Sustainable Food Technology最新文献

The bone side streams from catfish (Pangasianodon hypophthalmus) were used to produce nano-hydroxyapatite (n-HAP) by a calcination method. Bones were de-proteinized and calcined at 500, 700, and 900 °C at 2, 4, and 9 h, pulverized and cooled. Inductively coupled plasma (ICP-OES), Fourier Transform Infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and Transmission Electron Microscopy (TEM) were used to characterize the trace elements, functional groups, phase formation, and morphology of n-HAP, respectively. Using ICP-OES, an atomic ratio of 1.56 Ca/P was found in catfish bone calcined at 900 °C for 9 h. The FTIR spectra of the sample calcined to the same degree were matched with the standard hydroxyapatite FTIR spectrum. A high crystallinity of 99.5% was confirmed by XRD measurements as the calcination temperature and duration were increased. TEM analysis revealed that the n-HAP crystals have an average size of 71.38 nm. Cassava starch–n-HAP reinforced composite films were prepared with varying n-HAP concentrations which resulted in minor variations in the film thickness ranging from 0.05 to 0.16 mm. The control film exhibited a tensile strength (TS) value of 12.5 MPa while the maximum TS value of 16.10 MPa was exhibited by the sample with 0.8% n-HAP. The lowest elongation at break value was reported for the control film (1.55%) and the maximum (6.87%) was reported for the sample with 0.4% n-HAP. The film incorporating 0.8% n-HAP showed the highest seal strength while the water vapor transmission rate (WVTR) of the composite films reduced from 3.59 × 10⁻¹ g Pa⁻¹ m⁻¹ s⁻¹ to 1.67 × 10⁻¹ g Pa⁻¹ m⁻¹ s⁻¹ as n-HAP concentration increased. The film incorporating 0.4% n-HAP showed identical WVTR values to those of the film with 0.8% n-HAP. These results showed that the n-HAP-incorporating films exhibited better mechanical and barrier properties compared to the control film.

Pomegranate peel comprises a vital source of bioactive constituents such as antioxidants, fiber, vitamins, and minerals. This review delivers a comprehensive outline of using pomegranate peel waste as a source of bioactive compounds for encapsulation in the food industry. The encapsulation methods from pomegranate peel studies, including spray drying, coacervation, ionic gelation, and freeze drying, and their characterization are explored from previous studies. The importance of encapsulation in improving the controlled release of anthocyanin and phenolic content, thereby enhancing their functionality in food products is mentioned. Furthermore, the review highlights the potential of encapsulation to reduce waste in the food industry. The applications of a combination of wall materials and encapsulation techniques in preserving pigments, flavors and aromas, enhancing nutritional value, and extending shelf life are also stated. Through a thorough analysis of encapsulation methodologies and applications, this review offers valuable insights into the potential of pomegranate peel encapsulation as a sustainable solution for enhancing food products.

Heat-moisture treatment (HMT) at 110 °C for 6 h (25% moisture content) of finger millet flour (FMF) and starch (FMS) was conducted to assess the effect on their functional, physico-chemical, and in vitro digestibility properties. Water activity (a_w) and pH decreased significantly (p < 0.05) from 0.31 to 0.25 and 6.7 to 6.3 respectively for HMT samples. The oil absorption capacity (OAC), water absorption index (WAI), water solubility index (WSI), and swelling power (SP) also significantly (p < 0.05) increased due to heat-moisture treatments of the samples. The values for the OAC, WAI, WSI, and SP were in the ranges of 1.9–2.5 g g⁻¹, 2.1–10.7 g g⁻¹, 0.14–0.44%, and 3.4–18.4 g g⁻¹, respectively. X-ray diffractometry (XRD) revealed that the HMT-modified samples showed a significant decrease in the relative crystallinity. Scanning electron microscopy (SEM) showed that the FMF sample became clumpier, and the surface of FMS showed more porosity and cracks due to the HMT process. Fourier Transform Infrared (FTIR) spectroscopy indicated the presence of hydroxyl (–OH), alkane (–CH), amine (–NH), carbonyl (–COH), and alkene (CH) functional groups in the regions of 3300–3250, 2930–2850, 1750–1630, 1180–1070, and 930–860 cm⁻¹, respectively. There were no significant changes observed in the number of peaks of the samples due to the HMT process. The rapidly digestible and slowly digestible starch fractions increased significantly (p < 0.05), while the resistant starch fraction decreased due to the HMT process. RDS, SDS, and RS values were in the ranges of 14.3–22.4%, 28.0–60.9%, and 30.9–55.7%, respectively. This study provides a new way of utilizing this starch source for the development of food products and can reduce dependence on other starch sources such as rice and corn.

Mandarin juice was treated inside a bath ohmic heater at 15 different combinations of voltages (120, 160, and 200 V) and treatment times (30, 60, 90, 120, and 150 s) targeting 85 °C. The come-up time to reach 85 °C for 120, 160, and 200 V were 240, 180, and 100 s, respectively. The system performance ranged between 88% and 98%. Ohmic heating rates increased with the applied voltage reaching 0.545 °C s⁻¹ at 200 V. Ohmic heating at 200 V/30 s and 160 V/90 s produced a microbially safe mandarin juice (5 log reduction in natural microflora); whereas 200 V/30 s, 160 V/90 s, and 120 V/150 s treatments led to an enzymatically stable (>99% spoilage enzyme inactivation) mandarin juice. Under the pasteurized condition of 200 V/30 s, there was only a 10% and 8.4% loss in vitamin C and total phenolics in the juice. Elevated antioxidants were observed after ohmic heating. Lightness and total color change (ΔE*) of the juice increased with ohmic heating. The maximum browning of 66.74 was observed in the juice treated at 120 V/150 s. The juice treated at 200 V/30 s showed a shelf life of 42 and 15 days under refrigerated and ambient conditions, respectively.

The production of high-quality strawberry powder is of significant interest in the food industry. This study examines the impact of shelf temperature (10, 20, and 40 °C) on the foaming properties and freeze-drying behavior of strawberry puree with added egg white (EW), with a particular emphasis on drying kinetics and the physicochemical properties of the dried powder, especially the retention of bioactive compounds. Evaluating various concentrations of EW addition revealed that incorporating 0.75% EW results in an optimal foam with maximum overrun (97.22%). Freeze-drying this optimized foamed strawberry puree significantly reduces the total drying time compared to its non-foamed counterpart, with reductions of 43.90%, 44.55%, and 36.00% at the respective shelf temperatures. The drying kinetics of the strawberry foam is effectively described by the modified Page model. Notably, foam mat dried strawberry powder produced at 40 °C exhibits the lowest moisture content (2.69 ± 0.09%) and water activity (0.189 ± 0.003, aw). The foaming treatment does not significantly impact the retention of total phenolic content, but higher shelf temperatures result in decreased retention. Furthermore, foaming pretreatment does not significantly influence the retention of total anthocyanin content in strawberry powders at 10 and 20 °C, but it enhanced the retention at the highest shelf temperature (40 °C). Our findings suggest that foam mat drying could be a more efficient and cost-effective method for producing high-quality strawberry powder.

When two immiscible liquids are mixed, they naturally stay in separate phases. This is because these liquids, due to their molecular properties, cannot spontaneously blend into a uniform mixture. Over the years, research has been focused on achieving long term stability in emulsions and significant progress has been made. But in the food industry, emphasis on sustainability has led to increased interest in methods that can achieve emulsion stability through green practices. This includes use of biopolymers and biodegradable materials, innovations to reduce food waste and food conservation. Emulsions have also been used in many innovative applications such as coatings, films, 3D printing inks, encapsulation systems and fat replacers. This review aims to briefly introduce different types of emulsions, their physical instabilities, recent innovations and how they align with sustainability and regulatory requirements.

This study aimed to elucidate the impact of fundamental extraction parameters on protein extraction yields, kinetics, functionality, and nutritional properties of black bean proteins generated by the aqueous (AEP) and enzyme-assisted extraction processes (EAEP). Extractions evaluating the interplay of different solids-to-liquid ratios (SLR) and protease concentrations revealed a 14% increase in total protein extractability (TPE) for more concentrated slurries (1 : 7.5 SLR), demonstrating lower water requirements for enzymatic extractions. Kinetic modeling revealed that aqueous extractions followed first order (R² = 0.94) and Peleg's (R² = 0.91) models while enzymatic extractions exhibited multi-step kinetics with a burst-drop initial phase (0–20 min) followed by an increase corresponding to first order (R² = 0.94) and Peleg's models (R² = 0.92). The optimized AEP (pH 9.0, 50 °C, 1 : 15 SLR, 30 min) and EAEP (pH 9.0, 50 °C, 1 : 7.5 SLR, 1.0% enzyme, 60 min) achieved 82 and 78% TPE, respectively. EAEP increased the degree of hydrolysis from 4.6 to 21.1% and shifted the protein isoelectric point from pH 3.4 to <2. EAEP proteins exhibited significantly higher solubility in acidic conditions and foaming capacity at pH 3.4 but were unable to form emulsions at pH 3.4 and 7.0. Proteolysis also increased in vitro protein digestibility from 34 to 61%, decreased trypsin inhibitor activity from 136 to 100 TUI per mg protein, and reduced hemagglutination activity from 640 to 320 HU per mg protein, demonstrating that enzyme addition is a useful strategy to not only reduce water usage in aqueous extractions, but also enhance the nutritional properties of black bean proteins.

Apple pomace (AP), the common designation of bio-residues generated during apple processing, holds a vast potential for alternative added-value solutions, particularly by applying new sustainable technologies in the food sector. This review provides an overview of the scientific validation of AP as a suitable source of starting materials for different competitive applications, compatible with circular economy guidelines and contributing to raising awareness about the impact and advantages of reincorporating bio-residues into the supply chain. The losses of the apple production chain, strategies to recover bio-residues, main nutritional and bioactive components, and innovative and eco-friendly technologies used for their extraction and subsequent use are thoroughly characterized. Additionally, a general perspective on the AP's bioavailability compounds will be presented, focusing on the association among nutrients in food and their physiological use.

Duckweed is a promising and sustainable aquatic plant offering an eco-friendly alternative for synthesizing high-value bio-products and has potential across food industries, pharmaceuticals, and bioenergy production. This review explores duckweed cultivation, harvesting, and biorefining of duckweed into value-added products, with a focus on both traditional and innovative production methods. Advanced techniques, such as superhydrophobic coatings, bioreactor systems, and process waste management, are discussed to enhance biomass yield. Various impacts of abiotic factors that influences the cultivation practices are examined and effective management strategies (harvesting frequency, storage conditions, and appropriate pretreatment methods) are discussed. The biorefinery of duckweed biomass is extensively investigated for producing organic acids, biofuels, biochar, biofertilizer, enzymes, vitamins, and proteins. Current and future applications of duckweed in feed, wastewater treatment, pharmaceuticals, and functional foods are highlighted. Thus, duckweed biorefinery presents a versatile platform to meet the growing demand for sustainable resources. It also facilitates to capture the high value products with reduced environmental impacts by applying life cycle assessment (LCA) and techno-economic analysis. However, further research is essential to develop scalable and cost-effective solutions.

The chemical composition of whisky spirits produced using malt smoked with spent coffee grounds (SCG) or traditionally peated were established using high resolution ¹H NMR spectroscopy and Fourier Transform-Ion Cyclotron Resonance-Mass Spectrometry. Extracts of malts used for the process were also analysed using Gas Chromatography-Mass Spectrometry. Analytical findings were augmented by sensory analysis to establish whether differences and similarities observed between samples translate to the human sensory experience. Our studies revealed notable matches between new make spirits produced using different sources of smoke, including the presence of several phenolic species related to smoky aroma, such as phenol, and ortho- and para-cresol. The greatest differences were observed in pyridine and furan species concentrations, which were notably higher in SCG spirits, compared to those produced traditionally. These findings were reflected by the sensory analysis, which showed no statistically significant differences in terms of smoky and medicinal scores but a higher burnt score for SCG samples. These findings suggest the potential for creating an alternative to peated whisky that retains some of the desirable sensory characteristics, yet utilises a more sustainable raw material.