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

Assessing the dry inactivation mechanism of polyphenol oxidase (PPO) and peroxidase (POD) employing catalytic infrared treatment based on experiments and molecular simulations

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-05 DOI: 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.

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引用次数: 0

Development and validation of a susceptor-assisted radio frequency heating strategy for improving uniformity in powdered foods

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-03 DOI: 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}

引用次数: 0

Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-31 DOI: 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}

引用次数: 0

Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-31 DOI: 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.

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引用次数: 0

Design of a peristaltic pump-based feeding device for achieving continuous production in food 3D printing

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-30 DOI: 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}

引用次数: 0

Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-28 DOI: 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}

引用次数: 0

Growth/no-growth boundary of superdormant Clostridium perfringens spores under synergic treatment of heat and hydrostatic pressure: Modeling and evaluation

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.2025.103936

Ziyue Chai , Fangyun Dong , Siyun Xie , Yilin Lin , Yigang Yu , Caihu Liao

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}

引用次数: 0

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