ACS food science & technology最新文献

This study investigated the interfacial behavior and viscoelastic properties of canola proteins at air–water interfaces in the presence or absence of salt. Pendant drop tensiometry, kinetic modeling, compression isotherms, Brewster angle microscopy (BAM), and dilatational rheology have been employed. Salt accelerates protein adsorption at the air–water interface, but it does not affect diffusion or rearrangement kinetics. The construction of compression isotherms revealed the formation of irreversible 2D networks, and BAM imaging showed microstructural faults. The elasticity and irreversibility of these films were confirmed using dilatational rheology, where the elastic modulus remained frequency-independent throughout the experimental window. Protein films were largely unaltered by salt in the linear viscoelastic range of the interface. However, notable effects were observed outside the linear viscoelastic range, where salt influenced mechanical responses, leading to strain-hardened interfaces. This study links the structural characteristics of canola protein to its functionalities, suggesting improvements in interfacial properties for sustainable foods.

Over the years, the direct use of alternative proteins has increased worldwide due to the unavailability of animal protein, economic demand for protein and animal disease. This review covers the recent advancements in alternative protein by explaining generations and types of alternative proteins, constituents, advanced extraction methods, taste and applications in the health and food industry, with future perspectives. The biggest obstruction to consuming these alternatives is the existence of antinutrients, which are partially offset by the possibility that they play an effective health-endorsing role. However, the consumption of oilseeds, legumes, and cereals gives a proportionate profile of amino acids. Meat substitutes are effective due to their lack of cholesterol, lower cost, and meat-like texture. Different extraction methods are used to extract proteins, and are divided into physical, chemical, and modern techniques. These proteins have large-scale applications in the food industry, such as fluorescence proteins, flavours, or reducing greenhouse emissions.

This study evaluated the effects of the incorporation of copaiba essential oil in corn starch in encapsulated and direct forms in films formulated with poly(vinyl alcohol), polyvinylpyrrolidone, and propylene glycol. The characterization of the essential oil, performed via gas chromatography coupled to mass spectrometry, identified β-caryophyllene as the main sesquiterpene. From the oil, a nanoemulsion was developed that, after spray drying, provided the microparticles used in the production of films using the casting technique. The encapsulated copaiba essential oil (CEO) showed an encapsulation efficiency (%) of 76.12% ± 0.15. Thermogravimetric analysis revealed that the encapsulated CEO microparticles showed higher thermal stability than free essential oil, preserving the structural integrity of their compounds even at high temperatures. The F3 film containing encapsulated CEO presented the lowest thickness (0.48 ± 0.05) and the lowest moisture content (16.07 ± 0.06) compared to the F2 film with CEO in the nonencapsulated form and the F1 control film, evidencing a more stable interaction between the encapsulated oil and the starch matrix. The hydration capacity of F3 was positioned between those observed in the F1 and F2 films, suggesting that the encapsulation technique improved the structural compatibility and improved water retention over time. The F1 film presented a tensile strength of 5.15 MPa, while the F3 and F2 films presented slightly higher values of 5.41 and 5.33 MPa, respectively. The modulus of elasticity of F1 was 1.40 MPa. In comparison, F2 showed a decrease, registering 1.28 MPa, which indicates greater flexibility, and F3 showed a slight increase, reaching 1.45 MPa, suggesting a relatively greater rigidity. The F3 film indicated a significant increase in elongation, reaching 41.79%, compared to F1’s 27.07% and F2’s 28.74%. These results suggest that encapsulation improved the ductility and mobility of the polymer chains, demonstrating the best balance between strength, rigidity and flexibility compared to the F1 and F2 films. In the FTIR spectra, it was evident that the addition of the encapsulated CEO affected the chemical structure of the film, as it demonstrated changes in the bands of the region 1750–1000 cm^–1, revealing that there were different interactions of the oil with the polymer matrix. These findings reinforce the promising use of encapsulated CEO in pharmaceuticals, healthcare, and biodegradable packaging.

The successful fabrication and testing of two different intelligent packaging strips based on cross-linked chitosan composites containing (i) curcumin and (ii) red cabbage anthocyanins is reported. The intelligent strips were analyzed using selected analytical techniques, including Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), field emission scanning electron microscopy (FE-SEM), differential scanning calorimetry (DSC), and UV–visible spectroscopy (UV–vis). The tensile strength of the materials was evaluated, determining values for curcumin-containing films (CVGCurc) and anthocyanin-containing films (CVGRCE) of 9.5 and 9.9 MPa, respectively. The surface water contact angles were determined as 84.7 ± 3° and 56.5 ± 5° for CVGCurc and CVGRCE films. Furthermore, both intelligent film strips demonstrated strong UV-blocking capacities and good barrier properties to water vapor, determined as 2.6 × 10^–10 ± 0.6 × 10^–11 g·m^–1·s^–1·Pa^–1 and 3.65 × 10^–10 ± 0.8 × 10^–11, g·m^–1·s^–1·Pa^–1 for CVGCurc and CVGRCE films, respectively. Overall, the physiochemical properties determined show promising values for both films for application as intelligent packaging strips, with CVGCurc displaying improved performance in mechanical, barrier, and thermal investigations. Finally, the film strips were applied to a prawn degradation study, evaluating the pH-triggered color change over time. Both films displayed a significant color change with an increase in pH within the packaging headspace, with CVGRCE films showing the largest ΔE value (47.9). Therefore, these two intelligent films offer a proof-of-concept study for the application of cross-linked chitosan films to intelligent packaging. Indeed, the films can be considered a promising starting point for the development and commercialization of simple, green, and cost-effective smart packaging materials to aid consumers in an effort to minimize household food waste.

This study investigated the regulatory effects of djulis hull (DH), an agri-food waste of food processing, on blood lipid levels in hyperlipidemic hamsters to evaluate its potential in preventing atherosclerosis and cardiovascular diseases. The hamsters were randomly divided into five groups: (i) normal diet group (control), (ii) high-fat/high-cholesterol diet group (high-fat diet containing 0.2% cholesterol; HFC), (iii) low-dose DH group (HFC diet and treated with 50 mg/kg/day DH powder; LDH), (iv) medium-dose DH group (HFC diet and treated with 100 mg/kg/day DH powder; MDH), and (v) high-dose DH group (HFC diet and treated with 250 mg/kg/day DH powder; HDH). After 6 weeks of experiment, the results showed that the serum levels of triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) of hamsters in the HFC group were significantly increased compared with those in the control group (p < 0.05). Oral gavage administration of DH powder significantly and dose-dependently reduced serum levels of TG, TC, and LDL-C, with reductions of 25.0–43.5%, 38.8–51.8%, and 13.3–48.6%, respectively. DH powder also lowered the LDL-C/HDL-C ratio and prolonged the lag time of LDL-C oxidation. Moreover, histopathological examination revealed that DH powder treatment improved HFC diet-induced hepatic steatosis. These findings suggest that DH powder possesses blood lipid-regulating potential, making it a promising functional food ingredient and enabling sustainable utilization of agri-food waste.

Optimization of enzyme-assisted polyphenol extraction reduced cellulase use by 7.7 times compared to that reported in the literature. In this way, an extract with 25% more polyphenols and a higher antioxidant capacity was obtained compared to the control. The main compounds identified were (+)-catechin, (−)-epicatechin and rutin. Toxicological analysis using the zebrafish model established a No-Observed-Adverse-Effect Level (NOAEL) of 0.2 mg/mL and an LC₅₀ of 0.46 mg/mL. The extract showed inhibitory effects on lung and liver cancer cells, with IC₅₀ values of 0.18 and 0.19 mg/mL, respectively, as well as effects on pancreatic and colon cells. However, the Lowest-Observed-Adverse-Effect Level (LOAEL) was 0.4 mg/mL, exhibiting dose-dependent embryotoxicity and teratogenesis. These findings highlight the importance of conducting thorough toxicological studies on biocompounds derived from agro-industrial byproducts to ensure their viability and safety in therapeutic and food applications.

Whey is defined as the liquid released after milk coagulation for cheese production, being considered a byproduct and mostly discarded. Since whey contains a high organic content which could bring serious environmental problems if not properly discarded, the concern about its disposal has significantly grown in the past few years. Both caseins and whey proteins present multiple properties which have been widely studied in order to find other destinations than its disposal. Different whey proteins (i.e., β-lactoglobulin and α-lactalbumin) have been extremely researched and reported as having many biological activities, such as antihypertensive and antioxidant. Also, whey presents other biotechnological activities, such as gelling property and biogas production potential. The aim of this review is to discuss the biotechnological potential of whey proteins, such as food application and biological importance. This review highlights emerging opportunities for whey-based applications in sustainable health and industrial biotechnology.

Pea protein fractions (albumin, glutelin, and globulin) were investigated for the influence of their interaction with curcumin on in vitro gastric protein digestibility. Dynamic light scattering analysis showed a decreased average particle size of the protein (0.25 mg/mL)/curcumin (2–100 μM) combinations. Turbidity and surface hydrophobicity analyses suggested the protein/curcumin complex formation via noncovalent interactions. Transmission electron microscopy revealed the formation of spherical nanocomplexes for albumin and globulin fractions and sheet-like structures for glutelin fraction with curcumin. Furthermore, curcumin did not alter the protein profiles, but at high concentration (100 μM), it differentially decreased the degree of hydrolysis of albumin, glutelin, and globulin by 76.6, 100, and 58.6%, respectively, indicating that the nature of the nanocomplexation hindered pepsin accessibility for protein hydrolysis. Therefore, this study enhances our understanding of how interactions between biomolecules in nanodelivery complexes and nutraceutical formulations influence the nutritional quality of plant-based proteins.

This study aimed to valorize the macauba kernel byproduct as a Brazilian source of plant-based ingredients by applying high-pressure fluid extraction, in comparison with conventional methods, to obtain and characterize distinct fractions and evaluate their application in nugget analog prototypes. The high-pressure pathway showed superior efficiency, yielding: (i) a lipid fraction (17.6%) rich in fatty acids, (ii) a bioactive extract (0.78%) with antioxidant activity (DPPH: 1.26 μmol TE/g; ABTS: 3.64 μmol TE/g), (iii) a protein-rich fraction (19.4%) with up to 94% amino acids, and (iv) a fiber fraction (62%). High-pressure processing also improved solubility (79%) and techno-functional properties of the protein fraction. The ingredients were applied in two plant-based nugget formulations─with and without fiber─and demonstrated potential for use in meat analogues. Therefore, high-pressure fluid extraction is demonstrated to be a promising and sustainable approach for obtaining food ingredients from macauba byproducts, supporting plant-based innovation and circular bioeconomy strategies.

Colombian Caribbean avocados (CCA) represent a newly identified genetic group with underexplored bioactive potential. This study compares three CCA landraces─Leche (L), Cebo (C), and Manteco (M)─from northern Colombia to the Hass variety. Comprehensive analyses were conducted on the mesocarp lipid fraction to evaluate oil content (OC), fatty acids (FA) (GC-FID), carotenoids (HPLC-DAD), and untargeted metabolites (UPLC-ESI⁺/Orbitrap-MS) in defatted tissue. Although Hass had higher fat content, FA profiles were similar. CCA showed significantly greater carotenoid levels, especially β-cryptoxanthin, trans-β-apo-8′-apocarotenal, and epoxy-β-carotene. PLS-DA modeling revealed key discriminant compounds, including acetogenins─avocadyne, avocadoes, AcO-avocadenyne, and AcO-avocadiene B─in CCA, while persin appeared only in Hass. These findings underscore the chemical uniqueness and potential of CCA for food and industrial applications.