ACS food science & technology最新文献

This study investigates the extraction, identification, and assessment of antioxidant and antihypertensive potential of soluble and bound phenolics from moth bean. The yields of soluble and bound phenolics were quantified as 0.15 ± 0.03 mg GAE/g and 0.28 ± 0.04 mg GAE/g, respectively. Overall, 9 major soluble phenolics and 15 bound phenolics were identified from the crude fractions. Soluble phenolics exhibited higher antioxidant potential (EC₅₀: DPPH: 17.25 ± 0.77; ABTS: 20.13 ± 0.25; FRAP: 3.3 ± 0.03 μg/mL) as well as a superior angiotensin converting enzyme (ACE) along with renin (IC₅₀: 0.38; 2.3 μg/mL, respectively) inhibitory activity compared to bound phenolics. Notably, kaempferol displayed the highest ACE inhibition via interacting with key amino acids of the active site (His 387 and Glu 411) and the Zn ion of ACE, while gentisic acid exhibited the highest renin inhibition by interacting with the S1 pocket (Asp 32, Ser 76) of renin. These findings highlight their therapeutic relevance in hypertension and oxidative stress management.

This study aimed to evaluate the effectiveness of natural antioxidant systems (spearmint-rosemary extract (SR), water-soluble tocopherols (TW), and oil-soluble tocopherols (TO)) in stabilizing the oxidative processes in mayonnaise made using chickpea protein and canola oil. Using kinetic modeling based on malondialdehyde (MDA) accumulation and the Arrhenius equation, we analyzed the oxidation rates under various temperature conditions (277.15–318.15 K). Combined antioxidant systems (SR+TO and TW+TO) were more effective in reducing MDA accumulation, peroxide value (POV), protein carbonylation, and starch degradation than individual antioxidants. The highest activation energy (Ea) and most favorable thermodynamic parameters (ΔH^‡, ΔS^‡, ΔG^‡) corresponded to formulations treated with SR+TO and TW+TO, indicating superior protection against lipid oxidation. A sensory analysis confirmed the stability of the antioxidant-treated samples as their organoleptic properties were preserved during storage. This study demonstrates the potential of natural antioxidants to enhance the shelf life and quality of plant-based emulsions.

In recent eras, mushrooms have drawn the attention of agricultural, food and pharmaceutical industries as they are considered to be the valuable natural resources of biologically active substances. In developing countries with limited financial resources, the demand for protein-rich food is crucial. Mushrooms provide a sustainable alternative, offering nutritional and medicinal benefits, including cholesterol-lowering effects associated with lovastatin. The choice of substrate in mushroom cultivation affects their functional properties, with methionine as a significant precursor to lovastatin. This study assesses the impact of integrating oats at different culture stages on the lovastatin content, growth parameters and yield of Hypsizygus ulmarius. The treatment with oat inclusion (T₁) exhibited the highest lovastatin content (78.17 mg/100 g) and biological efficiency (238.41%), with lovastatin levels increasing 2.45 times compared to the control. The inhibition of HMG-CoA reductase was also significantly higher in the T₁ (62.00%), demonstrating its potential for cholesterol-lowering applications. The proximate analysis of the mushroom indicated a substantial amount of carbohydrate (51.70%) and protein (29.10%) content. Additionally, the present study also determined significant levels of mycochemicals, indicating improved bioactive characteristics. The incorporation of oats as a basal medium led to notable significant improvements in the nutritional, medicinal and biochemical profile of H. ulmarius.

High pressure processing (HPP) is a cutting-edge packaging technology, allowing for the nonthermal treatment of food products to increase their shelf life while maintaining the nutritional and sensorial properties. For the first time, this study evaluated the effects of HPP on packaged hummus, comparing the performance of 100% recycled polyethylene terephthalate (r-PET) trays with that of traditional multimaterial plastic material. Packed hummus was submitted to the HPP treatment: color, water activity, pH, microbiological proliferation, and overall migration were evaluated. No significant variation between the two packaging materials was observed. The results achieved in terms of overall migration demonstrated compliance with the EU regulation. Finally, a life cycle assessment was carried out, demonstrating a potential 70% reduction of greenhouse gas emissions using r-PET and the possibility of total recycling for the PET monolayer, resulting in zero impact for the disposal of the packaging.

Phenolic compounds can act in different stages of glucose metabolism; however, the mechanisms involved in the interactions with glucose have yet to be fully elucidated. The aim of this study is to take advantage of the availability of bioactive compounds in waste from large food production chains, to evaluate the interaction between phenolics and glucose, and to reduce its glycemic impact. The impact of emerging technologies to promote glucose/phenolics interactions was never evaluated. Microwaves and ultrasound did not represent an advantage under the conditions tested to increase the phenolics-glucose interaction. The green coffee (GCE) and peanut skin (PSE) extracts lowered 30% of free glucose content at concentrations of 6.83 and 5.40 mg/mL, in addition to additive effects between these extracts in the decrease of free glucose. PSE showed a higher potential for α-glucosidase and α-amylase inhibition. Therefore, PSE exhibits higher hypoglycemic potential due to its chemical complexation capacity and digestive enzymes inhibition.

A novel QuEChERS-UHPLC-MS/MS method was developed for the simultaneous quantification of cholecalciferol and α-tocopherol in vitamin-fortified nanoemulsions. Critical extraction parameters, including solvent volume, extraction time, agitation type, and QuEChERS salt composition, were optimized using recovery tests and a Box–Behnken design. The method demonstrated excellent linearity (R² > 0.9999), low detection limits, high repeatability (0.12–1.96% RSD), reproducibility (0.58–1.97% RSD), and accuracy (97.18–106.21%), with negligible matrix effects (97.66–105.67%). The thermal stability of both vitamins was evaluated under different temperature treatments: low-temperature long-time (65 °C for 30 min), high-temperature short-time (95 °C for 15 s), and autoclave treatment (121 °C for 15 min). Significant degradation was observed only after autoclave treatment, while higher soy lecithin content in the nanoemulsions enhanced vitamin retention under heat stress. This method offers a reliable tool for the routine analysis and stability evaluation of vitamin-fortified nanoemulsions, contributing to their quality control and development.

Red palm oil (RPO) is rich in β-carotene but has not been used widely due to its liquid consistency. In this study, RPO was structured via emulsion gelation with different oil fractions (10, 20, and 30% w/w), stabilized with soy protein concentrate and carrageenan, and prepared with and without glucono-delta-lactone (GDL). Emulsion gel 30% with GDL (RPO-EG30) had the highest viscosity value, the smallest oil droplet, and better retention of β-carotene. Different percentages of fat substitution resulted in a comparable cooking loss to the control (4–5%). When beef fat was completely replaced with RPO-EG30, the sausage had a high level of β-carotene (247.46 ± 14.44 ppm). At 100% substitution, the fat content and calories of the sausages decreased by approximately 50 and 20%, respectively. The degradation rate and half-life time of β-carotene in the beef sausages formulated with EG30 at 10, 35, and 45 °C were 0.029, 0.0031, 0.0037/day, respectively.

In this study, a biodegradable food packaging material was produced from dry walnut shells, mango peels, and orange peels. Effects of the plasticizer type, essential oils, and aloe vera gel addition on edible film properties were investigated. Edible films with 24 different compositions were prepared and applied to plum, grape, and apple slices. Orange peel-based edible films are the thinnest (0.1–0.2 mm). When lemon essential oil was added, the sorbitol-plasticized edible films had the lowest moisture content (8.38%). The minimum solubility was 7.83%, the minimum water vapor transmission rate was 0.0130 × 10^–10 g/(s·m²), and the minimum swelling index was 26.8%. Fruits coated with walnut shell-based, sorbitol-plasticized edible film had the greatest effect on Staphylococcus aureus bacteria, and walnut shell-based, glycerol-based, and sorbitol-plasticized edible films were more effective than antibiotics against Escherichia coli bacteria. The fruits covered with orange and walnut shell-based edible film color were preserved. The weight loss of fruits coated with walnut shell-based, sorbitol-plasticized edible film and fruits coated with mango peel-based edible films was lower than that of uncoated fruits. It was concluded that all of the compositions studied are suitable for edible film production, and walnut shell-based, lemon essential oil-incorporated edible films gave the best results.

This study explores the ability of green tea and acerola extracts to protect myoglobin from oxidation. The extracts were analyzed for their antioxidant activity using DPPH and ORAC assays, followed by an assessment of their inhibitory effects on myoglobin oxidation at 25 and 35 °C. Acerola showed a quick inhibitory effect at low concentrations at 25 °C, likely due to its high ascorbic acid content. By contrast, green tea was more effective at 35 °C, probably because its polyphenolic compounds are activated with temperature. The kinetics and thermodynamics analyses revealed differences in activation energy (E_a) and free energy of activation (ΔG^‡) between acerola and green tea, shedding light on their mechanism of action at different temperatures. These results suggest that acerola and green tea could be natural alternatives to synthetic antioxidants in food products and ingredients susceptible to oxidation.

Interest in animal cell-based meat (ACBM) as an environmentally conscious replacement for livestock production has been increasing; however, a life cycle assessment (LCA) for the existing production methods of ACBM has not been conducted. Currently, ACBM products are being produced at a small scale, but ACBM companies are intending to scale-up production. Updated findings from recent technoeconomic assessments (TEAs) of ACBM were utilized to perform an LCA of near-term ACBM production. A scenario analysis was conducted utilizing the metabolic requirements examined in the TEAs of ACBM, and a purification factor was utilized to account for growth medium component processing. The results indicate that the environmental impact of near-term ACBM production has the potential to be significantly higher than beef if a highly refined growth medium is utilized for ACBM production. This study highlights the need to develop a sustainable animal cell growth medium that is optimized for high-density animal cell proliferation for ACBM to generate positive economic and environmental benefits.