European Food Research and Technology最新文献

Anthocyanins (ACN), key pigments and bioactive compounds in grape juice, are prone to degradation during processing and storage, causing color and nutrient loss. This study assessed the stabilization of ACN in Vitis vinifera “Summer Black” juice by yeast mannoproteins (MP, 4 g/L) under various stresses (light, heat, ascorbic acid, sugars) and during 30 d storage (4 °C/RT). MP significantly enhanced ACN retention by 19.5% under light (12 h) and 12.3% after heating (60 °C) versus controls. It also protected against degradation induced by ascorbic acid (131.7%), glucose (35.8%), and fructose (65.6%) compared to no MP treatment. During storage (30 d), MP improved ACN stability by ~ 7% (4 °C) and 8.1% (RT) (P < 0.05). A₅₂₀ and CIELAB analysis showed higher color intensity and lower ΔE in MP-treated samples, indicating superior color stability. Mechanistic studies (CD, DSC, SEM, molecular docking) revealed that MP binds three major ACN monomers (delphinidin-3-O-glucoside, D3G; malvidin-3-O-glucoside, M3G; petunidin-3-O-glucoside, Pt3G) within its cavities via hydrogen bonding and hydrophobic interactions with specific amino acids, enhancing structural stability. This work elucidates MP’s role in stabilizing ACN, offering a promising bio-based strategy for preserving grape juice color and nutrients in functional beverages.

This study focused on Zophobas atratus larvae (Zal), exploring the impact of diets containing cassava peel, soybean meal and wine lees on larval growth performance, antioxidant status, nutritional and phenolic composition over a 90-day rearing period. Proximate composition (AOAC procedures), fatty acid and phenolic profiles (chromatographic techniques), antioxidant capacity assays (spectrophotometric approaches), mass gain and feed conversion efficiency were assessed. The dietary inclusion of wine lees reduced larval growth rate by 9% but improved feed conversion efficiency, while exerting negligible effects on mortality rate, proximate composition and fatty acid profile. Catechin and quercetin-3-O-β-D-glucoside were identified as the predominant phenolics in Zal. Furthermore, wine lees increased quercetin-3-O-β-D-glucoside levels while also inducing the larval bioaccumulation of procyanidin B1. The ability of DPPH, FRAP, ABTS, and Folin-Ciocalteu assays to detect changes in antioxidant capacity due to these phenolic modifications was evaluated. Additionally, Principal Component Analysis (PCA) was conducted to explore potential correlations between the phenolic profile and the antioxidant capacity of larval extracts.

Despite being made with the same starting materials, standard and sourdough bread differ in terms of levels of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). This study aims to assess the impact of a selected yeast-bacteria co-culture isolated from sourdough starters in conjunction with varying bread-making process parameters on bread FODMAP content and overall quality. A survey of the microbial composition of sourdough starters found that many contain Maudiozyma humilis and Fructilactobacillus sanfranciscensis. A selected pairing was used for small-scale bread-making, and dough fermentation and bread quality parameters were assessed. The sourdough microbes exerted distinctive effects on dough gassing capacity and FODMAP composition in comparison to baker’s yeast. To meet low-FODMAP cutoff values, the presence of a fermenting yeast and an extended dough fermentation time (> 6 h) were necessary. Sensory panellists preferred the sourdough co-culture bread fermented for 24 h over the 6 h treatment, and detected more complex aromas in the former. An extended, low-temperature dough fermentation regimen can be used to produce low-FODMAP bread with standard bread-making materials, and the use of sourdough fermentation microbes confers distinct textural and organoleptic properties.

The cultivation of low-opium varieties of poppy (Papaver somniferum L.) in Central Europe has a very long tradition. The blue seeds, thanks to their delicious taste, have several uses, both in the food industry and culinary practice. However, when seeds are mechanically damaged and/or ground, lipase is released, and a bitter taste develops due to the accumulation of free fatty acids. To prevent hydrolytic rancidity, seeds can be treated with hot steam before grinding. In this way, inactivation of native lipase is achieved. Unfortunately, in some cases, fraudsters misuse the thermostabilization process to remove opium alkaloids from seeds of pharmaceutical poppy varieties, which are then marketed as a food poppy variety. Distinguishing these mislabeled seeds from authentic ones is a rather difficult task. In this study, we have developed a simple Fourier-transform infrared spectroscopy (FT-IR) based strategy for identifying heat-treated poppy seeds. Instead of poppy oil isolation for monitoring the acid value increase, which would occur in case of native seeds, the assessment of spectral changes in the 1730–1690 cm^-1 region after poppy seed grinding was employed to recognize thermostabilized seeds. The validation of this novel approach was performed on several poppy seed varieties from various harvest years and also on the set of 108 samples provided by the industrial partner, resulting in 2% of false positives and 7% of false negatives when using the decision criterion of lipase activity factor |LAF| >10%. The working hypothesis was supported by U-HPLC-HRMS/MS analysis of the oil component of the tested seeds.

Population growth and changing diets have increased global protein demand, prompting interest in sustainable plant-based proteins such as soy. This review examines downstream processing methods for soy protein ingredients, comparing conventional (solvent, acid/alkali, isoelectric precipitation, dry fractionation) and emerging techniques (membrane filtration, enzyme-assisted extraction, high-pressure processing, ultrasound, pulsed electric fields, microwave, and supercritical/subcritical fluid extraction). We evaluate each method’s impact on protein yield, functional properties (solubility, emulsification, gelation), anti-nutritional factor reduction, scale-up potential, and environmental footprint. The review highlights promising approaches—notably membrane processes, HHP, and enzyme-assisted extraction—for producing high-quality soy protein ingredients with improved sustainability and functionality. Key challenges and research gaps, including scalability, process integration, and data on digestibility and bioavailability, are identified to guide future work in sustainable soy protein production.

Water hyacinth (WH) is one of the most rapidly spreading aquatic weeds in Egypt, with negative effects on environment and human beings. Numerous initiatives have been made to eradicate it. Alternatively, Black Soldier Fly (BSF, Hermetia illucens) have emerged as a promising bioconversion agent with the prospect of turning low-cost organic waste into high-value products either through fermentation and/or mixing improves nutrient content and palatability. In the current study, BSFL were reared on substrates generated from a combination of WH (FWH) and control diet (C diet). The BSFL growing diets were C diet, FWH, and a mixture of both C diet and FWH in ratios of 1:1, 1:2, and 1:3, respectively. The present study investigated the effects of water hyacinth on the nutritional composition of BSF preimaginal stages (larvae, prepuae, and pupae) under laboratory conditions. Chemical analyses [protein, carbohydrate, fat, free amino acids, total antioxidant activity, and heavy metals (Cd, Pb, Cu, and Zn)] were conducted on both the substrates and preimaginal stages. The supplementation of FWH with C diet significantly effects on several nutritional parameters of the immature stages. The highest nutritional values of preimaginal stages were generated in both C diet and mixture treatments compared to FWH treatment. Principal components analysis (PCA) revealed correlation between the substrate biochemical parameters and the biochemical components of BSFL. Overall, this study provides baseline knowledge on how BSF rearing could be a solution to managing and upcycling WH in an ecofriendly and economically sustainable way.

Edible insect flours are gaining attention as sustainable ingredients for emerging technologies in human and animal nutrition. This study aimed to characterize the chemical composition, thermal properties, color, structure, and morphology of flours from Sphenarium purpurascens and Nauphoeta cinerea, as well as their extracted chitin, to evaluate their potential applications in food and biodegradable materials. S. purpurascens flour showed higher lipid content (17.1%) and reddish hue, while N. cinerea had higher α-linolenic acid (19.4%) and lighter coloration. Both flours had high protein levels (≈ 45%) and exhibited distinct thermal degradation patterns. Chitin extracted from N. cinerea and S. purpurascens showed well-defined thermal degradation profiles, with onset temperatures of 390 °C and 383 °C, respectively—comparable or superior to those of crustacean-derived chitin. FTIR and SEM confirmed successful extraction, revealing lamellar (N. cinerea) or fibrillar (S. purpurascens) chitin structures with purity comparable to shrimp chitin. These findings support the use of these flours in 3D-printed foods, functional snacks, aquafeeds, and biodegradable or controlled-release materials. The characterization provides a solid quantitative basis for designing insect-based products aligned with circular bioeconomy principles. These findings support the development of 3D-printed food formulations, aquafeeds, functional snacks, and biodegradable packaging or controlled-release materials using these insect-based ingredients.

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Food processing, particularly thermal treatment, enhances palatability and nutrient availability in food products but can also generate harmful compounds such as heterocyclic aromatic amines (HAAs). They are primarily formed through the Maillard reaction and related pathways. They also have been associated with certain health effects, such as neurodegenerative conditions like Alzheimer’s and Parkinson’s disease, as well as cancer. So, gaining an understanding of their formation, detection, and inhibition is crucial for safeguarding human health. Therefore, this review outlines the mechanisms responsible for HAAs formation and discusses their toxicological impact on human physiology. It further explores recent advancements in extraction, purification, and detection methods employed for various food matrices, with comparative analysis of different chromatographic techniques. Inhibition strategies to restrict HAAs formation are evaluated, including the use of natural suppressants such as herbs, spices, and hydrocolloids, alongside the manipulation of cooking conditions to minimize their exposure. Furthermore, the review emphasizes the need for continued research to establish dietary intake recommendations, conduct large-scale epidemiological studies, and adopt evidence-based risk assessments. The review also highlights the importance of regulating cooking practices and exposure levels, rather than relying solely on additives, in an effort to reduce consumer risk from these compounds.

Graphical abstract

Although oleogels are promising substitutes for saturated fats, their widespread adoption is hindered by multiple factors, among which an insufficient understanding of their crystallization behavior remains a key barrier. This work presents the first systematic analysis of the crystallization behavior in thermo-reversible linseed oil (LO)-based oleogels. The investigation combines in situ X-ray diffraction with thermal and microscopic analyses across a wide temperature range (-80 °C to 80 °C). We compared three natural waxes, sunflower wax (SFW), candelilla wax (CDW), and rice bran wax (RBW), along with two behenate-based glycerides, glyceryl behenate (GB) and fully hydrogenated high erucic acid rapeseed oil (FHR), as gelators for structuring LO. While LO itself exhibited both sub-α and β′ polymorphs, wax-based oleogels predominantly stabilized the β′ form. In contrast, oleogels with FHR or GB showed coexisting α/β′ and α/sub-α forms, respectively. Additionally, a β′ to β transformation was observed upon further heating in FHR-containing oleogels. Although most oleogels exhibited higher oil-binding capacity (OBC) at 5 °C than at 25–35 °C, the GB-containing oleogel achieved the highest OBC at 35 °C. These findings highlight the essential role of gelator polymorphism and crystal morphology in tailoring oleogel properties, guiding the rational design of functional oleogels for specific applications.

Investment in research and development of alternative proteins has gained prominence in recent decades. In this scenario, the vegetable protein market stands out for using agro-industrial by-products, offering a sustainable and versatile alternative. Among these by-products is baru almond meal, obtained after mechanical pressing to extract the oil, which can contain ~ 33 g/100 g of protein. As a promising source of plant proteins, baru almond meal can be used as a substrate in the protein hydrolysis process to obtain bioactive peptides and/or protein hydrolysate, increasing its availability and bioactivity. The objective of this work was to study the enzymatic hydrolysis process of baru almond meal using the Alcalase enzyme, studying different proportions enzyme:substrate ratio (1%–3%), temperature (50–70 °C), and pH (6.0–8.5) conditions, and evaluating technological and bioactive properties of the hydrolysates obtained. The results indicated different degrees of hydrolysis for the 17 assays evaluated (ranging from 1.15% to 28.60%), with some presenting good oil retention properties (230.18%) (assay 16) and emulsification capacity (134.7 m²/g) (assay 12). In addition to demonstrating expressive functional properties, six other assays (2, 3, 4, 13, 15, and 16) showed no significant difference in the five pH ranges analyzed for solubility. Considering all assays, the antioxidant potential is evidenced by inhibition of DPPH ≥ 53.76% and ABTS ≥ 88.87%. From the statistical analysis, assay 12 was selected as the optimal experiment, and its structural analysis indicated moderate colloidal stability through zeta potential and good thermal resistance. Assay 12 also presented good thermal properties, according to the structural evaluation, revealing great potential for application in different food processes, in sensory quality control, and as a substitute for synthetic agents.