Food and Bioprocess Technology最新文献_第3页

Study on the Regulation of Lutein Release and Bioaccessibility by 3D Printing Interval Multi-layer Structure of Lutein Emulsion Gel 3D打印间隔多层叶黄素乳液凝胶调控叶黄素释放及生物可及性的研究

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-22 DOI: 10.1007/s11947-025-03786-w

Minghui Zhao, Yayuan Xu, Zhuqing Dai, Yunhe Lian, Zhongyuan Zhang, Lei Feng, Meimei Nie, Chunquan Liu, Dajing Li, Di Wu

{"title":"Study on the Regulation of Lutein Release and Bioaccessibility by 3D Printing Interval Multi-layer Structure of Lutein Emulsion Gel","authors":"Minghui Zhao, Yayuan Xu, Zhuqing Dai, Yunhe Lian, Zhongyuan Zhang, Lei Feng, Meimei Nie, Chunquan Liu, Dajing Li, Di Wu","doi":"10.1007/s11947-025-03786-w","DOIUrl":"10.1007/s11947-025-03786-w","url":null,"abstract":"<div><p>In this study, four types of lutein emulsion gel with different interval multi-layer structures were prepared through 3D printing technology with double nozzles. The lutein release curves and the release kinetics revealed that the design of different interval multi-layer structures achieved the time-lagged release of lutein and changed its release mechanism. The kinetic changes of lutein bioaccessibility indicated that the time-lagged release of lutein leaded to the slow micellization of lutein, and improved its bioaccessibility. The release behavior of lutein was significantly correlated with its bioaccessibility. Further analysis of the FFAs release indicated that the release rate and final release degree of FFAs of the samples with lutein time-lagged release were high. Furthermore, the kinetics analysis of micellar fraction revealed that high concentrations of fatty acids, especially unsaturated fatty acids, could be found in the lutein time-lagged release samples. And the micellization rate of fatty acids had a similar trend to lutein. In addition, the particle size distribution of the mixed micellar phase suggested that the high concentration of fatty acid reduced the particle size, which enhanced lutein bioaccessibility. Overall, the regulation of lutein release characteristic through a 3D printing system with different interval multi-layer structures could enhance its bioaccessibility, which will provide new ideas for design delivery systems.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5497 - 5509"},"PeriodicalIF":5.3,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938399","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}

引用次数: 0

Cinnamon Essential Oil and Nanoemulsions for Inhibiting Pseudomonas paracarnis and Pigment Production in Fresh Cheese 肉桂精油和纳米乳剂抑制新鲜奶酪中副卡尔尼斯假单胞菌和色素生成的研究

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-21 DOI: 10.1007/s11947-025-03784-y

Letícia Elisa Rossi, Armanda Aparecida Júlio, Maria Cristina Dantas Vanetti, Ernandes Rodrigues de Alencar, Juniel Marques de Oliveira, Juliana Paula Dutra, Solimar Gonçalves Machado

{"title":"Cinnamon Essential Oil and Nanoemulsions for Inhibiting Pseudomonas paracarnis and Pigment Production in Fresh Cheese","authors":"Letícia Elisa Rossi, Armanda Aparecida Júlio, Maria Cristina Dantas Vanetti, Ernandes Rodrigues de Alencar, Juniel Marques de Oliveira, Juliana Paula Dutra, Solimar Gonçalves Machado","doi":"10.1007/s11947-025-03784-y","DOIUrl":"10.1007/s11947-025-03784-y","url":null,"abstract":"<div><p><i>Pseudomonas</i> spp. is one of the main spoilage bacteria in dairy products, particularly fresh cheese, leading to significant economic losses and food waste. This study evaluated cinnamon essential oil (CEO) and its nanoemulsions as sustainable strategies to inhibit <i>Pseudomonas paracarnis</i> A006, both in vitro and in a fresh cheese-mimicking matrix. CEO exhibited the highest antibacterial activity among the 20 screened essential oil (EO), with a minimum inhibitory concentration (MIC) and a minimum bactericidal concentration of 0.625 µL/mL. Gas chromatography–mass spectrometry identified cinnamaldehyde as the main active component (82.55%). Cinnamaldehyde, when tested at the same proportion found in CEO (82.55%), exhibited an equivalent MIC and antimicrobial efficacy both in vitro and in model cheeses, underscoring its role as the primary contributor to CEO’s activity. Nanoemulsions were optimized by using response surface methodology, achieving a droplet size of 164.33 nm with 4.26 min of sonication and 2.79% soy lecithin. In situ, treatments with cinnamaldehyde, free CEO, and nanoemulsions at 4 × MIC reduced <i>Pseudomonas</i> counts by 2.24, 1.55, and 1.46 log colony-forming units/g, respectively, after 7 days of storage. However, nanoemulsion efficacy was compromised by interactions with the cheese matrix, leading to reduced cinnamaldehyde release and the development of blue spots. These results highlight CEO as a promising natural preservative, while nanoemulsion formulations require further optimization to improve their applicability in complex food systems.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5479 - 5496"},"PeriodicalIF":5.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938324","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}

引用次数: 0

Raw Trout Fillets Coated with Carvacrol-Loaded Gelatin Nanofibers: Changes in Microbiological, Texture, and Odor Compounds During Cold Storage 生鳟鱼片涂上香芹酚负载明胶纳米纤维：在冷藏期间微生物，质地和气味化合物的变化

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-21 DOI: 10.1007/s11947-025-03778-w

Turgay Cetinkaya, Mehmet Turan Ayseli

{"title":"Raw Trout Fillets Coated with Carvacrol-Loaded Gelatin Nanofibers: Changes in Microbiological, Texture, and Odor Compounds During Cold Storage","authors":"Turgay Cetinkaya, Mehmet Turan Ayseli","doi":"10.1007/s11947-025-03778-w","DOIUrl":"10.1007/s11947-025-03778-w","url":null,"abstract":"<div><p>Carvacrol-containing gelatin nanofibers were successfully produced, characterized, and applied on farmed trout fillets as coating material. Scanning electron microscopy (SEM) images revealed that the presence of carvacrol increased the average fiber diameter from 152.3 to 217 nm and less droplet formation was observed after carvacrol addition. Young’s modulus and stability of the nanofibers were found to increase with the increasing weight percentage of carvacrol. The applied nanocoating treatment positively slowed the growth of bacteria, yeast, and mold throughout 9 days of storage (<i>p</i> < 0.05). The decrease in hardness was slower in the gelatin nanofibers containing the 7.5% carvacrol (GLC7.5)-coated group compared to the uncoated group in the first 5 days (<i>p</i> > 0.05). A total of 14 volatile organic compounds (VOCs) were identified by gas chromatography-mass spectrometry (GC–MS) in the uncoated and GLC7.5-coated samples as volatile indicators of flavor deterioration. Volatile substances that cause an off-flavor in the fillets were found at a lower rate in the GLC7.5-coated group and showed higher sensory odor scores. The most important aroma compounds identified in the samples were dimethyl disulfide (DMDS) (garlic-like), dimethyl trisulfide (rotten egg), 3-methyl butanoic acid (cheesy), phenol (phenolic), and 1H-indole (fecal). Additionally, carvacrol (spicy) was found to be an important contributor of odor to meat with a GLC7.5 coating. The results showed that carvacrol-loaded nanocoatings have antimicrobial and antifungal properties that affect the formation of volatile compounds in fish meat. Therefore, the nanocoating technique could be useful in preventing spoilage and boosting the odor attributes of fresh fish products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5462 - 5478"},"PeriodicalIF":5.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03778-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938323","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}

引用次数: 0

Effect of Lachnanthocarpone on the Structural and Functional Properties of a Protein-Starch-Based Film: A Promising Alternative for Active Packaging 胭脂草酮对蛋白质-淀粉基薄膜结构和功能特性的影响：一种有前途的活性包装替代品

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-19 DOI: 10.1007/s11947-025-03763-3

Milanyela Ramirez-Álvarez, Kevin Mesa-López, Yudy Duarte-Correa, Ricardo Mesías, Diana Granda-Restrepo

{"title":"Effect of Lachnanthocarpone on the Structural and Functional Properties of a Protein-Starch-Based Film: A Promising Alternative for Active Packaging","authors":"Milanyela Ramirez-Álvarez, Kevin Mesa-López, Yudy Duarte-Correa, Ricardo Mesías, Diana Granda-Restrepo","doi":"10.1007/s11947-025-03763-3","DOIUrl":"10.1007/s11947-025-03763-3","url":null,"abstract":"<div><p>Due to their adaptability, plastics are used in everyday products, including food, which need to be protected to retard spoilage reactions like lipid oxidation. However, today, the interest is in developing active food packaging materials with natural compounds such as α-tocopherol and lachnanthocarpone (2,6-dihydroxy-9-phenyl-1<i>H</i>-phenalen-1-one). The first is a natural antioxidant that has been successfully incorporated in different films. The second is a powerful natural antioxidant, with more than twice the activity of Trolox in vitro, which has scarcely been explored for its application in food or food packaging. The objective of the study presented here was twofold: first, it intended to evaluate, through a solvent-casting technique, the effects of these two antioxidants on some properties of films based on cassava starch and concentrated whey protein, and second, it aimed to analyze the biodegradability and functionality of lachnanthocarpone for developing active packaging using a commercial fresh-semi-hard cheese as a reference food. Results of the study showed significant differences between the films with antioxidants and the control film (without antioxidants); thus, the latter had the highest light transmittance of the films, indicating that the food was subjected to more significant oxidative damage. On the other hand, the former showed biodegradability characteristics and less quantity of hexanal production after 30 days of storage, which demonstrated its protective effect on the reference food, leading to lower lipid oxidation. These results suggest that the developed films with incorporated antioxidants are a promising alternative for reducing plastic food packaging materials, with the added value of oxidative protection.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5431 - 5444"},"PeriodicalIF":5.3,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03763-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938224","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}

引用次数: 0

Data Fusion Strategy for Nondestructive Detection of Aflatoxin B1 Content in Single Maize Kernel Using Dual-Wavelength Laser-Induced Fluorescence Hyperspectral Imaging 双波长激光诱导荧光高光谱成像技术无损检测玉米单粒黄曲霉毒素B1含量的数据融合策略

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-19 DOI: 10.1007/s11947-025-03781-1

Xueying Yao, Yaoyao Fan, Qingyan Wang, Wenqian Huang, Chunjiang Zhao, Xi Tian

{"title":"Data Fusion Strategy for Nondestructive Detection of Aflatoxin B1 Content in Single Maize Kernel Using Dual-Wavelength Laser-Induced Fluorescence Hyperspectral Imaging","authors":"Xueying Yao, Yaoyao Fan, Qingyan Wang, Wenqian Huang, Chunjiang Zhao, Xi Tian","doi":"10.1007/s11947-025-03781-1","DOIUrl":"10.1007/s11947-025-03781-1","url":null,"abstract":"<div><p>Aflatoxin B1 (AFB1) is the most widespread, toxic, and harmful mycotoxin, and maize is highly susceptible to AFB1 contamination, posing significant risks to human and animal health. Therefore, precise detection of AFB1 is essential to ensuring food safety. In this study, we used fluorescence probe technology to track the infection process of <i>Aspergillus flavus</i> in maize, confirming the uneven distribution of AFB1 and proposing the use of a “full-surface scanning” spectral information acquisition mode to improve detection accuracy. Therefore, we developed a full-surface fluorescence hyperspectral imaging system with high excitation/emission characteristics, combining dual-wavelength laser-induced fluorescence hyperspectral imaging and data fusion strategy to enable nondestructive detection of AFB1 in individual maize kernels. To address fluorescence crosstalk between maize substance and AFB1, we analyzed three-dimensional fluorescence spectra of healthy maize and pure AFB1 samples, identifying 360 nm and 405 nm as the optimal excitation wavelengths for AFB1 detection in maize. Furthermore, a prediction model for AFB1 content was constructed by combining different levels of data fusion strategies with a partial least squares (PLS) regression algorithm. The results showed that the dual-wavelength data fusion model was superior to the single-wavelength model. Specifically, the decision-level fusion model based on the characteristic wavelength selected by competitive adaptive reweighted sampling (CARS) achieved the best predictive performance (Rp = 0.83). This approach provides a new method for quantitative detection of AFB1 and lays the foundation for the advancement of AFB1 detection technology to enhance food safety.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5445 - 5461"},"PeriodicalIF":5.3,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938225","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}

引用次数: 0

Analysis of Machine Learning Algorithms for the Computer Simulation of Moisture Sorption Isotherms of Coffee Beans 计算机模拟咖啡豆吸湿等温线的机器学习算法分析

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-18 DOI: 10.1007/s11947-025-03785-x

Gentil A. Collazos-Escobar, Nelson Gutiérrez-Guzmán, Henry A. Váquiro, José V. García-Pérez, Juan A. Cárcel

{"title":"Analysis of Machine Learning Algorithms for the Computer Simulation of Moisture Sorption Isotherms of Coffee Beans","authors":"Gentil A. Collazos-Escobar, Nelson Gutiérrez-Guzmán, Henry A. Váquiro, José V. García-Pérez, Juan A. Cárcel","doi":"10.1007/s11947-025-03785-x","DOIUrl":"10.1007/s11947-025-03785-x","url":null,"abstract":"<div><p>Digital twin–based machine learning (ML) techniques can improve the control of the storage conditions of dried products, strengthening the classical water sorption isotherm–based approach by including additional process variables. In this study, water sorption isotherms of dried parchment and green coffee beans were experimentally determined at 25, 35, and 45 °C using the dynamic dew point (DDI) method. Experimental data (both coffee bean types and temperatures) were simultaneously modeled by means of three ML techniques, support vector machine (SVM), random forest (RF), and artificial neural networks (ANN), with 75% of data used for model training and 25% for validation. The hyperparameters were identified by minimizing the mean square error (MSE). The ML model’s accuracy was addressed by a multiway ANOVA on the mean relative error (MRE), the coefficient of determination (<i>R</i><sup>2</sup>), and the computation time (CT). The sorption isotherms were significantly (<i>p</i>-value < 0.05) affected by the type of coffee and the temperature. The SVM model provided the best fit (MRE < 1% and <i>R</i><sup>2</sup> > 99%) in a reasonable CT (< 13 s). These results revealed the potential of ML models as a robust tool for the fast prediction of the equilibrium moisture content, including additional variables such as the type of coffee stage (dried parchment or green) and temperature; this paves the way for their industrial-level implementation to assist storage management.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5419 - 5430"},"PeriodicalIF":5.3,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03785-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938669","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}

引用次数: 0

Advances in Wine Processing: Current Insights, Prospects, and Technological Interventions 葡萄酒加工的进展：当前的见解、前景和技术干预

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-18 DOI: 10.1007/s11947-025-03774-0

Aastha Dewan, Sharath Kumar Nagaraja, Sangeeta Yadav, Priya Bishnoi, Manisha Malik, Navnidhi Chhikara, Ankur Luthra, Ajay Singh, Chinju Davis, Poonam

{"title":"Advances in Wine Processing: Current Insights, Prospects, and Technological Interventions","authors":"Aastha Dewan, Sharath Kumar Nagaraja, Sangeeta Yadav, Priya Bishnoi, Manisha Malik, Navnidhi Chhikara, Ankur Luthra, Ajay Singh, Chinju Davis,  Poonam","doi":"10.1007/s11947-025-03774-0","DOIUrl":"10.1007/s11947-025-03774-0","url":null,"abstract":"<p>The path from viticulture to viniculture has witnessed substantial improvements in perspectives related to design, process, innovations, technology, and organoleptic attributes. The conventional substrates and culture have been expanded with a plethora of phytochemical-rich natural resources for producing wine with enhanced nutritional and health advantages. The accorded health benefits shall confluence the benefit of being cardioprotective, anti-oxidative, anti-microbial, anti-hyperglycemic, anti-inflammatory, and anti-cancerous. Leveraging the use of blend microbes, non-<i>Saccharomyces</i> strains could potentially increase yield segment with substantial reduction in toxic metabolite synthesis. The technological design, application, and commercialization must be optimized with numerous factors like process optimization and existing processing constraints, without harming the sensory acceptability. Moreover, the safety and quality of wines produced shall be adhered to at a highest standard aligning to the consumer health. The present review highlights the prospects of wine production with respect to its explored diversified sources, and cultures available for innovative wine production, followed by technological insights in wine industry in view to enhance the quantity, quality, and safety of product and process.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5058 - 5093"},"PeriodicalIF":5.3,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938670","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}

引用次数: 0

Impact of Low Humidity on Suppressing Stem-End Rot in Avocado During Ripening 低湿度对抑制鳄梨成熟过程中茎端腐病的影响

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-18 DOI: 10.1007/s11947-025-03766-0

Yoan Felanny Lembono, Takahiro Matsui, Shige Koseki, Kento Koyama

{"title":"Impact of Low Humidity on Suppressing Stem-End Rot in Avocado During Ripening","authors":"Yoan Felanny Lembono, Takahiro Matsui, Shige Koseki, Kento Koyama","doi":"10.1007/s11947-025-03766-0","DOIUrl":"10.1007/s11947-025-03766-0","url":null,"abstract":"<div><p>Avocados are susceptible to fungal fruit rot, particularly stem-end rot, resulting in significant quality loss during postharvest ripening processes. Here, we examined the effect of low humidity conditions on slowing down fungal growth in “Hass” avocados during ripening using non-destructive X-ray imaging. Stem ends of unripe avocados were artificially infected by inoculating them with a spore suspension of <i>Nectria pseudotrichia</i> and then stored at 20 °C and 25 °C with 20%, 50%, 70%, and 90% relative humidity (RH) until they fully ripened. Internal rot development was monitored daily via X-ray imaging, and the presence of stem-end rot was verified on the last day of ripening. The sensory attributes and weight loss were assessed to evaluate fruit quality. The results showed that lower humidity and temperature significantly suppressed the occurrence and severity of fungal fruit rot. Although 20% RH significantly suppressed fungal growth at both 20 °C and 25 °C, weight loss exceeded the market acceptable limit of 10%. Furthermore, a sensory evaluation involving 57 untrained panelists revealed that all sensory attributes of avocado flesh, including appearance, aroma, sweetness, texture, taste, firmness, and overall preference, remained consistent across different humidity conditions. Consequently, among the ripening conditions investigated in this study, a ripening environment of 20 °C and 50% RH is recommended for balancing stem-end rot prevention, acceptable weight loss, and sensory attributes.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5407 - 5418"},"PeriodicalIF":5.3,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938631","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}

引用次数: 0

Enhanced Pathogen Control Through Thymol and Carvacrol Nanoemulsions: A Microfluidization Approach 百里香酚和香芹酚纳米乳剂增强病原体控制：微流化方法

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-17 DOI: 10.1007/s11947-025-03759-z

Yesim Ozogul, Gokcem Tonyali Karsli, Hatice Yazgan, Esmeray Kuley, Halil Mecit Oztop, Fatih Ozogul, Tuba Esatbeyoglu

{"title":"Enhanced Pathogen Control Through Thymol and Carvacrol Nanoemulsions: A Microfluidization Approach","authors":"Yesim Ozogul, Gokcem Tonyali Karsli, Hatice Yazgan, Esmeray Kuley, Halil Mecit Oztop, Fatih Ozogul, Tuba Esatbeyoglu","doi":"10.1007/s11947-025-03759-z","DOIUrl":"10.1007/s11947-025-03759-z","url":null,"abstract":"<div><p>Nanoemulsions based on bioactive compounds have a lot of potential as antibacterial agents in the food sector due to high solubility and bioavailability. Current research was designed to investigate the impacts of NE containing thymol and carvacrol on foodborne pathogens. NE were developed by emulsifying thymol and/or carvacrol with Tween 80 using microfluidization technique. The NE were characterized to determine their droplet size distribution, zeta potential, and polydispersity index, stability, viscosity, and morphology of NE by transmission electron microscopy (TEM). The antimicrobial activity of the NE was assessed against specific foodborne pathogens (<i>Salmonella</i> Paratyphi A, <i>Campylobacter jejuni</i>, <i>Pseudomonas aeruginosa</i>, <i>Staphylococcus aureus</i>, and <i>Enterococcus faecalis</i>), using agar well diffusion, the minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods. While thymol NE incorporating sunflower oil produced smaller droplet sizes, NE produced spherical droplets that were nanoscale. The NE demonstrated remarkable stability throughout a 60-day period of storage at 4 °C. Carvacrol NE demonstrated the most effective suppression against the pathogenic bacteria tested, with inhibition values greater than 30.00 mm against <i>E. faecalis</i> and <i>C. jejuni</i>. For <i>P. aeruginosa</i>, the MIC value of carvacrol NE was 12.5 mg/mL, while for <i>S.</i> Paratyphi A, <i>E. faecalis</i>, and <i>C. jejuni</i>, it was 50 mg/mL. Apart from <i>C. jejuni</i> and <i>P. aeruginosa</i>, bactericidal concentration was > 100 mg/mL for all bacteria. As a result, carvacrol NE was observed to be more effective as an antimicrobial agent for food preservation and has potential applications in various food products to improve shelf life and safety.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5377 - 5387"},"PeriodicalIF":5.3,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03759-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938625","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}

引用次数: 0

Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook 臭氧氧化处理提高食品干燥速率和质量：机制、现有知识和未来展望

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-17 DOI: 10.1007/s11947-025-03761-5

Ravi Pandiselvam, Kaavya Rathnakumar, C. Nickhil, Anto Pradeep Raja Charles, Seid Reza Falsafi, Hadis Rostamabadi, Agriopoulou Sofia, Alev Yüksel Aydar, Vishnu Priya, Sargun Malik, Pranav Vashisht, Nagamaniammai Govindarajan, Pratishtha Verma, Seema Ramniwas, Sarvesh Rustagi, J. Hans van Leeuwen

{"title":"Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook","authors":"Ravi Pandiselvam, Kaavya Rathnakumar, C. Nickhil, Anto Pradeep Raja Charles, Seid Reza Falsafi, Hadis Rostamabadi, Agriopoulou Sofia, Alev Yüksel Aydar, Vishnu Priya, Sargun Malik, Pranav Vashisht, Nagamaniammai Govindarajan, Pratishtha Verma, Seema Ramniwas, Sarvesh Rustagi, J. Hans van Leeuwen","doi":"10.1007/s11947-025-03761-5","DOIUrl":"10.1007/s11947-025-03761-5","url":null,"abstract":"<div><p>Agriculture is a significant part of the gross domestic product of almost all nations. Food production is a priority to sustain ever-increasing populations. Since food production is seasonal, long-term storage is imperative. Drying is a predominant processing technique for effective storage, used in the agri-food sector for moisture reduction, hence inactivating the numerous microorganisms (both spoilage and pathogenic) in food products and increasing shelf life. This technique, however, is known to cause significant changes in the natural quality of treated products. Ozone processing is a potential pretreatment technique that can drive the drying process affirmatively in terms of processing factors and overall keeping quality without leaving any trace residues. This review covers recent research and applications and focuses on the effectiveness, pros and cons, challenges, and limitations of ozone pretreatment on the drying of agricultural products. Alongside the numerous mathematical models demonstrating the behavior of pretreated products during the drying process, it is shown how ozonation can enhance drying, save energy, and shorten the drying time. It extends the shelf life and improves textural properties, antioxidant activity, phenolic content, nutritional, and color profile of dehydrated products. However, excessive ozone concentration and prolonged treatment time can have detrimental effects. Overall, it is an efficient hurdle technology for preserving products with better retention of natural properties. However, the challenges to scaling up ozonation need to be addressed to bring this technology to commercial implementation.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5038 - 5057"},"PeriodicalIF":5.3,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938624","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}

引用次数: 0