ACS food science & technology最新文献

Roasting temperature is a critical parameter in plant butter production. In this work, we evaluated the impact of roasting temperatures on the structural and quality characteristics of glandless cottonseed kernels and the corresponding cottonseed butter products. The cottonseed kernels were roasted in a convection oven for 15 min at 110, 120, 130, 140, and 150 °C. Higher roasting temperatures made cottonseed darker but did not significantly (p > 0.05) impact the content of its major antioxidant tocopherols. Electron microscopic images demonstrated that roasting treatment disrupted or ruptured oil body membranes, thus making oil more available for extraction and digestion in cottonseed processing and consumption. Roasted kernels were then ground and homogenized with additional crude cottonseed oil, table salt, and cane sugar to produce cottonseed butter products. High roasting temperatures deepened the color of these butter products and increased firmness, spreadability, and adhesiveness values. Evaluated by an accelerated oxidation approach, the shelf life against oxidation was predicted to be 311 days at 25 °C and 541 days at 20 °C with the butter sample prepared from the 140 °C roasted kernels. It appears that the high tocopherol content in the crude oil played a major role in the extended shelf life by mitigating cottonseed butter oxidation. The information derived from this work would be helpful in optimizing the preparation protocol for cottonseed butter products. Future work on the impact of roasting on the flavor and sensory attributes is planned to gain more insight into the consumer acceptance of cottonseed butter.

Isolated raffinose could have beneficial effects as a prebiotic in the prevention of cardio vascular diseases and is considered to be protective against colonic diseases such as ulcerative colitis and possibly also colon cancer. Cottonseed meal (CSM) is a byproduct of the cotton oil industry and has high raffinose content. New Mexico State University is utilizing a new variety of cottonseed that is gossypol free for high-quality feed and human food products. The long-term goal of this project is to obtain a method to extract raffinose from the glandless CSM. CSM with two different fat concentrations (6.52 and 13.33%) was studied. Raffinose was precipitated with a 50% ethanol solution and crystallized with a 50% acetone solution or spray-dried. Low fat content CSM showed 6.6% of raffinose, while high fat content CSM had only 2.4%. After extraction and concentration, crystallized raffinose had a higher (p <0.05) concentration than spray-dried raffinose. Further studies are aimed to increase the raffinose extraction rate and purity in the final product. Purified raffinose can be used to develop new novel foods with a commercial and consumer application worldwide.

Seafood consumption is rising rapidly due to its high protein content, but its perishable nature necessitates novel preservation methods. This study investigates a biopolymer-based edible coating to extend the prawn shelf life. Bacteria isolated from prawns were identified using 16S rRNA sequencing, revealing strains of Staphylococcus aureus, Aeromonas hydrophila, Aeromonas veronii, and Vibrio parahaemolyticus. Among 12 tested biopolymer combinations, Combo 1 inhibited all bacterial strains in the MTT assay and was selected for further analysis. Coated prawns showed significant bacterial reduction on TCBS and Zobell agar at 28 and 4 °C from day 1 to day 7. This correlated with increased radical scavenging activity, rising from ∼40% to 50%, and notable lipid peroxidation inhibition. SEM analysis showed that treated samples maintained their structure. The results indicate the coating extends prawn shelf life up to 7 days and works as a natural preservative with antimicrobial and antioxidant benefits.

(−)-Epigallocatechin-3-gallate (EGCG), as the primary bioactive constituent of tea, exhibits potential health benefits and therapeutic effects on the gastrointestinal system. However, its application is limited by its instability within the gastrointestinal tract, as well as its low systemic delivery efficiency and poor oral bioavailability. This study developed EGCG nanoparticles using bovine serum albumin (BSA) and dextran. Optimal parameters (V_EGCG/V_BSA/V_Dextran = 1:2:2) produced nanoparticles with high encapsulation efficiency (94.31%), uniform size (597.04 ± 12.6 nm), stable zeta potential (−24.63 ± 0.85 mV), and favorable morphological characteristics. These nanoparticles exhibited sustained-release properties in vitro and significant antioxidant capacity under simulated gastrointestinal conditions. Notably, they enhanced the migration of gastric epithelial cells under acidic conditions (pH 4.5). The developed nanoformulation strategy effectively addresses critical challenges in EGCG delivery by improving controlled release kinetics and promoting gastric mucosal repair mechanisms in low pH environments.

Sacha inchi oil (SIO) is rich in beneficial fatty acids but faces challenges in food incorporation due to oxidation. This study investigated the impact of homogenization techniques (high-speed, hand-held immersion, and ultrasound-probe) and temperatures (60 and 70 °C) on the physicochemical properties and bioaccessibility of SIO microcapsules produced via refractance windows drying (RW). Chorizos with 0, 3, and 6% microcapsules were also formulated to assess product quality. Ultrasound-probe homogenization at 70 °C achieved the best performance, yielding microcapsules with low moisture content (1.84%), reduced water activity (0.21), low hygroscopicity (6.99 g/100 g), and rapid solubility (182 s). The resulting microcapsules demonstrated high stability, supporting extended shelf life and thermal resistance. Incorporating 6% into chorizos decreased cooking loss from 17.41% to 10.12% while preserving texture. This study demonstrates RW’s efficacy for encapsulating bioactive compounds, advancing functional food development, and enhancing traditional products through sustainable technologies.

This study developed pectin-based (Pec) films reinforced with microfibrillated cellulose (MFC) and bacterial cellulose nanostructures (BNC) produced via acid (BNC-A) or enzymatic (BNC-E) processing for sustainable food packaging. Sugar beet pulp served as a renewable resource for bacterial cellulose production (3.9 g/L) and food-grade pectin (galacturonic acid = 76.9%). Transparency and optical properties of films were influenced by BNCs incorporation (p < 0.05). BNC-reinforced films blocked more than 95% of the UVA/UVB radiation. The contact angle ranged within 74.6–106.7°, with BNC-A-reinforced films demonstrating the highest hydrophobicity. Water vapor permeability ranged within 1.78 × 10^–7-2.07 × 10^–7 g/m·h·Pa, with insignificant differences between the cellulose-reinforced and Pec films (p > 0.05). BNC-A incorporation improved the film’s mechanical profile, with tensile strength, elongation at break, and Young’s modulus rising by 39.7, 53.6, and 54.0%, respectively, over Pec films. Overall, Pec films reinforced with BNCs emerge as strong candidates for sustainable food packaging, combining mechanical strength, efficient UV-protection, and tunable water interaction, supporting eco-friendly packaging alternatives.

This study evaluated Chardonnay wines produced with and without skin maceration, considering both fermentative and postfermentative contact with grape skins. Analyses compared phenolic composition, antioxidant capacity, and behavior during simulated gastrointestinal digestion. Wines with skin maceration exhibited substantially higher phenolic content (≈345–860 mg/L) than nonmacerated wines (≈155–305 mg/L), as well as greater antioxidant capacity before and after digestion. Spectroscopic and instrumental sensory analyses confirmed the chemical and sensory distinctiveness of macerated wines, with fluorescence spectroscopy explaining over 95% of the variance in differentiating wine styles. FTIR and electronic tongue data indicated greater analytical variability among macerated samples. Although digestion reduced concentrations of individual phenolics and increased convergence of analytical profiles, macerated wines retained superior antioxidant potential. These findings highlight the compositional complexity and bioactive potential of skin-macerated white wines, underscoring the need for further research on enological strategies that influence their nutritional, sensory, and functional properties.

The present study reports on the development of a food packaging film comprising gelatin (GE), chitosan-lactate (ChL), curcuma hydroethanolic extract (CEE), and cellulose nanosphere (CNS) at different concentrations. GE and ChL served as primary film-forming biopolymers, providing structural integrity and flexibility to the films. The inclusion of CNS enhanced the intermolecular interaction within the biopolymeric network by hydrogen bonding, resulting in a reinforced polymer matrix and improved physical, rheological, mechanical, barrier, microstructural, and thermal properties of the films. CNS in film matrix increased the tensile strength (48.62 ± 3.88 MPa), elastic modulus (22.44 ± 1.12 MPa), and reduced the water vapor permeability (3.93 ± 0.08 × 10^–11 g m/s m² Pa). The incorporation of CEE imparted a remarkable antimicrobial property to the films against Escherichia coli and Bacillus cereus. The films were used for the wrapping application of raw chicken meat stored at 4 °C up to 12 days and compared with the commercial packaging films.

This study investigated the impact of coculture fermentation using Limosilactobacillus fermentum (LBF 433) and Lacticaseibacillus casei (LBC 237) on the generation of bioactive peptides from whole milk. Fermentations with individual strains and coculture were performed, followed by peptide identification using nanoLC-MS/MS and de novo sequencing via PEAKS XPRO. Coculture increased the number of peptides, with L. fermentum predominantly contributing to proteolysis. Most peptides in coculture overlapped with the LBF 433 monoculture. Physicochemical analysis showed peptides with near-neutral charge, moderate hydrophobicity, and high aliphatic residue content─traits linked to improved solubility and bioactivity. Principal component analysis revealed two main axes: hydrophobicity related to aliphatic residues and isoelectric point negatively correlated with the acid–base profile. These features affect membrane interaction and bioavailability. Overall, coculture fermentation is an effective strategy to modulate peptide profiles and obtain compounds with desirable structural and functional properties for use in functional foods and nutraceuticals.

This study examines the synergistic effects of astaxanthin and chlorophyll a in quenching singlet oxygen (¹O₂). The ¹O₂ quenching rate constant of chlorophyll a is 1.72 × 10¹⁰ M^–1 s^–1, but it increases to 3.17 × 10¹⁰ M^–1 s^–1 in the presence of astaxanthin. The strongest synergistic effect occurs at a molar ratio of astaxanthin:chlorophyll a = 1:2. ¹H NMR analysis revealed shifts in signals and changes in the longitudinal relaxation time (T₁) of astaxanthin upon the addition of chlorophyll a, indicating their proximity and interaction, which were also supported by fluorescence quenching analysis. Further addition of 150 equimolar calcium ascorbate protects more than 95% of both antioxidants from thermal decomposition (60 °C, 1 h). The optimal molar ratio of astaxanthin, chlorophyll a, and calcium ascorbate is 1:2:150, maximizing the synergistic effect of astaxanthin and chlorophyll a, while calcium ascorbate reinforces ¹O₂ quenching by providing a reductive environment and long-term stability.