Dian Shofinita, Dianika Lestari, Ronny Purwadi, G. A. Sumampouw, K. C. Gunawan, S. A. Ambarwati, A. B. Achmadi, Jason T. Tjahjadi
Coffee consumption could provide various benefits for human health, but also could contribute to several health problems. The growing trend of coffee consumption has created a rising demand for decaffeinated coffee that is safe for consumers with low caffeine tolerance. Decaffeination process, however, can result in the alteration of several properties of coffee which affect overall coffee taste. This review discussed current decaffeination methods such as water decaffeination, solvent decaffeination, supercritical decaffeination, and biodecaffeination which includes their mechanisms, benefits, and drawbacks as well as their effect in the physicochemical and sensory characteristics of coffee. Solvent decaffeination has showed potential improvements in the future such as the incorporation of membrane and ultrasonic technology. In addition, the mathematical model for caffeine diffusion has been arranged according to Fick’s second law of diffusion, based upon spherical and rectangular coordinates with several assumptions. Further research should be aimed to maintain the properties of coffee after decaffeination process. Furthermore, utilizing new solvents that are safe and non-toxic will potentially be favorable research in the development of decaffeination methods in the future.
{"title":"Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee","authors":"Dian Shofinita, Dianika Lestari, Ronny Purwadi, G. A. Sumampouw, K. C. Gunawan, S. A. Ambarwati, A. B. Achmadi, Jason T. Tjahjadi","doi":"10.1515/ijfe-2024-0013","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0013","url":null,"abstract":"\u0000 Coffee consumption could provide various benefits for human health, but also could contribute to several health problems. The growing trend of coffee consumption has created a rising demand for decaffeinated coffee that is safe for consumers with low caffeine tolerance. Decaffeination process, however, can result in the alteration of several properties of coffee which affect overall coffee taste. This review discussed current decaffeination methods such as water decaffeination, solvent decaffeination, supercritical decaffeination, and biodecaffeination which includes their mechanisms, benefits, and drawbacks as well as their effect in the physicochemical and sensory characteristics of coffee. Solvent decaffeination has showed potential improvements in the future such as the incorporation of membrane and ultrasonic technology. In addition, the mathematical model for caffeine diffusion has been arranged according to Fick’s second law of diffusion, based upon spherical and rectangular coordinates with several assumptions. Further research should be aimed to maintain the properties of coffee after decaffeination process. Furthermore, utilizing new solvents that are safe and non-toxic will potentially be favorable research in the development of decaffeination methods in the future.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"55 13","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141798817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wenxin Jiang, Hefan Zhang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao, Yuehan Wu, Dan Yuan, Yanlei Li
Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions.
{"title":"Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20)","authors":"Wenxin Jiang, Hefan Zhang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao, Yuehan Wu, Dan Yuan, Yanlei Li","doi":"10.1515/ijfe-2024-0075","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0075","url":null,"abstract":"\u0000 Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"11 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141266433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mamadou L. Niane, Olivier Rouaud, A. Ogé, D. Quéveau, A. Le‐Bail, P. Le‐Bail
3D printing of food has great potential for applications such as the design of customised food or the creation of innovative textures. However, printed products often do not retain their structure due to the composition of the material, especially in the case of cereal products. Cooking such products with a nozzle could be an alternative to meet this challenge. The objective of this work was to develop, with the help of a numerical model, a 3D cake batter printing nozzle in which ohmic heating is used for baking. The use of a temperature and shear rate dependent viscosity allowed the solidification of the batter during baking due to starch gelatinization. The numerical model made it possible to predict heterogeneity in temperature distribution. Optimization procedures were used to reach desired temperature profiles at the outlet of the nozzle, reducing by 17 % the electrical power used for heating and by 78 % the energy evacuated during cooling.
{"title":"Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications","authors":"Mamadou L. Niane, Olivier Rouaud, A. Ogé, D. Quéveau, A. Le‐Bail, P. Le‐Bail","doi":"10.1515/ijfe-2023-0028","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0028","url":null,"abstract":"\u0000 3D printing of food has great potential for applications such as the design of customised food or the creation of innovative textures. However, printed products often do not retain their structure due to the composition of the material, especially in the case of cereal products. Cooking such products with a nozzle could be an alternative to meet this challenge. The objective of this work was to develop, with the help of a numerical model, a 3D cake batter printing nozzle in which ohmic heating is used for baking. The use of a temperature and shear rate dependent viscosity allowed the solidification of the batter during baking due to starch gelatinization. The numerical model made it possible to predict heterogeneity in temperature distribution. Optimization procedures were used to reach desired temperature profiles at the outlet of the nozzle, reducing by 17 % the electrical power used for heating and by 78 % the energy evacuated during cooling.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"51 12","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140656520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan
In addition to the morphology of tomato powders produced with different drying processes (oven, sun, microwave, tray drying), powder flow properties such as powder flow speed dependency, cohesiveness and caking were evaluated and compared in this study. The data was grouped and classified using Principal Component Analysis (PCA). The findings revealed a slight decrease in compaction coefficient up to 50 mm/s. Moreover, a sudden decrease was observed in the compaction coefficient with the test speed increasing from 50 mm/s to 100 mm/s for the tray-dried tomato powders. The findings of the Scanning Electron Microscopy (SEM) analysis revealed that the drying procedures had a substantial impact on the morphological structures of tomato powders. It was proven that different drying techniques caused structural differences. Microwave heating yielded faster moisture loss and, as a result, the morphology was rough. Ultimately, powders obtained from microwave processes had holes in the surface as a result of the water vapor released during the drying process.
{"title":"Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods","authors":"Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan","doi":"10.1515/ijfe-2023-0139","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0139","url":null,"abstract":"\u0000 In addition to the morphology of tomato powders produced with different drying processes (oven, sun, microwave, tray drying), powder flow properties such as powder flow speed dependency, cohesiveness and caking were evaluated and compared in this study. The data was grouped and classified using Principal Component Analysis (PCA). The findings revealed a slight decrease in compaction coefficient up to 50 mm/s. Moreover, a sudden decrease was observed in the compaction coefficient with the test speed increasing from 50 mm/s to 100 mm/s for the tray-dried tomato powders. The findings of the Scanning Electron Microscopy (SEM) analysis revealed that the drying procedures had a substantial impact on the morphological structures of tomato powders. It was proven that different drying techniques caused structural differences. Microwave heating yielded faster moisture loss and, as a result, the morphology was rough. Ultimately, powders obtained from microwave processes had holes in the surface as a result of the water vapor released during the drying process.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"6 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140663765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Choy, Shuh Jun Teow, Y. Khor, T. B. Tan, Somayeh Gholivand, Masni Mat Yusoff, Chin Ping Tan
The aim of this study was to develop a stable palm carotene-based emulsion using the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3:1, 5:1, 7:1, 9:1, 11:1). RPI achieved highest solubility at pH 12. Meanwhile, RPI-FG complex shows low turbidity value from pH 6 to 12 for all ratios. Emulsion with ratio 7:1 exhibited 33 % droplet size increment throughout 7 days storage and evenly distributed based on the microstructure images. For creaming index (CI), all emulsion shows 0 % separation on day zero except emulsion with ratio 11:1 (1.90 %) and lowest CI on day 7 was 9.05 % in ratio 3:1. Furthermore, emulsion activity index and emulsion stability index of the emulsions decreased significantly with the reduced of FG in the formulation. These results suggested that carotene-based emulsion fabricated using RPI-FG complex with ratio of 7:1 exhibited the highest emulsion stability and could be further applied in aqueous food systems.
{"title":"Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex","authors":"H. Choy, Shuh Jun Teow, Y. Khor, T. B. Tan, Somayeh Gholivand, Masni Mat Yusoff, Chin Ping Tan","doi":"10.1515/ijfe-2023-0295","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0295","url":null,"abstract":"\u0000 The aim of this study was to develop a stable palm carotene-based emulsion using the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3:1, 5:1, 7:1, 9:1, 11:1). RPI achieved highest solubility at pH 12. Meanwhile, RPI-FG complex shows low turbidity value from pH 6 to 12 for all ratios. Emulsion with ratio 7:1 exhibited 33 % droplet size increment throughout 7 days storage and evenly distributed based on the microstructure images. For creaming index (CI), all emulsion shows 0 % separation on day zero except emulsion with ratio 11:1 (1.90 %) and lowest CI on day 7 was 9.05 % in ratio 3:1. Furthermore, emulsion activity index and emulsion stability index of the emulsions decreased significantly with the reduced of FG in the formulation. These results suggested that carotene-based emulsion fabricated using RPI-FG complex with ratio of 7:1 exhibited the highest emulsion stability and could be further applied in aqueous food systems.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"11 21","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140674207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Lysova, F. Solari, Michele Bocelli, Andrea Volpi, Roberto Montanari
The irradiation of foods with UV-C light is a non-thermal and non-chemical treatment that allows for achieving several benefits, from surface decontamination to hormetic effects on biological matrices. Nowadays, even if its effects have been extensively proven and discussed, UV-C radiation is not widespread on an industrial level for the treatment of solid and liquid foods, mainly due to technical limitations and the non-uniformity of legislation for different products and among different countries. In this study, numerical simulation was adopted as a tool for the design and optimization of a device for the UV-C treatment of fruits and vegetables. After validating the modelling approach, the radiation treatment was evaluated for different product configurations. The proposed approach aims to facilitate the implementation and the scale-up of the UV-C treatment in the food industry, as it allows for assessing its effects under different operating conditions, prior to the physical prototyping stages.
{"title":"Industrial device for the continuous UV-C treatment of fruit and vegetables: simulation-aided design and model validation","authors":"N. Lysova, F. Solari, Michele Bocelli, Andrea Volpi, Roberto Montanari","doi":"10.1515/ijfe-2023-0065","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0065","url":null,"abstract":"\u0000 The irradiation of foods with UV-C light is a non-thermal and non-chemical treatment that allows for achieving several benefits, from surface decontamination to hormetic effects on biological matrices. Nowadays, even if its effects have been extensively proven and discussed, UV-C radiation is not widespread on an industrial level for the treatment of solid and liquid foods, mainly due to technical limitations and the non-uniformity of legislation for different products and among different countries. In this study, numerical simulation was adopted as a tool for the design and optimization of a device for the UV-C treatment of fruits and vegetables. After validating the modelling approach, the radiation treatment was evaluated for different product configurations. The proposed approach aims to facilitate the implementation and the scale-up of the UV-C treatment in the food industry, as it allows for assessing its effects under different operating conditions, prior to the physical prototyping stages.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":" 16","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140683372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Frozen storage of food products is widely accepted not only in the industry but also by households. Frost formation during long-term storage is recognized as a phenomenon that causes changes in product characteristics and quality losses. However, quantitative prediction and control of frost formation remains a challenge. In this study, a mathematical model was developed to predict frost formation inside frozen food products (i.e., frozen minced meat packed in a polyvinylidene chloride (PVDC) film) under fluctuating temperature conditions in a domestic refrigerator. The proposed model is based on heat transfer and energy balance equations, and the amount of frost formation is estimated from the heat generated by condensation. The heat transfer coefficients were experimentally obtained and applied to the developed model. The interactions between the amplitude and frequency of temperature fluctuations and the corresponding amount of frost formation were visualized using contour plots. Both the amplitude and frequency were found to increase frost formation. For the range of fluctuations tested (temperature amplitudes of 0.5–2.5 K and cooling rates of 0.0125–0.2 K/min when connected to the compressor), the simulation predicted that the amount of frost in the packages varied up to approximately 4.5 times (0.48–2.18 g/month for packages containing 300 g of minced meat) depending on the different temperature fluctuation settings.
{"title":"Model-based prediction of frost formation inside frozen food packages under temperature fluctuations","authors":"K. Nakagawa, Maya Nakabayashi, Toshiko Yasunobu","doi":"10.1515/ijfe-2023-0222","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0222","url":null,"abstract":"\u0000 Frozen storage of food products is widely accepted not only in the industry but also by households. Frost formation during long-term storage is recognized as a phenomenon that causes changes in product characteristics and quality losses. However, quantitative prediction and control of frost formation remains a challenge. In this study, a mathematical model was developed to predict frost formation inside frozen food products (i.e., frozen minced meat packed in a polyvinylidene chloride (PVDC) film) under fluctuating temperature conditions in a domestic refrigerator. The proposed model is based on heat transfer and energy balance equations, and the amount of frost formation is estimated from the heat generated by condensation. The heat transfer coefficients were experimentally obtained and applied to the developed model. The interactions between the amplitude and frequency of temperature fluctuations and the corresponding amount of frost formation were visualized using contour plots. Both the amplitude and frequency were found to increase frost formation. For the range of fluctuations tested (temperature amplitudes of 0.5–2.5 K and cooling rates of 0.0125–0.2 K/min when connected to the compressor), the simulation predicted that the amount of frost in the packages varied up to approximately 4.5 times (0.48–2.18 g/month for packages containing 300 g of minced meat) depending on the different temperature fluctuation settings.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"143 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140694522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Apple is easily damaged in the process of the mechanical harvesting, which reduces the fruit’s quality. It is of great significance to study the damage principle of apple in the transport process of picking platform. In this study, the apple compression test was carried out. The compression and drop process of the fruit was analyzed by the finite element analysis (FEA). The experimental platform of apple harvesting was designed, the conveying process of apple was analyzed. The results of compression finite element analysis showed that when the compression force is greater than 15.0 N, both radial compression and axial compression will be damaged. The results of drop finite element analysis showed that when the drop direction is axial, the maximum contact stress of the peel and kernel decreases with the increase of drop angle, the maximum contact stress of the pulp increases first and then decreases. When the drop direction is radial, the maximum contact stress between pulp and kernel decreases with the increase of drop angle, the maximum contact stress of the peel first decreases and then increases. The simulation results of the harvesting platform transportation showed that the damage rate of apples is less than 10 % when the sub-conveyor belt speed is 0.02 m–0.04 m/s. This study can provide theoretical guidance for the design of the harvesting test platform and the reduction of the damage of apples during transportation.
苹果在机械采摘过程中很容易受损，从而降低果实的品质。研究苹果在采摘平台运输过程中的损伤原理具有重要意义。本研究进行了苹果压缩试验。通过有限元分析（FEA）对果实的压缩和下落过程进行了分析。设计了苹果采摘实验平台，分析了苹果的输送过程。压缩有限元分析结果表明，当压缩力大于 15.0 N 时，径向压缩和轴向压缩都会造成破坏。落锤有限元分析结果表明，当落锤方向为轴向时，果皮和果核的最大接触应力随落锤角度的增大而减小，果肉的最大接触应力先增大后减小。当下落方向为径向时，果肉与果核的最大接触应力随下落角的增大而减小，果皮的最大接触应力先减小后增大。采摘平台运输的模拟结果表明，当副传送带速度为 0.02 m-0.04 m/s 时，苹果的损坏率小于 10%。该研究可为采摘试验平台的设计和减少苹果在运输过程中的损坏提供理论指导。
{"title":"Apple mechanical damage mechanism and harvesting test platform design","authors":"Junming Hou, Zhi Ma, Xu Liu, Siyu Chen, Ziyuan Tang, Jiuyu Jin, Yachen Yu, Wei Wang","doi":"10.1515/ijfe-2023-0281","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0281","url":null,"abstract":"\u0000 Apple is easily damaged in the process of the mechanical harvesting, which reduces the fruit’s quality. It is of great significance to study the damage principle of apple in the transport process of picking platform. In this study, the apple compression test was carried out. The compression and drop process of the fruit was analyzed by the finite element analysis (FEA). The experimental platform of apple harvesting was designed, the conveying process of apple was analyzed. The results of compression finite element analysis showed that when the compression force is greater than 15.0 N, both radial compression and axial compression will be damaged. The results of drop finite element analysis showed that when the drop direction is axial, the maximum contact stress of the peel and kernel decreases with the increase of drop angle, the maximum contact stress of the pulp increases first and then decreases. When the drop direction is radial, the maximum contact stress between pulp and kernel decreases with the increase of drop angle, the maximum contact stress of the peel first decreases and then increases. The simulation results of the harvesting platform transportation showed that the damage rate of apples is less than 10 % when the sub-conveyor belt speed is 0.02 m–0.04 m/s. This study can provide theoretical guidance for the design of the harvesting test platform and the reduction of the damage of apples during transportation.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":" 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140691001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bárbara Teixeira Gomes, Cintia da Silva Araújo, Lara Louzada Aguiar, André Gustavo Vasconcelos Costa, Joel Camilo de Souza Carneiro, Pollyanna Ibrahim Silva
Bagasse, peels and seeds from fruits are usually discarded as byproducts. However, these byproducts contain high levels of bioactive compounds. The objective of this study was to microencapsulate bioactive compounds from acerola byproducts by spray drying (SD) and freeze-drying (FD) using maltodextrin (MD), gum arabic (GA), and whey protein isolate (WPI) as carrier agents and then evaluate their stability in a gelatin food-model system. Moisture, solubility, and hygroscopicity of the powders were 5.02–10.05 %, 78.83–92 %, and 7.64–14.76 %, respectively. The best method for obtaining phenolic compounds and flavonoids was SD/GA, which yielded 1855.11 mg GAE/100 g and 289.38 μg/g of quercetin. The best method for obtaining anthocyanins was FD/GA, which yielded 33.85 mg of cy-3-glu/100 g. Powder dried by SD/MD could be used as a natural dye. Our results show that acerola byproducts has potential for reuse, and microencapsulation is a good technique for generating stable extracts.
{"title":"Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder","authors":"Bárbara Teixeira Gomes, Cintia da Silva Araújo, Lara Louzada Aguiar, André Gustavo Vasconcelos Costa, Joel Camilo de Souza Carneiro, Pollyanna Ibrahim Silva","doi":"10.1515/ijfe-2023-0285","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0285","url":null,"abstract":"\u0000 Bagasse, peels and seeds from fruits are usually discarded as byproducts. However, these byproducts contain high levels of bioactive compounds. The objective of this study was to microencapsulate bioactive compounds from acerola byproducts by spray drying (SD) and freeze-drying (FD) using maltodextrin (MD), gum arabic (GA), and whey protein isolate (WPI) as carrier agents and then evaluate their stability in a gelatin food-model system. Moisture, solubility, and hygroscopicity of the powders were 5.02–10.05 %, 78.83–92 %, and 7.64–14.76 %, respectively. The best method for obtaining phenolic compounds and flavonoids was SD/GA, which yielded 1855.11 mg GAE/100 g and 289.38 μg/g of quercetin. The best method for obtaining anthocyanins was FD/GA, which yielded 33.85 mg of cy-3-glu/100 g. Powder dried by SD/MD could be used as a natural dye. Our results show that acerola byproducts has potential for reuse, and microencapsulation is a good technique for generating stable extracts.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"132 37","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140726075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In order to explore the structures and combination mechanism of wheat gluten peptides-calcium chelate (WOP-Ca) in depth, WOP-Ca were prepared by chelating wheat gluten peptides (WOP) with calcium. The yield of WOP-Ca was determined to be 51.2 ± 2.12 %, and it exhibited a calcium-chelating rate of 58.96 ± 1.38 %. The structural differences between WOP-Ca and WOP were characterized using various analytical techniques, and the results revealed that WOP-Ca and WOP differed in their microstructure, characteristic group absorption peaks, changes in electron cloud distribution, and thermal stability. WOP-Ca demonstrated remarkable stability and resistance to changes in pH, temperature, and in vitro digestion with gastric protease. After undergoing various treatments, the molecular weight distribution in each interval changed very little. Identification of the peptides in WOP-Ca was achieved by utilizing a mass spectrometer, and a total of 39 peptides were identified in WOP-Ca. Among these, 14 peptides with Score ≥ 30 and Coverage ≥ 20 showed bioavailability percentages exceeding 30 %, with half surpassing 50 %. The binding mode between the 14 peptides and Ca2+ was determined to be α linkage. The Ca–O bond lengths ranged from 2.40 to 3.20 Å, indicating the formation of structurally stable complexes. The carboxyl oxygen atoms played a crucial role in binding with Ca2+, with bond lengths ranging from 2.41 to 2.49 Å and 2.43 to 2.46 Å, respectively. The finding suggested that WOP-Ca prepared by chelation may be used as a calcium supplement that could serve as food additives, dietary nutrients, and pharmaceutical agents.
{"title":"Structural identification, stability and combination mechanism of calcium-chelating wheat gluten peptides","authors":"Wen-Ying Liu, Hanshuo Wu, Rui Liu, Hualei Wang, Xinxue Zhang, Ganlu Meng, Jie Ren, Ruizeng Gu","doi":"10.1515/ijfe-2023-0288","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0288","url":null,"abstract":"\u0000 In order to explore the structures and combination mechanism of wheat gluten peptides-calcium chelate (WOP-Ca) in depth, WOP-Ca were prepared by chelating wheat gluten peptides (WOP) with calcium. The yield of WOP-Ca was determined to be 51.2 ± 2.12 %, and it exhibited a calcium-chelating rate of 58.96 ± 1.38 %. The structural differences between WOP-Ca and WOP were characterized using various analytical techniques, and the results revealed that WOP-Ca and WOP differed in their microstructure, characteristic group absorption peaks, changes in electron cloud distribution, and thermal stability. WOP-Ca demonstrated remarkable stability and resistance to changes in pH, temperature, and in vitro digestion with gastric protease. After undergoing various treatments, the molecular weight distribution in each interval changed very little. Identification of the peptides in WOP-Ca was achieved by utilizing a mass spectrometer, and a total of 39 peptides were identified in WOP-Ca. Among these, 14 peptides with Score ≥ 30 and Coverage ≥ 20 showed bioavailability percentages exceeding 30 %, with half surpassing 50 %. The binding mode between the 14 peptides and Ca2+ was determined to be α linkage. The Ca–O bond lengths ranged from 2.40 to 3.20 Å, indicating the formation of structurally stable complexes. The carboxyl oxygen atoms played a crucial role in binding with Ca2+, with bond lengths ranging from 2.41 to 2.49 Å and 2.43 to 2.46 Å, respectively. The finding suggested that WOP-Ca prepared by chelation may be used as a calcium supplement that could serve as food additives, dietary nutrients, and pharmaceutical agents.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"24 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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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