Food Biophysics最新文献_第2页

Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness 射频和纳米复合包装的设计与应用：频率、加工时间和薄膜厚度的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-06 DOI: 10.1007/s11483-024-09926-7

Adeshina Fadeyibi, Answer Godwin Peter, Abdulsalam Mudashir Adeoye

{"title":"Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness","authors":"Adeshina Fadeyibi, Answer Godwin Peter, Abdulsalam Mudashir Adeoye","doi":"10.1007/s11483-024-09926-7","DOIUrl":"10.1007/s11483-024-09926-7","url":null,"abstract":"<div><p>Preservation of vegetables by drying, freezing, and pickling often leads to alterations in their nutritional characteristics. To promote preservation, this research explores the design and examines the effects of Radio Frequency (RF) and starch-based nanocomposite (SISN) packaging on the quality of habanero peppers during refrigerated storage. RF device was designed and applied to treat peppers at frequencies of 15.5 MHz, 20.22 MHz, and 27.12 MHz for 2, 4, and 6 min. The frequency was varied using a microcontroller MOSFET equipped with a voltage-controlled oscillator (VCO), phase-locked loop (PLL), and a frequency synthesizer. The treated samples were packaged with SISN films made of Irish potato starch and African star apple nanoparticles in three thicknesses (15.6 μm, 21.22 μm, 30.4 μm) and stored for 30 days at 6 °C. Microbial and nutritional properties, including lycopene, carotene, total phenolic compounds, and antioxidant activity, were examined. The optimal process parameters were identified using the Box-Behnken Design methodology. Results showed thicker films had better barrier properties due to lower permeance values, while thinner films exhibited higher thermal stability due to their tightly packed structure. Samples treated at 27.12 MHz for 6 min showed superior nutritional properties and the lowest microbial counts (fungi: 2.9 × 10² CFU/g, bacteria: 3.5 × 10³ CFU/g) at <i>p</i> < 0.05. At optimal conditions (23.73 Hz, 2 min, 28.14 μm film), microbial counts were reduced (fungi: 3.67 × 10² CFU/g, bacteria: 4.76 × 10³ CFU/g) compared to the control. Under these conditions, lycopene (6.31 mg/kg), β-carotene (3.68 mg/kg), and vitamin C (87.61 mg/100 g) levels increased, while antioxidant activity slightly decreased to 147.47 µmol TE/100 g. Thus, applying RF treatment before SISN packaging effectively preserved the quality of habanero peppers and is recommended for vegetables preservation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142925651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels 植物蛋白的提取及其与多酚的偶联对植物性食品乳剂和凝胶的理化、结构和流变学特性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-02 DOI: 10.1007/s11483-024-09908-9

Shima Saffarionpour

{"title":"Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels","authors":"Shima Saffarionpour","doi":"10.1007/s11483-024-09908-9","DOIUrl":"10.1007/s11483-024-09908-9","url":null,"abstract":"<div><p>In view of the burgeoning market of plant-based foods, there has been a vigorous increase in research studies on the application of different plant proteins for structuring food colloids. Plant-based proteins extracted from pulses or leguminous grains, plant seeds, nuts, kernels, or leaves have found their applications as emulsifiers in designing colloidal emulsions and gels for structuring functional foods. Different extraction techniques such as alkaline, deep eutectic solvent (DES), enzymatic, or salt-assisted extraction can modify plant protein structure. These alterations can enhance interfacial adsorption, foaming, and emulsifying properties of the proteins. They additionally affect the rheological properties of the formulated protein gels. Additional processing using ultrasound, pulsed electric field (PEF), microwave, high-pressure, supercritical CO<sub>2</sub>, or subcritical water at optimized conditions can enhance protein extraction yield and ameliorate its emulsifying and gelling properties by increasing protein unfolding and elevating its random structure. Conjugation of plant proteins with the polyphenols can alter the surface hydrophobicity, charge, and interfacial properties of the proteins, and elevate the viscosity and elasticity of emulsion gels. It additionally improves foaming properties of the proteins by adjusting their solubility. Plant protein-polyphenol conjugates have found their applications in formulating adhesives, fat replacers, and antioxidants in alternative protein foods. In this perspective, this review study discusses how plant protein extraction and conjugation with the polyphenols impact the structure of the proteins and the rheology of plant protein emulsions and gels. Potential applications of plant protein-polyphenol conjugates for formulating plant-based foods are also highlighted.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142912812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking 超声处理提高鱿鱼（Illex argentinus）高低温蒸煮前后的嫩度并保持其感官特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-30 DOI: 10.1007/s11483-024-09922-x

Hongyun Liu, Xiaochan Ling, Feng Li, Fanbin Kong, Juming Tang, Hu Shi, Yang Jiao

{"title":"Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking","authors":"Hongyun Liu, Xiaochan Ling, Feng Li, Fanbin Kong, Juming Tang, Hu Shi, Yang Jiao","doi":"10.1007/s11483-024-09922-x","DOIUrl":"10.1007/s11483-024-09922-x","url":null,"abstract":"<div><p>Traditional squid products often exhibit a firm texture, which adversely affecting their palatability. This study investigated the potential of ultrasound pretreatment and sous-vide cooking as alternatives to the conventional sodium tripolyphosphate pretreatment and high-temperature cooking methods, aiming to better preserve the color, tenderness, flavor, and overall sensory attributes of squid products. Results showed that treating squid with ultrasound at 200 W and 25 kHz for 15 min yielded tenderness comparable to that obtained from soaking in a 1% sodium tripolyphosphate solution for 2 h. After ultrasound treatment, the hardness of the squid initially decreased and then increased as sous-vide cooking time extended. The squid exhibited the lowest hardness and optimal color when cooked at 70 °C for 20 min. Compared to traditional high-temperature cooking, sous-vide cooking retained higher free amino acids content, which allowed more formation of umami and sweet-tasting amino acids. The radar plots from electronic nose detection also indicated that sous-vide process presented a more pronounced flavor profile. Therefore, the combination of ultrasound pretreatment and sous-vide cooking significantly enhanced the edible quality and flavor characteristics of squid, demonstrating substantial potential to replace traditional squid processing methods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142889947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Molecular Weight of Chitosan on Tea Tree Essential Oil-Loaded Nanoparticles: Formation, Characteristics, and Application in Preservation of Mini-Cucumbers 壳聚糖分子量对茶树精油纳米颗粒的影响：形成、特性及其在小黄瓜保鲜中的应用

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-27 DOI: 10.1007/s11483-024-09923-w

Gaofeng Yuan, Qi Zhou, Shan Wang, Haiyan Sun, Yangguang Wang

{"title":"Effect of Molecular Weight of Chitosan on Tea Tree Essential Oil-Loaded Nanoparticles: Formation, Characteristics, and Application in Preservation of Mini-Cucumbers","authors":"Gaofeng Yuan, Qi Zhou, Shan Wang, Haiyan Sun, Yangguang Wang","doi":"10.1007/s11483-024-09923-w","DOIUrl":"10.1007/s11483-024-09923-w","url":null,"abstract":"<div><p>Chitosan nanoparticles loaded with tea tree essential oil (TTO-CHNPs) were fabricated and the effects of chitosan molecular weight (MW) (50, 200, and 500 kDa) on the physicochemical properties and biological activities of TTO-CHNPs were investigated. TTO was successfully encapsulated into chitosan nanoparticles with encapsulation efficiency (EE) ranging from 74.15 to 80.94%. TTO encapsulation significantly improved the antioxidant and antimicrobial activities of TTO-CHNPs. The chitosan MW significantly affected the antioxidant and antimicrobial activities of TTO-CHNPs and the preservation effect for mini-cucumbers coated with TTO-CHNPs. Among TTO-CHNPs with different MW of chitosan, those prepared using low MW of chitosan (TTO-LCHNPs) exhibited the highest EE of TTO, the greatest antibacterial activity against <i>Staphylococcus aureus</i> and antifungal activity against <i>Botrytis cinerea in vitro</i>, and the highest reduction in disease incidence and severity of <i>B. cinerea</i> inoculated mini-cucumbers. TTO-LCHNPs coating presented the best preservation effect on mini-cucumbers, extending their shelf life by 9 days.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142890446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Multifunctional Hydrogel based on Chlorella Protein: Structure, Performance and Application in Cherry Preservation 基于小球藻蛋白的多功能水凝胶：结构、性能及其在樱桃保鲜中的应用

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-21 DOI: 10.1007/s11483-024-09920-z

Cailing Yu, Yanan Zhao, Xinyu Zu, Yan Liang, Hua Wang

{"title":"Multifunctional Hydrogel based on Chlorella Protein: Structure, Performance and Application in Cherry Preservation","authors":"Cailing Yu, Yanan Zhao, Xinyu Zu, Yan Liang, Hua Wang","doi":"10.1007/s11483-024-09920-z","DOIUrl":"10.1007/s11483-024-09920-z","url":null,"abstract":"<div><p>This study presents a novel multifunctional hydrogel synthesized by crosslinking <i>Chlorella</i> protein using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide/n-hydroxysuccinimide, aimed at extending the shelf life of perishable fruits like cherries. Structural, rheological, and scanning electron microscopy analyses revealed that <i>Chlorella</i> protein hydrogels (CPH) possess excellent solid-like properties and a stable porous structure. The water-holding capacity improved significantly from 67.11 ± 0.72% to 96.53 ± 0.61% with increasing CP concentration (10–22.5%, w/v). Additionally, CPH decomposition temperatures were ~ 150 °C (5% weight loss), demonstrating good thermal stability. Due to the ionization of -COOH and -NH<sub>2</sub> groups, the CPH showed excellent pH sensitivity, with low dissolution rates in acidic environments (64.97%) and significantly higher rates in alkaline environments (448.50%). Furthermore, the CPH inhibited the penetration of <i>Staphylococcus aureus</i> and <i>Escherichia coli</i>, and exhibited good free radical scavenging abilities against DPPH (74.50%) and ABTS<sup>•+</sup> (97.92%). In cherries preservation tests, CPH extended preservation time to 15 days compared to 5 days in the control group, effectively inhibiting decay, suggesting CPH is a promising choice for multifunctional fruit preservation.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein 阿魏酸与卵清蛋白共价相互作用对蛋白结构和功能特性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-21 DOI: 10.1007/s11483-024-09919-6

Bruno Sérgio Toledo Barbosa, Sanclayver Corrêa Araújo, Yraima Cordeiro, Edwin Elard Garcia-Rojas

{"title":"Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein","authors":"Bruno Sérgio Toledo Barbosa, Sanclayver Corrêa Araújo, Yraima Cordeiro, Edwin Elard Garcia-Rojas","doi":"10.1007/s11483-024-09919-6","DOIUrl":"10.1007/s11483-024-09919-6","url":null,"abstract":"<div><p>Protein-polyphenol conjugates, formed through chemical modifications, can alter the structure of proteins, thereby enhancing their functional properties and enabling the development of novel ingredients for diverse applications. Despite this potential, the covalent conjugation of ovalbumin (OVA) with ferulic acid (FA) and the determination of their optimal binding ratios have not been previously studied. To address this gap, we investigated the formation of OVA-FA conjugates using an alkaline method and identified an optimal ratio of 0.9 g of FA per g of OVA. The resulting conjugates displayed substantial alterations in the secondary and tertiary structures of OVA, increased hydrophobicity, and a higher molar mass. These structural modifications significantly improved the solubility, emulsification capacity, and foam-forming ability of OVA, while also enhancing its antioxidant activity compared to the unmodified protein. These findings demonstrate the potential of OVA-FA conjugates as multifunctional emulsifiers with antioxidant properties, broadening their applications in the food and nutraceutical industries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic 凉茶成分对汞和砷生物可及性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-18 DOI: 10.1007/s11483-024-09918-7

Guodong Li, Fengjiao Liu, Yuxian Chen, Wenbo Zhao, Wen Liao

{"title":"Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic","authors":"Guodong Li, Fengjiao Liu, Yuxian Chen, Wenbo Zhao, Wen Liao","doi":"10.1007/s11483-024-09918-7","DOIUrl":"10.1007/s11483-024-09918-7","url":null,"abstract":"<div><p>Mercury (Hg) and arsenic (As) are highly toxic metal(loid)s, and the consumption of food (particularly rice and seafood) represents a significant pathway for human exposure to these elements. Dietary habits, such as the intake of herbal tea and soup, may profoundly influence this exposure, which can be assessed through bioaccessibility. This study investigated the effects of various herbal tea ingredients on the bioaccessibility of Hg and As. Our findings revealed that certain ingredients significantly reduced Hg bioaccessibility from food, with reductions ranging from 30.1 to 90.2%; chrysanthemum exhibited the highest efficacy, followed closely by honeysuckle. Notably, inorganic mercury (iHg) bioaccessibility was more susceptible to reduction than methylmercury (MeHg) when co-digested with herbal tea ingredients. Only glabrous greenbrier and abrus herb effectively reduced bioaccessible As from food, with bioaccessibility decreasing in the following order: inorganic As (iAs) > dimethylarsinic acid (DMA) > arsenobetaine (AsB). These findings suggest that specific ingredients can mitigate human exposure to Hg and As, highlighting the necessity for further research into their chemical properties and functional implications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142845050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Nondestructive Quantification of Betalain Secondary Metabolites in Red Beet (Beta vulgaris) Powder Using Near- and Mid-Infrared Spectroscopy 近红外和中红外光谱法无损定量测定红甜菜粉中甜菜素次级代谢物

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-13 DOI: 10.1007/s11483-024-09915-w

Rudiati Evi Masithoh, Reza Adhitama Putra Hernanda, Hanim Zuhrotul Amanah, Byoung-Kwan Cho, Abdul Rohman

{"title":"Nondestructive Quantification of Betalain Secondary Metabolites in Red Beet (Beta vulgaris) Powder Using Near- and Mid-Infrared Spectroscopy","authors":"Rudiati Evi Masithoh, Reza Adhitama Putra Hernanda, Hanim Zuhrotul Amanah, Byoung-Kwan Cho, Abdul Rohman","doi":"10.1007/s11483-024-09915-w","DOIUrl":"10.1007/s11483-024-09915-w","url":null,"abstract":"<div><p>Betacyanin and betaxanthin are well-known secondary metabolites of betalains in red beet (<i>Beta vulgaris</i>), which contribute to the natural red–purple and yellow–orange color. Various analytical techniques, such as chromatography and nuclear magnetic resonance spectroscopy, are currently available and have been performed to quantify the betalain content. However, evidence shows that these methods remain arguable because of their disadvantages, such as being time-consuming, labor-intensive, destructive, and producing chemical wastes. This study aimed to encompass the spectroscopic techniques through near-infrared (NIR) and mid-infrared (MIR) spectroscopy coupled with partial least squares regression PLSR analysis for rapid and nondestructive measurements of red beet powder betalain content. This study evaluated full and effective wavebands to determine the optimum model for predicting betacyanin and betaxanthin in red beet powder. The finding of effective wavebands was done by employing a variable important in projection (VIP) technique. This study demonstrated that betacyanin and betaxanthin were optimally predicted using NIR, with an R<sup>2</sup> of 0.92 and a RMSEP of 0.07 mg/g for betacyanin and R<sup>2</sup> of 0.83 with RMSEP of 0.04 mg/g for betaxanthin. This optimum model was achieved through the effective wavebands via VIP method. Thus, the proposed model is applicable for predicting betalain content in red beet powder nondestructively.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities 2-丁醇与β-环糊精联合脱臭对花生蛋白水解物理化特性及抗氧化活性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-12 DOI: 10.1007/s11483-024-09916-9

Xing-Shuo Chen, Jie Yang, Yi-Nuo Mao, Gui-Jin Sun, Ying-Qiu Li, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Hai-Zhen Mo

{"title":"Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities","authors":"Xing-Shuo Chen, Jie Yang, Yi-Nuo Mao, Gui-Jin Sun, Ying-Qiu Li, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Hai-Zhen Mo","doi":"10.1007/s11483-024-09916-9","DOIUrl":"10.1007/s11483-024-09916-9","url":null,"abstract":"<div><p>This study investigated the bitterness, structure, physicochemical properties and functional properties of peanut protein hydrolysate (PPH) debittered using β-CD and 2-butanol. The sensory properties of debittered PPH were characterized using sensory evaluation combined with electronic tongue and colorimetric analysis. High-performance size exclusion chromatography (HPSEC) and Fourier transform infrared (FTIR) spectroscopy characterized the structures of debittered PPH. Surface hydrophobicity, components of amino acids, and DPPH and ABTS radical scavenging capacities characterized the functional and physicochemical properties of debittered PPH. Bitterness of PPHF-4 with combined treatment of β-CD and 2-butanol was negligible with bitterness score (0.24) and almost unchanged color. Moreover, PPHF-4 retained a high level of umami with the electronic tongue umami response value (12.95). Surface hydrophobicity and amino acid analyses showed that PPHF-4 had the lowest surface hydrophobicity (8.36) and hydrophobic amino acids (202.62 mg/g) content among PPHs debittered. HPSEC analysis showed that compared to untreated PPH, protein hydrolysates less than 5.57 kDa in PPHF-4 were obviously reduced and less than 1.68 kDa were completely removed. The DPPH and ABTS radical scavenging IC50 of PPHF-4 was 0.67 and 0.40 mg/mL, which was decreased but still had a high level of antioxidant properties compared to PPH (0.44 and 0.34 mg/mL).</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Valorization of Red Pitahaya (Hylocereus sp.) Peel Through a Multi-Product Cascade Biorefinery Approach Towards Bioactive Food Packaging Films 通过多产品级联生物精炼方法对生物活性食品包装薄膜的红火龙果（Hylocereus sp.）皮的增值

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-11 DOI: 10.1007/s11483-024-09907-w

Laura Arroyo-Esquivel, Esther Rincón, Víctor M. Jiménez, Fabian Vásquez, Patricia Esquivel, Eduardo Espinosa, Alejandro Rodríguez

{"title":"Valorization of Red Pitahaya (Hylocereus sp.) Peel Through a Multi-Product Cascade Biorefinery Approach Towards Bioactive Food Packaging Films","authors":"Laura Arroyo-Esquivel, Esther Rincón, Víctor M. Jiménez, Fabian Vásquez, Patricia Esquivel, Eduardo Espinosa, Alejandro Rodríguez","doi":"10.1007/s11483-024-09907-w","DOIUrl":"10.1007/s11483-024-09907-w","url":null,"abstract":"<div><p>This study proposes efficient valorization of red pitahaya (<i>Hylocereus</i> sp.) peels by separating and purifying their structural and bioactive fractions to produce bioactive films through a multi-product cascade biorefinery approach. The process begins with the extraction of a betalain-rich extract (BET), followed by the separation of pectin (PEC), and finally, the production of cellulose nanofibers (CNF) from the remaining residue. The entire cascade process resulted in a successful utilization of 79.5% of the pitahaya peel. All fractions obtained were integrated into PEC-based films reinforced with CNF in the following proportions 5, 15, 30 and 45% CNF. The films were subsequently subjected to characterization in terms of their physical, chemical and mechanical properties. The optimal mechanical reinforcement effect was observed in films with 45% CNF, which exhibited an increased tensile strength of 20.47 MPa compared to 100% PEC, and higher thermal stability. Therefore, the ratio of 45% CNF was selected for the addition of the bioactive fraction, which comprised 5, 10, 15, 20, 30, 40 and 50% BET. In general, all bioactive films exhibited a compact and uniform structure. Films with higher percentages of BET showed a decrease in water vapor barrier properties (50-70% increase in water vapor permeability), probably due to the hydrophilic nature of BET. Additionally, the inclusion of BET resulted in enhanced wettability, as evidenced by a reduction in water contact angles (36.36º). The UV light blocking capacity increased (57% increase) while transparency decreased (43-50%) with the addition of BET.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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