Food and Bioprocess Technology最新文献

Herein, we examined the impact of varying temperatures (20–60 ℃) on the rheological behaviors, moisture migration, and 3D printability of fully gelatinized mung bean starch/soy protein isolate composite inks. As the treatment temperature decreased, both the storage modulus (G′) and yield stress (τ_y) of the inks increased, enhancing the mechanical strength of the extruded filaments. However, this also led to elevated apparent viscosity and minimum flow stress (τ_f), causing swelling and irregular extrusion patterns, which compromised printing precision. At higher temperatures, the increased mobility of water molecules within the gels facilitated smoother extrusion due to reduced viscosity. Nevertheless, at excessively high temperatures (60 ℃), the extruded filaments exhibited greater spreading, resulting in poor printing resolution. In contrast, gels processed at an optimal temperature of 50 ℃ exhibited the best printability with smooth extruded filaments and high geometric accuracy, thereby enabling the creation of customized shapes via 3D printing. The molecular chain entanglement induced by the short-term starch retrogradation played a significant role in regulating gel properties across different temperatures. Results from this study could provide valuable insights into the temperature-controlled 3D printing of starch-based gels with excellent printing performance.

Growing concerns over synthetic colorants have accelerated the shift toward natural sources. Among red pigment sources, red beetroot (Beta vulgaris L.) stands out for its superior pH stability and strong coloring capacity, making it increasingly popular in the food, medical, and cosmetic industries. Extraction is the first step in producing red colorant from this plant, yet there is a research gap regarding the use of pulsed electric field (PEF) pretreatment on whole red beetroots for continuous commercial processing possibilities. In this study, whole red beetroots were treated with PEF at different specific energy levels (0.5, 1.0, and 1.5 kJ/kg). After pretreatment, the whole red beetroots were freeze-dried for 24 h at − 30 °C under vacuum. PEF pre-treatment, particularly at 0.5 kJ/kg, significantly enhanced several quality attributes compared to the control sample, including a 20% increase in redness (a^* value), 66% in total phenolics, 45% in flavonoids, 14% in DPPH antioxidant capacity, 93% in ABTS antioxidant capacity, and 77% in betanin content (determined via HPLC) of the powder form of freeze-dried samples. Powder properties, such as dispersibility, were also enhanced according to the control group due to the cell rupture effect of PEF treatment at 0.5 kJ/kg. Higher electric fields caused deterioration of the properties of the samples. Scanning electron microscopy (SEM) images demonstrated microstructural changes in the plant tissue induced by PEF treatment. These findings highlight that PEF pretreatment to whole red beetroots is a promising approach for improving techno-functional properties of the powder samples.

Due to deficiencies in the oyster supply chain and cold-chain logistics, consumers located far from coastlines find it difficult to obtain fresh, high-quality raw oysters. This paper proposes and designs an intelligent controllable container (ICC) for quality monitoring and maintenance during the transportation of live edible oysters. The method adopts numerical simulation method and phase change materials to optimize temperature control during distribution, uses corona discharge plasma sterilization method to reduce bacterial infection, and integrates multiple sensors for real-time monitoring of the environment to provide a basis for decision making. The experimental results demonstrate that ICC exhibits excellent refrigeration and thermal insulation capabilities and can effectively inhibit bacterial proliferation. During simulated transport trials, ICC reduced the internal temperature to 8 °C within 3 h and maintained for 41 h. The average temperature within the container during the experiment was 6.7 °C. Compared with the control group, the use of plasma reduced the colony count by 2 lg (CFU/g), significantly lowering the total bacterial counts in live oysters during transport and delaying quality deterioration. The container is suitable for various distribution scenarios such as storage, transportation, and sales show, promoting the energy-saving and environmental protection of the oyster supply chain.

Although there is a precedent for enriching bread with plant-based ingredients or muscle tissue, the use of fish protein hydrolysates (FPH) in baking remains underexplored, especially if the FPH comes from fish by-products. The impact of adding FPH from sea bass and salmon heads in bread-making, analysing its sensory, proximate and physicochemical effects was assessed. The influence of different antioxidants during hydrolysis was also evaluated. Four bread formulations were produced with varying levels of wheat flour replacement by FPH (2.5% and 5%) and a control bread. A comprehensive evaluation of the breads included analyses of proximate composition, texture, colour, sensory attributes and crumb structure at both macro- and microscopic levels. The incorporation of FPH led to increased protein content and moisture, particularly noticeable at the 5% replacement level. Sensory differences emerged between the control and FPH-enriched breads; the 2.5% formulation retained desirable sensory properties, whereas the 5% substitution introduced less favourable traits such as bitterness, a fishy odour and rancid notes. Textural changes included greater bread hardness, which correlated with modifications in crumb microstructure, notably larger alveoli and subtle shifts in crust and crumb colour. Among the tested antioxidants, those based on carnosic acid proved most effective in preserving quality. In conclusion, FPH could serve as a viable option for nutritionally enriching bread, although it is advisable to keep substitution levels low (2.5%). These findings underscore the potential of FPH as an ingredient in baked products and contribute to circular economy in the fishing industry.

Polysaccharides from wine-processed Cistanche deserticola Y.C. Ma (WCPs) are gaining increasing interest because of their diverse bioactivities, yet the extraction method critically affects polysaccharide yield, structure, and function. This study was designed to systematically compare seven extraction strategies and establish a clear method–structure–activity relationship for obtaining high-quality WCPs. Seven extraction protocols, hot water (HWE), enzymatic-assisted (EAE), ultrasound-assisted (UAE), ultrasound–microwave synergistic (UMSE), microwave-assisted (MAE), ultrasound–enzyme combined (UESE), and natural deep-eutectic-solvent (NADES-E) extraction, were evaluated in parallel. UV, FT-IR, Congo-red assays, monosaccharide composition, molecular-weight distribution, and SEM were employed to characterize the functional groups and surface ultrastructures of the obtained WCPs. Five deproteinization techniques were also screened for maximal protein removal with minimal polysaccharide loss. Antioxidant (DPPH, ABTS⁺, OH scavenging) and lipid-lowering (sodium cholate, glycodeoxycholate, taurodeoxycholate binding) activities were measured in a concentration-dependent manner. Optimal extraction conditions were determined to maximize polysaccharide yield and activity. HWE achieved the highest polysaccharide yield (28.43 ± 0.61%), significantly higher than other extraction methods (p < 0.05). Structural and structure–activity relationship analyses demonstrated that the increased bioactivity was driven by specific structural alterations resulting from the extraction process. These alterations notably included increases in the total phenolics and uronic acids, as well as changes in monosaccharide composition, particularly increased levels of mannose and galacturonic acid. The extracted polysaccharides therefore showed markedly greater efficacy in both antioxidant and lipid-lowering activity assays. Among the protein removal methods evaluated, the Sevage method was determined to be the most suitable, as it effectively removed proteins while best preserving polysaccharide bioactivity. Quantitative associations among the WCP extraction protocol, structural composition, and bioactivity were established. HWE is recommended as a simple, high-yield route to produce highly active WCPs for functional-food and pharmaceutical development. These findings provide valuable insights into the structure–activity relationships of WCPs and their potential in functional food development.

Graphical Abstract

Fucoxanthin (FX), a hydrophobic carotenoid, exhibits enhanced solubility and bioactivity when combined with lipids. However, its co-encapsulation with conjugated linoleic acid (CLA) remains challenging due to their mutual sensitivity to light, heat, and oxygen. Herein, we developed complex liposomes co-loading FX and CLA via ethanol injection, followed by sequential coating with chitosan and sodium alginate through electrostatic deposition. The resulting polymer-coated liposomes (S-C–CL) achieved a high FX encapsulation efficiency of 80.15 ± 1.23%. Post-modification, the particle size increased to 3684.33 ± 203.05 nm with a zeta potential of − 45.73 ± 2.77 mV, indicating a dense polyelectrolyte shell. Structural analyses (TEM, FT-IR) confirmed successful encapsulation and coating. The modified liposomes exhibited significantly improved thermal stability (phase transition temperature increased from 47.6 °C to 145.6 °C) and storage stability. This work provides a robust strategy for stabilizing FX-loaded liposomal systems for functional food applications.

Spent brewer’s yeast (SBY) is an abundant by-product from beer production, rich in nitrogenous compounds. However, its valorization is hindered by the resistance of the yeast cell wall and the risk of co-extracting undesirable compounds. Pulsed electric fields (PEF) offer a selective and energy-efficient alternative to recover intracellular components. This study aimed to evaluate nitrogen-rich extracts obtained by PEF-assisted extraction of SBY as a sustainable nutrient source for microbial growth and wine fermentation. SBY biomass was treated using continuous-flow PEF (15 kV/cm, 150 µs) and incubated at 37 °C for 48 h to induce endogenous proteolysis. Moreover, a sequential extraction strategy was evaluated, allowing prior recovery of glutathione before proteolytic incubation. The resulting nitrogen-rich extracts were characterized for free α-amino nitrogen (FAN) and soluble protein content and evaluated as the sole nitrogen source in Saccharomyces cerevisiae growth media and white grape must fermentation. All SBY extracts showed FAN concentrations comparable to a commercial yeast extract (250 mg /g extract). Protein content was higher at pH 8, though this did not affect growth performance. The sequential strategy allowed glutathione recovery without altering nitrogen composition or microbial proliferation. Ten grams per liter of SBY extract was identified as optimal concentration for supporting microbial growth, matching the performance of a commercial yeast extract. In fermentation trials, the PEF-derived extract enhanced fermentative kinetics, allowing complete fermentation four days earlier than the unsupplemented control, and reduced residual sugars to levels similar to those achieved with a commercial enological nutrient (< 0.7 g/L). These findings validate the use of PEF to obtain functional nitrogen-rich extracts from SBY, supporting their application in microbial and enological processes within circular bioeconomy strategies.

Brown rice, rich in nutritional benefits, is challenging to steam due to its bran layer. This research sought to explore how dielectric barrier discharge cold plasma (DBD-CP) processing enhances the quality and starch architectural traits of high moisture (17%) brown rice. The results showed that following DBD-CP treatment (100 kV 2 min, 100 kV 4 min, 100 kV 8 min, 70 kV 4 min, 130 kV 4 min), the free fatty acid level of brown rice remained within a safe range (≤ 30.0 mg/100 g). Texture analysis revealed a strong inverse correlation between brown rice hardness and both processing time and voltage, with brown rice hardness showing a pronounced decline that was coupled with a modest reduction in adhesion, pointing to enhanced edible quality. Additionally, exposure to plasma treatment causes notable alterations in brown rice starch, markedly decreasing its amylose levels, crystallinity, R_1045/1022 ratio, and gelatinization enthalpy, while also inducing more pronounced surface degradation. In contrast to the untreated starch, the processed starch exhibited a substantial rise in rapidly digestible starch (RDS), which makes it more conducive to efficient human absorption. The treatment of DBD-CP resulted in better edibility of brown rice.

The aim of this study was to investigate the effects of high-pressure processing (HPP) on color changes, bacterial counts, myrosinase activity, the conversion rate of glucosinolates (GSL) to isothiocyanates (ITC), and the concentration of Lactobacillus rhamnosus-utilizable folate and 5-methyltetrahydrofolate (5-MTHF) in cruciferous sprouts. Results indicated that HPP reduced the aerobic plate counts of sprouts, achieving microbiological safety comparable to that achieved through thermal pasteurization while minimizing color changes. The broccoli and red cabbage sprouts processed by 600 MPa exhibited the highest myrosinase (MYR) activity and increased the ITC conversion rate to 37.5% and 23.5%, respectively. By contrast, the ITC conversion rates of broccoli and red cabbage sprouts treated with boiling water were only 2.32% and 1.33%, respectively. HPP at 400 MPa, with or without chicken pancreas treatment, significantly increased the 5-MTHF concentration in broccoli and red cabbage sprouts. A L. rhamnosus metabolism assay further confirmed that HPP increased folate availability for utilization by L. rhamnosus by 17.8% and 19.4% in broccoli and red cabbage sprouts, respectively, as compared to the control. Overall, the findings demonstrate that HPP not only maintains the quality of sprouts but also enhances their nutritional value, allowing consumers to increase their intake of nutrients such as ITCs and folate without altering their dietary habits.

Fungal biomass production from agricultural byproducts offers both economic and environmental advantages as a novel myco-food. A system model was developed using SuperPro Designer and applied to the techno-economic analysis of Aspergillus awamori production from almond hulls as feedstock. Two process design scenarios were evaluated. In Scenario 1, almond hull extract was used as the sole growth medium. In Scenario 2, the extract was mixed with nutrients produced by enzymatic hydrolysis of residual solids. Scenario 1 generated 2906 MT of fungal biomass annually from 15,650 MT of hulls, whereas Scenario 2 produced 4593 MT of fungal biomass per year from 15,200 MT of hulls. Sensitivity analysis examined the impacts of almond hull price, enzyme cost, and processing capacity on the breakeven price of fungal biomass. The breakeven prices ranged from $5 to $7 per kilogram (dry basis) for both scenarios. Raw materials and utilities accounted for the majority of the operating costs in both scenarios. Scenario 2 achieved a lower breakeven price, indicating better economic feasibility. In both scenarios, the cost of fungal biomass was most sensitive to almond hull price, while processing capacity had a minimal effect under a financing structure with an interest rate of 9% and 50% debt over 20 years. Compared with conventional meats and other protein alternatives, myco-food costs were lower on a mass basis and offered protein-cost savings relative to beef. These results position myco-food as a sustainable and competitive food ingredient and suggest that targeting specialty dietary markets could enhance commercial viability.