Journal of Food Engineering最新文献_第5页

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

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

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

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

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

{"title":"Conceptualizing and advancing on Extended Reality applications in food science and technology","authors":"George Protogeros , Aikaterini Protogerou , Olga Pachni-Tsitiridou , Russell Galea Mifsud , Konstantinos Fouskas , George Katsaros , Dimitrios Argyropoulos , Gemma Cornuau , Manos Roumeliotis , Vasilis Valdramidis","doi":"10.1016/j.jfoodeng.2025.112557","DOIUrl":"10.1016/j.jfoodeng.2025.112557","url":null,"abstract":"<div><div>The demand for immersive and interactive experiences follows an unprecedented rise, necessitating the integration of Extended Reality (xR) in the ecosystem of food science, thus offering huge opportunities for research, education and corporate engagement. By leveraging the numerous benefits of Virtual Reality (VR), Augmented Reality (AR) and Mixed Reality (MR), food scientists can simulate and visualize complex food processes and enhance sensory activities. This paper presents the intersection of food science and xR applications examining the beneficial impact of the innovative xR technologies deployed onto food processing environments in a dynamic and engaging manner. Hereby, interactive learning environments in which scientists, professionals and educators cooperate to virtually utilize hazardous laboratory elements or chemical compounds in a safe environment, decreasing resource consumption are presented. A number of case studies are presented including; a qualitative laboratory VR simulation to train dairy plant employees offering risk free experimentation and efficiency. a VR training application designed to educate in meat slicing techniques with professional equipment, resulting in reduced resource waste and enhanced ergonomic improvement and finally a training VR application focusing on optimizing employee movements and safety while operating a puree-juice machine offering timely process refinements without interrupting real-time procedures. In addition, prototyping involved two AR developments, an AR application projecting nutritional information and videos onto milk cartons and an application which recognizes food logos on packaging and provides detailed information about organic or biological product aspects, both applications offering enhanced consumer engagement building trust and allowing transparency between the food industry and the consumers.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112557"},"PeriodicalIF":5.3,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Wet-mixing improved reconstitution of powdered cocoa beverage

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

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

Ruo Xin Chan, Weibiao Zhou

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

{"title":"Wet-mixing improved reconstitution of powdered cocoa beverage","authors":"Ruo Xin Chan, Weibiao Zhou","doi":"10.1016/j.jfoodeng.2025.112568","DOIUrl":"10.1016/j.jfoodeng.2025.112568","url":null,"abstract":"<div><div>This study investigated how wet-mixing affect powder structure and reconstitution of powdered cocoa beverage (PCB). Seven PCB samples were prepared from a single formulation, with different core ingredients (cocoa, skimmed milk, hydrolysed cereal extract, sucrose and palm olein) omitted from wet-mixing then added back by dry-mixing. Particle size and contact angle analyses indicate that wet-mixing merged ingredients with different particle sizes and hydrophilicities into more homogeneous particles with higher surface hydrophilicities, which also increased powder bulk porosity. Consequently, wet-mixing enhanced powder wettability and thus reconstitution rate of PCB. Meanwhile, fat-containing powders possessed lower particle surface hydrophilicities than fat-free powders but had shorter wetting and reconstitution times. Wet-mixing increased solubility of cocoa but also increased sedimentation rate and sediment volume in reconstituted PCB. Conversely, wet-mixing induced insoluble aggregation of skimmed milk proteins. Dissolved saccharides from hydrolysed cereal extract were essential in minimizing insoluble aggregation during processing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112568"},"PeriodicalIF":5.3,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592661","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

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

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

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

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

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

{"title":"Multi-objective Bayesian optimisation on the textural properties of plant-based meat analogues through high-moisture extrusion","authors":"Alicia Hui Ping Theng , Madhavkrishnan Lakshminarayanan , Dayna Shu Min Ong , Xin Yi Hua , Chuan Sheng Foo , Edwin Khoo , Jie Hong Chiang","doi":"10.1016/j.jfoodeng.2025.112566","DOIUrl":"10.1016/j.jfoodeng.2025.112566","url":null,"abstract":"<div><div>Plant-based high-moisture meat analogues (HMMA) have gained market traction as sustainable alternatives to conventional meat. However, broader consumer adoption hinges on their ability to closely mimic the textural and sensory properties of real meat. While textural characterisation of HMMA, including hardness, springiness, chewiness, and cutting force, has been reported, optimising HMMA production to achieve these properties remains a challenge. This study presents a human-guided multi-objective Bayesian optimisation (MOBO) framework to optimise the textural properties of HMMAs that were produced by high-moisture extrusion cooking. A Gaussian process surrogate model was employed to map the relationship between extrusion parameters (moisture content, barrel temperature, and screw speed) and HMMA textural properties, and the MOBO framework used this surrogate model to generate promising candidates for the subsequent trials. The objective was for HMMAs to attain the texture of cooked chicken breast meat. Our results demonstrated the effectiveness of MOBO in guiding the optimisation process. The Pareto front, a set comprising optimal trade-off values of hardness and cutting force such that improving one necessarily degrades another, was monitored across multiple trials, converging towards the desired target values for hardness and cutting force with a range of difference between −5.23% and −7.10% and −14.67%–7.33%, respectively. This proof-of-concept framework lays the groundwork for future studies exploring more complex extrusion parameters and expanding the range of targeted meat analogues.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112566"},"PeriodicalIF":5.3,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592664","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

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

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

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

Ayobami Olayemi Oladejo , Sebastian Gruber , Petra Foerst

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

{"title":"Applications of non-invasive measuring techniques of internal changes during drying of food products","authors":"Ayobami Olayemi Oladejo , Sebastian Gruber , Petra Foerst","doi":"10.1016/j.jfoodeng.2025.112558","DOIUrl":"10.1016/j.jfoodeng.2025.112558","url":null,"abstract":"<div><div>The internal information (microstructure and moisture distribution) of food products during drying is useful for designing and optimizing the process control of drying conditions. Conventional measuring techniques like scanning electron microscopy (SEM), light microscopy (LM), confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) have been widely used to investigate the internal and structural characteristics of dried agricultural products. However, these conventional measuring techniques have some limitations, which include the destruction of the food samples, sample preparations, and the development of artifacts. In order to overcome the limitations of conventional measuring techniques, non-invasive measuring techniques like X-ray microcomputed tomography (XCT), low-field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI) and neutron imaging have been used to investigate the internal changes of agricultural products during drying in ex-situ and in-situ. However, the use of these non-invasive measuring techniques has yet to gain wide acceptance and utilization in the drying of agricultural products. Therefore, the purpose of this paper is to review the applications, advantages and limitations of XCT, LF-NMR/MRI and neutron imaging in the drying of agricultural products. The information contained in this review would enhance further developments and applications of these non-invasive measuring techniques in the drying of agricultural products. The review also shows that the non-invasive techniques could provide information on the drying properties (drying kinetics, porosity, pore size, wall thickness, moisture profile, local water distribution, shrinkage and moisture distribution) of food products subjected to drying in ex-situ and in some cases in in-situ.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112558"},"PeriodicalIF":5.3,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

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

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

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

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引用次数: 0

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

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

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

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

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

{"title":"Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field","authors":"Yuanyuan Li , Yinqiao Lv , Bingzheng Li , Yuanliang Zhong , Weiqiao Lv , Hongwei Xiao","doi":"10.1016/j.jfoodeng.2025.112539","DOIUrl":"10.1016/j.jfoodeng.2025.112539","url":null,"abstract":"<div><div>Barley seedling powder, known for its high nutritional value and versatility in food 3D printing as a colorant, flavor enhancer, and quality improver, was used in this study to create a composite ink with potato starch. This work optimized the printability ratio and employed microwave induction to induce deformation in the post-processed printed products, subsequently evaluating their texture and color characteristics. The results showed that increasing the barley seedling powder proportion decreased the storage modulus (<em>G′</em>), loss modulus (<em>G′′</em>), and viscosity of the ink, thereby improving the extrusion performance of 3D printed products. At a microwave power of 200 W, extending the heating time increased the bending angle and facilitated directional deformation, with the W-35 (barley seedling powder accounted for 35% of the total solid mass) sample demonstrating the most effective deformation. Furthermore, the ink ratio significantly influenced the texture and color of the processed product. These insights offer novel perspectives for the 3D printing of hybrid materials in innovative food processing, potentially enabling 4D shape deformation control.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112539"},"PeriodicalIF":5.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

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

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

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

{"title":"Potential of electrodialysis for the removal of antinutrients and minerals from plant-based ingredients","authors":"Giovanni Barone, Iolanthi Anna Drositi, Arthur Merkel, Lilia Ahrné","doi":"10.1016/j.jfoodeng.2025.112556","DOIUrl":"10.1016/j.jfoodeng.2025.112556","url":null,"abstract":"<div><div>This study investigates the effects of electrodialysis (ED) of a 3.5% (w/v) pea protein solution on the changes in physicochemical properties, mineral profile, phytic acid, and polyphenol content. During 120 min of ED process, the electrical conductivity decreased by 62.2%, and the pH dropped from 7.04 to 5.37. Significant demineralisation was observed, with potassium, calcium, and sodium being the most reduced by 88.7%, 79.1%, and 61.4%, respectively. The produced demineralized powders showed a reduction of ash content up to 52%, with a consequent increase in protein content from 69.5 ± 0.35% to 83.5 ± 0.42 % (w/w). Phytic acid content decreased by 43.2%, from 1790 ± 112 to 1017 ± 41.1 (mg/100 g), following a second-order kinetic; similar kinetics were observed for polyphenol content that was reduced by 60.5%, leading to lighter and less reddish pea protein-based ingredients. These findings demonstrate that ED is an effective method for improving pea protein ingredients by reducing antinutritional factors and enhancing visual quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112556"},"PeriodicalIF":5.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of food simulator on barrier properties of polyvinyl alcohol packaging film

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-26 DOI: 10.1016/j.jfoodeng.2025.112546

Siwen Wang , Jin Liang , Jun Wang , Fang Duan

This study aims to investigate the impact of food components on the performance of polyvinyl alcohol (PVA)-coated composite films. Food simulants, including deionized water representing aqueous food, 3% acetic acid representing acidic food, and 50% ethanol representing alcoholic food, were used for pouching and packaging of the PVA-coated composite films. The films were also subjected to water bath (80 °C for 30 min) and accelerated treatment (80 °C for 60 min and 100 °C for 60 min) to simulate industrial pasteurization and more severe damage. The morphology, chemical composition, thermal stability, barrier properties, and other characteristics of the materials were evaluated. In this study, it was found that all three simulants had an effect on the barrier properties of the films. Among them, acidic and alcoholic simulants had a relatively large impact on the oxygen barrier properties of the films, with decreases of 44.99% and 79.48%, respectively. The alcoholic simulant also had the largest effect on the moisture barrier properties of the films, with a decrease of 28.33%. Additionally, the addition of the three food simulants led to a significant reduction in the mechanical properties of the films and a significant decrease in transmittance. Microstructural characterization revealed that the above performance changes originated from the harsh conditions when the food simulants first contacted the base film, damaging the internal structure. Subsequently, the barrier layer PVA was penetrated and dissolved, thus affecting the performance. The fragmentation of thin film crystals and the penetration of the simulant were also evidenced by XRD and FTIR. These findings emphasize the influence of food itself on widely used PVA and provide guidance for the design of future PVA high-barrier packaging films.

{"title":"Effect of food simulator on barrier properties of polyvinyl alcohol packaging film","authors":"Siwen Wang , Jin Liang , Jun Wang , Fang Duan","doi":"10.1016/j.jfoodeng.2025.112546","DOIUrl":"10.1016/j.jfoodeng.2025.112546","url":null,"abstract":"<div><div>This study aims to investigate the impact of food components on the performance of polyvinyl alcohol (PVA)-coated composite films. Food simulants, including deionized water representing aqueous food, 3% acetic acid representing acidic food, and 50% ethanol representing alcoholic food, were used for pouching and packaging of the PVA-coated composite films. The films were also subjected to water bath (80 °C for 30 min) and accelerated treatment (80 °C for 60 min and 100 °C for 60 min) to simulate industrial pasteurization and more severe damage. The morphology, chemical composition, thermal stability, barrier properties, and other characteristics of the materials were evaluated. In this study, it was found that all three simulants had an effect on the barrier properties of the films. Among them, acidic and alcoholic simulants had a relatively large impact on the oxygen barrier properties of the films, with decreases of 44.99% and 79.48%, respectively. The alcoholic simulant also had the largest effect on the moisture barrier properties of the films, with a decrease of 28.33%. Additionally, the addition of the three food simulants led to a significant reduction in the mechanical properties of the films and a significant decrease in transmittance. Microstructural characterization revealed that the above performance changes originated from the harsh conditions when the food simulants first contacted the base film, damaging the internal structure. Subsequently, the barrier layer PVA was penetrated and dissolved, thus affecting the performance. The fragmentation of thin film crystals and the penetration of the simulant were also evidenced by XRD and FTIR. These findings emphasize the influence of food itself on widely used PVA and provide guidance for the design of future PVA high-barrier packaging films.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112546"},"PeriodicalIF":5.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592662","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

Use of Hansen solubility parameters to select supercritical carbon dioxide cosolvents for improved extraction selectivity: Case study on green tea decaffeination

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-25 DOI: 10.1016/j.jfoodeng.2025.112538

José M. del Valle , Laura Cuellar , Roberto Canales , Juan C. de la Fuente , Gonzalo A. Núñez

This study explores the selective decaffeination of green tea using supercritical (SC) CO₂ modified with ethanol and/or water as cosolvents based on experimental data in eight manuscripts in literature. We analyzed the solubility trends of caffeine (data from three literature sources) and epigallocatechin-3-gallate (EGCg) (data from a single source) using the Hansen solubility parameter (HSP) model to evaluate the solute-solvent interactions through the distance parameter R. We identified that the highest selectivity (favoring caffeine removal and EGCg retention) occurred at 70 °C and ≥25 MPa using pure CO₂ and hypothesized that the addition of water facilitated substrate swelling and improved inner mass transfer. Ethanol showed limited benefits at higher pressures. Data for operational solubility were more in line with actual solubility than apparent solubility, although both were still dependent on substrate-solute interactions. Solubility measurements revealed a significant scatter in the data, particularly for caffeine in water- and/or ethanol-modified CO₂, underscoring the need for better experimentally derived data. Despite these challenges, HSP-based approaches effectively identified conditions that maximized selective decaffeination while preserving EGCg content.

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引用次数: 0

In situ electrochemical impedance spectroscopy of non-BPA food contact coatings on electrolytic tinplate under retort conditions 蒸馏条件下电解马口铁上非双酚 A 食品接触涂层的原位电化学阻抗谱分析

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-25 DOI: 10.1016/j.jfoodeng.2025.112541

Stiphany T. Tieu , Elzbieta Sikora , Ali Tuncay Ozyilmaz , Luke A. Wolfe , Helene Hopfer , Gregory R. Ziegler

This study presents an experimental setup to evaluate in situ changes in the corrosion protection performance of food can coatings under retort conditions (121 °C for 90 min; 204,774 Pa). Bisphenol A (BPA)-based epoxy phenolic coating is compared to non-BPA polyester phenolic coatings. Non-BPA coatings were formulated with three levels of phenolic crosslinker to control the glass transition temperature (T_g). Coated tinplate was exposed to 1% NaCl solution and monitored before, during, and after retorting using electrochemical impedance spectroscopy (EIS). Charge-transfer resistance (R_ct), pore resistance (R_pore), and coating capacitance (C_c) from equivalent circuit modeling of impedance data served as quantitative metrics for coating performance and mapped to T_g. There were no clear trends in coating performance correlated with polymer properties before retorting. During retorting, however, R_pore increased with T_g such that coatings could better resist the migration of corrosive species. This strong positive correlation between R_pore and T_g was also observed after 28 d of storage in 1% NaCl solution at 50 °C post-retorting, suggesting potential service life prediction capability. In situ EIS measurements during retorting could serve as a useful tool to screen coating formulations to accelerate the design and development of novel non-BPA coatings.

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引用次数: 0