Food and Bioprocess Technology最新文献

Integrating new plant protein ingredients into formulated foods requires understanding how they behave under complex conditions such as variations in pH, ionic strength, and interactions with other components. These factors directly influence functional properties that determine their success in diverse applications, from beverages and baked goods to meat analogues and aerated products. This study investigated RuBisCO-rich legume grass concentrates (LGCs) produced through a gentle, industrially scalable membrane filtration process coupled with spray-drying. The work aimed to characterise their physicochemical and functional behaviour under realistic commercial formulations, including the combination of two pH levels (4 and 7) and two ionic strengths (0.02 M and 0.2 M NaCl). Two drying conditions (lab and pilot-scale) were also compared to assess their influence on ingredient properties. While the drying process affected hydrophobicity and particle size, these changes did not significantly alter functional performance. Instead, pH was the dominant factor: foaming stability improved under acidic conditions, while gel strength and gelling capacity were higher at neutral pH. Ionic strength had a minor yet positive effect on solubility and gel firmness. Overall, the results highlight the versatility of LGCs as sustainable protein ingredients suitable for a wide range of plant-based food applications.

The increasing demand for food proteins caused by the exponential increase in world population has led to a deep search for novel protein sources. Seaweed emerges as a promising biomass with interesting nutritional composition and environmental performance. In this work, proteins were extracted from red seaweed Porphyra dioica using a sequential extraction methodology (H₂O/NaOH). Then, extracts were purified using to ultrafiltration (UF) or precipitation followed by ultrafiltration (PUF). Proteins were characterized in terms of physicochemical characteristics (molecular weight and structure) and functional properties (gelling, thickening, emulsifying, and foaming capacity). The results showed that untreated samples had good protein recoveries (23.5 ± 0.7 and 28.2 ± 1.0% _Protein for H₂O and NaOH extracts, respectively) that were in the same range of the ones obtained after UF and PUF. However, the protein content in PUF extracts (81.33 ± 0.10 and 77.61 ± 0.81% _Protein for H₂O and NaOH extracts, respectively) was much higher than the protein content in untreated and UF extracts (ranging from 15 to 29%), with an almost total removal of other components. On the other hand, the purification step caused changes in the structural characteristics of the extracted proteins, namely regarding the secondary structure. These did not prevent interesting functional properties from being obtained, such as emulsifying (72–100%) and foaming capacities (67–167%). Then, depending on the intended objective, different treated/untreated protein extracts can be chosen, targeting different functional properties, to be incorporated into the development of new food products.

Probiotic fermentation is a promising strategy for developing non-dairy functional foods, particularly when using different fruit matrices with distinct bioactive profiles. This study evaluated the fermentation of jambolan, cajarana, kiwifruit, and soursop using Lacticaseibacillus casei 01 (Lc1) and Bifidobacterium animalis subsp. lactis BB12 (BB12), focusing on the production of metabolites and the biotransformation of bioactive compounds. After 48 h of fermentation, all fruit pulps maintained probiotic viability above 6 log CFU/g, and sugars decreased significantly, while lactic acid production increased. Greater bioaccessibility of phenolic compounds was observed in fermented kiwifruit, with BB12 showing a greater ability to stabilize bioactive compounds and Lc1 leading to greater acidification. Overall, fermentation improved the volatile profiles and sensory qualities of the pulps, notably in kiwifruit and cajarana. These results highlight the potential of probiotic fermentation in the functional properties of fruit-derived products, contributing to the creation of new functional products beyond the dairy sector.

This study investigates the development and application of edible coating based on sodium alginate (SA) enriched with probiotic (Lactiplantibacillus plantarum subsp. plantarum) and prebiotic (inulin) ingredients to preserve the quality and extend the shelf life of fresh-cut mangoes. Three primary film formulations were subjected to testing. These included a control film (SA), a probiotic-enriched film (SA-LP), and a synbiotic film which combined both probiotic and prebiotic components (SA-LP-IN). Film samples were characterized by measurement of color, thickness, water solubility values, and determination of XRD (X-ray diffraction), FTIR (Fourier-transform infrared spectroscopy), and optic profilometry patterns. XRD and FTIR analyses confirmed that the bioactive compounds were physically integrated into the coating without disrupting the polymer matrix. The results also showed that the SA-LP-IN film had the highest brightness (L* = 94.02 ± 0.11), the lowest moisture content (12.47 ± 1.41%), and the most uniform morphology with a step height of 2.012 µm as assessed by profilometry. The synbiotic formulation maintained high probiotic viability over 5 days of storage (6.53 log CFU/g at day 5) while completely inhibiting the growth of psychrophilic bacterial and fungal contaminants. It also exhibited the lowest browning index (BI = 51.91 ± 2.82 on day 5), a sign of effective preservation against oxidative and enzymatic degradation. Overall, the synbiotic coating showed exceptional capability in sustaining the microbial, sensory, and functional quality of fresh-cut mangoes, thereby highlighting its potential as an innovative active and biodegradable food packaging alternative.

In this study, polyvinyl alcohol (PVA) and polycaprolactone (PCL) nanofiber were fabricated via uniaxial and coaxial electrospinning, incorporating sodium chloride (NaCl) and dextrose solutions as electrolyte supplements. In coaxial electrospinning of some samples, water was placed in the core, possibly leading to differences in the release kinetics of electrolytes compared to other samples. The characterization of the feed solutions was performed, and their effects on nanofiber morphology were discussed. The thermal properties, Fourier transformed infrared spectroscopy (FTIR) spectra, and in vitro release kinetics of the nanofibers were analyzed. Differential scanning calorimetry (DSC) confirmed that dextrose increased the crystallization temperature of PVA-based nanofibers, whereas the incorporation of water in coaxial electrospun fibers reduced the thermal stability due to phase separation. Release studies demonstrated that coaxial electrospun nanofibers exhibited increased NaCl release, whereas increased dextrose content delayed diffusion, stabilizing the polymer network. Kinetic modeling indicated that the PVA nanofibers followed anomalous transport, whereas the PCL nanofibers primarily adhered to Fickian diffusion. These findings suggest that electrospun nanofibers can serve as an alternative electrolyte delivery platform in sports and therapeutic and emergency nutrition, offering a noninvasive and controlled release system.

This study investigates the valorization of sesame hulls, an industrial byproduct, by systematically examining the evolution of key aroma compounds at various roasting temperatures (150, 180, and 210 °C) using molecular sensory science techniques. Sensory evaluation revealed a distinct gradient in the aroma profile, transitioning from a mild cereal note at 150 °C to a balanced roasted aroma with subtle char notes at 180 °C and culminating in an intense smoky and roasted sesame character at 210 °C. A total of 55 aroma-active compounds were identified using gas chromatography–olfactometry-mass spectrometry (GC-O-MS) and aroma extraction dilution analysis (AEDA), with heterocyclic compounds constituting the predominant category. Relative odor activity values (ROAV) were calculated to determine the key aroma components at each roasting stage. Guaiacol and 4-hydroxy-3-methoxystyrene were identified as the critical compounds contributing to the pronounced smoky character at 210 °C, with concentrations of 3684.31 µg/kg and 7144.05 µg/kg. Furthermore, the significant increase in the ROAV of heterocyclic compounds, including furfural and 5-methylfurfural, was responsible for the intense roasted and burnt flavors. This research elucidates the chemical basis and formation mechanisms of the characteristic aroma of roasted sesame hulls, thereby providing a theoretical foundation for its development as a sustainable natural flavoring agent.

This study reports the green synthesis of silver (PFAgNPs) and copper (PFCuNPs) nanoparticles using an aqueous extract of pointed cherry laurel (Prunus laurocerasus L.) fruit (PF-E) and explores their applicability in food safety. The NPs were characterized via UV–Vis spectroscopy, FT-IR, XRD, SEM, EDX, and TEM confirming their successful formation and morphology. Total phenolic content (TPC), flavonoid content (TFC), and antioxidant capacity (TAC) were measured for both PF-E and the synthesized NPs. While PFCuNPs exhibited higher TPC, PFAgNPs showed superior TFC and TAC. Notably, antioxidant assays (DPPH, ABTS, FRAP) indicated stronger radical scavenging activity for PFCuNPs. Antibacterial tests against Escherichia coli, Enterococcus faecalis, Staphylococcus aureus, and Pseudomonas aeruginosa revealed broad-spectrum activity of PFAgNPs, with the highest inhibition against E. coli (19.4 ± 0.3 mm), whereas PFCuNPs showed dose-dependent efficacy, strongest against E. faecalis (9.6 ± 0.2 mm). LC–MS/MS analysis of the PF-E extract revealed quinic acid (63.42 mg/g), chlorogenic acid (2.38 mg/g), protocatechuic acid (0.07 mg/g), protocatechuic aldehyde (0.04 mg/g), hesperidin (0.03 mg/g), and naringenin (0.02 mg/g) as major components. The adsorption efficiencies of the synthesized PFAgNPs and PFCuNPs were evaluated against the toxic food contaminants patulin and HMF using both standard aqueous solutions and real food systems (apple juice). In standard aqueous solutions, PFAgNPs achieved removal efficiencies of 70.96% for patulin and 52.22% for HMF, while PFCuNPs showed 61.08% and 36.38%, respectively, at 5 g/L after 240 min. In real food systems, the adsorption efficiencies decreased, with PFAgNPs and PFCuNPs removing 34.24% and 32.90% of patulin, and 39.09% and 31.87% of HMF, respectively. The adsorption kinetics of HMF and patulin onto PFCuNP and PFAgNP were found to conform to both the pseudo-first-order and pseudo-second-order kinetic models for aqueous solutions as well as real samples. These findings confirm that the biosynthesized NPs offer dual functionality as antibacterial agents and toxin adsorbents, presenting a green, sustainable approach to food safety enhancement.

Rice bran, an abundant by-product of rice milling, represents a promising lignocellulosic source for nanocellulose production. This study investigated the effect of electron beam (E-beam) pretreatment (0–96 kGy) on the extraction and structure of CNC-rich nanocrystalline cellulose (RB-CNCs). At low to intermediate doses (12–24 kGy), irradiation selectively disrupted amorphous domains and increased hydroxyl accessibility, facilitating partial defibrillation and yielding a more homogeneous hydrodynamic size distribution (lower PDI) while preserving cellulose I crystallinity (CrI decreased slightly from 65.4 to 63.2%). In this range, the extraction yield (27%) and ζ-potential (− 33 mV) reached their highest values. In contrast, excessive irradiation (48–96 kGy) induced uncontrolled chain scission, reduced crystallinity (CrI 59.3%), and promoted the formation of compact aggregates with lower surface charge. Differential scanning calorimetry revealed a gradual decline in enthalpy (ΔH), consistent with progressive weakening of hydrogen bonding across the dose range. These findings identify 12–24 kGy as the optimal irradiation window for the efficient, solvent-free conversion of rice bran into structurally stable nanocellulose, providing a scalable pathway for applications in biopolymers and sustainable packaging.

To achieve uniform heating of low-moisture powder foods during RF processing, material-assisted control of the electromagnetic field is applied. This study aims to elucidate the mechanisms by which different types of materials influence local dielectric responses and to assess their impact on differential heating. A 27.12 MHz, 6 kW parallel-plate RF system was used to systematically investigate the local heating behaviour and the effects of material placement for conductive targets (iron, aluminium, copper), insulating targets (plastic, glass, ceramic), and dielectric targets (high, medium, and low dielectric samples) within powder matrices. Results showed that high-dielectric targets increased local temperatures by 21.4 °C, whereas conductive and insulating targets reduced temperatures by 12.2 °C and 9.2 °C, respectively. A predictive model based on experimental data linked target diameter and position to temperature changes. Separate models were established for different material types, quantitatively revealing the coupling mechanisms between material properties, spatial arrangement, and local temperature response. The results show that manipulating local thermal and dielectric effects via target materials can selectively suppress hotspots and fill low-temperature regions, thereby enhancing the uniformity of RF heating. These results provide both a theoretical basis and practical guidance for high-precision, controllable RF powder processing, supporting improved uniformity, energy efficiency, and product quality in low-moisture powder food manufacturing.