Innovative Food Science & Emerging Technologies最新文献_第8页

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。

{"title":"Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread","authors":"T. Tamilselvan , Madanagopalan Saravanan , Pichan Prabhasankar","doi":"10.1016/j.ifset.2024.103860","DOIUrl":"10.1016/j.ifset.2024.103860","url":null,"abstract":"<div><div>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<sup>−1</sup>) 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 cm<sup>3</sup>/g), BMF15 bread had significantly higher specific volume (2.54 cm<sup>3</sup>/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.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103860"},"PeriodicalIF":6.3,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700547","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

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。

{"title":"Effects of microwave pretreatment on the physicochemical properties of enzyme-infused carrots","authors":"Seon Ah Kim , Kwang Yeon Lee , Hyeon Gyu Lee","doi":"10.1016/j.ifset.2024.103865","DOIUrl":"10.1016/j.ifset.2024.103865","url":null,"abstract":"<div><div>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 (<em>R</em><sup>2</sup> = 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 × 10<sup>4</sup> N/m<sup>2</sup> (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.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103865"},"PeriodicalIF":6.3,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655818","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

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。

{"title":"Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review","authors":"Qian-Jun Shen , Jinyue Sun , Jia-Neng Pan, Ting Yu, Wen-Wen Zhou","doi":"10.1016/j.ifset.2024.103867","DOIUrl":"10.1016/j.ifset.2024.103867","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103867"},"PeriodicalIF":6.3,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655819","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

Use of different impregnation methods with chitosan oligosaccharide to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus) 使用不同的壳聚糖低聚糖浸渍方法提高超声波辅助浸泡冷冻鲈鱼（Lateolabrax maculatus）的质量

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-08 DOI: 10.1016/j.ifset.2024.103866

Kun Yang , Yu Liu , Jinfeng Wang , Jing Xie

This study investigated the effect of chitosan oligosaccharide (COS) as a cryoprotectant on the water holding capacity (WHC), myofibrillar proteins (MPs), and quality of sea bass frozen by ultrasound-assisted immersion freezing (UIF), and also investigated the effect of different impregnation methods: vacuum impregnation (VI), ultrasound-assisted impregnation (UI), and ultrasound-assisted VI (US-VI). The results indicated that compared with general impregnation in deionized water (GWI) samples, the samples impregnated with COS had lower thawing loss, higher whiteness, lower carbonyl content, more stable secondary and tertiary structures, and smaller ice crystal pore size. These results indicate that COS impregnation of sea bass can reduce large ice crystals and decrease proteins aggregation, resulting in better quality. In addition, US-VI in COS (US-VCI) resulted in improved WHC, whiteness, sulfhydryl content, and Ca²⁺-ATPase activity of sea bass because of the joint action of ultrasound and vacuum, as well as more stable secondary structure and fine ice crystals.

本研究考察了壳聚糖低聚糖（COS）作为低温保护剂对超声辅助浸泡冷冻（UIF）海鲈鱼的持水量（WHC）、肌纤维蛋白（MPs）和品质的影响，并考察了不同浸渍方法（真空浸渍（VI）、超声辅助浸渍（UI）和超声辅助浸渍（US-VI））的效果。结果表明，与一般的去离子水浸渍（GWI）样品相比，用 COS 浸渍的样品解冻损失更小、白度更高、羰基含量更低、二级和三级结构更稳定、冰晶孔径更小。这些结果表明，在鲈鱼中浸渍 COS 可以减少大冰晶，减少蛋白质聚集，从而提高质量。此外，由于超声波和真空的共同作用，COS 中的 US-VI （US-VCI）可提高鲈鱼的 WHC、白度、巯基含量和 Ca2+-ATP 酶活性，并使二级结构更稳定，冰晶更细小。

{"title":"Use of different impregnation methods with chitosan oligosaccharide to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)","authors":"Kun Yang , Yu Liu , Jinfeng Wang , Jing Xie","doi":"10.1016/j.ifset.2024.103866","DOIUrl":"10.1016/j.ifset.2024.103866","url":null,"abstract":"<div><div>This study investigated the effect of chitosan oligosaccharide (COS) as a cryoprotectant on the water holding capacity (WHC), myofibrillar proteins (MPs), and quality of sea bass frozen by ultrasound-assisted immersion freezing (UIF), and also investigated the effect of different impregnation methods: vacuum impregnation (VI), ultrasound-assisted impregnation (UI), and ultrasound-assisted VI (US-VI). The results indicated that compared with general impregnation in deionized water (GWI) samples, the samples impregnated with COS had lower thawing loss, higher whiteness, lower carbonyl content, more stable secondary and tertiary structures, and smaller ice crystal pore size. These results indicate that COS impregnation of sea bass can reduce large ice crystals and decrease proteins aggregation, resulting in better quality. In addition, US-VI in COS (US-VCI) resulted in improved WHC, whiteness, sulfhydryl content, and Ca<sup>2+</sup>-ATPase activity of sea bass because of the joint action of ultrasound and vacuum, as well as more stable secondary structure and fine ice crystals.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103866"},"PeriodicalIF":6.3,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655820","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

Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments 室温下 150-250 兆帕高压灭活 Alicyclobacillus acidoterrestris 孢子以及创新技术预处理的效果

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-06 DOI: 10.1016/j.ifset.2024.103861

Carlos A. Pinto , Alireza Mousakhani Ganjeh , Ana P. Martins , Rafaela Lopes , Sergio Martínez-Terol , Francisco J. Barba , Maria J. Alegria , Jorge A. Saraiva

This study evaluated hyperbaric inactivation (HI) at 150, 200 and 250 MPa, up to 24 h (at ambient temperatures,18–23 °C) to inactivate Alicyclobacillus acidoterrestris (ACB) spores in apple juice. The effects of pre-treatments on spores by thermal pasteurization (90 °C, 30 s), high pressure processing (600 MPa, 3 min, HPP), pulsed electric field (30 kV, 80 μs, 1400 Hz, PEF), and ultrasound (67 W, 20 kHz, 5 min, US) prior to HI was evaluated. The results were fitted to non-linear inactivation kinetic models, including Biphasic, Log-logistic, and Weibull. Without a previous pre-treatment, ACB spores were reduced ≈4.56 log units by HI after 24 h, regardless of the pressure level (initial load around 6 log CFU/mL). The pre-treatments did not affect ACB spores during HI (≈4–5 log units' inactivation after 24 h under pressure), except for PEF that resulted in a lower inactivation (≈3.5 log units after 24 h under pressure). Phase contrast microscopy revealed that the spores were unable to form a vegetative cell during HI. HI at 5 °C resulted in a lower inactivation level, with 3.86, 2.54 and 1.77 log units of inactivation, respectively, at 150, 200 and 250 MPa after 96 h.

Industrial relevance

The results of this work point to the possibility of using HI, before or after conventional thermal pasteurization and other nonthermal technologies (HPP, PEF, and US) to process apple juice, to inactivate ACB spores at room temperature and also under refrigeration. This methodology should be further studied in the context of ACB spores' high thermal stability and its industrial relevance.

本研究评估了在 150、200 和 250 兆帕的高压灭活（HI）条件下长达 24 小时（环境温度为 18-23 °C）灭活苹果汁中的酸根尖螺旋体（ACB）孢子的效果。在进行 HI 处理之前，评估了热巴氏杀菌（90 °C，30 秒）、高压处理（600 兆帕，3 分钟，HPP）、脉冲电场（30 千伏，80 微秒，1400 赫兹，PEF）和超声波（67 瓦，20 千赫，5 分钟，US）等预处理对孢子的影响。结果被拟合到非线性灭活动力学模型中，包括双相模型、对数逻辑模型和威布尔模型。无论压力水平如何（初始载量约为 6 log CFU/mL），在未进行预处理的情况下，HI 24 小时后可减少 ACB 孢子≈4.56 log 单位。除了 PEF 的灭活率较低（加压 24 小时后灭活率≈3.5 对数单位）外，其他预处理对 HI 期间的 ACB 孢子没有影响（加压 24 小时后灭活率≈4-5 对数单位）。相衬显微镜显示，孢子在 HI 期间无法形成无性细胞。这项工作的结果表明，在传统热巴氏杀菌和其他非热技术（HPP、PEF 和 US）处理苹果汁之前或之后使用 HI，可在室温和冷藏条件下灭活 ACB 孢子。鉴于 ACB 孢子的高热稳定性及其工业相关性，应进一步研究这种方法。

{"title":"Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments","authors":"Carlos A. Pinto , Alireza Mousakhani Ganjeh , Ana P. Martins , Rafaela Lopes , Sergio Martínez-Terol , Francisco J. Barba , Maria J. Alegria , Jorge A. Saraiva","doi":"10.1016/j.ifset.2024.103861","DOIUrl":"10.1016/j.ifset.2024.103861","url":null,"abstract":"<div><div>This study evaluated hyperbaric inactivation (HI) at 150, 200 and 250 MPa, up to 24 h (at ambient temperatures,18–23 °C) to inactivate <em>Alicyclobacillus acidoterrestris</em> (ACB) spores in apple juice. The effects of pre-treatments on spores by thermal pasteurization (90 °C, 30 s), high pressure processing (600 MPa, 3 min, HPP), pulsed electric field (30 kV, 80 μs, 1400 Hz, PEF), and ultrasound (67 W, 20 kHz, 5 min, US) prior to HI was evaluated. The results were fitted to non-linear inactivation kinetic models, including Biphasic, Log-logistic, and Weibull. Without a previous pre-treatment, ACB spores were reduced ≈4.56 log units by HI after 24 h, regardless of the pressure level (initial load around 6 log CFU/mL). The pre-treatments did not affect ACB spores during HI (≈4–5 log units' inactivation after 24 h under pressure), except for PEF that resulted in a lower inactivation (≈3.5 log units after 24 h under pressure). Phase contrast microscopy revealed that the spores were unable to form a vegetative cell during HI. HI at 5 °C resulted in a lower inactivation level, with 3.86, 2.54 and 1.77 log units of inactivation, respectively, at 150, 200 and 250 MPa after 96 h.</div></div><div><h3>Industrial relevance</h3><div>The results of this work point to the possibility of using HI, before or after conventional thermal pasteurization and other nonthermal technologies (HPP, PEF, and US) to process apple juice, to inactivate ACB spores at room temperature and also under refrigeration. This methodology should be further studied in the context of ACB spores' high thermal stability and its industrial relevance.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103861"},"PeriodicalIF":6.3,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655821","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

Multi-objective directional microwave heating based on time reversal 基于时间逆转的多目标定向微波加热

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-06 DOI: 10.1016/j.ifset.2024.103864

Chong Xu , Jinghua Ye , Song Jia , Kama Huang

Microwave heating has been widely applied in fields such as food processing and material treatment. However, achieving multi-objective directional microwave heating remains a significant challenge. To address this issue, a novel method for multi-objective directional microwave heating based on time-reversal is proposed. The transmitting units are placed at heating materials regions, utilizing the characteristics of time-reversal spatial focusing and the principle of electric field superposition to achieve multi-objective directional heating. These transmitting units radiate electromagnetic waves sequentially, while receiving units collect and process the information from the transmitting units, then send it back into the cavity, enabling multi-objective directional microwave heating. To validate the proposed method, both simulations and experiments were carried out. The heating performance was measured by infrared thermal imager and thermocouple. The results demonstrate that the method effectively achieves multi-objective directional heating. Additionally, the strategy of introducing an aluminum block inside the cavity to enrich the scattering environment and thereby improve the time reversal heating effects were also verified through simulations and experiments. Further, the effects of power and phase on heating performance were analyzed. These results confirms that the proposed method can achieve efficient directional heating through S-parameters measurements without requiring complex optimization processes. The method offers excellent portability and broad application prospects.

微波加热已广泛应用于食品加工和材料处理等领域。然而，实现多目标定向微波加热仍然是一项重大挑战。为解决这一问题，本文提出了一种基于时间逆转的多目标定向微波加热新方法。将发射单元置于加热材料区域，利用时间反转空间聚焦的特点和电场叠加原理实现多目标定向加热。这些发射单元依次辐射电磁波，而接收单元则收集和处理来自发射单元的信息，然后将其送回空腔，从而实现多目标定向微波加热。为了验证所提出的方法，我们进行了模拟和实验。通过红外热成像仪和热电偶测量了加热性能。结果表明，该方法有效地实现了多目标定向加热。此外，还通过模拟和实验验证了在空腔内引入铝块以丰富散射环境从而改善时间反转加热效果的策略。此外，还分析了功率和相位对加热性能的影响。这些结果证实，所提出的方法可以通过 S 参数测量实现高效的定向加热，而无需复杂的优化过程。该方法具有出色的可移植性和广阔的应用前景。

{"title":"Multi-objective directional microwave heating based on time reversal","authors":"Chong Xu , Jinghua Ye , Song Jia , Kama Huang","doi":"10.1016/j.ifset.2024.103864","DOIUrl":"10.1016/j.ifset.2024.103864","url":null,"abstract":"<div><div>Microwave heating has been widely applied in fields such as food processing and material treatment. However, achieving multi-objective directional microwave heating remains a significant challenge. To address this issue, a novel method for multi-objective directional microwave heating based on time-reversal is proposed. The transmitting units are placed at heating materials regions, utilizing the characteristics of time-reversal spatial focusing and the principle of electric field superposition to achieve multi-objective directional heating. These transmitting units radiate electromagnetic waves sequentially, while receiving units collect and process the information from the transmitting units, then send it back into the cavity, enabling multi-objective directional microwave heating. To validate the proposed method, both simulations and experiments were carried out. The heating performance was measured by infrared thermal imager and thermocouple. The results demonstrate that the method effectively achieves multi-objective directional heating. Additionally, the strategy of introducing an aluminum block inside the cavity to enrich the scattering environment and thereby improve the time reversal heating effects were also verified through simulations and experiments. Further, the effects of power and phase on heating performance were analyzed. These results confirms that the proposed method can achieve efficient directional heating through S-parameters measurements without requiring complex optimization processes. The method offers excellent portability and broad application prospects.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103864"},"PeriodicalIF":6.3,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655370","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 probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review 益生菌发酵对植物多糖提取率和生物活性的影响：综述

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-04 DOI: 10.1016/j.ifset.2024.103863

Zichao Wang , Yi Zheng , Yibo Dai , Rongchao Yang , Renyong Zhao , Gangchun Sun , Wen-Wen Zhou , Shouai Feng , Yingjie Feng , Na Li , Jinchu Yang , Huiru Zhang , Lemei An

Polysaccharides are biomacromolecules that make up the human body and have good physicochemical properties, bioactivities, and applications; these positive properties can be observed especially in polysaccharides from plants. However, the relatively low extraction rate and bioactivity of plant-based polysaccharides limit their application and popularization. Searching for a better extraction approach is important because of the disadvantages of high cost, environmental pollution, and narrow utilization range of physical, chemical, and enzymatic methods. This work conducted a review and found that probiotic fermentation effectively improved the extraction rate of plant-based polysaccharides in most cases. Meanwhile, probiotic fermentation significantly enhanced the bioactivities (including hypoglycemic, hypolipidemic, antioxidant, immunomodulatory, and probiotic activities) of plant-based polysaccharides. From a long-term perspective, probiotic fermentation might be a green and efficient strategy to improve the extraction rate and bioactivity of plant-based polysaccharides with great development potential, with probiotic-fermented dairy products and beverages being the best examples.

多糖是构成人体的生物大分子，具有良好的理化特性、生物活性和应用价值；这些积极特性在植物多糖中体现得尤为明显。然而，植物多糖相对较低的提取率和生物活性限制了其应用和推广。由于物理、化学和酶法存在成本高、环境污染、利用范围窄等缺点，寻找更好的提取方法显得尤为重要。本研究综述发现，在大多数情况下，益生菌发酵能有效提高植物多糖的提取率。同时，益生菌发酵显著提高了植物多糖的生物活性（包括降血糖、降血脂、抗氧化、免疫调节和益生菌活性）。从长远角度看，益生菌发酵可能是提高植物多糖提取率和生物活性的一种绿色、高效的策略，具有很大的发展潜力，益生菌发酵乳制品和饮料就是最好的例子。

{"title":"Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review","authors":"Zichao Wang , Yi Zheng , Yibo Dai , Rongchao Yang , Renyong Zhao , Gangchun Sun , Wen-Wen Zhou , Shouai Feng , Yingjie Feng , Na Li , Jinchu Yang , Huiru Zhang , Lemei An","doi":"10.1016/j.ifset.2024.103863","DOIUrl":"10.1016/j.ifset.2024.103863","url":null,"abstract":"<div><div>Polysaccharides are biomacromolecules that make up the human body and have good physicochemical properties, bioactivities, and applications; these positive properties can be observed especially in polysaccharides from plants. However, the relatively low extraction rate and bioactivity of plant-based polysaccharides limit their application and popularization. Searching for a better extraction approach is important because of the disadvantages of high cost, environmental pollution, and narrow utilization range of physical, chemical, and enzymatic methods. This work conducted a review and found that probiotic fermentation effectively improved the extraction rate of plant-based polysaccharides in most cases. Meanwhile, probiotic fermentation significantly enhanced the bioactivities (including hypoglycemic, hypolipidemic, antioxidant, immunomodulatory, and probiotic activities) of plant-based polysaccharides. From a long-term perspective, probiotic fermentation might be a green and efficient strategy to improve the extraction rate and bioactivity of plant-based polysaccharides with great development potential, with probiotic-fermented dairy products and beverages being the best examples.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103863"},"PeriodicalIF":6.3,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593618","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

Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics 蛋白质水解对发酵乳质量的影响：结构和加工特性的变化

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-11-03 DOI: 10.1016/j.ifset.2024.103862

Fangqin Xiang , Hongwei Tang , Yu Xing Li , Bailiang Li

The functions and sensory properties of fermented dairy products are influenced by numerous factors, including the type of milk, the strain's degree of protein hydrolysis, and the additives of fermented milk. Currently, a large number of studies have demonstrated that the proteolytic ability of probiotics significantly affects the gel properties of fermented milk. However, few studies have examined the effects of probiotics with varying proteolytic abilities on the functions and sensory properties of fermented dairy products from the protein conformation perspective. Therefore, this study screened Lactobacillus helveticus KLDS1.8701 with a high protein hydrolysis rate and Lactobacillus helveticus KLDS1.0633 with a low hydrolysis rate to investigate the effects of varying degrees of protein hydrolysis on the gel properties, sensory properties and protein conformation of fermented milk. The results showed that the fermented milk containing Lactobacillus helveticus KLDS1.0633 with a low protein hydrolysis degree had high WHC, hardness and viscosity, a dense and uniform structure, abundant pores, and good texture and sensory properties. In addition, compared with fermented milk with high protein hydrolysis, low protein hydrolysis also increased the content of disulfide bonds, low surface hydrophobicity, and more hydrophilic structures such as a-helix. This study explains the impact of differences in protein hydrolysis degree among strains on fermented milk from a new perspective of protein secondary and tertiary conformations, which provides new insights for selecting suitable strains to produce fermented milk with better taste and nutrition.

发酵乳制品的功能和感官特性受多种因素影响，包括乳的类型、菌株水解蛋白的程度以及发酵乳的添加剂。目前，大量研究表明，益生菌的蛋白水解能力会显著影响发酵乳的凝胶特性。然而，很少有研究从蛋白质构象的角度考察不同蛋白水解能力的益生菌对发酵乳制品功能和感官特性的影响。因此，本研究筛选了蛋白质水解率高的螺旋乳杆菌 KLDS1.8701 和水解率低的螺旋乳杆菌 KLDS1.0633，研究不同程度的蛋白质水解对发酵乳的凝胶特性、感官特性和蛋白质构象的影响。结果表明，蛋白质水解度较低的含螺旋乳杆菌 KLDS1.0633 的发酵乳具有较高的 WHC、硬度和粘度，结构致密均匀，孔隙丰富，质地和感官特性良好。此外，与蛋白质水解度高的发酵乳相比，蛋白质水解度低的发酵乳还增加了二硫键的含量，表面疏水性低，并具有更多的亲水结构，如 a-螺旋结构。本研究从蛋白质二级和三级构象的新视角解释了不同菌株蛋白质水解程度的差异对发酵乳的影响，为选择合适的菌株生产口感和营养更佳的发酵乳提供了新的见解。

{"title":"Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics","authors":"Fangqin Xiang , Hongwei Tang , Yu Xing Li , Bailiang Li","doi":"10.1016/j.ifset.2024.103862","DOIUrl":"10.1016/j.ifset.2024.103862","url":null,"abstract":"<div><div>The functions and sensory properties of fermented dairy products are influenced by numerous factors, including the type of milk, the strain's degree of protein hydrolysis, and the additives of fermented milk. Currently, a large number of studies have demonstrated that the proteolytic ability of probiotics significantly affects the gel properties of fermented milk. However, few studies have examined the effects of probiotics with varying proteolytic abilities on the functions and sensory properties of fermented dairy products from the protein conformation perspective. Therefore, this study screened <em>Lactobacillus helveticus</em> KLDS1.8701 with a high protein hydrolysis rate and <em>Lactobacillus helveticus</em> KLDS1.0633 with a low hydrolysis rate to investigate the effects of varying degrees of protein hydrolysis on the gel properties, sensory properties and protein conformation of fermented milk. The results showed that the fermented milk containing <em>Lactobacillus helveticus</em> KLDS1.0633 with a low protein hydrolysis degree had high WHC, hardness and viscosity, a dense and uniform structure, abundant pores, and good texture and sensory properties. In addition, compared with fermented milk with high protein hydrolysis, low protein hydrolysis also increased the content of disulfide bonds, low surface hydrophobicity, and more hydrophilic structures such as a-helix. This study explains the impact of differences in protein hydrolysis degree among strains on fermented milk from a new perspective of protein secondary and tertiary conformations, which provides new insights for selecting suitable strains to produce fermented milk with better taste and nutrition.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103862"},"PeriodicalIF":6.3,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655817","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

Improved yield of UV and heat-stable Monascus yellow pigment by statistical optimization of solid-state fermentation conditions and extraction process 通过统计优化固态发酵条件和提取工艺，提高紫外线和热稳定性莫纳斯卡黄色素的产量

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-24 DOI: 10.1016/j.ifset.2024.103859

Sandip Ghosh, Abhinaba Chakraborty, Bomba Dam

Monascus species are well-known for their ability to produce biocolorants. A high-performing strain, M. purpureus F2–19, was recently developed by genome shuffling. Here, the entire bioprocess, starting from solid-state fermentation conditions to the extraction method, was statistically optimized to improve yellow pigment yield by the strain. Among culture conditions, monosodium glutamate concentration (used as nitrogen source), moisture content, and incubation period significantly influenced pigment production using less expensive broken rice as a substrate. Post-optimization, a yield of 1548.4 ± 14.6 AU/g was achieved, representing a 9.7-fold increase over the primary condition. The statistical model developed using central composite design of response surface methodology (CCD-RSM) is highly significant, with a P value of <0.0001. Similarly, a significant model (P < 0.0001) for extraction improved pigment yield further by 1.16-fold (actual output: 1796.4 ± 13.4 AU/g). The pigment remained highly stable with a preservation rate of ∼90 % after 2.5 h exposure to a high temperature of 100 °C or UV light (254 nm). Even autoclaving at 121 °C for 15 min preserved 96.9 % of the pigment. These values are higher than reported for other commercial microbial yellow pigments, riboflavin, β-carotene, or lutein, thus highlighting its potential as a natural food colorant. Liquid chromatography-mass spectrometry (LC-MS) of the pigment identified nine distinct yellow compounds, with monascin being the most abundant. Thus, the optimized bioprocess would facilitate economical large-scale production of the yellow pigment; but its implementation still requires efficient selection of bioreactors and optimizations of scaling-up, especially the heat and mass transfer parameters.

大马士革菌以其生产生物着色剂的能力而闻名。最近，通过基因组洗牌培育出了一株高效菌株--M. purpureus F2-19。在这里，从固态发酵条件到提取方法，对整个生物过程进行了统计优化，以提高该菌株的黄色素产量。在培养条件中，谷氨酸钠浓度（用作氮源）、含水量和培养期对以价格较低的碎米为基质的色素产量有显著影响。优化后的产量为 1548.4 ± 14.6 AU/g，比初始条件提高了 9.7 倍。采用响应面方法的中央复合设计（CCD-RSM）建立的统计模型非常显著，P 值为 <0.0001。同样，一个显著的提取模型（P <0.0001）将色素产量进一步提高了 1.16 倍（实际产量：1796.4 ± 13.4 AU/g）。色素在 100 °C 高温或紫外线（254 纳米）照射 2.5 小时后仍保持高度稳定，保存率达 90%。即使在 121 °C 高温高压灭菌 15 分钟后，也能保存 96.9 % 的颜料。这些值高于其他商业微生物黄色素、核黄素、β-胡萝卜素或叶黄素的报告值，因此凸显了其作为天然食品着色剂的潜力。该色素的液相色谱-质谱法（LC-MS）鉴定出了九种不同的黄色化合物，其中单链霉素含量最高。因此，优化的生物工艺将有助于经济地大规模生产黄色素；但其实施仍需要有效地选择生物反应器和优化扩大规模，特别是传热和传质参数。

{"title":"Improved yield of UV and heat-stable Monascus yellow pigment by statistical optimization of solid-state fermentation conditions and extraction process","authors":"Sandip Ghosh, Abhinaba Chakraborty, Bomba Dam","doi":"10.1016/j.ifset.2024.103859","DOIUrl":"10.1016/j.ifset.2024.103859","url":null,"abstract":"<div><div><em>Monascus</em> species are well-known for their ability to produce biocolorants. A high-performing strain, <em>M. purpureus</em> F2–19, was recently developed by genome shuffling. Here, the entire bioprocess, starting from solid-state fermentation conditions to the extraction method, was statistically optimized to improve yellow pigment yield by the strain. Among culture conditions, monosodium glutamate concentration (used as nitrogen source), moisture content, and incubation period significantly influenced pigment production using less expensive broken rice as a substrate. Post-optimization, a yield of 1548.4 ± 14.6 AU/g was achieved, representing a 9.7-fold increase over the primary condition. The statistical model developed using central composite design of response surface methodology (CCD-RSM) is highly significant, with a <em>P</em> value of <0.0001. Similarly, a significant model (<em>P</em> < 0.0001) for extraction improved pigment yield further by 1.16-fold (actual output: 1796.4 ± 13.4 AU/g). The pigment remained highly stable with a preservation rate of ∼90 % after 2.5 h exposure to a high temperature of 100 °C or UV light (254 nm). Even autoclaving at 121 °C for 15 min preserved 96.9 % of the pigment. These values are higher than reported for other commercial microbial yellow pigments, riboflavin, β-carotene, or lutein, thus highlighting its potential as a natural food colorant. Liquid chromatography-mass spectrometry (LC-MS) of the pigment identified nine distinct yellow compounds, with monascin being the most abundant. Thus, the optimized bioprocess would facilitate economical large-scale production of the yellow pigment; but its implementation still requires efficient selection of bioreactors and optimizations of scaling-up, especially the heat and mass transfer parameters.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103859"},"PeriodicalIF":6.3,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142577890","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

Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein 低压程序解冻对冷冻猪肉及其肌纤维蛋白质量的影响

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

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-23 DOI: 10.1016/j.ifset.2024.103858

Xiao Zhang , Yuhang Wu , Yuchen Lin , Yamei Jin , Na Yang , Bimal Chitrakar , Jian Wei , Sijian Zhou , Xueming Xu

This study explored the effects of low voltage programmed thawing (LVPT) on thawing period, water status, current density as well as physicochemical properties of pork muscle, considering air thawing (AT), water immersion thawing (WT) and cold storage thawing (CST) for the comparison, additionally making fresh meat (FM) as the control. The thawing process used current limiting to gradually reduce the maximum output current to 500, 200 and 100 mA, respectively, by applying a safe voltage of 35 V in a home defrosting apparatus. Using two pairs of foil plate, the thawing (LVPT-2) with dual current loop accelerated the melting of ice crystals than the process with one pair of polar plate (LVPT-1) and one current loop. From −18 °C to −1 °C, the thawing period of LVPT-2 was reduced by 14.54 %, 11.72 %, and 15.95 % compared with that of LVPT-1 for samples within the thickness of 2, 3 and 4 cm, respectively. During the process, the intensity and density of the current loaded on the frozen meat gradually increased. LVPT-1 retained water and reduced its migration inside the meat, and protein solubility was better maintained. As the thickness increased, the effect of LVPT-2 on the moisture distribution and protein solubility of the sample decreased. LVPT-1 treatment resulted in less fat oxidation as well as stable secondary and tertiary structures of myofibrillar proteins compared to other treatments. At low voltage, the ability of LVPT −2 to maintain meat quality was reduced due to the increase in current density. In addition, LVPT-1 reduced muscle damage because of rapid melting of ice crystals. In contrast, LVPT-2 was conductive the formation of potential hot spots due to dual current loop passed through the pork in final phase of thawing, which would adversely influence the quality of thawed meat. Finally, LVPT could improve the rate of thawing, water binding capacity and meat quality, especially, there was no overheating effect on the meat because of current limiting.

本研究探讨了低电压程序解冻（LVPT）对解冻期、水分状态、电流密度以及猪肉肌肉理化性质的影响，同时考虑了空气解冻（AT）、水浸解冻（WT）和冷库解冻（CST）进行比较，并以新鲜肉（FM）作为对照。解冻过程中，通过在家用解冻设备中施加 35 V 的安全电压，使用电流限制将最大输出电流分别逐渐降至 500、200 和 100 mA。与使用一对极板（LVPT-1）和一个电流回路的解冻过程相比，使用两对极板和双电流回路的解冻过程（LVPT-2）加速了冰晶的融化。对于厚度为 2 厘米、3 厘米和 4 厘米的样品，从-18 °C到-1 °C，LVPT-2 的解冻时间比 LVPT-1 分别缩短了 14.54 %、11.72 % 和 15.95 %。在此过程中，加载在冻肉上的电流强度和密度逐渐增加。LVPT-1 保留了水分，减少了水分在肉内的迁移，蛋白质的溶解性得到了更好的保持。随着厚度的增加，LVPT-2 对样品水分分布和蛋白质溶解度的影响减小。与其他处理方法相比，LVPT-1 处理可减少脂肪氧化，稳定肌纤维蛋白质的二级和三级结构。在低电压下，由于电流密度增加，LVPT-2 保持肉质的能力下降。此外，LVPT-1 由于冰晶的快速融化而减少了肌肉损伤。与此相反，LVPT-2 在解冻的最后阶段由于双电流回路通过猪肉而形成潜在热点，这将对解冻肉的质量产生不利影响。最后，LVPT 能提高解冻速度、水结合能力和肉的质量，特别是不会因为电流限制而对肉产生过热影响。

{"title":"Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein","authors":"Xiao Zhang , Yuhang Wu , Yuchen Lin , Yamei Jin , Na Yang , Bimal Chitrakar , Jian Wei , Sijian Zhou , Xueming Xu","doi":"10.1016/j.ifset.2024.103858","DOIUrl":"10.1016/j.ifset.2024.103858","url":null,"abstract":"<div><div>This study explored the effects of low voltage programmed thawing (LVPT) on thawing period, water status, current density as well as physicochemical properties of pork muscle, considering air thawing (AT), water immersion thawing (WT) and cold storage thawing (CST) for the comparison, additionally making fresh meat (FM) as the control. The thawing process used current limiting to gradually reduce the maximum output current to 500, 200 and 100 mA, respectively, by applying a safe voltage of 35 V in a home defrosting apparatus. Using two pairs of foil plate, the thawing (LVPT-2) with dual current loop accelerated the melting of ice crystals than the process with one pair of polar plate (LVPT-1) and one current loop. From −18 °C to −1 °C, the thawing period of LVPT-2 was reduced by 14.54 %, 11.72 %, and 15.95 % compared with that of LVPT-1 for samples within the thickness of 2, 3 and 4 cm, respectively. During the process, the intensity and density of the current loaded on the frozen meat gradually increased. LVPT-1 retained water and reduced its migration inside the meat, and protein solubility was better maintained. As the thickness increased, the effect of LVPT-2 on the moisture distribution and protein solubility of the sample decreased. LVPT-1 treatment resulted in less fat oxidation as well as stable secondary and tertiary structures of myofibrillar proteins compared to other treatments. At low voltage, the ability of LVPT −2 to maintain meat quality was reduced due to the increase in current density. In addition, LVPT-1 reduced muscle damage because of rapid melting of ice crystals. In contrast, LVPT-2 was conductive the formation of potential hot spots due to dual current loop passed through the pork in final phase of thawing, which would adversely influence the quality of thawed meat. Finally, LVPT could improve the rate of thawing, water binding capacity and meat quality, especially, there was no overheating effect on the meat because of current limiting.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103858"},"PeriodicalIF":6.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554846","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