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Evaluation of functional extrudates enriched with essential oils for enhanced stability 评估富含香精油的功能性挤出物以提高稳定性
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-19 DOI: 10.1016/j.fbp.2024.07.014

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 aw=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.

本研究利用先进的食品工程和加工技术,对添加了天然添加剂的功能性挤出物的性能和储存稳定性进行了评估。利用电流体动力加工、喷雾干燥和冷冻干燥技术,将牛至精油、迷迭香精油、金丝桃精油和洋甘菊精油以游离和封装两种形式添加到挤压加工食品基质中。封装添加剂显示出生物活性化合物出色的保留和控制释放能力,其中喷雾干燥添加剂在挤压后的总酚含量最高(1.66 毫克 GAE/克)。在储存过程中,这些挤出物表现出更高的稳定性,降解率常数较低(1.90×10-³天-¹,=0.33,25°C,超过 240 天)。生物活性挤出物在硬度和颜色变化方面保持了显著的稳定性,硬度与水分含量成反比。这些发现凸显了利用封装和挤压加工制造稳定、天然生物活性食品的潜力,从而减少了对合成添加剂的依赖。这项研究强调了食品科学中新兴技术的整合,以提高精油的稳定性和输送,支持可持续和促进健康的食品体系的发展。
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引用次数: 0
Functional improvement and characterization of protein hydrolysates prepared by the fermentation of irradiated tilapia skin 辐照罗非鱼皮发酵制备的蛋白质水解物的功能改进和特性分析
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-14 DOI: 10.1016/j.fbp.2024.07.009

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.

伽马辐照(γ-辐照)可对蛋白质进行灭菌和改性。本研究旨在利用辐照提高发酵罗非鱼皮蛋白质水解物的性能。结果表明,γ-辐照在 6 kGy 下可有效杀死鱼皮中的有害微生物。1-6 kGy剂量的辐照可瓦解鱼皮蛋白质的内部结构,从而提高枯草杆菌L4发酵后的水解程度;但9-12 kGy剂量的辐照会导致鱼皮蛋白质交联和聚集。与未经过辐照的样品相比,水解蛋白的溶解度、持水量和持油量都有明显提高。辐照 12 kGy 的鱼皮发酵蛋白水解物的乳化活性(164.61±16.28 m2/g)、发泡活性(91.13±2.30 mL)和表面疏水指数(5766.43±770.56)均达到最大值。蛋白质水解物的抗氧化活性随着辐照剂量的增加而增加。这表明,通过适当的辐照预处理可以改善鱼皮发酵蛋白水解物的功能特性和抗氧化活性,为提高渔业废弃物中蛋白质的利用率和质量提供了一种可行的方法。
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引用次数: 0
Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties 通过碱性过氧化氢处理啤酒糟(BSG)实现其价值:对成分、结构和流变特性的影响
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-14 DOI: 10.1016/j.fbp.2024.07.008

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.

本研究探讨了用过氧化氢(AHP)进行碱性处理对啤酒糟(BSG)的化学成分、结构和流变特性的影响。不同浓度的 BSG(2-8 %)和 AHP(1-8 %)悬浮液经过不同的处理时间(0-12 小时)。在加工过程中,对 BSG 的化学成分、形态、结晶度、官能团的改变以及流变行为进行了评估。提高悬浮液中 AHP 的浓度和加工时间,可将 BSG 中的蛋白质、木质素和萃取物去除到悬浮液中,从而提高加工后 BSG 中纤维素和半纤维素的含量。另一方面,悬浮液中 BSG 的浓度越高,去除这些成分的效率就越低。AHP 处理还导致细胞壁变薄,颗粒形状发生变化。这些变化以及加工后 BSG 结晶度的增加表明材料发生了重组。傅立叶变换红外光谱显示,加工后木质素和蛋白质的强度降低,表明它们已被去除,而纤维素和半纤维素的相关峰值在加工后的 BSG 中有所增加。悬浮液的流动曲线根据赫歇尔-布克雷模型进行了调整,在所有条件下均表现出流动屈服应力(1.529 Pa < τ0 < 4.646 Pa)和假塑性(0.830 < n < 0.969)的非牛顿行为。流动阻力随着 AHP、BSG 浓度和加工时间的增加而增加。值得注意的是,加工时间的增加导致 BSG 成分,尤其是蛋白质、木质素和萃取物的去除量增加,从而显著提高了悬浮液的流动屈服应力和稠度指数。所有这些信息都非常有用,将有助于设备和工艺的设计,尤其是涉及提取蛋白质和将 BSG 木质纤维素部分转化为生物燃料的设备和工艺。
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引用次数: 0
Preserving potato perfection: Optimizing innovative drying techniques for maintaining physicochemical attributes and starch structure 保持马铃薯的完美品质:优化创新干燥技术以保持理化特性和淀粉结构
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-14 DOI: 10.1016/j.fbp.2024.07.011

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.

为了解决传统热空气干燥(HAD)在马铃薯脱水方面的局限性,提出了脉冲真空干燥(PVD)和湿度控制 HAD(HC-HAD)这两种创新技术。在 PVD 中,研究了不同的真空脉冲持续时间(6、8、10、12 和 14 分钟)和大气脉冲持续时间(2、3、4 和 5 分钟)。在 HC-HAD 条件下,研究了不同的湿度控制方案(40,30+30,90+CF、50,30+30,90+CF、40,30+CF 和 50,30+CF)。研究结果表明,在 PVD 中以 14:2 的持续时间进行脉动,可以保持颜色,获得最高的总酚含量(TPC)和抗氧化活性(分别保留了新鲜值的 97.50 % 和 84.67 %),但与 HC-HAD 和 HAD(139.45 分钟)相比,干燥时间(260.00 分钟)最长。采用 50,30+CF 策略的 HC-HAD 干燥时间最快(116.79 分钟),保持了马铃薯的色泽、TPC(鲜值的 87.97%)和抗氧化活性(鲜值的 71.40%),并获得了最佳的马铃薯微观结构和淀粉结构。此外,对 HC-HAD 条件进行的人工神经网络模拟也显示出显著的可靠性。这些研究结果为马铃薯研究人员和生产者提高马铃薯保存技术和延长马铃薯作为主食作物的货架期提供了宝贵的见解。
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引用次数: 0
Ethylene degradation via vacuum ultraviolet photolysis: nth-order kinetic model, energy consumption assessment, and a case study for 'Fuji' apples under retail conditions 通过真空紫外线光解进行乙烯降解:N 次方动力学模型、能耗评估以及零售条件下 "富士 "苹果的案例研究
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-11 DOI: 10.1016/j.fbp.2024.07.006

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 (EEO), 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.

价值链中乙烯的有效管理对于调节果实成熟和衰老以减少采后损失至关重要。本研究的目的是:(i) 利用真空紫外线(VUV)光解反应器,在不同光照强度(0.0005 mW/m2、0.0014 mW/m2 和 0.0021 mW/m2)和相对湿度(RH)水平(20% 和 80%)下,研究乙烯的降解动力学;(ii) 评估 VUV 光解系统的经济可行性。动力学实验以间歇模式进行,初始乙烯浓度为 51 mg L-1。反应顺序和速率常数是通过 nth-阶动力学模型确定的。光照强度和相对湿度对动力学参数和乙烯降解有明显影响(p < 0.05)。在低光照强度下,乙烯降解遵循零阶动力学模型,而在高光照强度下,乙烯降解遵循分数阶动力学模型。建立的动力学模型准确预测了实验浓度(R2 = 0.9955)。采用每阶电能(EEO)评估了紫外光分解系统的经济可行性,结果显示每阶电能低于 10 kW m-³-阶-1,这表明该系统具有能源效率和实用性。与对照组相比,配备了紫外光反应器的箱体在 15°C 下贮藏 28 d 期间成功地保持了苹果的品质(保持了较低的 TSS/TA 比值并延缓了 pH 值的升高)。紫外线光解在乙烯降解中的这一基础应用为长期贮藏研究和工业应用提供了广阔的升级前景。
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引用次数: 0
Encapsulation of bioactive compounds in foods for diabetics - sources, encapsulation technologies, market trends and future perspectives – A systematic review 糖尿病患者食品中生物活性化合物的封装--来源、封装技术、市场趋势和未来展望--系统综述
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-11 DOI: 10.1016/j.fbp.2024.07.007

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.

糖尿病是一种以高血糖为特征的代谢紊乱疾病,发病率越来越高。高血糖会引发碳水化合物、蛋白质、脂肪代谢异常,并可能引起并发症。造成这种疾病的原因是不良的生活方式,如食物消费模式和缺乏体育锻炼,更潜在的原因是遗传。在这方面,人们正在努力提高对食物摄入量的自我意识,并开发功能性食品,这可以由食品工业来完成。已经开展了许多研究,从天然成分中寻找可以预防和治疗糖尿病的生物活性化合物。生物活性化合物预防和治疗糖尿病的效果受到这些化合物如何到达目标的影响。在将抗糖尿病生物活性化合物封装到加工食品中的过程中,纳米技术可以作为一种解决方案,目的是稳定这些化合物在加工食品基质中的功能,直至被人体吸收。在这种情况下,需要进行创新,以开发出商业上可行的高效输送系统,同时还需要在实验室进行科学验证后扩大工业应用。此外,在开发生物活性化合物递送系统的过程中,还应考虑道德、安全和监管方面的问题。从这些角度出发,本综述重点介绍了食品中抗糖尿病化合物的纳米封装、纳米给药系统、基于生物活性的抗糖尿病食品的市场趋势以及未来展望。
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引用次数: 0
Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity 生产欧潘薯强化面包:小麦和无麸质品种的比较分析及其对植物化学物质和抗氧化能力的影响
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-09 DOI: 10.1016/j.fbp.2024.07.005

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 mgGAE/gbread, as well as enhanced antioxidant activity, from 0.5 to 5 mgGAE/kgbread. 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.

面包是全球消费的主要食品之一,人们对营养丰富的无麸质面包的需求也在逐步升级。近年来,替代面粉因其公认的健康优势和控制食品浪费的潜力而越来越受欢迎。刺梨果皮是水果业的副产品,为增加面包的营养成分和促进可持续发展提供了宝贵的前景。因此,本研究的主要目的是探索用刺梨品种 "Rossa"、"Gialla "和 "Bianca "果皮粉生产小麦面包和无麸质面包的方法。采集、干燥刺梨果皮并加工成面粉,从而部分替代传统的小麦和无麸质面粉面包,在模拟胃消化前后对其质地、营养和生物特性进行了全面评估。观察结果表明,在面包配方中加入刺梨果皮粉后,总酚含量从 0.7 mgGAE/gbread 增加到 5 mgGAE/gbread,抗氧化活性也从 0.5 mgGAE/kgbread 提高到 5 mgGAE/kgbread。此外,这种添加还提高了灰分和纤维含量,无麸质面包的蛋白质含量也显著增加了两倍多。此外,消化对每个样品的生物属性都有 30-50% 的减弱影响;尽管如此,富集面包变体仍保留了大量的多酚化合物和明显的抗氧化能力,这表明它们有望成为创新食品,同时通过减少浪费实现可持续发展目标。
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引用次数: 0
Semi-commercial scale fermentation of prawn waste by Exiguobacterium sp. GM010 for bioactive pigment production: Safety and efficacy assessment in Wistar rats 外谷杆菌 GM010 对虾废料进行半商业规模发酵以生产生物活性色素:在 Wistar 大鼠身上进行的安全性和有效性评估
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-07 DOI: 10.1016/j.fbp.2024.07.004
Krishna Prashanth Ramesh Mekala , Muthukumar Serva Peddha , Mohan Appasaheb Dhale

Pigment producing Exiguobacterium sp. GM010 demonstrates utilization of prawn carapace hydrolysate. Accordingly, our investigation was focused to produce cost effective bioactive pigment in 15 L semi-commercial scale. Further acute and subacute toxicities were evaluated as per OECD guidelines for application as nutraceutical. The biomass and pigment extract yield were 28.76 ± 1.78 and 0.82 ± 0.04 g/L, respectively, at 1.5 L of aeration. The UV–visible spectrum of pigment showed absorption peaks at 357, 466, and 491 nm indicating carotenoid like pigment. This was correlated with colour distribution in yellowish-orange region of CIE Lab spectrum. The qualitative and quantitative characteristics of pigment were similar between lab-scale and bioreactor production. The acute toxic dose (2000 mg/kg bw) exhibited the toxicity as determined by haematological analysis. While subacute toxic dose (250, 500, 1000 mg/kg bw) demonstrated no adverse effects on parameters such as food intake, body weight gain, vital organ weight, haematological and histopathological examination. Serum biochemistry results showed significant increase in HDL and decrease in SGPT values in treated groups compared to control. The results revealed that, Exiguobacterium sp. GM010 has efficiently utilised prawn waste to produce bioactive pigment. The dose of Exiguobacterium sp. GM010 pigment lower than 1000 mg/kg bw can be regarded as safe.

产生色素的 Exiguobacterium sp. GM010 证明了对虾甲壳水解物的利用。因此,我们的研究重点是以 15 升半商业规模生产具有成本效益的生物活性色素。此外,还根据经合组织(OECD)关于营养保健品应用的指导方针,对急性和亚急性毒性进行了评估。在 1.5 升通气条件下,生物量和色素提取物产量分别为 28.76 ± 1.78 和 0.82 ± 0.04 克/升。色素的紫外-可见光谱在 357、466 和 491 纳米波长处显示出吸收峰,表明存在类胡萝卜素色素。这与 CIE Lab 光谱中黄橙色区域的颜色分布相关。在实验室规模和生物反应器生产中,色素的质量和数量特征相似。根据血液学分析,急性毒性剂量(2000 毫克/千克体重)显示出毒性。而亚急性毒性剂量(250、500、1000 毫克/千克体重)对食物摄入量、体重增加、重要器官重量、血液学和组织病理学检查等参数没有不良影响。血清生化结果表明,与对照组相比,处理组的高密度脂蛋白(HDL)显著升高,而 SGPT 值则显著降低。结果表明,外谷杆菌 GM010 能有效利用对虾废物产生生物活性色素。Exiguobacterium sp. GM010色素的剂量低于1000毫克/千克体重可视为安全。
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引用次数: 0
Improving the stability of spray-dried probiotic acerola juice: A study on hydrocolloids' efficacy and process variables 提高喷雾干燥益生菌针叶果汁的稳定性:关于亲水胶体功效和工艺变量的研究
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-05 DOI: 10.1016/j.fbp.2024.07.003
Maria Tereza Fonseca, Antonio C. Vital Jr, Mikaely B. Silva, Shênia S. Monteiro, Amanda Nascimento, Ana Paula Trindade, Hugo M. Lisboa, Matheus B. Pasquali

This study explores the optimization of spray drying conditions for fermented acerola juice powder, focusing on nutrient retention and probiotic viability. Acerola, a fruit high in vitamin C and phenolics, was fermented under varying conditions to support the growth of Lactobacillus gasseri. The fermentation of acerola juice was conducted at pH levels of 3.2(in natura), 5.0, and 7.0 to promote optimal bacterial growth. Spray drying was then performed at inlet temperatures of 120°C, 140°C, and 160°C, using varying concentrations of maltodextrin and gelatin as encapsulants. The powders were analyzed for vitamin C, phenolic content, and Lactobacillus gasseri cell concentration. Optimal bacterial growth occurred at pH 7.0. The spray drying process showed that lower temperatures (120°C) favored higher vitamin C (up to 6.2 mg/g) and phenolic retention (up to 59.9 mg/g), while higher temperatures (160°C) enhanced probiotic survival (up to 8.3 × 108 CFU/g). Hydrocolloids like maltodextrin and gelatin were crucial in enhancing nutrient and probiotic stability, showcasing their importance in optimizing spray-dried functional food formulations. Tailoring fermentation and spray drying conditions is crucial in producing functional fruit powders with high nutritional and probiotic value.

本研究探讨了发酵金针菜果汁粉喷雾干燥条件的优化,重点关注营养保留和益生菌活力。巴西莓是一种富含维生素 C 和酚类物质的水果,在不同条件下发酵可促进加塞里氏乳杆菌的生长。在 3.2(自然)、5.0 和 7.0 的 pH 值水平下对金针菜汁进行发酵,以促进细菌的最佳生长。然后,使用不同浓度的麦芽糊精和明胶作为封装剂,在 120°C、140°C 和 160°C 的入口温度下进行喷雾干燥。对粉末中的维生素 C、酚含量和加塞乳杆菌细胞浓度进行了分析。细菌生长的最佳pH值为7.0。喷雾干燥过程表明,较低的温度(120°C)有利于提高维生素 C(高达 6.2 毫克/克)和酚类物质的保留率(高达 59.9 毫克/克),而较高的温度(160°C)则提高了益生菌的存活率(高达 8.3 × 108 CFU/克)。麦芽糊精和明胶等亲水胶体对提高营养成分和益生菌的稳定性至关重要,显示了它们在优化喷雾干燥功能食品配方中的重要性。调整发酵和喷雾干燥条件对于生产具有高营养价值和益生菌价值的功能性果粉至关重要。
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引用次数: 0
Enhancing the stability of anthocyanins extracts through adsorption into nanoclays – development of a smart biohybrid sensor for intelligent food packaging or as natural food additive/preservative 通过在纳米粘土中的吸附增强花青素提取物的稳定性--开发用于智能食品包装或作为天然食品添加剂/防腐剂的智能生物混合传感器
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-05 DOI: 10.1016/j.fbp.2024.07.001

Anthocyanins (ACNs) are bioactive compounds sensible to high temperature, light and highly reactive to pH changes. These natural pigments present different colors according to the environment pH, which enables its use as bio-based sensor to control microbial quality of fresh perishable foodstuff. In this work, a biohybrid material (BH) composed of anthocyanins extract from jambolan fruit (Syzygium cumini) stabilized by adsorption onto montmorillonite (Mt) was developed, characterized and tested to monitor freshness of shrimp. Anthocyanins were recovered from extract using Mt as adsorbent at pH 1.5, 2.5, and 3.5 and temperatures of 10 and 20 °C. Langmuir and pseudo-second-order kinetic models were adjusted to explain these adsorption mechanisms. ACNs’ adsorption increased with decreasing pH (p > 0.05) and increasing temperature. At 20 °C and pH 1.5, 93 % of ACNs were recovered from extract (adsorption of 212.04 mg of ACNs/g of Mt). The obtained BH presented good stability and color changing capacity when exposed to ammonia vapor at pH varying from 1 to 13. Freshness of shrimp was monitored with the BH, validating its potential to be used as ammonia sensing or pH indicators in intelligent packaging.

花青素(ACNs)是一种生物活性化合物,对高温和光敏感,对 pH 值变化反应灵敏。这些天然色素可根据环境的 pH 值呈现不同的颜色,因此可用作生物传感器来控制新鲜易腐食品的微生物质量。本研究开发了一种生物杂化材料(BH),它由从香蒲果(Syzygium cumini)中提取的花青素组成,并通过吸附到蒙脱石(Mt)上而得到稳定。在 pH 值为 1.5、2.5 和 3.5 以及温度为 10 和 20 °C 的条件下,使用蒙脱石作为吸附剂从提取物中回收花青素。为了解释这些吸附机制,调整了 Langmuir 和伪秒阶动力学模型。ACN 的吸附量随着 pH 值的降低(p > 0.05)和温度的升高而增加。在 20 °C、pH 值为 1.5 的条件下,萃取液中 93% 的 ACNs 被回收(吸附量为 212.04 毫克 ACNs/克 Mt)。所获得的 BH 在 pH 值为 1 至 13 的氨蒸气中具有良好的稳定性和变色能力。用这种 BH 监测虾的新鲜度,验证了其在智能包装中用作氨感应或 pH 指示剂的潜力。
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Food and Bioproducts Processing
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