Review
Chemistry, Applied
Sara Chadorshabi, Somayeh Hallaj-Nezhadi, Zahra Ghasempour
Summary: Onion waste is a major environmental concern, but red onion skin contains bioactive compounds that can be extracted and used to produce value-added products. This study summarizes various methods for extracting compounds from red onion waste and investigates the potential industrial applications of natural bioactives derived from red onion skin in food systems.
Article
Engineering, Chemical
Dovalde Juodeikaite, Modestas Zilius, Vitalis Briedis
Summary: This study evaluated alternative extraction techniques to improve the quantity of active ingredients in water-based propolis extracts. The results showed that microwave-assisted extraction method and repeating extraction cycles reliably increased the concentration of hydroxycinnamic acids in aqueous propolis extracts.
Review
Food Science & Technology
Chenyue Li, Xinyi Huang, Jun Xi
Summary: The active ingredients extracted from plant materials are essential for human life and health, and the extraction process is crucial. It is important to develop sustainable and environmentally friendly extraction methods. Steam explosion pretreatment enhanced extraction is a highly efficient, cost-effective, and eco-friendly technique that has been widely used for extracting active ingredients from various plant materials.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Christian Cravotto, Anne-Sylvie Fabiano-Tixier, Ombeline Claux, Maryline Abert-Vian, Silvia Tabasso, Giancarlo Cravotto, Farid Chemat
Summary: Hexane is a commonly used solvent in the food industry for extracting various products, but its neurotoxicity to humans is a concern. Despite the lack of established tolerable daily intake, it is important to assess the risks associated with hidden exposure to hexane residues in food, and encourage the industry to consider alternative extraction methods to minimize these risks.
Article
Engineering, Environmental
Ke Xue, Dingchao Fan, Xiang Wang, Zihao Dong, Zhaoyou Zhu, Peizhe Cui, Fanqing Meng, Yinglong Wang, Jianguang Qi
Summary: Due to the increasing scarcity of lithium resources, the recovery of lithium ions from water resources is an urgent problem. This paper proposes an environmentally friendly liquid-liquid extraction (LLE) process for lithium ion recovery. Nine hydrophobic deep eutectic solvents (HDESs) were formed using menthol (DLM) as a hydrogen bond acceptor (HBA) and octanoic acid, decanoic acid, and lauric acid (LA) as hydrogen bond donors (HBDs). HDESs synthesized with DLM and LA showed the best effect and were selected for the lithium extraction experiment. The single extraction efficiency of lithium ions was 80.69%, with optimized parameters such as rotational speed, equilibrium time, pH, molar ratio, and initial concentration.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Review
Food Science & Technology
Alkmini-Anna Gkinali, Anthia Matsakidou, Evangelos Vasileiou, Adamantini Paraskevopoulou
Summary: Yellow mealworm larvae as a food ingredient have the potential to address future protein deficiency and bring environmental and economic advantages as substitutes for traditional animal sources. However, more research is needed on the physicochemical and techno-functional properties of Tenebrio molitor larvae protein compared to conventional protein sources.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Julia C. Kessler, Vanessa Vieira, Isabel M. Martins, Yaidelin A. Manrique, Patricia Ferreira, Ricardo C. Calhelha, Andreia Afonso, Lillian Barros, Alirio E. Rodrigues, Madalena M. Dias
Summary: This study explores the potential of almond, hazelnut, and walnut extracts as food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were characterized and evaluated, and almond extract was identified as the most promising ingredient to increase the sensory value of food products.
Article
Agriculture, Multidisciplinary
Min Hu, Yujie Ben, Ming Hung Wong, Chunmiao Zheng
Summary: An optimized method for the analysis of antibiotic residues in different food groups was developed, achieving good detection limits and recovery rates. The method has been successfully applied to the identification and quantification of antibiotic residues in common food products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Pauline Donn, Miguel A. Prieto, Juan C. Mejuto, Hui Cao, Jesus Simal-Gandara
Summary: 3D food printing is a promising technology that allows customization of food according to individual needs, contributing to the development of healthy and functional foods. Utilizing emerging extraction technologies to recover bioactive compounds from waste can provide more options for food printing.
Article
Food Science & Technology
Pauline Donn, Miguel A. Prieto, Juan C. Mejuto, Hui Cao, Jesus Simal-Gandara
Summary: 3D food printing technology allows for the creation of personalized and healthy foods based on individual needs. By utilizing emerging extraction technologies to recover bioactive compounds from food processing waste and incorporating them into 3D food printing, functional foods with targeted health benefits can be produced.
Review
Food Science & Technology
Fei Li, Atif Muhmood, Samad Tavakoli, Solju Park, Lingyao Kong, Hongguang Zhu, Yuxi Wei, Yunlu Wei
Summary: This review provides an overview of subcritical low temperature extraction for acquiring bioactive ingredients from foods and food by-products. Factors such as temperature, time, co-solvents, solid-fluid ratio, and pressure affect the extraction efficiency. Subcritical solvents are suitable for extracting low polar ingredients, while co-solvents can extract medium and high polar substances. The bioactive ingredients obtained can be used as antioxidants, colorants, and nutritional supplements.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Analytical
Ahad Ghaemi, Alireza Hemmati
Summary: Optimization of influential factors in uranium extraction from nuclear waste using Tri-butyl-phosphate extractant led to increased extraction efficiency. Phosphoric acid was selected as the most suitable option with an extraction efficiency of 76%.
JOURNAL OF RADIOANALYTICAL AND NUCLEAR CHEMISTRY
(2021)
Article
Food Science & Technology
Gilda Aiello, Ruoxian Xu, Raffaele Pugliese, Martina Bartolomei, Jianqiang Li, Carlotta Bollati, Lukas Rueller, Josef Robert, Anna Arnoldi, Carmen Lammi
Summary: This study used ultrasound-assisted extraction to extract proteins from almond and coconut press cakes, which are byproducts of vegetal beverage production. The extracted protein ingredients had significant protein contents and showed good quality in terms of phytic acid content, protein profile, techno-functional features, and antioxidant properties. Ultrasound treatment also improved the digestibility of the proteins.
Article
Biochemical Research Methods
Simon Lobsiger, Lena Marki, Silvia Mallia, Gisela Umbricht, Hanspeter Sprecher, Kathrin Breitruck, Markus Obkircher
Summary: Matrix-based certified reference materials (CRMs) are important in analyzing food contaminants to ensure accuracy and comparability. However, their availability, especially for polycyclic aromatic hydrocarbons (PAHs), is limited. A whey protein powder-based CRM containing four PAHs was developed according to ISO requirements. The choice of solvent greatly affects the extraction of PAHs, with polar and protic solvents being more efficient. The certified mass fractions and uncertainties were verified through interlaboratory comparison and gravimetric measurements.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Review
Materials Science, Multidisciplinary
Radu Claudiu Fierascu, Irina Fierascu, Irina Elena Chican
Summary: Coating materials have attracted researchers’ interest in various fields such as biomedical, food preservation, and cultural heritage preservation, with the use of natural ingredients aiming to reduce harmful chemicals and develop materials with different properties. New challenges may arise in the production and application of these coatings, but they have the potential for diverse applications in different fields.
Review
Food Science & Technology
Hong Zhu, Jun-Hu Cheng, Zhuorui Han, Zhong Han
Summary: Natural edible films made from polysaccharides and proteins have gained attention as sustainable and green materials for future food packaging. However, their hydrophilic nature leads to undesirable material properties. Cold plasma technology has been introduced to improve the performance of these films by modifying their structure and properties. The success of cold plasma modification depends on the raw materials, generation types, and treatment conditions. Although natural materials cannot fully replace traditional plastic materials, cold plasma offers an effective solution for shaping the future of natural materials in food packaging.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Plant Sciences
Junhong Wang, Jun-Hu Cheng, Da-Wen Sun
Summary: Previous studies have shown the potential of plasma-activated water (PAW) to improve wheat seed germination and seedling growth. This research further investigates the effect of PAW on the nutritional properties of wheat plantlet juice. The results demonstrate that PAW can enhance both wheat seed germination and seedling growth, with PAW-3 showing the best performance. Additionally, the application of PAW can improve the nutritional properties of wheat plantlet juice.
JOURNAL OF PLANT GROWTH REGULATION
(2023)
Review
Food Science & Technology
Obafemi Ibitayo Obajemihi, Jun-Hu Cheng, Da-Wen Sun
Summary: Infrared-accelerated drying (IRAD) technology is an innovative solution for the food industry, offering advantages such as energy-saving potential, reduced drying time, and cost-effectiveness. This review presents the latest knowledge and findings on the applications of IRAD technologies in enhancing food quality and safety. It discusses the fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for improving efficiency, and developments in combining IRAD with other drying techniques for better end-products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Yuandong Lin, Ji Ma, Qijun Wang, Da-Wen Sun
Summary: There is an increasing interest in the role of nondestructive and rapid detection technologies in the food industry. Machine learning techniques have shown great potential in handling complex data and building calibration models. Novel nondestructive technologies, such as acoustic analysis, machine vision, electronic nose, and spectral imaging, combined with machine learning, have wide applications in food quality assessment.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Hongbin Pu, Qingyi Wei, Da-Wen Sun
Summary: This article introduces a method of using hyperspectral imaging technology to assess the safety of meat products. By analyzing the safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, it provides a new approach and technology for meat safety evaluation. Although hyperspectral imaging can provide the spatial distribution of spectrum, further improvement is still needed to overcome its limitations for industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Edidiong Joseph Bassey, Da-Wen Sun, Okon Johnson Esua, Jun-Hu Cheng
Summary: This study investigated the effects of freeze-thaw pretreatments using different freezing speeds on the drying characteristics, physicochemical and phytochemical compositions of red dragon fruit slices during infrared drying. The results showed that the pretreatments could alter cellular structure, reduce drying time, increase drying rates and effective moisture diffusivity. The effects varied depending on the freezing methods, with fast and ultrafast freezing improving physicochemical quality and antioxidant capacity, while slow freezing enhancing certain phytochemical contents and antioxidant activity.
Article
Chemistry, Analytical
Wenyang Zhang, Da-Wen Sun, Ji Ma, Anjun Qin, Ben Zhong Tang
Summary: A ratiometric fluorescent tag based on dual-emissive hydrophobic carbon dots (H-CDs) was developed for the real-time and visual evaluation of seafood freshness by responding to volatile base nitrogens (VBNs). The tag showed a sensitive response to VBNs, with a limit of detection of 7 μM for spermine and 137 ppb for ammonia hydroxide. The tag, deposited on cotton paper, exhibited clear color variations from red to blue under UV light upon treatment with ammonia vapor. The cytotoxicity of the H-CDs was also evaluated and found to be non-toxic. This is the first ratiometric tag using dual-emissive CDs with aggregation-induced emission properties for the recognition of VBNs and seafood freshness in real-time and visual manner.
ANALYTICA CHIMICA ACTA
(2023)
Article
Chemistry, Applied
Hong Zhu, Jun-Hu Cheng, Ji Ma, Da-Wen Sun
Summary: An effective method based on Fe2+ assisted cold plasma was proposed to pretreat pineapple peel cellulose for the preparation of cellulose nanofibrils (CNF). The mechanism underlying Fe2+ assisted cold plasma pretreatment and the resulting changes in cellulose structure were investigated. The results showed that Fe2+ assisted cold plasma treatment significantly decreased the degree of polymerization of cellulose and enhanced electrostatic repulsion of fibrils, leading to the production of CNF. The study provides important insights into developing new pretreatment methods for converting cellulose into CNF.
Article
Chemistry, Applied
Lunjie Huang, Da-Wen Sun, Hongbin Pu, Cuiyun Zhang, Daorui Zhang
Summary: This study presents a biocatalytic spraying coating for fruit preservation, using banana and mango as model fruits. The biohybrid nanofibers in the coating showed excellent antibacterial performance and effectively killed foodborne pathogens, thereby improving the quality of the fruits.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Jun-Hu Cheng, Jilin Li, Da-Wen Sun
Summary: This study investigated the effects of dielectric barrier discharge (DBD) cold plasma (CP) on the structure, surface hydrophobicity, and allergenic properties of tropomyosin (TM) in shrimp. The results showed that CP treatment increased the molecular weight of TM, decreased the protein concentration, increased the content of free amino acids, and altered the distribution of aromatic amino acids. CP treatment also led to a decrease in the content of alpha-helix and an increase in surface hydrophobicity. Allergenicity analysis demonstrated that CP treatment significantly reduced the IgE binding capacity and the degranulation indexes of KU812 cells, including the release of beta-HEX, intracellular calcium ion intensity, histamine, and inflammatory cytokines (IL-4, TNF-alpha).
Article
Chemistry, Applied
Obafemi Ibitayo Obajemihi, Okon Johnson Esua, Jun-Hu Cheng, Da-Wen Sun
Summary: The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices during hot air drying at an air temperature of 55 degrees C and velocity of 1.5 m/s were evaluated. The results showed that PW pretreatment increased lycopene content, shortened drying time, improved various physicochemical properties, but reduced TSS. OD treatment led to lycopene degradation, prolonged drying time, increased TSS, but lowered acidity and other properties. PO treatment overcame the disadvantages of OD and showed enhanced lycopene content, accelerated moisture transfer, improved bioactive and physicochemical properties. Overall, PW and PO pretreatments showed promising potential for enhancing drying efficiency and product quality in the food industry.
Article
Biochemistry & Molecular Biology
Jun-Hu Cheng, Huifen Wang, Da-Wen Sun
Summary: This study investigated the effects of cold plasma (CP) treatment on the IgE-binding sites between allergenic peptides of tropomyosin (TM) in shrimp and plasma active particles. Results showed that the IgE-binding ability of two critical peptides (P1 and P2) initially increased and then decreased after 15 min of CP treatment. The contribution rates of different active particles in reducing IgE-binding ability were also determined. Additionally, specific amino acids in the peptides were identified as the IgE sites. These findings contribute to the accurate control of TM allergenicity and provide insights into allergenicity mitigation during food processing.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Clement Kehinde Ajani, Zhiwei Zhu, Da-Wen Sun
Summary: A microscale modelling framework was developed to compute effective properties related to flow, heat, and mass transfer during vacuum cooling of porous foods. The model was validated using nuclear magnetic resonance to investigate cellular water transport in steamed bread. The computed effective properties were in line with experimental measurements, and the analysis showed that microstructural variability significantly affected the estimated effective properties. The microscale model provided details not visible in the lumped formulation, offering a better understanding of moisture loss mechanisms during vacuum cooling.
TRANSPORT IN POROUS MEDIA
(2023)
Article
Food Science & Technology
Chenyue Zhou, Ji Ma, Da-Wen Sun
Summary: In this review, the luminescence mechanisms and structure design of AIE sensing platforms are introduced, and the sensing mechanisms, including noncovalent interaction, solubility and viscosity change, specific recognition, and photophysical quenching/dequenching processes, are elucidated. Moreover, the latest and representative applications of AIE sensing platforms in the detection of foodborne pathogens, environmental pollutants, biotoxins, agrochemicals, illegal additives, and spoilage markers are comprehensively summarized. Lastly, the outlook and challenges of AIE sensing platforms are discussed.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)