Food Biophysics最新文献

Oral films (OFs) are versatile platforms that combine efficacy, ease of administration, and adsorption. The plant Crescentia cujete L. has shown bioactivity for respiratory applications. In this study, fruit pulp extracts obtained under different conditions (ripening stage, pulp pretreatment, and extraction method) were incorporated into gelatin/carboxymethyl cellulose (CMC) matrices to evaluate their influence on film properties. Extracts from freeze-dried pulp using the Soxhlet showed the highest flavonoid (8.7 ± 0.8 mg quercetin/g extract) and phenolic content (28.4 ± 2.4 mg gallic acid/g extract), strong antioxidant capacity against the ABTS^•⁺ radical (EC₅₀ = 19.0 ± 0.2 μg/mL). The agar diffusion method confirmed antibacterial activity against the oral bacterium S. mutans. Films with 0–7% extract were produced by casting and analyzed by physicochemical, morphological, thermal, mechanical, and FTIR methods. Increasing extract concentration modified visual appearance (b* parameter), phenolic content (7.8 ± 0.5 mg GA/g), contact angle (~ 16°), and disintegration time (~ 29 s), while thickness (0.05 ± 0.01 mm), moisture content (11.9 ± 0.9%), and antibacterial activity remained unchanged. SEM showed homogeneous morphology, and the extract addition decreased the melting temperature (~ 14 °C). Mechanical testing revealed the highest Young´s modulus at 6% extract (3716 ± 168 MPa). Release studies indicated that films with 6% and 7% of the extract fit Higuchi and First-order models, respectively. These results demonstrate the feasibility of developing plant-based OFs with tailored release profiles and therapeutic potential.

Packaging is essential in food production, particularly for red meat, which is vulnerable to spoilage because of its high protein and fat contents. This study explored the use of polylactic acid (PLA)/chitosan-based films integrated with the medicinal plant Astragalus tragacantha and biosynthesized copper nanoparticles (CuNPs) to increase the shelf-life of red meat and sausage. The green-synthesized CuNPs (32 nm, PDI 0.15) and PLA-chitosan nanoparticles (131 nm, PDI 0.41) were characterized via proton nuclear magnetic resonance (¹H-NMR), dynamic light scattering (DLS), and polydispersity index (PDI), confirming uniform dispersion and enhanced crystallinity in the composite films. HPLC identified key phytochemicals in A. tragacantha extract that contribute to its antioxidant and antimicrobial properties. Films with 500 µL/mL A. tragacantha and 0.3 mg/mL CuNPs exhibited superior performance: reduced water vapor permeability (6.41 g.mm/m².day.kPa), high tensile strength (25.13 MPa), and potent antioxidant activity (DPPH assay). Antimicrobial tests revealed synergistic effects against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus, with inhibition zones 20–30% greater than those of the individual components. In meat and sausage applications, these films maintained the optimal pH, reduced volatile nitrogen bases (16 mg/100 g in meat after 7 days; 31.5 mg/100 g in sausages after 60 days), and minimized lipid oxidation (peroxide value: 1.25 meq/kg on day 1). The composite films outperformed sodium nitrite in preserving freshness, demonstrating their potential as eco-friendly alternatives for extending shelf-life and ensuring meat safety. The integration of phytochemicals and nanotechnology offers a sustainable solution to replace synthetic preservatives in food packaging.

Intelligent indicator films were successfully fabricated by incorporating blood peach anthocyanins (BPA) and β-cyclodextrin-encapsulated carvacrol (β-CD@CAR) into chitosan/cellulose nanocrystals (CN) matrices. The prepared films were comprehensively characterized using multiple analytical techniques. The addition of BPA and β-CD@CAR significantly enhanced the films' UV–vis radiation blocking ability, thermal stability, as well as antioxidant (DPPH radical scavenging rate: 45.89% for CN-EO-1A film, vs. 7.71% for pure CN film) and antibacterial activities ​(inhibition zones of 10.24 mm and 8.52 mm against Escherichia coli and Staphylococcus aureus, respectively). Specifically, β-CD@CAR notably improved the mechanical properties of the films and strengthened their color stability and pH responsiveness. Notably, the CN film with 0.5% (w/w) BPA and β-CD@CAR (CN-EO-0.5A) demonstrated excellent performance, with a tensile strength of 10.99 MPa and an elongation at break of 91.66%. Additionally, it exhibited remarkable color responsiveness to different pH values and ammonia exposure.​ The effectiveness of the CN-EO-0.5A in monitoring shrimp freshness during storage at 4 °C was further evaluated. The film could visually indicate the freshness levels of shrimp, distinguishing among fresh, sub-fresh, and spoiled states through distinct color changes. Strong correlations were established between the total color difference of the CN-EO-0.5A and key freshness indicators of shrimp, including total volatile basic nitrogen (R² = 0.9630) and total viable count (R² = 0.9983). Therefore, the CN-EO-0.5A film showed promise for real-time monitoring seafood freshness.

Dynamics model for polysaccharide (HNCVP) extraction process from Nostoc commune Vauch was established. The process was fitted with the second Fick’s law, and exhibited a spontaneous and exothermic process. A maximal HNCVP yield was obtained under temperature of 363.15 K, extraction time of 150 min and solid-liquid ratio of 1:50 g/mL. The apparent viscosity of HNCVP affected significantly by pH and the type and intensity of ions, and increased significantly with the increase of Na⁺ and K⁺ concentration, while significant decreased after the addition of Ca²⁺ and Zn²⁺. In addition, HNCVP can inhibit the proliferation of Bovine Viral Diarrhea Virus (BVDV) by interference with 5’ UTR gene synthesis, and protection cells growth by regulating the relatively expression of IRF-1 and IRF-3 in Madin-Darby bovine kidney cells, where interferon maybe activated for virus elimination and defense. These results presented the potential of HNCVP as a functional additive in the food and pharmaceutical industries.

In this study, green coffee powder (GCP) was used as a source of dietary fiber and antioxidants in beef burgers stored under refrigeration for 7 days. The effects of GCP on the color, dietary fiber content, oxidative stability, sensory and textural properties of the burgers were evaluated. Additionally, the polyphenolic composition, total phenolic and flavonoid contents, antioxidant activities, and molecular docking analyses of GCP were performed. Green coffee powder contained high levels of bioactive compounds, particularly caffeic acid (724 mg/100 g), caffeine (754 mg/100 g), and chlorogenic acid (321.1 mg/100 g). Results such as DPPH radical scavenging activity (82.98%), total phenolic content (662.99 mg GAE/100 mL), total flavonoid content (144.63 mg CE/100 mL) and FRAP value (133.03 nmol Fe(II)/g) supported the strong antioxidant potential of GCP. The addition of GCP significantly increased the dietary fiber content of beef burgers. On day 7, the lowest TBARS values were observed in the GCP1 (3% green coffee powder added beef burger), GCP2 (6% green coffee powder added beef burger) and GCP3 (10% green coffee powder added beef burger) groups (0.65, 0.68, and 0.81 mg MA/kg sample, respectively), while the control group showed the highest value (1.96 mg MA/kg sample), indicating improved oxidative stability. Ferulic acid showed superior pharmacokinetics with high absorption and bioavailability, while chlorogenic acid had limited absorption and low bioavailability. Molecular docking studies with the 5IKQ protein target revealed that chlorogenic acid had the strongest binding affinity (− 9.4 kcal/mol) and formed multiple stabilizing hydrogen bonds. In conclusion, the use of green coffee powder as a natural source of antioxidants and dietary fiber offers a promising, clean-label, and cost-effective strategy to enhance the functional and technological quality of meat products.

Opacity is one of the key indicators of protein quality in maize. Compared to normal maize genotypes, opaque maize contains higher amounts of essential amino acids, contributing to higher levels of lysine and tryptophan, which are limiting in maize diets. These essential amino acids are particularly critical for zeins, the dominant protein fraction in maize, as zeins serve as valuable raw materials with both industrial and nutritional applications. Although zein-based films have been widely studied, there is limited research comparing the properties of zein films derived from maize samples with different kernel opacity levels. In this study, a maize genotype known to possess the opaque trait was used to obtain samples with five different opacity levels. Protein, lysine, and tryptophan content variations were analyzed in flour, raw zein, and zein film samples. Additionally, the dynamic mechanical analysis (DMA) of zein films was performed according to opacity levels. The data obtained were statistically evaluated using one-way analysis of variance (ANOVA), and differences between means were compared using the least significant difference (LSD) test (P < 0.05). The protein content was found to range between 7.6 and 10.14% in flour and 80.6–86.9% in raw zein. Lysine content varied between 1.00 and 1.81% in flour and 0.03–2.28% in raw zein, while tryptophan content ranged from 0.175 to 0.228% in flour to 0.38–2.17% in raw zein. An increase in opacity level led to a decrease in protein content; however, it significantly enhanced the essential amino acid content across all sample types. Furthermore, opacity levels had a substantial impact on the structural properties of zein films. Significant differences were observed among the film samples in terms of color intensity (e.g., L* values ranging from 83.64 in PVA-PEG control to 68.34 in PVA-PEG-Zein100), chroma (2.64 to 40.45), and hue angle (23.30° to 92.43°). Additionally, film thickness varied significantly between 0.028 mm and 0.195 mm across formulations. Mechanical differences were also evident, particularly in storage modulus and flexibility, as quantified through dynamic mechanical analysis (DMA). Although variations in glass transition temperature were modest and appeared to correlate with differences in film opacity—attributable to the lysine-to-tryptophan ratio—a pronounced enhancement in storage modulus was observed. Notably, the formulation exhibiting the highest lysine-tryptophan content showed an increase of up to 1000 times in the storage modulus.The findings suggest that processing and utilizing maize samples separated by opacity level for raw material production could provide important nutritional advantages for food and other applications.

In the present study, nanochitosan prepared using bottom-up (ionotropic gelation) and top-down (ball milling) approaches were compared in terms of their physical and functional properties, for the first time, to understand their characteristic difference and thereby use as potential fillers in biodegradable films. The results revealed that nanochitosan (INC) synthesized by crosslinking chitosan (C) with sodium tripolyphosphate (STTP) exhibited higher moisture content (13.22 ± 0.28)%, water absorption capacity (1365.33 ± 4.75)%, Hausner ratio (1.5 ± 0.21) and Carr’s index (30.82 ± 4.65)%, indicating INC were more hygroscopic with low flowability and high cohesiveness than nanochitosan (BNC) obtained after ball milling. However, FESEM confirmed rough-surfaced BNC and INC with an average diameter of 93.16 nm and 66.47 nm, respectively, while DLS showed hydrodynamic diameters of 667.46 ± 55.692 nm for BNC and 293.4 ± 1.852 nm for INC. Furthermore, FTIR peak shift in INC from 1649 cm⁻¹ to 1544.44 cm⁻¹ confirmed cross-linking of C and STTP. In addition, a decrease in enthalpy in BNC (ΔH = 272.5 J/g) and INC (ΔH = 211 J/g) indicated the presence of amorphous sites, while TGA showed BNC with a higher T_max at 306.22 °C and INC with higher retention of residual mass of around 35.7% at 700 °C, indicating its stability at higher temperatures. In conclusion, the findings suggest INC is suitable for fresh produce packaging, while BNC is preferable for moisture-sensitive food. However, due to stronger ionic interactions, homogenous particle size distribution, and the ability to retain solid residue at higher temperatures, INC is a better choice in film formulations.

Graphical Abstract

Innovative solvents like Ionic Liquids (ILs), Deep Eutectic Solvents (DES), and more recently, Natural Deep Eutectic Solvents (NaDES) have emerged as promising alternatives to conventional organic solvents for the extraction of bioactive compounds from plants. These solvents have gained attention due to their efficiency, lower environmental impact, and potential to enhance the selectivity of target compound extraction. Despite significant advancements in this field, a literature review revealed a lack of systematic reviews on the application of these solvents in plant bioactive extraction, over the past five years. Therefore, this study aims to compare ILs, DES, and NaDES in terms of efficiency, applicability, usability, and environmental impact, providing a comprehensive overview of the trends and challenges in this emerging field. The PRISMA methodology was used for article selection, resulting in a total of 77 studies analyzed. The findings indicate a growing number of studies on the use of DES and NaDES, whereas research on ILs for this purpose remains relatively scarce within the investigated period. Furthermore, an increasing trend in combined extraction methods was observed, with a particular emphasis on ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), which have shown promising effects when used alongside these solvents to enhance bioactive compound extraction. This review contributes to a deeper understanding of the emerging role of DES and NaDES in plant bioactive extraction and highlights the need for further investigations on ILs, particularly within the context of sustainable and cost-effective extraction methodologies.

Graphical Abstract

This review explores the application of magnetic field-assisted technologies in the drying and freezing fruits and vegetables, emphasizing their effects on process efficiency and product quality. The current state-of-the-art methodologies, including Oscillating Magnetic Field (OMF), Pulsed Magnetic Field (PMF), Static Magnetic Field (SMF), and Alternating Magnetic Field (AMF), highlight their respective impacts on drying kinetics, energy efficiency, freezing process, and product quality. MF during drying and freezing processes can accelerate moisture removal by enhancing water molecule mobility, which leads to improved energy efficiency and shorter processing times. Moreover, magnetic field exposure can help preserve key quality attributes such as color, texture, antioxidant activity, and nutrient content by minimizing enzymatic browning, ice crystal damage, and thermal degradation. This review critically evaluates the underlying mechanisms of magnetic field interactions with food matrices and summarizes recent experimental findings on the impact of field parameters (e.g., strength, frequency, exposure time) across various food systems. Additionally, it identifies current limitations, including inconsistent findings and a lack of standardization, and outlines future research directions to enable industrial-scale application of this emerging non-thermal technology.

Legumes like common beans are important in human nutrition and have gained attention due to their rich carbohydrate, protein, and fiber content, along with bioactive compounds like phenolics, phytates, and tannins. Germination enhances the availability of these compounds. This study evaluated the effect of soaking and germination on the chemical composition, phenolic content, and gamma-aminobutyric acid (GABA) and minerals content in Carioca and black common beans (Phaseolus vulgaris). Unsoaked and soaked seeds were incubated under high relative humidity at 25 °C, for 15 h, 24 h, 30 h, 40 h, and 48 h. Chemical analyses included crude protein, lipids, ash, total carbohydrates, mineral composition, phenolic compounds (TPC) (Folin-Ciocalteu), and GABA (GC-MS). Protein content increased during the first 15–24 h of incubation period. Additionally, calcium, iron, and phosphorous were positively correlated, suggesting their concurrent release from phytate complexes through phytic-acid hydrolysis. Soaking alone increased GABA content by over 500% in both bean varieties. Soaked black beans reached GABA of 767.41 µg/g in at 40 h of incubation period. In contrast, TPC decreased by 43.3% in Carioca beans and by 36.8% in black beans mainly due to leaching at soaking. These findings indicate that not only germination but also soaking are cost-effective strategies to enhance the nutritional quality of common beans, improving their chemical composition and bioactive potential. The increase in beneficial compounds supports their use in the development of plant-based food products, offering a natural and nutritious alternative to supplementing human health.