Food and Bioproducts Processing最新文献

Egg-related research promises unique opportunities for food science and technology. There is an urgent need to develop non-destructive methodologies for defining key egg parameters, e.g., egg volume (V) and surface area (S), based only on egg images. Herewith, V can be measured using the Archimedes’ principle (i.e., dipping in water), while S can be inferred using formulae that include V as one of its variables. Although the Archimedes’ principle is the best approach for determining V, dipping an egg into water cannot be practicable. In this study, we derived the appropriate mathematical approaches to calculate V and S based on measurements of quail eggs’ linear parameters. The proposed calculation formulae are suitable for eggs of any shape and species. This innovative procedure can be employed as the basis of the most accurate of all existing methods for computing S and is suitable for both analytical and industrial measurements of V.

The objective of this work was the investigation of the kinetics of protein and C-phycocyanin extraction from Arthrospira platensis (Spirulina) biomass assisted by Pulsed Electric Fields (PEF). Fresh, untreated and PEF-treated (7.8 kV/cm, 0–137.6 kJ/kg) biomass was suspended in water and incubated at 30–50 °C for up to 24 h. Protein and C-phycocyanin recovery kinetics exhibited a sigmoidal behavior. The increase in treatment specific energy and incubation temperature up to 40 °C led to significant extraction acceleration. A treatment of 137.6 kJ/kg prior to incubation at 40 °C led to the minimization of protein characteristic incubation time (2.3 h vs. 14.4 h and 10.4 h of untreated sample at 30 and 40 °C, respectively). At 50 °C a significant reduction of the extraction yield was observed, due to the inactivation of the proteolytic enzymes. Higher treatment specific energy led to increased C-phycocyanin purity of the extracts at 40 °C. The maximization of the C-phycocyanin extract purity factor (1.14 vs 0.66 for untreated samples) was achieved with a PEF treatment at 137.6 kJ/kg and incubation at 40 °C for 3 h.

The impact of enzyme-assisted (EAE), microwave-assisted (MAE), and microwave enzyme-assisted (MEAE) extractions using water were evaluated and compared to aqueous (AEP), conventional ethanolic (CSE), and microwave ethanolic (MSE) controls for the release of phenolics from Cabernet Sauvignon grape pomace. Optimization of extract total phenolic content (TPC) involved stepwise screening of time, temperature, slurry pH, solids-to-liquid ratio, and enzyme conditions. The use of 0.1 % alkaline protease in MEAE (1:10 g pomace/mL water, pH 11.5, 70 °C, 30 min) reduced extraction time by 50 % compared to AEP, EAE, and CSE methods, doubling the TPC of the extracts to 100.9 mg GAE/g dry weight pomace compared to ethanolic extractions. MAE and MEAE extracts exhibited in vitro antioxidant activities (ABTS and ORAC) similar to ethanolic extracts and had greater antioxidant activities than AEP/EAE extracts while boosting relative contents of catechins, procyanidins, trans-piceid, and malvidin-3,5-diglucoside as detected by untargeted metabolomics. Quantitation by HPLC showed increased levels of gallic acid, protocatechuic acid, syringic acid, p-coumaric acid, polymeric phenols, and polymeric pigments in MEAE compared to hydroethanolic methods. Scanning electron microscopy further supported the synergistic role of microwave processing and proteolysis in disrupting the grape cell structure to aid in releasing valuable bioactive phenolic compounds.

This study evaluates the performance and storage stability of functional extrudates enriched with natural additives, utilizing advanced food engineering and processing techniques. Essential oils from oregano, rosemary, hypericum, and chamomile were incorporated in both free and encapsulated forms using electrohydrodynamic processing, spray drying, and freeze drying, and added to the food matrix through extrusion processing. The encapsulated additives demonstrated superior retention and controlled release of bioactive compounds, with spray-dried agents achieving the highest total phenolic content (1.66 mg GAE/g) post-extrusion. During storage, these extrudates exhibited enhanced stability with low degradation rate constants (1.90×10⁻³ days⁻¹ at a_w=0.33, 25°C, over 240 days). The bioactive extrudates maintained remarkable stability in terms of hardness and colour change, with hardness inversely correlated to moisture content. These findings highlight the potential of using encapsulation and extrusion processing to create stable, naturally bioactive food products, reducing dependence on synthetic additives. The research underscores the integration of emerging technologies in food science to enhance the stability and delivery of essential oils, supporting the development of sustainable and health-promoting food systems.

Gamma irradiation (γ-irradiation) sterilizes and modifies proteins. This study aimed to enhance the performance of protein hydrolysates of fermented tilapia fish skin using irradiation. The results showed that γ-irradiation could effectively kill harmful microorganisms in fish skin at 6 kGy. Irradiation at 1–6 kGy dose disintegrated the internal structure of fish skin proteins, thus increasing the degree of hydrolysis after fermentation by Bacillus subtilis L4; however, irradiation at 9–12 kGy caused cross-linking and aggregation of fish skin proteins. The solubility, and water and oil holding capacity of the protein hydrolysates were significantly improved compared to those of the non-irradiated sample. The maximum emulsifying activity (164.61±16.28 m²/g), foaming activity (91.13±2.30 mL), and surface hydrophobicity index (5766.43±770.56) were observed in the protein hydrolysates fermented from fish skin irradiated at 12 kGy. The antioxidant activity of the protein hydrolysates increased with increasing irradiation doses. This suggested that the functional properties and antioxidant activity of protein hydrolysates from fish skin fermentation can be improved by appropriate irradiation pretreatment, providing a feasible method for improving the utilization and quality of proteins in fishery waste.

This study investigated the impact of alkaline processing with hydrogen peroxide (AHP) on the chemical composition, structure, and rheological properties of brewer's spent grains (BSG). Suspensions with different concentrations of BSG (2–8 %) and AHP (1–8 %) were subjected to different processing times (0–12 h). The BSG chemical composition, morphology, crystallinity, modifications of functional groups, and rheological behavior were evaluated over processing. Increasing the concentration of AHP in the suspension and the processing time improved the removal of proteins, lignin, and extractives from BSG into the suspension and, consequently, increased the cellulose and hemicellulose content in the processed BSG. On the other hand, higher concentrations of BSG in the suspension slightly reduced the removal efficiency of these components. AHP processing also induced thinning of the cell wall and changes in particle shape. These changes together with the increase in crystallinity of the processed BSG indicated the material destructuring. FTIR spectra showed reduced intensity of lignin and protein post-processing, indicating their removal, while peaks related to cellulose and hemicellulose increased in processed BSG. The flow curves of the suspensions were adjusted to the Herschel-Bulkley model, exhibiting non-Newtonian behavior with flow yield stress (1.529 Pa < τ₀ < 4.646 Pa) and pseudoplasticity (0.830 < n < 0.969) in all conditions. Flow resistance increased with increasing concentration of AHP, BSG, and processing time. Notably, the increase in processing time resulted in greater removal of BSG components, especially proteins, lignin, and extractives, which significantly contributed to the increase in both the flow yield stress and the consistency index of the suspensions. All this information is useful and will support the design of equipment and processes, especially those involving the extraction of proteins and the conversion of the BSG lignocellulose fraction into biofuels.

To address the limitations of conventional hot air drying (HAD) for potato dehydration, pulsed vacuum drying (PVD) and humidity-controlled HAD (HC-HAD) were proposed as innovative techniques. In PVD, varying vacuum pulse durations (6, 8, 10, 12, and 14 min) and atmospheric pulse durations (2, 3, 4, and 5 min) were investigated. Under HC-HAD, different humidity control scenarios (40,30+30,90+CF, 50,30+30,90+CF, 40,30+CF, and 50,30+CF) were examined. The study revealed that a 14:2 duration pulsing in PVD retained the color and achieved the highest total phenol content (TPC) and antioxidation activity (conserving 97.50 % and 84.67 % of their fresh values, respectively) but had the longest drying time (260.00 min) compared to HC-HAD and HAD (139.45 min). The 50,30+CF strategy of HC-HAD exhibited the quickest drying time (116.79 min), maintained the color, TPC (87.97 % of the fresh value), and antioxidation activity (71.40 % of the fresh value), and achieved the best potato microstructure and starch structure. Furthermore, Artificial Neural Network simulations for HC-HAD conditions demonstrated significant reliability. These findings provide valuable insights for potato researchers and producers seeking to enhance preservation techniques and prolong the shelf life of potatoes as a staple crop.

Effective management of ethylene along the value chain is crucial to the regulation of fruit ripening and senescence to reduce postharvest losses. The objectives of this study were to, (i) investigate the degradation kinetics of ethylene using a vacuum ultraviolet (VUV) photolysis reactor at different light intensity (0.0005 mW/m², 0.0014 mW/m² and 0.0021 mW/m²) and relative humidity (RH) levels (20 % and 80 %), and (ii) evaluate the economic feasibility of the VUV photolysis system. Kinetic experiments were performed in batch mode with an initial ethylene concentration of 51 mg L⁻¹. The reaction order and rate constant were determined by employing an nth-order kinetic model. Light intensity and RH significantly influenced the kinetic parameters and ethylene degradation (p < 0.05). At low light intensity, ethylene degradation followed a zero-order kinetic model, while at high intensity, it followed a fractional-order kinetic model. The developed kinetic models accurately predicted the experimental concentrations (R² = 0.9955). The economic feasibility of the VUV photolysis system was assessed using electrical energy per order (E_EO), which remained below 10 kW m^-³ order⁻¹, indicating energy efficiency and practical applicability. The chamber equipped with the VUV reactor successfully preserved apple quality (maintaining low TSS/TA ratio and delaying pH increase) during storage for 28 d at 15°C compared to the control. This foundational application of VUV photolysis in ethylene degradation offers promising prospects of upscaling for long-term storage investigation and industry applications.

Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of carbohydrates, proteins, fats, and can cause complications. This disease is caused by poor lifestyles, such as food consumption patterns and lack of physical activity, and what is more potential is genetics. In this regard, efforts are being made to increase self-awareness on food intake and developing functional food which can be done by the food industry. Many studies have been conducted to find bioactive compounds from natural ingredients that can prevent and treat diabetes. The effectiveness of bioactive compounds in preventing and treating diabetes is influenced by how these compounds reach their target. Nanotechnology can be a solution in the process of encapsulating anti-diabetic bioactive compounds into processed foods with the aim of stabilizing the function of these compounds in the processed food matrix, up to their absorption in the body. In this context, innovations are needed to develop a commercially viable and efficient delivery system, while industrial applications also need to be scaled up following scientific validation at the laboratory level. In addition, ethical, safety, and regulatory aspects should also be considered during the development of a delivery system for bioactive compounds. In these perspectives, this review highlights nanoencapsulation of anti-diabetic compounds in food, nanodelivery systems, market trends in bioactive-based anti-diabetic food products, and future perspectives.

Bread is one of the prime foods consumed globally, and the demand for nutritious and gluten-free variants is progressively escalating. In recent years, alternative flours have gained popularity due to their recognized health advantages and potential in controlling food wastage. Prickly pear peels, a by-product of the fruit industry, offer a valuable prospect for augmenting the nutritional profile of bread and fostering sustainable practices. Consequently, the principal objective of this study was to explore the production of both wheat-based and gluten-free bread varieties fortified with prickly pear cv 'Rossa', 'Gialla', and 'Bianca' peels flour. Prickly pear peels were collected, dried, and processed into flour, thus serving as a partial substitute for conventional wheat and gluten-free flour breads that underwent a thorough evaluation of textural, nutritional, and biological properties before and after simulated gastric digestion. The observed results emphasized that incorporating prickly pear peel flour into bread formulations led to an increase in total phenolic content from 0.7 to 5 mg_GAE/g_bread, as well as enhanced antioxidant activity, from 0.5 to 5 mg_GAE/kg_bread. Furthermore, this incorporation resulted in heightened ash and fiber content, with gluten-free bread also showing a notable more than two-fold increase in protein levels. Moreover, the impact of digestion demonstrated a 30–50 % diminishing effect on the biological attributes of each sample; nevertheless, the enriched bread variants exhibited substantial retentions of polyphenolic compounds and a pronounced antioxidant capacity, underscoring their prospective utility as innovative food products while concurrently contributing to sustainability objectives through waste reduction.