food technology – mycolab.ai

A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food

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Paraprobiotics are inactivated bacterial cells that offer the same health benefits as live probiotics but are much more stable and don’t require refrigeration. When added to high-protein ice cream, paraprobiotics help boost immune function and gut health while improving the product’s texture and shelf-life. This makes paraprobiotic-enriched ice cream an ideal functional dessert for athletes, people with dietary restrictions, and anyone seeking healthier frozen food options.

Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence

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This review explains why we don’t eat probiotic foods regularly even though we know they’re healthy: they often don’t taste, smell, or feel good. The authors show that improving the taste, texture, and appearance of probiotic foods can help people stick with them. They discuss how using different bacterial strains, better food formulas, and clever cooking techniques can make these foods more enjoyable while keeping their health benefits intact.

Emerging Nonthermal Technologies for the Production of Postbiotics

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Postbiotics are dead or inactivated beneficial microorganisms and their components that support human health without needing to survive in the gut. Traditional heat-killing methods damage these beneficial compounds. This comprehensive review explores six emerging technologies that can produce postbiotics while better preserving their health-promoting properties, making them more stable and effective for food and supplement applications.

Structure-Forming Properties of Pleurotus ostreatus: A Promising Resource for Edible 3D Printing Applications

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Low-grade oyster mushrooms, which normally go to waste due to cosmetic imperfections, contain valuable nutrients and compounds that make them excellent for 3D food printing. These mushrooms naturally possess properties like chitin and β-glucans that create the right consistency for printing edible structures. Using these discarded mushrooms for innovative 3D printing reduces waste, cuts production costs by up to 75%, and creates nutritious, customizable food products.

Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics

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Researchers created a plant-based meat substitute using soy protein and Lion’s Mane mushroom powder processed through extrusion. Adding 20% mushroom powder created the best texture, making it more similar to real meat with visible fibers. The mushroom also improved the flavor, adding mushroom-like aromas and making the product brown better during cooking. This discovery could help make better-tasting plant-based meat alternatives for consumers.

Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose

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Scientists developed a new method to dry mango slices while making them healthier by adding isomaltulose, a natural sugar that doesn’t spike blood sugar like regular sugar. Using sound waves to help the process, they incorporated this beneficial sugar into the mangoes in just 20 minutes of treatment. The dried mangoes maintained important nutrients like vitamin C and stayed stable during storage, making them a nutritious snack option for health-conscious consumers.

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities

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Plant-based and hybrid burgers are emerging as sustainable alternatives to traditional meat burgers, combining plant proteins from sources like soybeans, legumes, nuts, and mushrooms. These alternatives offer comparable nutrition to meat burgers with added fiber and lower fat content while addressing environmental and health concerns. Though challenges in achieving ideal texture and flavor remain, diverse ingredient combinations are successfully meeting the preferences of different consumer groups.

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

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Researchers tested using pijuayo flour from an Amazon fruit to replace animal fat in beef burgers. Burgers with 25% less animal fat tasted better and had better texture than regular burgers, possibly because pijuayo adds natural flavoring compounds and has healthy unsaturated fats. Most consumers preferred these reduced-fat burgers, suggesting pijuayo could be a practical way to make meat products healthier without sacrificing taste.

Research Topic: food technology