Frontiers in food science and technology最新文献

{"title":"Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology","authors":"Ervehe Rrucaj, Serena Carpentieri, Francesco Siano, Giovanna Ferrari, Gianpiero Pataro","doi":"10.3389/frfst.2023.1273243","DOIUrl":"https://doi.org/10.3389/frfst.2023.1273243","url":null,"abstract":"Introduction: Cherry juice production generates substantial cherry processing by-products, presenting a significant environmental challenge. The valorization of these by-products can not only reduce management costs but also enhance profitability by recovering valuable intracellular compounds. Methods: This study aimed at the extraction of bioactive compounds with potent antioxidant activity from sweet cherry press cake using Pulsed Electric Fields (PEF)-assisted extraction. PEF pre-treatment, carried out using a predetermined field strength ( E = 3 kV/cm) and total specific energy input ( W T = 10 kJ/kg), was applied to the cherry press cake prior to the subsequent solid-liquid extraction (SLE) stage. To optimize the SLE process for both untreated and PEF-treated samples, Response Surface Methodology (RSM) was employed to determine the most effective extraction parameters, including extraction temperature (20–50°C), solvent concentration (0–50% ethanol in water), solid-liquid ratio (0.05–0.2 g/mL), and diffusion time (30–360 min). The objective was to maximize key response variables: total phenolic content (TPC), flavonoid content (FC), total anthocyanin content (TAC), and antioxidant activity (FRAP). The extracts obtained from both untreated and PEF-treated samples under optimal conditions underwent HPLC-DAD analysis. Results and discussion: The results revealed that, under optimized SLE conditions (50°C, 50% ethanol-water mixture, 0.2 g/mL solid-liquid ratio, and 360 min extraction time), PEF pre-treatment significantly enhanced the extractability of high-value compounds. This resulted in notable increases in TPC (+26%), FC (+27%), TAC (+42%), and antioxidant activity (+44%) compared to conventional SLE. Additionally, the application of PEF reduced extraction time (by 5–18 min) and solvent usage (by 2%). HPLC analysis identified cyanidin-3- O -rutinoside as the predominant phenolic compound in both untreated and PEF-treated extracts, with a remarkable increase (+2.3-fold) after PEF application. These findings underscore the potential of PEF-assisted extraction as a promising approach to maximize the recovery of valuable compounds from sweet cherry press cake, contributing to food waste reduction and enhanced value generation from by-products.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" 16","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135292763","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}

{"title":"Editorial: Agro-morphological and nutritional profiling of crops","authors":"Sapna Langyan, Tarun Belwal, C. Wan, P. Yadava, Tanushri Kaul","doi":"10.3389/frfst.2023.1297763","DOIUrl":"https://doi.org/10.3389/frfst.2023.1297763","url":null,"abstract":"","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139290763","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}

{"title":"Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts","authors":"Oluwatoyin Oluwole, Sulaimon Kosoko, Oluwagbenga Familola, Olaide Ibironke, Ahmad Cheikyoussef, Dele Raheem, Ariana Saraiva, António Raposo","doi":"10.3389/frfst.2023.1225762","DOIUrl":"https://doi.org/10.3389/frfst.2023.1225762","url":null,"abstract":"Fermented wine from palm trees is gaining more acceptance by consumers given its natural and health promoting attributes. The traditional wine is fermented from the extracted sap of palm trees by microbes, however, excessive contamination by spoilage microorganisms must be avoided, storage conditions must be ensured to foster its natural fermentation. The importance and quality of this locally produced fermented wine will benefit from a better understanding of the scientific knowledge on its micro and macro nutrients. In this review paper, we explore the science of the traditional fermentation process that leads to the sweet, effervescent, milky but alcoholic beverage known as palm wine or toddy. The microbes that are involved in its fermentation (especially yeasts and lactic acid bacteria) are of interest towards realising the potential economic benefits that will be gained from the standard production of palm wine. It is important to emphasize ‘sustainability’ in the entire value chain of palm wine as an industry starting from its cultivation, to its processing, side streams, storage and consumption. In addition, the packaging materials for the large-scale production of palm wine will need to be eco-friendly when sustainability is considered.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"26 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135270888","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}

{"title":"Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches","authors":"Hanyu Chen, Carmen I. Moraru, Vladimir V. Protasenko","doi":"10.3389/frfst.2023.1223829","DOIUrl":"https://doi.org/10.3389/frfst.2023.1223829","url":null,"abstract":"We propose a special design enclosure device that promotes isotropic distribution of germicidal UV-C light for the effective disinfection of difficult to reach surfaces. We used experimental and computational approaches to investigate the disinfection efficacy of this device against Escherichia coli and Listeria innocua . Stainless steel, Copper metal, and a Copper polymer were used as solid substrates of varying roughness and hydrophobicity. Bacteria reductions of up to 6.9 log CFU were achieved at various locations relative to the UV-C source after 3 min of treatment (20–990 mJ/cm 2 cumulative fluence depending on the location). Inactivation kinetics was nonlinear and followed the Weibull model (0.77 ≤ R 2 ≤ 0.97). Optical ray tracing simulation was used to generate maps of spatial light distribution, which were then coupled with microbial inactivation kinetics to create spatial maps of inactivation. The modeling approach used accurately predicted microbial inactivation at various locations, with only small discrepancies (±8%) between predicted and experimental data. These findings demonstrate that the proposed device is suitable for disinfecting various hard to reach surfaces, with numerous possible applications in the food and healthcare industries. Additionally, the modeling approach used here can be used to aid in the design of a highly effective Ultraviolet treatment system.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136068140","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}

{"title":"Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture","authors":"Camilly Fratelli, Maria Cristiana Nunes, Veridiana Vera De Rosso, Anabela Raymundo, Anna Rafaela Cavalcante Braga","doi":"10.3389/frfst.2023.1258219","DOIUrl":"https://doi.org/10.3389/frfst.2023.1258219","url":null,"abstract":"Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food as a sustainable alternative to improve physicochemical characteristics and nutritional aspects in the diet. This study aimed to explore the use of Spirulina biomass (SB) and residual biomass (RB) obtained after C-phycocyanin (C-PC) extraction in the production of wheat bread (WB). Methods: The dough rheology, texture, color, nutritional aspects, and bioaccessibility of the different manufactured bread samples were accessed to achieve this goal. Results and Discussion: This is the first research to exploit RB. It was possible to replace 3% of wheat flour for SB or RB in bread-making; this substitution did not impact the rheological characteristics of the dough, even though the pH increased with the addition of SB or RB (5.63 and 5.70, respectively). SB and RB addition improved bread volume and enhanced the nutritional profile, increasing the antioxidant capacity (DPPH and FRAP) compared to WB. Heavy metals (Ni, Cd, and Pb) were not found in any of the samples (<0.2 mg/100 g). The in vitro protein digestibility in bread was better than in SB and RB raw materials, which indicates that bread manufacturing may contribute to improving protein digestibility. In addition, SB needs greater appreciation for sustainable food practices worldwide and in Brazilian exploration, requiring management strategies with industry and society working together. Further studies are necessary, focusing on acceptability to understand the viability of these ingredients to target consumers’ preferences.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136112245","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}

{"title":"Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages","authors":"Stephen Yeboah, Agartha Ohemeng, Leticia Donkor, F. K. Saalia, George Amponsah Annor, Angela Parry-Hanson Kunadu","doi":"10.3389/frfst.2023.1228643","DOIUrl":"https://doi.org/10.3389/frfst.2023.1228643","url":null,"abstract":"Tigernuts and millet are indigenous underutilized crops in West Africa that have versatile applications in food processing. These crops are rich in fermentable carbohydrates, resistant starch, fiber, and micronutrients, making them ideal candidates for pre- and probiotic (synbiotic) foods. This study utilized whole tigernuts in a dairy–millet-based fermented beverage called brukina , turned it to a synbiotic, and assessed the functional and physicochemical profiles, microbial quality, and shelf stability of the beverage. The tigernut–millet agglomerate was prepared by incorporating cellulose-hydrolyzed tigernut fibrous (TNF) cake and non-hydrolyzed TNF (10% and 15%, respectively) into millet and allowing to ferment for 12 and 24 h. Brukina produced from composite tigernut milk: dairy in a ratio of 40%:60% was inoculated with the probiotic Lacticaseibacillus casei after pasteurization. The beverage was analyzed for physicochemical, proximate, and functional properties and microbiological stability at 5°C and 25°C. The obtained data were subjected to analysis of variance (ANOVA) in Minitab version 17 using a general linear model to determine the variability, interactions, and significance of the measured product characteristics. The agglomerate water absorption capacity (l/g) ranged from 0.70 ± 0.17 to 0.89 ± 0.17, bulk density (g/l) from 0.55 ± 0.04 to 0.63 ± 0.00, and swell index (%) from 1.62 ± 0.08 to 1.80 ± 0.06. The agglomerate prepared from dough and fermented for 12 h had excellent functional characteristics and was selected for synbiotic brukina production. Moisture content of the product decreased ( p < 0.001) with tigernut incorporation ranging from 78.85% to 70.45%, while sodium, phosphorus, protein, total carbohydrate, and crude fiber increased with tigernut incorporation ( p < 0.05). Synbiotic brukina supported the growth of L. casei attaining 11 log CFU/mL with a corresponding increase in lactic acid production and was microbiologically safe at 5°C and 25°C for 5 days compared to unpasteurized and uninoculated probiotic control ( p < 0.05). The addition of whole tigernuts and L. casei to brukina enhanced its nutritional content with a shelf stability of 3 days.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135425967","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}

{"title":"Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce","authors":"Anuj Purohit, Mahima Jain, Shubhajit Sarkhel, Anupam Roy, Anand Mohan","doi":"10.3389/frfst.2023.1204804","DOIUrl":"https://doi.org/10.3389/frfst.2023.1204804","url":null,"abstract":"Introduction: The development of shelf-stable foods is necessary to reduce dependence on refrigeration during their storage and distribution. Current trends in shelf-stable foods have seen a continuous rise in consumer demand that triggers research studies in the formulation, shelf stability, processing, and manufacturing of sauces frequently used by the food service industry. This study evaluated the shelf-life stability of chicken wing sauce with different flavors (hot, lemon pepper, sweet chili, teriyaki, and mild). Methods: All sauce formulations were developed and thermally processed to pasteurize using the hot-fill-and-hold (87.75°C for 5 min) method in a portable container which was then kept at ambient temperature (18.35°C ± 2) for 12 months. The samples were drawn periodically and analyzed for color, rheology, sensory, and microbial load. Results: The study’s findings revealed that sauces with different flavors (hot, lemon pepper, sweet chili, teriyaki, and mild) significantly declined in color and appearance, including viscosity, after ten months of storage. A very similar trend was noticed in textural changes. With the advancement of storage time, textural changes became prominent in lemon pepper and sweet chili sauce compared to hot teriyaki and mild sauces. Microbial analyses indicated the absence of pathogenic organisms, and no microbial activity was observed throughout the storage for up to 12 months. Among all sauces studied in this research project, lemon pepper exhibited a drastic decline in flavor, including some rancidity development after seven months of storage. Discussion: Extension of the shelf life and overall quality of the most commonly used sauces in the food service industry is of paramount importance. A better understanding of the changes in the physicochemical properties of sauces during storage can help food processors understand the expected changes.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135063560","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}

{"title":"Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)","authors":"Nikola Laurenčíková, Marek Živčák, Susanne Neugart, Tobias Pöhnl","doi":"10.3389/frfst.2023.1208100","DOIUrl":"https://doi.org/10.3389/frfst.2023.1208100","url":null,"abstract":"Introduction: Providing fresh and healthy vegetables, produced locally and under climate-friendly conditions, is a major challenge for future agriculture. The usage of foil tunnels prolongs cultivation periods in colder climates and reduces abiotic and biotic stress factors during crop growth, but it may also affect nutritional value and consumer perception due to the altered light spectrum. Methods and results: Three different foils, one with low UV transmission, another with reduced UVB transmission, and a control foil with high UV transmission, were used to modulate light conditions for three different lettuce cultivars [radicchio type (cv. Indigo), romaine type (cv. Attico), and butterhead type (cv. Larissa)]. Taste-relevant sesquiterpene lactones and health-relevant carotenoids and polyphenols were measured by high-performance liquid chromatography, which revealed that light conditions are widely irrelevant for carotenoid concentrations. However, when UV-shielding foils were used, there was an up to 66% decrease in total polyphenol concentration. Less reduction could be achieved through the use of partially UV-transmissive foils. Sesquiterpene lactone concentrations were higher in plants under UV-blocking foils, when radicchio-type lettuce, naturally rich in sesquiterpene lactones, was cultivated. Discussion: It is noteworthy that the sesquiterpene lactone lactucopicrin had a negative correlation with UVB intensities, while lactucin was unaffected. The nutritional value, measured by three different antioxidant activity assays, also benefited from an optimized foil choice with higher UV transmission.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134912856","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}

{"title":"Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine","authors":"C. Delso, A. Berzosa, Jorge Sanz, Ignacio Álvarez, J. Raso","doi":"10.3389/frfst.2023.1209452","DOIUrl":"https://doi.org/10.3389/frfst.2023.1209452","url":null,"abstract":"Certain microorganisms are capable of proliferating in wine despite its low pH and high ethanol content. The yeasts of the Saccharomyces genus responsible for alcoholic fermentation can alter wines with residual sugars; the proliferation of Brettanomyces bruxellensis brings about thoroughly unpleasant sensory changes. The main strategy currently applied in wineries for microbial control is the addition of sulfites (SO2). However, sulfites are being researched due to the symptoms they can cause in allergic individuals. Pulsed electric field (PEF) technology has the capability of inactivating vegetative cells of microorganisms at non-lethal temperatures and could thus prove to be an alternative to SO2. In this study, the resistance of Saccharomyces bayanus and B. bruxellensis suspended in wine to a series of different PEF treatments (10–25 kV/cm; 25–1000 µs; 40–170 kJ/kg) combined with sublethal concentrations of SO2 (10, 25, and 50 ppm) was evaluated. The results showed that even the least intense PEF treatments (10 kV/cm; 115 kJ/kg) inactivated more than 4.0 Log10 cycles in both types of yeasts immediately after treatment. The subsequent incubation of the treated yeasts for 24 h in wine managed to increase inactivation by 3.0 Log10 cycles. The combination of a moderate PEF treatment with sublethal doses of SO2 had a synergistic lethal effect on the two yeasts under study after 24 h of incubation in wine, leading to counts lying below the detection limit (>5.0 Log10 cycles). This synergistic effect was attributed to the existence of a portion of the population that had been sublethally damaged by PEF and in which SO2 could more easily penetrate the cytoplasm. These results demonstrate the capacity of PEF technology for microbial control of spoilage yeasts in wine. PEF could thus represent an alternative with the potential of eliminating or reducing SO2 levels in the winemaking process.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46918477","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}

{"title":"Upstream and downstream processing of essential fatty acids from microbial biomass","authors":"Mohamad Nor Azzimi Sohedein, Z. Ilham, W. Wan‐Mohtar, Norhidayah Mohd Taufek","doi":"10.3389/frfst.2023.1258087","DOIUrl":"https://doi.org/10.3389/frfst.2023.1258087","url":null,"abstract":"Microbial biomass is a promising supply of essential fatty acids (EFAs) for utilization in human and animal nutrition such as fish. EFAs, including polyunsaturated fatty acids (PUFAs), are needed for cell regulation and disease prevention. Oleaginous microorganisms from species like fungi (Cryptococcus, Cunninghamella, and Mortierella), microalgae (Chlorella zofingiensis and Crypthecodinium cohnii), and bacteria (Moritella sp. and Vibrio sp.) can accumulate lipids exceeding 20% of their biomass. Optimizing factors such as nitrogen and carbon sources, cultivation methods, and environmental conditions may improve their lipid production. Efficient lipid extraction methods through mechanical, non-mechanical or chemical methods are essential to obtain EFAs from microbial biomass. Challenges include substrates (carbon and nitrogen sources) cost and downstream processing and overcoming these challenges can provide a sustainable source of EFAs for human and animal nutrition. By advancing metabolic engineering, cultivation techniques, and extraction methods, microbial lipid production holds the potential to offer cost-effective and environmentally friendly EFAs. The utilization of microbial biomass as a source of EFAs can contribute to a healthier future by addressing the limitations of traditional sources and providing a sustainable solution for meeting the increasing demand for EFAs in human and animal diets.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43104163","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}