Sustainable Food Technology最新文献

Ulva lactuca, the type species of the green algae, holds ecological significance in coastal ecosystems and has attracted considerable interest in food and medical applications due to its bioactive constituents. Proteins or peptides from algae that exhibit high abundance, stability, or significant homology to specific allergens were identified as antigens by immune cells. In response, the immune system mounts a variable reaction to each protein, ultimately leading to cellular degranulation and the manifestation of a range of diseases. Lectin, derived and purified from Ulva lactuca (U. lactuca), displayed distinct bands at molecular weights of 107.55, 75, 67.6, 35, 32.02, 28.75, 23.51, 18.7, and 10.7 kDa. Subsequent bioinformatic alignment against the PDB database revealed significant homology between U. lactuca lectin and documented allergenic lectins. In vitro evaluation using rat basophilic leukemia mast cells (RBL-2H3) demonstrated that U. lactuca lectin significantly promoted mast cell degranulation, whereas histamine (His) release rate reached 45.28 ± 2.40 ng mL⁻¹. In vivo experiments revealed that U. lactuca lectin induced splenomegaly and promoted substantial elevation of His and mast cell proteases in mice. Moreover, U. lactuca lectin samples exhibited significantly upregulated levels of allergen-specific immunoglobulin E (IgE) and immunoglobulin G1 (IgG1), inducing a Th2 immune response. These findings provide foundational evidence for the allergenic potential of U. lactuca lectin and contribute to safety evaluations of marine-derived proteins.

Rabbit bone, a by-product of rabbit meat processing, remains underutilized and is often discarded as waste. However, its high collagen content makes it a promising alternative source of gelatin for developing biodegradable edible films as replacements for plastic packaging. This study investigated the effect of varying glycerol concentrations (RG20:20%, RG30:30%, and RG40:40%) on the physicochemical, mechanical, barrier, optical, and thermal properties of rabbit bone gelatin-based films and evaluated their potential application in soybean oil packaging. A bovine gelatin film with 30% glycerol served as the control. Increasing glycerol concentrations led to higher moisture content (9.96–19.16%), thickness (0.087–0.109 mm), solubility (31.77–50.84%), water vapor permeability (WVP) (0.63 to 2.43 × 10⁻⁹ g m⁻¹ Pa⁻¹ s⁻¹), and elongation at break (99.29–163.11%). However, it reduced the opacity value (2.13 to 1.62), tensile strength (7.34 to 3.00), and melting temperature (178.46 to 149.34 °C). Among the formulations, the RG20 film exhibited superior tensile strength and barrier, thermal, and optical properties, confirming the functional promise of rabbit bone gelatin for edible film development. The RG20 film was selected for further testing and compared with LDPE packaging. On day 9, the peroxide value of soybean oil exhibited a more rapid increase in LDPE (13.12 meq O₂ kg⁻¹) than in RG20 (6.57 meq O₂ kg⁻¹). However, the RG20 film was less effective in inhibiting the increase in the anisidine value (12.15) compared to LDPE (6.5) in early storage periods. Free fatty acid levels remained relatively stable in both treatments, indicating minimal hydrolytic degradation. These findings suggest that RG films have potential use as biodegradable alternatives for soybean oil packaging.

Natural biopolymers, including carbohydrates, proteins, and fats, have gained significant interest in this emerging phase of a circular economy and sustainable environment. Blending multiple polymers helps overcome their poor mechanical and barrier properties, consequently enhancing their resemblance to commercially used synthetic plastics. This study develops biodegradable active packaging by incorporating rambutan peel extract (RPE) into corn starch-soy protein isolate blend films. Different concentrations of RPE (0%, 1%, 3%, and 5%) were added to the blend films and analysed for their physicochemical, mechanical, barrier, microstructure, and antioxidant properties. The incorporation of RPE produced significantly (p < 0.05) darker films with increased thickness while exhibiting similar (p ≥ 0.05) moisture content and water solubility. The extract significantly reduces (p < 0.05) the light transmittance and develops a more opaque film than the control. Even though the addition of 5% RPE showed a significant (p < 0.05) improvement in tensile strength (6.36 MPa) and flexibility (7.10%), the highest water vapour permeability (1.63 10⁻¹⁰ g m⁻¹ s⁻¹ Pa⁻¹) was recorded. Small voids and a heterogeneous internal structure were observed from the microstructure morphology of the active film in comparison to the smooth and homogeneous structure of the control film. A gradual increase in the RPE concentration has increased the antioxidant activities, including ABTS radical scavenging activity (24.32–77.98%), DPPH radical scavenging activity (11.05–66.75%), and ferric reducing antioxidant power, FRAP (26.41–73.59 mM Fe₂SO₄ per g sample), of the active starch-protein biodegradable films. The starch-protein blend films prepared in this study showed promising potential as a low-cost active biodegradable film material to improve the shelf life and quality of food products.

Omega-3 fatty acids are recognised for their health benefits but their incorporation into foods is limited by oxidative instability and undesirable sensory attributes. 3D food printing offers a potential solution by enabling precise spatial deposition and structural design to improve stability and product quality. This study examined the effects of two fortification forms, free oil and microencapsulated powder, at three concentrations (5%, 10%, 15%), on the physicochemical characteristics of 3D-printed dark chocolate. Particular emphasis was placed on microencapsulated formulations, with additional evaluation of sensory properties, storage stability, and their capacity to achieve nutritional enhancement while maintaining product integrity and acceptability.Results demonstrated that both form and concentration of omega-3 significantly influenced crystallisation behaviour (ΔH increased from 44.30 ± 1.69 J g⁻¹ in the control to 57.66 ± 2.02 J g⁻¹ in OP15, p < 0.05), texture (breaking force decreased from 84.46 ± 3.99 N in the control to 48.14 ± 4.14 N in OP15 and 25.86 ± 5.14 N in OO15), and rheological behaviour (OP15 exhibited the highest initial viscosity). Compared with oil, microencapsulated omega-3 showed superior compatibility with the chocolate matrix, enhancing crystallisation and shape fidelity. Sensory analysis revealed that OP10 achieved comparable overall acceptability to the control when fresh, although flavour scores decreased significantly after two months of storage at 25 °C. Overall, fortification of omega-3 at moderate levels (5–10%), combined with optimised printing conditions, provides an effective strategy to improve nutritional value, structural performance, and consumer acceptance of functional 3D-printed chocolate.

The growing demand for plant-based protein foods that meet nutritional needs and are also palatable to consumers has given way to meat analogues. This research studied their preparation by texturing isolated soy protein by high moisture extrusion cooking, supplemented with avocado oil and pectin as a binder. Operational conditions for the extrusion process that favored the formation of fibrous structures were determined. The extruded samples were subjected to a proximate chemical analysis that reported values of approximately 55% moisture and 27% protein. Avocado oil allowed for a more tender and juicy product, and did not interfere with the formation of fibrous structures. Scanning electron microscopy and Raman spectroscopy analyses showed that analogues with 4% pectin by weight presented a more pronounced fibrous structure and the best chewing characteristic as determined by the profile obtained in a texture analyzer.

The extraction of dietary fiber (DF) from kinnow by-products offers a valuable opportunity for waste valorization and the development of functional food ingredients. This study compared conventional extraction methods (hot water, ethanol, and alkali extraction) with microwave-assisted extraction (MAE) to evaluate differences in fiber yield and functional, structural, and thermal properties. Among conventional methods, alkali extraction provided the highest fiber recovery, but MAE achieved comparable or higher yields with significantly reduced extraction time and lower chemical input. MAE-extracted dietary fiber exhibited superior functional properties, including water-holding capacity (7.78–9.12 g g⁻¹), oil-holding capacity (4.68–5.36 g g⁻¹), and glucose adsorption capacity (3.55–4.24 mmol g⁻¹), higher than those of fibers obtained via conventional methods. FTIR analysis confirmed that MAE-extracted fibers retained key functional groups, such as hydroxyl, carboxyl, and glycosidic linkages, indicating the preservation of cellulose, hemicellulose, and pectin structures. XRD analysis showed that both peel and pomace fibers exhibited semi-crystalline structures, with pomace fibers showing slightly higher crystallinity, reflecting compositional differences between the two by-products. DSC analysis demonstrated good thermal stability in MAE-extracted fibers, with insoluble dietary fiber (ISDF) exhibiting higher thermal resistance than soluble dietary fiber (SDF). Overall, MAE proved to be a sustainable, efficient alternative for dietary fiber extraction, enhancing functionality while promoting kinnow by-product valorization.

As per the FAO's estimation (Food and Agriculture Organization, USA), approximately 1.3 billion tons of food are wasted yearly, accounting for around 33% of global food production, releasing millions of tonnes of greenhouse gas (GHG) emissions on a global scale. The predominant techniques for handling food waste involve landfilling, incineration, and composting, all of which come with substantial emission-related challenges and are considered unsustainable. In contrast, advanced thermal processes such as pyrolysis and gasification have proven to be environmentally sustainable alternatives and can convert organic food waste into valuable resources such as H₂-rich gas, bio-oil, and biochar. Among these products, biochar stands out due to its numerous benefits, encompassing energy generation, carbon sequestration, climate change alleviation, soil enhancement, and wastewater treatment. This paper presents a state-of-the-art review of food waste biochar (FWBC) production and application. FWBC applications as carbon capture adsorbents, fuel, catalysts, and supercapacitors and in wastewater treatment, along with modelling and optimisation/life cycle analysis, are also reviewed. The literature review highlighted that FWBC has immense potential for carbon capture, wastewater treatment and as a catalyst. However, the research is lacking in industrial applications of biochar, and such data are scarce. Furthermore, biochar modifications improve biochar characteristics, which rely greatly on chemical processes. The paper concludes by proposing future perspectives and potential directions for the sustainable utilization of food waste through biochar production and application. The conversion of food waste into biochar holds immense potential to significantly advance the cause of sustainable food waste management.

Yam bean (Pachyrrhizus spp.) is a diverse genus of high-moisture tuber crops with useful agricultural properties but limited nutritional and health benefits due to its low nutrient density. Only a few species with limited genotypic variability are produced globally, such as P. erosus (jicama), P. tuberosus (goiteño), and P. ahipa (ahipa). However, there is a deficit of compositional information on indigenous landraces, which could assist in the future selection and breeding of yam bean tubers with improved nutritional and health properties. The present study evaluated the proximate composition, protein characteristics, and some phytochemical properties of two indigenous landraces, one of P. tuberosus and the other of P. erosus. Individual tuber weight and moisture content of whole tuber were significantly higher (p ≥ 0.05) in P. erosus than in P. tuberosus samples. While P. erosus showed greater protein digestibility, P. tuberosus exhibited superior biochemical properties with respect to total phenolic content, antioxidant capacity, and ascorbic acid levels, with significant variation observed among genotypes and species. HPLC analysis further identified diverse phenolic compounds in the yam bean tuber, including gallic acid, coumaric acid, and ferulic acid. These findings provide detailed compositional data on under-studied indigenous yam bean landraces, supporting their future use in food and nutrition research.

The region of sub-Saharan Africa faces major food and nutrition security challenges because of post-harvest losses (PHLs), which affect its essential roots, tubers, and plantains (RTPs) as calorie sources. The combination of inefficient supply chains, inadequate infrastructure, equipment, and these losses creates serious economic and nutritional consequences. The evaluation examines the scalability of traditional food crop processing into semolina in sub-Saharan Africa (SSA) to fight PHLs while creating economic opportunities for rural communities. The inclusion criteria required studies demonstrating artisanal RTP processing into semolina in sub-Saharan Africa while showing the traditional food crops associated with PHL origins. The research data demonstrated that different production methods exist across various regional and cultural groups. The studies reveal that RTP semolina production involves five fundamental steps: peeling, grating, fermentation and squeezing, and finally heat treatment through roasting or steaming. The research demonstrates that fermentation is a crucial process that shapes final product characteristics and operating conditions by reducing toxic cyanogenic compounds and creating distinctive semolina flavours. The artisanal processing method decreases post-harvest losses through its ability to lengthen product shelf life and create higher market value from processed products. The socio-economic advantages of artisanal production include greater earnings for predominantly women producers and better availability of nutritious food in local communities. Implementing integrated policies is essential for establishing a sustainable food system to support artisanal semolina production and consumption of m'bahou, attiéké, gari, and tapioca. Using systems such as the Internet of Things (IoT) or blockchain to ensure the traceability of traditional food crops from farm to consumer could also help reduce PHL significantly.

Oxygen exposure in packaged foods accelerates oxidative spoilage, microbial growth, and sensory degradation. Although iron-based oxygen scavengers dominate current applications, concerns about safety, recyclability, and consumer acceptance have driven interest in non-iron alternatives. This review critically examines recent developments in natural and synthetic non-iron oxygen scavengers, including antioxidants (ascorbic acid and tocopherol), unsaturated hydrocarbons (polybutadiene), enzymes (glucose oxidase and catalase), microorganisms, and polyphenolic plant extracts (gallic acid and catechu). Reported oxygen scavenging capacities range from 6.44 mL O₂ g⁻¹ (α-tocopherol) to 200 mL O₂ g⁻¹ (polybutadiene), with activation often triggered by moisture, UV light, or pH. Plant-based systems, such as catechu–calcium carbonate combinations, stand out as biodegradable and food-safe alternatives, making them especially suitable for moisture-rich foods. Compared to conventional iron-based scavengers, these systems offer advantages in terms of safety, sustainability, and consumer appeal. This review further discusses activation mechanisms, incorporation into polymer matrices, regulatory issues, and barriers to commercialization. Emerging trends include biodegradable films, multifunctional packaging, and smart indicators, which highlight non-iron oxygen scavengers as promising solutions for safer and more sustainable active packaging.