Food and Bioprocess Technology最新文献

The discovery that waste rice bran contains ~ 3% γ-oryzanol has led to growing investigations into its extraction and evaluation using green technologies. This study aimed to investigate the potential application of CO₂-expanded liquids (CXLs) in the extraction of γ-oryzanol-rich rice bran oil. The effects of the extraction solvents were studied, and thereafter, the effects of the extraction temperature (20–30 °C) and rice bran particle size were analyzed using the optimal solvent. The rice bran oil yields of 0.24 ± 0.01 g/g-sample were achieved through CXL extraction. Besides, the γ-oryzanol yields were 13.06 ± 0.73–23.68 ± 1.30 mg/g-sample, resulting in 93.24 ± 1.25 mg/g-oil of γ-oryzanol content. More specifically, CO₂-expanded acetone (CXA) and CO₂-expanded ethanol (CXE) offered the highest γ-oryzanol yields (i.e., 19.19 ± 0.33 mg/g-sample) compared to 11.07 ± 0.13 mg/g-sample for CO₂-expanded hexane (CXH). The γ-oryzanol yield was increased to 23.16 ± 0.26 mg/g-sample by increasing the extraction time and temperature and also by reducing the particle size of the waste rice bran. Moreover, CXA and CXH offered the highest oil qualities, with phosphorus concentrations of 2.9 and 3.0 ppm, respectively. Furthermore, the obtained rice bran oil contained 1.45 ± 0.04–6.65 ± 0.08 mg-GAE/g-oil of total phenolic compounds, along with a DPPH scavenging activity of ≤ 89 ± 1.40%. The findings show that not only high yield and quality rice bran oil can be achieved but also nutrient retention. Therefore, CXLs are suitable extractants for γ-oryzanol-rich rice bran oil.

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Bioactive peptides demonstrate multiple biological effects which advance health benefits, particularly antioxidant capacities, antimicrobial effects and immunomodulatory activities. A range of conventional methods has been applied to obtain peptide chains such as enzymatic hydrolyzation and solvent extraction; however, it may disturb peptide properties through drastic structural changes. This review suggests synergistic methods of novel technologies followed by enzymatic hydrolyzation yield peptide fractions with high purity and maintained bioactive qualities. The peptide configuration is emphasized as it constitutes a fundamental factor towards functional properties including amino acid compositions and their arrangement, molecular size and secondary structural alteration. This further elucidates comprehensive insights into the underlying mechanisms of biological activities associated with peptide conformation, molecular interaction and signaling pathways. The engagement of peptides with many molecular types offers alternative approaches in enhancing free radical scavenging and microbial inhibition characteristics. Furthermore, the current study consolidates the application of peptide ingredients across various food products, addressing underexplored perspectives and advancing industrial uses with the increased peptide stability. The integration of computational bioinformatic tools and artificial intelligence (AI) is revealed to fulfill the challenges of peptide fractionation, forecasting the structure–activity relationship precisely.

Graphical Abstract

Finger millet, a climate-resilient and nutrient-dense grain, is garnering global attention for its potential in addressing food and nutritional security. Despite its high calcium, dietary fibre and polyphenol content, underutilization and poor market penetration remain challenges due to limited processing innovations and product diversification. This article explores a circular economy approach to finger millet processing, focusing on sustainable strategies that enhance value addition, minimise waste production and integrate consumer markets more effectively. The article delves into emerging product development trends like gluten-free foods, ready-to-cook, ready-to-eat formulations and nutraceutical applications. Fortification strategies to combat micronutrient deficiencies are also discussed. The paper also discusses the recent advancements in processing technologies, emphasising how thermal and non-thermal interventions, nanotechnology and digital tools are revolutionising the sector. Furthermore, the manuscript highlights smart and sustainable processing models, including waste valorisation, bioprocessing and recovery of high-value bioactives from by-products, while uniquely integrating perspectives on artificial intelligence, advanced encapsulation techniques and circular economy principles to underscore their synergistic role in shaping the future of millet research and sustainable food systems.

This study investigated the dual physical modification of potato starch via high-intensity cold plasma (CP, 40 kV) followed by ozonation (O3, 0.045 g/L, 120 min), aiming to enhance its functional, rheological, and structural properties. The sequential treatment CP + O3 promoted a higher degree of amylose depolymerization (13.45%) with a reduction in crystallinity of 13.42%, while CP alone reduced it by 14.97%. The dual-modified starch exhibited a significant reduction (p < 0.05) in average particle size (3.71 µm), which was associated with decreased syneresis (28.25%) and increased water (58.03%) and oil (61.65%) absorption capacities. The introduction of carbonyl (0.57 C = O/100g glucose) and carboxyl (0.31 COOH/100g glucose) functional groups contributed to the reduction in paste viscosity and cohesiveness. The branch chain-length distribution of amylopectin shifted significantly, with a marked decrease in DP ≥ 25 chains and a relative increase in short chains (DP 6–12), particularly in CP + O3-treated starch, indicating extensive debranching. These structural modifications suggest that ozone plays a mitigating role by counteracting the disruptive effects of CP, thereby preserving molecular organization. Overall, the CP + O3 treatment generated a structurally stable and functionally enhanced starch, broadening its potential for industrial applications, particularly in formulations requiring improved water/oil binding and controlled viscosity behavior.

The fresh blueberry surface is covered with a waxy layer that impedes moisture migration during drying, reducing processing efficiency. This study developed an ultrasound-assisted sodium carbonate pretreatment method to disrupt the waxy layer and improve drying efficiency. The effects of sodium carbonate concentrations (0–30 g/L) and ultrasound conditions on drying rate, physicochemical quality, and microstructure were investigated. Results showed that the combined pretreatment shortened drying time by 33.33% while enhancing polyphenol and anthocyanin retention by 5.30% and 21.53%, respectively. GC–MS analysis revealed that the treatment selectively removed small-molecular alkanes (C11-C20), reducing total alkane content by 69.35% while preserving large-molecular waxy components. Microstructural analysis elucidated the synergistic chemical-physical mechanism of the combined treatment. The optimal conditions were identified as 10 g/L sodium carbonate combined with ultrasound (20 min, 60 kHz, 270 W). This technology offers significant potential for sustainable berry processing by reducing energy consumption while enhancing product quality. The approach is particularly applicable to waxy-skinned fruits, providing a scalable solution for improving processing efficiency.

This study investigates the effect of ozone elicitation on the antioxidant status of radish sprouts. One-day-old sprouts were ozonated at a concentration of 50 ppm for 1, 15, 30, and 60 min. After 6 days of germination, the biomass was analyzed for antioxidant status, including levels of polyphenols, glutathione, and ascorbate, as well as oxidative stress markers and indicators of energy metabolism. The results demonstrated that the impact of ozone treatment was significantly influenced by the duration of the process. The use of 30-min elicitation resulted in a significant increase in polyphenol content by 14% and ascorbate by 12% compared to the control. However, 60-min exposure to ozone induced glutathione production by 25%. These increases in phytochemicals were accompanied by enhanced expression of proteins involved in the biosynthesis of the corresponding substances as well as elevated levels of ABA and presumed ethylene. It was also noted that ozonated sprouts are characterized by higher expression and activity of antioxidant enzymes as well as increased TBARS levels, thus proving the production of ROS during ozonation and their role in intracellular signaling. In addition, ozone treatment improved energy metabolism, as evidenced by increased expression of respiratory proteins and higher ATP content.

Proteins and starches are essential plant-based macronutrients widely used across the food, nutraceutical, and bioprocessing industries; however, their physicochemical and functional properties are strongly influenced by the fractionation method applied. Although wet fractionation remains the most established approach, its environmental drawbacks, high water and energy consumption, the use of chemicals, effluent generation, and potential loss of native functionality, have accelerated the transition toward solvent-free alternatives. Tribo-electrostatic separation (TES) represents an emerging, sustainable dry fractionation technology capable of separating plant components based on surface charge differences. Unlike previous reviews that focused mainly on TES equipment or separation efficiency, this review provides the first comprehensive and integrated analysis that evaluates the TES parameters like airflow, tribo-charger materials, voltage, moisture content, and particle size, etc., and their impacts on the structural, physicochemical, nutritional, and especially functional properties of both plant-based proteins and starches. TES has shown strong potential for enriching protein- or starch-rich fractions from oilseeds, legumes, and cereals. However, key challenges remain, including charge instability during tribo-charging, particle agglomeration and cohesion, the influence of feedstock composition and morphology, variability among plant species and cultivars, and limited mechanistic understanding of charge transfer processes. These limitations highlight the need for systematic studies that link material properties, processing conditions, and functional properties. By linking TES operating parameters with resulting ingredient functionality, this review provides a novel perspective that positions TES not only as a separation technique but also as a process capable of modifying functional attributes. Given the limited studies on how TES affects protein and starch functionalities, additional research is needed in this area. Overall, this review presents a forward-looking framework for optimizing TES and integrating it with complementary technologies to support the development of high-value, functional plant-based ingredients.

Chicken digestive system by-products, particularly gizzard lining, hold significant potential for hydrolyzed collagen production. This study investigated the effects of acid pretreatment, ultrasound, and enzyme-to-substrate ratio on both the enzymatic hydrolysis of chicken gizzard lining using Alcalase® and the technological properties of released hydrolysates. A full factorial design was applied, and two hydrolysates with low (< DH, 11.36%) and high (> DH, 21.19%) degrees of hydrolysis were selected for further characterization. Results indicated that higher Alcalase® concentration led to increased DH%. However, acid and ultrasound pretreatment did not significantly affect hydrolysis under the studied conditions. Both hydrolysates selected for further characterization were obtained under identical pretreatment conditions (0.5 mol/L acetic acid and 30-min ultrasound) but different enzyme-to-substrate ratios (1 and 5% Alcalase®, respectively). The low-DH% hydrolysate exhibited higher turbidity, lower zeta potential (ZP), and a lower pH. The high-DH% hydrolysate exhibited greater emulsion-forming activity, foam stability, and higher solubility at pH 7. Regardless of DH%, maximum solubility was observed at pH 10. Additionally, hydrolysates with lower DH% demonstrated greater oil retention capacity, emulsion stability, and solubility at pH 4, making them suitable for applications requiring enhanced fat retention and emulsion stability. These findings reinforce the crucial role of both enzyme concentration and hydrolysis extension in tailoring hydrolysates with target properties, emphasizing the importance of the enzymatic process in the development of protein and peptide hydrolysates for specific function applications.

Chickpea proteins offer significant nutritional and functional benefits in food products; however, their utilization is often restricted by off-flavors, primarily for lipoxygenase (LOX) and lipase activity. This study aims to develop a novel extraction method by combining acid (pH 2.0) extraction with the conventional alkali (pH 9.0) method to inactivate enzymes and enhance protein quality. Acid-extracted proteins exhibit the highest purity (83.4%), albumin content, and structural flexibility (46.65% random coil). Both acid and sequential acid–alkali-extracted proteins significantly reduced LOX (0.75 and 0.88 U/g) and lipase (0.10 and 0.08 U/g) activity. Acid extraction significantly lowers volatile compounds such as hexanal (0.0409 ppm) and octanal (0.0135 ppm); while improving free sulfhydryl content (12.47 µmol/g), surface hydrophobicity, foaming properties, and antioxidant activity. Therefore, acid and sequential acid–alkali extraction effectively enhances the functional and bioactive properties of chickpea proteins, offering a promising alternative with minimal deviation from conventional processing.

High-pressure processing (HPP) is a non-thermal method extensively used in the food industry to inactivate pathogens while preserving the sensory and nutritional integrity of products, particularly juices. Previous studies have broadly examined the effects of HPP on the microbial, physical, and nutritional attributes of juices and specifically investigated the influence of pH on pathogen inactivation. Building on this foundation, the present study explored the role of sodium chloride (NaCl) concentration in modulating the effectiveness of HPP. Using a combination of microbiological assays and transcriptome analyses, we assessed the bactericidal efficacy of HPP at varying NaCl concentrations. Across the tested range, all three pathogens exhibited reduced susceptibility as NaCl concentration increased, with Salmonella Typhimurium showing the largest NaCl-dependent shift, whereas Escherichia coli O157:H7 remained more susceptible than Listeria monocytogenes. Motivated by the pronounced effect observed in S. Typhimurium, we conducted transcriptome profiling after a 30-min adaptation to NaCl to elucidate how short-term salt exposure modulates HPP tolerance. The transcriptome analysis of NaCl-adapted S. Typhimurium revealed significant upregulation of genes associated with osmotic stress response and cell envelope integrity, suggesting mechanisms underlying barotolerance. This study provides insights into the interplay between NaCl concentration and HPP efficacy and offers guidance for optimizing food safety protocols in juice processing, where both NaCl and HPP are commonly employed. These findings underscore the importance of considering intrinsic food parameters such as NaCl concentration to improve the bactericidal performance of HPP and thereby enhance the microbial safety of liquid food products.