Food and Bioprocess Technology最新文献

This study aimed to evaluate the antiradiation effects of Brassica rapa L. polysaccharides (BRP) obtained through four different extraction methods: enzyme-ultrasound-assisted (UE-BRP), enzyme-microwave-assisted (ME-BRP), hydrogen peroxide/ascorbic acid-assisted (HA-BRP), and hot water extraction (H-BRP). The physicochemical, structural, antioxidant, and in vitro antigamma radiation properties of the compound were assessed in RAW 264.7 cells, followed by in vivo validation in mice at graded concentrations. The results showed significant differences in physicochemical characteristics: HA-BRP yielded the highest amount (8.69%) and uronic acid content (1.02%), while UE-BRP exhibited the highest purity, with carbohydrates at 48.53%. Regarding the structural properties, UE-BRP had the lowest molecular weight (2 × 10⁴ Da), while FT-IR and XRD analyses showed no significant differences in the overall structural features of the polysaccharides. Additionally, UE-BRP exhibited the most potent antioxidant activity, with values of 52.6, 44.3, and 59.2 for scavenging free radicals from hydroxyl, ABTS, and DPPH, respectively. UE-BRP alleviated irradiation-induced damage in RAW 264.7 cells by lowering reactive oxygen species (ROS) by 39.4% and malondialdehyde (MDA) by 38.9%, while enhancing the activities of superoxide dismutase (SOD) by 34.9% and glutathione peroxidase (GSH-Px) by 42.7%, as well as reducing the proinflammatory cytokine (IL-1α and IL-1β) levels by over 50%. Oral administration of UE-BRP dose dependently alleviated irradiation-induced injury in mice by preserving hematological parameters, reducing oxidative damage, proinflammatory cytoxinase, protecting bone marrow DNA, and activating the Nrf2 pathway through upregulation of HO-1 and SOD-1 and suppression of Keap-1. These results highlight the strong radioprotective potential of BRP polysaccharides.

Lactic acid bacteria (LAB) can be used as a natural alternative due to the demand for sodium reduction, enhancing preservation by inhibiting spoilage microorganisms, including Listeria monocytogenes, while also improving technological properties. This study evaluated the effects of different LAB strains on pH, water activity, and microbial stability in sodium-reduced fermented sausages. Six different formulations were prepared: one control formulation with standard sodium content (C) and five sodium-reduced formulations. Among these, one formulation was produced without LAB addition (NAR), while the remaining four included sodium reduction combined with the inoculation of different LAB strains: SJRP55 (Leuconostoc mesenteroides subsp. mesenteroides SJRP55), ST8SH (Lactiplantibacillus plantarum ST8SH), LGG (Lacticaseibacillus rhamnosus GG), and BGP1 (Lacticaseibacillus paracasei BGP1). Lpb. plantarum ST8SH demonstrated strong growth during fermentation and ripening, effectively controlling Listeria contamination, which was inoculated following slicing of the sodium-reduced fermented sausage. Its antimicrobial activity was particularly evident in sliced sodium-reduced fermented sausages, reducing Listeria innocua ATCC 33090 to 3 log CFU/g after 7 days. Sodium reduction combined with LAB application preserved the technological properties of the product while lowering pH and water activity, thereby enhancing microbial safety. These findings highlight Lpb. plantarum ST8SH as a promising biopreservative for healthier and safer sodium-reduced fermented sausages. However, further research is needed to understand its antimicrobial mechanisms.

This study examined the effects of Kratom (Mitragyna speciosa) leaf polyphenol extract (KPE) on myoglobin oxidation in frigate mackerel (Auxis thazard) muscle at 4 °C using a two-stage design. First, Mb solutions were incubated for 30 min with KPE (0–150 ppm) to screen dose-dependent effects and select an effective concentration. Ascorbic acid (AA, 5% w/v) was included as a commercial benchmark (positive reference). Spectrophotometric analysis revealed a dose-dependent reduction in metmyoglobin, with 150 ppm KPE reducing levels by ~ 40% (p < 0.05), accompanied by a red shift in the Soret band and diminished 630-nm peak. These changes suggest KPE modulated myoglobin redox transitions, likely via polyphenol-myoglobin interactions. KPE slightly decreased pH but was less acidic than AA (p < 0.05). Color parameters significantly improved with KPE. Second, the selected condition (150 ppm KPE) was further evaluated in a time-course experiment for up to 180 min at 4 °C to assess redox stability over storage time. During 180-min storage, both 150 ppm KPE and AA increased ferrous and decreased ferric myoglobin within 90 min, with KPE maintaining redox stability thereafter. These findings support the use of KPE (150 ppm) as a natural antioxidant to preserve myoglobin stability and color in dark-fleshed fish, with AA serving as a reference benchmark rather than a concentration-matched potency comparator, in line with green preservation trends.

The growing global demand for sustainable and safe food preservation strategies has heightened interest in chlorine dioxide (ClO₂) as an effective, broad-spectrum antimicrobial agent for postharvest applications. Chlorine dioxide exerts its antimicrobial activity by selectively oxidizing sulfides, amines, and other electron-rich biomolecules in microbial cells due to its high redox potential. Unlike conventional chlorine-based sanitizers, it effectively inactivates microorganisms without generating harmful chlorinated by-products. ClO₂ is generated through chemical, electrochemical, and photolytic methods, allowing for controlled and on-site application in food systems. Due to its high-water solubility, stability over a wide pH range, and strong efficacy at low concentrations, ClO₂ has demonstrated significant potential in microbial decontamination, suppression of enzymatic browning, and extension of shelf life in fruits and vegetables. Both aqueous and gaseous forms of ClO₂ have been shown to effectively inactivate foodborne pathogens while preserving the sensory and nutritional quality of fresh produce. In addition to conventional postharvest treatments, emerging applications include smart packaging systems, cold-chain sanitation, and residue-free surface disinfection. This review highlights the opportunities presented by ClO₂ as a sustainable alternative to traditional sanitizers and critically examines existing challenges related to generation system scalability, regulatory constraints, occupational safety, and consumer acceptance.

Graphical Abstract

Asparagus is rich in a variety of nutrients and bioactive components, making it highly favored by consumers. Postharvest lignification significantly compromises the quality of asparagus during processing and storage. The biosynthesis of lignin is regulated by enzymes such as phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). This study systematically evaluated the efficacy of far-infrared (FIR), microwave (MV), and combined FIR-MV in suppressing key lignification-related enzymes while preserving asparagus quality. MV reduced PPO activity by 72.45%, demonstrating strong inhibition of key enzymes in lignin synthesis but causing severe cellular structural damage. In contrast, FIR exhibited milder effects but weaker enzyme inhibition, reducing PPO activity by 65.56%. Using FIR or MV alone caused localized heating in asparagus, with longer treatment times resulting in poorer quality. In contrast, the combined FIR-MV treatment improved heating uniformity and enhanced inhibition of key asparagus lignification enzymes, increasing the PPO activity reduction to 87.12%. This approach reduced structural damage caused by FIR and MV while enhancing asparagus flavor and nutritional content. These results indicate that FIR-MV can effectively delay lignification and maintain optimal asparagus quality.

As the food industry expands and consumer demand for safe, high-quality food grows, intelligent food packaging systems are gradually becoming a key technological development direction for the sector. By integrating smart indicators, the system can monitor key information such as freshness, temperature, authenticity, and other key information of food in real time, providing consumers with a better experience while ensuring food quality and consumer health. This paper reviews the application of key printing technologies such as gravure printing, screen printing, inkjet printing, and 3D printing in the preparation of smart food packaging, and analyzes the technological processes, advantages, challenges, and future development trends of these technologies in detail. Firstly, starting from the principle and characteristics of printing technology, the application potential of various technologies in intelligent packaging is expounded. Secondly, the specific application of the intelligent packaging system in food packaging was discussed in depth from the aspects of sensors, indicators, and data carriers. Finally, the challenges faced by the current intelligent packaging system in terms of technology maturity, cost, and stability were pointed out, and the future development direction was proposed, such as technology optimization, standardization construction, and market promotion. The intelligent packaging system based on printing technology has broad prospects in the field of food safety monitoring. With the continuous innovation and breakthrough of this technology, such systems can not only significantly improve the level of food safety but also contribute to reducing food consumption.

Global demand for plant-based proteins is rapidly increasing, driven by sustainability concerns and health-conscious consumer preferences. In this context, African nightshade (Solanum scabrum), an underutilized leafy biomass rich in protein, represents a promising alternative protein source. This study investigated the influence of alkaline extraction followed by isoelectric precipitation (AE-IP), ultrasound-assisted extraction (UAE), and ultrafiltration (UF), on the yield, composition, structural and functional characteristics of Solanum scabrum protein concentrates (AE‑IP_SPC, UAE_SPC, UF_SPC). UAE significantly enhanced protein yield (48.71%) compared to AE-IP (34.02%), while UF produced concentrates with lowest yield (26.45%) but highest protein content (71.43%). UF_SPC exhibited a lighter color (L* = 71.53 ± 0.22) and lower browning index (20.76 ± 0.11%) than AE-IP_SPC (L* = 57.89 ± 0.17; browning index = 42.90 ± 0.54%), indicating reduced pigment co-extraction. Scanning electron microscopy revealed dense, fibrous structures with irregular cracks in AE-IP_SPC, smooth, layered structures with interconnected channels and cavities in UAE_SPC, and irregular wavy patterns and shallow depressions in UF_SPC. UF_SPC displayed the highest absolute zeta potential values at both acidic (36 mV at pH 2) and alkaline pH (-39 mV at pH 10), indicating enhanced electrostatic repulsion and improved colloidal stability. Functionally, UF_SPC and UAE_SPC exhibited superior solubility at alkaline pH, along with enhanced emulsifying and foaming properties. Spectroscopic analysis suggested extraction-dependent alterations in protein conformation associated with improved hydration behavior. Overall, ultrasound-assisted and ultrafiltration approaches effectively improved the functional and nutritional performance of Solanum scabrum protein concentrates, supporting their potential application as sustainable plant-based protein ingredients and establishing clear process-structure–function relationships.

Simple prediction of food composition and related properties could reduce reliance on complicated measurement methods that use costly instruments and chemicals. In this study, low-field nuclear magnetic resonance (LF-NMR) relaxation measurements (T₁ and T₂) were used. Nine batches of date fruits (DFs) differing in quality were analyzed using relaxation descriptors extracted to characterize proton environments associated with different mobility states, with transverse (T_₂) relaxation reflecting contributions from rigid, semirigid, and mobile proton populations. Descriptors associated with rigid, semirigid, and mobile proton populations were obtained using transverse (T₂) relaxation. The relationships between these parameters and the physicochemical characteristics of the samples of date fruit _were analyzed. LF-NMR T₁ and T₂ parameters showed linear correlations with studied physicochemical properties, including moisture, crude fiber, and pectin. This indicates the potential of LF-NMR for predicting physicochemical properties of date fruits. Multivariate analysis was used to examine clustering trends among date fruits based on LF-NMR relaxation behaviors. The decision tree model achieved high predictive performance for moisture content (R² = 0.990) using T₂ relaxation parameters. Artificial neural networks considering T₂ relaxation also showed strong internal predictive performance for sucrose (R² = 0.998) and fiber (R² = 1.000). These results demonstrate that integrating LF-NMR relaxation with multivariate and machine learning approaches provides an effective framework for predicting key physicochemical attributes of date fruits.

Plasma-activated water (PAW), enriched with reactive nitrogen and oxygen species (RONS), holds significant promise for foodborne pathogen inactivation. This study compared the inactivation efficiency and reusability of static/dynamic PAW treatments with commercial electrolyzed water on pork belly surfaces against Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella Typhimurium, and its impact on the quality properties. Meanwhile, degradation kinetics of RONS in PAW and inactivation kinetics were modeled throughout the process. As a result, dynamic PAW achieved superior pathogen reduction within 2 min while static PAW required 10 min, both outperforming commercial electrolyzed water. In addition, dynamic PAW retained efficacy over 5–6 reusable cycles, whereas static PAW exhibited limited reusability (2 cycles). Both static and dynamic PAW treatments induced minor ΔE fluctuations in lean and fat layer of pork belly. PAW treatments induced higher weight gain than that of sterile water treatments, though dynamic PAW slightly increased lipid oxidation and protein carbonyl content, remaining within acceptable thresholds. Furthermore, the degradation kinetics of four active species (({NO}_{2}^{-})、({NO}_{3}^{-})、({H}_{2}{O}_{2})、({O}_{3})) were well described by a first-order reaction kinetic model. The correlation analysis demonstrated that dynamic PAW treatment resulted in stronger negative correlations between residual RONS concentrations and inactivation efficacy, along with more pronounced inter-species correlations among RONS. Meanwhile, compared with Weibull model, Log-logistic model could characterize microbial inactivation kinetics and behaviors more accurately under both static and dynamic treatments. These findings highlighted dynamic PAW as a rapid, eco-friendly intervention for meat safety, with quality impacts deemed negligible for commercial applications.