Journal of Food Science最新文献

Oleosomes, naturally occurring plant-based oil droplets, have gained prominence as versatile emulsifying agents when combined with proteins in food applications. However, the extraction efficiency and physical stability of oleosome and protein mixture extracted from rapeseeds can be affected by the extraction method. Thus, this study compares the centrifugation and cheesecloth filtration methods on the composition, yield, the physico-chemical properties, and the storage stability of oleosome–protein mixtures. Results showed a higher oleosome and protein extraction yield (77 and 57 w/w%) by filtration method compared to centrifugation (70 and 50 w/w%). The oleosome and protein concentrations in the mixtures, as well as viscosity, remained comparable between the two methods. Filtration could enhance the stability of oleosome–protein mixtures compared to centrifugation, irrespective of pH variations and heating treatment at 90°C for 15 min. This stability improvement was attributed to differences in energy density resulting from mechanical forces rather than viscosity and composition. The study not only highlights the efficiency of filtration in optimizing extraction yields but also underscores its potential to enhance the storage stability of oleosome–protein mixtures, which can be beneficial for cost-effectiveness and environmental impact with less energy input compared to the centrifugation process.

This study evaluated the thermal inactivation properties of Aspergillus flavus (A. flavus) and Aspergillus oryzae (A. oryzae) in hazelnut kernels and shells to assess the suitability of using A. oryzae as a surrogate and explored the potential of radiofrequency (RF) dielectric heating to control Aspergillus mold. Both molds exhibited similar heat sensitivities at 45, 55, and 65°C, achieving complete inactivation at 65°C without holding time, though resistance persisted at 45°C even with prolonged heating. Notably, A. flavus was 5°C more heat-resistant and more sensitive to holding time compared with A. oryzae. The critical inactivation temperature was 55°C for A. oryzae and 60°C for A. flavus. At 50°C, A. oryzae displayed comparable thermal resistance in hazelnut shell and kernel powders, but its behavior diverged at 55°C. While A. oryzae reduction was observed in shells during inoculation, no reduction occurred in kernels. RF heating achieved a 0.48-log reduction in A. oryzae in inoculated in-shell hazelnuts when the kernel temperature reached 70°C, increasing to a 0.81-log reduction when the shell temperature reached 65°C. The incomplete inactivation on the shell surface might be attributed to the low moisture content and poor thermal conductivity of the shells. Lipid oxidation of RF-heated kernels was evaluated by fatty acid content and K values, and no significant differences were observed from the unheated samples. These findings highlight the potential of using A. oryzae as a surrogate of A. flavus and RF heating to inactivate Aspergillus to ensure hazelnut safety and prevent lipid deterioration.

The aim of this study was to extract watermelon rind (WR) pectin (WRP) and watermelon rind polyphenols (WRE) and evaluate the effect of pectin/sodium alginate composite films (WRPSA) with or without WRE on strawberry preservation. WRP was extracted using citric acid, whereas WRE was obtained through ethyl acetate extraction. The extracted WRP was characterized for composition and structural properties, multi-angle laser light scattering (MALLS), Fourier Transform Infrared Spectroscopy (FTIR), differential scanning calorimetry (DSC), x-ray diffraction (XRD), ζ-potential analysis, and rheological measurements. The pectin/SA film (WRPSA) and pectin/SA composite film containing WRE (WRPESA) were prepared. Both films were analyzed for physical properties and structurally characterized. Strawberries were wrapped with either WRPSA, WRPESA, or no treatment (exposed) and stored under lightproof conditions at 4°C for 12 days. The results showed that WRP was a low-ester pectin (degree of methylation [DM] = 38.7%) with a molecular weight of 683 kDa. WRP had typical polysaccharide characteristic peaks and good thermal stability that could be used as a film-forming substrate. WRPESA showed better mechanical strength and antioxidant capacity than that of WRPSA, indicating that WRE showed synergistic effects on the improvement of composite films. Additionally, WRPESA effectively reduced strawberry softening, color deterioration, and weight loss, in addition to the delay in the dynamic changes in sugar content and pH and accumulation of malondialdehyde (MDA). WRPESA also helped maintain the total phenolic content of the strawberries. These findings suggest that watermelon byproducts could be valorized for sustainable food packaging, reducing both agricultural waste and reliance on synthetic materials.

Practical Application: This article confirmed the feasibility of a sequential extraction process for watermelon rind pectin and polyphenols, which can later be applied to industrial production lines to increase the utilization rate of watermelon rind. The practical application value of this research lies in the development of biodegradable packaging materials. By extracting pectin and polyphenols from watermelon rind, the resulting films can effectively extend the shelf life of strawberries and reduce food waste. Furthermore, this study promotes the utilization of agricultural waste, enhances the nutritional value of food, and provides new opportunities for local economic development. Additionally, it offers a scientific basis for advancing sustainable packaging technology and food preservation innovations, which is significant for environmental protection and healthy consumption.

Developing a rapid, efficient, and environmentally friendly analytical methodology for the determination of aromatic esters (AREs) in Baijiu presents a significant challenge. In this study, we developed a room-temperature method to synthesize core-shell Fe₃O₄@TPB-Dha in 1 h using pre-prepared Fe₃O₄ nanoparticles, enabling rapid and sensitive detection of AREs. The Fe₃O₄@TPB-Dha demonstrated exceptional adsorption capabilities (52.63–58.82 mg/g) with a brief adsorption duration (4 min) for four AREs as magnetic solid phase extraction (MSPE) adsorbent. Moreover, density functional theory (DFT) calculations revealed the key adsorption mechanisms to be hydrogen bonds, van der Waals forces, and π–π interactions. Ultimately, the method enabled the rapid and accurate quantification of the four AREs in real Baijiu samples, with concentrations spanning from 0.17 ± 6 × 10⁻⁴ to 2.40 ± 0.03 mg/L, and exhibited relative standard deviations below 6.57% (n = 3). These findings suggest that Fe₃O₄@TPB-Dha holds promise as an effective adsorbent for efficient extraction and precise quantification of aromatic esters in Baijiu.

This study evaluated the thermal inactivation properties of Aspergillus flavus (A. flavus) and Aspergillus oryzae (A. oryzae) in hazelnut kernels and shells to assess the suitability of using A. oryzae as a surrogate and explored the potential of radiofrequency (RF) dielectric heating to control Aspergillus mold. Both molds exhibited similar heat sensitivities at 45, 55, and 65°C, achieving complete inactivation at 65°C without holding time, though resistance persisted at 45°C even with prolonged heating. Notably, A. flavus was 5°C more heat-resistant and more sensitive to holding time compared with A. oryzae. The critical inactivation temperature was 55°C for A. oryzae and 60°C for A. flavus. At 50°C, A. oryzae displayed comparable thermal resistance in hazelnut shell and kernel powders, but its behavior diverged at 55°C. While A. oryzae reduction was observed in shells during inoculation, no reduction occurred in kernels. RF heating achieved a 0.48-log reduction in A. oryzae in inoculated in-shell hazelnuts when the kernel temperature reached 70°C, increasing to a 0.81-log reduction when the shell temperature reached 65°C. The incomplete inactivation on the shell surface might be attributed to the low moisture content and poor thermal conductivity of the shells. Lipid oxidation of RF-heated kernels was evaluated by fatty acid content and K values, and no significant differences were observed from the unheated samples. These findings highlight the potential of using A. oryzae as a surrogate of A. flavus and RF heating to inactivate Aspergillus to ensure hazelnut safety and prevent lipid deterioration.

Oleosomes, naturally occurring plant-based oil droplets, have gained prominence as versatile emulsifying agents when combined with proteins in food applications. However, the extraction efficiency and physical stability of oleosome and protein mixture extracted from rapeseeds can be affected by the extraction method. Thus, this study compares the centrifugation and cheesecloth filtration methods on the composition, yield, the physico-chemical properties, and the storage stability of oleosome–protein mixtures. Results showed a higher oleosome and protein extraction yield (77 and 57 w/w%) by filtration method compared to centrifugation (70 and 50 w/w%). The oleosome and protein concentrations in the mixtures, as well as viscosity, remained comparable between the two methods. Filtration could enhance the stability of oleosome–protein mixtures compared to centrifugation, irrespective of pH variations and heating treatment at 90°C for 15 min. This stability improvement was attributed to differences in energy density resulting from mechanical forces rather than viscosity and composition. The study not only highlights the efficiency of filtration in optimizing extraction yields but also underscores its potential to enhance the storage stability of oleosome–protein mixtures, which can be beneficial for cost-effectiveness and environmental impact with less energy input compared to the centrifugation process.