Innovative Food Science & Emerging Technologies最新文献_第6页

The enhanced Huyou (Citrus changshanensis) segment peeling of ultrasound combined with pectinase and cellulase is reflected on the sonicated segment rather than enzymes

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-14 DOI: 10.1016/j.ifset.2025.103947

Yang Lin , Zhaoqi Yu , Lixia Wang , Xiaozhong Xu , Shixiang Xu , Ping Shao

The combinations of enzymatic and ultrasound treatment in different manners were conducted on Huyou segment, to improve the membrane peeling. The results indicated that ultrasound-assisted enzymatic hydrolysis was the optimal treatment method for peeling the Huyou segment membrane. This approach led to higher total segment membrane peeling rates and lower peeling loss throughout the peeling process. Additionally, compared to the control (enzymatic treatment alone), the samples peeled with the US-assisted enzymatic hydrolysis process (UEH) retained more than 91 % of total soluble solids and 86 % of titratable acids. Compared with native enzyme treatments, the catalytic activity of pectinase and cellulase increased by 30.84 % and 10.84 % after ultrasonication, respectively, with the conformational variation of enzymes observed from the fluorescence spectroscopy and circular dichroism. Despite the enhanced activity of ultrasonicated enzymes, the pre-sonicated treatment followed native enzyme hydrolysis showed a significantly higher peelability (81.33 ± 4.78 %), as well as greater release of D-galacturonic acid (168.92 ± 3.685 mmol/L) and glucose (35.995 ± 1.686 mmol/L) than ultrasonicated enzymes. The microstructure of the peeled segments revealed that the segment after sonication showed more folds and holes in the membrane, accelerating the enzyme diffusion within the membrane and hydrolysis. The mild segments surface rupture is a crucial factor to display the promoted hydrolysis effect of ultrasonicated enzymes on Huyou segments. Ultrasound-assisted enzymatic hydrolysis potentially provides an effective strategy to improve the peelability without compromising the comprehensive quality of Huyou segments.

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引用次数: 0

Antifungal and anti-aflatoxigenic mechanisms of dielectric barrier discharge cold plasma on Aspergillus flavus spores

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-13 DOI: 10.1016/j.ifset.2025.103964

Luling Zhao , Wenjing Yan , Hao Zhang , Jianhao Zhang , Jin Wang , Xiaowei Sheng , Vijaya Raghavan

Aspergillus flavus and its toxic aflatoxins secondary metabolites can cause a serious threat to food safety and public health. Recently, dielectric barrier discharge cold plasma (DBD-CP) has exhibited a high-efficiency decontamination ability on A. flavus spores, whereas its action mechanism remains unclear. This research investigated the mechanisms of antifungal and anti-aflatoxigenic properties of DBD-CP on A. flavus spores. Our results indicated that the ratios of cell apoptosis and necroptosis after DBD-CP treatment for 40 s were 37.0 % and 35.8 %, respectively. Moreover, the intracellular reactive oxygen species (ROS) were accumulated by DBD-CP, which triggered apoptosis by the metacaspase-dependent mitochondrial pathway and necroptosis by the RIP1/RIP3 necrosome, respectively. Besides, DBD-CP could inhibit aflatoxin B₁ production by regulating the expression of key genes (aflC, aflE and aflM) during the aflatoxin biosynthetic pathway. Hence, this work revealed new insight into the mechanisms of action by DBD-CP on A. flavus spores, providing a theoretical foundation for the application of DBD-CP in fungal inactivation and mycotoxin production.

Industrial relevance

This research revealed the antifungal mechanism by ROS-mediated apoptosis and necrosis, further exploring the anti-aflatoxigenic mechanism by inhibiting the expression of key genes in aflatoxin biosynthesis as well. These results contribute to the understanding of fungal inactivation and mycotoxin production by DBD-CP, accelerating the development of cold plasma in food decontamination.

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引用次数: 0

The combined treatments for breaking down microstructural barriers in highly denatured soybean meal to improve soybean protein concentrate processing

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-10 DOI: 10.1016/j.ifset.2025.103953

Jiawen Dong , Yan Sun , Yunzhi Yu , Qingqing Li , Yue Zuo , Jiayi Li , Ligang Zhang

The processing of soy protein concentrate (SPC) derived from highly denatured soybean meal (HDM) remains underexplored due to the inefficient ethanol leaching and the suboptimal functionalities of final product. The objective of this study is to investigate the impact of various pre-treatment, including grinding, alkaline soaking, Viscozyme L and alcalase hydrolysis, on the processing efficiency and functionalities of SPC. Additionally, mechanism was elucidated using near-infrared spectroscopy, fluorescence spectroscopy, scanning electron microscopy, and laser confocal microscopy. The results indicated that after grinding, 88.48 % of HDM particles were over 60 mesh (G₆₀) and accounted for 91.29 % of the total protein content; HDM particles, with size below 100 mesh, exhibited potential for SPC processing and achieved a protein purity level of 65.11 ± 1.76 %. Pre-treatment with Viscozyme L resulted in a protein purity of 59.29 ± 0.84 % for SPCs when G₆₀ was used; furthermore, the SPC exhibited more pronounced microscopic degradation features in cell walls. Simultaneously, levels of free sulfhydryl groups and β-sheet structures increased, accompanied by an enhancement in gel springiness and chewiness. In contrast, the SPC subjected to alcalase pre-treatment demonstrated an enhanced protein disaggregation and elevated nitrogen solubility index of 22.85, along with increased surface hydrophobicity and improved water holding capacity. In conclusion, these pre-treatments are effective in grading or disintegrating the microstructure of HDM while enhancing processing efficiency and regulating the functionality of SPCs; thus contributing to the comprehensive utilization of highly denatured oilseed meals.

{"title":"The combined treatments for breaking down microstructural barriers in highly denatured soybean meal to improve soybean protein concentrate processing","authors":"Jiawen Dong , Yan Sun , Yunzhi Yu , Qingqing Li , Yue Zuo , Jiayi Li , Ligang Zhang","doi":"10.1016/j.ifset.2025.103953","DOIUrl":"10.1016/j.ifset.2025.103953","url":null,"abstract":"<div><div>The processing of soy protein concentrate (SPC) derived from highly denatured soybean meal (HDM) remains underexplored due to the inefficient ethanol leaching and the suboptimal functionalities of final product. The objective of this study is to investigate the impact of various pre-treatment, including grinding, alkaline soaking, Viscozyme L and alcalase hydrolysis, on the processing efficiency and functionalities of SPC. Additionally, mechanism was elucidated using near-infrared spectroscopy, fluorescence spectroscopy, scanning electron microscopy, and laser confocal microscopy. The results indicated that after grinding, 88.48 % of HDM particles were over 60 mesh (G<sub>60</sub>) and accounted for 91.29 % of the total protein content; HDM particles, with size below 100 mesh, exhibited potential for SPC processing and achieved a protein purity level of 65.11 ± 1.76 %. Pre-treatment with Viscozyme L resulted in a protein purity of 59.29 ± 0.84 % for SPCs when G<sub>60</sub> was used; furthermore, the SPC exhibited more pronounced microscopic degradation features in cell walls. Simultaneously, levels of free sulfhydryl groups and β-sheet structures increased, accompanied by an enhancement in gel springiness and chewiness. In contrast, the SPC subjected to alcalase pre-treatment demonstrated an enhanced protein disaggregation and elevated nitrogen solubility index of 22.85, along with increased surface hydrophobicity and improved water holding capacity. In conclusion, these pre-treatments are effective in grading or disintegrating the microstructure of HDM while enhancing processing efficiency and regulating the functionality of SPCs; thus contributing to the comprehensive utilization of highly denatured oilseed meals.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103953"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463470","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}

引用次数: 0

Implementation of low energy e-beam for dried vegetable treatment: Effect on microbial and physicochemical qualities of dried red chili pepper (Capsicum annuum L.)

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-10 DOI: 10.1016/j.ifset.2025.103954

Faten Rahmani , Habiba Kouki , Moktar Hamdi , Souhir Bouazizi , Mohamed Amine Khammassi , Widad Zernadji , Sylwester Bulka , Urszula Gryczka , Fatma Hmaied

Low energy electron beam (LEEB) can be used as a surface treatment for microbial decontamination of foods and materials. This study aimed to evaluate the effect of LEEB with energy of 330 keV on naturally occurring microorganisms of dried red chili pepper, as well as on the physicochemical quality. Results showed that the average density determined gravimetrically was 1.2 g/cm³ and the average thickness of chili pepper wall was 0.5 mm. The penetration ability of electrons in environmental conditions measured in stack of B3 dosimetry foil could not exceed 0.3 mm thick of the dried chili pepper wall. Although, electrons generated at 330 keV, led to total inactivation of Staphyloccocus spp. and yeasts at 5, 8 and 10 kGy. The various doses (3, 5, 8 and 10 kGy) led to reduction by more than 4 log CFU of the initial mean concentration of total aerobic plate count and total coliforms. Concerning physicochemical quality, LEEB maintained the ash content, pungency level and decreased the water activity. The bioactive compounds of dried red chili pepper including total phenolic content, flavonoids and antioxidant activity showed an enhancement after LEEB treatment. Sensory attributes were not affected compared to control. Overall, LEEB processing can be conducted as a post drying process to effectively decontaminate dried red chili pepper without affecting nutraceutical physicochemical and sensory properties.

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引用次数: 0

Effect of atmospheric pressure cold plasma treatment on charge, structure, thermal properties and coacervation behavior of Pea protein isolate with Alginate

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-10 DOI: 10.1016/j.ifset.2025.103948

Prashant Kumar , P.S.N.S.R. Srikar , Dhananjay Dahatonde , Reetesh Kumar Gangwar , Trivikram Nallamilli

This study explores the characteristics and interactions of pea protein isolate (PPI) and alginate (AG) in complex coacervation, focusing on the effects of cold plasma (CP) treatment applied to the protein-polysaccharide mixture before coacervation and the influence of varying pH levels. CP treatment was applied at different durations (5, 10, 15, and 20 min) and with plasma characteristics analyzed through optical emission spectroscopy (OES) and current-voltage measurements. Emission spectroscopy of the nonthermal multi-needle corona discharge revealed prominent OH (A-X) and N₂ (CB) emissions with a gas temperature of 330 ± 5 K and electron density of (2.6 ± 0.1) × 10²¹ m⁻³. Following CP treatment, the coacervates were characterized using Turbidity, Zeta potential, Particle size, Fourier Transform Infrared Spectroscopy (FTIR), Thermal Analysis (TGA and DSC), and Isothermal Titration Calorimetry (ITC). CP treatment resulted in a ≈ 33.4 % reduction in particle size and improved transparency, as indicated by reduced turbidity. Zeta potential analysis showed a 41.7 % increase in the negative charge for PPI-AG (2:1) at pH 4 after 20 min, enhancing the stability and coacervation efficiency. FTIR analysis indicated a 25.56 % reduction in β-sheets, with a 52.34 % increase in α-helices and a 41.66 % increase in β-turns in the PPI-AG (1:1) complex at pH 4.5 after 10 min of CP treatment. Thermal analysis showed a 9.4 % decrease in stability for the PPI-AG (1:1) complex at pH 4.5, along with enhanced water-holding capacity. ITC revealed stronger exothermic interactions in treated samples at lower pH. Overall, CP treatment improved the physicochemical properties of PPI-AG complexes.

{"title":"Effect of atmospheric pressure cold plasma treatment on charge, structure, thermal properties and coacervation behavior of Pea protein isolate with Alginate","authors":"Prashant Kumar , P.S.N.S.R. Srikar , Dhananjay Dahatonde , Reetesh Kumar Gangwar , Trivikram Nallamilli","doi":"10.1016/j.ifset.2025.103948","DOIUrl":"10.1016/j.ifset.2025.103948","url":null,"abstract":"<div><div>This study explores the characteristics and interactions of pea protein isolate (PPI) and alginate (AG) in complex coacervation, focusing on the effects of cold plasma (CP) treatment applied to the protein-polysaccharide mixture before coacervation and the influence of varying pH levels. CP treatment was applied at different durations (5, 10, 15, and 20 min) and with plasma characteristics analyzed through optical emission spectroscopy (OES) and current-voltage measurements. Emission spectroscopy of the nonthermal multi-needle corona discharge revealed prominent OH (A-X) and N<sub>2</sub> (C<img>B) emissions with a gas temperature of 330 ± 5 K and electron density of (2.6 ± 0.1) × 10<sup>21</sup> m<sup>−3</sup>. Following CP treatment, the coacervates were characterized using Turbidity, Zeta potential, Particle size, Fourier Transform Infrared Spectroscopy (FTIR), Thermal Analysis (TGA and DSC), and Isothermal Titration Calorimetry (ITC). CP treatment resulted in a ≈ 33.4 % reduction in particle size and improved transparency, as indicated by reduced turbidity. Zeta potential analysis showed a 41.7 % increase in the negative charge for PPI-AG (2:1) at pH 4 after 20 min, enhancing the stability and coacervation efficiency. FTIR analysis indicated a 25.56 % reduction in β-sheets, with a 52.34 % increase in α-helices and a 41.66 % increase in β-turns in the PPI-AG (1:1) complex at pH 4.5 after 10 min of CP treatment. Thermal analysis showed a 9.4 % decrease in stability for the PPI-AG (1:1) complex at pH 4.5, along with enhanced water-holding capacity. ITC revealed stronger exothermic interactions in treated samples at lower pH. Overall, CP treatment improved the physicochemical properties of PPI-AG complexes.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103948"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463528","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}

引用次数: 0

Effect of microwave irradiation on the functional properties, digestion behavior, and structural characteristics of protein isolate from black beans (Phaseolus vulgaris L.)

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-10 DOI: 10.1016/j.ifset.2025.103951

Priti Sharad Mali, Pradyuman Kumar

Inspired by the potential of underutilized legumes for addressing present and future food security challenges, this study aimed to explore the effects of microwave irradiation (MI) (100, 300, 450, 600, and 800 W) for 2 min on the functional, structural, and rheological characteristics of black bean protein isolates (BBPIs). Scanning electron microscopy of the microwave-irradiated BBPIs revealed a distinct microstructure characterized by larger aggregates than the control BBPIs. Moreover, BBPIs treated with MI presented excellent emulsion activity index (0.55–0.98) and stability index (0.35–0.71 min), with the lowest turbidity index (0.09–0.12). SDS-PAGE analysis revealed that the profiles of the microwave-irradiated BBPI samples were similar to those of the control BBPIs. Differential scanning calorimetry and thermogravimetric analysis revealed that all the MI-treated BBPIs had variations in denaturation temperature and weight loss. Rheological analysis indicated that the gelation temperature for all BBPI samples was approximately 90 °C. The optimal MI condition (450 W for 2 min) had the highest free sulfhydryl content, surface hydrophobicity, and improved the protein digestibility of BBPI dispersions among all the samples. Microwave treatment at 450 W improved the hydrophobic amino acid content, leading to an overall increase in the total amino acid content of BBPIs compared to the control sample. The present study details how varying microwave irradiation results in distinct final properties of BBPIs, enabling their use and customization for various food systems.

{"title":"Effect of microwave irradiation on the functional properties, digestion behavior, and structural characteristics of protein isolate from black beans (Phaseolus vulgaris L.)","authors":"Priti Sharad Mali, Pradyuman Kumar","doi":"10.1016/j.ifset.2025.103951","DOIUrl":"10.1016/j.ifset.2025.103951","url":null,"abstract":"<div><div>Inspired by the potential of underutilized legumes for addressing present and future food security challenges, this study aimed to explore the effects of microwave irradiation (MI) (100, 300, 450, 600, and 800 W) for 2 min on the functional, structural, and rheological characteristics of black bean protein isolates (BBPIs). Scanning electron microscopy of the microwave-irradiated BBPIs revealed a distinct microstructure characterized by larger aggregates than the control BBPIs. Moreover, BBPIs treated with MI presented excellent emulsion activity index (0.55–0.98) and stability index (0.35–0.71 min), with the lowest turbidity index (0.09–0.12). SDS-PAGE analysis revealed that the profiles of the microwave-irradiated BBPI samples were similar to those of the control BBPIs. Differential scanning calorimetry and thermogravimetric analysis revealed that all the MI-treated BBPIs had variations in denaturation temperature and weight loss. Rheological analysis indicated that the gelation temperature for all BBPI samples was approximately 90 °C. The optimal MI condition (450 W for 2 min) had the highest free sulfhydryl content, surface hydrophobicity, and improved the protein digestibility of BBPI dispersions among all the samples. Microwave treatment at 450 W improved the hydrophobic amino acid content, leading to an overall increase in the total amino acid content of BBPIs compared to the control sample. The present study details how varying microwave irradiation results in distinct final properties of BBPIs, enabling their use and customization for various food systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103951"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463343","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}

引用次数: 0

Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-10 DOI: 10.1016/j.ifset.2025.103955

Zorana Trivunović , Jasmina Vitas , Vladimir Puškaš , Ida Zahović , Marko Zeljko , Radomir Malbaša , Jelena Dodić

Increasing consumer preference for natural and organic products, along with recognition of the multifunctionality and health benefits of vinegar, are key drivers of the global vinegar market growth. This growing demand gives vinegar producers a great opportunity to diversify their product offerings. In this study, the possibility of kombucha vinegar production on sucrose-sweetened black tea and infusions based on different herbs (peppermint, chamomile, stinging nettle, thyme, echinacea, lemon balm, yarrow, lavender, basil, and valerian) through prolonged fermentation by the autochthonous symbiotic culture of bacteria and yeasts was examined. The fermented media were analyzed regarding bioprocess success indicators to determine the fermentation capability of the used kombucha culture under the applied conditions. The quality of the obtained products was evaluated based on their chemical composition, bioactivity, and sensory properties. All experimental data were statistically processed to establish the effect of the medium composition variation on the prolonged kombucha fermentation efficacy. Summarizing all the results and findings, the basil was selected as the herb with the greatest utilization potential in the production of herbal kombucha vinegar, an innovative food product with promising health-promoting effects. The basil-based kombucha product created in this study is an acidic product (pH value of 2.66) rich in nutrients and bioactive compounds (sugars content of 32.78 g/L, total acids content of 55.52 g/L, total phenols content of 29.32 mg GAE/L, vitamin C content of 3.85 mg/L, RSC_DPPH of 85.59 %, and RSC_ABTS of 58.89 %), and with highly acceptable sensory quality (mean liking scores for the evaluated sensory attributes ≥8.3).

{"title":"Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation","authors":"Zorana Trivunović , Jasmina Vitas , Vladimir Puškaš , Ida Zahović , Marko Zeljko , Radomir Malbaša , Jelena Dodić","doi":"10.1016/j.ifset.2025.103955","DOIUrl":"10.1016/j.ifset.2025.103955","url":null,"abstract":"<div><div>Increasing consumer preference for natural and organic products, along with recognition of the multifunctionality and health benefits of vinegar, are key drivers of the global vinegar market growth. This growing demand gives vinegar producers a great opportunity to diversify their product offerings. In this study, the possibility of kombucha vinegar production on sucrose-sweetened black tea and infusions based on different herbs (peppermint, chamomile, stinging nettle, thyme, echinacea, lemon balm, yarrow, lavender, basil, and valerian) through prolonged fermentation by the autochthonous symbiotic culture of bacteria and yeasts was examined. The fermented media were analyzed regarding bioprocess success indicators to determine the fermentation capability of the used kombucha culture under the applied conditions. The quality of the obtained products was evaluated based on their chemical composition, bioactivity, and sensory properties. All experimental data were statistically processed to establish the effect of the medium composition variation on the prolonged kombucha fermentation efficacy. Summarizing all the results and findings, the basil was selected as the herb with the greatest utilization potential in the production of herbal kombucha vinegar, an innovative food product with promising health-promoting effects. The basil-based kombucha product created in this study is an acidic product (pH value of 2.66) rich in nutrients and bioactive compounds (sugars content of 32.78 g/L, total acids content of 55.52 g/L, total phenols content of 29.32 mg GAE/L, vitamin C content of 3.85 mg/L, RSC<sub>DPPH</sub> of 85.59 %, and RSC<sub>ABTS</sub> of 58.89 %), and with highly acceptable sensory quality (mean liking scores for the evaluated sensory attributes ≥8.3).</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103955"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463529","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}

引用次数: 0

Influence of dense phase carbon dioxide and pasteurization treatments on storage quality of guava puree

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-08 DOI: 10.1016/j.ifset.2025.103944

M.L. Plaza , M.M. Ramírez-Rodrigues , G. Ferrentino , M.O. Balaban , M.R. Marshall

Guava is a good source of antioxidants and other phytochemicals, and dietary fiber. The traditional method for preserving guava puree is heat pasteurization, which degrades certain constituents that are beneficial to human health. The objective of this study was to determine the optimal conditions (pressure, % carbon dioxide, and residence time) for the pasteurization of guava puree by Dense Phase Carbon Dioxide (DPCD) process. The amount of CO₂ solubilized in the puree was measured experimentally in the range of pressure from 6.9 to 31.03 MPa at 35 °C. The experimental results were compared with the equilibrium conditions evaluated using the process simulation software Aspen Plus®. A log reduction ≥3.2 was achieved for yeast and mold count and aerobic plate count using 34.1 MPa pressure, 8 % CO₂ and a residence time of 6.9 min. Guava puree was microbiologically stable during 14 weeks of refrigerated storage at 4 °C. DPCD samples showed pH similar to fresh samples but the titratable acidity for the DPCD was higher than the untreated ones. Increases in viscosity and cloud loss were observed for the DPCD treated puree. In addition, pectinesterase activity was partially inactivated reaching 20 % reduction. DPCD processing can be used as a non-thermal treatment without deteriorating the quality of the product compared to heat pasteurization.

{"title":"Influence of dense phase carbon dioxide and pasteurization treatments on storage quality of guava puree","authors":"M.L. Plaza , M.M. Ramírez-Rodrigues , G. Ferrentino , M.O. Balaban , M.R. Marshall","doi":"10.1016/j.ifset.2025.103944","DOIUrl":"10.1016/j.ifset.2025.103944","url":null,"abstract":"<div><div>Guava is a good source of antioxidants and other phytochemicals, and dietary fiber. The traditional method for preserving guava puree is heat pasteurization, which degrades certain constituents that are beneficial to human health. The objective of this study was to determine the optimal conditions (pressure, % carbon dioxide, and residence time) for the pasteurization of guava puree by Dense Phase Carbon Dioxide (DPCD) process. The amount of CO<sub>2</sub> solubilized in the puree was measured experimentally in the range of pressure from 6.9 to 31.03 MPa at 35 °C. The experimental results were compared with the equilibrium conditions evaluated using the process simulation software Aspen Plus®. A log reduction ≥3.2 was achieved for yeast and mold count and aerobic plate count using 34.1 MPa pressure, 8 % CO<sub>2</sub> and a residence time of 6.9 min. Guava puree was microbiologically stable during 14 weeks of refrigerated storage at 4 °C. DPCD samples showed pH similar to fresh samples but the titratable acidity for the DPCD was higher than the untreated ones. Increases in viscosity and cloud loss were observed for the DPCD treated puree. In addition, pectinesterase activity was partially inactivated reaching 20 % reduction. DPCD processing can be used as a non-thermal treatment without deteriorating the quality of the product compared to heat pasteurization.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103944"},"PeriodicalIF":6.3,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cold plasma-assisted transglutaminase cross-linking: Effects on the structure and film-forming properties of soybean protein fractions

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-07 DOI: 10.1016/j.ifset.2025.103946

Shufang Kang , Yiming Shao , Jing Chen , Zhengfei Li , Wei Chang , Yayun Hu , Shengkai Li , Hao Jiang , Guangzhong Luan

To investigate the impact of cold plasma (CP) and transglutaminase (TGase) on the structural and physicochemical properties of soybean protein fraction solutions and films, dynamic monitoring was performed at different stages during the preparation of film-forming solution. The study focused on key parameters including surface hydrophobicity, particle size, intrinsic fluorescence, and sulfhydryl content. The results showed that both different durations (1, 2, 3, 4 and 5 min) of CP treatment and TGase cross-linking significantly affected the interfacial properties and intermolecular interactions of the proteins. With the increase in CP treatment time, the cross-linking degree and protein interaction of the films were significantly enhanced. Additionally, the improved order of protein secondary structure, water barrier and mechanical properties indicated the feasibility and effectiveness of CP-assisted TGase cross-linking of proteins, especially the film sample treated with CP for 3 min showed higher mechanical strength (from 7.71 MPa to 9.00 MPa) and lower water vapor permeability (from 4.77 × 10⁻¹⁰ g Pa⁻¹s⁻¹m⁻¹ to 3.97 × 10⁻¹⁰ g Pa⁻¹s⁻¹m⁻¹) (p < 0.05). This research provides new insights into the application of CP technology in environmentally friendly packaging films.

{"title":"Cold plasma-assisted transglutaminase cross-linking: Effects on the structure and film-forming properties of soybean protein fractions","authors":"Shufang Kang , Yiming Shao , Jing Chen , Zhengfei Li , Wei Chang , Yayun Hu , Shengkai Li , Hao Jiang , Guangzhong Luan","doi":"10.1016/j.ifset.2025.103946","DOIUrl":"10.1016/j.ifset.2025.103946","url":null,"abstract":"<div><div>To investigate the impact of cold plasma (CP) and transglutaminase (TGase) on the structural and physicochemical properties of soybean protein fraction solutions and films, dynamic monitoring was performed at different stages during the preparation of film-forming solution. The study focused on key parameters including surface hydrophobicity, particle size, intrinsic fluorescence, and sulfhydryl content. The results showed that both different durations (1, 2, 3, 4 and 5 min) of CP treatment and TGase cross-linking significantly affected the interfacial properties and intermolecular interactions of the proteins. With the increase in CP treatment time, the cross-linking degree and protein interaction of the films were significantly enhanced. Additionally, the improved order of protein secondary structure, water barrier and mechanical properties indicated the feasibility and effectiveness of CP-assisted TGase cross-linking of proteins, especially the film sample treated with CP for 3 min showed higher mechanical strength (from 7.71 MPa to 9.00 MPa) and lower water vapor permeability (from 4.77 × 10<sup>−10</sup> g Pa<sup>−1</sup>s<sup>−1</sup>m<sup>−1</sup> to 3.97 × 10<sup>−10</sup> g Pa<sup>−1</sup>s<sup>−1</sup>m<sup>−1</sup>) (<em>p</em> < 0.05). This research provides new insights into the application of CP technology in environmentally friendly packaging films.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103946"},"PeriodicalIF":6.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377340","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}

引用次数: 0

Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-07 DOI: 10.1016/j.ifset.2025.103945

Antonio Rocha Bisconsin-Junior , Giacomo Rossi , Sorel Tchewonpi Sagu , Harshadrai M. Rawel , Lilian Regina B. Mariutti , Oliver K. Schlüter

This study aimed to investigate the potential of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) to produce cricket protein concentrates with functional properties suitable for the food industry. Protein concentrates were produced from Gryllus assimilis using these non-thermal technologies. The impacts of these technologies on the protein structure and functional properties of the protein concentrates were evaluated. US treatment reduced particle size by 33 %, increased negative surface charge by 59 %, and enhanced hydrophobicity by 29 %, leading to improved solubility, water retention (40 %), foam capacity (31 %) and stability. HP partially unfolded proteins and increased surface hydrophobicity by 10 %, improving oil-holding capacity (10 %) and gelation properties (17 %). PEF increased particle size by 26 %, which enhanced foam capacity (29 %) and stability.

Industrial relevance

This study demonstrate that non-thermal technologies—US, PEF, and HP—alter the protein structure and functionality of cricket protein concentrates. These findings suggest that non-thermal technologies, particularly US, can assist in protein extraction to produce cricket protein concentrates with enhanced functional properties, making them suitable for novel food applications.

{"title":"Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate","authors":"Antonio Rocha Bisconsin-Junior , Giacomo Rossi , Sorel Tchewonpi Sagu , Harshadrai M. Rawel , Lilian Regina B. Mariutti , Oliver K. Schlüter","doi":"10.1016/j.ifset.2025.103945","DOIUrl":"10.1016/j.ifset.2025.103945","url":null,"abstract":"<div><div>This study aimed to investigate the potential of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) to produce cricket protein concentrates with functional properties suitable for the food industry. Protein concentrates were produced from <em>Gryllus assimilis</em> using these non-thermal technologies. The impacts of these technologies on the protein structure and functional properties of the protein concentrates were evaluated. US treatment reduced particle size by 33 %, increased negative surface charge by 59 %, and enhanced hydrophobicity by 29 %, leading to improved solubility, water retention (40 %), foam capacity (31 %) and stability. HP partially unfolded proteins and increased surface hydrophobicity by 10 %, improving oil-holding capacity (10 %) and gelation properties (17 %). PEF increased particle size by 26 %, which enhanced foam capacity (29 %) and stability.</div></div><div><h3>Industrial relevance</h3><div>This study demonstrate that non-thermal technologies—US, PEF, and HP—alter the protein structure and functionality of cricket protein concentrates. These findings suggest that non-thermal technologies, particularly US, can assist in protein extraction to produce cricket protein concentrates with enhanced functional properties, making them suitable for novel food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103945"},"PeriodicalIF":6.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0