Food and Bioprocess Technology最新文献

{"title":"Correction: Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture","authors":"Dani Dordević, Karolína Těšíková, Hana Koudelková Mikulášková, Javier Martínez-Monzó, Adrián Matas, Simona Dordević, Ivan Kushkevych","doi":"10.1007/s11947-025-03783-z","DOIUrl":"10.1007/s11947-025-03783-z","url":null,"abstract":"","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4858 - 4858"},"PeriodicalIF":5.3,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03783-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740751","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":"Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review","authors":"Kai Hong,&nbsp;Youyan Rong,&nbsp;Yi Jiang,&nbsp;Jie Yuan,&nbsp;Fan Wu,&nbsp;Le Gao,&nbsp;Xin Wu","doi":"10.1007/s11947-025-03755-3","DOIUrl":"10.1007/s11947-025-03755-3","url":null,"abstract":"<div><p>Bioactive peptides (BPs) derived from proteins in food possess significant potential as functional food ingredients. Traditional enzymatic hydrolysis is often constrained by raw material availability and incomplete hydrolysis, necessitating the exploration of alternative solutions. The advent of synthetic biology has spurred growing interest in bioengineering techniques for BP production. <i>Pichia pastoris</i> has emerged as an optimal platform strain for the biosynthesis of protein and peptide compounds. This study delves into cutting-edge bioengineering technologies for BPs generation in <i>P. pastoris</i>, encompassing hydrolysis with recombinant enzymes, heterologous expression, recombinant enzymatic synthesis, in vivo post-translational modifications, and recombinant synthesis integrated with computational design. We present the mechanisms underpinning these innovative technologies, alongside illustrative examples of their application. Furthermore, we critically evaluate the advantages and limitations of each bioengineering approach employed in BP production. As synthetic biotechnology and artificial intelligence continue to evolve, these novel methodologies for BP synthesis are expected to gain increasing traction.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4326 - 4344"},"PeriodicalIF":5.3,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740956","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":"Natural Pigments or Dyes for Sustainable Food Packaging Application","authors":"Samiksha Bisht,&nbsp;Kirtiraj K. Gaikwad","doi":"10.1007/s11947-025-03756-2","DOIUrl":"10.1007/s11947-025-03756-2","url":null,"abstract":"<div><p>The natural sources of pigments are accountable for the vibrant and attractive colors in packaging which maintains the quality, safety, and effectiveness of the package. Several natural pigments such as anthocyanin, carotenoids, betalains, and chlorophyll in integration with polymers show different qualitative and quantitative properties in the packaging system. This strong compatibility provides several kinds of enhanced properties (physical, mechanical, and functional) to the package. Because it is non-toxic, it minimizes the adverse effects of synthetic pigments by limiting their ability to migrate to food from the package. In this review, several packaging films, indicators, and sensors formulated from natural pigment sources were effectively found to increase the performance and stability of the package with specific color-changing properties. Along with this the functional properties of the package were also increased due to the presence of several antimicrobial, antioxidant, and bioactive components in pigment sources. Thus, these naturally sourced pigments were effectively used in packaging to monitor pH, temperature, and freshness, as well as to serve as sensors for real-time monitoring of food product quality. Additionally, the review revealed the challenges in terms of compatibility, real-time monitoring, and stability of pigment. As a result, there is a need to explore natural-based colorants, as they are promising substitutes in replacing synthetic pigments. They ensure that the pigment-based packaging fulfils all the safety and environmental requirements making it an ideal choice for packaging solution.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4301 - 4325"},"PeriodicalIF":5.3,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740955","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":"Synergistic Effect Between Chia Mucilage and Commercial Gums and Application in Dairy Derivative","authors":"Bianca Pazinato,&nbsp;Maria Eduarda Sério,&nbsp;Carlos Eduardo Barão,&nbsp;Raquel Guttierres Gomes,&nbsp;Grasiele Scaramal Madrona,&nbsp;Rita de Cássia Bergamasco","doi":"10.1007/s11947-025-03745-5","DOIUrl":"10.1007/s11947-025-03745-5","url":null,"abstract":"<div><p>The mixture of gums in food product formulation presents a strong commercial appeal, as the synergy between the molecules can enhance the sensory characteristics of the products. This study evaluated the synergy between chia mucilage (CM) and commercial gums (guar gum-GG, xanthan gum-XG, and carrageenan gum-CG), using intrinsic viscosity as a parameter, as well as its application in processed cheese. The intrinsic viscosity of CM was 16.94 dL/g, obtained using the single-point method, a value close to that found in the literature using the graphical method, demonstrating the effectiveness of this method. The combination of chia mucilage with guar gum or carrageenan resulted in a reduction in the intrinsic viscosity of the solution, while the addition of only 25% xanthan gum led to a 66% increase in this parameter compared to the pure CM solution. However, the synergistic effect was observed only between CM and XG. Processed cheese formulations were produced in the proportions 0:100 (F0), 50:50 (F50), and 75:25 (F75) (CM). The synergistic effect between CM and XG was observed in the viscosity index of the processed cheese formulations. However, in the texture parameters, the synergy reflected differently, with the lowest results for the F50 formulation. The combination of chia mucilage and xanthan gum, when applied to a dairy product, showed remarkable characteristics, resulting in a product with greater consistency, high fiber content, and reduced fat content. The processed cheese showed a reduction of over 70% in fat content compared to Brazilian regulations.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4913 - 4922"},"PeriodicalIF":5.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740949","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":"Ice Sonication–Assisted Enzymatic Extraction of Kangra Orthodox Tea: Impact on Bioactive Profile, Tea Cream Formation, and Organoleptic Quality","authors":"Chahat Thakur,&nbsp;Manisha Kaushal,&nbsp;Devina Vaidya,&nbsp;Anil Gupta","doi":"10.1007/s11947-025-03750-8","DOIUrl":"10.1007/s11947-025-03750-8","url":null,"abstract":"<div><p>Kangra Orthodox tea, prized for its unique flavour and health benefits, requires optimized extraction methods to maximize its potential. This study investigated a novel cold water extraction method employing ice sonication–assisted enzymatic treatment to enhance bioactive yield, mitigate tea cream formation, and improve the organoleptic quality of Kangra Orthodox tea. Different sonication times (10–60 min) and ice concentrations (0–60%) were investigated, while enzyme concentration was kept constant (0.0095%). Results demonstrated that ice sonication significantly enhanced the extraction yield of key bioactive compounds compared to conventional methods (without ice sonication). The optimized ice sonication method yielded the following: 52.68% water extract, 244.45 µg GAE/100 mL total phenolics, 80.40 mM TE/100 mL antioxidant capacity, 36.64 µg CAE/100 mL caffeine, 173.44 µg TAE/100 mL tannins, 0.922% theaflavins, and 8.80% thearubigins. This represents a substantial improvement over the conventional method (without ice), which yielded the following: 46.52% water extract, 214.75 µg GAE/100 mL total phenolics, 70.63 mM TE/100 mL antioxidant capacity, 29.27 µg CAE/100 mL caffeine, 130.54 µg TAE/100 mL tannins, 0.739% theaflavins, and 7.92% thearubigins. This was corroborated by Pearson correlation analysis, which revealed strong positive correlations between the optimized ice sonication extraction method and the increased yield of desirable compounds, alongside a negative correlation with the formation of undesirable tea cream. Furthermore, FTIR analysis confirmed the presence of these targeted bioactive compounds in the optimized tea extracts, further validating the efficacy of this novel extraction method. Optimized ice sonication parameters (40% ice and 30-min sonication time) effectively reduced tea cream formation, resulting in a clearer tea infusion. Sensory analysis revealed that ice sonication positively influenced the organoleptic characteristics of the tea, enhancing its overall quality and consumer acceptability. This novel extraction method presents a promising approach to produce high-quality Kangra Orthodox tea with enhanced bioactive content and improved clarity, catering to the increasing demand for healthier and more appealing tea products.</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 5","pages":"4894 - 4912"},"PeriodicalIF":5.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740948","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":"Kinetic Modeling of Myofibrillar Degradation, Shear Force, and Microbial Growth During Beef Accelerated Aging by the Freeze/Thaw Process","authors":"Johnathan de Lima Ramos,&nbsp;Marielle Maria de Oliveira Paula,&nbsp;Marcelo Stefanini Tanaka,&nbsp;Robledo de Almeida Torres Filho,&nbsp;Alcinéia de Lemos Souza Ramos,&nbsp;Eduardo Mendes Ramos","doi":"10.1007/s11947-025-03749-1","DOIUrl":"10.1007/s11947-025-03749-1","url":null,"abstract":"<div><p>Aging has been the main industrial practice for improving beef palatability, but it requires up to 21 days of cooler storage to reach the desired tenderness. As an alternative to accelerate the aging process, both the prior freezing/thawing process and the storage at high temperatures have been suggested. This study aimed to develop kinetic models to evaluate the effects of freezing/thawing process and different aging temperatures (1, 7, 14 and 20 °C) on vacuum-packed Nellore beef steaks. Changes on fragmentation index (FI), shear force (SF), cooking loss (CL) and total bacteria count (TBC) of raw beef during aging followed a first-order kinetic model. The reaction rate constant (<i>k</i>) increases with increasing aging temperature, and the activation energy (<i>Ea</i>) was lower in frozen/thawed samples than nonfrozen ones for FI (13 vs 24 kJ/mol) and SF (25 vs 47 kJ/mol). The increase in aging temperature had a lower effect on the FI and SF of frozen/thawed samples than on the nonfrozen ones. Frozen/thawed samples required a shorter aging time than nonfrozen samples to reach the same SF. CL was affected only by aging temperature. The specific growth rate (<i>µ</i>) of TBC increases with increasing aging temperature, but the <i>Ea</i> (51 kJ/mol) was not affected by the freezing/thawing process. The developed kinetic models provide a deeper understanding of the mechanism of the quality changes of frozen/thawed beef during aging and suggest that the increased tenderization in the frozen/thawed samples is primarily due to cellular damage rather than the increase in proteolysis rate.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4883 - 4893"},"PeriodicalIF":5.3,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740909","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 of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture","authors":"Dani Dordević,&nbsp;Karolína Těšíková,&nbsp;Hana Koudelková Mikulášková,&nbsp;Javier Martínez-Monzó,&nbsp;Adrián Matas,&nbsp;Simona Dordević,&nbsp;Ivan Kushkevych","doi":"10.1007/s11947-025-03747-3","DOIUrl":"10.1007/s11947-025-03747-3","url":null,"abstract":"<div><p>The aim of the research was to evaluate the effects of incorporating lentil flour (0.5, 1.0, 2.0, and 3.0%) into a chocolate matrix for 3D printing, focusing on its antioxidant, rheological, and textural properties. Lentil flour, a rich source of polyphenols, vitamins, and flavonoids, was integrated to enhance the nutritional profile of the chocolate. Although the addition of lentil flour did not significantly (<i>p</i> &lt; 0.05) increase total polyphenol (TPC) or flavonoid content (TFC), some samples showed improvements in antioxidant capacity (DPPH, ABTS, FRAP, CUPRAC). After in vitro digestion, most samples exhibited higher TPC values and antioxidant capacities, though TFC levels decreased. Printed objects with lentil flour displayed greater height and area, with all matrices showing viscous and pseudoplastic behavior. The 2% lentil flour sample exhibited the highest shear viscosity, Tanδ values, and hardness, indicating optimal structural and textural qualities for 3D printing.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4843 - 4857"},"PeriodicalIF":5.3,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03747-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740905","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":"Chitin Extraction at Room Temperature Using a Novel Temperature-Responsive Switchable Deep Eutectic System with Enhanced Recyclability","authors":"Yang Liu,&nbsp;Jie Luo,&nbsp;Hao Dong,&nbsp;Francesco Secundo,&nbsp;Xiangzhao Mao,&nbsp;Wen-Can Huang","doi":"10.1007/s11947-025-03746-4","DOIUrl":"10.1007/s11947-025-03746-4","url":null,"abstract":"<div><p>In this research, a novel temperature-responsive switchable deep eutectic solvent extraction system (TRSDES-H₂O) was developed for extracting chitin from crustacean shells. The system, consisting of lidocaine, oleic acid, acetic acid, and water, effectively extracts chitin at room temperature. Additionally, under varying temperatures, this system can rapidly switch between hydrophilicity and hydrophobicity, allowing for repeated use of the solvent. The TRSDES-H₂O system exhibited outstanding chitin extraction performance, with demineralization reaching 98.67% and deproteinization achieving 87.35%. Furthermore, even after 3 cycles, the viscosity of the TRSDES-H₂O system remained stable, and its demineralization and deproteinization efficiencies reached 98.87% and 83.63%, respectively. The presence of water in the system facilitates extraction by allowing ionization of the acid. After extraction, the extraction system was switched from a hydrophilic state to a hydrophobic state by adjusting the temperature. This enables the separation of hydrophilic impurities such as soluble minerals and proteins from the system, reducing its viscosity and allowing for its reuse in chitin extraction.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4875 - 4882"},"PeriodicalIF":5.3,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740908","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":"Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food","authors":"Karolina Błaszczyk,&nbsp;Małgorzata Szczepanek,&nbsp;Rafał Nowak,&nbsp;Kinga Stuper Szablewska,&nbsp;Ersilia Călina Alexa,&nbsp;Georgeta Pop","doi":"10.1007/s11947-025-03753-5","DOIUrl":"10.1007/s11947-025-03753-5","url":null,"abstract":"<div><p>Barley husk, a by-product of the production of groats, is commonly regarded as a waste product, although it possesses high nutritional value. The present study sought to examine the health-promoting compounds, including insoluble and soluble fibre, vitamin B group, macronutrients and micronutrients, polyphenols, phytomelanin, and the antioxidant properties of both husk and dehusked black barley grain (<i>H. v.</i> var. <i>rimpaui</i>), in comparison with common barley (<i>H. vulgare</i>). Furthermore, the composition of two fractions of the husk (5% and 10% of grain weight) derived from <i>H. v. rimpaui</i> from both organic and conventional farming systems, as well as grains devoid of both of those layers, was evaluated. The study revealed that the alternative barley genotype exhibited a heightened propensity to concentrate higher amounts of the majority of the analysed components within its husk and grain in comparison to common barley. Regardless of genotype, the husk was identified as the richest source of the majority of studied bioactive components. The concentration of a specific compound was found to vary according to the particular husk fraction as well as the farming system, with a general tendency for greater concentration in organic raw materials. The findings suggest that the husk, a by-product of groat production, has the potential to serve as a raw material for functional food, particularly when derived from organic grains. Of the various barley forms, <i>H. v. rimpaui</i> might be considered especially suitable for this purpose, offering both high nutritional value and the enhancement of crop biodiversity.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4859 - 4874"},"PeriodicalIF":5.3,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740906","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":"Storage Stability and Antioxidant Properties of Vegetable and Marine Lecithin Liposomes Loaded with Sea Cucumber (Holothuria forskali) and Musky Octopus (Eledone moschata) Protein Hydrolysates","authors":"C. Pascual-Silva,&nbsp;A. Alemán,&nbsp;M. P. Montero,&nbsp;M. C. Gómez-Guillén","doi":"10.1007/s11947-025-03752-6","DOIUrl":"10.1007/s11947-025-03752-6","url":null,"abstract":"<div><p>This study is aimed at comparing how the lipid composition of lecithins from vegetable and marine sources affects the properties and storage stability of liposomes and at evaluating their capacity to encapsulate two protein hydrolysates derived from undervalued marine invertebrates. The particle properties (size, polydispersity index or PDI, and ζ potential), thermal properties, in vitro antioxidant properties, and angiotensin-converting enzyme (ACE) inhibitory capacity of liposomes produced from soybean, sunflower, and herring roe lecithin were compared. All lecithins exhibited a high polyunsaturated fatty acid (PUFA) content (52.7 − 59.18%); however, for the marine-derived lecithin, rich in long chain ω-3 fatty acids, a partial purification process of phospholipids was required to obtain a stable liposomal dispersion. Mean particle sizes of 212 nm, 130 nm, and 96 nm were obtained for sunflower lecithin (LSun), soy lecithin (LSoy), and partially purified marine lecithin (LMarP) liposomes, respectively, all with electronegative zeta potential. Two protein hydrolysates obtained from sea cucumber and musky octopus protein concentrates were successfully encapsulated in liposomes prepared with the respective lecithins and then characterised. The hydrolysates provided liposomes with high ACE-inhibitory capacity; however, antioxidant properties were highly dependent on the lecithin source. Unloaded and loaded liposomes presented high colloidal stability during 4 weeks of chilled storage. Finally, a principal component analysis (PCA) was conducted to summarise and interpret the results. Liposomes derived from marine phospholipids offer a nutritious alternative, due to their long-chain omega-3 fatty acid content, high biological activity, and favourable structural attributes.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4826 - 4842"},"PeriodicalIF":5.3,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03752-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740839","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}