Pub Date : 2025-01-23DOI: 10.1016/j.jfoodeng.2025.112494
Neha Tanwar , Sandeep N. Mudliar , Roopavathi C , Prasanna Vasu , Sukumar Debnath
This study examines the impact of cold plasma treatment on the microbiological safety and quality characteristics of geographical indication (GI)-tagged Byadagi chili powder, known for its vibrant color and mild spiciness. Plasma treatment was varied by voltage (10–20 kV), duration (1–10 min) and electrode distance (5–7 cm) to assess effects on composition, vitamins, water activity, phenolic content, antioxidant activity, color, capsaicin content, pungency and structural integrity. The most effective treatment viz., 20 kV for 10 min at 5 cm, contributed achievement of a 3.7 log reduction in total microbial load, 3.1 log reduction in coliforms and 2.6 log reduction in yeast and mold. FTIR and SEM analyses revealed subtle but non-significant changes, including increased surface oxygen content (indicated by the C-H and C-O stretching regions), with minimal microstructural differences. The results indicate that cold plasma treatment effectively maintained core properties of Byadagi chili powder, including color and capsaicin and also preserving other physicochemical attributes. This method offers a promising solution for enhancing the safety and quality of Byadagi chili powder, addressing export concerns and maintaining its global market competitiveness.
{"title":"Effect of multipin atmospheric cold plasma treatment on color, capsaicin and microbial content of geographical indication-tagged Byadagi chili powder","authors":"Neha Tanwar , Sandeep N. Mudliar , Roopavathi C , Prasanna Vasu , Sukumar Debnath","doi":"10.1016/j.jfoodeng.2025.112494","DOIUrl":"10.1016/j.jfoodeng.2025.112494","url":null,"abstract":"<div><div>This study examines the impact of cold plasma treatment on the microbiological safety and quality characteristics of geographical indication (GI)-tagged <em>Byadagi chili</em> powder, known for its vibrant color and mild spiciness. Plasma treatment was varied by voltage (10–20 kV), duration (1–10 min) and electrode distance (5–7 cm) to assess effects on composition, vitamins, water activity, phenolic content, antioxidant activity, color, capsaicin content, pungency and structural integrity. The most effective treatment viz., 20 kV for 10 min at 5 cm, contributed achievement of a 3.7 log reduction in total microbial load, 3.1 log reduction in coliforms and 2.6 log reduction in yeast and mold. FTIR and SEM analyses revealed subtle but non-significant changes, including increased surface oxygen content (indicated by the C-H and C-O stretching regions), with minimal microstructural differences. The results indicate that cold plasma treatment effectively maintained core properties of <em>Byadagi chili</em> powder, including color and capsaicin and also preserving other physicochemical attributes. This method offers a promising solution for enhancing the safety and quality of <em>Byadagi chili</em> powder, addressing export concerns and maintaining its global market competitiveness.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112494"},"PeriodicalIF":5.3,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183511","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 : 2025-01-22DOI: 10.1016/j.jfoodeng.2025.112486
Jerzy Stangierski , Ryszard Rezler , Przemysław Siejak , Katarzyna Walkowiak , Łukasz Masewicz , Krzysztof Kawecki , Hanna Maria Baranowska
The aim of the study was to determine changes in selected physicochemical characteristics during 60-day storage of Milano smoked salami (SS) and Milano mould salami (MS). The study included basic analyses as well as the analyses of texture, rheological properties, Fourier-transform infrared spectroscopy (FTIR), and low-field nuclear magnetic resonance (LF-NMR). Additionally, the influence of the place of sampling (from under the casing and from the centre of the salami bar) on the analyses was assessed. The analyses showed that the type of salami and storage time reduced the water content, Aw, and increased pH. The hardness of the SS was greater than that of the MS. In the initial period of storage there were differences in the values of rheological parameters in both types of salami, but they became equal over time. The FTIR analysis of the samples revealed characteristic amide I and amide II bands, as well as bands typical of fats and nucleic acids. The lack of visible shifts in the fatty bands suggests limited oxidation of unsaturated fatty acids during storage. The LF NMR analysis showed that the relaxation parameters depended on the type of salami and the place of sampling. The water bound in the salamis did not change its molecular dynamics during the storage of the products. Changes in the molecular rotational movements of protons showed that after 60 days of storage these movements were more limited in the smoked salami. Our study showed that the smoking process, the addition of mould, and the packaging method influenced the dynamics of water migration inside the product and its physicochemical characteristics.
{"title":"An instrumental analysis of changes in the physicochemical and mechanical properties of smoked and mould salamis during storage","authors":"Jerzy Stangierski , Ryszard Rezler , Przemysław Siejak , Katarzyna Walkowiak , Łukasz Masewicz , Krzysztof Kawecki , Hanna Maria Baranowska","doi":"10.1016/j.jfoodeng.2025.112486","DOIUrl":"10.1016/j.jfoodeng.2025.112486","url":null,"abstract":"<div><div>The aim of the study was to determine changes in selected physicochemical characteristics during 60-day storage of Milano smoked salami (SS) and Milano mould salami (MS). The study included basic analyses as well as the analyses of texture, rheological properties, Fourier-transform infrared spectroscopy (FTIR), and low-field nuclear magnetic resonance (LF-NMR). Additionally, the influence of the place of sampling (from under the casing and from the centre of the salami bar) on the analyses was assessed. The analyses showed that the type of salami and storage time reduced the water content, Aw, and increased pH. The hardness of the SS was greater than that of the MS. In the initial period of storage there were differences in the values of rheological parameters in both types of salami, but they became equal over time. The FTIR analysis of the samples revealed characteristic amide I and amide II bands, as well as bands typical of fats and nucleic acids. The lack of visible shifts in the fatty bands suggests limited oxidation of unsaturated fatty acids during storage. The LF NMR analysis showed that the relaxation parameters depended on the type of salami and the place of sampling. The water bound in the salamis did not change its molecular dynamics during the storage of the products. Changes in the molecular rotational movements of protons showed that after 60 days of storage these movements were more limited in the smoked salami. Our study showed that the smoking process, the addition of mould, and the packaging method influenced the dynamics of water migration inside the product and its physicochemical characteristics.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112486"},"PeriodicalIF":5.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183632","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}
This study introduces an innovative method combining acoustic vibration technology with machine learning (ML) to non-destructively assess the freshness of closed-shell oysters. An acoustic vibration system, developed in-house, gathers vibration signals, which are then processed through a fusion strategy that integrates two time-domain features, six frequency-domain features, and one time-frequency domain feature based on an improved MFCC. Utilizing these fused features, the Stacking ensemble learning algorithm was employed to integrate six mainstream machine learning classification algorithms, leveraging their strengths in signal analysis to build a high-performance freshness detection model. Cross-validation assessments reveal the model's accuracy at 98%, highlighting how multi-feature fusion and ensemble learning algorithms significantly improve detection precision. Comparative studies further demonstrate that fusion features notably enhance classification accuracy over using domain-specific features alone. The experimental results indicate that the proposed method successfully navigates the challenge posed by the oyster shell to internal detection, achieving dynamic decay detection of oyster freshness. This provides a new technological approach for quality control in shellfish products like oysters, contributing meaningfully to food safety and quality enhancement.
{"title":"NDT of closed-shell oyster freshness by acoustic vibration signals","authors":"Jiahao Yu , Yuankun Song , Shaohua Xing , Xinqing Xiao , Yongman Zhao , Xiaoshuan Zhang","doi":"10.1016/j.jfoodeng.2025.112492","DOIUrl":"10.1016/j.jfoodeng.2025.112492","url":null,"abstract":"<div><div>This study introduces an innovative method combining acoustic vibration technology with machine learning (ML) to non-destructively assess the freshness of closed-shell oysters. An acoustic vibration system, developed in-house, gathers vibration signals, which are then processed through a fusion strategy that integrates two time-domain features, six frequency-domain features, and one time-frequency domain feature based on an improved MFCC. Utilizing these fused features, the Stacking ensemble learning algorithm was employed to integrate six mainstream machine learning classification algorithms, leveraging their strengths in signal analysis to build a high-performance freshness detection model. Cross-validation assessments reveal the model's accuracy at 98%, highlighting how multi-feature fusion and ensemble learning algorithms significantly improve detection precision. Comparative studies further demonstrate that fusion features notably enhance classification accuracy over using domain-specific features alone. The experimental results indicate that the proposed method successfully navigates the challenge posed by the oyster shell to internal detection, achieving dynamic decay detection of oyster freshness. This provides a new technological approach for quality control in shellfish products like oysters, contributing meaningfully to food safety and quality enhancement.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112492"},"PeriodicalIF":5.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183510","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 : 2025-01-20DOI: 10.1016/j.jfoodeng.2025.112493
Kate Waldert, Sandra Bittermann, Nina Martinović, Felix Schottroff, Henry Jäger
The potential of ohmic baking as an energy-efficient alternative to conventional baking was investigated in wheat bread production, with a particular focus on bread quality parameters. The effects of specific power input (1–5 kW/kg) and various parallel plate treatment chamber configurations were evaluated regarding resulting physico-chemical parameters. Ohmic baking at high power inputs (5 kW/kg) reduced baking times by 98 % compared to conventional baking. Concerning product quality, however, lower power input levels ( 3 kW/kg) revealed specific benefits in terms of a more uniform crumb structure and higher degrees of starch cooking. Treatment chambers with thick electrodes ( 5 mm) and decreased product surface area were associated with treatment inhomogeneities that resulted in higher product losses and lower bread volume. The results underline the importance of power input and treatment chamber design as control tools for tailored ohmic baking concepts to attain specific product properties. The necessity for a subsequent holding time after the heating phase was ascertained to achieve product quality comparable to conventionally baked breads.
{"title":"Ohmic baking of wheat bread – effect of process parameters on physico-chemical quality attributes","authors":"Kate Waldert, Sandra Bittermann, Nina Martinović, Felix Schottroff, Henry Jäger","doi":"10.1016/j.jfoodeng.2025.112493","DOIUrl":"10.1016/j.jfoodeng.2025.112493","url":null,"abstract":"<div><div>The potential of ohmic baking as an energy-efficient alternative to conventional baking was investigated in wheat bread production, with a particular focus on bread quality parameters. The effects of specific power input (1–5 kW/kg) and various parallel plate treatment chamber configurations were evaluated regarding resulting physico-chemical parameters. Ohmic baking at high power inputs (5 kW/kg) reduced baking times by 98 % compared to conventional baking. Concerning product quality, however, lower power input levels (<span><math><mrow><mo>≤</mo></mrow></math></span> 3 kW/kg) revealed specific benefits in terms of a more uniform crumb structure and higher degrees of starch cooking. Treatment chambers with thick electrodes (<span><math><mrow><mo>≥</mo></mrow></math></span> 5 mm) and decreased product surface area were associated with treatment inhomogeneities that resulted in higher product losses and lower bread volume. The results underline the importance of power input and treatment chamber design as control tools for tailored ohmic baking concepts to attain specific product properties. The necessity for a subsequent holding time after the heating phase was ascertained to achieve product quality comparable to conventionally baked breads.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112493"},"PeriodicalIF":5.3,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183634","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 : 2025-01-19DOI: 10.1016/j.jfoodeng.2025.112485
Yuhe Fan , Lixun Zhang , Canxing Zheng , Zekun Yang , Huaiyu Che , Zhenhan Wang , Feng Xue , Xingyuan Wang
<div><div>Accurate volume measurement and posture estimation of meals have significant applications in meal-assisting robotics, food engineering, and food analysis. Traditional multi-view image acquisition techniques have proven effective in reconstructing the 3D morphology of meals. However, these methods encounter significant challenges when applied to real-time posture and volume estimation for meal-assisting robots due to computational complexity and time constraints. Furthermore, the multi-view image acquisition methods require precise calibration and synchronization of multiple cameras, which can be cumbersome and impractical in dynamic environments of meal-assisting robots. Moreover, the irregular shapes of dinner plates and complex rheological properties of fluid and solid foods pose substantial hurdles to achieving accurate measurements. Aiming at the above problems, this paper proposes a new method for fitting, posture estimation, and volume measurement of multiple classes of foods from a single viewpoint (FPV-MCFs). The method utilizes the RGB-D images of meals from a single viewpoint as input to reconstruct and fit different kinds of meals in three dimensions and then estimates the posture and volume of each meal separately by combining with the geometric models of meals. Specifically, for the non-Newtonian fluid sticky meals (non-Newtonian FSM) and non-Newtonian fluid-solid interaction sticky meals (non-Newtonian FSISM), the principal component analysis (PCA), iterative closest point algorithm (ICP), and optimization method with chamfer distance as the objective function are used in this paper to fit the point cloud of meals into a plate-like sector geometric model. For block meals (BM) and diced mixed meals (DMM), the least squares and randomized sampling consistency (RANSAC) algorithms are used to fit them to get the sphere and super-ellipsoid models, respectively. Finally, the volume and posture of each meal are estimated by combining the geometric approach with the FPV-MCFs algorithm, respectively. To evaluate the performance of the FPV-MCFs algorithm, some comprehensive measurement experiments of the actual volumes and actual postures of multiple meals are carried out, which cover single classes, mixed classes, and different orientations. The experimental results show that the FPV-MCFs algorithm exhibits smaller absolute relative deviations and average deviations in both volume measurement and posture estimation of meals. Specifically, the FPV-MCFs algorithm achieves 2.95% and 2.53% in <span><math><mrow><mover><mrow><mi>A</mi><mi>R</mi><mi>E</mi><mrow><mo>(</mo><mi>V</mi><mo>)</mo></mrow></mrow><mo>‾</mo></mover></mrow></math></span> and <span><math><mrow><mover><mrow><mi>ε</mi><mi>β</mi></mrow><mo>‾</mo></mover></mrow></math></span> metrics for non-Newtonian FSM or non-Newtonian FSISM, respectively, and 6.6 ms and 1.2 ms in processing time metrics for DM and DMM, respectively. Moreover, experiments involving different voxel num
{"title":"Measuring posture and volume of meals for meal-assisting robotics","authors":"Yuhe Fan , Lixun Zhang , Canxing Zheng , Zekun Yang , Huaiyu Che , Zhenhan Wang , Feng Xue , Xingyuan Wang","doi":"10.1016/j.jfoodeng.2025.112485","DOIUrl":"10.1016/j.jfoodeng.2025.112485","url":null,"abstract":"<div><div>Accurate volume measurement and posture estimation of meals have significant applications in meal-assisting robotics, food engineering, and food analysis. Traditional multi-view image acquisition techniques have proven effective in reconstructing the 3D morphology of meals. However, these methods encounter significant challenges when applied to real-time posture and volume estimation for meal-assisting robots due to computational complexity and time constraints. Furthermore, the multi-view image acquisition methods require precise calibration and synchronization of multiple cameras, which can be cumbersome and impractical in dynamic environments of meal-assisting robots. Moreover, the irregular shapes of dinner plates and complex rheological properties of fluid and solid foods pose substantial hurdles to achieving accurate measurements. Aiming at the above problems, this paper proposes a new method for fitting, posture estimation, and volume measurement of multiple classes of foods from a single viewpoint (FPV-MCFs). The method utilizes the RGB-D images of meals from a single viewpoint as input to reconstruct and fit different kinds of meals in three dimensions and then estimates the posture and volume of each meal separately by combining with the geometric models of meals. Specifically, for the non-Newtonian fluid sticky meals (non-Newtonian FSM) and non-Newtonian fluid-solid interaction sticky meals (non-Newtonian FSISM), the principal component analysis (PCA), iterative closest point algorithm (ICP), and optimization method with chamfer distance as the objective function are used in this paper to fit the point cloud of meals into a plate-like sector geometric model. For block meals (BM) and diced mixed meals (DMM), the least squares and randomized sampling consistency (RANSAC) algorithms are used to fit them to get the sphere and super-ellipsoid models, respectively. Finally, the volume and posture of each meal are estimated by combining the geometric approach with the FPV-MCFs algorithm, respectively. To evaluate the performance of the FPV-MCFs algorithm, some comprehensive measurement experiments of the actual volumes and actual postures of multiple meals are carried out, which cover single classes, mixed classes, and different orientations. The experimental results show that the FPV-MCFs algorithm exhibits smaller absolute relative deviations and average deviations in both volume measurement and posture estimation of meals. Specifically, the FPV-MCFs algorithm achieves 2.95% and 2.53% in <span><math><mrow><mover><mrow><mi>A</mi><mi>R</mi><mi>E</mi><mrow><mo>(</mo><mi>V</mi><mo>)</mo></mrow></mrow><mo>‾</mo></mover></mrow></math></span> and <span><math><mrow><mover><mrow><mi>ε</mi><mi>β</mi></mrow><mo>‾</mo></mover></mrow></math></span> metrics for non-Newtonian FSM or non-Newtonian FSISM, respectively, and 6.6 ms and 1.2 ms in processing time metrics for DM and DMM, respectively. Moreover, experiments involving different voxel num","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112485"},"PeriodicalIF":5.3,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183534","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 : 2025-01-18DOI: 10.1016/j.jfoodeng.2025.112474
I. Sam Saguy , Cristina L.M. Silva , Eli Cohen
The rapid advancement of science and technology, driven by digitalization and artificial intelligence, underscores the need to reevaluate food science, technology, and engineering (FST&E) education. A global study with 688 respondents examined key challenges and opportunities in this evolving field, gathering input from professionals and students in Africa, China, Eastern and Western Europe, USA & Canada, and South America & Mexico. The study aimed to identify strategies such as hybrid teaching, project-based learning, interdisciplinary collaboration, and internships to meet future educational demands. Principal Component Analysis highlighted two key factors: professional development (PC1), which grouped adaptability, employability, soft skills, and apprenticeships; and future-oriented education (PC2), clustering hybrid teaching, curriculum revisions, nutrition integration, and research projects. African participants placed greater emphasis on these factors compared to USA respondents. A notable finding was the lower engagement of food engineering (FE) professionals with both principal component factors compared to their food science and technology (FST) counterparts. This suggests a possible resistance to change or higher satisfaction with the status quo, which could limit FE professionals' ability to meet future business and innovation requirements. This is concerning given the rapid technological and science progress and the necessity for new curricula that foster innovation. The study underscores the importance of adapting FST&E education to regional differences and evolving industry expectations. It advocates for strategic educational transformations that integrate emerging technologies, interdisciplinary approaches, and practical learning opportunities to equip students for future challenges and capitalize on new opportunities in the FST&E field.
{"title":"Innovative curriculum strategies for managing the future of food science, technology and engineering education","authors":"I. Sam Saguy , Cristina L.M. Silva , Eli Cohen","doi":"10.1016/j.jfoodeng.2025.112474","DOIUrl":"10.1016/j.jfoodeng.2025.112474","url":null,"abstract":"<div><div>The rapid advancement of science and technology, driven by digitalization and artificial intelligence, underscores the need to reevaluate food science, technology, and engineering (FST&E) education. A global study with 688 respondents examined key challenges and opportunities in this evolving field, gathering input from professionals and students in Africa, China, Eastern and Western Europe, USA & Canada, and South America & Mexico. The study aimed to identify strategies such as hybrid teaching, project-based learning, interdisciplinary collaboration, and internships to meet future educational demands. Principal Component Analysis highlighted two key factors: professional development (PC1), which grouped adaptability, employability, soft skills, and apprenticeships; and future-oriented education (PC2), clustering hybrid teaching, curriculum revisions, nutrition integration, and research projects. African participants placed greater emphasis on these factors compared to USA respondents. A notable finding was the lower engagement of food engineering (FE) professionals with both principal component factors compared to their food science and technology (FST) counterparts. This suggests a possible resistance to change or higher satisfaction with the status quo, which could limit FE professionals' ability to meet future business and innovation requirements. This is concerning given the rapid technological and science progress and the necessity for new curricula that foster innovation. The study underscores the importance of adapting FST&E education to regional differences and evolving industry expectations. It advocates for strategic educational transformations that integrate emerging technologies, interdisciplinary approaches, and practical learning opportunities to equip students for future challenges and capitalize on new opportunities in the FST&E field.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112474"},"PeriodicalIF":5.3,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183509","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 : 2025-01-18DOI: 10.1016/j.jfoodeng.2025.112487
Sheng Huang , Yan Cao , Yijia Zhang, Yin Fu, Erchao Li, Caifeng Jia
Flammulina velutipes polysaccharides (FVPs) have shown promise as cryoprotectants in food preservation. This study investigates the specific role of FVP in inhibiting ice recrystallization and preserving the quality of Pacific white peeled shrimp during freeze-thaw cycles. The effects of FVPs at varying concentrations (0.5%, 1%, and 2%) were evaluated by analyzing ice crystal morphology, water-holding capacity, and tissue integrity. The results demonstrated that a 1% FVP concentration was most effective in reducing ice crystal size and preserving shrimp texture after thawing. FVP at this concentration interferes with ice crystal growth by altering water structure and inhibiting the aggregation of ice crystals, which helps maintain cellular integrity and reduce tissue damage. These findings highlight the potential of FVP as a targeted cryoprotectant, improving both the quality and shelf life of frozen shrimp, with implications for optimizing freezing techniques in the seafood industry.
{"title":"Flammulina velutipes polysaccharides as an alternative cryoprotectant for frozen shrimp","authors":"Sheng Huang , Yan Cao , Yijia Zhang, Yin Fu, Erchao Li, Caifeng Jia","doi":"10.1016/j.jfoodeng.2025.112487","DOIUrl":"10.1016/j.jfoodeng.2025.112487","url":null,"abstract":"<div><div><em>Flammulina velutipes</em> polysaccharides (FVPs) have shown promise as cryoprotectants in food preservation. This study investigates the specific role of FVP in inhibiting ice recrystallization and preserving the quality of Pacific white peeled shrimp during freeze-thaw cycles. The effects of FVPs at varying concentrations (0.5%, 1%, and 2%) were evaluated by analyzing ice crystal morphology, water-holding capacity, and tissue integrity. The results demonstrated that a 1% FVP concentration was most effective in reducing ice crystal size and preserving shrimp texture after thawing. FVP at this concentration interferes with ice crystal growth by altering water structure and inhibiting the aggregation of ice crystals, which helps maintain cellular integrity and reduce tissue damage. These findings highlight the potential of FVP as a targeted cryoprotectant, improving both the quality and shelf life of frozen shrimp, with implications for optimizing freezing techniques in the seafood industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112487"},"PeriodicalIF":5.3,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183533","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 : 2025-01-17DOI: 10.1016/j.jfoodeng.2025.112476
Bruno Ribeiro Luchesi , Francys Kley Vieira Moreira , José Manoel Marconcini
Anthocyanins from dried hibiscus petals were efficiently extracted by an ultrasound-assisted technique and incorporated to cornstarch/beeswax films to be used as colorimetric sensors for meat spoilage. The sensors were produced by a pilot-scale continuous solution casting technique. The incorporation of beeswax and the extract reduced by 84% and 85% the tensile strength and elastic modulus, respectively, increased the elongation at break by 319% and the water vapor barrier by 32%. The colorimetric properties of the films were due to the extract, main and specifically their sensory capacities. When exposed to ammonia concentrations lower than 105 mg m−2, the films rapidly and perceptively changed their color, stabilizing that change after at least 10 min. Moreover, the films slightly changed their color when exposed to meat spoilage volatiles for 6 h or less. Therefore, the properties achieved in this study, for the films produced by the continuous solution casting technique, allow them to be used as colorimetric sensors for intelligent packaging.
{"title":"Colorimetric sensors based on hibiscus anthocyanins produced by continuous solution casting","authors":"Bruno Ribeiro Luchesi , Francys Kley Vieira Moreira , José Manoel Marconcini","doi":"10.1016/j.jfoodeng.2025.112476","DOIUrl":"10.1016/j.jfoodeng.2025.112476","url":null,"abstract":"<div><div>Anthocyanins from dried hibiscus petals were efficiently extracted by an ultrasound-assisted technique and incorporated to cornstarch/beeswax films to be used as colorimetric sensors for meat spoilage. The sensors were produced by a pilot-scale continuous solution casting technique. The incorporation of beeswax and the extract reduced by 84% and 85% the tensile strength and elastic modulus, respectively, increased the elongation at break by 319% and the water vapor barrier by 32%. The colorimetric properties of the films were due to the extract, main and specifically their sensory capacities. When exposed to ammonia concentrations lower than 105 mg m<sup>−2</sup>, the films rapidly and perceptively changed their color, stabilizing that change after at least 10 min. Moreover, the films slightly changed their color when exposed to meat spoilage volatiles for 6 h or less. Therefore, the properties achieved in this study, for the films produced by the continuous solution casting technique, allow them to be used as colorimetric sensors for intelligent packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112476"},"PeriodicalIF":5.3,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183631","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 : 2025-01-16DOI: 10.1016/j.jfoodeng.2025.112473
Jan E. Marquardt , Bastian Eysel , Martin Sadric , Cornelia Rauh , Mathias J. Krause
Fruit preparations are used in various forms in the food industry. For example, they are used as an ingredient in dairy products such as yogurt with added fruit. The dispersed fruit pieces can be described as soft particles with viscoelastic material behavior. The continuous phase is represented by fluids with complex flow behavior depending on the formulation. Characterization has shown that the fluids exhibit a yield stress and pseudoplastic behavior, which can be described by the Herschel–Bulkley model. Since damage to fruit pieces is undesirable in industrial transport processes, the potential for damage to fruit pieces during transport of pipes in cross-sectional constrictions is analyzed. The analysis is performed numerically using the homogenized lattice Boltzmann method and validated by an experiment on industrial fruit preparations at pilot plant scale. The results show a strong dependence of the damage potential on the (local) Metzner–Reed Reynolds number.
{"title":"Potential for damage to fruits during transport through cross-section constrictions","authors":"Jan E. Marquardt , Bastian Eysel , Martin Sadric , Cornelia Rauh , Mathias J. Krause","doi":"10.1016/j.jfoodeng.2025.112473","DOIUrl":"10.1016/j.jfoodeng.2025.112473","url":null,"abstract":"<div><div>Fruit preparations are used in various forms in the food industry. For example, they are used as an ingredient in dairy products such as yogurt with added fruit. The dispersed fruit pieces can be described as soft particles with viscoelastic material behavior. The continuous phase is represented by fluids with complex flow behavior depending on the formulation. Characterization has shown that the fluids exhibit a yield stress and pseudoplastic behavior, which can be described by the Herschel–Bulkley model. Since damage to fruit pieces is undesirable in industrial transport processes, the potential for damage to fruit pieces during transport of pipes in cross-sectional constrictions is analyzed. The analysis is performed numerically using the homogenized lattice Boltzmann method and validated by an experiment on industrial fruit preparations at pilot plant scale. The results show a strong dependence of the damage potential on the (local) Metzner–Reed Reynolds number.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112473"},"PeriodicalIF":5.3,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183536","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 : 2025-01-15DOI: 10.1016/j.jfoodeng.2025.112471
Filippo Bramante , Vincenzo di Bari , Gary Adams , Frederic Beaudoin , Gustav Waschatko , Ralf Jakobi , Nils Billecke , David A. Gray
This work investigated the stability of natural oleosome emulsions on freeze-thawing. Oleosomes were recovered from oilseed rape seeds following an aqueous extraction process using sodium bicarbonate (0.1 M). The final emulsions pH was adjusted to 9, 6 and 3 to achieve surface charge values of −50.3 ± 1.6, −20.0 ± 2.4, and +37.5 ± 0.5 mV, respectively. The emulsions with lipid mass fraction of 0.28 ± 0.02 were cooled to −20 °C for up to 24 h and thawed at 20 °C for 18 h, and their freeze-thaw stability assessed quantifying amount of released oil (oil yield) due to emulsion destabilisation. The destabilisation of the oleosome emulsions at pH 9 and 6 increased with isothermal holding time at −20 °C, whereas the emulsion at pH 3 destabilised more rapidly. Differential scanning calorimetry analysis of emulsions cooled from 20 °C to −20 °C at −10 °C/min, and held at −20 °C for 8h, revealed how the continuous phase rapidly crystallised on cooling, whereas lipid crystallisation started after 2 h at −20 °C and continued for the following 3 h. Oil yield data combined with differential scanning calorimetry curves suggest that the oleosome emulsions at pH 9 and 6 destabilised along with crystallisation of the dispersed lipid phase, whereas emulsions at pH 3 destabilised with the continuous phase crystallisation. It was hypothesised that oleosome emulsions at pH 9 and 6 ruptured by a mechanism of partial coalescence. At pH 3 the electrostatic interaction between phospholipids and oleosin molecules, the main components of oleosome interface, may be reduced resulting in a weaker interface which on cooling can be easily disrupted by ice crystals. Oil yield data for emulsions with increasing continuous phase mass fraction (0.50 and 0.70) suggest a lower extent of destabilisation than control (0.28 continuous phase). Increasing the number of freeze-thaw cycles from one to three did not cause significant increase in the oil yield.
{"title":"Freeze-thaw stability of oilseed rape oleosome emulsions","authors":"Filippo Bramante , Vincenzo di Bari , Gary Adams , Frederic Beaudoin , Gustav Waschatko , Ralf Jakobi , Nils Billecke , David A. Gray","doi":"10.1016/j.jfoodeng.2025.112471","DOIUrl":"10.1016/j.jfoodeng.2025.112471","url":null,"abstract":"<div><div>This work investigated the stability of natural oleosome emulsions on freeze-thawing. Oleosomes were recovered from oilseed rape seeds following an aqueous extraction process using sodium bicarbonate (0.1 M). The final emulsions pH was adjusted to 9, 6 and 3 to achieve surface charge values of −50.3 ± 1.6, −20.0 ± 2.4, and +37.5 ± 0.5 mV, respectively. The emulsions with lipid mass fraction of 0.28 ± 0.02 were cooled to −20 °C for up to 24 h and thawed at 20 °C for 18 h, and their freeze-thaw stability assessed quantifying amount of released oil (oil yield) due to emulsion destabilisation. The destabilisation of the oleosome emulsions at pH 9 and 6 increased with isothermal holding time at −20 °C, whereas the emulsion at pH 3 destabilised more rapidly. Differential scanning calorimetry analysis of emulsions cooled from 20 °C to −20 °C at −10 °C/min, and held at −20 °C for 8h, revealed how the continuous phase rapidly crystallised on cooling, whereas lipid crystallisation started after 2 h at −20 °C and continued for the following 3 h. Oil yield data combined with differential scanning calorimetry curves suggest that the oleosome emulsions at pH 9 and 6 destabilised along with crystallisation of the dispersed lipid phase, whereas emulsions at pH 3 destabilised with the continuous phase crystallisation. It was hypothesised that oleosome emulsions at pH 9 and 6 ruptured by a mechanism of partial coalescence. At pH 3 the electrostatic interaction between phospholipids and oleosin molecules, the main components of oleosome interface, may be reduced resulting in a weaker interface which on cooling can be easily disrupted by ice crystals. Oil yield data for emulsions with increasing continuous phase mass fraction (0.50 and 0.70) suggest a lower extent of destabilisation than control (0.28 continuous phase). Increasing the number of freeze-thaw cycles from one to three did not cause significant increase in the oil yield.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112471"},"PeriodicalIF":5.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183637","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号