Sustainable Food Technology最新文献

Solid-state fermentation of oats has shown potential for bioactive enrichment and nutritional modification in the quest to develop nutritionally dense foods and meet future global food demands. However, the current body of literature on flavour aspects, such as volatile generation, is lacking. The present study aimed to monitor the volatile evolution of oats fermented using Lactiplantibacillus plantarum as a readily available lactic acid bacterium, followed by a regression analysis of volatile release. Ground, dehulled and stabilised oats were fermented with Lp. plantarum for 0, 2, 5, 12, 24, 48, 72 and 120 hours at 37 °C. Samples were subjected to headspace solid-phase microextraction gas chromatography coupled to mass spectrometry to evaluate volatile changes during fermentation. Aldehydes dominated early samples but decreased rapidly after ∼5 hours of fermentation, while furans and esters decreased to a lesser extent after 48–72 hours. Alcohols and ketones steadily increased until the end of fermentation, as did carboxylic acids and aromatic compounds, while volatile phenols were found to peak at 48 hours of fermentation. In contrast to linear partial least squares regression data modelling, non-linear random forest regression effectively accounted for the non-linear evolution of volatile formations by Lp. plantarum. These results shed light on the metabolic actions of Lp. plantarum and provide insights into the flavour potential of oats via solid-state fermentation while also highlighting the importance of non-linear modelling to predict volatile evolutions accurately.

This research article explores the formulation and characterisation of sustainable, gluten-free and gluten-reduced cookies through the utilization of a diverse range of grain-based flours. Gluten-free cookies were formulated with a diverse selection of indigenous and regionally available grains from Northeast India. While gluten-free cookie formulations incorporated rice, soy, green gram, finger millet, oats, Bengal gram, and roasted chickpea flours, gluten-reduced cookies incorporated wheat, Bengal gram, and roasted chickpea flours. The conducted study was targeted to assess the impact of alternative grain flour compositions on the sensory, nutritional and functional attributes of the cookies. The investigations contributed to the development of sustainable food products and aligned with the contemporary dietary needs, such as gluten intolerance, increased demand for plant-based protein, dietary fiber enrichment, and the utilization of locally sourced, minimally processed ingredients. Bengal gram and roasted chickpea flours were retained as fixed ingredients across formulations and served as nutrient-rich and functional base components. Comprehensive characterisation included texture, colour, nutritional profiling, and sensory analysis. The findings conveyed significant differences in the sensory appeal and nutritional content, especially in protein and fibre levels, and their dependence upon the grain combinations used. The article provided valuable insights for sustainable bakery alternatives and promotes the utility of locally sourced grains to support health-conscious and environmentally friendly food systems.

In this study, a process was evaluated for the recovery of residual proteins from tofu whey. This process involved the coupling of a pre-concentration of tofu whey by nanofiltration (NF) at a 9× volume concentration factor, with demineralization by electrodialysis (ED), followed by electro-acidification through electrodialysis with bipolar membranes (EDBM) and centrifugation. The process resulted in a protein recovery of 25.1% in the final precipitate fraction. Molecular weight analysis showed that most proteins in tofu whey, retentate, precipitate and supernatant were under 1000 Da, with similar profiles suggesting no specific protein isolation in the precipitate. In addition, the functional properties of the fractions at each step of the process (Tofu whey, NF retentate, precipitate and supernatant) were assessed and compared with three commercial soy protein isolates (SPIs). For the first time, the functional properties of tofu whey proteins recovered by the NF + ED + EDBM process were systematically studied. Surprisingly, despite the residual proteins in tofu whey fractions having smaller molecular weights than the 7S and 11S proteins in SPIs, their functionalities were comparable, and in some cases, superior. The final supernatant and NF retentate exhibited better solubility, foaming properties, and emulsifying capacity than the SPIs, while the tofu whey and final precipitate demonstrated similar functional properties. These results suggest that all fractions could serve as valuable functional ingredients in food formulations, contributing to the valorization of tofu whey within a circular economy framework. However, it appeared that the EDBM step would not be necessary to valorize tofu whey in a more economical way.

Reverse (RO) and forward osmosis (FO) are membrane processes that are alternatives to thermal evaporation, operating at room or lower temperature during concentration of liquid foods, using less energy and retaining heat-labile components. Pasteurized cranberry juice (5.5° Brix, pH 2.6) was concentrated by RO at 3.5 MPa and 25 °C to 17.8° Brix and further concentrated by FO at 25 °C to 52.3° Brix. Potassium citrate (2.35 mol L⁻¹) was used as FO draw solution. Samples were stored refrigerated at 4 °C for 6 months. Total soluble solids, pH, water activity, titratable acidity, citric and malic acids, CIE color, % polymeric color, total phenolics, flavonoids, monomeric anthocyanins, DPPH and ABTS antioxidant activities were measured on concentrated and/or reconstituted samples before and after processing and monthly for 6 months. Total plate and yeast and mold counts were evaluated before and after FO processing and after 1, 3, and 6 months on concentrated samples. Results showed that during RO, anthocyanins decreased by 4% while FO induced no significant changes (p > 0.05) in the physicochemical properties. During storage, color values in the RO + FO concentrate decreased significantly (p < 0.05), with a total color change (ΔE) of 10.4 ± 0.9 at the end of 6 months. Polymeric color increased 2-fold while anthocyanins and DPPH Trolox equivalents decreased by 57% and 23% respectively after 6 month storage. Total phenolics, flavonoids and ABTS antioxidant activity were retained after RO and FO and through storage time. Total plate count was <1.5 log CFU mL⁻¹ before and after FO processing and after storage. No yeast and molds were detected. These findings suggested that a combined RO + FO can produce high-quality cranberry juice concentrate that retains quality attributes and bioactive components but may need frozen storage for preservation of anthocyanins.

Muffins are popular baked products that can be fortified nutritionally incorporating high-fibre natural flours such as millet, lotus dried flower flour, and flours obtained from by-products of fruits and vegetables. Also, the increasing demand for healthier food choices prompted the exploration of functional ingredients that can improve the nutritional profile of baked goods. A deep insight into the connected literature has highlighted the applications of various alternative flours in baked products as nutritional fortifying agents, but very limited research was documented, specifically on the use of lotus dried flower flour in muffin formulations. Consequently, the present research aimed to examine the potential of lotus dried flower flour as a source of dietary fibre in muffin preparations, focusing on the nutritional quality (physical and sensory attributes) and consumer acceptability of the developed muffins. Muffins were made using a combination of refined wheat flour and lotus-dried flower flour in comparison with 100% refined wheat flour muffins (control). The flour ratios used were 95% Refined Wheat Flour (RWF) to 5% Lotus Flower Flour (LFF) i.e., (T1), 90% RWF to 10% LFF i.e., (T2), and 80% RWF to 20% LFF (T3). The physical, textural, nutritional, and sensory properties, shelf life, and consumer acceptability of the developed muffins were investigated. The sensory evaluation revealed statistically significant differences (p < 0.05) among treatments, with overall acceptability (OAA) scores decreasing from 8.73 ± 0.49 in the control to 7.21 ± 0.60 in T3. The T2 formulation (10% LFF) maintained high acceptability with an OAA score of 8.26 ± 0.60. In contrast, colour analysis showed a darkening effect and shifts towards reddish and bluish hues. Physical characteristics revealed increased baking loss and altered texture as the level of lotus flour increased. Nutritional analysis indicated higher ash content (0.91 g vs. 0.83 g) and crude fibre (2.33 g vs. 1.97 g) in LFF muffins compared to the control, with minimal changes in energy content (366.96 kcal vs. 370.69 kcal). With this, the study concludes that lotus flower flour can effectively replace up to 10% of wheat flour in muffin preparation without compromising sensory and nutritional quality, making it a viable option for nutritionally enriched product development.

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In recent years, changes in consumer expectations and the requirements for sustainable food production have increased interest in non-thermal processing technologies. Non-thermal food processing technologies have emerged as promising alternatives to traditional methods, offering effective solutions to challenges such as nutrient loss, microbial contamination, and sensory degradation. This article focuses on the effects of six key non-thermal methods, which are high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasonication (US), cold plasma (CP), ultraviolet irradiation (UV-C), and ozonation on the preservation of heat-sensitive nutrients, food safety, as well as quality parameters. These methodologies will be evaluated, with a discussion of their possible benefits and limits, as well as their applicability in different food systems. Ultimately, this article will contribute to the ongoing discussion about how to optimize food processing techniques for both consumer health and environmental sustainability. Non-thermal technologies can preserve or enhance the bioavailability of heat-sensitive nutrients such as vitamins, minerals, and antioxidants by reducing thermal degradation and improving cellular release. They also offer effective microbial inactivation, notably against common pathogens, through physical or oxidative mechanisms, providing safe and chemical-free disinfection. Additionally, these methods help maintain sensory qualities and improve techno-functional properties while supporting better digestibility, oxidative stability, and shelf life in various food matrices. Moreover, their synergistic combinations offer added value by enhancing antioxidant retention, reducing contaminants, and improving product stability beyond what individual methods achieve alone. With low energy and water consumption, minimal additive use, and support for clean-label production, non-thermal technologies present a comprehensive and sustainable approach to future food systems.

Electronic tongues (E-tongues) have emerged as innovative sensing platforms that mimic the human gustatory system, enabling the precise analysis of complex chemical mixtures. Recent advances in E-tongue technologies have been driven by developments in four fundamental components: active channels, molecular sieves, receptors and arrays. These advancements contribute to enhanced sensitivity, selectivity and functionality in taste sensing systems. The atomic-scale thickness and high surface-area-to-volume ratios of two-dimensional (2D) materials, including graphene, MXenes and transition metal dichalcogenides, make them effective active channels that significantly improve sensitivity and selectivity. Analytes can be precisely separated and filtered from complex solutions using molecular sieves such as metal–organic frameworks, covalent organic frameworks and polymer membranes. Engineered receptors, which can be synthetic macrocyclic compounds or biological types such as enzymes and aptamers, enable targeted interactions with specific taste molecules. For real-time monitoring, sophisticated sensor arrays, including ion-sensitive field-effect transistors and triboelectric sensor arrays, convert chemical interactions into measurable electrical signals. By combining these advanced components, E-tongue systems can achieve unprecedented accuracy and reliability in a variety of applications, from environmental monitoring to biomedical diagnostics and food quality evaluation.

This paper aims to identify and analyse the key drivers affecting the adoption of Industry 5.0 (I5.0) technologies in the dairy industry. The data collected from various dairy stakeholders was analysed using Exploratory Factor Analysis (EFA) to uncover the underlying factors, and Multiple Linear Regression (MLR) was employed to evaluate the impact of the factors on the adoption level of I5.0 technologies. The EFA identified five key factors driving the adoption of I5.0 technologies: operational efficiency and productivity, animal health and product quality, sustainability and environmental impact, data-driven decision-making and compliance, and market competitiveness and collaboration. The MLR analysis revealed that these factors significantly impact the level of adoption (LOA), with operational efficiency and productivity being the most influential factors. The findings indicate that dairy stakeholders recognise the potential benefits of I5.0 technologies in enhancing efficiency, improving product quality, and enabling effective decision-making.

This study demonstrates the potential of Sesbania javanica Miq. flower extract (SFE) as a sustainable, plant-based ingredient for enhancing the functional and preservative qualities of carrageenan-based jelly. Jelly formulations were prepared with varying SFE concentrations (1%, 3%, and 5% w/w) and evaluated over 30 days of refrigerated storage at 4 °C. The 5% SFE jelly exhibited the highest levels of bioactive compounds, including total phenolic compound content, TPC (9.63 ± 0.29 mg GAE per g dw) and total flavonoid content, TFC (5.27 ± 0.28 mg QE per g dw), and significantly greater antioxidant activity (DPPH: 14.04 ± 0.20 μM Trolox per g dw; FRAP: 8.81 ± 1.53 μM Trolox per g dw) compared to the control (TPC: 1.22 ± 0.42 mg GAE per g dw; TFC: 0.89 ± 0.03 mg QE per g dw; DPPH: 2.48 ± 0.95 μM Trolox per g dw; FRAP: 1.17 ± 0.94 μM Trolox per g dw). Textural analysis revealed reduced hardness (3.26 ± 0.58 N in 3% SFE jelly) with preserved springiness and cohesiveness. Importantly, the 3% and 5% SFE jellies inhibited microbial growth throughout the storage, whereas the control spoiled by day 24. Color stability was influenced by SFE, with ΔE reaching 11.29 ± 0.52 in the 5% jelly at day 30. These findings highlight SFE's multifunctionality as a natural ingredient supporting antioxidant protection, textural modification, and microbial stability in gel-based foods, contributing to sustainable food product development.