Food and Bioprocess Technology最新文献

The study was aimed at investigating the quality parameters of apple slices dried using ultrasound-assisted puffing drying (UAPD). Using the Box–Behnken response surface methodology, ultrasonic duration (20–40 min), puffing temperature (40–60 °C), and puffing duration (5–15 min) were optimized. Additionally, the effect of these parameters on physicochemical, microstructural, and bioactive properties was investigated. Moderate ultrasonic and puffing conditions (30 min, 50 °C, and 10 min) provided the best balance between tissue, expansion, and total phenolic compounds. Under optimized conditions, the total phenolic compound content reached 3575 ± 177 mg GAE/kg and yielded a result very close to the model prediction with 94.15% accuracy. Ultrasonic pretreatment improved mass transfer, while puffing drying increased porosity and reduced moisture and water activity. However, excessive ultrasound or high puffing temperatures caused phenolic degradation and color darkening. SEM micrographs confirmed the formation of expanded, porous matrices due to cell rupture and vapor expansion. Overall, ultrasonic-assisted puffing drying, when optimized with the response surface methodology, demonstrated the potential to produce crisp apple snacks that preserve nutritional value.

Trichoderma harzianum (T. harzianum) infection causes black lesions and soft rot on the surface of Agaricus bisporus (A. bisporus), resulting in severe postharvest deterioration. To elucidate the underlying defense mechanisms, A. bisporus fruiting bodies were inoculated with T. harzianum and analyzed through integrated physiological and transcriptomic approaches. The activities of antioxidant enzymes (superoxide dismutase, peroxidase, and catalase), defense-related enzymes (chitinase, β-1,3-glucanase, and phenylalanine ammonia-lyase), and glutathione-associated enzymes (glutathione reductase, glutathione S-transferase, and glutathione) significantly increased during the early infection stage. Transcriptome analysis identified 4530 differentially expressed genes, with upregulation of those involved in glutathione metabolism, glycolysis (Embden-Meyerhof-Parnas pathway), the tricarboxylic acid cycle, oxidative phosphorylation, and the mitogen-activated protein kinase (MAPK) signaling pathway. These coordinated activations suggest that A. bisporus employs a defense network integrating energy metabolism, ROS detoxification, and MAPK-mediated signaling to enhance antioxidant capacity and resistance against T. harzianum. This study reveals a unique synergistic mechanism underlying the A. bisporus–T. harzianum interaction and provides a theoretical framework for developing green strategies for postharvest mushroom disease management.

Graphical Abstract

Bivalves have the filter feeding behavior, making them accumulate the pathogen and spoilage microorganisms from their habitat. This study aimed to evaluate the efficacy of combining sous vide (SV) cooking with high-pressure processing (HPP) to enhance the safety, quality, and shelf life of Asian hard clam (Meretrix meretrix). Clams were subjected to SV treatment at 95 °C for 1 min, followed by HPP at 200, 400, or 600 MPa for 4 min. The combined SV and HPP at 600 MPa (SV-HPP600) significantly reduced microbial loads and maintained total viable counts (TVC) below 6 log CFU/g for 21 days under refrigerated condition. SV or HPP alone moderately suppressed the growth of spoilage and pathogenic bacteria, however only the SV-HPP600 treatment achieved the complete inhibition of Vibrio parahaemolyticus, Aeromonas spp., and Pseudomonas spp., as confirmed by 16S rRNA gene sequencing. This treatment also preserved desirable physicochemical properties, minimized texture deterioration, and reduced the increase in total volatile basic nitrogen content. Histological examination showed that SV-HPP600 treatment caused moderate structural changes but preserved intestinal duct integrity better than HPP alone. Microbial community analysis demonstrated a drastic reduction in bacterial diversity and dominance of non-pathogenic taxa in SV-HPP600-treated clams. These findings validate the combination between SV and HPP, particularly at 600 MPa, as a promising hurdle technology that ensures microbial safety and maintains the quality of refrigerated ready-to-cook hard clams for up to 21 days. The approach offers a potential alternative to traditional thermal processes by combining mild heat and non-thermal pressurization to preserve hard clam or other bivalves

Alginate, a multifunctional polysaccharide derived from brown seaweeds, has gained increasing attention as a sustainable biopolymer for food and allied industries. Its structural composition, determined by the ratio and sequence of mannuronic and guluronic acid residues, governs its physicochemical and functional properties such as gelling, thickening, stabilizing, and film-forming abilities. However, conventional acid–alkali extraction methods remain resource-intensive and environmentally unsustainable, highlighting the need for greener, more efficient alternatives. This review systematically synthesizes recent advances in alginate valorization through a structured analysis of peer-reviewed studies on extraction technologies, structure–function relationships, and emerging food applications. Emphasis was placed on evaluating the efficiency, selectivity, and environmental impact of various green extraction methods. Findings reveal that sustainable technologies can significantly enhance yield and purity while reducing chemical and energy inputs. Parallel progress in structural and functional characterization has deepened our understanding of alginate’s molecular weight distribution, rheological behavior, and functional performance, linking extraction parameters to product quality. Beyond conventional uses, alginate is now being valorized into advanced food applications, including edible active films and coatings, encapsulation systems for bioactives, fat replacers in low-calorie formulations, and as emulsion stabilizers and foaming agents. Overall, this review underscores the promise of green extraction technologies in promoting environmentally responsible alginate production. It also highlights the need for standardized methodologies, species-specific optimization, and scalable processing to bridge the gap between laboratory innovation and industrial application.

Graphical Abstract

Thermal imaging has non-invasive qualities which have attracted the interest of researchers as it could improve agricultural methods, especially in the field of fruit classification based on their storage duration. This study explores the potential of thermal imaging and machine learning for the non-destructive classification of Terung Asam (Solanum lasiocarpum Dunal.) fruit at different storage durations. Nine thermal image parameters were analysed to monitor changes in fruit characteristics over day 0, day 7, day 14, day 21 and day 28. Key thermal image parameters, including major axis length (MajorAL), maximum intensity (MaxInt) and mean value within the region of interest (MeanROI), exhibited significant variations throughout the storage period, reflecting changes in fruit morphology and surface temperature associated with ripening and moisture loss. Correlation analysis revealed strong correlation between these parameters. The strongest correlation was found between MajorAL and MinorAL (r = 0.967) and between MaxInt and MajorAL (r = 0.962). Five machine learning models, i.e. Fine Decision Tree, Medium Decision Tree, RUSBoost Tree, Boosted Tree and Fine k-Nearest Neighbour (kNN), were evaluated for classification performance. Fine and Medium Decision tree achieved the highest classification accuracy at 86.7%, effectively distinguishing Terung Asam fruits based on storage duration. This study underlines thermal imaging as a reliable, non-invasive tool for post-harvest classification of Terung Asam fruit, improving storage monitoring and reducing waste. Future research should focus on deep learning integration to enhance classification performance over extended storage periods.

In the current framework of sustainability, recycling and circular economy, this work pursued two main objectives: (i) to exploit green techniques assisting simple maceration to enhance polyphenols recovery from waste bentonite coming from organic white must filtration, and (ii) to develop a high value-added antioxidant excipient for pharmaceutical/cosmetic applications. The efficiency of polyphenol recovery was evaluated comparing simple maceration with ultrasound- or electric field-assisted maceration, using PEG 200 and/or propylene glycol as unconventional solvents. While the ultrasound-based approach did not yield remarkable results, careful selection of the process parameters for the electric field-assisted technique afforded a coloured extract with the highest polyphenols content (TPC) and antioxidant power (AP). Despite these promising results, the extract resulted unstable over time (≈15–20% reduction in TPC and AP after 9 months) likely due to its high water content. Consequently, it was further mixed with a citrus pectin dispersion, in the appropriate ratios and concentrations, to obtain a feed mixture suitable for spray drying. This process afforded PectiPhen microparticles in the form of a coloured powder characterised by high loading efficacy, poor flowability due to small particle size, negligible residual water content and hygroscopicity and, importantly, high storage stability (< 3% reduction in TPC and AP after 9 months). Based on these findings, the proposed PectiPhen microparticles could be considered a stable high value-added antioxidant solid hydrophilic excipient capable of preserving the activity of polyphenols.

The application of extremely low-frequency electromagnetic fields (ELF-EMF) in meat science remains scarcely explored. This study investigated the effects of ELF-EMF exposure on the physicochemical and sensory properties of beef. Longissimus thoracis steaks from 120 Nellore bulls were assigned to control (0 Hz) or ELF-EMF (100 Hz; 0.045 mT for 14 h) treatments. Samples were thawed and aged for seven days under controlled conditions. Analyses included meat color, pH, water-holding capacity (WHC), cooking loss, Warner–Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), lipid oxidation (TBARS), scanning electron microscopy (SEM), and Western blotting, along with sensory evaluation by 120 consumers. ELF-EMF exposure increased lightness (L*) and decreased redness (a*), yellowness (b*), hue, and chroma (P < 0.01), indicating a lighter and less saturated color. Treated meat exhibited lower drip loss, WBSF, and TBARS values, as well as higher WHC (P < 0.01), without significant effects on pH, MFI, or fiber length. ELF-EMF increased the abundance of intact troponin-T (P < 0.01) but did not affect desmin (P > 0.05). Interfibrillar spacing quantified from SEM images was significantly greater (P < 0.05) in ELF-EMF samples than in CTRL, indicating that ELF-EMF exposure markedly increased the microstructural separation between muscle fibers. Consumers rated ELF-EMF samples higher for juiciness, flavor, and overall acceptance (P < 0.05), with no difference in tenderness perception. In conclusion, ELF-EMF treatment improved beef water retention, oxidative stability, and sensory quality, highlighting its potential as an innovative nonthermal processing technology in meat production.

Objective

This study aimed to enhance the postharvest preservation of strawberries by developing an oat starch–based cryogel incorporated with lemongrass essential oil (EO).

Methods

Cryogels were prepared with EO concentrations of 1.4, 2.4, and 3.4 mg/mL and evaluated during refrigerated storage at 4 °C. The structural properties of the cryogel, including porosity and water absorption capacity, were characterized, as well as its ability to encapsulate the main EO compounds (β-citral, geraniol, and α-citral). The effects of the treatments on strawberry quality parameters—weight loss, decay incidence, titratable acidity, soluble solids content, and firmness—were monitored over storage time.

Results

The oat starch cryogel exhibited high porosity (82.28%) and strong water absorption capacity (947.93–1240.21%), confirming its effectiveness as an encapsulation matrix. Among the formulations, the cryogel containing 3.14 mg/mL of EO showed the best preservation performance, significantly reducing weight loss (0.57%) and decay (5.26%) while maintaining titratable acidity (0.97%), soluble solids (6.9 °Brix), and firmness (1.21 N) for up to 15 days. This formulation effectively prevented microbial decay, highlighting the antimicrobial activity of lemongrass EO immobilized within the cryogel structure.

Conclusion

Oat starch–based cryogels incorporated with lemongrass essential oil represent an effective, biodegradable, and organic strategy for extending the shelf life of highly perishable fruits, demonstrating strong potential for application in active food packaging systems.

Apricot, a member of the Rosaceae family, possesses considerable nutritional and economic value. However, browning reactions present a major challenge to maintaining its postharvest storage quality and shelf life. This study investigated the effect of combined treatment with intense pulsed light (IPL) and modified atmosphere packaging (MAP) on inhibiting browning in apricot during storage at 4 °C for 7 days. The research results indicated that the combined treatment exerted a more pronounced synergistic effect than individual treatments in delaying apricot fruit browning. IPL + MAP treatment reduced both polyphenol oxidase (PPO) and peroxidase (POD) activity and their corresponding gene expression levels, thereby inhibiting the browning degree of the fruit. Furthermore, it also enhanced the activity and gene expression levels of superoxide dismutase (SOD) and catalase (CAT), thereby preventing the accumulation of malondialdehyde (MDA) and the increase in relative conductivity, accelerating the clearance of superoxide anions (O₂⁻) and hydrogen peroxide (H₂O₂), reducing membrane lipid peroxidation, and delaying the occurrence of browning. These findings provide a valuable technical support for the postharvest preservation of apricot fruit.

Spore discharge of postharvest shiitake mushrooms represents a critical turning point in quality deterioration, necessitating the development of effective intervention strategies to delay this process. The results demonstrated that 4% partial water loss (PWL) treatment significantly inhibited spore discharge intensity (P < 0.05) and reduced pileus opening indices. PWL treatment modulated respiration metabolism, resulting in higher carbohydrate retention. Notably, TCA cycle metabolites and energy-related enzyme activities, especially H⁺-ATPase and Ca²⁺-ATPase, remained elevated compared to the non-treated group, collectively contributing to improved energy status maintenance in treated mushrooms. Ultrastructural analysis revealed that postharvest PWL treatment exhibited immediate effects, reducing sterigmata mechanical support during early storage. These findings suggest that spore discharge intensity and appearance deterioration are inhibited under PWL treatment through delayed respiratory metabolism and maintained energy metabolism. This article uncovers underlying mechanism by which PWL treatment extends the shelf life of shiitake mushrooms through its impact on spore discharge, providing new ideas for developing more easily implemented preservation technologies. As an energy- and cost- efficient method, PWL treatment has great potential for application in the food industry.