This study introduces an innovative, industrial-scale continuous Plasma Activated Water (PAW) system, specifically designed for the fresh produce industry and optimized for micro to small enterprises. The system leverages a novel non-uniform electrode design to enhance average field strength, driving the efficient generation of reactive oxygen and nitrogen species (RONS) for steady-state PAW production. Key components include a venturi bubble generator for optimized gas-liquid interaction and a plasma reactor integrated with a continuous spray and drying setup, enabling consistent PAW production and application. Our preliminary results indicate about 1.5 log10 CFU/g decrease in microbial load on treated produce, which further decreased to 2.5 log10 CFU/g towards the end of storage life for tomatoes, with 20 kV applied to the reactors and a total residence time of 20 min. An evaluation of the maximum energy consumption of system indicated a process cost contribution of less than $0.5 per ton of treated produce. The promising initial results, scalable design, cost-effectiveness and sustainability aspects make this technology suitable for improving food safety while reducing chemical usage.
{"title":"Design of a continuous plasma activated water (PAW) disinfection system for fresh produce industry","authors":"N.N. Misra , Tejas Naladala , Khalid J. Alzahrani , V.P. Sreelakshmi , P.S. Negi","doi":"10.1016/j.ifset.2024.103845","DOIUrl":"10.1016/j.ifset.2024.103845","url":null,"abstract":"<div><div>This study introduces an innovative, industrial-scale continuous Plasma Activated Water (PAW) system, specifically designed for the fresh produce industry and optimized for micro to small enterprises. The system leverages a novel non-uniform electrode design to enhance average field strength, driving the efficient generation of reactive oxygen and nitrogen species (RONS) for steady-state PAW production. Key components include a venturi bubble generator for optimized gas-liquid interaction and a plasma reactor integrated with a continuous spray and drying setup, enabling consistent PAW production and application. Our preliminary results indicate about 1.5 log<sub>10</sub> CFU/g decrease in microbial load on treated produce, which further decreased to 2.5 log<sub>10</sub> CFU/g towards the end of storage life for tomatoes, with 20 kV applied to the reactors and a total residence time of 20 min. An evaluation of the maximum energy consumption of system indicated a process cost contribution of less than $0.5 per ton of treated produce. The promising initial results, scalable design, cost-effectiveness and sustainability aspects make this technology suitable for improving food safety while reducing chemical usage.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103845"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study presents the design, construction, and evaluation of a novel continuous industrial-scale cold plasma system optimized for the treatment of fresh produce. The system integrates multiple plasma modules with a multipin-to-plate discharge configuration, ensuring efficient generation of reactive oxygen and nitrogen species at relatively low voltages. The cold plasma modules are combined with a conveyor mechanism, allowing for continuous, uniform exposure of irregularly shaped food items, such as tomatoes, to reactive plasma species. Notably, the system operates using ambient air, and incorporates modularity for easy scalability, making it suitable for both small-scale enterprises and large-scale industrial applications.
Experimental trials on tomatoes demonstrated reductions in microbial load, with the system effectively enhancing product safety while minimizing power consumption. Moreover, the integration of cold storage further extended shelf life, although optimization of plasma treatment parameters remains necessary to preserve bioactive compounds like lycopene and ascorbic acid. This research fills a critical gap in scaling cold plasma technology for industrial use, providing a sustainable and energy-efficient solution for food disinfection. The results highlight the potential of this system to meet industry demands for safe and efficient on-farm and small-scale enterprise disinfection.
{"title":"Design and construction of a continuous industrial scale cold plasma equipment for fresh produce industry","authors":"N.N. Misra , V.P. Sreelakshmi , Tejas Naladala , Khalid J. Alzahrani , P.S. Negi","doi":"10.1016/j.ifset.2024.103840","DOIUrl":"10.1016/j.ifset.2024.103840","url":null,"abstract":"<div><div>This study presents the design, construction, and evaluation of a novel continuous industrial-scale cold plasma system optimized for the treatment of fresh produce. The system integrates multiple plasma modules with a multipin-to-plate discharge configuration, ensuring efficient generation of reactive oxygen and nitrogen species at relatively low voltages. The cold plasma modules are combined with a conveyor mechanism, allowing for continuous, uniform exposure of irregularly shaped food items, such as tomatoes, to reactive plasma species. Notably, the system operates using ambient air, and incorporates modularity for easy scalability, making it suitable for both small-scale enterprises and large-scale industrial applications.</div><div>Experimental trials on tomatoes demonstrated reductions in microbial load, with the system effectively enhancing product safety while minimizing power consumption. Moreover, the integration of cold storage further extended shelf life, although optimization of plasma treatment parameters remains necessary to preserve bioactive compounds like lycopene and ascorbic acid. This research fills a critical gap in scaling cold plasma technology for industrial use, providing a sustainable and energy-efficient solution for food disinfection. The results highlight the potential of this system to meet industry demands for safe and efficient on-farm and small-scale enterprise disinfection.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103840"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sulphur dioxide (SO2) is commonly used in the wine industry to prevent oxidation and maintain microbial stability. However, it can harm consumer health, resulting in a growing demand for chemical-free wine. Therefore, reducing or eliminating the addition of SO2 has become a prevalent trend in the wine industry. In recent years, researchers have made significant progress in finding alternative methods to SO2. This review provides the latest research progress on innovative methods proposed to replace SO2 in winemaking. These include dimethyl dicarbonate, silver nanoparticles, lysozyme, chitosan, phenolic compounds, membrane filtration, ultrasound, ultraviolet irradiation, high pressure, and pulsed electric field. However, these individual antimicrobial methods do not possess the same comprehensive antimicrobial and antioxidant properties as SO2. In the proposed strategy, a promising alternative to SO2 could be to combine physical sterilization technologies with antimicrobial substances. In particular, gentle physical techniques such as pulsed electric field in synergy with natural grape polyphenols can maintain the microbiological stability of wine without the introduction of foreign aid substances, while enhancing the wine's antioxidant properties. In conclusion, while replacing SO2 entirely for wine production remains challenging, the combination of physical sterilization technologies and natural antimicrobial substances shows promise as a viable alternative.
{"title":"Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives","authors":"Xiaoqin Feng, Yifan Dong, Yuanxin Feng, Ailin Zhang, Zhi Huang, Shuangfei Wang, Debao Niu","doi":"10.1016/j.ifset.2024.103839","DOIUrl":"10.1016/j.ifset.2024.103839","url":null,"abstract":"<div><div>Sulphur dioxide (SO<sub>2</sub>) is commonly used in the wine industry to prevent oxidation and maintain microbial stability. However, it can harm consumer health, resulting in a growing demand for chemical-free wine. Therefore, reducing or eliminating the addition of SO<sub>2</sub> has become a prevalent trend in the wine industry. In recent years, researchers have made significant progress in finding alternative methods to SO<sub>2</sub>. This review provides the latest research progress on innovative methods proposed to replace SO<sub>2</sub> in winemaking. These include dimethyl dicarbonate, silver nanoparticles, lysozyme, chitosan, phenolic compounds, membrane filtration, ultrasound, ultraviolet irradiation, high pressure, and pulsed electric field. However, these individual antimicrobial methods do not possess the same comprehensive antimicrobial and antioxidant properties as SO<sub>2</sub>. In the proposed strategy, a promising alternative to SO<sub>2</sub> could be to combine physical sterilization technologies with antimicrobial substances. In particular, gentle physical techniques such as pulsed electric field in synergy with natural grape polyphenols can maintain the microbiological stability of wine without the introduction of foreign aid substances, while enhancing the wine's antioxidant properties. In conclusion, while replacing SO<sub>2</sub> entirely for wine production remains challenging, the combination of physical sterilization technologies and natural antimicrobial substances shows promise as a viable alternative.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103839"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.ifset.2024.103831
Sibo Liu , Tianfu Cheng , Jiayu Zhang , Meng Yuan , Yanan Guo , Daoying Wang , Zengwang Guo , Zhongjiang Wang
The impact of heat loss during water-cooling process on the edible quality of cooked noodles currently remains unclear. This study aimed to explore the effects of different water-cooling times (0, 20, 40, 60, 80, 100, and 120 s) on changes in gluten and starch structures and their impact on the sensory evaluation and texture of noodles. Results showed that the control group had a higher core temperature, while the core temperature of the noodles equilibrated with the water temperature after water-cooling for 100 s. Within the range of 20–100 s of water-cooling time, a sudden drop in the core temperature of the cooked noodles caused the gluten conformation to transition toward more compact β-sheets. Surface hydrophobicity decreased, while S-S and hydrogen bonds increased. The microstructure of the noodles became more compact, reducing gaps between protein and starch molecules. Small-angle X-ray scattering and atomic force microscopy analyses demonstrated that gluten chains aggregated after water-cooling, resulting in increased chain width and height. The wheat gluten protein structure transitioned from a disordered state to a random coil. Ultimately, the hardness, springiness, and chewiness of the noodles gradually increased. Water distribution results revealed that the free water content of the noodles increased after 120 s of water-cooling, enhancing the hydration between protein and water molecules but decreasing the noodle texture. According to X-ray diffraction and differential scanning calorimeter analyses, heat loss did not alter the gelatinized starch crystal structure of noodles. Therefore, changes in core temperature were the primary cause of gluten structural changes prior to 100 s of water-cooling. After 120 s of water-cooling, increased hydration between noodle surface gluten and water negatively affected the edible quality of noodles. This study provides theoretical data on noodle edible quality and is of significant practical importance.
目前还不清楚水冷过程中的热量损失对熟面条食用品质的影响。本研究旨在探讨不同水冷时间（0、20、40、60、80、100 和 120 秒）对面筋和淀粉结构变化的影响及其对面条感官评价和口感的影响。结果表明，对照组面条的核心温度较高，而水冷 100 秒后面条的核心温度与水温达到平衡。表面疏水性降低，而 S-S 键和氢键增加。面条的微观结构变得更加紧凑，减少了蛋白质和淀粉分子之间的间隙。小角 X 射线散射和原子力显微镜分析表明，面筋链在水冷后聚集，导致面筋链宽度和高度增加。小麦面筋蛋白结构从无序状态过渡到随机线圈。最终，面条的硬度、回弹性和咀嚼性逐渐增加。水分分布结果表明，面条的自由水含量在水冷 120 秒后增加，蛋白质与水分子之间的水合作用增强，但面条的质地下降。根据 X 射线衍射和差示扫描量热仪分析，热量损失并没有改变面条的糊化淀粉晶体结构。因此，在水冷 100 秒之前，核心温度的变化是面筋结构变化的主要原因。水冷 120 秒后，面条表面面筋与水之间的水合作用增加，对面条的食用质量产生了负面影响。这项研究为面条的食用质量提供了理论数据，具有重要的现实意义。
{"title":"Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles","authors":"Sibo Liu , Tianfu Cheng , Jiayu Zhang , Meng Yuan , Yanan Guo , Daoying Wang , Zengwang Guo , Zhongjiang Wang","doi":"10.1016/j.ifset.2024.103831","DOIUrl":"10.1016/j.ifset.2024.103831","url":null,"abstract":"<div><div>The impact of heat loss during water-cooling process on the edible quality of cooked noodles currently remains unclear. This study aimed to explore the effects of different water-cooling times (0, 20, 40, 60, 80, 100, and 120 s) on changes in gluten and starch structures and their impact on the sensory evaluation and texture of noodles. Results showed that the control group had a higher core temperature, while the core temperature of the noodles equilibrated with the water temperature after water-cooling for 100 s. Within the range of 20–100 s of water-cooling time, a sudden drop in the core temperature of the cooked noodles caused the gluten conformation to transition toward more compact β-sheets. Surface hydrophobicity decreased, while S-S and hydrogen bonds increased. The microstructure of the noodles became more compact, reducing gaps between protein and starch molecules. Small-angle X-ray scattering and atomic force microscopy analyses demonstrated that gluten chains aggregated after water-cooling, resulting in increased chain width and height. The wheat gluten protein structure transitioned from a disordered state to a random coil. Ultimately, the hardness, springiness, and chewiness of the noodles gradually increased. Water distribution results revealed that the free water content of the noodles increased after 120 s of water-cooling, enhancing the hydration between protein and water molecules but decreasing the noodle texture. According to X-ray diffraction and differential scanning calorimeter analyses, heat loss did not alter the gelatinized starch crystal structure of noodles. Therefore, changes in core temperature were the primary cause of gluten structural changes prior to 100 s of water-cooling. After 120 s of water-cooling, increased hydration between noodle surface gluten and water negatively affected the edible quality of noodles. This study provides theoretical data on noodle edible quality and is of significant practical importance.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103831"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.ifset.2024.103841
Donglei Luan , Chong Wang , Shu Li , Qianqian Xue , Xichang Wang , Changhu Xue , Yifen Wang
Surimi, a product derived from low-value fish, is widely used to produce high-value items such as imitation crabsticks and fish balls. However, surimi from freshwater fish like silver carp generally exhibits inferior gel properties compared to marine fish. This study investigated the effects of 915 MHz single-mode microwave-assisted processing on the gel properties of low-salt silver carp surimi. Traditional water bath processing served as the control for comparison. Gel strength, texture, water-holding capacity (WHC), whiteness, protein secondary structure, and microstructure, along with thermal processing efficiency for microbial inactivation were evaluated. The results demonstrated that single-mode microwave processing significantly improved gel properties compared to water bath processing. Compared with the optimal water bath treatment, the gel strength of microwave processed samples increased significantly from 479.32 g·cm to 821.74 g·cm, while WHC increased from 0.77 to 0.87. The microwave processed surimi exhibited a more uniform microstructure. Because it enhanced the dissolution and cross-linking of myofibrillar proteins, leading to superior gel formation characterized by a lower α-helix content (10.31%) and higher β-sheet content (61.70%). Furthermore, microwave processing achieved faster heating rates, reducing the time spent in the critical gel deterioration temperature range, thereby improving overall gel quality. Single-mode microwave-assisted gelation also provided better thermal processing uniformity and efficiency, achieving pasteurization standards. The study highlights the potential of 915 MHz single-mode microwave processing to produce high-quality, low-salt surimi products, meeting contemporary health and convenience demands. These findings offer valuable insights for the industrial application of single-mode microwave technology in surimi production, promoting the development of innovative processing techniques to enhance the quality of surimi-based food products.
{"title":"Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing","authors":"Donglei Luan , Chong Wang , Shu Li , Qianqian Xue , Xichang Wang , Changhu Xue , Yifen Wang","doi":"10.1016/j.ifset.2024.103841","DOIUrl":"10.1016/j.ifset.2024.103841","url":null,"abstract":"<div><div>Surimi, a product derived from low-value fish, is widely used to produce high-value items such as imitation crabsticks and fish balls. However, surimi from freshwater fish like silver carp generally exhibits inferior gel properties compared to marine fish. This study investigated the effects of 915 MHz single-mode microwave-assisted processing on the gel properties of low-salt silver carp surimi. Traditional water bath processing served as the control for comparison. Gel strength, texture, water-holding capacity (WHC), whiteness, protein secondary structure, and microstructure, along with thermal processing efficiency for microbial inactivation were evaluated. The results demonstrated that single-mode microwave processing significantly improved gel properties compared to water bath processing. Compared with the optimal water bath treatment, the gel strength of microwave processed samples increased significantly from 479.32 g·cm to 821.74 g·cm, while WHC increased from 0.77 to 0.87. The microwave processed surimi exhibited a more uniform microstructure. Because it enhanced the dissolution and cross-linking of myofibrillar proteins, leading to superior gel formation characterized by a lower α-helix content (10.31%) and higher β-sheet content (61.70%). Furthermore, microwave processing achieved faster heating rates, reducing the time spent in the critical gel deterioration temperature range, thereby improving overall gel quality. Single-mode microwave-assisted gelation also provided better thermal processing uniformity and efficiency, achieving pasteurization standards. The study highlights the potential of 915 MHz single-mode microwave processing to produce high-quality, low-salt surimi products, meeting contemporary health and convenience demands. These findings offer valuable insights for the industrial application of single-mode microwave technology in surimi production, promoting the development of innovative processing techniques to enhance the quality of surimi-based food products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103841"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.ifset.2024.103833
Ludmilla de Carvalho Oliveira , Fabiana Helen Santos , Ruann Janser Soares de Castro , Sara Fonseca Monteiro , Marcelo Cristianini
High hydrostatic pressure (HHP; 200–600 MPa at 24 °C for 20 min) and dynamic high pressure (DHP; 50–180 MPa) were applied to modulate the techno-functional properties of quinoa protein concentrate (QPC) produced from non-defatted flour using a lab-scale extraction. QPC's unique composition, with 74.6 % protein and significant levels of unsaturated fatty acids, influenced the effects of HHP and DHP. HHP significantly (P < 0.05) enhanced hydration properties, peaking at 400 and 500 MPa (on average 4.34 g/g), while DHP reduced the oil absorption capacity from 2.5 to 1.8 g/g. Both processing techniques decreased QPC protein solubility. This reduction corresponded to decreased foaming capacity and emulsifying properties in HHP-processed QPC. DHP increased emulsifying activity and stability indices, with optimized improvements at 100 MPa of 39.4 and 414.4 %, respectively. These modifications in QPC's properties occurred without noticeable loss in in vitro protein digestibility (IVPDaverage = 86.1 %). The findings support the potential of high-pressure technologies to uniquely modulate different techno-functional properties of QPC, produced from non-defatted flour, while maintaining high digestibility, thereby offering greater versatility in its use.
Industrial relevance
Quinoa is a strategic choice for diversifying plant protein sources, with the use of non-defatted flour in QPC production offering new insights into its composition and properties, reducing both costs and environmental impact. In this study, HHP and DHP, recognized as “green” physical processing technologies, demonstrated advantageous potential to develop innovative quinoa protein ingredients with added value and clean-label appeal, while maintaining their high nutritional value. The distinctive effects of high-pressure technologies and varying pressure levels on modulating QPC's techno-functional properties underscore the creation of multifunctional QPC and the optimization of key properties, addressing the urgent demands of the plant-based food segment.
{"title":"Modulating the techno-functional properties of quinoa (Chenopodium quinoa Wild) protein concentrate using high-pressure technologies and their impact on in vitro digestibility: A comparative study","authors":"Ludmilla de Carvalho Oliveira , Fabiana Helen Santos , Ruann Janser Soares de Castro , Sara Fonseca Monteiro , Marcelo Cristianini","doi":"10.1016/j.ifset.2024.103833","DOIUrl":"10.1016/j.ifset.2024.103833","url":null,"abstract":"<div><div>High hydrostatic pressure (HHP; 200–600 MPa at 24 °C for 20 min) and dynamic high pressure (DHP; 50–180 MPa) were applied to modulate the techno-functional properties of quinoa protein concentrate (QPC) produced from non-defatted flour using a lab-scale extraction. QPC's unique composition, with 74.6 % protein and significant levels of unsaturated fatty acids, influenced the effects of HHP and DHP. HHP significantly (<em>P</em> < 0.05) enhanced hydration properties, peaking at 400 and 500 MPa (on average 4.34 g/g), while DHP reduced the oil absorption capacity from 2.5 to 1.8 g/g. Both processing techniques decreased QPC protein solubility. This reduction corresponded to decreased foaming capacity and emulsifying properties in HHP-processed QPC. DHP increased emulsifying activity and stability indices, with optimized improvements at 100 MPa of 39.4 and 414.4 %, respectively. These modifications in QPC's properties occurred without noticeable loss in <em>in vitro</em> protein digestibility (IVPD<sub>average</sub> = 86.1 %). The findings support the potential of high-pressure technologies to uniquely modulate different techno-functional properties of QPC, produced from non-defatted flour, while maintaining high digestibility, thereby offering greater versatility in its use.</div></div><div><h3>Industrial relevance</h3><div>Quinoa is a strategic choice for diversifying plant protein sources, with the use of non-defatted flour in QPC production offering new insights into its composition and properties, reducing both costs and environmental impact. In this study, HHP and DHP, recognized as “green” physical processing technologies, demonstrated advantageous potential to develop innovative quinoa protein ingredients with added value and clean-label appeal, while maintaining their high nutritional value. The distinctive effects of high-pressure technologies and varying pressure levels on modulating QPC's techno-functional properties underscore the creation of multifunctional QPC and the optimization of key properties, addressing the urgent demands of the plant-based food segment.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103833"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
One of the new xylitol producer microorganisms is Barnettozyma populi Y-12728 and it has great potential for the industry with its pure xylitol production capability. Different immobilization strategies, the usability of baffled or normal flasks with different agitation speeds, and various lignocellulosic hydrolysates were studied in this research. The highest xylitol production and yield values were 11.99 g xylitol/L and 40.28 % for the C1 trial at 70 ml medium with a suspended cell. For the immobilization strategy, 1 % polyethyleneimine concentration, 1.5 mm surface lattice thicknesses, and 8 3D cubes were determined to be the optimum conditions with 17.84 g/L xylitol production and 0.473 g xylitol/g xylose yield values in a 70 ml volume medium at 200 rpm, 30 °C, and 6.0 initial pH for 3 days. Rice husk, wheat bran, and oat husk hydrolysates were also used as a substrate for xylitol fermentation. The highest xylitol production was 2.26 g/L for lignocellulosic hydrolysates. In this research, FDM (Fused Deposition Modelling) based 3D printed cubes are used for the immobilization agent of Barnettozyma populi NRRL Y-12728 for the first time. The results revealed that FDM-based 3D-printed cubes could be used to immobilize cells and improve productivity for xylitol production.
{"title":"Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies","authors":"Müge Canatar , Hanife Aydan Yatmaz , Irfan Turhan , Ercan Yatmaz","doi":"10.1016/j.ifset.2024.103847","DOIUrl":"10.1016/j.ifset.2024.103847","url":null,"abstract":"<div><div>One of the new xylitol producer microorganisms is <em>Barnettozyma populi</em> Y-12728 and it has great potential for the industry with its pure xylitol production capability. Different immobilization strategies, the usability of baffled or normal flasks with different agitation speeds, and various lignocellulosic hydrolysates were studied in this research. The highest xylitol production and yield values were 11.99 g xylitol/L and 40.28 % for the C1 trial at 70 ml medium with a suspended cell. For the immobilization strategy, 1 % polyethyleneimine concentration, 1.5 mm surface lattice thicknesses, and 8 3D cubes were determined to be the optimum conditions with 17.84 g/L xylitol production and 0.473 g xylitol/g xylose yield values in a 70 ml volume medium at 200 rpm, 30 °C, and 6.0 initial pH for 3 days. Rice husk, wheat bran, and oat husk hydrolysates were also used as a substrate for xylitol fermentation. The highest xylitol production was 2.26 g/L for lignocellulosic hydrolysates. In this research, FDM (Fused Deposition Modelling) based 3D printed cubes are used for the immobilization agent of <em>Barnettozyma populi</em> NRRL Y-12728 for the first time. The results revealed that FDM-based 3D-printed cubes could be used to immobilize cells and improve productivity for xylitol production.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103847"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142446301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.ifset.2024.103835
Chenli Xu , Yue Li , Xinru Qiu , Qinghua Zeng , Xingfeng Guo , Guangyi Jing , Feng Kong
Ganoderma lucidum slices exhibit antioxidant and enzyme inhibitory activity, enhancing vitality and longevity. However, untreated Ganoderma lucidum slices fail to meet specific physical and chemical requirements for consumption and processing because their bioactive compounds must be released before intake through effective pretreatment. We proposed developing a novel preparation method for Ganoderma lucidum slices through improved steam explosion (ISE). The effect of ISE (at 0.4–1.2 MPa for 5 min) on their chemical compounds, apparent properties, biological activity, sensory quality and structural characteristics was assessed. The results showed that ISE (0.8–1.2 MPa) increased the content of flavonoids (by 32.29 %–126.57 %), phenolics (by 31.79 %–96.28 %), triterpenes (by 1.74–5.24 times) and polysaccharides (by 6.27–18.03 times) in Ganoderma lucidum slices. Additionally, ISE improved the color saturation and hue of their infusions while reducing the color values of these slices. Under all conditions, ISE significantly increased the soluble solids content (by 1.31–11.44 times) and the inhibitory activity of tyrosinase and xanthine oxidase when compared to infusions of untreated slices. At 0.8–1.2 MPa, the radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) was also significantly higher in steam-exploded slices than in untreated slices. In the sensory evaluation, steam-exploded slices outperformed untreated slices in terms of color, taste, form attributes, and overall score. ISE disrupted the microstructure of Ganoderma lucidum slices, whose microscopic structure was broken into fragments, thereby promoting the dissolution of bioactive compounds and enhancing their biological functions, as shown in this study. Therefore, ISE improved the nutritional and medicinal effects of the fruiting body of Ganoderma lucidum by facilitating nutritional retention and resource utilization efficiency.
{"title":"Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties","authors":"Chenli Xu , Yue Li , Xinru Qiu , Qinghua Zeng , Xingfeng Guo , Guangyi Jing , Feng Kong","doi":"10.1016/j.ifset.2024.103835","DOIUrl":"10.1016/j.ifset.2024.103835","url":null,"abstract":"<div><div><em>Ganoderma lucidum</em> slices exhibit antioxidant and enzyme inhibitory activity, enhancing vitality and longevity. However, untreated <em>Ganoderma lucidum</em> slices fail to meet specific physical and chemical requirements for consumption and processing because their bioactive compounds must be released before intake through effective pretreatment. We proposed developing a novel preparation method for <em>Ganoderma lucidum</em> slices through improved steam explosion (ISE). The effect of ISE (at 0.4–1.2 MPa for 5 min) on their chemical compounds, apparent properties, biological activity, sensory quality and structural characteristics was assessed. The results showed that ISE (0.8–1.2 MPa) increased the content of flavonoids (by 32.29 %–126.57 %), phenolics (by 31.79 %–96.28 %), triterpenes (by 1.74–5.24 times) and polysaccharides (by 6.27–18.03 times) in <em>Ganoderma lucidum</em> slices. Additionally, ISE improved the color saturation and hue of their infusions while reducing the color values of these slices. Under all conditions, ISE significantly increased the soluble solids content (by 1.31–11.44 times) and the inhibitory activity of tyrosinase and xanthine oxidase when compared to infusions of untreated slices. At 0.8–1.2 MPa, the radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) was also significantly higher in steam-exploded slices than in untreated slices. In the sensory evaluation, steam-exploded slices outperformed untreated slices in terms of color, taste, form attributes, and overall score. ISE disrupted the microstructure of <em>Ganoderma lucidum</em> slices, whose microscopic structure was broken into fragments, thereby promoting the dissolution of bioactive compounds and enhancing their biological functions, as shown in this study. Therefore, ISE improved the nutritional and medicinal effects of the fruiting body of <em>Ganoderma lucidum</em> by facilitating nutritional retention and resource utilization efficiency.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103835"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.ifset.2024.103830
S. Ganga Kishore, Madhuresh Dwivedi, Niranjan Thota, Chingakham Ngotomba Singh
Laser induced shockwave technology is gaining attention worldwide as an emerging, non- destructive and promising non-thermal processing method. Shockwaves with wavelengths of 532 nm and 1064 nm, having pulse durations of 7 ns and 12 ns respectively, are frequently used for laser-induced breakdown in air or water media, resulting from processes of gasification and ionization. It is effective against food-borne pathogens and deteriorating microorganisms thereby extending the shelf life and safety of the food products by maintaining its nutritional quality. Shockwaves can also improve meat tenderness and enhance the extraction of oils, juices, bioactive compounds, and pigments from plant tissues by softening. The existing underwater shockwave technology in the food industry has been limited due to the possibility of water contamination, lack of suitable packaging materials resistant to the disruptive effects of shockwaves, high capital investment and the lack of standard regulations. To overcome these limitations, laser induced shockwaves in air medium can be used as an alternative processing technique. This review deals with the history and concept of shockwaves, its generation mechanism, equipment design, configuration, and its mode of operation. Furthermore, the potential applications of shockwaves in food processing sector are also discussed.
{"title":"Laser induced shockwave technology: A critical review on mechanism, equipment configuration and application for sustainable food processing","authors":"S. Ganga Kishore, Madhuresh Dwivedi, Niranjan Thota, Chingakham Ngotomba Singh","doi":"10.1016/j.ifset.2024.103830","DOIUrl":"10.1016/j.ifset.2024.103830","url":null,"abstract":"<div><div>Laser induced shockwave technology is gaining attention worldwide as an emerging, non- destructive and promising non-thermal processing method. Shockwaves with wavelengths of 532 nm and 1064 nm, having pulse durations of 7 ns and 12 ns respectively, are frequently used for laser-induced breakdown in air or water media, resulting from processes of gasification and ionization. It is effective against food-borne pathogens and deteriorating microorganisms thereby extending the shelf life and safety of the food products by maintaining its nutritional quality. Shockwaves can also improve meat tenderness and enhance the extraction of oils, juices, bioactive compounds, and pigments from plant tissues by softening. The existing underwater shockwave technology in the food industry has been limited due to the possibility of water contamination, lack of suitable packaging materials resistant to the disruptive effects of shockwaves, high capital investment and the lack of standard regulations. To overcome these limitations, laser induced shockwaves in air medium can be used as an alternative processing technique. This review deals with the history and concept of shockwaves, its generation mechanism, equipment design, configuration, and its mode of operation. Furthermore, the potential applications of shockwaves in food processing sector are also discussed.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103830"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-01DOI: 10.1016/j.ifset.2024.103832
Fatma Koc , Jonas Atzler , Aylin W. Sahin , Elke Arendt , R. Paul Ross , Catherine Stanton
Emerging evidence suggests gut microbiome alterations significantly influence irritable bowel syndrome (IBS) symptoms with fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) implicated in triggering symptoms.
This study investigated the impact of low and high FODMAP biscuit models on gut microbiota including: Biscuit Flour Control (BiFC), Low-FODMAP Control (LFC), Low-FODMAP High-Fibre Prototype (LFP), and Wholemeal Flour Control (WMC). Biscuits were subjected to in vitro digestion which was followed by in vitro colonic fermentation. 16S rRNA gene sequencing and fatty acid analyses were performed at the end of fermentation.
Alpha diversity analysis revealed samples fermented with LFP induced higher diversity compared to samples fermented with BiFC and LFC. The relative abundance of Escherichia-Shigella was significantly lower in LFP fermentates than BiFC fermentates. LEfSe analysis showed LFC fermentates were characterized by higher levels of Citrobacter and Ligilactobacillus. Significantly reduced acetate and butyrate levels were found in LFP fermentates compared to LFC fermentates. WMC fermentates had higher acetate and propionate levels compared to other biscuit fermentates.
In conclusion, incorporating low-FODMAP, high-fibre food prototypes may enhance gut microbial diversity and reduce potentially pathogenic bacteria such as Escherichia-Shigella. These findings highlight the potential of personalized dietary interventions, such as the manipulation of biscuit formulations, in modulating gut microbiota and managing IBS symptoms.
Industrial relevance
The low FODMAP diet has been developed as an effective method to moderate the symptoms of IBS patients by reducing bloating and gas in the colon. Our results revealed that the low-FODMAP, high-fibre biscuit model proved more effective than the low-FODMAP biscuit for generating a gut microbiota that could contribute to easing IBS symptoms. Future research should focus on improving this formulation and adapting it to treat the different forms of IBS. This study also demonstrates the efficacy of using colon fermentation models to devise food formulations for gut microbiome-associated diseases.
{"title":"Biscuits for the gut: A symphony of FODMAPs and dietary fibre in gut microbiome for irritable bowel syndrome (IBS) management","authors":"Fatma Koc , Jonas Atzler , Aylin W. Sahin , Elke Arendt , R. Paul Ross , Catherine Stanton","doi":"10.1016/j.ifset.2024.103832","DOIUrl":"10.1016/j.ifset.2024.103832","url":null,"abstract":"<div><div>Emerging evidence suggests gut microbiome alterations significantly influence irritable bowel syndrome (IBS) symptoms with fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) implicated in triggering symptoms.</div><div>This study investigated the impact of low and high FODMAP biscuit models on gut microbiota including: Biscuit Flour Control (BiFC), Low-FODMAP Control (LFC), Low-FODMAP High-Fibre Prototype (LFP), and Wholemeal Flour Control (WMC). Biscuits were subjected to <em>in vitro</em> digestion which was followed by <em>in vitro</em> colonic fermentation. 16S rRNA gene sequencing and fatty acid analyses were performed at the end of fermentation.</div><div>Alpha diversity analysis revealed samples fermented with LFP induced higher diversity compared to samples fermented with BiFC and LFC. The relative abundance of <em>Escherichia-Shigella</em> was significantly lower in LFP fermentates than BiFC fermentates. LEfSe analysis showed LFC fermentates were characterized by higher levels of <em>Citrobacter</em> and <em>Ligilactobacillus</em>. Significantly reduced acetate and butyrate levels were found in LFP fermentates compared to LFC fermentates. WMC fermentates had higher acetate and propionate levels compared to other biscuit fermentates.</div><div>In conclusion, incorporating low-FODMAP, high-fibre food prototypes may enhance gut microbial diversity and reduce potentially pathogenic bacteria such as <em>Escherichia-Shigella</em>. These findings highlight the potential of personalized dietary interventions, such as the manipulation of biscuit formulations, in modulating gut microbiota and managing IBS symptoms.</div></div><div><h3>Industrial relevance</h3><div>The low FODMAP diet has been developed as an effective method to moderate the symptoms of IBS patients by reducing bloating and gas in the colon. Our results revealed that the low-FODMAP, high-fibre biscuit model proved more effective than the low-FODMAP biscuit for generating a gut microbiota that could contribute to easing IBS symptoms. Future research should focus on improving this formulation and adapting it to treat the different forms of IBS. This study also demonstrates the efficacy of using colon fermentation models to devise food formulations for gut microbiome-associated diseases.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103832"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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