Food and Bioprocess Technology最新文献

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.

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.

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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.

Bakuchiol, a natural meroterpenoid compound with antioxidant and pharmacological properties, was investigated for its role in regulating postharvest ripening in kiwifruit (Actinidia chinensis). Bakuchiol (100 μmol L⁻¹) treatment significantly reduced fruit softening (by an average of 30%), soluble solid accumulation, and weight loss during storage. Bakuchiol modulated respiratory metabolism by downregulating the levels of the tricarboxylic acid cycle and electron transport chain, while upregulating the pentose phosphate pathway, evidenced by lower levels of the NADH/NADP⁺ ratio and higher levels of the NADPH/NADP⁺ ratio. These alterations contributed to reduced hydrogen peroxide accumulation and elevated ascorbic acid content, alleviating oxidative stress. The inhibitory effect on ripening was closely associated with reduced ethylene production and downregulation of key genes involved in ethylene biosynthesis and signaling, including AcACS1, AcACO1/2, and several AcERFs, such as AcERF14 and AcERF27. Collectively, bakuchiol delays kiwifruit ripening by orchestrating ethylene signaling and respiratory pathways, providing the first demonstration of its potential as a natural, effective postharvest preservative for climacteric fruit.

Beetroot stands out for its nutritional value and its potential to prevent chronic noncommunicable diseases (CNCDs), and is widely used in the food industry. The objective of the study was to evaluate the incorporation of chia mucilage as a natural biopolymer to obtain microencapsulated powders from aqueous beetroot extracts pretreated with ultrasound (US) with a high content of bioactive compounds and microbiological quality. To this end, the beetroot was subjected to aqueous extraction (1:1, w/v) combined with US at different temperatures and processing times. The extract obtained at 30 °C for 5 min with 54% extraction efficiency was mixed with gum arabic, maltodextrin, and chia mucilage as encapsulating agents. Subsequently, spray drying was performed. The best formulation for the microencapsulated powder, with 70% gum arabic, 10% maltodextrin, and 20% chia mucilage, showed high yield (75.80 ± 6.30%) and solubility (93.27 ± 6.11 g/100 g), with an average diameter between 4.5 and 7.3 μm. In addition, it had a high betalain content and antioxidant capacity with 90% and 83% higher than control. Finally, the combination of ultrasound with spray drying, with the incorporation of chia mucilage as part of the wall materials, was effective in obtaining microencapsulated beetroot powders with high functional value (higher betalain content and antioxidant capacity, increased encapsulation efficiency) and microbiological safety (MAM and M&Y counts values are lower than Log₁₀ < 4 CFU/g, limits established for safe products and absence of pathogens), supporting their potential application as a functional ingredient in the food industry and the feasibility of combining both technologies. This study is innovative in incorporating chia seed mucilage as a natural wall material for beetroot extract microencapsulation, since its unique polysaccharide composition and functional properties (high viscosity, water retention, and emulsifying capacity) differ from other commonly used plant-based encapsulants such as maltodextrin, inulin, or pectin, potentially improving encapsulation efficiency and powder stability.

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The use of inclusion complexes based on β-cyclodextrin (BCD) and essential oil derivatives, such as carvacrol (CARV), represents a promising strategy for the design of active packaging systems with antimicrobial properties, particularly in applications where controlled release of the active agent is required. In this context, the incorporation of inclusion complexes into alginate hydrogels is proposed as an effective approach for developing antimicrobial active pads suitable for the tray packaging of chicken meat because they can act simultaneously as exudate removers and generators of antimicrobial activity. Hence, active hydrogels composed of alginate and BCD/CARV inclusion complex were used to develop antibacterial pads intended for application in chicken packaging using a tray system under refrigerated conditions. To achieve this, active alginate hydrogels were prepared using calcium cation as a crosslinking agent, and different contents of the BCD/CARV inclusion complex (5 and 10% wt.). As a result, PAD/ALG-CI5 and PAD/ALG-CI10 were used as active alginate hydrogels, while PAD/ALG corresponded to the alginate hydrogel without the inclusion complex. On the other hand, the shelf life of chicken fillets packaged in a tray system with PAD/ALG, PAD/ALG-CI5, and PAD/ALG-CI10 was evaluated by monitoring pH, color, and total aerobic mesophilic bacteria (TAMB) counts over a 7-day storage period. Active pads did not affect the pH of the chicken and prevented color changes in the samples during storage. Additionally, microbiological results indicated that the shelf life of the chicken was extended by 1 or 2 days, depending on the inclusion complex content in the material.