Innovative Food Science & Emerging Technologies最新文献

Among the alternative proteins aimed at replacing those of animal origin, fungal proteins stand out as a promising resource capable of meeting environmental, health, and ethical demands. Fungal biomasses, or mycoproteins, are indeed rich in proteins and other macro- and micronutrients, while low in fats. However, their production is an ongoing challenge. This study focused on submerged fermentation, a highly controllable process that can couple high yields and agro-industrial by-products exploitation as growth media.

Five medicinal mushrooms (Ganoderma resinaceum, Pleurotus ostreatus, Cordyceps militaris, Pleurotus eryngii, and Lentinula edodes) were tested for their biomass growth, protein content, and antioxidant properties on several agro-industrial by-product-based media. Among the experimental lines, the highest biomass production and protein content (51%) were achieved in P. eryngii grown in black solider fly (Hermetia illucens) exuviae-media. Concerning the antioxidant properties, the production of fungal extracts through microwave-assisted maceration was as performing as, if not better than, ethanolic extraction.

In this paper, we show that controlled near-field boundaries (CNFBs) fabricated from height-shiftable plate arrays (HSPAs) exhibit significant influences on the electromagnetic field distribution, which largely determines the performances of microwave heating; the significant influences provide a possibility to further improve the performances of microwave heating. First, the near-field boundary is proved theoretically having more influences on electromagnetic fields than the far-field boundary. Then, the CNFBs are fabricated by respectively placing three HSPAs, 2 × 2, 3 × 3, and 4 × 4, in a microwave reaction cavity (MRC). Based on the HSPA-MRC, three heating strategies are proposed to achieve extreme heating efficiency, excellent heating uniformity, and the best comprehensive heating performance, respectively. Compared with the conventional MRC, the proposed HSPA-MRC raises 56.27% heating efficiency and 394.64% heating uniformity. To validate the simulation results, a corresponding experiment system is built and experiments are carried out; the results of the experiments agree very well with simulations. Finally, the sensitivity of the proposed heating strategies is analyzed by heating samples with different shapes, sizes and materials.

The transformation of agro-industrial wastes into edible packaging is a promising approach within the circular economy framework. This study aimed to create a starch-based coating incorporating starch nanoparticles derived from mango seed waste and examine its impact on the quality and shelf life of tomatoes and kiwifruits when stored at room temperature at 24 ± 2 °C and 85 ± 5% relative humidity. Starch nanoparticles exhibited notable physicochemical properties. Composite films incorporating 5% (w/w) starch nanoparticles into native starch demonstrated superior characteristics such as reduced moisture content (8.89%), increased bursting strength (1281.73 g), and decreased water vapor transmission rate (5.87 × 10⁻³ g m⁻² s⁻¹). The results showed that the application of the edible coatings significantly improved the sensory and postharvest qualities of both fruits, including their color, weight loss, total soluble solids, pH, ascorbic acid content, firmness, and microbial counts. Tomatoes coated with the starch nanoparticle-based coating remained fresh and acceptable until the 23rd day of storage, while the uncoated tomatoes spoiled by the 16th day. Similarly, the coated kiwifruits maintained their overall acceptability until the 18th day, whereas the uncoated samples spoiled by the 12th day of storage. These results demonstrate the significance in transforming mango seed, an agro-industrial waste into valuable packaging materials via employing the utilization of starch nanoparticle-based edible coatings.

This study evaluates the encapsulation of an essential oils blend (EOB) using electrohydrodynamic processing (EHDP), spray drying, and freeze-drying techniques. EOB, comprising oregano, rosemary, hypericum, and chamomile oils, was encapsulated in a whey protein isolate-pullulan (WPI-PL) matrix. Spray drying achieved the highest encapsulation efficiency (EE > 90%) and optimal release profiles, while electrospun structures showed gradual release and better preservation. Freeze-drying exhibited the highest encapsulation yield (EY = 83.16%) but lower efficiency (∼66%). The electrospun nanostructures (EHDP) had a diameter of 543.00 ± 15.86 nm, whereas spray-dried microparticles measured 4.91 ± 3.356 μm. All encapsulated structures followed a Fickian diffusion mechanism (n ≤ 0.45). This research highlights the potential of natural bioactive compounds in food applications, contributing to sustainable, synthetic-free nutrition by enhancing stability and bioactivity of essential oils through encapsulation, reducing reliance on synthetic additives, and promoting a more natural approach to modern nutrition.

In the salmon skin and scale cleaning process, several lipid fractions and protein materials were recovered as secondary by-products, presenting opportunities for the production of bioactive ingredients with high nutritional value. The predominant lipid component in all oil fractions was oleic acid.

A protein hydrolysate was also obtained, consisting of ≈27% essential and ≈60% hydrophobic amino acids, below 3KDa (≈90.2%), and with significant antioxidant, ACE inhibitory and antidiabetic properties.

Hydrolysate-loaded Liposomes (LH), prepared from partially purified phospholipids from recovered lipids, exhibited a slightly larger mean size (283 nm) than empty liposomes (226 nm) (L), and a very stable ζ potential for both. Stable oil-in-water emulsions (30/70) were produced using the oil fraction and replacing the aqueous phase by a dispersion of empty liposomes or hydrolysate-loaded liposomes. The presence of free or encapsulated hydrolysate resulted in poorer stabilisation compared to the empty liposomes, demonstrating that the latter are good Pickering agents.

To investigate the effects of moderate electric fields (MEF) treatment on the gelling properties of soybean protein isolate (SPI) gels induced by glucono-δ-lactone (GDL), SPI was treated by applying different electric field intensities (EFI) before GDL-induced gelation. The structure of SPI (4% and 6%, w/v) was characterized via particle size distribution, ζ-potential, fluorescence spectra, and total free sulfhydryl content. The effects of MEF treatment on the acidification pH, rheological properties, water-holding capacity (WHC), textural properties, intermolecular forces, and microstructure of GDL-induced SPI gels were investigated. The results revealed that the SPI gels treated with EFI 4 V/cm aggregated faster during acidification, with higher storage modulus, stronger gel texture, and better deformation resistance. The WHC of the gel was enhanced, and the gel network was finer and more uniform. The results suggested that MEF treatment can improve the characteristics of vegetable protein gels.

The prevalence of celiac disease and gluten sensitivity has increased in recent years, leading to a growing demand for gluten-free products, like beer. However, traditional beers contain gluten, making it unsafe for individuals with these conditions. This review explores enzymatic hydrolysis, a promising approach where added enzymes break down beer's gluten, potentially making it safe to consume. We discuss the link between gluten and celiac disease, various enzymes used for gluten degradation, and methods for measuring gluten levels. We summarize recent studies applying these enzymes to achieve gluten-free beer. The review highlights the effectiveness of enzymatic hydrolysis and different proteases used. Finally, we emphasize the need for further research to optimize enzyme use and guarantee the safety of such beers.

Low-intensity pulsed electric fields (PEF) were applied to a starter culture mix (Streptococcus thermophilus, Lactobacillus bulgaricus, and partially skimmed milk) before the fermentation stage of natural yogurt. The impact of PEF processing conditions on yogurt fermentation time and quality characteristics was evaluated. PEF parameters were set based on a factorial experimental design; independent variables: electric field strength, pulse-frequency, and pulse-width, were explored, having fermentation time as a response. Most PEF treatments reduced fermentation time by 0.31–0.52 h compared to conventional yogurt processing (CY) (4.70 ± 0.23 h). The shortest time (4.18 ± 0.04 h) resulted from PEF pre-treatment with 8-μs monopolar pulses at 1 kV/cm and 150 Hz during 400 μs. The physicochemical and sensory characteristics of PEF-treated yogurt were similar to those of the CY immediately after processing and during refrigeration storage. Low-intensity PEF could be a promising alternative pre-treatment of yogurt production, reducing fermentation time while maintaining quality attributes of natural yogurt.

Industrial relevance

Conventional yogurt processing lasts around 4.5–6 h, representing high energy consumption and production costs. The application of pulsed electric fields (PEF) processing to the starter culture before yogurt fermentation represents a potential alternative to diminish production time by stimulating lactic acid bacteria and accelerating fermentation stage. This study demonstrated that low-intensity PEF (1–3 kV/ cm) reduced fermentation time by 0.31–0.52 h without compromising yogurt's quality properties, including physicochemical characteristics and sensory attributes. Obtained results suggest that this technology allows more efficient and sustainable yogurt production methods, positively impacting industry and consumers.

This study aimed to acquire a deeper knowledge of the mechanisms of PEF resistance development after the exposure of Staphylococcus aureus to sublethal alkaline and heat shocks, with a particular focus on the modifications of cell envelope properties and their impact on electroporation and its reversion. Both shocks significantly (p < 0.05) increased the surface negative charge but they barely affected surface hydrophobicity or membrane fluidity. This resulted in an increased electroporation threshold (≈ 2 kV/cm) for alkaline-shocked but not for heat-shocked cells. Heat and alkaline shock-dependent development of PEF resistance did not require de novo RNA, protein, or lipid synthesis. Addition of nisin (100 UI/mL) to the treatment medium not only counteracted the protective effect of sublethal shocks against PEF, but even increased the lethality of PEF treatments (up to 8.9-fold increase in Log cycles of inactivation) against heat-shocked and alkaline-shocked cells.

Industrial relevance

This work contributed to a deeper understanding of the mechanisms leading to the development of PEF resistance, which is essential for PEF process optimization and for the design of PEF-based combined processes for food decontamination or pasteurization.

The brewing industry produces significant volumes of spent brewer's yeast (SBY), which presents an intriguing opportunity for valorization. This study aims to optimize the extraction of various compounds of interest from electroporated SBY located both in the cytoplasm (amino acids, glutathione and proteins) and in the cell walls (mannoproteins). The optimization of the extraction time, temperature and pH, allowed obtaining an extract rich in glutathione of 2.31 ± 0.15 mg/g dw after 1 h of incubation (pH 8; 30 °C) and, a second extract rich in amino acids (155.74 ± 7.83 mg/g dw) and proteins (331.70 ± 15.64 mg/g dw) after a second incubation (37 °C, 47 h) of the biomass. To achieve comprehensive valorization of SBY, the exhausted yeast biomass was incubated with lyticase to extract mannoproteins from the cell wall. This study showcases the efficacy of a multiple response function in optimizing valuable compound extraction from electroporated SBY, aligning with circularity principles.