Food and Bioprocess Technology最新文献

{"title":"Pulsed Electric Field Extracts Obtained from Edible Mushrooms: A Detailed ICP-MS Analysis of Their Mineral and Heavy Metal Contents and Their Cytotoxic Effect on CACO-2 Cells","authors":"Mara Calleja-Gómez,&nbsp;Francisco J. Martí-Quijal,&nbsp;Patricia Roig,&nbsp;Juan M. Castagnini,&nbsp;Francisco J. Barba","doi":"10.1007/s11947-024-03730-4","DOIUrl":"10.1007/s11947-024-03730-4","url":null,"abstract":"<div><p>Mushrooms contain beneficial micro and macronutrients, as well as biologically active compounds, but they can pose a food safety risk by absorbing heavy metals from the environment. Therefore, pulsed electric fields (PEF) technology is of interest as it enables selective extraction of high-added-value compounds, offering an advantage over conventional methods. In this study, PEF extractions were performed under optimal conditions (2.5 kV/cm, 50 kJ/kg) from <i>Agaricus bisporus</i>, <i>Lentinula edodes</i>, <i>Agaricus brunnescens</i>, <i>Pleurotus ostreatus</i>, and <i>Lactarius deliciosus</i>, and compared to aqueous maceration at 20 °C. The total carbohydrate content was evaluated by spectrophotometric methods, and the mineral (Ca, Mg, Fe, Zn, P, K, Cu, and Se) and heavy metal (As, Cd, Hg, and Pb) contents were determined by inductively coupled plasma mass spectrometry (ICP-MS). In addition, the contents of the mycotoxins AFB1, AFB2, AFG1, AFG2, OTA, ENNA, EN-NA1, ENNB, and ENNB1 were previously determined by UHPLC-MS/MS. The results showed that PEF extracts achieved higher carbohydrate yields, with increases of up to 1327.02% compared to conventional methods, with <i>L. edodes</i> and <i>P. ostreatus</i> standing out for their content. Different mineral and heavy metal profiles were observed, with <i>L. edodes</i> showing higher levels of As and Cd and <i>A. bisporus</i> of Pb. No mycotoxins were found in the original matrices. Furthermore, PEF extracts (0.78–25% v/v) demonstrated enhanced cytotoxic effects on human colorectal adenocarcinoma cells (CACO-2), suggesting that bioactive compounds, rather than heavy metals, were responsible for reducing cell viability. These findings highlight the PEF technology potential for extracting beneficial compounds from mushrooms, with minimal contamination from heavy metals.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4551 - 4565"},"PeriodicalIF":5.3,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740574","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":"Co-Crystals of Lactose-Polyphenols Created from Two Food-Related By-products: Cheese Whey and Maize Inflorescences","authors":"Isis M. Rusindo-Rodríguez,&nbsp;Victor H. Ramos-Sánchez,&nbsp;David Chávez-Flores,&nbsp;Efrén Delgado,&nbsp;América Chávez-Martínez,&nbsp;Víctor E. Luján-Torres,&nbsp;Raúl E. Orozco-Mena,&nbsp;David R. Sepúlveda,&nbsp;Néstor Gutiérrez-Méndez","doi":"10.1007/s11947-024-03732-2","DOIUrl":"10.1007/s11947-024-03732-2","url":null,"abstract":"<div><p>Maize inflorescences are a polyphenol-rich by-product generated abundantly from corn consumption. Likewise, cheese whey is a lactose-rich by-product vastly produced from the cheesemaking process. This work proposed the use of both by-products to generate lactose-polyphenol co-cocrystals. The methodology was to add maize-inflorescences powder (M-IP) into hot concentrated Chihuahua cheese whey to extract their polyphenols. Then, this supersaturated lactose-polyphenol solution was cooled to induce the co-crystallization of lactose with polyphenols. The crystallization process ended between 60 and 95 min, and the kinetic crystallization parameters were not altered significantly by the presence of maize polyphenols. The type of crystals created were primarily alpha-lactose monohydrated crystals (α-LM) with a small proportion of whey proteins and polyphenols. The polyphenol entrapment efficiency in lactose crystals was 22–30%, obtaining polyphenol concentrations of 7–9 mg/100 g of crystals. The polyphenols entrapped in lactose crystals were mainly phenolic acids like chlorogenic acid and flavonoids like maysin. The presence of polyphenols provided the lactose crystals with antioxidant activity. Additionally, the entrapment of polyphenols into the crystals prevented their degradation by UV-A irradiation. From these results, it can be concluded that it is feasible to add an extra value to lactose by incorporating polyphenols into the crystals using a by-product like maize inflorescence.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4513 - 4528"},"PeriodicalIF":5.3,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740637","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":"Impact of Industrial Kitchen Processing Approaches on Nutritional and Sensorial Quality of Leek Products","authors":"Flore Vancoillie,&nbsp;Sophie M. Delbaere,&nbsp;An Callens,&nbsp;Kaat Vanhegen,&nbsp;Luna Kemp,&nbsp;Christof Van Poucke,&nbsp;Sarah H. E. Verkempinck,&nbsp;Ann M. Van Loey,&nbsp;Tara Grauwet","doi":"10.1007/s11947-024-03675-8","DOIUrl":"10.1007/s11947-024-03675-8","url":null,"abstract":"<div><p>Industrial kitchens contribute to enhanced efficiency and convenience in food provision. While existing guidelines primarily focus on food safety, it is essential to extend the focus to include nutritional and sensory quality as well. This study examines common processing approaches applied in industrial kitchens to understand their impact on the overall quality of leek (<i>Allium ampeloprasum</i> var. <i>porrum</i>). Currently, food in industrial kitchens is processed using one of the following approaches: (i) steam preparation followed by a holding time of maximally 3 h until serving (“single-heat-preparation”) or (ii) steam preparation, cold overnight storage, and reheating via microwaves or convection followed by a holding time of maximally 1 h until serving (“double-heat-preparation”). In this study, both processing approaches were applied to diced leeks and leek puree. Multiple health- and sensory-related quality attributes (e.g., vitamin C, S-alk(en)yl-<span>l</span>-cysteine sulfoxides, color and volatile compounds) were evaluated at different moments during processing. It could be concluded that vitamin C concentrations were strongly impacted by each heating step resulting in a strong reduction or complete loss of vitamin C at the final holding time. On the contrary, S-alk(en)yl-<span>l</span>-cysteine sulfoxides concentrations were stable during all processing steps. Moreover, the loss of green color was most noticeable in the leek puree and became more pronounced with longer holding times. Finally, the differences in volatile profiles between different processing steps were less outspoken than the differences between the fresh diced leeks/leek puree and the processed material immediately after preparation.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4566 - 4585"},"PeriodicalIF":5.3,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740638","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":"Elucidating the Microencapsulation of Bioactives from Pomegranate Fruit Waste for Enhanced Stability, Controlled Release, Biological Activity, and Application","authors":"Tafadzwa Kaseke,&nbsp;Sook Chin Chew,&nbsp;Tandokazi Pamela Magangana,&nbsp;Olaniyi Amos Fawole","doi":"10.1007/s11947-024-03689-2","DOIUrl":"10.1007/s11947-024-03689-2","url":null,"abstract":"<div><p>Pomegranate fruit is gaining popularity due to its health benefits, resulting in increased processing into various products and the generation of waste materials such as fruit peel and seeds. Traditionally, pomegranate processing by-products have been managed by disposal in landfills or as livestock feed, contributing to greenhouse gas emissions. Valorization of this by-product has gained interest as a sustainable approach, offering a rich source of bioactive compounds, including phenolic acids, flavonoids, punicalagin, punicalin, tocopherols, phytosterols, and punicic acid, with applications in functional foods and natural preservatives. However, the application of these bioactive compounds is limited by instability and degradation. Microencapsulation has emerged as an innovative technique for protecting bioactive phytochemicals in plant extracts from degradation, thereby expanding their potential applications. This review discusses recent developments in the microencapsulation of bioactive compounds from pomegranate peel and seed oil, with a focus on encapsulation efficiency, biological activity, stability, release kinetics, and bioaccessibility. Additionally, the review covers food applications and details both conventional and emerging microencapsulation techniques, highlighting their role in enhancing the functionality of bioactive compounds. Microencapsulation of pomegranate fruit processing by-products offers a promising approach to improving food nutrition, promoting health benefits, and advancing sustainable food waste management.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4222 - 4250"},"PeriodicalIF":5.3,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740771","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":"Optimizing a Successive Two-Stage Drying Process for Exocarpium citri grandis: Hot Air Drying with Integrated Temperature-Humidity Control Followed By Radio Frequency Drying","authors":"Wenling Sun,&nbsp;Yanhong Liu,&nbsp;Hongwei Xiao,&nbsp;Dengwen Lei,&nbsp;Samir Mowafy,&nbsp;Ziping Ai,&nbsp;Zekang Peng","doi":"10.1007/s11947-024-03729-x","DOIUrl":"10.1007/s11947-024-03729-x","url":null,"abstract":"<div><p>A novel successive two-stage drying strategy, namely hot air drying with integrated temperature and humidity control (HAD-ITHC) combined with radio frequency (RF) drying, was proposed on large-size <i>Exocarpium citri grandis</i> (ECG) to overcome time-consuming and heat-sensitive component degradation. After optimizing the moisture transition point, two different second-stage drying conditions (hot air drying-assisted RF (HAD-ITHC + RF-HA) and vacuum drying-assisted RF (HAD-ITHC + RF-VD)) were conducted while comparing to HAD-ITHC based on drying efficiency and product quality. The RF heating characteristics during the second stage were improved by decreasing the moisture content during the HAD-ITHC first stage. However, after the moisture content of 40% continuing HAD-ITHC increased the crusting, shrinkage, structural damage, and reduced the RF drying efficiency. As a result, the 40% point was selected as the optimized moisture transition point. The optimal drying conditions for the second stage were electrode gap of 150 mm, hot air temperature of 60 ℃ under RF-HA, and electrode gap of 100 mm, atmospheric-vacuum pressure duration of 4 min:5 min under RF-VD. Compared to HAD-ITHC, introducing RF shortened the drying time (30.01–37.15%) and improved flavonoids content (5.92–9.41%), especially HAD-ITHC + RF-VD. However, the sequential vacuum-atmospheric pressure cycle of RF-VD caused severe crumpling and volatile components (VOCs) losses. The better preservation of flavonoids and VOCs, and uniformity of heating and final moisture distribution were achieved under HAD-ITHC + RF-HA. Overall, HAD-ITHC + RF-HA was a promising successive two-stage drying approach to ECG with higher drying efficiency and better quality.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4461 - 4477"},"PeriodicalIF":5.3,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740686","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":"Medium Voltage Electrical Stimulation and Aging Enhance Meat Quality in Crossbred Bulls","authors":"Camila P. Oliveira,&nbsp;Welder A. Baldassini,&nbsp;Luis Artur Chardulo,&nbsp;Marcelo Coutinho,&nbsp;Gregori Rovadoscki,&nbsp;Juliana A. Torrecilhas,&nbsp;Guilherme L. Pereira,&nbsp;Rogério A. Curi,&nbsp;Rodrigo N. S. Torres,&nbsp;Otávio R. Machado Neto","doi":"10.1007/s11947-024-03707-3","DOIUrl":"10.1007/s11947-024-03707-3","url":null,"abstract":"<div><p>The combination of post-slaughter and post-mortem technologies offers a strategy to enhance beef quality. In this study, carcass medium-voltage electrical stimulation — MVES (120 V, 60 Hz, 5 A) and aging were evaluated on both objective and sensory meat quality parameters in crossbred bulls. Sixty carcasses of F1 Angus × Nellore bulls were used. The MVES was applied pre chilling for 10 s to the cranial region of the left half-carcass of each animal, while the right half-carcass did not receive electrical stimuli (control). After 48 h of chilling, <i>Longissimus thoracis</i> samples (12–13th ribs; cranial direction) were collected and aged 14 and 21 days for fresh meat color assessment (<i>L*</i>, <i>a*</i>, <i>b*</i>, <i>C*</i>, and <i>h*</i>), purge losses, Warner–Bratzler shear force (WBSF) and cook loss. A sensory test with untrained consumers (<i>n</i> = 138) was conducted to assess tenderness (TE), flavor (FL), juiciness (JU), and overall acceptance (OA). Interaction (<i>P</i> &lt; 0.05) between MVES and aging was observed for meat color variables such as <i>b*</i> and <i>C*</i>. Meat samples presented higher <i>b*</i> and <i>C*</i> values (<i>P</i> &lt; 0.05) using MVES and aging compared to control at 21 days of aging (<i>b*</i> = 6.81 vs. 6.07 ± 0.14; and <i>C*</i> = 16.19 vs. 14.85 ± 0.51), while purge and cooking losses remained unaffected (<i>P</i> &gt; 0.05). Additionally, there was a reduction (<i>P</i> &lt; 0.05) in WBSF in response to MVES at 21 days of aging (4.41 vs. 3.92 ± 0.10 kg). Although carcass MVES did not influence (<i>P</i> &gt; 0.05) eating quality of meat (TE, FL, JU and OA), the combination with aging enhanced meat color in crossbred bulls. Besides, MVES reduced WBSF values after 21 days of aging, indicating improved objective tenderness despite the lack of impact on sensory evaluations.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4491 - 4501"},"PeriodicalIF":5.3,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740685","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":"Green Pomegranate Peel and Potato Peel Starch-Derived Magnetic Nanocomposite as Efficient Sorbent of Ascorbic Acid Extracted from Fruit Juices","authors":"Marwa Aouled Abdallah,&nbsp;Imen Abidli,&nbsp;Mohamed Abdellah Lemine,&nbsp;Mohamed Lakdar Ibrahim Bououdina,&nbsp;Mohammed Zougagh,&nbsp;Latifa Latrous,&nbsp;Adel Megriche","doi":"10.1007/s11947-024-03728-y","DOIUrl":"10.1007/s11947-024-03728-y","url":null,"abstract":"<div><p>This study aims to investigate a newly designed magnetic nanocomposite based on pomegranate peels@starch@Fe₃O₄ nanoparticles for dual applications, extraction of ascorbic acid from fruit juices using magnetic solid phase extraction, and hyperthermia. The physicochemical characterizations of the magnetic nanocomposite by SEM and EDX-Map, IR, XRD, and VSM manifest interesting properties making it a potential candidate as a sorbent and hyperthermia. Several critical parameters influencing the performance of the MSPE procedure are thoroughly investigated, including elution solvent type and volume, elution time, sorbent amount, and extraction time. Measurements performed using high-performance liquid chromatography demonstrate linearity (R² ≥ 0.9996) over the concentration range of 0.01 – 10 µg/L for ascorbic acid, with LOD values ranging from 0.0014 to 0.012 µg/L. Furthermore, the developed method successfully analyzed real samples of four fruit juices, achieving satisfactory recovery ranging from 92.48% to 103.76% and RSDs of ≤ 5.71%. Finally, the magnetic nanocomposite reveals superparamagnetic behavior, reaching 42 °C in a relatively short time of min with relatively good heating ability (SAR of 35 W/g) under an alternating magnetic field of 17 mT and a frequency of 332 kHz for promising use in magnetic hyperthermia. Furthermore, density functional theory (DFT) calculations were performed to evidence the electrostatic interaction between BPO@starch@Fe₃O₄ and AA. The most significant likelihood of attraction between BPO@starch@Fe₃O₄ and MB lies between the -Fe²⁺ and -OH groups in BPO@starch@Fe₃O₄ and the -OH groups in AA. This research enhances our comprehension of the mechanism behind AA adsorption on modified biochar and offers a combined experimental and computational approach to designing novel adsorbents with a high capacity for ascorbic acid adsorption.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4443 - 4460"},"PeriodicalIF":5.3,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740767","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":"Fabrication and Characterization of Ultrasound and Microwave Pre-Treated Transglutaminase-induced Egg White Protein and Whey Protein Isolate Composite Gel","authors":"Mehvish Altaf,&nbsp;Rishabh Thakur,&nbsp;H. K. Sharma","doi":"10.1007/s11947-024-03733-1","DOIUrl":"10.1007/s11947-024-03733-1","url":null,"abstract":"<div><p>This study examines the effects of ultrasound and microwave pre-treatments on the gelation properties of egg white protein (EWP) and whey protein isolate (WPI) mixtures in different ratios (3:1, 1:1, and 1:3). Transglutaminase (TGase) was used to induce protein cross-linking, aiming to assess the influence of these treatments on the gel textural stability. The composite gels were prepared in the specified ratios and were characterized for water-holding capacity (WHC) and textural properties. The gel prepared in a ratio of 3:1 (EWP: WPI) exhibited the highest WHC (81.4%), hardness (18.32 g), cohesiveness (0.52), and adhesiveness (− 3.87 g.sec) among all the samples. This standardized mixture was subjected to ultrasound (US) and microwave (M) pre-treatment for the preparation of composite gels. The ultrasound pre-treatment was carried out at four different time durations, i.e., 10, 20, 30, and 40 min, while the microwave pre-treatment was carried out at 3 different power levels, i.e., 100, 180, and 300 W. The pre-treated TGase-induced composite gels were characterized for their physico-chemical and structural characteristic. Both US and M pre-treatments significantly improved the physico-chemical properties, thermo-stability, and microstructure of the gels.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4478 - 4490"},"PeriodicalIF":5.3,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740670","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":"Enzymatic Synthesis and Properties of Medium-Long-Medium Structured Lipids from Different Sources of Oil Rich in Long-Chain Unsaturated Fatty Acids","authors":"Chuanqing Huang,&nbsp;Shuaipeng Zhou,&nbsp;Qizhi Zhou,&nbsp;Zhini Zhu,&nbsp;Qiu Xia,&nbsp;Zheng Zhang,&nbsp;Weiwei Zeng,&nbsp;Yong Ye","doi":"10.1007/s11947-024-03716-2","DOIUrl":"10.1007/s11947-024-03716-2","url":null,"abstract":"<div><p>Medium- and long-chain structured lipids (MLSLs) with long-chain unsaturated fatty acids at the sn-2 position has healthful benefits, but their enzymatic synthesis mechanism is unclear. Different plant oils related to chemical structures of triglyceride can synthesize various composition of MLSLs. In order to reveal the formation rule of MLSLs from different source. Thirty edible plant oils were used to prepare MLSLs by enzymatic interesterification, and their molecular structure and physicochemical properties were analyzed. Among them, 12 kinds of MLSLs rich in linoleic acid were mainly composed of the components of 1,3-dioctonyl-2-linoleoyl glyceride and 1-decanoyl-2-linoleoyl-3-octanoyl glyceride. Eight oleic acid–rich MLSLs were mainly 1,3-dioctonyl-2-oleoyl glyceride and 1-decanoyl-2-oleoyl-3-octanoyl glyceride components. Five MLSLs rich in linoleic/oleic acid consisted of the above components. Five linolenic acid–rich MLSLs mainly contained 1,3-dioctanoyl-2-linolenoyl glyceride and 1-decanoyl-2-linolenoyl-3-octanoyl glyceride. These MLSLs exhibited coexisting micromorphology of β and β′ crystals. The molecular docking simulation showed that MLSL molecules that interacted with the active pocket (Tyr183-Thr226-Arg262-Arg312-Ser357-Gln359-Trp425 residues) on the sequence of Lipozyme RMIM had a lower affinity energy than with the binding sites (Asn11-Gln15-Ser81-Ser83-Arg84-Ser85-Val230 residues) on Lipozyme TLIM. The relationship of source-structure-physicochemical property provides an in-depth insight into the formation mechanism of MLSLs by enzymatic synthesis in the agri-food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4425 - 4442"},"PeriodicalIF":5.3,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740663","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":"Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread","authors":"Viola Galli,&nbsp;Manuel Venturi,&nbsp;Niccolò Pini,&nbsp;Simona Guerrini,&nbsp;Alessandra Marti,&nbsp;Andrea Bresciani,&nbsp;Chiara Montanari,&nbsp;Giulia Tabanelli,&nbsp;Lisa Granchi","doi":"10.1007/s11947-024-03688-3","DOIUrl":"10.1007/s11947-024-03688-3","url":null,"abstract":"<div><p>With the aim of obtaining innovative products with peculiar aroma compounds, a controlled fermentation of peppers and blueberries, by an autochthonous microbial consortium of lactic acid bacteria (<i>Leuconostoc mesenteroides</i> and <i>Lactiplantibacillus plantarum</i>) and yeasts (<i>Saccharomyces cerevisiae</i> and <i>Hanseniaspora uvarum</i>), was carried out to produce fermented purees for breadmaking. Breads with unfermented purees and a control were also prepared. An increase in bread specific volume was measured in the puree-enriched samples, overall, in the formulations with the unfermented purees (compared to the fermented ones) and in the blueberry ones (compared to the peppers one). As regards the textural properties, firmness decreased in the puree-enriched samples, with blueberry puree-enriched bread showing the lowest hardness. Doughs enriched with fermented purees were characterized by the higher accumulation of molecules from microbial fermentation including ethanol, isoamyl alcohol, and phenethyl alcohol and esters, such as ethyl acetate and isoamyl acetate, due to the esterase activity of yeasts, especially <i>H. uvarum</i>. The principal component analysis allowed the differentiation of the samples according to the baking process or to the addition of fermented purees; the control samples were located close to the products obtained with unfermented purees. The bioprocessing of vegetables and fruits by fermentation is a suitable way to exploit their potential for developing products with peculiar features.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4410 - 4424"},"PeriodicalIF":5.3,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740593","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}