European Food Research and Technology最新文献

The study evaluated the potential use of acerola (Malpighia emarginata) concentrate, either raw or maltodextrin-encapsulated, in starch-based biodegradable active packaging films to extend the shelf life of lamb meat. The concentrate was used at two stages of maturity and three levels of concentrate inclusion (1.5%, 3.0%, and 4.5%). Packaged meat samples were stored at 4 °C for 15 days. The pH, colour, and lipid oxidation (TBARs) were measured at 0, 5, 10 and 15 days of storage. The results showed that ripeness increased total phenolic content and antioxidant activity, while microencapsulation reduced these values. A total of 24 phenolic compounds with potential antioxidant activity were detected. Flavonoids were the main contributors to total antioxidant activity, with the major compounds being hesperidin, kaempferol and kaempferol 3-glucoside, representing 22%, 19.3%, and 18.2% of the total, respectively. Although acerola-based films were successfully produced using a polysaccharide matrix, they exhibited no antimicrobial activity and did not extend the shelf life of packaged lamb meat since they provided no protection against either lipid oxidation or color degradation. These findings highlight the challenges of preserving bioactive functionality after encapsulation and suggest limitations in the effectiveness of the packaging under the tested conditions.

Recently, the application of biodegradable and bioactive packaging as a replacement for petroleum-based packaging has become a trend. The present research aims to investigate the effect of chitosan charge on its characteristics and bioactivities. Findings showed that the chitosan-based film (CHT-film) forming solutions with lower pH possess higher zeta potential (+ 73 mV), conductivity (5.43 mS/cm), and specific viscosity (12.49) values. Moreover, the CHT-film prepared from a solution with pH = 2 presents greater hydrophobicity (θ_w = 98.73; ΔGiwi = -86.42), tensile strength (TS = 6.27 MPa), as well as significant antibacterial and antiadhesion activities against Enterococcus hirae, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Nevertheless, the variation of the pH parameter did not affect the thickness, opacity, and elongation at break (EB), where all CHT-films were thin (thickness ≈ 18 μm), transparent (opacity ≈ 1.5), and presented a good stretching ability (EB ≈ 150%). On the other side, the implication of the positively charged amino group in the mitigation of bacterial adherence was verified by molecular docking. These encouraging results revealed that the CHT-film properties and biological activities can be improved by varying the pH of the CHT-film forming solutions instead of using complementary additives that may negatively affect consumer health or product quality.

This study investigates the valorisation of ethanol (EtOH), 2-methyl-1-propanol (2MP), and 3-methyl-1-butanol (3 MB), which are released as gas waste during bread production, in bread preservation. The aim of this research is to explore the potential of these gases in improving bread preservation, thereby contributing to sustainability and waste reduction in the food industry. These compounds and their mixtures (ethanol, ethanol + 2MP, ethanol + 3 MB, ethanol + 2MP + 3 MB) were sprayed on bread slices, and their effects on the microbiological counts, colour, texture profile, moisture content, and sensory properties of bread slice samples were evaluated during storage for 21 days. Total mesophilic aerobic bacteria (TMAB) and yeast-mould counts of bread slices treated with the mixture of ethanol, 2MP, and 3 MB remained below 5 log cfu/g and 2 log cfu/g until days 14 and 17, respectively. However, the control samples exceeded these limits by day 8. In addition, while storage increased a* and b* values and decreased L* values, the application of using 2MP and 3 MB maintained the L* value of the bread slices. Moreover, storage increased the hardness and chewiness and decreased the cohesiveness and springiness of the samples. The bread slices treated with ethanol + 2MP and ethanol + 3 MB demonstrated lower hardness and chewiness than the control. Also, ethanol + 2MP + 3 MB provided the highest cohesiveness values. In addition, the samples with ethanol + 2MP and ethanol + 3 MB were softer and more elastic than the other samples as assessed by the sensory panel. Overall, it can be said that spraying a mixture of ethanol, 2MP, and 3 MB on bread slices was effective in shelf life extension. The use of ethanol + 2MP and ethanol + 3 MB mixtures was also advantageous in preserving the textural and sensory properties of bread slices.

This study explores the effects of prolonged mild heating on nisin glycation and its structural and functional consequences. Nisin was incubated with glucose, lactose, or dextran at 60 °C and 70% relative humidity for seven days to simulate Maillard-type glycation. We hypothesized that covalent sugar attachment would alter nisin’s physicochemical properties, including charge, solubility, and aggregation, leading to reduced antimicrobial efficacy. Structural changes were confirmed by ortho-phthalaldehyde (OPA) assay, UV-Vis, fluorescence spectroscopy, FT-IR, and MALDI-TOF MS. Glycation extent followed the order glucose > lactose > dextran, correlating with sugar size and reactivity. OPA results showed a reduction in free amino groups, while FT-IR and mass spectrometry confirmed sugar conjugation. SDS-PAGE revealed the loss of native monomer bands and increased high-molecular-weight species for glucose and lactose conjugates. Antimicrobial assays demonstrated significantly decreased activity against Staphylococcus aureus and Bacillus cereus in glucose- and lactose-treated samples, with dextran having a lesser effect. These functional impairments are attributed to charge neutralization (via lysine modification), steric interference with membrane binding, and formation of hydrophobic aggregates. Initially, glycation enhanced solubility, but prolonged incubation led to aggregation and reduced solubility due to melanoidin formation. Statistical analysis (ANOVA, Tukey post hoc, p < 0.05) supported these findings. Overall, our results indicate that Maillard glycation under mild thermal conditions can significantly compromise nisin’s structural integrity and antimicrobial performance. These insights highlight the need to consider glycation effects when formulating nisin-containing products in carbohydrate-rich, heat-processed foods.

This study presents a rapid, non-destructive, and reliable method for the quantification of ethanol in beer using Fourier Transform Infrared (FTIR) spectroscopy combined with Partial Least Squares Regression (PLSR). FTIR-ATR spectra of beer samples were analysed across four mid-infrared spectral regions (960–1700 cm^− 1) to identify the optimal range for ethanol prediction. Among the tested intervals, the 1200–1490 cm^− 1 region demonstrated minimal matrix interference and yielded results that closely matched those from the reference gas chromatography with flame ionization detection (GC-FID) method. Several PLSR models were evaluated using various spectral preprocessing techniques. The optimal model employed a first derivative transformation, Savitzky–Golay smoothing with a second-order polynomial, and a 21-point window. This model achieved a high coefficient of determination (R² = 0.978), with root mean square errors of calibration (RMSEC) and prediction (RMSEP) of 0.578% and 0.36% (v/v), respectively. The method also demonstrated high sensitivity, with a limit of detection (LOD) of 0.021% and a limit of quantification (LOQ) of 0.071%. The findings confirm that FTIR-PLSR is a suitable and efficient alternative to conventional chromatographic techniques for routine ethanol monitoring in the brewing industry.

A pseudocereal, Tartary buckheat is high in bioactive substances like flavonoids, dietary fiber, vitamins, and minerals. It has several health advantages, such as decreasing cholesterol, preventing thrombosis, regulating blood sugar, and providing antioxidant protection. However, the expansion of the food processing sector is severely limited because its seeds are enclosed in a thick, hard shell that is difficult to remove during processing. Although much research has been done to overcome this major production bottleneck, problems like low efficiency, high breaking rates, and nutrient loss still exist. Therefore, the main determinants of Tartary buckwheat seed shelling, such as seed form, physical characteristics, and chemical composition, are reviewed in detail in this paper. This shelling bottleneck is addressed by a unique two-dimensional approach that combines (a) novel shelling technologies (mechanical shelling mixed with intelligent shellling) and (b) molecular breeding (FtCOMT1-mediated lignin control).

Galangae Fructus has been extensively used for both medicinal and culinary purposes in China for many years. Despite its long history of use, there is a difference between the ancient records and Chinese Pharmacopoeia (2020 edition) regarding whether the peel should be removed before use. This study aimed to investigate the differential metabolites among different parts of Galangae Fructus. We employed ultra-high-pressure liquid chromatography combined with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS) for non-targeted metabolomics analysis, effectively uncovering metabolic variations. The recently developed MS-CleanR tool was utilized to improve both the efficiency and accuracy of data processing. The result of multivariate statistical analysis revealed significant differences among the three parts of Galangae Fructus. Then, 77 differential metabolites were screened and characterized, including phenylpropanoids, phenolic acids and derivatives, flavonoids, terpenoids, steroids, lipids, and other compounds. Notably, the most substantial differences in both quantity and relative content were observed between the peel and seed, while the peel and aril exhibited minimal variation. The peel of Galangae Fructus was particularly abundant in phenolic acids and flavonoids, whereas the seed was rich in terpenoids. This study established a non-targeted metabolomics computer-aided screening strategy based on MS-CleanR for investigating differential metabolites for metabolomics analysis. It provided valuable insights into the chemical characterization of Galangae Fructus, aiding in optimizing its use in modern applications.

The growing demand for functional foods with health-promoting properties has highlighted microgreens as potential nutrient-dense alternatives to conventional vegetables. This study employed comprehensive analytical approaches to evaluate the nutritional superiority and bioactive compound profiles of Amaranthus tricolor microgreens compared to mature greens. Advanced analytical techniques including GC-MS metabolomics and ICP-MS mineral analysis were utilized to characterize the functional food potential of microgreens. Nutritional analysis revealed microgreens as superior functional foods, with higher β-carotene content and enriched mineral profiles particularly magnesium and phosphorus, which showed 61% and 57% increase, respectively. Among the microminerals, copper and manganese also increased by 29% and 24% compared to mature greens. GC-MS metabolomic analysis identified 76 compounds in microgreens compared to 56 in mature greens. Chemometric analysis revealed the presence of key bioactive metabolites including D-ribose, glyceric acid, lactic acid, and myo-inositol in microgreens. Pathway analysis confirmed unique metabolic signatures associated with enhanced galactose metabolism and amino acid biosynthesis pathways. The predominance of organooxygen compounds and carboxylic acid derivatives in microgreens suggests potential health benefits including antioxidant, anti-inflammatory, and metabolic regulatory properties. These findings establish seed-primed A. tricolor microgreens as functional food with superior distinctive bioactive profiles over the mature counterparts, offering significant potential for nutritional security and dietary health interventions in food technology sectors.

This study comparatively investigated physicochemical, techno-functional, and antioxidative properties of flaxseed protein isolate (FPI) and pumpkin seed protein isolate (PPI) to assess their potential as alternative plant-based proteins. Amino acid profiling revealed both isolates contain all essential amino acids except histidine, with glutamic acid most abundant. FPI was richer in lysine and sulfur-containing amino acids, while PPI had higher alanine and hydrophobic amino acids, contributing to superior oil absorption. SDS-PAGE analysis showed that FPI has a more diverse protein profile, while PPI exhibits a more homogeneous and distinct band pattern. FTIR spectra revealed distinct structural differences between flaxseed and pumpkin seed protein isolates, correlating with their varied amino acid profiles and techno-functional as well as antioxidant properties. In terms of functionality, FPI showed a higher water solubility index (7.23%) and water absorption capacity (5.51 g/g) compared to PPI, which had values of 6.05% and 1.46 g/g, respectively; this difference is attributed to FPI’s mucilage content and porous structure. PPI showed higher emulsifying (58.51%) and foaming capacity (28.33%) linked to its hydrophobic amino acids, while FPI exhibited greater emulsion stability (54.50%). Additionally, PPI exhibited a significantly higher DPPH scavenging activity (37.28%), FRAP (0.23 nm) and ABTS (19.46%) values compared to FPI. This could be attributed to the high content of hydrophobic amino acids in PPI, such as phenylalanine, tryptophan, and tyrosine. In conclusion, both protein isolates demonstrate strong potential as plant-based proteins, with their unique antioxidants and functional properties guiding their suitability for specific applications.