European Food Research and Technology最新文献

Cloudy apple juices produced by spiral filter press technology have recently been reported to contain potentially health-promoting levels of flavan-3-ols. Due to the novelty of these juices, the impact of commonly applied juice clarification treatments on the concentration of flavan-3-ols and other phenolic compounds was comprehensively investigated using RP-UHPLC-DAD and HILIC-FLD. Besides cloudy apple juices with high levels of phenolic compounds, a phenolic compound extract was prepared to further enrich the juices. Subsequent clarification was performed using cross-flow ultrafiltration modules with and without prior addition of gelatin, silica sol, bentonite, and activated charcoal. Ultrafiltration alone lowered phenolic compound concentrations of the apple juice by 9%. The pretreatment with common levels of gelatine (0.2 g/L), silica sol, and bentonite caused similar losses (10%). When the gelatine dosage was doubled (0.4 g/L), the losses did not significantly aggravate and only reached 12%. In contrast, adding activated charcoal (1 g/L) reduced the phenolic compound concentration by 49%. Whereas levels of all phenolic compounds were reduced by ultrafiltration to a comparable extent, the admixture of activated charcoal primarily reduced the concentrations of phenolic compounds with small molecular weights. The treatment with gelatine, silica sol, and bentonite predominantly decreased the concentrations of flavan-3-ols with high degrees of polymerization. The clarification of model solutions of phenolic compounds revealed that interactions with apple colloids diminished the ability of gelatin, silica sol, and bentonite to reduce phenolic compound concentrations.

Chia seeds present high nutritional value and potential for enhancing food formulations. This study evaluated the impact of incorporating underutilised chia by-products from chia oil extraction, specifically the fibre-rich and protein-rich fractions, as alternatives to animal protein in fresh pasta. Five formulations were developed: a control with wheat flour (W), egg yolk, and water; and four formulations where 10% of wheat flour was replaced with chia seeds (CS), whole chia flour (WCF), chia fibre (CF), or chia proteins (CP), omitting egg yolk and adding only water. The CP ingredient contained nearly twice the protein of chia seed flour, providing up to 28.6% of the daily protein requirement per 100 g of pasta. CF presented over 40% more dietary fibre than its seed source, enhancing fibre intake. Both by-products offered non-deficient levels of lysine—often limiting in cereals—and exceeded amino acid score requirements for several essential amino acids. Mineral content was highest in CF and CP pasta, with CP formulation doubled iron and zinc levels compared to control, improving dietary contribution. Phytic acid levels increased in CP pasta (208 mg/100g, in dry basis), potentially reducing iron and zinc bioavailability, as predicted by phytate/mineral molar ratios, while the inclusion of chia ingredients did not significantly affect the glycaemic index. Technologically, fortified pastas were slightly darker pasta and less firm, likely due to reduced gluten, though cooking quality was maintained. These findings support the use of chia by-products as functional ingredients to improve pasta´s nutritional profile, advancing sustainable food innovation.

Raphanus sativus L., a member of the Brassicaceae family, has been traditionally used for various therapeutic purposes, including antidiabetic activity. Though the antidiabetic effects of Raphanus sativus leaf have been identified, the mechanisms underlying its antihyperglycemic activity have not been thoroughly investigated. This study focuses on elucidating those mechanisms using in vitro, in silico, and in vivo approaches. In vitro assays using HepG2 cells assessed cytotoxicity (MTT assay), glucose uptake, phosphorylated PKC levels, and DPP-IV enzyme inhibition. The extract exhibited an IC₅₀ of 71.15 µg/mL in the anti-inflammatory hemolysis assay and maintained 78.26% cell viability at 100 µg/mL, which was selected for further assays. In vivo studies employed a streptozotocin-nicotinamide-induced type 2 diabetic rat model, showing significant reductions in blood glucose, lipid peroxidation, and improvements in HDL, antioxidant enzymes (GSH, SOD, CAT), and histopathological restoration. Apoptotic markers indicated protection against diabetes-induced cellular damage. In silico molecular docking identified six top-binding compounds with strong affinities for DPP-IV, supporting the observed bioactivity. ADMET profiling confirmed favorable pharmacokinetic and toxicity parameters compared to sitagliptin. These findings suggest that Raphanus sativus leaf extract exerts antidiabetic effects through glucose regulation, oxidative stress reduction, and apoptosis inhibition, validating its therapeutic potential against type 2 diabetes mellitus.

Citrus fruits are rich sources of bioactive compounds such as flavonoids, vitamins, carotenoids, and terpenes, which exhibit potent antioxidant, anti-inflammatory, and antimicrobial properties. However, these compounds are highly sensitive to environmental stressors including heat, light, oxygen, and moisture, leading to reduced stability, diminished bioactivity, and limited shelf life. Encapsulation has emerged as a promising strategy to enhance the stability, functionality, and controlled release of citrus-derived bioactives. This technique involves entrapping active compounds within protective matrices to shield them from degradation and improve their delivery profile. Common encapsulation techniques include spray drying, freeze-drying, and coacervation, each offering distinct advantages depending on the target application and compound sensitivity. Nanoencapsulation, defined by the production of delivery systems at the nanoscale, is not a single technique but rather a formulation approach that can be achieved using methods such as nanoprecipitation, ultrasonication, and emulsification–solvent evaporation. Nanoencapsulation significantly enhances solubility, gastrointestinal absorption, and bioavailability of citrus bioactives through improved surface area and targeted delivery. Various encapsulating materials such as biopolymers (e.g., alginate, chitosan), lipids, and proteins are employed to ensure compatibility, barrier properties, and sustained release. Effective encapsulation can preserve critical quality attributes such as antioxidant activity, flavor, color, and nutrient content, making it valuable across food, pharmaceutical, nutraceutical, and cosmetic industries. Emerging innovations in nanotechnology, sustainable encapsulation materials, and smart delivery systems are paving the way for next-generation citrus-based products. This review provides a comprehensive overview of encapsulation strategies for citrus bioactives, critically evaluating their potential to improve product stability and outlining future directions for research and industrial application.

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There is a growing interest in applying non-Saccharomyces yeasts in fermented foods. However, preserving them efficiently is challenging, as it requires balancing conflicting objectives: maintaining viability, optimizing drying yield, and reducing water activity. This study applied an evolutionary computation technique to develop and optimize a micro-encapsulation protocol by spray drying three non-Saccharomyces yeasts isolated from coffee fruits. Whey powder was used as a wall material. Central Composite Rotational Design (CCRD) was applied to evaluate the influence of drying air inlet temperature and wall material concentration on cell viability, drying yield, and microcapsule water activity (a_w). Cell viability varied according to the species used (75.68–94.08%). Drying yield and a_w ranged from 75.68 to 94.08% and 0.29 to 03. The microcapsules obtained adequate values of moisture (5.60 to 7.78%), hygroscopicity (6.88 to 7.69 g/100 g), water solubility (87.33 to 89.33%), and particle size (6.44 to 8.60 μm). The microcapsules did not present ruptures, confirming good structural integrity. Wickerhamomyces anomalus and Hanseniaspora uvarum were more resistant to the drying process (94.08% and 90.85%) and after 90 days of storage at 25 °C (65.27% and 63.87%) and 7 °C (81.04% and 73.43%), respectively. Pichia kluyveri showed a higher percentage of budding cells (36.26%) and was less resistant to the drying process. However, microencapsulated P. kluyveri showed the same generation time and specific growth rate in a coffee medium as fresh P. kluyveri. Therefore, microencapsulation by spray drying, optimized through an evolutionary computation approach, has proven to be a viable technology for preserving non-Saccharomyces yeasts.

Effective postharvest management is vital for maintaining fresh produce quality, safety, and shelf life, reducing waste, and ensuring food security. Traditional methods like refrigeration and chemical treatments have limitations, including environmental impact and insufficient shelf life extension. This review explores recent advancements in postharvest management of fruits and vegetables, focusing on nanotechnology, edible coatings, and emerging methods like controlled atmosphere storage, cold plasma, pulsed light, and ultraviolet-C radiation. These technologies are evaluated based on their effectiveness in extending shelf life, reducing microbial contamination, and preserving sensory and nutritional quality. For instance, zinc oxide nanoparticles extend citrus fruit shelf life by inhibiting mold growth, while chitosan edible coatings reduce fungal decay in strawberries. Controlled atmosphere storage preserves avocado quality for up to 60 days, and cold plasma treatment achieves a 99.9% reduction in Listeria monocytogenes on leafy greens. Further, pulsed light extends berries’ shelf life by 14–21 days without affecting sensory attributes, and ultraviolet-C radiation reduces Botrytis in grapes. Collectively, these technologies have demonstrated significant potential to reduce postharvest losses and maintain the quality of various fresh commodities. These applications have great potential but face limitations in developing countries, such as safety and regulatory concerns, marketability issues, and the need for more research to optimize formulations. Innovative technologies can significantly enhance global food security and reduce postharvest losses. Future research should focus on optimizing smart packaging, fostering interdisciplinary collaboration, and raising consumer awareness to detect and respond to the state of fresh produce.

Numerous studies have shown that Se significantly affects plant physiological characteristics and organic material accumulation. However, limited understanding of the effects of Se on plants and their organic forms has hindered the development of Se-rich food production. To determine the optimal application rates of Se for improving sweet potato (Ipomoea batatas (L.) Lam) quality, field trials were conducted with foliar Se applications. The yield peaked at 34,669 kg hm⁻² with the 0.8 mg L⁻¹ Se, and application of 10 mg L⁻¹ Se significantly increased photosynthesis (Pn) while slightly decreasing leaf chlorophyll content. The contents of polysaccharides and proteins increased with certain Se applications, and the highest Se concentrations in the polysaccharide and protein fractions of tubers were observed in the 10 mg L⁻¹ treatment. Furthermore, Se increased the contents of the seleno-amino acids Se-Met, Se-MeSeCys, and Se-Cys₂in sweet potato, with Se-Met being the predominant form, peaking before decreasing as Se fertilizer concentration increased. Overall, Se enrichment followed the pattern: leaf > stem > tuber. Hence, this study provides valuable insights into the optimal Se application rates for enhancing the nutritional quality and yield of sweet potatoes, guiding agricultural practices for better crop management.

In this study, the composition, structure, antioxidant activity of total flavonoids (TFA) from Astragalus membranaceus and their anti-browning effect on apple juice were investigated by ultrasound-assisted ethanol extraction. The results showed that purification could effectively remove proteins, polysaccharides and glyoxalates, which increased the purity of TFA to 85.25 ± 0.62%. HPLC showed that Calycosin-7-glucoside, Ononin, Calycosin and Formononetin were present in TFA. Infrared spectroscopy showed that purified TFA had flavonoid characteristic absorption peaks. In addition, TFA has strong DPPH and hydroxyl radical scavenging ability. The browning index of apple juice after 24 h was reduced by 24.87% when 0.005% TFA was added. According to the sensory evaluation, the highest score (71 points) was obtained when 0.020% TFA was added. The addition of TAC had little effect on the TSS, TA and pH of apple juice, but significantly retained Vc and polyphenols in the juice (p < 0.05). The inhibition of polyphenol oxidase in the apple juice by 0.020% TFC could reach up to 26.58%. Therefore, the study in this paper can not only broaden the development of astragalus industry, but also provide ideas for the development of natural food additives such as antioxidants and colorants.

In this study, the effects of four distillation methods, such as Armagnacais alambics, Charentais pot still, pervaporation membrane, and rectification column, on the quality, aroma, and sensory characteristics of apple brandy was investigated. Among these methods, the Armagnacais alambics method yielded brandy with a higher alcohol content (67.35 ± 0.23%vol), a relatively shorter distillation time (3.18 ± 0.21 h), and a relatively higher yield (10.11 ± 0.15%). Conversely, the Charentais pot still method resulted in brandy with a slightly lower alcohol content (66.25 ± 0.45%vol) but a more complex and richer aroma profile. However, it required a longer distillation time (9.25 ± 0.11 h) and resulted in a lower yield (5.82 ± 0.07%). On the other hand, the pervaporation membrane method yielded brandy with relatively low alcohol content (48.42 ± 0.35%vol), while the rectification column method exhibited a relatively low distillation yield (6.75 ± 0.07%). Volatile compound analysis conducted by HS-SPME/GC-MS unveiled that brandies obtained by Armagnacais alambics and Charentais pot still contained higher levels of key aroma compounds including (E)-β-damascenone, ethyl laurate, and 9-decenoic acid, contributing to their superior sensory profiles. Sensory evaluations by using electronic nose and human panels further confirmed that these brandies exhibited richer and more intense aromas compared to those brandies produced by the pervaporation membrane and rectification column methods, which had less complex aroma profiles. Overall, considering yield, aroma, and sensory characteristics, the Armagnacais alambics method was identified as the most suitable for large-scale apple brandy production. This study provides valuable insights for optimizing apple brandy production and enhancing its sensory quality.

Researchers have been investigating new methods for reducing cholesterol in human serum and foods, aiming to replace chemical treatments. One of the latest approaches involves the use of probiotics. This study aimed to evaluate and compare the ability of two probiotic bacteria Lactobacillus acidophilus PTCC1643 (Lb. acidophilus) and Lactobacillus plantarum PTCC1896 (Lb. plantarum) to reduce cholesterol levels in vitro. Accordingly, acid and bile tolerance, lipolytic activity, bile salt hydrolase activity, cholesterol-lowering capacity, and SEM imaging in the presence and absence of ox gall were assessed. Results showed that the maximum cholesterol reduction was taken place by Lb. plantarum and Lb. acidophilus occurred in a medium without ox gall, with reductions of 74.53% and 45.63%, respectively (p < 0.01). In the medium supplemented with ox gall, Lb. acidophilus performed better than Lb. plantarum, with reductions of 36.64% and 30.89%, respectively (p < 0.01). Scanning electron microscopy micrographs also revealed that cholesterol was assimilated into the cell walls of Lb. plantarum, contributing to cholesterol reduction in MRS broth containing ox gall. Both strains showed significant tolerance to pH levels of 2–3 and demonstrated good resistance to 0.3% (w/v) ox gall (p < 0.01). Additionally, Lb. plantarum showed a greater ability to deconjugate bile salts, which contributed to cholesterol reduction. As neither bacterium exhibited lipolytic activity, they may be suitable for incorporation into food matrices. Consequently, Lb. plantarum demonstrated more cholesterol reduction than Lb. acidophilus in vitro, but further experiments are needed to use its functional activity in food products.