Food and Bioprocess Technology最新文献

This study investigated the formation and characterization of Maillard-type conjugates formed between egg white powder (EWP) and gellan gum (GG) using dry heating and ultrasound-assisted methods. Conjugates, prepared at different protein-to-polysaccharide ratios (6:1, 4:1, 2:1, 1:1, and 1:2), were evaluated in terms of structural, physicochemical, and functional properties. Ultrasound treatment resulted in a significant acceleration of glycation, achieving a degree of graft of 57% within 15 min compared with 52% after 7 days of classical heating. Covalent interactions between EWP and GG through characteristic amide and saccharide shifts were confirmed by FTIR. The formation of high-molecular-weight conjugates, particularly in ultrasound-treated samples, was observed by SDS-PAGE bands. DSC indicated improved thermal stability of EWP following conjugation, with ultrasound treatment yielding higher denaturation temperatures. Ultrasound treatment resulted in small particle sizes and high absolute zeta potential values, reflecting improved colloidal stability. Although conjugation reduced solubility at higher GG levels, ultrasound-assisted samples largely preserved functional integrity. The comparison of dry heating and ultrasound-assisted methods for preparing EWP–GG Maillard conjugates has not been exploited yet. The findings in the present work confirm that ultrasonication is a promising and efficient approach for producing EWP–GG conjugates with enhanced functional properties. Compared with conventional heating, ultrasound offered advantages in reaction efficiency, thermal stability, interfacial activity, and structural compactness. Hence, this method provides a controllable and economical strategy for designing wall materials, bioactive compound carriers, and novel biomaterials based on EWP–GG complexes.

Native starch often lacks the versatility required for diverse processing applications. To address this, molecular interaction-mediated modification has emerged as a promising strategy to enhance its functional properties. This study employed an integrated approach, combining molecular docking, molecular dynamics simulations (MD), and experimental validation, to guide the rational formation of starch-polyphenol inclusion complexes and elucidate the mechanistic basis underlying polyphenol-induced alterations in starch process properties. Molecular docking identified resveratrol (Res) as the polyphenol with the strongest binding affinity to starch. MD simulations revealed that the complex was stabilized by hydrogen bonding and van der Waals interactions (ΔG = -23.50 kcal/mol from MM-PBSA). Heat-moisture synergistic recrystallization treatment (HMRT) promoted the cleavage of amylopectin outer chains, reducing the molecular weight by 17.7%, which facilitated self-assembly with Res into helical complexes. These structural changes significantly restrained hydration, manifesting as 62.3% and 60.3% reductions in swelling power and water absorption capacity, respectively (r = -0.91, P < 0.01). Furthermore, the starch-Res complexes demonstrated improved rheological properties, enhanced thermal stability (an increase of 4.62 °C), and a 29.5% increase in oil absorption capacity. These findings provide a theoretical foundation for developing novel starch-based functional foods.

This study aimed to assess the use of thermosonication (TS, a combined technique of thermal and ultrasonic treatments) to prepare paraprobiotics (non-viable probiotics) from Lactiplantibacillus plantarum (LP) with antidiabetic potential. Hence, the α-amylase and α-glucosidase (the enzymes involved in diabetes) inhibitory activities of LP paraprobiotics (LPP) were measured. Flow cytometry (FC) was used to confirm the successful production of LPP and to differentiate it from viable probiotics and other derivatives, such as postbiotics. The TS process significantly enhanced the enzymatic inhibitory activities of LPP. Under the optimal LPP obtaining conditions, these activities exceeded those of the original probiotic (LP) and even those of LPP obtained through the conventional heating method. FC results revealed that the TS process significantly affected LP’s cell integrity (CI). The statistical criteria used to assess model accuracy showed that the full quadratic model was more predictive for all the responses, including CI, α-amylase inhibitory activity (AIA), and α-glucosidase inhibitory activity (GIA) of LPP. The independent variables of TS time, TS temperature, and the interaction between ultrasound amplitude and TS time showed the highest effects on the CI, AIA, and GIA, respectively. The TS process with an ultrasound amplitude of 66%, a TS temperature of 63.5 °C, and a TS time of 58.5 min was identified as the optimal conditions for producing LPP, which had CI, AIA, and GIA values of 98.70, 17.17, and 63.83%, respectively. These findings suggest that TS processing is a promising method to produce functional paraprobiotics with potential antidiabetic properties.

This study investigates continuous and pulsed ultraviolet (UV) LED irradiation for inactivating Escherichia coli in water and in a caramel solution simulating high-absorption fruit juice. A laboratory-scale setup equipped with a 271-nm UV-C LED (12 mW) was developed, and microbial inactivation was evaluated across water samples with absorption coefficients of 0.0429–11.253 cm⁻¹. Pulsed irradiation at 1 and 5 Hz (50% duty cycle) was compared to continuous mode at equivalent UV doses. Results showed that higher absorption coefficients significantly reduced UV penetration and inactivation efficiency under continuous irradiation, particularly at doses above 6 mJ cm⁻². Pulsed irradiation substantially enhanced log reductions, with 5 Hz outperforming both continuous and 1 Hz modes. At 5 mJ cm⁻², log inactivation was 2.7 in continuous mode, 3.05 at 1 Hz (+ 13%), and 3.8 at 5 Hz (+ 41%). Statistical analysis (ANOVA with Tukey HSD) confirmed these differences were highly significant (p < 0.001). The inactivation data were described using both linear and Weibull models, and a global Weibull model was developed that integrates UV dose and absorption coefficient into a single predictive framework (R² = 0.864). Enhanced disinfection under pulsed mode is attributed to improved LED cooling, increased radiant output, and inhibition of bacterial DNA repair. These findings highlight pulsed UV-LED irradiation as a promising non-thermal, energy-efficient strategy for microbial inactivation in high-absorption liquids such as fruit juices.

Spirulina platensis is a nutrient-rich cyanobacterium with immune-enhancing, anti-aging, and cholesterol-lowering properties. However, fresh Spirulina is highly susceptible to spoilage during storage. This study developed a preservation strategy based on curcumin encapsulated in hydroxypropyl-β-cyclodextrin (HBC-Cur) to improve the storage stability of fresh Spirulina. During storage, treatment of fresh Spirulina with 2 mg/mL HBC-Cur exhibited protective effects by synergistically inhibiting microbial growth and mitigating oxidative reactions. Chlorophyll content was retained at 74.39% of the initial level. In terms of lipid and protein oxidation, malondialdehyde (MDA) content decreased by 45.73%, and protein carbonyl formation was reduced by 19.69%, indicating effective alleviation of oxidative deterioration. In addition, biogenic amines remained at consistently low levels, with putrescine content reduced by 76.53% relative to the control after 8 days. During the late storage phase, oxidative rancidity and spoilage-related VOCs, including hexanal, heptanal, nonenal, propionic acid, and nitrogen- and sulfur-containing volatiles, significantly increased in the control, whereas the VOCs of HBC-Cur-treated Spirulina remained relatively stable. This approach may offer a potential strategy for preserving bioactive components and suppressing the formation of spoilage-related compounds in Spirulina with implications for the development of sustainable food storage technologies.

Graphical Abstract

As an innovative advancement in the field of food processing, vacuum microwave drying (VMD) provides significant benefits in food dehydration procedures owing to its distinctive low-temperature volumetric heating. However, there have been relatively few systematic reviews concentrating on this technology. In particular, there is a lack of comprehensive, in-depth analysis on the application and process parameter optimization for different food types. Therefore, this review analyzes the technical principles of VMD in detail, including the interaction between microwaves and food matrices, as well as the synergistic effect of the vacuum. Next, it outlines the key factors affecting VMD efficiency, including the intrinsic properties of the food, core equipment parameters, and process conditions. It also summarizes the latest applications of this technology in dehydrating various food types and its effects on food quality parameters such as texture, color, and bioactive compound content. Finally, it highlights the current challenges faced by VMD technology, offers an outlook on future research directions, and prospects for industrial implementation. This review provides researchers with systematic references on VMD technology, promotes its industrial applications, and advances technological upgrading in the food processing sector.

Edible sprouts, particularly mung bean sprouts, are important components of a healthy diet because of their high nutritional value and abundance of bioactive compounds. However, microbial contamination, especially by Salmonella, remains a major challenge for their production and consumption. Traditional disinfection methods, such as sodium hypochlorite, have notable limitations. In this study, the antimicrobial effects of Zataria multiflora essential oil (Z. multiflora EO) and its nanoformulations including chitosan nanoparticles, alginate nanoparticles, and a nanoemulsion were investigated to enhance the microbial safety of mung bean sprouts. GC–MS analysis identified carvacrol (35.42%) and thymol (28.95%) as the major constituents of the essential oil. The nanoformulations were characterized using DLS, TEM, and FTIR, revealing that Z. multiflora EO-loaded chitosan nanoparticles, with a size of 98.5 nm and a zeta potential of ± 17.6 mV, had the strongest inhibitory effect on Salmonella during the first and second days, while Z. multiflora EO-loaded alginate nanoparticles were more effective on the third day. All treatments led to increased germination rates, reaching 100% by day 3. Sensory evaluations showed no significant differences among treated and untreated sprouts, indicating that the nanoformulations did not negatively impact taste, texture, or appearance. Nanoformulations of Z. multiflora EO, particularly chitosan nanoparticles, represent an effective and safe strategy for controlling microbial contamination in mung bean sprouts without adversely affecting their germination or sensory properties. These findings contribute to enhancing both the safety and quality of edible sprouts.

Xanthine (XA) and hypoxanthine (HA) are key biochemical markers of meat freshness, yet rapid, wide-range, and enzyme-free quantification in complex meat matrices remains challenging. Here we report a density functional theory (DFT)-guided Cu–MoS₂/g-C₃N₄ heterostructure electrochemical sensor for broad-range non-enzymatic detection of XA and HA. The heterojunction prepared via a hydrothermal and ultrasonic strategy provides an efficient charge-transport pathway and enriched catalytic interfaces. DFT calculations reveal pronounced interfacial charge redistribution and strong adsorption of XA and HA on the Cu–MoS₂/g-C₃N₄ surface, with adsorption energies of − 0.98 eV for XA and − 2.16 eV for HA, explaining the boosted electrooxidation response. The sensor achieves low detection limits of 0.15 μM for XA and 0.28 μM for HA and wide linear ranges from 0.913 to 1643.5 μM and from 0.918 to 1653.1 μM, respectively, and enables simultaneous quantification from 0.5 to 400 μM with excellent linearity. Good stability, reproducibility, and anti-interference capability are obtained. In real meat samples, recoveries from 90.7% to 108.3% for XA and from 91.3% to 111.4% for HA agree well with high-performance liquid chromatography, supporting rapid meat freshness evaluation.

Fruit seed waste generated by agro-processing industries represents an underutilized resource with potential for edible oil production. Fruit seed oils consist of variability in oil content, ranging from < 2% (avocado seeds) to > 70% (citrus and melon seeds). These oils can be characterized by high levels of polyunsaturated (50–75%) and monounsaturated fatty acids (20–75%), tocopherols, sterols, and phenolic compounds. This review critically evaluates conventional and emerging extraction technologies for fruit seed oil recovery, with focus on extraction efficiency, oil quality, and sustainability considerations. Conventional solvent extraction provides high oil recovery (90–98%) but requires long extraction times (6–24 h) and high solvent and energy inputs. Emerging technologies such as ultrasound-, microwave-, enzyme-assisted extraction, pulsed electric field pretreatment, and supercritical CO₂ extraction significantly reduce processing time (seconds to < 40 min), solvent consumption (20–60% reduction), and bioactive degradation, while enhancing oil yield (10–55% increase) and oxidative stability. However, their industrial applicability varies due to differences in capital cost, energy demand, and scalability. Comparative analysis indicates that hybrid and process-intensified approaches provide the most balanced pathway for sustainable valorization of fruit seed oils. FSOs can serve as functional alternatives to conventional edible oils with extraction methods selected based on yield-quality balance, sustainability metrics, and targeted food applications.