Sustainable Food Technology最新文献

The increasing demand for functional foods enriched with bioactive compounds has encouraged the exploration of advanced extraction techniques. Stevia rebaudiana, a natural herb rich in bioactive compounds with antioxidant, anti-inflammatory, and anti-diabetic properties, shows considerable potential for functional food applications. This study optimized microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE) to maximize the recovery of stevia's secondary bioactive metabolites. Single-factor analysis revealed that a 50% ethanol concentration at 50 °C significantly (p < 0.05) increased the phenolic content by 33.06% compared to water as a solvent. Second-order quadratic models developed using response surface methodology (RSM) showed strong statistical significance (p < 0.0001) and high adjusted R² values, ranging from 0.8893–0.9533 for MAE and 0.9177–0.9326 for UAE, confirming model reliability. Comparative experimental design analysis indicated that MAE outperformed UAE, yielding 8.07%, 11.34%, and 5.82% higher total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA), respectively, with 58.33% less extraction time. Artificial neural networks coupled with genetic algorithm (ANN–GA) models further improved predictive accuracy, with the MAE model achieving an R² of 0.9985 and a mean squared error (MSE) of 0.7029, outperforming the UAE model (R² of 0.9981 and MSE of 0.8362). The ANN–GA predicted optimized MAE conditions of 5.15 min extraction time, 284.05 W microwave power, 53.10% ethanol concentration, and 53.89 °C temperature, yielded higher TPC, TFC, and AA values with minimal error. These results established MAE as a more efficient, sustainable, and effective method for extracting bioactive compounds from stevia leaves compared to UAE.

This study developed corn starch (CS) films incorporating aqueous papaya leaf extract (PLE) and examined the effects of pulsed ultraviolet (PUV) treatment at 4, 12, and 15 J cm⁻² on their physical, mechanical, and antioxidant properties. PLE incorporation increased opacity, water contact angle, surface roughness, and antioxidant activity, but reduced solubility, water vapour permeability (WVP), and tensile strength. PUV treatment further decreased thickness, solubility, and WVP, while significantly (p < 0.05) increasing tensile strength and reducing elongation at break, consistent with starch retrogradation and increased crystallinity. Colour, opacity, hydrophilicity, and antioxidant capacity, measured by total phenolic content (TPC) and DPPH scavenging, remained unaffected (p ≥ 0.05) by PUV. CS films containing PLE exhibited 90.45% higher TPC than pure CS films (control). Phenolic migration was greater in water than ethanol, reflecting the films' hydrophilic nature and faster release in aqueous environments. Overall, PUV treatment improved the mechanical durability of CS + PLE films without compromising antioxidant activity, supporting their potential as sustainable active packaging with tailored release for specific food systems.

Concord grape (Vitis labrusca) pomace is a major processing waste and a valuable byproduct from the grape food industry that needs to be valorized. Microwave vacuum drying (MVD) was studied as a novel efficient technology to dry Concord grape pomace. Pomace cubes were dried under 8 kPa vacuum at 540, 1080, 2160 W microwave powers. Hot air drying (HAD) at 60 °C was used for comparison. The drying time, drying rates, effective moisture diffusivity, color metrics, and phenolic contents were experimentally determined. Drying kinetics during MVD were studied using the Page model and a mechanistic model coupling heat and moisture transfer characteristics. MVD reduced pomace moisture from 79% to 5% wet basis in 20–50 min, with 10-times higher average drying rates than HAD. The effective moisture diffusivity during MVD ranged from 1.1 × 10⁻⁷ to 3.4 × 10⁻⁷ m² s⁻¹, which increased with the increase in power density (W g⁻¹) and decrease in sample moisture. The mechanistic and empirical models fitted the validation data well (R_adj² = 0.970 to 0.998). The pomace color was preserved without significant influences (p > 0.05) by drying time nor microwave power. The total polyphenolic content increased with the decrease in sample moisture, but not significantly influenced by the microwave power. Findings from this study suggest that MVD is a promising drying method for the grape industry to valorize grape pomace with improved quality and sustainability.

The rising demand for sustainable protein alternatives has driven the development of plant-based meat analogues to address environmental, ethical, and health concerns associated with animal-derived meat. This study aimed to develop a chickpea protein–flaxseed oil emulsion gel meat analogue using the freeze-alignment technique and to optimize its formulation for desirable physicochemical and nutritional properties. A Box–Behnken design was employed to evaluate the effects of freezing temperature (−5 °C to −15 °C), solid-to-liquid (S/L) ratio (5–15% w/w), and chickpea protein isolate-to-flour (CP/CF) ratio (25–75% w/w) on six critical responses: moisture content, water holding capacity (WHC), cutting force, cooking loss, frying loss, and water activity. The optimal processing conditions were identified as a freezing temperature of −10.00 °C, an S/L ratio of 7.00%, and a CP/CF ratio of 75.00%, resulting in a desirability score of 0.8393. Under these conditions, the final product exhibited a moisture content of 65.63%, WHC of 70.38%, cutting force of 18.27 N, cooking loss of 15.02%, frying loss of 24.94%, and water activity of 0.91. The corresponding protein content reached 26.48% on a dry basis, and the fat content was 4.21% (wet basis), reflecting a balanced nutritional profile. Rheological analysis of the emulsion slurry confirmed shear-thinning behavior with low temperature sensitivity (E_a = 10.046 kJ mol⁻¹), indicating stable flow properties. Scanning electron microscopy revealed a porous, fibrous microstructure with uniform ice crystal templating, confirming the effectiveness of the freeze-alignment process. These findings demonstrate the feasibility of producing a nutritionally valuable and structurally stable chickpea-based meat analogue. However, high moisture levels could limit shelf-life, necessitating further investigation into non-freezing preservation methods and sensory evaluation to enhance consumer acceptance and industrial applicability.

Valorizing agro-industrial by-products into high-value materials aligns with the growing emphasis on circular bioeconomy strategies. In this study, shell waste from Spanish lime (Melicoccus bijugatus) was investigated as a novel source of pectin, with subsequent development of an edible film as a potential sustainable packaging application. Response surface methodology was used to optimize the yield and viscosity-average molecular weight of the pectin obtained through hot acid extraction. The pectin was characterized for its physico-chemical and techno-functional properties and then used to develop an edible film. Optimal conditions for maximizing pectin yield (16.37%) were 180 minutes extraction time, a solid–liquid ratio of 1 : 50, and a solvent pH of 1.5 while maximum molecular weight (37 445.18 Da) was achieved at 60 minutes extraction time, a solid–liquid ratio of 1 : 30, and a solvent pH of 3.5. The extracted pectin had an equivalent weight of 1744.66 g mol⁻¹ and was classified as high methoxyl pectin, with a degree of esterification of 80.4%. Notably, the pectin exhibited significantly higher antioxidant activity than commercial citrus pectin, with a 20% greater DPPH radical scavenging capacity and a 6.5-fold higher FRAP value. Preliminary testing of the film made from the extracted pectin showed that the film had a DPPH scavenging rate of 25.6%, a FRAP value of 224.65 and had significantly lower oxygen permeability than both PET and HDPE controls. These results demonstrate that the Melicoccus bijugatus shell wastes are a promising source of antioxidant-rich pectin suitable for edible film applications.

Pandan (Pandanus amaryllifolius Roxb.) leaves are a promising source of bioactive compounds, yet their application in functional foods remains limited due to the lack of optimized extraction and stabilization techniques. This study employed response surface methodology (RSM) to optimize ultrasound-assisted extraction (UAE) of pandan leaf extract (PLE), targeting maximal recovery of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP assays). Optimal UAE conditions—60% ethanol, 40% amplitude, and 20-minute sonication—yielded extracts with significant antioxidant and antibacterial activities, with inhibition zones of 27 mm (Bacillus cereus), 29 mm (Staphylococcus aureus), and 18 mm (Escherichia coli). To enhance stability and facilitate incorporation into functional foods, the PLE was microencapsulated via spray drying using gum arabic (GA), resistant maltodextrin (RMD), and their mixture (GRMD) in 1 : 1 and 1 : 2 ratios. The GRMD (1 : 1) formulation exhibited superior encapsulation efficiency (93.03%), bioactive retention, low water activity, and high solubility. Over 90 days of storage, microcapsules packed in vacuum-sealed aluminum foil laminated bags retained the highest bioactivity, with final TPC, TFC, DPPH, and FRAP values of 157.91 mg GAE/100 g db, 21.49 mg QE/100 g db, 324.75 mM Trolox/100 g db, and 444.84 mM Trolox/100 g db, respectively. This study demonstrates the potential of combining UAE and GRMD microencapsulation using spray drying to sustainably produce stable, bioactive pandan leaf extract microcapsules for use in functional food systems. Further studies are recommended to assess sensory acceptance, bioaccessibility, and scale-up potential.

By-product valorisation is a hallmark of sustainable processing and resource efficiency. Repurposing wastes into functional entities fosters environmentally responsible and viable industrial practices. In this study, pomelo (Citrus maxima) seed powder was explored as a functional ingredient in low-fat ice cream. Both raw (OSP) and de-oiled seed powders (DSPs) were first debittered using appropriate methods, achieving over 90% reduction in limonin and naringin. The processes also remarkably eliminated tannins, phytic acid and trypsin inhibitors. DSP exhibited >200% enhancement in functional properties over OSP. Improved melting resistance (0.32 g min⁻¹ to 0.64 g min⁻¹) and reduced overrun (51.49% to 29.74%), indicating enhanced ice cream matrix stability, were attained. Hardness, adhesiveness, and gumminess increased with rising concentrations (1–5%) of the powder, indicating the roles of seed polysaccharides and proteins in inducing structural integrity in the pseudoplastic emulsions. This was supported by steady and dynamic rheometry, revealing significant enhancements in apparent viscosity (1.52 Pa s to 9.33 Pa s), consistency index (7.36 Pa s to 47.92 Pa s), yield stress (23.83 Pa to 398.74 Pa) and viscoelastic moduli (G′ and G′′), with decreases in the flow behaviour index (0.66 to 0.17) and loss tangent (0.251 to 0.137). However, prominent color differences, as affirmed by spectrophotometric analysis of lightness (L*), whiteness (WI) and yellowness (b*) occurred. Fuzzy logic-based sensory evaluation identified the formulation with 4% DSP as the most acceptable in terms of taste, creaminess, mouthfeel and appearance. Nutritional analysis re-confirmed the low-caloric nature of the final product. Hence, the processed seed powder served a dual-function as a fat mimetic and stabilizer in the low-fat dairy system.

This study evaluates ohmic heating (OH) technology as an alternative to wort boiling in brewing and its impact on the extraction of key sensory compounds in beer—essential oils, alpha-acids, and polyphenols—from hop pellets. Conventional (C) boiling, performed using a water jacket, served as the control, while OH was applied at three electric field intensity ranges: 4–5 V cm⁻¹ (OH5), 8–11 V cm⁻¹ (OH11) and 22–26 V cm⁻¹ (OH26). OH treatments influenced extraction/reaction kinetics when compared with C boiling, reducing total boiling time to 15 min, demonstrated by the absence of significant differences between the international bitterness units (IBU) of OH5 (86.38 ± 0.72), OH11 (89.21 ± 0.79) and OH26 (90.78 ± 2.83) after 45 min and the IBU of C (91.49 ± 4.98) after 60 min of boiling. Moreover, statistically significant (p < 0.05) higher IBU were observed for all OH conditions compared to C after 30 and 45 min of boiling. Kinetic differences were also observed for polyphenol concentrations, evident after 60 min of boiling, with C standing out with higher values (210.11 ± 6.01 mg L⁻¹) over OH5 (165.97 ± 1.36 mg L⁻¹), OH11 (177.09 ± 8.58 mg L⁻¹) and OH26 (175.48 ± 12.66 mg L⁻¹), suggesting that electric fields contribute to a faster decrease in polyphenol content against C boiling. Gas chromatography-mass spectrometry (GC-MS) analysis of essential oils revealed that longer boils reduce the levels of essential oils in both C- and OH-treated worts. Myrcene and humulene retention is not influenced by the chosen heating method. However, regarding linalool and geraniol, the higher electric field intensities of OH11 and OH26 resulted in a decrease of these essential oils' levels, while C boiling and OH 5 boiling, promoted their retention in the final beer. Results suggest that OH treatments could be employed in brewing as a novel boiling technology. OH promotes uniform and rapid heating, faster bitterness development and increased hop utilization, less haze and astringency, and potential modulation of the hoppy flavours and aromas in beer. OH further demonstrated its potential to reduce processing time and energy consumption, highlighting this technology as a promising and sustainable alternative to conventional boiling methods.

This study investigated how boiling, steaming, and stewing affect the flavor profile of kidney bean and clam soup to enhance its acceptability. We analyzed color, thiobarbituric acid reactive substances (TBARSs), free amino acids, flavor-presenting nucleotides, and volatile compounds using analytical techniques including GC-IMS, electronic nose, and electronic tongue. The boiled soup exhibited the highest levels of total free amino acids (1.3775 mg mL⁻¹) and the flavor-presenting nucleotide (IMP 39.447 ng g⁻¹). GC-IMS identified 3-methylthiopropanal, furfural, ethyl acetate, and 3-methylbutanal as the dominant volatile flavor compounds formed during thermal processing. Electronic nose/tongue data indicated that steaming and stewing generated higher concentrations of these key volatiles and enhanced overall aroma and taste complexity. Boiling preferentially increased umami-related precursors (amino acids/IMP), while steaming and stewing promoted the formation of characteristic aroma volatiles. This demonstrates that the thermal processing method significantly directs the flavor development pathway in kidney bean and clam soup.

Value-added products such as pasta and cookies were prepared from composite flours with 20% incorporation of three Minor Forest Products (MFPs), namely bael, bamboo shoot, and tamarind seed, separately, in refined wheat flour. Cookies were made using the basic creamery method, where 250 g of icing sugar and 250 g of fat were mixed initially to obtain a creamery texture. Following this, 500 g of composite flour was added and mixed. Next, 5 g of baking powder and 75 mL of water were added, and the dough was kneaded, sheeted, and cut. Finally, it was baked at 120 °C for 20 minutes and cooled. Pasta was prepared by the addition of 350 mL of water to the composite flours, followed by kneading and extrusion. The extruded pasta was then steamed for 20 minutes by the double-boiling method and then dried for 16 hours at 55 °C in a hot air dryer. Cookies and pasta made from 100% maida flour were taken as the control. Tamarind seed pasta and cookies had a higher protein value of 12.61 ± 0.02% and 12.62 ± 0.22%, respectively. Bamboo shoot pasta and cookies had high fibre content with values of 7.99 ± 0.55% and 7.69 ± 0.75%, respectively. Dietary fibre analysis revealed that bamboo shoot pasta, and cookies had the highest insoluble fibre (16.67 mg/100 g and 19.05 mg/100 g, respectively) and soluble fibre content (5.50 mg/100 g and 6.42 mg/100 g, respectively). Bael pasta and cookies were observed to have a high potassium content. A high amount of vitamin C was also observed in bael pasta (132.8 mg/100 g) and cookies (152.99 mg/100 g) compared to the control. Moreover, bael also seems to show very good antioxidant activity with 46.7 ± 0.45 μg mL⁻¹ for pasta and 19.39 ± 0.99 μg mL⁻¹ for cookies. The Total Phenolic Content (TPC) analysis revealed that the pasta and cookie samples had higher TPC than the control, with bael having the highest value in both pasta (2981.75 ± 171.7 mg GAE/100 g) and cookies (2027.58 ± 80.66 mg GAE/100 g). Amylose content was found to be higher for all the products than their control, which aids in improving their textural properties. The sensorial properties and textural properties of bamboo shoot pasta (overall acceptability 7.2) and cookies (overall acceptability 7.3), and tamarind seed pasta (overall acceptability 6.9) and cookies (overall acceptability 8.0) are up to the level of consumer acceptability, while bael pasta (overall acceptability 6.0) and cookies (overall acceptability 6.7) require further improvement. All the products developed have the potential to become functional foods with further incorporation and optimization.