Food and Bioprocess Technology最新文献

{"title":"Self-Assembled Protein Micelles for Encapsulation of Docosahexaenoic Acid (DHA): The Improvement of Bioaccessibility and Lipid-Lowering Activity","authors":"Yumeng Liu, Haoran Song, Jing Li, Wentao Xing, Jing Li, Rina Wu, Junrui Wu","doi":"10.1007/s11947-024-03562-2","DOIUrl":"https://doi.org/10.1007/s11947-024-03562-2","url":null,"abstract":"<p>Docosahexaenoic acid (DHA; 22-carbon-6) is renowned for its diverse biological activities and essential role in human wellness. However, owing to its highly unsaturated structure, dietary DHA is susceptible to oxidation and degradation in the gastrointestinal tract. Proteins are considered ideal carriers for protecting sensitive bioactive compounds like DHA from environmental factors. In this study, we prepared self-assembled micelles of ovalbumin (Ova), myosin (Myo), 7S soy globulin (Ssg), and β-lactoglobulin (β-la) to encapsulate DHA, resulting in O(DHA), M(DHA), S(DHA), and β(DHA) micelles via the chymotrypsin hydrolysis. We evaluated the encapsulation effectiveness of these micelles by assessing their encapsulation efficiency, storage stability, and bioaccessibility of DHA. The results indicated that O(DHA), M(DHA), S(DHA), and β(DHA) formed uniform, monodisperse nanospheres, with an outer shell composed of hydrolyzed micelle material and an inner core of encapsulated DHA. The secondary structures of Ova, Myo, Ssg, and β-la micelles were altered during the micelle formation process. The encapsulation rates for DHA in Ova, Myo, and β-la micelles were all above 70%, with Ssg micelles achieving over 90%. The zeta potential values of O(DHA), M(DHA), S(DHA), and β(DHA) remained between 20 and 30 mV over 4 weeks of storage. The particle diameters of O(DHA), S(DHA), and β(DHA) remained relatively stable throughout the storage period, while the diameter of M(DHA) showed significant changes. Additionally, the bioaccessibilities of O(DHA), M(DHA), and β(DHA) were all above 50%, with S(DHA) reaching 71.36 ± 4.27%. The encapsulation of DHA in Ova, Myo, Ssg, and β-la micelles enhanced the retention of DHA in gastrointestinal fluid. Ova, Myo, Ssg, and β-la micelles significantly improved the efficiency of DHA transport across a Caco-2 cell monolayer. Micelles containing DHA were more effective than free DHA in reducing total cholesterol (TC) and alanine aminotransferase (ALT) levels, increasing the number of autophagosomes, and upregulating the mRNA expression levels of PPARα and CPT1A in HepG2 cells, thereby reducing lipid accumulation. These findings support the use of Ova, Myo, Ssg, and β-la micelles as effective carriers for DHA.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"4 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220485","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":"Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens","authors":"Mai Elsheikh, Ali Osman, Shimaa Edris, Wesam Dawam, Mahmoud Sitohy, Islam Sabeq","doi":"10.1007/s11947-024-03557-z","DOIUrl":"https://doi.org/10.1007/s11947-024-03557-z","url":null,"abstract":"<p>Ensuring the safety and longevity of food products is a major priority in the meat industry. This paper focused on assessing the soybean-glycinin (SBG) impact on the quality and shelf-life of beef <i>Musculus longissimus thoracis</i> et <i>lumborum</i> (<i>LTL</i>) steaks and their potential in-vivo adverse consequences on foodborne pathogens and quantitative minimum biocidal values. Over 15 chilling-days at 4 °C, fresh <i>LTL</i>-steaks were fortified with either 1 mg/g of SBG (SBG1) or 0.5 mg/g (SBG0.5) and compared to control for physicochemical, oxidative, and microbiological attributes. Antibiotic-susceptible pathogens, <i>Staphylococcus aureus, Salmonella enterica</i>, and <i>Escherichia coli</i> were suppressed by 0.98 mg/mL of SBG, whereas antibiotic-resistant <i>Salmonella enterica</i> and <i>Escherichia coli</i> required higher biocidal dosages of 50 and 6.25 mg/mL, respectively. SBG-fortification kept <i>LTL</i>-steaks’ pH below borderline until day 12, increased water-holding capacity, reduced cooking loss at the storage end, and significantly improved tenderness (<i>p</i> &lt; 0.05). <i>LTL</i>-steaks’ lightness, redness, and chroma were statistically unaffected by SBG1.0-fortification compared to the control; however, there were notable growing-patterns during the last two storage-periods (<i>p</i> &lt; 0.05). Except the sixth- and ninth-day storage-periods, SBG1.0-fortification increased the <i>LTL</i>-steaks yellowness and <i>hue</i> compared to the control, indicating brighter, less red meat (<i>p</i> &lt; 0.05). SBG-fortification had a dose-dependent antioxidant and bactericidal impact on both native microflora and inoculated pathogens, <i>Listeria monocytogenes</i> and <i>Salmonella</i>. Conclusively, SBG-fortification activities to improve <i>LTL</i>-steaks oxidative stability and shelf-life beyond 15 days and to inhibit inoculated-pathogens growth by one log CFU/g above or below the inoculation dose, validating SBG as a promising feasible meat preservation strategy.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"4 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220487","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":"Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods","authors":"Lu Huang, Xiujie Zhao, Qiangzhong Zhao, Feibai Zhou, Mouming Zhao","doi":"10.1007/s11947-024-03567-x","DOIUrl":"https://doi.org/10.1007/s11947-024-03567-x","url":null,"abstract":"<p>The unique structure of plant-based double emulsions makes them suitable for developing low-fat foods without compromising the sensory properties of the food products, while simultaneously solving safety concerns associated with double emulsions. This paper reviewed the basic composition of plant-based double emulsions, their preparation methods, as well as the analytical methods for physical and chemical stability, and the methods and mechanisms to improve their stability. Moreover, the paper presented a detailed overview of the application progress of plant-based double emulsions in various types of low-fat foods, accompanied by practical examples. It also comprehensively expounded the standardized determination methods for quality assessment indicators when applied to low-fat foods. Finally, the challenges and prospects of plant-based double emulsions were discussed to accelerate their development and innovation and to provide insights into future research-focused trends that can help guide further research.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"111 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220489","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":"Effect of Cold Plasma and Microwave Pretreatments Combined with Hot-Air Drying on Physical Properties, Chemical Composition, and Volatile Profile of Pomegranate Peels","authors":"Fahriye Şeyma Özcan","doi":"10.1007/s11947-024-03566-y","DOIUrl":"https://doi.org/10.1007/s11947-024-03566-y","url":null,"abstract":"<p>The use of non-thermal drying techniques for preserving fruits and vegetables has gained popularity due to their ability to enhance dried products' quality, reduce drying time and energy consumption, and increase efficiency. In this study, the effects of cold plasma (CP) and microwave (MW) pretreatments combined with hot air drying (HAD) on the chemical composition (amino acid, sugar, organic acid, mineral, and volatile) and physicochemical properties of dried pomegranate peels were investigated. For this purpose, dry samples were compared with fresh ones. The results showed that CP pretreatment is the best technique for preserving the chemical, physical, and nutritional quality of pomegranate peels. Scanning electron microscopy (SEM) images showed that CP pretreatment significantly changed the surface morphology of pomegranate peels, leading to faster drying rates. This study also found no significant changes in color parameters in CP-HAD peels. Consequently, this study showed that cold plasma is a promising, environmentally friendly, and innovative technology that provides a great advantage in preserving food quality.\u0000</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"72 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220483","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":"Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese","authors":"Francesca Trevisiol, Niccolò Renoldi, Anna Rossi, Giulia Di Filippo, Marilena Marino, Nadia Innocente","doi":"10.1007/s11947-024-03555-1","DOIUrl":"https://doi.org/10.1007/s11947-024-03555-1","url":null,"abstract":"<p>Recently, the <i>Lacticaseibacillus casei</i> group strains have been gaining growing interest due to their potential to be used as secondary adjunct cultures in cheese. This work aimed to test autochthonous <i>Lb. casei</i> strains as anti-blowing agents and to evaluate their impact on the evolution of the ripening and the sensory profile of Montasio cheese. The cheesemaking trial included a control production without lysozyme (C1), a control with lysozyme (C2), and four experimental productions, each containing a different pool of autochthonous <i>Lb. casei</i> strains (EX1-4). Samples were taken during ripening, and physicochemical, microbiological, and sensory analyses were carried out. <i>Lb. casei</i> counts indicate that the selected strains survived the cheesemaking and maintained their viability of about 9 log cfu g⁻¹ at the end of the ripening. Only EX3 showed a significant slowdown of the proteolytic index compared to controls over time. Furthermore, from the principal component analysis, it emerged that at the end of the 120-day-long ripening, C2 and the experimental samples were characterized by similar profiles of volatile compounds. The late-blowing defect (LBD) was observed exclusively in C1, whereas it was not detected in the control sample with lysozyme or in any experimental samples. These findings not only confirmed the efficacy of lysozyme in preventing LBD but also supported the effectiveness of the selected <i>Lb. casei</i> strains as anti-blowing agents with the ability to contribute to the final volatile profile without compromising the typicality of the product.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"8 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220490","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 Spray Drying for Agro-products: Exploring Advanced Techniques, Carrier Agents, Applications, and Limitations","authors":"Chahat Thakur, Manisha Kaushal, Devina Vaidya, Anil Kumar Verma, Anil Gupta, Ruchi Sharma","doi":"10.1007/s11947-024-03544-4","DOIUrl":"https://doi.org/10.1007/s11947-024-03544-4","url":null,"abstract":"<p>Spray drying, which is a cost-effective dehydration method in the food industry, excels at preserving product integrity. Still, it has problems like losing quality because of heat, not being able to control particle sizes as well as it could, wasting energy, and nozzle blockages that make bioactive compounds like vitamin C, carotenoids, flavanols, and anthocyanins less effective. A new era of spray drying is unfolding, marked by breakthroughs such as ultrasound-assisted, nano, vacuum, dehumidified air, superheated steam, pulse combustion, foam, and flame methods, which promise improved preservation, energy use, and powder consistency. These technologies refine the drying process, shoring up the defense of delicate bioactives, averting nozzle blockages, and honing particle size precision. Additionally, the spray chilling method bolsters the resilience of vulnerable ingredients through processing and storage. The exploration of novel biopolymers as carriers aims to combat public health issues like obesity and cardiovascular disease. This critical review captures the transformative strides made by recent spray drying approaches and encapsulating agents, driving food processing forward towards greater quality, health benefits, and industrial sustainability.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\u0000","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"8 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220488","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":"Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents","authors":"Cintia da Silva Araújo, Leandro Levate Macedo, Wallaf Costa Vimercati, Vanessa Moreira Osório, Sérgio Henriques Saraiva","doi":"10.1007/s11947-024-03558-y","DOIUrl":"https://doi.org/10.1007/s11947-024-03558-y","url":null,"abstract":"<p>Dried fruits have gained more and more space in the food market. Osmotic dehydration (OD) can be applied as a pre-treatment to convective drying, aiming to produce foods with different characteristics. Therefore, the present study evaluated the OD process of banana slices using coconut sugar and sucrose, as well as its influence on convective drying (CD) and the physicochemical parameters of the product. Osmotic solutions at 40 and 60% were prepared, and OD was conducted at 30 and 50 °C. OD and CD kinetic parameters were analyzed. The dried product was characterized by moisture, water activity, shrinkage, texture, color, bioactive and volatile compounds. The higher concentration (60%) and higher temperature (50 °C) resulted in higher values of water loss, solid gain, and weight reduction during OD for both sugars. CD time varied between 225 and 345 min. OD as pre-treatment reduced drying time by up to 65%. The dried banana had low moisture content and low water activity. The shrinkage was up to 73.44%, associated with the higher concentration treatment and higher temperature during OD. OD reduced product hardness after CD. In general, using coconut sugar resulted in greater changes in color parameters and higher levels of bioactive compounds in dried bananas. Volatile compounds highly related to banana flavor were present after drying. Therefore, the use of coconut sugar as an alternative did not compromise the efficiency of the process and resulted in a product with some distinct characteristics compared to those obtained using sucrose.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"286 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220492","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 the Specific Wavelength and Intensity of Intense Pulsed Light (IPL) on Microbial Inactivation","authors":"Hee-Jeong Hwang, Jee-Woo Kim, Jun-Bong Choi, Myong-Soo Chung","doi":"10.1007/s11947-024-03560-4","DOIUrl":"https://doi.org/10.1007/s11947-024-03560-4","url":null,"abstract":"<p>This study aimed to determine the effects of the specific wavelength and intensity of IPL on microbial inactivation by applying IPL under various conditions with the same fluence. Nine different filters were used to obtain pulse light sources with various composition ratios in the ultraviolet (UV), visible light (VL), and infrared (IR) ranges, and the inactivation was compared among gram-positive bacteria, gram-negative bacteria, and yeast. When gram-positive bacteria were treated with a light source that accounted for 85.29% of the total wavelength in the UV range, a significant reduction of bacteria by 6 logs was achieved at the fluence of 2.16 J/cm². However, it was noteworthy that even when UV accounted for only 11.66%, a 6-log reduction was achieved at 3.94 J/cm². This study confirmed that the intensity of single pulses in IPL is as important as the UV range in microbial inactivation. Even if the proportion of UV in IPL is low, strong intensity of single pulses delivered to microorganisms can cause significant damage and increase inactivation. There was no significant difference in resistance to IPL between gram-positive and gram-negative bacteria, but yeast showed relatively higher resistance to IPL, and this tendency was more pronounced in IPL with higher UV content.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"55 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220491","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":"Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1","authors":"Gonçalo Nuno Martins, María Guerrero Sánchez, Angela Daniela Carboni, Stéphanie Cenard, Fernanda Fonseca, Andrea Gómez-Zavaglia, Paula Cristina Castilho","doi":"10.1007/s11947-024-03554-2","DOIUrl":"https://doi.org/10.1007/s11947-024-03554-2","url":null,"abstract":"<p>Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefits but can also lead to undesirable effects like bloating and flatulence. Legume processing reduces these disadvantages and usually consists of the soaking and cooking of the legume seeds. In their industrial production, the processing water is considered waste. As different carbohydrates have recognized stabilization properties on lactic acid bacteria during dehydration processes, this study aimed to investigate the protective effect of GOS-containing wastewater extracts from cooking chickpeas and lentils, as well as fructo-oligosaccharides, and sucrose (used for comparative purposes), on the stability of freeze-dried <i>Lactiplantibacillus plantarum</i> WCFS1, by measuring biological (culturability, storage stability, acidifying activity), chemical (pH), and physical (water content) properties. The best storage stability was observed for mixtures with GOS-containing wastewater legume extracts. Protection of lactic acid bacteria strains with GOS-containing wastewater legume extracts would limit their spoilage in food production, positively impacting the environment.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"3 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220265","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":"Probiotic Edible Films Supplemented with Psyllium (Plantago ovata) Mucilage Containing Lacticaseibacillus rhamnosus GG: Coating for Fresh Apple Slices","authors":"Dilek Aslan Kaya, Huriye Gözde Ceylan, Ahmet Ferit Atasoy","doi":"10.1007/s11947-024-03556-0","DOIUrl":"https://doi.org/10.1007/s11947-024-03556-0","url":null,"abstract":"<p>Sodium caseinate-based edible film containing probiotic <i>Lacticaseibacillus rhamnosus</i> GG was supplemented with psyllium mucilage powder (PMP; %0, %0.25, %0.50, and %0.75). The obtained films were examined for physicochemical, optical, mechanical, and structural properties, as well as probiotic viability. Moreover, a probiotic film solution (0.25% PMP, the most suitable film formulation) was applied to coat fresh apple slices, and the samples were evaluated for weight loss, total soluble solids content, color properties, and probiotic viability during storage (12 days at 4 °C). The addition of PMP had a significant (<i>p</i> &lt; 0.05) effect on the drying process and storage stability of the probiotic. The effect of PMP incorporation on the thickness, density, water solubility, and tensile strength values of the films was significant (<i>p</i> &lt; 0.05). The increase in PMP concentration resulted in a reduction in the number of pores on the surface of the film and the formation of a more homogeneous film cross-section. Although the coating process limited weight loss in fresh apple slices, the browning index (BI) of coated apples was higher. At the end of storage, the BI value of the coated apple slices was 55.89 ± 3.82, while the BI value of the control sample was 30.64 ± 2.85. Moreover, the coated apple slices contained sufficient levels of probiotics (6 Log CFU g⁻1) at the end of storage. The results showed that sodium caseinate-based film matrices containing PMP were suitable carriers for <i>L. rhamnosus</i> GG and fresh apple slices coated with a film solution containing 0.25% PMP could be considered a probiotic product.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"61 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220266","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}