European Food Research and Technology最新文献

Sensitive and multifunctional smart films enable accurate monitoring and preservation of food freshness. In this study, a CMC/Anth/GNPs/CS composite film integrating food preservation and freshness indication functions was fabricated, with carboxymethyl cellulose (CMC) and chitosan (CS) as the matrix, anthocyanins (Anth) extracted from purple kale as the indicator, and graphene nanoplatelets (GNPs) as the antimicrobial agent. Carboxymethyl cellulose (CMC) composite films containing anthocyanins have excellent pH response properties. This remarkable colorimetric response highlights the excellent performance of anthocyanins as natural pH indicators when embedded in a polymer matrix. The incorporation of GNPs enhanced both the UV resistance and mechanical properties of the GNPs/CS freshness-preserving composite membranes. Furthermore, composite films consisting of GNPs and CS showed significant antimicrobial effects against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). The antimicrobial efficiency of GNPs/CS films exceeded 98% under 10 min of light exposure, highlighting their promising utility as food packaging materials. These multifunctional films serve a dual purpose: prolonging shrimp shelf life while enabling visual freshness detection via colorimetric degradation signals. Thus, the developed intelligent film demonstrates promising applicability for both quality tracking and preservation of shrimp and similar high-protein food products.

Rapeseed cake (RC), a protein rich by-product of oil extraction, is an underutilized resource with potential for plant-based food applications. This study investigated the effects of pulsed electric field (PEF) pretreatment on the extraction, functional, and structural properties of rapeseed protein concentrate (RPC). RC was treated under four PEF conditions, combining two pH values (7.0 and 11.5) and two specific energy levels (24 and 71 kJ/kg). PEF treatments caused notable changes in the secondary structure of rapeseed protein, particularly a reduction in α-helix content, which was associated with enhanced protein solubility and increased viscosity under higher specific energy, neutral pH conditions (PEF 4). Oil-holding capacity and emulsifying properties remained largely unchanged. These findings demonstrate that PEF can selectively modulate protein structure to improve specific functional properties, revealing a condition-dependent effect that can be exploited in protein extraction and formulation. By linking structural alterations to functional outcomes, this work provides novel insights into the use of non-thermal PEF technology for valorizing RC and tailoring plant protein functionality. Overall, the study demonstrates how PEF influences protein properties, offering a foundation for future research on improving plant protein functionality and exploring potential applications in plant-based and hybrid food products.

Due to the increasing demand for plant based proteins in food products, research is being carried out to improve the functional properties of pea protein. Here, the glycation of pea protein isolate (PPI) with mannooligosaccharides (MOS) was studied, with the aim to increase solubility. Various MOS were released by enzymatic hydrolysis of galactomannans and separated into four fractions according to their degree of polymerization (DP; DP of 2, 3, 7–9 and ≥ 9). MOS reacted with PPI under controlled conditions via the Maillard reaction. Different reaction times were tested for the MOS fractions to vary the extent of glycation and the progress of the Maillard reaction. Thus, the color and the decrease in free amino groups were measured, and gel electrophoresis was performed to observe the change in molecular weight of the proteins. Based on the results, MOS fractions with a DP of 7–9 and ≥ 9 and reactions times of 24–48 h, respectively, were classified as promising due to a moderate decrease in free amino groups and only a slight change in color. Differently, glycation with mannobiose and mannotriose resulted in advanced glycation and was considered unsuitable. The solubility of the glycated proteins was determined at a pH of 3.5 and 7.0. Under neutral conditions, solubility did not change as a result of glycation. However, under acidic conditions, glycation increased the solubility of the pea proteins from 26% to about 46%.

Traditionally, bitterness in caffeinated beverages has been reduced by use of sweeteners or taste modulators, which significantly alter the beverage’s taste profile. In this study, a shellac-based filter material, which is a natural resin, was used to decaffeinate and reduce bitterness of caffeinated beverages, like Indian green tea. Bitterness for caffeinated water samples was observed to be reduced by a maximum of 20.25% with paper filter and 25.74% with fabric filter. The developed process was tested on different beverage related products including cups, spoons and filters, where a maximum reduction of 16.48% was observed for cups. Based on regression analysis of green tea-caffeine sample bitterness reduction was achieved equivalent to 5.67% ± 2.27% dilution of 1.5% w/v green tea-caffeine standard with a (7% w/v shellac) fabric filter based (R² = 0.992, Adj R^{2 =} 0.988, P-value 0.004). Further, material suitability for packaging was tested to address concerns of food safety and security by analyzing bacterial growth inhibition of the material. In liquid nutrient broth significantly, low bacterial growth was observed after 24 h, while in solid nutria agar plates a maximum of 3 CFU for 1% w/v shellac added nutrient agar plate, indicating substantial bacterial growth inhibition. This approach presents a simplified debittering process, and customizable applications at the consumer end, and potentially at the manufacture end in the form of industrial filters.

Graphical abstract

Faba beans are recognized as a nutrient-dense legume with potential for food and pharmaceutical applications, but the diversity of nutritional and bioactive profiles across varieties remains inadequately characterized. This study investigated the nutritional and antinutritional compositions, bioactive compounds, and antioxidant activities of 10 Faba bean varieties based on chemometrics. The total protein, fat, starch, and ash contents were in the range of 23.56–35.45 g/100 g, 1.02–3.20 g/100 g, 38.80–50.94 g/100 g, and 2.35–5.12 g/100 g dry weight (DW), respectively. The total tannin and phytic acid contents were 88.52-306.23 mg/100 g DW and 7.79–11.10 mg/g DW, respectively. The levodopa ranged from 21.07 to 38.05 mg/100 g DW, with the highest level being observed in Yunnan Gancandou, which also displayed the highest total phenolic content of 334.76 mg FAE/100 g DW. The Beidou Qixing exhibited the highest γ-aminobutyric acid of 45.89 mg/kg DW, while the highest total flavonoid content was reflected in Xiangjiaocandou. Thirteen free phytochemicals were identified by UPLC-ESI-MS/MS, with p-hydroxybenzaldehyde and p-coumaric acid being the major phenolics. Ten bioactives were detected in bound, with trans- and cis-ferulic acids being the predominant phenolics. Pearson correlation analysis revealed that both levodopa and total tannin content exhibited significantly (p < 0.05) positive correlations with antioxidant activity assayed by ABTS, DPPH, and FRAP. Principal component analysis showed the first four principal components explained 83% of total variance, with the Yunnan Gancandou, Xiangjiaocandou, and Cheng hu 17 being the top-scoring varieties. This study could help to understand the diversity of nutritional and nutraceutical properties of Faba bean resources.

In this study, yellow peas, green lentils, and red lentils were germinated for up to 72 h. The germinated seeds were milled into flour and analyzed for compositional and functional changes, including α-amylase activity, water and oil holding capacity, foaming and emulsifying properties, protein solubility, in vitro protein and starch digestibility, and pasting properties. Overall, germination of pulses had significant impacts on the composition and several functional properties of the flours. The protein content and α-amylase activity increased and the water holding capacity was improved. Germination decreased protein solubility in pea but not in lentils. Germination did not affect the foaming properties or oil holding capacity of the three pulses. The lentil flours from germinated seeds were much lower in pasting viscosity, temperature, and time, while for pea, germination did not have as large of an impact on pasting properties. Germination had minor effects on the nutritional properties of the flours with reduced in-vitro protein digestibility corrected amino acid score (IV-PDCAAS) in lentils and changes in starch digesting properties, mainly in red lentils. The in-vitro protein digestibility (IVPD) was not modified through germination.

Coffee fermentation is a critical step in developing distinct sensory attributes; however, the influence of fermenter type has not been systematically investigated. Under standardized fermentation conditions, we evaluated the physical, sensory, and volatile profiles of coffees fermented in three fermenter types: plastic bag (PB), plastic tank (FM), and stainless steel (KG). Physical quality metrics, including yield, moisture content, bulk density, defect rate, and water activity, showed no differences among fermenter types (p > 0.05). Headspace Sampling-Gas Chromatography-Mass Spectrometry (HS-GC–MS, static headspace) identified 72 volatile compounds, with carboxylic acids and ketones as the most abundant groups, showing significant variation (p < 0.05) across fermenter types. Multivariate analyses confirmed distinct chemical separation among samples, with all treatments achieving “very good specialty” scores (SCA 84.00–84.50; p > 0.05). Sensory evaluation revealed that flavor profile varied by fermenter type: PB was characterized by a sweet-chocolate profile with honey nuances; FM displayed a fruit-forward profile dominated by yellow and red fruits with citric and fermented notes; KG exhibited a chocolate-dominant profile with balanced fruit attributes. The results demonstrate that, under standardized on-farm conditions, fermenter type selection can be strategically used to modulate volatile composition and flavor expression in Arabica coffee without compromising physical quality. This study provides actionable insights for producer-scale fermenter selection and establishes a basis for process-driven flavor optimization and value-added differentiation within the specialty coffee sector.

Graphical abstract

Tucum is a fruit from the Cerrado (Brazil) with nutritional and technological potential for the development of derived products. However, it has not been fully characterized yet. This research aims to describe the phenolic composition of Astrocaryum huaimi fruits and to evaluate the effects of alcoholic fermentation on these bioactives. A. huaimi fruits were fermented by inoculating Saccharomyces cerevisiae to obtain a low alcoholic drink. Total phenols, total carotenoids, antioxidant activity, and phenolic compounds were measured in tucum fruit (TF) and alcoholic fermented tucum (AFT). A 300% increase in carotenoid concentration is observed after the fermentation process. Furthermore, twenty-two bioactives were identified by High Performance Liquid Chromatography-High Resolution Mass Spectrometry (HPLC-HRMS), in A. huaimi fruits (12 for the first time) or its derived products. Catechol, gentisic acid, dihydrocaffeic acid, indole lactic acid, quercetin, kaempferol, isorhamnetin were only present in the beverage. Ten compounds were also quantified in TF and AFT, being the most abundant protocatechuic acid, (-)-epicatechin, 3-hydroxytyrosol and catechol. Tucum fruits and its derived fermented drink present a good array of bioactives. Fermentation can be considered a strategy to elaborate innovative products from tucum.

Black soldier fly larvae (BSFL) (Hermetia illucens) have gained attention as a sustainable and nutritious alternative to conventional animal protein sources. Their conversion into protein-rich ingredients offers major opportunities for food, feed, and waste valorization. However, selecting suitable processing methods remains challenging, as each technique differently affects product quality, safety, and environmental performance. This review synthesizes recent advances in BSFL processing, structured around five key stages: killing, pre-treatment, drying, fat extraction, and protein extraction. An integrated process diagram is also provided to summarize critical operational targets across these stages and to highlight optimal processing pathways. Blanching, achieved by immersing larvae in boiling water (100 °C for 40 s; larvae-to-water ratio ≈ 1:10), reduced microbial load by 3–5 log CFU/g (wet basis), inhibited lipase activity, and preserved lipid integrity dominated by triacylglycerols for up to two months during frozen storage (− 20 °C). Scalding, applied as a thermal pre-treatment before drying, shortened drying time by up to 80.6% through enhanced water evaporation. In drying applications, hybrid solar–electric drying conducted at 40–70 °C produced protein contents of 38.14–42.33% (dry matter, Kjeldahl method) and reduced drying duration from 24 h at 40 °C to 2 h at 70 °C, while improving energy use efficiency. Cold pressing generated lipid fractions with less than 10% residual fat and limited oxidation, while alkaline extraction produced protein recoveries of around 96% and is reported in recent studies to exhibit comparatively lower environmental impacts than enzyme-assisted extraction. Overall, this review consolidates evidence on BSFL processing performance and identifies promising approaches supporting industrial-scale implementation of insect-based protein systems.

The effects of calcium salts, including calcium chloride and calcium carbonate, as well as the phenols gallic acid and ellagic acid, on the activity of two commercial asparaginases were first studied in a model system and then in the production of fried potato chips to mitigate harmful acrylamide. In the model system, calcium carbonate, gallic acid, and ellagic acid enhanced the hydrolysis of asparagine. This promoting effect was also observed for potato chips. When asparaginase was applied together with both calcium salts or phenols in an immersion step before frying, the hydrolysis of asparagine increased compared to using asparaginase alone. These combinations were also effective in acrylamide mitigation in fried chips under moderate conditions for immersion (2.5 min at 45 °C), resulting in an overall decrease of 76−93%. Calcium salts alone prevented acrylamide formation by about 35%, the phenols by 38−43%, and asparaginase treatment alone by 51−62%. The combinations save costs by allowing lower concentrations of asparaginase and additives while minimizing the impact on the sensory properties of the final product. Thus, such combinations of asparaginase with calcium salts or phenols present an attractive option for continued minimization of acrylamide and improvement on food safety.