Innovative Food Science & Emerging Technologies最新文献_第2页

Spontaneous germination of superdormant Bacillus subtilis spores under high hydrostatic pressure: Influencing factors and underlying mechanism

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-27 DOI: 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}

引用次数: 0

Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-22 DOI: 10.1016/j.ifset.2025.103935

Qingqing Jiao , Xiangyu Guan , Juanjuan Xu , Li Liu , Rui Li , Yinfa Yan , Shaojin Wang

Dried sweet potato products with a soft texture and sweet flavor are very popular among consumers. Compared with the raw material, preserved sweet potato after pre-cooking has more benefits for the human body. Radio frequency combined with oven (RF-O) baking has been considered as an efficient method of cooking sweet potatoes that takes short time and maintains good product quality. To investigate the potential of RF-O cooking as a pretreatment method before drying sweet potatoes, the impact of RF-O cooking on the characteristics of hot air drying, hot air assisted RF drying, and RF combined with hot air drying was explored. After RF-O pretreatment, the trends of hot air assisted RF drying were similar to those of RF combined with hot air drying for samples. Compared to the hot air drying (210 min), hot air assisted RF drying (180 min) and RF combined hot air drying (200 min) showed a small advantage in drying time. All three drying treatments could provide high quality potatoes with similar color (∆E values of 9.81–11.12), texture (hardness values of 2360.67–3345.07 gf) and soluble solid content (20.72 % - 21.81 %). Therefore, RF-O cooking could be used as a short pretreatment for sweet potatoes before drying by providing guidance for the drying process in the food industry.

{"title":"Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes","authors":"Qingqing Jiao , Xiangyu Guan , Juanjuan Xu , Li Liu , Rui Li , Yinfa Yan , Shaojin Wang","doi":"10.1016/j.ifset.2025.103935","DOIUrl":"10.1016/j.ifset.2025.103935","url":null,"abstract":"<div><div>Dried sweet potato products with a soft texture and sweet flavor are very popular among consumers. Compared with the raw material, preserved sweet potato after pre-cooking has more benefits for the human body. Radio frequency combined with oven (RF-O) baking has been considered as an efficient method of cooking sweet potatoes that takes short time and maintains good product quality. To investigate the potential of RF-O cooking as a pretreatment method before drying sweet potatoes, the impact of RF-O cooking on the characteristics of hot air drying, hot air assisted RF drying, and RF combined with hot air drying was explored. After RF-O pretreatment, the trends of hot air assisted RF drying were similar to those of RF combined with hot air drying for samples. Compared to the hot air drying (210 min), hot air assisted RF drying (180 min) and RF combined hot air drying (200 min) showed a small advantage in drying time. All three drying treatments could provide high quality potatoes with similar color (<em>∆E</em> values of 9.81–11.12), texture (hardness values of 2360.67–3345.07 gf) and soluble solid content (20.72 % - 21.81 %). Therefore, RF-O cooking could be used as a short pretreatment for sweet potatoes before drying by providing guidance for the drying process in the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103935"},"PeriodicalIF":6.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098256","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}

引用次数: 0

Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-22 DOI: 10.1016/j.ifset.2025.103934

Xiaoqin Ren , Qiongling Chen , Feng Wang , Helin Guo , Yu Wang , Fengying Gu

In this study, Ganoderma oregonense was used for the solid-state fermentation of germinated black bean (GBB), and the nutritional composition, antioxidant activities, and structural changes of GBB were determined at different fermentation periods. The results showed that G. oregonense fermentation altered the nutritional composition and enhanced the antioxidant activities of GBB. After fermentation, the content of reducing sugar, crude protein, and vitamin E in GBB increased, while the content of soluble protein decreased. The contents of essential amino acids and branched-chain amino acids increased by 77.72 % and 62.21 %, respectively, on the 17th day of fermentation. The β-glucosidase activity and α-amylase activity increased significantly to 1454.04 U/g and 23.24 U/g at 17 d of fermentation, respectively, when the substrate decomposition was maximized. The triterpenoids, flavonoids and total phenols increased 1.12, 1.49 and 3 times, respectively, at 31 d of fermentation. This study lays a foundation for the development of germinated black bean-based functional foods based on G. oregonense fermentation.

{"title":"Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense","authors":"Xiaoqin Ren , Qiongling Chen , Feng Wang , Helin Guo , Yu Wang , Fengying Gu","doi":"10.1016/j.ifset.2025.103934","DOIUrl":"10.1016/j.ifset.2025.103934","url":null,"abstract":"<div><div>In this study, <em>Ganoderma oregonense</em> was used for the solid-state fermentation of germinated black bean (GBB), and the nutritional composition, antioxidant activities, and structural changes of GBB were determined at different fermentation periods. The results showed that <em>G. oregonense</em> fermentation altered the nutritional composition and enhanced the antioxidant activities of GBB. After fermentation, the content of reducing sugar, crude protein, and vitamin E in GBB increased, while the content of soluble protein decreased. The contents of essential amino acids and branched-chain amino acids increased by 77.72 % and 62.21 %, respectively, on the 17th day of fermentation. The β-glucosidase activity and α-amylase activity increased significantly to 1454.04 U/g and 23.24 U/g at 17 d of fermentation, respectively, when the substrate decomposition was maximized. The triterpenoids, flavonoids and total phenols increased 1.12, 1.49 and 3 times, respectively, at 31 d of fermentation. This study lays a foundation for the development of germinated black bean-based functional foods based on <em>G. oregonense</em> fermentation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103934"},"PeriodicalIF":6.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098229","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}

引用次数: 0

Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-19 DOI: 10.1016/j.ifset.2025.103932

Sumate Keratimanoch , Graciela Alvarez , Jirarat Anuntagool

Escherichia coli and Staphylococcus aureus inoculated on nutrient agar were packaged in polyethylene bags with ambient air or Ar/O₂ mixture and treated with in-packaged nonthermal plasma (NTP) generated by dielectric barrier discharge. Surviving cell colonies were directly counted to investigate microbial inactivation kinetics. The results showed that Weibull and biphasic models adequately described inactivation kinetics, which depended on power level, gas type, treatment time, bacteria species, and initial cell concentration. Approximately 5-log reduction of the targeted microbes was achieved within 5 min at 22.0 W with argon/oxygen mixture at 6-log initial cell/plate. Interestingly, each microorganism drastically gained heightened resistance at different initial cell concentrations being 6 and 5-log cell/plate, equivalent to 4.2 and 3.2-log CFU/cm², for E. coli and S. aureus, respectively. Although uneven microbial inactivation occurred in the results, likely due to limited plasma diffusion, in-package NTP treatment remains a promising, energy-efficient, nonthermal method for microbial control.

Industrial relevance

This study investigated the microbial inactivation kinetics of in-package nonthermal plasma treatment generated by dielectric barrier discharge which can be easily scaled into industry level. Understanding these kinetics helps determine appropriate processing parameters such as electrical input power and treatment time. Atmospheric modification by using argon/oxygen mixture reduced the energy required in the process and greatly improved the microbial inactivation effect. In addition, good hygiene practice would facilitate the treatment since microbial load affects the inactivation rate as demonstrated in this study.

{"title":"Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge","authors":"Sumate Keratimanoch , Graciela Alvarez , Jirarat Anuntagool","doi":"10.1016/j.ifset.2025.103932","DOIUrl":"10.1016/j.ifset.2025.103932","url":null,"abstract":"<div><div><em>Escherichia coli</em> and <em>Staphylococcus aureus</em> inoculated on nutrient agar were packaged in polyethylene bags with ambient air or Ar/O<sub>2</sub> mixture and treated with in-packaged nonthermal plasma (NTP) generated by dielectric barrier discharge. Surviving cell colonies were directly counted to investigate microbial inactivation kinetics. The results showed that Weibull and biphasic models adequately described inactivation kinetics, which depended on power level, gas type, treatment time, bacteria species, and initial cell concentration. Approximately 5-log reduction of the targeted microbes was achieved within 5 min at 22.0 W with argon/oxygen mixture at 6-log initial cell/plate. Interestingly, each microorganism drastically gained heightened resistance at different initial cell concentrations being 6 and 5-log cell/plate, equivalent to 4.2 and 3.2-log CFU/cm<sup>2</sup>, for <em>E. coli</em> and <em>S. aureus</em>, respectively<em>.</em> Although uneven microbial inactivation occurred in the results, likely due to limited plasma diffusion, in-package NTP treatment remains a promising, energy-efficient, nonthermal method for microbial control.</div></div><div><h3>Industrial relevance</h3><div>This study investigated the microbial inactivation kinetics of in-package nonthermal plasma treatment generated by dielectric barrier discharge which can be easily scaled into industry level. Understanding these kinetics helps determine appropriate processing parameters such as electrical input power and treatment time. Atmospheric modification by using argon/oxygen mixture reduced the energy required in the process and greatly improved the microbial inactivation effect. In addition, good hygiene practice would facilitate the treatment since microbial load affects the inactivation rate as demonstrated in this study.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103932"},"PeriodicalIF":6.3,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149989","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}

引用次数: 0

Innovative far-infrared radiation assisted pulsed vacuum freeze-drying of banana slices: Drying behaviors, physicochemical properties and microstructural evolution

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-19 DOI: 10.1016/j.ifset.2025.103925

Ming-Qiang Xu , Bu-Er Ha , Sriram K. Vidyarthi , Feng-Lun Zhang , Fan Yang , Yu-Hao Jiang , An-An Zhang , Weiqiao Lv , Hong-Wei Xiao

High operational cost and excessive energy consumption remain the global challenges in the application of vacuum freeze-drying (VFD) technology. Accordingly, a novel far-infrared radiation assisted pulsed vacuum freeze-drying (FIR-PVFD) technology was developed. This study systematically evaluated the effects of vacuum pressure duration (5 and 15 min) and dehydration temperature (40, 50, and 60 °C) on drying behaviors, physical properties (color, texture, rehydration), bioactive compounds, and the potential relationship between quality and microstructural changes in banana slices. Results showed that the FIR-PVFD process significantly reduced the drying time by 33.33 %–40 % compared to VFD, due to the synergistic effect of the emitted FIR energy and sustained disruption of the boundary layer. Shorter drying times were achieved at higher temperatures and shorter vacuum durations. Moreover, the FIR-PVFD treated samples exhibited improved appearance, texture, and rehydration performance, coupled with higher retention of sugars, starch, flavonoids, and antioxidant capacity. Microstructural analysis demonstrated that they had the more uniform and regular porous structure. In particular, the retention of phenolics and ascorbic acid were particularly sensitive to the balance between drying temperature and vacuum pressure duration.

Industrial relevance

FIR-PVFD presents a promising alternative to conventional VFD, offering enhanced drying efficiency while producing high-quality dried products. This technology has the promising potential for supporting energy-efficient production in the food industry and expanding the application of freeze-drying techniques.

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引用次数: 0

Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-15 DOI: 10.1016/j.ifset.2025.103933

Jiabin Wu , Yaqing Lin , Zhikun Zeng , Lin Wang , Fan Zhang , Hangyu Huang , Baodong Zheng , Yi Zhang , Lei Pan

Laminaria japonica polysaccharide (LJP) is an important nutrient of Laminaria japonica, and the extraction rate and the bioactivity of LJP were improved with the steam explosion (SE) method according to our preliminary research. Here, the effects of steam-exploded Laminaria japonica polysaccharide (LJPS) on flavor, storage stability, and dynamic in vitro digestive properties of set yogurt were investigated in this study. The results suggested that the addition of 0.1 % LJP and LJPS maintained the taste and the odor of set yogurt. In addition, the water holding capacity was increased significantly by 1.067 and 1.066 folds with LJP and LJPS compared with the control groups, respectively. Furthermore, the water distribution was optimized with the addition of LJP and LJPS. In particular, LJP improved the adhesiveness of set yogurt by texture profile analysis. Moreover, the viability of Lactobacilli and Lactococci was sustained during the dynamic in vitro digesting process with LJP and LJPS. Overall, the study provides theoretical guidance for the application of marine plant polysaccharides in the food industry.

{"title":"Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties","authors":"Jiabin Wu , Yaqing Lin , Zhikun Zeng , Lin Wang , Fan Zhang , Hangyu Huang , Baodong Zheng , Yi Zhang , Lei Pan","doi":"10.1016/j.ifset.2025.103933","DOIUrl":"10.1016/j.ifset.2025.103933","url":null,"abstract":"<div><div><em>Laminaria japonica</em> polysaccharide (LJP) is an important nutrient of <em>Laminaria japonica</em>, and the extraction rate and the bioactivity of LJP were improved with the steam explosion (SE) method according to our preliminary research. Here, the effects of steam-exploded <em>Laminaria japonica</em> polysaccharide (LJPS) on flavor, storage stability, and dynamic <em>in vitro</em> digestive properties of set yogurt were investigated in this study. The results suggested that the addition of 0.1 % LJP and LJPS maintained the taste and the odor of set yogurt. In addition, the water holding capacity was increased significantly by 1.067 and 1.066 folds with LJP and LJPS compared with the control groups, respectively. Furthermore, the water distribution was optimized with the addition of LJP and LJPS. In particular, LJP improved the adhesiveness of set yogurt by texture profile analysis. Moreover, the viability of <em>Lactobacilli</em> and <em>Lactococci</em> was sustained during the dynamic <em>in vitro</em> digesting process with LJP and LJPS. Overall, the study provides theoretical guidance for the application of marine plant polysaccharides in the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103933"},"PeriodicalIF":6.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098228","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}

引用次数: 0

High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-13 DOI: 10.1016/j.ifset.2025.103927

Abdallah Fawky Elshamy , Kurt A. Rosentrater , Sami Ghnimi , M. Kamal Hossain , Volker Lammers , Volker Heinz , Mamadou Diakité

This study, using an augmented simplex centroid design (ASC-DoE), assessed how varying ingredient proportions and extrusion parameters affected the texture of high-moisture meat analogs (HMMAs), exploring faba bean (FB) and yellow pea (YP) dry-fractionated protein concentrates as sustainable alternatives, alone or mixed with functional wet-fractionated soybean protein concentrate (SB) for muscle-like texture. Results showed that pre-treatments enhanced functionality and flowability of FB and YP. Hardness, chewiness, and cutting strength were significantly influenced by total target moisture content (TMC), while screw speed was insignificant. Higher melting temperatures improved FB texture but softened YP. Springiness was minimally influenced by TMC and screw speed but significantly affected by material composition. Higher protein content and melting temperature promoted longitudinal fiber alignment, essential for meat-like textures. Substituting SB with FB and YP replicated HMMA textures, but color matching remained challenging. These findings establish the synergy between protein combinations and the optimization of extrusion process to meet the need for functional, sustainable plant proteins.

Industrial relevance

This study suggests optimizing experimental design for complex mixtures and extrusion parameters along with implementing effective pre-processing techniques to overcome challenges associated with dry-fractionated plant protein concentrates for producing muscle-like meat analogs using high-moisture extrusion, thereby providing practical and scalable solutions for the food industry. Selected meat analogs exhibited unique muscle-like texture, showcasing their potential as emerging product innovations for industrial applications that meet consumer expectations for texture and sustainability.

{"title":"High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties","authors":"Abdallah Fawky Elshamy , Kurt A. Rosentrater , Sami Ghnimi , M. Kamal Hossain , Volker Lammers , Volker Heinz , Mamadou Diakité","doi":"10.1016/j.ifset.2025.103927","DOIUrl":"10.1016/j.ifset.2025.103927","url":null,"abstract":"<div><div>This study, using an augmented simplex centroid design (ASC-DoE), assessed how varying ingredient proportions and extrusion parameters affected the texture of high-moisture meat analogs (HMMAs), exploring faba bean (FB) and yellow pea (YP) dry-fractionated protein concentrates as sustainable alternatives, alone or mixed with functional wet-fractionated soybean protein concentrate (SB) for muscle-like texture. Results showed that pre-treatments enhanced functionality and flowability of FB and YP. Hardness, chewiness, and cutting strength were significantly influenced by total target moisture content (TMC), while screw speed was insignificant. Higher melting temperatures improved FB texture but softened YP. Springiness was minimally influenced by TMC and screw speed but significantly affected by material composition. Higher protein content and melting temperature promoted longitudinal fiber alignment, essential for meat-like textures. Substituting SB with FB and YP replicated HMMA textures, but color matching remained challenging. These findings establish the synergy between protein combinations and the optimization of extrusion process to meet the need for functional, sustainable plant proteins.</div></div><div><h3>Industrial relevance</h3><div>This study suggests optimizing experimental design for complex mixtures and extrusion parameters along with implementing effective pre-processing techniques to overcome challenges associated with dry-fractionated plant protein concentrates for producing muscle-like meat analogs using high-moisture extrusion, thereby providing practical and scalable solutions for the food industry. Selected meat analogs exhibited unique muscle-like texture, showcasing their potential as emerging product innovations for industrial applications that meet consumer expectations for texture and sustainability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103927"},"PeriodicalIF":6.3,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098254","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}

引用次数: 0

Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-13 DOI: 10.1016/j.ifset.2025.103929

Shiguang Chen , Zhiling Li , Dan Ren , Xiyu Wu , Dan Xu

The practical application of freshness indicator has been greatly limited by complicated fabrication process and insufficient sensitivity. In this study, a novel pH colorimetric label was prepared by simple impregnation of non-woven fabrics in a solution composed of polyvinyl alcohol and purple sweet potato anthocyanins. The pH value of the impregnation solution was firstly optimized, and when the pH was 3.5, the label (3.5-PNP) showed the highest sensitivity towards volatile amines and stability. When applied in the shrimp packaging, 3.5-PNP label also displayed the Specialty highest total color difference (ΔE = 22.01) to indicate the spoilage of shrimp. The ΔE values of 3.5-PNP exhibited smaller variations in the packaging of fresh fish and pork (ΔE = 11.1 and 9.2) due to the reduced release rate of volatile amines from meat, indicating the considerate influence of the micro-environment inside the packaging on label sensitivity. However, the color changes of the label were still significant enough to be visible. The impact of transportation on the shrimp packaging was further investigated, revealing that the shelf life of the shrimp was shortened by 8 h after being transported for 150 min, while maintaining label sensitivity. A distinguishable color change (ΔE = 28.32) of 3.5-PNP label was observed when the shrimp spoiled. Therefore, this study developed a novel colorimetric label with simple preparation technique and promising sensitivity, and revealed the impact of the packaging micro-environment and road transportation on the sensitivity of indication label, offering valuable guidelines for practical application.

{"title":"Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics","authors":"Shiguang Chen , Zhiling Li , Dan Ren , Xiyu Wu , Dan Xu","doi":"10.1016/j.ifset.2025.103929","DOIUrl":"10.1016/j.ifset.2025.103929","url":null,"abstract":"<div><div>The practical application of freshness indicator has been greatly limited by complicated fabrication process and insufficient sensitivity. In this study, a novel pH colorimetric label was prepared by simple impregnation of non-woven fabrics in a solution composed of polyvinyl alcohol and purple sweet potato anthocyanins. The pH value of the impregnation solution was firstly optimized, and when the pH was 3.5, the label (3.5-PNP) showed the highest sensitivity towards volatile amines and stability. When applied in the shrimp packaging, 3.5-PNP label also displayed the Specialty highest total color difference (ΔE = 22.01) to indicate the spoilage of shrimp. The ΔE values of 3.5-PNP exhibited smaller variations in the packaging of fresh fish and pork (ΔE = 11.1 and 9.2) due to the reduced release rate of volatile amines from meat, indicating the considerate influence of the micro-environment inside the packaging on label sensitivity. However, the color changes of the label were still significant enough to be visible. The impact of transportation on the shrimp packaging was further investigated, revealing that the shelf life of the shrimp was shortened by 8 h after being transported for 150 min, while maintaining label sensitivity. A distinguishable color change (ΔE = 28.32) of 3.5-PNP label was observed when the shrimp spoiled. Therefore, this study developed a novel colorimetric label with simple preparation technique and promising sensitivity, and revealed the impact of the packaging micro-environment and road transportation on the sensitivity of indication label, offering valuable guidelines for practical application.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103929"},"PeriodicalIF":6.3,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098807","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}

引用次数: 0

Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-12 DOI: 10.1016/j.ifset.2025.103930

Stefano Zardetto , Alessandro Dal Martello , Gabriella Pasini

Water migration in multi-component foods is one of the most significant factors limiting their shelf life. Therefore, a two-component model (pasta and filling) was proposed simulating storage in permeable packaging under two different humidity conditions (70 % and 100 % relative humidity (RH)) to model the moisture changes over time in fresh-filled pasta. Several sensors monitored moisture changes inside the packaging and the environment during storage. The moisture sorption isotherms (MSI) were determined on pasta and filling at 6 °C and 11 %–98 % relative humidity (RH) and fitted using the GAB equation. Depending on the RH condition, the water content of pasta and its filling changed during storage. Pasta in direct contact with the filling adsorbed water, and this did not depend on water permeating through the package but on the water that the filling released. Thus, the higher water affinity of pasta and the high free water content in the filling determine the initial water movement from the filling to pasta independent of their activity water values. The MSI, water transmission rate of the packaging, and multi-component food characteristics predicted the moisture gain or loss by the pasta-filling system during storage. A correction factor was introduced in the model because the data obtained from the humidity sensors suggested the formation of a humidity gradient inside the package and environment. The experimental data closely matched the model predictions.

{"title":"Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions","authors":"Stefano Zardetto , Alessandro Dal Martello , Gabriella Pasini","doi":"10.1016/j.ifset.2025.103930","DOIUrl":"10.1016/j.ifset.2025.103930","url":null,"abstract":"<div><div>Water migration in multi-component foods is one of the most significant factors limiting their shelf life. Therefore, a two-component model (pasta and filling) was proposed simulating storage in permeable packaging under two different humidity conditions (70 % and 100 % relative humidity (RH)) to model the moisture changes over time in fresh-filled pasta. Several sensors monitored moisture changes inside the packaging and the environment during storage. The moisture sorption isotherms (MSI) were determined on pasta and filling at 6 °C and 11 %–98 % relative humidity (RH) and fitted using the GAB equation. Depending on the RH condition, the water content of pasta and its filling changed during storage. Pasta in direct contact with the filling adsorbed water, and this did not depend on water permeating through the package but on the water that the filling released. Thus, the higher water affinity of pasta and the high free water content in the filling determine the initial water movement from the filling to pasta independent of their activity water values. The MSI, water transmission rate of the packaging, and multi-component food characteristics predicted the moisture gain or loss by the pasta-filling system during storage. A correction factor was introduced in the model because the data obtained from the humidity sensors suggested the formation of a humidity gradient inside the package and environment. The experimental data closely matched the model predictions.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103930"},"PeriodicalIF":6.3,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149986","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}

引用次数: 0

Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-12 DOI: 10.1016/j.ifset.2025.103931

George Dimopoulos, George Stoukogiorgos, Athanasios Limnaios, Alexandros Katsimichas, Ioanna Thanou, Petros Taoukis

Extraction of peach juice is commonly performed with centrifugal paddle mesh extractors, scraping peaches against meshes after destoning to separate peels and residual stone pieces from pulp. Late season peaches are notorious for their hard texture, complicating comminution processes and leading to low juice yields. To avoid this, thermal treatments are employed, resulting in juice quality deterioration and increased energy consumption. Pulsed Electric Fields (PEF) rely on electroporation of plant tissues to soften them and increase extraction yields. This research explores the effect of PEF (0.5–2.0 kV/cm, specific energy 0–12 kJ/kg) on peach fruit texture, juice yield and quality, compared to thermal treatments. Peach juice yield was non-monotonically dependent on treatment intensity. Maximum juice yield of 70 % was achieved with 0.6 kJ/kg specific energy, compared to untreated peaches exhibiting a juice yield of 65 %. The specific energy input required for PEF treatment was equal to 0.31 % of the corresponding value for a thermal blanching (195 kJ/kg). The juice obtained from blanched peaches exhibited significant discoloration. Conclusively, PEF pretreatment provides substantial energy savings by rendering the juicing process of problematic crops such as peaches highly efficient and sustainable.

{"title":"Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars","authors":"George Dimopoulos, George Stoukogiorgos, Athanasios Limnaios, Alexandros Katsimichas, Ioanna Thanou, Petros Taoukis","doi":"10.1016/j.ifset.2025.103931","DOIUrl":"10.1016/j.ifset.2025.103931","url":null,"abstract":"<div><div>Extraction of peach juice is commonly performed with centrifugal paddle mesh extractors, scraping peaches against meshes after destoning to separate peels and residual stone pieces from pulp. Late season peaches are notorious for their hard texture, complicating comminution processes and leading to low juice yields. To avoid this, thermal treatments are employed, resulting in juice quality deterioration and increased energy consumption. Pulsed Electric Fields (PEF) rely on electroporation of plant tissues to soften them and increase extraction yields. This research explores the effect of PEF (0.5–2.0 kV/cm, specific energy 0–12 kJ/kg) on peach fruit texture, juice yield and quality, compared to thermal treatments. Peach juice yield was non-monotonically dependent on treatment intensity. Maximum juice yield of 70 % was achieved with 0.6 kJ/kg specific energy, compared to untreated peaches exhibiting a juice yield of 65 %. The specific energy input required for PEF treatment was equal to 0.31 % of the corresponding value for a thermal blanching (195 kJ/kg). The juice obtained from blanched peaches exhibited significant discoloration. Conclusively, PEF pretreatment provides substantial energy savings by rendering the juicing process of problematic crops such as peaches highly efficient and sustainable.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103931"},"PeriodicalIF":6.3,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098808","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}

引用次数: 0