{"title":"Estimation of Albumin Denaturation Temperature in Hydrogenated Starch Hydrolysate Solutions Based on Water Activity Measurements","authors":"T. Fujii, Miyu Kichijyo, Yuichi Kashiwakura","doi":"10.11301/jsfe.22614","DOIUrl":"https://doi.org/10.11301/jsfe.22614","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46025039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Daisuke Nakamoto, Toshiyuki Ueji, Yumio Tanaka, Kosuke Aiba, Kayo Sugiura, S. Ishikawa, M. Nakazawa, Misato Kikuchi
{"title":"Examination of Producing Method of Delicatessen Foods Maintaining Tastiness While Achieving Sustainability by Focusing on Effects of High-Pressure Processing","authors":"Daisuke Nakamoto, Toshiyuki Ueji, Yumio Tanaka, Kosuke Aiba, Kayo Sugiura, S. Ishikawa, M. Nakazawa, Misato Kikuchi","doi":"10.11301/jsfe.22615","DOIUrl":"https://doi.org/10.11301/jsfe.22615","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42312122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Kohda, Rio Sasaki, Rikuto Suzuki, A. Kugimiya, Y. Nakano, Y. Takano
{"title":"Effects of Light-emitting Diode Irradiation Pattern on the Anthocyanin Content of Broccoli Sprouts in a Plant Factory for the Production of Functional Foods","authors":"J. Kohda, Rio Sasaki, Rikuto Suzuki, A. Kugimiya, Y. Nakano, Y. Takano","doi":"10.11301/jsfe.22610","DOIUrl":"https://doi.org/10.11301/jsfe.22610","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42115889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kenta Yamaya, Katsuyoshi Ito, Ryo Takei, Hajime Takahashi, N. Katsuno, T. Nishizu
{"title":"Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption","authors":"Kenta Yamaya, Katsuyoshi Ito, Ryo Takei, Hajime Takahashi, N. Katsuno, T. Nishizu","doi":"10.11301/jsfe.21603","DOIUrl":"https://doi.org/10.11301/jsfe.21603","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48189258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Takashi Kobayashi, Ratchanon Chantanuson, Nanami Okuyama, K. Nishibori, Mika Akagi, M. Hirotsuka, S. Nagamine, H. Takamura, Takayo Mannari-Sasagawa, K. Nakagawa
{"title":"Development of Novel Meat Analogue Based on the Microstructure Control of Soybean Proteins","authors":"Takashi Kobayashi, Ratchanon Chantanuson, Nanami Okuyama, K. Nishibori, Mika Akagi, M. Hirotsuka, S. Nagamine, H. Takamura, Takayo Mannari-Sasagawa, K. Nakagawa","doi":"10.11301/jsfe.22606","DOIUrl":"https://doi.org/10.11301/jsfe.22606","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46215068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Continuous Protein Modification and Separation Process with Chromatography","authors":"N. Yoshimoto","doi":"10.11301/jsfe.21601","DOIUrl":"https://doi.org/10.11301/jsfe.21601","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41828854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mami Horiuchi, T. Akachi, M. Kawakami, H. Furukawa
In the present study, we investigated effects of macroscopic 3D structures of soft foods such as nursing foods printed using a 3D food printer on the texture. First, 3D printing was performed using two types of soft foods with different hardness, and the modeling properties were evaluated. The results showed that the two types of soft foods did not become homogeneous and retained their original physical properties in the printed object and the printing direction had effect on the mechanical properties of printed object. Furthermore, 3D printings of fiber structure and layer structure were performed, and the texture of printed objects were evaluated. The results showed that the mechanical properties of fiber structure and layer structure could be reproduced even in the 3D printed soft foods. Additionally, fibrous texture and layered texture were expressed by these structures at a level which was significantly distinguishable by humans. The present findings suggested that macroscopic 3D structures printed using a 3D food printer could regulate the texture of soft foods.
{"title":"Texture Design and Its Effect of Soft Foods Suitable for Nursing Foods Using Macroscopic 3D Structures Printed by 3D Food Printer","authors":"Mami Horiuchi, T. Akachi, M. Kawakami, H. Furukawa","doi":"10.11301/jsfe.21599","DOIUrl":"https://doi.org/10.11301/jsfe.21599","url":null,"abstract":"In the present study, we investigated effects of macroscopic 3D structures of soft foods such as nursing foods printed using a 3D food printer on the texture. First, 3D printing was performed using two types of soft foods with different hardness, and the modeling properties were evaluated. The results showed that the two types of soft foods did not become homogeneous and retained their original physical properties in the printed object and the printing direction had effect on the mechanical properties of printed object. Furthermore, 3D printings of fiber structure and layer structure were performed, and the texture of printed objects were evaluated. The results showed that the mechanical properties of fiber structure and layer structure could be reproduced even in the 3D printed soft foods. Additionally, fibrous texture and layered texture were expressed by these structures at a level which was significantly distinguishable by humans. The present findings suggested that macroscopic 3D structures printed using a 3D food printer could regulate the texture of soft foods.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41847275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The stabilization effect of a biopolymer complex layer consisting of sodium caseinate (SC) and chitosan (CHI) formed via electrostatic interaction was investigated using an oil-in-water (O/ W) emulsion containing palm oil droplets as the dispersed phase. O/W emulsions containing palm oil droplets with a narrow droplet diameter distribution were successfully prepared using two microchannel emulsification devices using SC as an emulsifier at 60°C. Surface modification of the palm oil droplets was conducted using different CHI/SC ratios. The surface charge of the droplets was negative and positive at CHI/SC ratios of less than 0.025 and more than 2.5, respectively. At an intermediate CHI/SC ratio between 0.025 and 2.5, the droplets formed large aggregates and became polydisperse. The adsorption of CHI on the surface of palm oil droplets at a high CHI/SC ratio was confirmed by fluorescent microscopy and ζ-potential measurement. Improved stability of the O/ W emulsions with the CHI-SC complex layer was demonstrated during heating (60°C) and cooling (20°C) treatment, and long-term (7 months) storage at room temperature (20-25°C). Interestingly, separation of the large oil phase on the top of the emulsion samples and the formation of large crystals of palm oil were suppressed in the emulsion samples with the CHI-SC complex layer.
{"title":"Improved Stability of the Palm Oil-in-Water Emulsion via the Surface Modification of Droplets with a Chitosan-Casein Complex Layer","authors":"T. Kuroiwa, Yaeko Okuyama, A. Kanazawa","doi":"10.11301/jsfe.21598","DOIUrl":"https://doi.org/10.11301/jsfe.21598","url":null,"abstract":"The stabilization effect of a biopolymer complex layer consisting of sodium caseinate (SC) and chitosan (CHI) formed via electrostatic interaction was investigated using an oil-in-water (O/ W) emulsion containing palm oil droplets as the dispersed phase. O/W emulsions containing palm oil droplets with a narrow droplet diameter distribution were successfully prepared using two microchannel emulsification devices using SC as an emulsifier at 60°C. Surface modification of the palm oil droplets was conducted using different CHI/SC ratios. The surface charge of the droplets was negative and positive at CHI/SC ratios of less than 0.025 and more than 2.5, respectively. At an intermediate CHI/SC ratio between 0.025 and 2.5, the droplets formed large aggregates and became polydisperse. The adsorption of CHI on the surface of palm oil droplets at a high CHI/SC ratio was confirmed by fluorescent microscopy and ζ-potential measurement. Improved stability of the O/ W emulsions with the CHI-SC complex layer was demonstrated during heating (60°C) and cooling (20°C) treatment, and long-term (7 months) storage at room temperature (20-25°C). Interestingly, separation of the large oil phase on the top of the emulsion samples and the formation of large crystals of palm oil were suppressed in the emulsion samples with the CHI-SC complex layer.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47247474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Kobayashi, S. Gomikawa, A. Oguro, A. Yamazaki, S. Sato, H. Maekawa
We investigated the effect of medium high hydrostatic pressure ( ＜ 100 MPa) on acrylamide generation and the Maillard reaction using an equimolar asparagine-glucose aqueous solution adjusted to pH 9.0. The amounts of acrylamide and melanoidins generated and pH were determined after treatment at 70 ℃ and 60 or 90 MPa pressure or atmospheric pressure for up to 72 hours. Comparison of acrylamide and melanoidins contents revealed that pressure inhibited acrylamide generation in this solution. When added to the same solution, cysteine markedly inhibited acrylamide generation independent of pressure under the condition of 70 ℃ at 90 MPa or atmospheric pressure for 24 hours. Based on these results, under the same condition as the cysteine addition experiment, we examined the inhibitory effect of pressure and cysteine on acrylamide generation using a non-centrifugal cane sugar (NCS) solution at pH 5.5, which contains a relatively large amount of acrylamide. Adding cysteine to the NCS solution reduced its original amount of acrylamide and inhibited acrylamide generation during heat treatment. Pressurization of a cysteine-free NCS solution promoted acrylamide generation, but that of an NCS solution with high cysteine concentration promoted acrylamide decrease. These results suggest that acrylamide generation and the Maillard reaction during food processing might be regulated by medium high hydrostatic pressure and cysteine addition.
{"title":"Inhibition of Acrylamide Generation by Hydrostatic Pressure and Cysteine Addition","authors":"A. Kobayashi, S. Gomikawa, A. Oguro, A. Yamazaki, S. Sato, H. Maekawa","doi":"10.11301/jsfe.21593","DOIUrl":"https://doi.org/10.11301/jsfe.21593","url":null,"abstract":"We investigated the effect of medium high hydrostatic pressure ( ＜ 100 MPa) on acrylamide generation and the Maillard reaction using an equimolar asparagine-glucose aqueous solution adjusted to pH 9.0. The amounts of acrylamide and melanoidins generated and pH were determined after treatment at 70 ℃ and 60 or 90 MPa pressure or atmospheric pressure for up to 72 hours. Comparison of acrylamide and melanoidins contents revealed that pressure inhibited acrylamide generation in this solution. When added to the same solution, cysteine markedly inhibited acrylamide generation independent of pressure under the condition of 70 ℃ at 90 MPa or atmospheric pressure for 24 hours. Based on these results, under the same condition as the cysteine addition experiment, we examined the inhibitory effect of pressure and cysteine on acrylamide generation using a non-centrifugal cane sugar (NCS) solution at pH 5.5, which contains a relatively large amount of acrylamide. Adding cysteine to the NCS solution reduced its original amount of acrylamide and inhibited acrylamide generation during heat treatment. Pressurization of a cysteine-free NCS solution promoted acrylamide generation, but that of an NCS solution with high cysteine concentration promoted acrylamide decrease. These results suggest that acrylamide generation and the Maillard reaction during food processing might be regulated by medium high hydrostatic pressure and cysteine addition.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46278487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Refrigerating or freezing foods in the form of O/W emulsions, such as mayonnaise, in which fine oil droplets (vegetable oil with a low melting point) are dispersed, may bring about oil-water separation. The separation deteriorates the appearance and quality of foods. However, the mechanism has not been fully understood. In this context, the crystallization behavior of vegetable oils with low melting points was investigated to elucidate the destabilization mechanism of the O/W emulsions containing such oils. In particular, focusing on the crystallization induction period, which is defined as the time it takes for vegetable oils to crystallize during the freezing process, the phenomena occurring during the period was examined from the viewpoints of temperature, stress, volume, crystal structure, and so on. Although the induction period of crystallization depended on the storage temperature and the type of vegetable oil, a method was proposed for predicting the period by considering the degree of supercooling of vegetable oil and the chemical structure of its constituent triacylglycerols (TAGs). It was also suggested that the destabilizing behavior of the O/W emulsions can be explained based on the properties of the TAGs constituting the vegetable oil and the degree of supercooling of the oil.
{"title":"Crystallization Kinetics of Low-Melting Point Vegetable Oils","authors":"Y. Miyagawa","doi":"10.11301/jsfe.21596","DOIUrl":"https://doi.org/10.11301/jsfe.21596","url":null,"abstract":"Refrigerating or freezing foods in the form of O/W emulsions, such as mayonnaise, in which fine oil droplets (vegetable oil with a low melting point) are dispersed, may bring about oil-water separation. The separation deteriorates the appearance and quality of foods. However, the mechanism has not been fully understood. In this context, the crystallization behavior of vegetable oils with low melting points was investigated to elucidate the destabilization mechanism of the O/W emulsions containing such oils. In particular, focusing on the crystallization induction period, which is defined as the time it takes for vegetable oils to crystallize during the freezing process, the phenomena occurring during the period was examined from the viewpoints of temperature, stress, volume, crystal structure, and so on. Although the induction period of crystallization depended on the storage temperature and the type of vegetable oil, a method was proposed for predicting the period by considering the degree of supercooling of vegetable oil and the chemical structure of its constituent triacylglycerols (TAGs). It was also suggested that the destabilizing behavior of the O/W emulsions can be explained based on the properties of the TAGs constituting the vegetable oil and the degree of supercooling of the oil.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49565297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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