Food and Bioprocess Technology最新文献

Myofibrillar proteins are mainly responsible for the structure-forming properties of emulsified meat products due to their gelling abilities. To enhance the gel characteristics of myofibrillar protein, the effect of lipids in different physical states on MP gelation was studied. In this study, chicken fat (CF), refined palm oil (RPO), and palm stearin (ST) were used to emulsify the extracted chicken myofibrillar protein (MP). The whiteness, water holding capacity, gel strength, solubility, emulsifying stability index, thermal and rheological properties, protein separation, and microstructure of MP gels were evaluated. The results demonstrated that RPO addition increased the physicochemical parameters, followed by CF and ST, and the ratio between MP and lipid was 4 to 1. MP-RPO also showed better thermal properties, characterized by a high peak temperature of peak 3 during differential scanning calorimetry analysis. MP-ST was the most unstable, indicated by the lowest peak temperature, while MP-CF did not differ significantly from MP-RPO. The frequency sweep test showed that RPO has the highest G’ and lowest tan δ values, indicating a strong network formation. The changes in electrophoresis bands demonstrated that myosin might be involved in creating heat-induced MP gel, with no difference between lipid types. Additionally, the microstructure showed that MP-RPO gel had smaller oil droplets coated with interfacial protein film. Hence, RPO might be the best lipid source when emulsifying chicken protein due to its high water holding capacity with excellent thermal and rheological properties.

The effects of ultrasound (US) pretreatment, heat pump drying temperature and drying time on the water status and viscoelastic properties as well as the correlation between them of scallop adductors were investigated. As drying progressed, the transverse relaxation time (T₂) of tightly and loosely bound water maintained a relatively stable state, while the T₂ of free and immobilized water shifted leftwards with US pretreatment and increasing drying temperature. The creep compliance was increased, but the relaxation modulus decreased with US pretreatment and an increase in drying temperature. However, the creep compliance exhibited a decreasing trend, but the relaxation modulus showed an increase tendency as drying proceeded, viz., decreasing moisture content. Burger’s model and the three-element generalized Maxwell model achieved the best fit to describe the creep behavior and stress relaxation, respectively. The storage modulus (G′) and loss modulus (G″) were decreased with US pretreatment, increasing the drying temperature and moisture content. The T₂ of all water components and peak area fraction of immobilized water were positively correlated with the creep compliance but significantly negatively correlated with the stress relaxation modulus, G′ and G″. Low-field nuclear magnetic resonance provided reliable viscoelastic properties of scallop adductors by monitoring the water status during the drying process, which can be used to accurately control the final product quality.

This study presents the synthesis of agro-waste banana peel extract-based magnetic iron oxide nanoparticles (BPEx-MIONPs), emphasizing antioxidant capacity and food preservation. Using iron (III) chloride hexahydrate (FeCl₃ · 6 H₂O) as a precursor and a reducing agent from agro-waste peel extract, a precisely controlled process yielded BPEx-MIONPs. Characterization involved X-ray diffraction (XRD), transmission electron microscopy (TEM), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR). XRD revealed tetragonal Fe₂O₃, cubic magnetite structure, and monoclinic Fe_xO_y-NPs with an average size of 14.8 nm. TEM and SEM revealed diverse morphologies. TEM displayed both spherical and elongated nanoparticles, with some appearing as thin fibrils. In contrast, SEM images depicted an array primarily consisting of spherical nanoparticles, resembling coral reef formations. FTIR confirmed Fe–O bonds (1000 –400 cm^-1). The antioxidant assessment showed robust DPPH free radical scavenging; BPEx achieved 100% inhibition at 18 min, and BPEx-MIONPs had an IC₅₀ of ~ 136 µg/mL. BPEx-MIONPs, stabilized with banana-based bioplastic, effectively preserved grapes, reducing weight loss to 6.2% on day 3, compared to the control (19.0%). This pioneering study combines banana peel antioxidants with magnetic iron oxide nanoparticles, providing sustainable solutions for food preservation and nano-packaging. Ongoing research aims to refine conditions and explore broader applications of BPEx-MIONPs.

Graphical Abstract

The effect of storage duration on changes in the popping behavior due to structural, physico-chemical, and crystalline property alterations of raw, roasted, and 6-month-stored roasted makhana seeds was studied. The roasted seeds were stored in under airtight polypropylene packets for 6 months. Popped makhana recovery did not change significantly up to 150 days of storage and decreased significantly thereafter. SEM analysis showed that the capillaries were formed in the roasted kernel after 6-month storage due to the slow release of water molecules as a result of starch retrogradation during storage. FTIR analysis showed similar peaks for the functional groups, and 16 volatile compounds were identified by GC-MS analysis. The hydrated particle size of the samples decreased after 6-month storage, which was less than popped makhana but higher than raw makhana seeds. The degree of crystallinity of raw, fresh roasted, and 6-month-stored roasted seeds was 31%, 22.5%, and 30%, respectively. The increase in crystallinity was found to be responsible for the significant reduction in popped makhana recovery after 6-month storage because the water molecules detached from the starch were trapped in the capillaries and changed the starch structure to the crystalline phase.

Non-thermal processes are employed to decontaminate juice products with less negative impact on biochemical, sensorial, and nutritional properties of the products compared with traditional thermal processing. Different non-thermal technologies have been investigated to improve the quality and/or avoid undesirable changes in fruit juices that include ultraviolet (UV) irradiation, pulsed electric field (PEF), ultrasonication, ozonation, high-pressure processing, and membrane filtration. In this review, which focuses on current studies, largely from a decade ago, the combined impacts of UV irradiation and other non-thermal technologies (hurdle concept) on fresh fruit juices are addressed. The extensively researched products regarding the application of UV light processing to improve safety, maintain overall quality, and prolong shelf life were apple and orange juices. Based on the studies reviewed, the hurdle techniques (e.g., UV + PEF, UV + mild heat at 50 °C, UV-C + coupled microwave, UV + ultrasonication) reduced (> 5 log) spoilage/pathogenic microbes, viruses, and inactivated enzymes, while maintaining the fresh-like nutritional and sensorial quality of juices. However, achieving the right balance and synergy in hurdle technologies can be a challenge which should be more addressed in the future studies. Human trials also indicated that UV-irradiated juice had no cytotoxic effects on normal intestinal cells, but it stopped human colon cancer cells from growing. Treating fruit juices with UV in combination with other non-thermal hurdles could be an alternative to traditional thermal processing technologies in the food industry. However, commercialization, scale-up, regulatory, safety, economic, and ethical concerns of these technologies should be taken into consideration.

Cyclodextrin enhances the activity of bioactive compounds through the formation of inclusion complexes (ICs), but its effect on diverse compound structures and processing methods is poorly understood. Here, our goal is to provide a comprehensive and cohesive insight into hydroxypropyl-β-cyclodextrin (HPβCD) complexation with cinnamaldehyde (CINN), citral (CIT), or their combination (MIX), prepared via kneading (KN), or freeze-drying (FD) using analytical techniques and computational simulations. Thermodynamic analysis revealed an exothermic and spontaneous (ΔG < 0) complexation process, with CINN-ICs exhibiting greater stability constants at 25 °C than CIT-ICs. Among the methods, CIT-KN displayed the highest efficiency (90.7%) and drug loading (9%), while CINN-KN showcased higher zeta potential (−23.2 mV), controlled release (35%), and antimicrobial activity (against both gram-positive and gram-negative bacteria). Computer simulations confirmed the absence of ternary complexes (CINN+CIT in HPβCD) and revealed the coexistence of association and ICs. Thermal analyses demonstrated high thermal stability (up to 207 °C) of included compounds, enhancing the suitability of these complexes for high-temperature processes. Additionally, CINN-KN incorporation into methylcellulose creates an active film, which effectively inhibited the proliferation of L. monocytogenes and S. Choleraesuis in cheeses (up to 1.3 cm halo inhibition), even following exposure to temperatures as high as 50 °C. Through combined experiments and computations, we uncovered how processing affects ICs performance with bioactive compounds, confirming their associative interactions with HPβCD. Thus, we underscore that the active function of ICs containing bioactive compounds relies not only on compound structure but also on processing methods, involving a collaborative interplay between both factors.

The tomato pomace (TP), which is a by-product of the production of tomato paste, was dried in a novel custom-designed daylight simulated photovoltaic assisted dryer (DPVD). The different light applications (daylight, UV light, daylight + UV light, and without light), different air velocities (1.5 and 2 m/s), and different heating source modes (hot air and infrared) were applied to dry TP having a moisture content of 80.60 ± 0.73% to the moisture content of 7.66 ± 1.72%. The average water activity values of all dried samples were measured as 0.52 ± 0.08. Analysis was conducted to compare sun drying with the effects of process conditions on the quality (color properties, lycopene, β-carotene, and total mesophilic aerobic bacteria count) and performance (energy efficiency, exergy efficiency, specific moisture evaporation rate, and improvement potential) characteristics of TP. The effects of process conditions for each heating source mode were determined separately, and the improvement of the system performance for each mode was investigated. The effect of the process conditions on total aerobic mesophilic bacteria (TAMB) count was similar in general. In the infrared heating mode, the loss in lycopene and β-carotene contents was 59.55 ± 2.22 and 57.87 ± 2.51 minimum for 1.5 m/s air velocity without light application and for 2 m/s with ultraviolet + daylight application. In general, the performance of the system decreased in case of using ultraviolet light. The retention in the lycopene and β-carotene contents was higher in the infrared mode with light applications compared to hot air mode without light. The optimum drying conditions were air velocity of 2 m/s with “daylight” assistance in the hot air heating mode and with “ultraviolet + daylight” assistance in the infrared heating mode. All the energy and the daylight source used in drying applications were obtained from the sun, a renewable energy source, thanks to the photovoltaic panel and the solar tube units in the novel custom-designed drying system.