Innovative Food Science & Emerging Technologies最新文献_第7页

Utilizing 3D printing to create sustainable novel food products with innovative ingredients 利用3D打印技术，用创新的原料制造可持续发展的新型食品

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-26 DOI: 10.1016/j.ifset.2024.103873

Min Feng , Min Zhang , Bhesh Bhandari , Chunli Li , Arun S. Mujumdar

In order to address the challenges posed by population expansion, climate change, depletion of natural resources, malnutrition and increased prevalence of chronic diseases, disruptive innovations are needed to achieve sustainable development. The utilization of new resources and novel production methods provide opportunities for the development of novel food products (NFPs). Here, we present the potential of 3D printing with personalized design for applications in the sustainable development of NFPs, such as the development of innovative food sources, reducing the consumption of natural resources and the impact on the environment, and preventing/treating malnutrition and chronic diseases. In addition, a systematic review of optimization measures such as raw material optimization, development of enhanced evaluation techniques, improved equipment performance, and application of artificial intelligence is presented to guide the application of 3D printing of NFPs. Finally, the challenges and future opportunities for food 3D printing are presented to provide new directions for the development of NFPs.

Industry relevance

Food 3D printing offers a number of advantages such as personalized design, digital nutritional matching, streamlined supply chain, high-value use of food by-products, and broadening of food ingredient sources. Starting from the necessity and specificity of novel food development, this paper focuses on the application of 3D printing in the development of NFPs, such as innovative source foods, plant-based meat analogues, cell cultures, and foods for special medical purposes, thus facilitating the development of new possibilities for 3D printing in the food industry. In addition, a systematic overview of optimization measures such as the optimization of raw materials, the development of evaluation techniques, the improvement of equipment performance and the application of artificial intelligence is presented, thus providing theoretical guidance for the increasingly widespread application of 3D printing within the novel food industry.

为了应对人口膨胀、气候变化、自然资源枯竭、营养不良和慢性病流行加剧所带来的挑战，需要进行颠覆性创新，以实现可持续发展。新资源和新生产方法的利用为新型食品的开发提供了机会。在这里，我们展示了具有个性化设计的3D打印在NFPs可持续发展中的应用潜力，例如创新食物来源的开发，减少自然资源的消耗和对环境的影响，以及预防/治疗营养不良和慢性病。此外，本文还系统回顾了原材料优化、增强评估技术的发展、设备性能的提高以及人工智能的应用等优化措施，以指导NFPs 3D打印的应用。最后，提出了食品3D打印面临的挑战和未来的机遇，为NFPs的发展提供了新的方向。食品3D打印具有个性化设计、数字化营养匹配、简化供应链、食品副产品高价值利用、食品成分来源拓宽等诸多优势。本文从新型食品开发的必要性和特殊性出发，重点研究了3D打印在新型食品开发中的应用，如创新源食品、植物性肉类类似物、细胞培养物、特殊医疗用途食品等，从而促进了3D打印在食品行业的发展。此外，系统概述了原材料优化、评价技术发展、设备性能提升、人工智能应用等优化措施，为3D打印在新型食品行业的日益广泛应用提供理论指导。

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引用次数: 0

A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods 回顾与展望：基于多组学和人工智能的方法来了解乳酸菌和酵母相互作用对发酵食品的影响

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-25 DOI: 10.1016/j.ifset.2024.103874

Jiaman Yuan , Donglin Ma , Yatao Yang , Yuzong Zhao , Haiwei Ren , Xiaogang Liu , Minghui Tan , Kuntai Li

There are numerous reports on the effect of co-culturing lactic acid bacteria (LAB) and yeast on the quality of fermented foods. The interactions between LAB and yeast affect the flavour, texture and even safety of fermented foods. Examining the specific mechanisms of these interactions becomes essential, but existing research methods are insufficient to meet the growing demands of scientific research. Multi-omics analysis provides more comprehensive information on LAB and yeast interactions than the widely used single-omics. Additionally, although the use of bioinformatics tools such as ModelSEED and CarveMe has simplified the construction of metabolic network models, there are still shortcomings in terms of accuracy and convenience. There is an urgent need to explore new methods to accelerate the study of microbial interaction mechanisms. This review summarizes the interaction between LAB and yeast in fermented foods, as well as the current research progress in revealing their interaction using multi-omics and bioinformatics tools. In the future, artificial intelligence will be a powerful aid in constructing metabolic models and obtaining models conveniently. Elucidation of interaction mechanisms at the spatial level will become more common, and more comprehensive research results will lead to further improvements in industrial practice.

乳酸菌与酵母菌共培养对发酵食品质量的影响已有大量报道。乳酸菌与酵母的相互作用影响发酵食品的风味、质地甚至安全性。研究这些相互作用的具体机制变得至关重要，但现有的研究方法不足以满足日益增长的科学研究需求。与广泛使用的单组学相比，多组学分析提供了有关酵母菌和酵母相互作用的更全面的信息。此外，尽管ModelSEED和CarveMe等生物信息学工具的使用简化了代谢网络模型的构建，但在准确性和方便性方面仍存在不足。迫切需要探索新的方法来加快微生物相互作用机制的研究。本文综述了发酵食品中乳酸菌与酵母相互作用的研究进展，以及利用多组学和生物信息学等手段揭示两者相互作用的研究进展。在未来，人工智能将成为构建代谢模型和方便获取模型的有力助手。空间层面相互作用机制的阐释将更加普遍，更全面的研究成果将进一步提高产业实践水平。

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引用次数: 0

Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-24 DOI: 10.1016/j.ifset.2024.103875

Vishal Kumar , Myeongju Nam , Ashutosh Bahuguna , Su mi Lee , Jung-A Ryu , Jong Suk Lee , So-Young Kim , Myunghee Kim

Meju, a raw material used in fermented soybean paste, doenjang, is often contaminated with aflatoxins; thus, controlling aflatoxin contamination in meju and doenjang is crucial. A one-variable-at-a-time (OVAT) approach revealed an inhibitory effect on aflatoxin production by Aspergillus flavus in cooked soybeans treated with soaking solutions containing NaCl (≥ 5 %) and vinegar (≥ 1 %). Additionally, a fermentation temperature (40 °C) negatively affected aflatoxin production. Based on OVAT and response surface methodology, three soaking solutions: I (0.1 % vinegar + 2.5 % salt), II (0.1 % vinegar + 3.75 % salt), and III (0.1 % vinegar + 5 % salt) were prepared and applied at the industrial level of meju production. Meju prepared from soybeans treated with these soaking solutions, coded Meju-I, Meju-II, and Meju-III, respectively, exhibited significant reductions (96.03–100 %) in aflatoxin production compared with control meju (Meju-C). Similar microbial counts and genus-level microbial diversity were observed in Meju-C and Meju-I, with Bacillus, Enterococcus, Klebsiella, and Aspergillus as the predominant microbial genera. Furthermore, sensory analysis of doenjang prepared from Meju-C and Meju-I yielded no significant differences, supporting the applicability of soaking solution I to regulate aflatoxin levels in meju and doenjang at industrial scale.

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引用次数: 0

Improving radio frequency (RF) heat treatment performance of peanuts based on dielectric loss mechanisms and frequency coupling 基于介质损耗机制和频率耦合改善花生的射频（RF）热处理性能

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-22 DOI: 10.1016/j.ifset.2024.103872

Dengwen Lei , Yanhong Liu , Yongkang Xie , Wenling Sun , Ziyi Yang , Peng Gong

Radio frequency (RF) technology is being recognized and widely used in food, chemical industries due to its efficiency and sustainability. Revealing the dielectric loss mechanisms is crucial to improving energy utilization in food, especially moisture-induced ionic loss. In this study, the dielectric loss mechanism of peanut was analyzed using the Debye model, and then the conversion efficiency of RF energy was investigated at various moisture contents, loss tangents and frequencies. The results indicated that protein, fat, and sucrose exhibited typical polar losses but with lower loss intensities, and the free-water induced ionic conductivity loss was the dominant factor affecting changes in the dielectric loss tangent. Multi-physics field simulation results showed that: the heating rate decreased from 3.97 °C/min to 1.01 °C/min when the initial moisture content was constant but the loss tangent increased from 1 to 7. Combined with the electromagnetic loss density analysis, maximum electromagnetic-thermal conversion efficiency was achieved with a loss tangent close to 1. Additionally, samples with lower dielectric constants reduced the attenuation effect on electric field intensity, thereby increasing the heating rate. Furthermore, since ideal RF heating performance was difficult to achieve at 13.56 MHz and the lower penetration depth at 40.68 MHz limited loading, 27.12 MHz was deemed more suitable for peanut RF heating treatment. This research provides a theoretical foundation for improving the performance of RF heating by considering sample dielectric loss and RF frequency selection.

射频（RF）技术因其高效性和可持续性而在食品和化工行业得到认可和广泛应用。揭示介电损耗机制对于提高食品中的能量利用率至关重要，尤其是水分引起的离子损耗。本研究利用德拜模型分析了花生的介电损耗机理，然后研究了不同水分含量、损耗切线和频率下射频能量的转换效率。结果表明，蛋白质、脂肪和蔗糖表现出典型的极性损耗，但损耗强度较低，自由水引起的离子传导损耗是影响介电损耗切线变化的主要因素。多物理场模拟结果表明：当初始含水量不变时，加热速率从 3.97 °C/min 降至 1.01 °C/min，但损耗正切从 1 增至 7。结合电磁损耗密度分析，当损耗正切接近 1 时，电磁热转换效率达到最高。此外，介电常数较低的样品可降低对电场强度的衰减效应，从而提高加热速率。此外，由于在 13.56 MHz 频率下很难实现理想的射频加热性能，而在 40.68 MHz 频率下较低的穿透深度又限制了加载，因此 27.12 MHz 频率被认为更适合花生射频加热处理。这项研究为通过考虑样品介电损耗和射频频率选择来提高射频加热性能提供了理论基础。

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引用次数: 0

Electric fields and transglutaminase in preparing adzuki bean protein emulsion gel for plant-based steamed egg custard 电场和转谷氨酰胺酶在制备植物蒸蛋羹用赤豆蛋白乳液凝胶中的应用

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-19 DOI: 10.1016/j.ifset.2024.103871

Qian Li, Tingyu Song, Yongxin Yu, Yiping Ren, Jian-Ya Qian

Alternating current (ACEF), direct current (DCEF) and pulsed (PEF) electric field (EF) were applied for adzuki bean protein (ABP) pretreatment to prepare substitutes of steamed egg custard. Emulsion gels of EF pretreated ABP dispersions with flaxseed oil were mediated by transglutaminase (TGase). The emulsion particle size and the oil droplet size increased with the oil portion. PEF and ACEF pretreatment significantly reduced the number of large droplets. With the increase of oil portion, the infrared spectra at 2854 and 1747 cm⁻¹ changed significantly and a new peak emerged in amide A zone. Three EF pretreatments all increased the β-sheets of ABP, ACEF pretreatment led to the random coils slightly higher than DCEF and PEF. DCEF pretreatment increased the α-helices significantly higher than ACEF and PEF. The EF pretreatments improved the emulsion gel texture in gel strength, hardness, and chewiness, and water holding capacity (WHC). The largest apparent viscosity and energy storage modulus were obtained in DCEF pretreatment and larger than PEF and ACEF pretreatments. The 0.15 % curcumin and 0.10 % β-carotene pigmentation of ABP-flaxseed oil emulsion gel gave the smallest difference in colour, and higher WHC, close springiness, slightly lower chewiness, and gel strength, compared with the real steamed chicken egg custard control.

应用交变电流（ACEF）、直流电流（DCEF）和脉冲电场（PEF）对赤豆蛋白（ABP）进行预处理，以制备蒸鸡蛋羹的替代品。经 EF 预处理的 ABP 分散液与亚麻籽油的乳液凝胶是由转谷氨酰胺酶（TGase）介导的。乳液粒度和油滴粒度随油份的增加而增大。PEF 和 ACEF 预处理可明显减少大油滴的数量。随着油分的增加，2854 和 1747 cm-1 处的红外光谱发生了明显变化，在酰胺 A 区出现了一个新的峰值。三种 EF 预处理均增加了 ABP 的 β 片层，ACEF 预处理导致的无规线圈略高于 DCEF 和 PEF。DCEF 预处理增加的 α 螺旋明显高于 ACEF 和 PEF。EF 预处理在凝胶强度、硬度、咀嚼性和持水能力（WHC）方面改善了乳液凝胶的质地。DCEF 预处理得到的表观粘度和储能模量最大，大于 PEF 和 ACEF 预处理。与真正的蒸鸡蛋羹对照组相比，姜黄素含量为 0.15%、β-胡萝卜素含量为 0.10%的 ABP-亚麻籽油乳液凝胶的色差最小，WHC 较高，回弹性较好，咀嚼性和凝胶强度略低。

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引用次数: 0

Large edible mushrooms and mycelial proteins: A sustainable, nutritious protein source with health benefits and processing innovations 大型食用菌和菌丝蛋白：具有健康益处和加工创新的可持续营养蛋白质来源

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-17 DOI: 10.1016/j.ifset.2024.103870

Dongdong Guo , Chang Liu , Hongkang Zhu , Yuliang Cheng , Yahui Guo , Weirong Yao , He Qian , Jiang Jiang

The global demand for sustainable, nutritious protein alternatives has led to increasing interest in large edible mushrooms and their mycelial proteins. These fungi are rich in protein (19–40 % dry weight) and possess a balanced amino acid profile, making them a promising source of alternative protein. Edible mushrooms and mycelial proteins exhibit excellent functional properties, including high digestibility (72–83 %) and favorable amino acid profiles, comparable to soy and animal proteins. Recent advances in green fermentation and enzymatic extraction technologies have improved protein yield by 20–30 %, while reducing anti-nutritional factors. Furthermore, specific peptides derived from mushrooms show significant potential for improving human health by modulating immune responses and lowering cholesterol. Mushroom-based proteins can be applied in diverse food products, such as meat analogues, enzymes, and food additives, offering eco-friendly solutions for food processing. Overall, edible mushrooms and their mycelial proteins present a promising, sustainable alternative to traditional protein sources, with considerable health benefits and industrial-scale application potential. Future research should focus on optimizing production, extraction, and processing strategies to maximize their commercial viability.

全球对可持续营养蛋白质替代品的需求导致人们对大型食用菌及其菌丝蛋白的兴趣与日俱增。这些真菌含有丰富的蛋白质（干重的 19-40%）和均衡的氨基酸，是一种很有前景的替代蛋白质来源。食用菌和菌丝体蛋白具有出色的功能特性，包括高消化率（72-83%）和良好的氨基酸谱，可与大豆和动物蛋白相媲美。绿色发酵和酶提取技术的最新进展使蛋白质产量提高了 20-30%，同时减少了抗营养因子。此外，从蘑菇中提取的特定肽通过调节免疫反应和降低胆固醇，显示出改善人类健康的巨大潜力。以蘑菇为基础的蛋白质可应用于多种食品，如肉类类似物、酶和食品添加剂，为食品加工提供了环保解决方案。总之，食用菌及其菌丝体蛋白质是一种有前途的、可持续的传统蛋白质来源替代品，具有可观的健康效益和工业规模的应用潜力。未来的研究应侧重于优化生产、提取和加工策略，以最大限度地提高其商业可行性。

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引用次数: 0

Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties 电子束辐照对三种辣椒（Capsicum annuum L.）品种的微生物、植物化学物质和芳香特征的评估

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-16 DOI: 10.1016/j.ifset.2024.103869

Xuanxuan Yang , Junqing Bai , Xie Yongkang , Zhihua Geng , Qian Zhang , Jun Wang

This study provides a comprehensive evaluation of the efficacy of electron beam irradiation (EBI) for microbial decontamination and its effects on the physicochemical properties of three paprika (Capsicum annuum L.) varieties. EBI significantly reduced the total populations of bacteria, yeasts, and molds, rendering them almost undetectable at an irradiation dose of 10 kGy (p < 0.05). The color properties of EBI-treated samples showed no significant changes compared to untreated controls (p > 0.05). The total carotenoid content in S17, H23, and QJ irradiated with 25 kGy decreased by 16.91 %, 22.09 %, and 24.76 %, respectively. There was a 10.82 % increase in DPPH scavenging activity in S17 paprika samples treated with 20 kGy of EBI. Notably, no significant difference in capsaicin content was observed in H23 and QJ varieties, regardless the EBI dose increased (p > 0.05). Additionally, analysis of volatile compounds suggested that the formation of new compounds (n-methyl pyrrole and dihydroactinidiolide) was increased as the radiation doses increased. The overall results suggested that EBI treatment up to 10 kGy demonstrated a high level of effectiveness in microbial inactivation while preserving the essential physicochemical properties of paprika.

Industrial relevance

Paprika is an indispensable condiment in people's diets and a crucial component of the chili industry. However, it is susceptible to microbial contamination during processing, leading to food safety concerns. Irradiation treatment can inactivate microorganisms and enhance the quality of paprika. This study demonstrates that EBI can effectively achieve microbial decontamination, reduce post-harvest losses, improve the hygienic quality of paprika, and provide a technical reference for the safety of paprika and other spices.

本研究全面评估了电子束辐照（EBI）在微生物净化方面的功效及其对三种辣椒（Capsicum annuum L.）理化特性的影响。在辐照剂量为 10 kGy 时，EBI 能明显减少细菌、酵母菌和霉菌的总数量，使其几乎检测不到（p < 0.05）。与未处理的对照组相比，EBI 处理过的样品的颜色特性没有发生明显变化（p > 0.05）。经 25 kGy 照射的 S17、H23 和 QJ 中类胡萝卜素的总含量分别减少了 16.91%、22.09% 和 24.76%。经 20 kGy EBI 处理的 S17 红辣椒样品的 DPPH 清除活性提高了 10.82%。值得注意的是，无论 EBI 剂量增加多少，H23 和 QJ 品种的辣椒素含量都没有明显差异（p > 0.05）。此外，对挥发性化合物的分析表明，随着辐射剂量的增加，新化合物（正甲基吡咯和二氢内脂二内酯）的形成也在增加。总体结果表明，高达 10 kGy 的 EBI 处理在保持辣椒粉基本理化特性的同时，还能有效灭活微生物。工业相关性辣椒粉是人们饮食中不可或缺的调味品，也是辣椒产业的重要组成部分。然而，它在加工过程中容易受到微生物污染，从而引发食品安全问题。辐照处理可以灭活微生物，提高辣椒粉的质量。这项研究表明，EBI 可以有效实现微生物净化，减少收获后的损失，提高辣椒粉的卫生质量，为辣椒粉和其他调味品的安全提供技术参考。

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引用次数: 0

Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread 行星球磨法机械活化淀粉对小米无筋面包开发的影响

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-16 DOI: 10.1016/j.ifset.2024.103860

T. Tamilselvan , Madanagopalan Saravanan , Pichan Prabhasankar

Planetary ball milling is a simple and cost-effective green technology to mechanically activate starch. In the present study, little millet flour (LMF) was ball milled (BMF) and substituted in different amounts from 5 to 25 g/100 g in LMF. Herein, flour morphology, functional properties, batter rheology, bread physical and sensorial characteristics were investigated. Ball milling improved the ultrafine flour content (<40 μ) by 56.58 %. Flour microstructure revealed that mechanical activation structurally altered the starch granules and protein crosslinks leading to increased damaged starch content. In thermogravimetry, BMF (89.98 %) showed highest mass change than LMF (88.34 %) due to larger surface area. Also, BMF substitution significantly improved the water absorption (41.8 %), swelling power (93.77 %) and solubility (30.28 %), whereas gelatinization temperature, peak viscosity and enthalpy reduced signifying faster gelatinization. The XRD pattern and FT-IR spectra (1047/1022 cm⁻¹) revealed reduction in relative crystallinity of starch in BMF. In terms of batter, BMF substitution improved the viscoelasticity and pseudoplasticity with shear thinning behaviour. Compared to control (2.16 cm³/g), BMF15 bread had significantly higher specific volume (2.54 cm³/g) and softer texture. Sensorially, BMF15 received higher overall acceptability. Thus, mechanical activation modified the little millet flour and it can be used as potential strategy to develop better quality gluten free bread.

行星式球磨是一种简单而经济有效的机械活化淀粉的绿色技术。在本研究中，将小米粉（LMF）进行球磨（BMF），并在 LMF 中添加 5 至 25 克/100 克不同量的替代物。本研究对面粉形态、功能特性、面糊流变性、面包物理和感官特性进行了调查。球磨使超细粉含量（40 μ）提高了 56.58%。面粉的微观结构显示，机械活化从结构上改变了淀粉颗粒和蛋白质交联，导致受损淀粉含量增加。在热重分析中，BMF（89.98 %）比 LMF（88.34 %）的质量变化最大，因为其表面积更大。此外，BMF 替代物还大大提高了吸水率（41.8%）、膨胀力（93.77%）和溶解度（30.28%），同时降低了糊化温度、峰值粘度和热焓，这表明糊化速度更快。X 射线衍射图和傅立叶变换红外光谱（1047/1022 cm-1）显示，BMF 中淀粉的相对结晶度降低。在面糊方面，BMF 替代物改善了粘弹性和假塑性，并具有剪切稀化行为。与对照组（2.16 立方厘米/克）相比，BMF15 面包的比容（2.54 立方厘米/克）明显增加，质地也更柔软。从感官上看，BMF15 的总体可接受性更高。因此，机械活化改变了小米粉，可作为开发更优质无麸质面包的潜在策略。

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引用次数: 0

Effects of microwave pretreatment on the physicochemical properties of enzyme-infused carrots 微波预处理对酶浸胡萝卜理化性质的影响

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-10 DOI: 10.1016/j.ifset.2024.103865

Seon Ah Kim , Kwang Yeon Lee , Hyeon Gyu Lee

We investigated the possibility of textural modifications in older individuals with dysphagia by administering microwave treatment to enzyme-infused carrots. Microwave pretreatment conditions, including processing time and power levels (120, 400, 640, and 800 W), were examined for their impact on texture softening efficiency, microstructure, β-carotene content, and color. Regression analysis confirmed that processing time substantially influenced carrot hardness, with higher the softening rate increasing as microwave power levels rose from 120 to 800 W. The log-linear model demonstrated a strong correlation coefficients (R² = 0.9732–0.9407) across different power levels, confirming its reliability in achieving the target texture. The derived times, based on a log-linear model, successfully reached a target hardness of 5.0 × 10⁴ N/m² (KS level 2), with times of 371 s at 120 W, 198 s at 400 W, 72 s at 640 W, and 61 s at 800 W. The samples pretreated for the derived times corresponding to 120, 400, 640, and 800 W exhibited varying porosity levels, influencing the quality of enzyme-infused carrots. With increasing microwave power, the microwave-pretreated carrots showed improved color (more yellow and red) and preservation of β-carotene, potentially linked to shorter processing times. These results suggest that microwave pretreatment followed by enzyme infusion is an efficient approach to softening carrot texture without compromising its quality, and the log-linear model offers a predictive framework for modifying food textures in dysphagia management.

我们通过对注入酶的胡萝卜进行微波处理，研究了患有吞咽困难的老年人的质地发生改变的可能性。我们研究了微波预处理条件，包括处理时间和功率水平（120、400、640 和 800 瓦）对质地软化效率、微观结构、β-胡萝卜素含量和颜色的影响。回归分析表明，加工时间对胡萝卜硬度有很大影响，随着微波功率从 120 瓦升至 800 瓦，软化率也随之升高。对数线性模型在不同功率水平下都显示出很强的相关系数（R2 = 0.9732-0.9407），证明了其在实现目标质地方面的可靠性。基于对数线性模型的推导时间成功地达到了 5.0 × 104 N/m2（KS 2 级）的目标硬度，120 W 时为 371 s，400 W 时为 198 s，640 W 时为 72 s，800 W 时为 61 s。随着微波功率的增加，微波预处理胡萝卜的色泽（更多黄色和红色）和β-胡萝卜素的保存都有所改善，这可能与加工时间缩短有关。这些结果表明，微波预处理后注入酶是在不影响质量的前提下软化胡萝卜质地的有效方法，对数线性模型为在吞咽困难治疗中改变食物质地提供了一个预测框架。

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引用次数: 0

Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review 精油纳米乳液与超声波的协同抗菌潜力及在食品工业中的应用：综述

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-09 DOI: 10.1016/j.ifset.2024.103867

Qian-Jun Shen , Jinyue Sun , Jia-Neng Pan, Ting Yu, Wen-Wen Zhou

Essential oils such as those from clove or oregano are considered as Generally Recognized as Safe (GRAS) food ingredients and natural sanitizers to control the growth of microorganisms. However, their utilization in food industry is seriously limited since their poor water solubility and toxicological effects at high doses. Generally, appropriate preparing method to make them into nanoemulsion as sanitizers has great potential to overcome these drawbacks. As a non-thermal technology, ultrasound is able to inactivate microorganisms. And the synergistic hurdle technology of ultrasound and essential oil nanoemulsion has acquired importance within the food industry because it is reasonably effective and environmentally-friendly. This paper reviews the preparation method and physicochemical properties of plant essential oil nanoemulsion and focuses on the research progress on the synergistic antimicrobial effect of nanoemulsion and ultrasound and their application in food industry, hoping to provide further research with detailed information and potential utilization of the technique.

丁香或牛至等精油被认为是公认安全（GRAS）的食品配料和天然消毒剂，可控制微生物的生长。然而，由于丁香和牛至的水溶性较差，且高剂量会产生毒性影响，因此它们在食品工业中的应用受到严重限制。一般来说，将其制成纳米乳液作为消毒剂的适当制备方法具有克服这些缺点的巨大潜力。作为一种非热技术，超声波能够灭活微生物。超声波与精油纳米乳液的协同增效技术在食品工业中具有重要意义，因为它既合理有效又环保。本文综述了植物精油纳米乳液的制备方法和理化性质，重点介绍了纳米乳液与超声波的协同抗菌作用及其在食品工业中应用的研究进展，希望能为进一步的研究提供详细信息和该技术的潜在用途。

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引用次数: 0