Sustainable Food Technology最新文献

Globally, the demand for functional foods is increasing because of their positive impact on health. In recent times, Virgin Coconut Oil (VCO) has been gaining prominence as a healthy functional food, owing to its bioactive compounds such as polyphenols and medium-chain fatty acids. As a result, it exhibits potential health benefits such as cardioprotective, neuroprotective, hepatoprotective, antidiabetic, hypolipidemic, and anti-inflammatory effects. These health benefits of VCO enhanced its role mainly in the food, nutraceutical, and pharmaceutical industries. VCO is obtained from fresh coconut kernels without any heat, shear, or the addition of chemicals. In this review, different methods such as centrifugation, fermentation, freezing–thawing followed by centrifugation, and enzymatic treatment followed by centrifugation for the production of VCO are discussed. This review also discusses the application of recent novel methods such as supercritical fluid extraction, ultrasonication, mega-sonication, microwave treatment, etc., for the production of VCO. The development of value-added convenience food products such as oleogels, emulsions, and encapsulated powders incorporating VCO is discussed. The present review also discusses the use of VCO as a natural solvent for extracting bioactive compounds, such as polyphenols, pigments, etc., from plants and other natural sources.

Recent advances in active food packaging have been driven by the integration of electrospun materials, exploiting their inherent advantages. Electrospun materials can be easily functionalized with antioxidant, antibacterial, antifungal, and sensory additives, as well as ethylene scavengers and CO₂ emitters making them ideal for active food packaging. However, it's worth noting that certain electrospun materials utilized in this context are derived from petroleum-based synthetic polymers, which may raise environmental concerns post-usage. In this regard, the use of sustainable polymers for electrospun food packaging materials can address problems like waste generation and the environmental impact of traditional synthetic, petroleum-based polymers. Central to this transition is the utilization of biomass-derived polymers sourced from renewable sources like plants, algae, microorganisms, and wastes. Sustainable polymers, such as poly(lactic acid) (PLA), starch, cellulose and derivatives, polyhydroxyalkanoates (PHA), chitosan, gelatin, and zein have emerged as key sustainable players in active food packaging. This review provides a comprehensive overview of electrospun materials of sustainable polymers derived from biomass for the development of active food packaging films. The review begins with a brief description of the fundamentals and process for active food packaging and electrospinning, followed by a detailed examination of the applications of electrospun materials for active food packaging, categorized by polymer type and bioactivity. Finally, the review concludes with current challenges and provides insights into future perspectives in this area.

The escalating global issue of waste streams, particularly within the food industry, necessitates a sustainable approach to valorizing food wastes and incorporating these valorized compounds into new products. This study addresses the limitations of existing protein extraction methods by proposing an innovative bioprocessing technology to effectively recover them from waste streams. The primary objective is to regulate protein hydrolysis through a fermentation procedure applied to waste streams from the meat and dairy industries. Sodium-citrated whole blood from cattle and pre-sterilized acid whey from cottage cheese production were blended, followed by the addition of Lactobacillus rhamnosus (OSU-PECh-69) due to its high proteolytic activity. The fermentation process, conducted at 37 °C for 5 days, revealed that L. rhamnosus maintained viability at ∼9 log CFU g⁻¹, while coliforms remained below the detection limit of 250 CFU g⁻¹. The acidity in the acid whey favored the growth of lactic acid bacteria over other pathogens, resulting in a decline in pH, which limited coliform growth. The fermentation mixture with the addition of L. rhamnosus achieved a degree of hydrolysis of 6%. SDS-PAGE analysis confirmed the modification of proteins into smaller fragments during fermentation. This biotechnological process demonstrates the potential to valorize nutrient-dense byproducts through fermentative hydrolysis, offering a promising avenue for creating economically viable and sustainable processing solutions to make better use of the food industry byproducts.

A major concern in the food industry is the use of non-renewable, petroleum-based materials and its detrimental impact on the environment. Consequently, there has been a growing interest in the use of biopolymers in food packaging and other applications due to their renewable origin and biodegradable properties, which have a positive environmental benefit. Hemicelluloses are biodegradable heteropolymers, which are associated with lignocellulose cell walls of vegetative and storage tissues of annual and perennial plants. They represent an immense renewable resource of biopolymers. Hemicelluloses are the second most abundant component of lignocellulosic biomass, and they are comparatively underutilized in industrial applications, even though it is a main by-product or residue in the lignocellulosic biomass processing. Therefore, it is important to include hemicellulose valorisation through the biorefinery concept to promote a Sustainable Bioeconomy (SBE), Circular Bioeconomy (CBE), and Circular Economy (CE). Extraction procedures on different plants have enabled the isolation of a diversity of hemicellulose structures with different yields and purities. However, compared to other biopolymers, their commercial uses have been underscored by their low yields, hydrophilicity, and low mechanical strength. While the applications of pure hemicelluloses are limited in the food industry, the use of hemicellulose composites as edible films, coatings, preservatives, fillers, and emulsifiers, is more promising. This review summarizes the current applications of plant hemicellulose biopolymers in the food industry and future perspectives in the advanced bioeconomy and value chain of chemicals and materials as well as ways of mitigating the challenges associated with their use.

The demand for sustainable food packaging solutions has escalated in response to growing environmental concerns and consumer preferences for eco-friendly products. This review delves into the realm of sustainable food packaging materials and methods, exploring their necessity, applications, and impact on advancing sustainability goals. The review begins by examining commonly used materials in food packaging and their negative environmental impacts, particularly focusing on issues like pollution and non-biodegradability. It then highlights the urgent need for eco-friendly alternatives, emphasizing the necessity to transition towards sustainable materials to mitigate ecological harm. A historical timeline contextualizes the evolution of food packaging materials, leading into an exploration of various sustainable options, from general examples to advanced technologies like bio-nanocomposites and antimicrobial packaging. Greener fabrication processes and recent advancements in sustainable materials are highlighted, showcasing innovative approaches such as hybrid nanoparticle coatings and multifunctional bio-nanocomposite films. Furthermore, the review discusses the role of chemical methods in improving packaging properties and examines recent developments in sustainable food packaging, including allicin-loaded nanofibrous films and humidity-adjustable gelatin hydrogel films. The concluding remarks emphasize the significance of these advancements in mitigating environmental impact and enhancing food safety, while also outlining future outlooks for continued innovation in sustainable food packaging.

Hot air frying is a relatively new technology for producing fried foods, therefore, the objective of this review is to know the impact of this frying technology on the quality properties of fried potato products, addressing its effect and recommendations with the series of scientific studies in the literature. According to research available, the moisture content decreases with frying, but the final moisture contents are higher by about 35% compared to traditional frying. In the texture analysis, acceptable characteristics are obtained, and the lightness decreases with frying, attributing the desirable color characteristics of fried foods, in addition, in sensory attributes, no differences were found in flavor and crispiness between hot air frying and traditional frying, but in appearance, color and overall acceptability were higher in conventionally fried potatoes. In conclusion, future work should focus on assessing the impact on health and biofunctional properties (e.g. resistant starch, antioxidant properties) by the consumption of fried potato products, due to the scarce information available and the importance that this represents, since the literature has focused on quality parameters.

Postbiotics have gained attention due to their health benefits and potential bioactive metabolites. Short-chain fatty acids (SCFAs) have been identified within these metabolites, which are related to anti-inflammatory properties and antioxidant activity, among others. For the food industry, it is important to consider a suitable culture medium for postbiotic production. Whey, as a by-product from the cheese industry, is rich in nutrients and is proposed to support this purpose. This study is aimed to evaluate the microbial growth of three probiotics, Lactiplantibacillus plantarum 299v, Lacticaseibacillus casei Shirota, and Bifidobacterium animalis subsp. lactis BPL1, using a whey culture medium supplemented with soluble fibres (inulin or chia mucilage) at two concentrations (1% or 2% w/w). Also, analyse the effect of soluble fibres on the production of SCFAs and the antioxidant activity of cell-free supernatant as postbiotics. SCFA production was quantified by HPLC and antioxidant activity was determined by the DPPH⁺ assay and the KMnO₄ agar method. The formulated culture media promoted the growth of probiotics, especially those added with inulin. Lactiplantibacillus plantarum 299v and Lacticaseibacillus casei Shirota produced primary lactic and acetic acid. B. lactis BPL1 had the highest SCFAs production in the culture medium with 2% w/w of inulin. The antioxidant activity from Lactiplantibacillus plantarum 299v postbiotics was significantly improved with soluble fibres (p < 0.05). This study shows postbiotics are produced with a sustainable approach. Moreover, postbiotics based on whey and soluble fibres can be a potential ingredient for the formulation of new food products as sources of SCFAs and antioxidants.

Ragi is a widely recognized “Shree Anna” that should be included in diets to augment food diversity and security amid climate change challenges. The aim of the study was to evaluate the effect of lactic acid fermentation on the physico-chemical, functional, antinutritional, and antioxidant properties, and in vitro protein digestibility of raw and malted ragi flour at intervals of 24 and 48 h. RRF and MRF were inoculated with Lactiplantibacillus plantarum, oven-dried and milled into flour samples at each fermentation time. The process of optimizing malted ragi involves germinating soaked grains at 28 °C for 24 h, followed by open-pan roasting at 70 °C. The results showed a significant increase (p < 0.05) in carbohydrate content, water absorption index, and in vitro protein digestibility (63.66 to 79.98% and 85.77 to 90.27%) with increased fermentation time. However, the antinutrient content of phytic acid was significantly reduced with increasing fermentation time. During the 48 hour fermentation period, the crude protein content of both raw ragi flour and malted ragi flour varies from 7.01% to 7.75% and 8.18% to 8.64%, respectively. The 48 h fermented malted flour contains a significant amount of bioactive compounds, including catechin and protocatechuic acid. There was a significant increase (p < 0.05) in the total phenolic content and total flavonoid content. Thus, fermenting malted ragi flour for 48 h is an effective approach for enhancing protein digestibility and bioactive components, with a significant reduction in antinutrient content.

The trend of adopting plant-based foods as a substitute for meat is on the rise due to their nutritional benefits. In an effort to develop meat alternatives, response surface methodology (RSM) is used to optimize the formulation. In this study, wheat flour, soy flour, and horse gram were used as the primary ingredients. The process involved an initial screening experiment for the determination of suitable ingredient concentrations followed by a numerical optimization method, RSM-Central Composite Design (CCD). The goal of the optimization was to achieve protein, energy, and carbohydrate efficiencies of 95%, 89%, and 86%, respectively. The final product was tested using specific quantities of ingredients, resulting in maximum amounts of crude protein (20.278 g), carbohydrates (73.488 g), and energy (362.879 kcal). The morphological and textural studies of plant-based meat exhibit comparable characteristics to the available animal meats. This research work highlights the potential advancement of plant-based ingredients in developing nutritionally balanced meat alternatives.

In a world grappling with a growing population and shifting climate patterns, ensuring safe and sustainable food production has emerged as a paramount challenge. Extreme climate events, such as late spring frosts (LSFs), have a detrimental impact on productivity, plant growth, and consequently, crop yield. Similarly, viticulture is intricately linked to weather and climate conditions. Frost risk can be a significant issue in viticulture, potentially causing major economic damages with yield losses affecting vast areas or even entire territories from a single event. Chilling temperatures (ranging from 0 to 15 °C) and freezing conditions (below 0 °C) present unique challenges for vineyards, occurring when temperatures deviate from their usual range. These temperature fluctuations can significantly impair viticulture, affecting grapevines and diminishing both the quality and quantity of the grape harvest. In recent years, frost events have become more frequent and severe while winegrowers use various techniques to combat frost. This article aims to summarize the negative effects of extreme frost conditions in a changing climate on grapes and wine production and provide novel solutions and adaptation strategies, including sensing analysis tools, to help vineyards mitigate these impacts and ensure sustainable production.