Food and Bioprocess Technology最新文献

Postharvest deterioration of fruits and vegetables remains a major challenge for shelf-life extension, quality retention, and supply-chain sustainability, highlighting the need for packaging technologies that combine functional efficacy with industrial feasibility. Solution blow spinning (SBS) has emerged as a promising nanofiber fabrication strategy for fruit and vegetable preservation packaging because of its relatively high productivity, simple equipment configuration, and compatibility with diverse polymer systems and bioactive compounds. This review systematically summarizes recent advances in solution-blown nanofibers (SBNFs) for fruit and vegetable preservation packaging, with emphasis on the relationships among process control, fiber structure, functional performance, and industrial translation. First, the fundamental principles of SBS and its technological positioning relative to other fiber-forming methods are discussed. The roles of solution properties, processing parameters, and environmental conditions in fiber formation and structural regulation are then critically analyzed. The review further evaluates the principal functional attributes that determine the preservation performance of these materials, including barrier properties, antioxidant and antimicrobial activities, as well as mechanical and thermal stability. Representative applications in fruits and vegetables are highlighted, with particular attention to emerging microfluidic-assembled and microfluidic blow spinning (MBS) that offer improved control over fiber architecture and active compound delivery. Finally, the major challenges related to commercialization are discussed, including scale-up manufacturing, process reproducibility, production cost, solvent selection, solvent recovery and residue control, sustainability, and regulatory acceptance. Overall, SBNFs show potential for commercial application in fruit and vegetable preservation packaging.

The olive sector generates millions of tons of annual residues including leaves, pomace, pits, olive mill wastewater, and table olive effluents that impose an environmental burden while harboring structurally diverse, high-value phenolic bioactives including hydroxytyrosol, oleuropein, tyrosol, ligstroside, oleacein, and oleocanthal. Despite growing interest in valorizing these matrices within a circular bioeconomy framework, a fragmented literature has obscured the most productive sources, dominant bioactive profiles, and scalable processing routes relevant to the food industry. This review comprehensively examines the phenolic composition, green extraction technologies, antimicrobial, antioxidant, and anti-inflammatory mechanisms, and food-system applications of the principal olive by-product streams. Key findings reveal that olive leaves deliver the highest oleuropein concentration (up to 160 g/kg DW), olive mill wastewater supplies the richest free hydroxytyrosol pools (50–300 mg/L), and olive pomace provides oleacein and oleocanthal at commercially relevant levels. Antimicrobial efficacy against priority foodborne pathogens including Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica operates through simultaneous membrane disruption, enzyme inhibition, reactive oxygen species generation, metal chelation, and quorum-sensing interference. Validated food-system applications include phenolic nanocomposite coatings, pH-responsive smart packaging films, and microencapsulated functional ingredients with preserved bioactivity over extended storage. Future research should prioritize standardized characterization protocols, AI-assisted biorefinery optimization, and robust in vivo bioavailability validation to bridge the gap between demonstrated bioactive potential and commercially viable, clean-label food preservation solutions.

The physiological history of bacterial cells can influence their resistance to nonthermal preservation. This study examined whether acidic pre-exposure at different temperatures alters the susceptibility of Escherichia coli O157:H7 to high-pressure processing (HPP). Three strains were exposed to pH 4 or pH 6 at 5°C or 25°C for 24 h and then treated at 400 MPa for up to 180 s. Survival was assessed by direct plating and recovery-based enumeration, and membrane fatty acid composition, physiological responses, and stress-related gene expression were analyzed. Cells pre-exposed to pH 4 were more susceptible to HPP than those pre-exposed to pH 6 at both temperatures. After 180 s of HPP, pH 4-exposed cells were below the detection limit by direct plating, whereas pH 6-exposed cells showed greater survival and recovery. pH and temperature altered membrane composition, but the weighted average melting temperature (WAMT) was affected mainly by temperature. pH 4 exposure increased membrane damage and, depending on temperature, elevated intracellular ROS and reduced esterase or respiratory-chain dehydrogenase activity. Stress-response, recovery, and membrane-maintenance genes were upregulated after pH-4 exposure. These findings indicate that 24 h of acidic pre-exposure induces an acid-injured state with compensatory stress responses, increasing the HPP susceptibility of E. coli O157:H7.

Postharvest quality deterioration and the limited controllability of conventional modified-atmosphere processes constrain the storage and distribution of oysters, a high-value yet highly perishable commodity. Conventional Modified Atmosphere Packaging (MAP) systems are limited by open-loop control hysteresis and a lack of dynamic quality prediction, impeding precise environmental regulation and informed logistics decision-making. To address these limitations, this study developed an oyster-specific “Sensing-Control-Prediction” platform that integrates real-time gas monitoring, PLC-based closed-loop CO₂/O₂ regulation, point-wise Total Viable Count (TVC) estimation, and microbial-kinetics-based shelf-life prediction within a common operational framework. Rather than introducing new component algorithms, the principal contribution of this work lies in the product-specific system implementation and experimental validation of these established control and prediction techniques. The platform was evaluated using whole in-shell and half-shell oysters under 11 storage treatments covering different temperatures and MAP compositions. Repeated control trials showed that, compared with conventional PID, Fuzzy-PID reduced mean settling time by 55.5%, overshoot by 70.8%, steady-state absolute error by 88.6%, and disturbance recovery time by 42.0% across the investigated ({mathrm{C}mathrm{O}}_{2}) and ({mathrm{O}}_{2}) setpoints. For current-state quality assessment, the Optuna-MLP achieved an ({R}^{2}) of 0.9386 on the held-out test set. In the microbial-kinetics module, the initial TVC was treated as a presentation-specific baseline rather than as a MAP-dependent parameter. The secondary models explained 93.45% and 93.33% of the treatment-level variation in (mathrm{l}mathrm{n}left({upmu}_{mathrm{m}mathrm{a}mathrm{x}}right)) and (mathrm{l}mathrm{n}left(mathrm{L}mathrm{P}mathrm{D}right)), respectively. The resulting shelf-life estimates showed an ({R}^{2}) of 0.9143 and an RMSE of 0.2746 d relative to the treatment-specific primary-model references. The improved regulation performance indicates potential process efficiency benefits by shortening atmosphere establishment time and reducing concentration deviations, but also provides a digital tool for dynamic quality management in cold chain logistics.

Recent growth in the plant-based ingredients market, partly fueled by a rising population, has made value addition to foods important. Using tribo-electrostatic separation, a green and sustainable dry fractionation technique, the effects of airflow rate and electric field strength on the separation and enrichment of protein from starch-containing pulse flours were investigated. The pulse flour samples were sourced from two different Saskatchewan pulse growers. An optimal combination of an electric field strength of 20 kV cm⁻¹ and an airflow rate of 5 L min⁻¹ out of 4 electric field strengths and 3 airflow rate levels was selected for further investigation on tribocharging material. The electrostatic separation was optimized with five different tribocharging materials to study the effect of tribocharging tube material on protein enrichment and separation efficiency. Results showed that electric field strength and airflow rate significantly influenced the protein content of the separated fractions. The tribocharging material influenced mass yield and protein content, while the samples affected the maximum protein content after separation. The results offer a promising pathway for large-scale applications in the electrostatic separation process as a sustainable dry fractionation technique.

Increasing consumer demand for clean-label ingredients has prompted food processors to explore naturally sourced compounds and its derivatives as a replacer or substitute to the conventionally used synthetic additives. In a sustained response to this research alignment, lignans, dimeric phenylpropanoid compounds, occurring in diverse vegetal sources have gained significant traction as next-generation functional antioxidant molecule. As a critical regulator of cellular homeostasis, lignans are often conveyed with its ability to elicit the release of nuclear factor erythroid 2-related factor-2 (Nrf-2). This review aims to expand its therapeutic potential into food and bioprocess functionary by elucidating its structural diversity, reviewing its conventional and novel extraction techniques and its utilization as antioxidant molecules in diverse food matrices. The spatial electron delocalization accompanied by stereo-configuration of hydroxyl group of phenolic lignans and its response towards food microenvironment can be articulated as regulating factor for its anti-oxidative benefits. Furthermore, its effective isolation shall accumulate the principle of cell breakage and subsequent separation of bound lignans. However, the issues of limited recovery, solubility barrier, poor stability concern, and its matrix incompatibility with the existing food systems have critically undermined the success of lignans in food systems. Amalgamation of lignans in different food systems such as dairy, meat, baked goods, beverages, and edible oils demonstrate its role as oxidative stability enhancer, shelf-life improver, and nutritional quality enhancer. The structure-functional characteristic of lignans in inhibiting the free radical chain reaction in food systems has an intricate relationship with chemistry and interaction with the processing technology of the foods. With consistent emphasis, a proper justification for its enhanced stabilization could revolutionize the goals of food industry 4.0 with the key deliverables of enhanced safety, acceptable quality, and improved nutritional profile in foods.

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Protein-polysaccharide binary gels often suffer from limited cross-linking density and insufficient control over network compactness and water immobilization. In this study, we developed a myofibrillar protein (MP)/κ-carrageenan (KC)/tannic acid (TA) ternary gel system and investigated how TA concentration and pH regulate polyphenol-mediated network assembly. MP/KC mixtures were incorporated with TA at 0.50–0.65% and the pH was adjusted accordingly. The result shows TA addition promoted MP unfolding and ternary interactions among MP, KC, and TA, resulting in a denser and more continuous gel network. Notably, pH 6.4 provided a favorable charge-balance window for TA-mediated bridging. The gel prepared with 0.60% TA at pH 6.4 exhibited the best water retention, with water holding capacity (WHC) increasing from 48% in the binary control to 73%. Meanwhile, TA addition significantly changed the zeta potential from –18.1 mV to –25.6 mV, indicating enhanced electrostatic stability. Concurrently, reactive sulfhydryl content decreased from 75.6 nmol/mg to 48.3 nmol/mg with increasing TA, while α-helix content dropped from 53 to 38%, confirming TA-induced MP unfolding. Meanwhile, gel porosity decreased from 8.4% in the control group to 2.1%, further confirming the formation of a denser network structure. However, excessive TA addition led to over-cross-linking and network contraction, which increased structural stiffness but reduced water retention. As the concentration of TA continued to increase, WHC decreased to 69%. These findings indicate that pH acts as a molecular switch controlling TA-mediated bridging in MP/KC/TA ternary gels, offering a mechanism-based strategy for designing meat protein gel systems with tunable texture, WHC and microstructure.

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Visualizing the distribution of compounds in high-moisture foods, such as fruits, remains challenging for many conventional imaging techniques because of water interference and the need for complex sample pretreatment. This study demonstrates the first application of fluorescence fingerprint (FF) imaging to map auto-fluorescent components in high-moisture fruit, using grapes as a model. Using extracts from four grape varieties across three harvest periods, a partial least squares regression model was constructed to identify the optimal imaging wavelength range based on the total polyphenol content (excitation range 260–380 nm, emission range 320–450 nm). Non-negative matrix factorization was then applied to multi-wavelength images of Pione grapes, successfully extracting three main fluorescence components that explained 98.8% of the data. The results revealed that while the high polyphenol content in grape skins caused fluorescence suppression due to the internal filter effect, the grape pulp exhibited distinct spatial distributions. Crucially, validation using standard compounds revealed that the component corresponding to catechin-like fluorescence was dynamically interfered with by the fluorescence of aromatic amino acids, tryptophan, and tyrosine. These findings suggest that autofluorescence in fruits that are not typically associated with amino acids may still be strongly affected by these compounds. This study provides a methodological framework for interpreting complex autofluorescence signals and offers a valuable tool for understanding the biological functions and quality of high-moisture agricultural products.

Nowadays, there is an increasing demand for high-protein sustainable and functional foods, driven by the shifting of consumers’ dietary preferences and environmental concerns. All these have accelerated the development of hybrid dairy products. This review provides a unique comprehensive overview of hybrid dairy products, formulated through partial substitution of dairy with plant proteins from legumes, cereals, seeds, and microalgae. Therefore, it evaluates multiple dairy products and plant protein sources simultaneously, and provides broader and deeper insight on key formulation approaches, major challenges, and future opportunities for the development of more sustainable hybrid dairy products. Emphasis is placed on the effects on formulation, physicochemical properties, rheological behavior, texture, microstructure, fermentation dynamics, microbial quality, nutritional attributes, sensory characteristics, and sustainability. The functional and technological properties of dairy matrices are influenced and strongly depend on plant protein source, substitution level, and processing conditions. Hybridization enhances protein content, dietary fiber, and maintains microbial viability and probiotic potential. However, challenges remain related to gel stability, off-flavor development, color changes, antinutritional factors, and regulatory issues. Fermentation and advanced processing technologies emerge as key tools to mitigate some of these limitations. Hybrid dairy products represent a promising and flexible strategy to reduce the environmental footprint of dairy products while preserving their nutritional and sensory strengths, contributing to more sustainable food production systems. Future research should prioritize optimized protein combinations, comprehensive life cycle assessments, and consumer-centered studies to support successful product development and commercialization.

In this study, silver nanoparticle-decorated iron cobalt sulphide (Ag@FeCoS₂) nanostructures were synthesized on the surface of a pencil graphite electrode (PGE). The resulting modified electrode obtained was used to determine the nitrite content in four different meat products (pastırma, bologna-type sausage, heat-treated sucuk, and ham) sourced from the same brand and widely consumed in the Turkish market. The fabricated Ag@FeCoS₂ electrode demonstrated high performance in amperometric nitrite detection, with a linear detection range (0.1 to 2.5 mM), high sensitivity (1759 μA mmol/L), and a low detection limit (0.29 μmol/L). The nitrite results obtained by the electrochemical method showed recoveries ranging from 99.3% to 102.5% compared with the spectrophotometric method. In addition, the physicochemical properties of the meat products, including pH, moisture, protein, fat, and ash contents, were characterized as complementary information on the real food matrices analyzed. Statistically significant differences were observed among the investigated products for these parameters. Overall, the developed Ag@FeCoS₂/PGE sensor provides a practical, accurate, and reliable analytical approach for nitrite determination in processed meat products.