Applied Food Research最新文献_第5页

Nutritional characteristics and functional potential of common Fagaceae seeds in southern China 中国南方常见壳斗科种子的营养特性和功能潜力

Applied Food Research

Pub Date : 2025-12-28 DOI: 10.1016/j.afres.2025.101633

Zhiwei Jin , Ying Liang , Lixia Wen , Bingchuan Zhang , Youjin Hao , Qinghui Shi , Dunyuan Huang , Yan Zhang

Species of Castanopsis (Ca.) and Cyclobalanopsis (Cy.) (Fagaceae) serve as important carriers of multifunctional forest foods and bioactive resources; however, their seeds remain underutilized in food development. To address this gap and the potential impacts of global climate change on Quercus resources, this study systematically evaluated the morphological, nutritional, and functional traits of seeds from five Ca. species (Ca. kawakamii, Ca. jucunda, Ca. hystrix, Ca. fargesii, Ca. lamontii) and three Cy. species (Cy. pachyloma, Cy. fleuryi, Cy. glauca) in southern China. Results showed that Cy. pachyloma seeds (13.75 ± 2.47 g) were the largest, while Ca. fargesii (0.42 ± 0.12 g) and Ca. hystrix (0.54 ± 0.13 g) produced relatively small seeds. The main carbohydrates were starch (29.03 ± 0.58 % – 38.85 ± 0.29 %) and reducing sugars (31.22 ± 0.26 % – 41.34 ± 0.61 %). Fatty acids were dominated by linoleic, palmitic, and oleic acids, with unsaturated fatty acids accounting for 65.785 – 79.264 %. Tocopherols were mainly α- and γ-isomers, with Cy. glauca exhibiting the highest α-tocopherol content (77.605 mg/Kg). A comprehensive quality model identified Cy. pachyloma (M = 2.69) and Cy. fleuryi (M = 2.11) as top-ranking species. Overall, the study reveals interspecific differences in nutritional and functional components of Ca. and Cy. seeds, providing a scientific foundation for their utilization as resilient, high-value forest food resources.

Castanopsis （Ca.）和Cyclobalanopsis (Cy.)（壳斗科）是多功能森林食物和生物活性资源的重要载体；然而，它们的种子在粮食开发中仍未得到充分利用。为了解决这一空白以及全球气候变化对栎资源的潜在影响，本研究系统地评估了中国南方5种栎属植物（kawakamii、Ca. jucunda、Ca. hystrix、Ca. fargesii、Ca. lamontii）和3种栎属植物（Cy. pachyloma、Cy. fleuryi、Cy. glauca）种子的形态、营养和功能特征。结果表明，青肿青孢种子最大（13.75±2.47 g），灰杉种子较小（0.42±0.12 g），灰杉种子较小（0.54±0.13 g）。主要碳水化合物为淀粉（29.03±0.58% ~ 38.85±0.29%）和还原糖（31.22±0.26% ~ 41.34±0.61%）。脂肪酸以亚油酸、棕榈酸和油酸为主，其中不饱和脂肪酸占65.785 ~ 79.264%。生育酚主要为α-和γ-异构体，其中青玉中α-生育酚含量最高（77.605 mg/Kg）。综合质量模型结果表明，厚瘤cyp （M = 2.69）和花孢cyp （M = 2.11）为高质量种属。总体而言，本研究揭示了青苔属和青苔属种子营养和功能成分的种间差异，为其作为高价值森林食物资源的利用提供了科学依据。

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引用次数: 0

Structural modifications, volatile profile, digestibility and bioactivities of threadfin bream surimi seafood with added microbial transglutaminase 添加微生物谷氨酰胺转胺酶对鱼糜海鲜结构、挥发性、消化率和生物活性的影响

Applied Food Research

Pub Date : 2025-12-28 DOI: 10.1016/j.afres.2025.101637

Ali Hamzeh , Jirawat Yongsawatdigul

Textural properties of threadfin bream (TB) surimi seafood significantly improved with the addition of microbial transglutaminase (MTG) up to 0.12 U/g paste under the setting condition (p < 0.05). The secondary structures of gels showed a decrease in random coil and α-helix contents with MTG addition, whereas β-turn content significantly increased (p < 0.05). In addition, hydrophobic interactions and disulphide bonds increased in MTG-added samples (p < 0.05) as indicated by the tertiary structure analysis. Highly crosslinked gels exhibited a significant reduction (p < 0.05) in the contents of off-odour volatile compounds, including hexanal, nonanal and 1-octen-3-ol, in the headspace. However, new compounds, including d-limonene, 2-heptanone, and 1,6-octadien-3-ol, 3,7-dimethyl-, were detected. The increased digestibility of MTG-added samples, along with a high γ-Glu-ε-Lys dipeptide content in their digesta, suggests the resistance of the γ-Glu-ε-Lys linkage to digestion; however, digestion may be enhanced at other sites. The digesta prepared from MTG-added samples (0.12 U/g paste) exhibited the highest activity against angiotensin-converting enzyme, dipeptidyl peptidase-4 and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radicals, with IC₅₀ values of 7.58 and 21.9 mM and an EC₅₀ value of 0.08 mM, respectively. This study demonstrated that MTG at a concentration of 0.12 U/g paste could enhance the textural properties of TB surimi seafood while providing higher digestibility and potential health-promoting benefits.

在设定条件下，当微生物转谷氨酰胺酶（MTG）添加量达到0.12 U/g时（p <； 0.05），鱼糜的质构性能显著改善（p < 0.05）。添加MTG后，凝胶二级结构的随机线圈和α-螺旋含量降低，β-turn含量显著增加（p <； 0.05）。此外，三级结构分析表明，添加mtg的样品中疏水相互作用和二硫键增加（p <； 0.05）。高度交联的凝胶在顶空气中的恶臭挥发性化合物（包括己醛、壬醛和1-辛烯-3-醇）的含量显著降低（p <； 0.05）。同时，还发现了d-柠檬烯、2-庚酮、1,6-辛二烯-3-醇、3,7-二甲基-等新化合物。添加mtg的样品消化率提高，且其食糜中γ-Glu-ε-Lys二肽含量较高，表明γ-Glu-ε-Lys连锁对消化具有抗性；然而，其他部位的消化可能会增强。添加mtg样品（0.12 U/g浆料）制备的食糜对血管紧张素转换酶、二肽基肽酶-4和2,2′-氮基-双（3-乙基苯并噻唑-6-磺酸）自由基的抑制活性最高，IC50值分别为7.58和21.9 mM， EC50值分别为0.08 mM。本研究表明，浓度为0.12 U/g的MTG膏体可以增强TB鱼糜海鲜的质地特性，同时具有更高的消化率和潜在的健康益处。

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引用次数: 0

Assessment of nutritional quality and shelf-life of Nutri-bar plant-based diet using second-order polynomial model 用二阶多项式模型评价nutrin -bar植物性日粮的营养品质和保质期

Applied Food Research

Pub Date : 2025-12-28 DOI: 10.1016/j.afres.2025.101645

Frederick Sarpong , Charlotte Oduro-Yeboah , Isaac Danso , Juliet Enam Tetteh , Evans Frimpong Boateng , James Owusu-Kwarteng

There is a growing interest in plant-based diets among consumers due to their health benefits and environmental sustainability. In this light, ingredients including plant-based components (coconut flakes, coconut milk powder, peanut, cashew, honey, vanilla) and salt were used at varying concentrations to achieve a formulated diet (F1-F4) and oxidative stability, antioxidant activity, color, and dietary fiber content were investigated. Samples were also stored for 30 days to evaluate the kinetic reactions of chemical process using a second-order polynomial model. The model results depicted a good fitting of R² (0.913–0.995) and a rapid degradation in F4, which is attributed to its higher cashew and peanut content. However, the F4 formulation was visually appealing, reflecting a higher lipid and carotenoid content. The 12.4–13.5% dietary fiber content related to coconut flakes, whilst the Fourier transform infrared spectroscopy (FTIR) confirmed carbohydrate, lipid, and protein presence in the formulations. The antioxidant activities varied significantly (p < 0.05) among the formulated products, which is attributed to plant-based ingredients (peanut and cashew), known to have polyphenolic compounds and essential micronutrients. Principal Component Analysis (PCA) and Pearson correlation revealed a strong relation among oxidative, antioxidant, color, and fiber parameters. The study findings revealed that ingredients for plant-based products optimization are essential to balance the functional stability, nutritional quality, and visual appeal. Concisely, F2 is recommended due to its oxidative stability and nutritional profile.

由于植物性饮食的健康益处和环境可持续性，消费者对植物性饮食的兴趣越来越大。在这种情况下，包括植物性成分（椰子片、椰子奶粉、花生、腰果、蜂蜜、香草）和不同浓度的盐，以获得配方日粮（F1-F4），并研究了氧化稳定性、抗氧化活性、颜色和膳食纤维含量。样品保存30天，用二阶多项式模型评价化学过程的动力学反应。模型拟合R²（0.913-0.995）较好，F4降解快，这是由于其腰果和花生含量较高。然而，F4配方在视觉上很吸引人，反映出更高的脂质和类胡萝卜素含量。12.4-13.5%的膳食纤维含量与椰子片有关，而傅里叶变换红外光谱（FTIR）证实了配方中存在碳水化合物、脂质和蛋白质。不同配方产品的抗氧化活性差异显著（p < 0.05），这是由于植物性成分（花生和腰果），已知含有多酚化合物和必需微量营养素。主成分分析（PCA）和Pearson相关分析显示，氧化、抗氧化、颜色和纤维参数之间有很强的相关性。研究结果表明，植物性产品的成分优化对于平衡功能稳定性、营养质量和视觉吸引力至关重要。简而言之，由于其氧化稳定性和营养价值，推荐使用F2。

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引用次数: 0

Comparative effects of gamma irradiation and chemical treatments on superficial scald and quality of ‘Granny Smith’ apples 辐照与化学处理对“史密斯奶奶”苹果表面烫伤及品质的影响比较

Applied Food Research

Pub Date : 2025-12-28 DOI: 10.1016/j.afres.2025.101641

Francisco E. Loayza , Michelle Tu , Hagop S. Atamian , Anuradha Prakash

Fresh produce is highly perishable, necessitating various postharvest treatments to minimize quality loss, extend shelf-life, and facilitate international trade. This study investigated the potential of a single low-dose gamma irradiation treatment as an alternative to commercially used chemical treatments for protecting ‘Granny Smith’ apples against insect pests and postharvest disorders. ‘Granny Smith’ apples harvested in 2019 and 2020 were treated with gamma irradiation at doses of 240 or 860 Gray (Gy) or with commercial chemical applications of 1-methylcyclopropene (1-MCP), diphenylamine (DPA), or methyl bromide (MeBr). The impact on fruit quality, physiology, and the development of postharvest disorders was evaluated after cold storage for up to 150 days. Apples treated with gamma irradiation at 240 Gy developed superficial scald like MeBr-treated and control apples, despite lower ethylene production and α-farnesene concentrations. Apples treated with 1-MCP and DPA had the least superficial scald development. The irradiated apples also exhibited internal browning. Our results suggest that the combination of irradiation and cold storage can lead to oxidative stress and manifestation of these storage disorders in the fruit. Gamma irradiation is not an effective substitute for 1-MCP or DPA in reducing superficial scald in stored ‘Granny Smith’ apples.

新鲜农产品极易腐烂，因此需要采取各种采后处理措施，以尽量减少质量损失，延长保质期，并促进国际贸易。本研究调查了单次低剂量伽马射线辐照处理作为商业化学处理的替代方案，以保护“史密斯奶奶”苹果免受害虫和采后病害的侵害的潜力。2019年和2020年收获的“史密斯奶奶”苹果接受了剂量为240或860格雷（Gy）的伽马辐射或商业化学应用的1-甲基环丙烯（1-MCP）、二苯胺（DPA）或甲基溴（MeBr）处理。在长达150天的冷藏后，评估了对果实品质、生理和采后疾病发展的影响。在240 Gy辐照下处理的苹果，尽管乙烯产量和α-法尼烯浓度较低，但与mebr处理的苹果和对照苹果一样，出现了浅表烫伤。用1-MCP和DPA处理的苹果表面烫伤发展最少。辐照后的苹果也表现出内部褐变。我们的研究结果表明，辐照和冷藏结合可导致果实氧化应激和这些储存障碍的表现。伽马辐射不能有效替代1-MCP或DPA来减少储存的“史密斯奶奶”苹果的表面烫伤。

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引用次数: 0

The effect of wine type, temperature, and carbon dioxide concentration on the volumetric mass transfer coefficient during nitrogen-induced oxygen removal in wine 酒型、温度和二氧化碳浓度对酒中氮致氧过程中体积传质系数的影响

Applied Food Research

Pub Date : 2025-12-27 DOI: 10.1016/j.afres.2025.101632

Siyabonga Shoba , Robert W.M. Pott , Wessel Du Toit

Oxygen content in wine significantly influences wine stability and shelf life. Wine producers commonly use nitrogen sparging to modify the final oxygen content in the wine, however, it is not always clear how long the wine producer should operate the sparging in order to achieve the desired oxygen content. Oxygen removal during sparging is controlled by the volumetric oxygen transfer coefficient (K_La). This study investigated the effect of wine type (red, rosé, and white), temperature (5 °C, 10 °C, and 20 °C), and carbon dioxide concentration on K_La during nitrogen-induced oxygen removal. By systematising these variables, the work bridges knowledge gaps and offers actionable insights for more effective oxygen management in diverse wine matrices. Results indicate that K_La values are significantly influenced by both wine type and temperature, with higher values observed in red wine compared to white and rosé wines, potentially due to variations in ethanol and other dissolved compounds’ concentrations. Temperature elevation enhanced mass transfer rates across all wine types, highlighting the temperature dependence of K_La. Moreover, the presence of carbon dioxide reduced K_La, likely affecting bubble coalescence and stability. This is the first study which has investigated the variability of K_La as a function of composition, temperature, and carbon dioxide concentration – an important set of parameters since these are the variable conditions which wine makers must contend with.

葡萄酒中的氧含量对葡萄酒的稳定性和保质期有显著影响。葡萄酒生产商通常使用氮气喷射来改变葡萄酒中的最终氧含量，然而，并不总是清楚葡萄酒生产商应该操作多长时间的氮气喷射才能达到所需的氧含量。喷淋过程中的除氧是由体积氧传递系数（KLa）控制的。本研究考察了在氮诱导除氧过程中，葡萄酒类型（红葡萄酒、玫瑰红葡萄酒和白葡萄酒）、温度（5°C、10°C和20°C）和二氧化碳浓度对KLa的影响。通过系统化这些变量，这项工作弥合了知识差距，并为在不同的葡萄酒矩阵中更有效的氧气管理提供了可行的见解。结果表明，KLa值受到葡萄酒类型和温度的显著影响，与白葡萄酒和红葡萄酒相比，红葡萄酒中的KLa值更高，可能是由于乙醇和其他溶解化合物浓度的变化。温度升高提高了所有葡萄酒类型的传质率，突出了KLa对温度的依赖性。此外，二氧化碳的存在降低了KLa，可能影响气泡的聚结和稳定性。这是第一个研究KLa作为成分、温度和二氧化碳浓度的函数的可变性的研究——这是一组重要的参数，因为这些是酿酒师必须应对的可变条件。

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引用次数: 0

The effect of processing duration and pressure on the physicochemical characteristics and development of puffed rice 加工时间和压力对膨化米理化特性及发育的影响

Applied Food Research

Pub Date : 2025-12-27 DOI: 10.1016/j.afres.2025.101629

Madalina O. Marincaș , Romina A. Marc , Andreea Pușcaș , Andruța Mureșan , Rodica Sima , Mihaela C. Vlassa , Vlad Mureșan , Crina C. Mureșan

This study investigates how processing parameters, specifically roasting duration, steam pressure, and steam impregnation time, affect the proximate composition and physical properties of rice during the puffing gun expansion process. Experimental conditions varied Factor A (roasting duration: 12–16 min), Factor B (steam pressure: 10–14 atm), and Factor C (steam impregnation: 3–5 min) across eight treatment combinations, with controls set at A = 14 min, B = 12 atm, and C = 4 min. Results show that higher pressure and longer durations significantly increased crude fiber and protein levels compared to raw rice, while also altering moisture and ash contents. Optimal expansion ratios and desirable texture were achieved with prolonged roasting, lower steam pressure, and shorter impregnation times. Additionally, the redness value (a*) was notably sensitive to processing changes, demonstrating substantial shifts in product appearance. These findings provide practical insights for improving both the quality and nutritional characteristics of puffed rice, as well as informing process efficiency for food manufacturers.

本研究考察了在膨化枪膨化过程中，工艺参数，特别是焙烧时间、蒸汽压力和蒸汽浸渍时间对大米近似成分和物理性质的影响。实验条件在8种处理组合中改变了因素A（焙烧时间：12 - 16分钟）、因素B（蒸汽压力：10-14 atm）和因素C（蒸汽浸渍：3-5分钟），对照组设置为A = 14分钟、B = 12 atm和C = 4分钟。结果表明，与生米相比，较高的压力和较长的时间显著提高了粗纤维和蛋白质含量，同时也改变了水分和灰分含量。延长焙烧时间，降低蒸汽压力，缩短浸渍时间，可获得最佳的膨胀比和理想的结构。此外，红度值（a*）对加工变化非常敏感，表明产品外观发生了实质性变化。这些发现为提高膨化米的质量和营养特性提供了实用的见解，并为食品制造商的加工效率提供了信息。

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引用次数: 0

Analyzing 3D food printing research trends, future directions, and feasibility in Bangladesh 分析3D食品打印在孟加拉国的研究趋势、未来方向和可行性

Applied Food Research

Pub Date : 2025-12-27 DOI: 10.1016/j.afres.2025.101630

Md. Saiful Islam , Sahab Uddin Shamim , Shreyoshi Mazumder , Sadit Bihongo Malitha , Md. Zahangir Alam

Using additive manufacturing technology, 3D food printing is a contemporary technique that creates food products layer by layer using edible materials and digital graphics. Personalized nutrition and innovative food design have driven the technique's popularity, along with efforts to enhance the nutritional content of foods. We have examined the current research shift and anticipated future research on 3D food printing in this descriptive study. A comprehensive bibliometric analysis of the topic “3D food printing” was conducted in the Scopus dataset from 2015 to 2024 to capture current research trends. To provide readers with a summary of the current research trend, the most popular terms have been examined. The top burst keywords, on the other hand, have been carefully examined in light of recent frequency in order to identify research hotspots and predict future directions. Both topic modeling and research evolution forecast on the modelled topics are accomplished by deep learning analyses, namely SciBERT, HDBSCAN, UMAP, and Prophet. Bangladesh faces a severe food and nutrition crisis because of poor land quality, insufficient water resources, and weak agricultural support, which impacts half of the children under five years old. Safety risks and concerns regarding 3D-printed foods and the introduction of 3D food printing technology in Bangladesh, as reported in previous literature, are discussed at the end of this study. This descriptive study should result in a deeper understanding of the available and emerging areas of research concerning 3D printing for food, as well as the distribution strategy of 3D food printing technology in Bangladesh.

使用增材制造技术，3D食品打印是一种当代技术，使用可食用材料和数字图形逐层创建食品。个性化营养和创新的食品设计推动了这项技术的普及，同时还努力提高食品的营养成分。我们已经检查了当前的研究转变，并在这一描述性研究中预测了3D食品打印的未来研究。在2015年至2024年的Scopus数据集中对“3D食品打印”这一主题进行了全面的文献计量分析，以捕捉当前的研究趋势。为了向读者提供当前研究趋势的总结，我们对最流行的术语进行了检查。另一方面，为了确定研究热点和预测未来方向，根据最近的频率仔细检查了最热门的突发关键词。通过SciBERT、HDBSCAN、UMAP、Prophet等深度学习分析完成主题建模和对建模主题的研究演变预测。由于土地质量差、水资源不足和农业支持薄弱，孟加拉国面临严重的粮食和营养危机，这影响了一半的五岁以下儿童。在本研究的最后，我们讨论了之前文献报道的3D打印食品的安全风险和担忧，以及孟加拉国引入3D食品打印技术。这项描述性研究应该导致对3D打印食品的可用和新兴研究领域的深入了解，以及3D食品打印技术在孟加拉国的分销策略。

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引用次数: 0

HySANet: A hyperspectral attention network for automated tomato defect classification HySANet：用于番茄缺陷自动分类的高光谱关注网络

Applied Food Research

Pub Date : 2025-12-27 DOI: 10.1016/j.afres.2025.101631

Shih-Yu Chen , Yi-Cheng Chen , Che-Lun Chuang , Hsiu-Chien Ku , Jiunn-Feng Su , Tsu-Te Hao

The detection and classification of tomato defects during cultivation and quality control are still primarily conducted through manual visual inspection. This process is labor-intensive, time-consuming, and susceptible to human error. Fine surface defects, such as hairline cracks, are often missed, leading to inconsistent quality standards and reduced market value. To address these challenges, we propose HySANet (Hyperspectral Attention Network), an automated defect classification framework that integrates hyperspectral imaging (HSI) with deep learning. Hyperspectral images of cherry tomatoes were preprocessed using a support vector machine (SVM) to remove background and specular reflections. Principal component analysis (PCA) was then applied for spectral dimensionality reduction. The processed image cubes were fed into a hybrid 2D–3D convolutional neural network (CNN) enhanced with a Convolutional Block Attention Module (CBAM). This architecture enables efficient extraction of spectral–spatial features for multi-class classification. HySANet categorizes tomatoes into three classes: normal, cracked, and visually unappealing. Experimental evaluation on 810 tomato samples demonstrated that HySANet achieved a classification accuracy of 97.69%, outperforming conventional machine learning and state-of-the-art deep learning methods. These results confirm HySANet’s robustness and practical value as a non-destructive, reliable, and scalable solution for smart agriculture and automated quality inspection.

番茄栽培过程中缺陷的检测和分类以及质量控制仍主要通过人工目测进行。这个过程是劳动密集型的，耗时的，并且容易受到人为错误的影响。细小的表面缺陷，如发际裂纹，经常被遗漏，导致质量标准不一致，市场价值降低。为了解决这些挑战，我们提出了HySANet（高光谱注意网络），这是一个集成了高光谱成像（HSI）和深度学习的自动缺陷分类框架。利用支持向量机（SVM）对圣女果的高光谱图像进行预处理，去除背景和镜面反射。然后应用主成分分析（PCA）进行光谱降维。将处理后的图像立方体输入到卷积块注意模块（CBAM）增强的混合2D-3D卷积神经网络（CNN）中。该结构能够有效地提取光谱空间特征进行多类分类。HySANet将西红柿分为三类：正常、破裂和视觉上不吸引人。对810个番茄样本的实验评估表明，HySANet的分类准确率达到了97.69%，优于传统的机器学习和最先进的深度学习方法。这些结果证实了HySANet作为一种无损、可靠、可扩展的智能农业和自动化质量检测解决方案的坚固性和实用价值。

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引用次数: 0

High pressure processing for microbial inactivation and shelf-life extension of fructo-oligosaccharide-fortified malt beverages 果寡糖强化麦芽饮料微生物灭活和延长保质期的高压处理

Applied Food Research

Pub Date : 2025-12-24 DOI: 10.1016/j.afres.2025.101628

Jitlada Na Lamphun , Sitthidat Tongdonyod , Uyen Ha Dao , Iyawe Krittayabunlue , Supaart Sirikantaramas , Jetsada Wichaphon , Wannaporn Klangpetch

This study evaluated the optimal high pressure processing (HPP) condition for microbial inactivation in prebiotic-fortified malt beverages and product quality during storage. The malting duration for barley variety Samoeng 1 cultivated in Thailand was optimized at day 8 of germination. The optimized HPP condition using response surface methodology was pressure 600 MPa, holding time 6 min, and initial temperature 24 °C which reduced Escherichia coli K12 and Listeria innocua to <5 log CFU/mL meeting USFDA standards. Pressure significantly affected HPP efficiency (p < 0.05) against both bacteria. HPP reduced beverage total plate and yeast and mold counts to below detection levels compared with conventional heat treatment (85 °C, 10 min), with a shelf-life of at least 77 days under a temperature of 8 °C while retaining physicochemical properties and sensory qualities similar to the untreated sample and superior to heat-treatment.

本研究评价了益生元强化麦芽饮料中微生物灭活的最佳高压处理条件和产品的储存质量。以泰国栽培的大麦品种Samoeng 1号为试验材料，在萌发第8天时进行了最佳发酵。响应面法优化的HPP条件为压力600 MPa，保温时间6 min，初始温度24℃，使大肠杆菌K12和李斯特菌降至5 log CFU/mL，符合USFDA标准。压力显著影响HPP对两种细菌的效率（p < 0.05）。与传统热处理（85°C， 10分钟）相比，HPP将饮料的总盘子数、酵母数和霉菌数降低到检测水平以下，在8°C的温度下，保质期至少为77天，同时保留了与未处理样品相似的物理化学性质和感官品质，优于热处理。

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引用次数: 0

High-moisture extrusion modifies texture and improves nutritional value of sunflower meal-pea protein meat analogues 高水分挤压改变了向日葵蛋白-豌豆蛋白肉类似物的质地，提高了其营养价值

Applied Food Research

Pub Date : 2025-12-24 DOI: 10.1016/j.afres.2025.101627

Minxuan Cai , Aayushi Kadam , James D. House , Filiz Koksel

Incorporating protein-rich food industry by-products, such as sunflower meal (SFM), into foods aligns with the United Nations Sustainable Development Goals by promoting environmentally less resource-intensive food alternatives for a more secure food future. In this study, SFM and pea protein isolate (PPI) were selected for high-moisture meat analogue (HMMA) production due to their complementary amino acid profiles, low-cost, and relatively low allergenicity compared to common plant proteins like soy and wheat. HMMAs made from two blends of expeller-pressed SFM and PPI (40:60 and 50:50, w/w) were extrusion cooked at two different feed moisture contents (FMC) (48 % and 58 %, w.b.) and three different extruder barrel temperature profiles (60–80–115–125 °C, 80–100–125–135 °C, and 100–120–135–145 °C). The physical (texture and color) and nutritional (protein quality and anti-nutritional factors) quality of the resulting HMMAs were examined. While all HMMAs studied were harder and darker than cooked chicken, they became softer and lighter in color as FMC increased, and extrusion temperature decreased. Overall, all HMMAs studied had comparable protein quality to cooked chicken and beef, with 70–74 % (d.b.) protein content and 86–89 % in-vitro protein digestibility, with tryptophan being the first limiting amino acid. Moreover, extrusion processing significantly (p < 0.05) reduced the levels of anti-nutritional compounds including phytic acid, trypsin inhibitors, and chlorogenic acid. These findings highlight SFM’s potential as a novel protein source in meat analogue formulations, demonstrating a sustainable way to add value to an underutilized by-product in the food industry.

将富含蛋白质的食品工业副产品，如葵花籽粕（SFM）纳入食品中，通过促进环境资源密集型程度较低的食品替代品，以实现更安全的食品未来，这符合联合国可持续发展目标。在本研究中，由于与大豆和小麦等常见植物蛋白相比，SFM和豌豆分离蛋白（PPI）具有互补的氨基酸结构、低成本和相对低的致敏性，因此选择SFM和豌豆分离蛋白（PPI）用于高水分肉类类似物（HMMA）的生产。在两种不同的进料水分含量（FMC）（48%和58%，w.b）和三种不同的挤出机桶温（60-80-115-125°C， 80-100-125-135°C和100-120-135-145°C）下挤压熟化由两种挤出机压榨SFM和PPI（40:60和50:50，w/w）混合制成的hmma。检测所得hmma的物理（质地和颜色）和营养（蛋白质质量和抗营养因子）质量。虽然所研究的所有hmma都比煮熟的鸡肉更硬、颜色更深，但随着FMC的增加和挤压温度的降低，它们的颜色变得更软、更浅。总体而言，所有研究的hmma蛋白质质量与煮熟的鸡肉和牛肉相当，蛋白质含量为70 - 74% (d.b)，体外蛋白质消化率为86 - 89%，色氨酸是第一个限制氨基酸。此外，挤压加工显著（p < 0.05）降低了抗营养化合物的水平，包括植酸、胰蛋白酶抑制剂和绿原酸。这些发现突出了SFM作为肉类类似物配方中新型蛋白质来源的潜力，展示了一种可持续的方式来增加食品工业中未充分利用的副产品的价值。

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