Food and Bioprocess Technology最新文献

Açai (E. oleracea) is a fruit known for its health benefits. Its industrial processing generates a large volume of seeds, a waste rich in phenolic compounds. In this work, three techniques of extraction were applied to this residue: dynamic maceration (DM), microwave-assisted extraction (MAE), and energized dispersive guided extraction (EDGE); this last one is a novel sample preparation technique. It evaluated the recovery of phenolic compounds in the extractions. The extraction processes were investigated using a central composite design to obtain an extract rich in phenolic compounds, being the EDGE’s extract exhibited the highest phenolic content. With this result, the antioxidant capacity, phenolic profile (HPLC–DAD), and in vitro digestion model were investigated in this extract. The antioxidant capacities found were 6150 µmol Trolox/g (ORAC), 1.39 mmol Trolox/g (DPPH), and 4.45 mmol Eq Fe2 + /g (FRAP). Procyanidin B1 (4.60 mg/g) and B2 (1.05 mg/g) and catechin (1.62 mg/g) were the prominent phenolics. Bioaccessibility ranged from 6.20 to 179.86%; being caftaric acid, quercetin 3-glucoside, and procyanidin B1 bioaccessible in dialyzed fraction. These remarkable results show the EDGE efficiency for recovering bioactive compounds that remain available for intestinal absorption.

Whole grain flours often exhibit suboptimal processing properties and palatability, limiting their usage in food industry. This study investigated the impact of ball milling on the physicochemical properties, thermal properties, crystalline structure and rheological properties of corn flour. Ball milling reduced the particle size of the powder to the micron level and significantly elevated the cell wall breakage ratio. The structural analysis showed that ball milling destroyed the crystalline region of starch, resulting in the decline of short-range ordered structure and gelatinization temperature, and the increase of amylose content. The infrared spectra showed that ball milling resulted in the reduction of hydrogen bond strength but did not produce new functional groups. Structural alterations induced by ball milling weaken the gel strength and reduced both elastic and viscous properties. Ball milling also increased bulk density, tap density, decreased yellowness and hydration performance. Importantly, the process facilitated the effective release of bioactive substances, causing the highest detectable total phenolic content and antioxidant capacity. The findings affirm that ball milling serves as an efficacious method for modifying the multifaceted properties of corn flour.

Casein is a commonly used protein in the food industry, with its related products such as beverages and desserts. However, the further application of casein is limited by its solubility and stability. This study aimed to improve the functional of casein through protein-glutaminase (PG) deamination. The deamination of casein using PG was optimized through central composite design experiments, and its impact on the structure, solubility, and stability of casein was investigated. The results demonstrate that the optimal conditions for PG deamidation were determined at pH 6.0, E/S 15 U/g, and a temperature of 45 °C. The deamidation process alters the secondary structure of casein, resulting in a decrease in α-helix structure and an increase in β-sheet structure. The modification of casein improved emulsifying activity at pH 8.0 and 10.0, respectively, while significantly enhancing the solubility from 5.0 to 6.0. Furthermore, the deamidation of casein caused an increase in zeta potential and a decrease in particle size, resulting in improved stability of the protein solution due to reduced particle aggregation. The 3% deamidated casein-based beverage with carrageenan exhibited reduced precipitation rates compared to the control after sterilization at 121 °C for 15 min. In summary, PG deamidation offers a promising method for the modification and enhancement of the functional properties, including solubility, stability, and emulsifying activity of casein, thereby expanding its use of casein in the food industry.

Date fruits are a valuable crop that grows well in marginal environments. Date fruit processing generates millions of tonnes of seeds (also known as pits or stones) annually which are used as animal feed and organic fertilizer. At the same time, some are discarded in landfills as waste. Nutritional benefits of date seeds and their laboratory-scale valorization have been reported; however, upscaling and adoption into practical applications are limited and the reasons for this are outlined. This review reports on the date seed’s physical properties and chemical composition in various varieties and maturity stages relative to the textural limitation, characterized by the development of the stone shell and its influence on valorization. Published data indicate that various date seed processing techniques include soaking, roasting, drying, gamma radiation, boiling, and sprouting with diverse changes in processing aptitude and date seed powder characteristics which would affect the applicability of the powder in various food applications. Date powder applications include beverages, baking, meat preparations and dairy products including ice cream flavoring. The evaluation of the existing techniques for converting date seeds into powder aims to identify the areas that require further investigation and optimization for large-scale production. Several studies have been conducted on date seed processing; however, the upscaling process is stalled by the emergence of the “stone defect” characteristic during fruit development among other contributing factors. Therefore, it is imperative to assess the sustainability of existing and developing procedures, alongside evaluating the suitability of date seed powder in diverse product applications. The study’s results will facilitate the development of strategies to enhance the utilization of this agricultural waste for valuable purposes.

Graphical Abstract

Nanoorganogels have emerged as promising carriers for encapsulating food bioactive compounds, offering enhanced stability and controlled release properties. Organogels are a type of gel that consists of a liquid organic phase encased in a cross-linked 3D network. Encapsulating food bioactive compounds with nanoorganogels enhances the bioavailability, stability, and bioefficacy of the encapsulated nutraceuticals by preventing them from incompatible interactions and deterioration. In addition, nanoorganogels can protect bioactives from degradation during food formulation, processing, and storage with improved shelf life. Nanoorganogel-based encapsulation technology in the food industry is distinct; however, research in the field of nanoorganogels in bioactive compounds has been limited. This review focuses on the formulation (i.e. fluid-filled fiber, solid fiber, and hydration mechanisms), properties, and characteristic assessment of nanoorganogel-encapsulated food bioactive compounds. Further, the inherent behavioural properties such as structural, viscoelastic, thermal, and biocompatibility of organogels were delineated. Characterization studies about particle size, surface morphology, structure and optical properties, chemical nature and molecular composition, gelation, and rheological stability were outlined in detail. Due emphasis on factors affecting organogel formation, stability, challenges, and future aspects of organogels was portrayed based on the potential application of nanoorganogels in the encapsulation of food bioactive compounds. This systemic review may provoke functional food manufacturers to better simulate their desired products.

Our study sought to investigate the effect of fucoidan concentration (0–2.0%) on rheological and tribological properties of hydroxypropyl methylcellulose (HPMC) at 2.0%. Additionally, to examine the effect of salts (NaCl, KCl, and CaCl₂) on the tribo-rheological properties of HPMC-fucoidan mixtures, a mixture containing equal concentrations of each biopolymer (2.0%) was used. A mixture with 0.5% fucoidan exhibited a lower flow behavior index value (n, 0.62) than HPMC alone but the n value increased with increasing fucoidan concentration. The apparent viscosity at 10 s⁻¹ (η_a,10) for the mixture at 0.5% fucoidan was higher than HPMC alone but decreased at a higher fucoidan concentration (0.5–2.0%). Conversely, the η_a,100 value increased as fucoidan concentration increased. In contrast, regardless of salt type, apparent viscosity decreased with salt addition. All mixtures exhibited tan δ values greater than 1, indicating liquid-like properties. With increasing fucoidan concentration, elastic (G') and viscous (G") moduli increased and the tan δ value decreased. The mixtures with monovalent salts exhibited lower viscoelastic moduli values than that without salt, whereas the mixture with CaCl₂ presented a higher G' value and lower G'' and tan δ values. The mixtures exhibited a lower maximum friction coefficient (μ₁) value with a higher fucoidan concentration, in addition to a shortening of the mixed regime. Conversely, the mixed regime was extended with salt addition, and the monovalent salt induced an increase in the μ₁ value. Our findings indicated that there was viscoelastic and lubrication synergism between the polymers, which was influenced by salt addition.

The potential of nanoparticles produced from chickpea protein fractions to gain enhanced functionality was studied. The effect of heat treatment temperature, time, and pH treatment on the linoleic acid binding ability and nanoparticle stability of three chickpea protein components were perceived through changes in secondary structure. Protein fractions were extracted from defatted chickpea seed using the Osbourne fractional method. Heat treatment was performed for 10 min or 20 min at 90 °C, and at pH 7 or pH 9.3. The smallest nanoparticles (~ 30 nm) were produced by heating glutelin at pH 9.3 for 10 min. Nanoparticles prepared from glutelin and albumin at pH 9.3 showed the highest surface hydrophobicity. The highest binding capacity of linoleic acid was achieved with nanoparticles from albumin fraction at both applied pH 7 and 9.3, and amounted 59% and 68%, respectively. The most stable nanoparticles were prepared from albumin at both applied pH values after 7 days of storage at 4 °C. Differences in properties of prepared nanoparticles could be attributed to different impacts of heat treatment on chickpea protein fractions due to differences in portions of the elements of secondary structure in them.

Four food safety hazards, acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), were detected in fried potatoes. The inhibition of tertiary butylhydroquinone (TBHQ) and tea polyphenol palmitate (TPP) added at various frying durations on the four hazards was investigated. The findings indicated that the relative loss of TBHQ was significantly (p < 0.05) higher than that of TPP (41.39 ± 2.74%) during frying, up to 83.86 ± 1.26% when added at 0 h. Additionally, adding antioxidants to the oil before frying significantly reduced the formation of four hazards compared to other addition times. TBHQ demonstrated superior efficacy in inhibiting the formation of PAHs, while TPP exhibited greater effectiveness in suppressing the generation of AA, 5-HMF, and HCAs. The overall impact of TPP was superior to that of TBHQ in inhibiting the formation of four hazards in fried potatoes. This study provided references for adding antioxidants to suppress the generation of various hazards in actual frying systems.

Introduction

Moisture-assisted drying (MA-HAD) enhances agricultural products’ safety, functionality, and flavor and is applied to various fruits, including lemons, improving their market value and consumer acceptance.

Objectives

Evaluate MA-HAD’s impact on black lemons’ appearance, ingredients, antioxidant activities, flavor, and consumer acceptance.

Methods

Organic lemons (Eureka, Meyer, Assam, and Tahiti) were sliced and subjected to MA-HAD at 65 ± 2˚C and 80 ± 5% relative humidity for 7 days. After drying at 65 ± 2˚C and freeze-drying, samples were stored at -20˚C. Citric and ascorbic acids were analyzed using HPLC-UV. Hesperidin and limonin were quantified similarly. Antioxidant activities (DPPH, ABTS), total polyphenol, and flavonoid contents were measured. Sensory evaluation involved 120 panelists rating appearance, flavor, aroma, and overall acceptance using a 9-point hedonic scale.

Results

Water activity in MA-HAD lemons decreased significantly, with more uniform browning compared to HAD lemons. Browning and color differences were more pronounced in MA-HAD treated samples. Citric acid content decreased with increased heat, with Tahiti lemons having the highest initial content. Hesperidin content showed no significant difference between treatments but varied among species. The limonin content decreased in all lemons, with Eureka having the highest initial content. MA-HAD increased total polyphenol and flavonoid content, enhancing antioxidant activities. Sensory evaluation indicated that Eureka lemons were most acceptable, resembling commercial aged tangerine peels and black lemons. Tahiti, Meyer, and Assam lemons were less favored due to their pronounced sourness and bitterness.

Conclusion

The MA-HAD process enhanced lemon browning, increased total polyphenols, flavonoids, and antioxidant activity, while reducing ascorbic acid and limonin levels. Eureka lemons showed the best overall performance, aligning with commercial black lemons, and offering higher consumer acceptance due to improved functionality and reduced bitterness.

Graphical Abstract

This study aimed to assess the impact of high-pressure processing and the inclusion of a pomegranate peel extract (PPE) on colour, antioxidant residual activities and lipid and protein oxidation of dry-cured and uncured sausages during 120 days of refrigerated storage. Nitrite and PPE were added into the sausage formulations following four treatments: (1) 150 mg/kg NaNO₂ (C_Pos), (2) 0 mg/kg NaNO₂ (C_Neg), (3) 0 mg/kg NaNO₂ + 1% PPE (PPE1) and (4) 0 mg/kg NaNO₂ + 2% PPE (PPE2). The four dry sausage batches were divided into two groups, one left untreated (0.1 MPa) and the other subjected to high hydrostatic pressure treatment (600 MPa, 8 min). The results revealed significant differences in the initial oxidation levels, with nitrite removal leading to increased lipid peroxidation and protein carbonylation. The pomegranate extract surpasses nitrite in the amount of residual antioxidant activity in the sausages and was comparable to nitrites in controlling lipid and protein oxidation. Despite this, thiols were affected, decreasing their value in batches with added pomegranate extract. Finally, the colour of the dry sausages varied significantly towards more yellowish and less reddish when the pomegranate extract was added.