Food Bioengineering最新文献

Nucleotides, such as uridine 5′-monophosphate (5′-UMP) and cytidine 5′-monophosphate (5′-CMP), are heavily demanded as food additives, dietary supplements, and medicinal intermediates. Although enzymatic phosphorylation is an effective approach to producing these nucleosides, its practical application is challenging due to the need for the expensive enzymes and coenzyme guanosine-5′-triphosphate (GTP). Here we prepared biocompatible calcium-based nanoflowers incorporated with cascade enzymes, uridine-cytidine kinase (UCK) and acetate kinase (ACK), for the production of nucleotides. The spatial distribution of these enzymes was optimized to maximize their catalytic performances. The most active nanoflowers (Ca₃(PO₄)₂& ACK)& UCK that display the rate-limiting enzyme UCK on the outer layer were used in a packed-bed reactor for continuous synthesis of 5′-UMP and 5′-CMP. The catalytic performance of the catalyst retained over 80% within 10 h, showing good operational stability.

2′,4′-Dihydroxy-6′-methoxy-3′,5′-dimethylchalcone (DMC) is a typical and abundant chalcone compound from the buds of Cleistocalyx operculatus, which is well-known for its edible and medicinal qualities. In this study, DMC showed effective cell cycle arrest at G₂/M on MDA-MB-231 cells, though dual impacts, including the inhibition of microtubule polymerization through binding to β-tubulin and the stimulation of reactive oxygen species (ROS) production by inhibiting catalase activity. The increased ROS level inhibited PI3K/Akt/mTOR pathway and further suppressed the expression level of Cdc2, Cdc25C, and Cyclin B1, alongside stimulated the expression level of p21 and p27. Above 29.5% MDA-MB-231 cells were arrested at G₂/M phase, subsequently undergoing apoptosis due to heightened levels of apoptosis-related proteins Bax and caspase 3. In summary, this study demonstrated that DMC concomitantly plays dual roles in apoptotic inducing by inhibiting the ROS consumption and microtubules formation in triple-negative breast cancer cells.

Octacosanol is a plant natural product with the potential to ameliorate alcoholic liver injury. However, its poor solubility limits its application in the food industry. This study first verified that octacosanol has a favorable effect on acute and subchronic alcoholic liver injury in mice by protecting the gastric mucosa and ameliorating disease levels. Additionally, octacosanol microcapsules were prepared under the optimal drying conditions of the feed flow rate of 400 mL/h and drying temperature of 180°C to improve the ameliorative effects of octacosanol, with moisture content, water activity, dispersibility, and solubility of 1.53%, 0.16%, 89.84%, and 95.30%, respectively. The microcapsules had a spherical structure, and the droplet sizes after redissolution ranged from 0.061 to 4.63 µm. Instrumental measurements and simulated digestion experiments have shown that microencapsulation enhanced the solubility and thermal stability of octacosanol, with 90.88% of the octacosanol being continuously released. As expected, microencapsulation significantly enhanced the effect of octacosanol in ameliorating alcoholic liver injury by determining the disease index in the mice model. This study demonstrated the beneficial effects of octacosanol on alcoholic liver injury and explored a viable method to improve its solubility and bioaccessibility, thereby enhancing its therapeutic efficacy for the treatment of alcoholic liver injury.

As society advances, the demand for innovative and sustainable food processing techniques and materials has grown significantly. The food industry, especially the food packaging sector, faces the challenge of developing cost-effective and sustainable packaging materials to meet consumers' increasing demands. One promising solution for this is the use of biodegradable polymers such as polyvinyl alcohol (PVA), but standalone PVA cannot meet the required properties of packaging materials. The use of nanocellulose (NC) as fillers has been intensively studied recently. This review article provides a comprehensive overview of existing studies focusing on the preparation of PVA/NC composite films for packaging applications. The effects of NC loading on the physico-mechanical properties of these films, including tensile strength, elongation, water absorption/swelling behavior, barrier properties, and optical properties, have been thoroughly examined. Overall, the general findings suggest that the reinforcement of NC in the PVA polymer matrix leads to improvements in the films' properties. Specifically, the addition of NC enhances tensile strength, reduces O₂, CO₂, and water vapor transmission rates, and decreases the films' propensity to absorb moisture or swell under wet conditions. However, it is important to note that the presence of NC compromises the optical properties of the films by reducing transparency, and the NC content beyond threshold level reduces the feasibility of the composite film. By synthesizing these findings, this review underscores the potential of PVA/NC composite films as promising materials for packaging applications. Moving forward, further research efforts are warranted to optimize the formulation and processing of these composite films to strike a balance between mechanical strength and optical clarity, thus advancing their practical utility in the packaging industry.

Red rice is a kind of whole grain with health benefits. Probiotic fermentation is widely applied to promote nutrient release from cereals and improve bioactivity. The study aims to investigate the impact of Lactiplantibacillus plantarum (L. plantarum) dy-1 fermentation on the bioactivities, bioaccessibility, and lipid-lowering activities of red rice. Results indicated that fermentation significantly increased the protein and total phenolic content by 1.7 and 1.4 times of red rice, as well as the content of essential and nonessential amino acids. Fermentation remarkably increased the bioaccessibility of phenolics and the antioxidant capacity of red rice during in vitro digestion. Additionally, Caenorhabditis elegans study revealed that fermented red rice extract reduced the triglyceride content, alleviated fat deposition, and regulated lipid metabolism by altering the genes in the fatty acid oxidation and synthesis, such as daf-16, mdt-15, nhr-49, fat-5, fat-7, and hosl-1. Therefore, L. plantarum dy-1 fermentation was beneficial for improving bioaccessibility and lipid-lowering activities of red rice, which will provide a reference for utilization of red rice as a functional food.

To address the issues of probiotic activity loss during storage and feeding, as well as the limited efficacy of single probiotics, a solution was devised by embedding a mixture of Bacillus coagulans SN-8 (SN-8) and Saccharomyces boulardii SN-6 (SN-6) in a gel. The initial step involved screening the probiotic microcapsules' preparation method and wall material. Using sodium alginate and β-cyclodextrin as composite wall material and chitosan as the outer coating material allowed for an embedding rate of 82.11% in composite probiotic microcapsules prepared by the air atomization method. Next, in vitro, simulated digestion experiments were conducted to determine the number of viable bacteria and the release rate of the microcapsules. The results showed that compared to the free strain, the mixed probiotic microcapsules retained a survival rate of 67.5% after 3 h of simulated gastric juice exposure and 70.56% after 42 days of storage at 4°C. This demonstrated higher survival rates and storage stability. The prepared probiotic microcapsules were then administered to dairy cows. 16S rDNA gene sequencing showed that consumption of the microcapsules reduced the number of harmful bacteria, such as Paeniclostridium, in the intestinal tract of dairy cows while accelerating the growth of beneficial bacteria, such as Bifidobacterium. In particular, this resulted in a significant improvement in the lactation performance of the cows, with a 4.5% increase in milk fat content, a 92.5% increase in milk protein content, and a 3.5% increase in milk urea nitrogen content (6.75 mL/dL). In conclusion, probiotic microcapsules can effectively regulate intestinal flora, improving milk production, and quality in dairy cows.

The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut-brain axis. This review delves into the intricate connections between probiotics, gut microbiome development, and their impact on neurological disorders. Biotics, live microorganisms with proven health benefits, have emerged as a promising intervention, particularly during critical developmental stages. Administering specific probiotic strains (Lactobacillus species and Bifidobacterium) in infancy has shown promise in preventing and alleviating gut disorders, with implications for psychological well-being. The bidirectional communication along the gut-brain axis underscores the potential of probiotics in influencing neurological outcomes, ranging from anxiety to neurodevelopmental disorders. Additionally, this review explores emerging food engineering techniques (microencapsulation, genome editing, fermentation, protein engineering, immobilization, etc.) employed in preparing probiotic-based foods, ensuring the viability and targeted release of probiotics in the gastrointestinal tract.

This study aimed to assess the effects of spouted bed (SB) drying and freeze-drying (FD) on the properties of probiotic umbu-cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g⁻¹) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu-cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product.

With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high-quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by-products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high-quality pork.

Industry 4.0 integrates the physical, digital, and biological realms by applying digital automation in systems, processes, and manufacturing facilities. Industry 4.0 is actively shaping the development of intelligent food processing industries in cultivated meat (CM) sector. This integration plays a crucial role in accelerating progress within the global CM sector, facilitating the achievement of its objectives related to food sustainability, security, human health, environmental concerns, and hygiene. Incorporating Industry 4.0 into CM manufacturing systems empowers upstream and downstream production processes to become more intelligent and capable of self-optimisation. However, enabling rapid adoption of Industry 4.0 by emerging startups and small to medium-sized enterprises in the CM industry necessitates a thorough understanding of prerequisites and evaluation of technological and biological limitations. Challenges include the substantial initial costs associated with establishing Industry 4.0 infrastructure, robust cybersecurity measures to ensure effective risk management, and acquiring skilled professionals proficient in both operational and maintenance roles. Integrating Industry 4.0 with the evolving CM sector presents an exciting opportunity to foster business-to-business investments across various domains, including local markets, export opportunities, and the broader global consumer ecosystem.