Abstract To enhance the utilization value of krill, this study investigated umami peptides in krill using cutting-edge techniques, including virtual proteolysis combined with actual enzymatic hydrolysis, machine learning models, molecular docking, and molecular dynamics simulations. Virtual proteolysis results indicated that peptides derived from dual proteolysis with alkaline protease and papain exhibited a high degree of hydrolysis and umami intensity, which was selected as the actual hydrolysis method. LC-MS/MS analysis of the hydrolysate identified 948 peptide fragments. Three non-toxic, water-soluble potential umami peptides DEDFPW (DW6), DWDDMEKIW (DW9), and NWDDMEKVW (NW9) were identified through virtual screening and machine learning. Molecular docking indicated umami peptide-receptor complexes primarily bind through hydrogen bonds and hydrophobic interactions, with 18 amino acid residues playing a pivotal role. Molecular dynamics simulations (MDS) indicated DW9 exhibited the highest stability. Sensory evaluation results demonstrated that DW9 exhibited the most pronounced umami intensity and flavour-enhancing capacity.
Abstract Meat products are highly susceptible to quality deterioration during storage and transportation due to microbial proliferation and oxidative reactions. Meanwhile, the environmental impact of conventional plastic packaging has created an urgent need for the industry to transition toward sustainable, eco-friendly alternatives. Bioactive nanocomposite packaging has emerged as a promising alternative, combining biopolymers, natural antimicrobials/antioxidants, and nanotechnology to improve material performance and enable controlled release of active compounds. These systems can also incorporate pH-responsive indicators for real-time freshness monitoring. This review summarizes recent advances in biopolymers, natural bioactives, and nanotechnology for meat packaging, with emphasis on synergistic mechanisms and multifunctional performance. Future research should focus on scaling up these technologies to bridge the gap between lab innovation and industrial applications.
This paper presents a comparative Life Cycle Assessment (LCA) and Life Cycle Costing (LCC) study of traditional compost derived from agricultural by-products and pelletized compost, to assess whether substantial differences occur in terms of environmental impacts and costs. Indeed, the production of compost for fertilizing soil has demonstrated several agronomic, economic and environmental benefits, but it also shows some critical issues related to storage, handling, and transportation. These problems could be overcome by the pelletization process. One of the main novelties of this manuscript is represented by the selection of a proper functional unit (FU), which corresponds to the carbon content, instead of the more common mass-based FU. Overall, results showed better environmental performance of the pellet over the compost; LCC also demonstrated that pellets are an economically comparable alternative.
Abstract The particle size of flours plays a crucial role in enhancing their functionality by influencing surface area and the exposure of active sites, which in turn may improve solubility, dispersibility, and broaden their potential for various food applications. Therefore, in the present study, chickpea flour was prepared with five different particle sizes to develop biscuits. The effect of particle size on water and oil absorption capacity, bulk density properties, foaming capacity, swelling power and dispersibility of chickpea flour was investigated. In terms of particle size of flours, chickpea flour with the largest particle size (400 µm) showed the highest water absorption capacity at all substitution levels, outperforming the finer flour particles. Foaming capacity of chickpea flours with varying particle sizes ranged from 17.45 % to 30.42 %. Notably, the flour with a 200 μm particle size showed the highest foaming capacity, suggesting that this size is ideal for formulating protein-enriched foods that require aeration in their texture, such as cakes, ice cream and confectionery products. The fracturability values of the biscuit samples ranged from 22.7 mm to 23.88 mm, with a clear trend indicating that the breakability increased as the flour particle size increase. In terms of the particle size of the flours, chickpea flour with the largest particle size (400 μm) showed the highest water absorption capacity at all substitution levels, leaving behind finer flour particles. In terms of texture, the CF200 sample, which exhibited the lowest hardness value, also demonstrated the best overall textural properties, making it suitable for producing more desirable biscuit textures. Sensory analysis using the SAW technique revealed that the CFUS sample was the most preferred in terms of general acceptability, while the CF400 biscuit was the least favored. This study will provide a theoretical basis for the production of superior chickpea-based products in the food industry and will contribute to the production of high value-added products.
Abstract This study evaluated osmotic dehydration (OD) as a pretreatment for vacuum-fried chili crisps (CC). OD disrupted cell structure and reduced moisture, leading to fewer, larger, and more uniform pores during frying, which minimized oil absorption and facilitated centrifugal degreasing, yielding CC with 1.54 % moisture, 6.67 % oil and 0.05 % soluble protein. In contrast, untreated chili with intact cells and high moisture formed numerous small irregular pores that trapped oil and were hard to remove. OD also improved crispness, color, and soluble solids, shortened oil and water equilibrium time, and enhanced processing efficiency. The Two-term model best fitted moisture changes during CC frying ( R 2 = 0.9991–0.9999), with predicted moisture ratio matching experimental results. These findings demonstrate that OD is an optimal pretreatment for low moisture and minimal oil uptake in VF-processed CC.
Currently, most studies on the fundamental mechanical behavior of fruits and vegetables treat them as linear elastic materials, which is inaccurate. This research focuses on the risk of excessive creep in blueberries under sustained static compression during storage and transportation. Through compression creep experiments, the Burgers model was employed for fitting, yielding the following parameters: gamma(0) (2.944), gamma(1) (39.2), n(2) (4.962), and T-rel (36.1). Through compression creep simulation of blueberries, the macroscopic stress distribution pattern was analyzed, revealing that the fruit skin may be a key risk region for fatigue damage induced by prolonged creep. The obtained parameters and stress-strain patterns deepen the understanding of creep behavior, enrich the fundamental mechanics of blueberries, and provide a basis for optimizing processing, storage, and packaging technologies. Furthermore, this study established the correlation between temperature/ripeness and blueberry creep characteristics, thereby refining the theoretical framework for the viscoelastic mechanical behavior of blueberries.
Dextran accumulation poses a major challenge to the sugar industry. While enzymatic degradation using alpha-dextranase from Chaetomium globosum (Chae-Glo) has demonstrated efficacy in addressing this problem, its industrial application remains limited. This study introduced a practical approach for the immobilization of alpha-dextranase (Chae-Glo). The immobilization of the purified alpha-dextranase (Chae-Glo) onto modified chitosan carriers was accomplished through cross-linking. Incorporation of deep eutectic solvent (DES) from natural products during immobilization process markedly enhanced the enzyme's catalytic efficiency and stability. The DES-immobilized alpha-dextranase (Chae-Glo) demonstrated improved thermal resistance and long-term storage stability compared with both free and traditionally immobilized enzymes. When applied to sugarcane juice, it eliminated 43.67 % of the dextran from the clarified juice and 53.74 % from the mixed juice, outperforming both free and standard immobilized forms. DES-IM-alpha-dextranase (Chae-Glo) displayed excellent economic feasibility. These results highlight strong potential of DES-IM-alpha-dextranase (Chae-Glo) as an effective solution for dextran issues in sugar industry.
This work evaluated the recovery of lycopene from industrial tomato waste using cellulase enzyme in a combination with ethanol and alkaline treatments. Central composite design (CCD) was applied to optimize the enzymatic step. An optimal lycopene yield of about 51.09 & micro;gg(-1) was obtained under the cellulose-to-tomato peel ratios of 4.25 mLg(-1), the temperature of 48.25 degrees C, and a hydrolysis duration of 152.81 min. A combination of the enzyme-ethanol treatment (at 60 degrees C for 5 s) before solvent extraction resulted in a minimal increase in lycopene yield, while a combination of the enzyme and alkaline processes (45 % KOH, 10 % sample weight at 55 degrees C for 30 min) significantly enhanced the lycopene recovery yield by 249.6 %. In lycopene extracted under optimal conditions, the highest antioxidant activity against oxidizing agent (H2O2) was observed at about 75.4 % for the enzyme-alkaline treatment.
This study develops an integrated experimental-computational framework to model drying kinetics and quality evolution of banana slices during hot-air drying. Experiments were conducted on unripe and ripe samples under controlled temperature conditions, with moisture ratio, water activity, and hardness measured over time. A multi-output machine learning approach was employed using Random Forest, XGBoost, and Artificial Neural Network models to simultaneously predict drying behavior and quality attributes. The results show that the proposed models achieve high predictive accuracy, with XGBoost providing the most consistent performance (R-2 = 0.9775 and RMSE = 0.0492 for moisture ratio prediction). The findings highlight the role of moisture ratio as a key state variable linking drying kinetics to quality evolution, indicating that changes in water activity and texture are governed by moisture removal. This study provides a concise and interpretable framework for predicting and controlling drying processes in food systems.
The quality of Baijiu depends on the performance of the distillation process. Traditional distillation apparatus exhibits several drawbacks, including uneven heating and condensation, imprecise temperature control, and high energy consumption, which necessitate optimization. This study aims to improve quality, aroma, cost-effectiveness, and efficiency. Initially, a simulation analysis of flow and temperature distribution in traditional distillation is conducted to identify deficiencies in the equipment. Subsequently, the design of two critical components, the heat exchanger and condenser, is optimized through a combination of theoretical design and computational fluid dynamics (CFD) simulation. Finally, a comparative Baijiu brewing test is performed to validate the effectiveness of the optimized design. Results indicate that the use of the optimized distillation equipment enhances efficiency by 19 % and reduces unit energy consumption by 25 %. Furthermore, it increases the concentration of flavor compounds in Baijiu while decreasing harmful fusel alcohols, resulting in a richer and healthier Baijiu product.
Oyster is one of the four major cultured shellfish in China, rich in proteins, amino acids and other nutrients. Enzymatic kinetics aims to control the enzymatic reaction process by investigating the relationship between the degree of hydrolysis (DH), rate of hydrolysis and enzymatic time. In this study, oyster protein served as the research subject, and the results indicated that trypsin hydrolysates exhibited the highest protein content of 36.38 %, the greatest amino acid content of 29.25 %, a relatively high DH of 18.59 %, and the highest polypeptide content of 11.39 %. In addition, the antioxidant activities were higher than the other five hydrolysates. Therefore, we selected trypsin as the optimum protease. The DH-time kinetic model for the hydrolysis of oyster protein by trypsin was: DH=8.9286 & times; ln[1+(0.0487E0/S0-0.00086)t]. After validating the enzymatic hydrolysis kinetic model, this study provided critical technical support for peptide preparation and established a theoretical foundation for promoting the high-value utilization of oysters.
This study investigated the effects of whole milk powder (WMP) on the physicochemical properties and 3D printability of blueberry concentrate-based gels. Composite gels were prepared using a golden ratio blending approach, and their rheological properties, texture, and printing behavior were evaluated. Increasing WMP content significantly improved gel hardness, viscosity, and structural uniformity, resulting in enhanced printability. Moisture distribution analysis and Fourier transform infrared (FTIR) spectroscopy revealed the more uniform distribution of moisture and the denser gel network contribute the greater performance of 3D printing. At a WMP content of 47.2 %, the deformation rate decreased to 6.9 %, while the recovery rate increased to 98.5 %. The printed constructs exhibited excellently dimensional stability, surface quality, and shape fidelity with printing accuracy and structural stability in 98 % and 99 %. This study provides a viable strategy for the innovative development of functional composite foods with tailored structure and printing properties.
This study aimed to develop a healthier, low-sugar fermented rose jam using xylitol and lactic acid bacteria, moving beyond traditional high-sugar recipes and simple non-fermented alternatives. The optimal xylitol addition was determined as 50 % through physicochemical and sensory analyses. Flavor profiles at different fermentation stages were analyzed using an electronic nose combined with principal component analysis (PCA) and linear discriminant analysis (LDA), while volatile compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS). Key flavor substances were pinpointed with orthogonal partial least squares discriminant analysis (OPLS-DA). The 50 % xylitol jam exhibited significant flavor development over time, with key compounds including methyl butyrate, ethyl heptanoate, and ethyl caproate. Critically, 4-methyl-2-pentanone and 2-methyl-1-propanol-D were identified as the key flavor compounds, matching characteristics found in traditional high-sugar rose sauce. This work provides a foundational framework for producing healthier, fermented low-sugar rose jam.
Sandwiches are widely consumed, yet the mechanics of bread-filling interaction during biting remain unstudied. Texture mismatch can cause filling loss, high bite force, and poor eating experience. We developed a model system using toasted breads of varying firmness and fillings spanning a range of yield stresses, alongside common breads and fillings. Bread indentation hardness and filling apparent yield stress were quantified mechanically, and a custom bite rig simulated standardized bites to measure filling delivery, spillage, and peak bite force. From these data we defined a stress shielding ratio and a composite YUM Score capturing filling retention per unit bite force. Stiff breads paired with runny fillings performed worst, exhibiting high stress shielding, low delivery, and greater spillage, while well-matched bread-filling pairs achieved superior efficiency. Real sandwiches generally followed similar trends. These results show that minimizing stiffness mismatch, a core materials principle, improves sandwich performance and eating satisfaction.
Docosahexaenoic acid (DHA) derived from algal oil is vital for human health; however, its high susceptibility to oxidation limits its direct application in food systems. Microencapsulation is an effective strategy to improve DHA stability, and the selection of appropriate wall materials plays a central role in determining microcapsule quality. In this study, we evaluated the feasibility of using crosslinked sodium caseinate as a wall material for DHA microencapsulation. Emulsification properties, microencapsulation yield and efficiency, peroxide value, and release performance were also systematically assessed. The results indicated that crosslinked sodium caseinate effectively stabilised the emulsions and served as a suitable encapsulating material for algal oil-derived DHA. The resulting microcapsules exhibited high microencapsulation efficiency and yield, low surface oil content, and strong oxidative stability. However, microcapsule quality was influenced by the crosslinking reaction time, highlighting the importance of process optimisation. Comparative analysis showed that spray drying at an inlet air temperature of 185 degrees C produced superior microcapsules compared to that seen with freeze drying. Furthermore, the incorporation of beta-cyclodextrin or trehalose as auxiliary materials enhanced the microcapsule quality and encapsulation efficiency. Under optimal conditions, solid concentration of 30 %, core material addition of 30 %, and homogenisation pressure of 30 MPa, the encapsulation efficiency exceeded 96 %. These findings provide valuable insights into the development of high-quality DHA microcapsules with enhanced stability and controlled release properties.
Lycium barbarum has been used as a nutraceutical food and ethnic medicine owing to its rich phytochemical properties. Fruits are either dried or freshly squeezed to extract their juice and concentrated for beverages. Polysaccharides among various constituents have been widely investigated and considered to be an important constituent for the efficacy of L. barbarum. Previous studies have indicated significant effect of L. barbarum on general well-being, neuroprotection, glucose control, immunomodulation, stimulation of metabolism, glaucoma, antioxidant properties, anti-inflammation, anti-cancer activity and cytoprotection. Present review aimed to provide updated information and document scientific evidence related to phytochemical profile, pharmacological properties, and effect of genotype and growing conditions on the bioactive compounds. Additionally, food application, safety assessment, application of non-destructive techniques in quality control as well as research gaps and future perspectives are also discussed which needs to be investigated in future studies.
Non-aesthetic wasted garlic from local markets is investigated for flash drying, aiming at waste food upgrading within circular economy principles. 1D wasted garlic flash drying model is developed, envolving the garlic thermal properties. Hence, thermal conductivity and heat capacity were experimentally investigated using MTPS and DSC techniques, respectively, in the temperature range of [30-100 degrees C] and moisture content of [5-20 %]. Regression models were then developed to correlate the properties to the variables. Experimental results showed that thermal conductivity and heat capacity varied in the range of 0.06-0.318 W/m degrees K and 1.6-2.05 J/g. degrees K, within a satisfatory experimental error of 2 % and 5 % respectively. The sensitivity analysis showed that the air temperature, initial moisture content and particle flow are the main variables. Using Genetic Algorithm, optimal drying conditions were identified to achieve a 2 % final moisture content. This configuration improved drying efficiency, reducing final moisture content by 52 % and increasing the drying rate by 33 %.
The rapid removal of field heat from fruits and vegetables is essential for extending their shelf life. Existing optimization approaches for forced-air pre-cooling typically focus on individual packages, neglecting the influence of the packaging quantity (N) on cooling performance. This study developed a three-dimensional CFD model to investigate the impact of N on the forced-air pre-cooling of stacked produce. The results show that increasing N or reducing air velocity (u) prolongs the seven-eighths cooling time (SECT), with u having a more significant effect. Temperature inhomogeneity, due to the high conductive thermal resistance of apples, evolved in two stages: an initial increase followed by a decrease, and was more pronounced at larger N. By comprehensively analyzing SECT, fan energy consumption, and average temperature inhomogeneity, the optimal package quantity N was determined to be between 2 and 3.
Drying is a key preservation technique for extending the shelf life of highly perishable products such as tomatoes. This study presents a combined experimental, mathematical, and numerical investigation of convective drying (CD), microwave drying (MD), vacuum drying (VD), and hybrid drying techniques applied to tomato slices. Drying kinetics, energy efficiency, temperature distribution, and quality attributes were evaluated through experiments and simulated using MATLAB-based numerical models. The results demonstrate that hybrid drying significantly reduced drying time by up to 45 % compared with conventional convective drying, while improving energy efficiency by approximately 30 %. The moisture content of tomato slices was reduced from an initial value of 15.67 kg water/kg dry matter to a final value of 10.5 +/- 0.3 % (wet basis). In addition, hybrid drying exhibited superior quality retention, characterized by a lower total color change (Delta E < 12) and higher vitamin C retention (>70 %) compared with single-stage drying methods. Numerical predictions showed excellent agreement with experimental data, with coefficients of determination (R-2) exceeding 0.98 and low RMSE values for all drying techniques. Overall, the results confirm that hybrid drying provides an efficient and reliable approach for optimizing drying performance while preserving the quality of dried tomato products.
