Food and Bioprocess Technology最新文献_第5页

Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers 手持式和便携式红外光谱仪快速测定面团中昆虫脂类及其脂肪酸谱

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-06 DOI: 10.1007/s11947-025-03772-2

Carmen Mendez-Sanchez, Madushika K. Ranasinghe, Carme Güell, Montserrat Ferrando, Luis Rodriguez-Saona, Silvia de Lamo Castellvi

{"title":"Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers","authors":"Carmen Mendez-Sanchez, Madushika K. Ranasinghe, Carme Güell, Montserrat Ferrando, Luis Rodriguez-Saona, Silvia de Lamo Castellvi","doi":"10.1007/s11947-025-03772-2","DOIUrl":"10.1007/s11947-025-03772-2","url":null,"abstract":"<div><p>The objective of the study was to evaluate infrared (IR) spectroscopy in combination with pattern recognition analysis as a rapid technique to quantify the percentage of insect lipid added into the chickpea-based dough as well as the dough’s fatty acid profile. Several chickpea-based doughs were prepared with a variable amount of <i>Tenebrio molitor</i>, <i>Alphitobius diaperinus</i>, and <i>Acheta domesticus</i> lipid fraction (0, 2.9%, 5.8%, 8.7%, and 11.6%) replacing the same amount of olive and sunflower oil. The raw dough was analyzed using portable Fourier transform mid-infrared (FT-MIR) and handheld FT near (FT-NIR) spectrometers. The fatty acid profile was determined by using fatty acid methyl esters (FAME) methods. Partial least squares regression (PLSR) with cross-validation (leave-one-out) was used to build up a model to predict the percentage of insect lipid added showing a low standard error of cross-validation (SE<sub>CV</sub> ≤ 0.71%), strong correlation (<i>R</i><sub>CV</sub> ≥ 0.85), and great predictive ability (RPD, 5.21–5.53) with the external validation set. The saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids as well as the content of palmitic, oleic, and linoleic were correctly predicted with values of SE<sub>CV</sub> ≤ 5.64% and an <i>R</i><sub>CV</sub> ≥ 0.88. Nonetheless, the FT-MIR device tested showed higher performance to predict SFA, MUFA, PUFA, and fatty acids reaching values of 0.97 in coefficient of correlation (<i>R</i><sub>P</sub>) and 2.81% in standard error in prediction (SE<sub>P</sub>).</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5303 - 5317"},"PeriodicalIF":5.3,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03772-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938431","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

Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil 在煎炸油中加入葎草油和土豆油的“油炸法”高油花生保质期的测定

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-05 DOI: 10.1007/s11947-025-03771-3

Nicolle Stefani Juncos, Carolina Florencia Cravero Ponso, Gisela Kay Guerberoff Enemark, Rubén Horacio Olmedo

{"title":"Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil","authors":"Nicolle Stefani Juncos, Carolina Florencia Cravero Ponso, Gisela Kay Guerberoff Enemark, Rubén Horacio Olmedo","doi":"10.1007/s11947-025-03771-3","DOIUrl":"10.1007/s11947-025-03771-3","url":null,"abstract":"<div><p>Vegetable oil is widely used in deep-frying, but its deterioration affects the shelf life of food. In contrast, the use of oregano essential oil (OEO) and hops essential oil (HEO) decreases this deterioration. Thus, the objective of this work was to determine the effects of the addition of OEO and HEO in the frying oil on the shelf life of fried high-oleic peanuts (FP). Sunflower oil with OEO, HOP and BHT (0.02% w/w) and a control oil without added antioxidants were used. High-oleic peanuts were fried at 170 °C during an 8-h frying process with samples taken at 0, 2, 4, 6 and 8 h. Totox value and the main OEO and HEO compounds were determined. The FP was stored in non-barrier containers at 25 °C for 3 months from peanuts obtained at 0 and 8 h. Conjugated dienes, peroxide, nonanal, 2-undecenal and oxidation intensity were determined. OEO and HEO were present in the frying oil up to hour 6, and protection was found in these treatments during the whole deep-frying process. Storage of OEO and HEO treatments doubled the shelf life compared to the control. The use of OEO and HEO in deep-frying prolongs the shelf life of FP.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5261 - 5277"},"PeriodicalIF":5.3,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938264","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

Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions 不同油脂对豌豆浓缩蛋白及麦芽糊精乳剂理化性质的影响

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-05 DOI: 10.1007/s11947-025-03751-7

Raúl Petelin, Marcos Malvasio, Daiana Monetta, Mercedes C. Rasia, Matías A. Musumeci, Juan M. Castagnini, Lucas O. Benitez

{"title":"Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions","authors":"Raúl Petelin, Marcos Malvasio, Daiana Monetta, Mercedes C. Rasia, Matías A. Musumeci, Juan M. Castagnini, Lucas O. Benitez","doi":"10.1007/s11947-025-03751-7","DOIUrl":"10.1007/s11947-025-03751-7","url":null,"abstract":"<div><p>The effects of varying the oil phase composition on an O/W emulsion were evaluated. Rice bran oil (RBO), corn oil (CO), soybean oil (SO), coconut oil (CCO), palm oil (PO), and medium-chain triglyceride oil (MCT) were tested in the oil phase to assess their influence on emulsion characteristics, including droplet size distribution, rheology, stability, and in vitro digestibility. The physicochemical properties of the pure oils were also assessed. The emulsions were prepared using high-pressure homogenization, and their stability was analyzed over a three-day storage period. All emulsions remained stable throughout the whole testing period except for the TCM emulsion, which displayed a decrease in backscattering values on the third day. Similarly, the TCM emulsion presented remarkably high values in the rest of the analysis, with the greatest average droplet diameter, viscosity, and lipolysis during in vitro digestion. The CCO and PO emulsions presented intermediate values, and the RBO, CO, and SO emulsions presented the lowest values. Overall, the oil phase composition seems to strongly affect emulsion properties, particularly rheology.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5278 - 5293"},"PeriodicalIF":5.3,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03751-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938265","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

UV-C Disinfection and Impact on the Quality of Black, White, Green, and Pink Peppercorns Using a Scalable Reactor 紫外- c消毒对黑、白、绿、粉花椒品质的影响

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-03 DOI: 10.1007/s11947-025-03768-y

Víctor Arcos-Limiñana, Carlotta Brunet, Maria Soledad Prats-Moya, Salvador Maestre-Pérez

{"title":"UV-C Disinfection and Impact on the Quality of Black, White, Green, and Pink Peppercorns Using a Scalable Reactor","authors":"Víctor Arcos-Limiñana, Carlotta Brunet, Maria Soledad Prats-Moya, Salvador Maestre-Pérez","doi":"10.1007/s11947-025-03768-y","DOIUrl":"10.1007/s11947-025-03768-y","url":null,"abstract":"<div><p>The spice industry faces significant challenges in ensuring the safety and quality of its products, mainly since they are commonly consumed raw. Whilst effective in inactivating pathogens, thermal treatments often degrade the sensory quality of spices, making them unfeasible. This study explores the potential of short wavelength ultraviolet (UV) disinfection as a non-thermal alternative, focusing on its disinfection efficacy and impact on the quality of black, white, green, and pink peppercorns from various geographical sources. A substantial reduction in <i>Escherichia coli</i> was demonstrated using an industrially scalable rotary reactor, with the highest reductions observed in green and black peppercorns. The use of the reactor proved to be more effective than a static treatment, highlighting the importance of uniform distribution of the UV light exposure. The results demonstrated that the antioxidant activity, total phenolic content, and piperine content remained unaltered following UV-C treatment in most of the samples. This finding indicates that the sensory characteristics of the peppers were not significantly altered, whilst food safety was enhanced. Nevertheless, additional research on sensory analysis is necessary to understand the impact on sensory perception and the potential of LED-based UV lamps as an effective and efficient method for ensuring food safety in the spice industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5249 - 5260"},"PeriodicalIF":5.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03768-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938405","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

Advancement in the Synthesis and Nanocomposite Formation of Upconversion Nanomaterials in the Fluorescence Detection of Food Contaminants 食品污染物荧光检测中上转换纳米材料的合成与纳米复合研究进展

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-02-03 DOI: 10.1007/s11947-025-03760-6

Daohong Zhang, Deepak Kukkar, Ki-Hyun Kim, Monika Chhillar

{"title":"Advancement in the Synthesis and Nanocomposite Formation of Upconversion Nanomaterials in the Fluorescence Detection of Food Contaminants","authors":"Daohong Zhang, Deepak Kukkar, Ki-Hyun Kim, Monika Chhillar","doi":"10.1007/s11947-025-03760-6","DOIUrl":"10.1007/s11947-025-03760-6","url":null,"abstract":"<div><p>To secure proper food safety, it is desirable to develop rapid, multiplexed, miniaturized, and point-of-care sensors against food contaminants. In this perspective, upconversion nanoparticles (UCNPs) are recognized as prominent candidates for sensing food contaminants with the aid of their exceptional physicochemical attributes (e.g., minimal auto-fluorescence (FL) and minimal photodamage to biological specimens). Therefore, this review delineates the structural and functional attributes of UCNPs with brief descriptions on their synthesis methods. The manuscript further addresses various strategies for the synthesis of the UCNPs and the formation of their nanocomposites with other materials for the sensing applications toward a variety of food impurities (e.g., heavy metals, mycotoxins, pathogenic bacteria, pesticides, polychlorinated biphenyls, and antibiotics). This review also summarizes the performance of UCNP-based biosensors in terms of key parameters (e.g., assay time, storage stability, detection limit, linear detection range, and figure of merit) along with the discussions on the technical challenges and future prospects towards food safety monitoring. Accordingly, this review highlights the practical utility of UCNPs for safeguarding food securities in foreseeable future.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"4923 - 4946"},"PeriodicalIF":5.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938426","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

Effect of Encapsulating Agents and Spray Nozzle Diameters on Vitamin C Retention in Microcapsules of Campomanesia adamantium Fruits by Spray Drying 包封剂和喷嘴直径对喷雾干燥金刚桃果实微胶囊中维生素C保留率的影响

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-30 DOI: 10.1007/s11947-024-03708-2

Nailene de Freitas Ortega, Viviane da Silva Mendoza, Debora da Silva Baldivia, Silvia Sayuri Yahagi, Daniel Araujo Gonçalves, Eliana Janet Sanjinez-Argandonãa

{"title":"Effect of Encapsulating Agents and Spray Nozzle Diameters on Vitamin C Retention in Microcapsules of Campomanesia adamantium Fruits by Spray Drying","authors":"Nailene de Freitas Ortega, Viviane da Silva Mendoza, Debora da Silva Baldivia, Silvia Sayuri Yahagi, Daniel Araujo Gonçalves, Eliana Janet Sanjinez-Argandonãa","doi":"10.1007/s11947-024-03708-2","DOIUrl":"10.1007/s11947-024-03708-2","url":null,"abstract":"<div><p><i>Campomanesia</i> <i>adamantium</i> (Myrtaceae), popularly known as guavira, produces fruits that are juicy and sweet and rich in minerals and vitamin C. However, guavira is highly perishable and seasonal, which makes its conservation difficult and limits its period of consumption. This represents a challenge for both the storage and marketing of the fruit. Microencapsulation by atomization can be used to minimize the loss of bioactive compounds, improving the characteristics (stability, solubility, controlled release, and taste and odor masking) and applicability of the powdered product. In this study, the objective was to evaluate the effect of different encapsulating agents (bocaiuva pulp, maltodextrin, gum arabic, and chitosan) and three diameter concentration nozzles (1.0, 1.2, and 1.5 mm) on the retention of vitamin C in guavira pulp microencapsulated by atomization. The results showed that gum arabic increased the powder yield and vitamin C retention. The addition of maltodextrin resulted in powders with greater solubility and lower hygroscopicity. Furthermore, the optimization tool indicated that the best process conditions were achieved with the addition of gum arabic (10.8%) and chitosan (7.2%), resulting in desirable values for powder yield (29.5%), solubility (82.9%), hygroscopicity (15.9%), and vitamin C content (741.1 mg/100 g). Additionally, a dispersion nozzle with a diameter of 1.0 mm was considered the most suitable for obtaining guavira pulp microparticles with a high ascorbic acid content. In conclusion, these results provide new perspectives for the prolonged conservation and commercialization of microencapsulated guavira rich in vitamin C for applications in the food, pharmaceutical, and cosmetic industries, making its use possible outside of natural seasonality.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5233 - 5248"},"PeriodicalIF":5.3,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938350","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

Application of Plasma-Activated Water on Lentil Seeds: Germination, Biochemical Changes, and Nutritional Quality Evaluation 等离子体活化水在小扁豆种子上的应用：萌发、生化变化及营养品质评价

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-29 DOI: 10.1007/s11947-025-03754-4

Narmela Asefi, Sri S. J. Chandra Gone, Rakesh K. Singh

{"title":"Application of Plasma-Activated Water on Lentil Seeds: Germination, Biochemical Changes, and Nutritional Quality Evaluation","authors":"Narmela Asefi, Sri S. J. Chandra Gone, Rakesh K. Singh","doi":"10.1007/s11947-025-03754-4","DOIUrl":"10.1007/s11947-025-03754-4","url":null,"abstract":"<div><p>This study investigated the impact of plasma-activated water (PAW) treatment on lentil (<i>Lens culinaris</i>) seed germination, with exposure times of 1 to 15 min. PAW generated using an 80% nitrogen and 20% oxygen mixture significantly reduced pH from 7.4 to 2.92 (p < 0.05) and increased nitrate concentration 16-fold after 15 min of treatment, while H<sub>2</sub>O<sub>2</sub> levels remained unchanged (p > 0.05). Ten minutes of PAW exposure yielded the highest rates and sprouts growth (<i>p</i> < <i>0.05</i>). Protein solubility increased in all PAW-treated samples, peaking at 51% after one minute of treatment (<i>p</i> < <i>0.05</i>). Phytase and α-amylase activities were initially elevated in seeds treated for 1–4 min but declined with longer exposures (p < 0.05), likely due to the change in pH. PAW-10 treatment significantly increased GABA content by four-fold than that in untreated lentils (p < 0.05). Electrophoresis revealed similar protein banding patterns (17–170 kDa) across samples. FTIR analysis indicated the breakdown of structural components in PAW-treated seeds, except for the antiparallel β-sheet in the control sample. A β-turn was observed in the treated samples, and β-sheet aggregates appeared in the 4-min treatment. Nuclear magnetic resonance (NMR) analysis showed the disappearance of α C<sub>1</sub>H and β C<sub>1</sub>H anomer signals alongside increased methyl groups. In conclusion, PAW effectively enhances seed germination and nutritional quality, offering a sustainable, innovative method for sprouted seed flour production. However, further research is necessary to optimize industrial scalability and efficiency treatment.</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":"5196 - 5217"},"PeriodicalIF":5.3,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938348","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

Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System 工业规模微流化系统下豆浆理化及结构功能特性变化的研究

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-29 DOI: 10.1007/s11947-025-03762-4

Meng-xiao Bao, Jie Wang, Yan Zeng, Wen Guo, Zhen Li, Yue Wu, Zhi-gang Chen

{"title":"Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System","authors":"Meng-xiao Bao, Jie Wang, Yan Zeng, Wen Guo, Zhen Li, Yue Wu, Zhi-gang Chen","doi":"10.1007/s11947-025-03762-4","DOIUrl":"10.1007/s11947-025-03762-4","url":null,"abstract":"<div><p>Conventional thermal methods for soybean milk have several limitations, including prolonged processing times and the filtration of soybean residue. However, the application of an industry-scale microfluidization system (ISMS) offers a promising solution to these challenges. This research investigated the effects of ISMS pressure levels (80, 100, and 120 MPa) on the structural, physicochemical, and functional characteristics of wet pulverized soybean milk. Compared to wet pulverized soybean milk (1.36–255.58 μm), the maximum reduction in particle size (by 52%) and the increase in zeta potential (by 14%) were observed in soybean milk treated at 120 MPa (<i>p</i> < 0.05). Additionally, the reduction of free sulfhydryl content in ISMS-treated soybean milk contributed to a significant increase in surface hydrophobicity (<i>p</i> < 0.05). As pressure increased, the secondary structure of soybean milk proteins changed, exhibiting an increase in <i>α</i>-helix content and a decrease in <i>β</i>-sheet content. The results from endogenous fluorescence spectroscopy indicated a corresponding enhancement in fluorescence intensity. Concurrently, the spatial conformation of the protein altered, leading to the exposure of hydrophobic amino acid side chains that had previously been concealed within the molecular architecture. This exposure resulted in a progressive increase in surface hydrophobicity, ultimately achieving the maximum protein solubility. The application of ISMS treatment at elevated pressures significantly altered the structural characteristics and enhanced the physicochemical and functional properties of soybean milk, establishing a basis for its utilization in the food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5218 - 5232"},"PeriodicalIF":5.3,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938349","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

Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions 用连续加压液体萃取法从桃渣中提取酚类化合物和富含果胶的提取物

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-27 DOI: 10.1007/s11947-024-03725-1

Carla Roana Monteiro Rudke, Adenilson Renato Rudke, Amanda Tavares Germano, Luciano Vitali, Acácio Antônio Ferreira Zielinski, Sandra Regina Salvador Ferreira

{"title":"Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions","authors":"Carla Roana Monteiro Rudke, Adenilson Renato Rudke, Amanda Tavares Germano, Luciano Vitali, Acácio Antônio Ferreira Zielinski, Sandra Regina Salvador Ferreira","doi":"10.1007/s11947-024-03725-1","DOIUrl":"10.1007/s11947-024-03725-1","url":null,"abstract":"<div><p>Phenolics and pectin compounds were fractionated from peach pomace by sequential pressurized liquid extraction (PLE) with ethanol and citric acid solution, and the results were compared with low-pressure methods of Soxhlet and heat stirring extraction (HSE). PLE provided higher phenolic content, low reducing sugar, and the best antioxidant potential by DPPH, ABTS, and FRAP methods. The main recovered phenolics were protocatechuic acid, mandelic acid, and vanillin, which are valuable for cosmetic, food, and pharmaceutical products. The pectin yield was 14% for PLE and 20% for HSE, with galacturonic acid content of 47% and 10.9%, respectively, suggesting application in low-calorie products. The pectin fractions showed good emulsification and foaming ability and stability, with the PLE samples presenting higher water solubility and oil-holding capacity, and lower water-holding capacity compared to the HSE sample. These results endorse peach pomace as a relevant biomass for the recovery and fractionation of bioactive compounds by innovative methods. The novel techno-functional properties evaluated for the pectin fraction indicate promising attributes for applications in food formulations.</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":"5180 - 5195"},"PeriodicalIF":5.3,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938691","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

Films from Starch Inclusion Complexes with Bioactive Compounds as Food Packaging Material 生物活性淀粉包合物作为食品包装材料的膜

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-24 DOI: 10.1007/s11947-025-03757-1

Theofilos Frangopoulos, Anna Marinopoulou, Dimitrios Petridis, Jonathan Rhoades, Eleni Likotrafiti, Athanasios Goulas, Sofiela Fetska, Domna Flegka, Evaggelia Mati, Alexandra Tosounidou, Vera Triantafillou, Konstantinos Tsichlakis, Efrosini Veskou, Seldova Ylli, Vassilis Karageorgiou

{"title":"Films from Starch Inclusion Complexes with Bioactive Compounds as Food Packaging Material","authors":"Theofilos Frangopoulos, Anna Marinopoulou, Dimitrios Petridis, Jonathan Rhoades, Eleni Likotrafiti, Athanasios Goulas, Sofiela Fetska, Domna Flegka, Evaggelia Mati, Alexandra Tosounidou, Vera Triantafillou, Konstantinos Tsichlakis, Efrosini Veskou, Seldova Ylli, Vassilis Karageorgiou","doi":"10.1007/s11947-025-03757-1","DOIUrl":"10.1007/s11947-025-03757-1","url":null,"abstract":"<div><p>Natural polymers are an alternative to plastics in food packaging applications due to their biodegradability, and starch is a promising candidate due to its abundance and low cost. Furthermore, amylose has the ability to form inclusion complexes with bioactive compounds, ensuring their stability; nevertheless, this property has not been exploited in food packaging applications. In the present study, films from starch inclusion complexes with bioactive compounds (carvacrol and ascorbic acid) were developed and tested as food packaging material. The formation of starch inclusion complexes resulted in films with enhanced tensile strength, without compromising their flexibility, water vapor permeability, and transparency. Fresh minced meat was packaged in films from starch inclusion complexes with bioactive compounds and refrigerated for 4 days. Films from starch inclusion complexes with ascorbic acid had the highest antioxidant activity, resulting in the most appealing color properties, while films from starch inclusion complexes with carvacrol had the highest antimicrobial activity, resulting in smaller increases in aerobic plate and psychrotrophic count. Consequently, the formation of starch inclusion complexes with bioactive compounds is a promising technology for the development of biodegradable, active food packaging materials.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5164 - 5179"},"PeriodicalIF":5.3,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03757-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938342","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}

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