Journal of Food Process Engineering最新文献

Nutritional emulsions are extensively used as carrier systems in foods for special medical purposes and health supplements. The rational addition and utilization of calcium are critical for realizing its functional value in supporting bone development, maintaining metabolic homeostasis, and regulating enzymatic activities. However, calcium absorption is readily affected by various physiological factors, limiting its bioavailability. In this study, a nano-casein emulsion (NCE) was prepared using a two-stage high-pressure homogenization (rated at 8000 L/h throughput) on an industrial production line. Its physicochemical properties, in vitro digestion behavior, oral bioavailability, storage stability, and biocompatibility were evaluated. Compared with conventional casein emulsion (CE) prepared without high-pressure homogenization, NCE exhibited a mean particle size of 260 ± 2.2 nm, which was 60.76% smaller than CE (662.64 ± 39.68 nm), with improved colloidal stability and viscoelasticity. Simulated gastrointestinal digestion and Caco-2 cell transport assay demonstrated that NCE markedly increased amino acid release and intestinal absorption, achieving 2.2-fold higher transport efficiency than CE. The calcium absorption rate was also improved (46.0% ± 3.1% vs. 40.0% ± 0.04%, *p < 0.05). Pharmacokinetic analysis further confirmed higher in vivo bioavailability, with a peak serum calcium concentration (C_max) of 100 ± 0.426 μg/mL and an AUC increase of 67.20% compared to CE. NCE exhibited excellent physical stability, with a low instability index (0.0055 ± 0.0007) compared to CE (0.0655 ± 0.0007, ***p < 0.001), and maintained uniformity without phase separation during 15-day storage, confirming superior colloidal and storage stability. No adverse effects or histopathological abnormalities were observed in SD rats, confirming good biocompatibility. These results indicated that industrial-scale nano-casein emulsions provided a stable and scalable delivery system to enhance calcium and amino acid bioavailability, offering practical support for their commercial application in functional nutrition products.

Low-moisture foods (LMFs) have an extended shelf life due to their low water activity (≤ 0.85). These foods remain vulnerable to microbial contamination leading to foodborne illnesses and outbreaks. Conventional preservation methods help reduce microbial risks but negatively impact the sensory and nutritional quality of LMFs. Therefore, there is a growing need for advanced preservation techniques like irradiation, focusing on ensuring microbial safety without compromising overall food quality. This review discusses the effects of ionizing irradiations (gamma, x-ray, and e-beam), cold plasma (CP), and food matrix properties on microbial reduction and mycotoxin degradation. Ionizing irradiation demonstrates high efficacy in microbial (4–5 log CFU/g reductions) and mycotoxin reduction (60%–80% at 2–5 kGy) through deep penetration, microbial DNA disruption, and oxidative damage. Gamma irradiation, with superior penetration, achieves 3–6 log CFU/g reductions of Salmonella and Listeria at 1–5 kGy in dense foods. E-beams, with lower penetration, remain effective at higher doses (5–10 kGy), with high D₁₀ values suggesting pathogen-specific resistance. In contrast, CP shows considerable potential for surface decontamination and generates reactive species (RS) leading to microbial inactivation via lipid peroxidation and protein denaturation. CP results in 2–5 log CFU/g reductions of bacteria and fungi and 50%–70% mycotoxin reduction. Future research should optimize irradiation for complete sterilization of LMFs and refine CP for surface decontamination. Additionally, advancing equipment design and scaling both technologies are crucial for effective industrial application, and enhancing LMF safety and shelf life are covered in this review.

During rice processing, collision is a main interaction lowering economic benefit for grain broken, leading to the crucial role of grain collision fracture control. In this study, a self-established collision test platform combined with in situ high-speed imaging is built. Effects of collision velocity (12.56–69.08 m/s) and rice variety (indica, japonica, glutinous) on rice damage and crack propagation are researched. The grain fracture morphology and behavior were in-depth analyzed. A rice grain cohesive zone model (CZM) is built, and the collision behavior is simulated with finite element modeling (FEM). Results revealed four collision damage stages: no damage (Stage A, < 18.84 m/s), micro-cracking (Stage B, 18.84–37.68 m/s), macro-cracking (Stage C, 37.68–50.24 m/s), and fragmentation (Stage D, > 50.24 m/s). Rice type leads to different crack patterns, with indica rice showing T-shape crack and glutinous rice Y-shape crack. Using 3D microscopy to observe “cross-coupled” crack networks originating from collision points. Primary cracks propagate along the short axis, with secondary cracks branching at angles to the long axis. Rice crack FEM simulation showed that the brown rice modeling crack forming and fracture match with experiment testing. Stress concentration exists in the contact center zone, and a main transverse crack formed. Peak collision force increased with increasing velocity. The research provides theoretical support for rice processing optimization and machine design.

This study aims to compare zeodration, an emerging athermal dehydration technique, with conventional convective drying at 40°C, focusing on their effectiveness in drying strawberries. Zeodration operates under vacuum at near-ambient temperature (25°C), utilizing zeolites as highly selective adsorbents for water vapor. The method was applied to both strawberry slices and whole fruits. Experimental results on 5 mm thick, 30 mm diameter slices showed that after 10 h of zeodration, the moisture content was reduced to 0.062 g/g (dry basis), demonstrating its potential as a low-temperature alternative to convective drying. Drying kinetics were evaluated using diffusion-based and semi-empirical models. The two-term diffusion model effectively described moisture transport, with an effective diffusivity of 1.87 × 10⁻¹⁰ m²/s, while the Midilli model provided the best overall fit, showing the highest R² and lowest RMSE and χ² values. In addition to kinetic analysis, product quality was assessed through measurements of water activity, color, texture, and dimensional stability. Water activity decreased from 0.84 ± 0.022 to 0.52 ± 0.028 after zeodration, indicating improved microbial stability. Moreover, zeodration better preserved color and texture compared with convective drying. These results demonstrate the potential of zeolite adsorption drying as a gentle and efficient method for producing high-quality dried strawberries, bridging kinetic modeling with quality preservation.

Conventional drying methods often result in the degradation of temperature-sensitive compounds in fruits like quince. This study explores the potential of electrohydrodynamic (EHD) drying for processing quince slices while preserving their total phenolic content (TPC). The effects of different voltage levels (5–9 kV) on drying kinetics, transport characteristics, moisture diffusivity, and thermal and mass transfer coefficients were assessed. The results revealed that EHD drying significantly reduced drying time, from 200 min at 5 kV to 130 min at 9 kV, while improving drying efficiency and increasing effective moisture diffusivity. Notably, the theoretical model based on Fick's second law accurately predicted the experimental moisture data. This precision was achieved due to the effectiveness of the novel universal descriptor for estimating heat and mass transfer coefficients in EHD drying, which was carefully developed to improve the accuracy of the mathematical model. This novel approach significantly enhanced the reliability of the model, making it a crucial tool for more accurate predictions in EHD drying studies. Additionally, TPC retention was highest at 9 kV, achieving 103% of the initial TPC, suggesting that EHD drying helps preserve bioactive compounds. Biot numbers (< 0.2) indicated that the drying process was primarily surface-controlled. In conclusion, EHD drying at 9 kV presents a promising alternative to conventional drying methods, improving drying efficiency and preserving the quality of sensitive food products.

Conventional plastic packaging is highly environmentally challenged due to its non-biodegradability and ecological degradation. Guar gum (GG) mixed with Litsea cubeba essential oil (LCEO) is an environmentally friendly alternative, but exhibits only poor mechanical and barrier properties. This research examines the incorporation of polyethylene oxide (PEO) at various concentrations into GG/LCEO-based edible films to enhance performance. Findings showed that the addition of PEO thickened films and deepened color while maintaining similar moisture content. Increasing concentrations of PEO reduced water vapor and oxygen permeability and slightly raised water solubility. Mechanical testing showed a decrease in tensile strength from 7.01 to 4.2 MPa, along with an increase in elongation at break from 23.47% to 62.5%. FTIR analysis showed intense GG–PEO interactions, and XRD showed increased crystallinity. SEM revealed a smoother film surface, particularly at a 1:4 GG: PEO ratio. The films completely biodegraded within 7 days. The PEO-fortified films exhibited a more sustained release profile of LCEO, resulting in enhanced long-term antioxidant and antibacterial efficacy and directly contributing to improved preservation of chicken meat during storage. The findings indicate that the addition of PEO improves the physical, mechanical, and functional properties of GG/LCEO films, making them a viable eco-friendly alternative to plastic packaging.

This study investigated the potential of buttermilk, a dairy by-product, in the production of kurut, a high-protein, shelf-stable functional dairy product. Various formulations were prepared by replacing skim milk (SM) with buttermilk at proportions ranging from 25%–100%. Probiotic cultures were incorporated, and the mixtures were freeze-dried. Samples were stored at +4°C for 90 days and analyzed every 30 days for microbial, chemical, and sensory attributes. The 100% SM sample exhibited the highest protein content (55.14%–57.94%), whereas BM100 (100% buttermilk) had the lowest (50.67%–53.75%). BM50 (50% buttermilk) maintained probiotic viability above the therapeutic threshold (10⁶–10⁷ log cfu/g) until day 60. Sensory analysis identified BM25 (25% buttermilk) as the most preferred formulation (7.45), whereas the 100% SM sample received the lowest score (5.91). The volatile profile was dominated by organic acids, alongside aldehydes, ketones, alcohols, and esters, with buttermilk significantly increasing organic acid content. These findings underscore buttermilk's functional role in kurut production, demonstrating its ability to enhance sensory and probiotic properties while ensuring biological and chemical stability under optimal storage conditions.

This study investigated the effects of four postharvest treatments—control (CK), 1-methylcyclopropene (1-MCP), ozone (O₃), and a combination of 1-MCP with ozone (CT)—on the storage quality of ‘Manaohong’ cherries stored at 1°C ± 0.5°C and 90% ± 5% relative humidity. Among these, CT proved most effective in maintaining fruit quality. It substantially lowered the respiration rate, membrane permeability, and decay incidence during storage. Additionally, cherries in the CT retained greater fruit stalk tension, which contributed to better firmness, color attributes (L*, c*, h°), texture, and visual integrity. The CT treatment also enhanced the activity of antioxidant enzymes such as superoxide dismutase (SOD) and Catalase (CAT), while promoting the accumulation of key antioxidants, including total phenolics, flavonoids, anthocyanins, and vitamin C (V_C). These changes helped mitigate oxidative stress throughout the storage period. From an aroma perspective, CT reduced the production of short-aldehydes and sulfur-containing compounds—both commonly associated with quality decline. Principal component analysis showed that CT consistently performed well across a wide range of quality indicators, effectively delaying overall deterioration. This was further supported by electronic nose analysis, which revealed a lower accumulation of volatiles typically linked to spoilage in the CT. In conclusion, the combined use of 1-MCP and ozone substantially extended the shelf life of Cerasus pseudocerasus and helped maintain their quality, offering a reliable solution for postharvest preservation.