Food Science and Biotechnology最新文献

Conventional drying methods, such as hot air-reciprocal tray (HART) and microwave-hot air with a reciprocal tray (MHART), often suffer from low energy efficiency and product degradation at high temperatures or microwave power. This study introduced a step-down microwave-hot air with a reciprocal tray system (SMHART) to enhance drying performance using a programmable MHART setup. SMHART significantly reduced drying time and energy consumption (as low as 332.8 MJ/kg of water evaporated) while improving product quality. The dried seasoned anchovies exhibited increased crispness, an acceptable colour change (∆E = 5.51), low water activity (< 0.6), and higher protein content compared to commercial samples. Microbial safety was ensured, and rancidity remained within acceptable limits after four months of refrigerated storage. SMHART at 80 °C proved to be an effective method for drying seasoned anchovies.

This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during Lactiplantibacillus plantarum fermentation. The fermentation process induces structural modifications in QPs, thereby enhancing their surface properties and functional attributes. Using advanced analytical techniques, such as ultraviolet, fluorescence, and FT-IR spectra, it has been demonstrated that fermented QPs exhibit significant structural changes (P < 0.05) compared to unfermented QPs. Notably, fermentation significantly increases the digestibility of QPs from 78.13 to 85.24%, thereby enhancing their nutritional value. Furthermore, surface properties undergo modifications, with a decrease in surface charge from −32.82 to −39.63 and a reduction in surface hydrophobicity from 580 to 382 a.u. These findings underscore the transformative impact of L. plantarum fermentation on QPs, resulting in improved digestibility, modifications in protein structure, and enhanced nutritional benefits. Further research on water kefir-based fermentation is needed to optimize its quality.

This study investigated the physicochemical and sensory properties of mayonnaise formulated as a double emulsion (DE) with vegetable extracts and compared them with those of conventional oil-in-water (O/W) mayonnaise. A W₁/O:W₂ ratio of 8:2 showed the highest stability, whereas a W₁:O ratio of 5:5 was selected as a balanced formulation with acceptable stability and reduced oil content. The polyglycerol polyricinoleate concentration was optimized at 2%, and the incorporation of vegetable extracts improved the stability of the DE mayonnaise, with SLC253 achieving the highest stability. The apparent viscosity was significantly higher in the DE mayonnaise owing to the addition of emulsifiers and homogenization. The DE mayonnaise with vegetable extracts reduced the sodium content by 76.67% and oil absorption by 50.00% compared to the O/W mayonnaise. This research demonstrates the applicability of DE mayonnaise with vegetable extracts for the development of sodium-reduced foods while maintaining sensory acceptability.

Curcuma xanthorrhiza essential oils (CXEO) are widely used in many different sectors. Although CXEO's intriguing properties, its poor solubility and volatility have restricted its use. Thus, the study aimed to fabricate and characterize stable CXEO transferosome. The antibacterial, antioxidant and anti-inflammatory activities of this vesicle are determined. The optimized transferosomes entrapped 94.55 ± 2.78% of CXEO with particle size of 126.4 ± 2.4 nm, polydispersity index of 0.78 ± 0.01, and zeta potential value of -30.7 ± 0.2. CXEO-transferosome exhibited strong antibacterial activity against Staphylococcus epidermidis and Propionibacterium acnes with MIC values of 15.6 and 7.8 μg/mL, respectively. CXEO-transferosomes showed activity against DPPH and ABTS radicals with IC₅₀ values of 258.50 ± 0.20 and 79.79 ± 0.04 μg/mL, respectively. Transferosome also possessed anti-inflammatory activity (21.82 ± 0.50%). The finding indicated that CXEO-transferosome enable to improve the biological activities of free CXEO and this product can be extended to relevant applications.

Intestinal parasitic diseases affected humans occur worldwide. In the Republic of Korea, Clonorchis sinensis and Gymnophalloides seoi, which comes from infected seafood, is also commonly found in the southern coastal area and causes gastroenteritis. Therefore, the aim of this study was to optimize a qPCR assay to detect and identify C. sinensis and G. seoi. After selecting a primer set for parasite detection based on literature searches, its detection limit and specificity were determined. The developed qPCR method was sensitive, specific and could be used to detect and distinguish parasites. 11 parasites were used to verify its specificity. The limit of detection and Ct values were 4.45 × 10⁶ copy/µL and 21.024 and 3.60 × 10⁵ copy/µL and 21.403 for C. sinensis and G. seoi, respectively. The optimized qPCR method developed herein for C. sinensis and G. seoi detection could contribute to monitoring the occurrence of these parasites in samples.

This study examined quality changes in Tetragonula testaceitarsis (T. testaceitarsis) stingless bee honey subjected to thermal treatment and stored at room temperature. Honey was heated at 55, 75, and 90 °C for 10 or 20 min and then stored at 30 °C for 40 days. Physicochemical parameters including moisture content, total soluble solids (TSS), pH, acidity, viscosity, hydroxymethylfurfural (HMF), color (L*, a*, b*), antioxidant activity, and total phenolic content were analyzed. Thermal treatment significantly (p < 0.05) affected all parameters, except pH. Heating reduced moisture content, viscosity, lightness, and antioxidant activity, but increased TSS, acidity, HMF, color values (a*, b*), and total phenolic content. High-temperature heating mitigated the increase in moisture content and acidity, while slowing the decline in TSS and pH during storage. However, by day 40, all honey samples exceeded the national HMF limit (40 mg/kg), indicating that T. testaceitarsis honey is unsuitable for storage at room temperature.

A wide variety of genetically modified (GM) potatoes have been developed and commercialized globally, necessitating regulations on the import of unauthorized GM potato. Korea has not authorized any GM potatoes, which mandates a strict zero-tolerance policy. Consequently, the GM potato-specific screening method was developed with high coverage using multiplex PCR. Four key screening target genes was selected analyzing genetic elements from 51 GM potato events: UGPase, T-Nos, Innate-construct, and the disclosed 5’ flanking sequences of AV43-6-G7. The specificity was validated with six GM potato events and 13 non-GM crop varieties. Additionally, sensitivity was assessed using varying proportions of GM potato events, achieving a detection limit of 0.05%. The applicability was validated by analyzing 10 processed food samples, one of which was intentionally spiked with a GM potato event. These results demonstrate that the developed screening method is effective for detecting and managing unauthorized GM potato events in Korea.

Yuzu (Citrus junos) seeds, a by-product of juice processing, are a valuable source of oil and bioactive compounds. This study investigates the effects of air drying (40 °C and 60 °C), and freeze-drying methods for yuzu seeds on the physicochemical and functional properties of mechanically extracted yuzu seed oil. 40 °C air drying was most effective, yielding the highest oil (11.43%) and vitamin E (19.38 mg/100 g) content, and lowest acid value (0.84–1.26 mg KOH/g) indicating reduced rancidity. It showed greater oxidative stability, with a 1.7-fold lower peroxide value, and retention of linoleic and linolenic acids (~ 76% unsaturated fatty acids). 40 °C air drying preserved the highest levels of anti-inflammatory compounds limonin (61 mg/100 g) and nomilin (32 mg/100 g), while 60 °C air drying reduced them by 25% from control. In lipopolysaccharide (LPS) stimulated RAW 264.7 macrophages, 40 °C air-dried oil showed strongest anti-inflammatory activity, reducing nitric oxide, IL-6, and TNF-α by 1.6-, 1.43-, and 1.79-fold, respectively.

The present study investigated the effects of ultrasound-assisted L-lysine (Lys) in regulating mitochondrial function to enhance the color stability of porcine longissimus dorsi. The results indicated that the meat treated with ultrasound-assisted Lys showed higher L* and a* values, and lower b* and H* values. Simultaneously, the myoglobin (Fe²⁺) content significantly increased (p < 0.05), while the levels of metmyoglobin (MetMb) and reactive oxygen species (ROS) decreased. Additionally, mitochondrial structure remained intact, membrane permeability decreased, and the ability of the mitochondrial electron transport chain (ETC) to reduce MetMb significantly enhanced (p < 0.05). The levels of NADH (nicotinamide adenine dinucleotide reduced) and MetMb reductase increased to 2.67 nmol/g and 168.79 ng/L, respectively, and the NADH-dependent reduction capacity of MetMb also significantly improved. In summary, the ultrasound-assisted Lys treatment decreased the ROS levels, protecting the integrity of the mitochondrial membrane and enhancing the ability of the mitochondrial ETC and NADH to reduce MetMb, thereby improving meat color stability.

Graphical abstract

Lactose intolerance is defined as the inability to digest lactose due to insufficient activity of the β-galactosidase enzyme, which catalyzes the hydrolysis of lactose into glucose and galactose. This study evaluated the potential probiotic properties of isolated Lactobacillus rhamnosus S8, which exhibiting high β-galactosidase activity. The strain demonstrated higher survival rate under gastrointestinal stress, with 80% and 63% viability after 3 h in simulated gastric fluid and 8 h in intestinal fluid, respectively, while retaining 60.8% and 47.8% of its enzymatic activity. Lb. rhamnosus S8 showed higher resistant to low pH (93% survival at pH 3.0), bile salts (68% survival at 0.4%), Additionally, Lb. rhamnosus S8 exhibits high antioxidant activity (70.6%), strong self-aggregation ability (95%), resistance to lysozyme (90.2%), and non-hemolytic activity. Furthermore, the prebiotics fructooligosaccharide and galactooligosaccharide significantly enhance the growth of Lb. rhamnosus S8, serving as valuable carbon sources for this strain. Overall, our systematic analysis reveals that Lb. rhamnosus S8 holds great promise for practical application as probiotics, particularly as a starter in lactose-containing fermented foods.