Predicting apple bruise susceptibility is essential for minimising potential damage during postharvest handling. To assess the resistance of apples to mechanical damage, an apple discrete element model was developed at a tissue scale using the particle-filling modelling method. Quasistatic compression experiments, which were designed via the Box–Behnken design, helped determine the optimal simulation parameters. The model accuracy was confirmed by comparing the simulations with the physical tests, which revealed average relative errors of 3.52% for the yield point and 8.55% for the yield force. Subsequently, a dynamic collision test simulation model was established with the linear parallel bond model employed to represent internal particle interactions within the impactor, and a viscoelastic–plastic contact model was integrated to constrain the impactor's motion and limit the force range during loading. The dynamic collisions were simulated at different impactor velocities, and a novel method for calculating the damage volume and damage depth after impact by extracting the crack coordinates was proposed. The resulting damage volume and depth were validated using X-ray computed tomography scans. Finally, the apple's bruise resistance index (BRI) was calculated using data from the simulations, yielding a relative error of 3.27% for the BRI thresholds. Compared with physical tests, calculating the BRI through simulations can be expected to reduce the consumption of experimental materials and time.
{"title":"Assessing apple bruise susceptibility using the discrete element method","authors":"Zhenwei Liang , Zibiao Zhou , Yin Huang , Huimin Yang","doi":"10.1016/j.jfoodeng.2025.112517","DOIUrl":"10.1016/j.jfoodeng.2025.112517","url":null,"abstract":"<div><div>Predicting apple bruise susceptibility is essential for minimising potential damage during postharvest handling. To assess the resistance of apples to mechanical damage, an apple discrete element model was developed at a tissue scale using the particle-filling modelling method. Quasistatic compression experiments, which were designed via the Box–Behnken design, helped determine the optimal simulation parameters. The model accuracy was confirmed by comparing the simulations with the physical tests, which revealed average relative errors of 3.52% for the yield point and 8.55% for the yield force. Subsequently, a dynamic collision test simulation model was established with the linear parallel bond model employed to represent internal particle interactions within the impactor, and a viscoelastic–plastic contact model was integrated to constrain the impactor's motion and limit the force range during loading. The dynamic collisions were simulated at different impactor velocities, and a novel method for calculating the damage volume and damage depth after impact by extracting the crack coordinates was proposed. The resulting damage volume and depth were validated using X-ray computed tomography scans. Finally, the apple's bruise resistance index (BRI) was calculated using data from the simulations, yielding a relative error of 3.27% for the BRI thresholds. Compared with physical tests, calculating the BRI through simulations can be expected to reduce the consumption of experimental materials and time.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112517"},"PeriodicalIF":5.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-09DOI: 10.1016/j.jfoodeng.2025.112514
Jia Hou , Hongru Guo , Zhengze Qiang , Guodi Lu , Mingwei Wang
Codonopsis Radix is a commonly used Chinese medicine and is also a food-medicine homology plant used as a food ingredient in China and Southeast Asia. Its nutritional profile, rich in polysaccharides, triterpenoids, polyacetylenes, and essential oils, renders it prone to deterioration during storage. In this study, we developed a portable, streamlined spectrometric system applicable for the rapid identification of whether Codonopsis Radix samples are deteriorated. This system centers around a multispectral sensor chipset (AS7265x) equipped with an 18-channel array spanning the visible to shortwave near-infrared spectrum (410–940 nm). We validated the system's efficacy through chemometric methods, including Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA). Additionally, we compared its performance to that of a commercial dispersive spectrometer (USB2000+). The validity and robustness of the OPLS-DA models built from the AS7265x and USB2000+ calibration spectral data were demonstrated based on the cross-validation and permutation test results, which indicated that the spectral data from the AS7265x device were comparable to those from the USB2000+ device in building a robust model that could effectively discriminate between non-deteriorated and deteriorated Codonopsis Radix samples. The prediction accuracies of the OPLS-DA methods based on the spectral data from the AS7265x and USB2000+ devices were both 95% under external validation. The experimental results confirmed that the proposed system is a powerful tool for practical, cost-effective applications in monitoring and assessment of Codonopsis Radix quality from major production areas in China.
{"title":"Qualitative differentiation of non-deteriorated and deteriorated codonopsis radix using a portable spectrometric system with a multispectral sensor chipset","authors":"Jia Hou , Hongru Guo , Zhengze Qiang , Guodi Lu , Mingwei Wang","doi":"10.1016/j.jfoodeng.2025.112514","DOIUrl":"10.1016/j.jfoodeng.2025.112514","url":null,"abstract":"<div><div>Codonopsis Radix is a commonly used Chinese medicine and is also a food-medicine homology plant used as a food ingredient in China and Southeast Asia. Its nutritional profile, rich in polysaccharides, triterpenoids, polyacetylenes, and essential oils, renders it prone to deterioration during storage. In this study, we developed a portable, streamlined spectrometric system applicable for the rapid identification of whether Codonopsis Radix samples are deteriorated. This system centers around a multispectral sensor chipset (AS7265x) equipped with an 18-channel array spanning the visible to shortwave near-infrared spectrum (410–940 nm). We validated the system's efficacy through chemometric methods, including Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA). Additionally, we compared its performance to that of a commercial dispersive spectrometer (USB2000+). The validity and robustness of the OPLS-DA models built from the AS7265x and USB2000+ calibration spectral data were demonstrated based on the cross-validation and permutation test results, which indicated that the spectral data from the AS7265x device were comparable to those from the USB2000+ device in building a robust model that could effectively discriminate between non-deteriorated and deteriorated Codonopsis Radix samples. The prediction accuracies of the OPLS-DA methods based on the spectral data from the AS7265x and USB2000+ devices were both 95% under external validation. The experimental results confirmed that the proposed system is a powerful tool for practical, cost-effective applications in monitoring and assessment of Codonopsis Radix quality from major production areas in China.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112514"},"PeriodicalIF":5.3,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-07DOI: 10.1016/j.jfoodeng.2025.112511
K.H. Estévez-Sánchez , M. Ramos-Morales , H. Ruiz-Espinosa , O. Cortés-Zavaleta , M.A. García-Alvarado , C.E. Ochoa-Velasco , I.I. Ruiz-López
Solid-fluid extraction (SFE) is one of the most important unit operations in the food and chemical engineering fields. This operation is very often modeled by assuming particles of single particle size (SPS); however, experimental evidence indicates that particle size distribution (PSD) affects mass transfer rate and therefore the extract characteristics at a given time. This study introduces a model based on global mass transfer coefficients to describe the SFE considering the PSD. The model was written in terms of dimensionless variables, arranged in a state-space representation for its analytical solution, and further used to investigate the effect of different PSDs on SFE, including normal, uniform, left and right skewed, and bimodal distributions, each one having different characteristics such as their median, fraction of particles above the mean, standard deviation, among others. Besides, the model was applied to estimate the diffusivity () of total soluble solids during coffee brewing of fine and coarse grinds in a packed bed system using data from literature. Results indicated that, depending on the PSD properties and solids-to-fluid volume ratio (between 0.01 and 1), the use of a SPS underestimated up to 16.5, 30.3, and 48.3% the required time to achieve high extraction yields (EY) of 90, 95, and 99%, respectively, but this trend reversed for low EYs, where time was overestimated in up to 47.5 and 34.2% for EYs of 25 and 50%, respectively. The use of a SPS produced significant underestimation of (about 30%) during the mass transfer analysis of coffee brewing (), where it was evaluated as 1.3 × 10−10 m2/s when considering the PSD. The proposed model is a valuable tool to improve the understanding of the ongoing mass transfer mechanisms during SFE as well as to increase the knowledge about the processing of products depending on the PSD such as coffee brews.
{"title":"Effect of particle size distribution on mass transfer during solid-fluid extraction and its application to coffee brewing","authors":"K.H. Estévez-Sánchez , M. Ramos-Morales , H. Ruiz-Espinosa , O. Cortés-Zavaleta , M.A. García-Alvarado , C.E. Ochoa-Velasco , I.I. Ruiz-López","doi":"10.1016/j.jfoodeng.2025.112511","DOIUrl":"10.1016/j.jfoodeng.2025.112511","url":null,"abstract":"<div><div>Solid-fluid extraction (SFE) is one of the most important unit operations in the food and chemical engineering fields. This operation is very often modeled by assuming particles of single particle size (SPS); however, experimental evidence indicates that particle size distribution (PSD) affects mass transfer rate and therefore the extract characteristics at a given time. This study introduces a model based on global mass transfer coefficients to describe the SFE considering the PSD. The model was written in terms of dimensionless variables, arranged in a state-space representation for its analytical solution, and further used to investigate the effect of different PSDs on SFE, including normal, uniform, left and right skewed, and bimodal distributions, each one having different characteristics such as their median, fraction of particles above the mean, standard deviation, among others. Besides, the model was applied to estimate the diffusivity (<span><math><mrow><msub><mi>D</mi><mi>P</mi></msub></mrow></math></span>) of total soluble solids during coffee brewing of fine and coarse grinds in a packed bed system using data from literature. Results indicated that, depending on the PSD properties and solids-to-fluid volume ratio (between 0.01 and 1), the use of a SPS underestimated up to 16.5, 30.3, and 48.3% the required time to achieve high extraction yields (EY) of 90, 95, and 99%, respectively, but this trend reversed for low EYs, where time was overestimated in up to 47.5 and 34.2% for EYs of 25 and 50%, respectively. The use of a SPS produced significant underestimation of <span><math><mrow><msub><mi>D</mi><mi>P</mi></msub></mrow></math></span> (about 30%) during the mass transfer analysis of coffee brewing (<span><math><mrow><mi>p</mi><mo><</mo><mn>0.05</mn></mrow></math></span>), where it was evaluated as 1.3 × 10<sup>−10</sup> m<sup>2</sup>/s when considering the PSD. The proposed model is a valuable tool to improve the understanding of the ongoing mass transfer mechanisms during SFE as well as to increase the knowledge about the processing of products depending on the PSD such as coffee brews.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112511"},"PeriodicalIF":5.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-06DOI: 10.1016/j.jfoodeng.2025.112512
Hyejung Lee, Qixin Zhong
Casein is commonly used to encapsulate lipophilic polyphenols such as curcumin. However, casein capsules precipitate at ∼ pH 3–5.5. Sodium caseinate (NaCas)-dextran sulfate (DS) nanocomplexes were studied in this work to encapsulate curcumin for acid stability and bioaccessibility. Compounds were dissolved at pH 13.0, followed by adjusting pH to 7.0, 4.6, and 3.0. The chosen formulation (3.0 mg/mL curcumin, 5.0 mg/mL NaCas, and 5.0 mg/mL DS) led to an encapsulation efficiency (EE) of 94.8%, 90.2%, and 77.3% and loading capacity of 38.1%, 35.3%, and 34.5% at pH 7.0, 4.6, and 3.0, respectively. The EE of curcumin-loaded NaCas/DS nanocomplex dispersions remained similar (P > 0.05) at pH 7.0 and 4.6 during 31-day ambient storage while at pH 3.0, slight precipitation decreased the EE by about 9% after 31 days. The Z-average diameter of dispersions was bigger at a lower pH and was smaller than 225 nm. During ambient storage, the Z-average diameter of dispersions was mostly stable. Encapsulation had no impact on the antioxidant capacity of curcumin but increased the bioaccessibility of curcumin to more than 53%, resulting from the amorphous curcumin structure. Therefore, NaCas/DS nanocomplexes have the potential of delivering curcumin in functional beverages, especially in acidic conditions.
{"title":"Encapsulation of curcumin in casein-dextran sulfate nanocomplexes for enhanced acid stability and bioaccessibility","authors":"Hyejung Lee, Qixin Zhong","doi":"10.1016/j.jfoodeng.2025.112512","DOIUrl":"10.1016/j.jfoodeng.2025.112512","url":null,"abstract":"<div><div>Casein is commonly used to encapsulate lipophilic polyphenols such as curcumin. However, casein capsules precipitate at ∼ pH 3–5.5. Sodium caseinate (NaCas)-dextran sulfate (DS) nanocomplexes were studied in this work to encapsulate curcumin for acid stability and bioaccessibility. Compounds were dissolved at pH 13.0, followed by adjusting pH to 7.0, 4.6, and 3.0. The chosen formulation (3.0 mg/mL curcumin, 5.0 mg/mL NaCas, and 5.0 mg/mL DS) led to an encapsulation efficiency (EE) of 94.8%, 90.2%, and 77.3% and loading capacity of 38.1%, 35.3%, and 34.5% at pH 7.0, 4.6, and 3.0, respectively. The EE of curcumin-loaded NaCas/DS nanocomplex dispersions remained similar (<em>P</em> > 0.05) at pH 7.0 and 4.6 during 31-day ambient storage while at pH 3.0, slight precipitation decreased the EE by about 9% after 31 days. The Z-average diameter of dispersions was bigger at a lower pH and was smaller than 225 nm. During ambient storage, the Z-average diameter of dispersions was mostly stable. Encapsulation had no impact on the antioxidant capacity of curcumin but increased the bioaccessibility of curcumin to more than 53%, resulting from the amorphous curcumin structure. Therefore, NaCas/DS nanocomplexes have the potential of delivering curcumin in functional beverages, especially in acidic conditions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112512"},"PeriodicalIF":5.3,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377044","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}
This work aims to investigate the impact of superchilling conditions on the microstructure and quality of chicken breast meat. The chicken breast samples were partially frozen in an air blast freezer at −30 °C for 1 min and 10 min for microstructure and quality analyses, respectively, followed by storage under three different conditions (‒ 1.3 ± 0.5 °C; −1.6 ± 0.1 °C; ‒ 2.0 ± 0.1 °C) for 21 days. X-Ray microtomography coupled with a thermostated cell was used to image and quantify the evolution of the 3D microstructure throughout the storage period at four different analysis time-points (1, 7, 15, 21 days). Quality attributes such as drip loss, color, and pH was also assessed at the same analysis time-points. This novel approach provided detailed insights into the ice crystal location, distribution, and volume fraction within the samples. Results showed that the microstructure and quality were significantly impacted by storage conditions, with more pronounced changes observed under fluctuating temperature (‒ 1.3 ± 0.5 °C). Notably, ice volume fraction increased from 30% to approximately 37% in constant storage conditions, while fluctuating temperatures led to a decrease in ice volume fraction to around 26%. Drip loss remained stable the first fifteen days of storage before increasing by around 20% for constant temperatures but increased by 64% under fluctuating conditions by day 21. Color difference and pH evolution were also influenced by storage duration and temperature. A principal component analysis showed that drip loss and meat discoloration were strongly correlated to prolonged storage while the evolution of pH and ice volume fraction depended primarily on the specific superchilling temperatures applied. These findings emphasize the importance of precise temperature control during superchilling to maintain meat quality.
The novelty of this work lies in the application of X-ray microtomography to assess the impact of superchilling conditions on meat structure, providing a detailed insight into microstructural changes. This method offers a unique, non-destructive way to monitor quality attributes, offering valuable information for optimizing the design of the superchilling process and ensuring product quality.
{"title":"Studying the effects of superchilling storage conditions on the microstructure and quality of chicken breast meat","authors":"Nariman El-Abdi, Graciela Alvarez, Fatou Toutie Ndoye","doi":"10.1016/j.jfoodeng.2025.112504","DOIUrl":"10.1016/j.jfoodeng.2025.112504","url":null,"abstract":"<div><div>This work aims to investigate the impact of superchilling conditions on the microstructure and quality of chicken breast meat. The chicken breast samples were partially frozen in an air blast freezer at −30 °C for 1 min and 10 min for microstructure and quality analyses, respectively, followed by storage under three different conditions (‒ 1.3 ± 0.5 °C; −1.6 ± 0.1 °C; ‒ 2.0 ± 0.1 °C) for 21 days. X-Ray microtomography coupled with a thermostated cell was used to image and quantify the evolution of the 3D microstructure throughout the storage period at four different analysis time-points (1, 7, 15, 21 days). Quality attributes such as drip loss, color, and pH was also assessed at the same analysis time-points. This novel approach provided detailed insights into the ice crystal location, distribution, and volume fraction within the samples. Results showed that the microstructure and quality were significantly impacted by storage conditions, with more pronounced changes observed under fluctuating temperature (‒ 1.3 ± 0.5 °C). Notably, ice volume fraction increased from 30% to approximately 37% in constant storage conditions, while fluctuating temperatures led to a decrease in ice volume fraction to around 26%. Drip loss remained stable the first fifteen days of storage before increasing by around 20% for constant temperatures but increased by 64% under fluctuating conditions by day 21. Color difference and pH evolution were also influenced by storage duration and temperature. A principal component analysis showed that drip loss and meat discoloration were strongly correlated to prolonged storage while the evolution of pH and ice volume fraction depended primarily on the specific superchilling temperatures applied. These findings emphasize the importance of precise temperature control during superchilling to maintain meat quality.</div><div>The novelty of this work lies in the application of X-ray microtomography to assess the impact of superchilling conditions on meat structure, providing a detailed insight into microstructural changes. This method offers a unique, non-destructive way to monitor quality attributes, offering valuable information for optimizing the design of the superchilling process and ensuring product quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112504"},"PeriodicalIF":5.3,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143325810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-04DOI: 10.1016/j.jfoodeng.2025.112501
Neeraj Moun , Sarita Kataria , Abhijith T S , Mahima Chandel , Senthilraja K , Bandana Kumari Sahu , Kamaljit Kaur , VijayaKumar Shanmugam
Green alternative for the shelf life extension of perishable products is modified atmospheric packing. Here, the chemical preservatives are replaced by headspace oxygen and carbon dioxide tuning in such a way that the CO2/O2 ratio is ≥ 1, along with inert filler nitrogen to control the respiration. However, the challenge here is the existing packing material like PVA that does not control the diffusion of the gases against atmospheric equilibrium. Hence, here, the natural lingo cellulose, i.e., jute tethered silica nanoparticles reinforced-stretchable and five-folds improved elasticity PVA/PVP/JSNC membrane with the ability to control the oxygen and carbon dioxide transport across the membrane, has been prepared. Model climacteric fruit bananas, packed with a 2:5:93 ratio of O2:CO2:N2 using the modified packing system in a tray with a PVA/PVP/JSNC 0.3% membrane and stored at room temperature exhibited and improvement in the shelf life. Apparently, the extension of the shelf life has been confirmed to be due to the limited O2 transport across the film into the headspace of the pack. Thus, our observation shows that compared to normal packing the JSNC nanoparticles reinforcement extends shelf life by 3 more days, which aligns with industry applications. The PVA/PVP/JSNC film is naturally degraded after being buried in wet soil at ambient conditions for 20 days.
{"title":"Biodegradable active nanocomposite-film for modified atmosphere packaging","authors":"Neeraj Moun , Sarita Kataria , Abhijith T S , Mahima Chandel , Senthilraja K , Bandana Kumari Sahu , Kamaljit Kaur , VijayaKumar Shanmugam","doi":"10.1016/j.jfoodeng.2025.112501","DOIUrl":"10.1016/j.jfoodeng.2025.112501","url":null,"abstract":"<div><div>Green alternative for the shelf life extension of perishable products is modified atmospheric packing. Here, the chemical preservatives are replaced by headspace oxygen and carbon dioxide tuning in such a way that the CO<sub>2</sub>/O<sub>2</sub> ratio is ≥ 1, along with inert filler nitrogen to control the respiration. However, the challenge here is the existing packing material like PVA that does not control the diffusion of the gases against atmospheric equilibrium. Hence, here, the natural lingo cellulose, i.e., jute tethered silica nanoparticles reinforced-stretchable and five-folds improved elasticity PVA/PVP/JSNC membrane with the ability to control the oxygen and carbon dioxide transport across the membrane, has been prepared. Model climacteric fruit bananas, packed with a 2:5:93 ratio of O<sub>2</sub>:CO<sub>2</sub>:N<sub>2</sub> using the modified packing system in a tray with a PVA/PVP/JSNC 0.3% membrane and stored at room temperature exhibited and improvement in the shelf life. Apparently, the extension of the shelf life has been confirmed to be due to the limited O<sub>2</sub> transport across the film into the headspace of the pack. Thus, our observation shows that compared to normal packing the JSNC nanoparticles reinforcement extends shelf life by 3 more days, which aligns with industry applications. The PVA/PVP/JSNC film is naturally degraded after being buried in wet soil at ambient conditions for 20 days.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112501"},"PeriodicalIF":5.3,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-03DOI: 10.1016/j.jfoodeng.2025.112500
Lixian Zhang , Zhenzhen Ge , Lihua Zhang , Wei Zong , Wen Fan
This study focuses on developing a novel bigels system composed of the myofibrillar protein hydrogel and glycerin monostearate oleogel. Furthermore, the stabilization, phase inversion and mechanical properties of bigels was evaluated. The phase inversion of bigels transformed from oleogel in hydrogel (O/H) type to a bicontinuous type, and finally to a hydrogel in oleogel (H/O) type in accordance with O: H ratio increasing. The flexible solid property of the oleogel enhanced the mechanical properties of the bigels, the maximum enhancement was observed in formulas containing 70% oleogel. Rheological results showed that the bigels exhibited viscoelastic semi-solid characteristic. Minimal frequency dependency and maintained relatively stability within 0.1–10% strain range were discovered, and diametrically different thermal properties of the H/O bigels and O/H bigels were found. Bigels formation mainly depended on non-covalent interactions, a dual stability mechanism combining two phases within one system. Therefore, the scatter of oleogel droplets in the hydrogel matrix can be altered by changing the oleogel fraction, thereby enabling the formation of controlled semisolid food materials with desired properties. This study established a basis for the application of bigels system as fat substitute or functional factor delivery in food industry.
{"title":"Dual stabilization, phase inversion and mechanical properties of a novel bigels system based on myofibrillar protein hydrogel and glycerol monostearate oleogel","authors":"Lixian Zhang , Zhenzhen Ge , Lihua Zhang , Wei Zong , Wen Fan","doi":"10.1016/j.jfoodeng.2025.112500","DOIUrl":"10.1016/j.jfoodeng.2025.112500","url":null,"abstract":"<div><div>This study focuses on developing a novel bigels system composed of the myofibrillar protein hydrogel and glycerin monostearate oleogel. Furthermore, the stabilization, phase inversion and mechanical properties of bigels was evaluated. The phase inversion of bigels transformed from oleogel in hydrogel (O/H) type to a bicontinuous type, and finally to a hydrogel in oleogel (H/O) type in accordance with O: H ratio increasing. The flexible solid property of the oleogel enhanced the mechanical properties of the bigels, the maximum enhancement was observed in formulas containing 70% oleogel. Rheological results showed that the bigels exhibited viscoelastic semi-solid characteristic. Minimal frequency dependency and maintained relatively stability within 0.1–10% strain range were discovered, and diametrically different thermal properties of the H/O bigels and O/H bigels were found. Bigels formation mainly depended on non-covalent interactions, a dual stability mechanism combining two phases within one system. Therefore, the scatter of oleogel droplets in the hydrogel matrix can be altered by changing the oleogel fraction, thereby enabling the formation of controlled semisolid food materials with desired properties. This study established a basis for the application of bigels system as fat substitute or functional factor delivery in food industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112500"},"PeriodicalIF":5.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143357762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-03DOI: 10.1016/j.jfoodeng.2025.112502
Yiling Yang , Yuan Tao , Yejun Wu , Bowen Yan , Jianxin Zhao , Hao Zhang , Wei Chen , Daming Fan
Microwave heating may serve as a viable alternative to traditional thawing processes in the frozen dough industry owing to its rapid heating, strong penetration, and high efficiency. Water, a polar component, undergoes state changes during thawing, which may influence its dielectric properties and microwave absorption. Consequently, these alterations may affect the quality of frozen dough products. In this study, the microwave properties of frozen dough with different moisture contents (35, 40, 45, 50, and 55%) were investigated during thawing from −18 °C to 20 °C. The dielectric constant and dielectric loss factor of frozen dough with 35% moisture content exhibited an opposite trend to that of dough with a moisture content of ≥40% with increasing temperature. The penetration depth of the frozen dough with 35% moisture content was significantly higher than that of the other samples, whereas its reflection loss showed minimal variation during thawing. Differential scanning calorimetry, synchrotron X-ray microcomputed tomography, and low-field nuclear magnetic resonance analyses were conducted to elucidate these results from the perspective of water. Minimal changes were observed in both the size and quantity of ice crystals in frozen dough with 35% moisture content at subzero temperatures. Most of the water in frozen dough with 35% moisture content was absorbed and bound to starch or glutenins, resulting in low volume of water participating in the dielectric response above zero. This study reveals the relationship between the dielectric response of frozen dough and water, thereby advancing the application of microwave thawing in frozen dough technology.
{"title":"Dielectric behavior of frozen dough during thawing: Insights into phase transition, mobility, and migration of water","authors":"Yiling Yang , Yuan Tao , Yejun Wu , Bowen Yan , Jianxin Zhao , Hao Zhang , Wei Chen , Daming Fan","doi":"10.1016/j.jfoodeng.2025.112502","DOIUrl":"10.1016/j.jfoodeng.2025.112502","url":null,"abstract":"<div><div>Microwave heating may serve as a viable alternative to traditional thawing processes in the frozen dough industry owing to its rapid heating, strong penetration, and high efficiency. Water, a polar component, undergoes state changes during thawing, which may influence its dielectric properties and microwave absorption. Consequently, these alterations may affect the quality of frozen dough products. In this study, the microwave properties of frozen dough with different moisture contents (35, 40, 45, 50, and 55%) were investigated during thawing from −18 °C to 20 °C. The dielectric constant and dielectric loss factor of frozen dough with 35% moisture content exhibited an opposite trend to that of dough with a moisture content of ≥40% with increasing temperature. The penetration depth of the frozen dough with 35% moisture content was significantly higher than that of the other samples, whereas its reflection loss showed minimal variation during thawing. Differential scanning calorimetry, synchrotron X-ray microcomputed tomography, and low-field nuclear magnetic resonance analyses were conducted to elucidate these results from the perspective of water. Minimal changes were observed in both the size and quantity of ice crystals in frozen dough with 35% moisture content at subzero temperatures. Most of the water in frozen dough with 35% moisture content was absorbed and bound to starch or glutenins, resulting in low volume of water participating in the dielectric response above zero. This study reveals the relationship between the dielectric response of frozen dough and water, thereby advancing the application of microwave thawing in frozen dough technology.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112502"},"PeriodicalIF":5.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143369785","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}
Notwithstanding the growing demand for foods with reduced sugar content, the goal remains challenging due to the substantial role of sugar in sensory attributes. The present study was intended to investigate the structural properties of low-sugar biscuits, specifically texture and microstructure, and their impacts on oral breakdown during mastication and related sensory perception. 3D food printing with varying nozzle diameter, infill path, and shape was used to accurately deposit a cereal-based food formula. Biscuits obtained with 1.2 mm nozzle and with ‘trihexagonal’ infill pattern were noted to be harder than those printed with nozzle of 0.6 mm and with ‘gyroid’ pattern. The higher hardness depended not only on total porosity but also on the dimensional distribution of solid elements and voids. The total duration and number of peaks of the mastication cycle as well as maximum amplitude, evaluated via electromyography, showed higher values in the case of biscuits prepared with 1.2-mm nozzle and hand-made biscuits. Sensory test results demonstrated that samples with 0.6-mm filaments and with ‘gyroid’ pattern were perceived sweeter than all other samples. PCA confirmed intricate connections among all investigated aspects and how textural and microstructural characteristics could affect sweetness perception.
{"title":"Boosting the role of complex food structure on oral breakdown and sweetness perception by digitally designed and 3D printed biscuits","authors":"Rossella Caporizzi , Antonio Derossi , Sakamon Devahastin , Carla Severini","doi":"10.1016/j.jfoodeng.2025.112499","DOIUrl":"10.1016/j.jfoodeng.2025.112499","url":null,"abstract":"<div><div>Notwithstanding the growing demand for foods with reduced sugar content, the goal remains challenging due to the substantial role of sugar in sensory attributes. The present study was intended to investigate the structural properties of low-sugar biscuits, specifically texture and microstructure, and their impacts on oral breakdown during mastication and related sensory perception. 3D food printing with varying nozzle diameter, infill path, and shape was used to accurately deposit a cereal-based food formula. Biscuits obtained with 1.2 mm nozzle and with ‘trihexagonal’ infill pattern were noted to be harder than those printed with nozzle of 0.6 mm and with ‘gyroid’ pattern. The higher hardness depended not only on total porosity but also on the dimensional distribution of solid elements and voids. The total duration and number of peaks of the mastication cycle as well as maximum amplitude, evaluated via electromyography, showed higher values in the case of biscuits prepared with 1.2-mm nozzle and hand-made biscuits. Sensory test results demonstrated that samples with 0.6-mm filaments and with ‘gyroid’ pattern were perceived sweeter than all other samples. PCA confirmed intricate connections among all investigated aspects and how textural and microstructural characteristics could affect sweetness perception.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112499"},"PeriodicalIF":5.3,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143175040","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}
Non-contact and accurate determination of product moisture content during drying is essential for maintaining quality and evaluating drying performance. In this study, a specific drying chamber was equipped with a laser light backscattering imaging (LLBI) setup to capture real-time backscattering images of quince slices. Two diode-pumped lasers, operating at green (532 nm) and near-infrared (NIR) (980 nm) wavelengths, were implemented for this purpose. In addition to extracting color features from backscattered regions, state-of-the-art shape features were also extracted from both saturated and backscattered regions of the lasers by measuring radial profiles (RPs). Furthermore, two pre-trained convolutional neural networks, namely ResNet50 and VGG19, were utilized to extract new deep features. The color and shape features of both lasers were assessed individually and in a fusion strategy to maximize the predictability of moisture content using two regression methods: partial least squares (PLS) and artificial neural networks (ANN). The results demonstrated excellent predictability of moisture content when color and shape features of the green laser were fused into an ANN model (SDR of 3.00). However, the NIR laser yielded moderate predictions individually, particularly when utilizing VGG19 deep features (SDR of 2.08). Moreover, the fusion of color and shape features from both lasers exhibited strong synergy, resulting in the best ANN predictive model (R2p of 0.920, RMSEP of 7.24%, and SDR of 3.56). Through the utilization of these novel features, this study highlights the significant potential of the LLBI technique for real-time monitoring of moisture content in quince slices during drying.
{"title":"Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying","authors":"Nadia Sadat Aghili , Seyed Ahmad Mireei , Morteza Sadeghi , Mehrnoosh Jafari , Rouzbeh Abbaszadeh","doi":"10.1016/j.jfoodeng.2025.112496","DOIUrl":"10.1016/j.jfoodeng.2025.112496","url":null,"abstract":"<div><div>Non-contact and accurate determination of product moisture content during drying is essential for maintaining quality and evaluating drying performance. In this study, a specific drying chamber was equipped with a laser light backscattering imaging (LLBI) setup to capture real-time backscattering images of quince slices. Two diode-pumped lasers, operating at green (532 nm) and near-infrared (NIR) (980 nm) wavelengths, were implemented for this purpose. In addition to extracting color features from backscattered regions, state-of-the-art shape features were also extracted from both saturated and backscattered regions of the lasers by measuring radial profiles (RPs). Furthermore, two pre-trained convolutional neural networks, namely ResNet50 and VGG19, were utilized to extract new deep features. The color and shape features of both lasers were assessed individually and in a fusion strategy to maximize the predictability of moisture content using two regression methods: partial least squares (PLS) and artificial neural networks (ANN). The results demonstrated excellent predictability of moisture content when color and shape features of the green laser were fused into an ANN model (SDR of 3.00). However, the NIR laser yielded moderate predictions individually, particularly when utilizing VGG19 deep features (SDR of 2.08). Moreover, the fusion of color and shape features from both lasers exhibited strong synergy, resulting in the best ANN predictive model (<em>R</em><sup>2</sup><sub>p</sub> of 0.920, RMSEP of 7.24%, and SDR of 3.56). Through the utilization of these novel features, this study highlights the significant potential of the LLBI technique for real-time monitoring of moisture content in quince slices during drying.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112496"},"PeriodicalIF":5.3,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183635","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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