Journal of Food Engineering最新文献_第4页

Konjac glucomannan and curdlan modulate the rheological properties and digestive behaviors of oil-in-water emulsions during in vitro gastrointestinal digestion

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-01-15 DOI: 10.1016/j.jfoodeng.2025.112475

Ronggang Pan , Shahid Iqbal , Ni Wang , Haozhi Chen , Rizwan Ahmed Bhutto , Wajid Rehman , Xiao Dong Chen , Peng Wu

With the rising demand for healthier food options, this study addresses the gap in understanding how the combination of konjac glucomannan (KGM) and curdlan (CUD) can enhance the stability and lipid digestion behavior of reduced-fat oil-in-water (O/W) emulsions. KGM, derived from konjac plants, and CUD, produced by Alcaligenes faecalis, are dietary fibers known for their ability to enhance food texture and rheology. Four 20 wt.% O/W emulsions with different aqueous phase compositions were prepared: (i) KGM emulsion (containing 0.8 wt.% KGM), (ii) CUD emulsion (containing 0.8 wt.% CUD) (iii) KGM-CUD emulsion (0.4 wt.% KGM and 0.4% CUD in the aqueous phase), and (iv) KGM + CUD mixed emulsion (equal volumes of individual KGM and CUD emulsions). The KGM emulsion exhibited the highest viscosity at low shear rates (0.1 s⁻¹ - 0.2512 s⁻¹), while the CUD emulsion showed higher viscosity at higher shear rates (0.2512 s⁻¹ - 39.81 s⁻¹). Among the emulsions, the KGM-CUD emulsion displayed the highest viscosity during GIT digestion, particularly under gastric conditions, and maintained a nearly constant particle size, indicating microstructural stability. Accordingly, free fatty acids (FFAs) released (%) at the end of intestinal digestion followed the order: KGM (63.55%) > KGM + CUD (42.43%) > KGM-CUD (40.85%) > CUD (36.30%). This study highlights the potential of KGM-CUD mixtures to modulate the digestion of lipid emulsions, offering valuable insights for the development of healthier food products with reduced lipid digestibility.

随着人们对健康食品的需求不断增加，这项研究填补了人们在了解魔芋葡甘聚糖（KGM）和凝胶（CUD）的组合如何增强减脂水包油（O/W）乳剂的稳定性和脂质消化行为方面的空白。从魔芋植物中提取的 KGM 和从粪藻菌中提取的 CUD 都是膳食纤维，因其能够增强食品质地和流变性而闻名。我们制备了四种不同水相组成的 20 wt.% 水包油型乳液：(i) KGM 乳液（含 0.8 wt.% KGM），(ii) CUD 乳液（含 0.8 wt.% CUD），(iii) KGM-CUD 乳液（水相中含 0.4 wt.% KGM 和 0.4% CUD），以及 (iv) KGM + CUD 混合乳液（等体积的单独 KGM 和 CUD 乳液）。KGM 乳化液在低剪切速率（0.1 s-1 - 0.2512 s-1）下粘度最高，而 CUD 乳化液在较高剪切速率（0.2512 s-1 - 39.81 s-1）下粘度较高。在这些乳液中，KGM-CUD 乳液在胃肠道消化过程中，尤其是在胃条件下，显示出最高的粘度，并且保持了几乎恒定的粒度，表明微观结构稳定。因此，肠道消化结束时释放的游离脂肪酸（FFAs）（%）依次为KGM（63.55%）；KGM + CUD（42.43%）；KGM-CUD（40.85%）；CUD（36.30%）。这项研究强调了 KGM-CUD 混合物调节脂质乳剂消化的潜力，为开发脂质消化率更低的健康食品提供了有价值的见解。

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引用次数: 0

A novel fabrication of konjac glucomannan inserted low-calorie food product using coaxial 3D printing

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-01-15 DOI: 10.1016/j.jfoodeng.2025.112477

Junhee Lee, Su Hyun Lee, Hyun Jin Park

Konjac-based food products have gained substantial attention as dietary aids for promoting intestinal regularity and facilitating weight loss. This study proposed a novel method for creating low-calorie pet treats using coaxial 3D printing technology to integrate GM solution into a mixture of soy protein isolate and potato starch. The GM concentration was varied from 1% to 4% to determine optimal conditions for 3D printing. Results indicated that higher GM content improved gel strength, with the 4% GM formulation showing the highest printing accuracy and shape retention. G′ values of all inks were higher than G″ values, confirming their appropriate printability. In addition, the 4% GM solution closely matched the SPI-PS solution after heating and cooling process. Coaxial-printed samples significantly improved textural attributes and minimized vitamin loss compared to blend-printed samples, demonstrating that coaxial nozzle-assisted 3D printing is a promising strategy for reducing the caloric content of food products.

魔芋食品作为促进肠道规律性和减轻体重的饮食辅助产品，已受到广泛关注。本研究提出了一种新方法，利用同轴三维打印技术将转基因溶液融入大豆分离蛋白和马铃薯淀粉的混合物中，从而制作出低热量的宠物食品。转基因浓度从 1%到 4%不等，以确定 3D 打印的最佳条件。结果表明，转基因含量越高，凝胶强度越大，4% 的转基因配方显示出最高的打印精度和形状保持率。所有油墨的 G′值都高于 G″值，证明它们具有适当的打印性能。此外，4% GM 溶液在加热和冷却过程后与 SPI-PS 溶液非常匹配。与混合打印的样品相比，同轴打印的样品明显改善了质地属性，并最大限度地减少了维生素的流失，这表明同轴喷嘴辅助三维打印是降低食品热量的一种可行策略。

引用次数: 0

Non-invasive textural assessment of puffed corn cakes using air-coupled ultrasound

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-01-13 DOI: 10.1016/j.jfoodeng.2025.112470

Virginia Sanchez-Jimenez , Lola Fariñas , Anabella S. Giacomozzi , Alba Ginel , Amparo Quiles-Chuliá , Tomas E. Gomez Alvarez-Arenas , Jose Benedito , Jose V. Garcia-Perez

This study aimed to evaluate the feasibility of using air-coupled ultrasound for the textural characterization of puffed corn cakes (PCC). For this purpose, air-coupled ultrasound measurements (0.15–0.4 MHz) were taken and instrumental texture, microstructural (Cryo-FESEM), moisture content and water activity analyses were performed on two different sets of PCC: 1) Seven commercial batches and 2) Four commercial batches stored at different relative humidities (10–40 %) in order to provoke slight changes in moisture content.

The variation in the transmission coefficient modulus with the frequency (ΔCT_f, dB/MHz) was the ultrasonic parameter chosen due to fact that the jagged surface of the PCC hindered an accurate estimation of the ultrasound velocity. Thus, ΔCT_f was able to explain the PCC viscoelastic behaviour and correlated significantly (p < 0.05) with the PCC apparent hardness (R² = 0.89) for every batch analyzed. ΔCT_f also permitted the computation of the increase in attenuation due to microstructural changes brought about by moisture adsorption.

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引用次数: 0

Microstructural evolution of ice cream after start-up in a continuous scraped surface freezer

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-01-10 DOI: 10.1016/j.jfoodeng.2025.112466

Lauren R. Gallagher, Richard W. Hartel

A continuous scraped surface freezer was used to freeze ice cream, with samples taken over time to monitor the development of ice crystals, air cells, and fat destabilization. Microscopy methods were employed to determine the size of ice crystals and air cells, while fat destabilization was measured via laser diffraction. Processing conditions including overrun, draw temperature, and the percentage of power drawn by the dasher motor, were monitored for comparison to microstructural development. The residence time distribution, or the range of times that ice cream spent in the freezer, was measured by pulsed dye injection, with mean residence time about 4.8 ± 0.2 min. Once the freezer was started, all system elements were stabilized within approximately 2–2.5 mean residence times, with some stabilizing within one mean residence time. Ice crystallization is likely a key driver of microstructure development, as ice formation results in increased product viscosity and shear forces, which promote air incorporation and fat destabilization. This study contributes to the understanding of microstructure formation of frozen desserts in continuous scraped surface freezers, particularly during start-up operations, where it is important to minimize waste.

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引用次数: 0

A glass transition-based controller algorithm to manage rice intermittent drying 管理水稻间歇干燥的基于玻璃转化的控制器算法

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-01-10 DOI: 10.1016/j.jfoodeng.2025.112472

Ehsan Nasrnia , Morteza Sadeghi , Ali Raeisi Isa-Abadi

Understanding the glass transition of different layers of a rice kernel makes it possible to control its drying and tempering operation. In our previous study, a validated numerical model was developed to simulate the intra-kernel behavior during intermittent drying and predict dependent values considering the glass transition concept. The kinetics of state change of different layers was determined using a quantitative function defined based on the glass transition line. This study is a lateral extension on the basis of our previous model to plan a controller algorithm aiming to dry rice in the rubbery zone preventing the expansion of moisture content gradients and accomplishing the process as quickly as possible. Through coupling the model with the controller algorithm the number of stages, drying duration, and tempering duration at any stage of the drying process were determined at various temperatures. The findings revealed that the number of drying stages decreased as the drying temperature increased. The third drying stage at 40 and 50 °C caused the surface and middle layers to migrate into the glassy region, increasing cracking possibilities. As temperatures increased to more than 60 °C, the rice kernel was dried completely in the rubbery region. The maximum (11.3%d.b.) and minimum (6.9%d.b.) created moisture content gradient were related to 70 °C and 40 °C, respectively. The rubbery area was 0%, 9.2%, 66.3%, and 85% of the total kernel's area at the end of the drying process, respectively at temperatures of 40, 50, 60, and 70 °C. Drying at 60 °C in a two-stage intermittent method led to the best performance in terms of state changes, maximum moisture content gradients, and total drying duration.

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引用次数: 0

Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-01-10 DOI: 10.1016/j.jfoodeng.2025.112469

Kaiky C. Amaro , Vladimir Popović , Carmen C. Tadini , Tatiana Koutchma

This study evaluated the effect of germicidal ultraviolet (UV) processing in continuous flow on bacterial inactivation, quality parameters, and shelf life of coconut water (CW). Fresh CW was treated with an excimer lamp (EL) emitting at 222 nm and three UV LED sources emitting at 257, 267, and 286 nm. Physical (pH, acidity, total soluble solid content), quality (color), nutritional (total phenolic content, ascorbic acid) parameters, peroxidase (POD) enzyme activity, and Escherichia coli (E. coli) inactivation were investigated. The impact of UV processing on CW shelf-life was determined by measuring total plate count, and yeast and mold count during cold storage at 4 °C for 15 days and was compared to the thermal process (90 °C, 2 min). A 5-log₁₀ reduction in E. coli was achieved in CW for all light sources tested of which UV LEDs at 267 nm were the most effective. At the corresponding fluence levels (12–40 mJ/cm²), no significant change in physical parameters was observed. The EL was the most effective for POD inactivation, reaching 60% inactivation at 29.2 mJ/cm², while fluence higher than 200 mJ/cm² was required for UV LEDs to achieve the same level of inactivation. Major changes in quality parameters were observed at fluence higher than 100 mJ/cm². A wavelength-fluence diagram was built using the kinetic of E. coli and color change to optimize UV process conditions for CW. According to microbiological analysis during refrigerated storage, a shelf life of 12 days was achieved for UV-treated samples. This study contributes to the further development of nonthermal UV processing of beverages.

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引用次数: 0

Non-contact dynamic detection of apple juice conductivity based on magnetic induction spectroscopy 基于磁感应光谱的苹果汁电导率非接触式动态检测

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-01-07 DOI: 10.1016/j.jfoodeng.2025.112468

Chongyang Zhang, Yacheng Wen, Youshan Zhang, Yuelin Ma, Hongtao Fan, Xiufang Xiong, Xingshu Li

Conventional methods for detecting juice conductivity encounter several challenges, including contamination, electrode polarization, and the inability to conduct online detection during flow. In this article, a non-contact dynamic detection method for apple juice conductivity based on magnetic induction spectroscopy (MIS) was investigated. A finite element model was established and validated to explore the effect of flow velocity, tube length and coil structure on the proposed method. The conductivity of apple juice was detected and corrected based on the results of finite element analysis (FEA). The results showed that the established finite element model was effective and reliable, and the root-mean-square error (RMSE) between the simulated and experimental values of the phase difference was less than 10%. The flow velocity of apple juice under laminar flow conditions had little effect on the detection of electrical conductivity. When the tube length exceeded 40 cm, the cell constant stabilized. A separation of 9 cm between the excitation and receiving coil facilitated the attainment of a larger cell constant. A decrease in coil radius resulted in an increase in the cell constant. The proposed method was verified through the detection of apple juice and the RMSE between the conductivity corrected values and the true was 0.093%. The findings may provide a reference for the development of conductivity detection device for juice based on MIS.

{"title":"Non-contact dynamic detection of apple juice conductivity based on magnetic induction spectroscopy","authors":"Chongyang Zhang, Yacheng Wen, Youshan Zhang, Yuelin Ma, Hongtao Fan, Xiufang Xiong, Xingshu Li","doi":"10.1016/j.jfoodeng.2025.112468","DOIUrl":"10.1016/j.jfoodeng.2025.112468","url":null,"abstract":"<div><div>Conventional methods for detecting juice conductivity encounter several challenges, including contamination, electrode polarization, and the inability to conduct online detection during flow. In this article, a non-contact dynamic detection method for apple juice conductivity based on magnetic induction spectroscopy (MIS) was investigated. A finite element model was established and validated to explore the effect of flow velocity, tube length and coil structure on the proposed method. The conductivity of apple juice was detected and corrected based on the results of finite element analysis (FEA). The results showed that the established finite element model was effective and reliable, and the root-mean-square error (RMSE) between the simulated and experimental values of the phase difference was less than 10%. The flow velocity of apple juice under laminar flow conditions had little effect on the detection of electrical conductivity. When the tube length exceeded 40 cm, the cell constant stabilized. A separation of 9 cm between the excitation and receiving coil facilitated the attainment of a larger cell constant. A decrease in coil radius resulted in an increase in the cell constant. The proposed method was verified through the detection of apple juice and the RMSE between the conductivity corrected values and the true was 0.093%. The findings may provide a reference for the development of conductivity detection device for juice based on MIS.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112468"},"PeriodicalIF":5.3,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183529","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

Double emulsion with improved stability for Lactobacillus acidophilus encapsulation in a liquid formulation

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-31 DOI: 10.1016/j.jfoodeng.2024.112463

Chiara Bufalini , Pier Francesco Ferrari , Junyang Li , Roberta Campardelli

Nowadays, probiotics cover a fundamental role in the sector of functional food. Despite the several benefits on human health related to the probiotic consumption, their delivery is still a challenge due to their high sensitivity to environmental stresses. Encapsulation can improve their vitality and stability, allowing survival during storage and consumption. Double emulsions are selected as potential encapsulating systems due to their unique multi-compartmentalizing structure. The objective of this work was to stabilize Lactobacillus acidophilus in a double emulsion to have directly a liquid formulation. The double emulsion was produced using a rotor-stator emulsifier and the selected emulsion compounds have been chosen to be suitable for food applications. A feasibility study on operating conditions was carried out to identify the best production conditions. The loaded emulsions were characterized in terms of morphology, microorganism vitality, encapsulation efficiency, stability over time, and survival to in vitro digestion. As main results, the operating conditions allowed the desired size of about 5 μm, they did not affect the microbial vitality allowing an encapsulation efficiency of 95–99%. Moreover, the physical and microbial stability were ensured over a period of 45 days of storage at 4 °C. In particular, the sunflower oil as carrier agent guaranteed a survival rate of 85% after one month. Finally, the encapsulated strain was able to survive during digestion in comparison with the non-encapsulated one, ensuring a microbial survival of about 62%. Double emulsions emerge as a promising encapsulation system for obtaining a liquid formulation with enhanced long-term stability for food applications.

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引用次数: 0

3D printing fortified pea-based snacks with precise vitamin dosing by binder jetting

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-31 DOI: 10.1016/j.jfoodeng.2024.112465

Ethan Chadwick , Guilherme P.S.R. Bertola , Xinhao Lin , Ann H. Barrett , Michael Okamoto , Xiuling Lu , Anson W.K. Ma

This paper evaluates and compares two viable approaches for on-demand fortification of pea-based snacks using binder jet 3D printing. Thiamine hydrochloride was added to an aqueous binder solution that selectively joins the pea flour layer-by-layer. Three thiamine levels, namely, 0.5, 1, and 1.5 mg, were targeted based on recommended dietary allowances for toddlers, young females, and pregnant females. The final amount of thiamine dosed into the sample depends on the concentration of thiamine in the binder solution and the total amount of thiamine solution dispensed. In the first approach, the amount of solution dispensed was fixed but the thiamine concentration was adjusted for each target dose level. In the second approach, the thiamine concentration in the binder solution was fixed, but the amount of thiamine solution dispensed was varied. Varying amounts of binder solution containing no thiamine was also dispensed to maintain the same level of binder saturation and consequently the mechanical properties. Overall, the second approach had an average dosing accuracy of 94%, which was 3% higher than that of the first approach. In practice, the second approach is also more versatile and preferred as only one thiamine solution is required. For both schemes, the compressive modulus and strength of the baked samples were comparable to those of shortbread, but the amount of thiamine decreased by about 14% after baking, attributed to thermal degradation. The thiamine amount in the baked samples did not change further when vacuum-packed and stored in the dark for one week.

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引用次数: 0

Protection of lipase by self-assembled microgels under high-pressure

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-31 DOI: 10.1016/j.jfoodeng.2024.112464

Yu Cheng , Lulu Liu , Can Zhao , Xiaolin Sun , Wenjun Li , Xingbin Yang , Zhong Zhang

Chestnut is very susceptible to pests and diseases caused the waste of resources, so achieving a high value of chestnut utilization is imperative. In this study, a novel type of microgels (MGs) was successfully prepared by using chestnut starch (CS) and casein (CA) under high-pressure homogenization. Thermodynamic analyses showed that CS interacts with porous starch (PS) to form the MGs process, and the binding is spontaneous and robust (ΔG<0). Furthermore, ΔH<0 and ΔS<0 indicate that the binding process is exothermic and enthalpy-driven, and the main interaction forces are hydrogen bonding and hydrophobic forces. Molecular docking predicted the lowest binding energy of −2.90 kcal/mol and localized the casein-protein and PS binding within the amino acid sequence residues 20 to 55. Spectroscopy revealed that high-pressure homogenization increases the α-helical and β-folding content of proteins and decreases the randomly curled structure by 58.81%; the CA molecules are more ordered and tightly packed. The MGs can efficiently load lipase and blueberry anthocyanin, significantly improving their stability while realizing slow release in vitro. Compared with casein-chestnut starch microgels, the anthocyanin encapsulation efficiency and loading capacity of casein-porous starch microgels were increased by 55.49% and 49.96%, respectively. Therefore, the MGs have superior biocompatibility and high loading capacity, which can effectively address the challenges of instability and low solubility of traditional bioactive compounds.

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引用次数: 0