Applied Food Research最新文献_第4页

The principles of employing antimicrobial compounds in active packaging: Mechanisms, applications, and future directions 在活性包装中使用抗菌化合物的原理：机制、应用和未来方向

Applied Food Research

Pub Date : 2025-12-31 DOI: 10.1016/j.afres.2025.101653

Maral Karkoodi , Alev Yüksel Aydar , Seyed Vali Hosseini , Reza Tahergorabi

Antimicrobial packaging represents an innovative approach to enhancing food safety, extending shelf life, and promoting sustainability by actively inhibiting microbial spoilage. This review elucidates the integration of natural and synthetic antimicrobial agents, such as silver nanoparticles, essential oils, and bacteriophages, into polymeric matrices like polyethylene, polypropylene, and biobased materials (e.g., chitosan and poly(s-lysine)) through advanced techniques including casting, coating, electrospinning, and nanotechnology-enabled embedding. These systems leverage mechanisms like cell wall disruption, membrane permeabilization, and controlled release kinetics to target pathogens such as Escherichia coli, Salmonella, and Listeria monocytogenes, thereby reducing reliance on chemical preservatives. The manuscript explores the compatibility challenges of antimicrobial agents with packaging materials, emphasizing the need for optimized diffusion rates and surface energy modifications to ensure consistent efficacy. Regulatory considerations and consumer acceptance issues, including skepticism about nanomaterial safety, are critically evaluated. The discussion highlights the potential of biobased active packaging systems, such as those incorporating plant-derived compounds, to address environmental concerns associated with conventional plastics while maintaining organoleptic properties. Future directions focus on harmonizing global regulatory frameworks, enhancing consumer education, and developing scalable, ecofriendly antimicrobial packaging solutions to revolutionize food preservation and support a sustainable food system.

抗菌包装代表了一种创新的方法来提高食品安全，延长保质期，并通过积极抑制微生物腐败促进可持续性。本文综述了通过铸造、涂层、静电纺丝和纳米技术嵌入等先进技术，将天然和合成抗菌剂（如纳米银纳米粒子、精油和噬菌体）整合到聚乙烯、聚丙烯等聚合物基质和生物基材料（如壳聚糖和聚赖氨酸）中。这些系统利用细胞壁破坏、膜渗透和控释动力学等机制来靶向病原体，如大肠杆菌、沙门氏菌和单核增生李斯特菌，从而减少对化学防腐剂的依赖。手稿探讨了抗菌剂与包装材料的相容性挑战，强调需要优化扩散速率和表面能修改，以确保一致的功效。监管方面的考虑和消费者接受问题，包括对纳米材料安全性的怀疑，都进行了批判性评估。讨论强调了生物基活性包装系统的潜力，例如那些含有植物衍生化合物的包装系统，在保持感官特性的同时解决与传统塑料相关的环境问题。未来的方向集中在协调全球监管框架，加强消费者教育，开发可扩展的，生态友好的抗菌包装解决方案，以彻底改变食品保存和支持可持续食品系统。

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引用次数: 0

Zein/chitosan nanocomplexes loaded with polyphenols from Polygonatum cyrtonema Hua improve Pickering emulsion stability and β-carotene protection 载黄精多酚的玉米蛋白/壳聚糖纳米复合物提高了酸洗乳的稳定性和β-胡萝卜素的保护作用

Applied Food Research

Pub Date : 2025-12-31 DOI: 10.1016/j.afres.2025.101655

Wang-Wei Zhang , Rui-Xi Zhang , Xiu-Xiu Zhang , Zhi-Jing Ni , Kiran Thakur , Jian-Guo Zhang , Zhao-Jun Wei

This study successfully developed a ternary ZCP-PCPP nanocomposite using zein (ZN), chitosan (CS), and the polyphenols extracted from Polygonatum cyrtonema Hua (PCPP) to stabilize Pickering emulsions. The optimal ZNCS was 2:1, which resulted in the ZCP-PCPP nanocomposite with the strongest encapsulation ability for PCPP, uniform particle size, and strong structural stability. Infrared spectroscopy, fluorescence spectroscopy, and X-ray diffraction confirmed that ZN, CS, and PCPP interacted mainly through hydrogen bonding and hydrophobic forces. Stability analyses demonstrated that ZCP-PCPP markedly enhanced the physical stability and oxidative resistance of the emulsions. Furthermore, ZCP-PCPP nanoparticles at 3–5% (w/v) effectively protected β-carotene against thermal and ultraviolet degradation. These findings highlight that combining natural polymers with bioactive polyphenols provides an efficient strategy for producing stable Pickering emulsions with strong antioxidant protection potential.

以玉米蛋白（ZN）、壳聚糖（CS）和黄精多酚（PCPP）为原料，制备了一种稳定皮克林乳状液的三元ZCP-PCPP纳米复合材料。ZNCS为2:1时，ZCP-PCPP纳米复合材料对PCPP的包封能力最强，粒径均匀，结构稳定性强。红外光谱、荧光光谱和x射线衍射证实，ZN、CS和PCPP主要通过氢键和疏水力相互作用。稳定性分析表明，ZCP-PCPP显著提高了乳液的物理稳定性和抗氧化性。此外，ZCP-PCPP纳米颗粒在3-5% （w/v）的浓度下可以有效地保护β-胡萝卜素免受热降解和紫外线降解。这些发现表明，将天然聚合物与生物活性多酚相结合，可以有效地制备出具有强抗氧化保护潜力的稳定皮克林乳液。

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引用次数: 0

Compositional, structural, and functional characterization of corn fiber-derived cellulose as a sustainable dietary fiber source 玉米纤维衍生纤维素作为可持续膳食纤维来源的组成、结构和功能表征

Applied Food Research

Pub Date : 2025-12-31 DOI: 10.1016/j.afres.2025.101651

Fatma Boukid , Maria Paciulli , Houda Hamiach , Céline Carbonnel , Charlène Fabre , Abdellatif Barakat , Hamza Mameri

Cellulose derived from corn fiber, an underutilized byproduct of the corn industry, shows strong potential as a functional ingredient and dietary fiber source. This study comprehensively evaluated the compositional, structural, thermal, techno-functional, and digestive properties of native corn cellulose, in comparison with commercial cotton, wood celluloses, and carboxymethyl cellulose (CMC). Corn cellulose contained residual hemicellulosic sugars (xylose, arabinose, galactose) absent in the commercial samples. It exhibited the coarsest particle size and lowest specific surface area, yet maintained a uniform and symmetrical distribution. Microscopic examination revealed that corn cellulose has a rough, porous, and fibrillated surface with fragmented fibers, contrasting with the smooth, uniform fibers of cotton and the amorphous, aggregated structure of CMC. Functionally, corn cellulose showed the highest water-holding capacity, while wood cellulose had superior oil-holding capacity. Structurally, corn and cotton celluloses had similar crystallinity (CrI ∼51–52 %), lower than wood (61 %), while CMC was amorphous. Rapid visco analysis and differential scanning calorimetry revealed corn cellulose behaved similarly to CMC, showing endothermic moisture loss and exothermic decomposition. Enzymatic hydrolysis indicated that corn and cotton celluloses yielded the highest glucose levels, despite corn’s larger particle size. These findings highlight corn cellulose’s potential as a sustainable, functional fiber for food applications.

从玉米纤维中提取的纤维素是一种未被充分利用的玉米工业副产品，作为功能性成分和膳食纤维来源显示出强大的潜力。本研究全面评估了天然玉米纤维素的组成、结构、热、技术功能和消化性能，并与商品棉花、木材纤维素和羧甲基纤维素（CMC）进行了比较。玉米纤维素含有商业样品中不存在的残留半纤维素糖（木糖、阿拉伯糖、半乳糖）。它的粒径最大，比表面积最小，但保持均匀对称的分布。显微镜检查发现，玉米纤维素表面粗糙、多孔、纤维纤维破碎，与棉花的光滑、均匀纤维和CMC的无定形、聚集结构形成鲜明对比。从功能上看，玉米纤维素的持水能力最强，而木材纤维素的持油能力最强。在结构上，玉米和棉花纤维素具有相似的结晶度（CrI ~ 51 - 52%），低于木材（61%），而CMC是无定形的。快速粘度分析和差示扫描量热法表明，玉米纤维素的表现与CMC相似，表现为吸热失湿和放热分解。酶解表明，玉米和棉花纤维素产生的葡萄糖含量最高，尽管玉米的颗粒尺寸较大。这些发现突出了玉米纤维素作为一种可持续的、功能性的食品纤维的潜力。

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引用次数: 0

Microsphere flow cytometry: A promising tool for on-site rapid screening of small-molecule harmful substances in food 微球流式细胞术：一种有前景的食品小分子有害物质现场快速筛选工具

Applied Food Research

Pub Date : 2025-12-31 DOI: 10.1016/j.afres.2025.101654

Guangyao Ying , Tingting Wang , Zheng Lu , Yuxin Wang , Haibo Gao , Jun Zhou , Gangjian Lin , Jinjun Zhang , Zhenling Luo , Huili Xia , Jun Li

Food safety, jeopardized by pervasive small-molecule contaminants (e.g., mycotoxins, pesticides, and veterinary drug residues), demands rapid, multiplexed, and on-site detection methods to overcome limitations of conventional techniques like chromatography-mass spectrometry (costly, labor-intensive) and ELISA (single-target, low-throughput). Microsphere Flow Cytometry (MFC) addresses these challenges by synergizing microsphere-based immunocompetitive assays, fluorescent barcoding technology, and portable flow cytometry. This innovative platform achieves simultaneous detection of diverse analytes through encoded microspheres, delivering attogram-level sensitivity and analyzing dozens of samples per hour with minimal preprocessing. Key advancements include: (1) multiplexing capacityvia spectral encoding, enabling concurrent screening of various kinds of compounds; (2) portabilityvia compact flow cytometers (<15 kg), facilitating real-world deployment in non-laboratory settings; and (3) cost-effectiveness, balancing high-throughput advantages with affordability for routine screening. Challenges like matrix interference and cross-reactivity were mitigated through antibody engineering, sample extraction and dilution strategies, and matrix-matched calibrations. Future research directions will focus on: enhancing detection sensitivity through quantum dot labeling technology; adopting aptamers and primer molecules to achieve broader applications and reduce detection costs; introducing microfluidic technology to realize automation of testing processes; and establishing standardized workflows to enable seamless integration of rapid screening and validation analysis. As a high-efficiency, scalable food safety monitoring tool, MFC aligns with the global demand for on-site, high-throughput, and low-cost contaminant detection. Meanwhile, it should also integrate mass spectrometry detection to enable both faster food regulation and more precise food safety assurance.

食品安全受到普遍存在的小分子污染物（如真菌毒素、农药和兽药残留）的危害，需要快速、多路和现场检测方法，以克服色谱-质谱法（昂贵、劳动密集型）和ELISA（单靶点、低通量）等传统技术的局限性。微球流式细胞术（MFC）通过协同基于微球的免疫竞争分析、荧光条形码技术和便携式流式细胞术解决了这些挑战。这种创新的平台通过编码微球实现多种分析物的同时检测，提供阿图克级灵敏度，每小时分析数十个样品，预处理最少。主要进展包括：(1)通过光谱编码的多路复用能力，可以同时筛选各种化合物；(2)便携性，通过紧凑的流式细胞仪（< 15kg），便于在非实验室环境中实际部署；(3)成本效益，平衡高通量优势与常规筛查的可负担性。通过抗体工程、样品提取和稀释策略以及基质匹配校准，减轻了基质干扰和交叉反应性等挑战。未来的研究方向将集中在：通过量子点标记技术提高检测灵敏度；采用适配体和引物分子，实现更广泛的应用，降低检测成本；引入微流控技术，实现测试过程自动化；并建立标准化的工作流程，以实现快速筛选和验证分析的无缝集成。作为一种高效、可扩展的食品安全监测工具，MFC符合全球对现场、高通量和低成本污染物检测的需求。同时，还应整合质谱检测，以实现更快的食品监管和更精确的食品安全保障。

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引用次数: 0

Pectin-essential oil composite films for active food packaging: A comprehensive review 活性食品包装用果胶-精油复合薄膜综述

Applied Food Research

Pub Date : 2025-12-31 DOI: 10.1016/j.afres.2025.101652

Andi Fadiah Ainani , Darmawan , Husnul Hatimah , Serli Hatul Hidayat , Andi Dirpan , Soumya Majumder , Widya Nur Habiba

The development of biodegradable films as a sustainable food packaging solution has gained significant attention in recent years. Although pectin is abundant and has potential as a food packaging material, it has limitations in mechanical properties, water vapor barrier, and antimicrobial activity, so it needs to be combined with other polymers. Essential oils (EOs) are often used in pectin composite films to enhance antibacterial and antioxidant properties. This study presents an analysis of research trends, significant findings, and prospects in this domain, employing a bibliometric methodology. Additionally, this study offers insights into the controlled release of EOs in pectin films, its impact on film properties, and its applications in various food products, employing a systematic review approach. This study investigates 132 documents obtained from Scopus. The results of this study indicate that pectin-EOs composite films have undergone significant development, particularly in India. The highest number of publications was recorded in 2024 (36 documents). In addition, pectin–EOs composite films have been shown to significantly enhance film performance and stability through the optimal use of EOs dosage, the selection of compatible matrices, and the application of innovative encapsulation methods. Therefore, pectin–EOs films have significant potential for safe, biodegradable, and high-value active packaging due to their properties and functions in food packaging.

近年来，生物可降解薄膜作为一种可持续的食品包装解决方案的发展受到了极大的关注。虽然果胶储量丰富，具有作为食品包装材料的潜力，但它在机械性能、水汽阻隔性、抗菌活性等方面存在局限性，需要与其他聚合物结合使用。精油（EOs）经常用于果胶复合膜，以提高抗菌和抗氧化性能。本研究采用文献计量学方法，分析了该领域的研究趋势、重要发现和前景。此外，本研究采用系统综述的方法，对果胶薄膜中EOs的控释、对薄膜性能的影响及其在各种食品中的应用进行了深入研究。本研究调查了Scopus收录的132篇文献。本研究的结果表明，果胶-环氧乙烷复合薄膜已经经历了重大的发展，特别是在印度。发表数量最多的年份是2024年（36篇）。此外，果胶- EOs复合膜通过优化EOs用量、选择相容基质以及创新封装方法的应用，已被证明可以显著提高膜的性能和稳定性。因此，由于其在食品包装中的特性和功能，果胶- eos薄膜具有安全、可生物降解和高价值活性包装的巨大潜力。

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引用次数: 0

Food additive perceptions and practices among young adults in four arab countries 四个阿拉伯国家年轻人对食品添加剂的看法和做法

Applied Food Research

Pub Date : 2025-12-30 DOI: 10.1016/j.afres.2025.101648

Reham E. Kotb , Souheil Hallit , Mai Helmy , Mohamed Bahlol , Abdallah Y․Naser , Esra' O. Taybeh , Samar Youness , Feten Fekih-Romdhane , Michele Cherfane , Katia Iskandar

Objective

This study aimed to assess consumer perceptions, purchasing behaviors, and consumption patterns related to food additives (FAs) across four Arab countries: Egypt, Jordan, Lebanon, and Oman.

Methods

A cross-sectional online survey was conducted using a snowball sampling method, yielding 2351 participants: Egypt (n = 1181), Jordan (n = 414), Lebanon (n = 342), and Oman (n = 414). Statistical analyses included exploratory and confirmatory factor analyses to validate scale structure, multi-group analysis to assess measurement invariance, and descriptive, bivariate, and multivariable methods to examine perceptions and practices.

Results

Risk perception was strongly correlated with better practice (r = 0.76, p < 0.001) and weakly with age (r = 0.09, p < 0.001). Better practice also showed a weak association with older age (r = 0.10, p < 0.001). In regression analysis, lower risk perception was significantly associated with being Egyptian (β = -4.88) and reading food labels (β = -0.55), while higher perception was associated with being Omani (β = 2.19), a nutritionist (β = 1.90), a healthcare professional (β = 0.66), having food allergies (β = 1.53), and older age (β = 0.03). Better practice was predicted by being Omani (β = 1.04), having food allergies (β = 0.65), and higher risk perception (β = 0.78), while being Egyptian (β = -2.17) or a healthcare professional (β = -0.43) were associated with poorer practice.

Conclusions

Findings reveal cross-country differences in FA perceptions and practices, emphasizing the need for culturally tailored food safety policies and communication strategies. Further research should explore underlying influences and evaluate targeted educational interventions.

本研究旨在评估四个阿拉伯国家（埃及、约旦、黎巴嫩和阿曼）消费者对食品添加剂（FAs）的看法、购买行为和消费模式。方法采用滚雪球抽样法进行横断面在线调查，共有2351名参与者：埃及（1181人）、约旦（414人）、黎巴嫩（342人）和阿曼（414人）。统计分析包括探索性和验证性因素分析来验证量表结构，多组分析来评估测量不变性，以及描述性、双变量和多变量方法来检查认知和实践。结果风险认知与良好的实践行为呈强相关（r = 0.76, p < 0.001），与年龄呈弱相关（r = 0.09, p < 0.001）。更好的实践也显示了与年龄的弱关联（r = 0.10, p < 0.001）。在回归分析中，较低的风险感知与埃及人（β = -4.88）和阅读食品标签（β = -0.55）显著相关，而较高的风险感知与阿曼人（β = 2.19）、营养学家（β = 1.90）、医疗保健专业人员（β = 0.66）、食物过敏（β = 1.53）和年龄较大（β = 0.03）相关。阿曼人（β = 1.04）、食物过敏（β = 0.65）和较高的风险认知（β = 0.78）预示着更好的实践，而埃及人（β = -2.17）或医疗保健专业人员（β = -0.43）与较差的实践相关。研究结果揭示了食品安全观念和实践的跨国差异，强调了制定符合文化背景的食品安全政策和沟通策略的必要性。进一步的研究应该探索潜在的影响和评估有针对性的教育干预措施。

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引用次数: 0

Development of an ultrafiltration process for the purification of sunflower albumins 向日葵蛋白超滤纯化工艺的研究

Applied Food Research

Pub Date : 2025-12-29 DOI: 10.1016/j.afres.2025.101643

Paula Barrera-Ariza , Sara Albe-Slabi , Luna Beau , Olivier Galet , Romain Kapel

In this study, the ultrafiltration/diafiltration (UF/DF) purification process was carefully developed to produce sunflower albumins (SFA) isolate. Process conditions were selected based on the retention rate of SFA and elimination rate of undesirable compounds such as chlorogenic acid (5-CQA), phytic acid and total sugars. A challenge in developing this process was achieving a balance between the SFA recovery and effectively removing phytic acid. The suitable conditions for the UF/DF process were 5 kDa cut-off and 1.5 bar of transmembrane pressure (TMP). The process involved 3 diafiltration volumes (DV) of NaCl 0.25 M followed by 3 DV of water. It yielded a SFA retention rate of 96.9 ± 0.36 % and up to 90 % removal of undesirable compounds.

A pilot laboratory scale process was implemented, including a pre-concentration step by UF with a volumetric concentration factor (VCF) of 5 to reduce water consumption during UF/DF. This resulted in a protein yield process of 68 % and over 95 % removal of phytic acid, 5-CQA, and total sugars. The productive permeate flow was 6 µm·s^-1 for the first 3 DV and 4 µm.s^-1 for the last 3 DV. The NaCl concentration was reduced from 0.16 M to 0.01 M.

The SFA isolate had a suitable white color, high protein purity (94.6 %), and low content of phytic acid (2.4 %), 5-CQA (0.0 %), and total sugars (2.3 %). Its solubility ranged from 95 to 98 % in a pH range of 3 to 9. Additionally, SFA isolate displayed good emulsifying properties, with an emulsifying capacity of 44 % and stability of 93 %.

本研究采用超滤/滤除（UF/DF）纯化工艺制备向日葵白蛋白（SFA）分离物。根据SFA的保留率和绿原酸（5-CQA）、植酸和总糖等不良化合物的去除率选择工艺条件。开发该工艺的一个挑战是实现SFA回收和有效去除植酸之间的平衡。UF/DF工艺的适宜条件为截止时间为5 kDa，跨膜压力为1.5 bar。该过程包括3个渗透压体积（DV）的NaCl 0.25 M和3个渗透压体积的水。SFA保留率为96.9±0.36%，对不良化合物的去除率高达90%。实验过程包括UF预浓缩步骤，体积浓度因子（VCF）为5，以减少UF/DF过程中的用水量。这导致了68%的蛋白质产率和超过95%的植酸、5-CQA和总糖的去除。前3 DV的有效渗透流量为6µm·s-1，后3 DV的有效渗透流量为4µm·s-1。NaCl浓度从0.16 M降至0.01 M，得到的SFA分离物颜色适宜，蛋白纯度高（94.6%），植酸含量低（2.4%），5-CQA含量低（0.0%），总糖含量低（2.3%）。其溶解度在pH值3 ~ 9范围内为95% ~ 98%。此外，SFA分离物具有良好的乳化性能，乳化量为44%，稳定性为93%。

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引用次数: 0

Sweet taste induced by miraculin from Sisrè pulp (Synsepalum dulcificum Schumach. & Thonn.) from Benin as affected by heat treatment Sisrè纸浆中奇迹般蛋白诱导的甜味。& Thonn.)来自贝宁，受到热处理的影响

Applied Food Research

Pub Date : 2025-12-29 DOI: 10.1016/j.afres.2025.101646

Médérice Sènanmi Béhanzin , Adrien Servent , Laurent Adinsi , Charmelle Cyria Dahou , Ifagbémi Bienvenue Chabi , Polycarpe Kayodé , Manuel Dornier

This work focused on the effect of heating treatments on the sweetening property of miraculin contained in Sisrè, the fruit of Synsepalum dulcificum, from Benin. The aim was to define suitable conditions for stabilizing the fruit pulp, at a lower cost while preserving its functional properties. The fruits, collected in the locality of Sèhouè in the Republic of Benin, were frozen whole, pulped and then stored at -20 °C before processing and analyzing. Heat treatments ranging from 40 to 70 °C were applied to the fresh pulp for 5 min. Sensory tests were performed on the heated pulp samples to test the functionality of miraculin and determine the remanence time of the induced sweet taste after treatment at different temperatures. Reverse-phase and steric-exclusion chromatography, in association with electrophoresis were performed to analyze the miraculin content of the pulps, and the generated data were compared with the sensory results. Sensory analysis showed that the sweetening effect of the native pulp before heat treatment lasted at least >1 h 30 min. A significant loss of functionality after exposure of the pulp to temperature values above 50 °C was observed. The results of analyses also showed that from 50 °C, the miraculin concentration decreased significantly. At temperature values above 50 °C, miraculin completely lost its functionality even if the pulp still contained miraculin, probably in its monomeric form that are not active. The intensity and remanence of the sweetening effect of miraculin depended on its concentration. These results demonstrated that the pulp of Sisrè cannot be stabilized by thermal pasteurization and that drying at low temperatures between 40 and 50 °C could be a good technological option for preserving its functionality.

本文主要研究了加热处理对产自贝宁的松果Sisrè中所含神奇果苷的增甜特性的影响。目的是确定以较低成本稳定果肉的合适条件，同时保持其功能特性。这些水果收集于贝宁共和国Sèhouè的地方，在加工和分析之前，将整个水果冷冻，制成果肉，然后在-20°C下储存。对新鲜果肉进行40至70°C的热处理5分钟。对加热后的果肉样品进行感官测试，以测试奇迹果蛋白的功能，并确定在不同温度下处理后诱导甜味的残留时间。采用反相色谱法和位阻色谱法结合电泳法对纸浆中奇异果苷含量进行分析，并与感官检测结果进行比较。感官分析表明，热处理前原生纸浆的增甜效果至少持续1 h 30 min。在纸浆暴露于50°C以上的温度值后，观察到功能的显著丧失。分析结果还表明，从50°C开始，奇迹蛋白的浓度显著降低。在超过50°C的温度下，即使果肉中仍然含有奇迹蛋白，但奇迹蛋白完全失去了功能，可能是以不具有活性的单体形式存在的。奇迹般果苷的甜效强度和残留程度取决于其浓度。这些结果表明，Sisrè的纸浆不能通过热巴氏消毒来稳定，在40至50°C的低温下干燥可能是保持其功能的良好技术选择。

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引用次数: 0

Highly stable carotenoid-loaded SUPRAS-NLCs from carrot peel stabilize carotenoids in yogurt 来自胡萝卜皮的高稳定性类胡萝卜素- nlcs稳定酸奶中的类胡萝卜素

Applied Food Research

Pub Date : 2025-12-28 DOI: 10.1016/j.afres.2025.101644

Luis Muñiz-Bustamante, Noelia Caballero-Casero, Soledad Rubio

Carrot peels are a natural source of carotenoids (α- and β-carotene, lycopene and lutein) and are produced annually in significant amounts (∼5.3 million tonnes). However, their value as ingredient in functional foods faces major challenges, mainly related to the low efficiency and high costs of carotenoids extraction from peels, and their fast degradation into the fortified food. In this research, nanocapsules of SUPRAS-NLCs (supramolecular solvent-nanostructured lipid carriers) loaded with carotenoids extracted from carrot peels were incorporated into yogurt, and their potential as functional ingredients was evaluated. SUPRAS made up of octanoic acid were used to efficiently extract the carotenoids from carrot peels, and the SUPRAS extracts were subsequently used for NLC production. Yogurt was fortified with carotenoid-loaded SUPRAS-NLCs (16.5 %, v/v) and its physicochemical properties were evaluated during a storage time of 28 days at 4 °C. The pH, titratable acidity and syneresis of the fortified yogurt (NLCs-Y) showed the same behaviour as the control yogurt (C-Y), so the addition of SUPRAS-NLCs had no effect on these properties. Colour, texture and viscosity remained stable over 28 days in NLCs-Y, while pH and titratable acidity followed the same trends as the control, confiming no negative effects on physicochemical properties of the yogurt. In addition, the morphology of the nanoparticles remained unchanged. The most valuable feature of the SUPRAS-NLCs was the high stability of the encapsulated carotenoids; only around 0.2–2.8 % were lost during yogurt storage. Thus, SUPRAS-NLCs are positioned as a great alternative for the encapsulation of carotenoids and their subsequent incorporation into food matrices.

胡萝卜皮是类胡萝卜素（α-和β-胡萝卜素、番茄红素和叶黄素）的天然来源，每年产量很大（约530万吨）。然而，其作为功能性食品成分的价值面临着重大挑战，主要与从果皮中提取类胡萝卜素的效率低、成本高以及它们在强化食品中的快速降解有关。本研究将从胡萝卜皮中提取的类胡萝卜素作为supra - nlc（超分子溶剂-纳米结构脂质载体）的纳米胶囊加入酸奶中，并对其作为功能成分的潜力进行了评价。利用辛酸组成的SUPRAS从胡萝卜皮中高效提取类胡萝卜素，并将SUPRAS提取物用于NLC生产。用类胡萝卜素SUPRAS-NLCs （16.5%, v/v）强化酸奶，在4°C条件下保存28天，对其理化性质进行评价。强化酸奶（NLCs-Y）的pH、可滴定酸度和协同作用表现出与对照酸奶（C-Y）相同的行为，因此添加SUPRAS-NLCs对这些性能没有影响。nlc - y的颜色、质地和粘度在28天内保持稳定，pH和可滴定酸度的变化趋势与对照组相同，证实对酸奶的理化性质没有负面影响。此外，纳米颗粒的形态保持不变。supra - nlcs的最大特点是包封的类胡萝卜素稳定性高；在酸奶的储存过程中，只有大约0.2 - 2.8%的脂肪流失。因此，supra - nlcs被定位为类胡萝卜素包封及其随后并入食物基质的一个很好的替代方案。

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引用次数: 0

Strategies to Improve the Oxidative Stability and Shelf Life of Sacha Inchi oil in Pharmaceutical Applications 提高药用印茶油氧化稳定性和保质期的策略

Applied Food Research

Pub Date : 2025-12-28 DOI: 10.1016/j.afres.2025.101640

Nur Aisyah , Feggy Yustika Sitinjak , Sriwidodo , Patihul Husni

Sacha Inchi (Plukenetia volubilis L.) oil, abundant in polyunsaturated fatty acids (PUFAs), presents significant nutritional and therapeutic promise for traditional formulations; yet, it is highly susceptible to oxidation, compromising its stability and reducing shelf life. Diverse modification approaches, including encapsulation, co-microencapsulation (especially with natural antioxidants), and nanoemulsions, have demonstrated substantial improvements in oxidative stability and shelf life relative to conventional systems. Techniques for preparation, including spray drying, freeze-drying, ultrasonic emulsification, and high-pressure homogenization, along with optimization through Response Surface Methodology (RSM), provide stringent control of essential parameters to improve quality, safety, and performance. This study consolidates recent advancements in techniques for Sacha Inchi oil and delineates future potential for safer and more effective solutions.

杉树油富含多不饱和脂肪酸（PUFAs），在传统配方中具有重要的营养和治疗前景；然而，它极易氧化，影响其稳定性并缩短保质期。不同的改性方法，包括胶囊化、共微胶囊化（特别是使用天然抗氧化剂）和纳米乳液，已经证明与传统系统相比，氧化稳定性和保质期有了实质性的改善。包括喷雾干燥、冷冻干燥、超声乳化和高压均质等制备技术，以及响应面法（RSM）的优化，为提高质量、安全性和性能提供了严格的关键参数控制。这项研究巩固了印度树油技术的最新进展，并描绘了未来更安全、更有效的解决方案的潜力。

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