ACS food science & technology最新文献

A novel cellulose acetate (CA)-based film was developed for intelligent food packaging by incorporating self-synthesized acetylated nanocellulose (ANC) and anthocyanin-rich Syzygium cumini (L.) Skeels (Fadel) fruit extract (FD). The ANC derived through nanocellulose acetylation and crude FD obtained via extraction was uniformly dispersed in a CA matrix and fabricated into a CAANC(10%)FD film using the casting method. The ANC and FD significantly enhanced the film’s hydrophobicity, mechanical strength, and soil degradability. The CAANC(10%)FD film exhibited a superior TS (28.4 ± 0.4 MPa), surpassing that of high-density polyethylene (HDPE, 15 MPa). The film showed a 17.231 ± 3.703% weight loss in soil within 45 days compared to pure HDPE, which demonstrated no weight loss even after burial in soil for 4 months. The film demonstrated efficient real-time freshness monitoring of chicken meat at 25 ± 1 °C and 48 ± 5% RH. Hence, the CAANC(10%)FD film can be a sustainable alternative to conventional plastic packaging.

This work aimed to valorize the production chain of guarana (Paullinia cupana) using sustainable extraction methods. Supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) were applied to obtain bioactive compounds from guarana integuments (fresh and dry) and waste from the Brazilian soft drink industry. The effect of pressure, temperature, and time on the yields, composition, and antioxidant activity of the extracts was evaluated. In SFE, the greatest yield was achieved at 35 MPa and 40 °C. Caffeine, catechin, epicatechin, and theobromine were recovered by PLE, which was fast and effective to recover these compounds from guarana byproducts. Catechin and epicatechin showed a strong correlation with the antioxidant and reducing capacity of the extracts. PLE at 100 °C enhanced the antioxidant and reducing capacities of all of the extracts, whereas 80 °C was the best temperature for caffeine recovery. This work opens up new alternatives for recovering valuable compounds from guarana byproducts, meeting the requirements of the circular economy and adding value to the production chain of guarana.

The rising demand for gluten-free, nutrient-rich foods has driven interest in functional pasta alternatives. This study developed gluten-free fresh pasta from brown rice flour fortified with high-calcium leafy vegetables─Chinese Kale, False Pak Choi, and Thai Basil. These were compared with commercial wheat pasta and a brown rice control. Samples were analyzed for physical (color, texture), chemical (calcium, gluten), microbial, and sensory properties. Fortified pastas showed significant differences (p ≤ 0.05) in color and texture, with slightly reduced firmness. Calcium levels were about four times higher than in the controls. Gluten was detected only in the wheat pasta (>20 mg/kg), confirming the gluten-free status of brown rice variants. Sensory evaluation indicated significant differences across all attributes, with acceptability scores ranging from 6 to 8. False Pak Choi pasta received the highest ratings for texture, appearance, and taste. This product shows promise as a functional gluten-free option.

This study developed a temperature-controlled cryoprinting (TCC) with coaxial nozzle printing technique to print food suitable for dysphagia patients. A vegetarian food formulation was prepared using pea protein, sodium alginate, and agar–agar. Both macro- and microtexture properties were analyzed to assess the impact including printing temperature and ink composition on food texture. The results demonstrated that TCC enables printing with superlow-viscosity materials while maintaining high printing accuracy for food printing purpose. By incorporating coaxial printing, a customized marbling texture was successfully created to mimic meat-like structural characteristics. Additionally, the project investigated the influence of the agar–agar concentration and printing temperature on the final food texture. Texture profile analysis (TPA) and electron microscopy revealed that by controlling the freezing temperature, it is possible to modify texture properties with the same composition, offering a new approach to tailoring food textures for individuals with swallowing difficulties.

High sodium (Na) intake is linked to hypertension and cardiovascular diseases, prompting reformulation of staple foods like noodles. This study investigated the synergistic effects of potassium sorbate (PS), two KCl-based salt substitutes (SS2, SS4), and in-pack pasteurization on Na-reduced fresh wheat noodles. Two formulations achieved regulatory compliance: HighPS-SS2 (low-Na, 808 mg Na/kg) and HighPS-SS4 (Na-free, 32 mg Na/kg). In-pack pasteurization (95 °C, 30 min) extended shelf life to 14 days (25 °C) and 56 days (4 °C) with microbial counts <2 log CFU/g. Both formulations maintained physicochemical properties comparable to the control (p > 0.05) while improving water-holding capacity. Microstructural analysis revealed that HighPS-SS2 formed a dense gluten network, while HighPS-SS4 showed increased porosity. Sensory evaluation detected differences only in saltiness perception. This integrated preservation strategy enables the production of healthier, shelf-stable noodles without compromising quality attributes.

The taste of Japanese rice wine (sake) is significantly affected by the production process that involves concentration changes in sake components (i.e., saccharides and carboxylic acids). We herein propose a self-assembled fluorescent chemosensor array made of a paper substrate to simultaneously detect sake components in fermented rice mash during the sake brewing process. The chemosensors are formed by self-assembling building blocks (i.e., esculetin as a fluorophore and 3-nitrophenylboronic acid and a cobalt(II) ion as target-binding sites). The detection mechanism relies on competitive interactions between sake components and the building blocks of the chemosensors, which provide various optical patterns on the paper device. Indeed, the paper device has achieved not only qualitative detection of nine types of analytes (glucose, maltose, pyruvic acid, acetic acid, pyroglutamic acid, lactic acid, succinic acid, malic acid, and citric acid) with an 89% classification rate but also semiquantitative discrimination of glucose and pyruvic acid with 100% correct classification. In this regard, its limits of detection for glucose and pyruvic acid were estimated to be 2.1 and 0.62 mM, respectively. Furthermore, recovery rates of glucose and pyruvic acid in fermented rice mash were 95–104% and 97–110%, respectively.

This study aims to extend the availability of sea fennel (Crithmum maritimum), cibes, and blessed thistle (Cnicus benedictus) throughout the year. The study evaluated the impact of fermentation on the phenolics, in vitro antioxidant and anti-inflammatory properties of these plants, and their bioaccessibility, along with conducting molecular docking studies of phenolics with hyaluronidase. Fermentation caused a decrease in the total phenols of sea fennel and a slight increase in the total phenols of cibes (p < 0.05). Quercetin content increased 5, 18, and 2-fold in sea fennel, cibes, and blessed thistle, respectively, following fermentation (p < 0.05). The DPPH scavenging activity of boiled and fermented sea fennel and blessed thistle, along with their digests, was higher than their reduction capacities. The antioxidant activity measured in different assays of boiled cibes was similar. Boiled and fermented blessed thistle exhibited the highest hyaluronidase inhibitory activities, with IC₅₀ values of 3.78 and 3.69 mg/mL, respectively. An increase in antihyaluronidase activity was observed in all plants after in vitro digestion (p < 0.05). A docking simulation between hyaluronidase and quercetin, ferulic acid, and chlorogenic acids showed that the lowest binding free energies of the docked complexes were −8.1 kcal/mol, −6.0 kcal/mol, and −7.5 kcal/mol, respectively.

Soluble dietary fiber (SDF) is widely used as a food ingredient due to its superior physicochemical and functional properties. Edamame shells, a byproduct of edamame bean processing, are rich in dietary fiber but have a low SDF content, limiting their food applications. This study explores the effects of combined ball milling and citric acid treatment on the yield and properties of SDF from edamame shells. The results showed that the highest SDF yield (19.5%) was achieved when the edamame shells were pretreated with a ball mill. The combined treatment altered several SDF properties, including the particle size, morphology, and crystallinity. Moreover, the ball milling treatment led to a better SDF thermal stability. Furthermore, all produced SDFs significantly increased short-chain fatty acid production during in vitro fermentation, suggesting their potential benefits of promoting gut health. This study demonstrated that ball-milling-assisted citric acid processing is an effective green technique to produce SDF from edamame shells.

Edible Pickering-type emulsions, with which proteins can be ingested in an invisible state, could be successfully fabricated by using silkworm particles as an emulsion stabilizer and castor oil as an oil phase. Zeta potential measurements by electrophoresis confirmed that the silkworm particles were not electrostatically stable under acidic conditions (pH 4) and tended to aggregate in the aqueous media. On the other hand, under basic conditions (pH 10), the particles, whose surface was highly negatively charged, dispersed in the aqueous media via electrostatic repulsion. Homogenization of the silkworm particle aqueous dispersion and castor oil under acidic conditions led to the formation of oil-in-water Pickering emulsions, which were stabilized by the silkworm particles adsorbed at the oil–water interface. After removal of the water-soluble components existing in the silkworm particles via purification, the adsorption density of the silkworm particles on the oil–water interface of the droplets increased and more stable Pickering emulsions were formed. The oil droplets creamed up/sedimented during the storage but could be well redispersed by handshaking. Furthermore, it was demonstrated that the higher the silkworm particle concentration of the aqueous dispersion, the smaller the droplet size of the emulsions and the more stable emulsion against coalescence (at least for 3 months).