ACS food science & technology最新文献_第7页

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

Effect of the Mill Type on Sorghum Storage Stability (Sorghum bicolor (l.) Moench) Flour

IF 2.6

ACS food science & technology Pub Date : 2025-01-17 DOI: 10.1021/acsfoodscitech.4c0083110.1021/acsfoodscitech.4c00831

María Isabel Curti, Marianela Savio, Marcela Lilian Martínez, Pablo Martín Palavecino and Pablo Daniel Ribotta*,

{"title":"Effect of the Mill Type on Sorghum Storage Stability (Sorghum bicolor (l.) Moench) Flour","authors":"María Isabel Curti, Marianela Savio, Marcela Lilian Martínez, Pablo Martín Palavecino and Pablo Daniel Ribotta*, ","doi":"10.1021/acsfoodscitech.4c0083110.1021/acsfoodscitech.4c00831","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00831https://doi.org/10.1021/acsfoodscitech.4c00831","url":null,"abstract":"Whole grains undergo relatively few changes during storage. However, enzymes, fatty acids, and other components kept in separate compartments begin to interact during milling, causing physicochemical and functional changes in flours. Furthermore, although the flour has a low water content, it may be susceptible to deterioration due to the presence of microorganisms. The aim of this study was to evaluate the physicochemical and microbiological changes occurring in white and brown sorghum flours obtained through different milling methods during a 150 day storage trial. During the evaluation, molds and yeasts were found within the limits set by the Argentinian Food Code in all samples at the beginning of the trial. Total coliforms and mesophilic aerobes decreased, while total acidity increased with storage time. Almost all of the samples showed no detectable peroxide values at the beginning or end of the trial. A decrease in induction times was observed from 90 days onward, after which the values remained stable. Viscosity profiles increased with the storage time. Flours showed good stability up to 150 days of storage and were not affected by the milling type.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"709–716 709–716"},"PeriodicalIF":2.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452620","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

Enzymatic Modification of Polyvinylpolypyrrolidone (PVPP) for Improved Adsorption of Proteins and Polyphenols Causing Haze in Beer

IF 2.6

ACS food science & technology Pub Date : 2025-01-16 DOI: 10.1021/acsfoodscitech.4c0100410.1021/acsfoodscitech.4c01004

Ariel N. Postai*, Alfredo A. Muxel, Eduardo Zapp and Patrícia B. Brondani*,

{"title":"Enzymatic Modification of Polyvinylpolypyrrolidone (PVPP) for Improved Adsorption of Proteins and Polyphenols Causing Haze in Beer","authors":"Ariel N. Postai*, Alfredo A. Muxel, Eduardo Zapp and Patrícia B. Brondani*, ","doi":"10.1021/acsfoodscitech.4c0100410.1021/acsfoodscitech.4c01004","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01004https://doi.org/10.1021/acsfoodscitech.4c01004","url":null,"abstract":"Nonbiological turbidity is an issue that affects the quality and consumer perception of various types of beer. This characteristic arises from the interaction between polyphenols and proline-rich proteins. To tackle this problem, many breweries utilize adjuncts like PVPP (polyvinylpolypyrrolidone) to eliminate polyphenols, while silica gel removes the proteins responsible for turbidity. Our research investigated the enzymatic modification of PVPP to enhance protein adsorption. The modified PVPP demonstrated a protein removal capacity 4.66 times greater than its unmodified counterpart and significantly decreased polyphenol concentration (198.00 mg/g) compared to unmodified PVPP (143.50 mg/g). Additionally, the modified PVPP was more effective at lowering beer turbidity (13.20%) than unmodified PVPP (4.99%) and silica gel (3.06%). These findings indicate that the modification of PVPP, using a mild methodology, produced a material with high efficiency in reducing beer turbidity, capable of improving beer stability and increasing consumer acceptance.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"843–850 843–850"},"PeriodicalIF":2.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c01004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452679","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

Variation in the Physiochemical Properties of Rice Husks Driven by Long-Term Solid-State Fermentation

IF 2.6

ACS food science & technology Pub Date : 2025-01-16 DOI: 10.1021/acsfoodscitech.4c0091710.1021/acsfoodscitech.4c00917

Shijiang Chen, Qijun Li, Han Wang, Fuyong Zhang, Zixi Gou, Li Liu, Chunfang Yuan, Jian Su*, Dong Zhao and Jia Zheng*,

{"title":"Variation in the Physiochemical Properties of Rice Husks Driven by Long-Term Solid-State Fermentation","authors":"Shijiang Chen, Qijun Li, Han Wang, Fuyong Zhang, Zixi Gou, Li Liu, Chunfang Yuan, Jian Su*, Dong Zhao and Jia Zheng*, ","doi":"10.1021/acsfoodscitech.4c0091710.1021/acsfoodscitech.4c00917","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00917https://doi.org/10.1021/acsfoodscitech.4c00917","url":null,"abstract":"Rice husks (RH) are crucial to Chinese liquor (baijiu) production, but the mechanism responsible for their contribution to baijiu quality remains unknown. In this research, variation in the physicochemical and microbial properties of rice husks resulting from fermentation was evaluated. Following fermentation, the most common aperture size (i.e, the mode) increased from 3.8 to 4.3 nm, and the specific surface area increased from 0.672 to 1.466 m2/g. The proportion of cellulose in the RH decreased from 37.3 to 31.2%. According to 16S rRNA amplicon sequencing, fermented RH contained a greater number of microorganisms than fresh RH. Fermented RH contained primarily Clostridium, representing 70% of the total microbial population. Post-fermentation RH, when soaked in raw baijiu, promotes the production of esters in the baijiu matrix. This research is expected to aid in the refinement of Chinese baijiu production processes, potentially enhancing the efficiency and sustainability of the industry.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"753–760 753–760"},"PeriodicalIF":2.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452676","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

Renewable Resources Derived Glycolipids as a Structuring Agent: A Promising Platform Chemical for Oleogel and Organogel Formation

IF 2.6

ACS food science & technology Pub Date : 2025-01-15 DOI: 10.1021/acsfoodscitech.4c0102110.1021/acsfoodscitech.4c01021

Tohira Banoo, Arun Kumar Rachamalla, Abhijit Ghosh, Sanhita Roy and Subbiah Nagarajan*,

{"title":"Renewable Resources Derived Glycolipids as a Structuring Agent: A Promising Platform Chemical for Oleogel and Organogel Formation","authors":"Tohira Banoo, Arun Kumar Rachamalla, Abhijit Ghosh, Sanhita Roy and Subbiah Nagarajan*, ","doi":"10.1021/acsfoodscitech.4c0102110.1021/acsfoodscitech.4c01021","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01021https://doi.org/10.1021/acsfoodscitech.4c01021","url":null,"abstract":"The demand for safe, edible structuring agents across industries such as food, cosmetics, agriculture, pharmaceuticals, and biotechnology has intensified over recent decades. In particular, there is a pressing need to replace trans and saturated fatty acids, known contributors to cardiovascular and other health issues, with healthier alternatives. This study introduces a new class of glycolipid-based structuring agents synthesized from monosaccharides and ricinoleic acid, both classified as Generally Recognized as Safe (GRAS). The straightforward synthesis method yields compounds capable of self-assembling in various vegetable oils and solvents, such as glycerol, ethylene glycol, and poly(ethylene glycol), forming stable oleogels and organogels via diverse intermolecular interactions. Morphological investigations using optical microscopy and field emission scanning electron microscopy (FE-SEM) reveal a globular microarchitecture within these molecular gels, with 75–150 nm diameters. Rheological analyses confirm the gels’ viscoelasticity, thermal processability, and thixotropic behavior, supporting their adaptability across various formulations. These findings underscore the potential of self-assembled glycolipids 5a and 5d, which form oleogels and organogels as versatile, health-conscious structuring agents with significant applications in food technology.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"851–863 851–863"},"PeriodicalIF":2.6,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452612","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

Application of Deep Eutectic Solvents with Modern Extraction Techniques for the Recovery of Natural Products: A Review

IF 2.6

ACS food science & technology Pub Date : 2025-01-15 DOI: 10.1021/acsfoodscitech.4c0097310.1021/acsfoodscitech.4c00973

Mengting Fu, Huimin Zhang, Jinling Bai, Mengting Cui, Zhiyu Liu, Xiangjie Kong, Wenbin Zhang, Ping Wang, Wang Yuan and Liyun Kong*,

{"title":"Application of Deep Eutectic Solvents with Modern Extraction Techniques for the Recovery of Natural Products: A Review","authors":"Mengting Fu, Huimin Zhang, Jinling Bai, Mengting Cui, Zhiyu Liu, Xiangjie Kong, Wenbin Zhang, Ping Wang, Wang Yuan and Liyun Kong*, ","doi":"10.1021/acsfoodscitech.4c0097310.1021/acsfoodscitech.4c00973","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00973https://doi.org/10.1021/acsfoodscitech.4c00973","url":null,"abstract":"The era of green chemistry has prompted extensive exploration into novel solvents for extracting natural products (NPs) as alternatives to traditional toxic organic solvents. Recently, deep eutectic solvents (DESs) have emerged as promising substitutes for NPs extraction. At the same time, traditional extraction techniques are being replaced to reduce energy consumption, improve extraction efficiency and meet market demands. This review explores the synergistic benefits of combining DESs with modern extraction techniques such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), and enzyme-assisted extraction (EAE), while also delving into the factors that influence the extraction process. These innovative approaches not only improve yield and reduce extraction time but also help preserve the bioactivity of the extracted compounds. In conclusion, the combination of DESs and modern techniques demonstrates significant potential for extracting bioactive compounds. Ongoing research and development in this field are poised to unlock new applications for DESs in the pharmaceutical, food, and cosmetic industries, driving innovation in natural product extraction methodologies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"444–461 444–461"},"PeriodicalIF":2.6,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452609","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

Valorization of Faba Bean (Vicia faba) Pods for the Development of Antibacterial Starch-Based Films

IF 2.6

ACS food science & technology Pub Date : 2025-01-13 DOI: 10.1021/acsfoodscitech.4c0076810.1021/acsfoodscitech.4c00768

Cristian PatiñoVidal*, Gabriela López, Iván Quinchiguango and Cristina Muñoz-Shugulí*,

{"title":"Valorization of Faba Bean (Vicia faba) Pods for the Development of Antibacterial Starch-Based Films","authors":"Cristian PatiñoVidal*, Gabriela López, Iván Quinchiguango and Cristina Muñoz-Shugulí*, ","doi":"10.1021/acsfoodscitech.4c0076810.1021/acsfoodscitech.4c00768","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00768https://doi.org/10.1021/acsfoodscitech.4c00768","url":null,"abstract":"This study aimed to develop an antibacterial film based on starch isolated from fava bean residues and oregano essential oil (OEO). The starch was isolated from fava bean pods through a soaking distilled water method. The effective isolation of starch was confirmed by the Lugol test, and the characteristic grain shapes of this polysaccharide were shown. Furthermore, the main functional groups (hydroxyls, methyl, and carbonyl) of this polymer were detected through FTIR analysis. Starch-based films loaded with 5 and 10 wt % OEO were obtained through casting. The incorporation of OEO into active films minimally reduced their moisture content and water solubility. The tensile strength and elongation at the break of active materials were significantly affected due to the polymer–OEO interactions. The antibacterial film containing 10% OEO was able to inhibit the growth of Escherichia coli and Staphylococcus aureus. These results evidence the potential valorization of waste from legumes through the development of new, eco-friendly materials that can be applied as active food packaging.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"631–639 631–639"},"PeriodicalIF":2.6,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452522","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

Volatile Organic Compounds Generated from the Maillard Reaction between l-Ascorbic Acid and Glycine in Hot Compressed Water

IF 2.6

ACS food science & technology Pub Date : 2025-01-13 DOI: 10.1021/acsfoodscitech.4c0093410.1021/acsfoodscitech.4c00934

Yan Yang*, Liang Feng, Xiao-jie Dong*, Ying-ke Ma, Wen-yi Yan, Xin-yu Shi, Sheng Hu, Ai-nong Yu and Bao-guo Sun,

{"title":"Volatile Organic Compounds Generated from the Maillard Reaction between l-Ascorbic Acid and Glycine in Hot Compressed Water","authors":"Yan Yang*, Liang Feng, Xiao-jie Dong*, Ying-ke Ma, Wen-yi Yan, Xin-yu Shi, Sheng Hu, Ai-nong Yu and Bao-guo Sun, ","doi":"10.1021/acsfoodscitech.4c0093410.1021/acsfoodscitech.4c00934","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00934https://doi.org/10.1021/acsfoodscitech.4c00934","url":null,"abstract":"The impact of pH and temperature on the volatile organic compounds (VOCs) produced from the Maillard reaction between l-ascorbic acid (ASA) and glycine (Gly) was investigated in hot compressed water (HCW) in the study. The results showed that VOCs generated from the reaction were mainly the derivatives of pyrazines, pyrroles, and pyridines. The effects of reaction temperature and pH on the generation of pyrazines, pyrroles, and pyridines were different. The higher temperature would promote the generation of pyrrole and pyridine derivatives, while the effect was not obvious to pyrazine derivatives. For some pyrrole derivatives, they were only detected under the reaction temperature of 210 °C. The pH of the solution would influence the types of VOC generation. According to the analysis of variance (ANOVA) and the p-value, it was found that the influences of pH on the formation of pyrazine derivatives were much more remarkably than those on generating pyrrole and pyridine derivatives. The alkaline reaction environment would promote the formation of nitrogen-containing heterocyclic VOCs. Based on the experimental results, the mechanism for the formation of pyrazine, pyrrole, and pyridine derivatives from the reaction of ASA with the Gly Maillard system was proposed in HCW.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"743–752 743–752"},"PeriodicalIF":2.6,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452525","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