Food and Bioproducts Processing最新文献

In the last decades, the use of agricultural wastes as a source of natural cellulosic fibers has become urgent, given the growing demand for natural and synthetic fiberss. Cellulose is a renewable natural resource and the most abundant in nature, being obtained from biomass such as wood, cotton and vegetables. Banana fiber is of great interest as bananas are one of the most consumed fruits in the world. Banana fiber is extracted from the banana pseudo-stems and leaves that remain after the fruit is harvested. Added value products based on banana fiber are an innovative material with strong potential in the market. The extraction of fibers from the banana plant can be carried out mechanically, chemically, or biologically. A combination of these methods is also possible, meaning that mechanical extraction can be followed by other treatments. In this work, the extraction of banana fibers was carried out using different methods, namely, manual extraction, chemical extraction (sodium hydroxide (NaOH)), biological extraction (retting in water at room temperature and 35 ºC) and boiling water. All the extracted fibers were analyzed using Optical Microscopy, Fourier-Transform Infrared Spectroscopy coupled with an Attenuated Total Reflectance accessory (ATR-FTIR), Thermogravimetric Analysis (TGA), Field Emission Scanning Electron Microscopy (FESEM), X-ray Diffraction (XRD) and their mechanical properties were also evaluated. Fibers with diameters between 27.46 and 240.89 µm were obtained. Chemical extraction increased the tensile strength of the fibers by effectively removing non-cellulosic components, but some cellulose degradation was observed. Biological extractions removed lignin and hemicellulose, resulting in increased fiber individualization and homogeneous fiber surfaces with improved thermal properties.

The study investigated the effects of solid-state fermentation using Aspergillus awamori MTCC 6652 on rice protein's functional properties, characteristics, and application in product formulations for varying durations (48, 72, and 96 h). Fermentation for 72 h notably enhanced the RPC's protein content by 7.83 % and improved its color profile towards lighter shades, evidenced by increased L* values and decreased a* and b* values, indicative of enzymatic degradation and pigment alteration, particularly notable after 96 h. Enhanced functional properties were observed at 72 h of fermentation, including increased protein solubility (by 9.8 %), oil and water holding capacity (by 14.33 % and 18.96 %, respectively), foaming capacity and stability (by 14.03 % and 14.11 %, respectively), and emulsifying capacity and stability (by 5.047 % and 5.69 %, respectively). Structural changes in fermented rice protein were observed through scanning electron microscopy, indicating alterations induced by A. awamori MTCC 6652. Fourier transform infrared spectroscopy and thermogravimetric analysis show shifts in peak positions and increased thermal stability of Fermented RPC. Additionally, microbial analysis of smoothie samples containing fermented protein showed increased microbial counts over storage time. Sensory analysis revealed comparable attributes between fermented protein-incorporated smoothies and standard smoothies initially, with slight reductions over time. This study emphasizes the considerable impact of fermentation on rice protein's properties and its potential in smoothie formulations. Overall, these findings highlight the significant impact of fermentation on the structural, chemical, and sensory properties of rice protein, thereby expanding its potential applications in smoothie formulations and potentially other food products.

The optimization of a strawberry-based dispersion to produce a powdered product fortified with Folic Acid (FA) and Zinc (Zn) was realized. The methodology involved production and characterization of strawberry pulp and strawberry-based dispersion, optimization of the dispersion process, and the manufacture and description of a powdered product. The optimal conditions for obtaining the strawberry-based dispersion were determined to be 11.7 % arabic gum (AG) and 23.3 % maltodextrin (MD). The recovery percentage of the powder was 71.38 %. The folic acid (FA) and zinc (Zn) contents in the strawberry powder were 272.3 mg/100 g and 0.21 %, respectively. The powder contains 20 % and 58 % of the daily reference values for pregnant mothers for FA and Zn, respectively. It is concluded that it was possible to optimize dispersion and obtain a strawberry powder fortified with AF and Zn suitable for consumption by pregnant women.

Mango is a tropical fruit that is consumed worldwide and is distinguished by its sweet and juicy flesh. Unfortunately, the peels and seeds of mango fruit are often discarded despite the fact that they contain compounds that can be valorized for certain applications. In this study, a physicochemical and hydrodynamic characterization of hydrocolloids extracted from the peel and seeds of mango fruit was performed and the impact on the microstructure and rheological behavior of derived gels, as well as the ability to form emulsions, were analyzed. The physicochemical parameters and proximate compositions of the different samples showed that the hydrocolloids extracted from the seeds are rich in proteins whereas those from the peel are rich in carbohydrates. The molecular weights calculated from the hydrodynamic characterization (M_v) are 101515 g/mol and 102,580 g/mol for hydrocolloids extracted from the peel and seeds, respectively. Dispersions of these hydrocolloids in water produced hydrogels upon heating, which exhibited a shear thinning response that can be described by the Williamson model. The ability of these hydrocolloids to form thermally-induced strong gels was monitored and analyzed by means of curing tests. Throughout thermal treatments, the storage modulus showed a significant increase, especially at concentrations greater than 2.5 wt%. Mango seeds and peel-derived hydrocolloids are also able to stabilize o/w emulsions. Derived emulsions showed D₅₀ mean diameters and zeta potential values (ζ) in the ranges from 10.04 to 82.52 μm and from -17.63 to -11.12 mV, respectively. On the basis of the observed rheological behavior of hydrogels and emulsion-forming ability, the hydrocolloids derived from mango seeds and peels possess suitable characteristics to be potentially implemented in diverse food matrices, offering functional and nutritional benefits to final consumer products.

In this work, nine different plant materials (lettuce, broccoli, shepherd's purse, orange peel, tangerine peel, lemon peel, lotus root, yam, and ginkgo nut) were used to prepare whole-component colloidal particles through the media milling. The colloidal properties and applicability in forming and stabilizing Pickering emulsions were investigated. The results showed that some particles exhibited good interfacial wettability. These particles could spontaneously absorb at the oil-water interface and effectively decrease interfacial tension. Pickering emulsions stabilized by broccoli colloidal particles exhibited better homogeneity and exceptional stability. While others were unstable to creaming/sedimentation. After slight stratification, the Pickering emulsions stabilized by fruit peel colloidal particles formed a solid gel unexpectedly. The Pickering emulsions stabilized by starch-based colloidal particles were rapidly stratified and coalesced during storage. Colloidal particles prepared from green vegetables and fruit peels demonstrated superior emulsifying capabilities than starch-based colloidal particles. This study indicates that broccoli can be a renewable source of whole-component plant-based stabilizers. It will provide valuable information for the exploitation of natural particle stabilizers and expand the application of plant resources in the food industry.

Canthaxanthin is a naturally occurring ketocarotenoid pigment present in plants, algae, bacteria and some fungi. In addition to its coloring role, canthaxanthin has an excellent antioxidant activity, thus having additional market demands in the feed, food, cosmetic and pharmaceutical industries. Canthaxanthin can be directly isolated from its natural source or produced by chemical synthesis, but these strategies either result in low yields, or use hazardous solvents, respectively. Therefore, the biosynthesis of canthaxanthin using microbial cell factories is becoming an advantageous alternative. Furthermore, microbial synthesis represents an economic and sustainable approach as it enables the use of agriculture and industrial wastes as substrates. In this work, the extraction, recovery and purification of canthaxanthin from modified yeasts using food grade solvents and up-scalable methodologies was studied. The resulting canthaxanthin-enriched extract was characterized (UV-Vis, PXRD and SEM) and quantified (HPLC), resulting in a canthaxanthin purity of 43.7 % (w/w).

Orange juice is highly popular among consumers for its unique taste, flavor, and nutritional value. However, orange juice is susceptible to browning, resulting in loss of quality. The browning of orange juice is complex, especially non-enzymatic browning (NEB), and its main mechanism has not been reported. In this study, the browning of concentrated orange juice (COJ) was determined to be NEB during storage by detecting polyphenol oxidase and peroxidase activities. A simulation system based on the main components of COJ was established to explore the main mechanisms of NEB. The browning products (5-HMF, A₂₉₄) and browning indexes (BI values, ∆E) of the simulation system showed that the contribution of the Maillard reaction (0.085) to browning was slightly greater than ascorbic acid degradation (0.078) and 28 times greater than caramelization reaction (0.003). This suggests that ascorbic acid degradation and the Maillard reaction are the main factors to NEB of COJ, while the caramelization reaction and phenolic oxidation can be ignored. Moreover, the browning in the early stage of storage was mainly caused by the degradation of ascorbic acid, and the later stage was Maillard reaction. In summary, the browning of COJ during storage is mainly caused by ascorbic acid degradation and Maillard reaction with different stages of action. Developing browning inhibition strategies for COJ should focus on the main browning factors at different stages to regulate browning more precisely and protect the quality.

Red seaweed Gelidium is used for agar extraction, generating large quantities of by-products (red seaweed by-product – GBP). Its carbohydrate and protein-rich composition makes it a suitable substrate to produce value-added compounds through solid-state fermentation (SSF). For the first time, GBP was used in SSF with Aspergillus ibericus and Aspergillus niger for carbohydrases production and protein enrichment. SSF was performed with unsupplemented GBP, supplemented with Mandel salt solution, and mixed at equal dry mass proportion with plant feedstuffs and with the seaweed Ulva rigida. A. niger CECT 2915 was the best strain under SSF obtaining the maximum xylanase activity (498 ± 49 U g^-1), in GBP mixed with sunflower cake and the maximum of cellulase activity (382 ± 37 U g^-1) in GBP mixed with rapeseed cake. In these mixtures, protein content increased 1.2-fold by SSF, as well as in GBP mixed with rice bran (1.3-fold). Scale-up of SSF using GBP mixed with sunflower cake from flasks to tray-type bioreactors demonstrated SSF reproducibility, achieving similar xylanase and cellulase activities. In the stirred-drum bioreactor, aeration and low agitation favored both enzymes production. Bioprocessing of GBP with plant feedstuffs using SSF was a cost-effective strategy to produce high-value enzymes, valorizing this seaweed by-product.

Bovine colostrum whey, despite being a source of bioactive peptides and prebiotic oligosaccharides with dietary and nutraceutical applications, presents significant processing challenges due to its high viscosity, making hollow fiber membranes, with their superior ability to control membrane fouling, well-suited for handling such fluids. The objective of this work was to determine optimal ultrafiltration conditions of a 10 kDa hollow fiber membrane to increase efficiency (i.e., permeate flux), selectively retain whey proteins, and facilitate the permeation of peptides (< 10,000 Da) and oligosaccharides (∼600 Da) from bovine colostrum whey. The impact of feed flow rate (3, 6, 9 L min^-1) and transmembrane pressure (1, 2, 3 bar) were evaluated on permeate flux, protein retention, and non-protein nitrogen permeation. Higher permeate fluxes were observed at higher feed flows and moderate transmembrane pressure, demonstrating the ability of turbulence to disrupt the concentration polarization layer at the membrane surface and decrease fouling, as exhibited in the resistance analyses. Higher feed flow significantly increased the cumulative permeate flux during colostrum whey concentration (64.6 $\pm$ 0.1 L h^-1m^-2 at 9 L min^-1 vs. 12.5 $\pm$ 5.9 L h^-1m^-2 at 3 L min^-1, at continuous diafiltration mode and 2 bar), with continuous diafiltration experiments yielding similar permeate fluxes to the ones achieved in discontinuous mode. Processing scale at 12.7 L (2 bar, 9 L min^-1, and continuous diafiltration) enabled 97% protein retention and 95% peptide and oligosaccharide permeation, producing a permeate with 1.3 g L^-1 peptide and 0.42 g L^-1 oligosaccharide. The results of this study highlight the impact of key ultrafiltration conditions of bovine colostrum whey using a hollow fiber membrane for the effective recovery of peptides and oligosaccharides for subsequent evaluation of their biological properties and commercial applications.

Recent advances in the field of meat processing have promoted the exploration of innovative methods to enhance the visual appeal of meat products. This research introduces a new approach that involves the combination of plasma-activated water (PAW) and electrochemical processes to improve the redness of tuna meat. The study revealed that subjecting PAW to electrochemical treatment at −0.85 V for 5 min significantly enhanced its color-enhancing properties. This enhancement is linked to the conversion of nitrites and nitrates into nitric oxide (NO) during the electrochemical process, which then interact with myoglobin to form nitrosomyoglobin (NOMb), resulting in the desired pink coloration. While a slight rise in residual nitrite and lipid oxidation was noted after treatment, these levels remained within acceptable limits according to prevailing safety standards, ensuring consumer safety. This study sets the stage for the potential utilization of a combined approach involving PAW and electrochemical methods in meat processing, offering the prospect of developing more appealing and commercially viable meat products.