IFT Food Chemistry Division

🌍 Sustainable Innovation: Biodegradable Films from Agro-Industrial Byproducts 🌱 The environmental challenges posed by petroleum-based plastics—ranging from the disruption of ecosystems to the health risks associated with microplastics—highlight the urgent need for biodegradable and eco-friendly alternatives. This study introduces a promising solution by utilizing soyhulls, an agro-industrial byproduct rich in lignocellulosic residue, to create sustainable films. 🔬 Key Highlights from the Study: Eco-Friendly Material Source: Soyhulls, containing 29–50% lignocellulosic residue, were processed using alkali treatment and zinc chloride, followed by crosslinking with calcium ions and glycerol. Biodegradability: 90% degradation achieved within 37 days at 24% soil moisture. Additional Benefits: Films exhibited UV-blocking capacity, low water absorption, and high biodegradability, making them suitable for sustainable packaging. 🌱 Why This Matters: Soyhull-derived biodegradable films offer a sustainable alternative to traditional plastics, supporting the circular economy and reducing environmental pollution. This innovation not only helps address the global plastic crisis but also provides new revenue opportunities for farmers and allied industries by valorizing agricultural byproducts. Full Article: https://lnkd.in/g9vqfsJB Sumi Regmi Sandeep Paudel Srinivas Janaswamy, Ph.D., PMP #Sustainability #CircularEconomy #BiodegradablePlastics #AgroIndustrialInnovation #EcoFriendlyMaterials #PlasticAlternatives

🌟 Innovating with Nature: Green Techniques for Sustainable Food Development 🌟 A recent study by Prof Sajid M. and colleagues (Jennifer Osamede, Hina Khan, Hussein Mostafa, Priti Mudgil) investigated sequential green hybrid techniques (ultrasonication, microwave, and high-shear homogenization) for the extraction of date seed bioactive compounds and its application as an additive for shelf-life extension of tilapia fish. 🔬 Key Highlights from the Study: Optimized Extraction Techniques: Using response surface methodology (RSM) and central composite design (CCD), the study optimized three green techniques: microwave-assisted extraction (MAE), homogenization-assisted extraction (HAE), and ultrasound-assisted extraction (UAE). Hybrid Techniques for Higher Efficiency: Combining these techniques (e.g., UAE + MAE and HAE + MAE) enhanced total phenolic content recovery by 52% and 49%, respectively, compared to single methods. Promising Antimicrobial Properties: Extracts demonstrated low MIC and MBC values, indicating strong antimicrobial potential against tested bacterial strains. Real-World Application: The optimized MAE extract was successfully applied to tilapia fish, extending shelf life during refrigeration to 10 days while maintaining microbial safety standards. 🌱 Why This Matters: This research showcases the potential of hybrid green techniques to maximize the recovery of bioactive compounds from agricultural byproducts, offering environmentally friendly solutions for functional food ingredients and food safety applications. It bridges the gap between sustainable chemistry and real-world food systems. Full Article: https://lnkd.in/gAAbjjZX #GreenExtraction #FoodChemistry #BioactiveCompounds #Sustainability #HybridTechniques #CircularEconomy

🌿 Unlocking the Potential of Murtilla Pomace: From By-Product to Bioactive Gold 🌟 Native Chilean berries, like murtilla, are renowned for their high phenolic content, making them a sought-after ingredient in the beverage industry. However, during juice production, phenolic-rich by-products like murtilla pomace are often discarded—despite their untapped potential as a source of bioactive compounds. A study by Prof Adriano Costa de Camargo, PhD and colleagues took a closer look at murtilla pomace to: 🔍 Extract and analyze soluble and insoluble-bound phenolics (IBPs). 🧪 Evaluate their antioxidant properties and cellular effects. Key Findings: ✨ The insoluble-bound phenolic hydrolysates stood out with the highest phenolic content, reducing power, and antioxidant capacity (FRAP and ORAC assays). ✨ Compounds like gallic acid and quercetin were prominent, identified through UPLC-ESI-MS/MS. ✨ Quercetin displayed superior antioxidant protection in Caco-2 cells, requiring 20x lower concentration than gallic acid to combat oxidative stress. ✨ Importantly, IBPs did not negatively impact Caco-2 cell metabolic activity while offering strong antioxidant benefits. Why It Matters: This research suggests a sustainable path for transforming murtilla pomace into high-value ingredients for: ✅ Functional foods ✅ Nutraceuticals ✅ Food supplements Using quercetin concentration as a quality control marker could further ensure the effectiveness of these products, reinforcing their role in promoting health and wellness. This aligns with my broader interest in optimizing and applying bioactive compounds from food by-products, bridging the gap between research and practical applications. Link to Publication: https://lnkd.in/ga7Zg7ks #Sustainability #FunctionalFoods #Nutraceuticals #FoodScience #Antioxidants #Innovation

🌍 Advancing Sustainable Food Packaging: A Study on Recyclable High-Barrier Materials 🌱 Sustainability in food packaging is at the forefront of innovation. Achieving recyclable, high-performance materials is critical not only for environmental impact but also for maintaining food quality and shelf life. A recent study published in one of IFT's journals, Journal of Food Science, evaluated the potential of recyclable polyethylene/ethylene vinyl alcohol (PE/EVOH) as an alternative to non-recyclable polyamide/polyethylene (PA/PE) laminates. Key insights include: 🔍 Material Performance: The oxygen transmission rate (OTR) of PE/EVOH films remains stable post-heat treatment, while PA/PE and PE films showed a decrease. Water vapor transmission rate (WVTR) increased after food contact, highlighting the interplay between materials and product properties. 🍴 Impact on Food Quality: Recyclable PE/EVOH preserved flavor and freshness in thermally processed mashed potatoes and ground carrots for up to 10 weeks, outperforming low-barrier PE films. Light exposure significantly influenced odor and flavor degradation, emphasizing the role of high-barrier materials in sensory preservation. 🌟 Implications for the Future: The study underscores the dual need to develop recyclable materials and ensure food quality preservation through extended shelf life. High-barrier recyclable materials like PE/EVOH can bridge the gap between sustainability and functionality, paving the way for innovative packaging solutions. #SustainablePackaging #FoodScience #CircularEconomy #Innovation #RecyclableMaterials #FoodQuality Link to Publication: https://lnkd.in/gp5NQKqf Many thanks to the authors for their contribution: Nusrat Sharmin Bjørn Tore Rotabakk Magnhild Seim Grøvlen Hanne Larsen Torstein Skåra Marit Kvalvag Pettersen

🌱 Potato Proteins: A Sustainable Future for Food Innovation The humble potato is stepping into the spotlight as a promising sustainable protein source, with unique properties that extend its value beyond starch production. Potato proteins, extracted from potato fruit juice, possess remarkable functional attributes, including water solubility, gel formation, emulsifying, and foaming capabilities. However, commercial extraction often leads to protein denaturation, limiting their potential. A recent comprehensive review, by Dr Xiaohong Sun and colleagues, published in the Comprehensive Reviews in Food Science and Food Safety journal, sheds light on the latest advancements in the emulsifying capacity and stability of potato proteins and peptides. It explores: 🔬 Diverse extraction methods, including precipitation techniques, chromatography, and membrane technology. 🧬 The impact of genetic diversity on protein functionality. 🍴 Environmental and food-processing factors affecting emulsification performance. 🛠️ Chemical modifications like acylation and phosphorylation to enhance functionality. This review provides a roadmap for future research, emphasizing the potential of potato proteins as high-value food emulsifiers and sustainable protein sources. Based on these insights, the potato processing industry can unlock new opportunities for innovation and sustainability. Let’s reimagine the potato as more than a staple food—it’s a key player in shaping the future of functional and sustainable food systems! 🥔✨ Link to Publication: https://lnkd.in/gWWjZrya

🌱 Unveiling the Potential of Tea Polysaccharides in Liver Health Tea, a cherished natural beverage with a rich history, offers more than just a comforting sip. Among its many bioactive components, tea polysaccharides (TPS) have garnered attention for their remarkable health benefits, including antioxidant, immunomodulatory, and hypoglycemic properties. In recent research published in the Journal of Food Science, TPS extracted from Tieguanyin oolong tea demonstrated promising hepatoprotective effects in mice. This study explored its role in alleviating nonalcoholic fatty liver disease (NAFLD), a condition affecting approximately 30% of the global population. The findings revealed that TPS supplementation not only improved lipid and glucose metabolism but also significantly activated the AMPK-mediated signaling pathways—a key regulator of energy and lipid homeostasis. By restoring the activity of critical downstream genes, such as SIRT1, SREBP1c, ACC1, and ATGL, TPS effectively reduced hepatic steatosis and metabolic imbalances induced by a high-fat diet. These insights highlight TPS as a potential natural solution for combating metabolic liver disorders. As the understanding of functional foods deepens, this research underscores the untapped potential of TPS in health interventions, offering a new perspective on bridging natural bioactives and clinical applications. 🌟 Link to Publication: https://lnkd.in/gr3ZrEWW

Reminder: Open Mic Event - IFT Food Chemistry Division December 17 Call for Open Mic Presenters and Audience! IFT Food Chemistry Division is seeking participants for this community event. Open Mic is for students and professionals to share their research virtually with their IFT peers. Presenters will take the "Open Mic" and briefly present in low risk, intermediate stages, and get questions and feedback to build skills and direction towards next steps. Audience gets to learn about current research and make connections with the presenters. To register (presenters and attendees) and for more information, please visit https://lnkd.in/gi4uempU To present, submit your abstract to snugent@ift.org

🌊 Revolutionizing Krill Oil Extraction with Innovation 🦐💡 Krill oil (KO) is prized for its bioactive benefits, but how can we extract it efficiently while maintaining its quality? A recent study published in IFT's Journal of Food Science introduces an innovative solution: low-temperature continuous phase-transition extraction equipment (LCPE). In this study, the researchers compared LCPE with supercritical CO₂ and n-hexane methods, and the results were interesting: ✅ Highest lipid yield (21.72 ± 0.34%) ✅ Superior bioactive content and dimethyl sulfide levels (3.12 ± 0.09 mg/kg) ✅ Lowest oxidative deterioration, preserving oil quality LCPE also produced defatted krill meal (DKM) with exceptional properties: Less than 2% fat Over 60% protein Superior oxidative stability These advantages make LCPE-extracted KO and DKM ideal for distant-ocean fishing vessels, ensuring easier transport, better long-term storage, and high-quality end products. 🎯 The future of sustainable krill processing is here! LCPE is paving the way for efficient, high-quality extraction methods that benefit industries and ecosystems alike. Publication Link: https://lnkd.in/gcV-sesz Authors: Yue Liu, Yinru Li, Wenwei Yu, Yingchuan Ma, Yong Cao, and Lichao Zhao #Innovation #Sustainability #KrillOil #FoodTechnology

Open Mic Event - IFT Food Chemistry Division December 17 Call for Open Mic Presenters and Audience! IFT Food Chemistry Division is seeking participants for this community event. Open Mic is for students and professionals to share their research virtually with their IFT peers. Presenters will take the "Open Mic" and briefly present in low risk, intermediate stages, and get questions and feedback to build skills and direction towards next steps. Audience gets to learn about current research and make connections with the presenters. To register (presenters and attendees) and for more information, please visit https://lnkd.in/gi4uempU To present, presubmit abstract to snugent@ift.org

Call for Proposals: Share Your Food Chemistry Research at IFT FIRST 2025 Are you ready to make a splash in the world of food science? 🍎 💡 IFT FIRST 2025 is the perfect stage to showcase your groundbreaking research in food chemistry. Submit your proposal today and share your insights on a range of topics including: Innovative food product development Sustainable food processing techniques Enhancing food safety and quality The future of food chemistry Don't miss this opportunity to connect with leading experts, inspire the next generation of food scientists, and advance the field of food chemistry. Submit your proposal here: https://lnkd.in/g4btmzvG