Sustainable Food Technology最新文献

The food industry has witnessed significant advancements in food printing and packaging. Edible ink is a major innovation, which has revolutionized the food industry by providing customized, attractive, and safe food printing solutions. This review article aims to explore various aspects of edible ink, including its composition, applications, and challenges. The study was conducted by analyzing current research articles and patents related to edible ink and food printing technology. This study revealed that edible ink is composed of food-grade materials and can be printed on different food surfaces, including cakes, cookies, and bread. Edible ink is used widely in the food industry, such as in the customization of cakes, chocolates, and pastries, labeling and branding of food products, and printing of food-based images for special occasions. We also highlighted the challenges associated with using edible ink, such as its limited color range and printing resolution. Nonetheless, edible ink has emerged as a game-changing technology in the food industry that offers innovative and safe food printing and packaging solutions. Despite the challenges associated with its use, the benefits of edible ink outweigh its limitations. Further research is required to overcome the limitations associated with the use of edible ink and to explore its new applications in the food industry.

6-Gingerol is the major biologically active component found in the ginger rhizome, and this study investigated the effect of high-pressure homogenization pretreatment on the recovery of 6-gingerol. The smallest particle size of ginger suspension was achieved using high-pressure homogenization treatment at 100 MPa for 10 cycles. The total phenolic content (TPC) and antioxidant activity of ginger supernatants were enhanced at higher intensity of high-pressure homogenization pretreatment. At 50 MPa and 100 MPa of 1 cycle of high-pressure homogenization, the recovery of 6-gingerol content was increased by 112.9% and 79.1%, respectively. The high-pressure homogenization-treated and control ginger extracts obtained from ultrasound-assisted extraction and Soxhlet extraction were dried by various methods. All pretreated high-pressure homogenization samples showed a significantly higher 6-gingerol content than control samples. Using Soxhlet and ultrasound-assisted extractions, pretreated freeze-dried high-pressure homogenization ginger extracts demonstrated the highest antioxidant activity. In contrast, pretreated oven-dried high-pressure homogenization ginger extracts exhibited the highest TPC. This study demonstrated that high-pressure homogenization is a potential pretreatment method combined with various extraction and drying techniques for the efficient recovery of 6-gingerol from the rhizome of ginger.

Pumpkin seed oil was obtained from three extraction methods, namely Soxhlet extraction (SE), cold-pressed extraction (CPE), and aqueous enzymatic extraction (AEE). The impact of the extraction method on physicochemical parameters, fatty acids, bioactive compounds, and oxidative stability of the obtained pumpkin seed oil was assessed. Pumpkin seed oil was rich in unsaturated fatty acids (>80%), squalene (174.1–253.6 mg/100 g), β-sitosterol (147.7–208.2 mg/100 g), and tocopherols (53.1–73.3 mg/100 g). Extraction methods affected the physicochemical properties and oxidative stability of pumpkin seed oil. Pumpkin seed oil obtained from SE had a higher content of bioactive compounds than AEE and CPE. After an oxidation storage test, pumpkin seed oil obtained from AEE and SE exhibited better oxidative stability than CPE, with AEE performing the best. Overall, this work could provide comparable information to the oil industry to produce high-quality pumpkin seed oils with appropriate extraction methods.

Oleogel technology offers a promising solution for reducing trans fatty acids in food by solidifying liquid oils. However, this technology encounters challenges due to limited vegetable oil resources. This study explores the use of sustainable fish oil, a by-product of sardine canning, especially the saturated fatty acid from the biowaste of PUFA purification, as a liquid phase in oleogels. Beeswax and rice bran wax were tested as oleogelators at concentrations of 5, 10, 15, and 20%. The 20% rice bran wax oleogel exhibited superior gelation properties, reached 90% oil binding capacity, and improved pore distribution without affecting volume (p > 0.05). A sponge cake prepared with commercial margarine (0% oleogel) displayed similar characteristics to a sponge cake with oleogel substitution in terms of hardness (∼6 N), springiness (∼25 mm), cohesiveness (0.4), gumminess (2–3 N), and chewiness (74 J). This indicated that the oleogel substitution mimicked and yielded margarine-like textures. The increasing concentration of oleogel substitution slightly decreased hedonic scores from ∼8.3 to ∼6.6 (from ‘like very much’ to ‘like slightly’). Importantly, the sponge cake with 25% oleogel substitution exhibited high acceptability and overall liking similar to the 0% oleogel (commercial margarine), both scoring at approximately 8. Moreover, the specific texture attributes of the generated sponge cake, such as roughness, moistness, and smoothness, were demonstrated to be similar and comparable to those of commercial margarine, particularly at 25% and 50% oleogel substitution levels. Lipolysis during the in vitro digestion of the sponge cake revealed a reduction in the release of free fatty acids, decreasing from 93.01% to 62.79% with oleogel substitutions ranging from 0% to 75%, respectively. Consequently, the total energy of the product decreased by 14.26% with a 75% oleogel substitution. These findings offer an opportunity to utilize by-products from fish canning for the development of higher-value products. Specifically, this involves constructing an oleogel with a new liquid-phase system while simultaneously reducing margarine consumption. In comparison to other available reports on the utilisation of fish by-products, our study places emphasis on the sequential valorisation of fish oil biowaste after its initial use as the PUFA source. This approach represents a novel way to address challenges in achieving a zero-waste concept in industry related to Sustainable Development Goals (SDGs).

Oleuropein, upon sucessful extraction from olive leaves, is treasured as being one of the major bioactive compounds with great potential for being incorporated into numerous food formulations that are processed under specific surrounding conditions. In this regard, for oleuropein to sustainably exert bio-functional effects, it needs to remain potent in an adequate amount in every step of potential valorizations. That being the case, this study examined the stability of olive leaf extracts obtained through ohmic heating (OH) compared to the conventional heating, (Conven) in terms of the total phenolic content (TPC), oleuropein (the key dependent variable), and hydroxytyrosol. The extracts were subjected to different surrounding conditions: (i) storage temperatures of 25 °C, 4 °C, and −20 °C over different time points for eight weeks; (ii) heating at 70 °C, 90 °C, and 110 °C over different time points (min), and (iii) pH ranging from 3 to 9. The results from storage stability tests revealed that a storage temperature of −20 °C was the optimal condition for the stability of the extracts, while storage at 25 °C was the least desirable condition, particularly for oleuropein and TPC. The thermal study showed that exceeding a high temperature (particularly 110 °C) was detrimental to the oleuropein content. Also, the optimum pH value (pH 5) determined in this study narrowly resembled the pH values observed at the initial point of the extracts (4.8–5.2). Importantly, the data support the preference of ohmic heating over a conventional heating approach because substantial quantities of polyphenols remained in the OH extracts over the course of storage/heating. For oleuropein, ohmic heating at 75 °C was the most preferred approach, whereby the values continued to stay at the highest levels in the varying surrounding conditions/over different time points.

Food waste is a matter of concern in our society. A large amount of waste has been reported in municipalities (households, markets, food courts, and ceremonies), the agriculture sector, food-based industries and airports. Food wastage involves economic losses and entails the use of resources and has an environmental impact that could be avoided by educating society in environmental values and looking for new revalorization strategies. Food waste contains organic matter in a rich amount which depends on the type of waste such as oils, fruits, agro-industrial waste, bakery, dairy, meat etc. A number of strategies are applied for the management of food waste such as recycling, bioconversion, animal feed etc. Among them microbial bioconversion is now becoming popular. It employs a biochemical process in which organic waste is converted into manure that improves soil quality while taking part in the sustainable development of society and contributing to our environment. Some bacteria, fungi, and actinomycete fermentations have been described to perform this upcycling since they present many advantages such as ease, safety, cost-effectiveness, eco-friendliness, and a rapid process. A microbial bio-converted fertilizer also meets quality and safety which enhances the growth of crops. Therefore, the present work aims to present the sources and types of food waste, recent food waste scenarios around the world, the diversity of microbes that convert food waste to fertilizers, the mechanism of bioconversion, and the use of the converted fertilizer.

With growing consumer concern for eating fresh and nutritious food, there arises a demand for freshness indicators to build consumer trust and brand value. An active and intelligent packaging system helps extend the shelf life of a product and facilitates visual communication of the dynamic shelf life, respectively. These methods thereby may improve food safety and reduce food wastage at household and retail level by eliminating the confusing use-by and best-before labels printed on packaging. This review on smart packaging has more emphasis on freshness indicators, a segment of intelligent packaging. In the past few decades, the trend of using natural coloring compounds, flavonoids, as pH indicators has been booming. The complex process of food spoilage and its association with color change of flavonoids is elaborated. These compounds can be extracted efficiently from fruit and vegetable peels and flowers using several techniques. They can be employed as pH indicators after immobilizing them in a base matrix, usually biopolymers owing to their biodegradability.

Deep-fat frying is still a very popular food processing method among consumers of different age groups despite the negative health implications of consuming too much fat. However, the application of innovative frying techniques such as hot-air frying is on the rise to produce low-fat fried foods owing to its acceptable characteristics. Response surface methodology has been used to study the effects of hot-air frying temperature (HFT; 170–190 °C) and time (HFt; 15–25 minutes) on some critical quality attributes of chicken sausages incorporated with corn bran. HFT and HFt had significant (p < 0.05) effects on the moisture content, colour change, total phenolics, carotenoid contents, and chewiness of samples. Hot-air frying resulted in a significant reduction in the oil content; high retention of total phenolics, carotenoids, and dietary fiber; as well as improvement in chewiness and acceptable quality attributes. The optimum processing conditions obtained were 170 °C and 25 minutes at a desirability index of 63%. Significant (p < 0.05) differences were observed in some qualities of the optimized and control samples. The study concluded that the incorporation of corn bran into sausages using the hot-air frying process can improve the quality attributes of chicken sausages and serves as a means of value addition and waste valorisation; the hot-air frying technique could be an alternative method to produce healthier, fibre-rich and acceptable fried chicken sausages in a sustainable manner.

Carrot (Daucus carota L.) is one of the major root crops, abundantly grown throughout the world. Carrots are perishable and difficult to preserve in fresh form. They are widely utilized due to rich bioactive compounds and nutrients, including carotenoids, anthocyanins, dietary fiber, and vitamins. The adoption of processing techniques becomes imperative with conventional and modern dehydration or drying methods as pivotal technologies for extending the shelf life of products. This review systematically explores the effect of diverse drying processing technologies on carrots, encompassing both conventional and modern processing methods, including solar drying, tray drying, freeze drying, microwave drying, spray drying, hot air oven drying, infrared drying, and conductive hydro drying. Through an in-depth study, the effect of these technologies on the physical characteristics and biochemical parameters (ascorbic acid, carotenoids, flavonoids, phenolic acids, total phenolics, and antioxidant activity) of carrots is elucidated. The significance of dried and fresh carrots is their use as an ingredient in various food products, such as beverages, soups, sauces, ready meals, and healthy snacks. Apart from providing an overview of current research, this review suggests possible directions for further studies on carrots. This review contributes to the holistic understanding of sustainable approaches to carrot processing and sets the stage for future developments in this area.

Although tiger nut, the tuber of Cyperus esculentus L., is regarded as a new source of edible oil, it also constitutes up to 14–37% of starch on a dry basis. Since it is globally popular and widely cultivated in Africa, Asia, Europe and America, tiger nut is a promising and underutilized source of commercially available starch. To date, there is a lack of systematic understanding of tiger nut starch. Herein, we mainly focus on tiger nut starch, including its extraction, chemical composition, structure, properties, modification and application aspects. The chemical composition of tiger nut starch is proven to be markedly affected by its extraction method. The amylose content of tiger nut starch is reported to vary from 9.71% to 27.01%. Tiger nut starch is mostly spherical and oval, and its granule size ranges from 2 to 18.53 μm with an A-type crystallinity. Compared with common starch (such as wheat, corn, potato, and cassava starch), tiger nut starch shows unique differences in fine molecular structures, swelling power, solubility, thermal properties, pasting properties and in vitro digestibility. In order to improve its properties and potentially widen its uses, tiger nut starch has been modified by physical, chemical, enzymatic and dual methods. Besides, tiger nut starch has great potential for food and non-food uses. This review is worthy for the further development of tiger nut as a sustainable crop as well as for the value-added utilization of tiger nut starch.