Food and Bioprocess Technology最新文献

{"title":"Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality","authors":"Nurul Shaeera Sulaiman,&nbsp;Mohd Dona Sintang,&nbsp;Nurul Huda,&nbsp;Hana Mohd Zaini,&nbsp;Md. Jahurul Haque Akanda,&nbsp;Wolyna Pindi","doi":"10.1007/s11947-024-03503-z","DOIUrl":"10.1007/s11947-024-03503-z","url":null,"abstract":"<div><p>Additives are utilized in the production of high-quality meat products to minimize costs and fulfill consumer demands for healthier food choices. However, a comprehensive summary of the structural and functional changes in myofibrillar protein (MP) during gel formation in response to various additives is lacking in the literature. Nonetheless, this in-depth review revealed that additives affect the denaturation process of MP, which indirectly controls the crosslinking and impacts the functionalities of MP. Specifically, additives improve the inter- and intra-interaction of MPs during processing. Therefore, a mechanistic understanding of the impact of each additive on MPs from different sources is needed. Different sources of MP have different compositions, thus resulting in different functionalities. A discussion of these issues is also provided in this review. This discussion also focuses on the current approaches to understanding the functional changes in MPs caused by different additives and presents some examples of previous works and the progress made in the literature.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1043 - 1060"},"PeriodicalIF":5.3,"publicationDate":"2024-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141611755","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":"Development of Predictive Classification Models and Extraction of Signature Wavelengths for the Identification of Spoilage in Chicken Breast Fillets During Storage Using Near Infrared Spectroscopy","authors":"Aftab Siddique, Charles B. Herron, Bet Wu, Katherine S. S. Melendrez, Luis J. G. Sabillon, Laura J. Garner, Mary Durstock, Alvaro Sanz-Saez, Amit Morey","doi":"10.1007/s11947-024-03499-6","DOIUrl":"https://doi.org/10.1007/s11947-024-03499-6","url":null,"abstract":"<p>Technologies for rapid identification and prediction of food spoilage can be crucial in minimizing food waste and losses, although their efficiency requires further improvement. This study aimed to pinpoint specific near-infrared (NIR) wavelengths that could indicate spoilage in raw chicken breast fillets. In this study, commercial tray-packs of boneless, skinless chicken breast fillets stored in a walk-in cooler at 4 °C were periodically tested every other day until they reached the spoilage state (identified by &gt; 7 log CFU/ml). A portable Hyper spectral spectroscopy device (Field Spec Hi-Res4), with a range of wavelengths of 350–2500 nm, was used to measure reflectance. In addition to hyper-spectral analysis, aerobic plate counts were conducted on the fillets. The data from these counts were then used to train a Back Propagation Neural Network (B.P.N.N.) with specific parameters (250,000 steps, a learning rate of 0.02, and 5 hidden layers) and Linear-Support Vector machines (SVM-Linear) with ten-fold cross-validation technique to categorize spoilage into three stages: baseline microbial count (up to 3 log CFU/ml) (Initiation), propagation (between 3 and 6.9 log CFU/ml), and spoiled (&gt; 7 log CFU/ml). The feature extraction process successfully identified the most representative signature wavelengths of 385 nm, 400 nm, 432 nm, 1141 nm, 1321 nm, 1374 nm, 2241 nm, 2292 nm, 2311 nm, and 2412 nm from the whole hyper-spectral profile, which facilitated the classification of different phases of spoilage. The BPNN model demonstrated a high classification accuracy, with 93.7% for baseline counts, 95.2% for the propagation phase, and 98% for the spoiled category. These signature hyperspectral wavelengths hold the potential for developing cost-effective and rapid food spoilage detection systems, particularly for perishable items.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"51 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141611754","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 Advances in Biorefinery of Tenebrio molitor Adopting Green Technologies","authors":"Nuno Muñoz-Seijas,&nbsp;Helena Fernandes,&nbsp;José Manuel Domínguez,&nbsp;José Manuel Salgado","doi":"10.1007/s11947-024-03510-0","DOIUrl":"10.1007/s11947-024-03510-0","url":null,"abstract":"<div><p>Insects are promising alternatives to meet the world population’s demand for high-quality foods and to overcome important issues in animal farming practices. Novel and green biorefinery processes must be applied to insects, overcoming chemically based techniques. Eco-friendly approaches increase the nutritional value of insects, widening the commercial applications. This review addresses the rearing practices and nutritional composition of <i>Tenebrio molitor</i>, highlighting the green methodologies that can be applied to obtain value-added compounds, replacing unsustainable practices. Also, useful applications of pre-treated <i>T. molitor</i> biomass are presented with a thoughtful insight into their advantages and limitations. The nutritional richness of <i>T. molitor</i> is being successfully explored by resorting to physical and biological procedures, resulting in valuable compounds for food, feeding, and biomedical and biotechnological industries. Novel ingredients and additives of insect origin may upgrade food and feed formulation, while chitosan of T. <i>molitor</i> origin may upgrade the packaging industries of food and feed.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 2","pages":"1061 - 1078"},"PeriodicalIF":5.3,"publicationDate":"2024-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03510-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141611756","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}

{"title":"Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough","authors":"Tomislava Grgić, Roman Bleha, Petra Smrčková, Andriy Synytsya, Bojana Voučko, Nikolina Čukelj Mustač, Marcela Sluková, Dubravka Novotni","doi":"10.1007/s11947-024-03504-y","DOIUrl":"https://doi.org/10.1007/s11947-024-03504-y","url":null,"abstract":"<p>Sourdough fermentation of bran can overcome the technological problems encountered in bread making but favors the activity of endogenous β-glucanase leading to a degradation of β-glucans. This study investigated the effects of high-intensity ultrasound (US) pretreatment of oat bran (OB) and barley bran (BB) on its β-glucans content, properties, and preservation in processing, as well as on the acidification kinetics of bran sourdough fermentation and on its application in flatbread. To reduce β-glucanase activity, OB and BB (15% water suspensions) were US-pretreated prior to sourdough fermentation. The acidification kinetics, the microbial viable cell count, and the total titratable acidity (TTA) of the sourdough were determined. The total β-glucans content of bran, sourdough, and bread, as well as water solubility and the molecular weight (Mw) of untreated and US-pretreated bran, were investigated. The physical properties of control wheat and composite flatbreads were compared. The US-pretreatment increased the acidification rate (30%) and TTA (51%) of OB sourdough, however, decreased the acidification rate of BB (18%). After the US-pretreatment of OB and BB, the total (11.5–12.3%) and water-soluble β-glucans (31–40%) increased while their Mw decreased (7–21.7%). In sourdough and flatbread prepared with US-pretreated OB/BB, 93–95% and 90–98% of β-glucans were retained, respectively, compared to 64–72% and 82–92% in control samples. The US-pretreatment and/or sourdough fermentation of OB and BB resulted in flatbreads of higher specific volume (8–22%) and cohesiveness (11–20%) while reduced hardness (40–55%) and chewiness (51–73%) compared to their control bread.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"24 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141611759","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":"Improving Fructooligosaccharide Production via sacC Gene Deletion in Zymomonas mobilis: A Novel Approach for Enhanced Prebiotic Production","authors":"Adelaide Braga, Ana Benedita Maia, Daniela Gomes, Joana L. Rodrigues, João Rainha, Lígia R. Rodrigues","doi":"10.1007/s11947-024-03508-8","DOIUrl":"https://doi.org/10.1007/s11947-024-03508-8","url":null,"abstract":"<p>Fructooligosaccharides (FOS) are promising prebiotics in the relevant and increasing market of functional food. Industrially, these compounds are produced from sucrose by the action of fructosyltransferase or b-fructofuranosidase enzymes. However, this process often yields low conversion rates and results in impure mixtures due to the release of high levels of glucose. <i>Zymomonas mobilis</i> is a well-known ethanol-producing bacterium with native levansucrase enzymes able to convert sucrose into FOS. This study aimed to use synthetic biology tools to eliminate invertase (<i>sacC</i>) activity in <i>Z. mobilis</i>, reducing substrate competition and maximizing FOS production. Additionally, we explored the potential use of agro-industrial by-products, such as sugarcane molasses (M) and corn step liquor (CSL), as nutrients for FOS production using <i>Z. mobilis</i> in an in vivo bioprocess strategy. Invertase deletion from the <i>Z. mobilis</i> ZM4 genome was accomplished by homologous recombination of an engineered suicide plasmid. Using <i>Z. mobilis sacC</i>^<i>−</i>, we observed a 70% reduction in monosaccharide production and a 9.0-fold increase in levan formation compared to the wild-type strain. Implementation of a fed-batch approach with CSL and molasses (CSLM) medium at flask-scale allowed to produce 41.9 g L⁻¹ of FOS (0.25 g_FOS g_sucrose⁻¹). To our knowledge, this work describes for the first time the production of FOS from agro-waste residues using a genetically modified <i>Z. mobilis</i> strain in a one-step fermentation. Through this innovative approach, we aim to contribute to the advancement of biotechnological strategies for prebiotic production, offering insights into genetic engineering techniques for improving the efficiency and sustainability of FOS synthesis in <i>Z. mobilis</i>.\u0000</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"80 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141611760","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 Ultrasound-Ethanol Pretreatment on Drying Kinetics, Rehydration, Quality Parameters, and Functional Groups of BRS Vitória Grape Using Convective Drying","authors":"Nathalia Barbosa da Silva, Attilio Converti, Maria Inês Sucupira Maciel","doi":"10.1007/s11947-024-03501-1","DOIUrl":"https://doi.org/10.1007/s11947-024-03501-1","url":null,"abstract":"<p>The aim of this study was to investigate the effects of ultrasound pretreatment to improve BRS Vitória grape convective drying. For this purpose, samples without any pretreatment (control) and samples pretreated with ultrasound and water (USW) or ethanol (USEtOH) were analyzed. The effects on drying and rehydration kinetics, quality parameters, total phenolic content, antioxidant capacity, and functional groups were studied through FTIR spectrometry. The results showed that the pretreatment with ultrasound and ethanol reduced the grape’s drying time by approximately 64%. The Weibull model was the best model to describe the kinetics of grape rehydration. USEtOH-pretreated samples exhibited the greatest rehydration ratio at both tested temperatures (25 and 50 °C), especially at the highest one. In terms of quality parameters, soluble solids content and color change were influenced by pretreatments, with USEtOH showing a substantial reduction in grape water activity and significant color change after drying. The content of total phenolics decreased after ultrasound pretreatments but increased during drying, with USEtOH showing better retention of these compounds. Antioxidant capacity was affected by drying, but ultrasound pretreatments mitigated losses. Functional group analysis revealed that pretreatments were able to preserve several groups identified by FTIR. These results highlighted the potential of emerging and non-thermal technologies as pretreatments for drying BRS Vitória grapes, which suggests their use in food industry applications.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"35 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573154","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":"Non-destructive Ripeness Detection of Avocados (Persea Americana Mill) using Vision and Tactile Perception Information Fusion Method","authors":"Junchang Zhang, Leqin Qin, Guang Wang, Qing Wang, Xiaoshuan Zhang","doi":"10.1007/s11947-024-03505-x","DOIUrl":"https://doi.org/10.1007/s11947-024-03505-x","url":null,"abstract":"<p>Vision (skin color) and tactile (firmness) characteristics of avocado are important characteristics associated with the level of ripeness. Avocados do not soften uniformly during ripening, and it is difficult to measure the firmness value at each location. Machine learning-based visual characteristic grading is difficult to analyze quantitatively. It works poorly for more refined grading and is better suited for coarse grading. In addition, there are asynchronous changes in the tactile and vision characteristics of avocado fruit during the ripening period. In this study, combining the tactile-based ripeness grading technique with the vision-based ripeness grading technique is proposed to obtain more stable and reliable grading results. In the first phase, visual characteristic (skin color) of avocado images is graded based on the ResNet-34 model, and three maturity classes (A, B and C) were initially identified. The second stage uses a pneumatic flexible sensing soft manipulator. It integrates four flexible pressure sensors to grasp avocados one by one and sense their firmness. The second stage is subdivided into six maturity classes (A1, A2, B1, B2, C1, C2) based on the first stage. This study achieves more refined grading (6 levels) and high accuracy (96.0% grading success rate), which is superior to visual or tactile grading only and manual maturity grading commonly used in current production. </p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"63 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573156","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":"Cold Plasma-Induced Changes in the Structural and Techno-functional Properties of Sprouted Foxtail Millet Protein Concentrate","authors":"V Monica, R Anbarasan, R Mahendran","doi":"10.1007/s11947-024-03494-x","DOIUrl":"https://doi.org/10.1007/s11947-024-03494-x","url":null,"abstract":"<p>Foxtail millet protein is often overlooked due to poor functionality and this study explores the enhancement of foxtail millet protein functionality through cold plasma treatment. With a protein recovery rate of 72.88 ± 1.21% from sprouted foxtail millet protein, the process involved subjecting the protein concentrate to dielectric barrier discharge plasma at 1 kV and 2 kV for 5, 15, and 25 min. The treatments led to significant surface modifications, affecting various physiochemical properties such as particle size, zeta potential, carbonyl content, free sulphydryl content, and surface hydrophobicity. Furthermore, the functional properties of the protein, including solubility, emulsifying capacities, and foaming capacities, underwent notable enhancements post-cold plasma treatment, with statistical significance (<i>P</i> ≤ 0.05) observed. Although the electrophoretic profiles showed no significant changes, the intense bands appeared with high-strength cold plasma treatment. The functionally modified foxtail millet proteins through cold plasma can serve as fortifying agents, emulsifiers, stabilizers, and texture modifiers in plant-based meats, offering promising opportunities for the formulation and commercialization of plant protein-based food in the future.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"11 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573155","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":"Cloning and Expression of Acetaldehyde Dehydrogenase from Archaea and Its Application in Acrylamide Elimination from Fried Foods","authors":"Luzhou Xue, Wanli Chen, Yiqun Yu, Hao Ni, Yue Hao, Xinxin Kang, Jing Lu, Mingsheng Lyu, Shujun Wang","doi":"10.1007/s11947-024-03496-9","DOIUrl":"https://doi.org/10.1007/s11947-024-03496-9","url":null,"abstract":"<p>High-temperature frying is a common food processing method, and fried foods are favored by consumers due to their unique flavor and good taste. However, the degradation of unsaturated fatty acids in fats and oils during high-temperature processing results in the production of toxic lipid hydroperoxides (LOPs), saturated and unsaturated aldehydes, as well as acrylamides, which have been classified as group I carcinogens by the International Agency for Research on Cancer (IARC). In this study, high-temperature acetaldehyde dehydrogenase (SufALDH) of marine thermophilic archaeon <i>Sulfolobus tokodaii</i> 7 cloned and expressed. The optimal temperature was 88 °C and the optimal pH was 8.0. The SufALDH enzyme was further used for the pretreatment of fried food, which led to significant reduction in the aldehyde content of the fried food. In SufALDH-treated French fries, fried chicken, and fried fish, aldehyde content was reduced by 60%, 52%, and 33%, respectively, while 40% reduction in acrylamide was observed in the French fries treated with SufALDH. Molecular docking indicated seven key amino acid residues between SufALDH and substrate acetaldehyde, acrolein, acrylamide, and isopropyl alcohol, and they will be mutated to improve the SufALDH characteristics for its further application in food industries.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"40 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573157","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":"Preparation, Characterization, and Controlled Release of Fenugreek Seed Extract-Loaded Nanoliposomes with Chitosan Surface Decoration","authors":"Waqas Ashraf, Khubaib Ali, Hafiz Rizwan Sharif, Arif Hussain, Aiman Karim, Anam Latif, Muhammad Umair Khalid, Zhang Lianfu","doi":"10.1007/s11947-024-03502-0","DOIUrl":"https://doi.org/10.1007/s11947-024-03502-0","url":null,"abstract":"<p>In the present study, the fenugreek seed extract was loaded into chitosan-coated nanoliposomes (FCNL) to enhance the stability and preserve the bioactivity of extracted flavonoids. To accomplish this, the preparation and optimization results showed that 500-W ultrasonic power, 1.5% extract loading, and 0.5% chitosan coating produced stable FCNL with an average particle size of 178.7 nm, PDI (0.20), and zeta potential of + 15.9 mV with the highest encapsulation efficiency of 86.18%. The structural and thermal characterization by FTIR, XRD, and TGA suggested strong electrostatic interaction and enhanced thermal stability of FCNL as compared to FWNL. The morphological study indicated spherical nanoparticles with smooth surfaces. The results of storage stability revealed that the prepared nanoparticles were sensitive to light and could be effectively stored at low temperatures (4 °C) in dark conditions for a longer period of time with maximum flavonoid retention of 96.27%. The prepared FCNL showed significant antibacterial and free radical (DPPH and ABTS) scavenging activities. The results of the in vitro release profile revealed that the FCNL was stable during gastric digestion with only an 11.31% release rate which enhanced to a highest of 79.67% in simulated intestinal fluid (SIF) after 6 h of digestion. Subsequently, the FCNL presented notable inhibition activities against α-amylase (76.89 ± 2.07%), α-glucosidase (89.35 ± 1.87%), and pancreatic lipase (74.22 ± 2.05%). Hence, the bioactivity, stability, and release profile of fenugreek flavonoids can be effectively preserved using nanoliposomes as carrier agents. Conclusively, the prepared nanoparticles can be used in food and pharmaceutical industries as natural antidiabetic and hypolipidemic agents.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"369 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573158","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}