Food and Bioprocess Technology最新文献

{"title":"Correction: Control of Listeria monocytogenes in Nitrite-Reduced Mediterranean Dry-Fermented Sausages Using Two Bacteriocinogenic Pediococcus acidilactici Strains","authors":"Xavier F. Hospital, Manuela Fernández, Carmen Herranz, Izaskun Martín-Cabrejas, Natalia Caballero, Begoña Jiménez, Vanesa Sánchez-Martín, Paloma Morales, Ana I. Haza, Eva Hierro","doi":"10.1007/s11947-025-04012-3","DOIUrl":"10.1007/s11947-025-04012-3","url":null,"abstract":"","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8925 - 8925"},"PeriodicalIF":5.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-04012-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145079009","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":"Recent Advances in the Application of Nanoparticles and Essential Oils for Extending the Shelf-Life of Fruits and Vegetables","authors":"Mukhtar Iderawumi Abdulraheem,&nbsp;Adewale Mubo Omogoye,&nbsp;Mohd. Tariq,&nbsp;Anant Deogaonkar,&nbsp;Syed Muhammad Zaigham Abbas Naqvi,&nbsp;Jalal Uddin,&nbsp;Abdullatif Bin Muhsinah,&nbsp;Vijaya Raghavan,&nbsp;Jiandong Hu","doi":"10.1007/s11947-025-03988-2","DOIUrl":"10.1007/s11947-025-03988-2","url":null,"abstract":"<div><p>The global demand for fresh fruits and vegetables has increased, necessitating innovative preservation techniques to extend their shelf life while maintaining quality. Traditional methods often involve chemical preservatives, raising health concerns among consumers. Due to its many applications and unique qualities, recent advancements in nanotechnology and the use of essential oils present promising alternatives for enhancing the longevity of produce. However, there is a lack of comprehensive reviews synthesizing these approaches and existing studies often focus on either nanoparticles (NPs) or essential oils (EO) separately, neglecting the potential synergistic effects when used in combination. Hence, this review aims to critically evaluate recent advances in the application of NPs and EOs for extending the shelf life of fruits and vegetables, identifying gaps in current research, highlighting successful case studies, and proposing future directions for investigation. A systematic review methodology was employed, involving a comprehensive search of peer-reviewed articles published within the last ten years. NP-EO combinations reduced microbial load by 30–50% and delayed spoilage by up to 40% in strawberries, tomatoes, and leafy greens compared to conventional methods. Both approaches offer innovative solutions to extend the shelf life of fruits and vegetables while addressing consumer demand for safety and sustainability. These hybrids also improved sensory attributes (flavor retention, color stability) while offering eco-friendly, sustainable alternatives. Future efforts must prioritize standardized regulatory frameworks for NP-EO synergy, particularly addressing safety thresholds and scalability. Key challenges include optimizing NP-EO formulations for diverse produce types, assessing long-term human health impacts, and advancing cost-effective production methods. By bridging these gaps, researchers can accelerate the transition from lab-scale innovation to industry-wide adoption, reshaping food preservation practices.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8409 - 8435"},"PeriodicalIF":5.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078995","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":"Protein Extraction and Isolation from Legumes and Algae: An Industry Primer","authors":"Pravin Patel,&nbsp;Yan Ling Joy Pang,&nbsp;Won Jae Choi,&nbsp;Adison Wong","doi":"10.1007/s11947-025-03958-8","DOIUrl":"10.1007/s11947-025-03958-8","url":null,"abstract":"<div><p>Efficient extraction of alternative proteins is essential for advancing sustainable alternatives to animal-based sources, offering a promising pathway to reduce environmental burdens linked to animal agriculture. This review provides a critical evaluation of various extraction techniques applied to proteins sourced from legumes and algae. We systematically compare physical, chemical, and biological extraction and isolation techniques, evaluating their efficiency, yield, purity, and economic feasibility. While alkaline extraction coupled with isoelectric precipitation offers high-purity protein recovery, its resource-intensive nature presents challenges. Conversely, enzymatic hydrolysis, ultrafiltration, and fermentation preserve protein functionality and minimize chemical inputs, yet scalability remains a limiting factor. Hybrid extraction strategies have demonstrated potential in optimizing water and energy consumption, while byproduct valorization further contributes to sustainability. Moreover, the integration of artificial intelligence and machine learning is increasingly recognized as a transformative approach to refining extraction processes through predictive modeling and real-time optimization. Our review provides a comprehensive and timely analysis, offering valuable insights into the evolving landscape of sustainable protein production for both food and industrial applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8380 - 8408"},"PeriodicalIF":5.8,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03958-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078860","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":"Edible Packaging and Coating Systems for Enhancing the Shelf Life of Nuts","authors":"Samira Dakhili,&nbsp;Mitra Pashaei,&nbsp;Zahra Hashami,&nbsp;Navid Godini,&nbsp;Negar Rostami,&nbsp;Ruchir Priyadarshi,&nbsp;Saeedeh Shojaee-Aliabadi,&nbsp;Jong-Whan Rhim","doi":"10.1007/s11947-025-03968-6","DOIUrl":"10.1007/s11947-025-03968-6","url":null,"abstract":"<div><p>Edible packaging and coating technologies have emerged as promising and sustainable alternatives to conventional plastic-based packaging and traditional preservation techniques in the food industry. They are particularly effective at extending the shelf life of foods such as edible nuts. These biodegradable and sustainable packaging solutions not only reduce environmental pollution but also help maintain food quality by minimizing oxygen exposure, delaying moisture absorption, and preventing lipid oxidation and microbial contamination. Natural biopolymers, including proteins, polysaccharides, and lipids, have been extensively studied for their potential applications in edible coatings and films, offering a range of functionalities while enhancing barrier properties and improving food safety. Recent advancements in edible coatings have further improved food preservation capabilities by incorporating natural oils and bioactive compounds with antimicrobial and antioxidant properties. Although edible packaging presents an eco-friendly and effective method for preserving nuts, challenges remain regarding mechanical strength, stability under various environmental conditions, and large-scale commercialization. By addressing these challenges, edible packaging could transform food preservation strategies, reduce reliance on synthetic packaging, and contribute to a more sustainable food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8321 - 8353"},"PeriodicalIF":5.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078857","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":"AI-Driven Precision Fermentation: From Restaurant Food Waste to Sustainable Protein Production","authors":"Nida Kanwal,&nbsp;Min Zhang,&nbsp;Salman Khan,&nbsp;Uzma Batool","doi":"10.1007/s11947-025-03981-9","DOIUrl":"10.1007/s11947-025-03981-9","url":null,"abstract":"<div><p>Restaurant food waste is used as feedstock. It is transformed into high-value protein through precision fermentation. This process is powered by AI and automation, revolutionizing sustainable protein production. This review explores AI-driven precision fermentation as a solution to the growing global protein demand. The demand is projected to increase by 70% by 2050. At the same time, this technology aims to reduce the 931 million tons of food waste generated globally each year. Precision fermentation leverages machine learning for strain optimization and digital twins for bioprocess simulation. Autonomous bioreactors enable real-time adaptive control. This technology converts nutrient-rich food waste into functional proteins. It produces up to 90% fewer greenhouse gas emissions compared to conventional animal sources. The paper explores the technical foundations of microbial engineering. It also examines the role of robotics in high-throughput fermentation screening. Additionally, the integration of IoT and blockchain enhances process transparency and traceability. It highlights case studies and pilot programs in the USA, France, Brazil, and China, identifying opportunities and bottlenecks in feedstock variability, regulations, and public acceptance. Key research gaps include the need for AI models that handle noisy biological data and standardized platforms for academic-industry collaboration. The findings emphasize the potential of decentralized biomanufacturing hubs to support local food systems, reduce urban waste, and boost environmental resilience. This review highlights AI-driven precision fermentation to convert food waste into high-value protein, addressing both waste reduction and protein sustainability. With AI as a catalytic layer, this approach offers a scalable, economically viable model for future food systems.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8354 - 8379"},"PeriodicalIF":5.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078859","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":"Structurally Modified Guar Gum-Based Food Packaging: A Review","authors":"Tejaswini Dhanaji Patil,&nbsp;Kirtiraj K. Gaikwad","doi":"10.1007/s11947-025-03963-x","DOIUrl":"10.1007/s11947-025-03963-x","url":null,"abstract":"<div><p>The food sector is experiencing a high requirement for food packaging films due to the growing worldwide population. In today’s landscape, food packaging regulations have significantly tightened due to technological advancements, specifically to combat environmental repercussions, safeguard consumer health, and address budgetary considerations. In comparison, guar gum (GG) meets all the essential requirements, which makes GG a potential source for developing films or coatings. It was observed, for instance, that GG coatings may considerably decrease the postharvest quality loss of fruits by producing barriers that help to delay the ripening and senescence processes by lowering the respiration rate. Modified GG films have gained popularity in academia and industry due to their superior film-forming abilities. Cross-linking, etherification, esterification, grafting, oxidation, and adding additives like plasticizers can enhance the mechanical characteristics of GG-based films. While starch, cellulose, and chitosan are reviewed more often, GG, a less explored biopolymer in food packaging, is the subject of this review. This review covers an in-depth study of different chemical and physical modification methods, additives, and fabrication methods utilized for GG-based films and coatings having better physical and chemical characteristics. It also includes a summary of existing data and recent developments in modified GG film packaging. It fills the gap in the literature by focusing solely on GG and presenting commercialization trends and experimental data that many evaluations fail to provide.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8291 - 8320"},"PeriodicalIF":5.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078972","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":"Selective Enrichment of Antioxidant Peptides from Tilapia Skin by Hydrophilic Modified Metal–Organic Framework Material (UIO-66)","authors":"Xingyuan Hu,&nbsp;Yingrou Li,&nbsp;Yue Leng,&nbsp;Huiziyu Guan,&nbsp;Qianwen Sun,&nbsp;Xiangrong Li,&nbsp;Xiang Li,&nbsp;Yidi Cai,&nbsp;Dandan Ren,&nbsp;Long Wu,&nbsp;Hui Zhou","doi":"10.1007/s11947-025-03974-8","DOIUrl":"10.1007/s11947-025-03974-8","url":null,"abstract":"<div><p>The efficient separation and purification of antioxidant peptides play a pivotal role in the practical application and the exploration of structure–activity relationships. This study employed metal–organic frameworks (MOFs), namely MIL-53(Cr), ZIF-8, and UIO-66, to selectively enrich antioxidant peptides derived from Nile tilapia skins. It was found that the enriched peptides with enhanced antioxidant activity displayed stronger hydrophilicity. Subsequently, UIO-66 was functionalized with the hydrophilic groups, COOH, OH, and NH₂, and the successful modification was validated by a decreased water contact angle. The adsorption behavior was well described by the pseudo-second-order kinetic model and Langmuir thermodynamic model. Notably, 93.37% elution rate of the adsorbed active peptides was achieved. And NH₂-UIO-66 demonstrated the highest enrichment efficiency with significantly increased antioxidant capacity. The IC₅₀ values for scavenging DPPH•, ABTS⁺•, and hydroxyl radicals were 1.02 ± 0.09 mg/mL, 2.85 ± 0.16 mg/mL, and 2.21 ± 0.15 mg/mL, respectively—substantially lower than those of the original tilapia skin hydrolysates. The specific enrichment of antioxidant peptides by modified MOFs was successfully achieved through the size exclusion and hydrophilic interaction. The results in the study offered an innovative approach for peptide separation.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8911 - 8924"},"PeriodicalIF":5.8,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078855","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 of Moisture, Ash, Fat and PH in Both Intact Goat Cuts and Individual Muscles Using a Portable Near-Infrared Spectrometer","authors":"D. Cozzolino,&nbsp;S. Zhang,&nbsp;Z. Yang,&nbsp;M. Beya,&nbsp;J. C. Hoffman,&nbsp;D. Bureš,&nbsp;L. C. Hoffman","doi":"10.1007/s11947-025-03976-6","DOIUrl":"10.1007/s11947-025-03976-6","url":null,"abstract":"<div><p>The objective evaluation of goat meat (e.g. quality and composition of different cuts and muscles) is important in developing and developed economies. These methods are essential to monitor meat composition from different production systems and aid in enterprise profitability. This study aimed to evaluate the ability of a portable near infrared (NIR) instrument to predict the proximate composition [moisture (M), ash, fat] and pH in intact goat cuts and individual muscle samples collected from a commercial abattoir. Intact cut and individual muscle samples were analysed using proximate analysis and scanned using a portable NIR instrument (900 – 1650 nm). The cross-validation statistics including the coefficient of determination (R²_CV) and the standard error in cross validation (SECV) were 0.76 (SECV: 0.62%), 0.73 (SECV: 0.47%), 0.72 (SECV: 0.24%) and 0.80 (SECV: 0.20) for the prediction of M (%), fat (%), ash (%) and pH in the combined goat cuts and individual muscle sample set, respectively. Separate calibrations were also developed for each of the individual muscles analysed where the R²_CV and SECV ranged between 0.75 to 0.80 (SECV: 0.79 to 1.26%) and between 0.69 to 0.73 (SECV: 0.14 to 024%) for moisture (%) and pH, respectively. It was concluded that NIR spectroscopy could determine the proximate composition (%M, %fat and %ash) and pH of intact goat cuts and individual muscle samples.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8902 - 8910"},"PeriodicalIF":5.8,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03976-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078836","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":"Mechanical and Barrier Properties of Films Containing Bioactive Compounds with Antimicrobial and Antioxidant Activity","authors":"Ariadna Bárbara Lara-Gómez,&nbsp;Javier Castro-Rosas,&nbsp;Ernesto Hernández-Hernández,&nbsp;Arturo Cadena-Ramírez,&nbsp;Miguel Ángel Hernández-Cruz,&nbsp;Carlos Alberto Gómez-Aldapa","doi":"10.1007/s11947-025-03970-y","DOIUrl":"10.1007/s11947-025-03970-y","url":null,"abstract":"<div><p>The rapid increase in the production of single-use plastics derived from petroleum for food protection and storage has generated significant concern within both the consumer sector and the food industry, primarily due to associated health hazards and environmental impacts. An emerging and promising solution involves the development of biodegradable films classified as active and intelligent, formulated from biopolymers sourced from renewable materials and enriched with bioactive compounds exhibiting antimicrobial and antioxidant functions. These films function by directly mitigating key degradation mechanisms (such as microbial proliferation and oxidative reactions involving molecular oxygen) that compromise nutritional value, sensory quality, and the safety of food consumption. Furthermore, for these packaging materials to be viable, they must exhibit specific functional and structural performance characteristics, which arise from the cohesion, interactions, and physicochemical attributes of their constituent components. This review focuses on evaluating the mechanical and barrier properties of packaging films specifically engineered for food protection, incorporating bioactive compounds with demonstrated antimicrobial and antioxidant capabilities.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8260 - 8290"},"PeriodicalIF":5.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145079040","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":"Development and Validation of a Rapid Time-Domain Nuclear Magnetic Resonance Method for Steeping Index Determination in the Malting Process","authors":"Lutiele S. Medeiros,&nbsp;Luiz Alberto Colnago,&nbsp;Daniel Martelozo Consalter,&nbsp;Silvia Paulo de Azevedo,&nbsp;Cristina Torres Consalter,&nbsp;Vilásia Guimarães Martins","doi":"10.1007/s11947-025-03969-5","DOIUrl":"10.1007/s11947-025-03969-5","url":null,"abstract":"<div><p>Barley, the fifth most produced cereal globally, is predominantly utilized in malting, where steeping is a critical phase influencing the initial conditions for grain germination and development. The steeping index is a pivotal parameter for evaluating steeping efficiency, as it reflects enzymatic activity correlated with water absorption. Conventional methods for steeping index assessment, such as the Chapon test, are labor-intensive, subjective, and time-consuming, underscoring the need for alternative analytical techniques that are more efficient, require minimal sample preparation, and offer high accuracy and reliability. Time-domain nuclear magnetic resonance (TD-NMR) has emerged as a promising non-destructive analytical tool, providing rapid analysis with reduced analyst dependency. This study aimed to develop and validate a TD-NMR-based methodology for determining the steeping index. Barley varieties were subjected to steeping simulations, and TD-NMR results, based on transverse relaxation decay time (<i>T</i>₂), were correlated with the conventional Chapon test using multivariate partial least squares (PLS) regression. The calibration curve demonstrated a high correlation coefficient (<i>R</i>² = 0.975) and a low root mean square error of calibration (RMSEC) of 15.64. Precision tests demonstrated that the TD-NMR method showed lower variability (standard deviation: 15.9) compared to the Chapon test (22.8). Robustness evaluations indicated a coefficient of variation of 25.40% for TD-NMR, comparable to the conventional method (25.63%). Accuracy testing using a paired <i>t</i>-test revealed no significant differences between methods (<i>p</i> = 0.26). Industrial validation trials confirmed TD-NMR’s superior reliability and precision, establishing it as an effective alternative for monitoring the steeping index in industrial malting processes.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 10","pages":"8892 - 8901"},"PeriodicalIF":5.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078834","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}