Food and Bioprocess Technology最新文献

Food allergies are significant global public health challenges, imposing substantial medical costs. Advanced thermal and non-thermal approaches emerged to mitigate allergens but have yet to be commercialized. This review analyzed progress in applying emerging technologies for mitigating food allergenicity and discussed the mechanisms involved, focusing on sustainability aligned with the sustainable development goals (SDGs). Emerging food processing technologies offer new options for producing high-quality food with low allergenicity. Cold plasma, ultrasound, pulsed electric field, high-pressure processing, microwave, and ohmic heating have removed up to 96, 76, 67, 71, 80, and 65% of allergens in oriental shrimp, white leg shrimp, Chinese white shrimp, peach, unripe green kiwifruits, and eel, respectively. Comparative analysis of emerging technologies in allergenicity reduction was performed, and cold plasma was identified as having the highest relative effectiveness. Emerging technology-based allergenicity reduction has been found to have significant contributions to eight SDGs, revealing its role in sustainable food production. Challenges were identified, and a future research direction was proposed to consider in vivo validation and product safety and quality. Also, pathways through which emerging technologies can practically contribute to SDGs were proposed, outlining the importance of proteomics and simulations for mechanisms, multi-parameter optimization, standardized allergenicity models, safety frameworks, global standards, and engineering for efficiency and sustainability.

Graphical Abstract

Propolis is a natural bee product widely used for its antioxidant, antimicrobial, and antifungal properties. This study presents a simple ultrasonication-assisted liposome method to enhance the encapsulation of poorly water-soluble phenolic compounds in propolis extract. Propolis extract concentrations ranging from 0.05% to 0.5% were tested to evaluate the feasibility of the method. Primary and secondary liposomes were then characterized by encapsulation efficiency (EE), average particle size, and zeta potential to determine the optimum core material ratio. The retention of the bioactive compounds in the liposomes was then assessed by bioaccessibility, bioavailability, and food application studies. Encapsulation efficiency was between 52.76% and 76.12%, and secondary liposomes with 0.05% propolis extract showed the highest EE. The bioaccessibility study revealed that 0.5% propolis-loaded secondary liposomes had the highest total phenolic content (27.47 mg GAE/100 g) and antioxidant capacity (23.91 mg/100 g by DPPH and 38.92 mg TE/100 g by CUPRAC assay) after digestion. Bioavailability values of TPC, CUPRAC, and DPPH with 0.5% propolis-loaded secondary liposomes were found to be 64.63%, 83.31%, and 80.48%, respectively. Apigenin, caffeic acid, CAPE (caffeic acid phenyl esters), chrysin, cynarin, epicatechin, ferulic acid, gallic acid, naringenin, p-coumaric acid, pinocembrin, protocatechuic acid, quercetin, rutin, trans-cinnamic acid, and trihydroxy benzoic acid were determined by HPLC. Furthermore, apple juice enriched with these liposomes increased the stability and preservation of bioactive compounds during digestion. These findings highlight the potential of propolis-loaded liposomes as effective carriers in functional food systems.

The growing demand for specific health purposes has propelled 3D printing in food applications, customizing products according to need. 3D-printed gummies and chewable gels may serve as an ideal model for exploring the possibilities of 3D printing in food. The main objective of this work was to develop different formulations to propose compositions as suitable 3D printing models for specific needs. The formulations incorporated potato, cassava, or corn starches, pectin, and liquid sweetener instead of sugar. Gelatin was also included in some formulations. Formulations were evaluated regarding their adhesiveness, work of penetration, and rheological properties. The printing accuracy was examined, and texture profile analysis and fork pressure tests were conducted on the 3D-printed gummies. All formulations exhibited pseudoplastic behavior, desirable for 3D printing, and the storage modulus (G′) values were higher than the loss modulus (G″), indicating viscoelastic properties. Most formulations demonstrated good printability without spreading. The present work shows that flow behavior indexes ranging from 0.33 to 0.78 were more adequate for “food inks,” and it may serve for further works. Gummies made with corn starch, pectin, and gelatin were the best candidates for ordinary consumers, presenting good printing performance, gumminess of 11.60 N, and low adhesiveness and springiness (9.03 ± 2.35 mJ and 2.49 ± 0.18 mm, respectively). The chewable gels produced with cassava starch and pectin were classified as potential transitional foods for dysphagic individuals, with low adhesiveness (6.68 ± 0.01 mJ) and appropriate cohesiveness (0.48 ± 0.11). This study contributes to screening gummy formulations with different gelling agents for several purposes and consumers.

Gluten-free breads often exhibit inferior structure and texture due to the absence of gluten. This study investigated the effects of sourdough fermentation with amaranth protein isolate (API) and varying sucrose concentrations (0%, 10%, and 20%) on proteolysis, molecular structure, and quality characteristics of gluten-free bread. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) revealed the degradation of high-molecular-weight albumins into low-molecular-weight peptides, indicating active proteolysis by lactic acid bacteria. As sucrose concentration increased, free amine content and surface hydrophobicity decreased by approximately 32% and 18%, respectively, suggesting interactions between exopolysaccharides (EPSs) and proteins. Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) analyses confirmed structural transitions, with high sucrose levels promoting a shift from α-helices to β-sheets and facilitating the formation of β-sheet–rich EPS–protein matrices. Field-emission scanning electron microscopy (FE-SEM) showed that fermentation with 20% sucrose produced a flake-like structure surrounding starch granules, indicating enhanced network formation. Rheological measurements demonstrated that sucrose-fermented doughs exhibited higher storage (G′), loss (G″), and complex (|G*|) moduli; among them, AS20F showed the highest resistance to deformation, increasing by up to 62% through EPS–protein interactions. Consequently, breads made with fermented sourdough displayed greater crumb uniformity and a softer texture than unfermented controls. Pearson’s correlation analysis revealed significant relationships among protein–modification indices, rheological parameters, and bread textural properties, confirming the crucial role of EPS–protein interactions in structural reinforcement. Overall, fermentation under high-sucrose conditions promoted EPS–protein network formation, improving gas retention, structural stability, and textural softness of gluten-free bread.

Excessive consumption of saturated fatty acids is associated with an increased risk of cardiovascular diseases, highlighting the need for alternative fat sources that can improve the lipid profile of meat products without compromising their technological properties. This study investigated the effect of replacing animal fat (pork jowl) with collagen–agar emulsion gel at levels of 0, 25, 50, 75, and 100% on the quality characteristics of model meat systems. Meat batters showed no significant differences in pH before heat treatment. Increasing levels of pork jowl replacement reduced apparent viscosity and increased thermal loss at substitution levels of 50% and higher. After heat treatment, fat replacement did not affect the color parameters of the meat blocks. Higher substitution levels (75–100%) resulted in increased collagen content and reduced energy values compared to the control sample. Incorporation of the emulsion gel enhanced springiness and chewiness, whereas complete replacement led to reduced hardness. Even low substitution levels favorably modified the lipid profile by decreasing saturated fatty acid content and the atherogenic/thrombogenic index, while increasing the polyunsaturated fatty acid content, the hypocholesterolemic-hypercholesterolemic ratio, and the health-promoting index. In addition, samples with partial replacement (25–50%) exhibited improved oxidative stability, as indicated by over 1.5-fold longer oxidation induction times and approximately 35% lower peroxide values compared to the control sample. Overall, collagen–agar emulsion gel was shown to be an effective partial fat replacer in model meat systems, with a 50% substitution level emerging as a favorable compromise between physicochemical properties, nutritional quality, and oxidative stability. Further studies are needed to elucidate the structure–function relationships of collagen–agar emulsion gels in meat systems.

The increasing demand for sustainable packaging solutions has driven advancements in edible films as environmental friendly alternatives for traditional plastics. In this study, we have carried out the formulation and evaluation of a ready-to-brew edible film incorporating a phloretin-sulfobutylether-β-cyclodextrin inclusion complex (PHL/SBE-β-CD-IC) in a polymeric matrix composed of pullulan, poly(vinyl alcohol)-poly(ethylene glycol) graft copolymer (Kollicoat® IR), and citric acid. A Quality by Design (QbD) approach was use to optimize the film composition, and the solvent casting technique was applied for development of the films. Various physicochemical analysis, including FTIR, XRD, and TGA, confirmed the molecular interactions and the formation of a thermally stable and amorphous film matrix. The films containing PHL-IC demonstrated improved mechanical strength, lower water vapor permeability, higher water solubility, and antimicrobial properties compared to films with native PHL. Colorimetric analysis indicated minimal visual changes in the PHL-IC films, which demonstrated better dispersion. Coffee pouches made from the PHL-IC loaded films disintegrated rapidly in hot water within 2 min, presenting a convenient and waste-free option for instant beverage preparation. Short-term stability studies demonstrated stability under low humidity conditions, while antimicrobial tests revealed a reduction of approximately 47% in total bacterial count compared to blank film. Electronic tongue analysis indicated that the edible film packaging maintained the fundamental taste profile of coffee, with only minor modulation of specific taste attributes. These findings highlight the potential of this composite film system as an active packaging material for single-serve instant beverage applications.

Improving the compatibility of wheat gluten (WG) with other plant proteins is essential for modifying texture and reducing celiac‐related peptides in plant‐based meat analogs. This study examined the effects of incorporating soy protein (SP) and pea protein (PP) into WG formulations, using L‐cysteine (LC) and ascorbic acid (AA) as redox‐modulating agents. Protein–protein interactions, including hydrogen bonding, hydrophobic interactions, disulfide bonding, and sulfhydryl content, were analyzed. Peptides generated from in vitro digestion were identified by LC–MS/MS, and potential celiac‐related peptides were predicted from identified sequences using a relevant epitope database. Heating induced protein aggregation through disulfide and non-covalent bonds, masking protease cleavage sites and lowering digestibility. Substitution with SP or PP enhanced bond formation, dominated by non-covalent interactions. The addition of LC/AA improved dough extensibility and surface smoothness after heating. Protein band analysis revealed glycinin and legumin polymerization, while α‐gliadin bands disappeared, indicating formation of insoluble high‐molecular‐weight aggregates. LC/AA did not substantially alter overall protein patterns but reduced gliadin solubility upon heating. Peptidomic analysis showed that WG-SP and WG-PP reduced the number of celiac‐related peptides, whereas LC/AA increased peptide length and epitope frequency, particularly in WG-PP-LC/AA samples. Highly immunogenic DQ2.5‐restricted epitopes remained prevalent, with WG-SP showing the lowest abundance. Overall, these findings demonstrate that protein source, structural modification, and redox chemistry jointly influence the textural and immunogenic properties of meat analogs, offering strategies for developing safer and more functional plant‐based alternatives.

In this study, the effects were investigated of chitosan, guar gum and whey protein isolate (WPI) on sushi rice retrogradation and quality during refrigerated storage. Using response surface methodology with a central composite design, 23 additive combinations were evaluated, and three optimal formulations were selected. Four formulations were investigated: A (2.42% chitosan, 3.19% guar gum, 7.75% WPI), B (4.30% chitosan, 10.0% guar gum, 20.0% WPI), C (2.42% chitosan, 2.05% guar gum, no WPI) and D (control, no additives). Starch retrogradation was assessed via X-ray diffraction and differential scanning calorimetry, while texture, microbiological and sensory attributes were monitored over a 15-day storage period. Formulation B most effectively suppressed retrogradation, exhibiting the lowest final enthalpy (ΔHᵣ = 1.12 J/g) despite the overall increase observed during storage. Compared to the remaining formulations, lower hardness (13.8 N), a modest increase in retrogradation enthalpy (0.63–0.99 J/g), and microbial counts below a 5 log colony-forming unit (CFU)/g by day 8 were noted. Sensory evaluation indicated the highest acceptability up to day 8, followed by a gradual decline thereafter. A strong negative correlation (r =  − 0.71) between retrogradation enthalpy and sensory scores demonstrated the direct impact of starch recrystallisation on perceived quality. Overall, the synergistic interaction of the three additives provides a practical approach to extending the shelf-life of refrigerated sushi rice while preserving desirable quality attributes.

The increasing prevalence of antibiotic-resistant Salmonella strains has intensified the need for alternative and sustainable antimicrobial strategies in food safety applications. This study aimed to characterize the morphological, biological, and genomic properties of the Salmonella Enteritidis-specific bacteriophage vB_Sen-P10 isolated from wastewater and to evaluate its potential as a biopreservative in the food industry. Phage morphology, host range, growth kinetics, adsorption behavior, genomic composition, stability under diverse environmental and gastrointestinal conditions, and bacteriolytic efficacy in culture medium, milk, and raw chicken meat were investigated. vB_Sen-P10 exhibited lytic activity against 23 of 46 tested Salmonella enterica strains and was classified within the genus Jerseyvirus of the class Caudoviricetes, possessing a double-stranded DNA genome of 43,566 bp with a G + C content of 49.94%. Importantly, the vB_Sen-P10 genome contains the endolysin gene but lacks any genes involved in lysogenicity, virulence or antibiotic resistance. The phage demonstrated a latent period of 20 min, a burst size of 298 PFU per infected cell, a burst duration of 25 min, and an optimal MOI of 0.01, along with rapid host adsorption (99%) and a low adsorption coefficient (6.41 × 10⁻⁹). Furthermore, vB_Sen-P10 maintained its stability under simulated gastric and intestinal conditions, across a wide pH range (3–12), elevated temperatures (up to 80 °C), and high salt concentrations (5 M NaCl), and showed resistance to bile salts, proteolytic enzymes, disinfectants, and detergents. In the bacteriolytic activity test, vB_Sen-P10 phage destroyed S. Enteritidis very effectively both in the culture medium, milk and raw chicken meat applications. These results indicate that vB_Sen-P10 is a safe, stable, and highly effective lytic phage with strong potential for biocontrol and phage therapy applications in food safety.

Microwave-assisted extraction (MAE) is emerging as a highly efficient and sustainable method for isolating bioactive compounds from plant matrices. In contrast to conventional techniques, the MAE significantly reduces solvent and energy consumption while enhancing extraction yield and preserving thermally insensitive compounds. This study explores the application of the MAE for the recovery of health-promoting biologically active substances from hawthorn fruits—plants traditionally valued in both European and Chinese medicine for their cardioprotective, neuroprotective, anti-inflammatory, and many other treatment effects. Despite their well-documented therapeutic potential, the use of the MAE for hawthorn extraction remains underreported in the literature. The presented paper highlights the chemical composition and antioxidant properties of hawthorn extracts obtained by the MAE, with particular attention to total polyphenol and flavonoid content and their antioxidant properties (ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), (2,2-azinobis) (3-ethyl-beznothaizoline-6-sulfonic acid) radical (ABTS)). Comparative analysis with other extraction techniques confirms the competitiveness of the MAE in both efficiency and quality of recovered compounds. The study also discusses the potential application of hawthorn extracts in advanced formulations across the food sector. By addressing a clear research gap and proposing optimized, scalable extraction conditions, this work contributes to the development of more effective technologies for harnessing the therapeutic and nutritious value of natural products.