Food and Bioprocess Technology最新文献

{"title":"Insights Into Oxygen-Plasma-Bubble Inactivation of Escherichia coli in Apple Juice","authors":"Siyao Ju,&nbsp;Jungmi Hong,&nbsp;Binbin Xia,&nbsp;Adel Rezaeimotlagh,&nbsp;Patrick J. Cullen","doi":"10.1007/s11947-025-03790-0","DOIUrl":"10.1007/s11947-025-03790-0","url":null,"abstract":"<div><p>An ‘in-bottle’ antimicrobial processing approach for apple juice is demonstrated using oxygen plasma bubbles. The effect of oxygen plasma chemistry, interfaced via gas bubbles and induced electric field, is reported for <i>Escherichia coli</i> ATCC 35218 inactivation. The operating parameters of discharge frequency, gas flow rate and voltage were investigated in situ for filled juice bottles. Apple juice, with various pH, were inoculated with <i>E. coli</i> and exposed to plasma for different times to access the impact of pH on inactivation efficacy. The results showed that as the pH of the juice decreased, the inactivation efficacy increased, achieving a reduction of over 5 logs. Longer treatment times corresponded to enhanced inactivation efficacy under consistent pH conditions. Use of reactive specie scavengers underscored the significant role of the superoxide anion (O₂⁻) radical for the observed <i>E. coli</i> inactivation. Additionally, intracellular reactive oxygen species (ROS) accumulation levels and scanning electron microscopy (SEM) analysis demonstrated that the plasma effects disrupted the intracellular redox homeostasis and significantly damaged the cell membrane integrity of <i>E. coli</i>, with low pH acting synergistically with plasma treatment. The electrical simulation results supported the important role of increased conductivity, due to juice acidity, which is found to enhance the local current density at the edge of the bacterial cell which has an important contribution to cell death in addition to the pivotal role of ROS.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5672 - 5682"},"PeriodicalIF":5.3,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03790-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938427","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":"The Effect of Freezing and Thawing on Mozzarella Cheese: Insights from Industrial-Scale Experiments and Mathematical and Digital Analysis","authors":"Mohammad Golzarijalal,&nbsp;Lydia Ong,&nbsp;Uwe Aickelin,&nbsp;Dalton J. E. Harvie,&nbsp;Sally L. Gras","doi":"10.1007/s11947-025-03787-9","DOIUrl":"10.1007/s11947-025-03787-9","url":null,"abstract":"<div><p>Freezing can assist the distribution of low-moisture Mozzarella cheese, but the impact of freezing under industrial conditions in a pallet is not well understood. Heat transfer during the freezing and thawing of 96 blocks of 10 kg cheese was slower than observed for smaller masses of cheese (0.70–0.87 °C day⁻¹ for freezing and 0.80–6.00 °C day⁻¹ for thawing). The rate of heat transfer also differed between inner and outer blocks, particularly during thawing. Block temperature was predicted with a maximum root mean square error of 3.60 °C, using heat and mass transfer simulations. While several changes in physicochemical properties were observed, the impact on cheese functionality appeared small. Large reversible salt migration was observed by simulation, causing local concentrations of up to 33% salt in free moisture in outer blocks at the end of freezing. Intact casein was 3–4% lower after thawing compared to in refrigerated control cheese but the microstructural, textural, and functional properties were similar, except for the appearance of a greater number of calcium crystal complexes in inner blocks. The microstructural, textural, and functional properties of inner and outer blocks were also similar, despite differing rates of heat transfer. Linear regression could predict the concentration of soluble nitrogen in thawed samples using data for refrigerated samples. Machine learning methods were also applied to predict non-linear behavior while minimizing the need for experimental data. A linear multi-fidelity Gaussian process model best predicted soluble nitrogen by combining historical data from refrigerated samples with limited experimental data from thawed samples. This study increases our understanding of freezing and thawing of cheese in an industrial setting and offers tools for optimizing these processes to minimize proteolysis in order to reduce the impact on product quality.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5634 - 5653"},"PeriodicalIF":5.3,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03787-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938519","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":"Bioactive Fucoidan-Based Three-Component Colloidal Particles for Food Safety","authors":"Aistė Galinskaitė,&nbsp;Rūta Gruškienė,&nbsp;Tatjana Kavleiskaja,&nbsp;Ramunė Stanevičienė,&nbsp;Elena Servienė,&nbsp;Jolanta Sereikaitė","doi":"10.1007/s11947-025-03794-w","DOIUrl":"10.1007/s11947-025-03794-w","url":null,"abstract":"<div><p>Food biopreservation is attracting attention because of consumer demand for safe food without chemical additives. The bacteriocin nisin is used for this purpose. However, as a peptide, it is susceptible to proteolysis and interaction with the food matrix. Nisin is active against Gram-positive bacteria, but not against yeasts and filamentous fungi. The aim of the study was to co-encapsulate nisin with the yeast killer toxin K2 using the algal polysaccharide and to demonstrate the efficacy and synergistic activity of a new antimicrobial agent in a real food system. Three-component colloidal particles were prepared at pH 4.0 and 5.0. Spectroscopic analysis showed that not only electrostatic interactions but also hydrogen bonding are important for the interaction of the particle components. As shown by release experiments, hydrophobic interactions are also important for the self-assembly of the components. In addition, particle formation was demonstrated by thermogravimetric and differential scanning calorimetric analysis. They were stable when stored at 4 °C for four weeks. There were no changes in particle hydrodynamic diameter and zeta-potential. Co-encapsulation of the K2 protein with nisin significantly increased the stability of the K2. A new product had not only antibacterial but also antifungal activity. Its efficacy was demonstrated in green grape juice. The particles were active against <i>Saccharomyces cerevisiae</i> and <i>Staphylococcus aureus</i>, resulting in a 1.2 log and 1 log reduction in cells respectively. Co-encapsulation of two antimicrobial agents with different antimicrobial activities will increase the efficacy of natural biopreservatives and expand their possibilities.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5621 - 5633"},"PeriodicalIF":5.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938236","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":"Exploring the Effects and Mechanisms of Epigallocatechin Gallate and Ascorbic Acid as Antioxidative Components in Producing Lacticaseibacillus rhamnosus GG Powder via Spray Drying","authors":"Jingwen Luo,&nbsp;Xiaohong Li,&nbsp;Liding Chen,&nbsp;Na Min,&nbsp;Shujing Sun,&nbsp;Xiao Dong Chen,&nbsp;Nan Fu","doi":"10.1007/s11947-025-03788-8","DOIUrl":"10.1007/s11947-025-03788-8","url":null,"abstract":"<div><p>In producing active probiotic powder, the encapsulant impacts the viability and functionality of dehydrated bacteria through various mechanisms, which may exhibit synergistic or antagonistic effects. This study investigated the effects of supplementing a water-soluble antioxidant to non-fermentable disaccharide lactose or fermentable disaccharide trehalose as encapsulants for producing <i>Lacticaseibacillus rhamnosus</i> GG (LGG) powders via spray drying. LGG powders prepared with pure sugar encapsulants exhibited inactivations of 0.68–1.02 log, whereas incorporating 0.5 wt% antioxidants significantly increased viability loss, with inactivation levels reaching 1.08–1.71 logs for epigallocatechin gallate (EGCg) and 4.03–4.52 logs for ascorbic acid (AA). More intensive inactivation was observed for trehalose-based powders than for lactose-based powders. The powders showed minimal changes in antioxidant capacity, indicating neutralized oxidative stress during spray drying. The particle morphology and the thermal and hygroscopic properties of LGG-encapsulating powders were minorly affected by the antioxidants. However, LGG cells in antioxidant-supplemented powders bore substantial injuries on growth capability, membrane integrity, and cellular shape. Incubating LGG with each antioxidant confirmed their antibacterial effects in sugar solutions, with EGCg being more inhibitory than AA. ¹H NMR revealed the electron-donating behavior of EGCg when interacting with LGG, potentially disrupting the bacteria’s metabolic system. AA caused a shift in three out of seven LGG signal peaks toward the low field, and it might induce additional acid stress during dehydration. The findings elucidated the multiple pathways that antioxidative agents interact with LAB during dehydration, including altering the intensity of dehydration-associated stresses, modifying the physicochemical properties of particles, and interfering with cellular activities.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5589 - 5604"},"PeriodicalIF":5.3,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938687","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":"Unlocking the Potential of Chia Microgreen: Physicochemical Properties, Nutritional Profile and Its Application in Noodle Production","authors":"Sandesh John,&nbsp;Samiddhi Gunathilake,&nbsp;Supuni Aluthge,&nbsp;Asgar Farahnaky,&nbsp;Mahsa Majzoobi","doi":"10.1007/s11947-025-03792-y","DOIUrl":"10.1007/s11947-025-03792-y","url":null,"abstract":"<div><p>There is a growing demand for plant-based products rich in protein and bioactive compounds that can enhance human health. Microgreens, known for their superior nutritional profile compared to their mature plants, represent a new generation of plant-based foods. While they are popular as fresh herbs in culinary applications, their potential in food manufacturing remains underexplored. In this study, chia microgreen powder (CMP) was produced as a novel source of plant protein and bioactive compounds, and its use in enriching wheat noodles (2.5%, 5%, and 7% inclusion) was investigated. Results showed that CMP is a rich source of protein (34.7%), bioactive compounds (13.63 ± 0.66 mg GA eq./g of total phenolic compounds), and key minerals (Ca, P, Zn, and Fe). The average amino acid score (AAS) was 80, indicating that the essential amino acids meet 80% of the reference values recommended for human nutrition. While CMP had surplus of phenylalanine + tyrosine and threonine, the main limiting amino acids were methionine + cysteine. CMP exhibited high water and oil absorption capacities (682.35% and 281.91%, respectively), making it a promising texturiser for food applications. The addition of CMP to wheat noodles not only improved their nutritional profile but also imparted a mild green colour. However, CMP inclusion reduced cooking time, cooking loss and noodle cohesiveness. Despite these changes, inclusion of CMP up to 5% resulted in a noodle with acceptable quality, demonstrating its potential as a novel functional food ingredient.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5605 - 5620"},"PeriodicalIF":5.3,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03792-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938686","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":"The Effect of Polyphenol-Loaded Electrospun Fibers in Food Systems","authors":"Deniz Günal-Köroğlu,&nbsp;Gulsah Karabulut,&nbsp;Gizem Catalkaya,&nbsp;Esra Capanoglu","doi":"10.1007/s11947-025-03780-2","DOIUrl":"10.1007/s11947-025-03780-2","url":null,"abstract":"<div><p>Spinning technologies, including electrospinning, centrifugal spinning, solution blow spinning, and microfluidic spinning, are increasingly used to encapsulate bioactive compounds like polyphenols. Each method has distinct advantages: electrospinning offers precision and bioactivity preservation, centrifugal spinning is energy-efficient for large-scale production, solution blow spinning is rapid and scalable, and microfluidic spinning excels in creating complex fibers. Optimization of electrospinning parameters such as polymer concentration, core material content, voltage, and flow rate significantly impacts encapsulation efficiency, fiber morphology, and release profiles. Response surface methodology aids in optimizing these parameters. Studies demonstrate improved solubility, stability, and controlled release of encapsulated polyphenols. Incorporating additives like salts or nanoparticles further tailors nanofiber properties for specific functional needs. Electrospinning is also utilized in developing electrospun films for active and intelligent packaging, which incorporate polyphenols such as anthocyanins, flavonoids, phenolic acids, and phenolic extracts to provide antioxidant and antimicrobial properties. Polyphenol-loaded electrospun fibers (EFs) prevent oxidation, inhibit microbial growth, and maintain sensory qualities, thus extending food shelf life. Additionally, intelligent packaging with pH-sensitive and volatile gas-responsive films helps monitor freshness and spoilage. These technologies show promise in preserving a wide range of foods, including fruits, vegetables, meat, and seafood, by slowing metabolic processes and reducing deterioration.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5094 - 5116"},"PeriodicalIF":5.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03780-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938593","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":"Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging","authors":"Ibrahim M. Ibrahim,&nbsp;Warda M. A. Ebid,&nbsp;Adel M. El Sayed","doi":"10.1007/s11947-025-03765-1","DOIUrl":"10.1007/s11947-025-03765-1","url":null,"abstract":"<div><p>Antimicrobial film (a film incorporated with antimicrobial agents) is a promising active packaging material that can extend the shelf life and maintain the quality of food products. In this work, selenium oxide nanoparticles (SeO₂-NPs) were green synthesized by halotolerant strain <i>Bacillus subtilis</i> EG5QL12 and then incorporated into a starch/chitosan (St/Cs) blend via the solution casting route. High-resolution transmission electron microscope (HR-TEM) revealed the spherical morphology of the prepared SeO₂-NPs, which is about 14 nm in size. X-ray diffraction (XRD) also confirmed the formation of nanosized crystalline SeO₂ and semicrystalline St/Cs blends. The main XRD peaks of the blend were shifted, indicating the complexation between St/Cs and the SeO₂ nanofillers. Fourier transform infrared spectroscopy (FTIR) spectra confirmed these structural changes in the blend, where the peaks became narrower and less intense. The field emission scan electron microscope/energy dispersive X-ray spectroscopy (FE-SEM/EDAX) analyses revealed the homogeneity between Cs and St and the steady distribution of Se inside the matrix. The St/Cs film exhibited high transmittance (87%) in the visible and IR ranges, significantly decreasing with increasing SeO₂-NPs content. The indirect/indirect optical band gap shrank from 4.7 and 5.4 eV to 3.9 and 4.9 eV, respectively. The green-synthesized SeO₂-NPs, blend, and nanocomposite demonstrated broad antimicrobial efficacy against gram-positive and gram-negative microorganisms. Of the checked microorganisms, <i>Staphylococcus aureus</i> was determined to be the most susceptible. Furthermore, <i>Escherichia coli</i> showed the least sensitivity to the solutions under study. The nanocomposite presented a highly significant influence on all examined microbes compared to both of its components alone, in addition to decreasing the amount used by both of them, due to the synergistic effect between chitosan and the SeO₂-NPs that have the ability to increase the concentration of reactive oxygen species (ROS) within cells, disrupt the microbial cell membrane, and inhibit the synthesis of protein, and nucleic acid. The coating of Ras cheese with the nanocomposite solution resulted in improving and preserving the chemical, and microbiological characteristics of the cheese produced.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5572 - 5588"},"PeriodicalIF":5.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03765-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938572","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":"Bioengineering Novel Hydrogel Systems: Nucleic Acid Nanoparticles and Protein Polymeric Networks for Sustained Model Drug Delivery","authors":"Kamile Bayrak Akay,&nbsp;Merve Akalan,&nbsp;Mehmet Şükrü Karakuş,&nbsp;Melike Yücetepe,&nbsp;Eray Şimşek,&nbsp;Bülent Başyiğit,&nbsp;Asliye Karaaslan,&nbsp;Mehmet Karaaslan","doi":"10.1007/s11947-025-03782-0","DOIUrl":"10.1007/s11947-025-03782-0","url":null,"abstract":"<div><p>The present study focused on the inclusion of tomato leaves-derived DNA nanoparticles into the production processes of natural hydrogel models. UV–VIS spectrophotometer and agarose gel electrophoresis were performed for investigating DNA purity. DNA powders were qualified in terms of particle size and zeta potential. Various amounts of DNA nanoparticles were integrated into pea protein-derived hydrogels. Gel namely PPDH₁, PPDH₂, PPDH₃, and PPDH₄ were prepared in the presence of 0.5, 1, 1.5, and 2% (w/v) DNA. Locust bean gum (LBG) instead of DNA was utilized in the production of positive control (PPLH). Negative control (PPH) was created with pea protein alone. FTIR spectra, molecular visualization, and thermal stabilities of hydrogels were debated. Their morphological structures were monitored by SEM. Incorporating DNA to hydrogel resulted in the development of water-holding capacity (PPDH₁: 93.54%, PPDH₂: 94.93%, PPDH₃: 91.12%, PPDH₄: 82.16%, PPH: 50.25%) and swelling ratio (PPDH₁: 10.04%, PPDH₂: 12.33%, PPDH₃: 7.76%, PPDH₄: 5.91%; PPH: 6.77%). Also, protein leachability showed that the presence of nanoparticles contributed to preventing leakage of proteins from the system. Moreover, in general, superior values in terms of mechanical (textural/rheology) behaviors were obvious in PPDH₂. Awareness in ascorbic acid release for PPDH₂ was apparent in sodium phosphate buffer and in simulated gastrointestinal fluids. Moreover, hydrogels for stability tests were stored for 15 days. Findings indicated that increasing DNA concentration above a certain level led to unwelcome side effects on functional behavior and structural strength of natural hydrogels. Ultimately, approaches and findings will be a guide for future studies regarding biosensor hydrogel and drug delivery systems.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5549 - 5571"},"PeriodicalIF":5.3,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03782-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938330","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":"Active Packaging of Chitosan-casein Phosphopeptide Modified Plasma–treated LDPE for CO2 Regulation to Delay Texture Softening and Maintain Quality of Fresh-cut Slice Persimmon During Storage","authors":"Naila Husnayain,&nbsp;Prakoso Adi,&nbsp;Rizka Mulyani,&nbsp;Sheng-Yen Tsai,&nbsp;Chao-Kai Chang,&nbsp;Fuangfah Punthi,&nbsp;Bara Yudhistira,&nbsp;Kuan-Chen Cheng,&nbsp;Chang-Wei Hsieh","doi":"10.1007/s11947-025-03789-7","DOIUrl":"10.1007/s11947-025-03789-7","url":null,"abstract":"<div><p>This study addresses the challenge of short shelf life of fresh-cut fruits, using fresh-cut slice persimmon (FSP) as a model. The aim of study was to develop active packaging by combining chitosan-casein phosphopeptides (Ch-CPP) coating onto low-density polyethylene (LDPE) film to delay softening by inhibiting cell wall degrading–related enzymes and extend the shelf life of the fruit. Key quality parameters, including gas composition, respiration rate, texture softening, and cell wall polysaccharide were evaluated during 15 days of storage at 4 °C. Compared to the control, Ch-CPP0.5 reduced the browning index by 31.53% and weight loss by 41%. In addition, Ch-CPP0.5 active packaging effectively reduced respiration rates by 18.27% and maintained the internal packaging’s CO₂ levels by around 5%. This regulation suppressed cell wall–degrading enzyme activities, such as polygalacturonase (PG), pectin methylesterase (PME), and cellulase (Cx). Consequently, Ch-CPP0.5 delayed firmness loss by increasing water-soluble pectin (WSP) while reducing ionic-soluble pectin (ISP), covalent-soluble pectin (CSP), and cellulose degradation. In addition, our active packaging significantly extended FSP shelf life from 9 to 15 days while maintaining quality attributes. These results demonstrate that Ch-CPP0.5 effectively inhibits the breakdown of cell wall polysaccharides, delays the softening process, and preserves FSP texture. This study underscores the effectiveness of Ch-CPP active packaging as a strategy for preserving fresh-cut fruit texture.</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":"5532 - 5548"},"PeriodicalIF":5.3,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938685","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 of Protein Extraction from Duckweed Using Different Extraction Processes","authors":"Patricia Maag,&nbsp;Sara Cutroneo,&nbsp;Tullia Tedeschi,&nbsp;Sabine Grüner-Lempart,&nbsp;Cornelia Rauh,&nbsp;Özlem Özmutlu Karslioglu","doi":"10.1007/s11947-025-03777-x","DOIUrl":"10.1007/s11947-025-03777-x","url":null,"abstract":"<div><p>Despite its recent commercialization of duckweed, the extraction of high-quality protein presents challenges primarily in the efficiency of the extraction processes. In this study, conventional, ultrasound-assisted extraction (UAE), and ultrafiltration (UF) extraction techniques, were evaluated showing significant enhancements in protein yield, amino acid profile, and chlorophyll extraction. The highest protein release of 80.83% was achieved with a 40% amplitude applied for 10 min. UAE increased the protein yield substantially compared to conventional methods, achieving the highest yield of 41.30% with a moderate protein content of 50.91% in <i>Lemna gibba</i> protein concentrate. However, it comes at the cost of reduced protein purity and altered protein profiles due to co-extraction of other plant components. SDS-PAGE analysis revealed that ultrasound methods improved the extraction of chlorophyll-binding proteins (LHCB1) but decreased the efficiency of extracting RuBisCO (ribulose-1,5-bisphosphate carboxylase/oxygenase) subunits compared to non-ultrasound methods. Lysine and tryptophan were identified as limiting essential amino acids (EAA), except when ultrasound methods were applied, which raised the levels partially above the recommended amino acid score (AAS) threshold of 1 for adults. The study established a nitrogen-to-protein conversion factor for duckweed at ~ 5.8, aligning with RuBisCO-based calculations and providing a more accurate tool for future nutritional assessments of duckweed proteins.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5510 - 5531"},"PeriodicalIF":5.3,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03777-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938677","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}