Food and Bioprocess Technology最新文献

Postharvest processing plays a decisive role in determining the sensory quality, aroma profile, and commercial consistency of Gastrodia elata Blume as a food and functional agricultural product. However, the lack of objective quality markers and rapid authentication strategies limits process standardization and quality control of processed Gastrodia elata products. This study developed an integrated, process-oriented quality evaluation strategy by combining electronic eye and electronic tongue analyses, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry for volatile profiling, molecular docking, and machine learning. Six traditionally processed Gastrodia elata samples were analyzed to clarify how processing conditions affected color attributes, taste responses, volatile composition, and overall quality differentiation. The results showed that heat input, water involvement, and tissue form were the key processing factors driving quality variation among samples. Among the evaluated treatments, steaming followed by slicing and drying produced the most favorable aroma modification, characterized by reduced cresol-related off-odor and enhanced sweet, fruity, and roasted aroma notes. Differential volatile analysis identified m-cresol, 2-acetylpyrrole, vanillin, and γ-undecalactone as key markers for processing discrimination and aroma quality evaluation. Pathway enrichment suggested that aminobenzoate degradation, butanoate metabolism, furfural degradation, and caprolactam degradation were associated with processing-induced changes in volatile composition, while molecular docking provided supplementary evidence for the potential olfactory relevance of the marker compounds. Furthermore, random forest–selected multisource features enabled robust discrimination of differently processed samples, and the whale optimization algorithm–optimized convolutional neural network–long short-term memory model achieved high classification performance. Overall, this study shows that volatile marker profiling integrated with electronic sensing and machine learning offers an effective, rapid strategy for process authentication, aroma quality control, and quality evaluation of processed Gastrodia elata products. These findings provide practical guidance for improving the standardization and industrial processing quality of Gastrodia elata–based food products.

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Fermented plant matrices are chemically and structurally complex and remain underexplored as sources of bioactive compounds. Fermentation reshapes plant tissues, generating new metabolites and altering matrix architecture, which can markedly influence extractability. In this study, we evaluated 14 fermented plant matrices using supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and conventional maceration (MAC), combined with two pre-extraction processing modes (air-drying vs freeze-drying). Extraction yield, total phenolic content, and antioxidant activity (DPPH/TEAC) were determined, and chemical profiles were assessed by MALDI-TOF–MS, GC-FID analysis of fatty acid methyl esters, and targeted LC–MS/MS analysis of phenolic compounds. Selected extracts were further evaluated for cytotoxicity and effects on viability in L929 fibroblasts. Extraction performance depended on matrix type and processing. Overall, extraction performance was matrix- and compound-class-dependent: SFE yielded extracts with the highest antioxidant activity and was enriched in saturated and monounsaturated fatty acids, whereas maceration and ASE recovered higher total concentrations of phenolic compounds. The results indicate that the extraction strategy and pre-treatment can be selected to favor recovery of different bioactive compound classes from fermented plant matrices, supporting their potential valorization as sources of bioactive ingredients and clean-label additives.

Duckweed is a promising source of plant protein, but extraction performance depends strongly on the processing strategy. This study compared four fixed-condition protein extraction protocols for dried duckweed (Lemna minor and Lemna gibba) and, separately, two extraction approaches for frozen-thawed L. minor biomass. For dried duckweed, sequential ultrasound and orbital-shaker-assisted enzymatic extraction (USOSE) and ultrasound-assisted pH-shift extraction (USpH) gave significantly higher protein recovery than ultrasound-assisted enzymatic extraction (USE) and orbital-shaker-assisted enzymatic extraction (OSE) (p < 0.001). USOSE achieved the highest protein recovery (88.6 ± 2.5%), followed by USpH (84.7 ± 0.2%), while OSE and USE gave recoveries of 75.2 ± 1.2% and 73.2 ± 0.4%, respectively. USpH and USOSE produced concentrates with significantly higher protein contents than USE and OSE (p = 0.001), with USpH giving the highest concentrate protein content (55.6 ± 0.7 g/100 g). USpH also had the highest total quantified amino-acid concentration (39.0 ± 0.6 g/100 g). Electricity use differed significantly among the dried-biomass protocols (p < 0.001), with USE requiring the least electricity and USOSE the most; mean electricity per gram of recovered protein ranged from 0.011 kWh g⁻¹ for USE to 0.291 kWh g⁻¹ for USOSE. For frozen-thawed duckweed, magnetic stirring gave slightly higher recorded protein recovery, whereas ultrasound required less treatment time and electricity. Overall, the results quantify trade-offs between protein recovery, concentrate composition and bench-scale processing intensity rather than identifying a universally superior protocol.

Ice crystal-induced mechanical damage during freezing and stochastic phase breakdown during supercooling remain major barriers to high-quality low-temperature food preservation. Although independent electric field (EF) and magnetic field (MF) treatments mitigate these issues non-thermally, their individual limitations—particularly electric field distortion across insulating lipids and weak thermodynamic driving forces in static magnetic fields—necessitate synergistic integration. Focusing predominantly on advances from the past decade, this review critically delineates the theoretical mechanisms, operating parameter windows, and preservation performances across electric field-assisted freezing/supercooling (EFAF/EFASP), magnetic field-assisted freezing/supercooling (MFAF/MFASP), and synergistic electric and magnetic field systems (SEMF-F/SEMF-S) across diverse food categories (meat, poultry, aquatic products, and plant tissues). Critical synthesis reveals that while EF governs dipole polarization and transient electropermeabilization to accelerate heterogeneous nucleation kinetics, MF perturbs water cluster networks, and proton spins. When coupled, oscillating electromagnetic regimes exert dynamic Lorentz vector mixing that restricts excessive crystal growth (reducing ice crystal cross-sectional area by up to 50%) and stabilizes metastable supercooled states at − 3 to − 7 °C for extended periods (7 to 14 days) by offsetting lipid dielectric shielding. Nevertheless, industrial translation is severely constrained by non-standardized nucleation statistics, electromagnetic interference (EMI) between high-voltage switchgears and excitation coils, and matrix dielectric shifts during phase transition. Future research must integrate multiphysics finite-element modeling, closed-loop impedance sensing for real-time duty cycle/frequency adaptation, and standardized reporting protocols to bridge the gap between laboratory phenomenology and continuous commercial equipment design.

Pulsed light (PL) is a fast-growing surface treatment technology with great potential for rapid microbial inactivation, no chemical residues and minimum influence on the internal food matrix, when properly optimized driven by increasing consumer demand for clean label dairy products. This review briefly summarizes the basics principles of PL technology, including the characteristics of light emission, delivery of fluency, and important process parameters. The mechanisms of microbial inactivation and possible degradation of mycotoxins, including photochemical, photothermal and photophysical mechanisms, with emphasis on DNA damage, cell membrane disruption, oxidative stress and cell responses. Special emphasis is placed on interaction between pulsed light (PL) and the cheese matrix, including the effects of surface roughness, optical properties, fat and protein content, and microbial characteristics. Moreover, the cheese specific PL studies are critically assessed for their role in microbial reduction, shelf life extension and quality effects, and biofilm control and mycotoxin mitigation are discussed as emerging applications where direct evidence for cheese specific PL is limited. Important technological and industrial challenges are thoroughly evaluated, and optimization approaches are suggested. In general, this review offers a critical perspective on the mechanistic and technological constraints of PL in cheese making and suggests priorities for moving laboratory scale data to industrial dairy applications.

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This study investigated the effects of cold atmospheric plasma (CAP) treatment (2–10 min) on the structural properties and functional performance of pequi almond protein (PAP). Structural changes were evaluated through spectroscopic and chemical analyses, including free sulfhydryl and carbonyl contents, as well as secondary and tertiary structural modifications. Techno-functional properties related to solubility, emulsification, water- and oil-holding capacities, and rheological behavior were also assessed. Short CAP exposure (2–4 min) improved PAP functionality. Solubility increased up to ~ 2.6-fold, the emulsifying activity increased nearly sevenfold after 2 min, emulsifying stability improved by ~ 2.7-fold, and water- and oil-holding capacities increased by ~ 2.0-fold. These improvements were associated with conformational rearrangements at secondary and tertiary structural levels, evidenced by increased fluorescence intensity, UV–Vis absorbance, changes in FTIR profiles, and enhanced surface hydrophobicity (~ 2.31-fold), indicating partial protein unfolding and improved interfacial activity. FTIR analysis confirmed time-dependent rearrangements in the secondary structure of PAP, with β-sheet content increasing from 46.07% to 51.06%, while α-helix content remained relatively stable (22.19–21.97%) and β-turn content decreased from 26.53% to 22.64%. CAP treatment also altered the colloidal and rheological behavior of PAP dispersions. At prolonged exposure, apparent viscosity at 50 s⁻¹ increased from 2.0 ± 0.2 to 9.6 ± 0.1 mPa·s, accompanied by increases in particle size, polydispersity index, and rheological parameters, suggesting protein aggregation and network formation. These effects were accompanied by increased carbonyl content and reduced free sulfhydryl groups, indicating oxidative modifications induced by prolonged plasma exposure. Overall, CAP represents a promising strategy for tailoring PAP functionality under the processing conditions evaluated. These findings highlight the importance of controlling plasma exposure time to balance structural modification, oxidative reactions, and functional performance, and provide a basis for further evaluating CAP-treated PAP in food-relevant formulations.

Antibiotic overuse in livestock, poultry, and aquaculture causes veterinary drug residues in animal-derived foods and accelerates the spread of drug-resistant bacteria, seriously endangering public health. Globally, stricter maximum residue limits for veterinary drugs have been formulated, yet affordable, portable on-site rapid detection techniques remain greatly lacking. Paper-based sensors use cellulose substrates with merits of low cost, power independence, and biodegradability. After three generations of evolution—dipstick test, lateral flow devices, and microfluidic paper-based analytical devices—they attract extensive research interest for rapid detection of foodborne antibiotics. This review systematically introduces the structures and sensing principles of the three paper-based sensors. It discusses recognition mechanisms, strengths, and limitations of biorecognition units (antibodies, aptamers) and biomimetic materials (molecularly imprinted polymers, metal–organic frameworks, and metal particles/ions). Focusing on colorimetric, fluorescent, Surface-Enhanced Raman Scattering, electrochemical, and multimodal sensing strategies, it summarizes progress in qualitative, semiquantitative, and trace quantitative detection of tetracyclines, sulfonamides, quinolones, and β-lactams in meat, dairy, aquatic products, and honey and compares the sensitivity, anti-interference performance and applicable scenarios of different sensing platforms. Current challenges include serious matrix interference, unsatisfactory repeatability in large-scale fabrication, cross-interference in multitarget detection and slow industrialization. Future trends are proposed from new recognition materials, 3D high-throughput paper chips, integration with smartphone AI, and green manufacturing, offering theoretical and technical references for field antibiotic screening and grassroots food safety supervision.

This study designed and evaluated an integrated membrane filtration system consisting of ultrafiltration (UF), Nano-filtration (NF), reverse osmosis (RO), and ultraviolet (UV) treatment to process cheese whey from small and medium dairy plants and assess its technical feasibility. Three whey types—Mozzarella, Karish, and Domiati—were characterized before and after treatment. UF mainly acted as a pretreatment stage, moderately removing suspended solids and organic matter (20–50%) while maintaining stable pH. NF substantially improved water quality, achieving turbidity reductions exceeding 98% and decreasing Biochemical Oxygen Demand (BOD₅) and Chemical Oxygen Demand (COD) by up to 96%. RO delivered the highest purification efficiency, with turbidity removal greater than 99% and marked reductions in organic load; BOD₅ decreased to 150–214 mg L⁻1 and COD to 350–550 mg L⁻1 depending on whey type. Nutrients and dissolved ions were effectively rejected, with overall removal efficiencies frequently surpassing 80–97%. Complete elimination of Total plate count, total coliforms, and fecal coliforms was observed after NF and RO, confirming strong microbial retention. Organoleptic properties improved significantly, producing clear, odorless permeate suitable for reuse or environmentally safe discharge. Overall, the integrated UF–NF–RO–UV system demonstrates strong potential as a scalable and sustainable approach for whey wastewater treatment, supporting water conservation, pollution reduction, and resource recovery in dairy industries.

Ultrasound-assisted extraction (UAE) can enhance anthocyanin recovery, but its pilot-scale performance and links to stability, digestion, and bioactivity remain unclear. This study evaluated a 50-L UAE process (25 kHz; 4 kW rated power, equivalent to a nominal volumetric input of 100 W/L; 2 kg flour and 40 L water per batch; batch operation with continuous sonication) to recover cyanidin-3-glucoside (C3G)-rich anthocyanins from pigmented rice (Oryza sativa cv. Jao Kham Hom Maejo 1A), using hot-water extraction (HWE) and enzyme-assisted extraction (EAE) as references. Microscopy showed cell-wall disruption, whereas spectroscopy indicated retention of features associated with aromatic C = C bonds and esterified polysaccharides. Total anthocyanin contents of the final powders were 83.8 ± 1.2 and 63.0 ± 2.5 mg C3G/g dry weight for HWE-60 and HWE-70, 103.8 ± 2.4 and 175.2 ± 2.6 mg C3G/g dry weight for EAE-60 and EAE-90, and 194.5 ± 2.2 and 149.1 ± 2.3 mg C3G/g dry weight for UAE-60 and UAE-70, respectively. UAE-60 retained 78.1% of anthocyanins after 14 days at 40 °C. During starch digestion, the rice extracts reduced the hydrolysis rate constant from 3.75 × 10⁻³ min⁻¹ in the control to 1.35–1.85 × 10⁻³ min⁻¹ and increased resistant starch from 7.9% to 25.2–35.6% (commercial blueberry reference: 1.95 × 10⁻³ min⁻¹ and 57.9%). During protein digestion, α-amino-group release slopes decreased from 0.8138 in the control to 0.6856–0.7823 mg Leu eq mL⁻¹ h⁻¹ across treatments; UAE-60 and the commercial blueberry reference retained 28.17% and 36.77% of peptides > 3 kDa, respectively, versus 14.85% in the control. EAE-90 and UAE-60 inhibited ACE (IC₅₀ < 10 µg/mL; 4.1 ± 0.1 and 4.2 ± 0.1 µg/mL by extrapolation below the lowest concentration tested) and DPP-IV (16.6 ± 0.2 and 16.8 ± 0.2 µg/mL), whereas EAE-90 showed the strongest HMG-CoA reductase inhibition (42.0 ± 0.3 µg/mL). These findings support pilot-scale UAE for producing anthocyanin-rich ingredients with stability, in vitro digestion effects, and multi-target enzyme inhibition.

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High-voltage electrostatic field (HVEF) represents a non-thermal physical technology and has garnered considerable attention in the field of aquatic product preservation. Increasing the applied voltage to reduce treatment duration contributes to enhancing the preservation efficiency of HVEF. This study applied 20 kV HVEF pretreatment for 2 h to assist in the refrigerated storage of Lateolabrax maculatus. Non-targeted metabolomics was further conducted to explore the potential molecular mechanisms underlying the inhibitory effect of HVEF pretreatment on protein degradation. The results showed that the increases in myofibril fragmentation index, TCA-soluble peptides and total volatile basic nitrogen were obviously suppressed after HVEF pretreatment, demonstrating that HVEF effectively slowed down protein degradation. HVEF pretreatment had an inhibitory effect on carbonylation and the elevated surface hydrophobicity in myofibrillar proteins, and it restrained the secondary structure transformation from α-helix to β-turn and random coil. Compared with the control group, HVEF pretreatment reduced the activities of cathepsin B, H, and B + L by 14.79%, 18.56% and 16.76%, respectively, on day 2 of storage. Non-targeted metabolomics analysis revealed that 67 differential metabolites were identified after HVEF pretreatment, compared with the control group. The differential metabolic pathways responsible for HVEF pretreatment mainly included lysine degradation, aminoacyl-tRNA biosynthesis, and ABC transporters. In brief, HVEF pretreatment could delay protein degradation and denaturation through inhibiting cathepsin activity and regulating multiple metabolic pathways, thereby effectively maintaining the storage quality of refrigerated sea bass. These findings provide novel mechanism insights and profound theoretical references to promote the efficient application of HVEF in aquatic product storage.