Food Bioengineering最新文献

Gari was produced using the traditional method and enriched with freshly produced cowpea hull in wet form to improve the nutritional composition. The objective of this study was to examine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of two stages of inclusion (before and after fermentation) with four levels (0%, 3%, 5% and 7%) of cowpea hull treatments and standard methods were used to analyze the gari. Stages of inclusion of cowpea hull had a significant (p < 0.05) effects on lightness (L*) which reduced as percentage of cowpea hull increased while redness (a*), yellowness (b*) and change in colour increased as cowpea hull increased. Fourier transform infrared spectroscopy shows a diverse functional group with more than five peaks in the graph. Thermal properties reduced as percentage of cowpea hull increased in the fermented cowpea hulls samples and increased in unfermented which was evident in the pasting properties (1275–2143 RVU, 93–271 RVU, 5.92–6.97 min and 51.70–95.06°C for peak viscosity, breakdown, peak time and temperature), respectively. Enrichment of gari using 5% cowpea hull fermented with the cassava mash is therefore recommended.

Tenderness and color affect meat quality. Our previous results indicated that cranberry powder can partially replace NaNO₂ in fried beef meatballs processing without compromising on its quality, especially the color. In this research, the effect of different protease enzymes combined with 10 g/kg cranberry powder for improving the quality, characteristics of fried beef meatballs were investigated. Addition of protease together with cranberry powder, the tenderness, a* value, and sensory score of fried beef meatballs were improved as a whole compared with sole 10 g/kg cranberry powder addition, indicating that protease had a beneficial effect on improving the quality of fried beef meatballs. Among the different proteases screened, the fried beef meatballs prepared with 80 U/g bromelain had a relatively higher a* value (13.06) and tenderness (12.61), and the overall acceptability (6) was the highest. Meanwhile, this combination exhibited lower shear stress and cooking loss, with higher water-holding capacity and protein content. The effects of marination time on the physicochemical properties of fried beef meatballs were also investigated. Marinating for 8 h displayed the best effect with the highest a* value, the lowest shear force. The current study provides a potential solution for the quality improvement of fried beef meatballs.

Iron is an essential micronutrient required for growth and development during all stages of human life with the most important function of oxygen transportation via hemoglobin. With the prevalence of the triple burden of malnutrition in the world, there is an increase in iron deficiency anemia affecting a lot of people, especially the adolescent population of girls. The diagnosis of iron deficiency anemia is confirmed by low iron stores and decreased hemoglobin levels. It is prevalent in both urban and rural regions; however, gender differences exist which start from the age of 15 years, as females are more prone to develop iron deficiency. On comparing the 4th and 5th surveys conducted by the National Family Health Survey, India, it can be observed that the prevalence of anemia has increased which is a major cause of concern. One of the major reasons that people suffer from this deficiency would be vegetarianism. Plant sources contain iron but they are present in the ferric state which needs to be converted to the ferrous state. The bioavailability of plant sources is low therefore, this condition can be tackled by adopting steps like dietary diversification, biofortification, fortification, and supplementation.

This research work was carried out to explore the influence of extraction methods on the extraction of antioxidant from Asparagus racemosus roots. The microwave-assisted extraction (MAE) method was more efficient as compared with continuous shaking extraction (CSE) method in terms of total phenolic content (TPC), total flavonoids content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and total antioxidant capacity (TAC) content in the ethanolic extract of A. racemosus roots. Box–Behnken experimental design of response surface methodology (RSM) was used to optimize MAE method for three process parameters viz. solvent concentration (SC: 40%–90% v/v), extraction time (ET: 10–30 min), and microwave power (MP: 360–720 W). Model fitness of the experimental data was determined by multiple regression analysis and analysis of variance. The optimum targeted parameters were obtained as 65% v/v SC, 23 min ET, and 560 W MP, and the corresponding responses TPC, TFC, DPPH, FRAP, and TAC were found to be 9.377 mg GAE/g, 177.03 mg QE/g, 65.70%, 193.35 mM Fe⁺²/g, and 496.97 mg AAE/g with a desirability of 0.95. Fuzzy modeling with Mamdani-type fuzzy inference was also utilized to obtain the most optimal conditions for specified process parameters and responses under the set of rules for process parameters and responses. The estimated results of responses by both RSM and fuzzy model showed good agreement with the experimental values.

Contamination of food may occur at any stage in the process from “farm to fork”. The consumption of food contaminated with infectious bacteria, viruses and parasites, and noninfectious chemicals and toxins may cause over 200 diseases that range from diarrhea to cancers. Conventional packaging systems are sophisticated, and passive and only protect the environment. Currently, there is an elevation in new consumer demands such as improved communication capabilities in packaging systems. To satisfy the demand, smart packaging systems may be designed and employed. In this review, the mode of action adopted to ensure safety and security by various smart packaging techniques for food products such as fruits, vegetables, dairy products, baked goods, meat products, beverages, and space foods is discussed. Active packaging technology focuses on maintaining the quality and enhancing the shelf-life of food products. The elements of active packaging systems meet up the real market needs by incorporating functional agents into the packaging material. Intelligent packaging technology indicates the freshness, quality, safety, and security of food products and posses quality identification systems to effectively communicate with consumers. This review aims to analyze and interpret the concept of smart packaging systems, consumer perception, and their application in various food sectors.

Fructilactobacillus (F.) sanfranciscensis LS₁ is one of the dominant strains in sourdough. Ethanol produced during fermentation is an inevitable stress factor for this stain. At present, the research on the mechanism of ethanol stress in lactic acid bacteria is limited compared to yeast species (particularly Saccharomyces (S.) cerevisiae). In this study microbial physiology and protein expression analysis technology was used. F. sanfranciscensis LS₁ served as the original bacteria, and evolutionary bacteria LS_1-1 were obtained by adaptive evolution. The comparison of the two strains' growth, survival rate, morphology, hydrophobicity, cohesive force and protein expression revealed that the evolved bacteria had a significantly higher ethanol tolerance than the original bacteria. Similarly, the hydrophobicity of evolved bacteria was increased about 6.6 times than that of the original bacteria. With an increase in ethanol concentration, the level of damage on evolved bacteria was less, and the total proportion of damaged cells decreased. After 8 h of culturing, the self-cohesion of the evolved strain was 1.29 times more than the original strain. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis analysis has shown that the number of protein bands of the evolved bacteria LS_1-1 increased significantly, indicating that the associated proteins were expressed more and the strain's ability to resist environmental pressure was improved.

Agarases are enzymes that degrade agar and agarose to produce agar oligosaccharides with multiple functional activities. Compared with β-agarases, the natural source of α-agarases is limited, which severely restricts the industrial application of α-agarases. Here, we cloned and heterologously expressed an α-agarase belonging to glycoside hydrolase family 96 named Cm-AGA from the marine bacterium Catenovulum maritimum STB14. The production conditions of recombinant Cm-AGA were optimized as: taking Terrific Broth (TB) (pH 6.5) with 5 g/L of fructose and 24 g/L of yeast extract H07014 as the fermentation medium, after culturing at 37°C for 2 h, isopropyl-β-d-thiogalactoside was added with a final concentration of 0.01 mM to induce for 44 h. The obtained enzyme activity was 13.81 U/ml and was about 6.6 times the initial activity. The specific activity of recombinant Cm-AGA was 206.1 U/mg, the optimum temperature and pH were 35°C and 8.0, respectively, and the enzyme activity could be activated by Mn²⁺ and Ca²⁺. The hydrolysis product results showed that Cm-AGA is the first reported α-agarase with agarobiose (A2) and agarotetraose (A4) as the dominant products, suggesting the great potential of Cm-AGA in the efficient production of agaro-oligosaccharides with a low degree of polymerization.

Aroma compounds play important roles in juice flavor, and how some typical aroma compounds are affected by the processing techniques, in general, has not been unified. Thus, in this study meta-analysis was used to evaluate the effects of the most widely used thermal (thermal pasteurization and high-temperature short-time) and nonthermal processing techniques (high hydrostatic pressure, ultrasound, pulsed electric field, and cold plasma) on four key aroma compounds in fruit juices: d-limonene, (E)-2-hexenal, 1-hexanol, and 1-nonanol. Twelve studies were selected according to the set inclusion criteria, and the weighted response ratios (R*) calculated by a random effect model. The study demonstrated that cold plasma (R* = 1.08) and pulsed electric field (R* = 1.17) technique resulted in an increase of d-limonene levels, and high hydrostatic pressure (R* = 0.95), thermal pasteurization (R* = 0.74), ultrasound (R* = 0.80), and high-temperature short-time (R* = 0.77) technique caused a reduction of d-limonene. The nonthermal techniques can reduce the degradation of the aroma compounds and may induce some chemical reactions to produce more aroma compounds, so that the overall flavor is better maintained than that processed after thermal techniques. This study can help the juice industry to seek processing techniques that can optimize flavor quality.

This study evaluates the effect of supplementation with Moringa leaves powder (MLP) at the concentrations of 0.25% and 0.50% (w/v) as additional sources of prebiotics to produce healthier fermented quinoa products. The biological experiment was used to study the influence of feeding with these fermented quinoa products on the blood biochemical parameters in experimental rats. The results indicated that selected probiotics, including Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 showed good tolerances to high acidity (pH = 2 or pH = 3), bile salts (0.3% w/v) and NaCl (7.5% w/v) and exhibited notable sensitivity against many antibiotics. Moreover, quinoa products supplemented with MLP at a concentration of 0.50% and fermented by both probiotics exhibited the highest counts of probiotic bacteria (9.32 and 9.12 log cfu/g, respectively) and showed more survival of probiotics than quinoa fermented without MLP (p > 0.05) during storage period. Also, the adding of MLP at both levels increased antioxidant activity and total phenolic contents of fermented quinoa by both probiotics, and the highest level exhibited highest values. Interestingly, fermented quinoa containing higher concentration of MLP showed the higher activity in improving serum lipid profile of experimental rats.

Natto, fermented food produced by Bacillus subtilis natto (B. subtilis natto), is widely consumed around the world, and its potential health functions are attracting attention. Natto has been reported to have a variety of bioactive compounds such as levan, menaquinone-7, nattokinase, and others. Such bioactive compounds produced by B. subtilis natto are deeply involved in the function of natto, because they are consequently contained in natto. This review summarizes bioactive compounds and its functions of (1) B. subtilis and its subspecies, (2) B. subtilis natto. Overall, natto is a natural source of bioactive compounds and is expected to be applied to functional foods.