to discover the optimal solvent combination of NADES (Choline Chloride: Oxalic acid), ethyl acetate, and water for cottonseed oil extraction. The effect of these three solvent components on oil recovery, radical-scavenging activity (RSA), total phenolic content (TPC), free fatty acids (FFAs), and peroxide value (PV) of cottonseed oil were evaluated. The best solvent mixture combination was found by numerical optimization to be 20% NADES, 20.41% water, and 59.58% ethyl acetate. Using this ideal solvent mixture, the maximum oil recovery, RSA, and minimal FFA content of cottonseed oil were practically determined to be 90.68%, 52.21%, and 7.13%, respectively. The addition of NADES significantly enhanced oil recovery from 85.18 to 90.68% based on the initial oil content (reference). Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were utilized to ascertain the purity and assess the thermal behaviour of cottonseed oils. Moreover, by analysing and comparing the cost and energy consumption of the UHA-NADES (ultrasound and homogenization-assisted natural deep eutectic solvent) method, its feasibility for industrial applications was confirmed. This research presented a green option that includes economic advantages, diminished operational conditions/risks, and enhanced oil recovery for the vegetable oil industry by using the UHA-NADES method.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5782 - 5813"},"PeriodicalIF":5.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03801-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938216","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":"Insight on Tannin Extraction and Mechanical Changes During Maceration from Skins and Seeds of Italian Red Grape Varieties","authors":"Lorenzo Ferrero,&nbsp;Maria Alessandra Paissoni,&nbsp;Susana Río Segade,&nbsp;Fulvio Mattivi,&nbsp;Matteo Marangon,&nbsp;Giuseppina Paola Parpinello,&nbsp;Paola Piombino,&nbsp;Maurizio Ugliano,&nbsp;Vincenzo Gerbi,&nbsp;Luca Rolle,&nbsp;Simone Giacosa","doi":"10.1007/s11947-025-03806-9","DOIUrl":"10.1007/s11947-025-03806-9","url":null,"abstract":"<div><p>This study investigated tannin extraction in four Italian red grape varieties — ‘Aglianico’, ‘Nebbiolo’, ‘Primitivo’, and ‘Sangiovese’. The grape initial tannin content was characterized through a potential extraction. Moreover, the extractable phenolic content was evaluated through maceration in wine-like solution of skins, seeds, and their combinations for 10 days, with ethanol concentration incrementally adjusted to simulate fermentation. Texture analysis of grape seeds and skins was conducted before and after the wine-like solution macerations. Results revealed variety-dependent differences in the mechanical and acoustic properties of grape skins and seeds, with seeds showing increased acoustic energy upon breakage. Grape varieties showed differences in skin and seed phenolic pools and extractability. Significant positive correlations were found between potential and extractable tannin content. Smaller, less galloylated flavan-3-ols were well extracted in model wine solutions. Extraction curves were examined from skins, seeds, and combined skins + seeds matrices, evidencing a faster skin phenolics extraction than seeds. Interestingly, tannin extraction from skins + seeds did not correspond to the sum of individual skin and seed extractions. Moreover, the skin-to-seed tannin ratio and tannin structural characteristics also varied between skin and seed joint and separate extractions.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5767 - 5781"},"PeriodicalIF":5.3,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03806-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938228","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":"Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process","authors":"Alessio Sergiacomo,&nbsp;Andrea Bresciani,&nbsp;Matteo Miele,&nbsp;Alessandra Marti","doi":"10.1007/s11947-025-03796-8","DOIUrl":"10.1007/s11947-025-03796-8","url":null,"abstract":"<div><p>Increasing the use of minor crops, such as buckwheat, can enhance biodiversity. Thanks to its composition (e.g., protein, fiber, flavonoids), buckwheat is a valuable raw material for food production. However, its application is limited also by its astringency and bitterness. Despite the sensory challenges have been already solved by applying sprouting, its impact on technological aspects has not been yet addressed. Thus, this study aimed at evaluating the impact of sprouted buckwheat on the rheological properties of dough for bread and cracker production. Buckwheat was sprouted for 48 and 72 h and mixed at 10%, 20%, and 30% with two types of wheat flour: one for bread (flour B) and one for crackers (flour C). The pasting properties of unsprouted and sprouted buckwheat were analyzed, while gluten aggregation, mixing, and extensibility properties were evaluated in the mixtures of wheat and buckwheat. The addition of buckwheat, particularly at higher substitution levels and with longer sprouting times, primarily weakened gluten aggregation and extensional properties. Mixing properties, such as dough development time and stability, were influenced more by the sprouting time. This weakening effect was less pronounced when using mixtures for crackers compared to those for bread. Suitable substitution levels were found to be 30% for crackers and 10% for bread. Specifically, bread made with sprouted buckwheat showed a higher volume and lower hardness compared to bread made with unsprouted buckwheat.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5749 - 5766"},"PeriodicalIF":5.3,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03796-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938583","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 Fermented Soy and Soy/Cow Milk Products with Probiotic Lacticaseibacillus rhamnosus GG Strain","authors":"Hatice H. Okur,&nbsp;Hatice Kalkan Yıldırım,&nbsp;Amin Yousefvand,&nbsp;Per E. J. Saris","doi":"10.1007/s11947-025-03804-x","DOIUrl":"10.1007/s11947-025-03804-x","url":null,"abstract":"<div><p>Fortifying conventional foods with probiotics is an effective approach for producing functional products. Although <i>Lacticaseibacillus rhamnosus</i> GG (also known as LGG) is one of the most studied probiotics, its application in food bioprocessing remains limited. This study produced probiotic soy and soy + cow milk beverages fermented with LGG. Sixteen samples were prepared with different ratios and different types of milk formulations and fermented with LGG at 37 °C for 30 h. After fermentation, the pH, total acidity, LGG cell count, sensory qualities, and organic acid level were determined. The LGG cell count, total acidity, and pH analyses were performed at various time points during 4 weeks of storage at 4 °C. According to the results, the LGG cell counts did not fall below 7 log CFU/ml in all formulations after 30 h of fermentation and 4 weeks of storage at 4 °C. Samples with glucose added to soy milk caused a decrease in pH after fermentation, leading to coagulation of soy proteins and increasing the sensory quality of the final product. The sensory evaluation results, which included appearance, taste, stability, texture, and general acceptability, revealed that the fermented soy milk with 3% glucose content had the highest score. This study demonstrates the development of probiotic milk beverages—both plant-based and combined plant-based and dairy—fortified with soy milk for a wide variety of consumers seeking a probiotic plant-containing beverage.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5736 - 5748"},"PeriodicalIF":5.3,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03804-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938495","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":"Enhancement of Monascus Pigments Stability by Sodium Alginate and its Mechanism of Action","authors":"Chun Liu,&nbsp;Xinyue Huang,&nbsp;Yanhao Huang,&nbsp;Biao Wang,&nbsp;Qiongying Wu,&nbsp;Junqiang Jia","doi":"10.1007/s11947-025-03798-6","DOIUrl":"10.1007/s11947-025-03798-6","url":null,"abstract":"<div><p><i>Monascus</i> pigments (MPs) are natural food pigments whose stability in acidic environments is of considerable importance to the food industry. To enhance the stability of MPs, sodium alginate (SA) was utilized as a stabilizing agent and a mixture of MPs and SA was prepared (MP-SA). The stability of both the MPs and the MP-SA complex was evaluated at a pH of 3 and a temperature of 100 °C over various heating durations (0, 30, 60, and 120 min). The significant enhancement in the stability of MPs under acidic conditions is attributed to the formation of the MP-SA complex, which is evidenced by a reduction in particle size, increased electrostatic repulsion, and the establishment of hydrogen bonds, specifically C-H binding observed at a peak of 2930 cm⁻¹ and O–H binding at a peak of 3420 cm⁻¹. Furthermore, the study evaluated the storage stability of MPs over a 30-day period, both with and without the stabilizer, as well as the impact of six metal ions (K⁺, Na⁺, Ca²⁺, Mg²⁺, Cu²⁺, and Fe³⁺) on the storage stability of MPs. The findings indicate that SA effectively mitigates the degradation of MPs and protects them from the detrimental effects of metal ions. In summary, SA serves as an efficient stabilizer that enhances the stability of MPs under conditions of high acidity and temperature. This research also contributes valuable insights into the formation mechanisms and structural integrity of the MP-SA complex.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5722 - 5735"},"PeriodicalIF":5.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938339","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":"The Potential of Pulsed Electric Field in the Postharvest Process of Fruit and Vegetables: A Comprehensive Perspective","authors":"Mahdi Rashvand,&nbsp;Amirali Kazemi,&nbsp;Mehrad Nikzadfar,&nbsp;Tasmiyah Javed,&nbsp;Leo Pappukutty Luke,&nbsp;Katrine Møller Kjær,&nbsp;Aberham Hailu Feyissa,&nbsp;Caroline Millman,&nbsp;Hongwei Zhang","doi":"10.1007/s11947-025-03799-5","DOIUrl":"10.1007/s11947-025-03799-5","url":null,"abstract":"<div><p>Pulsed electric field (PEF) is a novel non-thermal treatment for quality retention of fruits and vegetables (F&amp;V) during postharvest processing. PEF helps to microbial control and retain several attributes such as the physical and chemical of F&amp;V. This review outlines requirements and advances in electrical systems applied in PEF for F&amp;V. In addition, it reviews the effect of PEF application on antioxidant activity, color, texture, weight loss, and other chemical properties affecting the shelf life of F&amp;V. Attention is also drawn to the applicability of PEF technology as a pretreatment to assist design in the case of the emergence of sustainable bio-refineries based on F&amp;V. PEF pretreatment enhances the extraction of valuable bioactive compounds and maintains quality characteristics of F&amp;V which include color, phytochemicals, antioxidant capacity, proteins, volatile compounds, and sensory attributes. Furthermore, the current study highlights that electroporation of the cell membrane by PEF treatment enhances mass transfer during the drying and moisture loss processes of F&amp;V. In this context, the extraordinary rapidity of treatment applications leads to considerable reductions in processing time and total energy consumption concerning traditional methods. The adaptability and scalability of PEF secure its application in sizes varying from small-scale operations driven by supermarket demand up to food units. However, PEF has limitations in the postharvest process of F&amp;V due to its potential for the high energy costs associated with the technology. In addition, PEF cannot guarantee the inactivation of all microorganisms, particularly the spores and certain resilient bacterial strains that cause microbial regrowth on storage. Overall, this technology can further increase the yield obtained from extraction and extend shelf life, which is essential for processing facilities and consumers’ benefit.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5117 - 5145"},"PeriodicalIF":5.3,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03799-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938707","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":"Force Sensing and Force Control of Flexible Gripper with Integrated Flexible Strain and Tactile Sensors for Strawberry Non-Destructive Gripping and Freshness Grading","authors":"Junchang Zhang,&nbsp;Rongrong Zhai,&nbsp;Yucai Shi,&nbsp;Na Li,&nbsp;Qing Wang,&nbsp;Haotun Lv","doi":"10.1007/s11947-025-03795-9","DOIUrl":"10.1007/s11947-025-03795-9","url":null,"abstract":"<div><p>Fruit freshness detection is essential for ensuring fruit quality, with significant implications for the economic benefits and resource allocation in the supply chain. Current strawberry freshness detection methods, primarily based on machine vision or manual inspection, face challenges such as environmental sensitivity, high costs, labor shortages, and difficulties in quantitative assessment. To address these limitations, this study introduces a flexible robotic gripper integrated with strain and tactile sensors, which offers precise, non-destructive gripping and real-time freshness grading. The integration of strain sensors enables real-time force sensing, ensuring adaptive and safe handling, while tactile sensors measure strawberry firmness, providing a quantitative and objective assessment of freshness. A fuzzy adaptive PID controller regulates the gripper’s output force, further enhancing precision. Experimental results demonstrate a 97.6% safe gripping rate and classification accuracies of 87.5% (KNN), 93.75% (SVM), and 87.5% (RF), with SVM achieving the highest precision. This study features high environmental stability and durable robotic grippers and sensors and achieves automated, non-destructive sorting and high-quality grading. By leveraging technological innovations to address labor shortages and enhance fruit quality, this study contributes to a more efficient and sustainable supply chain.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5700 - 5721"},"PeriodicalIF":5.3,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938436","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":"The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries","authors":"Nesrin Yumak Alnıak,&nbsp;Cengiz Caner,&nbsp;Muhammed Yüceer","doi":"10.1007/s11947-025-03791-z","DOIUrl":"10.1007/s11947-025-03791-z","url":null,"abstract":"<div><p>Fresh strawberry is very susceptible to spoilage and has limited storage stability due to its fast metabolism. The main focus of this research was to evaluate if electrolyzed water (EW) (30 ppm or 90 ppm) and 1% chitosan coating can be applied individually and in combination to evaluate individual and synergistic effects on extending the storage stability of fresh strawberries. The samples were analyzed (the gas composition, pH, ºBrix, weight loss, spoilage rate, texture as well as total anthocyanin and total phenolic composition) for the 5 weeks at 4 ºC. At the end of storage, the O₂ in the trays reduced from 21 to 13% in the groups treated with chitosan, and the CO₂ ratio increased from 0.03 to 14%. The most dramatic change in gas exchange, pH, and ºBrix occurred in the control group during storage. The decrease was less in the chitosan-coated ones. Although there is no linear change in color values (<i>L</i>^<i>*</i> and <i>a</i>^<i>*</i>), it can be said that EW application has a more conservative feature, especially on “<i>a</i>^<i>*</i>”. At the end of the storage, the combination of chitosan and EW had a spoiled fruit rate of 25–30% by weight, while this rate reached 67% in the control group. The hardness value of strawberries decreases throughout storage. Although there was a decrease in total anthocyanin and total phenolic components during the 5 weeks of storage, the highest protection was measured in samples where chitosan and EW were applied together. As a result of this study, the remarkable synergistic efficacy carried out by the combined application of the chitosan coatings and the EW (30 ppm or 90 ppm) makes it an attractive promising sustainable substitute for artificial preservatives while maintaining their fresh-like quality and improved appeal within the food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5683 - 5699"},"PeriodicalIF":5.3,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03791-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938360","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":"Hybrid Crude Palm Oil Unaué HIE OxG Nanoencapsulated in Jackfruit Seed Flour: an Alternative for Beef Burger Preservation","authors":"Tainara Santos Oliveira,&nbsp;Rogeria Comastri de Castro Almeida,&nbsp;Ronald Bruce Pegg,&nbsp;Larissa Santos Assunção,&nbsp;Rafael Sepúlveda Fonsêca Trevisan Passos,&nbsp;Agnes Sophia Braga Alves,&nbsp;Carlos Pasqualin Cavalheiro,&nbsp;Itaciara Larroza Nunes,&nbsp;Carolina Oliveira de Souza,&nbsp;Bruna Aparecida Souza Machado,&nbsp;Camila Duarte Ferreira Ribeiro","doi":"10.1007/s11947-025-03793-x","DOIUrl":"10.1007/s11947-025-03793-x","url":null,"abstract":"<div><p>In this study, we evaluated the quality of beef burgers enriched with nanoencapsulated hybrid crude palm oil Unaué HIE OxG and jackfruit seed flour (HCPO-NP). HCPO-NP, obtained through homogenization, demonstrated promising characteristics including a nanoscale size of 222.10 ± 21.15 nm, a polydispersity index of &lt; 0.3, a zeta potential of − 24.22 ± 3.53 mV, spherical morphology, high encapsulation efficiency (93.16 ± 9.43%), color stability, antioxidant activity, and complete carotenoid retention (100%). Burgers containing HCPO-NP (N-burgers) were compared to those with the same constituents in the free form (F-burgers) and control burgers without additives (C-burgers). The evaluation was based on color stability, carotenoid content, lipid and protein oxidation, pH, and microbial growth. Microbial analysis included the detection of mesophilic and psychrophilic bacteria, specifically <i>Enterobacteriaceae</i>, coagulase-positive <i>Staphylococci</i>, and <i>Salmonella</i> spp., over a 12-day storage period at 4 °C. HCPO-NP effectively maintained <i>a*</i> values, stabilized carotenoid content, inhibited lipid and protein oxidation, and prevented acidity increase in N-burgers. Additionally, HCPO-NP suppressed the growth of mesophilic bacteria and <i>Enterobacteriaceae</i>. These findings demonstrate that HCPO-NPs efficiently preserved refrigerated beef burgers and have potential as a natural food nanopreservative.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5654 - 5671"},"PeriodicalIF":5.3,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938428","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}