ACS food science & technology最新文献

Acrylamide formed in French fries during high-temperature cooking may pose a risk to human health. Here, we found that increasing the cross section size from 0.8 to 1 cm lowered the acrylamide content in French fries from Russet Burbank, Ranger Russet, and Shepody by 63, 55, and 59%, respectively. A further increase in strip thickness from 1 to 1.2 cm decreased the acrylamide content by 64% in Shepody but not in the other cultivars. In all but one instance, the acrylamide contents correlated more strongly with reducing sugars. We also evaluated the impact of different N fertilization strategies on the accumulation of free asparagine and reducing sugars in fresh tubers and acrylamide formation in French fries from the cultivar Russet Burbank, grown over two seasons in southern Alberta, Canada. Both acrylamide formation and its precursors were significantly more influenced by heat stress and tuber chemical maturity than by different fertilization strategies.

Liposome-based delivery technology has gained potential interest in the food sector because it is nontoxic, biocompatible, completely biodegradable, and nonimmunogenic. Numerous products have been researched to develop a safe, effective, and stable delivery system using liposomal technology. In this overview, we focus on different kinds of liposomal technology, how they are made, and how they are used to improve the safety and shelf life of foods and supplements. We also highlight several cutting-edge microstructure characterization methods that can be used to study liposomal micro- or nanodelivery systems in the food and nutraceutical industries. The regulatory approval process varies from country to country and market to market; therefore, finding the most appropriate, reliable, fast, and accurate characterization method is essential. Liposomes have low production cost, lack toxicity, and have innate versatility, representing promising new avenues for delivering food and nutraceuticals. Innovative methods are needed to characterize and standardize such food delivery systems because of the possibility of novel risks. Familiarity with the most recent developments in the characterization of liposomes could prove helpful. Moreover, these methods are not only limited to the characterization of liposomes but can also be used to describe other micro- or nanobased food and nutraceutical delivery systems.

As the human population increases very rapidly, it is necessary to develop an efficient biodegradable packaging material to increase the shelf life of food, guarantee food safety, and reduce spoilage from extreme conditions. To overcome all of these problems, herein, we synthesize smart sensing strips and antimicrobial active food packaging films to prevent molding. For smart sensing of food spoilage, covalent organic frameworks (COFs) were synthesized from 2,4,6-triformylphloroglucinol (TFP) and p-phenylenediamine. Thereafter, COF was incorporated into a sodium alginate polymeric material to obtain sensing strips with highly colorimetric response and augmented mechanical properties. Smart sensing strips were demonstrated on packaged poultry meat. The sensing strips are highly pH-responsive and color changes according to the pH of the surrounding. Sensing responses of COF were also studied for the biogenic amines that evolve during the spoilage of meat using cyclic voltammetry. The SA/COF film was characterized through different techniques including atomic force microscopy, field emission scanning electron microscopy, Brunauer–Emmett–Teller, energy-dispersive X-ray spectroscopy, Fourier transform infrared spectroscopy, and powder X-ray diffraction. In addition to this antimicrobial citral was incorporated into the SA/COF film to prepare an active packaging film, which reduces food spoilage from high humidity, molding, and high-temperature conditions. The active packaging film was applied to the peanuts to avoid mold formation, which increases their shelf life and reduces food wastage. Based on the above research, we designed a polymeric film for smart sensing and packaging of food.

This study examined the vacuum drying of jaboticaba berries at temperatures ranging from 40 to 70 °C. Prior to drying, the berries underwent osmotic dehydration using 70% sugar and 10% salt solutions separately. The drying behavior of the osmotically treated berries differed at higher temperatures (60–70 °C). Instead of the usual two falling rate periods, the osmotically treated berries displayed an increasing rate, followed by a falling rate period. The Midilli–Kucuk model satisfactorily described the drying kinetics, and the moisture diffusivity was approximately 4 × 10^–10 m²/s, increasing to 1 × 10^–9 m²/s at 70 °C. The drying temperature and duration influenced the phenolic compounds, including flavonoids and anthocyanins, as well as the reducing power of the berries. Flavonoids (0.97–1.56 mg of QE/g) were more susceptible to extended drying duration than temperature, while salt-treated berries could prevent rapid degradation of anthocyanins (0.25–0.51 mg of C3G/g) better than sugar-treated berries (0.12–0.50 mg of C3G/g). Nontreated berries demonstrated an IC₅₀ value of 303.50 μg/mL against the proliferation of lung cancer cells.

Peanut meal, as an important feed and protein source, is highly susceptible to aflatoxin contamination. Probiotics with the advantages of aiding digestion and improving intestinal function are regarded as potential ways to detoxify aflatoxins. In this study, six probiotic strains screened from peanut meal were identified and used for aflatoxin detoxification. The strain of Bacillus velezensis NWPZ-8 noted as A43 showed the best ability to detoxify aflatoxins. The optimized aflatoxin B₁ detoxification conditions by A43 in peanut meal were proposed. At these conditions, the strain not only detoxified 75.29% aflatoxin B₁ but also increased the content of protein and amino acids in peanut meal. It was found that the aflatoxins detoxification activity by A43 was mainly attributed to the extracellular proteins. Therefore, this study provides a potential probiotics strain that can be used for aflatoxin detoxification in peanut meal.