Sustainable Food Technology最新文献

Bioactive peptides (BPs) generated by hydrolysis of food proteins exhibit a broad spectrum of biological properties in both in vitro and in vivo models. In this research, variations in amino acid composition, solubility, emulsifying, foaming and water/oil-holding properties and antioxidant capacity of hydrolysates obtained from coconut meal protein (CMP) were investigated. The solubility of hydrolysates was significantly increased (P < 0.05) from 11% (in CMP at pH = 4) to 79.7% (t = 180 min, pH = 4). Emulsifying activity (EAI) and emulsion stability (ESI) indices of different hydrolysates ranged between 43.7 and 70.7 m² g⁻¹ and 38.7–82.7%, respectively at pH = 3–9. Primary CMP showed the lowest EAI, ESI, and foaming capacity at pH = 5 (near pI). Limited hydrolysis (t = 30 min) of CMP resulted in the highest water-holding (WHC, 6.0 g g⁻¹) and oil-holding (OHC, 5.0 g g⁻¹) capacities. Increasing hydrolysis led to a significant decrease in WHC and OHC values. The extent of hydrolysis significantly increased the amount of essential, antioxidant, hydrophobic, and negatively charged free amino acids in the hydrolysates. Generally, the antioxidant activity of CMP reached the maximum value (DPPH = 74.1%, ABTS = 64.5%, OH = 66.7%, reducing power = 0.87, total antioxidant = 1.29, Fe = 63.7% and Cu = 24.3% chelation) after 90 min of hydrolysis. Overall, improved techno-functional, antioxidant and nutritional indicators of CMP hydrolysates consider these polypeptides as natural sources of antioxidants in the food and pharmaceutical industries.

Valorisation of quince seeds was performed for the extraction of mucilage. Five composite coatings of quince seed mucilage (QSM) and sodium alginate viz. 100 : 0 (QAH₁), 80 : 20 (QAH₂), 60 : 40 (QAH₃), 40 : 60 (QAH₄), and 20 : 80 (QAH₅) were developed and incorporated with vanillin (1%). The effect of quince seed mucilage-sodium alginate composite hydrogel coatings incorporated with vanillin on the postharvest quality of apples stored under refrigerated conditions for a period of 180 days was studied. Coatings helped to reduce weight loss, and weight loss of 5.98% and 3.48% was reported in control and QAH₁ coated samples, respectively, after 180 days of storage. Better firmness, color, anthocyanin content, vitamin C and antioxidant activity were retained in coated samples than in control samples. Significantly (P ≤ 0.05) higher microbial counts (6.04 log₁₀ cfu g⁻¹) were reported in control samples as compared to samples coated with QAH₁ (4.72 log₁₀ cfu g⁻¹) due to the antimicrobial properties of vanillin and QSM. These findings confirm potential benefits of QSM-based edible coatings for shelf-life extension and quality maintenance of this commercially important fruit crop.

Salted eggs are very popular in China for their pleasant flavor and texture. However, the long production cycle of traditional pickling with uncontrollable quality limit their industrialization. The high salt content in salted egg white (SEW) and problems such as hard core and black circle in salted egg yolk (SEY) significantly hinder the sustainable development of the salted egg production industry. This paper reviews the entire process of salted egg production, including salting, post-curing, cooking, and preservation, to fully explore the mechanisms of quality formation. The application of rapid processing, such as physical treatment and chemical additives, to reduce the salt content of SEW and enhance the quality of SEY is elaborated. Besides, the preference for SEY flavor leads to a great waste of SEW with high salt content lacking in foaming ability and low viscosity. Therefore, value-added SEY application as functional ingredients and converting the wastage of higher salt content SEW into valuable products are discussed in this paper. It will provide valuable information to improve processing efficiency, enhance the quality of salted eggs and promote the development of high-value-added and environmentally friendly nutritional egg products.

Carob pulp is a currently underutilized by-product of locust bean gum production from carob pods. It is dense in several valuable nutritional components such as carbohydrates, dietary fiber, minerals and some bioactive substances but low in protein. One of the strategies to facilitate its valorization is suggested as enhancing its protein content. Therefore, solid-state fermentation (SSF) of carob pulp was investigated using the edible fungus species Pleurotus ostreatus. For this purpose, carob pulp was first soaked with water, then treated thermally at 121 °C and subsequently subjected to SSF. During the SSF period of 30 days, samples were drawn every 5 days and analyzed with respect to protein, reducing sugars (glucose and fructose) and dietary fiber contents as well as polyphenol content and antioxidative properties. SSF with Pleurotus ostreatus could be proven to triple the protein content as well as the total fiber content of carob pulp. An increase in protein content is likely connected to the production of fungal biomass. However, a decrease in the reduced sugar content as well as in the antioxidant properties was observed. Results confirmed that SSF using Pleurotus ostreatus could be applied to valorize the carob pulp by boosting its protein content, and thereby a contribution to the circular bioeconomy in food production could be suggested.

Recent research has focused on using plant-based polysaccharides, proteins, and lipids to create functional films and coatings with desirable properties. Adding bioactive compounds and antimicrobial agents as well as employing nanotechnological approaches has improved the functional properties of plant-based materials, extending their shelf life and preserving food quality. This review explores the various applications of plant-based materials as coatings for fresh produce, meat, dairy, and bakery products, thus offering sustainable packaging solutions. Researchers have studied polysaccharides derived from fruits, roots, and traditional crops to make edible films and coatings. They have found that whole grains and legume flours with a high starch content can be used to create such films. Bio-based polymers and modern manufacturing methods are appealing for creating innovative food-packaging solutions. This paper explores novel film-forming materials with an aim to reduce food waste in the fruit and vegetable industry by promoting the use of edible films and coatings. It also discusses the challenges and opportunities associated with scaling up production and consumer acceptance. This review outlines future trends and research directions, emphasizing the potential for innovation in designing edible film and coating polymers, processing techniques, and interdisciplinary collaborations to advance the development of plant-based edible films and coatings for a sustainable food-packaging industry.

Food phenolic compounds (PCs) and proteins interact and react via non-covalent and covalent routes to form phenolic compound–protein (PCP) complexes and conjugates. In the last decade, increasing research has focused on protein modification based on these interactions in various food systems. This review provides the mechanism of PCP complexation and conjugation and relevant analytical techniques for detection and quantification purposes. Moreover, key functional properties of PCP complexes and conjugates, including solubility, emulsifying property, antioxidant activity, thermal stability, anti-microbial activity and digestibility, are discussed. The applications of the complexes and conjugates as novel encapsulants to stabilise bioactive but sensitive as novel food ingredients are also overviewed. It is worth noting that the correlation between PCP complexation and conjugation and these functional properties are not fully understood. There is still research paucity exploring the applications of PCP complexes and conjugates as promising encapsulants. Future research is required to advance the science in this area and facilitate application.

The current global food system is unsustainable. The depletion of natural resources and increased environmental emissions, climate change, biodiversity loss and increasing population contribute to food system unsustainability and food insecurity. Conventional intensive agriculture and industrial food production practices need to be examined, with a view to transitioning to more sustainable alternative agricultural production. Factors such as farm energy use and their effects on the biophysical environment and biodiversity, trade-offs between productivity and environment and agricultural policy contribute to agricultural production choices and sustainability. Alternative agricultural practices are discussed with a focus on farming systems which protect natural resources and biodiversity. These include alternative land and marine food production systems and the use of various cellular agriculture and culture-based methods for producing food. Selected emerging sustainable food systems are highlighted. Key actions for restoration of land and aquatic food production systems include rebuilding of soil and aquatic ecosystems, wider application of alternative sustainable agricultural and processing practices, and integration of innovative technology into traditional and emerging agricultural systems. These actions need to be supported by policy which encourages the co-creation of sustainable alternative agricultural systems by multiple stakeholders.

Food packaging possesses a critical role in preserving food quality, increasing food shelf life, and reducing waste. This paper explores the potential of alginate-based food packaging as an environmentally friendly method for food-related issues. Alginate, a naturally occurring polysaccharide extracted from seaweed, has considerable potential as a sustainable packaging material due to its multifaceted properties. These properties enable alginate to encapsulate and preserve a wide range of food products effectively. Alginate food packaging has demonstrated its ability to prolong the shelf life of various food products, including fresh fruits, vegetables, meats, and baked goods. It is beneficial to maintain their moisture content and maintain oxygen levels. Furthermore, it is an effective barrier against microbial growth, while preserving the desired flavor and aroma profiles of the packaged items. Antimicrobial food packaging systems are specifically designed to inhibit microbial growth on surfaces, thus enhancing overall stability and preserving quality during storage periods. However, additional research is necessary to improve performance across various applications within the food industry. Alginate-based edible coatings have attracted significant attention due to their ability to enhance both sensory attributes, such as appearance, and mechanical properties across diverse categories including fruits, vegetables, meat, poultry, seafood, and cheese. These edible films mitigate drying effects on contents by regulating the respiration rate, ensuring optimal conditions for extended freshness and shelf life.

Ultrasound (US) processing is a novel technology that has many potential applications in food processing. Pilot-scale batch US homogenisation of a blackberry-enriched dairy beverage was investigated in this study. Particle size, apparent viscosity, colour, phenolic content and antioxidant activities of US homogenised beverages were compared to those of conventionally homogenised products. Blackberry powder was mixed with preheated whole milk (37 °C) at a ratio of 1 : 20 (w/v). The mixture was treated at an US intensity of 10.37 ± 0.58 W cm⁻² for selected treatment times of 1, 3 and 5 min, while the control sample was homogenised using a conventional homogeniser for 1 min at 10 000 rpm. US treatment resulted in smaller particle size compared to the control, and longer US treatment time increased the number of smaller particles (p < 0.05). A higher viscosity value was measured in all US-treated samples when compared to the untreated blackberry–milk beverage (p < 0.05). Minor significant changes in colour parameters of all US-treated samples were observed compared to the control (p < 0.05). The application of US treatment to blackberry–milk beverages resulted in comparable retention of phenolic contents and antioxidant activities compared to conventional homogenisation.

Peel is a major bio-waste and a potential source of numerous bioactive molecules, creating immense environmental issues but no commercial significance. Thus, different extraction conditions, including chemical, enzymatic, ultrasonication, microwave, and homogenization, with varied sample concentrations at 2%, 5%, and 10% (w/v) were employed for maximum soluble dietary fiber (SDF) extraction from both mango (Totapuri and Safeda) and pomegranate (Bhagwa and Daru) peel. The maximum SDF yield of 29.26 ± 0.25% was observed at 5% w/v for homogenization-assisted enzymatic extraction (HEE) from mango peel (Safeda). The proximate and techno-functional properties of SDF exhibited efficient activity with enhanced thermal stability and structural characteristics. Scanning electron microscopy revealed a loosened and porous structure. In addition, the samples demonstrated significant prebiotic activity with the synthesis of three major short-chain fatty acids (SCFAs) in the order of propionic (3.60 ± 0.08 mg mL⁻¹) > acetic (2.64 ± 0.01 mg mL⁻¹) > butyric acid (1.27 ± 0.01 mg mL⁻¹), as quantified via ultra-performance liquid chromatography (UPLC). Thereby, this study highlights the role of waste fruit peel as a potent source of SDF, exhibiting profound prebiotic activity with imminent industrial application.