Innovative Food Science & Emerging Technologies最新文献_第2页

Developing novel microwave-assisted induction heating (MAIH) technology for heating in-packaged ready-to-eat chicken breast products 开发新型微波辅助感应加热 (MAIH) 技术，用于加热包装即食鸡胸肉产品

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-17 DOI: 10.1016/j.ifset.2024.103843

Chiu-Chu Hwang , Yu-Ru Huang , Cheng-Da Hsieh , Yi-Chen Lee

This study employed a novel microwave-assisted induction heating (MAIH) system—a dual heating system integrating microwave and electromagnetic induction from above and below, respectively, to heat the pre-packaged chicken breast under controlled temperatures of 100 °C for 100 to 140 s and 80 °C for 120 to 160 s, and to evaluate the microbiological and physicochemical qualities of the samples. The results showed that the microbial counts, a*, and b* values decreased with increasing heating time. Conversely, the L*, W, ΔE values, hardness, and chewiness increased with increasing heating time. Moreover, chicken breasts prepared under conditions of 100 °C for 130 s and 140 s or 80 °C for 150 s and 160 s using MAIH exhibited a cooked appearance with no microbial growth detected. Compared to traditionally boiled chicken breasts, they showed similar color, texture, and cooking loss values. In addition, the sensory evaluation scores of samples subjected to the two MAIH treatment conditions were higher compared to those of traditionally boiled samples.

Industrial relevance

The MAIH facility is a new thermal processing technique and supplied the effective pasteurization, reduced heating time, and enhanced total quality of ready-to-eat (RTE) chicken breast. This study was the first to utilize MAIH to rapidly prepare pre-packaged RTE chicken breast cubes, achieving at least a one-third reduction in heating time compared to the traditional boiling method.

本研究采用了一种新型微波辅助感应加热系统（MAIH）--一种分别从上方和下方集成微波和电磁感应的双加热系统，在 100 °C 100 至 140 秒和 80 °C 120 至 160 秒的可控温度下加热预包装鸡胸肉，并评估样品的微生物和理化质量。结果表明，随着加热时间的延长，微生物数量、a* 和 b* 值均有所下降。相反，L*、W、ΔE 值、硬度和咀嚼感则随着加热时间的延长而增加。此外，使用 MAIH 在 100 °C 条件下加热 130 秒和 140 秒，或在 80 °C 条件下加热 150 秒和 160 秒制备的鸡胸肉呈现出熟透的外观，且未检测到微生物生长。与传统的水煮鸡胸肉相比，它们显示出相似的颜色、质地和烹饪损失值。此外，在两种 MAIH 处理条件下处理的样品的感官评价得分均高于传统水煮样品。这项研究首次利用 MAIH 快速制备预包装即食鸡胸肉块，与传统的煮沸法相比，加热时间至少缩短了三分之一。

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引用次数: 0

Enhancing food safety: Employing ultraviolet-C light emitting diodes for water, leaf, and surface disinfection 加强食品安全：利用紫外线 C 发光二极管对水、叶片和表面进行消毒

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-16 DOI: 10.1016/j.ifset.2024.103848

Ana Paula Marques , Carolina Santos , João Sério , Maria Teresa Barreto Crespo , Vanessa Jorge Pereira

This study aimed to explore the use of ultraviolet-C light emitting diodes that emit light at 255 nm and 265 nm, to disinfect bacteria present at occurrence levels and spiked in water matrices, salads and stainless-steel surfaces. The UV-C LEDs effectively inactivated bacteria associated with food outbreaks (Salmonella enterica, Listeria monocytogenes and Escherichia coli) as well as a cocktail of bacteria isolated from packaged salads. Combining the wavelengths did not enhance disinfection. Even low UV fluences of 4 mJ/cm² achieved a significant 6-log reduction of bacteria spiked in water at high initial concentrations of approximately 10⁸ CFU/mL. Exposure of salad (lettuce and arugula) leaves (110 mJ/cm²) and contaminated stainless-steel surfaces (11 mJ/cm²) to three small LEDs that emit light at 265 nm reduced the pathogenic bacteria by 3 and 2-logs, respectively. The results obtained show that this disinfection technology could be promising for the food industry to guarantee effective inactivation of bacteria associated with foodborne diseases present in water, food and surfaces.

Industrial relevance

This study demonstrated the potential of ultraviolet-C light emitting diodes, emitting at 255 nm and 265 nm, to provide an effective and sustainable disinfection solution for the food industry, ensuring the inactivation of bacteria associated with foodborne diseases on water, food, and surfaces, thereby enhancing food safety. Additionally, this technology holds potential for extending product shelf-life, further benefiting the food industry. The results highlighted the effectiveness of UV-C LEDs even at low fluences, making them a practical choice for modern disinfection needs.

这项研究旨在探索如何使用紫外线-C 发光二极管（其发光波长为 255 纳米和 265 纳米）来消毒存在于水基质、沙拉和不锈钢表面的细菌。紫外线-C LED 能有效灭活与食品疫情有关的细菌（肠炎沙门氏菌、单核细胞增生李斯特氏菌和大肠埃希氏菌）以及从包装沙拉中分离出来的混合细菌。组合波长并不能增强消毒效果。即使是 4 mJ/cm2 的低紫外线流量，也能使水中细菌的初始浓度（约 108 CFU/mL）显著降低 6 个菌落。将沙拉（生菜和芝麻菜）叶片（110 mJ/cm2）和受污染的不锈钢表面（11 mJ/cm2）暴露在三个小型 LED（发光波长为 265 纳米）中，病原菌分别减少了 3 个和 2 个菌落。研究结果表明，这种消毒技术在食品工业中大有可为，可确保有效灭活水中、食品和表面上与食源性疾病相关的细菌。这项研究表明，发射波长为 255 纳米和 265 纳米的紫外线-C 发光二极管有潜力为食品工业提供有效、可持续的消毒解决方案，确保灭活水中、食品和表面上与食源性疾病相关的细菌，从而提高食品安全。此外，这项技术还具有延长产品保质期的潜力，进一步造福食品行业。研究结果凸显了紫外线-C LED 即使在低通量下也能发挥功效，使其成为满足现代消毒需求的实用选择。

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引用次数: 0

Non-thermal shearing effect on gluten conformation for plant-based anisotropic structures 非热剪切对植物性各向异性结构谷蛋白构象的影响

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-15 DOI: 10.1016/j.ifset.2024.103846

Mariana Angonese , João B. Laurindo , Bruno A.M. Carciofi

Wheat gluten manipulation to obtain fibrillar structures is a promising approach for elaborating meat analogs on large or small scales. Alternatively to extrusion, mild methods can save energy and avoid sensory attributes/protein degradation. This study aimed to evaluate low-temperature shearing to create gluten-based fibers, assessing the material structure as a function of processing intensity. The effect of the non-thermal shearing length (up to 10 min) and added mechanical energy (up to 565.5 J/g) applied on a highly hydrated wheat gluten-based matrix was investigated in terms of density, exudation, secondary protein structure (FTIR), protein network attributes (confocal laser scanning microscopy), elongation attributes, morphology (SEM), and anisotropicity of cooked matrices. The progression of the shearing process was associated with the development of β-sheet secondary structures (26 % to 50 % predominancy), higher elongation attributes, raw matrix density, and anisotropicity of cooked matrices. Higher protein vessel length and width were associated with the formation and stacking of β-sheets. Exudation, cooked matrix density, and endpoint rate were associated with higher α-helices content (lowered from 39 % to 11 % of predominancy) and lower shearing-added energies. A principal component analysis of the entire dataset confirmed these observations, and the morphology revealed the evolution of the matrix organization during the shearing process. These results underscore the potential of mild-temperature shearing of a highly hydrated gluten-enriched matrix to alter the protein conformation, opening possibilities for controlling fiber structure development, valid for new foods such as meat analogs.

操纵小麦面筋以获得纤维状结构是一种很有前景的方法，可用于大规模或小规模制作肉类类似物。与挤压法相比，温和的方法可以节省能源，避免感官属性/蛋白质降解。本研究旨在评估用低温剪切法制造麸质纤维的效果，评估材料结构与加工强度的关系。研究了非热剪切长度（最长 10 分钟）和附加机械能（最高 565.5 焦耳/克）对高度水合的小麦面筋基质的影响，包括密度、渗出、次生蛋白质结构（傅立叶变换红外光谱）、蛋白质网络属性（共聚焦激光扫描显微镜）、伸长属性、形态（扫描电镜）和熟化基质的各向异性。剪切过程的进展与β片层二级结构的发展（占 26% 至 50%）、较高的伸长属性、生基质密度和熟基质的各向异性有关。较高的蛋白质血管长度和宽度与β片的形成和堆积有关。渗出、熟基质密度和终点速率与较高的α-螺旋含量（从占优势的39%降至11%）和较低的剪切附加能有关。对整个数据集进行的主成分分析证实了这些观察结果，而形态学则揭示了剪切过程中基质组织的演变。这些结果表明，对高度水合的富含麸质的基质进行低温剪切有可能改变蛋白质的构象，从而为控制纤维结构的发展提供了可能性，这对肉类类似物等新食品是有效的。

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引用次数: 0

Cold plasma at various voltage, gas flow rate, and time assisted extraction of blue pea flower: Quantitative UPLC-ESI/MS/MS analysis of bioactive compounds, phenolics, and anthocyanin content 不同电压、气体流速和时间下的冷等离子体辅助提取蓝豌豆花：生物活性化合物、酚类化合物和花青素含量的 UPLC-ESI/MS/MS 定量分析

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-09 DOI: 10.1016/j.ifset.2024.103837

Kuo-Ching Jan , Mohsen Gavahian

Butterfly pea (Clitoria ternatea) is a rich source of anthocyanins and has gained popularity as an herbal tea. However, conventional thermal processing could degrade its thermolabile bioactive components, necessitating alternative non-thermal processing to promote its commercial applications in the food industry. This study aims to assess the effects of sample preparation (powder vs. aqueous solution) and cold plasma treatment conditions (applied voltages, treatment times, and gas flow rates) on the extractability and stability of bioactive compounds in butterfly pea flowers. Quantitative analysis using liquid chromatography-tandem mass spectrometry was performed to assess the yield, bioactive compounds, and chemical composition of the extracts. Besides, response surface methodology and principal component analysis (PCA) were employed to elucidate the impact of experimental variables on extract characteristics. Results indicated significant concentrations of delphinidin, cyanidin, and their derivatives in all extracts. Aqueous samples treated at higher voltages and for longer durations exhibited increased total anthocyanin (+92 % for 5 min at 180 V) and phenolic content (+32 % for 3 min at 100 V). PCA revealed strong correlations between independent variables and extracts' biochemical properties, highlighting the importance of optimizing treatment parameters. Furthermore, anthocyanins with increased side chains were observed to be more resistant to degradation under plasma carrier gas flow rate and plasma processing. Powder samples experienced more significant degradation when treated with plasma due to increased free radical generation. These findings elucidated the interaction between plasma and the plant matrix, demonstrating the potential of cold plasma technology for enhancing extraction in an eco-friendly manner and promoting more sustainable food production.

蝴蝶豌豆（Clitoria ternatea）含有丰富的花青素，作为凉茶广受欢迎。然而，传统的热加工可能会降解其可热分解的生物活性成分，因此有必要采用其他非热加工方法来促进其在食品工业中的商业应用。本研究旨在评估样品制备（粉末与水溶液）和冷等离子处理条件（应用电压、处理时间和气体流速）对蝴蝶豌豆花中生物活性化合物的可提取性和稳定性的影响。采用液相色谱-串联质谱法进行定量分析，以评估提取物的产量、生物活性化合物和化学成分。此外，还采用了响应面法和主成分分析法（PCA）来阐明实验变量对提取物特征的影响。结果表明，所有提取物中都含有大量的花翠素、花青素及其衍生物。在较高电压和较长时间下处理的水样，花青素总量（180 V 下 5 分钟 +92 %）和酚含量（100 V 下 3 分钟 +32 %）均有所增加。PCA 揭示了自变量与提取物生化特性之间的强相关性，突出了优化处理参数的重要性。此外，在等离子载气流速和等离子处理过程中，观察到侧链增加的花青素更耐降解。粉末样品经等离子处理后，由于自由基生成增加，降解更为明显。这些发现阐明了等离子体与植物基质之间的相互作用，证明了冷等离子体技术在以生态友好的方式提高提取效果和促进更可持续的食品生产方面的潜力。

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引用次数: 0

Radio frequency plus heat for in-shell egg pasteurization 用于蛋壳内巴氏杀菌的射频加热器

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-05 DOI: 10.1016/j.ifset.2024.103834

Daniela Bermudez-Aguirre , Joseph Sites , Joshua Carter , Brendan A. Niemira

Less than 3 % of the eggs in the United States are sold pasteurized because of the long thermal process (∼ 60 min). However, this represents a food safety risk because of the possible presence of Salmonella spp. inside the egg. This research studied the inactivation of S. typhimurium in in-shell eggs using the novel technology radio frequency (RF) to enhance their food safety, evaluating quality, presence of sub-lethally injured cells (SICs), and cell recovery (7 °C). Eggs were inoculated inside with S. typhimurium (10⁵ CFU/egg) and processed with RF (40.68 MHz, 35 W, 4.5 min) followed by hot water spray (H, 56.7 °C, 20 min). The studied quality attributes were yolk color, Haugh unit, yolk index, shell breakage strength, yolk and albumen pH, and albumen degradation. ANOVA one–way was used to find significant differences (α = 0.05). RF plus heat can pasteurize the eggs after 24.5 min (5-log reduction). No SICs were detected in any of the samples, and cells did not recover after five days of storage (Limit of detection <1 log CFU/g). Most quality attributes were like the control eggs. Albumen degradation showed a significant difference (p < 0.05) after processing. RF represents a potential option to ensure the safety of in-shell eggs, preserving their quality.

Industry relevance

Most in-shell eggs are sold unpasteurized worldwide with the potential risk of Salmonella spp. The conventional pasteurization process is a lengthy intervention that adds cost to the product and can damage the quality of eggs. Radio frequency plus heat pasteurization offers an alternative to pasteurizing in-shell eggs with a volumetric heating process that inactivates Salmonella cells inside the eggs and has minor effects on the quality of eggs. This technology is a novel option for the egg industry, providing high-quality and reasonably priced safe eggs.

在美国，只有不到 3% 的鸡蛋是经过巴氏杀菌处理出售的，因为巴氏杀菌的热处理过程较长（∼ 60 分钟）。然而，由于鸡蛋中可能存在沙门氏菌属，这意味着食品安全风险。本研究利用新型射频（RF）技术对壳内鸡蛋中的鼠伤寒沙门氏菌进行灭活，以提高鸡蛋的食品安全，并对鸡蛋质量、亚致死损伤细胞（SIC）的存在和细胞恢复（7 °C）进行评估。在鸡蛋内部接种鼠伤寒杆菌（105 CFU/只），然后用射频（40.68 MHz，35 W，4.5 分钟）处理，接着喷洒热水（H，56.7 °C，20 分钟）。研究的质量属性包括蛋黄颜色、哈氏单位、蛋黄指数、破壳强度、蛋黄和蛋白 pH 值以及蛋白降解。采用单因素方差分析找出显著差异（α = 0.05）。射频加热可在 24.5 分钟后对鸡蛋进行巴氏杀菌（降低 5 个菌落）。所有样品中均未检测到 SIC，储存五天后细胞也未恢复（检测限为 1 log CFU/g）。大多数质量属性与对照鸡蛋相同。处理后的蛋清降解显示出显著差异（p <0.05）。传统的巴氏杀菌过程是一个漫长的干预过程，不仅增加了产品成本，还可能损害鸡蛋的质量。射频加热巴氏杀菌法提供了一种壳内鸡蛋巴氏杀菌的替代方法，其体积加热过程可灭活鸡蛋内的沙门氏菌细胞，对鸡蛋质量的影响较小。这项技术为鸡蛋行业提供了一种新的选择，它能提供优质且价格合理的安全鸡蛋。

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引用次数: 0

Computer-aided engineering: Quantification of the heating non-uniformity and distribution of the thermal load occurring during continuous ohmic and conventional thermal food sterilization 计算机辅助工程：连续欧姆和传统热力食品灭菌过程中加热不均匀性和热负荷分布的定量分析

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-01 DOI: 10.1016/j.ifset.2024.103844

Jorge Rivera, Maximilian Gratz, Henry Jaeger, Felix Schottroff

The characterization of continuous thermal processing (CTP) is a crucial aspect in the design and selection of technologies for the production of safe products with optimal quality retention after the thermal stress. Conventional methods for CTP characterization are constrained in their capacity to comprehensively capture the complex dynamics of fluid flow through pipelines and the different heating principles that contribute to local temperature variations. These methods rely on isolated local temperature measurements, which fail to account for the intricate interactions between temperature, heat transfer phenomena and fluid dynamics. In view of the aforementioned limitations, this study presents the implementation of a computational fluid dynamic digital model as a toolbox for the characterization and comparison of a conventional heating (CH) ultra-high temperature (UHT) sterilization process and ohmic heating (OH) UHT sterilization. This serves as a tool for an extensive and accurate comparison of the two processes. The model enabled the estimation of each technology's thermal load through the F₀ value, thereby providing a more comprehensive assessment than local temperature measurements alone. Furthermore, this approach accounted for the flow behavior throughout the sterilization process. This strategy demonstrated that 2.5 % of the food product is exposed to an up to 75.4 times the average thermal load, whereas for OH treatments only 0.4 % of the product was exposed up to 5.1 times the average thermal load. This is due to the volumetric heating feature of OH, which leads to a 54.7 % reduction in the cooking grade of the product. Furthermore, the computer-aided comparison revealed no statistically significant difference (p-value of 0.6) between the two technologies in their capacity to inactivate Geobacillus stearothermophilus spores in terms of thermal load. This study highlights the importance of computer-aided engineering methodologies for the technological assessment of food sterilization processes prior to industrial transfer.

连续热加工（CTP）的表征是设计和选择技术的一个重要方面，以便在热应力作用下生产出安全的产品并保持最佳质量。传统的 CTP 表征方法在全面捕捉流体流经管道的复杂动态以及导致局部温度变化的不同加热原理方面受到限制。这些方法依赖于孤立的局部温度测量，无法解释温度、传热现象和流体动力学之间错综复杂的相互作用。鉴于上述局限性，本研究介绍了计算流体动力学数字模型的实施情况，该模型作为一种工具箱，用于描述和比较传统加热（CH）超高温（UHT）灭菌工艺和欧姆加热（OH）超高温（UHT）灭菌工艺。它是对两种工艺进行广泛而准确比较的工具。该模型能够通过 F0 值估算出每种技术的热负荷，从而提供比仅测量局部温度更全面的评估。此外，这种方法还考虑到了整个灭菌过程中的流动行为。这一策略表明，2.5% 的食品暴露在高达 75.4 倍平均热负荷的环境中，而在 OH 处理中，只有 0.4% 的食品暴露在高达 5.1 倍平均热负荷的环境中。这是由于 OH 的体积加热特性导致产品的烹饪等级降低了 54.7%。此外，计算机辅助比较显示，就热负荷而言，这两种技术在灭活嗜热地芽孢杆菌孢子的能力方面没有显著的统计学差异（p 值为 0.6）。这项研究凸显了计算机辅助工程方法在工业化转移前对食品灭菌工艺进行技术评估的重要性。

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引用次数: 0

Operation prediction of open sun drying based on mathematical-physical model, drying kinetics and machine learning 基于数学物理模型、干燥动力学和机器学习的露天日晒干燥操作预测

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-01 DOI: 10.1016/j.ifset.2024.103836

Hao Wengang , Wang Xiyu , Ma Jiajie , Gong Ping , Wang Lei

In order to determine the moisture ratio of dried material whether the storage requirements are met, it was crucial to find an accurate prediction and convenient method in the open sun drying process. Therefore, the mathematical-physical model, drying dynamics model and machine learning methods were employed and compared in this study. The machine learning methods were first applied to predict the moisture ratio change of sweet potato during open sun drying. A large number of sweet potatoes drying experiments were carried out under open sun drying for theoretical analysis. The results shown that the drying kinetic model of sweet potato was also different under different drying climate conditions. The heat and mass transfer model of sweet potato was established and validated with R² 0.8990 and RMSE 0.0826. Different optimal machine learning prediction methods have be selected based on statistical metrics. Finaly, the machine learning prediction method was considered to be superior to the mathematical-physical model and the drying kinetic model in predicting moisture ratio. The results of this study can be analogized to drying process control of other agricultural products in the future.

为了确定干燥物料的水分比是否满足储存要求，在露天日晒干燥过程中找到一种准确的预测方法和便捷的方法至关重要。因此，本研究采用了数学物理模型、干燥动力学模型和机器学习方法，并进行了比较。首先应用机器学习方法预测甘薯在露天日晒干燥过程中的水分比变化。在露天日晒条件下进行了大量的甘薯干燥实验，并进行了理论分析。结果表明，在不同的干燥气候条件下，红薯的干燥动力学模型也不同。建立并验证了甘薯的传热传质模型，R2 为 0.8990，RMSE 为 0.0826。根据统计指标选择了不同的最佳机器学习预测方法。最后，机器学习预测方法被认为在预测水分比方面优于数学物理模型和干燥动力学模型。这项研究的结果今后可用于其他农产品的干燥过程控制。

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引用次数: 0

Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol 通过与咖啡多酚的非共价和共价结合改变乳铁蛋白的结构并改善其功能

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-01 DOI: 10.1016/j.ifset.2024.103838

Zekun Li , Shunjie Kang , Qin Shu , Majida Al-Wraikat , Changchun Hao , Yongfeng Liu

Studies have suggested that milk may enhance or neutralize the bioavailability of coffee polyphenols, possibly due to reversible and irreversible interactions between coffee polyphenols and milk proteins. The effects of non-covalent and covalent binding of lactoferrin (BLF) to caffeic acid (CAA) on protein structure and function were investigated. SDS-PAGE analysis confirmed the covalent interaction between BLF and CAA. Multispectral experiments characterized the BLF-CAA complexes and conjugates, revealing alterations in the tertiary structure of the proteins in the BLF-CAA conjugates. Molecular docking and kinetics results demonstrated that hydrogen bonding, electrostatic interaction, and hydrophobic forces were the primary internal forces between CAA and BLF. When combined with CAA, the covalent conjugates exhibited superior functional properties including solubility, oxidation resistance, thermal stability, emulsification and foamability, bioaccessibility, and antimicrobial properties. This study offers a theoretical foundation and technical benchmark for the preparation of protein-based delivery vectors with synergistic effects.

研究表明，牛奶可能会提高或中和咖啡多酚的生物利用率，这可能是由于咖啡多酚与牛奶蛋白质之间可逆和不可逆的相互作用。本研究调查了乳铁蛋白（BLF）与咖啡酸（CAA）的非共价和共价结合对蛋白质结构和功能的影响。SDS-PAGE 分析证实了 BLF 与 CAA 之间的共价作用。多光谱实验描述了 BLF-CAA 复合物和共轭物的特征，揭示了 BLF-CAA 共轭物中蛋白质三级结构的变化。分子对接和动力学结果表明，氢键、静电作用和疏水作用力是 CAA 和 BLF 之间的主要内力。与 CAA 结合后，共价共轭物表现出优异的功能特性，包括溶解性、抗氧化性、热稳定性、乳化和发泡性、生物可及性和抗菌性。这项研究为制备具有协同效应的蛋白质递送载体提供了理论基础和技术基准。

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引用次数: 0

Valorization of waste: Innovative techniques for extracting bioactive compounds from fruit and vegetable peels - A comprehensive review 废物利用：从果皮和蔬菜皮中提取生物活性化合物的创新技术 - 综述

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-01 DOI: 10.1016/j.ifset.2024.103828

Rahim Khan , Farooq Anwar , Farinazleen Mohamad Ghazali , Nor Ainy Mahyudin

Fruits and vegetables are valuable commodities in horticultural production due to their bioactive components, which promote health. However, processing these products results in a significant waste, with discarded peels, accounting for 90–92 % of the total waste. These waste materials contain high levels of bioactives that can be extracted to enhance their value by utilizing them as valuable ingredients in food and pharmaceutical products. This review compares and explores the potential of conventional and non-conventional extraction methods, including microwave-assisted (MA), ultrasound-assisted (UA), pulsed electric fields (PEP), pulsed electric heating (PEH), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), pressurized hot water (PHW), high hydrostatic pressure (HHP), and enzyme-assisted extraction (EAE) for the extraction of bioactive compounds from fruit and vegetable peels. The focus of this study was to achieve higher extraction yields through the applications of non-conventional technologies. Moreover, this review highlights the use of efficient, innovative technologies to maximize the value-added potential of fruit and vegetable wastes while ensuring environmental preservation and supporting a circular economy. The review findings are expected to be valuable resources for the fruit and vegetable processing industry, providing insights into the potential application of economical and efficient sustainable extraction methods.

水果和蔬菜是园艺生产中的宝贵商品，因为它们含有促进健康的生物活性成分。然而，加工这些产品会产生大量废弃物，被丢弃的果皮占废弃物总量的 90-92 %。这些废料中含有大量生物活性成分，可以通过提取这些成分作为食品和药品的宝贵成分来提高其价值。本综述比较并探讨了常规和非常规萃取方法的潜力，包括微波辅助（MA）、超声波辅助（UA）、脉冲电场（PEP）、脉冲电加热（PEH）、加压液体萃取（PLE）、超临界流体萃取（SFE）、加压热水（PHW）、高静水压（HHP）和酶辅助萃取（EAE）等方法，用于从果蔬皮中提取生物活性化合物。这项研究的重点是通过应用非常规技术获得更高的提取率。此外，本综述还强调了如何利用高效、创新的技术最大限度地发挥果蔬废料的增值潜力，同时确保环境保护和支持循环经济。综述结果有望成为果蔬加工业的宝贵资源，为经济、高效的可持续萃取方法的潜在应用提供启示。

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引用次数: 0

Encapsulation of oils recovered from olive stones using particles from gas saturated solutions technique 利用气体饱和溶液颗粒技术封装从橄榄石中回收的橄榄油

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-01 DOI: 10.1016/j.ifset.2024.103842

Abdessamie Kellil, Federica Confalonieri, Stefan Klettenhammer, Matteo Scampicchio, Ksenia Morozova, Giovanna Ferrentino

This study explores the use of the Particles from Gas Saturated Solutions (PGSS) technique to encapsulate oils extracted from olive stones, a by-product of olive oil production. The oil, containing high levels of oleic (72.1 ± 2.5 %) and linoleic acid (16.4 ± 1.2 %), was oxidative stable for 34 ± 2 days at 40 °C. To improve this stability, the oil was encapsulated using PGSS technique under various pressures (10 and 20 MPa), oil-to-wall material ratios (1:10 and 3:10), and nozzle sizes (600 and 1000 μm). Best encapsulation conditions were found to be 10 MPa, 1:10 oil-to-wall material ratio, and 600 μm nozzle. These conditions produced microparticles with 70.0 ± 4.2 % encapsulation efficiency and a Carr index of 20.5 ± 1.4 %, improving the oil oxidative stability to 60 days at 40 °C. This enhancement was confirmed through isothermal calorimetry, peroxide value, and malondialdehyde levels. The results showed that PGSS encapsulation method may significantly improve the oil oxidative stability, producing powdered ingredients from by-products suitable for food and cosmetic applications.

本研究探讨了如何利用气体饱和溶液颗粒（PGSS）技术封装从橄榄石（橄榄油生产的一种副产品）中提取的橄榄油。这种油含有大量油酸（72.1 ± 2.5 %）和亚油酸（16.4 ± 1.2 %），在 40 °C 下氧化稳定性为 34 ± 2 天。为了提高这种稳定性，在不同的压力（10 和 20 兆帕）、油壁材料比（1:10 和 3:10）和喷嘴尺寸（600 和 1000 微米）条件下，使用 PGSS 技术对油进行了封装。最佳封装条件为 10 兆帕、油壁材料比为 1:10、喷嘴尺寸为 600 微米。在这些条件下产生的微粒封装效率为 70.0 ± 4.2 %，卡尔指数为 20.5 ± 1.4 %，在 40 °C 下可将油氧化稳定性提高到 60 天。等温量热法、过氧化值和丙二醛水平都证实了这种提高。结果表明，PGSS 封装方法可显著提高油的氧化稳定性，从副产品中生产出适合食品和化妆品应用的粉末配料。

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