European Food Research and Technology最新文献

This study investigates konjac glucomannan (KGM) as a more natural substitute to methylcellulose (MC) in plant-based burger patties (PBPs). The novelty lies in the in-situ deacetylation of KGM during PBP production, allowing the use of a natural polysaccharide while achieving MC-like texture in PBPs. Model PBP formulations containing KGM (1–4%, w/w) and various salts (Ca(OH)₂, Na₂CO₃, CaCl₂) were compared to commercial MC-containing counterparts through texture analysis, microstructural imaging, sensory evaluation, and cooking loss measurements. The optimal texture was obtained with 2% KGM and 0.5% Ca(OH)₂, where KGM was highly deacetylated, which may promote interactions with other macromolecules. Microstructural analysis revealed micropores in the hardest KGM-based PBPs, resembling those in MC-containing samples, suggesting the formation of a three-dimensional network possibly contributing to improved texture. Sensory evaluation correlated strongly with instrumental texture measurements, further confirming KGM’s effectiveness. Despite differing molecular mechanisms, KGM (2%) with the addition of salts replicated the textural properties of MC (2%). These findings demonstrate that in-situ deacetylated KGM is a promising natural alternative for enhancing the texture of plant-based meat analogues, offering a natural substitute for MC without compromising quality.

The phenotypic diversity in fruit quality traits was systematically analyzed across 35 sweet cherry (Prunus avium L.) cultivars. Significant inter-cultivar differences were observed in appearance, flavor, and texture, with coefficients of variation (CVs) exceeding 30% for pedicel weight, skin color, and the contents of sorbitol and shikimic acid. Analysis of total soluble solids revealed significant negative correlations with both single fruit weight (r = − 0.71) and fruit diameter (r = − 0.61). Among textural attributes, chewiness displayed the highest CV of 70.67%, whereas hardness showed an inverse relationship with elasticity, reflecting a biological trade-off in mechanical properties. Electronic-nose (e-nose) analysis showed that skin retention boosts volatile detection; PCA of textural data separated cultivars into storage-suitable (“Summit”), premium-texture (“Victory”), and processing (“Coral Champagne”) types. Fruit skin modulated volatile compound release, with e-nose sensors (W1C, W5C, and W1W) exhibiting higher responsiveness to skin-associated volatiles. Electronic tongue (e-tongue) analysis quantified taste attributes, identifying sourness as having the highest CV at 87.3%. Cluster analysis classified cultivars into high-sweetness-umami (for example, “Tieton”), high-acidity-astringency (for example, “Bato”), and balanced (for example, “Summit”) groups. E-tongue analysis revealed three taste clusters (high-sweet, high-acid, and balanced). Our findings indicate that integration of a texture analyzer, e-tongue, and e-nose represents an efficient approach for breeding and market classification of sweet cherry cultivars.

Banana is highly susceptible to postharvest fungal infection, which leads to rapid quality deterioration and significant economic losses, thereby requiring effective preservation strategies. In this study, a chitosan-based nanoemulsion incorporating niaouli (Melaleuca quinquenervia) essential oil (MEO-CS-Nes) was formulated and evaluated for its physicochemical characteristics, antifungal activity, and preservation efficacy. Gas chromatography-mass spectrometry (GC-MS) analysis revealed α-terpineol (47.358%), eucalyptol (7.944%), and linalool (7.853%) as the primary components of niaouli essential oil. The resulting nanoemulsion demonstrated high colloidal stability with a zeta potential of 36.63 mV and small particle size (d10 = 34.75 nm). In vitro investigations showed significant antifungal activity against major postharvest pathogens, with minimum inhibitory concentrations of 62.5 ppm and 125 ppm against Colletotrichum musae BF2 and Fusarium musae BF3, respectively. In vivo studies revealed that MEO-CS-Nes coating effectively delayed banana ripening, maintained fruit firmness, and preserved physicochemical properties during 9 days of storage at 25 °C. The coating system significantly suppressed both polyphenol oxidase and peroxidase activities, indicating reduced oxidative stress and tissue deterioration. Furthermore, MEO-CS-Nes demonstrated superior efficacy compared to chitosan coating alone in preventing fungal infection and maintaining fruit quality. These findings indicate that MEO-CS-Nes is a promising natural strategy for banana preservation, reducing spoilage caused by rotting microorganisms while avoiding reliance on synthetic fungicides.

Resistant dextrin possesses high solubility, low viscosity, low sweetness, no odor, and the various physiological effects of dietary fiber, making it an ideal ingredient for the fortification of a wide range of food products without altering their sensory properties. Due to different hydrolysis sites of AM and GA, this study investigated the synergistic effect of α-amylase (AM) and glucoamylase (GA) on resistant dextrin preparation and the relationship between the molecular weight of resistant dextrin and its structural, physicochemical, and functional properties. Resistant dextrin was prepared via enzymatic hydrolysis at AM:GA ratios of 180:0, 150:30, 120:60, 90:90, 60:120, 30:150, and 0:180 U/g. X-ray diffraction and scanning electron microscopy analyses indicated that the crystal structure of starch was destroyed by the enzymes at all AM:GA ratios, and amorphous resistant dextrin was formed. The synergistic enzymatic hydrolysis of AM and GA resulted in a more efficient hydrolysis than single AM or GA enzymatic hydrolysis, effectively reducing the molecular weight of resistant dextrin. When AM:GA = 120:60 U/g, the weight-average molecular weight of the resistant dextrin reached the lowest value of 3.76 kDa. It showed higher dietary fiber content (80.1%), solubility (95.6%), swelling power (1.24 g/g), glucose adsorption capacity (4.571 mmol/g), and glucose dialysis retardation index (37.06%). These were negatively correlated with the molecular weight of resistant dextrin. Furthermore, the in vitro digestion experiment revealed that the resistant dextrin prepared at AM:GA ratio of 120:60 U/g exhibited lowest digestibility, which is ideal for preventing diabetes.

Dairy milk and human milk are not only a source of essential nutrients but also a reservoir of bioactive peptides with diverse physiological effects. These peptides are primarily generated through enzymatic hydrolysis of milk proteins, including casein and whey, during digestion, fermentation, or food processing. Accumulating evidence demonstrates that milk-derived peptides possess a broad spectrum of biological activities, including antimicrobial, immunomodulatory, antioxidant, antihypertensive, anticancer, and mineral-binding effects. Owing to these multifunctional properties, they hold significant promise in the development of functional foods and nutraceuticals. This review summarizes current knowledge on the origin, structural characteristics, mechanisms of action, and potential health applications of bioactive peptides derived from mammalian milk.

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Propolis, a resinous substance produced by bees, has garnered significant scientific interest due to its diverse biological activities, particularly its antioxidant properties. This research addresses a notable gap in the literature by providing a comprehensive overview of research trends related to the antioxidant activity of propolis, analyzing 321 articles published in 142 journals between 2015 and 2024. The study reveals a substantial and growing body of research in this area, with a notable increase in publications over the past decade. While Apis mellifera propolis remains the most frequently studied type, there is a growing interest in propolis from stingless bees. The analysis highlights the predominance of studies focusing on Brazilian, Chinese, and Turkish propolis, reflecting regional research interests and propolis availability. A wide range of methodologies are employed, with spectroscopy, chromatography, and in vitro antioxidant assays being the most prevalent. Ethanol is the most used extraction solvent, although alternative methods are being explored. Keyword analysis and thematic mapping reveal a strong emphasis on chemical characterization, particularly the identification and quantification of phenolic compounds, and their relationship to antioxidant capacity. Research priorities have clearly evolved over the past decade. Studies are now moving beyond basic characterization to focus on optimizing extraction methods and exploring novel applications. The study identifies key research gaps, including the necessity of harmonization of methodologies, more comprehensive investigations of stingless bee propolis, and increased focus on in vivo and clinical studies to translate in vitro findings into practical applications. This analysis provides valuable data for researchers, highlighting key areas for future investigation and promoting a more focused and impactful approach to propolis research.

The aim of the study was to evaluate the biological properties of the peel and pulp extracts of persimmons, with consideration of the impact of different ripening conditions (B: on-branch ripened and S: sunlight ripened). The data demonstrated that the sunlight ripened persimmon peel (S. peel) extract exhibited a higher total phenolic and flavonoid content, with 157 and 7.3 µg/mL GAE respectively. The S. peel extract exhibited the highest antioxidant activity, exhibiting 1.1578 mg/mL IC₅₀, 54.095 and 0.0262 µM Trolox equivalent (TE)/g fresh weight (FW), as determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging assay, ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) respectively. LC-MS/MS analysis revealed that the peel and pulp phenolic composition of persimmon ripening process different conditions changed. The activity of protocatechuic, chlorogenic, caffeic and ferulic acids identified in persimmon extracts was determined by HPLC-DAD-FRAP assay. ICP-OES analysis revealed that potassium exhibited the highest mineral content of persimmon, with values ranging from 575.680 to 2031.360 mg/kg. The S. peel extract was more inhibitory activity against bovine carbonic anhydrase (BCA) and α-glucosidase then other extracts. Moreover, the S. peel extract was found to demonstrate the highest level of antibiofilm activity, reducing the strong biofilm formation capacity of the A. baumannii isolate to negative, both qualitatively and quantitatively. The study suggests that the ripening of persimmon fruit in sunlight may increase biological activity and may be useful in the prevention and treatment of diseases associated with oxidative damage, diabetes and bacterial infections.

The BRS Carmem grape cultivar has a high yield with thick peel and stands out for the intense color of its berries and derived products, such as juices and table wines. This study initially carried out an extensive chemical characterization of the whole berries and peel, analyzing parameters such as mass balance, general classical composition, minerals, L-ascorbic acid, antioxidant activity (ABTS and DPPH assays), phenolic compounds (LC-MS/MS), and volatile compounds profile (GC-MS). The findings revealed several unreported results in the literature. The cultivar exhibited low content of volatile compounds. In contrast, peels contained high levels of phenolic acids, flavonoids and anthocyanins. Based on this finding, an edible extract was obtained from the grape peels using a simple and environmentally friendly extraction method [water: ethanol (1:1), pH 2.0], which resulted in a high anthocyanin yield. Considering mass balance, from 01 hectare of BRS Carmem grapes it is possible to obtain (from the peels), 40 kg of dry extract containing 16 kg of anthocyanins (75% w/w malvidin-3,5-diglucoside). In vitro bioaccessibility demonstrated that the malvidin-3,5-diglucoside is stable under simulated gastrointestinal conditions. Finally, the edible extract was successfully applied in the production of diet candies that exhibited excellent color and anthocyanins stability.

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This review investigates starches extracted from fruit seeds, such as mango (Mangifera indica L.), loquat (Eriobotrya japonica), avocado (Persea americana Mill), and annatto (Bixa orellana L.), as promising alternatives to conventional sources. These starches exhibit distinctive physicochemical features, including high amylose content, granule morphology, and differentiated digestibility. Starches from sources like mango, loquat, and annatto exhibit high gelatinization temperatures and enthalpies, which reflect strong molecular stability and suitability for industrial applications such biodegradable films, encapsulating, sauces and baked products. Aqueous and alkaline extraction solutions are critically reviewed, highlighting their respective advantages in yield, purity, protocols, structural change and bioactive retention. Some starches retain residual bioactive compounds (such as phenolics and carotenoids) possibly due to incomplete purification, which favors their preservation and may enhance antioxidant capacity. Nutritionally, the high resistant starch content suggests benefits, such as glycemic control and improved gut health. However, challenges related to extraction efficiency, raw material seasonality, and process scalability persist. The review contributes to advancing the valorization of fruits seeds starches, reinforcing their role in sustainable food systems and circular bioeconomy models.

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The development and evaluation of biodegradable and functional films has become a growing trend. However, the effect of storage time on active film characteristics and its efficiency has not been considered. Hence, we aimed to assess the performance of the chitosan-based films (C-films) incorporating cinnamon and clove essential oils (EOs) during 60 days of storage in the dark at 4 °C and 45% RH. The optical visualization of the C-films revealed a regression in the size and color of the EOs droplets over time. Furthermore, the 60 days stored-C-films displayed a decrease in transparency, thickness (by about 10 μm), weight (by less than 30%), water barrier (WVTR increased by less than 10 g/h.m²), stretching ability, and total phenolic content (TPC). Regarding bioactivities, the C-films exhibited a considerable and sustainable antioxidant action, where the percentages of radical scavenging were higher than 75%. Similarly, all C-films generated an inhibition zone with a diameter of 8 to 19 mm when tested against Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, and Enterococcus hirae. In addition, the storage process did not affect the considerable antiadhesion effect of the C-films except against S. aureus. Ultimately, the computational test indicated a good affinity between the microbial proteins that are implicated in biofilm formation and the main compounds of the utilized EOs. These encouraging results validate the sustainable performance of the C-films, especially the one enriched with cinnamon EO, and highlight their potential utilization as bioactive packaging for long-lasting products.