Food and Bioproducts Processing最新文献_第2页

Stabilization of microbial strains in long-lasting double emulsions as a new strategy for liquid biofertilizer formulation 将微生物菌株稳定在长效双乳液中，作为液体生物肥料配方的新策略

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-23 DOI: 10.1016/j.fbp.2024.10.020

Pier Francesco Ferrari , Chiara Bufalini , Roberta Campardelli , Anna Brondolo , Enrico Ercole , Domenico Palombo , Patrizia Perego

The need for innovative biofertilizers has been increasing in recent years as a consequence of the loss of soil microbial biodiversity. In this context, symbiotic agriculture, which involves the application of beneficial microorganisms to the soil, is an emerging and promising reality. A key point is related to the choice of an adequate formulation strategy for the microbial systems to maintain their vitality and shelf-life. The use of a liquid formulation is an alternative to the traditional dry powders, but currently a successful microbial stabilization in a liquid biofertilizer is still not available. Therefore, the aim of this study is to stabilize different microorganisms using a double emulsion to obtain a liquid product. The emulsion formulation and production conditions were optimized for strain encapsulation and emulsions were characterized by analysing droplet size distribution, concentration, vitality of microorganisms after the production process, and stability of the product over time. A final formulation, obtained by mixing the different emulsions was developed with the objective of delivering a complete pool of beneficial microorganisms to the soil. The mixture was stable for 5 months at room temperature and microorganism concentration remained constant, indicating that no antagonistic activity within the microbial consortium was present.

近年来，由于土壤微生物生物多样性的丧失，对创新型生物肥料的需求与日俱增。在这种情况下，在土壤中施用有益微生物的共生农业成为一种新兴的、前景广阔的现实。关键的一点是要为微生物系统选择适当的配方策略，以保持其活力和保质期。液体配方是传统干粉的替代品，但目前还没有成功的液体生物肥料微生物稳定剂。因此，本研究的目的是利用双乳液来稳定不同的微生物，从而获得液体产品。通过分析液滴大小分布、浓度、生产过程后微生物的活力以及产品在一段时间内的稳定性，对用于菌株封装的乳液配方和生产条件进行了优化，并对乳液进行了表征。通过混合不同的乳剂，开发出了最终配方，目的是向土壤中提供完整的有益微生物库。该混合物在室温下稳定了 5 个月，微生物浓度保持稳定，表明微生物联合体内部不存在拮抗活动。

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引用次数: 0

Nanoencapsulation of Spirulina sp. LEB 18 microalgae biomass using electrospray technique and application in chocolate milk 利用电喷雾技术纳米封装螺旋藻 LEB 18 微藻生物质并将其应用于巧克力牛奶中

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-23 DOI: 10.1016/j.fbp.2024.10.002

Thays Arpino Rasia , Bruna da Silva Vaz , Jorge Alberto Vieira Costa , Michele Greque Morais

Chocolate powder is a widely consumed food, but it has a high sugar content. Spirulina microalgae contains high nutritional value and can be used to enrich foods. However, microalgae has strong sensory characteristics. To add it to food, it is necessary to hide these characteristics, such as through nanoencapsulation. Therefore, the objective of this work was to develop nanospheres with Spirulina biomass by nanoencapsulation and apply them in chocolate milk. This nanospheres were produced through the electrospraying technique, with chitosan and Spirulina. The best parameters to produce nanospheres were a polymeric solution with 0.50 % chitosan, electric potential of 24 kV, and capillary diameter of 0.70 mm. These resulted in more uniform nanoparticles without the presence of a residual solvent. Nanospheres with Spirulina sp. LEB 18 are stable up to approximately 200 °C. Chocolate milk containing nanospheres with Spirulina was formulated to contain 5 % Spirulina, which increased the protein content by 16.3 %, lipids by 88.9 % and ash by 33.9 % in this food compared to the control. It received an average score of 6.9 in the sensory analysis and had a public acceptance rate of 76.3 %. By incorporating 300 mL of chocolate milk containing nanospheres with Spirulina into school meals, children up to 5 years old (weighing approximately 18 kg) meet their daily protein requirement in a single serving.

巧克力粉是一种广泛食用的食品，但其含糖量较高。微藻类螺旋藻营养价值高，可用于丰富食品。然而，微藻具有强烈的感官特征。要将其添加到食品中，就必须隐藏这些特性，例如通过纳米封装。因此，这项工作的目的是通过纳米胶囊技术开发螺旋藻生物质纳米球，并将其应用于巧克力牛奶中。这种纳米球是用壳聚糖和螺旋藻通过电喷雾技术制成的。生产纳米球的最佳参数是含有 0.50 % 壳聚糖的聚合物溶液、24 kV 的电位和 0.70 mm 的毛细管直径。这些参数使纳米颗粒更加均匀，且无残留溶剂。含有螺旋藻 LEB 18 的纳米球在约 200 °C 的温度下都很稳定。含有螺旋藻纳米球的巧克力牛奶配方中含有 5 % 的螺旋藻，与对照组相比，蛋白质含量增加了 16.3 %，脂类增加了 88.9 %，灰分增加了 33.9 %。感官分析的平均得分为 6.9 分，公众接受率为 76.3%。通过在学校膳食中加入 300 毫升含有螺旋藻纳米球的巧克力牛奶，5 岁以下儿童（体重约为 18 千克）只需一次食用就能满足其日常蛋白质需求。

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引用次数: 0

Exploring solution composition and vacuum pulse effects in the osmotic processing of sole (Paralichthys sp.) fillets 探索鳎目鱼（Paralichthys sp.）鱼片渗透加工中的溶液成分和真空脉冲效应

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-23 DOI: 10.1016/j.fbp.2024.10.018

Rolando J. Jimenez Lugo , Silvina P. Agustinelli , Alejandra Tomac , Marina Czerner

The study investigates the osmotic dehydration (OD) of sole fillets and its mass transfer kinetics. Brine (S10), brine+sucrose (S10Az), and brine+sucrose+acetic acid (S10AA) solutions were used, with treatments conducted under atmospheric pressure (control) and with vacuum impregnation pulses (VI) for 7 hours. A positive mass change was observed over time in S10 and S10Az, leading to increased processing yields, while a decreasing trend was noted in S10AA. VI had a significant effect on NaCl content in S10AA, resulting in a 45 % processing time reduction. The Peleg model accurately fitted the solutes content dynamics, suggesting that VI shortens the time it takes to reach equilibrium for NaCl and sucrose. Product texture characteristics were affected by the solution composition, with increased hardness in S10AA, but not by VI treatment. These findings enhance the understanding of fish pre-treatment operational variables and suggest the VI potential for streamlining processes in the fish industry.

本研究探讨了鳎鱼片的渗透脱水（OD）及其传质动力学。采用盐水（S10）、盐水+蔗糖（S10Az）和盐水+蔗糖+醋酸（S10AA）溶液，在常压（对照）和真空浸渍脉冲（VI）下处理 7 小时。随着时间的推移，S10 和 S10Az 的质量变化呈正值，从而提高了加工产量，而 S10AA 则呈下降趋势。在 S10AA 中，VI 对 NaCl 含量的影响很大，使加工时间缩短了 45%。Peleg 模型准确地拟合了溶质含量的动态变化，表明 VI 缩短了 NaCl 和蔗糖达到平衡所需的时间。产品质地特征受溶液成分的影响，S10AA 的硬度增加，而 VI 处理则没有影响。这些研究结果加深了人们对鱼类预处理操作变量的了解，并表明 VI 有可能简化鱼类行业的流程。

引用次数: 0

Phenolic compounds' stability in reduced-calorie plum spread fortified with freeze-dried plum pomace: Effects of processing techniques and pasteurization 用冻干李子渣强化的低热量李子涂抹酱中酚类化合物的稳定性：加工技术和巴氏杀菌的影响

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-22 DOI: 10.1016/j.fbp.2024.10.016

Aleksandra Bajić , Lato Pezo , Jasna Mastilović , Aleksandra Mišan , Biljana Cvetković , Renata Kovač , Alena Stupar , Dragana Ubiparip Samek , Marijana Djordjević

Fortified reduced-calorie plum spreads (∼40°Brix), containing 10 % (w/w) freeze-dried plum pomace (FD-PP), were analyzed for phenolic compounds (spectrophotometrically and chromatographically determined) and antioxidant activity to evaluate the effects of processing and pasteurization during the transition from laboratory (LS-S) to industrial scale (IS-S) spread manufacturing. Additionaly, a control sample at an industrial scale (IS-CS) was prepared to estimate FD-PP's functional contribution. The physicochemical properties of spreads and plum materials used (FD-PP and plum purée, PP), were also investigated. IS-S exhibited increased levels of total phenols, total flavonoids, total anthocyanins, catechin, chlorogenic acid, caffeic acid, rutin, quercetin, cyanidin 3-O-glucoside, and cyanidin 3-O-rutinoside, alongside higher antioxidant activity compared to IS-CS. LS-S retained more phenolics than IS-S, possibly due to the pasteurization step (85 °C, 1 h) introduced in IS-S processing. Although characterised by reduced phenolic and anthocyanins content upon pasteurization, appealing colour of the IS-S spread was retained. Significant correlations (p<0.05) were observed across most individual phenolic compounds and antioxidant activity. Standard score (SS) analysis showed that phenolic retention and antioxidant activity were highest in LS-S (SS=0.754), followed by IS-S (SS=0.490) and IS-CS (SS=0.163). Pasteurization and the use of FD-PP contributed to the microbiologically stable spread after 21 days of storage.

对含有 10 %（w/w）冻干李子渣（FD-PP）的强化低热量李子涂抹酱（∼40°Brix）进行了酚类化合物（分光光度法和色谱法测定）和抗氧化活性分析，以评估从实验室（LS-S）到工业规模（IS-S）涂抹酱生产过程中加工和巴氏杀菌的影响。此外，还制备了工业规模（IS-CS）的对照样品，以评估 FD-PP 的功能贡献。此外，还对涂抹酱和所用李子材料（FD-PP 和李子酱，PP）的理化特性进行了调查。与 IS-CS 相比，IS-S 的总酚、总黄酮、总花青素、儿茶素、绿原酸、咖啡酸、芦丁、槲皮素、3-O-青花素葡萄糖苷和 3-O-青花素芸香苷的含量增加，抗氧化活性也更高。与 IS-S 相比，LS-S 保留了更多的酚类物质，这可能是由于在 IS-S 加工过程中引入了巴氏杀菌步骤（85 °C，1 小时）。虽然巴氏杀菌后酚类物质和花青素含量减少，但 IS-S 涂抹酱的诱人色泽得以保留。大多数单个酚类化合物与抗氧化活性之间存在显著相关性（p<0.05）。标准分数（SS）分析表明，LS-S 的酚保留率和抗氧化活性最高（SS=0.754），其次是 IS-S（SS=0.490）和 IS-CS（SS=0.163）。巴氏杀菌和使用 FD-PP 使涂抹酱在储存 21 天后具有微生物稳定性。

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引用次数: 0

Construction and characteristics of EGCG-porcine serum albumin pickering emulsion: Based on noncovalent interactions mechanism EGCG-猪血清白蛋白浸提乳液的构建及其特性：基于非共价相互作用机制

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-22 DOI: 10.1016/j.fbp.2024.10.014

Lili Liu , Xiaodan Zhang , Ying Yu , Xieli Yang , Weiwei Cheng , Baocheng Xu

Pickering emulsion prepared by the interaction between polyphenols and protein can improve the stability of protein-based emulsion. The purpose of this study was to explore the complex formation mechanism of epigallocatechin gallate (EGCG)-porcine serum albumin (PSA) complex and the preparation of food-grade Pickering emulsion. By the UV and fluorescence spectral analysis, it was found that EGCG has an obvious fluorescence quenching effect on PSA, mainly static quenching. The results of synchronous, three-dimensional fluorescence and FT-IR spectroscopy showed that the hydrophobic microenvironment of aromatic amino acids and the secondary structure of PSA changed after EGCG was added. The results of molecular docking examined that EGCG and PSA form more stable complexes due to hydrogen bonds, and the binding energy was −4.43 kcal /mol. Compared with the PSA emulsion, the successfully prepared EGCG-PSA Pickering emulsion had smaller droplets and no obvious color in CLMS. The Pickering emulsion of EGCG-PSA had strong emulsification and high viscosity, which belonged to pseudoplastic non-Newtonian fluid. In addition, the free fatty acids release rate of EGCG-PSA Pickering emulsion was decreased by 9.9 %. The antioxidant performance of the EGCG-PSA Pickering emulsion was improved, and the DPPH radical scavenging rate and the ABTS⁺ radical scavenging rate reached the highest, which were 93.72 % and 57.16 % respectively. This study provides important insights into the interaction between EGCG and PSA, and a reference for the development of polyphenol-protein complex Pickering emulsion in food, medicine, cosmetics, and other fields.

由多酚和蛋白质相互作用制备的皮克林乳剂可以提高蛋白质乳剂的稳定性。本研究的目的是探讨表没食子儿茶素没食子酸酯（EGCG）-茯苓血清白蛋白（PSA）复合物的形成机理以及食品级皮克林乳液的制备方法。通过紫外光谱和荧光光谱分析发现，表没食子儿茶素对PSA有明显的荧光淬灭作用，主要是静态淬灭。同步三维荧光光谱和傅立叶变换红外光谱结果表明，添加 EGCG 后，芳香族氨基酸的疏水微环境和 PSA 的二级结构发生了变化。分子对接结果表明，EGCG 与 PSA 因氢键作用形成了较稳定的复合物，结合能为-4.43 kcal /mol。与 PSA 乳液相比，成功制备的 EGCG-PSA 皮克林乳液液滴较小，在 CLMS 中无明显颜色。EGCG-PSA 的皮克林乳液具有较强的乳化性和较高的粘度，属于假塑性非牛顿流体。此外，EGCG-PSA 皮克林乳液的游离脂肪酸释放率降低了 9.9%。EGCG-PSA Pickering 乳化液的抗氧化性能得到改善，DPPH 自由基清除率和 ABTS+自由基清除率达到最高，分别为 93.72 % 和 57.16 %。该研究为 EGCG 与 PSA 的相互作用提供了重要见解，也为多酚-蛋白复合物皮克林乳液在食品、医药、化妆品等领域的开发提供了参考。

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引用次数: 0

A fruit edible coating machine to protect the morphological, physiological, and biochemical properties of citrus fruits 保护柑橘类水果形态、生理和生化特性的水果可食用涂层机

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-21 DOI: 10.1016/j.fbp.2024.10.017

Noura Dayeh , Keyvan Asefpour Vakilian , Mohsen Azadbakht

This study aimed at constructing a laboratory machine for chitosan-based citrus fruit edible coating operation. The machine included a roller fruit conveyor system for fruits to travel, where the fruits were sprayed with a conventional coating material. The spraying flow rate and the slope of the device during the spraying were optimized to minimize the changes in morphological (image processing characteristics), physiological (firmness and total soluble solids), and biochemical (limonene and microRNA concentrations) properties of the orange fruits during 16 days of storage period with the minimum consumption of the coating material. In addition to fruit physiological properties such as firmness, fruit biochemical properties including limonene and miR-397 concentration as a regulator of lignin synthesis in oranges were significantly preserved in the fruits coated using the proposed machine. Although morphological and some physiological properties could not reveal the effects of edible coating on fruits due to the short period of storage, the concentration of miR-397, which was measured with a portable electrochemical biosensor at the femtomolar level, could determine the effects of coating treatments on fruit quality with suitable performance. Coated fruits that exerted the least change in miR-397 concentration after 16 days, had a more suitable appearance after two months of cold storage. While, many of the control fruits that showed significant changes in microRNA concentrations after 16 days, were in unfavorable exocarp conditions for the market. The findings of this study are useful for developing new fruit coating machines and introducing microRNAs as early indicators of fruit post-storage quality.

这项研究旨在建造一台实验室机器，用于基于壳聚糖的柑橘类水果可食用涂层操作。该机器包括一个供水果移动的辊式水果输送系统，水果在该系统中被喷涂上传统的涂层材料。在喷涂过程中，对喷涂流速和设备坡度进行了优化，以尽量减少橙果在 16 天储存期内的形态（图像处理特征）、生理（硬度和总可溶性固形物）和生化（柠檬烯和 microRNA 浓度）特性的变化，同时将涂层材料的消耗量降至最低。除了果实的生理特性（如硬度）外，果实的生化特性（包括柠檬烯和作为橙子木质素合成调节剂的 miR-397 浓度）在使用建议的机器涂覆的果实中也得到了显著的保留。虽然由于贮藏时间较短，形态学和一些生理特性无法显示可食用涂层对水果的影响，但用便携式电化学生物传感器测量飞摩尔级的 miR-397 浓度，可以确定涂层处理对水果质量的影响，而且性能合适。16 天后，miR-397 浓度变化最小的涂膜水果在冷藏两个月后外观更合适。而在 16 天后微 RNA 浓度出现显著变化的对照组水果中，许多都处于不利于上市的外果皮条件下。这项研究的结果有助于开发新的水果涂膜机，并将 microRNA 作为水果贮藏后质量的早期指标。

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引用次数: 0

The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling 使用微流体力学模型、动力学分析和优化工具，通过湿搅拌介质研磨技术开发玉米淀粉纳米悬浮液

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-18 DOI: 10.1016/j.fbp.2024.10.010

María Gabriela Bordón , Lucía López-Vidal , Marcela L. Martínez , Santiago D. Palma , Pablo D. Ribotta

Starch micro and nanoparticles have emerged as popular stabilizers in food and pharmaceutical formulations. Wet-stirred media milling (WSMM) to develop such particles has not been widely reported, in contrast to chemical hydrolysis. Therefore, this contribution aimed to analyze the effects of: 1) Sodium dodecyl sulfate (SDS) and post-milling operations on the stability of starch nanosuspensions; 2) the bead diameter (d_b) (0.15, 0.50 mm) and starch concentration (c_S) (1, 3.5, 7 % w/v) on the type and stability of nanosuspensions, breakage kinetics and microhydrodynamic parameters; 3) spray-drying of nanosuspensions on the structural changes and redispersion of powders. Stable nanosuspensions with an average size of 161±5 nm could be obtained, from an initial size of 14.08±0.08 μm. The use of SDS as a stabilizer prevented aggregation during milling and allowed the formation of amylose-SDS complexes, supported by DSC and X-ray techniques. The microhydrodynamic analysis showed that increasing c_S decreased the compression forces applied to particles. Moreover, the intensity of collisions was improved with a larger d_b. Spray-dried nanosuspensions formulated with a c_S of 7 % (w/v), different SDS concentrations (0, 0.07 and 1 % w/v), and a d_b of 0.15 mm were analyzed. Submicron particles could only be obtained with 1 % (w/v) of SDS: from 366 to 271 nm after milling and spray-drying, respectively. Under these conditions, the granules were fully fragmented, which was confirmed by X-ray and TEM techniques. These results showed that WSMM could be implemented as a solvent-free methodology to obtain biopolymer-based nanoparticles.

淀粉微粒和纳米粒子已成为食品和药品配方中常用的稳定剂。与化学水解法相比，用湿搅拌介质研磨法（WSMM）来制备此类颗粒的报道还不多。因此，本文旨在分析以下因素的影响：1）十二烷基硫酸钠（SDS）和研磨后操作对淀粉纳米悬浮液稳定性的影响；2）微珠直径（db）（0.15、0.50 毫米）和淀粉浓度（cS）（1、3.5、7 % w/v）对纳米悬浮液类型和稳定性、破碎动力学和微流体力学参数的影响；3）喷雾干燥纳米悬浮液对粉末结构变化和再分散的影响。结果表明，从初始粒度（14.08±0.08 μm）到平均粒度（161±5 nm）的稳定纳米悬浮液是可行的。使用 SDS 作为稳定剂可防止研磨过程中的聚集，并可形成直链淀粉-SDS 复合物，这一点得到了 DSC 和 X 射线技术的支持。微流体力学分析表明，增加 cS 会降低施加在颗粒上的压缩力。此外，db 越大，碰撞强度越高。对 cS 为 7 %（w/v）、SDS 浓度不同（0、0.07 和 1 % w/v）、db 为 0.15 mm 的喷雾干燥纳米悬浮液进行了分析。只有在 SDS 含量为 1 %（w/v）的情况下才能获得亚微米级的颗粒：研磨和喷雾干燥后的粒径分别为 366 纳米和 271 纳米。在这些条件下，颗粒完全破碎，X 射线和 TEM 技术证实了这一点。这些结果表明，WSMM 可以作为一种无溶剂方法来获得基于生物聚合物的纳米颗粒。

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引用次数: 0

Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products 320-480 纳米范围内紫外线-A 和蓝光发光二极管在食品质量和货架期延长方面的应用

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.013

Eskindir Endalew Tadesse , Piotr Kulawik , Andrzej Szymkowiak , Vida Šimat

Produced or processed foods are subjects to natural spoilage and contamination, commonly by microorganisms. This occurs along the food supply chain, which results in high levels of food waste and compromised consumer safety. The use of light-emitting diode technologies, a novel non-thermal surface disinfection method, can be used in order to reduce microbial activity and improve shelf-life of the product. This review provides an extensive list of UV-A and blue LED applications on possible microbial inactivation and plant defense mechanisms, affecting quality and shelf-life extension of various food products. In addition, the benefits, engineering aspects of LED reactors for treating liquid foods and associated problems of this technology are summarized. This innovative food surface decontamination technology, with or without exogenous photosensitizers, can be used by food processing industries due to maintaining sensory and nutritional properties while exhibiting antibacterial inactivation. Further research is needed to fully realize their potential and to investigate whether the combined or hurdle technology affects antibacterial efficacy or food quality changes. In addition, an optimized and improved LED illumination system will be developed and applied extensively in the food industry by determining the possible factors needed to increase microbial inactivation rate, maintain quality and safety of food products.

生产或加工食品通常会受到微生物的自然腐败和污染。这种情况在食品供应链中时有发生，导致大量的食品浪费和消费者安全受损。发光二极管技术是一种新型的非热表面消毒方法，可用于降低微生物活性和延长产品保质期。本综述广泛列举了紫外线-A 和蓝光 LED 在可能的微生物灭活和植物防御机制方面的应用，这些应用影响着各种食品的质量和货架期的延长。此外，还总结了用于处理液态食品的 LED 反应器的优点、工程方面以及该技术的相关问题。无论是否使用外源光敏剂，这种创新的食品表面净化技术都能保持感官和营养特性，同时表现出抗菌灭活作用，因此可用于食品加工行业。要充分发挥其潜力，并研究组合技术或障碍技术是否会影响抗菌效果或食品质量变化，还需要进一步的研究。此外，还将通过确定提高微生物灭活率、保持食品质量和安全所需的可能因素，开发优化和改进的 LED 照明系统，并将其广泛应用于食品行业。

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引用次数: 0

An innovative approach in oat milk production: Ohmic heating 燕麦奶生产的创新方法：欧姆加热

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.011

Ferit Ak , Emrah Karakavuk , Ali Goksu , Serdal Sabancı

This study aimed to produce oat-milk by using the ohmic heating (OH) system and to compare some quality properties of this milk with the milk produced by conventional methods. The solution containing oats was heated from 20 °C to 75 °C using 3 different voltage-gradients, and then oat-milk was obtained by applying a series of processes. It has been determined that as the voltage gradient increased during heating in oat milk production, the processing time shortens, and this time was 482 seconds in the conventional heating process. The effective electrical conductivity values increased as the temperature increased in the OH process during the production of oat-milk and these values vary between 0.13 and 0.41 S/m. Also, some quality characteristics of oat milk such as color and total phenolic content were better preserved in milk obtained by the OH process than conventional heating process. In addition, oat milk obtained by OH process had higher apparent viscosity at all temperatures.

本研究旨在利用欧姆加热（OH）系统生产燕麦牛奶，并比较这种牛奶与传统方法生产的牛奶的一些质量特性。使用 3 种不同的电压梯度将含有燕麦的溶液从 20 °C 加热到 75 °C，然后通过一系列过程获得燕麦牛奶。结果表明，在燕麦奶生产过程中，随着加热过程中电压梯度的增加，处理时间也会缩短，在传统加热过程中，处理时间为 482 秒。在燕麦乳生产过程中，随着 OH 工艺温度的升高，有效电导率值也随之升高，这些值介于 0.13 和 0.41 S/m 之间。此外，与传统加热工艺相比，OH 工艺制得的燕麦奶更好地保留了燕麦奶的一些质量特性，如色泽和总酚含量。此外，用 OH 工艺制得的燕麦奶在所有温度下都具有较高的表观粘度。

引用次数: 0

Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon 研究纳米冻融对大西洋鲑鱼肌纤维蛋白的稳定机制

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.015

Wenzheng Li , Wenxuan Wang , Maomei Fan, Wenhui Zhu, Ying Bu, Jianrong Li, Xuepeng Li

Fe₃O₄ magnetic nanoparticles (MNPs)-assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) of salmon fillets has been studied. Comparison to size for conventionally frozen, the ice crystals of MNPs-assisted cryogenic freezing treatment exhibited a smaller diameter equivalent (2.37 ± 0.07 μm) and were uniformly distributed, while isotope H/D exchange revealed more hydrogen bonding between protein and water molecules. The NNMT treatment exhibited a reduced degree of protein aggregation, with the sizes of myosin, actin, and desmin aggregates ranging from 3.4 to 30.6 nm, 1.0–13.6 nm, and 0.7–4.7 nm, respectively. The NNMT treatment had a more stable protein secondary and tertiary structure, as well as an enhanced protein solubility and the smallest particle size. In addition, the myofibrillar protein content (125 ± 24.7 mg/mL), Ca²⁺-ATPase activity (4.25 ± 0.15 μmolPi/mg/h), calpain activity (0.14 ± 0.03 U/g), and cathepsin B activity (0.51 ± 0.06 U/g) in NNMT treatment were higher. In conclusion, the NNMT treatment reduced the impact of freeze denaturation on salmon fillet proteins. The structural changes observed of the three proteins support the hypothesis that NNMT stabilizes the main myofibrillar proteins and thus maintain quality of the salmon fillets.

研究了 Fe3O4 磁性纳米粒子（MNPs）辅助低温冷冻与 MNPs 联合微波解冻（NNMT）相结合的三文鱼片。与传统冷冻相比，MNPs 辅助低温冷冻处理的冰晶直径当量更小（2.37 ± 0.07 μm），且分布均匀，同位素 H/D 交换显示蛋白质和水分子之间的氢键更多。NNMT 处理的蛋白质聚集程度降低，肌球蛋白、肌动蛋白和去蛋白聚集体的大小分别为 3.4 至 30.6 nm、1.0 至 13.6 nm 和 0.7 至 4.7 nm。经 NNMT 处理的蛋白质二级和三级结构更稳定，蛋白质溶解度更高，粒径最小。此外，NNMT 处理的肌纤维蛋白含量（125 ± 24.7 mg/mL）、Ca2+-ATPase 活性（4.25 ± 0.15 μmolPi/mg/h）、钙蛋白酶活性（0.14 ± 0.03 U/g）和 cathepsin B 活性（0.51 ± 0.06 U/g）均较高。总之，NNMT 处理降低了冷冻变性对鲑鱼片蛋白质的影响。观察到的三种蛋白质的结构变化支持了 NNMT 能稳定主要肌纤维蛋白从而保持鲑鱼片质量的假设。

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引用次数: 0