ACS food science & technology最新文献

Xanthomonas albilineans, although it is an essential phytopathogen for sugar cane, is capable of producing xanthan gum (XG). This macromolecule is used in the food, pharmaceutical, and gas production industries, but its production is expensive when considering the substrate and its purity. On the other hand, the possibility of using the material for disposal, such as the infected sugar cane stalk, can be attractive since this substrate can produce XG and has no value for cultivation. Thus, we describe the possibility of its production in different culture media using immobilized cells from sugar cane stalk tissues supplemented with glycoproteins or sucrose. Using molecular patterns associated with bacterial pathogens (PAMPs), the presence of gum in isopropyl alcohol precipitate is obtained after incubation and culture improvement. This production model describes a new possibility of gum production, contributing to the potential for sustainability and diversification of the sugar cane industry.

The effects of cofermentation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional composition, antioxidant activities, volatile compounds, and metabolomics of potato juice and high-fiber powder at pilot scale were investigated. Compared with unfermented and fermented at 24 h, after fermentation for 48 h, potato juice possessed the highest organic acid, total polyphenols, and antioxidant activities, and high-fiber powder showed the highest content of soluble dietary fiber, total amino acids, galacturonic acid, and volatile acids. Based on untargeted metabolomics, 36 and 35 key differential nonvolatile metabolites were screened in potato juice and high-fiber powder, respectively. Carbohydrates were mainly metabolized into amino acids and organic acids in potato juice while converted into unsaturated fatty acids and glycerophospholipids in high-fiber powder. This study corroborated the effectiveness of the tested strains and pilot fermentation processes, thus laying a solid foundation for further large-scale production of juice and high-fiber powder from potato.

In this study, we established a novel chiral metabolomic methodology for determining the authenticity and geographical origin of grape wines. We investigated the metabolites present in Chinese grape wine samples using high-performance liquid chromatography coupled with 1-fluoro-2,4-dinitrophenyl-5-l-alanine amide (FDAA) and o-phthaldialdehyde (OPA), respectively. The data were analyzed using principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA), respectively. We identified 11 amino acids in the OPA mode and 18 amino acids in the FDAA mode, serving as discriminative markers for the wine samples. The chiral FDAA mode demonstrated an enhanced degree of separation among various group samples compared to the nonchiral OPA mode, leading to superior classification outcomes. This study underscores the efficacy of the chiral FDAA mode in achieving optimal separation for different wine types, grape varieties, and geographical regions.

To fight counterfeits and to protect the consumer, the interest in certifying the origin of agricultural goods has been steadily growing in the last years. While numerous works focus on the finished product, an aspect often overlooked is the origin of the raw materials and the direct correlation between chemicals in the soil and the plants. With inductively coupled plasma mass spectrometry (ICP-MS) analysis, trace and ultratrace elements in Sangiovese grapes (the main component of Chianti wine) were measured and their levels were used to investigate the geographical origin of the samples. This was achieved despite the extreme closeness of some of the vineyard partners of this study (10–20 km range) by computing a multivariate model using selected elements as levels. The model was then validated on samples coming from different zones of the Chianti area, with good results for discriminating even extremely close regions.

Fermented Tartary buckwheat tea is a beverage prepared by infusing Tartary buckwheat seeds that have been fermented with Aspergillus. This study investigated changes in the components and radical scavenging activity of Tartary buckwheat tea before and after fermentation. Our results indicated that free and peptide forms of amino acids and allergens in tea samples before fermentation decreased by 0.4-, 0.5-, and 0.1-fold after fermentation, respectively. However, the levels of glucose and maltose in tea samples increased by 9.3- and 18.3-fold after fermentation, respectively. Furthermore, the total polyphenol content increased by 1.3-fold with fermentation, which showed a high correlation coefficient with the radical scavenging rate in size-exclusion chromatography. These results indicated that fermentation and roasting caused the Maillard reaction and an enzymatic reaction that affected the changes in the components of Tartary buckwheat tea, which were consequently associated with a reduction in allergens and an increase in radical scavenging activity.

To fight counterfeits and to protect the consumer, the interest in certifying the origin of agricultural goods has been steadily growing in the last years. While numerous works focus on the finished product, an aspect often overlooked is the origin of the raw materials and the direct correlation between chemicals in the soil and the plants. With inductively coupled plasma mass spectrometry (ICP-MS) analysis, trace and ultratrace elements in Sangiovese grapes (the main component of Chianti wine) were measured and their levels were used to investigate the geographical origin of the samples. This was achieved despite the extreme closeness of some of the vineyard partners of this study (10-20 km range) by computing a multivariate model using selected elements as levels. The model was then validated on samples coming from different zones of the Chianti area, with good results for discriminating even extremely close regions.

The infestation of pathogenic microorganisms leads to a decline in fruit quality and reduces their storage time. The existing methods for contact preservation suffer from the issue of migration of harmful ingredients, thus necessitating the development of novel preservation techniques. The present study focuses on the development of a contactless and biosafe solid preservative (GR@β-CD-MOF) by incorporating geraniol (GR, essential oil) into the β-cyclodextrin MOF (β-CD-MOF). The loading rate of geraniol was 210.8 mg/g. The morphology and structure of GR@β-CD-MOF were characterized using SEM, XRD, XPS, and FTIR. Furthermore, we evaluated the in vitro antimicrobial activity of GR@β-CD-MOF against three common food-borne pathogens Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Botrytis cinerea (B. cinerea). Subsequently, the GR@β-CD-MOF was placed into poly(lactic acid) bags to prepare a solid preservative for emperor bananas. In comparison with the control group, the emperor bananas treated with GR@β-CD-MOF exhibited lower decreases in relevant physicochemical parameters including color, weight loss, and soluble solids content. Moreover, the shelf life of emperor bananas was extended up to 8 days. These findings validate the efficacy of GR@β-CD-MOF as a solid preservative for fruit preservation.

Biosurfactants are surface-active molecules produced by yeasts, fungi, and bacteria under different fermentation conditions and growing substrates. These molecules are considered safe for human health and have emulsifying properties that improve the palatability, nutritional content, and quality of food products. In this Review, the potential applications of biosurfactants encapsulated in natural polymers for the food industry are explored. Biosurfactants encapsulated with polymers from natural sources can exhibit synergistic characteristics, increasing their physicochemical and biological action. In addition, biosurfactants offer viable alternatives to replace preservatives and synthetic chemical surfactants, which are widely used in the food industry.

Mushrooms are widely recognized as a superfood, being the only natural source of vitamin D₂, which makes them a valuable dietary food. Their popularity is rapidly increasing in the current era of heightened health awareness. The present study examined the effect of UV-B and UV-C irradiation on the vitamin D₂ content, its stability, antioxidant capacity, color, and textural properties of Hypsizygus ulmarius. The results revealed that the initial vitamin D₂ concentration in untreated samples was 74.82 ± 0.09 μg/100 g dw. After 90 min of UV-B exposure, the vitamin D₂ content peaked at 6813.39 ± 0.04 μg/100 g dw. However, UV-C irradiation first led to a rise in vitamin D₂ levels, reaching their highest point (388.30 ± 0.01 μg/100 g dw) after 45 min, followed by their subsequent decline. Stability analysis showed that freeze-dried mushroom powder retained more vitamin D₂ than fresh sporocarps after 7 days of storage at 4 °C. The UV-B treatment significantly enhanced antioxidant properties, increasing TAA (35.84%), DPPH (17.77%), ABTS (11.57%), and FRAP (18.36%) values. The color and texture of the samples also changed post-irradiation, with notable increases in hardness, springiness, cohesiveness, and color intensity, alongside a decrease in whiteness. The study concluded that UV-B irradiation effectively boosts the vitamin D₂ content and antioxidant capacity of H. ulmarius besides inducing some alterations in its optical and textural properties.

pH-sensitive indicators are used to check the health of the packaged food products. This study aimed to develop a bilayered, biodegradable polycaprolactone (PCL)/gelatin film, containing pH-sensitive chitosan nanoparticles (ChiNPs). Rosemary extract was encapsulated in ChiNPs, resulting in the formation of encapsulated ChiNPs [rosemary-loaded chitosan nanoparticles (RChiNPs)]. Different concentrations of nanoparticles were used in the PCL and gelatin layers. Dynamic light scattering, zeta potential, scanning electron microscopy, Fourier-transform infrared spectroscopy, water vapor transmission rate, tensile strength (TS), elongation at break, degradation test were performed to evaluate the nanoparticles and layers. The results showed RChiNPs sensitivity to varying pH levels and their uniform size distribution (600–700 nm). The layers had a smooth surface. Increasing the concentration of RChiNPs increased the TS (modulus of elasticity is up to 111 MPa in bilayer films) and degradation rate of the film. In conclusion, the engineered film exhibited superior properties compared to each individual layer.