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Li F, Liu R, Qin S, Deng Z, Li W. Progress in culture technology and active substance research on Nostoc sphaeroides Kützing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39087308 DOI: 10.1002/jsfa.13749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 05/27/2024] [Accepted: 06/24/2024] [Indexed: 08/02/2024]
Abstract
Nostoc sphaeroides Kützing is a freshwater edible cyanobacterium that is rich in active substances such as polysaccharides, proteins and lipids; it has a variety of pharmacological effects such as antioxidant, anti-inflammatory, antitumor and cholesterol-lowering effects; and is often used as a traditional Chinese medicine with many potential applications in food, cosmetics, medical diagnostics and disease treatment. However, to meet the needs of different fields, such as medicine, there is an urgent need for basic research and technological innovation in culture technology, extraction and preparation of active substances, and the pharmacological mechanism of N. sphaeroides. This paper reviews the pharmacological effects of N. sphaeroides active substances, discusses current culture techniques and methods for extracting active components, and outlines the challenges encountered in cultivating and industrializing N. sphaeroides while discussing future development trends. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fengcheng Li
- Qingdao Academy of Chinese Medical Sciences, Shandong University of Traditional Chinese Medicine, Qingdao, China
- Chinese Academy of Sciences, Yantai Institute of Coastal Zone Research, Yantai, China
| | - Runze Liu
- Chinese Academy of Sciences, Yantai Institute of Coastal Zone Research, Yantai, China
| | - Song Qin
- Qingdao Academy of Chinese Medical Sciences, Shandong University of Traditional Chinese Medicine, Qingdao, China
- Chinese Academy of Sciences, Yantai Institute of Coastal Zone Research, Yantai, China
| | - Zhongyang Deng
- School of Life and Health Sciences, Hubei University of Technology, Wuhan, China
| | - Wenjun Li
- Qingdao Academy of Chinese Medical Sciences, Shandong University of Traditional Chinese Medicine, Qingdao, China
- Chinese Academy of Sciences, Yantai Institute of Coastal Zone Research, Yantai, China
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Bebek Markovinović A, Bosiljkov T, Janči T, Kostić M, Dedović N, Lučić E, Bavrka K, Pavlić B, Bursać Kovačević D. Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks. Foods 2024; 13:1623. [PMID: 38890852 PMCID: PMC11172405 DOI: 10.3390/foods13111623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 05/19/2024] [Accepted: 05/21/2024] [Indexed: 06/20/2024] Open
Abstract
The influence of wheat starch (6%, 8% and 10%, w/w) and a 3D printing program (program 1 vs. program 2) on the content of bioactive compounds, antioxidant capacity, color parameters and rheological and sensory properties was investigated in 3D strawberry and strawberry tree fruit snacks. Increasing the starch content led to a decrease in the content of almost all the bioactive compounds, while it had no effect on the antioxidant capacity. The printing program had no significant effect on the bioactive compounds (except hydroxycinnamic acids), antioxidant capacity and color parameters. A higher starch content improved the strength of the sample but had no effect on the mechanical properties. Smaller particles with a higher starch content improved the stability of the sample. In contrast to the programs, varying the starch content had a significant effect on all the color parameters except the a* values. Eight different sweeteners in two different concentrations were used for the sensory evaluation of the 3D-printed snacks. The variations in sweetener content only affected the sweet and harmonious taste. In summary, this study confirms the great potential of fruit bases for the production of 3D-printed snacks with excellent biological and rheological properties, which can be a step toward personalized food with the addition of sweeteners.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tibor Janči
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marko Kostić
- Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21102 Novi Sad, Serbia
| | - Nebojša Dedović
- Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21102 Novi Sad, Serbia
| | - Ela Lučić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Katarina Bavrka
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability. Antioxidants (Basel) 2023; 12:antiox12020436. [PMID: 36829995 PMCID: PMC9952332 DOI: 10.3390/antiox12020436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/08/2023] [Accepted: 02/09/2023] [Indexed: 02/12/2023] Open
Abstract
3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-based functional product with the addition of two hydrocolloids (corn and wheat starch) in three proportions (10, 15 and 20%) and to investigate the influence of 3DP process parameters on physico-chemical and textural properties, as well as the bioactive and antioxidant potential and microbiological stability, with(out) the addition of natural antimicrobial agents. Starch type had a significant effect on all tested bioactive compounds, as well as on starch content, except for total phenolic and hydroxycinnamic acid contents. Considering the content of bioactive compounds and antioxidant capacity, program 2 proved to be more suitable than program 1. All samples exhibited good textural properties, a high degree of stability and minimal geometric deviations. Regarding microbiological safety, no pathogenic bacteria were found in the 3DP samples during storage. The 3DP sample with added citral at a concentration of 75 mg L-1 showed the best microbiological quality. Ultimately, 3DP can be successfully used for the production of new strawberry-based functional products.
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Du Y, Zhang M, Chen H. Effect of whey protein on the 3D printing performance of konjac hybrid gel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110716] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Pereira T, Barroso S, Gil MM. Food Texture Design by 3D Printing: A Review. Foods 2021; 10:foods10020320. [PMID: 33546337 PMCID: PMC7913566 DOI: 10.3390/foods10020320] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/23/2021] [Accepted: 01/29/2021] [Indexed: 12/19/2022] Open
Abstract
An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.
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Affiliation(s)
- Tatiana Pereira
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (T.P.); (S.B.)
| | - Sónia Barroso
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (T.P.); (S.B.)
| | - Maria M. Gil
- MARE—Marine and Environmental Sciences Centre, School of Tourism and Maritime Technology, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
- Correspondence:
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Chen F, Zhang M, Liu Z, Bhandari B. 4D deformation based on double-layer structure of the pumpkin/paper. FOOD STRUCTURE-NETHERLANDS 2021. [DOI: 10.1016/j.foostr.2020.100168] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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