Food and Bioprocess Technology最新文献

In recent years, there has been an increasing interest in the study of natural active compounds. Flavonoids, a class of natural active compounds with anti-cancer, anti-inflammatory, and antioxidant properties, are widely utilized in the food, pharmaceutical, and cosmetic industries. However, traditional extraction methods for flavonoids have limitations such as long extraction time and low yield. Microwave-assisted extraction (MAE) is a widely employed emerging extraction technique that utilizes microwave energy to rapidly extract intracellular flavonoids. MAE offers benefits over traditional methods, including reduced extraction time and higher yields. Several factors influence the extraction process, including the solvent system, solvent-to-material ratio, microwave power, temperature, microwave irradiation time, contact surface area, and stirring. Future directions for MAE involve the development or enhancement of extraction equipment, the integration of multiple extraction techniques, and the optimization of extraction parameters. However, it should be noted that MAE technology is still in the exploratory stage of industrialization, and large-scale production of flavonoids remains challenging with numerous issues yet to be resolved.

Traditional maceration extraction methods for saponins typically involve substantial consumption of organic solvents and long extraction times. To establish an efficient and eco-friendly extraction method for the saponins in Gleditsia sinensis Lam. pods (GSP), deep eutectic solvents (DESs), serving as a sustainable alternative to traditional solvents, have been investigated in conjunction with ultrasound-assisted extraction (UAE) technology. The DES composed with choline chloride and lactic acid in a 1:2 molar ratio was selected based on the highest extraction yield of Gleditsia sinensis Lam. saponins (GSS). The extraction parameters were further optimized using a single factor and response surface methodology (RSM). The maximum GSS extraction yield (183.61 mg/g) was achieved using water content 32%, liquid–solid ratio 35 mL/g, ultrasonic power 427 W, and extraction time 12 min. The structural features of GSS were investigated using ultra-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry, and a total of 16 saponins were tentatively identified. The physicochemical and surface properties of GSS were also investigated. It turns out that GSS solution belongs to pseudoplastic fluid, and the viscosity of GSS solution varied at different pH values. Surface activity analysis showed GSS had a low critical micelle concentration at 0.0161 g/L, and GSS could reduce surface tension to 43.7 mN/m. The foaming and emulsifying evaluations revealed that GSS were an efficient natural surfactant as it could form stable foams and emulsions at low concentrations as compared with Tween 80. Moreover, the antioxidant activities of GSS were studied using antioxidant assay kits, and GSS showed strong capacities in scavenging free radicals. This study reveals the screened DESs coupled with UAE could efficiently separate saponins from GSP, and GSS showed the potential to be applied as natural surfactant or antioxidant in food industry.

The study is aimed at assessing residue levels and distribution of five macrolide antibiotics (erythromycin, neospiramycin, spiramycin, tilmicosin, and tylosin) in cheese and whey using liquid chromatography-tandem mass spectrometry (LC–MS/MS). In our study, to minimize the potential effects of variables such as moisture, lactose, protein, macro, and micro components from different milk samples on the results during validation analyses and cheese production, the same batch of raw cow milk sourced from the market was used throughout the entire production process. Macrolide residues were detected in all cheese and whey samples, varying in concentrations (from 179.92 to 99.36%). Erythromycin, tilmicosin, and tylosin were predominantly found in cheese, exceeding the maximum residue limit (MRL) of 50 µg/kg, except neospiramycin (49.83% residue level). The only antibiotic showing a decrease in cheese and whey compared to raw milk is neospiramycin. In contrast, spiramycin was concentrated in whey (226.17 µg/kg, surpassing the MRL), followed by tilmicosin (94.58%). Concentrations of four antibiotics (erythromycin, tilmicosin, neospiramycin, and tylosin) were higher in cheese than in whey, indicating a higher affinity for the casein matrix. Spiramycin, however, had higher concentrations in whey, suggesting lower affinity for the casein matrix. Pasteurization and cheese making did not significantly reduce macrolide levels. The processing factor, representing the ratio of antibiotic concentrations in the final dairy product to that in raw milk, exhibited variability based on antibiotic type and concentration. Generally, cheese demonstrated higher processing factors compared to whey, suggesting a greater antibiotic retention during cheese production. This study highlights the impact of the cheese-making process on antibiotic residue concentrations in dairy products, with the extent of influence varying by antibiotic type. The elevated retention percentages in cheese underscore the potential for consumers to be exposed to significant antibiotic levels through product consumption. This research offers valuable insights for assessing the risk of antibiotic residues in cheese and whey, as well as for developing strategies to mitigate or eliminate these residues in dairy products.

To address the low efficiency in traditional enzymatic hydrolysis, cold plasma-assisted soy protein isolate (SPI-CP) was used to explore the mechanism of cold plasma on the efficiency of SPI hydrolysis. Results showed that compared to SPI treated only with enzymatic hydrolysis, SPI-CP exhibited an increase in hydrolysis degree from 16.1 to 27.2% and solubility from 46.0 to 66.0%. The dispersion system of SPI-CP solution was more stable, with reduced surface hydrophobicity index from 3219.36 to 3008.89 and a decrease in particle size from 3500 to 500 nm. Protein structure analysis revealed that cold plasma caused the unfolding of SPI’s primary structure, resulting in more extended peptide chains. The distribution of high molecular weight proteins in SPI-CP decreases, making small molecular weight proteins and peptides more easily hydrolyzed. Cold plasma technology provides a theoretical foundation for protein hydrolysis and peptide preparation.

In this study, fresh sea bass’s (Dicentrarchus labrax) heads, skin, viscera, and muscle were evaluated for their potential valorization as a source of nutrients and bioactive compounds. For this purpose, a pulsed electric field (PEF) treatment (1.0 kV/cm field strength and 220.5 kJ/kg specific energy for head, 3.0 kV/cm and 299.4 kJ/kg for skin, 3.0 kV/cm and 123.7 kJ/kg for viscera and muscle) was used. Subsequently, extraction processes were carried out using either 100% water or 50% ethanol. Protein assessment (protein content and bioactive peptides’ identification), as well as ICP-MS analysis of minerals and heavy metals, was conducted on both the solid matrices and liquid extracts. The findings indicate that the choice of solvent (100% water or 50% ethanol) and PEF treatment significantly (p < 0.05) affected protein recovery in the sea bass side streams liquid extracts, while a considerable protein amount was retained in the solid matrices. Furthermore, the ICP-MS analysis of minerals revealed that PEF treatment significantly (p < 0.05) improved mineral recovery in the head and muscle liquid extracts. However, a considerable amount of minerals remained in the solid matrices. Lower contents of heavy metals were found in the liquid extracts compared to the solid matrices, being anyway the quantities of the five heavy metals analyzed within edible and safe limits. Additionally, the total antioxidant capacity (TAC) of sea bass side stream extracts was assessed to measure the potential antioxidant bioactive compounds in the liquid extracts. PEF treatments significantly (p < 0.05) increased the TAC of the liquid extracts from sea bass viscera, as opposed to other side streams. Both 100% water and 50% ethanol were effective as extraction solvents, promoting the recovery of high-added-value compounds not only from the liquid extracts but also from solid matrices. Thus, PEF pre-treatment can be considered a valuable technique to enhance fish side stream valorization.

Loss of vegetable texture after freezing represents a crucial challenge that demands attention and is influenced by various factors, such as cultivar, maturity, and harvest time. Therefore, understanding the factors significantly impacting texture after freezing is imperative. Our previous study revealed a correlation between the temperature at harvest and the firmness of frozen broccoli. However, the specific mechanisms contributing to the decreased firmness of frozen broccoli remain unclear. Therefore, this study aimed to elucidate the mechanism underlying the decreased firmness of frozen broccoli at low temperatures through field experiments. Two broccoli cultivars were selected for the study and harvested under three distinct conditions: spring, winter, and late winter. Among the frozen-thawed samples, those harvested in spring exhibited the highest breaking stress, followed by those from winter and late winter harvests. Analysis of pectin composition revealed that samples from winter and late winter harvests displayed weaker cell wall adhesion compared to spring samples, which could promote tissue breakdown via ice crystal formation. Moreover, the low water-holding capacity of late winter samples could inhibit the restoration of frozen-thawed samples to their original state, consequently leading to significant texture deterioration after freezing. The examination of tissue structure after freeze-thawing supports these considerations. The findings of this study can help stabilize the firmness of frozen broccoli through adjustments in harvest timing.

Barley, primarily used for malting and animal feed, holds untapped potential as a human food source. Plant-based meat analogues, aimed at mimicking attributes of animal meats, typically rely on refined ingredients like soy protein or wheat gluten. To address ingredient sustainability and diversification in the plant-based food sector, this study used protein-enriched ingredients from two dry-fractionated barley varieties. Blends of pea protein and protein-enriched barley flour from two varieties (CDC Austenson and CDC Valdres) were extruded under high moisture conditions. The effects of two barley inclusion levels (15 and 30% w/w) and three feed moisture levels (47.5, 52.5, and 57.5% wb) were investigated on meat analogue’s physical and techno-functional properties. Barley’s inclusion led to texturized meat analogues with sufficiently fibrous characteristics and texture comparable with recent studies on meat analogues. Meat analogues containing 15% of protein-enriched barley flour from CDC Austenson and processed at 57.5% feed moisture had the highest anisotropy index (1.57). An increase in barley inclusion in the formulation led to an increase in the hardness, gumminess, and chewiness of the meat analogues. However, increasing moisture content led to a decrease in hardness, gumminess, chewiness, density, and color change. In terms of techno-functionality, extrusion led to a reduction in the water and oil holding capacities of the meat analogues compared to the raw formulations. In conclusion, the study demonstrated the effective inclusion of protein-enriched barley flours as ingredients for high moisture meat analogues. Findings are expected to encourage the usage of barley in human food applications and promote ingredient diversification.

Fortifying tea with iron faces the formation of a blue complex between iron and polyphenols. These technical challenges were circumvented by encapsulating iron sulphate with walls of whey proteins and Eudraguard via spray drying. Three types of capsules were generated based on the quantity of enclosed iron, 5.1, 7.7, or 10.0 mg; the quantity of iron is proportional to the complex formation. The encapsulation process enhanced iron absorption by 73% compared to free iron. The iron-polyphenol complex formation in gallic acid and black tea solution was studied. The complex formation in two buffers, 2-(N-Morpholino)ethane sulfonic acid (MES), and [piperazine-N, N′-bis(2-ethanesulfonic acid)] (PIPES), in two pH, 5.5 and 6.6, and the situations of buffered and unbuffered gallic acid in 0.3 mM ferrous sulphate solution was analyzed. The most stable solutions were gained with gallic acid in MES at pH 5.5 and 6.6 and PIPES at 6.6.

This study is aimed at evaluating the impact of different 1-butanol vapor doses on the metabolism, yellowing, overall quality, and 1-butanol metabolization in ‘Legacy’ broccoli florets during 6 days of storage at 20 °C. Broccoli florets were harvested and subjected to the following 1-butanol vapor treatments: (1) Control, where chambers with samples were merely closed, (2) 40 mg L⁻¹ of 1-butanol, (3) 80 mg L⁻¹ of 1-butanol, (4) 120 mg L⁻¹ of 1-butanol, and (5) 160 mg L⁻¹ of 1-butanol vapor. The florets were exposed to the 1-butanol vapor for 24 h at 20 °C, in airtight chambers. After treatment, the florets were stored in a normal atmosphere at 20 °C for 6 days, with metabolism and quality analyses performed after 0, 3, and 6 days. 1-Butanol treatment led to an increase in ACC oxidase, ethylene, and respiration rate over the storage period. However, the color of the broccoli florets was better maintained with the 120 and 160 mg L⁻¹ of 1-butanol vapor treatments. The maintenance of a greener color is attributed to the higher chlorophylls and pheophytins concentration after 3 and 6 days of storage. Carotenoids were also maintained at higher concentrations when broccoli florets were treated with 1-butanol. Additionally, the broccoli florets treated with 160 mg L⁻¹ of 1-butanol maintained higher stem firmness over 6 days at 20 °C. Thus, 1-butanol treatment induces metabolism in broccoli florets, maintains color similar to that at harvest after 6 days of storage, and allows the broccoli florets to metabolize the applied 1-butanol.

Syzygium cumini (S. cumini) is an excellent source of anthocyanins, which are valuable natural compounds with potential pharmacological and food-related applications. In this study, the combination of natural deep eutectic solvents and ultrasound-assisted extraction was explored as green alternatives to conventional solvents for efficient anthocyanin extraction from the pulp of S. cumini. Eight different solvent systems were prepared with choline chloride (Cho) and citric acid (Ci) as hydrogen bond acceptors and oxalic acid, lactic acid, fructose, ethylene glycol, 1,2-propanediol, urea and maltose (Oxa, Lac, Fru, Eth, Prop, Ur, Ma) as hydrogen bond donors. The solvent systems were prepared using heating, stirring, and ultrasonication methods. The extraction yield was optimized based on the selection of the best natural deep eutectic solvent mixture, ultrasonication time, and extraction temperature using a single-factor experimental methodology. It was found that choline chloride and propylene glycol (ChoProp) was the most efficient NADES system. The maximum extraction of anthocyanins was observed at 25 °C for 5 min of ultrasonication, resulting in a total anthocyanin content of 308.81 mg C3G/100 g dry extract. Furthermore, ChoProp served as an efficient solvent for polyphenol extraction, resulting in a total phenolic content of 1.6 mg GAE/g dry extract. The radical scavenging assay (87.4%) and ferric reducing antioxidant power (0.058) were approximately equivalent to conventional solvents, indicating the natural deep eutectic solvents as a potential alternative. Overall, the integrative technique of natural deep eutectic solvents and ultrasound-assisted extraction showed to be a promising green alternative for efficient anthocyanin extraction, where S. cumini proved to be a great source of anthocyanins, yielding higher total anthocyanin content.