Food and Bioprocess Technology最新文献

CSE phenolic compounds, with proven anti-allergic activity, are thermolabile, prompting the need for investigation into alternative formulation and sterilisation methods when delivered in a beverage format. Cold plasma treatment holds potential for the sterilisation of beverages under milder conditions. This study investigated the stability of phenolic compounds from Cyclopia subternata extract (CSE) and its phytosomal formulation (CSE-P) in model beverage solutions subjected to thermal (70, 80, or 90 °C) and cold atmospheric pressure plasma jet treatments (CAPPJ) at different exposure times (0.5–2 min) and distances (2–6 cm). The effect of pH (3, 5 and 7) of the solutions was also investigated. Thermal treatments in water significantly degraded major phenolic compounds, mangiferin and 3′,5′-di-β-D-glucopyranosylphloretin (PDG); however, the CSE-P formulation improved their stability significantly. CAPPJ treatment in water (2 min at a 2 cm nozzle-to-product distance) had a minimal impact on phenolic stability in CSE and CSE-P. The pH of the solution affected phenolic degradation during thermal and CAPPJ treatment, with CSE-P exhibiting greater stability, particularly at pH 7 during heat treatment (e.g. 55 vs 72% decrease in PDG for CSE and CSE-P, respectively). Thermal treatment reduced the encapsulation efficiency and loading capacity of CSE-P at all pH levels (25–57%), but cold plasma only reduced these parameters at pH 7 (26%). This research demonstrated the potential of phytosomal technology to improve the stability of CSE phenolics. Cold plasma treatment showed promise as an alternative to traditional thermal methods for the sterilisation of phenolic-rich beverages.

A lternative proteins (APs) are anticipated to offer a practical approach to tackle the growing need for protein while remaining within environmental limits. Different studies have discussed AP sources; however, a systematic comparison of the extraction, modification, analytical techniques, challenges, and their potential solutions for APs has not been conducted together. A comprehensive perspective is provided by this review, which integrates these aspects. Extracting suitable proteins from plants, insects, and mycoprotein sources is challenging and involves various technical interventions, including protein modification, isolation, product processing, and tracking the modified structure. This review article explores multiple sources of APs, extraction processes, and emerging modification technologies, including non-thermal (high-pressure processing (HPP), pulsed electric field (PEF), extrusion, sonication) and biological (fermentation and enzymatic) methods, along with dual approaches used to alter the structure of APs. These techniques improve the techno-functional attributes (foaming, solubility, emulsification, digestibility) and reduce the allergenicity level of different APs. Various analytical approaches (atomic force microscopy, Fourier-transform infrared, Raman spectroscopy, differential scanning calorimetry, scanning electron microscopy, circular dichroism, and x-ray diffraction) are discussed for tracking AP-modified structure and functionality. The review examines the economic feasibility (initial cost) of each technique for commercialization and industrial scale. The initial installation capital required for HPP was ($0.5 million–$2.5 million). Dual approaches are efficient for improving the yield and functionality of APs, but cost scalability is a major factor limiting the adoption of these approaches. Improvement of flavor changes during these modifications remains an unexplored area. This review, by integrating technological, economic, and regulatory perspectives, provides insights that can help researchers and industry develop more sustainable protein solutions.

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Papaya seed oil (Carica papaya) is gaining interest for its potential applications as a functional food ingredient. Papaya seeds, usually discarded as agro-industrial waste, represent a valuable source of oil rich in unsaturated fatty acids. This study evaluated several extraction methods, including Soxhlet extraction, maceration, microwave-assisted extraction (MAE), hydraulic pressing, and ultrasound-assisted extraction (UAE), using pure ethanol and pure isopropanol as green solvents. Soxhlet extraction with hexane for 24 h at 121 °C achieved the highest yield (30.91 ± 0.49%) and was used as the reference. Among the greener techniques, UAE performed at 400 W for 30 min with isopropanol achieved the best compromise between yield (22.50 ± 0.27%) and oil quality, showing the lowest acidity index (9.00 ± 2.16 mg KOH/g). Therefore, UAE was selected for further optimization by varying ultrasound power (0–400 W), extraction time (5–30 min), and solvent composition (isopropanol, 50:50 ethanol–isopropanol mixture, and ethanol). The optimal extraction conditions were 200 W for 30 min using a 1:1 ethanol-isopropanol solvent mixture, which resulted in an extraction yield of 26.34%, corresponding to an oil recovery of approximately 85% relative to the Soxhlet reference. The mixed solvent enhanced extraction efficiency by improving mass transfer through the combined effects of solvent polarity and ultrasonic cavitation, confirming that ultrasound-assisted extraction with green solvent mixtures is an effective method for papaya seed oil recovery.

Preserving the viability of probiotic microorganisms, such as Streptococcus thermophilus, remains a crucial task in food biotechnology. The traditional choice of cryoprotectors is primarily based on experience, requires careful selection, and has limited reproducibility. In this study, we present an integrative approach that combines quantum chemical and molecular dynamics (MD) modeling and microbiological analyses to provide a rational assessment of cryoprotectants. Density functional theory (DFT) calculations were performed at the B3LYP-D3/def2-TZVP level to evaluate the thermodynamic characteristics of hydrogen bonding between water molecules and typical cryoprotectors, including sucrose, glucose, glycerin, and dimethyl sulfoxide (DMSO). The theoretical results were compared with experimental data on the survival of S. thermophilus after 1, 7, and 30 days of storage at − 20 °C. Molecular dynamics modeling was used to calculate the radial distribution functions (RDF) and the tetrahedral order parameter near cryoprotectors, which allowed a deeper understanding of the solvation structure and revealed a violation of the hydrogen bond structure. Sucrose had the most favorable Gibbs free energy values, which reflect the formation of a stable hydration shell and correspond to a high bacterial viability. On the other hand, glycerin and DMSO showed reduced long-term efficacy, probably due to cytotoxicity and recrystallization effects. These results demonstrate a clear relationship between the thermodynamics of hydrogen bonding and cryoprotective properties, highlighting the usefulness of DFT modeling in accelerating the rational design of cryoprotective compounds.

Smoked sturgeon fillets, prized for unique flavor, suffer from spoilage bacterial activity, leading to shortened shelf life and reduced economic value. This study systematically investigates the dynamic quality evolution of smoked sturgeon fillets during refrigerated storage following ultra-high pressure (UHP) treatment. The results show that UHP treatment at 600 MPa extended the shelf life from 3 to 6 months. After 6 months of storage, TVB-N was 25.67 mg/100 g, TBARS was 3.28 mg MDA/kg; additionally, UHP induced changes in the higher structure of myofibrillar proteins, including a transition from ordered to disordered secondary structure and alterations in tertiary conformation. The sweet-tasting amino acids were preserved at 241.63 mg/100 g. Compared to the control group at storage end, the UHP group maintained higher levels of characteristic flavors (phenol, dipropyl sulfide) and lower levels of off-flavors (heptanal, butyric acid). Serratia liquefaciens S1, Pseudomonas fragi P1, and Bacillus cereus B1 were identified as key microorganisms influencing the formation of volatile compounds and quality changes. UHP inhibited spoilage bacteria by disrupting cell membranes and inducing oxidative stress. These findings demonstrate UHP’s potential as an effective non-thermal processing technology for value-added sturgeon products.

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This study developed an innovative bilayer film via electrospinning for beef freshness detection and preservation. The indication layer was formulated with polycaprolactone and purple cabbage-black wolfberry (PB), while the antibacterial layer was composed of gum arabic (GA), pullulan (PUL), and Lactobacillus delbrueckii subsp. bulgaricus (LB). To begin with, we conducted pigment screening based on the ultraviolet spectra and color changes of pigments such as purple cabbage (P), black wolfberry (B), butterfly pea (Bu), and mallow (M) at different pH values. Following this, the pigments were paired in different proportions, and six mixed pigments were selected based on the ammonia response sensitivity (BuP 8:2, 23.55%; MB 2:8, 18.72%; BuB 3:7, 23.37%; PB 5:5, 24.76%; PM 2:8, 26.63%; BuM 1:9, 31.67%). After evaluating the pigments for their ammonia responsiveness and stability under various environmental conditions, including temperature, pH, and light, PB was determined to be the best mixed pigment. The bilayer film demonstrated good physical properties and antibacterial performance, with tensile strength of 15.21 MPa, elongation at break of 31.47%, water contact angle of 84.2°, and the inhibition zone diameters against Staphylococcus aureus and Escherichia coli of 15.37 mm and 13.52 mm, respectively. The film was subsequently employed for monitoring beef freshness at 4 °C, with color changes: light pink for fresh beef (TVB-N, 5.32 mg/100 g; TVC, 5.44 log cfu/g), purple for sub-fresh beef (TVB-N, 14.41 mg/100 g; TVC, 6.91 log cfu/g), and green for spoiled beef (TVB-N, 21.20 mg/100 g; TVC, 7.36 log cfu/g). Compared with the control group, it effectively extended beef shelf life by 2 days.

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Dried mushrooms, valued for their rich nutrition and unique flavor, are major mushroom products due to their extended shelf life. However, quality decline during the drying and storage processes limits their edible and commercial value, necessitating efficient monitoring and regulation techniques. This paper summarizes the nutritional and flavor components of dried mushrooms, comprehensively analyzes the main challenges they face, discusses novel light technologies (ultraviolet light, visible light, pulsed light, and γ-rays) in pre- and post-drying processes and their action mechanisms. Furthermore, it emphasizes the application of AI in dried mushroom production. Generally, nutritional content is lower compared to that of fresh mushrooms, and aldehydes, sulfur-containing, and pyrazine compounds are the dominant aroma components. Mildew growth, flavor deterioration, and nutrient losses as well as the inadequate development of novel pre- and post-treatment limit the development of the dried mushroom industry. Novel light techniques, which exhibit significant potential in improving drying efficiency, enhancing flavor, and achieving active sterilization, are attributed to photochemical and photothermal reactions, and spore activation. Notably, the application of AI, including mathematical modeling, machine learning, deep learning, and computer vision has enabled online quality monitoring. Future research should focus on integrating AI with multiple algorithms to achieve comprehensive quality monitoring and precise regulation. It is also essential to explore the application of AI in optimizing optical processing techniques. This review provides a framework for quality regulation of dried mushrooms.

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The significant health risks associated with ochratoxin A (OTA) contamination in multiple types of foodstuffs underscore the need for detection methods. The inherent complexity of the real sample matrix significantly prolongs OTA analysis time, and the intricate procedural steps present obstacles that must be overcome. Therefore, effective pretreatment is essential. In this study, aptamer-functionalized superparamagnetic chitosan nanoparticles (Apt-SPCO) were synthesized and utilized as adsorbents for the rapid purification and efficient detection of OTA in various real samples, Furthermore, the recognition and binding mechanism between Apt-SPCO and OTA was investigated. Apt-SPCO is spherical in shape, possessing superparamagnetic and anti-interference ability, which can effectively extract and purify OTA in 10 min, and coupled with liquid chromatography (HPLC-FLD) detection method the recovery was 90.9% ~ 106.4% in real sample. Hydrogen bonds were formed between OTA and aptamer (DG-9 bases), with the K_d of 2.72 μM, indicating a high affinity between OTA and aptamer. Meanwhile, Ca²⁺ induced the aptamer structure changing from a parallel G-quadruplex to an anti-parallel G-quadruplex. These results underscore the user-friendliness, affordable, and excellent selectivity of Apt-SPCO pretreatment. When combined with HPLC-FLD, it exhibits high sensitivity and satisfactory accuracy for OTA determination, particularly in complex food matrix.

Minimizing product loss and enhancing productivity without compromising quality remain critical challenges for the food processing industry. This study employed a neural network–optimized model to evaluate the efficacy of ultrasound-assisted low-temperature braising technology in reducing production loss of braised pig trotters, benchmarking against conventional and low-temperature braising techniques. Based on measurement indicators such as processing loss, color, texture, moisture distribution, electronic tongue, electronic nose, HS-GC–MS, and sensory evaluation, the optimal processing conditions were found to be ultrasonic power of 197 W, treatment time of 44 min, and braising temperature of 81 ℃ to minimize product loss in braised pig trotters. Under the optimized parameters for ultrasound-assisted low-temperature braising processing technology, the loss of braised pig trotters was 9.91 ± 0.13%, which was 8.87% lower than that of conventional braising technology. Furthermore, ultrasound-assisted low-temperature braising technology not only minimized product loss but also improved color uniformity, textural properties, and flavor profiles while maintaining favorable taste characteristics. These findings provide a technical pathway for optimizing production efficiency and product quality in meat food processing.

Nisin is a natural antimicrobial peptide widely used as a food preservative. The demand for high-purity nisin is also increasing because of its potential application in antimicrobial food packaging to extend shelf life and enhance food safety. This study introduced an innovative purification process to produce high-purity nisin. The desorption conditions for cell-bound nisin and the parameters for ion-exchange chromatography were subsequently optimized. A novel salt-free hydrochloric acid–ethanol solution was employed as the eluent, yielding nisin with a specific activity of 80,216.43 international units (IU)/mg protein. The freeze-dried product obtained from the ion-exchange chromatography elution represented high-purity nisin Z, with a 36,372.66 IU/mg titer. Stability tests confirmed the reproducibility of the process, achieving a high-purity nisin yield of 94.42%. Both liquid and solid high-purity nisin were characterized using high-performance liquid chromatography and liquid chromatography-mass spectrometry. This streamlined process substantially enhanced the purity and yield of nisin.