Food and Bioprocess Technology最新文献

Chicken digestive system by-products, particularly gizzard lining, hold significant potential for hydrolyzed collagen production. This study investigated the effects of acid pretreatment, ultrasound, and enzyme-to-substrate ratio on both the enzymatic hydrolysis of chicken gizzard lining using Alcalase® and the technological properties of released hydrolysates. A full factorial design was applied, and two hydrolysates with low (< DH, 11.36%) and high (> DH, 21.19%) degrees of hydrolysis were selected for further characterization. Results indicated that higher Alcalase® concentration led to increased DH%. However, acid and ultrasound pretreatment did not significantly affect hydrolysis under the studied conditions. Both hydrolysates selected for further characterization were obtained under identical pretreatment conditions (0.5 mol/L acetic acid and 30-min ultrasound) but different enzyme-to-substrate ratios (1 and 5% Alcalase®, respectively). The low-DH% hydrolysate exhibited higher turbidity, lower zeta potential (ZP), and a lower pH. The high-DH% hydrolysate exhibited greater emulsion-forming activity, foam stability, and higher solubility at pH 7. Regardless of DH%, maximum solubility was observed at pH 10. Additionally, hydrolysates with lower DH% demonstrated greater oil retention capacity, emulsion stability, and solubility at pH 4, making them suitable for applications requiring enhanced fat retention and emulsion stability. These findings reinforce the crucial role of both enzyme concentration and hydrolysis extension in tailoring hydrolysates with target properties, emphasizing the importance of the enzymatic process in the development of protein and peptide hydrolysates for specific function applications.

Chickpea proteins offer significant nutritional and functional benefits in food products; however, their utilization is often restricted by off-flavors, primarily for lipoxygenase (LOX) and lipase activity. This study aims to develop a novel extraction method by combining acid (pH 2.0) extraction with the conventional alkali (pH 9.0) method to inactivate enzymes and enhance protein quality. Acid-extracted proteins exhibit the highest purity (83.4%), albumin content, and structural flexibility (46.65% random coil). Both acid and sequential acid–alkali-extracted proteins significantly reduced LOX (0.75 and 0.88 U/g) and lipase (0.10 and 0.08 U/g) activity. Acid extraction significantly lowers volatile compounds such as hexanal (0.0409 ppm) and octanal (0.0135 ppm); while improving free sulfhydryl content (12.47 µmol/g), surface hydrophobicity, foaming properties, and antioxidant activity. Therefore, acid and sequential acid–alkali extraction effectively enhances the functional and bioactive properties of chickpea proteins, offering a promising alternative with minimal deviation from conventional processing.

High-pressure processing (HPP) is a non-thermal method extensively used in the food industry to inactivate pathogens while preserving the sensory and nutritional integrity of products, particularly juices. Previous studies have broadly examined the effects of HPP on the microbial, physical, and nutritional attributes of juices and specifically investigated the influence of pH on pathogen inactivation. Building on this foundation, the present study explored the role of sodium chloride (NaCl) concentration in modulating the effectiveness of HPP. Using a combination of microbiological assays and transcriptome analyses, we assessed the bactericidal efficacy of HPP at varying NaCl concentrations. Across the tested range, all three pathogens exhibited reduced susceptibility as NaCl concentration increased, with Salmonella Typhimurium showing the largest NaCl-dependent shift, whereas Escherichia coli O157:H7 remained more susceptible than Listeria monocytogenes. Motivated by the pronounced effect observed in S. Typhimurium, we conducted transcriptome profiling after a 30-min adaptation to NaCl to elucidate how short-term salt exposure modulates HPP tolerance. The transcriptome analysis of NaCl-adapted S. Typhimurium revealed significant upregulation of genes associated with osmotic stress response and cell envelope integrity, suggesting mechanisms underlying barotolerance. This study provides insights into the interplay between NaCl concentration and HPP efficacy and offers guidance for optimizing food safety protocols in juice processing, where both NaCl and HPP are commonly employed. These findings underscore the importance of considering intrinsic food parameters such as NaCl concentration to improve the bactericidal performance of HPP and thereby enhance the microbial safety of liquid food products.

This study developed low-fat banana chips using various pre-frying treatments, including moisture reduction (MR), hydrocolloid coatings (carboxymethyl cellulose (CMC) and guar gum (GG)), and their combinations with freezing (MRF, CMCF, GGF). Pretreated samples were fried at 180 °C for 180 s (MR and MRF) or 420 s (CMC, CMCF, GG, and GGF) and compared with commercial deep-fat and vacuum-fried chips. Moisture sorption characteristics, dynamic mechanical thermal properties, oil distribution, and physicochemical attributes were evaluated, and quality changes during frying were modeled. Principal component analysis (PCA) showed that most pre-frying treatments were closely correlated with commercial deep-fat fried products, while MR and MRF were positioned between commercial deep-fat and vacuum-fried chips, indicating shared characteristics with both groups. MR and MRF had the lowest oil content among all pre-frying treatments. Penetrated oil accounted for over 97% of the total oil. All treatments produced chips with glass transition temperatures above ambient temperature (30 °C) and monolayer moisture content (2.75 to 6.93% d.b.) exceeding actual moisture content levels (0.17–2.23% d.b.), suggesting a storage stability under ambient conditions. The modified page model was the best described moisture loss during frying, while zero-order reaction kinetics effectively explained quality changes. In conclusion, MR and MRF were effective in producing low-fat banana chips with quality comparable to commercial vacuum-fried products. This work advances current knowledge by demonstrating that pre-frying treatments can serve as cost-effective alternatives to vacuum frying in terms of capital investment while maintaining comparable quality attributes. This finding makes the approach suitable for small- and medium-scale snack manufacturers seeking to meet consumer demand for healthier snack options.

Buritirana (Mauritiella armata) is a palm tree belonging to the Aceraceae family, which, despite being little explored, presents unique sensorial, chemical, and nutritional characteristics. In this study, supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), 70% ethanol (70:30 v/v), and subcritical water extraction (SWE) using a single step and a sequential process (SFE → PLE → SWE) were used for obtaining extracts from buritirana pulp. These extractions were compared to Soxhlet-hexane. The kinetic and extraction yield were obtained for SFE, PLE, and SWE. The composition and quality of buritirana pulp oil obtained by SFE, as well as extracts by PLE and SWE, were evaluated. Extraction with supercritical fluid (40ºC/1.0 kg CO₂ h⁻¹/20 MPa/180 min) was the best condition for extracting oil from buritirana pulp (23.09 g 100 g⁻¹), with 75% of efficiency when compared to Soxhlet. Oleic (54 – 55.39%) and palmitic (35.45 – 35.67%) were the main fatty acids in the oil. PLE and SWE extracts were rich in phenolic compounds and showed high antioxidant potential. The main phenolics in buritirana pulp were protocatechuic (32.31 – 361.15 µg g⁻¹), vanillic (13.60 – 320.77 µg g⁻¹), and ferulic (11.86 – 232.24 µg g⁻¹) acids; catechin (0.76 – 386.92 µg g⁻¹); and rutin (51.73 − 6.19 µg g⁻¹). Resveratrol (5.48 – 1.37 µg g⁻¹) in buritirana pulp was reported for the first time in the literature. Sequential extraction was efficient for recovering extracts with high concentrations of bioactive compounds, especially the extracts obtained by SWE at 130ºC. Sequential processes are a high-yield alternative to recover the oil and phenolic fractions from buritirana pulp.

Graphical Abstract

Meat industry has long relied on additives like nitrites or salt for preservation purposes. After years of extended usage of these compounds, research has demonstrated that their excessive consumption is linked to various health issues. Present research focuses on the biocontrol capabilities of the yeast D. hansenii LR2, whose efficacy against spoilage fungi has been reported in earlier studies. This study involved the inoculation of more than 200 kg of Iberian Pork Loin with the LR2 strain under commercial and low preservatives conditions. Following a 3-month curing process, microbiological analyses to detect pathogenic microorganisms and Sanger sequencing to characterize microbial communities were conducted to assess product safety and microbial composition. Additionally, blind tastings with over 200 participants assessed the organoleptic quality and consumer preferences for the different samples. Results demonstrated that the LR2 strain effectively inhibited mold growth while maintaining the sensory attributes of the meat, thus mitigating the negative impacts of 20% reduction of added salt or nitrites. Notably, consumers showed equivalent preference for commercial samples and low salt yeast inoculated ones. These results prove this yeast as a real tool into paving the way for innovative and natural approaches in meat preservation.

The Geographical Indication (GI) “Brandy Italiano” applies exclusively to brandy produced in Italy through the distillation of wine obtained from grapes cultivated and vinified within the national territory. Its product specification requires a minimum aging of six months in oak casks smaller than 1000 L to be marketable. During aging, the characteristics of the final product are affected by the different treatments applied to oak wood during the cooperage process. This study aimed to assess the impact of different oak wood toasting levels and natural seasoning durations on the whole volatile profile of this GI, including wood-derived compounds as well as varietal and fermentative volatiles. The research was conducted on brandies from Trebbiano Romagnolo wines distilled via two-step distillation and aged for 8 months in 350-L oak barrels. Cooperage woods were naturally seasoned for 24 or 36 months before being toasted under light or heavy conditions. The products were analysed via solid-phase extraction coupled with gas chromatography‒mass spectrometry to determine their overall volatile composition and via high-performance liquid chromatography with photodiode array and fluorescence detection to quantify wood-derived compounds. Heavy toasting significantly increased the content of most wood-derived aromatic compounds, particularly furan compounds and phenolics from lignin degradation, and induced the formation of 5-acetoxymethyl furfural, a potential marker of short-term aging in distillates from heavily toasted wood. Seasoning duration affected the levels of gallic and ellagic acids, as well as the ratio between cis- and trans-methyl-γ-octalactones. The wood treatments also influenced certain varietal and fermentation aromas, including terpenes and ethyl esters.

Ionizing radiation technology, as a new food processing method, has demonstrated significant advantages in the food industry due to its efficient sterilization, convenience, speed, and environmental friendliness. This paper provides an in-depth analysis of ionizing radiation technologies such as X-rays, gamma rays, proton beams, and ion beams, as well as their impact on food processing. It focuses on exploring the mechanisms underlying the application of ionizing radiation technologies in food processing and outlines their current status and advantages in practical applications. In detail, it elaborates on the impact of different ionizing radiation technologies on the freshness and quality of food after processing and explores their application prospects in areas such as food quarantine, sterilization, preservation, and quality improvement. It summarizes and analyzes the varying degrees of impact of ionizing radiation on the nutritional components, quality, and microorganisms in food and analyzes the mechanism of ionizing radiation’s impact on various nutritional components in food, including protein, polysaccharides, fat, and moisture. Furthermore, it highlights the latest advancements in the characteristics of advanced irradiation sources such as proton beams and heavy ion beams, as well as the synergistic effects of composite technologies. Ionizing radiation technology has enormous potential in the food processing field, and with its continuous development, it will become an important tool in the modern food industry.

Hot air drying is a frequently used method to extend the shelf life of Chestnut. Starch and moisture, being the main components of Chestnuts, undergo changes during hot air drying that determine the quality of the dried Chestnuts. In this study, the changes in quality parameters like moisture, hardness, and amylose content that affected starch aging in drying were analyzed by combining low-field nuclear magnetic resonance and Raman spectroscopy techniques. By comparing with the experimental methods, a non-destructive analysis of the degree of starch aging in Chestnuts was achieved. The concept of freshness based on LF-NMR and Raman spectral technology was proposed. After modeling and analysis, the R² of the combined technology for predicting moisture, hardness, and amylose content was 0.85, 0.80, and 0.87 respectively. The remaining prediction deviations were 2.10, 1.89, and 1.88 respectively. The results showed that the combined effect of Raman spectroscopy and LF-NMR is superior to the predictive effect of Raman spectroscopy and MRI. An efficient, comprehensive, and accurate quantitative analysis of the aging degree of Chestnuts could be achieved by the technology fusion method. This study provides a non-destructive and real-time method for monitoring the quality changes of Chestnuts in drying.