Food and Bioprocess Technology最新文献

Drying is a common technique to improve the shelf life of food products. Hot air drying and vacuum drying like conventional drying techniques have low drying rates, which may lead to the loss of nutrients in the product. As an emerging non-thermal drying intensification technology, ultrasound finds widespread application in the domain of fruit and vegetable drying. By leveraging physical phenomena, such as cavitation effect, sponge effect, mechanical effect, and thermal effect, ultrasound facilitates the migration of moisture and material transport within fruits and vegetables, thereby expediting the drying process and enhancing its uniformity. This comprehensive review centers its attention on the augmentation of fruit and vegetable drying through ultrasound, encompassing an in-depth exploration of the principles behind ultrasound intensification, the various methods of application, the consequential effects on drying efficiency and quality, as well as the accompanying challenges and future prospects. The results showed that the application of ultrasound in drying effectively shortened the drying time and helped to improve the physicochemical quality attributes of fruits and vegetables, such as color, texture, microstructure, bioactive components, antioxidant capacity, and microbial quality. Thus, ultrasound has great potential in fruit and vegetable drying, as it offers innovative drying solutions for the fruit and vegetable industry, while driving progress in the field.

Abstract

Lactose hydrolyzed skim milk powder has the potential to become a staple value-added ingredient in snack and frozen foods because 70% of the population suffers from lactose intolerance. However, the flow behavior of lactose hydrolyzed skim milk concentrates and their resulting products need to be understood. The aim of this study was to compare two rheological modeling methods and determine which method is best for predicting rheological behavior in lactose hydrolyzed and unhydrolyzed skim milk concentrates and reconstituted powder samples. The two methods compared are the combined temperature-concentration multiple-linear regression model and the shear rate-temperature-concentration superposition principle master curve model. Prior to fitting the data to the two models, the effect of temperature was determined via the Arrhenius relationship and the effect of concentration was determined via the Exponential relationship. The combined temperature-concentration method resulted in a single logarithmic model for each concentrate type which yields the consistency coefficient at any temperature and concentration input. The master curve method resulted in a single Power law type model for each concentrate type that describes the overall rheological behavior of the samples. When the predicted consistency coefficients from each method were compared to the raw data, both the master curve (r = 0.973, P < 0.0001) and the combined (r = 0.940, P < 0.0001) methods showed a strong correlation to the raw data. When the results were examined by concentrate type, the master curve model had a stronger fit (P < 0.01) for the reconstituted samples compared to the combined model which did not show a statistically significant correlation to the raw data (P < 0.075). The results of this study indicate that the master curve method is superior for predicting the rheological behavior of concentrated milk samples prepared from varying methods within our tested ranges.

Abstract

In this study, oleogels were produced with the emulsion template method utilizing seven phenolic aldehyde fragrances (PAFs) crosslinked with chitosan, and the physical and chemical characteristics of oleogels prepared by different crosslinking factors were comparatively investigated. XRD and ATR-FTIR results showed that chitosan was crosslinked with the PAFs to generate Schiff bases and that the Schiff base reaction was the main contributing factor to the construction of the oleogels. Macroscopic characterization showed that all the oleogels had good Oil binding capacity (> 90%) and high gel hardness (> 55.46 g). The rheological properties showed that all the oleogels had high thermal stability and gel strength (G’>G”), as well as good thixotropic recovery (among them, CS-ISA had the largest thixotropic recovery of 24.05%), which indicated the elasticity and structural stability of the gel network formed by crosslinking of PAF and chitosan.Additionally, lower oxidation rates were observed for the peroxide value (POV ) and thiobarbituric acid reactive substance (TBARS) values of all oleogels in accelerated oxidation experiments, all indicating good oxidative stability.

Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging.

Abstract

The objective of this study was to model the inactivation of Escherichia coli O157:H7 under varying relative humidity and gaseous ClO₂ concentrations. E. coli was spot-inoculated onto baby-cut carrots and exposed to ClO₂ gas at concentrations of 100 ppm, 200 ppm, and 300 ppm, within relative humidity ranges of 50 to 90%. The results demonstrate that the germicidal efficacy of gaseous ClO₂ significantly increases with both ClO₂ concentration and relative humidity increase (p < 0.05). Two different non-linear inactivation models, the Weibull model and the modified Chick model, were employed to describe the inactivation kinetics of E. coli. The modified Chick model, based on chemical reaction kinetics, proved more suitable (RMSE < 0.356) than the Weibull model (RMSE < 0.469). A multiple regression analysis was subsequently conducted, utilizing the modified Chick model to describe the inactivation of E. coli under varying relative humidity and ClO₂ concentrations. At 50% relative humidity and 100 ppm ClO₂ concentration, the inactivation rate constant of the modified Chick model was 1.04 × 10⁻³ min⁻¹. The inactivation rate constant increased to 3.63 × 10⁻³ min⁻¹ and 0.0668 min⁻¹ as ClO₂ gas concentration increased from 100 to 300 ppm and relative humidity increased from 50 to 90%, respectively. The model developed in this study describes the inactivation of E. coli as a function of relative humidity and ClO₂ concentration (R² of 0.985) and can be utilized by the food processing industry to design gaseous ClO₂ processes for achieving desired levels of E. coli inactivation.

The Green Deal, established by the European Commission, aims to make the European Union climate-neutral and sustainable by 2050. Although the Green Deal does not explicitly focus on the food sector, it recognises the significant impact of the food system on the environment, climate change, and public health. This review provides an overview of biopeptides and protein hydrolysates, their potential applications, and their alignment with the goals of the Green Deal. It aims to assist researchers and stakeholders in understanding the opportunities and challenges associated with utilising biopeptides to advance the objectives of the Green Deal. Currently, protein hydrolysates and bioactive peptides are mainly utilised for their functional, nutritional characteristics, and preservative properties. They could be produced on the basis of waste and by-products from food processing with their antioxidant and antimicrobial capacity and a potential source of functional food ingredients to combat non-communicable diseases. Therefore, the utilisation of active protein hydrolysates and biopeptides aligns with green politics by supporting sustainable sourcing, reducing waste, efficient resource utilisation, promoting health and well-being, and contributing to the development of sustainable food systems. However, there are some challenges including bitterness, allergenicity, and toxicity of peptides for industrial application. Addressing these obstacles allows for the potential of active protein hydrolysates and peptides in food technology, offering consumers novel and more nutritious food choices.

Lipid metabolism during curing of meat products is an essential biological process that affects their eating quality. Lipid droplets (LDs) are the main sites for storing neutral lipids and participating in lipid metabolism, and their surface lipid droplet-related proteins (LDRPs) directly regulate lipid degradation. In this study, we analyzed the expression changes of LDRPs in porcine biceps femoris muscle under curing conditions (1% and 3% salt concentration) by proteomics and discussed the role played by LDs in the regulation of lipid metabolism. A total of 1127 quantitative proteins were identified by mass spectrometry. Among them, the differential proteins between the control and cured groups were mainly involved in biological processes such as lipid metabolism and carbohydrate metabolism. Protein quantification results showed that RAB18 expression was downregulated after curing, suggesting that curing caused LDs to become small and dispersed. Besides, the expression trends of proteins responsible for macroautophagy (RAB7 and RAB10) and those responsible for CMA (HSPA8 and PLIN2) in LDs were opposite. The upregulation of CPT2, ACADL, FABP4, and FABP5, which were related to fatty acid transport and β-oxidation, intensified the degradation of fatty acid in cured samples. Consequently, we concluded that curing promoted LD degradation. Macroautophagy, CMA, and lipolysis were likely to occur alternately and synergistically during the degradation process. The results have significant implications for our understanding of the metabolic processes involved in lipid molecules during meat processing.

Abstract

The future food industry is facing urgent challenges that need to be addressed, mainly providing sufficient quantity and quality of food to meet the growing population, reducing environmental pollution, improving production and processing conditions to adapt to climate change, protecting biodiversity, and improving food resource utilization. The global per-capita protein demand and consumption continue to grow, making it difficult for traditional protein supply channels to provide sufficient quantity and quality of protein. Ensuring a high-quality protein supply is an important task for future food processing, and the development trend of future food processing is mainly reflected in sustainable development, health, globalization, energy conservation and emission reduction, nutrition, technology, intelligence, and automation. These factors make the development and application of alternative proteins of great practical significance. Alternative proteins are still in the development stage; the relevant research focuses on the flavor, nutrition, safety, and consumer acceptance of the products. Different drying processes need to adapt to different types and applications of alternative proteins, and the drying process will have a significant impact on the recovery rate, recovery quality, and amino acid composition of proteins. This article provides a brief and comprehensive review of the development background, significance, types, applications, challenges, and solutions of alternative proteins based on the classification criteria of animal and plant derived from the perspective of alternative proteins. Some new drying technologies that can be used for alternative proteins are also introduced, including spray drying (pre-treatment, post-treatment, and optimization of process parameters), vacuum microwave drying, and other combined drying technologies.

In this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF) on the quality parameters of frozen potatoes with and without temperature fluctuation was evaluated. Potatoes were cut, blanched, impregnated with different concentrations of GH (0.08 to 4.32% w/w) and CNF (0.08 to 4.32% w/w) combined in a central composite rotational design and frozen with and without temperature fluctuation. Bleached samples without impregnation were used as controls. Electrophoresis and FTIR analyses indicated the presence of polypeptides in the gelatin hydrolysate, and electron microscopy indicated that cellulose nanofibers have nanometric diameters (20 to 90 nm); these characteristics influence the freezing of water. The solution containing 2.20% w/w GH and 2.20% w/w CNF showed a lower freezable water content by DSC analysis (92.49 ± 0.42%), indicating greater interaction of the compounds with water in this condition. When impregnated in potato cuts, this solution promoted lower losses of fluid (19.06 ± 0.51% and 28.71 ± 0.21%, respectively) and texture (23.30 ± 0.54% and 41.95 ± 0.55%, respectively) when subjected to storage without and with temperature fluctuations, thus delaying the recrystallization of the ice. Furthermore, smaller losses in the microstructure and color of the plant tissue were observed when using this treatment. A reduction in the freezing temperature of the impregnated samples was also observed (temperatures lower than the control − 0.615 °C). The results indicated that GH and CNF have effective cryopreservation potential.

The research aimed to produce microemulsions loaded with garlic essential oil (5, 10, and 15% w/w) to improve the mechanical and antimicrobial properties of Persian gum and k-carrageenan-based microemulgels against food pathogens. Microemulsions loaded with 10% garlic essential oil had an average particle size of 88.59 ± 2.59 mm and an encapsulation efficiency of 95.61 ± 1.38%. Microemulsions loaded with 10% garlic essential oil with levels of 3, 5, and 7% were used in the structure of hydrogels. Using garlic essential oil microemulsion (up to 50%) in microemulgels structure led to an increase in viscosity and consistency index. The rheological data were well-fitted by the power law model, and all samples had pseudoplastic (shear-thinning) behavior. The mechanical properties of microemulgels were improved by using microemulsions, and a 5% microemulsion of garlic essential oil was associated with an increase in hardness, cohesiveness, and chewiness indices. FTIR analysis confirmed that garlic essential oil is well placed in the microemulsion structure, and microemulsions containing garlic essential oil will strengthen the mechanical properties of microemulgels by establishing hydrogen bonds with the hydrogel matrix. The modeling of the release of garlic essential oil in food simulants showed that the highest amount of release occurs in aqueous media, and the Peleg model is the best description of the release behavior of the essential oil from the structure of microemulgels. The dominant mechanism involved in the garlic essential oil release in the food simulants was the Fickian release mechanism. Staphylococcus aureus showed the highest sensitivity against microemulgels loaded with garlic essential oil.