Food and Bioproducts Processing最新文献

Agro-industrial waste is increasingly utilized in biotechnological processes to convert lignocellulosic materials into high-value products, such as xylitol. This polyol can be produced using biotechnological methods that mitigate environmental impacts, but it entails high purification costs. The article proposes a comparative study between two sequential strategies for purifying biotechnological xylitol. The first strategy involves membrane filtration followed by column adsorption. While the second strategy only covers column adsorption with twice the adsorbent bed. Additionally, the study includes a cytotoxicity evaluation of various purified xylitol fractions. Column adsorption was conducted at 70 °C with a flow rate of 1.2 mL min⁻¹ using activated carbon as the adsorbent. It proved to be efficient in separating colored compounds, proteins, and ethanol, with retention coefficients of 99.23 %, 84.0 %, and 96.71 %, respectively. The purification factor of xylitol/ethanol was 14.84. Nanofiltration was performed using a poly (piperazine amide) membrane at 40 °C and 30 bar, resulting in a protein retention of 43.55 % and a xylitol purity of 27.73 %. Finally, purified xylitol fractions underwent cytotoxicity analysis using the MTT assay, conducted in intestinal epithelial cells (Caco-2). One of the analyzed fractions did not induce toxicity, demonstrating that activated carbon column adsorption was the most effective strategy for purifying biotechnologically produced xylitol. These findings contribute to enhancing the viability of biotechnological xylitol production from sugarcane bagasse hemicellulosic hydrolysate.

The objective of this research was to investigate the effect of salt pretreatment (1 % and 2 %) on the physicochemical properties, sensory characteristics and safety indices of largemouth fillets during superchilling storage. During superchilling storage, the 2 % group had the lowest values of ice crystal formation temperature, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable counts (TVC), and the deterioration of fish quality in the 2 % group was significantly slower than that in the 1 % group (P<0.05). At the later stage of storage, low-field nuclear magnetic resonance (LF NMR) results showed that moisture in the fish fillets showed a mixture of ice crystals and water, and TBA, TVB-N, and TVC values were significantly higher in the salt-treated group (P<0.05); the proteins interacted with unfrozen fractions to form relatively ordered structures, which promoted the intensity of protein bands. The pH of the fillets transferred from neutral to weakly acidic throughout the period of storage, and the L*, W and b* values of the 2 % group were significantly lower (P<0.05) than those of the other two groups. The results of shear force, microstructure and western blot (WB) indicated that salt pretreatment significantly improved fillet tenderness and odor. These indicated that the ideal salt pretreatment concentration and quality of the bass fillets for superchilled storage were 2 % and 21 d, respectively. This study provides a theoretical basis for the application of the preservation of aquatic products.

Although the important role of skin on sensory enjoyment of boiled chicken products has been recognized, the transform patterns of skin during the soft-boiling process have not yet been revealed. In our research, a significant positive correlation between collagen content, solubility, springiness, cohesiveness, elongation, solid melting temperature (Tm) and enthalpy (ΔH) were indicated and a viscoelastic texture was formed from 40 to 60 min by strong bond energy and molecular conformation changes. It was the key transition period mainly caused by the swelling of the chicken skin and strong hydration of collagen, which greatly contribute to the smooth and tenderness of chicken skin. Subsequent heating induced the significant transform of collagen evidenced by breaking of collagen bundles. Interestingly, even prolonged heating to 80 min did not induced loss of elastic properties of chicken skin. In summary, this study analyzed the structural-rheological characteristics of chicken skin by moderate heat-induced degradation and provided insights for processing mechanism of food materials rich in collagen.

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.