Food Technology and Biotechnology最新文献

Research background: In the case of obesity, enlarged adipocytes cause an imbalance in lipid metabolism and increased oxidative stress, leading to excessive production of reactive oxygen species (ROS). ROS contribute to metabolic disorders such as inflammation and insulin resistance, further worsening lipid imbalance and promoting obesity-related diseases. Therefore, we investigated the benefits of Elsholtzia splendens, which simultaneously suppresses lipid accumulation and ROS.

Experimental approach: We determined the total flavonoid content of the extracts and identified the functional ingredients by HPLC. Cell viability and proliferation were evaluated in 3T3-L1 cells. The total lipid and triglyceride (TG) contents in 3T3-L1 cells and the nematode Caenorhabditis elegans were measured using Oil Red O staining and TG assay, respectively. A quantitative polymerase chain reaction (qPCR) analysis was performed to investigate the mRNA quantity and accumulated ROS in nematodes.

Results and conclusions: Apigenin was the major compound in the E. splendens extracts and was most abundant in the flower. The E. splendens flower extract did not show toxicity at concentrations of 25-100 μg/mL and had the highest apigenin content, thus we used the flower extract in the subsequent tests. E. splendens flower extract and apigenin inhibited total lipid and TG accumulation in 3T3-L1 cells and nematodes. These effects were attributed to the inhibition of peroxisome proliferator-activated receptor gamma (PPARγ) and CCAAT/enhancer-binding protein α (C/EBPα) expression, which are involved in adipocyte differentiation. In addition, the flower extract and apigenin induced the nuclear localization of DAF-16, which is involved in lipogenesis in nematodes. The flower extract and apigenin also inhibited ROS accumulation in nematodes.

Novelty and scientific contribution: Research on E. splendens has mainly focused on its cultivation and growth. Investigation of the effects of E. splendens on metabolic diseases, including obesity, has been limited and this study provides new insights. Our results suggest that E. splendens flower extract is a valuable material to inhibit lipid and ROS accumulation, and indicate that apigenin-rich functional plant materials should be considered as potential agents against obesity and related diseases.

Research background: The study investigates the use of chitin-glucan-based hydrogel (hereafter referred to as the hydrogel), obtained from Aspergillus niger mycelia grown on biological waste, to extend the shelf life of fresh Kashar cheese by reducing biochemical and microbiological degradation during storage.

Experimental approach: Biological waste, used as a medium for obtaining mycelium from A. niger, was collected weekly for four weeks from a hotel. Chitin-glucan nanofibre was produced from the mycelium using an alkaline method. The nanofibre was then freeze-thawed in an alkaline solvent system to form the hydrogel. To investigate the effect of the hydrogel on the shelf life of fresh Kashar cheese, hydrogel-coated cheese samples were analysed.

Results and conclusions: Fourier transform infrared spectroscopy (FTIR) analysis confirmed that the hydrogel consisted of chitin-glucan complex, while scanning electron microscope (SEM) images demonstrated its successful application as a surface coating. Coating with the hydrogel significantly increased the pH and mass loss of cheese samples compared to the control (distilled water, p≤0.05). Moisture loss rates were 8, 18 and 14 % for samples treated with water, hydrogel obtained by dissolving chitin-glucan complex in KOH (KOH-hydrogel) and NaOH (NaOH-hydrogel), respectively. Although the hydrogel did not significantly inhibit mould and yeast (p≥0.05), the KOH-hydrogel coating effectively reduced lactic acid bacteria (LAB) proliferation (p≤0.05), which is associated with souring. Additionally, reduced peroxide value (PV) in coated samples (p≤0.05) suggests improvements in oxidative stability. Hydrogel coatings also influenced the texture properties of the cheese: hardness, chewiness, adhesiveness and cohesiveness increased, while resilience and gumminess decreased (p≤0.05). Using zero-order kinetics, the shelf life of cheese was calculated based on peroxide formation, with deterioration defined at 2 mmol O₂ per kg of fat. The shelf life of uncoated cheese was estimated at 155 days, whereas it extended significantly to 555 days for cheese coated with either KOH- or NaOH-hydrogel. These results show the capacity of the hydrogels to reduce oxidative spoilage, thereby prolonging the cheese usability.

Novelty and scientific contribution: Study highlights that the hydrogel is sustainable, innovative edible coating with antioxidant properties, offering a promising approach for improving the quality and extending the shelf life of Kashar cheese. Future research could further optimize hydrogel formulations to enhance antimicrobial efficacy and explore their application in other high-moisture food products.

Research background: The global increase in population has led to a corresponding rise in the production of edible products and chemical preservatives. However, chemical preservatives are often associated with adverse health effects, highlighting the need to develop safer and more effective alternatives.

Experimental approach: This research evaluates the effectiveness and sensory acceptability of decolorized and undecolorized ethanol extracts of Leea aequata L. leaves as preservatives. The assessment involved applying the extracts to bread, jam and juice products, and conducting preliminary hedonic tests of bread and juice samples to determine sensory acceptability. The total plate count (TPC) and yeast and mould (YM) count were used to evaluate the effectiveness of preservation. Comparisons were made with a control without added preservatives and with products preserved using potassium sorbate.

Results and conclusions: Products treated with test extracts were as sensorially acceptable as those treated with potassium sorbate. The addition of the extracts was shown to have a preservative effect, as the TPC and YM counts were lower than in the control. Therefore, the test extracts have the potential to be developed as natural preservatives that could replace chemical variants such as potassium sorbate.

Novelty and scientific contribution: Decolorized and undecolorized ethanol extracts of Leea aequata L. leaves were shown for the first time as preservatives of edible products. The results of these tests are crucial for developing effective preservatives.

The 3D printing technique offers immense opportunities to manufacture foods tailored to individual preferences, with added benefits to address malnutrition. Malnutrition is a major public health issue that impedes the development of nations worldwide. Fortification with functional ingredients is a promising approach to combat this problem. However, consumer acceptance of fortified foods remains low due to their bland taste and unfamiliar formats. This situation has created the demand for customized, fortified products made with novel technologies like 3D printing. This review compiles research findings from the last 15 years on 3D printing in food manufacturing. It provides a detailed review on various technological options available for 3D printing, with emphasis on recent research related to functional food. Previous studies have demonstrated that 3D food printing is a highly promising novel technology capable of providing personalized nutrition. 3D food printers primarily use extrusion technology to create nutrient-rich food products in various 3D designs, meeting both the aesthetic and functional preferences of consumers. This technology is expected to revolutionize the functional food industry in the near future, due to its various applications.

Research background: Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases. While Butia seed oil contains saturated fats, its potential as an alternative structuring lipid in food applications remains unexplored. This study investigates the formulation of oleogels based on Butia seed oil and their potential as a replacement for hydrogenated fats in cookies.

Experimental approach: The aim of this study is to develop oleogels based on Butia seed oil and beeswax (w=1, 3 and 5 %) and use them in cookies as a substitute for hydrogenated fat. The chemical composition, thermal properties and functional groups of Butia seed oil and beeswax were analyzed. The lipid stability, oil binding capacity, gel stability, thermal properties and color parameters of the oleogels were characterized. The oleogels were then added to cookies as a substitute for hydrogenated vegetable fat. Mass loss, color, expansion factor, specific volume and texture properties of the cookies were evaluated.

Results and conclusions: Butia seed oil had saturated fatty acids (22.87 mg/mL lauric and 22.45 mg/mL caprylic acid) and notably high concentrations of unsaturated fatty acids (oleic acid 33.21 mg/mL and linoleic acid 30.61 mg/mL). Oleogels containing 3 and 5 % beeswax remained stable for 90 days. Increasing the beeswax mass fraction resulted in greater hardness of the oleogels (p<0.05). Specifically, the oleogel with 5 % beeswax had the highest oil binding capacity, reaching 99.9 %. Cookies formulated with oleogel showed lower hardness and mass loss, as well as a higher specific volume than the control cookie (without oleogel). Notably, the use of oleogels did not alter the visual characteristics of the cookies, supporting their potential as a viable fat replacer in oven-baked products.

Novelty and scientific contribution: These results suggest that oleogels containing Butia seed oil have the potential to replace hydrogenated vegetable fats in food products. This study shows that oleogels with Butia seed oil, particularly with beeswax mass fractions of 3-5 %, can effectively replace hydrogenated vegetable fats in cookie formulations. Unlike traditional structuring fats, these oleogels offer improved lipid profiles while maintaining desirable baking properties.

Research background: Spotted goatfish (Pseudupeneus maculatus) is of significant economic importance on the coast of Pernambuco, Brazil, being relevant in domestic and export markets. The fish is exported in different forms, whole, gutted, and as fillets, generating protein-rich waste. This study aims to produce a protein concentrate from spotted goatfish and add value by developing a nutritious, high-protein snack. In addition, passion fruit peel flour was used to improve the fiber content of the product.

Experimental approach: The snacks were formulated with sour cassava starch, corn meal, condiments, 0 or 5 % spotted goatfish protein concentrate, and 0 or 2 % passion fruit peel flour. The physicochemical, microbiological and sensory properties of the products were compared.

Results and conclusions: The products met microbiological standards for quality and safety. The snacks with added spotted goatfish protein concentrate had higher protein content than the control. Additionally, the use of passion fruit peel flour improved the texture and acceptability of the snack.

Novelty and scientific contribution: The scientific contribution of this study is the improvement of snacks using co-products from the fish and juice industries, resulting in a product with improved nutritional quality in terms of protein and fiber. In addition, the use of agricultural waste supports greater sustainability.

Research background: Recently, extensive use of refined sugars and artificial sweeteners has led to negative health implications. Therefore, this study explores natural or unrefined sweeteners such as honey, date syrup and jaggery as potential alternatives due to their nutritional and therapeutic properties.

Experimental approach: The study aims to optimize the amounts of honey, jaggery and date syrup to substitute the addition of sucrose for sweetness in guava nectar prepared using two processing treatments: hot filling and cold filling. The bioactive and rheological properties, mineral composition (in-vitro bioavailable iron) and storage stability of the nectar were further evaluated. During storage, the formation of 5-hydroxymethylfurfural (HMF), effects on antioxidant activity and non-enzymatic browning were monitored to assess changes in overall quality.

Results and conclusions: The amount of sucrose substitution in guava nectar was optimized at mass fractions of 50, 25 and 30 % for honey, jaggery and date syrup, respectively, based on organoleptic properties. The optimized formulations showed a significant improvement in total phenolic content and radical scavenging activity. The guava nectar showed pseudo-plastic behaviour with a weak gel structure due to the dispersion of pulp particles, which contributed to its viscoelastic nature at low strain (<10 %). The substitution of sucrose with natural sweetener resulted in increased mineral content; however, the bioavailability of iron considerably decreased. During storage, degradation of ascorbic acid and colour, acceleration of non-enzymatic browning and development of 5-hydroxymethyl furfural were notably high by the end of the sixth month, but the formulations remained microbiologically stable.

Novelty and scientific contribution: New products can be formulated using natural sweeteners instead of sucrose, which may offer higher nutritional and therapeutic value. However, in this study, the product could be improved by further research to reduce negative effects on quality characteristics during storage.

This review provides a comprehensive analysis of bacterial cellulose production, with a focus on the key factors influencing the bioprocess, including microorganism selection, substrate optimization and cultivation techniques. It addresses the challenges associated with bacterial cellulose production and proposes strategies to optimize upstream processes, such as microorganism preservation, inoculum preparation and culture medium formulation, which are critical for improving production efficiency. Additionally, the review explores the effects of fermentation parameters such as time, temperature, and oxygen availability on the yield and quality of bacterial cellulose. It also highlights the growing interest in utilizing alternative substrates, particularly agro-industrial waste, to reduce production costs and improve sustainability. By evaluating these factors, this review provides valuable insights for the further development of bacterial cellulose production in both research and industrial applications.