Pub Date : 2024-09-24DOI: 10.1016/j.jfoodeng.2024.112331
Lucas Sales Queiroz , Angelique Berthome , Hector Gomez , Betul Yesiltas , Antonio Fernandes de Carvalho , Federico Casanova , Brais Martinez-Lopez
A phase field model based on the Cahn-Hilliard equation was validated experimentally by comparison of the numerical data with experimental data of emulsions of oil in water stabilized with Black Soldier Fly Larvae Proteins (BSFLP) and protein hydrolysates. Among the model parameters, the surface tension was determined by the pendant drop method, and the mobility by two different experiments, one based on the Turbiscan Stability Index, and another one based on the history of the average d3,2, both of them throughout a 48 h period. The initial condition was built from an experimental droplet size distribution measured prior to phase separation. Results show that the model is able to quantitatively reproduce the phase separation kinetics, and provide an intuitive graphical representation of the droplet growth. Application of this procedure to other systems will allow the generalization of phase field modelling as a predictive tool for food applications.
{"title":"Oil-in-water emulsion stabilized by hydrolysed black soldier fly larvae proteins: Reproduction of experimental data via phase-field modelling","authors":"Lucas Sales Queiroz , Angelique Berthome , Hector Gomez , Betul Yesiltas , Antonio Fernandes de Carvalho , Federico Casanova , Brais Martinez-Lopez","doi":"10.1016/j.jfoodeng.2024.112331","DOIUrl":"10.1016/j.jfoodeng.2024.112331","url":null,"abstract":"<div><div>A phase field model based on the Cahn-Hilliard equation was validated experimentally by comparison of the numerical data with experimental data of emulsions of oil in water stabilized with Black Soldier Fly Larvae Proteins (BSFLP) and protein hydrolysates. Among the model parameters, the surface tension was determined by the pendant drop method, and the mobility by two different experiments, one based on the Turbiscan Stability Index, and another one based on the history of the average d<sub>3,2</sub>, both of them throughout a 48 h period. The initial condition was built from an experimental droplet size distribution measured prior to phase separation. Results show that the model is able to quantitatively reproduce the phase separation kinetics, and provide an intuitive graphical representation of the droplet growth. Application of this procedure to other systems will allow the generalization of phase field modelling as a predictive tool for food applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112331"},"PeriodicalIF":5.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142328205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-24DOI: 10.1016/j.jfoodeng.2024.112337
Donglei Luan , Haixue Yu , Minmin Hu , Xueyuan Bai , Yifen Wang
Microwave processing can induce non-thermal effects that can inactivate additional levels of microorganisms at pasteurization temperature level (80–100 °C). The objective of this study was to investigate the mechanism behind the non-thermal effects of microwaves on vegetative cells of Clostridium sporogenes. Cell membrane damage were assessed through nuclear fluorescent dyes and by measuring nuclear acid and protein leakage. The results showed that microwave non-thermal effects and conventional water bath treatment resulted in similar nuclear acid leakage. However, microwave non-thermal effects inflicted more severe damage to the cell membranes of Clostridium sporogenes, resulting in increased protein leakage from both the inner of the cell and the cell membrane (A260 = 0.25 vs. 0.18). Consequently, it can be inferred that the inactivation of additional Clostridium sporogenes by microwave non-thermal effects is primarily attributed to the disruption of cell membranes induced by alternating electromagnetic fields, and this phenomenon is further potentiated at elevated temperatures.
微波处理可产生非热效应，在巴氏杀菌温度水平（80-100 °C）下可灭活更多微生物。本研究旨在探讨微波对梭状芽孢杆菌无性细胞产生非热效应的机理。通过核荧光染料和测量核酸和蛋白质泄漏来评估细胞膜损伤。结果表明，微波非热效应和传统的水浴处理导致的核酸泄漏相似。然而，微波非热效应对孢子梭菌的细胞膜造成了更严重的破坏，导致细胞内部和细胞膜的蛋白质渗漏增加（A260 = 0.25 vs. 0.18）。因此，可以推断微波非热效应对其他产气荚膜梭菌的灭活主要归因于交变电磁场对细胞膜的破坏，这种现象在温度升高时会进一步加剧。
{"title":"Underlying mechanism of the microwave non-thermal effect as additional microbial inactivation on Clostridium sporogenes at pasteurization temperature level","authors":"Donglei Luan , Haixue Yu , Minmin Hu , Xueyuan Bai , Yifen Wang","doi":"10.1016/j.jfoodeng.2024.112337","DOIUrl":"10.1016/j.jfoodeng.2024.112337","url":null,"abstract":"<div><div>Microwave processing can induce non-thermal effects that can inactivate additional levels of microorganisms at pasteurization temperature level (80–100 °C). The objective of this study was to investigate the mechanism behind the non-thermal effects of microwaves on vegetative cells of <em>Clostridium sporogenes.</em> Cell membrane damage were assessed through nuclear fluorescent dyes and by measuring nuclear acid and protein leakage. The results showed that microwave non-thermal effects and conventional water bath treatment resulted in similar nuclear acid leakage. However, microwave non-thermal effects inflicted more severe damage to the cell membranes of <em>Clostridium sporogenes</em>, resulting in increased protein leakage from both the inner of the cell and the cell membrane (A260 = 0.25 vs. 0.18). Consequently, it can be inferred that the inactivation of additional <em>Clostridium sporogenes</em> by microwave non-thermal effects is primarily attributed to the disruption of cell membranes induced by alternating electromagnetic fields, and this phenomenon is further potentiated at elevated temperatures.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112337"},"PeriodicalIF":5.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142324101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-24DOI: 10.1016/j.jfoodeng.2024.112332
Helen Julian , Wildan Qoharisma Salam , Made Tri Ari Penia Kresnowati
Xylitol possess high solubility in water and increase viscosity at high temperature, making the concentration process become challenging. This study demonstrated the applicability of Membrane Distillation (MD) in concentrating xylitol solutions and evaluates its performance at different conditions and feed compositions. MD was capable of concentrating pure xylitol solution to reach the supersaturated condition. However, when Oil Palm Empty Fruit Bunch (OPEFB) hydrolysate fermentation broth was used, fouling was observed due to the presence of impurities, despite the application of feed agitation. The batch crystallization of xylitol were conducted at 5 °C with a seed addition of 0.5–0.8%-wt. Higher seed concentrations were required to induce crystallization in OPEFB hydrolysate due to lower xylitol concentrations and impurity presence. Furthermore, impurities influenced the quality of the crystals, resulting in crystal purities of 98.98% and 94.56% in the synthetic solution and OPEFB hydrolysate, respectively. These findings indicated notable impact of crystallization temperature, seed addition, and impurity on xylitol crystallization.
{"title":"Concentration and crystallization of Microbial Xylitol from oil palm empty fruit bunch (OPEFB) using submerged direct contact membrane distillation (DCMD)","authors":"Helen Julian , Wildan Qoharisma Salam , Made Tri Ari Penia Kresnowati","doi":"10.1016/j.jfoodeng.2024.112332","DOIUrl":"10.1016/j.jfoodeng.2024.112332","url":null,"abstract":"<div><div>Xylitol possess high solubility in water and increase viscosity at high temperature, making the concentration process become challenging. This study demonstrated the applicability of Membrane Distillation (MD) in concentrating xylitol solutions and evaluates its performance at different conditions and feed compositions. MD was capable of concentrating pure xylitol solution to reach the supersaturated condition. However, when Oil Palm Empty Fruit Bunch (OPEFB) hydrolysate fermentation broth was used, fouling was observed due to the presence of impurities, despite the application of feed agitation. The batch crystallization of xylitol were conducted at 5 °C with a seed addition of 0.5–0.8%-wt. Higher seed concentrations were required to induce crystallization in OPEFB hydrolysate due to lower xylitol concentrations and impurity presence. Furthermore, impurities influenced the quality of the crystals, resulting in crystal purities of 98.98% and 94.56% in the synthetic solution and OPEFB hydrolysate, respectively. These findings indicated notable impact of crystallization temperature, seed addition, and impurity on xylitol crystallization.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112332"},"PeriodicalIF":5.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142324100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-23DOI: 10.1016/j.jfoodeng.2024.112333
Ruo Xin Chan , Edgar Chávez Montes , Weibiao Zhou
Reconstitution of a powdered cocoa beverage (PCB) produced by wet-mixing and oven-drying were studied. Sixteen PCB samples with different proportions of core ingredients, namely cocoa (5–25 %), skimmed milk (10–50 %), hydrolysed cereal extract (15–60 %), sucrose (0–30 %) and palm olein (0–15 %), were generated via a constrained mixture design. PCB samples had varying physical properties which included bulk porosity (57.3–74.8 %), particle surface hydrophilicity (contact angle = 60.0–94.5°) and glass transition temperature (51.2–86.3 °C). Consequently, PCB samples differed in reconstitution properties like wetting time (11–>300 s), reconstitution time (14–141 s) and soluble content (51.3–86.8 %). Subsequently, mixture regression models were developed to varying success (adjusted R2 = 70–97 %) for identifying the influence of each core ingredient on physical and reconstitution properties of PCB. PCB wettability was most improved by increasing the proportion of hydrolysed cereal extract, through forming powders with moderate particle surface hydrophilicities but higher glass transition temperatures and higher bulk porosities. Conversely, PCB wettability became exceptionally poor when it contained >35 % skimmed milk and <5 % palm olein. Additionally, a higher ratio of protein-rich skimmed milk against carbohydrate-rich hydrolysed cereal extract and sucrose led to solubility loss in PCB.
{"title":"Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design","authors":"Ruo Xin Chan , Edgar Chávez Montes , Weibiao Zhou","doi":"10.1016/j.jfoodeng.2024.112333","DOIUrl":"10.1016/j.jfoodeng.2024.112333","url":null,"abstract":"<div><div>Reconstitution of a powdered cocoa beverage (PCB) produced by wet-mixing and oven-drying were studied. Sixteen PCB samples with different proportions of core ingredients, namely cocoa (5–25 %), skimmed milk (10–50 %), hydrolysed cereal extract (15–60 %), sucrose (0–30 %) and palm olein (0–15 %), were generated via a constrained mixture design. PCB samples had varying physical properties which included bulk porosity (57.3–74.8 %), particle surface hydrophilicity (contact angle = 60.0–94.5°) and glass transition temperature (51.2–86.3 °C). Consequently, PCB samples differed in reconstitution properties like wetting time (11–>300 s), reconstitution time (14–141 s) and soluble content (51.3–86.8 %). Subsequently, mixture regression models were developed to varying success (adjusted <em>R</em><sup>2</sup> = 70–97 %) for identifying the influence of each core ingredient on physical and reconstitution properties of PCB. PCB wettability was most improved by increasing the proportion of hydrolysed cereal extract, through forming powders with moderate particle surface hydrophilicities but higher glass transition temperatures and higher bulk porosities. Conversely, PCB wettability became exceptionally poor when it contained >35 % skimmed milk and <5 % palm olein. Additionally, a higher ratio of protein-rich skimmed milk against carbohydrate-rich hydrolysed cereal extract and sucrose led to solubility loss in PCB.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112333"},"PeriodicalIF":5.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-23DOI: 10.1016/j.jfoodeng.2024.112334
Huifang Cao , Wen Ma , Qingqing Zhu , Siyu Yao , Jinsong Feng , Dandan Li , Jianchu Chen , Jianwei Zhou , Donghong Liu , Enbo Xu
This study aims to utilize 3D printing technology to prepare functional chocolates with high content and viability of probiotics. Firstly, in order to protect probiotics (L. plantarum, lpl) avoiding inactive by melting chocolate syrup, we used raw starches as different amylose/amylopectin ratios (up to ∼30% amylose) for preparing novel porous carriers to encapsulate them. Then the formed pores of porous starches (HPPS1:0,3:1,1:1,1:3,0:1) were identified by SEM and BET, and their ability to encapsulate lpl were compared (with HPPS3:1 showing the best behavior) based on the survival rate and gastrointestinal simulation system. Then HPPS3:1-lpl capsule was applied in 3D printed chocolate, with optimization of adding levels for the shaping property. Probiotic cell viability, rheology, texture, and digestion simulation were also compared. The results showed that the surviving amount of probiotics (107 CFU/g) in HPPS3:1-lpl@choc (add 15% HPPS3:1-lpl to the chocolate) was much higher than that in lpl@choc (102 CFU/g, without microencapsulation protection) after in-vitro digestion test, among which HPPS3:1-lpl@choc15 had the best shaping property. This research provides a new alternative strategy for utilizing porous starch carrier to encapsulate probiotics for melting 3D printing of chocolate (or other similar food materials) as personalized design.
本研究旨在利用 3D 打印技术制备益生菌含量高、活力强的功能性巧克力。首先，为了保护益生菌（L. plantarum, lpl），避免其因巧克力糖浆融化而失去活性，我们使用了不同直链淀粉/支链淀粉比例的原淀粉（直链淀粉含量最高可达 30%）来制备新型多孔载体，以封装益生菌。然后，通过扫描电镜和 BET 鉴定了多孔淀粉（HPPS1:0、3:1、1:1、1:3、0:1）形成的孔，并根据存活率和胃肠道模拟系统比较了它们封装 lpl 的能力（HPPS3:1 表现最佳）。然后将 HPPS3:1-lpl 胶囊应用于 3D 打印巧克力中，并优化了成型性能的添加水平。此外，还对益生菌细胞存活率、流变学、质地和消化模拟进行了比较。结果表明，经体外消化测试，HPPS3:1-lpl@choc（在巧克力中添加 15%的 HPPS3:1-lpl）中益生菌的存活量（107 CFU/g）远高于 lpl@choc 中的存活量（102 CFU/g，无微胶囊保护），其中 HPPS3:1-lpl@choc15 的塑形性能最佳。这项研究为利用多孔淀粉载体封装益生菌，实现巧克力（或其他类似食品材料）个性化设计的熔融 3D 打印提供了一种新的替代策略。
{"title":"Porous starch-probiotics encapsulation for 3D-printed chocolate","authors":"Huifang Cao , Wen Ma , Qingqing Zhu , Siyu Yao , Jinsong Feng , Dandan Li , Jianchu Chen , Jianwei Zhou , Donghong Liu , Enbo Xu","doi":"10.1016/j.jfoodeng.2024.112334","DOIUrl":"10.1016/j.jfoodeng.2024.112334","url":null,"abstract":"<div><div>This study aims to utilize 3D printing technology to prepare functional chocolates with high content and viability of probiotics. Firstly, in order to protect probiotics (<em>L. plantarum</em>, <em>lpl</em>) avoiding inactive by melting chocolate syrup, we used raw starches as different amylose/amylopectin ratios (up to ∼30% amylose) for preparing novel porous carriers to encapsulate them. Then the formed pores of porous starches (HPPS<sub>1:0,</sub> <sub>3:1,</sub> <sub>1:1,</sub> <sub>1:3,</sub> <sub>0:1</sub>) were identified by SEM and BET, and their ability to encapsulate <em>lpl</em> were compared (with HPPS<sub>3:1</sub> showing the best behavior) based on the survival rate and gastrointestinal simulation system. Then HPPS<sub>3:1</sub>-<em>lpl</em> capsule was applied in 3D printed chocolate, with optimization of adding levels for the shaping property. Probiotic cell viability, rheology, texture, and digestion simulation were also compared. The results showed that the surviving amount of probiotics (10<sup>7</sup> CFU/g) in HPPS<sub>3:1</sub>-<em>lpl</em>@choc (add 15% HPPS<sub>3:1</sub>-<em>lpl</em> to the chocolate) was much higher than that in <em>lpl</em>@choc (10<sup>2</sup> CFU/g, without microencapsulation protection) after <em>in-vitro</em> digestion test, among which HPPS<sub>3:1</sub>-<em>lpl</em>@choc<sub>15</sub> had the best shaping property. This research provides a new alternative strategy for utilizing porous starch carrier to encapsulate probiotics for melting 3D printing of chocolate (or other similar food materials) as personalized design.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112334"},"PeriodicalIF":5.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142318775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-23DOI: 10.1016/j.jfoodeng.2024.112335
Obafemi Ibitayo Obajemihi , Jun-Hu Cheng , Da-Wen Sun
The present study examines the impacts of combined cold plasma treated water (PW) and osmodehydration (OD) pretreatment (PO), and operation parameters like PW duration and voltage of treatment on the dehydration, functional and sensory characteristics of sliced tomato fruits subjected to simultaneous infrared-assisted pulsed vacuum drying (IR-PVD). From the results, PO pretreatment modified the surface structures by the formation of microchannels and cavities through impingements from the reactive species (RS), and was improved due to increased treatment duration and voltage, and resulted in accelerating the transfer of moisture from the slices to the surroundings during the dehydration process. Consequently, PO pretreatment achieved an enhancement in the moisture diffusivity by up to 64.83%, shortened the total drying time by up to 40%, and presented substantial improvements in the physicochemical properties including vitamin C, lycopene, colour, total soluble solids, phenolic and flavonoid contents, and overall human acceptability. However, significant decreases in rehydration and hardness properties were shown compared with control, and higher rehydration by up to 21.66% at higher treatment duration and voltage when compared with OD pretreatment. Overall, PO pretreatment incited an effective moisture removal and retention of vital physicochemical and bioactive constituents in the slices due to the activities of plasma injected RS. This study provides an empirical basis for the application of PO during IR-PVD of fruits and vegetables and demonstrated as a suitable energy-saving alternative for improving the conventional OD of foods in the industry.
本研究探讨了冷等离子体处理水（PW）和渗透脱水（OD）联合预处理（PO）以及 PW 处理时间和电压等操作参数对同时进行红外辅助脉冲真空干燥（IR-PVD）的番茄切片水果的脱水、功能和感官特性的影响。结果表明，PO 预处理通过活性物质（RS）的撞击形成微通道和空腔，从而改变了表面结构，并且随着处理时间和电压的增加而得到改善，在脱水过程中加速了水分从切片向周围环境的转移。因此，PO 预处理使水分扩散率提高了 64.83%，总干燥时间缩短了 40%，理化特性（包括维生素 C、番茄红素、色泽、总可溶性固形物、酚类和类黄酮含量）和整体人体可接受性也得到了显著改善。然而，与对照组相比，复水性和硬度特性明显下降，与 OD 预处理相比，在较长的处理时间和电压下，复水性提高了 21.66%。总之，由于注入等离子体 RS 的活性，PO 预处理可有效去除水分并保留切片中的重要理化和生物活性成分。这项研究为在水果和蔬菜的红外-气相沉积过程中应用 PO 提供了经验依据，并证明它是一种合适的节能替代方法，可用于改进食品工业中的传统 OD。
{"title":"Enhancing moisture transfer and quality attributes of tomato slices through synergistic cold plasma and Osmodehydration pretreatments during infrared-assisted pulsed vacuum drying","authors":"Obafemi Ibitayo Obajemihi , Jun-Hu Cheng , Da-Wen Sun","doi":"10.1016/j.jfoodeng.2024.112335","DOIUrl":"10.1016/j.jfoodeng.2024.112335","url":null,"abstract":"<div><div>The present study examines the impacts of combined cold plasma treated water (PW) and osmodehydration (OD) pretreatment (PO), and operation parameters like PW duration and voltage of treatment on the dehydration, functional and sensory characteristics of sliced tomato fruits subjected to simultaneous infrared-assisted pulsed vacuum drying (IR-PVD). From the results, PO pretreatment modified the surface structures by the formation of microchannels and cavities through impingements from the reactive species (RS), and was improved due to increased treatment duration and voltage, and resulted in accelerating the transfer of moisture from the slices to the surroundings during the dehydration process. Consequently, PO pretreatment achieved an enhancement in the moisture diffusivity by up to 64.83%, shortened the total drying time by up to 40%, and presented substantial improvements in the physicochemical properties including vitamin C, lycopene, colour, total soluble solids, phenolic and flavonoid contents, and overall human acceptability. However, significant decreases in rehydration and hardness properties were shown compared with control, and higher rehydration by up to 21.66% at higher treatment duration and voltage when compared with OD pretreatment. Overall, PO pretreatment incited an effective moisture removal and retention of vital physicochemical and bioactive constituents in the slices due to the activities of plasma injected RS. This study provides an empirical basis for the application of PO during IR-PVD of fruits and vegetables and demonstrated as a suitable energy-saving alternative for improving the conventional OD of foods in the industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112335"},"PeriodicalIF":5.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-21DOI: 10.1016/j.jfoodeng.2024.112328
Ning Liu , Dan Li , Xiaoting Xue , Kun Zhang , Dan Yang , Pan Zhang , Jin Nan , Xiaoyu Chen , Katsuyoshi Nishinari , Xiaolin Yao
The major fraction of 60P in Artemisia sphaerocephala Krasch polysaccharide (ASKP) with high molecular weight was reported to be crosslinked by ferric ions to form single-network hydrogels in our previous studies. Here, 60P and gelatin crosslinked by ferric ions and transglutaminase (TG) were employed to fabricate a double-network hydrogel to improve the mechanical properties of the single-network. It was found that the 60P/Fe3+-gelatin/TG double-network hydrogel displayed a denser structure with pore size about 20 μm and a significantly enhanced gel strength at 60P: gelatin ratio of 8: 2, 60 mM Fe3+, TG: gelatin ratio of 1: 1, and pH 5.0. The elasticity of the double-network hydrogels greatly increased, as presented in the decrease of the platform height in mean square displacement (MSD) and solid liquid equilibrium (SLB) curves. The water holding capacity and swelling ratio of the double-network hydrogels greatly weakened may be due to the restricted water mobility measured by LF-NMR. The interaction between 60P and gelatin was electrostatic interaction proved by QCM-D. These results may be attributed to the fact that the entanglement between the 60P and gelatin via electrostatic interaction formed a dense network. The specific binding of Fe3+ to 60P via monodentate and bridging binding formed the first network and acted as the skeleton. The TG-catalyzed gelatin cross-linking via isopeptide bond was developed as the second network and filled in the first gel network, forming the denser double-network hydrogel with enhanced gel strength. This study proposed a new idea to fabricate double-network hydrogel with enhanced mechanical properties, which displayed great potential to be used as a novel gel system in food fields.
{"title":"Construction of double-network hydrogel based on Artemisia sphaerocephala Krasch polysaccharide complexed with gelatin cross-linked by ferric ions and transglutaminase","authors":"Ning Liu , Dan Li , Xiaoting Xue , Kun Zhang , Dan Yang , Pan Zhang , Jin Nan , Xiaoyu Chen , Katsuyoshi Nishinari , Xiaolin Yao","doi":"10.1016/j.jfoodeng.2024.112328","DOIUrl":"10.1016/j.jfoodeng.2024.112328","url":null,"abstract":"<div><div>The major fraction of 60P in <em>Artemisia sphaerocephala</em> Krasch polysaccharide (ASKP) with high molecular weight was reported to be crosslinked by ferric ions to form single-network hydrogels in our previous studies. Here, 60P and gelatin crosslinked by ferric ions and transglutaminase (TG) were employed to fabricate a double-network hydrogel to improve the mechanical properties of the single-network. It was found that the 60P/Fe<sup>3+</sup>-gelatin/TG double-network hydrogel displayed a denser structure with pore size about 20 μm and a significantly enhanced gel strength at 60P: gelatin ratio of 8: 2, 60 mM Fe<sup>3+</sup>, TG: gelatin ratio of 1: 1, and pH 5.0. The elasticity of the double-network hydrogels greatly increased, as presented in the decrease of the platform height in mean square displacement (MSD) and solid liquid equilibrium (SLB) curves. The water holding capacity and swelling ratio of the double-network hydrogels greatly weakened may be due to the restricted water mobility measured by LF-NMR. The interaction between 60P and gelatin was electrostatic interaction proved by QCM-D. These results may be attributed to the fact that the entanglement between the 60P and gelatin <em>via</em> electrostatic interaction formed a dense network. The specific binding of Fe<sup>3+</sup> to 60P <em>via</em> monodentate and bridging binding formed the first network and acted as the skeleton. The TG-catalyzed gelatin cross-linking <em>via</em> isopeptide bond was developed as the second network and filled in the first gel network, forming the denser double-network hydrogel with enhanced gel strength. This study proposed a new idea to fabricate double-network hydrogel with enhanced mechanical properties, which displayed great potential to be used as a novel gel system in food fields.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112328"},"PeriodicalIF":5.3,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-19DOI: 10.1016/j.jfoodeng.2024.112325
Nitong Bu , Huanglong Lin , Di Zhang , Xianrui Chen , Pingping Tan , Yuanbo Zhong , Liying Huang , Jie Pang , Lin Wang , Ruojun Mu
Water-in-water (W/W) emulsions as innovative transport for hydrophilic functional ingredients inherently lack stability due to the ultralow interfacial tension and thick interfacial layer. In this work, we first proposed a simple strategy to construct stable dextran (DEX)-in-poly (ethylene glycol) (PEG) W/W emulsions by utilizing the unique phase preference of konjac glucomannan/tragacanth gum (KT) hydrogels formed based on the cooling-induced intermolecular hydrogen bonds. KT hydrogels were demonstrated to present selective partition to PEG phase and could form physically crosslinking network, thus significantly improving the rheological behavior and stability of DEX-in-PEG (D/P) emulsions with no flocculation after 31 d of storage at 25 °C. Meanwhile, the average droplet size of emulsions decreased from 15.37 to 8.48 μm with TG concentration tuning from 0.2 % to 0.8 %. When encapsulating riboflavin (RIB) in D/P emulsions stabilized by KT-4 hydrogel, the storage and lighting stability of RIB were enhanced with retention rate of 60.94 % and 21.89 %, respectively. In addition, the release of RIB in the simulate gastrointestinal environment substantially reduced and the antioxidant activity of RIB was maximumly protected due to the unique pH-responsiveness of KT hydrogel network. This work provides a feasible strategy for designing stable W/W emulsions stabilized by natural polysaccharide hydrogels, and biocompatible carriers for hydrophilic functional ingredients.
{"title":"Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery","authors":"Nitong Bu , Huanglong Lin , Di Zhang , Xianrui Chen , Pingping Tan , Yuanbo Zhong , Liying Huang , Jie Pang , Lin Wang , Ruojun Mu","doi":"10.1016/j.jfoodeng.2024.112325","DOIUrl":"10.1016/j.jfoodeng.2024.112325","url":null,"abstract":"<div><div>Water-in-water (W/W) emulsions as innovative transport for hydrophilic functional ingredients inherently lack stability due to the ultralow interfacial tension and thick interfacial layer. In this work, we first proposed a simple strategy to construct stable dextran (DEX)-in-poly (ethylene glycol) (PEG) W/W emulsions by utilizing the unique phase preference of konjac glucomannan/tragacanth gum (KT) hydrogels formed based on the cooling-induced intermolecular hydrogen bonds. KT hydrogels were demonstrated to present selective partition to PEG phase and could form physically crosslinking network, thus significantly improving the rheological behavior and stability of DEX-in-PEG (D/P) emulsions with no flocculation after 31 d of storage at 25 °C. Meanwhile, the average droplet size of emulsions decreased from 15.37 to 8.48 μm with TG concentration tuning from 0.2 % to 0.8 %. When encapsulating riboflavin (RIB) in D/P emulsions stabilized by KT-4 hydrogel, the storage and lighting stability of RIB were enhanced with retention rate of 60.94 % and 21.89 %, respectively. In addition, the release of RIB in the simulate gastrointestinal environment substantially reduced and the antioxidant activity of RIB was maximumly protected due to the unique pH-responsiveness of KT hydrogel network. This work provides a feasible strategy for designing stable W/W emulsions stabilized by natural polysaccharide hydrogels, and biocompatible carriers for hydrophilic functional ingredients.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112325"},"PeriodicalIF":5.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-19DOI: 10.1016/j.jfoodeng.2024.112326
Zongyou Ben , Xiao Sun , Yu Bai , Duoxing Yang , Yan Dong , Kunjie Chen
This study aimed to investigate the single-die compression process of gluten and formulate a constitutive model. Regression models were established between indicators and significant factors with single-factor and response surface tests. The optimal parameter combination was a moisture content of 7.441%, compression speed of 0.146 mm s−1, and compression load of 1.75 kN. The relative error between each indicator's experimental and predicted values was less than 2.866%. Rheological modeling of the densification forming and stress relaxation stages was carried out using the optimal parameters. The results showed that a piecewise nonlinear elastic-viscoplastic model effectively described the gluten densification process, with a relative error between experimental and predicted values of less than 3.428%. The five-element generalized Maxwell model (R2 = 0.997) was more suitable for characterizing the stress relaxation of gluten densification.
{"title":"Research on the densification process and constitutive model of gluten","authors":"Zongyou Ben , Xiao Sun , Yu Bai , Duoxing Yang , Yan Dong , Kunjie Chen","doi":"10.1016/j.jfoodeng.2024.112326","DOIUrl":"10.1016/j.jfoodeng.2024.112326","url":null,"abstract":"<div><div>This study aimed to investigate the single-die compression process of gluten and formulate a constitutive model. Regression models were established between indicators and significant factors with single-factor and response surface tests. The optimal parameter combination was a moisture content of 7.441%, compression speed of 0.146 mm s<sup>−1</sup>, and compression load of 1.75 kN. The relative error between each indicator's experimental and predicted values was less than 2.866%. Rheological modeling of the densification forming and stress relaxation stages was carried out using the optimal parameters. The results showed that a piecewise nonlinear elastic-viscoplastic model effectively described the gluten densification process, with a relative error between experimental and predicted values of less than 3.428%. The five-element generalized Maxwell model (R<sup>2</sup> = 0.997) was more suitable for characterizing the stress relaxation of gluten densification.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112326"},"PeriodicalIF":5.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-19DOI: 10.1016/j.jfoodeng.2024.112327
Wilson Daniel Caicedo Chacon , Elder dos Santos Araujo , Loic Hilliou , Germán Ayala Valencia
Nowadays, there is an increasing consumer demand for more natural and environmentally friendly food additives. The current research aimed to produce and characterize a new additive based on bentonite and the phenolic compounds from green propolis extract, as well as to characterize the effect of this additive on the rheological properties of carrageenan hydrogels. The new additive (biohybrid) was obtained after the adsorption of phenolic compounds on the clay platelets. The adsorption mechanism was explained by Langmuir and Freundlich models, which suggested that adsorbed phenolic compounds form a monolayer and multilayers on the clay surface. Despite phenolic adsorption, the physico-chemical attributes of the bentonite remained unchanged. The incorporation of the biohybrid (BH) increased the sol-gel transition temperature of carrageenan hydrogels. This research reports for the first time the development and application of a new natural ingredient with potential food applications.
{"title":"Development of a natural ingredient based on phenolic compounds from propolis extract and bentonite and its application in carrageenan hydrogels","authors":"Wilson Daniel Caicedo Chacon , Elder dos Santos Araujo , Loic Hilliou , Germán Ayala Valencia","doi":"10.1016/j.jfoodeng.2024.112327","DOIUrl":"10.1016/j.jfoodeng.2024.112327","url":null,"abstract":"<div><div>Nowadays, there is an increasing consumer demand for more natural and environmentally friendly food additives. The current research aimed to produce and characterize a new additive based on bentonite and the phenolic compounds from green propolis extract, as well as to characterize the effect of this additive on the rheological properties of carrageenan hydrogels. The new additive (biohybrid) was obtained after the adsorption of phenolic compounds on the clay platelets. The adsorption mechanism was explained by Langmuir and Freundlich models, which suggested that adsorbed phenolic compounds form a monolayer and multilayers on the clay surface. Despite phenolic adsorption, the physico-chemical attributes of the bentonite remained unchanged. The incorporation of the biohybrid (BH) increased the sol-gel transition temperature of carrageenan hydrogels. This research reports for the first time the development and application of a new natural ingredient with potential food applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112327"},"PeriodicalIF":5.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142318774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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