The biofilm-forming pathogens with acquired antibiotic resistance and associated disease outbreaks are increasing worldwide, especially in the seafood industry. This study hypothesised that the bioengineered iron nanoparticles using the myrobalan (Terminalia chebula) extract (M-FeNPs) and its resin coating have an effective antibiofilm properties. 12 seafood waste-based biofilm-forming strains (SSS) were isolated from SS-316 metal coupon and screened for their antibiotic-resistant profile as per CLSI (2016) standards. M-FeNPs were characterised by UV, FTIR, etc. Over 50 % of SSS were resistant to Ciprofloxacin, Cefalexin and Penicillin-G. The antibiofilm activity of the M-FeNPs showed an excellent inhibition zone (16–24 mm), and the combination of M-FeNPs + Methicillin also showed better activity. in vitro antibiofilm study shows that upon adding M-FeNPs, biofilm formation was reduced from 1.425 g to 0.83 g at the end of the eighth day. The CLSM and SEM images indicated that the M-FeNPs are effective antibiofilm agents against biofilm strains.
{"title":"Exploration of eco-benign antifoulant in combating seafood-associated biofilms: an in-vitro study on impacts of myrobalan mediated FeNPs against biofilming SS-316 metal coupon","authors":"Lavanya M, Nivetha S, Baskaran N, Vignesh S","doi":"10.1515/ijfe-2023-0302","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0302","url":null,"abstract":"\u0000 The biofilm-forming pathogens with acquired antibiotic resistance and associated disease outbreaks are increasing worldwide, especially in the seafood industry. This study hypothesised that the bioengineered iron nanoparticles using the myrobalan (Terminalia chebula) extract (M-FeNPs) and its resin coating have an effective antibiofilm properties. 12 seafood waste-based biofilm-forming strains (SSS) were isolated from SS-316 metal coupon and screened for their antibiotic-resistant profile as per CLSI (2016) standards. M-FeNPs were characterised by UV, FTIR, etc. Over 50 % of SSS were resistant to Ciprofloxacin, Cefalexin and Penicillin-G. The antibiofilm activity of the M-FeNPs showed an excellent inhibition zone (16–24 mm), and the combination of M-FeNPs + Methicillin also showed better activity. in vitro antibiofilm study shows that upon adding M-FeNPs, biofilm formation was reduced from 1.425 g to 0.83 g at the end of the eighth day. The CLSM and SEM images indicated that the M-FeNPs are effective antibiofilm agents against biofilm strains.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The biofilm-forming pathogens with acquired antibiotic resistance and associated disease outbreaks are increasing worldwide, especially in the seafood industry. This study hypothesised that the bioengineered iron nanoparticles using the myrobalan (Terminalia chebula) extract (M-FeNPs) and its resin coating have an effective antibiofilm properties. 12 seafood waste-based biofilm-forming strains (SSS) were isolated from SS-316 metal coupon and screened for their antibiotic-resistant profile as per CLSI (2016) standards. M-FeNPs were characterised by UV, FTIR, etc. Over 50 % of SSS were resistant to Ciprofloxacin, Cefalexin and Penicillin-G. The antibiofilm activity of the M-FeNPs showed an excellent inhibition zone (16–24 mm), and the combination of M-FeNPs + Methicillin also showed better activity. in vitro antibiofilm study shows that upon adding M-FeNPs, biofilm formation was reduced from 1.425 g to 0.83 g at the end of the eighth day. The CLSM and SEM images indicated that the M-FeNPs are effective antibiofilm agents against biofilm strains.
{"title":"Exploration of eco-benign antifoulant in combating seafood-associated biofilms: an in-vitro study on impacts of myrobalan mediated FeNPs against biofilming SS-316 metal coupon","authors":"Lavanya M, Nivetha S, Baskaran N, Vignesh S","doi":"10.1515/ijfe-2023-0302","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0302","url":null,"abstract":"\u0000 The biofilm-forming pathogens with acquired antibiotic resistance and associated disease outbreaks are increasing worldwide, especially in the seafood industry. This study hypothesised that the bioengineered iron nanoparticles using the myrobalan (Terminalia chebula) extract (M-FeNPs) and its resin coating have an effective antibiofilm properties. 12 seafood waste-based biofilm-forming strains (SSS) were isolated from SS-316 metal coupon and screened for their antibiotic-resistant profile as per CLSI (2016) standards. M-FeNPs were characterised by UV, FTIR, etc. Over 50 % of SSS were resistant to Ciprofloxacin, Cefalexin and Penicillin-G. The antibiofilm activity of the M-FeNPs showed an excellent inhibition zone (16–24 mm), and the combination of M-FeNPs + Methicillin also showed better activity. in vitro antibiofilm study shows that upon adding M-FeNPs, biofilm formation was reduced from 1.425 g to 0.83 g at the end of the eighth day. The CLSM and SEM images indicated that the M-FeNPs are effective antibiofilm agents against biofilm strains.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Feng-kui Xiong, Jingyu Li, Yuejin Yuan, Yingying Xu, Guangzhong Hu
Abstract Traditional drying processes used to dry high-quality baijiu yeast-Sporidiobolus johnsonii A do not offer advantages such as high efficiency, high survival rate, and low energy consumption. Therefore, we investigated the damage inactivation mechanism of S. johnsonii A for the spray drying process. Subsequently, the combined drying process and equipment for spray + vacuum-microwave-vibration were designed. The results reveal selective permeability damage and collapse owing to gel and anti-hexagonal phase transitions of the cell membrane, resulting in S. johnsonii A inactivation and massive inactivation at 52 °C with a water content of 0.21 and at 71 °C with a water content of 0.07, respectively. The combined drying process developed in this study successfully dried S. johnsonii A with high efficiency (1.1 h) and excellent quality (85.4 ± 2 %).
摘要 用于干燥优质白酒酵母-约翰逊孢子菌 A 的传统干燥工艺不具备高效率、高存活率和低能耗等优点。因此，我们研究了喷雾干燥过程中约翰逊酵母菌 A 的损伤失活机理。随后，设计了喷雾+真空-微波-振动的组合干燥工艺和设备。结果表明，由于细胞膜的凝胶相变和反六方相变，导致选择性渗透性损伤和塌陷，分别导致约翰逊菌 A 在 52 ℃（含水量为 0.21）和 71 ℃（含水量为 0.07）时失活和大量失活。本研究开发的联合干燥工艺成功地干燥了约翰逊菌 A，效率高（1.1 小时），质量好（85.4 ± 2 %）。
{"title":"Investigating the spray drying damage mechanism of baijiu yeast with combined drying process and equipment","authors":"Feng-kui Xiong, Jingyu Li, Yuejin Yuan, Yingying Xu, Guangzhong Hu","doi":"10.1515/ijfe-2023-0301","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0301","url":null,"abstract":"Abstract Traditional drying processes used to dry high-quality baijiu yeast-Sporidiobolus johnsonii A do not offer advantages such as high efficiency, high survival rate, and low energy consumption. Therefore, we investigated the damage inactivation mechanism of S. johnsonii A for the spray drying process. Subsequently, the combined drying process and equipment for spray + vacuum-microwave-vibration were designed. The results reveal selective permeability damage and collapse owing to gel and anti-hexagonal phase transitions of the cell membrane, resulting in S. johnsonii A inactivation and massive inactivation at 52 °C with a water content of 0.21 and at 71 °C with a water content of 0.07, respectively. The combined drying process developed in this study successfully dried S. johnsonii A with high efficiency (1.1 h) and excellent quality (85.4 ± 2 %).","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141361033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract The study aims at investigating the impact of ultrasound enhancement on the water change and quality characteristics of dried carrots by heat pump drying (HPD). The results showed that ultrasound had obvious strengthening effect on the drying and dehydration process of HPD, but there was an attenuation effect of ultrasound in the propagation process of materials, and the magnetic resonance imaging results could visually demonstrate the change and migration of moisture inside carrot slices. Higher drying temperature and ultrasonic power could cause more micropores and higher content of polyphenols, flavonoids and niacin of carrot slices. Conversely, the elevated drying temperature reduced rehydration ratio. β-carotene content showed a trend of increasing first and then decreasing due to excessive temperature and ultrasonic power. Based on AHP-CRTITC method, the highest comprehensive score was attained at drying temperature of 60 °C and ultrasonic power of 80 W. Therefore, the reinforcement effect of ultrasound on HPD process could significantly enhance dehydration rate and improve product quality.
{"title":"Moisture distribution change and quality characteristics of ultrasound enhanced heat pump drying on carrot","authors":"Xueqing Wang, Meng Han, Chengnuo Peng, Anguo Xie, Xiaoyan Fan, Yunhong Liu","doi":"10.1515/ijfe-2024-0050","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0050","url":null,"abstract":"Abstract The study aims at investigating the impact of ultrasound enhancement on the water change and quality characteristics of dried carrots by heat pump drying (HPD). The results showed that ultrasound had obvious strengthening effect on the drying and dehydration process of HPD, but there was an attenuation effect of ultrasound in the propagation process of materials, and the magnetic resonance imaging results could visually demonstrate the change and migration of moisture inside carrot slices. Higher drying temperature and ultrasonic power could cause more micropores and higher content of polyphenols, flavonoids and niacin of carrot slices. Conversely, the elevated drying temperature reduced rehydration ratio. β-carotene content showed a trend of increasing first and then decreasing due to excessive temperature and ultrasonic power. Based on AHP-CRTITC method, the highest comprehensive score was attained at drying temperature of 60 °C and ultrasonic power of 80 W. Therefore, the reinforcement effect of ultrasound on HPD process could significantly enhance dehydration rate and improve product quality.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141361137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hemanta Chutia, Fogila Begum, Shubham Rohilla, C. Mahanta
Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.
{"title":"Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage","authors":"Hemanta Chutia, Fogila Begum, Shubham Rohilla, C. Mahanta","doi":"10.1515/ijfe-2023-0306","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0306","url":null,"abstract":"\u0000 Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q\u0000 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140961533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bobo Zhang, Hongshuai Zhu, Xinhua Xie, Qingshan Shi, Dan Liang, Kai Chen
The integration of β-carotene into functional foods is limited due to its limited hydrophilicity and chemical stability. To address this issue, emulsion was encouraged to be utilized. Monolayer, composite, and bilayer emulsions were prepared using pea protein isolate (PPI) alone or in combination with poly-γ-glutamic acid (γ-PGA). Our findings indicate that the bilayer emulsion utilizing γ-PGA as an external emulsifier exhibited the smallest droplet size (737.61 nm) and highest zeta potential (−35.23 mV). Under various environmental stresses, the chemical stability of the composite emulsion surpassed that of the monolayer emulsion but was inferior to that of the bilayer emulsion. Moreover, following simulated gastrointestinal digestion, the β-carotene bioaccessibility in the composite emulsion (12.76 %) exceeded that in the monolayer emulsion (6.57 %) but was less than that in the bilayer emulsion (20.01 %). Therefore, the emulsion preparation method or the sequence of γ-PGA addition significantly affects emulsion stability. Among the studied emulsions, the bilayer emulsion demonstrated the most stable structure, enhancing the stability of β-carotene within the oil droplets.
{"title":"Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion","authors":"Bobo Zhang, Hongshuai Zhu, Xinhua Xie, Qingshan Shi, Dan Liang, Kai Chen","doi":"10.1515/ijfe-2023-0275","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0275","url":null,"abstract":"\u0000 The integration of β-carotene into functional foods is limited due to its limited hydrophilicity and chemical stability. To address this issue, emulsion was encouraged to be utilized. Monolayer, composite, and bilayer emulsions were prepared using pea protein isolate (PPI) alone or in combination with poly-γ-glutamic acid (γ-PGA). Our findings indicate that the bilayer emulsion utilizing γ-PGA as an external emulsifier exhibited the smallest droplet size (737.61 nm) and highest zeta potential (−35.23 mV). Under various environmental stresses, the chemical stability of the composite emulsion surpassed that of the monolayer emulsion but was inferior to that of the bilayer emulsion. Moreover, following simulated gastrointestinal digestion, the β-carotene bioaccessibility in the composite emulsion (12.76 %) exceeded that in the monolayer emulsion (6.57 %) but was less than that in the bilayer emulsion (20.01 %). Therefore, the emulsion preparation method or the sequence of γ-PGA addition significantly affects emulsion stability. Among the studied emulsions, the bilayer emulsion demonstrated the most stable structure, enhancing the stability of β-carotene within the oil droplets.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140976677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The influence of microwave blanching (MWB) at different times (30–120 s) on the physicochemical properties, microstructure, and drying characteristics of apple slices, compared to steam blanching (SB) was investigated. Results showed that MWB resulted in greater weight loss and more efficient enzyme inactivation efficiency than SB. The MWB process facilitated the moisture diffusion, resulting in a significant (p < 0.05) reduction in drying time of up to 27.78 % and specific energy consumption of up to 50.00 %. Microstructural observations confirmed that this result stemmed from the development of microporous channels within the cellular tissue structure. The Page model exhibited a higher applicability to the drying of apple slices. Moreover, MWB was more effective than SB in inhibiting browning and retaining phenolic compounds. However, concerning amino acid retention, the dried samples treated with SB for 30 s (21.36 ± 0.83 mg/g DW) showed superior performance compared to dried samples treated with MWB. In addition, molecular docking results suggested that amino acids could form the distinctive flavor of dried apple slices through hydrogen bonding with taste receptors.
{"title":"Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching","authors":"Kuo Fang, Huihuang Xu, Min Wu","doi":"10.1515/ijfe-2024-0016","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0016","url":null,"abstract":"\u0000 The influence of microwave blanching (MWB) at different times (30–120 s) on the physicochemical properties, microstructure, and drying characteristics of apple slices, compared to steam blanching (SB) was investigated. Results showed that MWB resulted in greater weight loss and more efficient enzyme inactivation efficiency than SB. The MWB process facilitated the moisture diffusion, resulting in a significant (p < 0.05) reduction in drying time of up to 27.78 % and specific energy consumption of up to 50.00 %. Microstructural observations confirmed that this result stemmed from the development of microporous channels within the cellular tissue structure. The Page model exhibited a higher applicability to the drying of apple slices. Moreover, MWB was more effective than SB in inhibiting browning and retaining phenolic compounds. However, concerning amino acid retention, the dried samples treated with SB for 30 s (21.36 ± 0.83 mg/g DW) showed superior performance compared to dried samples treated with MWB. In addition, molecular docking results suggested that amino acids could form the distinctive flavor of dried apple slices through hydrogen bonding with taste receptors.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140975488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lianye Li, Wenbo Li, Wuliang Sun, Yue Dong, Lu Jia, Wenxiu Sun
Solution blow spinning is a technology that uses high-pressure gas to prepare spinning solution into nanofibers. It has the advantages of high production efficiency and easy operation, and the prepared nanofibers have a large specific surface area, high porosity, and flexible surface functionalization. Therefore, solution blow spinning has received more and more attention in the food field. This paper first introduces the principle of solution blow spinning, the influence of spinning liquid properties, process parameters, and environmental factors on the spinning process. Secondly, it introduces the materials and ways of applying solution blow-spun nanofibers in the food field, such as bacteriostatic food packaging, slow-release food packaging, and intelligent sensors. Finally, the application of solution blow spinning technology in food is summarized and prospected. This paper provides a reference for further research and application of solution blow spinning in the food field at a later stage.
{"title":"Preparation of solution blow spinning nanofibers and its application in the food field: a review","authors":"Lianye Li, Wenbo Li, Wuliang Sun, Yue Dong, Lu Jia, Wenxiu Sun","doi":"10.1515/ijfe-2024-0053","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0053","url":null,"abstract":"\u0000 Solution blow spinning is a technology that uses high-pressure gas to prepare spinning solution into nanofibers. It has the advantages of high production efficiency and easy operation, and the prepared nanofibers have a large specific surface area, high porosity, and flexible surface functionalization. Therefore, solution blow spinning has received more and more attention in the food field. This paper first introduces the principle of solution blow spinning, the influence of spinning liquid properties, process parameters, and environmental factors on the spinning process. Secondly, it introduces the materials and ways of applying solution blow-spun nanofibers in the food field, such as bacteriostatic food packaging, slow-release food packaging, and intelligent sensors. Finally, the application of solution blow spinning technology in food is summarized and prospected. This paper provides a reference for further research and application of solution blow spinning in the food field at a later stage.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140980354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, the influences of the addition of different mung bean skin insoluble dietary fiber (MIDF) contents (0–10 wt%) on the properties of dough and gluten proteins were investigated. With the addition of MIDF, the elastic modulus, viscosity modulus, and loss factor of the dough all showed increasing trends. Additionally, the bound water content significantly increased by 15.37 % (P < 0.05), while the weakly bound water content decreased by 14.32 % (P < 0.05), indicating the migration of weakly bound water to bound water. These changes resulted in increased hardness, chewiness, and gumminess of the dough. Furthermore, the incorporation of MIDF significantly reduced the SS content in gluten by 43.01 % (P < 0.05). Concurrently, the secondary structure of gluten protein transformed from ordered structures, such as α-helices and β-sheets, to disordered structures, such as random coils and β-turns, thereby loosening the protein skeleton structure and affecting the gluten network. These results established a theoretical foundation for the development and enhancement of functional foods enriched with dietary fiber.
{"title":"Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties","authors":"Xiaoya Ma, Lei Luo, Xiangxiang He, Haoyu Liu, Liping Ma, Xiaoyu Zhang","doi":"10.1515/ijfe-2024-0003","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0003","url":null,"abstract":"\u0000 In this study, the influences of the addition of different mung bean skin insoluble dietary fiber (MIDF) contents (0–10 wt%) on the properties of dough and gluten proteins were investigated. With the addition of MIDF, the elastic modulus, viscosity modulus, and loss factor of the dough all showed increasing trends. Additionally, the bound water content significantly increased by 15.37 % (P < 0.05), while the weakly bound water content decreased by 14.32 % (P < 0.05), indicating the migration of weakly bound water to bound water. These changes resulted in increased hardness, chewiness, and gumminess of the dough. Furthermore, the incorporation of MIDF significantly reduced the SS content in gluten by 43.01 % (P < 0.05). Concurrently, the secondary structure of gluten protein transformed from ordered structures, such as α-helices and β-sheets, to disordered structures, such as random coils and β-turns, thereby loosening the protein skeleton structure and affecting the gluten network. These results established a theoretical foundation for the development and enhancement of functional foods enriched with dietary fiber.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140983366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xiaoye Yang, Feijie Wang, Xin Peng, Suyang Wang, Liqiang Wang
To address the issue of yogurt adhering to the inner walls of packaging, resulting in resource wastage, a controllable particle size of alginate-calcium yogurt liquid core ball (LC-Yoba) was prepared using a mold-reverse spherification method. The effectiveness of layer-by-layer (LBL) assembly techniques in enhancing the performance of LC-Yoba was investigated. The results showed that a multilayer structure composed of beeswax-chitosan (BW-CS) was successfully assembled on the surface of LC-Yoba, wherein the number of assembly layers significantly impacts its performance. Compared with the unassembled LC-Yoba, the bursting force of the assembled three layers of LC-Yoba increased by 194.67 %, the elasticity increased by 19.76 %, and the weight loss rate decreased by 86.58 %. In addition, the appearance of the three layers of LC-Yoba and the pH, acidity, and water holding capacity of the yogurt were maintained in a stable state within 72 h at room temperature.
{"title":"Preparation and properties of liquid-core yogurt balls by layer-by-layer assembly of edible packaging materials","authors":"Xiaoye Yang, Feijie Wang, Xin Peng, Suyang Wang, Liqiang Wang","doi":"10.1515/ijfe-2023-0264","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0264","url":null,"abstract":"\u0000 To address the issue of yogurt adhering to the inner walls of packaging, resulting in resource wastage, a controllable particle size of alginate-calcium yogurt liquid core ball (LC-Yoba) was prepared using a mold-reverse spherification method. The effectiveness of layer-by-layer (LBL) assembly techniques in enhancing the performance of LC-Yoba was investigated. The results showed that a multilayer structure composed of beeswax-chitosan (BW-CS) was successfully assembled on the surface of LC-Yoba, wherein the number of assembly layers significantly impacts its performance. Compared with the unassembled LC-Yoba, the bursting force of the assembled three layers of LC-Yoba increased by 194.67 %, the elasticity increased by 19.76 %, and the weight loss rate decreased by 86.58 %. In addition, the appearance of the three layers of LC-Yoba and the pH, acidity, and water holding capacity of the yogurt were maintained in a stable state within 72 h at room temperature.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140991191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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