Journal of Food Engineering最新文献_第9页

Equivalent-circuit electrical impedance spectroscopy as a predictor of textural quality of emulsified sausages under ohmic and conventional cooking 等效电路阻抗谱在欧姆和常规烹饪下对乳化香肠质地质量的预测

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-19 DOI: 10.1016/j.jfoodeng.2025.112864

Angela De Vivo , Annunziatina Marzullo , Gianpiero Pataro , Francesco Marra

Electrical impedance spectroscopy (EIS) is a non-destructive technique used to assess membrane integrity and ionic transport in biological tissues. However, data on how industrial thermal treatments influence meat impedance and whether EIS parameters predict texture remain limited. This study evaluated emulsified chicken and pork mini-sausages cooked to 80 °C via conventional heating (CH; water bath) or ohmic heating (OH) at 5 and 10 V cm⁻¹ (OH5/OH10) to quantify EIS changes and their potential correlation with textural properties. Broadband electrochemical impedance spectroscopy (EIS, 1 Hz–1 MHz) was performed, and the cell-disintegration index (Z_p) was calculated. Texture Profile Analysis (TPA) was used to quantify hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness. Impedance spectra were fitted with an R–CPE equivalent circuit comprising a series resistor and a constant-phase element. Effects of cooking method on EIS parameters and texture were assessed; EIS–TPA correlations were quantified, with the strongest associations observed for hardness and springiness. OH10 yielded the shortest cooking times (85–95 s), followed by CH (135–140 s) and OH5 (365–375 s). In chicken sausages, OH preserved or enhanced hardness compared with CH. In pork sausages, CH caused pronounced softening (−26 %), whereas OH limited the loss to 7–14 %. Z_p was consistently higher in CH-treated samples and in pork, indicating greater membrane disruption. Equivalent-circuit analysis identified R as the most responsive EIS parameter, increasing after CH in chicken and across all treatments in pork. EIS with R–CPE modeling thus provides a rapid, non-destructive proxy for texture in emulsified meat. Importantly, OH, particularly at 10 V cm⁻¹, preserved or improved texture while shortening cooking time. Collectively, these outcomes position EIS as a practical tool for real-time, in-line quality monitoring and process optimization on industrial cooking lines.

电阻抗谱（EIS）是一种用于评估生物组织中膜完整性和离子传输的非破坏性技术。然而，关于工业热处理如何影响肉类阻抗以及EIS参数是否预测质地的数据仍然有限。本研究通过常规加热（CH；水浴）或5和10 V cm−1 （OH5/OH10）的欧姆加热（OH）评估乳化鸡肉和猪肉迷你香肠煮至80°C，以量化EIS变化及其与结构特性的潜在相关性。采用宽带电化学阻抗谱（EIS, 1 Hz-1 MHz），计算细胞解体指数（Zp）。质地轮廓分析（TPA）用于量化硬度、内聚性、弹性、胶性、咀嚼性和粘附性。阻抗谱由串联电阻和恒相元件组成的R-CPE等效电路拟合。考察了蒸煮方式对EIS参数和质地的影响；EIS-TPA相关性被量化，与硬度和弹性观察到最强的关联。OH10的蒸煮时间最短（85 ~ 95 s），其次是CH （135 ~ 140 s）和OH5 （365 ~ 375 s）。在鸡肉香肠中，与CH相比，OH保持或增强了硬度。在猪肉香肠中，CH导致明显的软化（- 26%），而OH将损失限制在7 - 14%。在ch处理的样品和猪肉中，Zp始终较高，表明更大的膜破坏。等效电路分析发现R是最具响应性的EIS参数，在鸡肉和猪肉的所有处理中，R在CH后增加。因此，具有R-CPE模型的EIS为乳化肉的质地提供了快速，非破坏性的代理。重要的是，OH，特别是在10 V cm−1时，在缩短烹饪时间的同时保留或改善了质地。总的来说，这些结果使EIS成为工业烹饪生产线上实时在线质量监控和过程优化的实用工具。

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引用次数: 0

Polyvinylpyrrolidone-engineered CuFeS2/CuS nanocomposite sensor for vanillin detection in foodstuffs 聚乙烯吡咯烷酮工程CuFeS2/ cu纳米复合传感器用于食品中香兰素的检测

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-19 DOI: 10.1016/j.jfoodeng.2025.112887

Sreelekshmi, M.B. Kalyani, S. Sreelakshmi, S. Sreehari, Beena Saraswathyamma

Synthetic vanillin (VN) functions as a flavoring agent in food items, providing a characteristic aroma and enjoyable taste. Prolonged use of VN leads to several health complications including renal and hepatic damage, dermatological disorders, migraines, and emesis. Consequently, the accurate quantification of VN in food products is critical to ensure consumer safety and regulatory compliance. In this study, we report an innovative electrochemical sensor for the selective and reproducible detection of VN. The sensor is designed by modifying glassy carbon electrode (GCE) using polyvinyl pyrrolidone stabilized CuFeS₂/CuS nanocomposite, synthesized via hydrothermal method. The synthesized material was characterized using different analysis such as SEM, TEM, EDX, XPS and XRD techniques. The inherent electrical conductivity of transition metal sulfides along with the distinctive porous architecture introduced by PVP, considerably enhances electron transfer kinetics, enabling robust and highly reproducible electrochemical performance. The designed sensor exhibits a wide linear range of 0.4 μM–1142.9 μM with a low detection limit (LOD) of 0.01 μM. Moreover, the sensor demonstrates acceptable reproducibility and repeatability with corresponding RSD values 2.4 % and 3.2 %, along with significant resistance to interference from common food matrix components. However, the actual examination was done on commercial food samples where the sensor was able to directly detect the analyte, validating the sensor's potential for real-world applications.

合成香兰素（VN）是食品中的调味剂，具有独特的香气和令人愉悦的口感。长期使用VN可导致多种健康并发症，包括肾和肝损害、皮肤病、偏头痛和呕吐。因此，食品中VN的准确定量对于确保消费者安全和遵守法规至关重要。在这项研究中，我们报告了一种创新的电化学传感器，用于选择性和可重复性地检测VN。该传感器采用水热法合成的聚乙烯醇吡咯烷酮稳定CuFeS2/ cu纳米复合材料修饰玻碳电极（GCE）。采用SEM、TEM、EDX、XPS和XRD等分析手段对合成材料进行了表征。过渡金属硫化物固有的导电性以及PVP引入的独特多孔结构，大大提高了电子传递动力学，实现了稳健且高度可重复性的电化学性能。该传感器线性范围为0.4 μM - 1142.9 μM，检测限低至0.01 μM。此外，该传感器具有可接受的再现性和重复性，相应的RSD值为2.4%和3.2%，并且具有明显的抗常见食品基质成分干扰的能力。然而，实际的检测是在商业食品样品上进行的，传感器能够直接检测分析物，验证了传感器在实际应用中的潜力。

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引用次数: 0

C-type porous starch microgels for robust lutein Mickering emulsions c型多孔淀粉微凝胶强健叶黄素混炼乳剂

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-17 DOI: 10.1016/j.jfoodeng.2025.112883

Can Zhao , Yu Cheng , Wenjun Li , Li Yuan , Xingbin Yang , Zhong Zhang

Traditional biomacromolecular stabilizers like proteins and polysaccharides are often limited by low mechanical strength and poor environmental adaptability. In contrast, microgels (MGs) offer advantages including softness, interfacial adsorption, and environmental responsiveness. However, the mechanisms underlying their emulsion-stabilizing behavior remain incompletely understood. This study employed composite MGs based on casein and C-type chestnut porous starch as Mickering stabilizers. We investigated the effects of emulsification method (high-speed shear vs. ultrasonic treatment) and oil phase ratio on emulsion properties. The interfacial adsorption behavior of MGs and their potential for lutein delivery were also evaluated. At 50 % oil phase, emulsions prepared via ultrasonic treatment exhibited reduced particle size, more uniform droplet distribution, and pronounced pseudoplastic flow behavior. Fourier transform infrared spectroscopy revealed increased α-helix content (43.34 %) and decreased β-turn content in interfacial adsorbed MGs, suggesting improved interfacial film strength. Simulated in vitro digestion showed that MGs-stabilized emulsions delayed lipid oxidation and lutein degradation, and significantly reduced free fatty acid release due to a dense interfacial barrier. These findings present a novel strategy for high-value utilization of C-type chestnut starch and clarify the viscoelastic interfacial network mechanism of soft particle-stabilized Mickering emulsions, driven by hydrogen bonding and hydrophobic interactions, supporting functional delivery of bioactives.

传统的生物大分子稳定剂，如蛋白质和多糖，往往受到机械强度低和环境适应性差的限制。相比之下，微凝胶（mg）具有柔软、界面吸附和环境响应性等优点。然而，其乳液稳定行为的机制仍不完全清楚。本研究以酪蛋白和c型板栗多孔淀粉为基础，采用复合mg作为增稠稳定剂。考察了乳化方式（高速剪切与超声处理）和油相比对乳化性能的影响。评价了mg的界面吸附行为及其传递叶黄素的潜力。在50%油相时，超声处理制备的乳剂表现出粒径减小、液滴分布更均匀和明显的假塑性流动行为。傅里叶红外光谱分析表明，界面吸附mg中α-螺旋含量增加（43.34%），β-转含量减少，表明界面膜强度提高。体外消化模拟实验表明，mmg稳定乳剂延缓了脂质氧化和叶黄素降解，并由于致密的界面屏障显著减少了游离脂肪酸的释放。这些发现为c型板栗淀粉的高价值利用提供了一种新的策略，并阐明了软颗粒稳定的乳剂的粘弹性界面网络机制，由氢键和疏水相互作用驱动，支持生物活性物质的功能传递。

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引用次数: 0

Thermal degradation kinetics and behavior of MPN from Ginkgo biloba 银杏中MPN的热降解动力学及行为

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-17 DOI: 10.1016/j.jfoodeng.2025.112885

Yu Kong , Yi-yuan Zhou , Ya-ping Wang , Xiao-fang Wang , Shan Duan , Mo-wen Su , Juan Zhao , Li-min Wang , Qing Kang , Xin-jun Du

Herein, we investigated the thermal degradation kinetics and behavior of 4′-O-methylpyridoxine (MPN) a toxic component in Ginkgo biloba seeds (GBSs), to advance its thermal detoxification strategies. Using a multi-analytical approach—including thermogravimetric analysis (TGA), coupled thermogravimetry–Fourier transform infrared spectroscopy–mass spectrometry (TG–FTIR–MS), pyrolysis–gas chromatography/mass spectrometry (Py-GC/MS), and HPLC-IT-TOF-MS, we identified methanol as the key volatile product and revealed that degradation initiates with cleavage of the 4′-methoxy C–O bond within 303–523 K. Kinetic analysis quantified the mean activation energy at 105–106 kJ/mol, indicating an energy-intensive process that follows a random nucleation and growth model, accompanied by the formation of non-volatile dimers. Toxicity assessment shows that the acute toxicity of degradation products is reduced. These findings offer a scientific basis for optimizing thermal processing parameters to enhance the safety of GBSs in food and medicinal applications.

本文研究了银杏种子（GBSs）中毒性成分4′- o -甲基吡哆醇（MPN）的热降解动力学和行为，以推进其热解毒策略。利用热重分析（TGA）、热重-傅里叶变换红外光谱-质谱联用（TG-FTIR-MS）、热解-气相色谱-质谱联用（Py-GC/MS）和HPLC-IT-TOF-MS等多种分析方法，我们确定甲醇是主要挥发产物，并发现降解始于303-523 K范围内4 ' -甲氧基C-O键的裂解。动力学分析表明，反应的平均活化能在105-106 kJ/mol之间，表明这是一个能量密集的过程，遵循随机成核和生长模型，伴随着非挥发性二聚体的形成。毒性评价表明，降解产物的急性毒性降低。研究结果为优化热加工参数以提高gbs在食品和医药中的安全性提供了科学依据。

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引用次数: 0

Modelling and optimization of catechu-based oxygen scavenger systems 基于儿茶素的除氧系统建模与优化

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-16 DOI: 10.1016/j.jfoodeng.2025.112860

Prachi Jain , Suman Singh , Kirtiraj K. Gaikwad

Active packaging has gained attention for enhancing food safety and extending shelf life. Conventional iron-based oxygen scavengers are effective but limited by safety concerns and early saturation. We report a plant-based oxygen scavenger with moisture activation utilizing Acacia catechu and sodium carbonate. The catechu powder is ball-milled to provide an enhanced surface area for scavenging. The optimal formulation (AC₁/NC₁) exhibited the highest scavenging rate of 2.13 ± 0.13 cm³/g.day and 0.56 ± 0.09 cm³/g.day at 45 °C and 25 °C at 95 % RH, and also under other RH conditions (75 % and 55 %), tested in this study. Reaction analysis shows that the reaction follows a zero-order kinetics (R² > 0.95) with activation energy computed to be 57.1 kJ/mol, which is 0.6 times lower than our previous study. This might be due to the combination effect of higher alkali strength (pH > 10.5) and surface area (3.47 m²/g), which acts as a catalyst in this study. The molecular interactions and thermal characteristics were also characterized. Peleg's model (R² > 0.98) predicted humidity-driven activation, providing a quantitative tool for designing responsive systems. The integrated modeling of surface area optimization and moisture sorption behavior enables a predictive understanding of oxygen depletion. This work establishes a sustainable, data-driven framework for next-generation oxygen scavengers and suggests future exploration in real food matrices and shelf-life prediction models for sustainable food packaging.

活性包装因其提高食品安全性和延长保质期而受到重视。传统的铁基除氧剂是有效的，但受到安全问题和早期饱和的限制。我们报道了一种植物为基础的氧气清除剂与水分活化利用儿茶和碳酸钠。儿茶粉是球磨，以提供一个增强的表面积清除。最佳配方（AC1/NC1）的清除率最高，为2.13±0.13 cm3/g。0.56±0.09 cm3/g。在本研究中测试了45°C和25°C， 95% RH，以及其他RH条件（75%和55%）。反应分析表明，该反应符合零级动力学（R2 > 0.95），计算得到的活化能为57.1 kJ/mol，比我们之前的研究降低了0.6倍。这可能是由于较高的碱强度（pH > 10.5）和表面积（3.47 m2/g）的共同作用，在本研究中起到了催化剂的作用。对分子相互作用和热特性进行了表征。Peleg的模型（R2 > 0.98）预测了湿度驱动的激活，为设计响应系统提供了定量工具。表面积优化和吸湿行为的集成建模使对氧气消耗的预测理解成为可能。这项工作为下一代氧气清除剂建立了一个可持续的、数据驱动的框架，并为可持续食品包装的真实食品基质和保质期预测模型提出了未来的探索建议。

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引用次数: 0

Enhancing aquafaba from lentils and common beans functionality: the role of ultrasound and pH on their microstructure, molecular, and foaming properties 增强扁豆和普通豆类的水凝胶功能：超声波和pH值对其微观结构、分子和泡沫特性的作用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-15 DOI: 10.1016/j.jfoodeng.2025.112882

María Eugenia Golzi , Lucas Marchetti , Gabriel Lorenzo

Aquafaba is a valuable yet underutilized resource, and due to its complex composition, it holds many potential applications, mainly as a foaming agent. Post-treatments can be applied to enhance its technofunctional properties, requiring an assessment of their effects on its microstructure and molecular characteristics. This study evaluates the physicochemical, structural, and functional properties of aquafaba from lentils and beans, focusing on ultrasound and pH adjustments (pH = 3.5). Aquafaba was obtained after traditional cooking process, using optimized times for each legume type. ζ-potential measurements showed no significant differences in non-treated aquafaba (∼-12 mV), whereas acidification reduced both to approximately −1 mV. FTIR analysis on aquafaba powders indicated that bean aquafaba exhibited higher carbohydrates crystallinity than lentil aquafaba, with post-treatments reducing its crystallinity. Protein denaturation was greater in lentil aquafaba, reflected by an amide I/amide II ratio of 1.71 compared to 0.70 for beans. Lentil aquafaba had a higher content of low-molecular-weight peptides (13–21 kDa), while bean aquafaba showed characteristic phaseolin bands. Microstructural analysis revealed larger protein clusters in bean aquafaba following ultrasound treatment, whereas lentil aquafaba exhibited finer distribution of proteins and carbohydrates. Rheological analysis confirmed shear-thinning behaviour, with ultrasound increasing viscosity at 20 g/100g solids, mainly in bean aquafaba. Foaming tests showed that ultrasound improved foam capacity, while pH adjustments enhanced foam stability. Notably, in lentil aquafaba, higher solids content reduced foam capacity, attributable to its higher density and protein saturation at the air-water interface. These findings demonstrate how legume type, their corresponding cooking conditions, and post-treatment methods influence aquafaba properties, providing insights for optimizing its use in food applications.

Aquafaba是一种有价值但未被充分利用的资源，由于其复杂的成分，它具有许多潜在的应用，主要是作为发泡剂。后处理可用于增强其技术功能特性，需要评估其对其微观结构和分子特性的影响。本研究评估了从扁豆和豆类中提取的水aba的理化、结构和功能特性，重点研究了超声波和pH调节（pH = 3.5）。采用传统蒸煮工艺，对不同豆科植物的蒸煮时间进行了优化。ζ电位测量结果显示，未经处理的水藻（~ -12 mV）没有显著差异，而酸化将两者降低至约-1 mV。对水藻粉的FTIR分析表明，大豆水藻粉的碳水化合物结晶度高于扁豆水藻粉，但后处理降低了其结晶度。小扁豆的蛋白质变性更大，酰胺I/酰胺II比值为1.71，而豆类为0.70。小扁豆水aba具有较高的低分子量肽含量（13 ~ 21 kDa），而大豆水aba具有特征性的相蛋白条带。超微结构分析表明，超声处理后的豆浆中蛋白质团簇较大，而扁豆浆中蛋白质和碳水化合物分布较细。流变学分析证实了剪切减薄行为，超声波在20 g/100g固体时增加粘度，主要是在豆浆中。发泡试验表明，超声提高了泡沫容量，pH调节增强了泡沫稳定性。值得注意的是，在扁豆水凝胶中，较高的固体含量降低了泡沫容量，这是由于它在空气-水界面处的密度和蛋白质饱和度较高。这些发现证明了豆类类型、相应的烹饪条件和后处理方法如何影响水aba的特性，为优化其在食品应用中的使用提供了见解。

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引用次数: 0

Adaptive encapsulation gels enhance bioactives stability in vitro 自适应包封凝胶增强了体外生物活性的稳定性

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-15 DOI: 10.1016/j.jfoodeng.2025.112884

Heng Du , Jinhong Gao , Hongyan Yang , Kui Lu

Aimed to enhance stabilities and enable targeted delivery of bioactives (tea polyphenols, TP; β-carotene, βC) with diverse solubilities, in this study, encapsulating gels were developed using small peptides (AcTFFNH₂, YAFAF) and sodium alginate. Gel properties and bioactive retention were characterized via rheological tests and scanning electron microscopy (SEM). Specific formulations included peptide hydrogels (THG, YHG), composite hydrogels (TSG, YSG), emulgels (TEG, YEG), and composite emulgels (TSE, YSE), exhibiting distinct loading capacities. Bioactives concentration significantly influenced encapsulation efficiency and gel strength, with TP@TSG demonstrating optimal encapsulation (91.07 ± 0.03 % efficiency, 5410 ± 178 Pa of gel strength) and βC@YSE showing high performance (96.52 ± 0.22 % efficiency, 4120 ± 84 Pa of gel strength). Following 4-h incubation under physiologically relevant stresses (pH, temperature, metal ions), all gels maintained protective capabilities. The release behavior of encapsulating gels revealed an environment-dependent release process. The analysis of release kinetics using multiple mathematical models indicated that bioactives release was controlled by a mixed diffusion-dissolution/erosion mechanism, driven synergistically by polymer swelling and degradation.

为了提高生物活性物质（茶多酚，TP； β-胡萝卜素，βC）的稳定性和靶向递送能力，本研究使用小肽（AcTFFNH2， YAFAF）和海藻酸钠开发了包封凝胶。凝胶特性和生物活性保留通过流变学试验和扫描电镜（SEM）表征。具体配方包括肽水凝胶（THG， YHG），复合水凝胶（TSG， YSG），凝胶（TEG， YEG）和复合凝胶（TSE， YSE），表现出不同的负载能力。生物活性物质浓度显著影响包封效率和凝胶强度，其中TP@TSG包封效果最佳（包封效率为91.07±0.03%，凝胶强度为5410±178 Pa）， βC@YSE包封效果最好（包封效率为96.52±0.22%，凝胶强度为4120±84 Pa）。在生理相关的应激（pH、温度、金属离子）下孵育4小时后，所有凝胶都保持了保护能力。包封凝胶的释放行为表现为环境依赖的释放过程。多重数学模型分析表明，生物活性物质的释放受扩散-溶解/侵蚀混合机制控制，并受聚合物溶胀和降解的协同驱动。

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引用次数: 0

Machine learning-assisted integration to evaluate the impact of fruit pre-washing, direct ozone treatment of coconut water, and storage temperature on physicochemical quality, enzymatic and microbiological inactivation 机器学习辅助集成评估水果预洗、直接臭氧处理椰子水和储存温度对理化品质、酶和微生物失活的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-14 DOI: 10.1016/j.jfoodeng.2025.112881

Eugénio da Piedade Edmundo Sitoe, Larissa Pereira Margalho, Patrícia Monteiro Evangelista, Max Suel Alves dos Santos, Wilma Custódio Fumo, Matheus da Silva Mourão, Alanna Vitória Rocha Eliziário, Ruann Janser Soares de Castro, Anderson S. Sant’Ana

This study evaluated the effectiveness of pre-washing coconuts with ozonated water in reducing surface contamination and the effects of ozone gas in extracted coconut water on enzymatic, microbiological, and physicochemical parameters. Coconuts subjected to pre-washing (PW) or not (NPW) were treated with ozone at 10 mg L⁻¹, flow rate of 2 L/min, for 15–120 s. Two controls were used: positive (pasteurized water at 90 °C/1 min) and negative (fresh water). Ozonation occurred in a Philozon column (1 L), followed by storage at 5 and 15 °C. On days 0 (immediately after treatment), 1, 3, and 6, the activity of the enzymes peroxidase (POD) and polyphenoloxidase (PPO), the count of mesophiles, Enterobacteriaceae, fungi, and yeasts, as well as physicochemical parameters were evaluated. PW reduced surface microbial load by 1–2 log CFU/mL compared with NPW (p < 0.05). Ozone treatment for 120 s at 5 °C decreased POD and PPO activity by 97.5 % and 88.8 %, respectively (p < 0.05), while keeping microbial counts below 1.0 log CFU/mL throughout storage. In contrast, storage at 15 °C resulted in progressive microbial growth (>3 log CFU/mL by day 6), regardless of ozone exposure. Physicochemical parameters were also better preserved at 5 °C. Total phenolics increased by ≈ 24.3 % compared with the control, while pH and soluble solids remained stable. Color stability was maintained only in PW-120 s samples at 5 °C. Multivariate analyses (Random Forest, factor analysis, K-means clustering) consistently grouped treatments with prewashing, extended ozonation, and refrigeration (C2) as the most effective, showing superior microbial and physicochemical performance. These results demonstrate that integrating preventive sanitization, ozone, and refrigeration is a robust strategy to ensure microbial safety, enzymatic stability, and extended shelf life, supporting industrial-scale application.

本研究评估了用臭氧水预洗椰子在减少表面污染方面的效果，以及提取椰子水中臭氧气体对酶、微生物和理化参数的影响。预洗（PW）或不预洗（NPW）的椰子用10 mg L−1的臭氧处理，流速为2 L/min， 15-120 s。采用两种对照：阳性（90°C/1 min的巴氏灭菌水）和阴性（淡水）。在Philozon柱（1 L）中进行臭氧化，然后在5和15°C下保存。在第0天（处理后立即）、第1、3和6天，评估过氧化物酶（POD）和多酚氧化酶（PPO）的活性，以及嗜酸性微生物、肠杆菌科、真菌和酵母菌的数量和理化参数。与NPW相比，PW减少了1-2 log CFU/mL的表面微生物负荷（p < 0.05）。在5°C下，臭氧处理120 s， POD和PPO活性分别降低了97.5%和88.8% (p < 0.05)，而在整个储存过程中，微生物数量保持在1.0 log CFU/mL以下。相比之下，无论臭氧暴露如何，在15°C下的储存导致微生物逐渐生长（到第6天为>；3 log CFU/mL）。物理化学参数在5°C下也能更好地保存。与对照相比，总酚类物质增加了约24.3%，而pH和可溶性固形物保持稳定。只有pw - 120s样品在5°C下保持颜色稳定性。多变量分析（随机森林、因子分析、k均值聚类）一致将预洗、延长臭氧化和冷藏（C2）处理分组为最有效的处理，显示出优越的微生物和理化性能。这些结果表明，将预防性消毒、臭氧和冷藏相结合是确保微生物安全、酶稳定性和延长保质期的有效策略，支持工业规模应用。

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引用次数: 0

Properties of bigels produced through WPI cold-set gelation and enriched with extracts from HIBISCUS sabdariffa L. leaves 木芙蓉叶提取物经WPI冷凝法制备biggel的特性研究

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-14 DOI: 10.1016/j.jfoodeng.2025.112869

Gabrielli Nunes Clímaco , Raquel F.S. Gonçalves , Jean-Michel Fernandes , Ana C. Pinheiro , António A. Vicente , Luiz Henrique Fasolin

The effect of incorporating Hibiscus sabdariffa L. leaf extract into bigel's formulated with whey protein isolate (WPI), glycerol monostearate (GM), and soy lecithin was investigated. The hydrogel phase contained WPI (11 % w/v) and NaCl (200 mmol/L), while the oleogel phase included sunflower oil, GM (10 % w/v), and soy lecithin (5 % w/v). Extracts obtained via supercritical fluid (SFE) and pressurized liquid (PLE) were added to the oil phase at 0.01 g GAE/mL and 0.001 g GAE/mL, respectively. Bigel's were prepared by hot emulsification (55 °C) with hydrogel:oleogel ratios of 90:10, 50:50, and 10:90. Microscopy was used to observe the gel microstructure, FTIR to identify chemical interactions, thermal analysis to assess gel stability, texture analysis to measure mechanical properties, release kinetics to evaluate compound release over time, and in vitro digestion to estimate bioaccessibility. Confocal images showed increasing oil droplet formation with higher oil content, with coalescence in the 50:50 bigel and a water-in-oil structure in the 10:90 system. FTIR indicated physical and chemical interactions between extracts and bigel's. Rheological tests revealed that soy lecithin enhanced mechanical properties by slowing the nucleation of the gelator during network formation. Bioaccessibility and release studies showed better recovery in the 90:10 system, with lower values for 10:90, likely due to oil droplet dispersion and protein network erosion.

研究了在分离乳清蛋白（WPI）、单硬脂酸甘油（GM）和大豆卵磷脂配制的bigel中加入芙蓉叶提取物的效果。水凝胶相含有WPI （11% w/v）和NaCl (200 mmol/L)，油凝胶相含有葵花籽油、GM （10% w/v）和大豆卵磷脂（5% w/v）。超临界流体（SFE）和加压液体（PLE）提取液分别以0.01 g GAE/mL和0.001 g GAE/mL加入油相。热乳化（55°C）制备Bigel，水凝胶：油凝胶比例分别为90:10、50:50和10:90。显微镜观察凝胶微观结构，FTIR鉴定化学相互作用，热分析评估凝胶稳定性，织构分析测量机械性能，释放动力学评估化合物随时间的释放，体外消化评估生物可及性。共聚焦图像显示，随着含油量的增加，油滴的形成也在增加，在50:50比格里呈现聚结，在10:90比格里呈现油包水结构。傅里叶红外光谱（FTIR）显示了提取物与bigel的物理和化学相互作用。流变学试验表明，大豆卵磷脂通过减缓凝胶在网络形成过程中的成核来增强机械性能。生物可及性和释放性研究表明，在90:10的体系中，回收率更好，10:90的值更低，可能是由于油滴分散和蛋白质网络侵蚀。

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引用次数: 0

Design and evaluation of a semi-continuous vacuum frying system to produce high-quality chips from ripened fruits: Application to plantain 半连续真空油炸系统的设计与评价，以生产高品质的成熟水果片：大蕉的应用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-13 DOI: 10.1016/j.jfoodeng.2025.112867

William Yesid Díaz-Ávila , Fabrice Vaillant , Francisco Javier Castellanos-Galeano , Pablo Rodríguez

Batch vacuum frying (VF) systems often face limitations in throughput and operational efficiency, whereas conventional atmospheric frying (AF) of plantains causes excessive browning, high oil uptake, and loss of sensory and nutritional quality, especially in ripe and overripe fruits. This study aimed to design, construct, and evaluate a semi-continuous VF system suitable for processing ripened plantains. The equipment, constructed from AISI 304 stainless steel, was integrated with pneumatic actuators and a sealed airlock system (SAS) to enable continuous operation under controlled vacuum. System performance was assessed through thermal and energy analyses, as well as evaluation of the vacuum generation and condensation subsystems. Plantain at three ripening stages (RS1, RS2, and RS3) were characterized (moisture, total soluble solids (TSS), and physicochemical quality), then vacuum-fried in high-oleic palm oil (HOPO) under different temperature–time combinations. The resulting chips were analyzed (oil content, color, texture, and sensory attributes), and a multicriteria desirability model was applied to determine optimal frying conditions. Compared with AF, the VF system reduced energy consumption by 32.6 %. Optimal frying conditions were 135 °C/3 min for RS1, 135 °C/5 min for RS2, and 125 °C/7 min for RS3. Chips produced under these conditions had low oil content (≤0.16 kg oil kg⁻¹ dry matter), crisp texture, desirable light color (ΔE∗ > 20), and high sensory acceptability. Techno-economic indicators, including Internal Rate of Return (IRR) and Net Present Value (NPV), confirmed the economic feasibility of the technology. Overall, the system demonstrated scalability and sustainability for small- and medium-sized enterprises (SMEs).

间歇真空油炸（VF）系统通常面临吞吐量和操作效率的限制，而传统的大气油炸（AF）大蕉会导致过度褐变，高油吸收，以及感官和营养质量的损失，特别是在成熟和过熟的水果中。本研究旨在设计、构建并评价一种适合于成熟大蕉加工的半连续VF系统。该设备由AISI 304不锈钢制成，集成了气动执行器和密封气闸系统（SAS），可以在受控真空下连续运行。通过热和能量分析以及真空产生和冷凝子系统的评估来评估系统性能。对3个成熟期（RS1、RS2和RS3）的大蕉进行水分、可溶性固形物总量（TSS）和理化品质的表征，然后在高油棕榈油（HOPO）中进行不同温度-时间组合的真空油炸。分析得到的薯条（含油量、颜色、质地和感官属性），并应用多标准可取性模型来确定最佳油炸条件。与AF相比，VF系统降低了32.6%的能耗。RS1的最佳煎炸条件为135℃/3 min， RS2为135℃/5 min， RS3为125℃/7 min。在这些条件下生产的薯片含油量低（≤0.16 kg油kg - 1干物质），质地脆，颜色浅（ΔE∗> 20），感官接受度高。技术经济指标，包括内部收益率（IRR）和净现值（NPV），证实了该技术的经济可行性。总体而言，该系统为中小型企业（SMEs）展示了可扩展性和可持续性。

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引用次数: 0