Food Technology and Biotechnology最新文献

Research background: The main problem regarding the authenticity of fish meat lies mainly in misleading labelling or substitution of species, like the replacement of valuable fish meat with species of lower value or species originating from illegal fishing. For these reasons, the need has arisen for adequate analytical methods to detect food fraud.

Experimental approach: The aim of this study is to differentiate six fish species-carp, mackerel, pike, pollock, salmon and trout-based on differences in their protein composition using two mass spectrometry methods. Matrix-assisted laser desorption/ionization-time ff flight mass spectrometry (MALDI-TOF MS) was employed to identify characteristic species-specific m/z values to differentiate raw and cooked fish meat. Additionally, liquid chromatography-electrospray ionization-quadrupole-time tf flight (LC-ESI-Q-TOF) was used to determine specific amino acid sequences in carp and salmon, selected as model species.

Results and conclusions: Distinct species-specific m/z markers were identified for all six fish species, enabling their differentiation in both raw and processed form. In carp and salmon, hundreds of peptide sequences were detected, leading to the identification of a panel of peptide markers that determine both the fish species and the type of meat processing. The results confirm that mass spectrometry-based proteomic approaches can serve as effective tools for the authentication of fish meat.

Novelty and scientific contribution: This study shows that it is possible to use two complementary mass spectrometry techniques for reliable and rapid authentication of fish species. The identification of specific peptide markers and species-specific m/z values contributes to the improvement of food authenticity control and provides a powerful approach to the detection of fish meat adulteration.

Research background: Silver nanoparticles (AgNPs) were synthesised using agricultural waste and green synthesis, a sustainable alternative to traditional synthesis techniques that require hazardous chemicals and extensive processing. The AgNPs were produced using spent coffee (Coffea robusta) grounds and rice (Oryza sativa) husks, both common agricultural wastes rich in bioactive substances such as proteins, flavonoids and phenolic acids that act as natural reducing agents.

Experimental approach: The formation and stability of AgNPs were confirmed using various methods. UV-Vis spectroscopy showed surface plasmon resonance (SPR) peaks at 450 nm, indicating the formation of AgNPs, while Fourier transform infrared spectroscopy (FTIR) identified functional groups responsible for the bio-reduction and stabilisation of the nanoparticles. X-ray diffraction spectroscopy (XRD) confirmed the crystalline, face-centred cubic structure. Zeta potential analysis showed a stable dispersion and particle size analysis showed a consistent size distribution. The antibacterial activity of AgNPs was evaluated by testing their effectiveness against both Gram-positive and Gram-negative bacteria.

Results and conclusions: The AgNPs were synthesised using spent coffee grounds and rice husks, which are rich in biomolecules that serve as effective reducing and stabilising agents. FTIR analysis identified functional groups involved in the reduction and stabilisation of nanoparticles, while XRD confirmed their face-centred cubic (FCC) crystalline structure. Zeta potential measurements showed stable dispersions with particle sizes of AgNPs obtained using spent coffee grounds of approx. 187 nm and of AgNPs obtained using rice husks of 198 nm. The synthesised AgNPs also showed strong antibacterial activity against both Gram-positive and Gram-negative bacteria.

Novelty and scientific contribution: AgNPs were obtained by green synthesis using agricultural waste such as spent coffee grounds and rice husks as natural reducing and stabilising agents. This study highlights the innovative use of biomolecule-rich materials to generate stable AgNPs with strong antibacterial properties and provides a sustainable basis for further development of nanotechnological applications.

Research background: The almond beverage enriched with flaxseed is an important source of α-linolenic acid (ALA), an essential omega-3 fatty acid that the human body cannot synthesize and must obtain it through the diet. Although omega-3 fatty acids are essential for all people, this beverage is particularly beneficial for those who do not consume fish, such as vegans and vegetarians, as it is a plant-based source of ALA. Its versatility allows it to be easily incorporated into different recipes and daily meals. Therefore, this study aims to optimize a plant-based almond beverage enriched with flaxseed, offering a natural and completely vegan source of omega-3 fatty acids.

Experimental approach: The initial formulation of the drink comprised 75 % raw almonds and 25 % flaxseed mixture, water (in 1:6 ratio) and 4 % sweetener. Following preliminary tests, the beverage was optimized using the mixing method to determine the ideal proportions of the ingredients. This process resulted in 16 samples, each with different minimum and maximum amounts of each ingredient, which were replicated and analyzed. One of the formulations achieved an optimal mass fraction of 4.27 mg/g of omega-3 fatty acids and a viscosity of 6.03 mPa^.s. The physicochemical properties, bioactive compounds, fatty acid composition and lipid profile of the optimized beverage were evaluated.

Results and conclusions: The addition of flaxseed had a significant effect on the lipid profile and increased the alpha-linolenic acid content in the beverage by 1960 times, eventually reaching 3.92 %. This optimization enriched the beverage with omega-3 fatty acids and improved the concentration of antioxidants and carotenoids. Importantly, these improvements did not significantly affect the color and viscosity of the final product, creating an affordable option that can benefit the vegan and vegetarian community.

Novelty and scientific contribution: This study shows that the response surface model effectively identified the ideal composition for the beverage, leading to an optimized formulation of a plant-based drink. This composition could have promising applications in the food industry.

Research background: Biodegradable packaging is gaining immense research interest as conventional non-biodegradable food packaging has led to significant environmental pollution. In response to this, this study aims to develop biodegradable films based on polyhydroxyalkanoate (PHA) as potential food packaging material.

Experimental approach: Polyhydroxyalkanoate (PHA) homopolymer, poly(3-hydroxybutyrate) [P(3HB)] and copolymer poly(3-hydroxybutyrate-co-3-hydroxyvalerate) [P(3HB-co-3HV)], known microbial biodegradable biopolymer plastics, were layered in different mass ratios using the dispersion coating technique over the brown kraft paper as a food packaging material. PHA are known to be safe, non-cytotoxic and non-genotoxic, with a remarkable ability to biodegrade in the environment. The P(3HB) and P(3HB-co-3HV) were synthesised from carbon sources of palm olein and a combination of palm olein with 1-pentanol, respectively, using Cupriavidus malaysiensis USMAA2-4_ABH16, a transformant bacterial strain with acquired lipase genes.

Results and conclusions: Contact angle analysis indicated that brown kraft paper coated with P(3HB-co-3HV) had a higher contact angle than uncoated brown kraft paper and paper coated with P(3HB). The biodegradation analysis of brown kraft paper coated with P(3HB) showed that it degraded 100 % within 9 days compared to all samples of brown kraft paper coated with P(3HB-co-3HV), which were completely degraded by day 12.

Novelty and scientific contribution: The results show that brown kraft paper coated with P(3HB-co-3HV) was more hydrophobic than uncoated and P(3HB)-coated brown kraft paper. This study encourages further investigations of brown kraft paper coated with PHA to develop biodegradable food packaging, paving the way for a sustainable alternative to non-biodegradable packaging material.

Research background: The rapid growth of the Malaysian population has led to an increase in kitchen waste, especially inedible organic kitchen waste, which is generally disposed of in landfills and pollutes the environment. Apart from this, the increasing demand for chicken products in Malaysia has led to a significant increase in chicken manure production. As anaerobic digestion continues to be explored, there are concerns about the utilization of the digestate from chicken manure. Therefore, this study addresses the challenge of treating kitchen waste and chicken manure digestate in Malaysia by investigating the effectiveness of composting and vermicomposting methods through comparative analysis. By integrating kitchen waste, particularly spent coffee grounds, bone waste and used kitchen towels, this study aims to improve the imbalanced physicochemical properties of digestate from chicken manure.

Experimental approach: Before composting, the kitchen waste and chicken manure digestate were characterised to determine the initial physicochemical properties. Four composting setups comprising the substances were established to study the physical appearance, temperature and pH profile, the increase in nitrogen, phosphorus and potassium content, and the mass reduction of the final compost after 50 days of composting.

Results and conclusions: The vermicompost with kitchen waste additives showed a significant nutrient improvement with an NPK mass ratio of 1:3.57:6.58 and a lower moisture mass fraction of 48.92 %, which requires the shortest maturation time (20 days) and the highest mass reduction (55.11 %).

Novelty and scientific contribution: The novelty of this research is the valorisation of organic kitchen waste and chicken manure digestate as biofertiliser. The end result is achieved by promoting a sustainable alternative to exploit kitchen waste instead of the traditional approach of landfilling waste. At the same time the problem of digestate is addressed, particularly its unbalanced physicochemical properties, especially its macronutrients, pH and moisture content. In contrast to previous studies, this work investigates the effectiveness of both conventional composting and vermicomposting with the incorporation of organic kitchen waste, namely spent coffee grounds, bone meal and used kitchen towels, to improve the physicochemical properties of digestate.

Waste management in the food manufacturing sector has become one of the most challenging aspects globally owing to the generation of enormous quantities of by-products, such as peels, seeds and undesirable flesh at various stages of the processing chain. However, these plant by-products are rich in important compounds particularly polyphenols and bioactive substances that significantly affect human health and can be utilised in numerous sectors as new, low-cost and economical raw ingredients. The aim of this review paper is to discuss various methods of valorising food waste, concentrating on upcycling, aquafaba, coffee silver skin, propolis, wine lees and avocado waste. Food waste is a substantial global issue, with the potential to affect food security, environment and economy. Upcycling is highlighted as a means to tackle food waste by repurposing high-value by-products such as fruit and vegetable residues. Aquafaba, a vegan alternative to egg white, is produced from chickpeas and has various culinary applications. Coffee silver skin, a by-product of coffee production, contains bioactive compounds that can be extracted and used in functional foods. Propolis, a resinous substance collected by bees, is rich in bioactive compounds with health benefits. Wine lees, a by-product of winemaking, can be processed to extract phenolic compounds and produce value-added products. Avocado waste valorisation focuses on converting avocado by-products into valuable products for various industries. The sustainable valorisation of food waste offers numerous benefits, such as reducing waste output, generating revenue and promoting resource efficiency. Collaboration between stakeholders is essential to advance research and implement sustainable management practices for food waste valorisation to achieve the Sustainable Development Goals (SDGs). Challenges such as scaling-up, regulatory frameworks, logistics, food safety and environmental impact must be addressed to effectively valorise food waste.

Research background: Succinic acid from lignocellulosic biomass is a sustainable alternative for biochemical production that is an environmentally friendly substitute for petroleum-based chemicals. The aim of this study is to evaluate the effects of variations in hemicellulose content and cellulose fibre structure within the microfibrils of woody and herbaceous plants on the enzymatic saccharification and succinic acid production efficiency of Psod:SucE12-ΔldhA, a strain overexpressing the succinic acid transporter (SucE).

Experimental approach: The study investigated the influence of different monosaccharide combinations on succinic acid production, focusing on combinations with mannose compared to glucose alone. Additionally, hydrolysates from different lignocellulosic biomass - bamboo, oak, poplar, pine and spent coffee grounds - were analysed to determine the most favourable bioresource for succinic acid production.

Results and conclusions: Monosaccharide combinations containing mannose resulted in 2.20-2.48 times higher succinic acid production than glucose alone, indicating a positive influence of mannose on succinic acid metabolism. Among the lignocellulosic biomass hydrolysates, bamboo, with its higher xylose content than woody plants, was the most efficient bioresource for succinic acid production (23.38-24.12 g/L within 24 h), followed by oak, poplar, pine and spent coffee grounds. Therefore, improving the xylose consumption rate is crucial for increasing succinic acid production from lignocellulosic biomass and increasing market competitiveness.

Novelty and scientific contribution: This research emphasises the potential of lignocellulosic biomass, especially bamboo, as a sustainable feedstock for succinic acid production. The novelty of the study lies in the detailed investigation of how hemicellulose content and cellulose fibre structure affect enzymatic saccharification and fermentation. The significant influence of mannose and xylose on the succinic acid yield provides key insights for the optimisation of biomass use in biochemical production. These findings promote bio-based chemical production, reduce reliance on fossil fuels and improve industrial sustainability.

Research background: Biogas production from palm oil mill effluent (POME) is inherently unstable due to variations in feedstock composition and operating conditions. These fluctuations can lead to inconsistent biogas quality, variable methane content and fluctuating hydrogen sulphide (H₂S) concentration. This poses significant challenges for bioscrubbers in removing H₂S to meet quality standards for gas engines used for electricity generation. This research aims to address these challenges by integrating simulation models with a computer programme and artificial neural network (ANN) to predict the performance of a bioscrubber at a POME treatment plant in Johor, Malaysia.

Experimental approach: First, the process flowsheet model was simulated using a computer programme. The H₂S removal was then predicted using a machine learning algorithm, specifically ANN, based on two years of historical data obtained from the biogas plant. A detailed techno-economic analysis was also carried out to determine the economic feasibility of the process.

Results and conclusions: The simulation results showed a biogas yield of 26.12 Nm³ per m³ POME, which is in line with industry data with less than 1 % deviation. The ANN model achieved a high coefficient of determination (R²) of 0.9 and a low mean squared error (MSE), with the bioscrubber reaching an H₂S removal efficiency of approx. 96 %. The techno-economic analysis showed that the process is feasible with a net present value (NPV) of $131 000 and a payback period of 7 years.

Novelty and scientific contribution: The integration of ANN and the computer programme provides a robust framework for predicting bioscrubber performance and ensuring stable bioscrubber operation due to their complementary strengths. ANN accurately predicts H₂S removal based on daily recorded data, while the computer programme estimates parameters that are not monitored daily, such as chemical oxygen demand (COD), biological oxygen demand (BOD) and total suspended solids (TSS). This research provides valuable insights into sustainable biogas production practices and offers opportunities to improve energy efficiency and environmental sustainability in the palm oil industry.