Pub Date : 2025-02-07DOI: 10.1016/j.ifset.2025.103946
Shufang Kang , Yiming Shao , Jing Chen , Zhengfei Li , Wei Chang , Yayun Hu , Shengkai Li , Hao Jiang , Guangzhong Luan
To investigate the impact of cold plasma (CP) and transglutaminase (TGase) on the structural and physicochemical properties of soybean protein fraction solutions and films, dynamic monitoring was performed at different stages during the preparation of film-forming solution. The study focused on key parameters including surface hydrophobicity, particle size, intrinsic fluorescence, and sulfhydryl content. The results showed that both different durations (1, 2, 3, 4 and 5 min) of CP treatment and TGase cross-linking significantly affected the interfacial properties and intermolecular interactions of the proteins. With the increase in CP treatment time, the cross-linking degree and protein interaction of the films were significantly enhanced. Additionally, the improved order of protein secondary structure, water barrier and mechanical properties indicated the feasibility and effectiveness of CP-assisted TGase cross-linking of proteins, especially the film sample treated with CP for 3 min showed higher mechanical strength (from 7.71 MPa to 9.00 MPa) and lower water vapor permeability (from 4.77 × 10−10 g Pa−1s−1m−1 to 3.97 × 10−10 g Pa−1s−1m−1) (p < 0.05). This research provides new insights into the application of CP technology in environmentally friendly packaging films.
{"title":"Cold plasma-assisted transglutaminase cross-linking: Effects on the structure and film-forming properties of soybean protein fractions","authors":"Shufang Kang , Yiming Shao , Jing Chen , Zhengfei Li , Wei Chang , Yayun Hu , Shengkai Li , Hao Jiang , Guangzhong Luan","doi":"10.1016/j.ifset.2025.103946","DOIUrl":"10.1016/j.ifset.2025.103946","url":null,"abstract":"<div><div>To investigate the impact of cold plasma (CP) and transglutaminase (TGase) on the structural and physicochemical properties of soybean protein fraction solutions and films, dynamic monitoring was performed at different stages during the preparation of film-forming solution. The study focused on key parameters including surface hydrophobicity, particle size, intrinsic fluorescence, and sulfhydryl content. The results showed that both different durations (1, 2, 3, 4 and 5 min) of CP treatment and TGase cross-linking significantly affected the interfacial properties and intermolecular interactions of the proteins. With the increase in CP treatment time, the cross-linking degree and protein interaction of the films were significantly enhanced. Additionally, the improved order of protein secondary structure, water barrier and mechanical properties indicated the feasibility and effectiveness of CP-assisted TGase cross-linking of proteins, especially the film sample treated with CP for 3 min showed higher mechanical strength (from 7.71 MPa to 9.00 MPa) and lower water vapor permeability (from 4.77 × 10<sup>−10</sup> g Pa<sup>−1</sup>s<sup>−1</sup>m<sup>−1</sup> to 3.97 × 10<sup>−10</sup> g Pa<sup>−1</sup>s<sup>−1</sup>m<sup>−1</sup>) (<em>p</em> < 0.05). This research provides new insights into the application of CP technology in environmentally friendly packaging films.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103946"},"PeriodicalIF":6.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-07DOI: 10.1016/j.ifset.2025.103945
Antonio Rocha Bisconsin-Junior , Giacomo Rossi , Sorel Tchewonpi Sagu , Harshadrai M. Rawel , Lilian Regina B. Mariutti , Oliver K. Schlüter
This study aimed to investigate the potential of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) to produce cricket protein concentrates with functional properties suitable for the food industry. Protein concentrates were produced from Gryllus assimilis using these non-thermal technologies. The impacts of these technologies on the protein structure and functional properties of the protein concentrates were evaluated. US treatment reduced particle size by 33 %, increased negative surface charge by 59 %, and enhanced hydrophobicity by 29 %, leading to improved solubility, water retention (40 %), foam capacity (31 %) and stability. HP partially unfolded proteins and increased surface hydrophobicity by 10 %, improving oil-holding capacity (10 %) and gelation properties (17 %). PEF increased particle size by 26 %, which enhanced foam capacity (29 %) and stability.
Industrial relevance
This study demonstrate that non-thermal technologies—US, PEF, and HP—alter the protein structure and functionality of cricket protein concentrates. These findings suggest that non-thermal technologies, particularly US, can assist in protein extraction to produce cricket protein concentrates with enhanced functional properties, making them suitable for novel food applications.
{"title":"Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate","authors":"Antonio Rocha Bisconsin-Junior , Giacomo Rossi , Sorel Tchewonpi Sagu , Harshadrai M. Rawel , Lilian Regina B. Mariutti , Oliver K. Schlüter","doi":"10.1016/j.ifset.2025.103945","DOIUrl":"10.1016/j.ifset.2025.103945","url":null,"abstract":"<div><div>This study aimed to investigate the potential of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) to produce cricket protein concentrates with functional properties suitable for the food industry. Protein concentrates were produced from <em>Gryllus assimilis</em> using these non-thermal technologies. The impacts of these technologies on the protein structure and functional properties of the protein concentrates were evaluated. US treatment reduced particle size by 33 %, increased negative surface charge by 59 %, and enhanced hydrophobicity by 29 %, leading to improved solubility, water retention (40 %), foam capacity (31 %) and stability. HP partially unfolded proteins and increased surface hydrophobicity by 10 %, improving oil-holding capacity (10 %) and gelation properties (17 %). PEF increased particle size by 26 %, which enhanced foam capacity (29 %) and stability.</div></div><div><h3>Industrial relevance</h3><div>This study demonstrate that non-thermal technologies—US, PEF, and HP—alter the protein structure and functionality of cricket protein concentrates. These findings suggest that non-thermal technologies, particularly US, can assist in protein extraction to produce cricket protein concentrates with enhanced functional properties, making them suitable for novel food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103945"},"PeriodicalIF":6.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-05DOI: 10.1016/j.ifset.2025.103943
Wenjuan Qu , Wenyan Ruan , Yuhang Feng , Ying Liu , Jamila A. Tuly , Cunshan Zhou
An innovative catalytic infrared (CIR) dry enzyme inactivation method was developed in this study to replace wet-heat methods. The residual activities and structural changes of peroxidase (POD) and polyphenol oxidase (PPO) after heat treatment were assessed experimentally. Molecular dynamics and docking studies were employed to compare the thermal and radiation effects of CIR. The results demonstrated complete inactivation (100 %) of PPO and POD after 65 min at 70 °C. This was attributed to both thermal and radiation effects of CIR, which disrupted hydrogen bonds, induced disordered secondary structure, loosened molecular conformation, encapsulated active sites, and reduced binding energy, thereby leading to enzyme inactivation. The thermal effect was more destructive to PPO and POD than the radiation effect, loosening by 1.81 % and 1.21 % of surface area, reducing by 0.87 % and 2.27 %, 2.85 % and 1.32 % of intra- and intermolecular hydrogen bond and 6.71 % and 4.21 % of binding energy, respectively. The mechanism of dry enzyme inactivation by CIR was elucidated. CIR is a promising alternative to wet-heat methods, offering energy savings and enhanced safety.
Industry relevance
Enzymatic browning, driven by polyphenol oxidase (PPO) and peroxidase (POD), is a significant concern in global fruit and vegetable processing. Conventional enzyme inactivation methods, such as wet-heat treatments, suffer from high energy and water consumption and contribute to environmental pollution. This increases processing costs and compromises product quality. In contrast, CIR is promising to be a new dry enzyme inactivation technology instead of wet-heat enzyme inactivation methods, which is energy-efficient, environmentally friendly, and capable of achieving optimal enzyme inactivation. This study conveys a better understanding of CIR mechanisms and optimal conditions of dry enzyme inactivation for its effective use in food processing applications on an industrial scale.
{"title":"Assessing the dry inactivation mechanism of polyphenol oxidase (PPO) and peroxidase (POD) employing catalytic infrared treatment based on experiments and molecular simulations","authors":"Wenjuan Qu , Wenyan Ruan , Yuhang Feng , Ying Liu , Jamila A. Tuly , Cunshan Zhou","doi":"10.1016/j.ifset.2025.103943","DOIUrl":"10.1016/j.ifset.2025.103943","url":null,"abstract":"<div><div>An innovative catalytic infrared (CIR) dry enzyme inactivation method was developed in this study to replace wet-heat methods. The residual activities and structural changes of peroxidase (POD) and polyphenol oxidase (PPO) after heat treatment were assessed experimentally. Molecular dynamics and docking studies were employed to compare the thermal and radiation effects of CIR. The results demonstrated complete inactivation (100 %) of PPO and POD after 65 min at 70 °C. This was attributed to both thermal and radiation effects of CIR, which disrupted hydrogen bonds, induced disordered secondary structure, loosened molecular conformation, encapsulated active sites, and reduced binding energy, thereby leading to enzyme inactivation. The thermal effect was more destructive to PPO and POD than the radiation effect, loosening by 1.81 % and 1.21 % of surface area, reducing by 0.87 % and 2.27 %, 2.85 % and 1.32 % of intra- and intermolecular hydrogen bond and 6.71 % and 4.21 % of binding energy, respectively. The mechanism of dry enzyme inactivation by CIR was elucidated. CIR is a promising alternative to wet-heat methods, offering energy savings and enhanced safety.</div></div><div><h3>Industry relevance</h3><div>Enzymatic browning, driven by polyphenol oxidase (PPO) and peroxidase (POD), is a significant concern in global fruit and vegetable processing. Conventional enzyme inactivation methods, such as wet-heat treatments, suffer from high energy and water consumption and contribute to environmental pollution. This increases processing costs and compromises product quality. In contrast, CIR is promising to be a new dry enzyme inactivation technology instead of wet-heat enzyme inactivation methods, which is energy-efficient, environmentally friendly, and capable of achieving optimal enzyme inactivation. This study conveys a better understanding of CIR mechanisms and optimal conditions of dry enzyme inactivation for its effective use in food processing applications on an industrial scale.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103943"},"PeriodicalIF":6.3,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-03DOI: 10.1016/j.ifset.2025.103939
Yuqing Zhang , Xiangyi Wang , Jiaqi Ma , Pengyu Qin , Jiayi Kang , Shaojin Wang , Zhi Huang
The objective of this study was to model and analyze susceptor-assisted radio frequency (RF) heating for powdered foods, with a focus on improving energy efficiency and heating rate. A 6 kW, 27.12 MHz RF system, combined with a finite element model developed using COMSOL software, was employed to simulate and validate the RF heating process of corn flour in metal susceptors. Experimental results demonstrated that strategically positioning RF wave transmission holes along the long sides of the metal susceptor, particularly near cold spots, resulted in optimal heating uniformity, enhanced heating rate, and improved energy efficiency. Notably, the energy transmission area was identified as the most significant factor affecting overall energy efficiency. The validated simulation showed that the optimal pore diameter increased with the sample's length-width sequence and height. However, when the pore size exceeded a certain threshold, the electric field concentration decreased. Optimized susceptor designs improved energy efficiency by approximately 10 %, with specific configurations achieving 15 % and 18 % enhancements for susceptor sizes of 300 mm × 180 mm and 400 mm × 240 mm, respectively. Additionally, the study established a quantitative relationship between the sample's length-width sequence, height, and optimal pore diameter, with regression errors maintained below 5 %. These findings offer valuable insights into the optimization of RF heating in metallized food packaging, providing a foundation for more energy-efficient designs in industrial applications.
{"title":"Development and validation of a susceptor-assisted radio frequency heating strategy for improving uniformity in powdered foods","authors":"Yuqing Zhang , Xiangyi Wang , Jiaqi Ma , Pengyu Qin , Jiayi Kang , Shaojin Wang , Zhi Huang","doi":"10.1016/j.ifset.2025.103939","DOIUrl":"10.1016/j.ifset.2025.103939","url":null,"abstract":"<div><div>The objective of this study was to model and analyze susceptor-assisted radio frequency (RF) heating for powdered foods, with a focus on improving energy efficiency and heating rate. A 6 kW, 27.12 MHz RF system, combined with a finite element model developed using COMSOL software, was employed to simulate and validate the RF heating process of corn flour in metal susceptors. Experimental results demonstrated that strategically positioning RF wave transmission holes along the long sides of the metal susceptor, particularly near cold spots, resulted in optimal heating uniformity, enhanced heating rate, and improved energy efficiency. Notably, the energy transmission area was identified as the most significant factor affecting overall energy efficiency. The validated simulation showed that the optimal pore diameter increased with the sample's length-width sequence and height. However, when the pore size exceeded a certain threshold, the electric field concentration decreased. Optimized susceptor designs improved energy efficiency by approximately 10 %, with specific configurations achieving 15 % and 18 % enhancements for susceptor sizes of 300 mm × 180 mm and 400 mm × 240 mm, respectively. Additionally, the study established a quantitative relationship between the sample's length-width sequence, height, and optimal pore diameter, with regression errors maintained below 5 %. These findings offer valuable insights into the optimization of RF heating in metallized food packaging, providing a foundation for more energy-efficient designs in industrial applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103939"},"PeriodicalIF":6.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-31DOI: 10.1016/j.ifset.2025.103942
Gonzalo Delgado-Pando, Marco Acerbo, Tatiana Pintado, Sonia de Pascual-Teresa
Gluten-free products, including pasta, are generally highly processed and low in antioxidant compounds, often with compromised organoleptic qualities. To overcome these limitations, a new gluten-free pasta was designed using purple corn, a variety rich in antioxidant polyphenols. Five pasta variations were developed—100 % wheat semolina, 100 % yellow corn, 90 % yellow corn+10 % rice flour, 100 % purple corn, and 90 % purple corn+10 % rice flour —and analyzed their chemical composition (particularly polyphenol content) as well as their physical, chemical, and sensory properties following extrusion and boiling. A number of new cyanidin and spermidine derivatives are reported for the first time in corn. Extrusion was effective in producing corn pasta, preserving polyphenol content and resulting in good physical and technological properties, whereas boiling reduced polyphenol levels by up to 80 % Sensonetrics analysis indicated some unwanted attributes associated with purple corn. Overall, purple corn pasta shows potential as a gluten-free alternative, rich in antioxidants and moderately resilient to production and cooking processes, though sensory attributes may require further optimization for higher consumer acceptance.
{"title":"Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality","authors":"Gonzalo Delgado-Pando, Marco Acerbo, Tatiana Pintado, Sonia de Pascual-Teresa","doi":"10.1016/j.ifset.2025.103942","DOIUrl":"10.1016/j.ifset.2025.103942","url":null,"abstract":"<div><div>Gluten-free products, including pasta, are generally highly processed and low in antioxidant compounds, often with compromised organoleptic qualities. To overcome these limitations, a new gluten-free pasta was designed using purple corn, a variety rich in antioxidant polyphenols. Five pasta variations were developed—100 % wheat semolina, 100 % yellow corn, 90 % yellow corn+10 % rice flour, 100 % purple corn, and 90 % purple corn+10 % rice flour —and analyzed their chemical composition (particularly polyphenol content) as well as their physical, chemical, and sensory properties following extrusion and boiling. A number of new cyanidin and spermidine derivatives are reported for the first time in corn. Extrusion was effective in producing corn pasta, preserving polyphenol content and resulting in good physical and technological properties, whereas boiling reduced polyphenol levels by up to 80 % Sensonetrics analysis indicated some unwanted attributes associated with purple corn. Overall, purple corn pasta shows potential as a gluten-free alternative, rich in antioxidants and moderately resilient to production and cooking processes, though sensory attributes may require further optimization for higher consumer acceptance.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103942"},"PeriodicalIF":6.3,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143358874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-31DOI: 10.1016/j.ifset.2025.103940
Jung Soo Kim, Jiyoon Kim, Soo Hyun Kim, Kwang-Deog Moon
Patients with dysphagia must manage their health with an appropriate diet. Chickpea tempeh is a nutritious source of carbohydrates and proteins, but its texture modification is necessary to suit varying severities of dysphagia, according to the International Dysphagia Diet Standardization Initiative (IDDSI) Framework. This study assessed the effects of fermentation time and heat treatment for development of tempeh classified as IDDSI level 6. The physicochemical and structural properties of tempeh were investigated, with a focus on biological changes during fermentation. Tempeh was prepared by grinding chickpeas to particle size of 3.50 ± 0.22 mm and fermenting for 24, 36, 48, 60, and 72 h using Rhizopus oryzae. During fermentation, the biological properties of tempeh changed, resulting in more white mold mycelia (cake) and the release of amylase and protease enzymes. Before cooking, tempeh exhibited increased hardness and brittleness by cake, as well as pH, total soluble solids, and DPPH increased by enzymetic activity. Fungal enzymes and heat treatment (175 °C) changed the rough and aggregated microstructure and molecular structure of chickpeas, as confirmed by scanning electron microscopy and Fourier transform infrared spectroscopy. The texture of cooked tempeh became softer and less brittle by fermentation time, attributed to weakening of cake bonds and enzymatic softening of chickpeas. IDDSI Framework results classified 24 and 36 h fermentation as level 7, and 48, 60, and 72 h fermentation as level 6. Tempeh with modified texture by heat treatment and controlled fermentation time may contribute to the improved health of patients with dysphagia.
{"title":"Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment","authors":"Jung Soo Kim, Jiyoon Kim, Soo Hyun Kim, Kwang-Deog Moon","doi":"10.1016/j.ifset.2025.103940","DOIUrl":"10.1016/j.ifset.2025.103940","url":null,"abstract":"<div><div>Patients with dysphagia must manage their health with an appropriate diet. Chickpea tempeh is a nutritious source of carbohydrates and proteins, but its texture modification is necessary to suit varying severities of dysphagia, according to the International Dysphagia Diet Standardization Initiative (IDDSI) Framework. This study assessed the effects of fermentation time and heat treatment for development of tempeh classified as IDDSI level 6. The physicochemical and structural properties of tempeh were investigated, with a focus on biological changes during fermentation. Tempeh was prepared by grinding chickpeas to particle size of 3.50 ± 0.22 mm and fermenting for 24, 36, 48, 60, and 72 h using <em>Rhizopus oryzae</em>. During fermentation, the biological properties of tempeh changed, resulting in more white mold mycelia (cake) and the release of amylase and protease enzymes. Before cooking, tempeh exhibited increased hardness and brittleness by cake, as well as pH, total soluble solids, and DPPH increased by enzymetic activity. Fungal enzymes and heat treatment (175 °C) changed the rough and aggregated microstructure and molecular structure of chickpeas, as confirmed by scanning electron microscopy and Fourier transform infrared spectroscopy. The texture of cooked tempeh became softer and less brittle by fermentation time, attributed to weakening of cake bonds and enzymatic softening of chickpeas. IDDSI Framework results classified 24 and 36 h fermentation as level 7, and 48, 60, and 72 h fermentation as level 6. Tempeh with modified texture by heat treatment and controlled fermentation time may contribute to the improved health of patients with dysphagia.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103940"},"PeriodicalIF":6.3,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-30DOI: 10.1016/j.ifset.2025.103941
Lin Lin , Yuhuan Duan , Tariq Aziz , Ashwag Shami , Fahad Al-Asmari , Rania Ali El Hadi Mohamed , Haiying Cui
This study innovatively designs a feeding device based on a peristaltic pump and successfully applied it to a four-axis robotic arm 3D food printer. Five types of printing inks were prepared using dragon fruit peel powder as the raw material, and verified the adaptability of the feeding device to inks with a viscosity range of 1657.79 to 6543.17 Pa.s under a shear rate of 0.1 s−1. Subsequently, this article measured the physical dimensions of the printed products using the feeding device and the manual feeding method. The results of the independent samples t-test showed that there was no significant difference in the side lengths of the two groups of products. By analyzing the relationship between the total volume of printed products and the total feeding time, it was concluded that the feeding efficiency based on the feeding device is higher than that of manual loading. The experimental results show that this device supports continuous 3D food printing. We believe that this technological breakthrough is expected to expand the production scale of food 3D printing and enhance its market competitiveness.
{"title":"Design of a peristaltic pump-based feeding device for achieving continuous production in food 3D printing","authors":"Lin Lin , Yuhuan Duan , Tariq Aziz , Ashwag Shami , Fahad Al-Asmari , Rania Ali El Hadi Mohamed , Haiying Cui","doi":"10.1016/j.ifset.2025.103941","DOIUrl":"10.1016/j.ifset.2025.103941","url":null,"abstract":"<div><div>This study innovatively designs a feeding device based on a peristaltic pump and successfully applied it to a four-axis robotic arm 3D food printer. Five types of printing inks were prepared using dragon fruit peel powder as the raw material, and verified the adaptability of the feeding device to inks with a viscosity range of 1657.79 to 6543.17 Pa.s under a shear rate of 0.1 s<sup>−1</sup>. Subsequently, this article measured the physical dimensions of the printed products using the feeding device and the manual feeding method. The results of the independent samples <em>t</em>-test showed that there was no significant difference in the side lengths of the two groups of products. By analyzing the relationship between the total volume of printed products and the total feeding time, it was concluded that the feeding efficiency based on the feeding device is higher than that of manual loading. The experimental results show that this device supports continuous 3D food printing. We believe that this technological breakthrough is expected to expand the production scale of food 3D printing and enhance its market competitiveness.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103941"},"PeriodicalIF":6.3,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-28DOI: 10.1016/j.ifset.2025.103938
Yu-Cheng Yang, Shu-Hao Cheng, Yi-Xiong Zhang, Jie Mao, Bing-De Zheng, Na Zhang, Ya-Yan Huang, Xue-Qin Zhang, Jing Ye, Mei-Tian Xiao
To effectively prepare value-added low molecular weight chitosan with improved molecular weight uniformity, a novel high-gravity reactor—the Rotating Foam Stirrer Reactor (RFSR)—is proposed to enhance the chemical degradation process of chitosan. The study reveals that the combined H₂O₂-Vc degradant significantly increases degradation efficiency compared to H₂O₂ or Vc alone, attributed to synergistic effects in hydroxyl radical production. Specifically, the degradation efficiency of the H₂O₂-Vc combination increased by 56.41 % and 32.88 %, respectively, within 5 min. Increased rotational speed improves degradation efficiency and narrows the molecular weight distribution, particularly at higher chitosan concentrations. The weight-average molecular weight rapidly decreases within the first 30 min and then stabilizes, while maintaining a more uniform distribution. Positioning the degradant feed at the stirrer's outer edge further enhances degradation. The RFSR outperforms traditional reactors, producing chitosan with lower molecular weight and better uniformity. Additionally, a predictive correlation for the reaction rate constant, incorporating mass transfer effects, shows good agreement with experimental results, with an error margin of approximately ±20 %, supporting large-scale industrial applications in polysaccharide degradation.
{"title":"Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology","authors":"Yu-Cheng Yang, Shu-Hao Cheng, Yi-Xiong Zhang, Jie Mao, Bing-De Zheng, Na Zhang, Ya-Yan Huang, Xue-Qin Zhang, Jing Ye, Mei-Tian Xiao","doi":"10.1016/j.ifset.2025.103938","DOIUrl":"10.1016/j.ifset.2025.103938","url":null,"abstract":"<div><div>To effectively prepare value-added low molecular weight chitosan with improved molecular weight uniformity, a novel high-gravity reactor—the Rotating Foam Stirrer Reactor (RFSR)—is proposed to enhance the chemical degradation process of chitosan. The study reveals that the combined H₂O₂-Vc degradant significantly increases degradation efficiency compared to H₂O₂ or Vc alone, attributed to synergistic effects in hydroxyl radical production. Specifically, the degradation efficiency of the H₂O₂-Vc combination increased by 56.41 % and 32.88 %, respectively, within 5 min. Increased rotational speed improves degradation efficiency and narrows the molecular weight distribution, particularly at higher chitosan concentrations. The weight-average molecular weight rapidly decreases within the first 30 min and then stabilizes, while maintaining a more uniform distribution. Positioning the degradant feed at the stirrer's outer edge further enhances degradation. The RFSR outperforms traditional reactors, producing chitosan with lower molecular weight and better uniformity. Additionally, a predictive correlation for the reaction rate constant, incorporating mass transfer effects, shows good agreement with experimental results, with an error margin of approximately ±20 %, supporting large-scale industrial applications in polysaccharide degradation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103938"},"PeriodicalIF":6.3,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Clostridium perfringens spores exhibit substantial resistance to conventional sterilization methods, posing a significant food safety challenge due to potential toxin production. Although heat and hydrostatic pressure treatments can effectively inactivate most spores, superdormant (SD) spores often persist. This study investigated the effects of common additives, including sodium chloride (NaCl, 0–4 %), acetic acid (CH₃COOH, 0–0.16 %), and allyl isothiocyanate (AITC, 0–0.04 %) on the germination and outgrowth of SD spores, using dormant (D) spores as a control. Logistic regression was used to develop growth/no-growth boundary models for both spore types. The results demonstrated that increasing NaCl, CH₃COOH, and AITC concentrations significantly inhibited the growth of both D and SD spores (p < 0.05). Notably, SD spores exhibited heightened sensitivity and were inhibited at lower concentrations than D spores. The antimicrobial effects of NaCl, CH₃COOH, and AITC on spore growth in chicken meat were experimentally validated and compared with model predictions. While minor discrepancies were observed due to variations in the growth medium, the experimental results generally agreed strongly with the model's predictions. These growth/no-growth boundary models quantitatively assess the inhibitory effects of NaCl, CH₃COOH, and AITC on SD spores under synergic treatment of heat and hydrostatic pressure, providing a critical foundation for optimizing antimicrobial strategies to improve food safety in cooked meat products.
{"title":"Growth/no-growth boundary of superdormant Clostridium perfringens spores under synergic treatment of heat and hydrostatic pressure: Modeling and evaluation","authors":"Ziyue Chai , Fangyun Dong , Siyun Xie , Yilin Lin , Yigang Yu , Caihu Liao","doi":"10.1016/j.ifset.2025.103936","DOIUrl":"10.1016/j.ifset.2025.103936","url":null,"abstract":"<div><div><em>Clostridium perfringens</em> spores exhibit substantial resistance to conventional sterilization methods, posing a significant food safety challenge due to potential toxin production. Although heat and hydrostatic pressure treatments can effectively inactivate most spores, superdormant (SD) spores often persist. This study investigated the effects of common additives, including sodium chloride (NaCl, 0–4 %), acetic acid (CH₃COOH, 0–0.16 %), and allyl isothiocyanate (AITC, 0–0.04 %) on the germination and outgrowth of SD spores, using dormant (D) spores as a control. Logistic regression was used to develop growth/no-growth boundary models for both spore types. The results demonstrated that increasing NaCl, CH₃COOH, and AITC concentrations significantly inhibited the growth of both D and SD spores (<em>p</em> < 0.05). Notably, SD spores exhibited heightened sensitivity and were inhibited at lower concentrations than D spores. The antimicrobial effects of NaCl, CH₃COOH, and AITC on spore growth in chicken meat were experimentally validated and compared with model predictions. While minor discrepancies were observed due to variations in the growth medium, the experimental results generally agreed strongly with the model's predictions. These growth/no-growth boundary models quantitatively assess the inhibitory effects of NaCl, CH₃COOH, and AITC on SD spores under synergic treatment of heat and hydrostatic pressure, providing a critical foundation for optimizing antimicrobial strategies to improve food safety in cooked meat products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103936"},"PeriodicalIF":6.3,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-27DOI: 10.1016/j.ifset.2025.103937
Junyi Zhang , Shengnan Kang , Tianyu Zhang , Jinfeng Wang , Lei Rao , Xiaojun Liao
High hydrostatic pressure (HHP) as an advanced non-thermal food processing technology, can induce bacterial spores to germinate and reduce their resistance, and these germinated spores can be effectively inactivated by subsequent mild treatments such as pasteurization. This method for spore inactivation is known as the “germinate to eradicate” strategy. However, the presence of superdormant (SD) spores, which do not germinate under HHP and are referred to as high-pressure superdormant (HPSD) spores, poses a challenge to the successful implementation of this strategy. Hence, gaining insights into the characteristics of HPSD spores is crucial for their elimination. In this study, we reported that HPSD Bacillus subtilis spores isolated after 500 MPa/15–35 °C/3–5 min treatment (500 MPa-SD) showed spontaneous germination when incubated in sterile distilled water at 4 °C–37 °C, indicating the instability of these SD spores. Notably, elevating the 500 MPa treatment temperature from 15 °C to 35 °C, or increasing the incubation temperature from 4 °C to 37 °C, could enhance the efficiency of spontaneous germination of 500 MPa-SD spores. Additionally, we discovered that the germinant receptor GerA was crucial for the occurrence of spontaneous germination of 500 MPa-SD spores. Meanwhile, the 500 MPa-SD spores with GerA showed a substantial decrease in potassium ions and reduced heat resistance. These observations suggested that the 500 MPa-SD spores, at least a proportion of them, had an activated GerA, entering commitment state that led to irreversible spontaneous germination.
Industrial relevance: The existence of SD spores greatly limits the successful application of HHP technology in low-acid foods processing. The new insights gained from this work are valuable for understanding the properties of the HPSD spores and could potentially pave the way for the development of innovative methods to effectively inactivate bacterial spores in industrial HHP food processing systems.
{"title":"Spontaneous germination of superdormant Bacillus subtilis spores under high hydrostatic pressure: Influencing factors and underlying mechanism","authors":"Junyi Zhang , Shengnan Kang , Tianyu Zhang , Jinfeng Wang , Lei Rao , Xiaojun Liao","doi":"10.1016/j.ifset.2025.103937","DOIUrl":"10.1016/j.ifset.2025.103937","url":null,"abstract":"<div><div>High hydrostatic pressure (HHP) as an advanced non-thermal food processing technology, can induce bacterial spores to germinate and reduce their resistance, and these germinated spores can be effectively inactivated by subsequent mild treatments such as pasteurization. This method for spore inactivation is known as the “germinate to eradicate” strategy. However, the presence of superdormant (SD) spores, which do not germinate under HHP and are referred to as high-pressure superdormant (HPSD) spores, poses a challenge to the successful implementation of this strategy. Hence, gaining insights into the characteristics of HPSD spores is crucial for their elimination. In this study, we reported that HPSD <em>Bacillus subtilis</em> spores isolated after 500 MPa/15–35 °C/3–5 min treatment (500 MPa-SD) showed spontaneous germination when incubated in sterile distilled water at 4 °C–37 °C, indicating the instability of these SD spores. Notably, elevating the 500 MPa treatment temperature from 15 °C to 35 °C, or increasing the incubation temperature from 4 °C to 37 °C, could enhance the efficiency of spontaneous germination of 500 MPa-SD spores. Additionally, we discovered that the germinant receptor GerA was crucial for the occurrence of spontaneous germination of 500 MPa-SD spores. Meanwhile, the 500 MPa-SD spores with GerA showed a substantial decrease in potassium ions and reduced heat resistance. These observations suggested that the 500 MPa-SD spores, at least a proportion of them, had an activated GerA, entering commitment state that led to irreversible spontaneous germination.</div><div><em>Industrial relevance:</em> The existence of SD spores greatly limits the successful application of HHP technology in low-acid foods processing. The new insights gained from this work are valuable for understanding the properties of the HPSD spores and could potentially pave the way for the development of innovative methods to effectively inactivate bacterial spores in industrial HHP food processing systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103937"},"PeriodicalIF":6.3,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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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