Food and Bioprocess Technology最新文献

Trisodium citrate (TSC) and ethylenediaminetetraacetic acid disodium salt (Na₂-EDTA) were applied in reconstituted acid whey powder (AWP) at 20% w/w, which mimicked acid whey concentration during industrial whey processing. Physicochemical properties and heat stability of the AWP suspensions with 0–50 mM TSC and Na₂-EDTA at pH 6.2 were investigated. TSC-containing suspensions prior to heating had decreasing Ca²⁺ activity, levels of sedimentation, and subtle reduction of aggregate size with increasing TSC concentrations (0–50 mM). Unheated Na₂-EDTA-containing suspensions had lower levels of sedimentation and smaller aggregate sizes than unheated TSC-containing suspensions; however, reduction of Ca²⁺ activity was only observed up to 20 mM Na₂-EDTA. Stronger effects of Na₂-EDTA than TSC on levels of sediment, viscosity, and aggregate size of AWP suspensions were observed after heating, except for 50 mM Na₂-EDTA. A remarkable difference between TSC and Na₂-EDTA addition was the nature of aggregates formed in heated suspensions. TSC-containing suspensions contained larger aggregates than corresponding Na₂-EDTA-containing suspensions, which exhibited increasing shear thinning behavior as a function of concentration. In contrast, the smaller aggregates in the corresponding Na₂-EDTA-containing suspension showed shear thickening. The inverse relationship between aggregate size and levels of sediment for TSC-containing suspensions post-heat treatment may indicate the formation of loose aggregates that resist sedimentation.

The current trend of shifting to food naturalness has prompted food industries to switch from synthetic to natural colorants. Concurrently, there is a spike in interest concerning the extraction of pigments from natural sources using non-conventional extraction techniques as the latter are environmental-friendly and sustainable compared to traditional methods. Microwave-assisted extraction (MAE) is one of the emerging technologies that has been reported to be effective in the recovery of bioactive compounds from a plethora of natural sources because of its ability to expeditiously heat the extraction matrix, leading to rapid product recovery. This review focuses on the voluminous demand for natural colorants, their limitations, and potential food applications. Also, this review emphasizes the underlying principle and mechanism of MAE, as well as studies that unveil the efficacy and suitability of the technique for the recovery of pigments. Hence, given that natural pigments are susceptible to natural degradation, MAE is a promising technology for enhanced pigment yield and stability. In addition, recent trends such as technology integration and novel extraction solvents have considerably widened the scope and versatility of MAE as a greener extraction method. Furthermore, when coupled with MAE, waste valorization and further exploration of novel pigment sources (such as algae and other microorganisms) present thrust areas of research concerning the global sustainable development goals (SDGs).

The increasing commercialization of fresh date fruits (Confitera cv) in Spain is generating important amounts of co-products which currently are discarded as waste with the corresponding environmental problem and economic losses. The aim of this work was to valorize them, in an integral way, applying non-polluting procedures (grinding, soaking, filtering, or drying) allowing their reincorporation in the food chain in function on both nutritional and technological properties. Different intermediate and stable products with high added value have been obtained: (1) Date pastes with 50% moisture content and the same amount of sugars and dietary fiber (20% approx.), good source of K, Ca, and Mg, with low Na/K ratio,whose technological properties give them a great potential to provide desirable texture properties in some foods; (2) date waters rich in sugars and minerals with potential application as natural sweeteners or as source of carbon for the microbiota in fermented foods; (3) date flours with low moisture and high TDF content (58–66%), rich in minerals, and whose technological properties allow them to be used as carrier of oils (i.e., with healthy lipid profile) or as an emulsion stabilizer in the development of new foods.

The present study aimed to investigate the effect of cold plasma on the developed bio-nanocomposite film. A dielectric barrier discharge system was utilized to generate the cold plasma. The films were treated under three different times (5, 10 and 15 min) and the characteristics of the films were evaluated. The cold plasma treatment influence the thermal stability and crystallization of the films. Results showed that the mechanical properties (tensile strength and elongation at break), water vapor permeability, oxygen transmission rate, moisture content and water contact angle characteristics were improved up to 69%, 31%, 34%, 3% and 28%, respectively by cold plasma treatment. In consequence, the average O₂ and CO₂ concentration of the packed strawberries decreased from 5 and 10% to 4.2% and 5.1%, respectively after 15 days. Finally, the results revealed that the mechanical properties, chemical attributes, physical characteristics and microbial activities of the samples were affected by the treated films. As a result, cold plasma modification can be applied as an effective method to maintain and preservation of fresh fruit.

Objective

Cultured meat is considered to be a viable alternative to conventional flesh to satisfy the increasing human demand for meat. However, current cultured meat products fail to meet consumer expectations. This paper aims to summarize existing methods of cultured meat production, especially 3D bioprinting of cultured meat, which is an emerging approach with unique advantages. By discussing the advantages and shortcomings of the existing techniques, the prospect for the future development of cultured meat is provided.

Methods

The potential ecological sustainability of cultured meat is evaluated in order to determine the necessity for its development. The advancements and limitations of cultured meat based on tissue engineering, 3D printing of meat, and 3D bioprinting of cultured meat are discussed. Future trends in 3D bioprinting of cultured meat are predicted, as well as potential challenges in this field.

Results

(1) Cultured meat is an ecologically sustainable alternative to conventional meat. (2) Cultured meat based on tissue engineering has allowed the creation of cultured muscle, adipose, and multi-component meat. The issues are that the shape of the products is unpredictable, and the process of producing large-size and multi-component cultured meat is arduous, which is not conducive to sustainable manufacturing. (3) 3D printing has been utilized in the customized processing of meat to achieve personalized demands. However, it relies on natural meat for its raw materials and cannot replace livestock production. (4) There have been preliminary attempts to use 3D bioprinting technology for cultured meat production. It combines the advantages of tissue engineering and 3D printing, which is able to create cultured beef, pork, and seafood. (5) The potential advantages of 3D bioprinting of cultured meat are higher quality and yield, enhanced cost-effectiveness, and superior ecological sustainability. (6) In the future, 3D bioprinting of cultured meat will move towards multi-component products, integrated fabrication, and cloud manufacturing. (7) The urgent issues in 3D bioprinting of cultured meat are the development of edible and printable biomaterials, the advancement of bioprinting techniques, and the life cycle assessment of manufacturing process.

Conclusion

3D bioprinting is a promising avenue to improve the quality and yield, reduce production costs, and enhance the ecological sustainability of cultured meat. It may allow people to satisfy the growing demand for meat in a sustainable manner.

Superabsorbent bio-aerogels were developed from TEMPO-oxidized cellulose nanofibers (isolated from vegetable lignocellulosic residues) and two different commercial chitosan reactants (low and high molecular weight) by polyelectrolyte complex formation at room temperature. The materials were designed with the aim to provide useful, bio-based, and environmentally friendly food packaging supplies able to successfully replace those currently used that are made of synthetic and non-biodegradable polymers. Three different thickness values were considered, and two different aging times were employed, thus leading to twelve different bio-aerogel samples. Remarkably, no crosslink agents nor organic solvents were used. The bio-aerogel’s components were strongly interacting through hydrogen bonding and electrostatic interactions, leading to highly porous and stable materials able to absorb high amounts of water and soybean oil. Then, the specific tests to visualize the material’s potential use as food absorbent pads showed the following: (i) they were able to absorb simulated food exudates under a specific pressure in higher quantities (≈4000%) than some commercial pads (≈1600%); (ii) the materials have low to moderate antibacterial activities exposing better reduction effectiveness for Listeria monocytogenes than for Salmonella typhimurium; and (iii) the antioxidant properties were in general low. In the light of all the results achieved, the bio-aerogels prepared from H-CH with an aging time of 24 h and whose thickness was around 2.1 mm (H-10g-24) were selected as the most appropriate for the desired application.

In this study, the integrated application of supercritical CO₂ and natural deep eutectic solvents (NADES) was investigated in order to establish a green procedure that enables obtaining and stabilizing the aroma volatile constituents of Rosmarinus officinalis L. Supercritical CO₂ was used to obtain rosemary extracts that possessed an abundance of terpenes, particularly monoterpenes 68.97–88.08% and sesquiterpenes 5.38–21.22%. The obtained extracts were further dispersed in different NADES (betaine/glycerol (Bet/Gly), betaine/ethylene glycol (Bet/EG), and betaine/glycerol/sucrose/water (Bet/Gly/Suc/W) and their stability was assessed at room temperature. The headspace profile of the samples and their antioxidant activity were monitored for 6 months. Changes in the chemical profile of the extract were detected, which corresponded to terpene transformation reactions. In the control (CO₂ extract), the development of non-terpene components such as acetic acid was detected, which make the product unsuitable for use. Conversely, the accumulation of acetic acid was not observed in the NADES samples. The antioxidant activity of the control was the most significantly decreased during 6 months, while among the NADES samples, the reduction of activity occurred only in Bet/Gly sample. In Bet/EG and Bet/Gly/Suc/W samples, activity remained the same during the same period. The results suggest that the NADES could serve as stabilization media for CO₂-extracted rosemary volatile components. Furthermore, this represents a simple, green process of obtaining readily applicable products with extended stability at room temperature.

In this study, for the first time, double-layer films based on furcellaran and gelatin were obtained, in which the 1st layer of furcellaran was enriched with various plant extracts. The aim of this work was to improve the composition of the developed innovative packaging material by using two layers of biopolymer complexes and analysing the composites to determine the effect of different model plant extracts on the physicochemical properties of the double-layered materials. Furthermore, the hypothesis that positron annihilation lifetime spectroscopy (PALS) could be correlated with gas barrier properties was verified. The addition of plant extracts significantly influenced the physicochemical parameters of the obtained double-layered materials. The lowest solubility was noted in films with the addition of garlic extract (58.40%) and black pepper extract (59.26%) which also had the lowest water content (8.88%). The film with garlic extract also had the lowest oxygen transfer rate (OTR) value after 6 months of storage which is consistent with PALS. The presented data suggest the possibility of correlating PALS results with the gas barrier properties. Tests carried out using this method will facilitate the selection of new potential ingredients when designing packaging materials based on biopolymers, thus, making it possible to obtain new-generation matrices.

Cold atmospheric plasma (CAP) as an emerging nonthermal technology holds great potential in food sterilization and biopolymer modification. The antibacterial effect of CAP on spoilage fungi and its effects on physicochemical and nutritional properties in yam flour were both studied. The results show that CAP treatment for 5–20 min achieved a microbial reduction of Fusarium moniliforme ranging from 0.56 to 2.40 log₁₀ CFU/g at day 0 and 1.50 to 3.73 log₁₀ CFU/g at day 9. The inactivation efficiency was increased with the CAP treatment time and storage time. For the physicochemical properties, CAP caused surface corrosion and formed aggregations on the surface of flour granules, as well as enhanced the absorption of carboxyl or carbonyl peak at 1730 cm⁻¹. The swelling power, starch solubility, and pasting viscosity of Chinese yam flour were increased after CAP treatment, while the endothermic enthalpy was decreased possibly due to the disruption of the amorphous and crystalline structure of starch granules. A distinct color change was observed in CAP-treated Chinese yam flour, which became more bright and less yellow. The results of nutritional properties demonstrate that CAP caused a redistribution of dietary fiber components from insoluble to soluble fractions and changed the amino acid composition in Chinese yam flour. The SDS-PAGE analysis confirmed that CAP treatment could degrade or depolymerize the macromolecular proteins into small molecular subunits. Thus, CAP can be a promising technology to modify the physicochemical and nutritional properties of Chinese yam flour and ensure its microbial safety.

Casein proteins were cross-linked with dialdehyde tragacanth gum (DTG) to create a film with improved physico-mechanical properties. The DTG/casein film with a 2:1 ratio exhibited good physical and barrier properties, such as tensile strength (TS) (12.92 MPa), water contact angle (WCA) (73.2°), water vapor permeability (WVP) (2.1 × 10 − 10 g·mm/h·mm²·Pa), and water solubility (WS) (22.3%). Carbon dot (CD) nanoparticles were synthesized from milk permeate using a hydrothermal method. CDs (5 to 50% w/w) were incorporated into the optimal cross-linked casein films to create casein-based nanocomposites. Adding CDs (up to 15% w/w) increased the film’s tensile strength by 36%. Scanning electron microscopy (SEM) confirmed the homogeneous distribution of 5% CD in the films without aggregation. The hydrophilicity of the films increased with the addition of CDs. Additionally, incorporating CDs significantly reduced UV transmission, with a 99.09% reduction in UV-C and a 97.46% reduction in UV-A. The CD-added nanocomposite films demonstrated potent antioxidant activity, increasing DPPH scavenging from 18.1 to 94% and ABTS scavenging from 16.4 to 89.3%. No cytotoxicity was observed in normal cells (HUVEC) even after 72 h of exposure. Coating butter products with the composite films for 60 days resulted in decreased peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), indicating an oxidation–reduction process. These findings highlight the potential of cross-linked casein films with CDs to extend the shelf life of food products in the food industry.