Journal of Food Engineering最新文献

Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-14 DOI: 10.1016/j.jfoodeng.2025.112571

Henry Tafiire , Boniface Brian Odong , Nguyen T.H. An , Robert Lugumira , Jelle Van Audenhove , Patrick Ogwok , Tara Grauwet , Marc E. Hendrickx

The mechanisms and kinetics of the biopolymer changes linked to bean softening during cooking at 95 °C were explored in bean accessions with different cooking behaviour. The cotyledons of non-aged (fresh) and aged beans of five slow to fast cooking bean accessions were split for texture-based classification. Individual half cotyledons were classified into narrow texture ranges and their corresponding half cotyledons from the three main texture classes were assessed for detailed texture evolution, starch gelatinization, protein denaturation, and pectin solubilization during cooking. The cooking behaviour of the half (split) beans varied across accessions and storage conditions, with delayed softening in aged half beans. For an accession, split fresh beans had faster softening compared to their corresponding whole fresh beans, while split and whole aged beans had comparable softening rate. For both fresh and aged half beans of all accessions, residual starch gelatinization and protein denaturation were completed within 5–10 min and 20–30 min, respectively, which times are far in advance of the plateau texture that was attained after 30–40 min and 180–240 min of cooking for fresh and aged beans, respectively. No link between the protein denaturation and starch gelatinization rates and that of softening was observed. The extent of pectin solubilization for the different bean accessions, fresh and aged, reached a plateau at the same time as texture. During cooking, the extent and rate constant of pectin solubilization significantly align with respectively texture decay (negatively, r = 0.87–0.99, p ≤ 0.0002) and the softening rate constant (positively, r = 0.98, p < 0.0001). Thus, softening during cooking of beans of different accessions, fresh or aged, is largely directly influenced by pectin solubilization with protein denaturation playing less influence and starch gelatinization having little to no influence.

在 95 ℃ 烹饪过程中，对具有不同烹饪行为的豆类品种中与豆类软化有关的生物聚合物变化的机制和动力学进行了探索。将五个慢熟和快熟豆类品种的非陈豆（新鲜）和陈豆的子叶分开，进行基于质地的分类。将单个半子叶划分为较窄的质地范围，并对三个主要质地类别中相应的半子叶在烹饪过程中的质地演变、淀粉糊化、蛋白质变性和果胶溶解情况进行详细评估。不同品种和储藏条件下半（分）豆的烹饪行为各不相同，陈半豆的软化延迟。就一个品种而言，分瓣鲜豆的软化速度快于相应的整瓣鲜豆，而分瓣豆和整瓣陈豆的软化速度相当。对于所有品种的新鲜半边豆和陈豆，残余淀粉糊化和蛋白质变性分别在 5-10 分钟和 20-30 分钟内完成，远远早于新鲜半边豆和陈豆分别在烹饪 30-40 分钟和 180-240 分钟后达到的高原质地。蛋白质变性和淀粉糊化率与软化率之间没有联系。不同豆类品种（新鲜豆和陈豆）的果胶溶解度与质地在同一时间达到一个高点。在烹饪过程中，果胶增溶的程度和速率常数分别与质地衰减（负相关，r = 0.87-0.99，p ≤ 0.0002）和软化速率常数（正相关，r = 0.98，p < 0.0001）显著一致。因此，不同品种的新鲜或陈豆在烹饪过程中的软化主要受果胶溶解的直接影响，而蛋白质变性的影响较小，淀粉糊化几乎没有影响。

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引用次数: 0

A novel phase optimization method to improve microwave heating uniformity

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-14 DOI: 10.1016/j.jfoodeng.2025.112567

Yuanyuan Li, Yao Zhang, Yuhong Du, Tao Hong, Dezhi Gou, Lin Wang, Zhengming Tang

Microwave heating of food is common in daily life, where uniformity of heating is a crucial factor for ensuring processing quality. However, although previous studies have shown that microwave phase can influence heating uniformity, little attention has been paid to the utilization of phase optimization for enhancing uniformity. This paper innovatively proposed a real-time phase optimization method to enhance microwave heating uniformity, which was based on the establishment of a dual-port phase multi-physics model. Volumetric temperature distributions of the heated object were obtained by scanning with a phase step size of 20° from 0 to 360°. Then, the real-time feedback of volumetric temperature distribution was used to perform complementary phase selection, ultimately determining the optimal phase for each time interval. The results showed that the proposed method improved uniformity by over 40 % compared to fixed phase heating. The corresponding phase optimization experimental system was established by using the solid-state microwave source, and the heating performance of potato samples in different phase modes was compared and analyzed by using a thermal imaging camera. Experimental and computational results showed good consistency, which verified the correctness of the model and the superiority of the proposed method in improving the heating performance. Finally, the heating performance of different initial phases, different object shapes and higher input power is analyzed, indicating that the proposed method has good universality. This study provides a new approach which aims to improve heating uniformity and contributes to the more efficient application of microwaves in food engineering.

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引用次数: 0

Impact of specific power input and treatment chamber design on product-process-interactions during ohmic baking of wheat bread

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-12 DOI: 10.1016/j.jfoodeng.2025.112569

Kate Waldert, Nina Martinović, Sandra Bittermann, Felix Schottroff, Henry Jäger

Ohmic baking presents an innovative alternative to conventional baking processes. To transfer processing concepts into applications, it is crucial to understand the intricate interactions between product and process, that currently remain largely unexplored. Thus, this study delved into the ohmic baking of wheat bread and the effects of specific power input (1, 3 and 5 kW/kg) on temperature distribution, dough expansion and progression of electrical conductivity. Various parallel plate treatment chamber configurations were employed for the ohmic heating of 300 g of wheat bread dough. The use of 5 kW/kg significantly reduced baking times necessary to obtain a defined target temperature level and distribution (up to 84 %) compared to the use of 1 kW/kg, with a minimum heating duration of 50 s and a total energy consumption of 21 Wh. Lower specific power levels (

\leq

3 kW/kg) revealed benefits in terms of minimized instances of local high current density. A temperature-dependent inverse relation between the dough expansion (up to 2.8-fold) and the decrease in electrical conductivity during heating was observed. The design of the treatment chambers impacted temperature uniformity and the occurrence of over- or underprocessed product sections. Chambers with thin electrodes of low height and extensive surface area exhibited benefits such as enhanced water evaporation and reduced heat loss.

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引用次数: 0

Conceptualizing and advancing on Extended Reality applications in food science and technology

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-10 DOI: 10.1016/j.jfoodeng.2025.112557

George Protogeros , Aikaterini Protogerou , Olga Pachni-Tsitiridou , Russell Galea Mifsud , Konstantinos Fouskas , George Katsaros , Dimitrios Argyropoulos , Gemma Cornuau , Manos Roumeliotis , Vasilis Valdramidis

The demand for immersive and interactive experiences follows an unprecedented rise, necessitating the integration of Extended Reality (xR) in the ecosystem of food science, thus offering huge opportunities for research, education and corporate engagement. By leveraging the numerous benefits of Virtual Reality (VR), Augmented Reality (AR) and Mixed Reality (MR), food scientists can simulate and visualize complex food processes and enhance sensory activities. This paper presents the intersection of food science and xR applications examining the beneficial impact of the innovative xR technologies deployed onto food processing environments in a dynamic and engaging manner. Hereby, interactive learning environments in which scientists, professionals and educators cooperate to virtually utilize hazardous laboratory elements or chemical compounds in a safe environment, decreasing resource consumption are presented. A number of case studies are presented including; a qualitative laboratory VR simulation to train dairy plant employees offering risk free experimentation and efficiency. a VR training application designed to educate in meat slicing techniques with professional equipment, resulting in reduced resource waste and enhanced ergonomic improvement and finally a training VR application focusing on optimizing employee movements and safety while operating a puree-juice machine offering timely process refinements without interrupting real-time procedures. In addition, prototyping involved two AR developments, an AR application projecting nutritional information and videos onto milk cartons and an application which recognizes food logos on packaging and provides detailed information about organic or biological product aspects, both applications offering enhanced consumer engagement building trust and allowing transparency between the food industry and the consumers.

{"title":"Conceptualizing and advancing on Extended Reality applications in food science and technology","authors":"George Protogeros , Aikaterini Protogerou , Olga Pachni-Tsitiridou , Russell Galea Mifsud , Konstantinos Fouskas , George Katsaros , Dimitrios Argyropoulos , Gemma Cornuau , Manos Roumeliotis , Vasilis Valdramidis","doi":"10.1016/j.jfoodeng.2025.112557","DOIUrl":"10.1016/j.jfoodeng.2025.112557","url":null,"abstract":"<div><div>The demand for immersive and interactive experiences follows an unprecedented rise, necessitating the integration of Extended Reality (xR) in the ecosystem of food science, thus offering huge opportunities for research, education and corporate engagement. By leveraging the numerous benefits of Virtual Reality (VR), Augmented Reality (AR) and Mixed Reality (MR), food scientists can simulate and visualize complex food processes and enhance sensory activities. This paper presents the intersection of food science and xR applications examining the beneficial impact of the innovative xR technologies deployed onto food processing environments in a dynamic and engaging manner. Hereby, interactive learning environments in which scientists, professionals and educators cooperate to virtually utilize hazardous laboratory elements or chemical compounds in a safe environment, decreasing resource consumption are presented. A number of case studies are presented including; a qualitative laboratory VR simulation to train dairy plant employees offering risk free experimentation and efficiency. a VR training application designed to educate in meat slicing techniques with professional equipment, resulting in reduced resource waste and enhanced ergonomic improvement and finally a training VR application focusing on optimizing employee movements and safety while operating a puree-juice machine offering timely process refinements without interrupting real-time procedures. In addition, prototyping involved two AR developments, an AR application projecting nutritional information and videos onto milk cartons and an application which recognizes food logos on packaging and provides detailed information about organic or biological product aspects, both applications offering enhanced consumer engagement building trust and allowing transparency between the food industry and the consumers.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112557"},"PeriodicalIF":5.3,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643287","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}

引用次数: 0

Wet-mixing improved reconstitution of powdered cocoa beverage

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-08 DOI: 10.1016/j.jfoodeng.2025.112568

Ruo Xin Chan, Weibiao Zhou

This study investigated how wet-mixing affect powder structure and reconstitution of powdered cocoa beverage (PCB). Seven PCB samples were prepared from a single formulation, with different core ingredients (cocoa, skimmed milk, hydrolysed cereal extract, sucrose and palm olein) omitted from wet-mixing then added back by dry-mixing. Particle size and contact angle analyses indicate that wet-mixing merged ingredients with different particle sizes and hydrophilicities into more homogeneous particles with higher surface hydrophilicities, which also increased powder bulk porosity. Consequently, wet-mixing enhanced powder wettability and thus reconstitution rate of PCB. Meanwhile, fat-containing powders possessed lower particle surface hydrophilicities than fat-free powders but had shorter wetting and reconstitution times. Wet-mixing increased solubility of cocoa but also increased sedimentation rate and sediment volume in reconstituted PCB. Conversely, wet-mixing induced insoluble aggregation of skimmed milk proteins. Dissolved saccharides from hydrolysed cereal extract were essential in minimizing insoluble aggregation during processing.

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引用次数: 0

Multi-objective Bayesian optimisation on the textural properties of plant-based meat analogues through high-moisture extrusion

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-06 DOI: 10.1016/j.jfoodeng.2025.112566

Alicia Hui Ping Theng , Madhavkrishnan Lakshminarayanan , Dayna Shu Min Ong , Xin Yi Hua , Chuan Sheng Foo , Edwin Khoo , Jie Hong Chiang

Plant-based high-moisture meat analogues (HMMA) have gained market traction as sustainable alternatives to conventional meat. However, broader consumer adoption hinges on their ability to closely mimic the textural and sensory properties of real meat. While textural characterisation of HMMA, including hardness, springiness, chewiness, and cutting force, has been reported, optimising HMMA production to achieve these properties remains a challenge. This study presents a human-guided multi-objective Bayesian optimisation (MOBO) framework to optimise the textural properties of HMMAs that were produced by high-moisture extrusion cooking. A Gaussian process surrogate model was employed to map the relationship between extrusion parameters (moisture content, barrel temperature, and screw speed) and HMMA textural properties, and the MOBO framework used this surrogate model to generate promising candidates for the subsequent trials. The objective was for HMMAs to attain the texture of cooked chicken breast meat. Our results demonstrated the effectiveness of MOBO in guiding the optimisation process. The Pareto front, a set comprising optimal trade-off values of hardness and cutting force such that improving one necessarily degrades another, was monitored across multiple trials, converging towards the desired target values for hardness and cutting force with a range of difference between −5.23% and −7.10% and −14.67%–7.33%, respectively. This proof-of-concept framework lays the groundwork for future studies exploring more complex extrusion parameters and expanding the range of targeted meat analogues.

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引用次数: 0

Applications of non-invasive measuring techniques of internal changes during drying of food products

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-04 DOI: 10.1016/j.jfoodeng.2025.112558

Ayobami Olayemi Oladejo , Sebastian Gruber , Petra Foerst

The internal information (microstructure and moisture distribution) of food products during drying is useful for designing and optimizing the process control of drying conditions. Conventional measuring techniques like scanning electron microscopy (SEM), light microscopy (LM), confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) have been widely used to investigate the internal and structural characteristics of dried agricultural products. However, these conventional measuring techniques have some limitations, which include the destruction of the food samples, sample preparations, and the development of artifacts. In order to overcome the limitations of conventional measuring techniques, non-invasive measuring techniques like X-ray microcomputed tomography (XCT), low-field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI) and neutron imaging have been used to investigate the internal changes of agricultural products during drying in ex-situ and in-situ. However, the use of these non-invasive measuring techniques has yet to gain wide acceptance and utilization in the drying of agricultural products. Therefore, the purpose of this paper is to review the applications, advantages and limitations of XCT, LF-NMR/MRI and neutron imaging in the drying of agricultural products. The information contained in this review would enhance further developments and applications of these non-invasive measuring techniques in the drying of agricultural products. The review also shows that the non-invasive techniques could provide information on the drying properties (drying kinetics, porosity, pore size, wall thickness, moisture profile, local water distribution, shrinkage and moisture distribution) of food products subjected to drying in ex-situ and in some cases in in-situ.

{"title":"Applications of non-invasive measuring techniques of internal changes during drying of food products","authors":"Ayobami Olayemi Oladejo , Sebastian Gruber , Petra Foerst","doi":"10.1016/j.jfoodeng.2025.112558","DOIUrl":"10.1016/j.jfoodeng.2025.112558","url":null,"abstract":"<div><div>The internal information (microstructure and moisture distribution) of food products during drying is useful for designing and optimizing the process control of drying conditions. Conventional measuring techniques like scanning electron microscopy (SEM), light microscopy (LM), confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) have been widely used to investigate the internal and structural characteristics of dried agricultural products. However, these conventional measuring techniques have some limitations, which include the destruction of the food samples, sample preparations, and the development of artifacts. In order to overcome the limitations of conventional measuring techniques, non-invasive measuring techniques like X-ray microcomputed tomography (XCT), low-field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI) and neutron imaging have been used to investigate the internal changes of agricultural products during drying in ex-situ and in-situ. However, the use of these non-invasive measuring techniques has yet to gain wide acceptance and utilization in the drying of agricultural products. Therefore, the purpose of this paper is to review the applications, advantages and limitations of XCT, LF-NMR/MRI and neutron imaging in the drying of agricultural products. The information contained in this review would enhance further developments and applications of these non-invasive measuring techniques in the drying of agricultural products. The review also shows that the non-invasive techniques could provide information on the drying properties (drying kinetics, porosity, pore size, wall thickness, moisture profile, local water distribution, shrinkage and moisture distribution) of food products subjected to drying in ex-situ and in some cases in in-situ.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112558"},"PeriodicalIF":5.3,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601786","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}

引用次数: 0

Combining extrusion and hot compression molding for the development of bioplastics and nano-biocomposites based on rice bran

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-04 DOI: 10.1016/j.jfoodeng.2025.112559

María Alonso-González , Manuel Felix , Alberto Romero , Eric Pollet

The increasing interest in environmentally friendly plastic materials has driven the search for alternative raw materials to replace conventional oil-based plastics. Proteins and starches derived from renewable biomass have emerged as potential sources for the production of bioplastics due to their biodegradability and abundance. This research paper focuses on the development of bioplastics and nano-biocomposites based on rice bran through the combination of extrusion and compression molding. The study explores the optimization of processing conditions for the biopolymer matrix and investigates the influence of montmorillonite (MMT) nanoparticles as a reinforcement phase. The results demonstrate the successful development of rice bran-based bioplastics, where optimized extrusion and compression molding conditions enhanced mechanical performance (35% increase in storage modulus, 15% in tensile strength, and 30% in elongation at break). The addition of MMT nanoclay further enhances these properties, increasing rigidity and adjusting water uptake capacity. The study highlights the suitability of extrusion and hot compression molding for processing complex starch/protein mixtures, offering a viable approach for and the valorization of industrial by-products.

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引用次数: 0

Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-28 DOI: 10.1016/j.jfoodeng.2025.112539

Yuanyuan Li , Yinqiao Lv , Bingzheng Li , Yuanliang Zhong , Weiqiao Lv , Hongwei Xiao

Barley seedling powder, known for its high nutritional value and versatility in food 3D printing as a colorant, flavor enhancer, and quality improver, was used in this study to create a composite ink with potato starch. This work optimized the printability ratio and employed microwave induction to induce deformation in the post-processed printed products, subsequently evaluating their texture and color characteristics. The results showed that increasing the barley seedling powder proportion decreased the storage modulus (G′), loss modulus (G′′), and viscosity of the ink, thereby improving the extrusion performance of 3D printed products. At a microwave power of 200 W, extending the heating time increased the bending angle and facilitated directional deformation, with the W-35 (barley seedling powder accounted for 35% of the total solid mass) sample demonstrating the most effective deformation. Furthermore, the ink ratio significantly influenced the texture and color of the processed product. These insights offer novel perspectives for the 3D printing of hybrid materials in innovative food processing, potentially enabling 4D shape deformation control.

{"title":"Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field","authors":"Yuanyuan Li , Yinqiao Lv , Bingzheng Li , Yuanliang Zhong , Weiqiao Lv , Hongwei Xiao","doi":"10.1016/j.jfoodeng.2025.112539","DOIUrl":"10.1016/j.jfoodeng.2025.112539","url":null,"abstract":"<div><div>Barley seedling powder, known for its high nutritional value and versatility in food 3D printing as a colorant, flavor enhancer, and quality improver, was used in this study to create a composite ink with potato starch. This work optimized the printability ratio and employed microwave induction to induce deformation in the post-processed printed products, subsequently evaluating their texture and color characteristics. The results showed that increasing the barley seedling powder proportion decreased the storage modulus (<em>G′</em>), loss modulus (<em>G′′</em>), and viscosity of the ink, thereby improving the extrusion performance of 3D printed products. At a microwave power of 200 W, extending the heating time increased the bending angle and facilitated directional deformation, with the W-35 (barley seedling powder accounted for 35% of the total solid mass) sample demonstrating the most effective deformation. Furthermore, the ink ratio significantly influenced the texture and color of the processed product. These insights offer novel perspectives for the 3D printing of hybrid materials in innovative food processing, potentially enabling 4D shape deformation control.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112539"},"PeriodicalIF":5.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580580","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}

引用次数: 0

Potential of electrodialysis for the removal of antinutrients and minerals from plant-based ingredients

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-28 DOI: 10.1016/j.jfoodeng.2025.112556

Giovanni Barone, Iolanthi Anna Drositi, Arthur Merkel, Lilia Ahrné

This study investigates the effects of electrodialysis (ED) of a 3.5% (w/v) pea protein solution on the changes in physicochemical properties, mineral profile, phytic acid, and polyphenol content. During 120 min of ED process, the electrical conductivity decreased by 62.2%, and the pH dropped from 7.04 to 5.37. Significant demineralisation was observed, with potassium, calcium, and sodium being the most reduced by 88.7%, 79.1%, and 61.4%, respectively. The produced demineralized powders showed a reduction of ash content up to 52%, with a consequent increase in protein content from 69.5 ± 0.35% to 83.5 ± 0.42 % (w/w). Phytic acid content decreased by 43.2%, from 1790 ± 112 to 1017 ± 41.1 (mg/100 g), following a second-order kinetic; similar kinetics were observed for polyphenol content that was reduced by 60.5%, leading to lighter and less reddish pea protein-based ingredients. These findings demonstrate that ED is an effective method for improving pea protein ingredients by reducing antinutritional factors and enhancing visual quality.

{"title":"Potential of electrodialysis for the removal of antinutrients and minerals from plant-based ingredients","authors":"Giovanni Barone, Iolanthi Anna Drositi, Arthur Merkel, Lilia Ahrné","doi":"10.1016/j.jfoodeng.2025.112556","DOIUrl":"10.1016/j.jfoodeng.2025.112556","url":null,"abstract":"<div><div>This study investigates the effects of electrodialysis (ED) of a 3.5% (w/v) pea protein solution on the changes in physicochemical properties, mineral profile, phytic acid, and polyphenol content. During 120 min of ED process, the electrical conductivity decreased by 62.2%, and the pH dropped from 7.04 to 5.37. Significant demineralisation was observed, with potassium, calcium, and sodium being the most reduced by 88.7%, 79.1%, and 61.4%, respectively. The produced demineralized powders showed a reduction of ash content up to 52%, with a consequent increase in protein content from 69.5 ± 0.35% to 83.5 ± 0.42 % (w/w). Phytic acid content decreased by 43.2%, from 1790 ± 112 to 1017 ± 41.1 (mg/100 g), following a second-order kinetic; similar kinetics were observed for polyphenol content that was reduced by 60.5%, leading to lighter and less reddish pea protein-based ingredients. These findings demonstrate that ED is an effective method for improving pea protein ingredients by reducing antinutritional factors and enhancing visual quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112556"},"PeriodicalIF":5.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529384","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}

引用次数: 0