Food and Bioprocess Technology最新文献

The consequences of climate change are prompting the development of strategies to adapt viticultural practices to increasingly warmer and drier climatic scenarios. In this context, grape sun-drying emerges as a potential resilience strategy for the production of overripe grapes for winemaking. This study focuses on comparing grape sun-drying practices carried out between vineyard rows as an alternative to the traditional technique (asoleo), evaluating the differences derived from location and drying surface. Over two vintages, grape clusters of Pedro Ximénez variety from both conventional and organic management managements were partially dried using two different surfaces: food-grade plastic and food-grade plastic mesh. The sun-drying process was monitored through weight loss, drying kinetics, and changes in grape musts physicochemical composition. Inter-row sun-drying reduced grape handling and eliminated the need for dedicated drying areas, while helping to preserve grape sanitary integrity. Food-grade plastic, due to its higher temperature retention, promoted greater water loss and higher sugar concentration. In contrast, the shading effect provided by the vine canopy in inter-row settings allowed for more balanced dehydration dynamics. Moreover, gluconic acid levels indicated that organic grapes preserved better sanitary integrity than conventional ones, suggesting that pre-harvest phytosanitary treatments may increase susceptibility to microbial development during sun-drying. The results support inter-row grape sun-drying as a practical and sustainable alternative to the traditional asoleo technique, particularly under warm climate conditions.

Taro tubers are an underutilized root crop and a promising raw material for developing composite film. In this study, taro starch (3.5–5 g), guar gum (0.5–1.5 g) and glycerol (10–40%) were used for composite film development for optimization of physico-mechanical and barrier properties of film using CCRD-RSM methodology along with artificial neural network coupled with genetic algorithm (ANN-GA). Moreover, RSM-ANN-GA models predicted the effect of the concentration of independent variables on the responses, such as opacity, film solubility, thickness, WVTR, tensile strength and percentage extensibility of film. The responses were significantly influenced by all independent factors (p < 0.05), and ANN models outperformed RSM in predicting the experimental data, with higher R² (0.95–0.99), lower AAD (0.00343–0.03699), MSE (0.00003–0.00323), NMSE (0.00002–0.00014), RMSE (0.00504–0.05681), and MPE (0.10770–0.82925) values. The ANN-GA optimized taro starch, guar gum and glycerol values were 5 g, 1.4 g and 21.40%, respectively. The optimized composite film has shown an opacity value of 1.77, solubility in water of 34.51%, thickness of 0.95 mm, water vapor transmission rate of 0.87 g/m²/day, tensile strength of 2.45 MPa and percentage extensibility of film 32.85%. Moreover, taro starch had the most significant impact on the film's mechanical properties and water-resistance qualities compared to other independent variables. Furthermore, the SEM, AFM and XRD examination clearly showed that the composite film was semi-crystalline. Moreover, the crystallinity percentage of optimized composite film displayed 40.81%. The developed composite taro starch-based film suitability for use in food packaging applications was demonstrated an excellent preservation effect on grapes during 12 days of storage period at room temperature (25 ± 3 ℃), as characterized by pH (4.41 to 4.59), juice color change (0.9 to 2.1), total soluble solids (14.45°Brix to 12.1°Brix), acidity (3.78% to 3.05%), and vitamin C content (26.51 mg/100 mL to 24.65 mg/100 mL).

The purpose of this study was to investigate the potential of edible insect extracts from Tenebrio molitor (mealworm) larvae and Bombyx mori (silkworm) larvae and pupae (beondegi) as an alternative to fetal bovine serum (FBS) for culturing stem cell lines of Paralichthys olivaceus (olive flounder). Each extract was prepared using low-temperature extraction at 35 °C for 4 h with a solvent consisting of water and ethanol in an 80:20 ratio, followed by concentration under nitrogen gas flow and three rounds of filtration. Several types of commercial serum replacements (KnockOut™, Panexin CD, and CellCor™ CD MSC) were also used for culturing cells. Mealworm extracts successfully replaced up to 85% of FBS when combined with 30% mealworm extract with 70% KnockOut™ or 40% mealworm extract with 60% Panexin CD. Similarly, beondegi extracts effectively replaced up to 85% of FBS, either when using 90% beondegi extract with 10% Panexin CD or alone. These results demonstrate that edible insect extracts, when combined with commercial serum replacements, can replace up to 85% of FBS and offer a feasible alternative for culturing stem cells. The demonstrated reduction in FBS usage indicates potential cost savings in future cultured meat production.

Graphical Abstract

Pork liver (PL), an undervalued by-product of the porcine industry, is a valuable source of protein. This study aims to demonstrate a green strategy for PL valorization by applying sequential extraction, combining subcritical water extraction (SWE) with a prior defatting step using 2-methyloxolane (2-MeOx), a safer alternative to hexane. The impact of lipid removal with both solvents on the techno-functional properties of the resulting protein isolates was systematically evaluated. Compared to hexane, 2-MeOx achieved a higher lipid yield (17.7 and 19.9%, respectively), leading to an increased protein concentration in the defatted samples (83.4 and 85.0%, respectively). Defatted PL also exhibited improved techno-functional properties: 2-MeOx-defatted samples showed an 11.8% increase in water holding capacity, a 42% increase in oil holding capacity, a 25.7% increase in emulsion stability, and an eight-fold improvement in foaming capacity, together with superior foaming stability. Additionally, SWE of non-defatted PL under optimized conditions (150 °C, pH 9, and a solid-to-liquid ratio of 1:20) resulted in a protein yield of 91.3%, corresponding to a 33% improvement compared to conventional maceration at room temperature. The resulting protein isolates also displayed enhanced foaming capacity (150% compared to 25% in the non-defatted PL) and oil holding capacity (7.3% compared to 1.9%). Sequential extraction (defatting followed by SWE) produced extracts with higher protein content than SWE alone; however, it did not further improve protein content or functional properties compared to defatting alone. Overall, this work highlights the potential of sequential green extractions for the valorization of porcine by-products through the production of techno-functional protein isolates suitable for food applications.

Rare monosaccharides are gaining attentions as low‑calorie sweeteners with desirable techno‑functional attributes for food industry. Enzymatic bioproduction offers a sustainable alternative to chemical synthesis, with thermophilic enzymes enabling high‑temperature operation that improves substrate solubility, lowers viscosity, and reduces contamination. This review consolidates sources, substrate scopes, and biochemical properties of key thermophilic catalysts for rare‑monosaccharides manufacture, including ketose 3‑epimerases, L‑arabinose isomerase, D‑lyxose isomerase, L‑rhamnose isomerase, ribose‑5‑phosphate isomerase, L‑fucose isomerase, and auxiliary enzymes, typically active at 50–95 °C with half‑lives from hours to weeks. We highlight protein‑engineering advances (directed evolution, semi‑rational, rational design) that improve catalytic efficiency and thermostability, which imultaneously elevates optimal temperature by 5–25 °C and extends half‑lives by up-to ~ 60 fold while maintaining or improving k_cat/K_m. We also survey immobilization platforms, including biomacromolecular scaffolds, synthetic polymers, and inorganic supports, that enhance operational stability and recyclability, delivering 3–20 reuse cycles with 20–95% residual activity and enabling shifts from batch to continuous processing. Finally, we discuss the opportunities in artificial intelligence‑assisted novel thermophilic enzymes discovery and design.

This study investigated combination technologies with nisin and chitosan as a potential broad-spectrum hurdle technology for the preservation of vacuum-packaged cold smoked salmon (CSS). First, the in vitro effects of nisin and chitosan, alone and in combination, were assayed against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Vibrio cholerae, and Photobacterium sp. The minimum inhibitory concentration (MIC) of nisin was 4.0 to 8.0 µg/mL in Gram-positive (G +) bacteria and ≥ 512 µg/mL in Gram-negative (G-) bacteria, except for Photobacterium sp., which displayed an atypically low MIC for G-bacteria of 2.0 µg/mL. The MIC for chitosan was 0.3 to 0.6 mg/mL for L. monocytogenes, 0.8 mg/mL for S. aureus, 0.6 mg/mL for Photobacterium sp., and 1.3 mg/mL for V. cholerae and E. coli. Interactive effects of nisin and chitosan combined were additive for G + bacteria and Photobacterium sp., and synergistic for V. cholerae and E. coli. Second, challenge studies with L. monocytogenes cocktails inoculated on vacuum-packaged CSS were performed to demonstrate the inhibitory effects of nisin and chitosan alone and in combination during storage at 4 °C. Both nisin and chitosan independently displayed an inhibitory effect on L. monocytogenes growth, and even more so when combined. During the storage period, an increase in texture parameters and a decrease in redness and yellowness were observed across samples. Samples treated with nisin and chitosan appeared darker than the others, but this was only evident on Day 1. No significant differences in breaking force, redness, or yellowness were found among the treatments.

The aim of this study is to evaluate the physicochemical properties of 10 spice essential oils (EOSs), providing guidance for the application in the food industry and subsequent research. Thermogravimetry, E-nose analysis, and gas chromatography-mass spectrometry (GC–MS) were performed to assess the thermal stability, volatilization characteristics, and identification of volatile compounds in EOSs. Meanwhile, the color, total polyphenol (TPC), flavonoid content (TFC) antioxidant and antibacterial activity, and storage stability of the EOSs were also evaluated. Clove essential oil (CLEO) showed the highest antioxidant activity, with TPC and TFC of 14.30 mg GAE/g and 28.35 mg RE/g, and DPPH and ABTS scavenging rates of 89.01% and 80.86%, respectively. Moreover, EOSs are weakly stabilized against heat (over 100 °C). The volatile compounds of EOSs are mainly alkenes, aldehydes and alcohols. Furthermore, on the 5th or 10th day of storage, the highest volatilization loss rates were recorded for garlic essential oil (GAEO), majiao essential oil (MOEO), and anise essential oil (ANEO), at 7.10%/7.63%, 4.02%/4.14%, and 2.72%/3.68%, respectively. The chili pepper essential oil (CPEO) had the best storage stability (95.32%) and GAEO showed the worst storage stability (64.96%). The CIEO and CLEO had the strongest inhibitory properties against bacteria and fungi, with minimum inhibitory concentrations (MIC) of 200 μg/mL, respectively. These findings may provide scientific support for the effective use of EOSs in functional food development and offer guidance for selecting stable, bioactive EOSs in industrial food formulations.

This research investigates the use of Wolffia, a protein-rich aquatic plant, as a novel ingredient in the formulation of plant-based meat analogues produced via high-moisture extrusion (HME). Different substitution levels of Wolffia powder (0, 25, 50, 75, and 100%) were applied to replace pea protein, a conventional plant protein in the extrudate mixture, and the physicochemical properties, texture, and microstructure of the extrudates were investigated. The results indicated that increasing Wolffia content altered their composition, reducing protein and lipid levels while increasing carbohydrate, ash, and fiber. This led to a decline in total amino acids, though glutamic and aspartic acid remained predominant. The FTIR and SDS-PAGE analyses revealed that increasing Wolffia levels led to protein unfolding and aggregation, along with a darker green coloration. Wolffia enhanced anisotropic structure formation but had minimal effect on texturization degree. Although its addition reduced hardness and chewiness while increasing springiness, variations among different Wolffia levels were not statistically significant. The highest cooking yield was observed in the 100% Wolffia formulation, with no significant differences across the 0–75% range. Overall, Wolffia promoted the development of fibrous structures with acceptable texture, highlighting its potential as a sustainable, protein-rich component for the production of plant-based meat analogues through high-moisture extrusion.