ACS food science & technology最新文献

This research investigated the effects of biodegradable films based on a blend of poly(butylene succinate) and poly(butylene adipate-co-terephthalate) at a weight ratio of 80/20. The films were used in a microperforated packaging (MP) with varying numbers of micropores. The study also examined the benefit of the antimicrobial coating solution, glycolipids, on the shelf life of these mangoes. The glycolipid-coated mangoes were monitored throughout storage at 13 °C for 35 days. The results indicated that the mangoes in P/P packaging generated fertilization with low O₂ content at 0.43 ± 0.24% and high CO₂ content at 22.60 ± 3.66%, while MP generated equilibrium conditions. The glycolipid could inhibit the black spot on mangoes’ skin, resulting in the fresh skin of mangoes being maintained after storage for 35 days. It would be concluded that the glycolipid-coated mangoes stored in MP could extend the shelf life of mangoes postharvest.

Isochoric cold storage (ICS) preserves foods at subfreezing temperatures and high pressures without the formation of ice within the food product. The high pressures generated during ICS can additionally be used to impregnate foods with biologically active substances, such as calcium, which can strengthen the cell walls of plants. In this study, the effect of 1- to 7-day ICS treatments at −2 °C with calcium impregnation was investigated as a means to extend the post-treatment shelf life of blueberries over a 5-week storage period at 4 °C. Mass change, water content, soluble solids content, titratable acidity, pH, color, microstructure, texture, nutrient contents, microbial growth, and calcium content were evaluated in ICS-treated, refrigerated, and fresh blueberry samples. ICS with calcium impregnation resulted in no significant mass change or water loss over the 5-week storage period and showed improved mechanical properties, cellular microstructure, and nutrient contents relative to conventional refrigeration over the same storage period. ICS treatments lasting 3–5 days imparted the most improvements to mechanical properties, while 7-day ICS treatments led to the highest nutrient contents. Calcium-impregnated blueberry samples showed a 10-fold increase in calcium concentration versus untreated blueberries and no difference in calcium concentration between 1-day and 7-day ICS treatments, suggesting that quality parameters varying as a function of ICS treatment times only do so as a result of different exposure times to low temperatures and high pressures. Together, these results suggest that 3- to 7-day ICS treatments with calcium impregnation could substantially extend the shelf life of blueberries.

This study explored the extraction of basil seed oil and its encapsulation in hydrogel beads. The oil extraction yield from basil seeds was 36.30%. Basil seed oil was encapsulated in the form of hydrogel beads. Hydrogel beads were prepared from a primary emulsion of basil seed oil with sodium alginate (S1), a secondary emulsion with gelatin/alginate beads (S2), and a tertiary emulsion with sodium alginate/modified starch/basil seed gum (S3). The S1 beads were more circular and darker in color, while S2 had an irregular shape and lighter color. The S3 beads were slightly oblong in shape and creamish white in color. Beads showed potential as functional ingredients, with α-linolenic acid contents ranging from 4.72% to 5.02%. The redispersion time increased over time. Also, S2 had greater encapsulation efficiency and oil release but contained more free fatty acids, indicating potential hydrolysis. For over 180 days, the storage stability was observed. S1 had low stability, and S2 exhibited the highest moisture and efficiency loss. However, the highest stability was observed in S3. Findings offer insights into the multilayer approach of hydrogel beads, suggesting their versatile applications in food.

Solution blow spinning (SBS) is a promising technology for producing nanofibers with potential applications in postharvest treatments. This study established conditions for creating biopolymeric nanofibers encapsulating Meyerozyma caribbica, a biocontrol agent effective against Colletotrichum gloeosporioides, the primary fungus affecting avocados. The pullulan, FucoPol, and cashew gum polymeric solutions were characterized by viscosity and surface tension and processed by SBS to obtain nanofibers. These were evaluated for morphology, storage viability, antifungal activity, and effects on the quality properties of avocados. SBS nanofibers were homogeneous, continuous, and curly, ranging from 151 to 777 nm. The nanofibers maintained M. caribbica’s high viability and antifungal activity in vitro and in vivo against C. gloeosporioides. Pullulan nanofibers encapsulating M. caribbica inhibited fungal growth, outperforming the synthetic fungicide azoxystrobin. The nanofiber application did not affect the quality attributes of the avocados, such as pH, titratable acidity, total soluble solids, weight loss, firmness, and dry matter content. SBS can effectively entrapM. caribbica in nanofibers to control avocado anthracnose.

White shrimp (Litopenaeus vannamei), renowned for its delectable taste, are currently the most widely cultivated shrimp species globally, bearing substantial economic importance. Traditionally, market valuation of white shrimp emphasizes its size rather than flavor quality, although theoretically superior flavor quality should command higher prices. However, accurately assessing flavor quality poses challenges. Thus, this study aims to establish a scientific framework for evaluating the white shrimp flavor quality through statistical correlations between sensory scores and instrumental data. Results demonstrated that elevated sensory scores corresponded to increased levels of alanine, glycine, glutamic acid, aspartic acid, and inosine monophosphate (IMP). Standard criteria were established by using the average value plus 0.675 times the standard deviation of the background value of that compound from 13 collected white shrimps. Developed criteria include alanine (243 mg/100 g), glycine (878 mg/100 g), glutamic acid (80 mg/100 g), aspartic acid (14 mg/100 g), and IMP (200 mg/100 g).

The increasing demand for fresh, ready-to-eat products necessitates effective preservation methods to extend shelf life while maintaining quality. Malabar paratha, a renowned flatbread in Indian cuisine, is cherished for its unique taste and texture; however, it often suffers from a short shelf life due to mold growth and textural deterioration. To address this issue, our study aimed to enhance the shelf life of Malabar parathas through active packaging using a natural rubber-based oxygen scavenger. We employed a combination of physicochemical analyses and sensory evaluations to assess the impact of the oxygen scavenger on key quality attributes, including moisture content, water activity, peroxide value, free fatty acid value, pH, color, and total bacterial count during storage. Additionally, sensory evaluation was conducted to determine consumer acceptability. The study utilized two treatments: a control group with PET–PE packaging and a treated group incorporating an oxygen scavenger sachet. The Malabar parathas were packed in PET–PE pouches, which had a water vapor transmission rate of 3.476 g/m²/day and an oxygen transmission rate of 1140.569 cc/m²/day. We tested two storage conditions: 37 ± 2 °C with 90 ± 5% relative humidity (RH) and 27 ± 2 °C with 65 ± 5% RH. Analysis revealed that control samples exhibited deteriorating quality after 2 days at 27 ± 2 °C and 65 ± 5% RH, and after 1 day at 37 ± 2 °C and 90 ± 5% RH. In contrast, treated samples-maintained quality for 4 days at 27 ± 2 °C and 65 ± 5% RH, and for 2 days at 37 ± 2 °C and 90 ± 5% RH, effectively doubling their shelf life. Furthermore, treated samples showed improved moisture content, water activity, peroxide, and free fatty acid values compared to control samples, while also preserving freshness, sensory properties, and microbial integrity. Enhancing the shelf life of Malabar parathas can mitigate food waste and add value to the food industry, both domestically and in export markets. These results underscore the potential of active packaging solutions in enhancing food preservation.

The study evaluated the effects of combining seriguela and orange peel on the physicochemical properties, phenolic content, antioxidant activity, and sensory characteristics of craft beer. Nine formulations (F1–F9) were created following a 3² full factorial design, varying concentrations of seriguela (0, 3, and 6%) and orange peel (0, 0.3, and 0.6%). The physicochemical characteristics of the craft beers conformed to Brazilian legislation. The phenolic content remained consistent across formulations; however, the antioxidant activity (DPPH inhibition) of beers prepared with 6% seriguela and 0% (F7 = 36.02 ± 4.99), 0.3% (F8 = 26.77 ± 0.98), or 0.6% (F9 = 14.25 ± 3.51) orange peel exhibited significant differences, decreasing proportionally with higher orange peel concentrations. Sensory evaluations revealed that formulations F7 and F8 had astringent and refreshing mouthfeels, with more prominent citric, fruity, and salty flavors compared to F1. F8 was also noted to be more aromatic and less bitter than F7. In conclusion, while combining seriguela and orange peel did not significantly affect the physicochemical properties or phenolic content, it reduced antioxidant activity and improved sensory qualities of the craft beer.

The simple and green pH-based method shows promise for encapsulating hydrophobic molecules in delivery systems to enhance their bioavailability. However, there is still a limited understanding of the pH-induced structural changes that are involved. In this study, we combine experimental techniques with molecular dynamics simulations to investigate pH-induced structural changes in curcumin crystals. An alkali-acid pretreatment was introduced to encapsulate curcumin, where curcumin is first dissolved in an alkaline solution and then rapidly acidified to form aggregates. Remarkably, these curcumin aggregates can be spontaneously encapsulated into emulsions, even at high concentrations (1 mg/mL). Microscopy images suggested that this pretreatment disrupts the crystalline structure of curcumin. Molecular dynamics simulations further demonstrated that the hydroxyl groups of curcumin form hydrogen bonds with water molecules, while the hydrophobic interactions dominate within pH-treated curcumin aggregates. The structural changes increase the solvent-accessible surface area and promote the rapid solubilization of curcumin into emulsions or milks.

The effects of A-type recrystallized resistant starch (ARS) on ameliorating insulin resistance in type 2 diabetes mellitus (T2DM) mice were investigated using liver metabolomics integrated with colon transcriptomics. Mice supplied with medium and high ARS doses exhibited lower fasting serum insulin and HOMA-IR, reduced insulin resistance, and elevated HOMA-IS and HOMA-β levels, indicating that ARS can improve insulin sensitivity. ARS significantly reduced liver triglyceride and nonesterified fatty acid levels, liver fat accumulation, and hepatic interleukin-1β and interleukin-6 levels in T2DM mice. Liver metabolomic analysis revealed that ARS significantly modulated the cysteine-methionine and glycerophospholipid metabolic pathways. Moreover, ARS may enhance inhibition of the PI3K/Akt, NF-κB, AMPK, type II diabetes mellitus, and insulin resistance pathways by regulating the expression of Tnf-α, Socs1, Irs3, and Lipe, thereby ameliorating insulin resistance in T2DM mice. Thus, our findings support the potential preventive and therapeutic effects of recrystallized resistant starch in T2DM treatment.

The effects of production parameters on aroma compounds were elucidated by conducting a detailed comparison between fresh and black garlic samples, providing new insights that contribute to the existing body of literature on aroma compound analysis in garlic. A total of 113 aroma compounds were identified including sulfur compounds, aldehydes, ketones, pyrazines, furans, thiophenes, volatile alcohols, and acids. The aroma profile of the black garlic samples varied depending on factors such as temperature, humidity, and fermentation duration. The black garlic sample with the highest aroma quantity was the one produced at the lowest temperature, humidity, and duration. Additionally, a total of 34 aroma-active compounds that create the characteristic odor of fresh and black garlic samples were determined by GC-MS-O and aroma extract dilution analysis (AEDA). The fresh garlic sample contained allyl methyl disulfide and diallyl disulfide, which are responsible for the characteristic garlic odor, while in the black garlic samples, furfuryl alcohol was found to be the most dominant aroma-active compound. The findings of this study will help better elucidate the impacts of production process parameters on the aroma and aroma-active profiles of black garlic.