ACS food science & technology最新文献

Soy proteins stand out as the primary choice among plant-based proteins in commercial use due to their functional characteristics, wide availability, cost-effectiveness, and eco-friendly nature. However, their inherent functional constraints may limit the technological applicability of commercially available soy proteins. The interaction between soy protein and charged polysaccharides through noncovalent bonds provides a straightforward and scalable method to enhance functional properties and expand the range of applications. With its anionic properties, xanthan gum possesses distinct structural and conformational attributes that effectively improve plant proteins’ properties, across various conditions. This review explores the realm of noncovalent interactions between soy protein and xanthan gum, elucidating their mechanisms and the resulting complex properties. Additionally, the utilization of these complexes in diverse applications, including encapsulating bioactive compounds, producing low-fat foods, creating meat alternatives, formulating starch-based products, and enhancing bakery and beverage formulations, is examined. The review also discusses the challenges associated with producing and applying soy protein–xanthan gum complexes while outlining the prospects. Emphasis is placed on the critical need to scale up the production and utilization of these complexes in developing calorie-conscious and elderly friendly food products.

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.

Peels of peach palm fruits, which are sources of agroindustrial waste, are rich in carotenoids with valuable biological properties that offer technological potential for sustainable industrial applications. We investigated the microencapsulation of carotenoids extracted from peels of peach palm fruits and monitored their stability during storage at room temperature for 35 days. The microencapsulation conditions to achieve the highest carotenoid contents were defined as an inlet air temperature of 130 °C, a feed flow rate of 12 mL/min, and 10% maltodextrin, as optimized by the response surface methodology. The yellowish microcapsules presented low moisture (3.4%), low water activity (0.18), a carotenoid content of 17.7 μg/g, and high solubility (98%). During storage, the carotenoid contents decreased by 50% after 14 days, but the qualitative profile did not change after two months. This suggests that additional studies should be carried out by incorporating these microcapsules into food formulations. Thus, the microencapsulation of carotenoids is a promising and reliable strategy for the reuse of peels of peach palm fruits to produce ingredients with a high functional potential for application in the food, pharmaceutical, and cosmetic industries as natural colorants with biological properties.

We aimed to evaluate the influence of muscle source [longissimus lumborum (LL) and psoas major (PM)], diet (grain-finished and pasture-finished), and days of refrigerated storage (0, 5, and 9) on instrumental color and oxidative stability of extended-aged (60 days) beef from Nellore bulls employing structural equation modeling (SEM). The SEM considers different mathematical models to demonstrate the effect and the causal relationships among the parameters analyzed. When the effect of muscle (LL and PM) was combined, the beef from both feeding systems (grain-finished and pasture-finished) exhibited similar color parameters. However, beef from pasture-finished animals exhibited a negative relationship with metmyoglobin-reducing activity (MRA), indicating a decrease in the color stability. When combining the effect of diet, the LL muscle exhibited an oxidative pattern (similar to that of PM muscles), which may be attributed to pasture feeding. During refrigerated storage, muscles from both grain-finished and pasture-finished animals decreased the color stability. The findings of the SEM approach indicated that diet plays an important role in post-mortem muscle metabolism and influences the color and oxidative stability of beef from Nellore bulls.

In recent years, the focus on sustainable development and circular economy principles has spurred a re-evaluation of agricultural byproducts which are traditionally considered as waste. In this context, Carica papaya, a widely cultivated tropical fruit, generates significant amounts of waste in the form of seeds, peels, leaves, and latex during its production and processing. Bibliometrically, these byproducts hold extreme significance. Leaves have promising benefits, addressing protein deficiencies via the production of single-cell protein; extraction of pectin from papaya peel is the highlight for food processing and treatment of wastewater. Moreover, the components of papaya facilitate nanoparticle synthesis, showing promising results in environmental remediation and crop protection as well as medical advancements. Papaya byproducts are rich in bioactive compounds like polyphenols and flavonoids, known for their antioxidant, anti-inflammatory, and antibacterial properties, making them ideal candidates for use in functional foods, dietary supplements, and natural skincare formulations. Combining the findings of diverse studies, the current review highlights the need to establish a value chain for papaya and its byproducts, aligning them with circular economy principles and sustainable development growth.

This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein concentrate (PSPC) were compared alongside microwave and conventional preheating methods using alkali, salt, and enzyme-assisted alkali extraction techniques. Analytical assessments included proximate analysis, soluble protein content, water solubility index (WSI), emulsification activity (EA) and stability (ES), foaming capacity (FC) and stability (FS), and antioxidant activity (AA). Hydration and structural analyses were performed via time-domain nuclear magnetic resonance (TD-NMR) Relaxometry and Fourier-Transform Infrared (FTIR) Spectroscopy. In addition, color measurements were performed to evaluate the visual quality of the samples. The alkali extraction method paired with microwave heating (MH-AE) significantly outperformed other techniques, with an extraction yield and protein content of approximately 55% and 77%, respectively. This study demonstrated the superior yield and functional properties of PSPC using MH-AE, opening opportunities for future research in optimizing plant-based protein extraction techniques.

This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein concentrate (PSPC) were compared alongside microwave and conventional preheating methods using alkali, salt, and enzyme-assisted alkali extraction techniques. Analytical assessments included proximate analysis, soluble protein content, water solubility index (WSI), emulsification activity (EA) and stability (ES), foaming capacity (FC) and stability (FS), and antioxidant activity (AA). Hydration and structural analyses were performed via time-domain nuclear magnetic resonance (TD-NMR) Relaxometry and Fourier-Transform Infrared (FTIR) Spectroscopy. In addition, color measurements were performed to evaluate the visual quality of the samples. The alkali extraction method paired with microwave heating (MH-AE) significantly outperformed other techniques, with an extraction yield and protein content of approximately 55% and 77%, respectively. This study demonstrated the superior yield and functional properties of PSPC using MH-AE, opening opportunities for future research in optimizing plant-based protein extraction techniques.

Tomato seed protein isolate (TSPI) (3, 4, and 5 g) was used to form protein-based edible films. The incorporation effect of glycerol (GLY) (35, 42.5, and 50% w/w based on the dry weight of TSPI) and tragacanth gum (20% w/w based on the dry weight of TSPI) on the characteristics of TSPI films was investigated. Response surface methodology (RSM) using a central composite rotatable design was used to predict the effects of the TSPI and GLY concentrations on responses. The experimental data were adequately fitted into a linear model for all of the variables examined. The optimum concentrations of TSPI and GLY were 3.925 g and 35% w/w based on the dry weight of TSPI, respectively. Under this condition, the characteristics of TSPI films resulted in the optimum opacity (14.17), water solubility (48.07%), water vapor permeability (1.355 g mm/kPa h m²), total color differences (52.33), tensile strength (3.5 MPa), elongation at break (6.582%), and L* (63.60). TSPI films exhibited a semicrystalline nature, which was proved by the results of SEM and XRD analysis. Fourier transform infrared spectroscopy (FTIR) showed the presence of strong hydrogen bonding between the protein chains and glycerol. The results showed that TSPI had a good film-forming capacity, creating a homogeneous film with good physiochemical properties. However, this study presented some of the characteristics of TSPI films, aiming to provide new research ideas for the wide application and further study of TSPI edible films.

Previously, we reported on the development of MagMet, a tool capable of automatically processing and quantifying 1D ¹H NMR spectra of complex chemical mixtures, including biofluids such as human serum or plasma and, more recently, beverages such as wine. In this article, we present an extension of MagMet, called MagMet-B, for the automated profiling of 1D ¹H NMR spectra of beer. We curated a comprehensive 1D ¹H NMR spectral library comprising 81 more abundant metabolites commonly found in beer samples and optimized the MagMet algorithm to accurately fit these compounds. A comparison with manual profiling using the Chenomx NMR Suite (Version 8.3) showed a strong correlation between the manually measured and automated MagMet metabolite concentrations, with a mean absolute percent error of 13% and a median absolute percent error of 9%. Time-to-process comparisons show that MagMet-B is up to 45× faster than manual analysis. The MagMet-B Web server, which is specifically tailored for profiling beer NMR spectra at 700 MHz, is now accessible at https://magmet.ca.

Instant teas including their herbal derivatives, ginger and sage, from black tea waste fiber were produced to find an effective strategy to valorize massive tea waste. Brewing parameters for waste fiber were optimized to maximize extraction yield considering the hot and cold brewing processes based on the water-to-tea ratio (30:1 mL/g), particle size range (the average of 19.39 μm), brewing temperature, and time (100 °C for 6 min and 25 °C for 2 h). Despite the improving effect of hot brewing on the extraction of catechins, including the most abundant epicatechin, theaflavin, thearubigins, theanine, antioxidant capacity, and total phenolic contents of instant teas, cold brewing proved its potential in gallic acid and caffeine extraction. In addition to hygroscopicity and color, morphologies of the powders were evaluated for interpretation of the solubility and turbidity of instant tea infusions. This study offers an innovative waste utilization strategy and will promote further study on the cold extraction of other foods.