ACS food science & technology最新文献_第3页

Optimizing a Coproduct from Maize Ethanol Production for Sustainable Plant-Based Food Ingredients

IF 2.6

ACS food science & technology Pub Date : 2025-01-24 DOI: 10.1021/acsfoodscitech.4c0068810.1021/acsfoodscitech.4c00688

Victor Guilherme Sebastião, Bruna dos Reis Gasparetto Cruz, Renato Henrique Florêncio Teixeira, Aurenice Maria Mota da Silva, Janiele Ferreira da Silva, Layana Mary Frota Menezes, Marise Aparecida Rodrigues Pollonio, Ana Carla Kawazoe Sato and Caroline Joy Steel*,

{"title":"Optimizing a Coproduct from Maize Ethanol Production for Sustainable Plant-Based Food Ingredients","authors":"Victor Guilherme Sebastião, Bruna dos Reis Gasparetto Cruz, Renato Henrique Florêncio Teixeira, Aurenice Maria Mota da Silva, Janiele Ferreira da Silva, Layana Mary Frota Menezes, Marise Aparecida Rodrigues Pollonio, Ana Carla Kawazoe Sato and Caroline Joy Steel*, ","doi":"10.1021/acsfoodscitech.4c0068810.1021/acsfoodscitech.4c00688","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00688https://doi.org/10.1021/acsfoodscitech.4c00688","url":null,"abstract":"Due to the increased demand for high-protein plant-based raw materials, several alternatives have been explored in formulating ingredients, such as textured vegetable proteins (TVPs), for use in plant-based processed food products. During the production of ethanol from maize, a coproduct called distiller’s dried grains with solubles (DDGS) is generated, which contains a high protein content and is currently primarily used as animal feed. This study evaluated the processing of DDGS via low-moisture thermoplastic extrusion, both independently and in combination (7, 25, 43, and 50% of DDGS) with soy protein isolate (SPI), to develop textured protein ingredients for plant-based burgers. A 22 central composite rotatable design (CCRD) with 11 experiments was employed. Parameters assessed included the moisture content, color, hydration capacity, density, and texture profile of the TVPs. DDGS alone did not yield stable products, necessitating the addition of SPI. The formulation with 43% DDGS and 18% feed moisture showed favorable attributes and holds promise for plant-based products.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"545–557 545–557"},"PeriodicalIF":2.6,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00688","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research Progress in Nutritional Components, Biological Activity, and Processing and Utilization of Chenopodium quinoa Willd

IF 2.6

ACS food science & technology Pub Date : 2025-01-23 DOI: 10.1021/acsfoodscitech.4c0079810.1021/acsfoodscitech.4c00798

Wei Ding, Yue Liu, Yingqi Liu, Guizhen Wang, Xianjun Liu, Xinli Peng, Hao Li* and Zhandong Li*,

引用次数: 0

Hazard Identification of Food-Relevant Lupine Alkaloids Focusing on In Vitro Genotoxicity and Mutagenicity

IF 2.6

ACS food science & technology Pub Date : 2025-01-22 DOI: 10.1021/acsfoodscitech.4c0090010.1021/acsfoodscitech.4c00900

Ulrich Schreiber, Markus Schulte, Anastasia Khlopushina and Melanie Esselen*,

引用次数: 0

Nondestructive Prediction of Eggshell Thickness Using NIR Spectroscopy and Machine Learning with Explainable AI

IF 2.6

ACS food science & technology Pub Date : 2025-01-22 DOI: 10.1021/acsfoodscitech.4c0100110.1021/acsfoodscitech.4c01001

Md Wadud Ahmed, Sreezan Alam, Alin Khaliduzzaman, Jason Lee Emmert and Mohammed Kamruzzaman*,

{"title":"Nondestructive Prediction of Eggshell Thickness Using NIR Spectroscopy and Machine Learning with Explainable AI","authors":"Md Wadud Ahmed, Sreezan Alam, Alin Khaliduzzaman, Jason Lee Emmert and Mohammed Kamruzzaman*, ","doi":"10.1021/acsfoodscitech.4c0100110.1021/acsfoodscitech.4c01001","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01001https://doi.org/10.1021/acsfoodscitech.4c01001","url":null,"abstract":"The eggshell protects internal contents, supplies calcium for embryos, and aids embryonic respiration. This study assessed near-infrared (NIR) spectroscopy and machine learning techniques with explainable artificial intelligence for measuring fast, accurate, and real-time eggshell thickness determination. Partial least-squares regression (PLSR), random forest, K-nearest neighbors, and support vector regression calibration models were developed at full wavelength (1300–2525 nm). The PLSR model demonstrated superior and stable predictive performance, achieving a coefficient of determination (Rp2) of 0.867, and root-mean-square error of prediction (RMSEP) of 0.015 mm. A new PLSR model using only five important variables selected by competitive adaptive reweighted sampling showed promising results with an Rp2 of 0.910 and an RMSEP of 0.012 mm. The Shapley additive explanation of the CARS-PLSR model revealed that the wavelengths related to protein, moisture, and lipids are crucial for NIR spectroscopic prediction of eggshell thickness.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"822–832 822–832"},"PeriodicalIF":2.6,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Silver Migrates to Solid Foods and Abiotic Surfaces from Model Plastic Packaging Containing Silver Nanoparticles

IF 2.6

ACS food science & technology Pub Date : 2025-01-21 DOI: 10.1021/acsfoodscitech.4c0081310.1021/acsfoodscitech.4c00813

Laxmi Adhikari, Todor I. Todorov, Tianxi Yang, Jessica Hornick, Richa Sawant, Teena Paulose and Timothy V. Duncan*,

{"title":"Silver Migrates to Solid Foods and Abiotic Surfaces from Model Plastic Packaging Containing Silver Nanoparticles","authors":"Laxmi Adhikari, Todor I. Todorov, Tianxi Yang, Jessica Hornick, Richa Sawant, Teena Paulose and Timothy V. Duncan*, ","doi":"10.1021/acsfoodscitech.4c0081310.1021/acsfoodscitech.4c00813","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00813https://doi.org/10.1021/acsfoodscitech.4c00813","url":null,"abstract":"Plastic food packaging containing silver nanoparticles (AgNPs) has received a lot of attention due to the antimicrobial properties of AgNPs, but these materials are not yet authorized for use in the United States. An important area of uncertainty is whether AgNPs can migrate to solid foods during prolonged direct contact. We manufactured laboratory-scale model food packages with AgNPs and low-density polyethylene (LDPE) and assessed the migration of Ag to four model foods under simulated long-term storage: cheese slices, wheat flour, spinach leaves, and ground rice. Ag migration was observed for all food types, regardless of the test conditions, with the amount of migration being dependent on both food particle size, food–polymer contact efficiency, and whether the Ag-contaminated food was washed prior to analysis. To explore migration mechanisms, we used laser-ablation ICP-MS and laser-scanning confocal microscopy to show that two types of model NPs (AgNPs and luminescent QDs) readily transfer out of polymers during long-term contact with abiotic surfaces, and transferred NPs were restricted largely to the surface of the material in contact with the NP-containing polymers. These experiments, as well as the migration experiments with foods, demonstrated that a liquid medium is not required to facilitate Ag migration out of AgNP-containing food contact polymers and that migrated Ag is likely located at the surface of contacted foods.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"659–669 659–669"},"PeriodicalIF":2.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of the Stability and Bioaccessibility of β-Carotene Encapsulated in Emulsion Gels with Nonspherical Droplets

IF 2.6

ACS food science & technology Pub Date : 2025-01-21 DOI: 10.1021/acsfoodscitech.4c0097810.1021/acsfoodscitech.4c00978

Shengnan Li, Panpan Li, Jing Wang, Yanju Lu, Yuxiang Chen, Zhendong Zhao, Jianxin Jiang, Xian Cheng* and Liangwu Bi*,

{"title":"Investigation of the Stability and Bioaccessibility of β-Carotene Encapsulated in Emulsion Gels with Nonspherical Droplets","authors":"Shengnan Li, Panpan Li, Jing Wang, Yanju Lu, Yuxiang Chen, Zhendong Zhao, Jianxin Jiang, Xian Cheng* and Liangwu Bi*, ","doi":"10.1021/acsfoodscitech.4c0097810.1021/acsfoodscitech.4c00978","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00978https://doi.org/10.1021/acsfoodscitech.4c00978","url":null,"abstract":"The emulsion gel with nonspherical droplets was successfully prepared using camellia saponin (CS), together with edible xanthan gum and k-carrageenan (KC). The microstructural and rheological properties of emulsion gels were analyzed, and the stability and bioaccessibility of β-carotene encapsulated in emulsion gels were investigated. The results suggested that the droplet shape of all of the samples was spindle-shaped, and the droplet size decreased with increasing KC content. The interaction of the two polysaccharides with the saccharide chains of CS through hydrogen bonding interactions affects the self-assembly properties of CS at the oil–water interface, influencing the gel network strength and droplet shape. The composition of the emulsion gel and the droplet shape affect the stabilization and in vitro digestion of β-carotene, with the composition of the emulsion gel being the main influencing factor. The present work provides a new approach for encapsulating nutrients in functional foods.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"770–779 770–779"},"PeriodicalIF":2.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction of Chitin from Food Waste Using Recyclable Deep Eutectic Solvents

IF 2.6

ACS food science & technology Pub Date : 2025-01-19 DOI: 10.1021/acsfoodscitech.4c0098110.1021/acsfoodscitech.4c00981

Yiruo Wang, Hongyu Gan, Qifeng Wei, Shanshan Wang* and Xiulian Ren*,

{"title":"Extraction of Chitin from Food Waste Using Recyclable Deep Eutectic Solvents","authors":"Yiruo Wang, Hongyu Gan, Qifeng Wei, Shanshan Wang* and Xiulian Ren*, ","doi":"10.1021/acsfoodscitech.4c0098110.1021/acsfoodscitech.4c00981","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00981https://doi.org/10.1021/acsfoodscitech.4c00981","url":null,"abstract":"Deep eutectic solvents (DESs) are considered green due to their low cost, nontoxicity, low flammability, and biodegradability. Although the DESs-based method has been applied for chitin extraction, the efficiency of protein leaching from crustacean shells and the cyclic performance of DESs have not been thoroughly evaluated. In this study, chitin was extracted from crab shells using the DES consisting of choline chloride and lactic acid, achieving a purity of up to 95.14% by optimizing the reaction conditions and minimizing energy consumption. The kinetics of protein leaching were investigated, revealing that protein first diffused across the surface of the shells and subsequently entered the DES through pore diffusion. Mechanistic analysis showed that lactic acid effectively removed calcium carbonate from the crab shells, while protein leaching primarily relied on hydrogen bonding interactions. During the extraction process, lactic acid was consumed to remove calcium carbonate, necessitating the addition of a certain amount of lactic acid after each cycle to maintain the optimal choline chloride/lactic acid ratio. The results demonstrated that the purity and yield of chitin extracted by the DES remained relatively stable after five cycles. This cycling method of the DES supplemented with lactic acid is expected to achieve green and sustainable extraction of high-purity chitin from crab shells.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"780–787 780–787"},"PeriodicalIF":2.6,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

New Application of Electrolyzed Water in Food System

IF 2.6

ACS food science & technology Pub Date : 2025-01-17 DOI: 10.1021/acsfoodscitech.4c0098910.1021/acsfoodscitech.4c00989

Gui zhi Xu, Lu Chen, Yu feng Li, Jun hui Guo, Kong long Feng, Yong Zhao, Qiao hui Zeng and Jing Jing Wang*,

{"title":"New Application of Electrolyzed Water in Food System","authors":"Gui zhi Xu, Lu Chen, Yu feng Li, Jun hui Guo, Kong long Feng, Yong Zhao, Qiao hui Zeng and Jing Jing Wang*, ","doi":"10.1021/acsfoodscitech.4c0098910.1021/acsfoodscitech.4c00989","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00989https://doi.org/10.1021/acsfoodscitech.4c00989","url":null,"abstract":"Fresh seafood and agricultural products are susceptible to microbial contamination, leading to resource waste and safety risks. Electrolyzed water (EW), an environmentally friendly agent, can inactivate microorganisms and prolong the shelf life of food. Considerable attention has been devoted to its potential in guaranteeing food quality and safety. This review focused on the effectiveness of both acidic electrolyzed water (AEW) and alkaline electrolyzed water (AIEW) in inactivating bacteria and fungi and degrading mycotoxins. Additionally, newly developed acidic electrolyzed water ice (AEW ice) and its preservation effect were evaluated. Notably, the AEW ice could greatly inhibit the growth of exogenous microorganisms and the activity of endogenous enzymes, thereby preventing the deterioration of seafood. Additionally, the novel applications of AIEW combined with several emerging technologies, including ultrasound and photodynamic inactivation (PDI) were also summarized. However, there are several challenges regarding the future development of EW in the food industry, including constructing efficient technologies to enhance the stability and durability of AEW, developing equipment for continuous production of AEW ice, improving the inactivation efficiency of EW against microorganisms in food matrices, identifying action targets, and elucidating eradication mechanisms of EW against bacterial biofilms, etc. This perspective will provide new findings into the knowledge, deficiency, and potential applications of EW in the food industry.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"462–479 462–479"},"PeriodicalIF":2.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustainability and Biodiversity Are Essential for Nurturing a Planet on the Path to Recovery

IF 2.6

ACS food science & technology Pub Date : 2025-01-17 DOI: 10.1021/acsfoodscitech.4c0106610.1021/acsfoodscitech.4c01066

Coralia Osorio*, and , Thomas Hofmann,

引用次数: 0

Nano-Bubbles: The Next Potential Drive to Advance Technologies in Food Industry─A Review

IF 2.6

ACS food science & technology Pub Date : 2025-01-17 DOI: 10.1021/acsfoodscitech.4c0081010.1021/acsfoodscitech.4c00810

Pentala Mallesham, S. Parveen and Ravindra Naik*,

引用次数: 0