Sustainable Food Technology最新文献

Caffeic acid (CA), a naturally occurring polyphenol abundantly found in various plants, has garnered significant attention in recent years due to its diverse pharmacological properties and potential health benefits. Additionally, caffeic acid is used in a range of applications, including in the food industry, disease diagnostics, and environmental monitoring, underscoring the significance of its detection. In this investigation, Bi₂S₃/CNF nanocomposites were prepared by a simple ultrasonication method. The successful formation of the Bi₂S₃/CNF nanocomposites was validated through X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), high resolution transmission electron microscopy (HR-TEM), energy dispersive electron microscopy (EDX), elemental mapping, Brunauer–Emmett–Teller (BET) studies and X-ray photoelectron microscopy (XPS). Furthermore, the electrochemical behaviour of CA on the resulting electrode was investigated through cyclic voltammetry (CV) and differential pulse voltammetry (DPV). Based on above findings, the non-enzymatic electrochemical sensor has good performance for the electrochemical detection of CA under tailored conditions; the wide linear range of CA concentrations detectable by the modified GCE was 0.1–500 μM, and the LOD was 108 nM, with the sensitivity of the modified GCE calculated to be 2.56 μA μM⁻¹ cm⁻² and good selectivity, repeatability, reproducibility and stability. Additionally, the Bi₂S₃/CNF/GCE nanocomposite electrode material was used to detect CA in real samples, such as apple and grape juice, and acceptable results were achieved showing good practical applicability. Ultimately, this study demonstrated that the suggested sensor has enhanced the ability to determine CA in food industry and health care field.

There is an increasing demand for plant and algal proteins as alternatives to animal proteins. This demand is driven by lifestyle choices and sustainability concerns. The demand for them is particularly strong as ingredients. However, the technofunctional properties of these proteins, such as solubility, emulsifying, encapsulating, and gelling, need improvement to meet the requirements of food products. Among the approaches to modify proteins, covalent conjugation with polysaccharides through the Maillard reaction and non-covalent complexation through complex coacervation have received increased research attention. This paper provides an overview of these two approaches in terms of their mechanisms, typical process protocols, and the characteristics of modified proteins. The application of covalent conjugates and complex coacervates as emulsifiers and encapsulating shell materials for unstable and oxygen-sensitive oils is also reviewed. Recent studies that have combined these two approaches to achieve improved emulsification and encapsulation outcomes are reviewed to provide insights into the mechanism by which previously conjugated proteins undergo complex coacervation with a second polysaccharide. Ultimately, this review intends to identify the most effective technologies for creating emulsifiers and encapsulating shell materials using plant and algal proteins, particularly to stabilise and protect oxygen-sensitive oils.

Nowadays, it is essential to identify the benefits of sustainable living with nutritional food for the world's expanding population. This systematic review explores the unique composition of bovine colostrum, the initial milk produced by mammals post-parturition, compared to mature milk. We delve into extensive studies to examine its potential applications in human nutrition and health. Meticulous characterisation of its constituent fractions reveals a diverse array of potentially bioactive molecules, demonstrating their influence on neonatal development and their relevance in this era. Bovine colostrum can be a suitable alternative to mature milk as it is a rich source of numerous components such as bioactive proteins, fats, oligosaccharides, minerals and vitamins. Advance technologies were also used to preserve and commercialise it. So, a comprehensive discussion of its potential benefits for human health and exploring various preservation techniques for bovine colostrum presents a thorough overview of its multifaceted applications in promoting health and well-being.

Food loss and waste occur along the whole food supply chain. The perceptions of food waste and how it is used have changed over time. Prior to and during WWII, household food scraps and leftovers were reused and even upgraded into delicacies which are still valued even today. Currently about one third of food produced for human consumption is wasted and this accounts for a carbon and water footprint of 4.4 giga tons of CO₂ equivalents and 250 km³ of blue water, respectively. In addition, food waste is responsible for significant wastage of land used for agriculture and 3.3 billion tons of greenhouse gas emissions. Consumer food waste is a major source of the current food waste crisis. As consumer behavior is a key driver of food waste, strategies for reduction and avoidance of waste should appeal to consumers' individual values. Ways to prevent food waste, reuse and upscale recycling and recovery are reviewed. The potential of using waste for future food preparation, food waste avoidance tools and technologies are presented. Urgent action is needed for implementation of waste reduction interventions and more efficient food redistribution systems to improve food security and sustainability.

This study was conducted to estimate the storage stability of a milk-sorghum-based functional breakfast smoothie (MSBS). The product was packed in 200 mL glass bottles and stored at 4 °C and 30 °C. The milk-sorghum-based smoothie was suitable for consumption for up to 75 days and 60 days at 4 °C and 30 °C, respectively; afterwards, the product lost its aroma and flavour. This product is nutritionally rich in dietary fibre (1.68%), calcium (560.46 ppm), iron (28.12 ppm), and vitamin A (679.3 IU/L); low in fat (0.65%) with a low calorific value (89.09 kcal per 100 g) and free of any synthetic preservatives and colour. The consumer acceptance study revealed that ∼88% consumers liked this product, 33% were willing to consume it daily and 89% were ready to purchase it at a price of Rs. 20 per 200 mL bottle. It is a convenient grab-and-go option for all age groups.

With the increasing awareness of the harmful effects of plastics on the environment, the demand for biodegradable packaging materials is growing. Over the last decade, starch-based colloidal materials including hydrogels and aerogels have attracted widespread attention owing to their abundant supply, complete biodegradability and unique properties. This review aimed to provide an overview of the fabrication methods of starch-based hydrogels and aerogels, summarize the effects of internal and external factors on the structural and physicochemical properties of starch-based hydrogels and aerogels, and focus on the evaluation of their application in active food packaging. Hydrogels are sensitive to environmental changes, giving them unique advantages in smart packaging applications. In addition, aerogels have a distinctive place in the delivery and release of active substances based on large surface areas and high porosity. Starch-based hydrogels and aerogels will provide great potential in the application of food packaging.

Lactic acid (LA) (CH₃CHOHCOOH) is utilised in a variety of industrial processes, including production of polymers, emulsifiers, pharmaceutical, and cosmetic formulations. Biological synthesis of useful products by fermentation of renewable resources has advantages over chemical methods. Focus on optimised usage of cost effective regional substrates is necessary to achieve environmentally sustainable practices and efficient biomass fermentation for production of organic acid such as lactic acid. The present study was carried out to optimize lactic acid production using Limosilactobacillus fermentum DFRM8 with cost effective regional carbon substrate (sugarcane bagasse). Experimental design used for the optimization of lactic acid production was 3⁴ full factorial design using four factors such as sugarcane bagasse (%), inoculation level (%), incubation temperature (°C) and pH. The conditions optimized with sugarcane bagasse hydrolysate at 5.0% (v/v), inoculum level at 5.0% (v/v), and incubation temperature at 30 °C with an initial pH of 6.0 produced the maximum lactic acid (22.2 g L⁻¹ on dry weight basis) after 48 h. Simple sugars when used as carbon source in fermentation medium produced (g L⁻¹) LA in the range of 4.5 to 13.5 while agro residues such as mango peel, grape peel and banana peel produced (g L⁻¹) LA at 18.0, 4.5 and 2.7 on dry weight basis. Lactic acid synthesised by the isolate L. fermentum DFRM8 is suitable for food and biomedical applications as the bacterium has GRAS status.

Rice bran (RB) is a by-product of the rice milling process and is rich in nutrients and bioactive compounds making it a valuable ingredient for extruded foods. Preferred Reporting Items for Systematic reviews and Meta-Analysis (PRISMA) was applied that involved screening large databases (Google Scholar, PubMed, Web of Science, ScienceDirect and Scopus) and analysing the most relevant peer-reviewed forty-four journal articles. This review discusses the benefits of incorporating RB into various food product formulations, including meat analogues, biscuits, cookies, cakes, noodles, breads, and pasta. The review also examines how extrusion conditions, such as temperature, screw speed, and moisture content affect the physicochemical parameters of the expanded extrudates from the feed formulation incorporated with RB. In extrusion, 0–30% RB was used as feed in 52.27% of the studies, and 71.42% of the studies used screw speed below 250 rpm. Almost all studies had extrusion temperatures below 150 °C, and plant-based meat used a higher moisture content (60–70%) during extrusion. The extrusion of RB results in increased hardness and bulk density, and reduced expansion. However, depending on the feed's composition, moisture content, extrusion temperature, and screw speed, its addition to the feed mixture could cause variability of results for the water solubility index (WSI), water absorption index (WAI), thermal behaviour and viscosity. RB in foods processed through extrusion enhances their nutritional profiles, especially total phenolics, antioxidant activity, and functional properties and supports sustainable practices. Overall, the use of RB in food extrusion holds promise for the development of nutritious, functional, and sustainable food products.

Motivated by the urgent need to address environmental concerns associated with traditional food packaging, this review explores the shift towards sustainable, bio-based packaging solutions. It highlights the evolution of food packaging functions, emphasizing not only the basic roles but also the innovative methods developed to enhance food quality. The focus extends to well-researched bio-based plastics, particularly in promoting their mechanical properties. Additionally, the review explores the innovative use of plant-based and animal-based materials in creating sustainable packaging solutions. These materials have shown considerable promise in improving mechanical properties, prolonging shelf life, and providing antimicrobial and antioxidant benefits. A critical aspect of the review is the practical application of bio-based biodegradable materials in the food packaging industry. Despite significant theoretical advancements, there remains a gap in understanding how these materials can be effectively utilized in real-world scenarios.

The aim of this study was to determine the influence of ohmic heating (OH) as a green processing approach on the extraction of principal polar phenols from olive leaves, with special attention on oleuropein content. The concentrations were quantified using ultra-high-performance liquid chromatography (UHPLC). Other target analytes including total flavonoid content (TFC) and total condensed tannins (TCT) were also assessed as secondary response variables. The key predictor variables were (i) extraction method: ohmic heating (OH) and conventional heating (conven), (ii) solvent ratio (40–80% aqueous ethanol), and (iii) extraction temperature: 45–75 °C. In addition, control samples were prepared through solvent extraction at room temperature using the same solvent ratios applied for OH and conven. The length of processing time (15 min) was the same for all extraction methods. Overall, the data showed that intensified extractability of major polyphenols from olive leaves is readily achievable by using ohmic heating rather than the other aforementioned methods (p < 0.05). Importantly, the recovery of oleuropein through the ohmic system, that reached up to 26.18 mg per g extract at 75 °C with 80% ethanol was significantly higher than other examined approaches (7.98–14.55 mg per g in conven groups, and 8.64–10.81 mg per g in control groups). Other major polyphenols that reached the maximum levels via the ohmic approach, were as follows: (i) luteolin 7-O-glucoside (4.12 mg per g extract), apigenin 7-O-glucoside (3.47 mg per g extract), rutin (3.78 mg per g extract), and tyrosol (0.34 mg per g extract) using 60% ethanol at 55 °C, (ii) verbascoside (1.04 mg per g extract) using 80% ethanol at 75 °C, and (iii) hydroxytyrosol (1.38 mg per g extract) using 80% ethanol at 55 °C. The findings of this study demonstratethat ohmic heating is potentially a method of preference for efficient recovery of representative phenols of olive leaves.