Pub Date : 2024-11-26DOI: 10.1016/j.jfoodeng.2024.112412
Xiaowei Yu , Ting Li , Minghui Yue , Shanshan Zhang , Yingjuan Zhang , Xin Wang , Yubin Zhao , Jing Wu , Chenjie Wang , Chengye Ma
Transglutaminase (TGase) is commonly used in plant protein modification to improve the quality of meat analogues. Pea protein, cornmeal, and wheat gluten were chosen for the preparation of pea protein-cornmeal-wheat gluten-meat analogue (PCWMA) due to their widespread availability and affordable price, while PCWMA fibrous structure differed slightly from that of real meat. Results showed that the addition of TGase enhanced the covalent cross-linking of protein, and also hardness and fibrous degree of extrudates were significantly improved. However, it was detrimental to the formation of fibrous structure when the amount of TGase addition exceeded 0.3%. Protein rearrangement during extrusion showed a dense structure in the SEM images. TGase addition contributed to the increase of β-sheet and water-holding capacity of the extrudates, and decrease of β-turn, tryptophan residues and oil-holding capacity, indicating that the stability of protein structure was related to hydrogen bond, disulfide bond and hydrophobic interaction. Furthermore, the apparent viscosity and denaturation degree were highest while 0.2% TGase was added. The ability to optimize the use of TGase can lead to better quality meat analogues, meeting the growing demand for alternative protein sources in the food market and providing more options for consumers who are seeking plant-based or reduced-meat diets.
{"title":"Impact of transglutaminase on structural and rheological properties of pea protein-cornmeal-wheat gluten blends for meat analogue production","authors":"Xiaowei Yu , Ting Li , Minghui Yue , Shanshan Zhang , Yingjuan Zhang , Xin Wang , Yubin Zhao , Jing Wu , Chenjie Wang , Chengye Ma","doi":"10.1016/j.jfoodeng.2024.112412","DOIUrl":"10.1016/j.jfoodeng.2024.112412","url":null,"abstract":"<div><div>Transglutaminase (TGase) is commonly used in plant protein modification to improve the quality of meat analogues. Pea protein, cornmeal, and wheat gluten were chosen for the preparation of pea protein-cornmeal-wheat gluten-meat analogue (PCWMA) due to their widespread availability and affordable price, while PCWMA fibrous structure differed slightly from that of real meat. Results showed that the addition of TGase enhanced the covalent cross-linking of protein, and also hardness and fibrous degree of extrudates were significantly improved. However, it was detrimental to the formation of fibrous structure when the amount of TGase addition exceeded 0.3%. Protein rearrangement during extrusion showed a dense structure in the SEM images. TGase addition contributed to the increase of β-sheet and water-holding capacity of the extrudates, and decrease of β-turn, tryptophan residues and oil-holding capacity, indicating that the stability of protein structure was related to hydrogen bond, disulfide bond and hydrophobic interaction. Furthermore, the apparent viscosity and denaturation degree were highest while 0.2% TGase was added. The ability to optimize the use of TGase can lead to better quality meat analogues, meeting the growing demand for alternative protein sources in the food market and providing more options for consumers who are seeking plant-based or reduced-meat diets.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112412"},"PeriodicalIF":5.3,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-23DOI: 10.1016/j.jfoodeng.2024.112403
Maria C. Giannakourou, Petros S. Taoukis
During juice processing and subsequent handling, vitamins are prone to degradation. Quantitative assessment of the effect of post-processing parameters on nutrient loss dependent shelf life can be implemented using either typical deterministic kinetic analysis or stochastic approaches, incorporating all identified sources of uncertainty. The presented case study is based on published data of post processing Vitamin C degradation in orange juice, processed via high pressure or thermal pasteurization. Monte Carlo simulations were implemented to account for different types of uncertainty, i.e. cold chain temperature variability, raw material biological variance and parameter uncertainty. Results showed that products, processed thermally or by high pressure, had a shelf life in the 51–70, vs 98–117 days range, respectively, considering all sources of uncertainty. In comparison to the respective single estimates of 60 and 110 days, based on fixed parameter values and constant temperature conditions, the distributions obtained depict more realistically the expected product quality variation.
{"title":"Uncertainty and variability in post-processing kinetic calculations- nutritional quality loss in fruit juice products","authors":"Maria C. Giannakourou, Petros S. Taoukis","doi":"10.1016/j.jfoodeng.2024.112403","DOIUrl":"10.1016/j.jfoodeng.2024.112403","url":null,"abstract":"<div><div>During juice processing and subsequent handling, vitamins are prone to degradation. Quantitative assessment of the effect of post-processing parameters on nutrient loss dependent shelf life can be implemented using either typical deterministic kinetic analysis or stochastic approaches, incorporating all identified sources of uncertainty. The presented case study is based on published data of post processing Vitamin C degradation in orange juice, processed via high pressure or thermal pasteurization. Monte Carlo simulations were implemented to account for different types of uncertainty, i.e. cold chain temperature variability, raw material biological variance and parameter uncertainty. Results showed that products, processed thermally or by high pressure, had a shelf life in the 51–70, <em>vs</em> 98–117 days range, respectively, considering all sources of uncertainty. In comparison to the respective single estimates of 60 and 110 days, based on fixed parameter values and constant temperature conditions, the distributions obtained depict more realistically the expected product quality variation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112403"},"PeriodicalIF":5.3,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-22DOI: 10.1016/j.jfoodeng.2024.112409
K.H. Estévez-Sánchez , F.M. Pacheco-Aguirre , H. Ruiz-Espinosa , M.A. García-Alvarado , O. Cortés-Zavaleta , C.E. Ochoa-Velasco , I.I. Ruiz-López
Mass transfer processes between solids and fluids are ubiquitous in the food engineering field and using simple analytical models for their simulation or estimation of mass diffusivities remains widespread. Unfortunately, these solutions are available only for a limited number of simple solid geometries which might not be applicable to all food shapes; thus, this study introduces a simple method to obtain the volume average concentration in multidimensional solids of arbitrary shape (SAS). The proposed method approximates the (analytical or numerical) solution of the SAS from the analytical solution of a properly sized box by minimizing a weighted similitude index between the original and box shapes. Besides, the method was generalized to consider the isotropic shrinkage of foods (that is, size reduction while maintaining the aspect ratio). The applicability of the equivalent box approach was exemplified by solving inverse problems for the estimation of caffeine diffusivity during aqueous extraction of green coffee beans and water diffusivity during lentil drying using data available from literature. The results were compared with those obtained by the finite element solution of the 3D mass transfer model using the real product shape. Mass diffusivities for caffeine in green coffee and for water in lentils estimated with the equivalent box approach were not statistically different () to those estimated by numerically solving the 3D mass transfer model under the same assumptions. This method represents a simple and reliable way to model mass transfer in complex-shaped foods.
在食品工程领域,固体与流体之间的传质过程无处不在,而使用简单的分析模型来模拟或估算质量扩散性的方法仍然很普遍。遗憾的是,这些解法只适用于有限的简单固体几何形状,可能不适用于所有形状的食品;因此,本研究引入了一种简单的方法来获取任意形状多维固体(SAS)的体积平均浓度。所提出的方法通过最小化原始形状和盒子形状之间的加权相似指数,从适当大小盒子的分析解中近似得到 SAS 的(分析或数值)解。此外,该方法还可用于考虑食品的各向同性收缩(即在保持长宽比的同时缩小尺寸)。通过利用文献中的数据,对绿咖啡豆水提取过程中咖啡因扩散率和扁豆干燥过程中水扩散率的估算进行反问题求解,证明了等效盒方法的适用性。结果与使用真实产品形状的三维传质模型的有限元求解结果进行了比较。在相同的假设条件下,用等效盒法估算的绿咖啡中咖啡因的质量扩散率和扁豆中水的质量扩散率与三维传质模型数值求解估算的结果没有统计学差异(p>0.05)。这种方法为复杂形状食品的传质建模提供了一种简单可靠的方法。
{"title":"Development of an analytical solution to diffusion equation for multidimensional solids of arbitrary shape","authors":"K.H. Estévez-Sánchez , F.M. Pacheco-Aguirre , H. Ruiz-Espinosa , M.A. García-Alvarado , O. Cortés-Zavaleta , C.E. Ochoa-Velasco , I.I. Ruiz-López","doi":"10.1016/j.jfoodeng.2024.112409","DOIUrl":"10.1016/j.jfoodeng.2024.112409","url":null,"abstract":"<div><div>Mass transfer processes between solids and fluids are ubiquitous in the food engineering field and using simple analytical models for their simulation or estimation of mass diffusivities remains widespread. Unfortunately, these solutions are available only for a limited number of simple solid geometries which might not be applicable to all food shapes; thus, this study introduces a simple method to obtain the volume average concentration in multidimensional solids of arbitrary shape (SAS). The proposed method approximates the (analytical or numerical) solution of the SAS from the analytical solution of a properly sized box by minimizing a weighted similitude index between the original and box shapes. Besides, the method was generalized to consider the isotropic shrinkage of foods (that is, size reduction while maintaining the aspect ratio). The applicability of the equivalent box approach was exemplified by solving inverse problems for the estimation of caffeine diffusivity during aqueous extraction of green coffee beans and water diffusivity during lentil drying using data available from literature. The results were compared with those obtained by the finite element solution of the 3D mass transfer model using the real product shape. Mass diffusivities for caffeine in green coffee and for water in lentils estimated with the equivalent box approach were not statistically different (<span><math><mrow><mi>p</mi><mo>></mo><mn>0.05</mn></mrow></math></span>) to those estimated by numerically solving the 3D mass transfer model under the same assumptions. This method represents a simple and reliable way to model mass transfer in complex-shaped foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112409"},"PeriodicalIF":5.3,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Microwave-assisted freeze drying is fast and energy-efficient but can suffer from uneven microwave field distribution, leading to over- or under-processing in various product regions. This limits its time- and energy-saving potential, as concerns over product damage and uneven drying remain. Little is known, however, about the extent and how to address process inhomogeneity directly within the microwave-assisted freeze drying process. This study tackles these issues by analysing how power input and temperature control impact drying time, energy use, and temperature uniformity.
We compared microwave power settings ranging from 120 to 220 W (1.00–1.83 W/g) without temperature control to a temperature-controlled process that limits the drying temperature to 40 °C by reducing power near the end of drying. Results showed that higher power reduced drying time and energy use but increased temperature inhomogeneity. However, temperature control—especially at higher power levels—reduced temperature inhomogeneity with minimal negative effect on drying speed. By combining high microwave power with temperature control, the process achieved both, efficiency and uniformity. High power at the beginning accelerated drying and lowered energy use, while power reduction at later stages minimized temperature inhomogeneity at its peak. This study shows that targeted process control can successfully balance speed, energy efficiency, and temperature uniformity.
Our findings highlight the potential for simple control measures to address key challenges in microwave-assisted freeze drying, supporting more sustainable and gentle drying methods for future applications.
{"title":"Microwave-assisted freeze drying: The role of power input and temperature control on energy efficiency and uniformity","authors":"Isabel Kalinke , Johanna Röder , Günther Unterbuchberger , Ulrich Kulozik","doi":"10.1016/j.jfoodeng.2024.112410","DOIUrl":"10.1016/j.jfoodeng.2024.112410","url":null,"abstract":"<div><div>Microwave-assisted freeze drying is fast and energy-efficient but can suffer from uneven microwave field distribution, leading to over- or under-processing in various product regions. This limits its time- and energy-saving potential, as concerns over product damage and uneven drying remain. Little is known, however, about the extent and how to address process inhomogeneity directly within the microwave-assisted freeze drying process. This study tackles these issues by analysing how power input and temperature control impact drying time, energy use, and temperature uniformity.</div><div>We compared microwave power settings ranging from 120 to 220 W (1.00–1.83 W/g) without temperature control to a temperature-controlled process that limits the drying temperature to 40 °C by reducing power near the end of drying. Results showed that higher power reduced drying time and energy use but increased temperature inhomogeneity. However, temperature control—especially at higher power levels—reduced temperature inhomogeneity with minimal negative effect on drying speed. By combining high microwave power with temperature control, the process achieved both, efficiency and uniformity. High power at the beginning accelerated drying and lowered energy use, while power reduction at later stages minimized temperature inhomogeneity at its peak. This study shows that targeted process control can successfully balance speed, energy efficiency, and temperature uniformity.</div><div>Our findings highlight the potential for simple control measures to address key challenges in microwave-assisted freeze drying, supporting more sustainable and gentle drying methods for future applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112410"},"PeriodicalIF":5.3,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142721060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-21DOI: 10.1016/j.jfoodeng.2024.112408
Martin Philipp Heckl , Tim Kratky , Mario Jekle , Thekla Alpers , Thomas Becker
3D printing of starch-based materials has become of great interest during the last few years. However, the characterization of the printing inks and the prediction of the printing accuracy is still challenging. Therefore, the surface chemistry and particle size distribution of starches from different organic sources (wheat, potato, rice) were characterized, and their influence on printing accuracy was investigated. Starch granules surface is covered with different lipids (e.g. phospholipids) and protein (e.g. puroinduline), which are known to influence the properties of starch and the interaction with other ingredients. These surface-associated lipids (SSAL) and proteins (SSAP) were removed individually from starch granules' surfaces to investigate the influence of particle-particle interplay on the printing behavior. Therefore, the amount of surface proteins was calculated by XPS analysis based on the nitrogen to carbon (N/C) ratio of each starch granules' surface. There was a linear correlation (r = −0.84) between the N/C ratio and the printing accuracy, measured by a geometrical deviation, indicating a dominating influence of the surface composition of the individual starch granules. The deviation from the geometrical template was higher for printed samples with smaller N/C ratio and therefore less protein on the starch granules’ surface. No influence of the particle size was found, as the samples from different starches containing the same amount of SSAPs had the same printing accuracy. These results reveal that the particle-particle and particle-polymer interactions mainly influence by the protein content on the starch granule surface seem to be decisive for the geometrical stability of 3D food printing. It is therefore recommended to use starches with a high amount of SSAPs for 3D printing applications.
过去几年中,淀粉基材料的三维打印技术备受关注。然而,打印油墨的表征和打印精度的预测仍然具有挑战性。因此,我们对不同有机来源(小麦、马铃薯、大米)淀粉的表面化学性质和粒度分布进行了表征,并研究了它们对打印精度的影响。众所周知,淀粉颗粒表面覆盖着不同的脂质(如磷脂)和蛋白质(如褐藻酸),它们会影响淀粉的特性以及与其他成分的相互作用。为了研究颗粒与颗粒之间的相互作用对印刷行为的影响,我们从淀粉颗粒表面单独去除了这些表面相关脂质(SSAL)和蛋白质(SSAP)。因此,根据每个淀粉颗粒表面的氮碳比(N/C),通过 XPS 分析计算了表面蛋白质的数量。氮碳比与印刷精度(以几何偏差衡量)之间存在线性相关关系(r = -0.84),表明单个淀粉颗粒的表面成分对印刷精度有主要影响。对于 N/C 比值较小、因此淀粉颗粒表面蛋白质较少的印刷样品,与几何模板的偏差较大。由于含有相同数量 SSAPs 的不同淀粉样品具有相同的印刷精度,因此没有发现粒度的影响。这些结果表明,颗粒与颗粒、颗粒与聚合物之间的相互作用主要受淀粉颗粒表面蛋白质含量的影响,这似乎对 3D 食品打印的几何稳定性起着决定性作用。因此,建议在 3D 打印应用中使用含有大量 SSAPs 的淀粉。
{"title":"Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing","authors":"Martin Philipp Heckl , Tim Kratky , Mario Jekle , Thekla Alpers , Thomas Becker","doi":"10.1016/j.jfoodeng.2024.112408","DOIUrl":"10.1016/j.jfoodeng.2024.112408","url":null,"abstract":"<div><div>3D printing of starch-based materials has become of great interest during the last few years. However, the characterization of the printing inks and the prediction of the printing accuracy is still challenging. Therefore, the surface chemistry and particle size distribution of starches from different organic sources (wheat, potato, rice) were characterized, and their influence on printing accuracy was investigated. Starch granules surface is covered with different lipids (e.g. phospholipids) and protein (e.g. puroinduline), which are known to influence the properties of starch and the interaction with other ingredients. These surface-associated lipids (SSAL) and proteins (SSAP) were removed individually from starch granules' surfaces to investigate the influence of particle-particle interplay on the printing behavior. Therefore, the amount of surface proteins was calculated by XPS analysis based on the nitrogen to carbon (N/C) ratio of each starch granules' surface. There was a linear correlation (r = −0.84) between the N/C ratio and the printing accuracy, measured by a geometrical deviation, indicating a dominating influence of the surface composition of the individual starch granules. The deviation from the geometrical template was higher for printed samples with smaller N/C ratio and therefore less protein on the starch granules’ surface. No influence of the particle size was found, as the samples from different starches containing the same amount of SSAPs had the same printing accuracy. These results reveal that the particle-particle and particle-polymer interactions mainly influence by the protein content on the starch granule surface seem to be decisive for the geometrical stability of 3D food printing. It is therefore recommended to use starches with a high amount of SSAPs for 3D printing applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112408"},"PeriodicalIF":5.3,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.jfoodeng.2024.112402
Yuanyuan Feng , Sixing Lai , Kefan Ouyang , Hao Hu , Xing Hu , Hua Xiong , Qiang Zhao
V-type granular starch (VGS) could be a potential carrier of active substances according to previous research. Its hydrophobic cavity is capable of encapsulating and accommodating guest molecules with hydrophobicity. This study investigates the impact of various encapsulation conditions on curcumin payload capacity, encapsulation efficiency, and composite index, revealing that the optimal conditions for curcumin encapsulation using VGS were an encapsulation temperature of 60 °C, a curcumin addition ratio of 20% (w/w), a reaction duration of 1 h, and an ethanol solution volume of 40% (v/v). This observation is attributed to the hydrophobic capacity of VGS and the environmental sensitivity of curcumin. Furthermore, the initial temperature of thermal decomposition and the maximum weight loss rate temperature occurs for the complex are higher than those of VGS, curcumin, and the physical blend. In the enzymatic resistance experiments, the resistant starch content in the complex increased from 10.38% to 35.12%, while the rapidly digestible starch (RDS) content decreased from 72.77% to 40.62%. Collectively, these findings underscore the immense potential of VGS as a carrier for the transport of sensitive actives.
{"title":"Impact of encapsulation conditions on V-type granular starch-curcumin complexes","authors":"Yuanyuan Feng , Sixing Lai , Kefan Ouyang , Hao Hu , Xing Hu , Hua Xiong , Qiang Zhao","doi":"10.1016/j.jfoodeng.2024.112402","DOIUrl":"10.1016/j.jfoodeng.2024.112402","url":null,"abstract":"<div><div>V-type granular starch (VGS) could be a potential carrier of active substances according to previous research. Its hydrophobic cavity is capable of encapsulating and accommodating guest molecules with hydrophobicity. This study investigates the impact of various encapsulation conditions on curcumin payload capacity, encapsulation efficiency, and composite index, revealing that the optimal conditions for curcumin encapsulation using VGS were an encapsulation temperature of 60 °C, a curcumin addition ratio of 20% (<em>w/w</em>), a reaction duration of 1 h, and an ethanol solution volume of 40% (<em>v/v</em>). This observation is attributed to the hydrophobic capacity of VGS and the environmental sensitivity of curcumin. Furthermore, the initial temperature of thermal decomposition and the maximum weight loss rate temperature occurs for the complex are higher than those of VGS, curcumin, and the physical blend. In the enzymatic resistance experiments, the resistant starch content in the complex increased from 10.38% to 35.12%, while the rapidly digestible starch (RDS) content decreased from 72.77% to 40.62%. Collectively, these findings underscore the immense potential of VGS as a carrier for the transport of sensitive actives.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112402"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.jfoodeng.2024.112404
Jiangnan Cao , Yongqiang Cheng , Ning Tang
This study investigated the gelation properties and structural characteristics of L-phenylalanine (L-Phe) hydrogels prepared through supersaturated L-Phe solutions with supersaturation degrees of 1.75, 2.05, and 2.33, both with and without calcium ions. Results revealed that the supersaturation degree of L-Phe significantly influenced gel formation, thermal properties, and microstructure. Higher supersaturation degrees led to decreased solution stability and reduced gel quality, while lower degrees produced more stable and homogeneous gels. The addition of calcium ions modulated L-Phe interactions, enhancing gel reversibility particularly at lower supersaturation degrees. Rheological studies demonstrated weak strain overshoot behavior and solid-like characteristics across all samples, with both supersaturation degree and calcium presence affecting viscoelastic properties. Microstructural analysis confirmed a fibrous network structure stabilized by weak intermolecular interactions, with evidence of lamellar organization at the nanoscale. Water holding capacity was found to decrease at higher supersaturation degrees, attributed to changes in network structure and hydrophobic interactions. This comprehensive characterization of L-Phe hydrogels provides valuable insights into a novel, clean, and green method for preparing functional L-Phe hydrogels without chemical modification.
{"title":"Hydrogels from supersaturated phenylalanine solutions: Preparation and characterization","authors":"Jiangnan Cao , Yongqiang Cheng , Ning Tang","doi":"10.1016/j.jfoodeng.2024.112404","DOIUrl":"10.1016/j.jfoodeng.2024.112404","url":null,"abstract":"<div><div>This study investigated the gelation properties and structural characteristics of L-phenylalanine (L-Phe) hydrogels prepared through supersaturated L-Phe solutions with supersaturation degrees of 1.75, 2.05, and 2.33, both with and without calcium ions. Results revealed that the supersaturation degree of L-Phe significantly influenced gel formation, thermal properties, and microstructure. Higher supersaturation degrees led to decreased solution stability and reduced gel quality, while lower degrees produced more stable and homogeneous gels. The addition of calcium ions modulated L-Phe interactions, enhancing gel reversibility particularly at lower supersaturation degrees. Rheological studies demonstrated weak strain overshoot behavior and solid-like characteristics across all samples, with both supersaturation degree and calcium presence affecting viscoelastic properties. Microstructural analysis confirmed a fibrous network structure stabilized by weak intermolecular interactions, with evidence of lamellar organization at the nanoscale. Water holding capacity was found to decrease at higher supersaturation degrees, attributed to changes in network structure and hydrophobic interactions. This comprehensive characterization of L-Phe hydrogels provides valuable insights into a novel, clean, and green method for preparing functional L-Phe hydrogels without chemical modification.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112404"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.jfoodeng.2024.112406
Yao Niu, Yuejin Yuan, Yingying Xu, Libin Tan, Fengkui Xiong, Yeye Dai
CO2 expansion puffing drying (CO2-EPD) is a low-temperature high-pressure puffing drying technology that can produce fruit and vegetable crisps with a crispy texture and high nutritional retention. This study compared the effects of no treatment, ethanol osmosis dehydration pre-treatment (EOD), freeze-thaw treatment (FT), and ethanol osmosis dehydration followed by freeze-thaw treatment (EOD + FT) on the texture and nutritional quality of potato slices by CO2-EPD. The results showed that potato slices treated with the EOD + FT pre-treatment method achieved a puffing degree of 2.02, hardness of 782.52 g, crispness of 687.47 g, protein content of 2.63 g/100 g, vitamin C content of 16.74 mg/100 g, and a color difference (ΔE) of 2.08. This pre-treatment method significantly improved the overall quality of the potato slices. Further investigation into the effects of freezing temperature, freezing time, ethanol concentration, and ethanol soaking time on the texture and nutritional quality of potato slices was conducted. EOD + FT pre-treatment enabled effective puffing at lower temperatures, thereby enhancing the overall quality of potato slices. The EOD + FT + CO2-EPD technology is an efficient drying process that significantly improves the texture and nutritional quality of potato slices, providing valuable theoretical references and practical guidance for the production, processing, and quality analysis of potato slices.
二氧化碳膨胀膨化干燥(CO2-EPD)是一种低温高压膨化干燥技术,可生产出口感酥脆、营养保留率高的果蔬脆片。本研究比较了 CO2-EPD 不处理、乙醇渗透脱水预处理(EOD)、冻融处理(FT)和乙醇渗透脱水后冻融处理(EOD + FT)对马铃薯片质地和营养质量的影响。结果表明,采用 EOD + FT 预处理方法处理的马铃薯片的膨化度为 2.02,硬度为 782.52 克,脆度为 687.47 克,蛋白质含量为 2.63 克/100 克,维生素 C 含量为 16.74 毫克/100 克,色差(ΔE)为 2.08。这种预处理方法大大提高了马铃薯片的整体质量。进一步研究了冷冻温度、冷冻时间、乙醇浓度和乙醇浸泡时间对马铃薯片质地和营养质量的影响。EOD + FT 预处理可在较低温度下实现有效膨化,从而提高马铃薯片的整体质量。EOD + FT + CO2-EPD 技术是一种高效的干燥工艺,能显著改善马铃薯片的质地和营养质量,为马铃薯片的生产、加工和质量分析提供了有价值的理论参考和实践指导。
{"title":"Enhancing CO2 puffing drying of potatoes through ethanol and freeze-thaw post-treatment","authors":"Yao Niu, Yuejin Yuan, Yingying Xu, Libin Tan, Fengkui Xiong, Yeye Dai","doi":"10.1016/j.jfoodeng.2024.112406","DOIUrl":"10.1016/j.jfoodeng.2024.112406","url":null,"abstract":"<div><div>CO<sub>2</sub> expansion puffing drying (CO<sub>2</sub>-EPD) is a low-temperature high-pressure puffing drying technology that can produce fruit and vegetable crisps with a crispy texture and high nutritional retention. This study compared the effects of no treatment, ethanol osmosis dehydration pre-treatment (EOD), freeze-thaw treatment (FT), and ethanol osmosis dehydration followed by freeze-thaw treatment (EOD + FT) on the texture and nutritional quality of potato slices by CO<sub>2</sub>-EPD. The results showed that potato slices treated with the EOD + FT pre-treatment method achieved a puffing degree of 2.02, hardness of 782.52 g, crispness of 687.47 g, protein content of 2.63 g/100 g, vitamin C content of 16.74 mg/100 g, and a color difference (ΔE) of 2.08. This pre-treatment method significantly improved the overall quality of the potato slices. Further investigation into the effects of freezing temperature, freezing time, ethanol concentration, and ethanol soaking time on the texture and nutritional quality of potato slices was conducted. EOD + FT pre-treatment enabled effective puffing at lower temperatures, thereby enhancing the overall quality of potato slices. The EOD + FT + CO<sub>2</sub>-EPD technology is an efficient drying process that significantly improves the texture and nutritional quality of potato slices, providing valuable theoretical references and practical guidance for the production, processing, and quality analysis of potato slices.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112406"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142721061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.jfoodeng.2024.112407
J.P. Cruz-Tirado , Lara Honório , José Manuel Amigo , Luis David Zare Cruz , Douglas Barbin , Raúl Siche
Cape gooseberries are highly valued for their taste, nutraceutical benefits, and health properties, earning them recognition as a superfruit. However, these properties vary according to the ripening stage, making it important to monitor the composition of cape gooseberries throughout their maturation. In this study, we used a portable NIR spectrometer (900–1700 nm) combined with chemometrics to predict soluble solid content (SSC), vitamin C content, and firmness. 700 cape gooseberries in each of the four ripening stages (unripe, half-ripe, ripe, and overripe) were harvested from 2022 to 2023 at Bambamarca and Otuzco (Peru). Principal component analysis (PCA) revealed distinct clusters of cape gooseberries based on ripening stage, though no differences were observed between the seasons. Partial Least Squares Regression (PLSR) accurately predicted vitamin C content and SSC, with RMSEP values of 3.13 mg/g juice and 0.52 °Brix, respectively. The implementation of Competitive Adaptive Reweighted Sampling (CARS) and Bootstrapping Soft Shrinkage (BOSS) as variable selection methods improved RPD values by 4–7.6 %. PLSR was less effective at predicting firmness (N), particularly for unripe cape gooseberries. To address this, a hierarchical classification/prediction model was developed. In the first level, Partial Least Squares Discriminant Analysis (PLS-DA) successfully discriminated (error <5%) unripe cape gooseberries from the half-ripe, ripe, and overripe stages. In the second level, after excluding unripe cape gooseberries, new PLSR models were calibrated, achieving an RMSEP of 0.58 N and an RPD of 2.0. These findings demonstrate that a portable NIR spectrometer combined with robust chemometrics is effective in predicting cape gooseberries physical and chemical features.
{"title":"Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling","authors":"J.P. Cruz-Tirado , Lara Honório , José Manuel Amigo , Luis David Zare Cruz , Douglas Barbin , Raúl Siche","doi":"10.1016/j.jfoodeng.2024.112407","DOIUrl":"10.1016/j.jfoodeng.2024.112407","url":null,"abstract":"<div><div>Cape gooseberries are highly valued for their taste, nutraceutical benefits, and health properties, earning them recognition as a superfruit. However, these properties vary according to the ripening stage, making it important to monitor the composition of cape gooseberries throughout their maturation. In this study, we used a portable NIR spectrometer (900–1700 nm) combined with chemometrics to predict soluble solid content (SSC), vitamin C content, and firmness. 700 cape gooseberries in each of the four ripening stages (unripe, half-ripe, ripe, and overripe) were harvested from 2022 to 2023 at Bambamarca and Otuzco (Peru). Principal component analysis (PCA) revealed distinct clusters of cape gooseberries based on ripening stage, though no differences were observed between the seasons. Partial Least Squares Regression (PLSR) accurately predicted vitamin C content and SSC, with RMSEP values of 3.13 mg/g juice and 0.52 °Brix, respectively. The implementation of Competitive Adaptive Reweighted Sampling (CARS) and Bootstrapping Soft Shrinkage (BOSS) as variable selection methods improved RPD values by 4–7.6 %. PLSR was less effective at predicting firmness (N), particularly for unripe cape gooseberries. To address this, a hierarchical classification/prediction model was developed. In the first level, Partial Least Squares Discriminant Analysis (PLS-DA) successfully discriminated (error <5%) unripe cape gooseberries from the half-ripe, ripe, and overripe stages. In the second level, after excluding unripe cape gooseberries, new PLSR models were calibrated, achieving an RMSEP of 0.58 N and an RPD of 2.0. These findings demonstrate that a portable NIR spectrometer combined with robust chemometrics is effective in predicting cape gooseberries physical and chemical features.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112407"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-13DOI: 10.1016/j.jfoodeng.2024.112392
Rodolfo de Mattos, Berta Zecchi
The seasonal nature of wine production results in the accumulation of significant quantities of grape pomace (GP) during harvest, presenting management challenges for wineries that traditionally regard this solid byproduct as low-value waste. However, extracting phenolic compounds (PCs) from GP offers a promising avenue for creating bioactive extracts for use in the food, pharmaceutical, and cosmetic industries. This study develops a mathematical model for predicting the total phenolic content (TPC) and total dissolved solids (TDS) in liquids obtained from multi-equilibrium-stage extraction processes using a 50% aqueous ethanol solution to recover PCs from Tannat GP. The model is applicable across a wide range of TPC and TDS concentrations in the liquid (0.2–45.4 gGAE/L for TPC and 1–118 g/L for TDS) and extraction temperatures between 30 and 70 °C. It is used to determine the optimal operational conditions of a Shanks extraction system, either to minimize fresh solvent consumption or to maximize selectivity for PCs extraction, achieving a desired extraction yield with a specified number of extraction vessels.
葡萄酒生产的季节性特点导致葡萄采摘期间积累了大量的葡萄渣(GP),这给传统上将这种固体副产品视为低价值废物的酿酒厂带来了管理上的挑战。然而,从葡萄渣中提取酚类化合物(PCs)为制造用于食品、制药和化妆品行业的生物活性提取物提供了一个前景广阔的途径。本研究建立了一个数学模型,用于预测使用 50% 的乙醇水溶液从丹纳特 GP 中回收多酚化合物的多平衡级萃取工艺所获得的液体中的总酚含量(TPC)和总溶解固体(TDS)。该模型适用于液体中广泛的 TPC 和 TDS 浓度范围(TPC 为 0.2-45.4 gGAE/L,TDS 为 1-118 g/L)以及 30 至 70 °C 之间的萃取温度。它可用于确定香克斯萃取系统的最佳操作条件,以最大限度地减少新鲜溶剂的消耗或最大限度地提高多氯联苯萃取的选择性,从而在指定数量的萃取容器中获得理想的萃取率。
{"title":"Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace","authors":"Rodolfo de Mattos, Berta Zecchi","doi":"10.1016/j.jfoodeng.2024.112392","DOIUrl":"10.1016/j.jfoodeng.2024.112392","url":null,"abstract":"<div><div>The seasonal nature of wine production results in the accumulation of significant quantities of grape pomace (GP) during harvest, presenting management challenges for wineries that traditionally regard this solid byproduct as low-value waste. However, extracting phenolic compounds (PCs) from GP offers a promising avenue for creating bioactive extracts for use in the food, pharmaceutical, and cosmetic industries. This study develops a mathematical model for predicting the total phenolic content (TPC) and total dissolved solids (TDS) in liquids obtained from multi-equilibrium-stage extraction processes using a 50% aqueous ethanol solution to recover PCs from Tannat GP. The model is applicable across a wide range of TPC and TDS concentrations in the liquid (0.2–45.4 gGAE/L for TPC and 1–118 g/L for TDS) and extraction temperatures between 30 and 70 °C. It is used to determine the optimal operational conditions of a Shanks extraction system, either to minimize fresh solvent consumption or to maximize selectivity for PCs extraction, achieving a desired extraction yield with a specified number of extraction vessels.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112392"},"PeriodicalIF":5.3,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}