Comparative proteomic analysis of donor human milk treated by high-pressure processing or Holder pasteurization on undigested proteins across dynamic simulated preterm infant digestion.

High-pressure processing (HPP) of donor human milk (DM) minimally impacts the concentration and bioactivity of some important bioactive proteins including lactoferrin, and bile salt-stimulated lipase (BSSL) compared to Holder pasteurization (HoP), yet the impact of HPP and subsequent digestion on the full array of proteins detectable by proteomics remains unclear. We investigated how HPP impacts undigested proteins in DM post-processing and across digestion by proteomic analysis. Each pool of milk (n = 3) remained raw, or was treated by HPP (500 MPa, 10 min) or HoP (62.5 °C, 30 min), and underwent dynamic in vitro digestion simulating the preterm infant. In the meal, major proteins were minimally changed post-processing. HPP-treated milk proteins better resisted proximal digestion (except for immunoglobulins, jejunum 180 min) and the extent of undigested proteins after gastric digestion of major proteins in HPP-treated milk was more similar to raw (e.g., BSSL, lactoferrin, macrophage-receptor-1, CD14, complement-c3/c4, xanthine dehydrogenase) than HoP.

Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives.

The effect of thermal processing treatments on key micronutrients in fortified almond-based beverages has not been well characterized. An almond-based beverage was produced in a pilot plant, fortified with vitamin A palmitate, vitamin D2, riboflavin (vitamin B2), calcium carbonate, and zinc gluconate, and was processed using various high-temperature short-time (HTST) pasteurization treatments. Naturally present micronutrients in the base ingredients included several B vitamins (vitamin B1 [thiamin], total vitamin B3 [sum of nicotinamide and nicotinic acid], and total vitamin B6 [sum of pyridoxal, pyridoxamine, and pyridoxine]) and minerals (magnesium, phosphorus, and potassium). The prepared almond-based beverage was homogenized and thermally processed using HTST pasteurization with a temperature range from ~94 to 116°C for a constant time of 30 s. The samples were analyzed for vitamin A palmitate, vitamin D2, target B vitamins (thiamin, riboflavin, total vitamin B3, and total vitamin B6), and minerals (magnesium, phosphorus, potassium, calcium, and zinc). The results showed that amounts of vitamin A, vitamin D2, riboflavin, and total vitamin B6 did not significantly (p > 0.05) change after the HTST treatments, whereas thiamin significantly (p < 0.05) decreased by 17.9% after HTST treatment at 116°C. Interestingly, total vitamin B3 content significantly (p < 0.05) increased by 35.2% after HTST treatment at 116°C. There was no effect of processing on the minerals that were monitored. The results from this study indicate that the majority of key micronutrients assessed in this study are stable during HTST processing of an almond-based beverage and that fortification of plant-based milk alternatives may be a viable process to enhance the micronutrient content consumers receive from these products.

Quantified low voltage electrostatic field: The effects of intensity on cherry tomato preservation and mechanism.

Low voltage electrostatic field (LVEF), a novel non-thermal processing technology, shows promise for food preservation. However, the absence of clear definition and quantification of the core concept "low voltage" obstructs the effective application of LVEF. This study assessed the efficiency of various LVEF intensities (100, 200, 300 V) on cherry tomato preservation, revealing significant differences in preservation efficiency. Compared to the control, samples treated with different intensities showed varied reductions in weight loss (6.26-25.45 %), firmness changes (5.17-28.91 %), and decay incidence (47.91-70.89 %). Quantitative analysis elucidated that the differential preservation efficiency may arise from a dose-response relationship between electric field strength and hydrogen peroxide (H2O2) content， identifying an optimal H2O2 content range of 21.18-27.01 mmol kg-1 for the effective preservation of cherry tomatoes under LVEF. These findings highlight the importance of precise LVEF intensity control for effective food preservation and offer insights for developing optimal LVEF treatment intensities for diverse produce.

Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar - a pilot scale study.

A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-fold after TT and PF treatment, respectively, due to rupturing of cells under heat stress and release of intracellular AA. Dehydroascorbic acid (DHA) content did not change considerably after TT and PF treatment but significantly decreased after HP and OH treatment. TT treatment offered the highest total vitamin C retention. The B vitamins remained largely unchanged after processing, with the highest loss of 34 % for riboflavin in OH-treated samples. All the technologies resulted in similar color retention after processing. The study concludes with a standardized comparison of mainstream preservation technologies using pilot-scale equipment. Such an approach significantly increases the applicability of the results presented in the study.

Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns.

This study investigated the impact of processing temperatures (190 °C, 210 °C, and 230 °C) and durations (7 min, 10 min, and 14 min) on the formation of Maillard reaction products (MRPs) and antioxidant activities in pan baked buns. Key Maillard reaction indicators, including glyoxal (GO), methylglyoxal (MGO), 5-hydroxymethylfurfural (5-HMF), melanoidins, and fluorescent advanced glycation end products (AGEs) were quantified. The results demonstrated significant increases in GO, MGO, 5-HMF contents (p < 0.05), and antioxidant activities (p < 0.05) when the buns were baked at 210 °C for 14 min, 230 °C for 10 min and 14 min. However, the interior MRPs of baked buns were minimally affected by the baking temperature and duration. Prolonged heating temperatures and durations exacerbated MRPs production (43.8 %-1038 %) in the bottom crust. Nonetheless, this process promoted the release of bound phenolic compounds and enhanced the antioxidant activity. Heating induces the thermal degradation of macromolecules in food, such as proteins and polysaccharides, which releases bound phenolic compounds by disrupting their chemical bonds within the food matrix. Appropriate selections of baking parameters can effectively reduce the formation of MRPs while simultaneously improve sensory quality and health benefit of the pan baked buns. Considering the balance between higher antioxidant properties and lower MRPs, the optimal thermal parameters for pan baked buns were 210 °C for 10 min. Furthermore, a normalized analysis revealed a consistent trend for GO, MGO, 5-HMF, fluorescent AGEs, and melanoidins. Moreover, MRPs were positively correlated with total contents of phenolic compounds, ferric-reducing antioxidant power (FRAP), and color, but negatively correlated with moisture contents and reducing sugars. Additionally, the interaction between baking conditions and Maillard reactions probably contributed to enhanced primary flavors in the final product. This study highlights the importance of optimizing baking parameters to achieve desirable MRPs levels, higher antioxidant activity, and optimal sensory attributes in baked buns.

Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review.

Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing essential nutrients. The infant food industry rigorously controls for potential physical, biological, and chemical hazards. Although thermal treatments are commonly used to ensure food safety in IFs and BFs, they can negatively affect sensory qualities, reduce thermosensitive nutrients, and lead to chemical contaminant formation. To address these challenges, non-thermal processing technologies such as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appears to reduce thermal processing intensity, resulting in products with enhanced sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.

Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Oncorhynchus mykiss) Using Designed Heating Processing.

The aim of this study was to simulate microwave heating characteristics to investigate the lipid quality in rainbow trout, including the impact of the heating rate, maximum temperature, and thermal processing level on the extent of lipid oxidation and on the fatty acid extraction coefficient. Increasing F0 from 3 to 6 min improved fatty acid retention at high heating rates but led to a decrease in the measured results at low heating rates. Elevated thermal processing levels and maximum temperatures were observed to intensify the oxidation. At F0 = 3 min, an increase in maximum temperature led to an increase in the total lipid extraction coefficient but a decrease in the fatty acid extraction coefficient. However, an increase in maximum temperature resulted in a decrease in both extraction coefficients when F0 was 6 min. The coefficient spectra of fatty acid extraction obtained from the microwave and traditional heat treatments showed nonparallel trends, confirming the presence of non-thermal effects during microwave thermal processing. In conclusion, compared to conventional heat treatment methods, microwave processing has significant potential for enhancing the lipid quality of ready-to-eat rainbow trout products and effectively reducing production costs.

Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish "proja" Made from Pigmented Maize.

Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish "proja". This study investigated the stability of phytochemical compounds and antioxidant activity in proja as affected by baking and different acidity degrees of dough formulations. Compared to RM proja, all BM proja formulations were significantly higher in antioxidant compounds and exhibited the highest inhibitory activity (73-85%) against DPPH. There was a strong significant correlation between DPPH inhibition and total phenolics (r2 = 0.95), flavonoids (r2 = 0.96), and anthocyanins (r2 = 0.97) in baked proja. After baking, 67-85% of total phenolics were retained. The fate of flavonoids and anthocyanins after baking was variable: from 70% degradation to liberation. Dough acidity significantly and positively affected the content of phenolics, flavonoids, and anthocyanins in BM proja (r2 = 0.70, 0.82, and 0.47, respectively). Baking increased antioxidant activity against DPPH, •OH, and O2•- radicals in proja, except for ≈10% decline of DPPH inhibition in BM proja. In RM proja, retention of inhibitory capacity against O2•- was highly correlated to flavonoid retention (r2 = 0.71). Using pigmented maize flour in proja baking resulted in proja with appreciable content of total phenolics, flavonoids, anthocyanins, and high antioxidant activity, confirming the significant improvement of the nutrient profile of this traditional food.

Comparative phytochemical, antioxidant, and hemostatic studies of fractions from raw and roasted sea buckthorn seeds in vitro.

Various seeds, including sea buckthorn (Hippophae rhamnoides L.) seeds, are sources of different bioactive compounds. They can show anti-inflammatory, hypoglycemic, anti-hyperlipidemic, antibacterial, antioxidant, or other biological properties in in vitro and in vivo models. Our preliminary in vitro results have demonstrated that the extracts from raw (no thermal processing) and roasted (thermally processed) sea buckthorn seeds have antioxidant potential and anticoagulant activity. However, it was unclear which compounds were responsible for these properties. Therefore, in continuation of our previous study, the extracts were fractionated by C18 chromatography. Phytochemical analysis of three fractions (a, b, and c) from raw sea buckthorn seeds and four fractions (d, e, f, and g) from roasted sea buckthorn seeds were performed. Several in vitro assays were also conducted to determine the antioxidant and procoagulant/anticoagulant potential of the fractions and two of their major constituents-isorhamnetin 3-O-ß-glucoside7-O-α-rhamnoside and serotonin. LC-MS analyses showed that serotonin is the dominant constituent of fractions c and f, which was tentatively identified on the basis of its HRMS and UV spectra. Moreover, fractions c and f, as well as b and e, contained different B-type proanthocyanidins. Fractions b and e consisted mainly of numerous glycosides of kaempferol, quercetin, and isorhamnetin. The results of oxidative stress assays (measurements of protein carbonylation, lipid peroxidation, and thiol groups oxidation) showed that out of all the tested fractions, fraction g (isolated from roasted seeds and containing mainly dihexoses, and serotonin) demonstrated the strongest antioxidant properties.

Acrylamide in alternative snacks to potato: A review.

The snack food market has been changing to keep up with the growing demand for healthier products and, as a result, alternative products to traditional potato chips have been emerging to provide health-related benefits. Extrusion, frying, and baking are the main techniques used worldwide in the processing of snacks and are among the main reasons for the formation of toxic compounds induced by heat, such as acrylamide. This contaminant is formed during thermal processing in foods heated at high temperatures and rich in carbohydrates. Processed potato-based products have been pointed out as the main contributors to acrylamide dietary exposure. Many studies have been conducted on potato chips since the discovery of this contaminant in foods and research on the formation of acrylamide in snacks from other vegetables has begun to be conducted more recently. Thus, this review aims to present a detailed discussion on the occurrence of acrylamide in alternative vegetable snacks that are consumed as being healthier and to address relevant questions about the effectiveness of mitigation strategies that have been developed for these products. Through this research, it was observed that, depending on the vegetable, the levels of this contaminant can be quite variable. Alternative snacks, such as sweet potato, carrot and beetroot may also contain high levels of acrylamide and need to be monitored even more closely than potatoes snacks, as less information is available on these food products. Furthermore, various pretreatments (e.g. bleaching, immersion in solutions containing chemical substances) and processing conditions (heating methods, time, temperature) can reduce the formation of acrylamide (54-99 %) in alternative vegetable snacks.

In vitro simulated digestion of different heat treatments sweet potato polysaccharides and effects on human intestinal flora.

The aim of this study was to investigate the changes of untreated and steamed (100 °C, 20 min), fried (150 °C, 10 min), and baked (200 °C, 30 min) sweet potato polysaccharides during in vitro digestion and their effects on the intestinal flora. The results showed that the reducing sugar content of all four sweet potato polysaccharides increased significantly during digestion. During in vitro fecal fermentation, the content of reducing sugars and total carbohydrates decreased significantly. It indicated that all four polysaccharides showed degradation of polysaccharides during fermentation. Compared to the blank group, the total SCFAs content of the four polysaccharide sample groups was significantly increased. It was worth noting that sweet potato polysaccharides increased the percentage of Bacteroidetes and decreased the percentage of Proteobacteria in the intestinal flora. The findings provide evidence that sweet potato polysaccharides regulate intestinal flora and maintain intestinal health through interactions with intestinal flora.

Role of Dipicolinic Acid in Heat Resistance of Spores of Clostridium botulinum and Clostridium sporogenes PA3679 by Thermal and Pressure-assisted Thermal Processing.

Dipicolinic acid (DPA) is a major constituent of spores and reportedly provides protection against inactivation by various thermal processes; however, the relationship between DPA and resistance towards pressure-assisted thermal processing is not well understood. Thermal and pressure-assisted thermal inactivation studies of Clostridium botulinum nonproteolytic strains QC-B and 610-F, proteolytic strain Giorgio-A, and thermal surrogate Clostridium sporogenes PA3679 spores suspended in ACES buffer (0.05 M, pH 7.0) were performed to determine if a relationship exists between DPA release and log reduction of spores. Thermal inactivation at 80, 83, and 87 °C for nonproteolytic strains and 101, 105, and 108 °C for the proteolytic strain and thermal surrogate were conducted. Pressure-assisted thermal inactivation for nonproteolytic strains at 83 °C/600 MPa and for the proteolytic strain and thermal surrogate at 105 °C/600 MPa were performed. Surviving spores were enumerated by 5-tube MPN method for log reductions and analyzed for released DPA by liquid chromatography-tandem mass spectrometry. The correlation between MPN log reductions, released DPA, and D-values were calculated. A positive correlation between released DPA and log reduction of spores was observed for QC-B and 610-F at 80 and 83 °C (r = 0.6073 - 0.7755; P < 0.01). At 87 °C, a positive correlation was detected for 610-F (r = 0.4242, P < 0.05) and no correlation was observed for QC-B (r = 0.1641; P > 0.05). A strong, positive correlation (r = 0.8359 - 0.9284; P < 0.05) between released DPA and log reduction of spores was observed for Giorgio-A at 101, 105, and 108 °C, and a strong, positive correlation (r = 0.8402; P < 0.05) was observed for PA3679 at 101 °C. A positive correlation (r = 0.5646 - 0.6724; P < 0.01) was observed for QC-B, 610-F, and Giorgio-A after pressure-assisted thermal treatment. No correlation (r = 02494; P > 0.05) was found for PA3679 after pressure-assisted thermal treatment. These results suggest a correlation exists between DPA release and heat resistance; however, the level of correlation varied between strains and temperatures. The findings from this research may aid in the development of spore inactivation strategies targeting the thermal resistance profiles of various strains of C. botulinum spores.

Fluorescence of Intrinsic Milk Chromophores as a Novel Verification Method of UV-C Treatment of Milk.

The European Food Safety Authority (EFSA) has approved the use of a 1045 J/L UV-C dose as an adjunct to pasteurization to increase the shelf life and vitamin D3 content of milk. However, there are no verification methods analogous to the alkaline phosphatase test for pasteurized milk to ensure that the desired UV-C dose has been correctly applied. The aim is to develop a real-time in-line detector based on fluorescence spectroscopy. In this study, 22 different UV-C doses (ranging from 0 to 2000 J/L) were applied to milk to assess the impact of photooxidation on intrinsic photosensitive chromophores. Fluorescence spectroscopy (90°-angle) was employed as the method of analysis for monitoring the changes in the fluorescence spectra of chromophores in milk without sample pretreatment. Three important chromophore areas (CAs) were identified: CA 1 (riboflavin), CA 3 (vitamin A and dityrosine) and CA 4 (tryptophan), with statistically significant changes at around 1045 J/L and 1500 J/L. The findings of our preliminary study support our hypothesis that the fluorescence of intrinsic chromophores can be used as verification of the applied UV-C dose.

Comparative Analyses of Muscle Quality in Hooked, Trawl-Net, and Radar-Net Hairtail (Trichiurus haumela) during Thermal Processing.

To investigate and compare the changes in muscle quality of hooked, trawl-net, and radar-net hairtail (Trichiurus haumela, HH, TH, and RH) during thermal processing, the physicochemical properties of three kinds of hairtail were determined under heating at 30, 50, 70 and 90 °C for 10 min. Additionally, the muscle tissues were observed via Oil Red O (ORO) staining, Masson staining, and scanning electron microscopy (SEM). The results showed that with increased heating temperature, pH, L*, b*, chewiness, and gumminess in hairtail muscle increased, while a* and shearing force decreased. The springiness, relative contents of hydrophobic and disulfide bonds, myosin surface hydrophobicity, and TCA-soluble peptide content increased first and then decreased. However, the relative contents of ionic and hydrogen bonds showed an opposite trend. Histological observations revealed that heating disrupted hairtail muscle tissue, manifested by the blurriness and disorder of myofibrils and breakage of myofibrillar bundle membranes. The RH muscle exhibited the highest chewiness, gumminess, and chemical force levels, accompanied by the lowest content of TCA-soluble peptide. Furthermore, the RH muscle presented the greatest fat droplet content, diffusivity, and integrity of collagen and myofibers. Correlation analysis revealed a close correlation between muscle quality and protein function in HH, TH, and RH. This study provides a theoretical basis for the difference in muscle quality in three different types of hairtail.

Effects of high temperature short time (HTST) pasteurization on milk and whey during commercial whey protein concentrate production.

Two pasteurization steps are often used in the preparation of whey protein concentrate (WPC) before evaporation into a dry product. The Pasteurized Milk Ordinance (PMO) in the United States requires that raw bovine milk be pasteurized using a process that meets minimum heat treatment requirements to achieve reductions in pertinent microorganisms. In addition, WPC produced from USDA-approved plants must comply with CFR Subpart B §58.809, which dictates that all fluid whey used in the manufacture of dry whey products shall be pasteurized before being condensed. These heat treatments are effective at inactivating the most thermally resistant bacterium, such as Coxiella burnetii; however, they can also alter milk proteins-inducing denaturation, aggregation and reduced bioactivity. Though the impact of thermal treatments on whey proteins has been examined, the specific influence of 2 high-temperature-short-time (HTST) pasteurization steps on the retention of proteins in WPC remains unknown. This study aimed to investigate the effect of commercial-scale HTST pasteurization of both raw milk and the resulting sweet whey on the products' overall protein profile. Three distinct batches of raw milk (RM) and corresponding pasteurized milk (PM), the resulting whey (RW) and pasteurized whey (PW) produced at commercial scale were analyzed. Assessments of denaturation were conducted through solubility testing at pH 4.6 and hydrophobicity evaluation via anilinonaphthalene-1-sulfonic acid assay (ANS). Additionally, enzyme-linked immunosorbent assay (ELISA), PAGE (PAGE) and liquid chromatography tandem mass spectroscopy (LC-MS/MS) were employed to compare the retention of key bioactive proteins before and after each HTST pasteurization step. The percentage of soluble whey protein decreased from RM to PM and from RW to PW, but no significant differences were observed via hydrophobicity assay. ELISA revealed a significant reduction in key bioactive proteins, such as lactoferrin, immunoglobulin A and immunoglobulin M, but not immunoglobulin G, after HTST pasteurization of RM and RW. PAGE and LC-MS/MS revealed a significant decrease in the retention of lactoferrin and key milk fat globular membrane proteins, such as xanthine dehydrogenase oxidase/xanthine oxidase, lactadherin and fatty acid binding protein. Additionally, xanthine oxidase activity was significantly reduced after HTST pasteurization of milk and whey. This research helps to identify the limitations of the current processing techniques used in the dairy industry and could lead to innovation in improving the retention of bioactive proteins.

Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing.

This study explores the effects of lipid oxidation products (LOPs), specifically CHP, t,t-DDE, and MDA, on the digestibility and structural integrity of myofibrillar proteins (MP) during processing. LOPs were first assessed by heating at 180 °C for 15 min, showing a significant reduction in digestibility in MDA-treated samples (65.40 %), followed by t,t-DDE (45.10 %) and CHP (13.07 %). MALDI-TOF MS analysis revealed decreased peptide abundance and lower average molecular weight in t,t-DDE- and MDA-treated samples. Notably, substantial decreases in α-helix content and increases in random coil structures were detected, particularly in MDA-treated samples. Assessments of surface hydrophobicity and thiol content underscored the detrimental impact of secondary LOPs on MP structure. Higher MDA concentrations led to a substantial reduction in intrinsic fluorescence intensity, along with an increase in Schiff base content. A PLS regression model demonstrated strong predictive capabilities for MP digestibility, highlighting the importance of optimizing meat processing parameters to minimize nutritional degradation.

Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds.

The effects of different thermal processing conditions on the flavor profiles of channel catfish were evaluated in terms of fatty acids, volatile flavor and taste compounds using steaming, boiling, roasting, and microwaving with different degrees. After thermal processing, 72 volatile organic compounds were detected, including 20 hydrocarbons, 5 ketones, 20 aldehydes, 7 heterocyclic compounds, 12 alcohols and others. Meanwhile, the contents of unsaturated fatty acids like oleic acid and linoleic showed a significant decline due to their heat-sensitive properties. With regard to taste compounds, thermal processing contributed to umami amino acids and free nucleotides conversion, with the initial glutamate and IMP contents of 15.87 and 164.91 mg/100 g in raw samples mainly increasing by 2.8-10.3 and 14.4-105.5 mg/100 g in processed ones. Compared to other methods, microwaving had limited effects on flavor compounds, and steaming and roasting had better performance to improve the flavor complexity of channel catfish.

Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices.

With rising consumer awareness of health and wellness, the demand for enhanced food safety is rapidly increasing. The generation of chemical contaminants during the thermal processing of food materials, including polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, and acrylamide happens every day in every kitchen all around the world. Unlike extraneous chemical contaminants (e.g., pesticides, herbicides, and chemical fertilizers), these endogenic chemical contaminants occur during the cooking process and cannot be removed before consumption. Therefore, much effort has been invested in searching for ways to reduce such thermally induced chemical contaminants. Recently, the addition of bioactive compounds has been found to be effective and promising. However, no systematic review of this practical science has been made yet. This review aims to summarize the latest applications of bioactive compounds for the control of chemical contaminants during food thermal processing. The underlying generation mechanisms and the toxic effects of these chemical contaminants are discussed in depth to reveal how and why they are suppressed by the addition of certain bioactive ingredients. Examples of specific bioactive compounds, such as phenolic compounds and organic acids, as well as their application scenarios, are outlined. In the end, outlooks and expectations for future development are provided based on a comprehensive summary and reflection of references.

Monitoring effects on anthocyanins, non-anthocyanin phenolics and ORACFL values of Colombian bilberry (V. meridionale Swartz) during pulping and thermal operations.

Processing of berries usually degrades anthocyanin and non-anthocyanin phenolics and diminishes antioxidant activity. In Colombia, jelly produced from the fruit of Vaccinium meridionale Swartz is a popular product among consumers. The aim of this study was to determine the effect of jelly processing steps on bioactive components. Analysis of anthocyanins (ACNs) and non-anthocyanin phenolics was performed via HPLC-PDA. Antioxidant activity was assessed by the ORACFL method. The pulping step had the highest impact on ACNs, whose total content was significantly higher in the pomace (747.6 ± 59.2 mg cyanidin 3-glucoside (cyn 3-glu)/100 g) than in the pulp (102.7 ± 8.3 mg cyn 3-glu/100 g). Similarly, pulping caused a significant decrease in flavonols, procyanidins (PACs) and ORACFL values. Despite the effects of processing, Colombian bilberry jelly can be considered a good source of phenolic compounds with high antioxidant activity. The final concentration of ACNs, hydroxycinnamic acids (HCAs) and flavonols, as well as the ORACFL values in this product were comparable to those of fresh cranberry (Vaccinium oxycoccos) and black currant (Ribes nigrum). The results also suggest that the pomace of V. meridionale can be recovered as an excellent source of bioactive compounds.

Product Selection Toward High-Value Hydrogen and Bamboo-Shaped Carbon Nanotubes from Plastic Waste by Catalytic Microwave Processing.

The escalating levels of plastic waste and energy crises underscore the urgent need for effective waste-to-energy strategies. This study focused on converting polypropylene wastes into high-value products employing various iron-based catalysts and microwave radiative thermal processing. The Al-Fe catalysts exhibited exceptional performance, achieving a hydrogen utilization efficiency of 97.65% and a yield of 44.07 mmol/g PP. The gas yields increased from 19.99 to 94.21 wt % compared to noncatalytic experiments. Furthermore, this catalytic system produced high-value bamboo-shaped carbon nanotubes that were absent in other catalysts. The mechanism analysis on catalytic properties and product yields highlighted the significance of oxygen vacancies in selecting high-value products through two adsorption pathways. Moreover, the investigation examined the variations in product distribution mechanisms between conventional and microwave pyrolysis, in which microwave conditions resulted in 4 times higher hydrogen yields. The technoeconomic assessment and Monte Carlo risk analysis further compared the disparity. The microwave technique had a remarkable internal rate of return (IRR) of 39%, leading to an income of $577/t of plastic with a short payback period of 2.5 years. This research offered sustainable solutions for the plastic crisis, validating the potential applicability of commercializing the research outcomes in real-world scenarios.