Pub Date : 2025-01-20DOI: 10.1016/j.fbp.2025.01.009
Hong Li , Jun Li , Zichun Hua , Tariq Aziz , Ebtihal Khojah , Haiying Cui , Lin Lin
Staphylococcus aureus (S. aureus) can easily generate biofilm on food processing equipment surface, thus increasing the risk of food contamination. Clove essential oil (CEO) has been extensively utilized in food industry due to its safety and effectiveness against S. aureus biofilm. The current study aimed to reveal the activity of CEO against S. aureus biofilm and explore its potential molecular mechanism. The results indicated that CEO had significant inhibition effect on S. aureus biofilm. Electron microscope observation indicated that CEO could inhibit extracellular polymeric substances (EPS) and damage the 3-dimensional structure of biofilm. Based on transcriptomic and molecular dynamics simulation, it was found that eugenol (principal component of CEO) was highly enriched on the phospholipid bilayer, which in turn affects various biological processes of bacteria, such as metabolism, biofilm formation and quorum sensing. Meanwhile, according to significant difference analysis, eugenol mainly down-regulated the transcription levels of EPS synthesis-related genes (ica operon and cidA) to inhibit biofilm formation, followed by quorum sensing-related genes (agrA, agrB and agrC), sarA and sigB. Finally, a challenge test indicated that CEO with MBIC concentration could decrease the number of S. aureus on food contact surface by 103–4 orders of magnitude. Therefore, CEO could be a potential natural anti-biofilm material to combat S. aureus biofilm and guard food safety.
{"title":"Transcriptomic combined with molecular dynamics simulation analysis of the inhibitory mechanism of clove essential oil against Staphylococcus aureus biofilm and its application on surface of food contact materials","authors":"Hong Li , Jun Li , Zichun Hua , Tariq Aziz , Ebtihal Khojah , Haiying Cui , Lin Lin","doi":"10.1016/j.fbp.2025.01.009","DOIUrl":"10.1016/j.fbp.2025.01.009","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> (<em>S. aureus</em>) can easily generate biofilm on food processing equipment surface, thus increasing the risk of food contamination. Clove essential oil (CEO) has been extensively utilized in food industry due to its safety and effectiveness against <em>S. aureus</em> biofilm. The current study aimed to reveal the activity of CEO against <em>S. aureus</em> biofilm and explore its potential molecular mechanism. The results indicated that CEO had significant inhibition effect on <em>S. aureus</em> biofilm. Electron microscope observation indicated that CEO could inhibit extracellular polymeric substances (EPS) and damage the 3-dimensional structure of biofilm. Based on transcriptomic and molecular dynamics simulation, it was found that eugenol (principal component of CEO) was highly enriched on the phospholipid bilayer, which in turn affects various biological processes of bacteria, such as metabolism, biofilm formation and quorum sensing. Meanwhile, according to significant difference analysis, eugenol mainly down-regulated the transcription levels of EPS synthesis-related genes (<em>ica</em> operon and <em>cidA</em>) to inhibit biofilm formation, followed by quorum sensing-related genes (<em>agrA</em>, <em>agrB</em> and <em>agrC</em>), <em>sarA</em> and <em>sigB</em>. Finally, a challenge test indicated that CEO with MBIC concentration could decrease the number of <em>S. aureus</em> on food contact surface by 10<sup>3–4</sup> orders of magnitude. Therefore, CEO could be a potential natural anti-biofilm material to combat <em>S. aureus</em> biofilm and guard food safety.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 131-140"},"PeriodicalIF":3.5,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
To produce rare sugars, such as tagatose and talose, the isomerization and epimerization of galactose were carried out in a batch system using two types of anion exchange resins. The reaction performance was investigated by applying a kinetic analysis to the reaction processes. A macroporous-type anion exchange resin generated higher reactivity than a gel-type resin. It was found that there were optimal yields of isomerization and epimerization products that were dependent on the reaction temperature, resin quantity, and substrate concentration. The maximum yields of tagatose (17.6 %) and talose (17.1 %) were obtained at 50°C and the initial concentration of 10 % (w/v) galactose with 0.50 g of the macroporous-type anion exchange resin and 2.5 mL of water. The kinetic analysis revealed that the equilibrium constants for the isomerization of galactose to tagatose and the epimerization of galactose to talose were estimated to be 0.25 and 0.22, respectively. The constant for the epimerization of tagatose to sorbose was 0.19. Consequently, the equilibrium yields of tagatose, talose, and sorbose were estimated to be 17 %, 15 %, and 3 %, respectively. Moreover, the decomposition of substrate and products by high alkali conditions was indicated, and holding the appropriate alkali condition led to efficient production of rare sugars.
{"title":"Isomerization and epimerization of galactose using an anion exchange resin","authors":"Kenta Hashimoto , Kanta Sakaguchi , Ryo Kono , Shuji Adachi , Yoshiyuki Watanabe","doi":"10.1016/j.fbp.2025.01.010","DOIUrl":"10.1016/j.fbp.2025.01.010","url":null,"abstract":"<div><div>To produce rare sugars, such as tagatose and talose, the isomerization and epimerization of galactose were carried out in a batch system using two types of anion exchange resins. The reaction performance was investigated by applying a kinetic analysis to the reaction processes. A macroporous-type anion exchange resin generated higher reactivity than a gel-type resin. It was found that there were optimal yields of isomerization and epimerization products that were dependent on the reaction temperature, resin quantity, and substrate concentration. The maximum yields of tagatose (17.6 %) and talose (17.1 %) were obtained at 50°C and the initial concentration of 10 % (w/v) galactose with 0.50 g of the macroporous-type anion exchange resin and 2.5 mL of water. The kinetic analysis revealed that the equilibrium constants for the isomerization of galactose to tagatose and the epimerization of galactose to talose were estimated to be 0.25 and 0.22, respectively. The constant for the epimerization of tagatose to sorbose was 0.19. Consequently, the equilibrium yields of tagatose, talose, and sorbose were estimated to be 17 %, 15 %, and 3 %, respectively. Moreover, the decomposition of substrate and products by high alkali conditions was indicated, and holding the appropriate alkali condition led to efficient production of rare sugars.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 151-158"},"PeriodicalIF":3.5,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study focuses on the open-air drying of sewage sludge and highlights the phenomena of shrinkage and cracking. It aims to determine the effective diffusion coefficient of five samples, with and without taking shrinkage into account, using mathematical models describing the behavior of sewage sludge. The results show that the SWeibull model, proposed in this work, proved to be the most accurate. This model displayed high coefficients of determination (R² = 0.9901) and low errors (SSE = 0.0596, RMSE = 0.0237, MAPE = 3.6670 %). A comparative analysis of diffusion coefficients revealed that diffusion without shrinkage varied between 3.54 × 10−11 and 4.25 × 10−11 m².s−1, while accounting for shrinkage decreased the range to 2.27 × 10−11 and 3.00 × 10−11 m².s−1. Statistical analysis of the numerical and experimental results confirms that incorporating shrinkage into the diffusion coefficient calculation accurately describes the moisture diffusion phenomenon as a function of drying time. The study of cracking phenomena reveals that sample thickness plays a decisive role: thicker samples develop deeper, more complex cracks, while thinner samples exhibit lighter cracks. The phenomenon of cracking has a direct and proportional impact on drying speed. The results show that integrating shrinkage and cracking phenomena into drying kinetics modeling enables more accurate estimation of kinetic parameters, thus optimizing the sewage sludge drying process for more efficient management.
{"title":"Analysis of shrinkage and cracking behavior in open-air drying processes of sewage sludge","authors":"Hanane Messaoudi , Abdelghani Koukouch , Abdelmounaim Dadda , Mohamed Asbik","doi":"10.1016/j.fbp.2025.01.007","DOIUrl":"10.1016/j.fbp.2025.01.007","url":null,"abstract":"<div><div>This study focuses on the open-air drying of sewage sludge and highlights the phenomena of shrinkage and cracking. It aims to determine the effective diffusion coefficient of five samples, with and without taking shrinkage into account, using mathematical models describing the behavior of sewage sludge. The results show that the SWeibull model, proposed in this work, proved to be the most accurate. This model displayed high coefficients of determination (R² = 0.9901) and low errors (SSE = 0.0596, RMSE = 0.0237, MAPE = 3.6670 %). A comparative analysis of diffusion coefficients revealed that diffusion without shrinkage varied between 3.54 × 10<sup>−11</sup> and 4.25 × 10<sup>−11</sup> m².s<sup>−1</sup>, while accounting for shrinkage decreased the range to 2.27 × 10<sup>−11</sup> and 3.00 × 10<sup>−11</sup> m².s<sup>−1</sup>. Statistical analysis of the numerical and experimental results confirms that incorporating shrinkage into the diffusion coefficient calculation accurately describes the moisture diffusion phenomenon as a function of drying time. The study of cracking phenomena reveals that sample thickness plays a decisive role: thicker samples develop deeper, more complex cracks, while thinner samples exhibit lighter cracks. The phenomenon of cracking has a direct and proportional impact on drying speed. The results show that integrating shrinkage and cracking phenomena into drying kinetics modeling enables more accurate estimation of kinetic parameters, thus optimizing the sewage sludge drying process for more efficient management.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 159-170"},"PeriodicalIF":3.5,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Apple pomace (AP) is an underutilized by-product from the apple industry that has a high processing potential to obtain biobased products that meet the needs of the society, in the circular bioeconomy system. This study highlights the superior valorization of AP through microwave extraction of bioactive compounds and subsequent incorporation of apple pomace extract (APE) into the MCM-41 mesoporous silica matrix to prevent APE degradation, with the aim of being used as a bioactive ingredient for the development of new functional food products.The bioactive characterization of the APE was performed by UV-Vis, UHPLC-MS/MS and UHPLC-DAD investigations, while the loading of the APE into MCM-41-type silica matrix was confirmed by FTIR, UV-Vis, SEM and TGA-DSC investigations. The biological activity of the obtained ingredient was determined by evaluating the antimicrobial activity, prebiotic effect and in vitro biocompatibility. The obtained APE contained high total polyphenolic (136.00 mg GAE/g) and flavonoids (34.00 mg QE/g) contents and had a good antioxidant activity (1800.00 µmol Trolox/g). UHPLC-MS/MS characterization of the APE indicated important amounts of antioxidant bioactive compounds such as t-cinnamic acid (23.51 mg/g) quercetin (22.86 mg/g) and myricetin (97.24 mg/g), but also the presence of other specific bioactive compounds such as flavonoids and the glycosylated forms of flavonoids, chalchones and stilbenes. The apple polyphenolic extract was successfully loaded into MCM-41 and the resulted bioactive ingredient demonstrate antimicrobial activity against pathogenic strains, especially on the S. flexneri strain (0.625 mg/mL), a microorganism involved in dysentery, but also prebiotic effect, especially on the L. paracasei strain at noncytotoxic concentrations on L929 murine fibroblasts cell line (lower than 1.2 mg/mL). These results support further potential utilization of MCM-41 silica matrix loaded with polyphenolic extract for developing new food preparation and functional health products.
{"title":"Valorization of apple pomace by obtaining some bioactive ingredients with antioxidant, antimicrobial and prebiotic activities","authors":"Elisabeta-Irina Geana , Corina Teodora Ciucure , Violeta-Carolina Niculescu , Ioana Cristina Marinas , Gratiela Gradisteanu Pircalabioru , Daniela Dutu , Roxana Trusca , Ovidiu-Cristian Oprea , Anton Ficai , Ecaterina Andronescu","doi":"10.1016/j.fbp.2025.01.006","DOIUrl":"10.1016/j.fbp.2025.01.006","url":null,"abstract":"<div><div>Apple pomace (AP) is an underutilized by-product from the apple industry that has a high processing potential to obtain biobased products that meet the needs of the society, in the circular bioeconomy system. This study highlights the superior valorization of AP through microwave extraction of bioactive compounds and subsequent incorporation of apple pomace extract (APE) into the MCM-41 mesoporous silica matrix to prevent APE degradation, with the aim of being used as a bioactive ingredient for the development of new functional food products.The bioactive characterization of the APE was performed by UV-Vis, UHPLC-MS/MS and UHPLC-DAD investigations, while the loading of the APE into MCM-41-type silica matrix was confirmed by FTIR, UV-Vis, SEM and TGA-DSC investigations. The biological activity of the obtained ingredient was determined by evaluating the antimicrobial activity, prebiotic effect and in vitro biocompatibility. The obtained APE contained high total polyphenolic (136.00 mg GAE/g) and flavonoids (34.00 mg QE/g) contents and had a good antioxidant activity (1800.00 µmol Trolox/g). UHPLC-MS/MS characterization of the APE indicated important amounts of antioxidant bioactive compounds such as <em>t</em>-cinnamic acid (23.51 mg/g) quercetin (22.86 mg/g) and myricetin (97.24 mg/g), but also the presence of other specific bioactive compounds such as flavonoids and the glycosylated forms of flavonoids, chalchones and stilbenes. The apple polyphenolic extract was successfully loaded into MCM-41 and the resulted bioactive ingredient demonstrate antimicrobial activity against pathogenic strains, especially on the <em>S. flexneri</em> strain (0.625 mg/mL), a microorganism involved in dysentery, but also prebiotic effect, especially on the <em>L. paracasei</em> strain at noncytotoxic concentrations on L929 murine fibroblasts cell line (lower than 1.2 mg/mL). These results support further potential utilization of MCM-41 silica matrix loaded with polyphenolic extract for developing new food preparation and functional health products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 182-197"},"PeriodicalIF":3.5,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-10DOI: 10.1016/j.fbp.2025.01.001
Beatriz Mendoza-Avila , Apolonio Vargas-Torres , Delia E. Páramo-Calderón , Martin Reyes-Pérez , Ricardo O. Navarro-Cortez , Heidi M. Palma-Rodríguez
The hibiscus extract was encapsulated in thermally modified malanga starch (annealing) with the objective of enhancing the protective capacity of the bioactive compounds. Annealing malanga starch was conducted in a 1:9 ratio (starch/water) at temperatures of 67 °C and 70 °C for a period of 48 h. The bioactive compounds and antioxidant activity of the hibiscus extracts were quantified. The physicochemical characterization of native malanga starch (NMS) and starches modified by annealing at 67 °C (SA-67) and 70 °C (SA-70) showed amylose increased by 11.86 %, 13.20 %, and 13.06 %, respectively. The peak temperature (Tp) showed values of 77.76 °C for NMS, 82.57 °C for SA-67, and 83.86 °C for SA-70. As the temperature modification increased, the values of humidity, water activity, and gelatinization enthalpy decreased in the starches. The modifications made by NMS annealing showed that the microcapsules obtained favored the total retention of anthocyanins, with values ranging from 37.93 % (NMS encapsulates) to 54.37 % (SA-70 microcapsules). SA-70 encapsulates exhibited better protective capacity for bioactive compounds than SA-67 ones across an 8-week storage period. Scanning electron microscopy revealed that the modification at 70 °C changes the shape of the starch granule, promoting changes on the surface structure of SA-67 and SA-70 encapsulates compared to NMS encapsulates. These physicochemical changes due to modification by annealing could influence NMS ability to retain anthocyanins when used as a wall material and the stability of microencapsulated bioactive compounds during storage.
{"title":"Malanga starch modified by annealing: Partial characterization and application as wall material in the protection of hibiscus extract","authors":"Beatriz Mendoza-Avila , Apolonio Vargas-Torres , Delia E. Páramo-Calderón , Martin Reyes-Pérez , Ricardo O. Navarro-Cortez , Heidi M. Palma-Rodríguez","doi":"10.1016/j.fbp.2025.01.001","DOIUrl":"10.1016/j.fbp.2025.01.001","url":null,"abstract":"<div><div>The hibiscus extract was encapsulated in thermally modified malanga starch (annealing) with the objective of enhancing the protective capacity of the bioactive compounds. Annealing malanga starch was conducted in a 1:9 ratio (starch/water) at temperatures of 67 °C and 70 °C for a period of 48 h. The bioactive compounds and antioxidant activity of the hibiscus extracts were quantified. The physicochemical characterization of native malanga starch (NMS) and starches modified by annealing at 67 °C (SA-67) and 70 °C (SA-70) showed amylose increased by 11.86 %, 13.20 %, and 13.06 %, respectively. The peak temperature (<em>Tp</em>) showed values of 77.76 °C for NMS, 82.57 °C for SA-67, and 83.86 °C for SA-70. As the temperature modification increased, the values of humidity, water activity, and gelatinization enthalpy decreased in the starches. The modifications made by NMS annealing showed that the microcapsules obtained favored the total retention of anthocyanins, with values ranging from 37.93 % (NMS encapsulates) to 54.37 % (SA-70 microcapsules). SA-70 encapsulates exhibited better protective capacity for bioactive compounds than SA-67 ones across an 8-week storage period. Scanning electron microscopy revealed that the modification at 70 °C changes the shape of the starch granule, promoting changes on the surface structure of SA-67 and SA-70 encapsulates compared to NMS encapsulates. These physicochemical changes due to modification by annealing could influence NMS ability to retain anthocyanins when used as a wall material and the stability of microencapsulated bioactive compounds during storage.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 141-150"},"PeriodicalIF":3.5,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-10DOI: 10.1016/j.fbp.2025.01.005
Gabriel Monteiro da Silva , Rossana Maria Feitosa de Figueirêdo , Alexandre José de Melo Queiroz , Eugênia Telis de Vilela Silva , Henrique Valentim Moura , Aline Priscila de França Silva , Newton Carlos Santos , Flávia Carolina Alonso Buriti , Ana Júlia de Brito Araújo Carvalho , Marcos dos Santos Lima
The present study investigated the impact of blanching (BP) and cooking (CP) pre-treatments, combined with ethanol immersion (BEP and CEP, respectively), on the retention of bioactive compounds, antioxidant activity, and stability of purple-fleshed sweet potato powder during convective drying (80°C) and accelerated storage (20, 30, and 40 °C) for 28 days. The pre-treatments significantly (p < 0.05) influenced the color parameters, with ethanol-treated samples exhibiting higher a* and C* values, indicating enhanced red hue and color saturation. The CEP pre-treatment was notable for preserving and increasing total phenolic content (TPC) (875.69 mg GAE/100 g), total tannins (TT) (1049.73 mg/100 g), and anthocyanins (88.51 mg/100 g), while BP was more effective in preserving flavonoids (103.92 mg/100 g). Antioxidant capacity, measured by DPPH, ABTS, and FRAP assays, varied across pre-treatments, with CEP demonstrating the highest values in DPPH and FRAP, and blanching followed by BEP in ABTS. HPLC analysis revealed higher concentrations of procyanidin A2, kaempferol, hesperidin, petunidin 3-glucoside, and chlorogenic acid in the BEP and CEP samples. During accelerated storage, bioactive compounds degraded more rapidly at higher temperatures (40 °C), with the degradation kinetics following zero-order and first-order models. The temperature range between 20 °C and 30 °C had a more pronounced impact on the degradation rate. Activation energy (Ea) values varied among pre-treatments, with BEP requiring the least energy for TPC and TT degradation, while CP showed the lowest Ea for anthocyanins and flavonoids. Thermodynamic analysis revealed endothermic, non-spontaneous degradation reactions with high molecular organization. These findings suggest that appropriate pre-treatment strategies can enhance the production processes of functional ingredients, promoting quality, functionality, and sustainability in the food industry.
{"title":"Blanching, cooking, and ethanol are effective strategies for preserving biofunctional compounds in purple-fleshed sweet potato powder","authors":"Gabriel Monteiro da Silva , Rossana Maria Feitosa de Figueirêdo , Alexandre José de Melo Queiroz , Eugênia Telis de Vilela Silva , Henrique Valentim Moura , Aline Priscila de França Silva , Newton Carlos Santos , Flávia Carolina Alonso Buriti , Ana Júlia de Brito Araújo Carvalho , Marcos dos Santos Lima","doi":"10.1016/j.fbp.2025.01.005","DOIUrl":"10.1016/j.fbp.2025.01.005","url":null,"abstract":"<div><div>The present study investigated the impact of blanching (BP) and cooking (CP) pre-treatments, combined with ethanol immersion (BEP and CEP, respectively), on the retention of bioactive compounds, antioxidant activity, and stability of purple-fleshed sweet potato powder during convective drying (80°C) and accelerated storage (20, 30, and 40 °C) for 28 days. The pre-treatments significantly (p < 0.05) influenced the color parameters, with ethanol-treated samples exhibiting higher a* and C* values, indicating enhanced red hue and color saturation. The CEP pre-treatment was notable for preserving and increasing total phenolic content (TPC) (875.69 mg GAE/100 g), total tannins (TT) (1049.73 mg/100 g), and anthocyanins (88.51 mg/100 g), while BP was more effective in preserving flavonoids (103.92 mg/100 g). Antioxidant capacity, measured by DPPH, ABTS, and FRAP assays, varied across pre-treatments, with CEP demonstrating the highest values in DPPH and FRAP, and blanching followed by BEP in ABTS. HPLC analysis revealed higher concentrations of procyanidin A2, kaempferol, hesperidin, petunidin 3-glucoside, and chlorogenic acid in the BEP and CEP samples. During accelerated storage, bioactive compounds degraded more rapidly at higher temperatures (40 °C), with the degradation kinetics following zero-order and first-order models. The temperature range between 20 °C and 30 °C had a more pronounced impact on the degradation rate. Activation energy (Ea) values varied among pre-treatments, with BEP requiring the least energy for TPC and TT degradation, while CP showed the lowest Ea for anthocyanins and flavonoids. Thermodynamic analysis revealed endothermic, non-spontaneous degradation reactions with high molecular organization. These findings suggest that appropriate pre-treatment strategies can enhance the production processes of functional ingredients, promoting quality, functionality, and sustainability in the food industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 118-130"},"PeriodicalIF":3.5,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-04DOI: 10.1016/j.fbp.2025.01.003
Shiyi An , Meng Zhang , Zhenhua Feng , Xiao Wang , Feng Liu
This study demonstrated the production of stable peony seed protein isolate emulsions and evaluate the potential of its in improving β-carotene retention during storage and in vitro bioaccessibility. The emulsion formed by the peony seed protein isolate crosslinked by Transglutaminase (TPSPI) dispersion at pH 3, 7 and 9 exhibited excellent storage (35 days), ionic strength (0–400 mM), and temperature (4 or 90 °C) stabilities. Moreover, the pH7-PSPIEs protected β-carotene from chemical degradation in extreme environments. The antioxidant activity and bioaccessibility of the β-carotene was increased when incorporated into the emulsion compared to free β-carotene.
{"title":"Transglutaminase modified peony seed protein isolate stabilized oil-in-water emulsions: Preparation, characterization, and application as β-carotene delivery system","authors":"Shiyi An , Meng Zhang , Zhenhua Feng , Xiao Wang , Feng Liu","doi":"10.1016/j.fbp.2025.01.003","DOIUrl":"10.1016/j.fbp.2025.01.003","url":null,"abstract":"<div><div>This study demonstrated the production of stable peony seed protein isolate emulsions and evaluate the potential of its in improving β-carotene retention during storage and in vitro bioaccessibility. The emulsion formed by the peony seed protein isolate crosslinked by Transglutaminase (TPSPI) dispersion at pH 3, 7 and 9 exhibited excellent storage (35 days), ionic strength (0–400 mM), and temperature (4 or 90 °C) stabilities. Moreover, the pH7-PSPIEs protected β-carotene from chemical degradation in extreme environments. The antioxidant activity and bioaccessibility of the β-carotene was increased when incorporated into the emulsion compared to free β-carotene.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 53-62"},"PeriodicalIF":3.5,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-04DOI: 10.1016/j.fbp.2025.01.004
Xuanbo Liu , Yonghui Li , Yixiang Xu , Haibo Huang
Grain sorghum presents a viable biomass option for ethanol production, offering a means to address the pressing issue of global warming stemming from fossil fuel usage. However, post-sorghum bioethanol production generates a substantial volume of fresh sorghum stillage as waste, which poses significant handling and disposal challenges. This stillage, rich in protein content, holds promise as a source for producing antioxidant peptides. The aim of this study was to evaluate the economic feasibility of converting whole sorghum stillage into antioxidant peptides through enzymatic hydrolysis. The process design entails enzymatic hydrolysis, followed by separation and drying processes to yield both an antioxidant peptide product and a high-fiber co-product. Three distinct scenarios were examined, and each considered different protease sources and enzymatic hydrolysis conditions: Neutrase, Alcalase, and Flavourzyme, respectively. It is assumed that the processing facility is adjacent to a sorghum bioethanol plant, generating 93.7 metric tons (MT) of fresh sorghum stillage per hour. Total capital investments (TCI) were estimated at 60.8 M USD, 60.9 M USD, and 59.4 M USD for scenarios 1, 2, and 3, respectively. The minimum selling price of antioxidant peptides (MSPP) was determined to be 1048 USD/MT, 1098 USD/MT, and 2578 USD/MT for scenarios 1 through 3, respectively. These values indicate the economic viability of the processing compared to market prices of protein and artificial antioxidant products. Furthermore, an economic sensitivity analysis was conducted to identify critical parameters influencing the economic performance of the process. It was found that implementing advancements in processing parameters and reductions in economic variables could significantly decrease the minimum selling price to 762 USD/MT. This study furnishes essential economic metrics for antioxidant peptide production from whole sorghum stillage, offering valuable insights applicable to the treatment of other grain stillage or protein-rich agricultural waste.
{"title":"Techno-economic analysis of producing antioxidant peptides from whole sorghum stillage","authors":"Xuanbo Liu , Yonghui Li , Yixiang Xu , Haibo Huang","doi":"10.1016/j.fbp.2025.01.004","DOIUrl":"10.1016/j.fbp.2025.01.004","url":null,"abstract":"<div><div>Grain sorghum presents a viable biomass option for ethanol production, offering a means to address the pressing issue of global warming stemming from fossil fuel usage. However, post-sorghum bioethanol production generates a substantial volume of fresh sorghum stillage as waste, which poses significant handling and disposal challenges. This stillage, rich in protein content, holds promise as a source for producing antioxidant peptides. The aim of this study was to evaluate the economic feasibility of converting whole sorghum stillage into antioxidant peptides through enzymatic hydrolysis. The process design entails enzymatic hydrolysis, followed by separation and drying processes to yield both an antioxidant peptide product and a high-fiber co-product. Three distinct scenarios were examined, and each considered different protease sources and enzymatic hydrolysis conditions: Neutrase, Alcalase, and Flavourzyme, respectively. It is assumed that the processing facility is adjacent to a sorghum bioethanol plant, generating 93.7 metric tons (MT) of fresh sorghum stillage per hour. Total capital investments (TCI) were estimated at 60.8 M USD, 60.9 M USD, and 59.4 M USD for scenarios 1, 2, and 3, respectively. The minimum selling price of antioxidant peptides (MSPP) was determined to be 1048 USD/MT, 1098 USD/MT, and 2578 USD/MT for scenarios 1 through 3, respectively. These values indicate the economic viability of the processing compared to market prices of protein and artificial antioxidant products. Furthermore, an economic sensitivity analysis was conducted to identify critical parameters influencing the economic performance of the process. It was found that implementing advancements in processing parameters and reductions in economic variables could significantly decrease the minimum selling price to 762 USD/MT. This study furnishes essential economic metrics for antioxidant peptide production from whole sorghum stillage, offering valuable insights applicable to the treatment of other grain stillage or protein-rich agricultural waste.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 171-181"},"PeriodicalIF":3.5,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-03DOI: 10.1016/j.fbp.2025.01.002
Ashutosh Kumar Singh , Tania Raheja , Puja Sarkar , Shantanu B. Sathaye , Amit Kumar Rai , Sudhir Pratap Singh
Milk sugar lactose is intolerant to a majority of the world’s population. The enzyme β-galactosidase has the potential to hydrolyze lactose into glucose and galactose. In this study, β-galactosidase enzyme-producing strain was screened from fermented food products, Chhurpi and curd, of the Sikkim Himalayas. A potential isolate exhibiting β-galactosidase activity was selected for comprehensive genomic and biochemical characterization. The genomic analysis determined that the selected isolate is a strain of Limosilactobacillus fermentum. The optimum β-galactosidase activity was recorded at a temperature of 40 °C and pH 7.0, with a specific activity of 2.46 + 0.70 U mg−1. The presence of metal ions like K+, Ca2+, and Fe2+ favored enzymatic activity. The in-depth genomic analysis revealed the presence of two copies of β-galactosidase genes in L. fermentum C2C, presumably bestowing higher β-galactosidase activity as compared to other strains of L. fermentum. The genomic characterization established the absence of any genomic signature for antibiotic resistance, virulence, toxin, allergenicity, and pathogenicity, endorsing it to be a safe strain that can be used for the processing of milk samples. The L. fermentum C2C β-galactosidase was demonstrated to catalyze the hydrolysis of approximately 98 % lactose in milk in 12 h.
{"title":"Genetic and functional characterization of a Limosilactobacillus fermentum strain with β-galactosidase activity, isolated from Chhurpi sample of Sikkim","authors":"Ashutosh Kumar Singh , Tania Raheja , Puja Sarkar , Shantanu B. Sathaye , Amit Kumar Rai , Sudhir Pratap Singh","doi":"10.1016/j.fbp.2025.01.002","DOIUrl":"10.1016/j.fbp.2025.01.002","url":null,"abstract":"<div><div>Milk sugar lactose is intolerant to a majority of the world’s population. The enzyme β-galactosidase has the potential to hydrolyze lactose into glucose and galactose. In this study, β-galactosidase enzyme-producing strain was screened from fermented food products, <em>Chhurpi</em> and curd, of the Sikkim Himalayas. A potential isolate exhibiting β-galactosidase activity was selected for comprehensive genomic and biochemical characterization. The genomic analysis determined that the selected isolate is a strain of <em>Limosilactobacillus fermentum</em>. The optimum β-galactosidase activity was recorded at a temperature of 40 °C and pH 7.0, with a specific activity of 2.46 <u>+</u> 0.70 U mg<sup>−1</sup>. The presence of metal ions like K<sup>+</sup>, Ca<sup>2+</sup>, and Fe<sup>2+</sup> favored enzymatic activity. The in-depth genomic analysis revealed the presence of two copies of β-galactosidase genes in <em>L. fermentum</em> C2C, presumably bestowing higher β-galactosidase activity as compared to other strains of <em>L. fermentum</em>. The genomic characterization established the absence of any genomic signature for antibiotic resistance, virulence, toxin, allergenicity, and pathogenicity, endorsing it to be a safe strain that can be used for the processing of milk samples. The <em>L. fermentum</em> C2C β-galactosidase was demonstrated to catalyze the hydrolysis of approximately 98 % lactose in milk in 12 h.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 107-117"},"PeriodicalIF":3.5,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.fbp.2024.11.027
Meiling Huang , Chunling Lai , Yan Liang , Qin Xiong , Chaoyun Chen , Zhiran Ju , Yueming Jiang , Jun Zhang
The fermentation of navel orange juice with lactic acid bacteria (LAB) has rarely been investigated. In this study, an autochthonous LAB strain isolated from navel orange, Lactiplantibacillus paraplantarum M23, was found to effectively ferment navel orange juice, producing a juice with enhanced functional activities and organoleptic quality. The viable bacterial count in the fermented orange juice remained consistently above 8.51 log CFU/mL throughout the entire 7-day fermentation period. The content of vitamin C (VC), total phenolic content (TPC), total flavonoid content (TFC), and hesperidin in the fermented orange juice increased by a maximum of 28.88, 1.21, 1.13, and 1.16 times, respectively, compared to the unfermented orange juice. The fermented juice exhibited significantly higher antioxidant activity than the unfermented juice, with an increase of up to 255 % and 347 % based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. This may be attributed to the increase in VC and flavonoids, as demonstrated by Pearson's correlation analysis. Additionally, the fermented orange juice demonstrated improved α-glucosidase inhibition, anti-MRSA, and anti-glycation activities compared to the unfermented juice. Furthermore, the fermented juice notably reduced the levels of NO and ROS in Raw 264.7 cells without any negative impact on cell viability. The findings of this study may help in the development of nutritious and healthy fermented navel orange juice products, and serve as a reference for the production of fermented beverages from other fruits using autochthonous strains.
{"title":"Improving the functional components and biological activities of navel orange juice through fermentation with an autochthonous strain Lactiplantibacillus paraplantarum M23","authors":"Meiling Huang , Chunling Lai , Yan Liang , Qin Xiong , Chaoyun Chen , Zhiran Ju , Yueming Jiang , Jun Zhang","doi":"10.1016/j.fbp.2024.11.027","DOIUrl":"10.1016/j.fbp.2024.11.027","url":null,"abstract":"<div><div>The fermentation of navel orange juice with lactic acid bacteria (LAB) has rarely been investigated. In this study, an autochthonous LAB strain isolated from navel orange, <em>Lactiplantibacillus paraplantarum</em> M23, was found to effectively ferment navel orange juice, producing a juice with enhanced functional activities and organoleptic quality. The viable bacterial count in the fermented orange juice remained consistently above 8.51 log CFU/mL throughout the entire 7-day fermentation period. The content of vitamin C (VC), total phenolic content (TPC), total flavonoid content (TFC), and hesperidin in the fermented orange juice increased by a maximum of 28.88, 1.21, 1.13, and 1.16 times, respectively, compared to the unfermented orange juice. The fermented juice exhibited significantly higher antioxidant activity than the unfermented juice, with an increase of up to 255 % and 347 % based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. This may be attributed to the increase in VC and flavonoids, as demonstrated by Pearson's correlation analysis. Additionally, the fermented orange juice demonstrated improved α-glucosidase inhibition, anti-MRSA, and anti-glycation activities compared to the unfermented juice. Furthermore, the fermented juice notably reduced the levels of NO and ROS in Raw 264.7 cells without any negative impact on cell viability. The findings of this study may help in the development of nutritious and healthy fermented navel orange juice products, and serve as a reference for the production of fermented beverages from other fruits using autochthonous strains.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 249-260"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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