European Food Research and Technology最新文献

Accurate identification of dill (Anethum graveolens L.) seed varieties is essential for ensuring quality control in food processing and seed distribution. This study investigated and compared the potential of RGB digital imaging and short-wave infrared (SWIR) hyperspectral imaging (HSI) integrated with machine learning, for the non-destructive classification of three commercially important dill (Anethum graveolens L.) seed varieties: Bouquet, Dukat, and Diana. Digital images were acquired under controlled LED and halogen illumination conditions, and image features were extracted for classification using Random Forest (RF) model. The SWIR HSI system was used to collect reflectance spectra across the 900–2500 nm wavelength range to capture detailed spectral responses of the seeds, and machine-learning-based spectral models were developed using Partial Least Squares Discriminant Analysis (PLS-DA), RF, and PLS-DA with Variable Importance in Projection (VIP)-based wavelength selection. Among the digital imaging methods, halogen lighting combined with feature selection slightly outperformed LED-based imaging, achieving a classification accuracy of 96.97%. However, HSI outperformed both, with the PLS-DA model achieving 100% classification accuracy. The VIP analysis identified three effective wavelengths (920.2, 1110.8, and 1263.3 nm), enabling a reduced PLS-DA-VIP model that retained the perfect classification performance. These results suggest that while hyperspectral imaging provides superior accuracy, digital imaging still demonstrates strong classification performance and holds potential for use in resource-constrained settings. This study provides a valuable guide for selecting the appropriate technology for dill seed classification based on performance needs and operational scale.

Although numerous studies have investigated methods to improve the stability of egg yolk–based emulsions, comparatively fewer have focused on high–internal–phase emulsions such as mayonnaise. This study aims to enhance the thermal stability of mayonnaise by employing composite enzymatic hydrolysis, addressing common challenges such as oil–phase separation and structural collapse during thermal processing. A comparative analysis of phospholipase A₁ (PLA₁) and phospholipase A₂ (PLA₂) revealed that PLA₂ exhibited superior effectiveness in improving emulsifying activity (EA) and emulsion stability (ES). Notably, increasing PLA₂ concentration reduced both the contact angle and interfacial tension of the samples. To further refine the process, response surface methodology was applied to optimize the composite enzymatic digestion using PLA₂ and flavor protease (Fla). The optimal conditions were 2.3 U PLA₂, 92 U Fla, 55℃, and a reaction duration of 2 h. The primary influencing factors were the addition amounts of PLA₂ and Fla. Under optimized conditions, the mayonnaise achieved a L/l* value of 25.523 ± 0.14, indicating significant improvement in thermal stability. Rheological and microstructural analyses revealed that the optimized samples exhibited no noticeable protein aggregation or oil droplet flocculation. This study provides a theoretical basis and practical, feasible solutions for industrial production and quality enhancement of mayonnaise, broadening its potential application across diverse food sectors.

Nopal mucilage, water-soluble (WS) chitosan, and locust bean gum are versatile biopolymers that can enhance their functionality by cross-linking for innovative food applications. In this study, these polysaccharides were cross-linked with genipin to evaluate their temperature-dependent colloidal stability (particle size, polydispersity index PDI, zeta potential and conductivity), morphology, structure, topography, and chemical composition. Cross-linked nopal mucilage exhibited the largest particle size (4.2 μm), followed by locust bean gum (2 μm), and WS chitosan (0.5 μm). Both cross-linked nopal mucilage and locust bean gum displayed the lowest PDI (0.4). Zeta potential values ranged from − 10 to − 22 mV for nopal mucilage, 0 to 40 mV for WS chitosan, and − 8 to 42 mV for locust bean gum. All polysaccharides demonstrated increased conductivity after cross-linking, evidencing electrochemical and structural changes. Scanning Electron Microscopy confirmed the particle size and cross-linking effects. Among the non-cross-linked polysaccharides, locust bean gum exhibited the highest roughness (15.63 nm). Cross-linked nopal mucilage showed increased peak heights and roughness compared to its non-cross-linked form. The topography of WS chitosan changed from a granular surface to elevations and depressions. Peak heights and roughness of cross-linked locust bean gum decreased after cross-linking, resulting in a smoother surface. Absorption bands at ~ 1558 cm⁻¹ and ~ 1634–1653 cm⁻¹ confirmed the cross-linking reaction between genipin esters and the hydroxyl and amino groups. These cross-linked polysaccharides are promising candidates for food systems by improving the delivery of bioactive compounds, enhancing structural stability, and increasing conductivity, thereby supporting controlled release and smart packaging sensor technologies.

Parboiling, a hydrothermal treatment of intact millet grains, is an innovative concept, especially using controlled soak-boil and soak-steam techniques, therefore its impact on starch characteristics needs exploration. Present work demonstrates the effect of soak-boil-SB and soak-steam-SS treatments on various characteristics of grain bound foxtail millet starch. The starch amylose content decreased slightly and was more pronounced in SB treatment. The functional properties of treated starch improved significantly whereas alteration in structure was depicted from pores in starch granules. The starch crystallinity decreased from 29.91 to 23.5%, due to hydrothermal treatment which was associated with transition of structure to amorphous state. Treated starches exhibited a single broader peak at 2θ of 19.68 and 19.76⁰, respectively, depicting V-type diffraction patterns. The gelatinization temperatures (T_o, T_p & T_c) increased with SB and SS treatments, whereas ΔH decreased. Results revealed that parboiling significantly (p ≤ 0.05) decreased peak, final, setback and, through viscosities. Treated millets starch exhibited higher digestibility as indicated by higher rate constant (K(min)⁻¹=0.0092) and hydrolysis coefficient (67.01%). Higher digestibility in soak-boil starches was due to higher starch granular disruption as depicted in SEM images analysis and indicative amorphous shift.

Plant-based proteins are sustainable, ethical, and nutritionally rich alternatives to animal-derived proteins. Sources such as legumes, cereals, pseudocereals, oilseeds, algae, and duckweed provide essential amino acids, dietary fibre, and bioactive compounds. Their functional properties, including emulsification, foaming, gelling, and thickening, support applications in meat analogues, dairy substitutes, and nutraceuticals. Recent technological innovations have enhanced protein purity, digestibility, and functional performance while reducing environmental impact. Plant proteins also offer health benefits such as antioxidant activity, cholesterol reduction, muscle maintenance, and gut microbiota modulation. This review highlights recent technological innovations and future trends, including computational modelling, 3D printing, and AI-driven formulation, for scalable, consumer-friendly protein solutions. Plant proteins are poised to become key components of sustainable, health-promoting food systems.

Indonesia’s spices have a longstanding history in traditional medicine, yet comprehensive scientific validation remains limited. This study represents the first integrative effort combining metabolomics, chemometrics, in silico, and in vitro analyses to systematically elucidate the bioactive landscape and multifunctional properties of Indonesian spices. Five prominent spices—black pepper, nutmeg, cinnamon, clove, and ginger—were analyzed to bridge traditional knowledge with modern scientific validation. Metabolomic profiling utilized UHPLC-HRMS, followed by chemometric analysis (PCA, PLS-DA). Computational in silico analyses, including molecular docking and network pharmacology, identified potential biological targets. Functional activities were validated via in vitro assays: antioxidant (ABTS, DPPH), anticancer (MTT assay), anti-aging (tyrosinase, elastase inhibition), and anti-obesity (HMGCR inhibition). Metabolomic analysis identified key phytochemicals, including piperine in black pepper (14.30%), cinnamaldehyde in cinnamon (20.44%), and shogaol in ginger (5.29%). Chemometric clustering significantly validated distinct spice profiles (PCA variance explained: PC1 = 30.1%, PC2 = 26.9%). Molecular docking analysis showed robust affinities for compounds such as biflorin from clove to HMGCR (-10.7 kcal/mol), and pyrrolidinedione from black pepper to COX-2 (-12.2 kcal/mol). In vitro assays confirmed potent antioxidant activities in ginger and black pepper (IC₅₀ < 50.0 µg/mL in DPPH and ABTS), strong anti-aging effects in cinnamon (tyrosinase IC₅₀ = 14.6 µg/mL) and ginger (elastase IC₅₀ = 89.7 µg/mL), notable anticancer effects for black pepper (IC₅₀ = 190–300 µg/mL), and significant HMGCR inhibition for black pepper and ginger (low IC₅₀ values). This integrative study scientifically validates traditional claims about Indonesian spices, identifying critical bioactive compounds and mechanisms underpinning their health benefits. The findings highlight their potential as functional ingredients or nutraceuticals for antioxidant, anticancer, anti-aging, and anti-obesity applications.

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This study investigated the antihypertensive potential of bioactive peptides derived from the underutilized tree bean seed proteins (TBSP) via angiotensin-I converting enzyme (ACE) inhibition. ACE inhibition is a common therapeutic strategy for managing hypertension. Among the enzymatic hydrolysates, the TBSP simulated gastrointestinal (SGI) hydrolysate (80% inhibition at 0.17 mg/mL) and the TBSP thermolysin hydrolysate (78% inhibition at 0.17 mg/mL) exhibited strong ACE-inhibitory (ACEi) activity, with the SGI hydrolysate showing the lowest IC₅₀ (31.8 ± 2.6 µg/mL). Sequential fractionation using strong cation exchange and RP-HPLC yielded FY7 (FVLNSPY), a novel heptapeptide exhibiting potent ACEi activity with an IC₅₀ value of 72.3 ± 1.7 µM. Enzyme kinetics and molecular docking indicated a non-competitive inhibition pattern and revealed stable interactions between FY7 and ACE allosteric sites. FY7 also withstood ACE pre-incubation and remained largely intact after 6 h of simulated gastrointestinal digestion, highlighting its oral stability. Collectively, these findings highlight FY7 as a promising natural antihypertensive candidate for incorporation into functional foods or nutraceutical formulations, warranting further in vivo validation.

Increased demand for plant-based meat alternatives (PBMAs) comes from consumer awareness of the environment, ethics, and health. Extrusion technology has been one of the principal technologies used for texturizing plant proteins to mimic the texture and sensory attributes of traditional meat. Nevertheless, the development of truly meat-like attributes and nutritious profiles is an overwhelming hurdle. This review gives a detailed overview of the recent developments in extrusion technology in creating plant-based meat analogues. The review addresses how composition, process parameters, and novel methods impact textural and sensory features, and product quality. The review also points to developments in plant protein sources, functional ingredient addition, and issues of scalability, cost, and consumer acceptability. Lastly, it defines future research directions focusing on ingredient innovation, process optimization, and economic viability to promote the commercialization of extruded plant-based meat products.

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Regulation of the fat content in foods is critical to support conformation to contemporary health and dietary recommendations. Polysaccharide-based oleogels and emulsion gels have been identified as good fat replacers because they possess positive fatty acid profiles, controllable viscoelasticity, rich sources of raw materials, and improved flavor and nutrient embedding capacity. Such systems provide considerable health benefits through lowered saturated fat content (40–45% reduction) and enhanced lipid profiles, thus reducing risk of cardiovascular and metabolic disorders. Emulsion gels have high oil retention (> 85%) and controlled release of bioactives, while both gels show increased oxidative stability (30–35% increase), ensuring better shelf life and processing ability. This review outlines several polysaccharide-derived oleogels and emulsion gels, including the method of synthesis, structural characteristics, and functional purposes. Compatibility with industrial food reformulation processes without affecting sensory or technical properties is also mentioned, emphasizing their contribution toward developing healthier, reduced-fat food systems.

The type I collagen derived from Nile tilapia (Oreochromis niloticus) contains amino acid sequences that are conducive to the generation of angiotensin I-converting enzyme inhibitory peptides (ACEIPs). This study employed an approach combining machine learning, in silico simulations and in vitro experiments to identify four novel ACEIPs. Small-sample quantitative structure-activity relationship and DLKcat models identified the four novel peptides as potential ACE inhibitors. Molecular docking and all-atom molecular dynamics simulations indicate that four peptides exhibit stable binding to ACE, with peptide PGPPGR exhibiting the strongest interaction. MM/PBSA analysis supported these findings. Weak interaction forces analysis indicated that the proline residue at the N-terminus facilitates hydrogen bond formation with active amino acids in ACE, a phenomenon attributed to its secondary amine configuration. At the same time, Lineweaver Burk plots demonstrated that all four peptides function as competitive inhibitors. In vitro assays validated the ACE inhibitory activity of the peptides, and the IC₅₀ values ​​of the four peptides were all in the millimolar range, among which IC₅₀ values of 0.88 ± 0.03 mM, 2.40 ± 0.08 mM, 4.64 ± 0.15 mM, and 4.83 ± 0.14 mM, for peptide PGPPGR, DGPR, PGPR and PGPK, respectively. Meanwhile, the ACE inhibitory activity exhibited by the peptide PGPPGR was comparable to that of the positive control peptide (IC₅₀ value of 0.58 ± 0.06 mM). This research presents an efficient screening methodology for the discovery of bioactive peptides and underscores the potential of fish by-products as ACE inhibitors.