Food Bioengineering最新文献

The distribution of A- and B-type-sized starch granules plays a deciding role in controlling the physicochemical, structural, morphological, and functional attributes of wheat starch. Starches of three Indian wheat varieties, viz. DBW 16, WH 147, and WH 542, were fractionated into A- and B-type starch granules and further evaluated for their influence on various attributes of wheat starches using different analytical tools like X-ray diffraction, scanning electron microscopy (SEM), differential scanning calorimetry, and rapid viscoanalyzer. SEM revealed that the size of large granules (A-type) ranged from 12.6 to 36.4 µm and small granules (B-type) varied from 2.53 to 7.52 µm. The amylose content was significantly higher for A-type starch ranging from 26.6% to 29.68% than B-type starch ranging from 19.20% to 22.38%. The highest swelling power was observed for B-type granules, followed by native and A-type granules, and similar trend was noticed for water absorption. Pasting viscosities of A-type granules were higher than B-type for starches of all wheat varieties. A higher pasting temperature was observed in B-type starch granules, suggesting more resistance to swell during the heating process. X-ray diffraction of wheat starches showed A-type pattern of crystallinity, variety DBW 16 (27%) showed the highest relative crystallinity and intensities of peaks in comparison to varieties WH 147 (23.5%) and WH 542 (22.4% as observed in diffractograms and well supported by Fourier transforms infrared spectroscopy. Fractionated large granules of wheat starches exhibited a higher gelatinization temperature than smaller granules and native starches for all the varieties. It was also observed that A-type granules had higher onset temperature comparatively, which suggested that high energy is required in gelatinization due to more ordered arrangement of starch molecules.

The purpose of this review is to explore the underutilized and underexploited Burmese grape (Baccaurea ramiflora) as a valuable plant food crop grown in the northeastern region of India. Despite its seasonal availability, this fruit is used in various culinary applications and local delicacies. It is noteworthy for its abundant natural bioactive compounds that offer diverse health benefits. These bioactive compounds have demonstrated properties such as anti-inflammatory, antiobesity, cytotoxic, and antidiabetic effects. This review compiles and analyzes the most recent research findings concerning the bioactive compounds found in Burmese grape's leaves, fruit, and seeds. Additionally, it investigates the physicochemical properties and nutritional composition of the fruit pulp and seed oil. The synthesis of this information provides a comprehensive understanding of the plant's phytochemical content, including essential components like vitamin C, iron, potassium, alkaloids, saponins, and phenolic acids, which contribute to its medicinal and health-promoting attributes. The results presented in this review shed light on the potential applications of the Burmese grape and its bioactive compounds in various industrial sectors. With the growing interest in functional and nutraceutical products, the insights gathered here offer promising opportunities for leveraging the nutritional and health-enhancing benefits of this fruit in the food and pharmaceutical industries.

In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

Emerging as a food of the future, cultured meat is created by growing animal cells outside the organism instead of relying on traditional animal rearing and slaughtering practices. This innovative approach shows great promise in addressing challenges associated with resource utilization, environmental pollution, and public health concerns often encountered in conventional livestock production. In the past decade, popularity of cultured meat has grown enough to be considered as a novel food in regions like Europe, the United Kingdom, and China. This paper discusses the recent advancements in technologies for sustainable cultured meat production. It examines the latest developments in cell sources, cell culture media optimization, bioreactor design, 3D printing, and tissue engineering approaches, which have greatly enhanced the efficiency and scalability of cultured meat production. This food can have a tremendous application as a novel functional food. This review explores the future possibility of applying cultured meat matrix for delivery of hydrophobic nutraceuticals, prebiotics, and probiotics (Bacillus sp).

Krill oil possesses strong antioxidant activity but has limited applications in the food industry due to its poor aqueous solubility, strong off-flavours and susceptibility to oxidative degradation. This study was aimed to improve the colloidal and oxidative stability of krill oil via microencapsulation using spray drying. Whey protein isolate (WPI), maltodextrin (MD), carboxymethyl starch (CMS) and n-octenylsuccinate starch (OSAS) were used as the microcapsule wall materials. The results showed that WPI+MD microcapsules had the optimum characterised properties compared to WPI+CMS and WPI+OSAS microcapsules. WPI+MD microcapsules possessed the highest encapsulation efficiency of 76.59%. The optimal air inlet temperature was 165°C, providing a high krill oil encapsulation efficiency and reducing concaveness on the microcapsule surfaces. Krill oil was distributed homogeneously inside the capsules and presented a good colloidal stability during an extended storage time. The antioxidant capacity against heat was simultaneously increased owing to the improved oxidative stability by microencapsulation. Consequently, this study provides useful guidelines for improving the stability and application of krill oil in the food industry.

Marang fruit is commonly found and available in various Southeast Asian regions, notably in countries such as Malaysia, the Philippines, and Indonesia. Marang fruit waste, despite its promising potential, remains underutilized in various applications. This review article explores the potential of Marang fruit waste as a valuable resource for various applications, with a focus on its utilization in the food industry, including seed flour, starch, snacks, and essential bioactive compounds. Beyond the food sector, the article also investigates its applications as biosorbents/adsorbents and an energy source. The study identifies promising research opportunities such as investigating its potential as a fuel source, as well as for the production of cellulose and nanocellulose which is now gaining relevant attention in various industries. However, the seasonal availability of Marang fruit and its limited distribution in specific Southeast Asian regions present challenges. This article aims to provide a comprehensive understanding of the current status, highlight the areas that require further investigation, and future prospects of Marang fruit waste, highlighting its significance as a sustainable resource with multifaceted applications.

Quorum-sensing (QS) is an essential mechanism of microbial self-regulation. In this work, the presence of QS in Acetobacter pasteurianus was demonstrated, and N-acyl-homoserine lactones N-C4-HSL and N-C8-HSL were identified as the signal molecules. The exogenous addition of N-C4-HSL, N-C8-HSL, N-C10-HSL, and N-C12-HSL result in the reduction in biomass, and lead to 11.56%, 11.91%, 7.94%, and 4.69% decrease in acetic acid production, respectively, when compared with the control. A hypothetical N-acylhomoserine lactonase (AHL lactonase) 0046 was overexpressed in A. pasteurianus CGMCC 3089, and the recombinant strain exhibites a 17.38% and 12.75% increase in the biomass and the acetic acid production rate, respectively. Those results prove the negative regulation of QS on acetic acid fermentation, and overexpression of 0046 protein alleviates this negative effect.

The oleaginous yeast, Yarrowia lipolytica, has garnered much attention and is gaining recognition as a potential industrial platform for nutraceutical production. The superior properties of Y. lipolytica include its transparent inherited background, broad substrate spectrum, and superior environmental tolerance. Specifically, advances in genetic tools and engineering strategies have further widened its applications in metabolic engineering and biomanufacturing. In this review, we summarized developments in synthetic biology and engineering strategies for constructing Y. lipolytica to produce nutraceuticals. We also proposed perspectives on the limitations and challenges in developing microbial Y. lipolytica factories.

Wheat bran (WB) has several health-promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubated under anaerobic conditions for 24 h. The microbiota in the cultures was analysed using 16S rRNA (V4) gene amplicon sequencing. The addition of WB decreased the pH from 6.9 to 5.9 (p < 0.05) and increased the acetate level by 1.6 times. Although the microbiota differed across individuals, butyrate-producing genera (Faecalibacterium and Roseburia), Blautia, and Bifidobacterium spp. were abundant in cultures supplemented with WB. Bifidobacterium pseudocatenulatum and B. adolescentis, isolated as WB-responsible gut indigenous bacteria (WB-RIBs), were found to ferment WB. The WB-RIBs increased the 1,1-diphenyl-picrylhydrazyl and superoxide anion radical-scavenging capacities of WB-supplemented cultures. Further, these WB-RIBs suppressed the growth of Salmonella Typhimurium, Staphylococcus aureus, and Bacillus cereus in WB-supplemented brain heart infusion broth. These results suggest that compounds present in WB, along with WB-RIBs, affect the gut environment. Further studies should be conducted to elucidate the mechanisms underlying the interactions between WB and WB-RIBs.

This study investigates the effects of varying the proportion of parboiled rice, raw rice, mixed rice, and black gram on idli batter structure and starch digestibility. A total of six different batters (batters 1 to 6) were prepared by varying the composition of raw material. Batter 1 (Parboiled Rice: Black gram dal: Baking soda), Batter 2 (Parboiled Rice: Black gram dal: Yeast), Batter 3 (Parboiled Rice: Raw Rice: Mixed Rice: Black gram dal), Batter 4 (Raw Rice: Mixed Rice: Black gram dal), Batter 5 (Raw rice: Yeast) and Batter 6 (Parboiled Rice: Black gram dal). In comparison to the other five batters, batter 6 (parboiled rice (3): Black gram dal (1)) exhibited superior texture, sensory, enzyme activity, and better digestibility. Structure changes in starch for batter 6 were noticeable until day five and complete degradation was observed after day seven, whereas in other batters, the structure degraded from 3rd day of storage. Batter 6 exhibited the highest protein content (0.6 mg/g to 0.3 mg/g) and lowest reducing sugar content (4.51 mg/g to 6.66 mg/g) from day 1 to day 7 of the storage period. The difference in amylose content from day 1 to day 7 (27.80% to 26.75%) was low compared to others. The starch digestibility index of batter 6 was 40.35% on day 1 and 68.96% on day 7 which was comparatively less compared to other prepared batters. As a result, the proportion of dal and parboiled rice used in batter preparation significantly influences its storage, digestibility, and enzyme activity. Thus, studying the method and proportion of idli preparation helps us understand how the batter is stored, digested, and modified, thereby improving our understanding of Indian cuisine.