Search Results (135)

This work explores the impact of ergosterol (ERG) addition (0%, 0.5%, 1.0%, 1.5%, and 2.0%) on the physicochemical properties, conformational changes, and digestive characteristics of soy protein isolate (SPI) and wheat gluten (WG) processed by high-moisture extrusion. The results demonstrated that the incorporation of ERG significantly reduced the apparent viscosity and dynamic moduli of the feedstock system, enhancing melt fluidity and consequently reducing extrusion torque, die pressure, and specific mechanical energy. An appropriate amount of ERG (1.0%) effectively facilitated the development of a distinct fibrous morphology, increased the fibrous degree, lightened the color, and softened the texture. However, excessive addition weakened the fibrous structure due to excessively high fluidity. ERG influenced protein aggregation behavior through hydrophobic interactions, reduced thermal stability, and induced a transition in secondary structure from β-turns to α-helices. The in vitro digestibility initially decreased and then increased, with the lowest value observed at 1.0% ERG. This study indicates that ERG can elevate the performance and value of extruded products by modulating protein structure and rheological behavior, providing a theoretical basis for its application in plant-based meat analogue products. Full article

The study presents a developed process for producing monocalcium phosphate from hydroxyapatite ash, a by-product of meat-bone meal incineration. The process integrates technological and environmental synergies, enabling efficient recycling of both materials and energy. Waste hydroxyapatite ash, obtained as an intermediate by-product of the meat-bone meal process, is converted into high-quality monocalcium phosphate. Furthermore, waste heat from incineration is recovered, improving energy efficiency and reducing costs. Preliminary economic analysis indicates that the process is highly profitable, with an annual production capacity of 21,700 tons at a cost of $924 per ton, compared to a market price of $1400 per ton. The total production cost is estimated at $20,058,947, while total sales are projected to reach $30,380,000, yielding a profit of $10,321,053 (34% profit margin). The proposed method is consistent with the principles of the Circular Economy and Cleaner Production, promoting sustainability by reducing waste, lowering resource consumption, and enhancing energy efficiency. The developed technology is both environmentally friendly and economically viable, offering a promising pathway for efficient monocalcium phosphate production and a blueprint for industrial-scale implementation. Full article

The popularity of processed meats stems from modern demand for ready-to-eat foods, but their saturated and trans fats pose health concerns. Oleogel-based systems, which turn healthy oils into solid fat-like matrices, offer a promising alternative. This study characterized virgin olive oil oleogels structured with chitosan, assessing rheological, thermal, structural, and functional properties, examining how chitosan concentration (1–3%) and oil-to-water ratio (50–60) affect their performance. Rheological tests indicated a predominantly elastic behavior, suggesting the formation of stable gel networks, while a thermogravimetric analysis confirmed thermal stability of up to 237 °C, indicating suitability for moderate thermal processing. Texture analysis showed wider values for hardness (1.25–12.20 N) and color measurements indicated a homogeneous appearance across formulations with oleogels with high luminosity (L* > 50). The oleogels demonstrated high oil-binding capacity (>90%) and reduced oxidative degradation compared to bulk olive oil (peroxide values within regulatory limits for olive oils and TBARS values below 0.6 μmol malonaldehyde). In vitro digestion assays showed a slightly reduced lipid release with respect to pure olive oil, highlighting their potential for controlled lipid delivery and enhanced nutritional value. These findings support the potential of chitosan-based oleogels with virgin olive oil as stable and functional fat replacers in food applications. Full article

Clostridium perfringens is a spore-forming bacterium that causes food poisoning. Given the high heat resistance of its spores, natural antimicrobial agents are considered as alternatives to thermal processing strategies to inactivate or eliminate such spores from food products. A high chitosan concentration (0.2%) can effectively inhibit the growth of C. perfringens spores in cooked chicken meat, whereas nisin cannot (even at concentrations four times higher than those permitted: 250 μM). However, nisin is an effective inhibitor when in combination with other preservatives. Therefore, we evaluated the inhibitory effects of a chitosan–nisin combination on the germination, outgrowth, and vegetative growth of C. perfringens spores in laboratory medium and chicken meat. Among many tested concentration combinations, a 0.025% chitosan and 0.075% nisin mixture was found to be the most effective for inhibiting spore germination and outgrowth in laboratory medium. Furthermore, a mixture of chitosan–nisin, at 0.025% each, blocked the vegetative growth of C. perfringens spores. However, four-times higher concentrations of chitosan–nisin (0.1% each) were required to effectively inhibit C. perfringens spore germination in chicken meat. Collectively, our results suggest that the combination of chitosan and nisin can be considered as an alternative approach to control C. perfringens spore germination in meat products. Full article

The integration of emulsion gels in 3D food printing has emerged as a promising strategy to enhance both the structural fidelity and functional performance of printed foods. Emulsion gels, composed of proteins, polysaccharides, lipids, and their complexes, can provide tunable rheological and mechanical properties suitable for extrusion and shape retention. This review explores the formulation strategies, including phase behavior (O/W, W/O, and double emulsions); stabilization methods; and post-printing treatments, such as enzymatic, ionic, and thermal crosslinking. Advanced techniques, including ultrasound and high-pressure homogenization, are highlighted for improving gel network formation and retention of active compounds. Functional applications are addressed, with a focus on meat analogs, bioactive delivery systems, and personalized nutrition. Furthermore, the role of the oil content, interfacial engineering, and protein–polysaccharide interactions in improving print precision and post-processing performance is emphasized. Despite notable advances, challenges remain in scalability, regulatory compliance, and optimization of print parameters. The integration of artificial intelligence can also provide promising advances for smart design, predictive modeling, and automation of the 3D food printing workflow. Full article

Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate changes in sensory attributes becoming a particular focal point. This paper presents recent insights into the sensory transformations of meat, especially shifts in texture, color, and flavour during sous-vide processing. Both cooking temperature and duration exert important influences, with temperature generally playing a more pivotal role across diverse conditions. The molecular mechanisms underlying the impacts of sous-vide cooking on muscle foods are comprehensively delineated. Notably, partial protein denaturation is a critical factor influencing textural changes. Compared with conventional thermal cooking, certain endogenous enzyme activities are retained during sous-vide processing. Furthermore, alterations in protein structure affecting water migration are crucial for meat juiciness. Flavour development is closely linked to lipid oxidation and its interplay with amino acids. To advance understanding in this domain, the application of mass spectrometry, omics, and other advanced analytical techniques is deemed imperative. This review provides comprehensive insights into the sensory and molecular changes occurring in meat during sous-vide cooking, which offer valuable guidance for researchers and industries to understand the underlying mechanisms and optimise culinary techniques in this domain. Full article

Ready-to-eat products are very popular and controversial due to their microbial safety. The main processing steps in obtaining a safe, edible product is heat treatment. The traditional manufacturing of meatballs, which conducts unhealthy compounds related to deep-fat-fried foods like the oil oxidation of harmful substances and polycyclic aromatic hydrocarbons, has been replaced with baking (180 °C) and steaming (94 °C). The addition of aqueous extract from two herbs, lemon balm (Melissa officinalis L.) or wild thyme (Thymus serpyllum L.), has led to twelve variants of meatballs, obtained from the tenderloin of three different animal species (pork, turkey, and beef). During processing, the food components go through conformational changes that affect the texture of the final product. In this study, differential scanning calorimetry for detecting and characterizing the thermal changes in meatballs was used. In addition, the influence of heat treatments on the textural and rheological parameters of meatballs was evaluated using instrumental methods. The cooking yield registered values of 61.21 ± 0.25% for steamed beef samples and 81.36 ± 0.86% for steamed turkey samples. The latest samples also showed the lowest firmness value, 3.41 ± 0.79 N. In this study, the addition of aqueous extracts did not considerably affect the texture and rheological behavior, which were influenced mainly by the heat treatment and meat type. Generally, steaming determined a firmer texture compared to baking. Full article

Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation areas, underpinning the fruit’s importance in national food security policies and economic frameworks. The date fruit’s rich nutritional profile, encompassing carbohydrates, dietary fiber, minerals, and bioactive compounds, supports its status as a functional food with health benefits. Postharvest technologies and quality preservation strategies, including temperature-controlled storage, advanced drying, edible coatings, and emerging AI-driven monitoring systems, are critical to reducing losses and maintaining quality across diverse cultivars and maturity stages. Processing techniques such as drying, irradiation, and cold plasma distinctly influence sugar composition, texture, polyphenol retention, and sensory acceptance, with cultivar- and stage-specific responses guiding optimization efforts. The cold chain and innovative packaging solutions, including vacuum and modified atmosphere packaging, along with biopolymer-based edible coatings, enhance storage efficiency and microbial safety, though economic and practical constraints remain, especially for smallholders. Microbial contamination, a major challenge in date fruit storage and export, is addressed through integrated preservation approaches combining thermal, non-thermal, and biopreservative treatment. However, gaps in microbial safety data, mycotoxin evaluation, and regulatory harmonization hinder broader application. Date fruit derivatives such as flesh, syrup, seeds, press cake, pomace, and vinegar offer versatile functional roles across food systems. They improve nutritional value, sensory qualities, and shelf life in bakery, dairy, meat, and beverage products while supporting sustainable waste valorization. Emerging secondary derivatives like powders and extracts further expand the potential for clean-label, health-promoting applications. This comprehensive review underscores the need for multidisciplinary research and development to advance sustainable production, postharvest management, and value-added utilization of date palm fruits, fostering enhanced food security, economic benefits, and consumer health worldwide. Full article

Meat analog manufacturing via high-moisture extrusion technology is a complex process wherein the properties of protein materials constitute a critical determining factor. In this study, we enhanced the fiber structure properties of high-moisture extruded peanut protein-based meat analogs by incorporating different starches (cassava starch, acetyl distarch phosphate [ADSP], and hydroxypropyl starch) to address challenges in water retention, emulsification, and digestibility. The impact of the starch content (0, 3, 6, 9, 12%) was assessed using low-field nuclear magnetic resonance, ultraviolet/fluorescence spectroscopy, differential scanning calorimetry, sodium dodecyl sulfate–polyacrylamide gel electrophoresis, and functional tests. Compared with controls without starch, adding 6% ADSP significantly improved the water retention by forming a dense, charged network, reducing T_2b (0.37 ms) and T₂₂ (175.30 ms). ADSP (12%) enhanced the emulsification (activity index 10.28 m²/g, stability index 75%); the cassava starch (12%) increased the in vitro protein digestibility to 83% due to amylopectin degradation. Hydroxypropyl starch (6%) elevated the thermal stability (peak temperature 125.71 °C) by forming a viscous protective matrix (p < 0.05). Ultraviolet and fluorescence spectra indicated protein–starch interactions, with ADSP inducing the most pronounced conformational changes. This study demonstrated that the starch type and concentration critically modulate protein–starch interactions, offering guidance for enhancing the quality of meat analogs. Full article

In this work, the feasibility of simulating the thermal inactivation of Brochothrix thermosphacta in beef during heating processing based on hyperspectral imaging (HSI) in the wavelength range of 400–1000 nm was investigated. The Weibull and modified Gompertz kinetic models for the thermal inactivation of B. thermosphacta in beef heated in the range 40–60 °C were developed based on the full wavelength, featured spectral variables, and their principal component scores of HSI information, respectively. Notably, the specific wavebands at 412 nm and 735 nm showed a strong correlation with the surviving B. thermosphacta population during the beef heating process. The partial least squares regression models had a satisfactory ability in quantifying B. thermosphacta in beef, with an R_v² and RMSE of 0.826 and 0.341 log CFU/g, respectively. Furthermore, the Weibull model coupled with the HSI at 735 nm was suitable for kinetic modeling of the thermal inactivation of B. thermosphacta in beef, with an R² value of 0.937. Consequently, this work suggests the potential of the HSI technique for quantifying and monitoring microbes in meat during heating and can be applied for the thermal inactivation kinetic modeling of microorganisms. Full article

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

Microorganisms play a crucial role in food processes, safety, and quality through their dynamic interactions with other organisms. In recent years, biosensors have become essential tools for monitoring these processes in the dairy, meat, and fresh produce industries. This review highlights how microbial diversity, starter cultures, and interactions, such as competition and quorum sensing, shape food ecosystems. Diverse biosensor platforms, including electrochemical, optical, piezoelectric, thermal, field-effect transistor-based, and lateral flow assays, offer distinct advantages tailored to specific food matrices and microbial targets, enabling rapid and sensitive detection. Biosensors have been developed for detecting pathogens in real-time monitoring of fermentation and tracking spoilage. Control strategies, including bacteriocins, probiotics, and biofilm management, support food safety, while decontamination methods provide an additional layer of protection. The integration of new techniques, such as nanotechnology, CRISPR, and artificial intelligence, into Internet of Things systems is enhancing precision, particularly in addressing regional food safety challenges. However, their adoption is still hindered by complex food matrices, high costs, and the growing challenge of antimicrobial resistance. Looking ahead, intelligent systems and wearable sensors may help overcome these barriers. Although gaps in standardization and accessibility remain, biosensors are well-positioned to revolutionize food microbiology, linking ecological insights to practical solutions and paving the way for safer, high-quality food worldwide. Full article

Ensuring the safety and extending the shelf life of chilled poultry meat is vital in modern poultry meat production, particularly given the recent increase in demand in this area. Chilled meat has a short shelf life, so producers have limited time to sell their products and must rely on various methods of extending shelf life. Compared with other non-thermal methods, electron beam irradiation is a new non-thermal meat preservation technique with low cost, avoidance of contamination, and antibacterial effects. In this study, we investigate the effect of electron beam irradiation on the microbiological and physicochemical quality of chilled poultry meat produced in Kazakhstan to assess its suitability for use in local food processing systems. The samples were electron-beam-treated at doses of 2, 4, 6, and 8 kGy and stored in a refrigerator. Microbiological and physicochemical property evaluations were carried out for a period of 14 days. Our results demonstrated a significant decrease in total aerobic and facultative anaerobic microorganisms, and no detectable levels of Salmonella spp. and Listeria monocytogenes in the irradiated samples. The pH measurements remained stable at low doses; in comparison, higher doses resulted in a slight decrease. Moisture, protein, fat, and ash content were also evaluated and showed minimal changes as functions of irradiation dose. Our results indicate that electron beam irradiation, particularly at a dose of 2–4 kGy, effectively improves microbiological safety and extends the shelf life of chilled poultry meat up to 5–6 days, making it a promising solution for the modern poultry meat industry. Full article

The clean-label movement has markedly increased consumer demand for meat products free from synthetic additives, such as sodium nitrite, ascorbate, and phosphate. This review summarizes strategies to replace these additives with natural alternatives while preserving the functional and quality properties of traditionally cured meats. Nitrite replacement commonly employs nitrate-rich vegetables, alongside nitrate-reducing starter cultures or pre-converted nitrite powders for adequate nitric oxide production and meat pigment stabilization. Ascorbate substitutes include vitamin C-rich materials and polyphenol-based antioxidants from green tea and rosemary, supporting nitrite reduction and contributing to meat pigment and oxidative stability. To compensate for phosphate functions, natural substitutes such as hydrocolloids, dietary fibers, protein isolates, and calcium powders from eggshells or oyster shells have shown partial success in restoring water-holding capacity, pH buffering, and textural integrity. In addition, non-thermal processing technologies, such as high-pressure processing, ultrasound, and cold plasma are explored as complementary strategies to enhance the efficacy of natural ingredients and support industrial scalability. However, challenges persist regarding ingredient variability, dose-dependent effects, and consistency in functional performance. Future research should focus on synergistic ingredient combinations, formulation standardization, and scalable application in industrial production to ensure the production of high-quality clean-label meat products. Full article

In the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of Luffa cylindrica seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat substitute formulations. The research systematically characterized the functional and bioactive properties of L. cylindrica seed press cake powder (LP) and its blends with tapioca flour (TF) at ratios of 30–70%. Techno-functional analyses included: hydration properties (water holding capacity, water absorption capacity, water absorption index, water solubility index, swelling power, oil absorption capacity); rheological characteristics; bioactive profiling through antioxidant assays (DPPH, ABTS, FRAP); and reducing sugar content determination. Meat substitute formulations were developed using an LP30/TF70 blend combined with coral lentils, red beet powder, and water, followed by a sensory evaluation and storage stability assessment. Pure L. cylindrica powder exhibited the highest water holding capacity (3.62 g H₂O/g) and reducing sugar content (8.05 mg GE/g), while tapioca flour showed superior swelling properties. The blends demonstrated complementary functional characteristics, with the LP30/TF70 formulation selected for meat substitute development based on optimal textural properties. The sensory evaluation revealed significant gender differences in acceptance, with women rating the product substantially higher than men across all attributes. The study successfully demonstrated the feasibility of transforming agricultural waste into a valuable functional ingredient, contributing to sustainable food production and representing the first comprehensive evaluation of L. cylindrica seed press cake for food applications. However, the study revealed limitations, including significant antioxidant loss during thermal processing (80–85% reduction); a preliminary sensory evaluation with limited participants showing gender-dependent acceptance; and a reliance on locally available tapioca flour, which may limit global applicability. Future research should focus on processing optimization to preserve bioactive compounds, comprehensive sensory studies with diverse populations, and an investigation of alternative starch sources to enhance the worldwide implementation of this valorization approach. Full article