Food and Bioprocess Technology最新文献_第4页

Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction 用微波辅助萃取、超声波辅助萃取和加压液体萃取法从榛子副产物中提取抗氧化剂

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-17 DOI: 10.1007/s11947-025-03775-z

Ervanur Elmas, Furkan Burak Şen, İrem Zehra Kublay, Yahya Baş, Fikret Tüfekci, Hakan Derman, Burcu Bekdeşer, Yavuz Selim Aşçı, Esra Capanoglu, Mustafa Bener, Reşat Apak

{"title":"Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction","authors":"Ervanur Elmas, Furkan Burak Şen, İrem Zehra Kublay, Yahya Baş, Fikret Tüfekci, Hakan Derman, Burcu Bekdeşer, Yavuz Selim Aşçı, Esra Capanoglu, Mustafa Bener, Reşat Apak","doi":"10.1007/s11947-025-03775-z","DOIUrl":"10.1007/s11947-025-03775-z","url":null,"abstract":"<div><p>This study investigates the green extraction of antioxidants from hazelnut by-products (specifically hazelnut meal and skin) using microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE). The process optimization was conducted via response surface methodology (RSM), with key operational parameters of each process. The extracts were characterized for their total antioxidant capacity (TAC), free radical scavenging capacity (FRC), ABTS radical scavenging capacity (ARC), and total phenolic content (TPC) using spectrophotometric assays. Among the methods, UAE was most effective for hazelnut meal, achieving a TAC of 53.1 µmol trolox (TR)/g, while MAE excelled for hazelnut skin with a TAC of 3.12 mmol TR/g. Phenolic profiling by HPLC–PDA revealed catechin, gallic acid, and protocatechuic acid as predominant compounds. These three extraction processes were evaluated using AGREE-Analytical greenness metric software. These findings demonstrate the potential of hazelnut by-products as sustainable sources of natural antioxidants, with implications for food, nutraceutical, and cosmetic applications. The research underscores the role of advanced extraction technologies in valorizing agricultural waste and contributes to a circular economy.</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":"5388 - 5406"},"PeriodicalIF":5.3,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03775-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938627","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

Correction: Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture 更正：用于3D打印的扁豆面粉巧克力矩阵的开发：对生物活性，流变学和纹理的影响

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-13 DOI: 10.1007/s11947-025-03783-z

Dani Dordević, Karolína Těšíková, Hana Koudelková Mikulášková, Javier Martínez-Monzó, Adrián Matas, Simona Dordević, Ivan Kushkevych

引用次数: 0

Evolution of Physicochemical and Toxicological Properties During Aqueous Exposition of the Nanoparticulated Food Colours E-174 and E-172: Study in Caenorhabditis elegans 纳米食品色素E-174和E-172在秀丽隐杆线虫中的物理化学和毒理学性质的演变

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-12 DOI: 10.1007/s11947-025-03779-9

Samuel Furones, Raúl Grau, José M. Barat, Samuel Verdú

{"title":"Evolution of Physicochemical and Toxicological Properties During Aqueous Exposition of the Nanoparticulated Food Colours E-174 and E-172: Study in Caenorhabditis elegans","authors":"Samuel Furones, Raúl Grau, José M. Barat, Samuel Verdú","doi":"10.1007/s11947-025-03779-9","DOIUrl":"10.1007/s11947-025-03779-9","url":null,"abstract":"<div><p>This study explores the toxicological effects of silver nanoparticles (AgNPs) and iron oxide nanoparticles (Fe<sub>2</sub>O<sub>3</sub>NPs), used as food colours (E-174 and E-172, respectively), upon contact with aqueous medium that simulates food matrices. Despite being authorized, the safety of these additives remains uncertain. Their effects on physicochemical and biological parameters were evaluated using the in vivo model <i>Caenorhabditis elegans</i>, assessing lethality, oxidative stress, cell death and movement behaviour. Physicochemical analysis showed significant property changes in the NPs upon contact with the aqueous medium. AgNPs exhibited greater stability, with zeta potential values of − 27.71 ± 0.47 mV, compared to Fe<sub>2</sub>O<sub>3</sub>NPs (− 10.09 ± 0.46 mV) (both at 50 µg/mL). Fe<sub>2</sub>O<sub>3</sub>NPs revealed increased solubilization, leading to higher toxicity, reflected in elevated lethality rates (43.54 ± 0.329% for Fe<sub>2</sub>O<sub>3</sub>NPs, compared to 20.00 ± 0.287% for AgNPs) and oxidative stress values (0.99 ± 0.007 for Fe<sub>2</sub>O<sub>3</sub>NPs and 0.98 ± 0.010 for AgNPs). Additional analysis of cell apoptosis and movement behaviour further highlighted these toxic effects, showing cell death values of 1.06 ± 0.008 for AgNPs and 1.003 ± 0.008 for Fe<sub>2</sub>O<sub>3</sub>NPs (all at 50 µg/mL). The results emphasized the critical role of NP physicochemical properties and their biological interactions, demonstrating that stability variations can enhance their toxic potential, when used as food additives. Findings call for comprehensive research to better understand NP behaviour in food matrices and associated health risks, ensuring consumer safety.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5346 - 5362"},"PeriodicalIF":5.3,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938696","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

Near-Infrared Spectroscopy Combined with Multivariate Analysis for the Geographical Origin Traceability of New Zealand Hops 近红外光谱结合多元分析研究新西兰啤酒花产地溯源

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-12 DOI: 10.1007/s11947-025-03776-y

Emily Fanning, Graham T. Eyres, Russell Frew, Biniam Kebede

{"title":"Near-Infrared Spectroscopy Combined with Multivariate Analysis for the Geographical Origin Traceability of New Zealand Hops","authors":"Emily Fanning, Graham T. Eyres, Russell Frew, Biniam Kebede","doi":"10.1007/s11947-025-03776-y","DOIUrl":"10.1007/s11947-025-03776-y","url":null,"abstract":"<div><p>The increased demand for hops with distinctive aromas by the craft brewing industry has elevated the risk of fraudulent activities linked to their origin. Given the significant rise in food fraud and consumers’ growing attention to origin transparency, there is a need for rapid authentication methods to verify origin. This study employed near-infrared (NIR) spectroscopy combined with multivariate data analysis for the geographical origin traceability of New Zealand hops at the regional and farm levels. Three hop cultivars were collected from eight farms in the Tasman region of New Zealand. Additionally, six cultivar pairs were compared between the Tasman and Central Otago regions. The raw NIR spectra were preprocessed, and partial least squares discriminant analysis (PLS-DA) was employed for classification. The Suderdelic™ cultivar displayed the highest separation between the farms, with each sample forming distinct groups without any overlap. The Nectaron® cultivar displayed three primary clusters, while the Nelson Sauvin™ cultivar illustrated the least variation between farm origins. The regional samples PLS-DA classification model revealed genetics as the dominant factor, where the samples from the same cultivar were positioned close to each other. Interestingly, an apparent location effect emerged in the third dimension of the PLS-DA model. This study demonstrated the potential of NIR spectroscopy combined with multivariate data analysis to rapidly classify hop samples by their geographical origin at different scales (farms and regions), thereby aiding in the prevention and detection of food fraud related to origin.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5363 - 5376"},"PeriodicalIF":5.3,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03776-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938697","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

Unlocking the Potential of Cyclodextrin/Metal–Organic Frameworks in Food Packaging Systems: An Exclusive Review on the Latest Trends 释放环糊精/金属有机框架在食品包装系统中的潜力：对最新趋势的独家评论

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-12 DOI: 10.1007/s11947-025-03769-x

Reza Abedi-Firoozjah, Neshat Ahmadi, Saba Valaee, Setayesh Zamanpour, Mohammad Hadi Moradiyan, Behnam Bahramian, Nazila Oladzadabbasabadi, Milad Tavassoli, Ehsan Sadeghi

{"title":"Unlocking the Potential of Cyclodextrin/Metal–Organic Frameworks in Food Packaging Systems: An Exclusive Review on the Latest Trends","authors":"Reza Abedi-Firoozjah, Neshat Ahmadi, Saba Valaee, Setayesh Zamanpour, Mohammad Hadi Moradiyan, Behnam Bahramian, Nazila Oladzadabbasabadi, Milad Tavassoli, Ehsan Sadeghi","doi":"10.1007/s11947-025-03769-x","DOIUrl":"10.1007/s11947-025-03769-x","url":null,"abstract":"<div><p>Cyclodextrins (CDs) are cyclic oligosaccharides derived from starch with the ability to form inclusion complexes with guest molecules. Their unique structure allows them to be used in various applications, including drug delivery systems, flavor and fragrance encapsulation, environmental remediation, and food packaging. CDs’ capability to form stable complexes and supramolecular structures makes them highly valuable in scientific research and various industries. They are receiving increased attention due to their unique properties. Metal–organic frameworks derived from CD (CD-MOF) possess typical properties of being edible, renewable, and biodegradable. The high specific surface area and good biocompatibility properties of CD-MOFs have gradually captured the interest of researchers in the packaging industry. They can improve the physical and mechanical characteristics of food packaging films by initiating the polymerization of agent groups. The interaction of CD-MOFs with polymer molecules has been observed to strengthen the cohesion of the polymer network through both physical and chemical covalent reactions. This process improves the stability of the physical–mechanical, barrier, thermal, and microstructure properties of biopolymer-based packaging films. However, challenges such as reaction conditions, stability, and substrate specificity must be carefully researched to optimize their functionality. Importantly, food packaging films and coatings made from biopolymers reinforced with CD-MOFs have demonstrated exceptional effectiveness in preserving perishable food items.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5010 - 5037"},"PeriodicalIF":5.3,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938695","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

Characterization of Dairy Industry Secondary Material-Based Edible Films: Effect of Incorporated Lactic Acid Bacteria 乳业二次材料基食用膜的表征：掺入乳酸菌的影响

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-11 DOI: 10.1007/s11947-025-03764-2

Agne Vasiliauskaite, Elvidas Aleksandrovas, Joana T. Martins, Jorge M. Vieira, Antonio A. Vicente, Vitalijs Radenkovs, Ida Rud, Mindaugas Malakauskas, Loreta Serniene

{"title":"Characterization of Dairy Industry Secondary Material-Based Edible Films: Effect of Incorporated Lactic Acid Bacteria","authors":"Agne Vasiliauskaite, Elvidas Aleksandrovas, Joana T. Martins, Jorge M. Vieira, Antonio A. Vicente, Vitalijs Radenkovs, Ida Rud, Mindaugas Malakauskas, Loreta Serniene","doi":"10.1007/s11947-025-03764-2","DOIUrl":"10.1007/s11947-025-03764-2","url":null,"abstract":"<div><p>Edible films are a promising method for delivering probiotics in food. The survival of <i>Lacticaseibacillus paracasei</i> A11 and <i>Lactobacillus helveticus</i> MI-LH13 (7 log CFU/g), which were cultivated in liquid whey permeate (LWP), in films made from liquid acid whey protein concentrate (M) or liquid acid whey permeate (Z), was evaluated over 21 days at 25 °C and 4 °C. Film drying and matrix type had varying effects on strain survival. In the Z film, <i>L. helveticus</i> did not survive drying, but <i>L. paracasei</i> did. Both strains increased in the M film during drying. During storage, survival was low at 25 °C, but at 4 °C, strains survived better, especially in the M film (4.76–6.12 log CFU/g). The plain Z film was 28% more moist, 54% thinner, 70% more stretchable, 43% less opaque, 10% whiter, 47% redder, 43% bluer, and 64% less viscous compared to the plain M film. Incorporating both strains into M films (M + L. p, M + L. h) increased lightness, stretchability, and tensile strength while reducing viscosity and opacity (<i>p</i> < 0.05). The inclusion of the <i>L. helveticus</i> strain in M films reduced their thickness, whereas the presence of <i>L. paracasei</i> in the Z film enhanced solubility. Both films supported strain survival without negatively affecting the films’ rheological, optical, physicomechanical, and morphological properties, demonstrating the potential of LAB-incorporated edible films for probiotics delivery, shedding light on their adaptations and interactions within the film matrix. Furthermore, the impact of drying and storage conditions on LAB survival provides valuable insights for optimizing the formulation and application of these films in the food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5332 - 5345"},"PeriodicalIF":5.3,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03764-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938611","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

Changes in Mung Bean Protein Structure and Functionality After Freeze-Thaw Treatment and Addition of Vitexin-Loaded Phytosome Nanoparticles 冻融处理后绿豆蛋白质结构和功能的变化及添加载维黄素纳米体的研究

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-10 DOI: 10.1007/s11947-025-03767-z

Uraiwun Phuangjit, Pakinee Manajareansook, Methavee Peanparkdee, Wattinee Katekhong

{"title":"Changes in Mung Bean Protein Structure and Functionality After Freeze-Thaw Treatment and Addition of Vitexin-Loaded Phytosome Nanoparticles","authors":"Uraiwun Phuangjit, Pakinee Manajareansook, Methavee Peanparkdee, Wattinee Katekhong","doi":"10.1007/s11947-025-03767-z","DOIUrl":"10.1007/s11947-025-03767-z","url":null,"abstract":"<div><p>This study evaluated mung bean protein isolate (MPI) modification after freeze-thaw treatment and the addition of vitexin-loaded phytosome nanoparticles (V-PHNs). The structural and functional properties of MPI and MPI treated with one freeze-thaw cycle (MPI-FT) before and after adding V-PHN, free vitexin (V), and phytosome nanoparticles without vitexin loading (PHN) were investigated. Results showed that freeze-thaw treatment did not affect protein electrophoresis patterns but induced a more disordered secondary protein structure with increased surface hydrophobicity. The partial unfolding of protein conformation after the freeze-thaw process significantly improved the foaming and emulsifying properties of MPI-FT but decreased its solubility. The MPI-FT had a larger particle size than MPI. The addition of V-PHN decreased MPI α-helix but increased random coil contents, indicating a more disordered protein structure. Fluorescence intensity and maximum emission wavelength changes indicated alterations in protein tertiary structures as a result of V and V-PHN additions. Decreasing fluorescence intensity and the intensity of SDS-PAGE protein bands demonstrated the binding of vitexin with protein hydrophobic regions. Vitexin improved the functional properties of MPI and MPI-FT. Adding vitexin as V-PHN enhanced the emulsifying properties and foaming stability of MPI and MPI-FT more than in the V form. The enhancement of protein functional properties by V-PHN was higher in MPI than in MPI-FT. A more ordered protein structure resulted from the interaction between vitexin and the partially unfolded MPI-FT structure. V-PHN addition increased the total phenolic content and DPPH radical scavenging activity of the protein system.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5318 - 5331"},"PeriodicalIF":5.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938510","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

Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals 含有生物活性成分的壳聚糖可食用涂层：迈向可持续发展目标的一步

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-07 DOI: 10.1007/s11947-025-03770-4

Sapna, Chhavi Sharma, Puneet Pathak, Sneh Gautam

{"title":"Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals","authors":"Sapna, Chhavi Sharma, Puneet Pathak, Sneh Gautam","doi":"10.1007/s11947-025-03770-4","DOIUrl":"10.1007/s11947-025-03770-4","url":null,"abstract":"<div><p>Postharvest losses (PHLs) of fruits and vegetables present a significant challenge for the environment, economy, and overall food security. Conventional methods like pesticides, plastic-based petroleum packaging, and synthetic waxes have effectively extended shelf life, but they come with environmental and health concerns. Biopolymer-based edible coatings could be a promising approach that reduces PHLs and offers an eco-friendly alternative to traditional methods. Polysaccharide-based chitosan coatings are considered edible and biologically safe for numerous fruits and vegetables. A wide range of bioactive components (essential oils/plant extracts) can be blended with chitosan to enhance its antioxidant and antimicrobial qualities further. Thus, these bio-coatings can preserve fruits and vegetables for a longer time. This review explores the recently developed chitosan-based edible coatings decorated with bioactive components to mitigate PHLs in fruits and vegetables. There is still a large room to investigate chitosan-derived coatings with other biopolymers and bioactives to develop highly efficient packaging systems that could be employed commercially as a green step to mitigate PHLs. The formulation of these coatings will help attain the United Nations Sustainable Development Goals (SDGs) primarily SDGs 2, 3, 7, and 12 and also align with the latest “BioE3 policy” (Biotechnology for Economy, Employment, and Environment) introduced by the legislation.</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":"4975 - 5009"},"PeriodicalIF":5.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938545","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

LED Light-Pipe Hyperspectral Technology for Visualizing Apple Quality 用于苹果品质可视化的LED光管高光谱技术

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-06 DOI: 10.1007/s11947-025-03773-1

Jia-Yong Song, Ze-Sheng Qin, Chang Ma, Li-Feng Bian, Chen Yang

{"title":"LED Light-Pipe Hyperspectral Technology for Visualizing Apple Quality","authors":"Jia-Yong Song, Ze-Sheng Qin, Chang Ma, Li-Feng Bian, Chen Yang","doi":"10.1007/s11947-025-03773-1","DOIUrl":"10.1007/s11947-025-03773-1","url":null,"abstract":"<div><p>A monitoring solution for the spatial distribution visualization of fruit quality is crucial for developing intelligent drying strategies. Hyperspectral imaging is one of the most representative approaches in this field; however, its high cost has limited widespread adoption. To overcome this limitation, a highly cost-effective hyperspectral imaging technology based on a compact light guide system is proposed. The technology relies on a novel optimized compact optical light guide to eliminate the spectral non-uniformity of the target surface caused by the different light fields of multiple monochromatic LEDs. During the design process, an embedded microprocessor-based control unit is developed to synchronize LED flashing with image acquisition. Based on this, a prototype system is constructed, covering the 400–1000-nm range with 28 spectral channels. In practical application, the hyperspectral optical performance of this system is tested, and it is further integrated with a PLS model to visualize the moisture content and SSC distribution in apple slices. For moisture content prediction, the training set achieved an <i>R</i><sup>2</sup> value of 0.977 and an RMSE of 3.14, while the test set achieved an <i>R</i><sup>2</sup> value of 0.972 and an RMSE of 3.62. For SSC content prediction, the training set yielded an <i>R</i><sup>2</sup> value of 0.979 and an RMSE of 1.62, while the test set produced an <i>R</i><sup>2</sup> value of 0.973 and an RMSE of 2.35. The results indicate that this simpler and more cost-effective hyperspectral imaging technology still achieves remarkable accuracy and is an important step toward dynamic quality monitoring of smart dryers.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5294 - 5302"},"PeriodicalIF":5.3,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938430","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

Recent Advances in Edible Seaweeds: Ingredients of Functional Food Products, Potential Applications, and Food Safety Challenges 食用海藻的最新进展：功能食品成分、潜在应用和食品安全挑战

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-06 DOI: 10.1007/s11947-025-03758-0

Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, Nur Fathin Ruslan, Noormazlinah Ahmad, Abeer Essam Noman

{"title":"Recent Advances in Edible Seaweeds: Ingredients of Functional Food Products, Potential Applications, and Food Safety Challenges","authors":"Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, Nur Fathin Ruslan, Noormazlinah Ahmad, Abeer Essam Noman","doi":"10.1007/s11947-025-03758-0","DOIUrl":"10.1007/s11947-025-03758-0","url":null,"abstract":"<div><p>Edible seaweeds are increasingly recognized for their potential as functional food products due to their rich nutritional profile and bioactive compounds. Seaweeds offer various uses, ranging from direct consumption as food to the synthesis of industrial food products, mostly agar and alginate. The numerous benefits of seaweeds include their rich content of minerals, vitamins, phenols, polysaccharides, and other active compounds. Extraction techniques for edible seaweeds are also discussed in this review, including microwave-assisted extraction, pulsed electric field-assisted extraction, supercritical fluid extraction, and ultrasound-assisted extraction. The prospective applications of seaweeds in the food industry are vast, ranging from their use as natural additives and preservatives to their incorporation in innovative food products to improve nutritional consumption. This review explores seaweed’s functional properties, highlighting its role in enhancing food quality and promoting wellness. This paper aims to provide a holistic overview of the functional food potential of edible seaweeds, their diverse applications, and the food safety issues, such as heavy metal contamination, addressed to ensure their safe consumption.</p><h3>Graphical Abstract</h3><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":"4947 - 4974"},"PeriodicalIF":5.3,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938429","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