Food and Bioprocess Technology最新文献

{"title":"Improvement of Fresh-Cut Mangoes Preservation by Cold Plasma and Its Possible Mechanisms","authors":"Junping Liu, Yuhao Huang, Yuefang Sun, Lei Zhou, Shengfeng Peng, Zicong Zeng, Wei Liu","doi":"10.1007/s11947-024-03588-6","DOIUrl":"https://doi.org/10.1007/s11947-024-03588-6","url":null,"abstract":"<p>Fresh-cut mangoes have received increasing demand due to their advantages of freshness, health, and convenience, but the quality deterioration during storage severely limited their consumption worldwide. In the present study, fresh-cut mangoes were treated with dielectric barrier discharge cold plasma (DBD-CP) and then stored at 25 °C for 48 h to simulate a shelf life. Results indicated that DBD-CP significantly inhibited the browning and microbial growth on fresh-cut mangoes. Thus, the appearance and firmness of DBD-CP-treated fresh-cut mangoes were well retained during storage, and it was probably associated with the inhibition of pectin methylesterase and polyphenol oxidase and the activation of peroxidase. Besides, DBD-CP significantly increased the crucial metabolic product content and key enzyme activities related to phenylpropanoid metabolism, which might enhance the disease and stress resistance of fresh-cut mangoes. Furthermore, proteomics results confirmed that DBD-CP probably reduced the accumulation of reactive oxygen species, increased the synthesis of secondary metabolite, and maintained the integrity of cell wall structure of fresh-cut mangoes by regulating the expressions of some key enzymes. The above results indicated that DBD-CP could be a promising preservation technology for extending the shelf life of fresh-cut mangoes.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"32 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220446","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":"System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology","authors":"Tasmiyah Javed, Oluwaloba Oluwole-ojo, Hongwei Zhang, Muhammad Akmal, Timofei Breikin, Alexander O’Brien","doi":"10.1007/s11947-024-03568-w","DOIUrl":"https://doi.org/10.1007/s11947-024-03568-w","url":null,"abstract":"<p>The food and drink industry is gradually gaining sustainability pressure due to the high carbon emissions rate and limited availability of traditional energy supplies. Thus, it is essential to consider energy efficiency and decarbonisation of the ever-expanding food and drink industry. Ohmic heating technology is a highly energy-efficient and quick method of electrically heating food products. It uses the resistance of the food material to convert electrical energy into heat. However, the heating rate of ohmic heating depends on several process variables, such as electrical conductivity, voltage gradient, and voltage frequency. Therefore, it is important to study and understand the effects of these process variables to optimise the modelling and control of ohmic heating systems to obtain desirable output from food products. Hence, this study presents a review of the effects of process parameters on nutritional and organoleptic qualities, product yields, and energy efficiency of ohmic heating, along with its various industrial applications. The technology shows promising advancements in colour and nutritional quality, increasing energy efficiency, shorter processing times, and higher product yields compared to conventional heating processes.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"26 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220447","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 Interplay of Bottle Storage and Wood Ageing Technology: Volatile and Sensory Profiles of Wine Spirits Aged with Chestnut Wood","authors":"Ilda Caldeira, Ofélia Anjos, Cláudia Vitória, Sheila Oliveira-Alves, Tiago A. Fernandes, Sara Canas, Sofia Catarino","doi":"10.1007/s11947-024-03573-z","DOIUrl":"https://doi.org/10.1007/s11947-024-03573-z","url":null,"abstract":"<p>Wine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a significant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolution of aroma in bottled wine spirits aged with chestnut wood using different technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Significant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a significant effect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly affected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the differences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"73 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220484","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":"An Eco-Friendly High-Pressure Biorefinery Approach for the Recovery of Valuable Compounds from Cashew Nut Testa Shell (Anacardium occidentale L.)","authors":"Jonas da Silva, Talyta Mayara Silva Torres, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Sandra Regina Salvador Ferreira","doi":"10.1007/s11947-024-03572-0","DOIUrl":"https://doi.org/10.1007/s11947-024-03572-0","url":null,"abstract":"<p>The cashew agroindustry generates substantial by-products that are often improperly used. Cashew nut testa shell (CNTS) has attracted interest due to its elevated fatty acid contents and phenolic compounds, raising the relevance of environmentally friendly extraction techniques for its recovery. CNTS was submitted to high-pressure (supercritical fluid extraction, SFE; pressurized liquid extraction, PLE; and subcritical water extraction, SWE) methods compared to traditional low-pressure (Soxhlet and maceration) techniques. Supercritical fluid extraction with CO₂ as solvent was selective to recover fatty acids, such as palmitate (12.63 mg g⁻¹), linoleic (39.03 mg g⁻¹), stearic (29.65 mg g⁻¹), and oleic (25.61 mg g⁻¹) acids, as well as behenic (46.42 mg g⁻¹) and erucic (28.00 mg g⁻¹), quantified by GC–MS. In contrast, the ethanolic and aqueous extracts, by pressurized liquid and subcritical water extraction, presented polyphenols like catechin, epicatechin, and procyanidin identified by UPLC-PDA-ESI-QDa, known for their high antioxidant potential and biological activities. In addition, fractions of proteins and sugars were also recovered. Considering the different compounds in the raw material, sequential extraction routes were conducted to fractionate the CNTS and provide different products from an underestimated raw material. This novelty increases the value of the cashew processing chain, enhancing further applications of the extracts in the food, chemical, and pharmaceutical industries.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"38 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220448","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":"Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review","authors":"Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, Sungkwon Park, Vijaya Anand Arumugam, Manikantan Pappuswamy, Haripriya Kuchi Bhotla, Wen-Chao Liu, Amin Mousavi Khaneghah","doi":"10.1007/s11947-024-03579-7","DOIUrl":"https://doi.org/10.1007/s11947-024-03579-7","url":null,"abstract":"<p>Dried meat is one of the ethnic and aesthetic food products popular among global civilizations and communities. The background of the production is associated with several methods practiced conventionally in the olden days. This review focused on investigating the advantages, challenges, research gaps, and technological intervention in dried meat production in the modern era. Moreover, it presented a gestalt of cutting-edge thermal and non-thermal food processing technologies and their effectiveness in extending shelf life. It delved into the specific characteristics of dried meat, including biochemical, sensory, and microbiological properties and processing techniques, and addressed the contamination sources. The pros and cons of various drying methods like hot-air drying, vacuum pulsed electric field, microwave-assisted techniques, and non-thermal drying processes are comprehended. The impact on meat's structural properties, nutritional value, shelf-life, quality control, and food safety are thoroughly presented. Moreover, the review explored the biochemical dynamics of the drying process and underscored the health risks associated with mycotoxin contamination in dried meat products. Furthermore, the study also presented the avenues of AI-based platforms and non-destructive technology for validating the quality of dried meat products.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"4 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220449","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":"Fruit Processing Wastes as Sustainable Sources to Produce Multifunctional Carbon Quantum Dots for Application in Active Food Packaging","authors":"Deepika Gupta, Ruchir Priyadarshi, Sai Kumar Tammina, Jong-Whan Rhim, Garima Agrawal","doi":"10.1007/s11947-024-03578-8","DOIUrl":"https://doi.org/10.1007/s11947-024-03578-8","url":null,"abstract":"<p>Carbon quantum dots (CQDs) are the newest members of the carbon-based nanomaterials family. These zero-dimensional carbon nanomaterials have been recently used for various applications ranging from electronics to biomedical science due to their relatively simple synthesis process and excellent functional properties. Besides, their safety, non-toxicity, environmental friendliness, and economics have brought them tremendous acceptance in research and industry. Recently, green synthesis of CQDs using sustainable resources such as biomass has been increasingly explored. Attempts have been made to synthesize CQDs from various renewable resources, such as biowaste from agriculture, forestry, microbial biomass, or food processing industries. Fruit processing waste, including peels, refuse, pomaces, and seeds, is one of the biowastes produced in large quantities by the food processing industry. These fruit wastes are carbon-rich sources and can serve as economic and sustainable raw materials for the synthesis of functional CQDs. Since these wastes are rich in polyphenols, the CQDs synthesized using them comprise various surface functional groups, resulting in excellent functional properties. This review discusses the sustainable production of CQDs exclusively from fruit wastes and their properties. Additionally, further surface functionalization of CQDs aiming at the enhancement of their functional properties was discussed. Finally, ongoing research on using fruit waste-derived CQDs as sustainable multifunctional materials in food packaging was reviewed, while challenges and prospects in this research field were highlighted.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"546 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220468","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":"Encapsulation of Betalains Extracted from Beta vulgaris L. Pomace Powder Using Different Hydrocolloids and Its Characterization","authors":"Akashdeep Kaur, Gargi Ghoshal","doi":"10.1007/s11947-024-03583-x","DOIUrl":"https://doi.org/10.1007/s11947-024-03583-x","url":null,"abstract":"<p>The pomace of beetroot (<i>Beta vulgaris</i> L.) is rich in phenolic compounds and betalains, which makes it a possible source of functional components. However, the efficacy of the aforementioned bioactives may diminish during storage when subjected to adverse conditions such as high temperature, exposure to light, or oxidation by air, thereby potentially limiting their utility. The aim of this study was to compare the freeze-dried encapsulation of three different gums with ultrasound assistance to improve the stability and bioaccessibility of BRP (beetroot pomace) extract. The properties of each encapsulated formulation were thoroughly investigated, encompassing functional and physicochemical attributes, betalains content, antioxidant activity, phenolic compounds, color analysis, morphology, FTIR, particle size, XRD, zeta potential, and microscopy. Notably, characteristics conducive to stability, such as low humidity levels and reduced hygroscopicity, were meticulously observed and recorded for each encapsulation formulation. For betalains, the encapsulation efficiency ranged from 84.79 to 94.56%. Guar gum (GG), acacia gum (AG), and tragacanth gum (TG) were the three different hydrocolloids that were chosen to encapsulate betalains. Encapsulation of BRP extract with GG resulted in enhanced bioaccessibility of bioactive constituents, as evidenced by observations in AG and TG. The findings imply that natural fruit and vegetable wastes ought to be further investigated as they could serve as promising sources to enhance the production of encapsulated pigments.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"21 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220493","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":"Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil","authors":"Gunes Su Guler, Zulal Sila Basturk, Nalan Yazicioglu, Gulum Sumnu, Serpil Sahin","doi":"10.1007/s11947-024-03575-x","DOIUrl":"https://doi.org/10.1007/s11947-024-03575-x","url":null,"abstract":"<p>Centrifugal spinning serves as a new method that can produce fibers to be used in active packaging. The primary objective of this study was to design and to characterize centrifugally spun fibers containing bay laurel leaf essential oil (BLLEO). In addition, it was aimed to optimize flow rate and fiber composition based on fiber diameter, antioxidant activity, and total phenolic content. In this aspect, different flow rates of solution (10, 15, and 20 mL/h), concentrations of gelatin (20%, 25%), and concentrations of BLLEO (1%, 3%, and 5%) were studied. Optimization of fibers was conducted by multiple regression analysis, and characterization experiments such as morphological analysis, antioxidant activity, total phenolic content, encapsulation efficiency, water vapor permeability, Fourier transform infrared spectroscopy (FTIR), thermal analysis, and antimicrobial activity were performed with the different BLLEO concentrations (1%, 3%, and 5%) of selected optimum fiber to understand the effect of BLLEO concentration. Fiber with 20% gelatin concentration and 5% BLLEO concentration at a flow rate of 20 mL/h was determined as the optimum in terms of fiber diameter, total phenolic content, and antioxidant activity. Addition of BLLEO did not affect the homogenous morphology of fiber, and notably, antioxidant activity and total phenolic content of fibers increased with BLLEO addition. Encapsulation efficiency of fibers ranged between 94.77 and 54.70%, with a decreasing trend by enhancing the BLLEO concentration. Fibers with BLLEO showed antimicrobial activity and also ability to reduce lipid oxidation. Therefore, BLLEO incorporated gelatin-based centrifugally spun fibers might be a promising active packaging material due to its antioxidant and antimicrobial activities.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"39 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220470","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":"Effects of Wheat Amylose on the Formation of Disulfide Bonds in Urea-Soluble Glutenin","authors":"Daoxiang Chen, Hui Liu, Xinhua Liu, Haixin Jing, Xijun Lian","doi":"10.1007/s11947-024-03580-0","DOIUrl":"https://doi.org/10.1007/s11947-024-03580-0","url":null,"abstract":"<p>The addition of excessive amylose to the dough leads to a deterioration in the quality of the gluten network. Disulfide bond is the main factor influencing the quality of gluten network structure. In this paper, wheat amylose was mixed with urea-soluble glutenin (USG) under different conditions to investigate its effects on the disulfide bond formation of USG. The results showed that the addition of 5% wheat amylose stirred at 45 ℃ for 1 h could sharply increase the disulfide bond contents of USG from 0.85 to 4.35%. The results of microscopy showed that the formation of wheat amylose/USG gel was unfavorable/favorable to the formation of the disulfide bond in complex. FTIR and ¹³C solid-state NMR results showed that the α-helix secondary structure of USG was transformed into intermolecular β-sheet and β-turn after mixing with wheat amylose. Ser of USG interacted with wheat amylose through dehydration condensation and hydrogen bonds formed between Pro of USG and C2, 3, 5, 6 of wheat amylose during the interaction of both. The X-ray diffraction pattern of USG was 2<i>θ 22.06°</i>, <i>23.56°</i>, <i>29.10°</i>, and <i>35.30°</i>, and they all disappeared after mixing with wheat amylose. USG with the highest disulfide bond contents in complex showed lower peak denaturation temperature and melting enthalpy. A possible interaction way of wheat amylose and USG was deduced. Wheat amylose could regulate the disulfide bond formation of USG under appropriate conditions.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"12 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142227444","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":"Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review","authors":"Batuwitage Kosambi Hansini Hirupraba Batuwita, Jayasinghe Mudalige Jagath Kumara Jayasinghe, Rajapaksha Arachchillage Upul Janapriya Marapana, Chamila Vinodanee Liyanage Jayasinghe, Bedigama Kankanamge Kolita Kamal Jinadasa","doi":"10.1007/s11947-024-03565-z","DOIUrl":"https://doi.org/10.1007/s11947-024-03565-z","url":null,"abstract":"<p>Acrylamide formation in carbohydrate- and protein-rich foods processed at high temperatures tends to form toxic and carcinogenic acrylamide, which has become a global challenge for sustaining food safety. The main acrylamide formation pathway is the Maillard reaction between reducing sugars (RS) and the amino acid asparagine at temperatures above 120 °C. Controlling the acrylamide content within the benchmark levels set by globally recognized food safety authorities has been critical in mass-scale food production. This paper reviews the importance of measures to reduce the two main acrylamide precursors of asparagine and RS contents at agronomical and pre-treatment stages before heat processing and alternative heat processing strategies to mitigate acrylamide formation. Cultivars with lower levels of asparagine and RS and appropriate nitrogen and sulfur fertilization have been successful in acrylamide mitigation. Pre-treatment, such as soaking, blanching, and treatment with pulsed electric fields and high-power ultrasonic liquid-solid extraction, facilitates the mass transfer of precursors to the surrounding media. L-asparaginase is important in converting asparagine into aspartic acid and ammonia, which do not participate in acrylamide formation. High hydrostatic pressure treatment has also successfully reduced acrylamide precursor content from raw materials. Introducing a fermentation step with food-related lactic acid bacteria, which rapidly utilizes asparagine and sugars as energy sources, has been effective in reducing acrylamide formation. Vacuum baking and frying and radio frequency treatment for post-baking and microwave processing have been found effective as alternative heat processing strategies. However, the key to significant acrylamide reduction lies in the accurate combining of individual strategies.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"111 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220469","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}