Innovative Food Science & Emerging Technologies最新文献

Orange, lemon, and lime by-products emerge as promising sources of phenolic compounds. This study presents the first comprehensive assessment of the antioxidant capacity and food safety considerations of citrus pomace, aiming for their safe integration into the food industry. Results reveal that lemon and lime by-products are particularly rich in eriocitrin, hesperidin, trans-ferulic acid, and p-coumaric acid, significantly contributing to their antioxidant capacity. Regarding food safety, none of the nine regulated mycotoxins were detected. However, heavy metals were present below the maximum levels. Furthermore, pesticide residues were present, although at low levels in most cases. Contrarily, lime by-product presented high levels of the flutriafol. This study highlights the value of citrus by-products as source of natural antioxidants and emphasizes the necessity of monitoring and mitigating pesticide residues for their safe incorporation into functional food products. These findings support the sustainable utilization of citrus pomace within the circular economy framework, offering opportunities for innovation in the food industry.

This paper presents a comprehensive design approach for an electro-mechanical system for food oral processing research. The bespoke design and prototype of the proposed device is a standalone and compact table top model and can be operated using a customized software interface. The design considered a bi-directional chewing motion to enable nearly similar mandible movement pattern as in human. Food texture profile can be estimated using a load cell with capacity up to 300 N. This design included a section of real shaped teeth assembly consisting of three teeth; and a controlled supply line for multi-point saliva injections. The device is fitted with easily replaceable sensors for in situ measurements of conductivity, pH, and temperature. Operating volume of the device can be kept in equivalence with the volume of human oral and nasal space. The device chamber can be hermetically sealed and temperature controlled. A duct system is fitted to connect the device with external analytical systems, such as electronic nose, for measuring gaseous substance release during experimentation. The system also enables easy retrieval of the processed sample so as to use the masticated samples and processed saliva for subsequent analysis by analytical instruments, such as electronic tongue, to identify released soluble compounds and taste profiles. Moreover, the design emphasized on easy cleaning and maintainability. Based on the proposed design, two working prototypes are developed. It is envisaged that the device will be a novel contribution to the progress in the field of food science, new product development, training to future professionals, and strengthening industry-academic collaborations in foreseeable future.

An innovative and compact mixed-mode vertical solar dryer (MVSD) with a circular solar collector is developed and tested for ginger slices drying under partial and fully loaded conditions. Ginger slices samples of 4, 5 and 6 mm thick were used for natural convective drying in MVSD under partially loaded condition. The thickness of the ginger slices was observed to affect the performance of the MVSD. The drying rate and thermal efficiency were observed to be highest for 5 mm thick ginger slices sample under partially loaded condition. The MVSD was further tested with full loading capacity for 5 mm thick ginger slices drying under natural and forced convection modes (NC and FC modes). The drying behavior of ginger slices was well described by Midilli-Kucuk model. Heat transfer coefficients and efficiency (thermal and exergy) were observed to be higher under forced convection mode. Embodied energy and energy payback time were observed as 554.44 and 585.53 kWh; and 2.85 and 2.99 years under NC and FC modes, respectively. The values of annualized capital cost and payback period were observed as INR 389.41 and 408.17; and 1.85 and 6.86 years under NC and FC modes, respectively. The quality of the ginger dried under FC mode was found comparatively better than that of under NC mode.

In this study, unconventional technologies were used to enhance the phenolic and antioxidant content of zucchini pieces by enriching them with blueberry juice. Our results indicated that ohmic heating (OH) increased the extraction rates of compounds with antioxidant potential in blueberry juice, mainly at 70 °C for 15 min and 7.8 V cm¹. Furthermore, OH applied after vacuum impregnation led to higher retention rates of phenolic compounds and antioxidant capacity in zucchini pieces impregnated with blueberry juice, especially at 70 °C for 30 min and 7.8 V cm^‐−1. The impregnation process also promoted the darkening of zucchini pieces (due to anthocyanin retention) and increased soluble solids. After drying by hot air and vacuum microwave, the phenolic content, antioxidant capacity, physicochemical and color characteristics of the impregnated and non-impregnated zucchinis were distinctly altered. However, vacuum microwave drying at 120 and 460 W can be suggested as the most suitable conditions for both zucchini products, as it resulted in high concentrations of individual phenolic compounds (e.g. up to 44.25, 8.15, and 2.56 mg 100 g^‐−1 dry weight (DW) for catechin, gallic acid, and cyanidin, respectively), as well as total phenolic content of up to 484.37 mg gallic acid equivalent 100 g¹ DW, total flavonoid content of up to 197.69 mg catechin equivalent 100 g^‐−1 DW, and total monomeric anthocyanins of up to 9.48 mg cyanidin 3-glucosideo equivalent 100 g^‐−1 DW.

The impact of the “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) coupled with conventional hot-air drying on the organoleptic and nutritional properties of mangoes was investigated in this study. The effect of three IVDV treatment parameters (saturated steam pressure, initial water content and processing time) on the volume, texture and color was studied using response surface methodology. The phenolic content and antioxidant activity were explored through chemical analyses. Results revealed that the IVDV decreased the drying time of mango cubes by 50%, increased their volume by four times, and improved their texture compared to hot-air dried samples. The treatment also enhanced the color of mango cubes allowing an orange color contrasted to a brown color for conventionally dried cubes. Phenolic content and antioxidant activities were improved by 9 times and 11 times, respectively, following IVDV treatment compared to simple hot-air drying. The IVDV offers new prospects for processing mango into dried cubes with improved organoleptic properties characterized by a crunchy texture and an appreciated color.

The instant controlled pressure drop (DIC) is one of the emerging technologies in food that can affect the extraction and techno-functional properties of proteins. Camelina sativa cake was subjected to various DIC treatments, with pressure (0.2–0.7 MPa) and exposure time (20–60 s) variables. Afterwards, protein extraction was conducted, and the influence of individual or combined variables on the techno-functional properties of the protein concentrate was analyzed, and each treatment was later analyzed against the control. Furthermore, DIC increased the protein extraction yield. The pressure, time, and their interaction variables influenced the oil absorption capacity (OAC), foaming capacity (FC), and stability (FS), while water-holding capacity (WHC) was solely affected by pressure. The results of comparing DIC against control showed significant differences in OAC, emulsifying activity index (EAI), FS, and FC. These findings strongly indicate that DIC enhances protein extraction yield and modifies the techno-functional properties of camelina proteins.

The increasing global population and growing necessity for sustainable food production, cultured meat production has emerged as a promising technology. However, its successful production requires edible food-grade scaffolds and reduced production costs. In this study we determined the feasibility of eggshell membrane (ESM) as a natural food-grade scaffold. We optimized an efficient ESM extraction method and storage temperature with high cell attachment efficiency. We assessed the maintenance, differentiation and proliferation of bMuSCs on culture dish and ESM. As a result, it was confirmed that maintenance, differentiation, and proliferation markers were higher on ESM than culture dish. Finally, we determined 1 ng/ml of bFGF and 5% horse serum (HS) concentrations for optimal maintenance and differentiation of bMuSCs on ESM. Based on this, after long-term culture, the ESM scaffold supported the bovine myotube differentiation. Ultimately, ESM is shown to be a valuable scaffold biomaterial with a role to play in the production of cultured meat.

Industrial relevance

This research used by-product of egg, a natural food-grade raw material, as a scaffold for cultured meat production. By upcycling, wasted and broken eggshells from industry materials, the approach is environmentally friendly. Egg membranes are convenient for food processing and long-term storage, safe to consume in terms of food safety, and can be supplied continuously at a low cost. In the production of cultured meat, it is necessary to use eggshell membranes with microbial loads that are strictly controlled throughout the processes of separation, storage, and usage. This experiment demonstrated that eggshell membranes exhibit high proliferation, differentiation, and adhesion efficiency in bovine muscle stem cell culture, proving that cultured meat can be produced with high efficiency and low cost at the production stage.

This study examined the effect of layer thickness and temperature on the evolution of moisture during the isothermal dehydration of glutinous rice. To analyse the moisture evolution, empirical models and secondary models (SM) were employed. Global sensitivity analysis (GSA) was used to estimate the importance of the experimental parameters on the developed SM. According to the dehydration curves, the increase in temperature and reduction in the layer thickness significantly shortened ($P<0.05$) the dehydration time of glutinous rice. The effective diffusivity, activation energy, and Gibb-free energy were $2.0\times {10}^{-12}{m}^2/s$ to $2.53\times {10}^{-11}{m}^2/s$, 43.03 $\mathrm{kJ}{\mathrm{mol}}^{-1}$ to 51.05 $\mathrm{kJ}{\mathrm{mol}}^{-1}$, and 145.10 $\mathrm{kJ}{\mathrm{mol}}^{-1}$ to 155.85 $\mathrm{kJ}{\mathrm{mol}}^{-1}$respectively. The Page and Logarithmic models are suitably considered in evaluating the dehydration kinetics of the glutinous rice with a high coefficient of determination ($R^2$) values of >0.9989. The SM aptly described moisture evolution with higher accuracy of $R^2=0.9843$. The GSA shows that the variation in the SM output is primarily driven by the variation in the input parameters with low reliance on its interaction with other parameters, indicating that the SM can play a significant role in the optimization of the industrial dehydration process with a wide range of applications in the agricultural production system.

The effect of pulsed electric fields (PEF) and thermal treatments on the inactivation of the population of 40 strains of 4 model microorganisms (Escherichia coli, Listeria monocytogenes, Lactiplantibacillus plantarum, Saccharomyces cerevisiae) were investigated. Microbial samples of McIlvaine buffer pH 7.0 were subjected to pulses with electric field strength 20 kV/cm and total specific energies (88, 136, and 184 kJ/kg). Depending on the species and strain, microorganisms exhibited various resistances. PEF microbial resistance and strain variability data were correlated to the total specific energy used. E. coli strains showed statistical log₁₀ inactivation differences under the 88 and 136 kJ/kg but not under the 184 kJ/kg PEF treatment. In contrast, L. monocytogenes strains showed statistical log₁₀ inactivation differences only under the 184 kJ/kg treatment. L. monocytogenes L6 strain was identified as the most resistant strain at PEF treatment (184 kJ/kg). This result was in accordance with the resistance under thermal treatment (62.8 °C, 30 min).

Industrial relevance

The identification of target microorganisms related to their resistance in one or more technologies can help at establishing treatment conditions that reassure food safety. Data obtained in this research show that species and strain behaviours vary and are dependent on the technology and the applied treatment conditions. Thus, the resistance exhibited by microorganisms of public health importance may be dependent on the used technology and the applied treatment.

Thermal properties and durability make polyurethane (PU) ideal for conveyor belts in food processing industry. On the other hand, its susceptibility to adhesion of pathogens subjects him to surface treatment techniques. In this study, substrates of PU were exposed to corona discharge using air as treatment gas. The process parameters, such as treatment time and nozzle-substrate distance, and the microbicidal effects of the polymer surfaces against Staphylococcus aureus and Escherichia coli were examined. Changes in surface hydrophobicity occurred at short treatment times due to the introduction of polar groups, as proofed by X-ray Photoelectron Spectroscopy (XPS), while the surface morphology suffered minor changes as revealed by Scanning Electron Microscopy (SEM) imaging. Moreover, the hydrophilicity of plasma treated PU was minimal affected by the variation of nozzle-substrate distance, as long as the discharge was in contact with the polymer surface. The hydrophilic surfaces developed a very good resistance to bacteria adherence in few hours after incubation.