Sustainable Food Technology最新文献

The search for alternative culture media from agro-industrial sources to produce biosurfactants (BS) from lactic acid bacteria is of interest because it reduces production costs and allows circular production systems. This study aimed to evaluate the ability of Lactiplantibacillus plantarum Tw226 to produce BS in a nutrient medium based on yacon juice (BSY), a neglected and underutilized Andean tube, and to compare its functionality as an emulsifier for cinnamon bark and lemongrass essential oil-in-water emulsions. L. plantarum Tw226 reach a dry biomass yield of 1.10 ± 0.06 g L⁻¹ using yacon juice supplemented with 25% MRS broth (MRSJ) and was similar to the one obtain with MRS. The BSY yield was 0.11 ± 0.03 g L⁻¹ and has a surface tension of 43.48 ± 0.68 mN m⁻¹. The FTIR spectra shown that the functional groups of BSY, were similar to those presents in the BS produced in MRS broth (BSMRS). The emulsions of lemongrass and cinnamon bark oil, formulated BSY, had an initial droplet size of 425.9 ± 35.7 nm and 348.2 ± 19.9 nm, respectively. These sizes remained unchanged for 4 weeks, being smaller or similar to those stabilized with the BSMRS. The emulsion of cinnamon bark oil stabilized with BSY did not show creaming compared to the analogous stabilized with the BSMRS. Lemongrass emulsions presented creaming regardless of the BS used. In conclusion, L. plantarum Tw226 could produce a BS using yacon juice with 25% MRS broth which is useful as emulsifier.

Beetroot juice (Beta vulgaris L.) with an initial 5.0 °Brix was concentrated to approximately 60 °Brix using forward osmosis (FO). The concentrate was then stored under ambient (25 °C ± 2 °C and 60–70% RH) and accelerated (37 °C ± 2 °C and 90% RH) conditions for 12 weeks. Throughout this period, physical, chemical, and microbiological properties were evaluated at two-week intervals. Results indicated that the quality of the beetroot juice concentrate (BRJC) was influenced by the storage environments over time, with minimal changes in pH, titratable acidity, and total soluble solids. However, betalain content and antioxidant activity were more sensitive to storage time and temperature. The degradation of betalains in ambient and accelerated conditions was 28.53% and 43.57%, respectively, at the end of 12 weeks of storage. The HMF and browning index (BI) levels of BRJC increased more significantly at 37 °C than at 25 °C. Betalain degradation followed first-order kinetics. Overall, the findings suggest that FO is an effective non-thermal method for concentrating beetroot juice as it preserves quality and extends shelf life. Additionally, a moderate to strong correlation was found between betalain content and total color difference in the BRJC stored under ambient and accelerated storage conditions.

Commercial coatings for stone fruits improve the quality but have limitations in controlling incident foodborne pathogens during storage. The aim of this study was to evaluate the pathogen survival and quality of fresh peaches sprayed with a commercial stone fruit coating, supplemented with low level (0.05% v/v lauric arginate – LAE and 0.5% w per v sorbic acid) and high level (0.1% v/v LAE and 1.0% w per v sorbic acid) antimicrobials. The alkaline coating was adjusted to pH 6.0 based on an observed partial synergistic effect between LAE and sorbic acid. Fresh peaches were inoculated with Salmonella or Listeria monocytogenes cocktails and then sprayed with the coating. The fruits in open trays were stored in a walk-in refrigerator set at 0 °C and 85% relative humidity for 20 days or at 21 °C for 5 days. Quality evaluation followed the same protocol using uninoculated peaches. Gradual reductions in viable bacteria were observed for both pathogens. After storage at 0 °C, the control, low-level, and high-level antimicrobial treatments achieved a respective reduction of 0.41 ± 0.54, 1.20 ± 0.71, and 2.17 ± 0.53 log CFU per fruit for Salmonella, while the log reductions (2.34–2.66 log CFU per fruit) were similar for L. monocytogenes. Pathogen counts were similar in the coated peaches throughout storage at 21 °C. The antimicrobials in the coating reduced native fungi in peaches by 0.5–1.0 log CFU per fruit after storage at either temperature and did not significantly impact the total soluble solids, titratable acidity, pH, and weight loss of the peaches during storage. The results demonstrate that LAE and sorbic acid are options to control Salmonella in fresh peaches, but additional strategies are needed to inhibit L. monocytogenes.

pH-based indicators play an important role in ensuring food safety by providing a real-time visual indication. The objective of this study was to evaluate the potential of the natural colors of turmeric (curcumin) and beetroot peel (betacyanin) as colorimetric pH indicators for the determination of chicken freshness. For pH changes, curcumin (CR), betacyanin (BPE), and a 1 : 1 mixture of CR and BPE were tested with different buffer systems. The sensitometric films were prepared by dispersing these dyes at 1, 2, 5 and 10% concentrations into a biopolymeric film matrix of sodium alginate and almond gum. Formulation with a 10% concentration exhibited superior color retention and visual sensitivity. Film characterization was performed, including moisture content, solubility, and FTIR analysis. The response of the film was evaluated in fresh chicken stored at room temperature and refrigerated temperature (4 °C). The obtained results, including stability, color change correlation with total volatile basic nitrogen (TVB-N) levels, and 20-day film durability, confirm the effectiveness of these films as a non-destructive food quality monitoring system. The combination of curcumin and betacyanin provided enhanced pH sensitivity, a broader detection range, and improved visual clarity, making it more effective than single-indicator systems for real-time spoilage monitoring. This study presents a novel, affordable, biodegradable smart packaging solution for meat freshness monitoring in real-time, which has the potential to increase food safety and reduce food waste.

Microbial infestation of postharvest fruits is a serious issue affecting agricultural production and the quality of fresh fruits, especially in areas without advanced storage technologies. This study presents an eco-friendly approach using endophytic fungal (Aspergillus tubingensis, AT, and Rosellinia convexa, RC) extracts, stabilized with biopolymeric chitosan for the synthesis of cerium oxide nanoparticles (CeONPs) for the preservation of postharvest fruits. The CeONPs were prepared by dissolving chitosan in citric acid, followed by the addition of cerium salts and fungal extracts, which facilitated the reduction of Ce³⁺ to Ce⁰. The nanoparticles were then purified and dried for further characterization. X-ray photoelectron spectroscopy (XPS) analysis confirmed the presence of Ce³⁺ and Ce⁴⁺ ions, along with Ce–O bonds, while X-ray diffraction (XRD) revealed highly crystalline CeO₂ nanoparticles with crystallite sizes ranging from 72.4 to 96.7 nm. The materials exhibited hydrophilic properties, as evidenced by water contact angles (WCAs) between 58.95° and 69.31°, ensuring effective adhesion to fruit surfaces for fungal inhibition. Additionally, the chitosan-stabilized CeONPs demonstrated significant antifungal activity, reducing moisture loss and extending the shelf life of cherry tomatoes and grapefruits during storage. This study highlights a sustainable and efficient method for postharvest fruit preservation using biogenic CeONPs.

Biocomposite hydrogels based on quince seed mucilage (QSM) and sodium alginate (SA) incorporated with crosslinkers (ZnO, CaCl₂ and NC) were developed and characterized. Biocomposite hydrogels were characterized for their rheological, structural and thermal properties. Hydrogels with a QSM-to-SA ratio of 80 : 20 and CaCl₂ as a crosslinker agent exhibited more elastic character and stronger gelation, as revealed by rheological studies, and improved structural and thermal properties, as revealed by Fourier transform infrared spectroscopy and differential scanning calorimetry. Hydrogels were further used for the development of films. The prepared biocomposite films were characterised for thickness, tensile strength (TS), water vapour transmission rate (WVTR) and oxygen transmission rate (OTR), biodegradability, instrumental color and antimicrobial activity. Significantly higher TS and lower WVTR and OTR (P ≤ 0.05) were observed in the biocomposite films with CaCl₂ as a crosslinker agent. Biocomposite films with NC as a crosslinker agent exhibited significantly higher instrumental color parameters. Films incorporated with NC showed lower biodegradation by the soil burial test. Films with ZnO as a crosslinker agent exhibited greater inhibitory effect against Aspergillus niger and Rhizopus stolonifer. Overall, biocomposite films with an 80 : 20 ratio of QSM to SA and CaCl₂ as a crosslinker agent as food packaging can provide better protection to extend the food shelf life.

With the rising demand for environmentally friendly and sustainable food packaging solutions, there is growing interest in developing advanced compostable polymers with improved functional attributes. However, compostable polymers such as polylactic acid (PLA) exhibit certain drawbacks such as brittleness, which limit their application in flexible packaging. A promising strategy to address these limitations is blending PLA with polybutylene adipate terephthalate (PBAT), resulting in a compostable blend with well-balanced properties. The present work aims to develop active packaging films using PLA/PBAT blends, with the inclusion of different amounts (1–5 wt%) of the natural antimicrobial compound ε-poly-L-lysine (ε-PL). The films were produced using twin-screw blown film extrusion and evaluated for their mechanical, morphological, barrier and antimicrobial properties. The presence of ε-PL within the PLA/PBAT matrix was verified by Fourier-transform infrared spectroscopy (FTIR) analysis, which revealed characteristic absorption peaks in the 1500–1600 cm⁻¹ range. Surface morphology represents heterogeneous dispersion of ε-PL in the PLA/PBAT matrix. Contact angle analysis revealed a progressive increase in surface hydrophilicity with higher ε-PL content, decreasing from 61.72° to 47.73°. X-ray diffraction (XRD) showed a reduction in crystallinity as the ε-PL concentration increased, while differential scanning calorimetry (DSC) provided insights into thermal transitions. Incorporation of ε-PL in the polymer blend led to a reduction in both oxygen and water vapor barrier properties. The antimicrobial effectiveness of the films was assessed against Staphylococcus aureus, with the 5 wt% ε-PL film exhibiting antibacterial activity (30.6 mm zone of inhibition). Release kinetics analysis indicated that ε-PL release followed Fickian diffusion, with the Higuchi model offering the best fit for the data (R² = 0.98). When bananas were stored in PLA/PBAT blend films containing ε-PL, their quality was better maintained compared to both unpackaged bananas and those packed in control films. These findings suggest that PLA/PBAT films incorporated with ε-PL hold strong potential as more sustainable active packaging materials offering enhanced food safety and extended shelf life.

The aim of this work was to characterize the physicochemical and techno-functional properties of the fibers and powder obtained from the leaves of the two pineapple cultivars, MD2 (MD) and Smooth Cayenne (SC), to investigate their potential as a food ingredient in the development of new food products. Proximal chemical analysis shows that all evaluated materials have a low moisture content between 8.61 and 9.70% and a fat content between 0.06 and 1.04%, while the protein content varies between 5.32 and 8.36% and the ash content is higher in the powders than in the fibers (7.37 to 7.16 and 5.62 to 5.41, respectively). In addition, the samples have a high content of carbohydrates such as cellulose, hemicellulose, lignin, pectin, gum, wax and dietary fiber, which were identified by X-ray diffraction. The samples are acidic with a pH around 4.8. The results show that the fibrous (F) and the powder (P) materials have a swelling water capacity (SWC) between 16.14 and 26.90 mL g⁻¹, an oil retention capacity (ORC) between 2.95 and 7.26 g g⁻¹, a water absorption index between 8.20 and 13.25 g g⁻¹ and a high and low water solubility index (WSI) between 0.040 and 0.060 g g⁻¹. On the other hand, the color is similar for the fibers (FMD–FSC) and slightly different for the powders (PMD–PSC). Scanning electron microscopy shows that the fibers have a micrometric thickness of 5 to 10 μm and the powders have a particle size of 5 to 50 μm. X-ray fluorescence shows that the ash powder contains important minerals for the human body, such as K, Ca, Cl, P, S, Mg, Si, and Mn. The carbohydrates have an influence on the techno-functional and pasting properties of the powder as well as on the hydrophilic properties, which are reflected in the high peak viscosity. This fact can confirm and improve the prospects for its use as an ingredient in the food industry, following a circular economy approach, since the industry considers it as waste without value.

The present study focuses on an extensive investigation into thermosonication as a novel process for enhancing the extraction of bioactive functional compounds from lapsi fruit juice. Process optimization was achieved by using artificial neural networks (ANN) coupled with a genetic algorithm (GA), finding optimum conditions to be 75% amplitude, 40 °C, and 60 minutes. The release performance of principal functional compounds, such as total phenolic content, total flavonoid content, antioxidant activity, and ascorbic acid, was also investigated under these optimized conditions. Among all the kinetic models used, the pseudo-second-order model demonstrated the best correlation (R² = 0.99, χ² = 0.09), which indicated that compound release occurred by chemisorption processes. The process also revealed an initial rapid extraction phase, which was then followed by a steady plateau at 60 minutes. The activation energies were in the range of 29.45 to 35.23 kJ mol⁻¹, and this indicated the temperature dependence of the process. Thermodynamic studies revealed that the extraction was spontaneous under all tested temperatures (ΔG: −5.45 to −18.46 kJ mol⁻¹), endothermic in nature (ΔH: 5.44 to 15.64 kJ mol⁻¹), entropy-guided (ΔS: 18.03 to 57.23 J mol⁻¹ K⁻¹) and, therefore, capable of efficiently breaking down the cell walls and facilitating mass transfer. Optimal extraction efficiency was achieved at 40 °C, beyond which heat-induced degradation of labile compounds was observed. Kinetic and thermodynamic studies confirm that thermosonication enables efficient, spontaneous, and temperature-dependent extraction of bioactives from Lapsi juice. The findings support its feasibility for energy-efficient, scalable industrial applications.

Bio-based active packaging films offer a sustainable route to replace petro-plastic laminates, but their multicomponent formulations complicate rational design. We report a machine-learning driven workflow that couples response surface methodology with artificial neural networks to optimise starch–chitosan films plasticised with glycerol, reinforced with beeswax and ZnO, and activated using citrus-peel extract. The hybrid model shrank the experimental search space by 65% and predicted tensile strength, the water-vapour transmission rate and antimicrobial efficacy with R² > 0.94. The optimal film delivered a tensile strength of 3.5 Mpascal, a 31% drop in water-vapour permeability and a >3 log CFU reduction against E. coli, while remaining fully soil-biodegradable within 45 days. Fourier-transform infrared spectra confirmed hydrogen-bond-mediated compatibility between polysaccharide chains and bioactives, explaining the improved mechanical integrity. This study demonstrates that data-guided optimisation can accelerate the development of high-performance, biodegradable packaging and provides a transferable framework for next-generation sustainable food-contact materials.