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Improving the digestive stability and prebiotic effect of carboxymethyl chitosan by grafting with gallic acid: In vitro gastrointestinal digestion and colonic fermentation evaluation. International journal of biological macromolecules Carboxymethyl chitosan (CMCS) is a useful polysaccharide with potential applications in food, cosmetic and biomedical industries. Nonetheless, CMCS is unfavorable for maintaining intestinal flora balance. In this study, gallic acid (GA) was grafted with CMCS through ascorbic acid/hydrogen peroxide initiated graft copolymerization reaction, producing GA grafted CMCS (GA-g-CMCS). The digestive and fermentative behavior of CMCS and GA-g-CMCS were investigated by using in vitro simulated gastrointestinal digestion and colonic fermentation models. Results showed that the average molecular weight (M) of CMCS gradually decreased during saliva-gastro-intestinal digestion, changing from original sheet-like morphology to porous and rod-like fragments. However, the M and morphology of GA-g-CMCS were almost unchanged under saliva-gastro-intestinal digestion. Meanwhile, the grafted GA moiety was not released from GA-g-CMCS during saliva-gastro-intestinal digestion. As compared with CMCS fermentation, GA-g-CMCS fermentation significantly suppressed the relative abundance of Escherichia-Shigella, Paeniclostridium, Parabacteroides, Lachnoclostridium, Clostridium_sensu_stricto_1, UBA1819 and Butyricimonas, while facilitated the relative abundance of Enterobacter, Enterococcus, Fusobacterium and Lachnospira. In addition, GA-g-CMCS fermentation significantly enhanced the production of short-chain fatty acids. These findings suggested that the digestive stability and prebiotic effect of CMCS were improved by grafting with GA. 10.1016/j.ijbiomac.2022.06.170
Fermentative production of extracellular amylase from novel amylase producer, Tuber maculatum mycelium, and its characterization. Bedade Dattatray,Deska Jan,Bankar Sandip,Bejar Samir,Singhal Rekha,Shamekh Salem Preparative biochemistry & biotechnology Truffles are symbiotic hypogeous edible fungi (form of mushroom) that form filamentous mycelia in their initial phase of the growth cycle as well as a symbiotic association with host plant roots. In the present study, Tuber maculatum mycelia were isolated and tested for extracellular amylase production at different pH on solid agar medium. Furthermore, the mycelium was subjected to submerged fermentation for amylase production under different culture conditions such as variable carbon sources and their concentrations, initial medium pH, and incubation time. The optimized conditions after the experiments included soluble starch (0.5% w/v), initial medium pH of 7.0, and incubation time of 7 days, at room temperature (22 ± 2 °C) under static conditions which resulted in 1.41 U/mL of amylase. The amylase thus obtained was further characterized for its biocatalytic properties and found to have an optimum activity at pH 5.0 and a temperature of 50 °C. The enzyme showed good thermostability at 50 °C by retaining 98% of the maximal activity after 100 min of incubation. The amylase activity was marginally enhanced in presence of Cu and Na and slightly reduced by K, Ca, Fe, Mg, Co, Zn, and Mn ions at 1 mM concentration. 10.1080/10826068.2018.1476876
Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with . Asensio-Grau Andrea,Calvo-Lerma Joaquim,Heredia Ana,Andrés Ana Food & function Lentils (Lens culinaris) present an excellent nutrient profile. However, the increasing displacement of legumes from the diet and the possible negative effects of the food matrix and antinutrient factors encourage the application of new strategies to improve nutrient digestibility and to produce food concepts that contribute to the increase of legume consumption. This study approached the solid-state fermentation of lentils with an edible fungus (Pleurotus ostreatus) in order to produce improved lentil flour. Fermentation contributed to the increase of protein (23%), resistant starch (9.8%), and polyphenols (from 2.1 to 3.2 mg gallic acid equivalent per g dry matter). After simulating in vitro digestion, fermented flours presented a higher fraction of digested protein (17%) along with lower starch hydrolysis (34 vs. 24%), while the polyphenol content increased from 3.1 to 7.73 mg gallic acid equivalent per g dry matter. Thus, this study supports the application of solid-state fermentation with this edible fungus to obtain lentil flours with an enhanced digestibility profile as compared to non-fermented counterparts. Lentil flours could be used as a novel raw material in the formulation of new food concepts with an enhanced nutritional profile. 10.1039/d0fo01527j
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production. Food chemistry In this study, 40% of unmalted gluten free (GF) grains (sorghum, millet, buckwheat, quinoa and amaranth) was used in brewing process, in gelatinized and ungelatinized form, in order to produce GF beer and to extend current knowledge about their suitability as brewing adjuncts. Partial replacement of barley malt with GF grains led to a significant decrease of extract (°P) and alcohol (%v/v) content compared to control beer (p < 0.05), except for quinoa beer (QB). Results from Principal Component Analysis (PCA) highlighted a satisfactory classification of experimental beers according to the two different forms of GF grains (gelatinized and ungelatinized). However, beers brewed with ungelatinized grains (mainly sorghum and quinoa) showed acceptable technological and sensory properties, thus suggesting that the pre-gelatinization step could be bypassed with a view to more environmentally and economically sustainable time-saving process. In addition, all beer samples showed a gluten content higher than 20 ppm. 10.1016/j.foodchem.2022.132621
Facile route to tri-carboxyl chitin nanocrystals from di-aldehyde chitin modified by selective periodate oxidation. International journal of biological macromolecules Chitin, a kind of polysaccharide mainly obtained from food waste, has emerged as an important biodegradable biopolymer in composite materials. The difficulty of aldehyde modification, which greatly limited the application of chitin nanocrystals, was addressed by applying a facile route of partial deacetylation followed by periodate oxidation in this study. Deacetylation occurred on the surface of both crystalline and amorphous regions, which were significantly degraded in the following periodate oxidation due to the inevitable cleavage of chitin chains, leading to an increase in the crystallinity index of obtained di-aldehyde chitin. The degree of deacetylation and periodate addition had limited improvement in the aldehyde content of di-aldehyde chitin with a maximum value of around 0.42 mmol/g. With further 2,2,6,6-tetramethylpiperidine-1-oxyl-mediated oxidation, the carboxyl content of tri-carboxyl chitin was improved to 1.58 mmol/g, which played a critical role in the dispersion efficiency and morphology of chitin nanocrystals. The obtained rod-like chitin nanocrystals with a ζ-potential value of -42 mV and an average size of 97 nm have potential application in dye-adsorption and emulsion stabilizers. 10.1016/j.ijbiomac.2022.04.217
Antibacterial Gelidium amansii polysaccharide-based edible films containing cyclic adenosine monophosphate for bioactive packaging. International journal of biological macromolecules A homogeneous polysaccharide (GAP), with a molecular weight of 51.8 kDa, was isolated from edible red seaweed Gelidium amansii. Composition analysis suggested GAP contained 5.31% sulfate and 17.33% 3,6-anhydro-galactose and was mainly composed of galactose. Furthermore, GAP, as a biopolymer matrix, was used to form the composite films with the small biological molecules cytidine-5'-monophosphate (CMP), adenosine-5'-monophosphate (AMP), and cyclic adenosine monophosphate (cAMP). Scanning electron microscope (SEM), Fourier transform infrared (FTIR) spectrum, and X-ray diffraction (XRD) results showed that CMP, AMP, and cAMP interacted with the film substrates and might made films more complex. Notably, the addition of CMP, AMP, and cAMP promoted the light, water vapor, and oxygen barrier ability, surface wettability, mechanical strength, and antimicrobial activity against Gram-negative and -positive bacteria. Finally, GAP-based films composited with cAMP (cAMPF) exhibited the best characteristics were applied to fish packaging and preservation at 4 °C and extended the fish shelf life. All these data suggested the potential value of cAMPF as a functional edible polysaccharide film applied in food industries. 10.1016/j.ijbiomac.2022.05.090
Soft and elastic silver nanoparticle-cellulose sponge as fresh-keeping packaging to protect strawberries from physical damage and microbial invasion. International journal of biological macromolecules Strawberry is a nutritious food that is susceptible to mechanical injury and microbiological infection. Traditional coatings for strawberry packaging provide resistance against microbial infection but not against mechanical damage. In this study, a soft and elastic cellulose sponge modified with silver nanoparticles (AgNPs@CS-1:1) was prepared as strawberry packaging material, and it provided effective protection against mechanical damage. In addition, after 1000 cyclic compression, AgNPs@CS-1:1 presented only 16.80% unrecoverable deformation and still had elasticity, suggesting its fatigue resistance and durable protection for strawberry against damage caused by repeated vibrations during transportation. In addition, AgNPs@CS-1:1 had good antibacterial (E. coli and S. aureus) and antifungal (Rhizopus stolonifer) abilities. The storage time of strawberries packaged by AgNPs@CS-1:1 was extended to 12 days without microbial invasion. Thus, AgNPs@CS-1:1 provided dual protection at the physical and microbial levels. This study proposes a new method for the preservation of strawberries based on the utilization of cellulose. 10.1016/j.ijbiomac.2022.05.092
Impact of covalent grafting of two flavonols (kaemperol and quercetin) to caseinate on in vitro digestibility and emulsifying properties of the caseinate-flavonol grafts. Food chemistry Covalent grafting of one of the two flavonols (kaemperol and quercetin) to caseinate was achieved by a reaction between the heat-oxidized flavonols and caseinate at flavonol-lysine molar ratios of 1:100 and 1:200. Grafted caseinate products (GCPs) showed - NH content reduction and respective kaemperol and quercetin contents of 1.08-6.13 and 3.23-6.64 mmol/kg protein. Quercetin was more reactive than kaemperol under the same conditions, while long-time flavonol heat and higher flavonol-lysine molar ratio caused greater flavonol-grafting. GCPs subjected to 180-day storage had further flavonol-grafting, -NH content decrease, and weak protein crosslinking. GCPs consistently had higher surface hydrophobicity but lower emulsification and digestibility than caseinate, while greater flavonol-grafting caused a remarkable value change. Meanwhile, the Kjeldahl method was more suitable than the UV-absorption method to evaluate protein digestibility, because the grafted flavonols in this case did not interfere with data results. Collectively, the covalent flavonol-grafting of proteins can impact the assayed protein functionalities. 10.1016/j.foodchem.2022.133210
Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review. Critical reviews in food science and nutrition As a major class of dietary polyphenols, tannins are demonstrated to have various health-promoting properties. Although tannins have been widely utilized in food, pharmaceutical and many other industries, the applications of tannins are quite limited due to their poor stability, sensory attributes and bioavailability. Encapsulation helps improve all of these properties. Complex coacervation, one of the most effective encapsulation techniques, is known for its simplicity, low cost, scalability and reproducibility in encapsulation of functional components. In recent years, complex coacervation has been successfully used for encapsulation of tannins and tannin-rich plant extracts. In this article, the research progress in encapsulating tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities is critically reviewed for the first time. Encapsulation of tannins and tannin-rich plant extracts can effectively improve their sensory characteristics, stabilities, bioavailability, anti-hypercholesterolemia, anti-diabetic, antioxidant, anticancer and antimicrobial activities. In particular, the enhancement of biological activities of tannins and tannin-rich plant extracts is usually correlated to their improved physicochemical properties imparted by the encapsulation technique. Moreover, we introduce the issues that need to be further resolved in future studies on encapsulation of tannins and tannin-rich plant extracts by complex coacervation. 10.1080/10408398.2022.2075313
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise. Critical reviews in food science and nutrition This review article depicts the possible replacement of staple cereal sources with some pseudocereals like Chia, Quinoa, Buckwheat, and Amaranth, which not only provide recommended daily allowance of all nutrients but also help to reduce the chances of many non-communicable infections owing to the presence of several bioactive compounds. These pseudocereals are neglected plant seeds and should be added in our routine diet. Besides, they can serve as nutraceuticals in combating various diseases by improving the health status of the consumers. The bioactive compounds like rutin, quercetin, peptide chains, angiotensin I, and many other antioxidants present in these plant seeds help to reduce the oxidative stress in the body which leads toward better health of the consumers. All these pseudocereals have high quantity of soluble fiber which helps to regulate bowel movement, control hypercholesterolemia (presence of high plasma cholesterol levels), hypertension (high blood pressure), and cardiovascular diseases. The ultimate result of consumption of pseudocereals either as a whole or in combination with true cereals as staple food may help to retain the integrity of the human body which increases the life expectancy by slowing down the aging process. 10.1080/10408398.2022.2071205
Guar gum propionate-kojic acid films for Escherichia coli biofilm disruption and simultaneous inhibition of planktonic growth. International journal of biological macromolecules Nosocomial bacterial infections associated with biofilms inspire to explore newer bactericidal strategy with eco-friendly biomaterials as sustainable alternatives. In this research work, we successfully developed bio-safe films from kojic acid(KA) and guar gum propionate(GGP) for Escherichia coli biofilm disruption and planktonic cell killing. High DS(degree of substitution = 1.52) GGP was synthesized from guar gum (GG)assisted by chaotropic ions at room-temperature. Biopolymers were routinely characterized in CHN analyzer, FT-IR, TGA and XRD analysis. KA loaded GGP films were prepared by cross-linking the molecules in presence of epichlorhydrin and two different percentages of KA were employed. Film physical and tensile properties were systematically evaluated and optimized. Water vapour permeability (WVP) and tensile strength of final film GGPFK10 were recorded at 0.741 ± 0.09gmmkPah and 19.23 MPa. KA release from GGP matrix followed controlled diffusion process. MIC of GGP was 130 μg/mL and zone of inhibition of GGPFK10 was confirmed at 16.1 mm. SEM experiments disclosed the absence of pili-like structures with squeezed and elongated cellular morphology in dead planktonic cells. Disruption of biofilms was experimented in detail by CV assay, fluorescent, light microscopic and SEM studies. The film showed excellent cell-viability on human adult dermal fibroblast (HADF)cell-line. Overall, the biosafe film would be a potent antibacterial device for treating infections against E.coli biofilms and planktonic cells. 10.1016/j.ijbiomac.2022.05.052
Electrospun chitosan/polyethylene oxide nanofibers mat loaded with copper (II) as a new sensor for colorimetric detection of tetracycline. International journal of biological macromolecules Using electrospun chitosan/polyethylene oxide nanofibers mat (CS/PEO NFM) as carrier, Cu@CS/PEO NFM, a new tetracycline (TC) solid-state colorimetric sensor, were simply prepared by directly immobilizing Cu on surface of CS/PEO NFM. After immersing in TC solutions, Cu@CS/PEO NFM can display visible color changes to the naked eye within 5.0 min, and the TC concentration-dependent color changes can also be quantitatively analyzed with a smartphone. Because Cu can enhance the adsorption of CS/PEO NFM for TC, Cu@CS/PEO NFM possess a more sensitive response ability to TC, ensuring that the colorimetric sensing detection will not be interfered by other coexisting drugs. Due to the reversible combination of chitosan and Cu, the colorimetric sensing ability of Cu@CS/PEO NFM can be regenerated even after being reused at least 4 times. In addition, the naked eye detection limit of Cu@CS/PEO NFM-based colorimetric sensing is 65 μg kg, which does not exceed the maximum residue limit in milk samples set by China (100 μg kg). The obtained results fully indicated the practical application value of this method in preventing the hazard of TC residues. 10.1016/j.ijbiomac.2022.05.100
Development of green and sustainable smart biochromic and therapeutic bandage using red cabbage (Brassica oleracea L. Var. capitata) extract encapsulated into alginate nanoparticles. International journal of biological macromolecules Novel multifunctional wound dressing with the ability to protect, cure and sense the healing process, was developed. Red-cabbage extract has been reported to exhibit bioactive compounds with the ability to function as antioxidant, antiinflammatory, anticancer, antibacterial, antifungal, and antiviral agent, as well as a natural pH-sensory chromophoric material. An anthocyanin extract was prepared from Red-cabbage (Brassica oleracea L. Var. capitata). The anthocyanins extract was encapsulated into calcium alginate in the presence of potash alum mordant, which was then applied to the surface of the cotton gauze. Red-cabbage based anthocyanin chromophoric extract was encapsulated at different concentrations into alginate-based hydrogel and immobilized into cotton gauze to provide a smart therapeutic pH-responsive wound dress to function as an antimicrobial and biochromic matrix providing a comfortable dress sensor to monitor the wound status. Decreasing the pH of a wound mimic solution caused a blue shift from 579 to 437 nm. The anthocyanin spectroscopic probe's halochromic activity demonstrated a colorimetric change from purple to pink, which was critical to the dyed cotton diagnostic assay's biochromic performance. The colorimetric parameters of the prepared dressing sensor were proved by UV-Vis absorbance and CIE Lab coordinates. Both mechanical and morphological properties of the prepared dressing were studied using different analytical methods. The effect of anthocyanin concentration on the mechanical, water vapor permeability, water absorption and morphological properties of the wound dressing were investigated. No substantial flaws in air-permeability or bend length were detected after dyeing. The colored cotton gauze samples were tested for their high colorfastness. The cytotoxicity and antimicrobial activity of the prepared biochromic cotton gauze were explored. The dyed cotton samples exhibited no cytotoxicity and improved antimicrobial activity with increasing the anthocyanin ratio on cotton surface. 10.1016/j.ijbiomac.2022.05.062
Seed gum-based delivery systems and their application in encapsulation of bioactive molecules. Critical reviews in food science and nutrition Now-a-days, the food/pharma realm faces with great challenges for the application of bioactive molecules when applying them in free form due to their instability in vitro/in vivo. For promoting the biological and functional properties of bioactive molecules, efficient delivery systems have played a pivotal role offering a controlled delivery and improved bioavailability/solubility of bioactives. Among different carbohydrate-based delivery systems, seed gum-based vehicles (SGVs) have shown great promise, facilitating the delivery of a high concentration of bioactive at the site of action, a controlled payload release, and less bioactive loss. SGVs are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. Here, we offer a comprehensive overview of seed gum-based nano- and microdevices as delivery systems for bioactive molecules. We have a focus on structural/functional attributes and health-promoting benefits of seed gums, but also strategies involving modification of these biopolymers are included. Diverse SGVs (nano/microparticles, functional films, hydrogels/nanogels, particles for Pickering nanoemulsions, multilayer carriers, emulsions, and complexes/conjugates) are reviewed and important parameters for bioactive delivery are highlighted (e.g. bioactive-loading capacity, control of bioactive release, (bio)stability, and so on). Future challenges for these biopolymer-based carriers have also been discussed. HighlightsSeed gum-based polymers are promising materials to design different bioactive delivery systems.Seed gum-based delivery systems are particles, fibers, complexes, conjugates, hydrogels, etc.Seed gum-based vehicles are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. 10.1080/10408398.2022.2076065
No time to waste organic waste: Nanosizing converts remains of food processing into refined materials. Griffin Sharoon,Sarfraz Muhammad,Farida Verda,Nasim Muhammad Jawad,Ebokaiwe Azubuike P,Keck Cornelia M,Jacob Claus Journal of environmental management Modern food processing results in considerable amounts of side-products, such as grape seeds, walnut shells, spent coffee grounds, and harvested tomato plants. These materials are still rich in valuable and biologically active substances and therefore of interest from the perspective of waste management and "up-cycling". In contrast to traditional, often time consuming and low-value uses, such as vermicomposting and anaerobic digestion, the complete conversion into nanosuspensions unlocks considerable potentials of and new applications for such already spent organic materials without the need of extraction and without producing any additional waste. In this study, nanosuspensions were produced using a sequence of milling and homogenization methods, including High Speed Stirring (HSS) and High Pressure Homogenization (HPH) which reduced the size of the particles to 200-400 nm. The resulting nanosuspensions demonstrated nematicidal and antimicrobial activity and their antioxidant activities exceeded the ones of the bulk materials. In the future, this simple nanosizing approach may fulfil several important objectives, such as reducing and turning readily available waste into new value and eventually closing a crucial cycle of agricultural products returning to their fields - with a resounding ecological impact in the fields of medicine, agriculture, cosmetics and fermentation. Moreover, up-cycling via nanosizing adds an economical promise of increased value to residue-free waste management. 10.1016/j.jenvman.2017.12.084
Current processing and packing technology for space foods: a review. Jiang Jiahui,Zhang Min,Bhandari Bhesh,Cao Ping Critical reviews in food science and nutrition With the launch of aerospace business, the national space agency has been working actively to improve the living environment of astronauts in outer space. Since 1980s, space food has been greatly enriched, except the differences in form, most of the foods on earth can be enjoyed in space. In this article, the space foods are classified, in general divided into five parts that include natural form food, intermediate moisture food, thermostabilized food, rehydrating food and irradiated food. New type of space food processing technology is also reviewed, including freeze-drying, irradiation sterilization, high pressure processing, microwave assisted thermal sterilization, food 3 D printing and the packaging of space food products, mainly including the packaging materials already used by the present space food system, and the feasibility analysis of some emerging high barrier packaging materials in the research stage. Finally, the review highlights the prospects of future space food system, including the development of in-orbit food preparation technology and the research of life support system. 10.1080/10408398.2019.1700348
Structural and functional modification of food proteins by high power ultrasound and its application in meat processing. Kang Dacheng,Zhang Wangang,Lorenzo Jose M,Chen Xing Critical reviews in food science and nutrition In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized as a green, physical and non-thermal technology in improving the safety and quality of foods. The functional properties of food proteins are responsible for texture, yield and organoleptic of food products which are the theoretical basis for food processing optimizing. HPUS treatment could provide the possibility for creating novel functional properties of new foods with desirable properties due to the modification of protein structure. In this article, an overview of the previous studies and recent progress of the relationship between structure modification and functional properties of food proteins using the HPUS technique were presented. The research results revealed that HPUS could significantly affect the conformation and structure of protein due to the cavitation effect resulting in the improvement of solubility, interfacial, viscosity, gelation and flavor binding properties of proteins. During meat processing, HPUS can modify the structure and thereby improve the functional properties of myofibrillar protein (MP), leading to the quality enhancement, low fat and/or salt products development and the shelf life extending. In view of this review, the recent findings of applications of HPUS in the production of meat products based on the modification of MP including curing, freezing/thawing and thermal processing have been summarized. Finally, the future considerations were presented in order to facilitate the progress of HPUS in meat industry and provided the suggestions based on the advanced protein modification by HPUS for the commercial utilization of HPUS in producing the innovative meat products. 10.1080/10408398.2020.1767538
Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry-A review. Mevo Senakpon Isaïe Ulrich,Ashrafudoulla Md,Furkanur Rahaman Mizan Md,Park Si Hong,Ha Sang-Do Comprehensive reviews in food science and food safety Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. The complex structure of biofilm results from genetic-related mechanisms besides other factors such as bacterial morphology or substratum properties. Inhibition of biofilm formation of harmful bacteria (spoilage and pathogenic bacteria) is a critical task in the food industry because of the enhanced resistance of biofilm bacteria to stress, such as cleaning and disinfection methods traditionally used in food processing plants, and the increased food safety risks threatening consumer health caused by recurrent contamination and rapid deterioration of food by biofilm cells. Therefore, it is urgent to find methods and strategies for effectively combating bacterial biofilm formation and eradicating mature biofilms. Innovative and promising approaches to control bacteria and their biofilms are emerging. These new approaches range from methods based on natural ingredients to the use of nanoparticles. This literature review aims to describe the efficacy of these strategies and provide an overview of recent promising biofilm control technologies in the food processing sector. 10.1111/1541-4337.12852
An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process. Pech-Almeida Juan Leopoldo,Téllez-Pérez Carmen,Alonzo-Macías Maritza,Teresa-Martínez Giselle Dení,Allaf Karim,Allaf Tamara,Cardador-Martínez Anaberta Molecules (Basel, Switzerland) Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC. 10.3390/molecules26216519
Application of microfluidic technology in food processing. He Shan,Joseph Nikita,Feng Shilun,Jellicoe Matt,Raston Colin L Food & function Microfluidic technology is interdisciplinary with a diversity of applications including in food processing. The rapidly growing global population demands more advanced technologies in food processing to produce more functional and safer food, and for such processing microfluidic devices are a popular choice. This review critically critiques the state-of-the-art designs of microfluidic devices and their applications in food processing, and identifies the key research trends and future research directions for maximizing the value of microfluidic technology. Capillary, planar, and terrace droplet generation systems are currently used in the design of microfluidic devices, each with their strengths and weaknesses as applied in food processing, for emulsification, food safety measurements, and bioactive compound extraction. Conventional channel-based microfluidic devices are prone to clogging, and have high labor costs and low productivity, and their "directional pressure" restricts scaling-up capabilities. These disadvantages can be overcome by using "inside-out centrifugal force" and the new generation continuous flow thin-film microfluidic Vortex Fluidic Device (VFD) which facilitates translating laboratory processing into commercial products. Also highlighted is controlling protein-polysaccharide interactions and the applications of the produced ingredients in food formulations as targets for future development in the field. 10.1039/d0fo01278e
Review of the application of pulsed electric fields (PEF) technology for food processing in China. Niu Debao,Zeng Xin-An,Ren Er-Fang,Xu Fei-Yue,Li Jian,Wang Man-Sheng,Wang Rui Food research international (Ottawa, Ont.) With the improvement of living standards, growing consumer demand for high-quality and natural foods has led to the development of new mild processes to enhance or replace conventional thermal and chemical methods for food processing. Pulsed electric fields (PEF) is an emerging and promising non-thermal food processing technology, which is ongoing from laboratory and pilot plant level to the industrial level. Chinese researchers have made tremendous advances in the potential applications of PEF for processing a wide range of food commodities over the last few years, which contributes to the current understanding and development of PEF technology. The objective of this paper is to conduct a systematic review on the achievements of PEF technology used for food processing in China and the corresponding processing principles. Research on the applicability of PEF in food processing suggests that PEF can be used alone or in combination with other methods, not only to inactivate microorganisms and extract active constituents, but also to modify biomacromolecules, enhance chemical reactions and accelerate the aging of fermented foods, which are mainly related to permeabilization of biomembranes, occurrence of electrochemical and electrolytic reactions, polarization and realignment of molecules, and reduction of activation energy of chemical reactions induced by PEF treatments. In addition, some of the most important challenges for the successful implementation of large-scale industrial applications of PEF technology in the food industry are discussed. The results bring out the benefits of both researchers and the industry. 10.1016/j.foodres.2020.109715
How ancient people fell in love with bread, beer and other carbs. Curry Andrew Nature 10.1038/d41586-021-01681-w
A lipophilic cation protects crops against fungal pathogens by multiple modes of action. Steinberg Gero,Schuster Martin,Gurr Sarah J,Schrader Tina A,Schrader Michael,Wood Mark,Early Andy,Kilaru Sreedhar Nature communications The emerging resistance of crop pathogens to fungicides poses a challenge to food security and compels discovery of new antifungal compounds. Here, we show that mono-alkyl lipophilic cations (MALCs) inhibit oxidative phosphorylation by affecting NADH oxidation in the plant pathogens Zymoseptoria tritici, Ustilago maydis and Magnaporthe oryzae. One of these MALCs, consisting of a dimethylsulfonium moiety and a long alkyl chain (C-SMe), also induces production of reactive oxygen species at the level of respiratory complex I, thus triggering fungal apoptosis. In addition, C-SMe activates innate plant defense. This multiple activity effectively protects cereals against Septoria tritici blotch and rice blast disease. C-SMe has low toxicity in Daphnia magna, and is not mutagenic or phytotoxic. Thus, MALCs hold potential as effective and non-toxic crop fungicides. 10.1038/s41467-020-14949-y
Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate. Food chemistry The demand for low-salt foods is increasing due to their health benefits. Umami is known to enhance salty, and a large amount of umami components have been identified in edible fungi. 5'-nucleotides and umami amino acids from nine species of edible fungi were quantified. The equal umami concentration (EUC) in nine edible fungi was within the range of 37.7-1317.72 g MSG/100 g, and umami intensity as determined by electronic tongue and sensory evaluation was within the range of 11.22-13.53 and 2.85-5.55, respectively. Antler fungus had the highest umami intensity. Umami amino acids and nucleotides could increase salty intensity of NaCl at medium and high concentrations. The enzymatic hydrolysate of Antler fungus at higher concentrations could more effectively enhance salty taste of NaCl at lower concentration. This synergistic effect between umami and salty indicates that Antler fungus can potentially be used as an ingredient in low-salt foods. 10.1016/j.foodchem.2022.132890
Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi. Ultrasonics sonochemistry Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed. 10.1016/j.ultsonch.2021.105613