LWT - Food Science and Technology最新文献_第8页

The stir-frying process of Citrus reticulata ‘Chachi’: Process optimization, physical and chemical properties, and spectrum-activity relationship 网纹柑'Chachi'的炒制过程：工艺优化、理化特性和光谱-活性关系

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116968

Yanyan Cai , Fuyin Zhao , Peng Hu , Jun Luan , Xiaoyan Wang , Liwei Guo , Yan Liu , Hongli Zhou , Peng Wan

To optimize the stir-frying process of Citrus reticulata ‘Chachi’ (CRC), analyze the physical and chemical properties and evaluate the activity. The best process condition was stir-frying temperature 110 ± 10 °C and time 25 min. The stir-frying Citrus reticulata ‘Chachi’ (SCRC) induced notable changes in the appearance and microstructure, enhancing its aroma and mellowness, reducing water content, and no aflatoxin was detected. It increased total flavonoids content. The ultra-high performance liquid chromatography fingerprints of SCRC and CRC showed 11 common peaks, seven compounds were identified by the retention time with the peak shapes of the Ultraviolet spectra. Through ABTS radical scavenging and α-glucosidase activity inhibition experiment, it was found that SCRC had stronger activity. The results of grey correlation analysis showed that peak 11 (tangeretin) was closely related to antioxidant activity, and peak 9 (nobiletin) was closely related to hypoglycemic activity. The analysis revealed that the components of antioxidant and hypoglycemic effects both overlapped and differed, suggesting a correlation between the two. The stir-frying process improved the product quality and activities and was conducive to its application and industrialization for simplicity and practicality, thus providing a scientific basis for natural plants to industrial products with the process technology.

目的是优化网纹柑'Chachi'（CRC）的炒制过程，分析其理化性质并评估其活性。最佳工艺条件是炒制温度为 110 ± 10 °C，时间为 25 分钟。炒制柑橘（Citrus reticulata 'Chachi' (SCRC)）使其外观和微观结构发生了显著变化，香气和口感增强，水分含量降低，未检测到黄曲霉毒素。它增加了总黄酮的含量。SCRC 和 CRC 的超高效液相色谱指纹图谱显示出 11 个共同峰，通过保留时间和紫外光谱峰形鉴定出 7 个化合物。通过 ABTS 自由基清除和α-葡萄糖苷酶活性抑制实验，发现 SCRC 具有更强的活性。灰色关联分析结果表明，峰 11（tangeretin）与抗氧化活性密切相关，峰 9（nobiletin）与降血糖活性密切相关。分析表明，抗氧化作用和降血糖作用的成分既有重叠，也有差异，表明两者之间存在相关性。炒制工艺提高了产品质量和活性，简单实用，有利于其应用和产业化，从而为天然植物到工业产品的工艺技术提供了科学依据。

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引用次数: 0

Ultraviolet-diethyl sulfate composite mutagenesis of Rhodosporidium toruloides and culture optimization to improve carotenoid production 硫酸二乙酯紫外线复合诱变托罗罗盘虫和优化培养以提高类胡萝卜素产量

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116979

Yulong Yang , Zi Ye , Minrui Guo , Guogang Chen

Rhodosporidium toruloides is a carotenoid-producing oleaginous yeast, and its carotenoids are of considerable value to food, chemical, and medical industries. In this study, to improve carotenoid production capacity, the parent R. toruloides strain (CK) was compound mutagenized using ultraviolet-diethyl sulfate (UV-DES), and cultivation conditions were simultaneously optimized to enhance the carotenoid synthesis ability of the mutant strain (M5). The carotenoid content was significantly increased following UV-DES compound mutagenesis (CK = 249.34 μg/g, M5 = 535.28 μg/g). The carotenoid content of M5 was increased to 763.85 μg/g under optimal culture conditions. In addition, mutagenesis altered the carotenoid components, and torulene and torularhodin levels were also increased following mutation, leading to changes in antioxidant capacity. Real-time quantitative PCR results showed that expression of six genes (CAR1, CAR2, CrtE, CrtI, ME1, HMG1) related to carotenoid accumulation were significantly upregulated by UV-DES composite mutagenesis. In conclusion, combined UV-DES mutagenesis and optimal culture conditions promoted the biosynthesis of carotenoids in R. toruloides.

Toruloides 罗多孢子菌是一种生产类胡萝卜素的含油酵母，其类胡萝卜素在食品、化工和医药行业具有相当高的价值。为了提高类胡萝卜素的生产能力，本研究利用紫外-硫酸二乙酯（UV-DES）对亲本 R. toruloides 菌株（CK）进行了复合诱变，并同时优化了培养条件，以提高突变菌株（M5）的类胡萝卜素合成能力。经 UV-DES 复合诱变后，类胡萝卜素含量明显增加（CK = 249.34 μg/g，M5 = 535.28 μg/g）。在最佳培养条件下，M5 的类胡萝卜素含量增至 763.85 μg/g。此外，诱变改变了类胡萝卜素的成分，变异后胭脂红和花椒黄素的含量也有所增加，从而导致抗氧化能力的变化。实时定量 PCR 结果显示，类胡萝卜素积累相关的六个基因（CAR1、CAR2、CrtE、CrtI、ME1、HMG1）的表达在 UV-DES 复合诱变后显著上调。总之，UV-DES 复合诱变和最佳培养条件促进了 Toruloides 类胡萝卜素的生物合成。

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引用次数: 0

The interfacial behaviors of ball-milled gorgon euryale starch - Quinoa protein complex and its stabilizing effect on Pickering emulsions 球磨芡实淀粉-藜麦蛋白复合物的界面行为及其对皮克林乳液的稳定作用

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116987

Xuran Cai , Xianfeng Du , Guilan Zhu , Chengxiang Wang , Yuzi Wang

This study investigated the effects of ball-milling treatment on the characteristics of gorgon euryale starch (GES) and quinoa protein (QP), and developed a new strategy by compounding ball-milled GES with QP to study the mechanism of its action on the stability of Pickering emulsions. Through SEM and FTIR analyses, it was found that ball-milling treatment damaged the compound granular structure of GES, reduced the particle size of QP, and caused aggregation. However, the chemical structures of both substances did not change significantly. The Pickering emulsions prepared with the ball-milled GES/QP complex exhibited more significant thickening properties. Ball milling reduced the droplet size of the emulsions (D₅₀ decreased from 6.73 ± 0.12 to 2.85 ± 0.91 μm) and made the distribution more uniform, though an excessive protein ratio led to droplet aggregation and a decrease in the emulsification index. Using the emerging observation method of DIC, it was confirmed that the emulsions prepared with GES/QP (8/2, g/g) and GES/QP (7/3, g/g) showed almost no change in backscattering light intensity and still had good storage stability after 20 days. This study provides a theoretical basis for the development of more stable and clean emulsifiers.

本研究探讨了球磨处理对芡实淀粉（GES）和藜麦蛋白（QP）特性的影响，并开发了一种新策略，将球磨后的芡实淀粉与QP复配，研究其对皮克林乳剂稳定性的作用机理。通过扫描电镜和傅立叶变换红外光谱分析发现，球磨处理破坏了 GES 的复合颗粒结构，减小了 QP 的粒径，并导致聚集。不过，这两种物质的化学结构没有发生明显变化。使用球磨 GES/QP 复合物制备的皮克林乳液具有更明显的增稠特性。球磨减小了乳液的液滴大小（D50 从 6.73 ± 0.12 减小到 2.85 ± 0.91 μm），并使分布更加均匀，但过高的蛋白质比例会导致液滴聚集和乳化指数下降。利用新出现的 DIC 观察法证实，用 GES/QP (8/2, g/g) 和 GES/QP (7/3, g/g) 制备的乳液的反向散射光强度几乎没有变化，并且在 20 天后仍具有良好的储存稳定性。这项研究为开发更稳定、更清洁的乳化剂提供了理论依据。

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引用次数: 0

Antioxidant activity of soybean peptides and Keap1 protein: A combined in vitro and in silico analysis 大豆肽和 Keap1 蛋白的抗氧化活性：体外和硅学综合分析

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117019

Yan Zhang , Yuyang Liu , Wannan Li, Weiwei Han

Antioxidant peptides can be obtained from diverse dietary protein sources with high safety. The Kelch-like ECH-associated protein 1(Keap1) is a key protein in the cellular oxidative stress signaling pathway and it plays an important role in the field of antioxidant. Soybeans are a vital source for the production of bioactive peptides. In this study, firstly, we screened 468 antioxidant peptides from soybean protein with low molecular weight, high hydrophobicity and non-toxicity. The top three antioxidant peptides were isolated and extracted from the fractions using UHPLC-QQQ/MS analysis. The free radical scavenging rate demonstrated significant antioxidant activity of PHHADS (EC₅₀ = 4.26 mmol/L). In addition, peptide PHHADS was demonstrated significantly protects HepG2 cells from oxidative stress-induced damage. Lastly, 200 ns molecular dynamics simulations were performed between the peptides and Keap1. The results revealed that PHHADS closely interacts with the active site of Keap1. Moreover, the interaction of the antioxidant peptides with Keap1 led to the disruption of the β-sheet structure of Keap1 in residues380-390, transforming into an irregularly curved structure. This particular region in Keap1 is crucial for substrates binding, suggesting a potential inhibitory mechanism by the peptides. These findings contribute to the understanding of antioxidant peptide interactions and their potential application in developing functional foods for health benefits.

抗氧化肽可以从不同的膳食蛋白质来源中获得，安全性很高。Kelch-like ECH-associated protein 1（Keap1）是细胞氧化应激信号通路中的一个关键蛋白，在抗氧化领域发挥着重要作用。大豆是生产生物活性肽的重要来源。本研究首先从大豆蛋白中筛选出 468 种分子量小、疏水性高、无毒性的抗氧化肽。通过超高效液相色谱-质谱/质谱分析，从馏分中分离提取出抗氧化肽的前三名。自由基清除率表明 PHHADS 具有显著的抗氧化活性（EC50 = 4.26 mmol/L）。此外，多肽 PHHADS 还能显著保护 HepG2 细胞免受氧化应激引起的损伤。最后，在多肽和 Keap1 之间进行了 200 ns 的分子动力学模拟。结果显示，PHHADS 与 Keap1 的活性位点有密切的相互作用。此外，抗氧化肽与 Keap1 的相互作用导致 Keap1 在残基 380-390 处的β-片状结构被破坏，变成了不规则的弯曲结构。Keap1的这一特定区域对于底物的结合至关重要，这表明肽具有潜在的抑制机制。这些发现有助于人们了解抗氧化肽的相互作用及其在开发有益健康的功能食品中的潜在应用。

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引用次数: 0

Rheological properties and 3D printability of tomato-starch paste with different types of starch 含有不同类型淀粉的番茄淀粉糊的流变特性和 3D 打印性能

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116988

Yubo Zhao, Yuexin Li, Xiufang Xia, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong

In this study, the effect of different types of starch (potato, wheat, corn, tapioca, and mung bean) on the quality of three-dimensional (3D) printed food products containing tomato-starch paste (TSP) was investigated. The printability of TSP was evaluated by examining its rheological and textural properties and the microstructure of 3D printed products. The results showed that the tomato starch paste containing wheat starch had the best printing accuracy and print quality compared to the other samples, which had an extruded line width of 0.93 mm and center heights and diameters of 18.56 mm and 20.15 mm. The macrorheological and microrheological analysis results showed that the apparent viscosity, loss modulus, storage modulus, and viscoelasticity of the TSP containing wheat starch were significantly higher than those of the other samples (P < 0.05). Low-field nuclear magnetic resonance (LF-NMR) results showed that T₂₁ and T₂₂ of TSP containing wheat starch significantly decreased, thereby improving the retention of printed shapes and deposition of 3D-printed TSP. The analysis of textural properties showed that TSP containing wheat starch had significantly higher strength in terms of hardness, elasticity, cohesion and chewiness, which were 9.58 N, 0.58, 0.31 and 2.13 N, respectively (P < 0.05). Thus, the pseudoplastic gel formed by TSP containing wheat starch exhibited a higher fluidity and structural density than the other samples, which improved the extrudability and shape stability of the printed product as well as the self-supporting properties of TSP.

本研究调查了不同类型的淀粉（马铃薯、小麦、玉米、木薯和绿豆）对含有番茄淀粉糊（TSP）的三维（3D）打印食品质量的影响。通过检测番茄淀粉糊的流变和纹理特性以及三维打印产品的微观结构，评估了番茄淀粉糊的可打印性。结果表明，与其他样品相比，含有小麦淀粉的番茄淀粉糊的打印精度和打印质量最好，其挤出线宽为 0.93 毫米，中心高度和直径分别为 18.56 毫米和 20.15 毫米。宏观流变学和微观流变学分析结果表明，含小麦淀粉的 TSP 的表观粘度、损耗模量、储存模量和粘弹性明显高于其他样品（P <0.05）。低场核磁共振（LF-NMR）结果表明，含小麦淀粉的 TSP 的 T21 和 T22 明显降低，从而改善了打印形状的保持和三维打印 TSP 的沉积。质构特性分析表明，含小麦淀粉的 TSP 在硬度、弹性、内聚力和咀嚼性方面的强度明显较高，分别为 9.58 N、0.58、0.31 和 2.13 N（P <0.05）。由此可见，含有小麦淀粉的 TSP 所形成的假塑性凝胶比其他样品具有更高的流动性和结构密度，从而提高了印刷产品的挤出性和形状稳定性，以及 TSP 的自承性。

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引用次数: 0

Production of nattokinase and γ-polyglutamic acid via soybean whey fermentation by Bacillus subtilis BSNK-5 and their emulsification to form nanoemulsions 枯草芽孢杆菌 BSNK-5 通过大豆乳清发酵生产纳豆激酶和 γ-聚谷氨酸，并将其乳化形成纳米乳液

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117017

Miao Hu , Pengfei Zhang , Weimin Meng , Jiao Wang , Bei Fan , Fengzhong Wang , Shuying Li

Soybean whey, a nutrient-rich byproduct generated during the production of soybean protein isolate, can only be discharged after undergoing sewage treatment, which imposes a significant economic burden on enterprises. In this study, we investigated a Bacillus subtilis BSNK-5 fermentation soybean whey process that yielded high production of nattokinase (NK) and γ-polyglutamic acid (γ-PGA), along with the fabrication of an emulsion using fermentation soybean whey, to achieve high-value conversion of soybean whey. The results showed that soybean whey can be used as a nutrient-rich substrate to promote the efficient synthesis of NK and γ-PGA by BSNK-5, with the highest yields of 9 × 10⁴ IU/mL and 250 g/L, respectively. Meanwhile, the synthesized γ-PGA can serve as a suitable biological macromolecule to form an emulsification system that protects NK. The encapsulation efficiency of NK was over 60%, and the release of encapsulated NK was delayed in vitro. Meanwhile, the nanoemulsions remained stable when exposed to 37 °C and 65 °C temperatures, salt concentrations ranging from 50 to 150 mM, and undergoing a single freeze-thaw cycle. The development of functional thrombolytic preparations by self-emulsification protection of NK by γ-PGA produced via BSNK-5 fermentation represents an effective way to achieve high value utilization of soybean whey.

大豆乳清是大豆分离蛋白生产过程中产生的一种营养丰富的副产品，只有经过污水处理后才能排放，这给企业带来了巨大的经济负担。在本研究中，我们研究了枯草芽孢杆菌 BSNK-5 发酵大豆乳清工艺，该工艺能产生较高的纳豆激酶（NK）和γ-聚谷氨酸（γ-PGA）产量，并能利用发酵大豆乳清制造乳液，实现大豆乳清的高价值转化。结果表明，大豆乳清可作为营养丰富的底物，促进 BSNK-5 高效合成 NK 和 γ-PGA，最高产量分别为 9 × 104 IU/mL 和 250 g/L。同时，合成的γ-PGA可作为合适的生物大分子，形成保护NK的乳化体系。NK 的包封效率超过 60%，且包封的 NK 在体外释放延迟。同时，纳米乳液在 37 °C、65 °C、50 至 150 mM 的盐浓度以及单次冻融循环下均保持稳定。通过BSNK-5发酵产生的γ-PGA对NK进行自乳化保护来开发功能性溶栓制剂，是实现大豆乳清高值化利用的有效途径。

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引用次数: 0

A multiscale investigation on protein addition toward steering agglomeration and yield in spray drying 关于在喷雾干燥过程中添加蛋白质以促进结块和产量的多尺度研究

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116998

Anneloes P. van Boven , Nienke M. Eijkelboom , Koen J. Fentsahm , Mijke J. Gruson , Remko M. Boom , Patrick F.C. Wilms , Reinhard Kohlus , Maarten A.I. Schutyser

The positive effect of protein drying aids that reduce the stickiness of sugar-rich products on the spray drying yield is known. However, as agglomeration also depends on stickiness, one can expect an effect of these drying aids on interparticle collisions. Therefore, the effect of protein addition to maltodextrin systems on agglomeration and yield in spray drying was investigated using single droplet drying and pilot-scale spray drying experiments. Single droplet drying was used to compare the sticking regimes of whey and pea proteins at different concentrations. Adding protein increased the chance of creating agglomerates upon forced collisions between a drying droplet and a glass bead. This was reflected in an increased fraction of agglomerated particles in pilot-scale experiments with injection of fines. Pea protein decreased the fraction of non-agglomerated primary particles from 38% to 22% when the protein content in the liquid feed was 50 g/kg dry basis. In pilot-scale spray drying, protein addition improved the yield. Industrially, these results can be used to steer formulations regarding agglomeration and yield.

众所周知，蛋白质干燥助剂可降低富含糖类产品的粘性，从而对喷雾干燥产量产生积极影响。然而，由于结块也取决于粘性，我们可以预期这些干燥助剂会对颗粒间的碰撞产生影响。因此，我们使用单液滴干燥和中试规模喷雾干燥实验研究了在麦芽糊精体系中添加蛋白质对喷雾干燥中的结块和产量的影响。单液滴干燥用于比较不同浓度的乳清蛋白和豌豆蛋白的粘附机制。在干燥液滴和玻璃珠之间发生强制碰撞时，添加蛋白质会增加产生团聚体的几率。这反映在注入细小颗粒的中试规模实验中，团聚颗粒的比例增加了。当液体进料中的蛋白质含量为 50 克/千克干基时，豌豆蛋白可将非团聚原生颗粒的比例从 38% 降至 22%。在试验规模的喷雾干燥中，蛋白质的添加提高了产量。在工业上，这些结果可用于指导有关结块和产量的配方。

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引用次数: 0

Effects of combining ultrasound and dual enzymolysis with hydroxypropylation, acrylate grafting, or phosphate grafting on the physicochemical and functional properties of oil palm mesocarp expeller dietary fiber 超声波和双酶解与羟丙基化、丙烯酸酯接枝或磷酸酯接枝相结合对油棕中果皮剥离膳食纤维的理化和功能特性的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117012

Xinyu Huo , Chen Feng , Yajun Zheng, Yan Li, Peiyao Long, Ziqing Jin, Yuwen Shao, Zimo Ye

Oil palm mesocarp expeller is an abundant and low-cost dietary fiber resource, but its poor hydration and adsorption properties limit its utilization in foods. Therefore, ultrasound and enzymolysis combined with hydroxypropylation, acrylate grafting, or phosphate grafting were used to improve the adsorption properties of oil palm mesocarp expeller fiber (OPMEDF) for the first time. The results revealed that these composite modifications made the microstructure of OPMEDF more porous, and significantly increased its soluble fiber content, surface area, hydration properties, and sorption abilities of glucose, nitrite, copper, and lead ions but decreased its brightness. OPMEDF modified by ultrasound, enzymolysis, and acrylate grafting had the highest content of extractable polyphenol and sorption abilities on oil and nitrite ion. OPMEDF subjected to ultrasound, enzymolysis, and phosphate grafting showed the highest water-swelling volume (3.84 mL g⁻¹) and sorption abilities of copper (II) and lead (II) ions. Notably, OPMEDF modified by ultrasound, enzymolysis, and hydroxypropylation exhibited the highest soluble fiber content (14.72 g∙100 g⁻¹), water-retention ability (5.22 g g⁻¹), viscosity (13.90 cp), and glucose adsorption capacity (38.18 g∙100 g⁻¹). These results indicated that these composite modifications are good options to improve the adsorption capacities of OPMEDF and can expand its potential hypoglycemic and hypolipidemic effects.

油棕中果皮果穗是一种丰富且低成本的膳食纤维资源，但其水合和吸附性能较差，限制了其在食品中的利用。因此，研究人员首次采用超声波和酶解法结合羟丙基化、丙烯酸酯接枝或磷酸酯接枝来改善油棕中果皮榨油纤维（OPMEDF）的吸附性能。结果表明，这些复合改性使 OPMEDF 的微观结构更加多孔，显著提高了其可溶性纤维含量、表面积、水合性能以及对葡萄糖、亚硝酸盐、铜和铅离子的吸附能力，但降低了其亮度。经超声波、酶解和丙烯酸酯接枝改性的 OPMEDF 的可提取多酚含量最高，对油和亚硝酸盐离子的吸附能力也最强。经超声波、酶解和磷酸酯接枝改性的 OPMEDF 的水膨胀体积（3.84 mL g-1）最大，对铜（II）和铅（II）离子的吸附能力也最强。值得注意的是，经超声波、酶解和羟丙基化改性的 OPMEDF 表现出最高的可溶性纤维含量（14.72 g∙100 g-1）、保水能力（5.22 g g-1）、粘度（13.90 cp）和葡萄糖吸附能力（38.18 g∙100 g-1）。这些结果表明，这些复合改性是提高 OPMEDF 吸附能力的良好选择，可以扩大其潜在的降血糖和降血脂作用。

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引用次数: 0

Benchtop NMR spectroscopy for quantitative determination of milk fat and qualitative determination of lactose: From calibration curve to deep learning 用于定量测定乳脂和定性测定乳糖的台式 NMR 光谱仪：从校准曲线到深度学习

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117000

José Raúl Belmonte-Sánchez , Roberto Romero-González , Manuel Ángel Martínez Orosa , María Calvo Morata , Antonia Garrido Frenich

This study compares three different methodologies for the quantification of the fat content of ultra-high temperature (UHT) milk using benchtop proton nuclear magnetic resonance (¹H NMR) spectroscopy, a flagship of green, accessible, and state-of-the-art technology suitable for modern laboratory environments. The evaluated approaches included traditional calibration curve and machine learning algorithms, with emphasis on partial least squares regression (PLS-R) and artificial neural networks (ANN), to estimate the fat content in skimmed, semi-skimmed and whole milk. Among these, ANN provided the most accurate results for all types of milk, particularly in skimmed milk, with a relative standard deviation (RSD) of 14.9% and an accuracy of −7.3%. The calibration curve showed higher variability, with an RSD of 34.1% and trueness of 25.3% for skimmed milk. PLS-R improved accuracy in relation to the calibration curve approach, reducing RSD to 18.9% and trueness to −17.7%. The developed method has been successfully applied to determine the fat content in 51 samples of UHT milk purchased in different Spanish supermarkets, providing adequate results for each of the three categories considered, including goat's milk, sheep's milk, and milk coffee. Furthermore, the application of machine learning has proven its validity by successfully distinguishing between lactose and lactose-free UHT milk.

本研究比较了使用台式质子核磁共振（1H NMR）光谱定量超高温（UHT）牛奶脂肪含量的三种不同方法。评估的方法包括传统的校准曲线和机器学习算法，重点是偏最小二乘法回归（PLS-R）和人工神经网络（ANN），以估算脱脂奶、半脱脂奶和全脂奶中的脂肪含量。其中，人工神经网络为所有类型的牛奶提供了最准确的结果，尤其是脱脂牛奶，其相对标准偏差（RSD）为 14.9%，准确度为-7.3%。校准曲线显示出更高的可变性，脱脂奶的 RSD 为 34.1%，准确度为 25.3%。与校准曲线法相比，PLS-R 提高了准确度，将 RSD 降低到 18.9%，准确度降低到 -17.7%。所开发的方法已成功应用于测定在西班牙不同超市购买的 51 个超高温灭菌奶样本中的脂肪含量，为所考虑的三个类别（包括山羊奶、绵羊奶和咖啡奶）中的每个类别提供了适当的结果。此外，机器学习的应用也证明了其有效性，成功区分了乳糖和无乳糖 UHT 牛奶。

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引用次数: 0

The effect of cold plasma pretreatment on drying efficiency of beetroot by intermittent microwave-hot air (IMHA) hybrid dryer method: Assessing drying kinetic, physical properties, and microstructure of the product 冷等离子体预处理对间歇微波-热空气（IMHA）混合干燥器法干燥甜菜根效率的影响：评估产品的干燥动力学、物理性质和微观结构

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117010

Amir Kamkari , Saeed Dadashi , Maryam Khakbaz Heshmati , Jalal Dehghannya , Yousef Ramezan

This study examined the effects of cold plasma (CP) pretreatment with durations of 1, 3, and 5 min on drying kinetics, microstructure, and physical properties, including shrinkage, rehydration ratio (RR), and bulk density of beetroot dried samples using intermittent microwave-hot air (IMHA) drying at 40 °C and pulse ratios (PR) of 1 and 2. While increasing PR decreased drying rate (DR) and effective moisture diffusivity (Deff), increasing microwave power from 180 to 600 W increased both, reducing drying time and specific energy consumption (SEC). Extended CP-pretreatment doubled DR, 66% increased Deff, and 24% reduced SEC. Both increasing CP-pretreatment time and microwave power had similar effects on shrinkage, RR, and bulk density, but CP-pretreatment was more prominent; reducing shrinkage by 18%, bulk density by 23%, and increasing RR by approximately 36% in 5-min. X-ray imaging showed that 600 W of microwave power increased porosity by 87%, while 5-min CP-pretreatment increased it by 27%. As the optimum condition, CP-pretreatment for 5 min, continuous microwave application, and 600 W of MW power produced the best kinetics and physical properties. Overall, the results demonstrated that the appropriate CP-pretreatment duration could produce high-quality dried samples.

本研究考察了冷等离子体（CP）预处理（持续时间为 1、3 和 5 分钟）对甜菜根干燥样品的干燥动力学、微观结构和物理性质（包括收缩率、复水率 (RR) 和体积密度）的影响，采用的是间歇式微波-热空气（IMHA）干燥，温度为 40 °C，脉冲比 (PR) 为 1 和 2。虽然提高脉冲比会降低干燥速率（DR）和有效水分扩散率（Deff），但将微波功率从 180 W 提高到 600 W 则会提高这两项指标，同时缩短干燥时间并降低特定能耗（SEC）。延长 CP 预处理时间可使 DR 增加一倍，Deff 增加 66%，SEC 减少 24%。增加 CP 预处理时间和微波功率对收缩率、容重和体积密度的影响相似，但 CP 预处理的效果更显著；5 分钟内收缩率降低了 18%，体积密度降低了 23%，容重提高了约 36%。X 射线成像显示，600 W 微波功率可使孔隙率增加 87%，而 5 分钟的 CP 预处理可使孔隙率增加 27%。作为最佳条件，5 分钟的 CP 预处理、连续使用微波和 600 瓦的微波功率产生了最佳的动力学和物理性能。总之，研究结果表明，适当的 CP 预处理时间可以生产出高质量的干燥样品。

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