Food Bioengineering最新文献

Enzymes play a crucial role in enhancing food processing techniques and improving flavor quality. They are also used for prolonging the storage period and rapid detection of foodborne diseases, essential for ensuring food quality and safety. With the rapid development of the food industry, the application prospects of enzymes have become increasingly prominent. In this review, the applications of enzymes in food processing, preservation, and detection were expounded in detail, and further attention is paid to the processing points and application effects of enzymes in all aspects of food production. The research and application direction of enzymes in the future were also speculated to help interested parties to understand the application advantages and prospects of enzymes.

Single-use bioreactors (SUB) have made a significant impact on the field of bioprocessing, becoming increasingly popular for biomolecule synthesis due to their many advantages, such as minimizing contamination risks and streamlining processes. Extensive research has been conducted on the hydrodynamic conditions within single-use bioreactors, with a focus on parameters like mixing time, oxygen transfer rate, and stress levels to improve cell cultivation procedures. Several studies have demonstrated that SUB can effectively nurture various cell types, including those that generate monoclonal antibodies, yielding outcomes similar to conventional bioreactor systems, thus highlighting their adaptability and effectiveness in biomolecule processing. SUB equipped with wave mechanisms have shown to display comparable metabolic behaviors and fermentation consistency to conventional bioreactors, confirming their dependability in supporting fungal growth and metabolite generation. Mechanical stirring for agitation leads to high shear forces alongside enhanced monitoring and control, influencing microbial physiology and macro-morphologies. This underscores the importance of operational factors such as rocking speed, rocking angle, and gas flow rate. Overall, the integration of single-use bioreactors in biomolecule synthesis is expected to expand, driven by the need for increased yields and cost-effective manufacturing solutions.

This study investigates the expanding domain of functional beverages crafted from plant-based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial Chlorella sp. and probiotics including Lactobacillus rhamnosus (NCIM 5775) and Saccharomyces cerevisiae (Brewer's yeast) drinks were developed using barnyard millet as the base ingredient due to its rich protein and high-fibre content in comparison with the other millets in the market. Results revealed that the protein content increases by 2% upon the addition of Chlorella sp., among bacterial samples, with Lactobacillus rhamnosus fermented Unflavoured drink (LRFFD) > Lactobacillus rhamnosus fermented flavoured drink > Lactobacillus rhamnosus fermented with Chlorella sp. > LRFM, and among yeast samples, with Saccharomyces cerevisiae fermented Unflavoured drink (SCFUFD) > Saccharomyces cerevisiae fermented with Chlorella sp. > Saccharomyces cerevisiae fermented flavoured drink (SCFFD) > SCFRM, indicating higher protein content than in typical fermented drink. Fat content was notably low across all samples. Ash and fibre content ranged from 0.23 to 0.27 g and 0.22 to 0.35 g, respectively, for both bacterial and yeast fermented drink. Millet is generally considered a carbohydrate-rich grain. When fermented, some of the carbohydrates may be broken down by the fermentation process. So, the carbohydrate content was low in fermented millet drink when compared to the nonfermented drink. Energy values varied, with LRFFD and SCFFD containing the highest energy due to incorporation of Chlorella sp. and chocolate flavour. Both LAB and yeast-fermented drinks demonstrated effective antioxidant activity, with higher total phenolic content, except for non-Chlorella sp. beverages. GC-MS analysis identified constituents like hexadecenoic acid and hydroxy methyl furfural (HMF) with anticarcinogenic and anti-inflammatory properties. Additionally, these samples exhibited elevated antimicrobial activity against test strains. Sensory analysis indicated a preference of SCFFD and LRFFD sample for its good taste as it contains chocolate flavour and the overall acceptability of bacterial fermented beverage was higher compared to the yeast fermented drinks. Therefore, a fermented millet beverage was successfully obtained by the coculture of LAB and Saccharomyces cerevisiae incorporated with Chlorella sp. could increase the product's functional properties.

Taro is a tropical plant and an underutilized root crop that has a good source of carbohydrate. Taro tuber contains 70%–80% of starch on dry basis. This review highlights the extraction of taro starch, latest advancements in the modification such as physical, chemical and enzymatic modification of taro starch. Furthermore, after modification of taro starch, molecular weight and amylopectin branch chain length distribution, granular shape, percentage crystallinity, swelling and solubilization, pasting and thermal properties and in vitro digestibility of taro starch were significantly affected. Additionally, researchers have explored novel methods to modify the physicochemical characteristics of taro starch, enhancing its functionality as a thickening, gelling, and stabilizing agent in various food formulations. However, fabrication of nanoparticles from taro starch was also studies. Various health benefits of taro starch have been reported in this study. One significant health benefit of taro starch is its potential to improve blood sugar management. Furthermore, the versatility of taro starch in food applications has expanded, ranging from traditional staples to modern convenience foods. Its gluten-free nature makes it an attractive option for individuals with gluten sensitivity or celiac disease. Taro starch is increasingly incorporated into bakery products, snacks, noodles, and as a thickening agent in soups and sauces. The unique sensory attributes and nutritional profile of taro starch contribute to the development of novel, health-conscious food products that cater to evolving consumer preferences.

Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology.

In this research, nanostructured lipid carriers (NLCs) loaded with limonene were developed using various solid lipids. The impact of high temperatures on the characteristics of NLCs was investigated. NLCs exhibited zeta potential values exceeding |30| mV, indicating excellent homogeneity and stability. Increasing the carbon chain length of monoglycerides from C15 to C21 resulted in a corresponding increase in particle size of NLCs from 219.1 ± 1.1 to 243.3 ± 0.9 nm. However, the particle size remained relatively constant with an increase in the number of solid lipid carbon chains. Encapsulation efficiency of limonene increased from 66.0 ± 0.7% to 86.2 ± 0.8% with an increase in the number of solid lipid carbon chains. The result showed that more ester bonds facilitated the dissolution of the target and enhanced the interaction forces between solid lipids and the target. X-ray diffraction, Fourier transform-infra-red spectroscopy and differential scanning calorimetry analyses confirmed effective encapsulation of limonene in NLCs, resulting in good stability. NLCs prepared from various solid lipids exhibited varying properties. Glycerol triglyceride demonstrated superior stability and homogeneity of nanoparticles under high-temperature conditions compared to other solid lipids. This study provides enhancing the thermal stability of limonene-loaded NLCs and proposes a novel approach for their practical application.

This study aimed to create a reduced-salt version of Chaozhou beef meatballs (CBMs) by employing ultrasound treatment (0 and 30 min) combined with sodium bicarbonate (0%, 0.15%, and 0.3%). The ultrasound-assisted sodium bicarbonate treatment significantly enhanced pH, salt-soluble protein solubility (SSP), water-holding capacity (WHC), and storage modulus (G′) of the CBMs (p < 0.05). Specifically, after treatment, the increase in pH value promoted the solubilization of SSP, with the content increasing from 28.23% to 56.53%. Moreover, the initial relaxation times (T₂₁ and T₂₂) were shortened, indicating a decrease in water mobility, as evidenced by an increase in WHC from 85% to 87%. Furthermore, the ultrasound treatment effectively facilitated protein unfolding, increased β-sheet secondary structure content, augmented hydrogen and disulfide bond proportions, and resulted in a denser and more uniform gel structure. Consequently, the hardness of the CBMs was significantly improved (p < 0.05). Sensory evaluation revealed that the treated reduced-salt CBMs were comparable to those produced by conventional methods. Therefore, combining sodium bicarbonate with ultrasound treatment is a viable approach to mitigate the negative effects of reduced salt content and produce high-quality reduced-salt CBMs.

Human intestinal gut microbiota harbors complex and diverse microbes that play an important role in maintaining the homeostasis of the intestinal microenvironment in humans. The rise in mortality and morbidity rates among humans because of the increased incidence of food-borne pathogens and the habits of individuals to eat junk food poses greater concerns and needs to be addressed. Bioengineering of probiotics has enabled the researchers to advance their research by developing probiotics with more functionalities. Moreover, GLP-1 peptides which are incretin hormones have been shown to be more effective when combined with engineered probiotics. Various studies have shown its effectiveness in diabetic mice where human-modified GLP-1 produced long-lasting benefits and research is going on to study its role in other diseases. The role of designer probiotics in treating and preventing diseases have been of much interest in recent times. However, the role of GLP-1 peptides in treating diseases and their efficacy in combination with next-gen biotherapeutics have received little attention. Thus, this review enlightens about the baseline knowledge as well as knowledge gaps related to conventional and genetically engineered probiotics. It also discusses the effect of GLP-1 peptides in combination with bioengineered probiotics to prevent and treat diseases.

The freshness of aquatic products is directly related to the safety and health of the people. Traditional methods of detecting the freshness of Conger myriaster rely on manual operations, which are labor-intensive, inefficient, and highly subjective. This paper combines computer vision and the DWG-YOLOv8 network model to establish an intelligent classification method for C. myriaster freshness. Through image augmentation, 484 C. myriaster samples were expanded to 2904 samples. The YOLOv8n model was improved by simplifying the network backbone, introducing Ghost convolution and the new DW-GhostConv, thereby reducing the number of parameters and computational load. Test results show that the recognition accuracy of the DWG-YOLOv8 model reached 98.958%, outperforming models such as ResNet18, Mobilenetv3 small, and Swin transformer v2 tiny. The model's parameter count is 16.609 K, the inference time is 57.80 ms, and the model size is only 102 KB. The research provides a reliable method for online intelligent and nondestructive detection of C. myriaster freshness.

The processing of vegetables generates by-products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, antioxidant properties, and polyphenolic profile of the beetroot pomace (BP), carrot pomace (CP), and tomato pomace (TP) by-products. The results showed a reduction in phenolic compositions for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and total proanthocyanidin content (TPAC), which ranged between 27.55% and 63.34%, 16.38% and 31.43%, 32.58% and 77.41%, and 28.81% and 60.78%, after IVD, respectively. Similarly, antioxidant activity evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS^•+), Ferric-reducing antioxidant power (FRAP), metal chelating activity (MCA), and reducing power (RP), also showed a reduction. High-performance liquid chromatography with photodiode array detection (HPLC-DAD) analysis of individual polyphenols varied widely for free and bound phenolic fractions of samples. Among the polyphenolic fractions, catechin (CAT) and protocatechuic acid (PCA) were the highest in BP and CP, respectively in free forms, has shown to be increased after gastrointestinal digestion. Naringenin (NAR) was recorded with the highest both in their free and bound forms in TP and reduced postdigestion. To the best of our knowledge, the present study is the first report to evaluate the effect of IVD on free and bound individual polyphenolic content in evaluated samples.