The surface properties of Keitt mango and wettability of chitosan (CH) coatings containing ethyl lauroyl arginate (LAE, an ionic surfactant), and sucrose monolaurate (SML, a non-ionic surfactant) were investigated. The Keitt mangoes were coated with different chitosan-based solutions and stored at room temperature (25.0 ± 0.6 °C) for 35 days. The Keitt mango surface had low surface energy (<100 mN/m) with high dispersive component (17.70 ± 1.49–22.86 ± 1.02 mN/m). SML and LAE surfactants significantly (P < 0.05) lowered the surface tension of the CH coating solution by 6.94, and 24.13 mN/m, respectively. As a result, the wettability of CH based coating on mangoes was improved to −68.37 ± 0.01 mN/m (CH-SML), and −30.29 ± 0.00 mN/m (CH-LAE) compared with CH (−76.45 ± 0.04 mN/m), resulting in smooth and homogeneous coatings. The storage test results indicated a significant reduction (P < 0.05) in disease incidence and weight loss by the CH-SML and CH-LAE coatings and the coated mangoes were firmer with lower pH values compared with the control. This study suggests that CH-LAE and CH-SML coatings can effectively extend the shelf-life of Keitt mangoes by 10 and > 15 days, respectively.
{"title":"Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango","authors":"Elham Tavassoli-Kafrani , Thambaramala Villaddara Gamage , Lingxue Kong , Tanoj Singh , Shuaifei Zhao","doi":"10.1016/j.jfoodeng.2024.112372","DOIUrl":"10.1016/j.jfoodeng.2024.112372","url":null,"abstract":"<div><div>The surface properties of Keitt mango and wettability of chitosan (CH) coatings containing ethyl lauroyl arginate (LAE, an ionic surfactant), and sucrose monolaurate (SML, a non-ionic surfactant) were investigated. The Keitt mangoes were coated with different chitosan-based solutions and stored at room temperature (25.0 ± 0.6 °C) for 35 days. The Keitt mango surface had low surface energy (<100 mN/m) with high dispersive component (17.70 ± 1.49–22.86 ± 1.02 mN/m). SML and LAE surfactants significantly (P < 0.05) lowered the surface tension of the CH coating solution by 6.94, and 24.13 mN/m, respectively. As a result, the wettability of CH based coating on mangoes was improved to −68.37 ± 0.01 mN/m (CH-SML), and −30.29 ± 0.00 mN/m (CH-LAE) compared with CH (−76.45 ± 0.04 mN/m), resulting in smooth and homogeneous coatings. The storage test results indicated a significant reduction (P < 0.05) in disease incidence and weight loss by the CH-SML and CH-LAE coatings and the coated mangoes were firmer with lower pH values compared with the control. This study suggests that CH-LAE and CH-SML coatings can effectively extend the shelf-life of Keitt mangoes by 10 and > 15 days, respectively.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112372"},"PeriodicalIF":5.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532454","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 : 2024-10-22DOI: 10.1016/j.jfoodeng.2024.112362
E. Di Palma , A. Derossi , T. Zhang , L. Yao , R. Caporizzi , C. Severini
The morphing of food during gastronomic treatments is of current interest not only for product innovation and unprecedented human-food sensory interaction but also for sustainable reasons because it would enable to increase the load saturation for food packages with several positive environmental impacts. A shape changing pasta during cooking has been achieved through designed grooves and protrusions on one side of the samples. However, a quantitative understanding of the effects of manufacturing and drying process on the shape morphing is still missing. Here, three pressures applied on the surface of the samples and three thicknesses of the sheeted dough have been analyzed for their effect on the dehydration kinetics of pasta, microstructure properties, water absorption and the kinetic of bending during cooking. Results proved the effectiveness of the proposed strategy to activate the morphing of dried pasta during cooking. The dehydration rates were primarily affected by the thickness of the sheeted dough while the applied pressure did not modify the dehydration kinetics of samples of 1.5 and 1 mm thick. 2D microCT images revealed that by using a constant pressure, the grooves were deeper as sheeted doughs were thick; the greater amount of dough permitted much more upward expansion between the teeth of the plastic stamp leading to higher protrusions/deeper grooves. The rehydration rate was mainly controlled by the height of the remaining layers below the grooves while the pressures applied did not affect the rate of the water absorption over time. The kinetic of bending during cooking was satisfactorily described by using a sigmoidal mathematical model. Results proved that the speed of bending was mainly affected by the thickness of the sheeted dough while the applied pressures affected the speed of bending only for the thinner samples of 1.5 and 1 mm thick while the thicker samples folded at the same speed with no changes among the pressure applied.
{"title":"Dynamic shape changes of dried pasta during cooking via designed surface grooves","authors":"E. Di Palma , A. Derossi , T. Zhang , L. Yao , R. Caporizzi , C. Severini","doi":"10.1016/j.jfoodeng.2024.112362","DOIUrl":"10.1016/j.jfoodeng.2024.112362","url":null,"abstract":"<div><div>The morphing of food during gastronomic treatments is of current interest not only for product innovation and unprecedented human-food sensory interaction but also for sustainable reasons because it would enable to increase the load saturation for food packages with several positive environmental impacts. A shape changing pasta during cooking has been achieved through designed grooves and protrusions on one side of the samples. However, a quantitative understanding of the effects of manufacturing and drying process on the shape morphing is still missing. Here, three pressures applied on the surface of the samples and three thicknesses of the sheeted dough have been analyzed for their effect on the dehydration kinetics of pasta, microstructure properties, water absorption and the kinetic of bending during cooking. Results proved the effectiveness of the proposed strategy to activate the morphing of dried pasta during cooking. The dehydration rates were primarily affected by the thickness of the sheeted dough while the applied pressure did not modify the dehydration kinetics of samples of 1.5 and 1 mm thick. 2D microCT images revealed that by using a constant pressure, the grooves were deeper as sheeted doughs were thick; the greater amount of dough permitted much more upward expansion between the teeth of the plastic stamp leading to higher protrusions/deeper grooves. The rehydration rate was mainly controlled by the height of the remaining layers below the grooves while the pressures applied did not affect the rate of the water absorption over time. The kinetic of bending during cooking was satisfactorily described by using a sigmoidal mathematical model. Results proved that the speed of bending was mainly affected by the thickness of the sheeted dough while the applied pressures affected the speed of bending only for the thinner samples of 1.5 and 1 mm thick while the thicker samples folded at the same speed with no changes among the pressure applied.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112362"},"PeriodicalIF":5.3,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554761","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 : 2024-10-22DOI: 10.1016/j.jfoodeng.2024.112363
Peng Wang , Shuqing Zhu , Qiaonan Zhu , Xuan Yang , Changling Wu , Kaiyun Liang , Zhehua He , Weihong Min , Xingquan Liu , Weirong Li , Fenghua Wu
The instability of ACE inhibitory peptides during gastrointestinal digestion limits the application of the peptides in the food industry. Encapsulation of the peptides in liposomes can be an effective method for enhancing their biological activities and stabilities. In this study, the effects of chitosan coating on the physicochemical features, stability, and in vitro release of liposomes loaded with ACE inhibitory peptides obtained from camellia seed cake (CPH) were evaluated. Both liposomes loaded with CPH (CPH-Lip) and CPH-Lip coated with chitosan (CS-CPH-Lip) had spherical and core-shell structures. The CPH-Lip coated with 0.5% chitosan (CS-CPH-Lip-0.5%) had the highest encapsulation efficiency (EE) of 82.67% compared with other samples. Moreover, the CS-CPH-Lip-0.5% had improved storage stability and thermal stability, which was owing to the electrostatic interaction between CPH-Lip and chitosan. The CPH-Lip showed a controllable release after chitosan coating, and maintained 52.76% of the ACE inhibitory activity after gastrointestinal digestion. Thus, CS-coated liposome is a promising approach for the effective delivery of bioactive peptides.
{"title":"Effect of chitosan coating on the characterization and stability of the CPH liposomes","authors":"Peng Wang , Shuqing Zhu , Qiaonan Zhu , Xuan Yang , Changling Wu , Kaiyun Liang , Zhehua He , Weihong Min , Xingquan Liu , Weirong Li , Fenghua Wu","doi":"10.1016/j.jfoodeng.2024.112363","DOIUrl":"10.1016/j.jfoodeng.2024.112363","url":null,"abstract":"<div><div>The instability of ACE inhibitory peptides during gastrointestinal digestion limits the application of the peptides in the food industry. Encapsulation of the peptides in liposomes can be an effective method for enhancing their biological activities and stabilities. In this study, the effects of chitosan coating on the physicochemical features, stability, and <em>in vitro</em> release of liposomes loaded with ACE inhibitory peptides obtained from camellia seed cake (CPH) were evaluated. Both liposomes loaded with CPH (CPH-Lip) and CPH-Lip coated with chitosan (CS-CPH-Lip) had spherical and core-shell structures. The CPH-Lip coated with 0.5% chitosan (CS-CPH-Lip-0.5%) had the highest encapsulation efficiency (EE) of 82.67% compared with other samples. Moreover, the CS-CPH-Lip-0.5% had improved storage stability and thermal stability, which was owing to the electrostatic interaction between CPH-Lip and chitosan. The CPH-Lip showed a controllable release after chitosan coating, and maintained 52.76% of the ACE inhibitory activity after gastrointestinal digestion. Thus, CS-coated liposome is a promising approach for the effective delivery of bioactive peptides.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112363"},"PeriodicalIF":5.3,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554760","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 : 2024-10-22DOI: 10.1016/j.jfoodeng.2024.112371
Adrián Matas-Gil , Antonio Derossi , Javier Martínez-Monzó , Marta Igual , Purificación García-Segovia , Rossella Caporizzi , Min Zhang , Carla Severini
This paper explores the co-design and development of customizable 3D printed gummies as delivery systems for micronutrients. A virtual instrument, VI, enabling the consumers to select the main morphological properties and to indicate their own requirements of micronutrients was designed and developed. Such digital information was utilised to design gummies containing a void space to be filled with customised amounts of micronutrients. The starch-agar gel used for the printing experiments carried out at 50 °C through a narrow nozzle of 0.4 mm, showed a good printability performance obtaining a precise replica of the digital model. However, slight printing inaccuracies were observed through 2D/3D microtomographic images due to an improper solidification of the ink-gel during the closing movements of the voids. The 3D-printed gummies were described for the main texture properties showing low hardness (<6.87N), cohesiveness, and springiness which changed as a function of time.
本文探讨了作为微量营养素输送系统的可定制 3D 打印软糖的共同设计和开发。设计和开发了一种虚拟仪器 VI，使消费者能够选择主要形态特性，并指出自己对微量营养素的需求。这些数字信息被用来设计含有空隙的软糖，以填充定制量的微量营养素。用于打印实验的淀粉-琼脂凝胶在 50 °C的温度下通过 0.4 毫米的窄喷嘴进行打印，显示出良好的打印性能，获得了数字模型的精确复制品。不过，通过二维/三维显微层析成像图可以观察到，由于油墨凝胶在空隙闭合过程中凝固不当，导致打印略有误差。三维打印软糖的主要质地特性显示出较低的硬度（<6.87N）、内聚性和弹性，这些特性随时间的变化而变化。
{"title":"3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients","authors":"Adrián Matas-Gil , Antonio Derossi , Javier Martínez-Monzó , Marta Igual , Purificación García-Segovia , Rossella Caporizzi , Min Zhang , Carla Severini","doi":"10.1016/j.jfoodeng.2024.112371","DOIUrl":"10.1016/j.jfoodeng.2024.112371","url":null,"abstract":"<div><div>This paper explores the co-design and development of customizable 3D printed gummies as delivery systems for micronutrients. A virtual instrument, VI, enabling the consumers to select the main morphological properties and to indicate their own requirements of micronutrients was designed and developed. Such digital information was utilised to design gummies containing a void space to be filled with customised amounts of micronutrients. The starch-agar gel used for the printing experiments carried out at 50 °C through a narrow nozzle of 0.4 mm, showed a good printability performance obtaining a precise replica of the digital model. However, slight printing inaccuracies were observed through 2D/3D microtomographic images due to an improper solidification of the ink-gel during the closing movements of the voids. The 3D-printed gummies were described for the main texture properties showing low hardness (<6.87N), cohesiveness, and springiness which changed as a function of time.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112371"},"PeriodicalIF":5.3,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537216","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 : 2024-10-21DOI: 10.1016/j.jfoodeng.2024.112361
Wei Yang, Linshuang Long, Luo Zhang, Kai Xu, Zizhen Huang, Hong Ye
The structural transformation from a foam liquid to a porous solid during cake baking involves pore development and solidification, resulting in complex coupled heat transfer, mass transfer, and deformation processes. Studying the mechanisms can provide important references for understanding the physical processes of numerous foods containing gas pores. We constructed a multiphase flow-deformation model for chiffon cake baking, and validated its accuracy by comparing the experimental results of temperature and height. Based on the model, the heat transfer, mass transfer, and deformation characteristics were investigated. In the pore-closed region, the evaporation-diffusion-condensation process of water vapor enhances heat transfer, and its contribution to heat transfer has an equivalent thermal conductivity of up to 0.64 W/(m·K), which increases the heating rate. In the pore-opening region, the water vapor evaporates from the high-temperature, high-water activity region and is transported towards the lower-temperature region and external environment. This process enhances heat transfer and induces an evaporative cooling effect, resulting in a uniform temperature distribution that remains below 100 °C across the majority of the region. Cake expansion occurs in the low-viscosity, pore-closed region, and the water vapor generated at high temperatures serves as the primary driving force source, contributing up to 84.6%.
在蛋糕烘焙过程中，从泡沫液体到多孔固体的结构转变涉及孔隙发育和凝固，导致复杂的传热、传质和变形耦合过程。研究其机理可为了解众多含有气孔的食品的物理过程提供重要参考。我们构建了戚风蛋糕烘焙的多相流-变形模型，并通过比较温度和高度的实验结果验证了该模型的准确性。基于该模型，研究了传热、传质和变形特性。在孔隙封闭区域，水蒸气的蒸发-扩散-凝结过程增强了传热，其传热贡献的等效热导率高达 0.64 W/（m-K），从而提高了加热速率。在孔隙打开区域，水蒸气从高温、高水活度区域蒸发，并被输送到低温区域和外部环境。这一过程加强了热传导并产生了蒸发冷却效应，从而使大部分区域的温度分布均匀，保持在 100 °C 以下。结块膨胀发生在低粘度、孔隙封闭的区域，高温下产生的水蒸气是主要的驱动力来源，占比高达 84.6%。
{"title":"Heat and mass transfer and deformation during chiffon cake baking","authors":"Wei Yang, Linshuang Long, Luo Zhang, Kai Xu, Zizhen Huang, Hong Ye","doi":"10.1016/j.jfoodeng.2024.112361","DOIUrl":"10.1016/j.jfoodeng.2024.112361","url":null,"abstract":"<div><div>The structural transformation from a foam liquid to a porous solid during cake baking involves pore development and solidification, resulting in complex coupled heat transfer, mass transfer, and deformation processes. Studying the mechanisms can provide important references for understanding the physical processes of numerous foods containing gas pores. We constructed a multiphase flow-deformation model for chiffon cake baking, and validated its accuracy by comparing the experimental results of temperature and height. Based on the model, the heat transfer, mass transfer, and deformation characteristics were investigated. In the pore-closed region, the evaporation-diffusion-condensation process of water vapor enhances heat transfer, and its contribution to heat transfer has an equivalent thermal conductivity of up to 0.64 W/(m·K), which increases the heating rate. In the pore-opening region, the water vapor evaporates from the high-temperature, high-water activity region and is transported towards the lower-temperature region and external environment. This process enhances heat transfer and induces an evaporative cooling effect, resulting in a uniform temperature distribution that remains below 100 °C across the majority of the region. Cake expansion occurs in the low-viscosity, pore-closed region, and the water vapor generated at high temperatures serves as the primary driving force source, contributing up to 84.6%.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112361"},"PeriodicalIF":5.3,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532394","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 : 2024-10-20DOI: 10.1016/j.jfoodeng.2024.112354
Zepeng Gu , Junlin Li , Qiyun Zhang , Hangyan Dan , Wenjuan Wu , Cheng Li , Zhengfeng Fang , Fahad Al-Asmari , Manal Y. Sameeh , Yuntao Liu , Zhen Zeng
As an attractive choice for patients with celiac disease, scaling up production and innovating flavors are significant challenges for the development of traditional Sichuan snack, waxy rice cake. 3D food printing is an emerging technology that enables the production of food with the desired shape and structure. This study introduced two types of Zanthoxylum oil to enhance both the printability and quality of waxy rice cakes, aiming to achieve Sichuan-style taste through the Zanthoxylum oil's effect. The results showed that the waxy rice flour dough with Zanthoxylum oil exhibited shear thinning properties, with viscosity decreasing from 292.59 Pa s to 91.16 Pa s at a shear rate of 1 s⁻1, making it an ideal material for 3D printing. The addition of Zanthoxylum oil significantly enhanced water activity and hydrogen bonds in the dough system. Furthermore, the incorporation of red Zanthoxylum oil accelerated the dough maturation process. 3D printing and TPA results revealed that sticky rice cakes containing 8% and 12% Zanthoxylum oil exhibited optimal printing accuracy, with the 8% sample achieving 96.69% fidelity. After steaming, the waxy rice cake with 8% Zanthoxylum oil retained a height of 18.23 mm and a diameter of 31.74 mm, with a soft, sticky texture. In summary, the product with the addition of 8% red Zanthoxylum oil exhibited superior appearance and texture, making it suitable for 3D printing. This study is expected to realize the customized production of Sichuan-style waxy rice cake.
作为乳糜泻患者的首选，扩大生产规模和创新口味是四川传统小吃腊味年糕发展面临的重大挑战。三维食品打印技术是一种新兴技术，可以生产出所需形状和结构的食品。本研究引入了两种黄樟油来提高腊味年糕的可打印性和品质，旨在通过黄樟油的作用实现川味年糕的口味。结果表明，添加了黄樟油的蜡质米粉面团具有剪切稀化特性，在剪切速率为 1 s-1 时，粘度从 292.59 Pa s 降至 91.16 Pa s，是理想的 3D 打印材料。在面团体系中添加红曲油能显著提高水活性和氢键。此外，红黄樟油的加入还加速了面团的成熟过程。三维打印和TPA结果表明，含有8%和12%红曲油的糯米糕具有最佳的打印精度，其中8%的样品达到了96.69%的保真度。含 8%黄樟油的蜡质年糕蒸熟后，高度为 18.23 毫米，直径为 31.74 毫米，口感软糯。总之，添加了 8%红曲油的产品外观和质地都非常出色，适合用于 3D 打印。本研究有望实现川味腊味年糕的定制化生产。
{"title":"Development of 3D printed zanthoxylum oil waxy rice cake","authors":"Zepeng Gu , Junlin Li , Qiyun Zhang , Hangyan Dan , Wenjuan Wu , Cheng Li , Zhengfeng Fang , Fahad Al-Asmari , Manal Y. Sameeh , Yuntao Liu , Zhen Zeng","doi":"10.1016/j.jfoodeng.2024.112354","DOIUrl":"10.1016/j.jfoodeng.2024.112354","url":null,"abstract":"<div><div>As an attractive choice for patients with celiac disease, scaling up production and innovating flavors are significant challenges for the development of traditional Sichuan snack, waxy rice cake. 3D food printing is an emerging technology that enables the production of food with the desired shape and structure. This study introduced two types of Zanthoxylum oil to enhance both the printability and quality of waxy rice cakes, aiming to achieve Sichuan-style taste through the Zanthoxylum oil's effect. The results showed that the waxy rice flour dough with Zanthoxylum oil exhibited shear thinning properties, with viscosity decreasing from 292.59 Pa s to 91.16 Pa s at a shear rate of 1 s⁻<sup>1</sup>, making it an ideal material for 3D printing. The addition of Zanthoxylum oil significantly enhanced water activity and hydrogen bonds in the dough system. Furthermore, the incorporation of red Zanthoxylum oil accelerated the dough maturation process. 3D printing and TPA results revealed that sticky rice cakes containing 8% and 12% Zanthoxylum oil exhibited optimal printing accuracy, with the 8% sample achieving 96.69% fidelity. After steaming, the waxy rice cake with 8% Zanthoxylum oil retained a height of 18.23 mm and a diameter of 31.74 mm, with a soft, sticky texture. In summary, the product with the addition of 8% red Zanthoxylum oil exhibited superior appearance and texture, making it suitable for 3D printing. This study is expected to realize the customized production of Sichuan-style waxy rice cake.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112354"},"PeriodicalIF":5.3,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573075","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 : 2024-10-20DOI: 10.1016/j.jfoodeng.2024.112356
Haiqing Ye , Xiaobin Zhou , Shuo Mao , Xiaoguang Fan , Yingjie Xu , Chengwen Lu
Food spoilage waste accelerated the development of bio-based active food packaging. Sustained-release composite films based on oxidized corn starch/pullulan were prepared by incorporating cinnamon essential oil (CEO) nanoemulsion. The SEM, ATR-FTIR and XRD results showed that CEO was successfully encapsulated in film matrixes. The composite films exhibited the increase of thermal stability, UV-shielding, flexibility and water vapor resistance properties. The films containing CEO nanoemulsion (≥10%) showed excellent antimicrobial activities against S. aureus, E. coli and B. cinerea (the maximum inhibition zones achieving 27.23 ± 2.31 mm). The release kinetics results showed sustained release of CEO from the films with high content of CEO nanoemulsion, and the dominant release mechanism was Fickian diffusion. The composite films effectively maintained cell structure, weight, firmness and total soluble solids content of fruits during storage. Therefore, the sustained-release composite films could be a prospective packaging material for fruits preservation.
食品腐败废弃物加速了生物基活性食品包装的发展。通过加入肉桂精油（CEO）纳米乳液，制备了基于氧化玉米淀粉/木聚糖的缓释复合膜。扫描电子显微镜、ATR-傅立叶变换红外光谱和 X 射线衍射结果表明，CEO 被成功包覆在薄膜基质中。复合薄膜的热稳定性、紫外线屏蔽性、柔韧性和抗水蒸气性能均有所提高。含有 CEO 纳米乳液（≥10%）的薄膜对金黄色葡萄球菌、大肠杆菌和银环蛇杆菌表现出优异的抗菌活性（最大抑菌区达到 27.23 ± 2.31 mm）。释放动力学结果表明，CEO 纳米乳液含量高的薄膜可持续释放 CEO，其主要释放机制是菲克扩散。复合薄膜在贮藏过程中有效地保持了水果的细胞结构、重量、硬度和总可溶性固形物含量。因此，这种缓释复合膜可作为一种前景广阔的水果保鲜包装材料。
{"title":"Sustained-release composite films incorporated with cinnamon essential oil: Characterization, release kinetics and application for cherry tomato preservation","authors":"Haiqing Ye , Xiaobin Zhou , Shuo Mao , Xiaoguang Fan , Yingjie Xu , Chengwen Lu","doi":"10.1016/j.jfoodeng.2024.112356","DOIUrl":"10.1016/j.jfoodeng.2024.112356","url":null,"abstract":"<div><div>Food spoilage waste accelerated the development of bio-based active food packaging. Sustained-release composite films based on oxidized corn starch/pullulan were prepared by incorporating cinnamon essential oil (CEO) nanoemulsion. The SEM, ATR-FTIR and XRD results showed that CEO was successfully encapsulated in film matrixes. The composite films exhibited the increase of thermal stability, UV-shielding, flexibility and water vapor resistance properties. The films containing CEO nanoemulsion (≥10%) showed excellent antimicrobial activities against <em>S. aureus</em>, <em>E. coli</em> and <em>B. cinerea</em> (the maximum inhibition zones achieving 27.23 ± 2.31 mm). The release kinetics results showed sustained release of CEO from the films with high content of CEO nanoemulsion, and the dominant release mechanism was Fickian diffusion. The composite films effectively maintained cell structure, weight, firmness and total soluble solids content of fruits during storage. Therefore, the sustained-release composite films could be a prospective packaging material for fruits preservation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112356"},"PeriodicalIF":5.3,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554765","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}
With heightened health awareness and regulatory guidelines, consumer preferences have shifted towards low/no saturated fat food products. Bigel has emerged as a viable solution for replacing saturated fat. In this study, a system based on bigel was developed using a potato starch-based hydrogel and a walnut oil/candelilla wax-based oleogel, and its quality characteristics including sensory properties, texture, rheology, crystal structure, solid fat content (SFC), and distribution uniformity of bigel were evaluated. The results indicated that the optimum ratio of oleogel (oil/wax = 25) to hydrogel (distilled water/starch = 30) for the prepared bigel-based margarine was 2:1 (w/w). The melting point of the bigel-based margarine ranged from 36.23 ± 1.966 °C to 44.53 ± 0.503 °C, with good plasticity, hardness, good thixotropy recovery and viscosity properties. The content of SFC was lower than 4%, the major crystal types were β and β′ polycrystalline and possessed a good homogeneity. Generally, the preparation of nutritious and healthy margarine based on bigel is practicable. This research may provide a theoretical basis and also focus on the practical development and application of novel lower-temperature spreadable margarines.
{"title":"Development and evaluation of a novel margarine using starch hydrogel combined edible wax oleogel bigels","authors":"Jia Hu, Yuan Gao, Qiwei Lu, Yihui Jiang, Hexi Jin, Qi Li, Xiuzhu Yu","doi":"10.1016/j.jfoodeng.2024.112360","DOIUrl":"10.1016/j.jfoodeng.2024.112360","url":null,"abstract":"<div><div>With heightened health awareness and regulatory guidelines, consumer preferences have shifted towards low/no saturated fat food products. Bigel has emerged as a viable solution for replacing saturated fat. In this study, a system based on bigel was developed using a potato starch-based hydrogel and a walnut oil/candelilla wax-based oleogel, and its quality characteristics including sensory properties, texture, rheology, crystal structure, solid fat content (SFC), and distribution uniformity of bigel were evaluated. The results indicated that the optimum ratio of oleogel (oil/wax = 25) to hydrogel (distilled water/starch = 30) for the prepared bigel-based margarine was 2:1 (<em>w/w</em>). The melting point of the bigel-based margarine ranged from 36.23 ± 1.966 °C to 44.53 ± 0.503 °C, with good plasticity, hardness, good thixotropy recovery and viscosity properties. The content of SFC was lower than 4%, the major crystal types were β and β′ polycrystalline and possessed a good homogeneity. Generally, the preparation of nutritious and healthy margarine based on bigel is practicable. This research may provide a theoretical basis and also focus on the practical development and application of novel lower-temperature spreadable margarines.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112360"},"PeriodicalIF":5.3,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554788","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 : 2024-10-18DOI: 10.1016/j.jfoodeng.2024.112359
Ahmet Görgülü
Some critical quality variables of baked goods baked in tunnel ovens cannot be monitored in real-time and quickly after baking. Generally, these variables are measured individually and manually. Analysis of some variables can be done in laboratory environments. It is very difficult to continuously and accurately read the quality variables of products, especially at the exits of industrial tunnel ovens operating at high speeds. With current systems, important quality variables of the products are assessed through widely spaced sampling, and most of the time the measurements made do not represent the entire batch. Additionally, interventions in the process may be delayed due to the time required for analysis, allowing defective products to reach consumers. In this study, experiments were carried out to enable real-time and high-speed identification of important quality variables such as product geometry, surface color, image features, and moisture. The developed system aims to monitor products such as cookies, cakes, biscuits, crackers and bread. Through this system, the size of the products that can represent the lot or even the entire batch can be analyzed when desired. Thus, quality oscillations can be kept within very narrow ranges. The developed hybrid system is applied to the exit of tunnel ovens, and the data read through sensors and cameras are transferred to computers using specially developed algorithms through interfaces. It has been observed that process control signals can also be generated by considering the lower and upper control limits of quality variables. With the developed software, changes can be instantly seen on the screens in the form of graphics, audio, and visual warnings can be created, historical data can be recorded, and reports can be obtained. At the end of the study, it was found that important quality variables such as circularity, diameter, thickness, color, image area, and moisture could be read with a sample size of up to 100%. As a result of the experiments, it was seen that the change in product diameters could be defined within the range of 40.30±0.5 mm. The circularity ratio between horizontal and vertical diameters can be monitored within 1.008 ± 0.018%. The change in moisture within the range of 2.741±0.164 g/100g. The light-dark image area ratios within the range of 0.486±0.033%, and the product thickness within the range of 11.56±0.178 mm. Resultly, all critical quality parameters taken into account can be detected within a range that will not affect product and process quality.
{"title":"Real-time quality analysis of baked goods using advanced technologies","authors":"Ahmet Görgülü","doi":"10.1016/j.jfoodeng.2024.112359","DOIUrl":"10.1016/j.jfoodeng.2024.112359","url":null,"abstract":"<div><div>Some critical quality variables of baked goods baked in tunnel ovens cannot be monitored in real-time and quickly after baking. Generally, these variables are measured individually and manually. Analysis of some variables can be done in laboratory environments. It is very difficult to continuously and accurately read the quality variables of products, especially at the exits of industrial tunnel ovens operating at high speeds. With current systems, important quality variables of the products are assessed through widely spaced sampling, and most of the time the measurements made do not represent the entire batch. Additionally, interventions in the process may be delayed due to the time required for analysis, allowing defective products to reach consumers. In this study, experiments were carried out to enable real-time and high-speed identification of important quality variables such as product geometry, surface color, image features, and moisture. The developed system aims to monitor products such as cookies, cakes, biscuits, crackers and bread. Through this system, the size of the products that can represent the lot or even the entire batch can be analyzed when desired. Thus, quality oscillations can be kept within very narrow ranges. The developed hybrid system is applied to the exit of tunnel ovens, and the data read through sensors and cameras are transferred to computers using specially developed algorithms through interfaces. It has been observed that process control signals can also be generated by considering the lower and upper control limits of quality variables. With the developed software, changes can be instantly seen on the screens in the form of graphics, audio, and visual warnings can be created, historical data can be recorded, and reports can be obtained. At the end of the study, it was found that important quality variables such as circularity, diameter, thickness, color, image area, and moisture could be read with a sample size of up to 100%. As a result of the experiments, it was seen that the change in product diameters could be defined within the range of 40.30±0.5 mm. The circularity ratio between horizontal and vertical diameters can be monitored within 1.008 ± 0.018%. The change in moisture within the range of 2.741±0.164 g/100g. The light-dark image area ratios within the range of 0.486±0.033%, and the product thickness within the range of 11.56±0.178 mm. Resultly, all critical quality parameters taken into account can be detected within a range that will not affect product and process quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112359"},"PeriodicalIF":5.3,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554759","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 : 2024-10-18DOI: 10.1016/j.jfoodeng.2024.112355
Wei Gong , Ting-qi Yang , Tao Chen , Jiang-ning Hu
Modifying natural active proteins through non-thermal processing techniques to obtain their functional diversity is an interesting and challenging aspect in the food industry. In this study, cold plasma was employed as a sustainable and efficient processing technique for phycocyanin (PC) modification. The cold plasma treatment improved the foaming property of PC. Moreover, subjecting PC to cold plasma treatment at 50 W for 20–60 s significantly reduced the oil-water interfacial tension. Conversely, plasma treatment reduced the elasticity of the PC interfacial layer and diminished the interactions between the proteins in that layer. Simultaneously, the particle size of PC increased while its secondary structure transitioned from alpha-helix to random coil after cold plasma treatment. SEM analysis revealed an augmented aggregation tendency among PC with extended cold plasma treatment duration. Additionally, a plasma-modified PC (50 W, 20 s) was utilized to develop an emulsion incorporating thyme essential oil and coconut oil, which displayed a more compact and porous microstructure and demonstrated antimicrobial activity against E. coli. This study proposes a simple and effective method for PC modification, and demonstrates that the functional properties of PC can be effectively enhanced by utilizing cold plasma technology at the appropriate processing time, thus providing a foundation for the application of PC and cold plasma technology in the field of food.
在食品工业中，通过非热加工技术对天然活性蛋白质进行改性以获得其功能多样性是一个既有趣又具有挑战性的方面。在这项研究中，冷等离子体作为一种可持续的高效加工技术被用于植物花青素（PC）的改性。冷等离子处理改善了 PC 的发泡特性。此外，将 PC 放在 50 瓦的冷等离子体中处理 20-60 秒，可显著降低油水界面张力。相反，等离子处理降低了 PC 界面层的弹性，并减弱了该层中蛋白质之间的相互作用。同时，经冷等离子处理后，PC 的粒径增大，二级结构从α-螺旋转变为无规线圈。扫描电子显微镜分析表明，随着冷等离子处理时间的延长，PC 的聚集趋势增强。此外，还利用等离子体改性 PC（50 瓦，20 秒）开发了一种含有百里香精油和椰子油的乳液，其微观结构更加紧凑多孔，对大肠杆菌具有抗菌活性。本研究提出了一种简单有效的 PC 改性方法，并证明了在适当的加工时间内利用冷等离子体技术可有效提高 PC 的功能特性，从而为 PC 和冷等离子体技术在食品领域的应用奠定了基础。
{"title":"Effect of cold plasma treatment on the structure and emulsifying activities of phycocyanin","authors":"Wei Gong , Ting-qi Yang , Tao Chen , Jiang-ning Hu","doi":"10.1016/j.jfoodeng.2024.112355","DOIUrl":"10.1016/j.jfoodeng.2024.112355","url":null,"abstract":"<div><div>Modifying natural active proteins through non-thermal processing techniques to obtain their functional diversity is an interesting and challenging aspect in the food industry. In this study, cold plasma was employed as a sustainable and efficient processing technique for phycocyanin (PC) modification. The cold plasma treatment improved the foaming property of PC. Moreover, subjecting PC to cold plasma treatment at 50 W for 20–60 s significantly reduced the oil-water interfacial tension. Conversely, plasma treatment reduced the elasticity of the PC interfacial layer and diminished the interactions between the proteins in that layer. Simultaneously, the particle size of PC increased while its secondary structure transitioned from alpha-helix to random coil after cold plasma treatment. SEM analysis revealed an augmented aggregation tendency among PC with extended cold plasma treatment duration. Additionally, a plasma-modified PC (50 W, 20 s) was utilized to develop an emulsion incorporating thyme essential oil and coconut oil, which displayed a more compact and porous microstructure and demonstrated antimicrobial activity against <em>E</em>. <em>coli</em>. This study proposes a simple and effective method for PC modification, and demonstrates that the functional properties of PC can be effectively enhanced by utilizing cold plasma technology at the appropriate processing time, thus providing a foundation for the application of PC and cold plasma technology in the field of food.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112355"},"PeriodicalIF":5.3,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532453","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}
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