Food and Bioprocess Technology最新文献

This study reports the development and characterization of fully compostable multilayer films with antioxidant functionality. The multilayer structure consists of an outer layer of Mater-Bi® (MB), an inner active blend of polylactic acid and eugenol (PLA/Eu), and a whey protein isolate (WPI)-based adhesive interlayer. The films were characterized in terms of optical, mechanical, thermal, and barrier properties, as well as by FTIR spectroscopy, overall migration, and compostability assessment. Morphological analysis confirmed good interfacial compatibility and successful layer assembly. The active multilayer film (MB-WPI-PLA/Eu) exhibited a tensile strength of 34 ± 4 MPa, showing an improvement over the MB monolayer (24 ± 5 MPa). It also displayed low oxygen permeability (74 ± 19 cm³m⁻²day⁻¹) and water vapor transmission (144 ± 4 gm⁻²day⁻¹), representing a considerable reduction compared to the MB monolayer film (OTR = 356 cm³m⁻²day⁻¹ and WVP = 278 gm⁻²day⁻¹), indicating good barrier performance suitable for food packaging applications. The antioxidant activity of the active PLA/Eu layer reached 81 ± 1.2% RSA after 72 h, confirming the effective release of eugenol and its antioxidant functionality. Overall migration tests with fatty food simulants resulted in values below the regulatory limit of 10 mgdm⁻², ensuring suitability for food contact. Composting tests demonstrated complete disintegration of multilayer materials within 90 days under controlled composting conditions. Moreover, the resulting compost had no adverse effects on seed germination or the early growth of maize and radish plants, confirming its environmental safety. These results highlight the potential of the developed multilayer system as an eco-friendly packaging solution for high-fat food products.

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This study investigates the structural regulation of whey protein fibrils (WPF) via shear modification, revealing how shear forces govern their hierarchical organization from molecular to macroscopic scales. Mechanistically, shear treatment induces a critical rheological transition in the fibril network from an elastic gel (tanδ < 1) to a viscoelastic fluid state (tanδ > 1), accompanied by a reduction in aggregate size to ~ 273 nm at 20,000 rpm. At the molecular level, X-ray diffraction reveals shear treatment exerted negligible influence on the cross-β structure. At the mesoscale, controlling the mixing speed (5000–10,000 rpm) enables the precise tuning of porosity within the bicontinuous emulsion templates; lower rates (5000 rpm) yield uniform, fine pores, while higher rates (10,000 rpm) expand pore size while preserving network connectivity. This hierarchical customization strategy successfully translates into macroscopic aerogels with multiscale porosity. Notably, the optimized WPF-5 aerogels—characterized by dense microporous networks—exhibit a remarkable 4512% increase in soybean oil absorption compared to untreated controls. By integrating microscopic, mesoscopic, and molecular insights, this work provides a robust framework for the precision engineering of multiscale protein-based materials.

To address the thermal degradation and efficiency limitations of traditional drying methods on the active compounds of Scutellaria baicalensis, a novel drying technique combining ultrasonic pretreatment with vacuum far-infrared drying (US-VFIRD) was developed. Ultrasonic cavitation disturbs the hydrogen bond network of the cell wall, promotes the desorption and migration of bound water, and reduces resistance to mass transfer. This was subsequently coupled with vacuum far-infrared drying (50 °C, − 20 kPa), which created a mild thermal environment to inhibit the degradation of heat-sensitive components. This synergy has been demonstrated to enhance the drying kinetics; in the 60 W/40 kHz/20 min group, the maximum drying rate attained was 0.02853 g/(g·min), which is 30% higher than the untreated control. The XGBoost multi-objective model (R² > 0.99, MSE = 0.00013) was used to quantify the effects of ultrasonic parameters on water migration, revealing that the interaction between power and frequency was the dominant influencing factor. The findings of the quality analysis demonstrated that the 60 W/40 kHz/30 min group exhibited the highest total flavonoid retention rate (218.7 mg/g), with a 34.2% increase in total phenolic content and a 46.00% improvement in antioxidant activity. These improvements were attributed to the preservation of cell microstructure and minimized thermal damage. This integrated technology not only enhances energy efficiency (COP_d up to 0.0144) but also ensures quality retention, providing valuable theoretical support for the high-quality and efficient processing of Scutellaria baicalensis.

The gut microbiota is essential to human health, with dietary polysaccharides serving as major regulators of its composition and metabolic activity. This study sought to improve the prebiotic properties of polysaccharides derived from Brassica rapa L. through structural modification and to quantitatively assess their effects on gut microbial composition and short-chain fatty acid (SCFAs) production. Native polysaccharides (BRL-L) were degraded using ultrasound-assisted hydrogen peroxide treatment, and their prebiotic potential was evaluated through continuous in vitro bioreactor fermentation designed to mimic the colonic environment. After 48 h of fermentation, the degraded BRL-L underwent a pronounced structural change, from cross-linked aggregates to discrete fragments, along with a shift in molecular weight (Mw) distribution from a bimodal profile (200,479 Da, 31.39%; 5,641 Da, 68.61%) to a monodisperse form (1,983 Da, 100%). The monosaccharide profile of BRL-L changed markedly, with fucose content decreasing from 6.26% to 2.93% and xylose content rising from 23.93% to 31.83%. Relative to the control (Con), BRL-L fermentation reduced total carbohydrate levels in the fermentate from 16.81 mg/mL to 6.57 mg/mL, while substantially increasing SCFAs production from 9.49 mM to 59.30 mM. Microbiota analysis showed pronounced structural modulation, with BRL-L lowering the relative abundance of Firmicutes and increasing Bacteroidota, resulting in a reduced Firmicutes/Bacteroidota ratio. Additionally, BRL-L degradation selectively promoted SCFAs-producing genera, notably increasing the relative abundance of Lachnoclostridium and Faecalibacterium. Overall, the degraded BRL-L exhibits strong potential as a functional prebiotic, capable of restoring microbial balance in the gut and markedly boosting the synthesis of health-promoting SCFAs.

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Developing innovative, sustainable, and cost-effective packaging materials is crucial for addressing the challenge of food preservation and extended shelf life. This study explored the innovative development of an absorbent bioactive aerogel starch incorporated with purple sweet potato peel (PSPp) extract for application in food packaging. Subcritical water (105–150 °C) was used to modify the amylose content of starch molecules and reduce the molecular weight of starch polymers. Subsequently, a supercritical CO₂ drying process was employed for the fabrication of the starch aerogel. The resulting aerogels exhibited low density (< 0.2 g/cm³), high porosity (> 84%), and exceptional water absorption capacity (892–1735%), which make them ideal for moisture regulation in food packaging. Incorporating PSPp extract, which is rich in phenolic compounds, further enhanced the aerogels’ antioxidant activity, with DPPH and ABTS⁺ radical scavenging capacities reaching 26.77% and 40.96%, respectively. Furthermore, in vitro release studies demonstrated the controlled release of bioactive compounds, with the optimal release observed in the aerogels treated at 120 °C. Application tests on fresh chicken breast revealed the aerogels’ efficiency in absorbing exudates, substantially reducing liquid accumulation and extending shelf life. This study highlights the potential of starch-based bioactive aerogels as sustainable, functional materials for active food packaging.

In order to solve the defects of current 3D printed food in raw material suitability and processing stability, the key properties of starch-based 3D printed food were optimized by modification technology. This study investigated the effects of ozone treatment (OT) and baking treatment (BT) on the structural, physicochemical, and 3D printing properties of wheat starch (WS). The result showed that OT at 10 min and BT at 160 °C significantly improved the extrusion characteristics and printing accuracy. The printing time was the longest, which was 40 min and 35 min respectively. OT reduced the solubility and viscosity of WS. BT increased the solubility and viscosity of WS. The damaged starch content increased from 23.15% to 32.85% after BT. Both treatments can improve the aging degree and stability of wheat starch. XRD results show that they have the same X-ray pattern. The experiments provide valuable insights for the directional modification of 3D printed food raw materials. And based on the stable starch matrix, customized foods can be precisely manufactured for special groups.

Maltodextrin is a widely used commodity in the global food industry; however, its applications are limited by physicochemical instability caused by varying degrees of polymerization and high reducing properties. In this study, an enzymatic cascade was developed to synthesize non-reducing maltodextrin with a single degree of polymerization (N-G7) using β-cyclodextrin (β-CD) as the substrate. Cyclodextrinase (CDase) hydrolyzed β-CD into linear oligosaccharides, followed by maltooligosyltrehalose synthase (MTSase)-catalyzed transglycosylation forming a terminal α-1,1-glycosidic bond, imparting non-reducing properties. The enzymatic synthesis of N-G7 was optimized through kinetic analysis, demonstrating that controlled enzyme loading and reaction durations improved yield by balancing CDase-mediated β-CD hydrolysis and MTSase-driven transglycosylation. Notably, fermentation enzyme activities of 38.31 U/mL for CDase and 475.44 U/mL for MTSase were achieved through separate fed-batch fermentations. The synergistic interaction between these enzymes was governed by Le Chatelier’s principle, where MTSase-mediated transglycosylation drove the equilibrium shift from β-CD hydrolysis (catalyzed by CDase) to N-G7 synthesis, ultimately achieving a 57.3% conversion rate in pilot-scale synthesis. After purification using sequential simulated moving bed (SSMB) chromatography, 191 g of N-G7 with 93.23% purity was obtained, yielding a total recovery of 23.9% from the initial β-CD. This study establishes a foundational framework in pilot-scale production of N-G7 with purity exceeding 93%. With uniform molecular size and non-reducing properties, N-G7 effectively prevents Maillard reactions during food processing and storage while providing enhanced stability across various industrial applications, including food preservation and cosmetic formulations.

Legume proteins have attracted growing interest as functional ingredients in food formulations. However, the poor solubility and low emulsifying capacity of legume proteins necessitate physical modifications to improve their functional properties. In this study, mung bean protein (MBP) was subjected to pH-shifting treatment alone (MBP_pH) and in combination with pre-heating and homogenization. The structure, dispersibility, wettability and adsorption behavior of MBP were investigated without and with these pretreatments. The smallest particle size distribution was observed for MBP_pH and its homogenized form, both without and with pre-heating at 65℃. Upon homogenization, the different wettability of the four proteins became comparable, but differences were observed in their adsorption behaviors. The pH-shifting and/or homogenization primarily facilitated protein adsorption onto the oil surface, while pre-heating mainly enhanced interfacial accumulation through protein–protein interactions. After homogenization, all proteins formed a soft viscoelastic layer, but the MBP_pH interfacial layer was more rigid than those of MBP and pre-heated MBP_pH. Camellia seed oil emulsions were characterized in terms of interfacial protein, size distribution, and (zeta)-potential. The most interfacial adsorption was achieved with MBP_pH and 65℃-heated MBP_pH at an oil content of 10% and with pre-heated MBP_pH at an oil content of 30%. However, the emulsified droplets stabilized by MBP and MBP_pH consistently exhibited smaller size distributions than those stabilized by pre-heated MBP_pH. These findings provide valuable insights for the processability of mung bean protein in the food industry.

The assessment of postharvest fruit quality under non-invasive and accurate methodologies plays a significant role in enhancing sorting efficiency and loss minimization under precision agriculture. In this study, a deep learning framework is introduced in which a light weight CNN (LW-CNN) and thermal imaging are combined for banana classification under four distinct quality groups: fresh, ripe, overripe, and rotten. A specific set of 4336 thermal images was captured using a FLIR ONE Gen 3 infrared camera operating under thermal-only mode under controlled ambient setups. The set was subjected to balancing and augmentation procedures for better generalization capabilities, and the CNN was trained under such inputs for the identification of thermal signatures corresponding to ripeness. The proposed model demonstrated a high level of accuracy and robust performance in varied measures, marking its ability to distinguish effectively across all categories of quality. Testing under a confusion matrix and a precision-recall curve also supported the effective performance of the classifier under differing confidence thresholds. These results encourage the combination of deep learning and thermal imaging as a feasible, economically viable, and non-invasive real-time postharvest quality evaluation methodology. The proposed methodology forms the basis for smart sorting infrastructure and decision-support systems under data-informed sustainable postharvest management.