Food Physics最新文献

{"title":"Tailoring the rice starch for the application in food sector by different processes","authors":"Saadia Zainab ,&nbsp;Xianqing Zhou ,&nbsp;Yurong Zhang ,&nbsp;Saira Tanweer ,&nbsp;Tariq Mehmood","doi":"10.1016/j.foodp.2024.100044","DOIUrl":"10.1016/j.foodp.2024.100044","url":null,"abstract":"<div><div>Rice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins. Due to the diverse aspects of native rice starch, there’s a need to improve the characteristics of rice starch to use them easily in the food sector. Many rice starch characteristics can be improved through different processes among which some of the improved properties are paste clarity, solubility, swelling power, gelatinization, retrogradation, starch structure, and rheology. These improvements can be done through physical modifications, chemical modifications, and emerging approaches. After modifications, the usage of rice starch in the food items can be efficiently increased. This paper mainly aims at the basic properties and their improvements through modifications making them applicable in the food sector. In short, the main properties of rice starch which can be improved through modification and its application in the food sector are explained in detail.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100044"},"PeriodicalIF":0.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Radio frequency treatment in food processing: A review of its recent applications in fluid and semifluid foods","authors":"Hao Zhang ,&nbsp;Yiming Zhang ,&nbsp;Shaojin Wang ,&nbsp;Bo Ling","doi":"10.1016/j.foodp.2024.100043","DOIUrl":"10.1016/j.foodp.2024.100043","url":null,"abstract":"<div><div>Radio frequency (RF) treatment is an emerging technology that provides fast, volumetric, and deep penetrative heating effects, and it has been studied for various purposes in food processing. Among food products, fluid and semifluid foods, such as fruit juices, soup, milk, yogurt, minced meats, etc., which have a high moisture content (MC) and relatively uniform dielectric properties (DPs), exhibit better heating effects during RF treatment. Therefore, RF treatment of fluid and semifluid foods has attracted extensive attention in the last decade. This review provides an overview of applications of RF treatment in fluid and semifluid food processing, such as pasteurization, biochemical reaction promotion, bioactive compound extraction, enzyme inactivation, biological macromolecule modification, etc. The DPs of fluid and semifluid foods related to RF heating for different processing purposes, as well as RF heating uniformity and the typical RF equipment used in fluid and semifluid foods studies, are also summarized. Finally, the challenges and future directions of the RF processing of fluid and semifluid foods are discussed. As such, this review improves the understanding of RF heating of fluid and semifluid foods and promotes the application of RF technology in the food industry.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100043"},"PeriodicalIF":0.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142592939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of varieties of wheat seeds based on multispectral imaging combined with improved YOLOv5","authors":"Wei Liu ,&nbsp;Yang Liu ,&nbsp;Fei Hong ,&nbsp;Jiaming Li ,&nbsp;Quan Jiang ,&nbsp;Lingfei Kong ,&nbsp;Changhong Liu ,&nbsp;Lei Zheng","doi":"10.1016/j.foodp.2024.100042","DOIUrl":"10.1016/j.foodp.2024.100042","url":null,"abstract":"<div><div>The identification of seed variety is important in wheat production because the growth and yield are highly related with its variety. Traditional identification methods for wheat seed varieties were suffered with time consuming and contamination. This study proposed a method for convenient identification of wheat seed varieties by using improved YOLOv5 combined with multispectral images. Three optimal spectral bands images including 405 nm, 570 nm and 890 nm were selected to fuse new image from all 19 bands using Genetic algorithm and confusion matrix. The YOLOv5s model for wheat seed variety identification was improved by adding a convolutional block attention module (CBAM) and the identification model was developed with the fusion images. The identification performance of proposed method achieved an accuracy of 99.38 % in testing set, which was better than traditional VOLOv5 with RGB images or with the multispectral images. Meanwhile, the evaluation indexes of the model such as P/%, R/%, F1/% and mAP/% were all higher than 90 %, which showed that the method was suitable for identification of wheat seeds variety rapidly and non-destructively.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100042"},"PeriodicalIF":0.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A low frequency magnetic field regulated the synthesis of carotenoids in Rhodotorula mucilaginosa by influencing iron metabolism","authors":"Menglin Ju ,&nbsp;Jialan Zhang ,&nbsp;Li Li ,&nbsp;Yingbao Liu ,&nbsp;Tong Gu ,&nbsp;Mengxiang Gao","doi":"10.1016/j.foodp.2024.100041","DOIUrl":"10.1016/j.foodp.2024.100041","url":null,"abstract":"<div><div>The purpose of this study is to investigate the effect of low frequency magnetic fields (LFMF) on carotenoid synthesis and iron metabolism in <em>Rhodotorula mucilaginosa</em> and to explore potential connections between the two processes. Various LFMF intensities were employed to assess carotenoid production, intracellular iron content, and the expression levels of genes related to carotenoid synthesis and iron metabolism in <em>R. mucilaginosa</em>. The results show that a LFMF could promote carotenoid synthesis, resulting in varying increases in intracellular iron content. Specifically, the expression of the iron metabolism-related gene transferrin receptor <em>(TFR)</em> was upregulated, while the expression of ferroportin <em>1 (FPN1)</em> was downregulated. Meanwhile, the expressions of the carotenoid synthesis-related genes geranylgeranyl diphosphate synthases (<em>GGPPS)</em> and phytoene synthase (<em>PSY)</em> displayed varying degrees of upregulation at different time points. Further, the <em>TFR</em> and <em>FPN1</em> gene knockout strains of <em>R. mucilaginosa</em> were subjected to treatment with a 3.5-mT LFMF, the results of which showed that an LFMF is capable of influencing the iron metabolism levels and subsequently regulating carotenoid synthesis in <em>R. mucilaginosa</em>.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100041"},"PeriodicalIF":0.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142538186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of particle size, probe type, position and glassware geometry on laboratory-scale ultrasonic extraction of Citrus maxima flavedo","authors":"Sayantan Chakraborty,&nbsp;Gunjana Deka,&nbsp;Himjyoti Dutta","doi":"10.1016/j.foodp.2024.100040","DOIUrl":"10.1016/j.foodp.2024.100040","url":null,"abstract":"<div><div>Laboratory-scale ultrasonic extraction efficiency can be improved by selecting appropriate substrate size, glassware type and hardware configurations. For the first time, effects of using different common glassware shapes and geometries with two common ultrasonic probes on phytochemical extractability in 80 % ethanol were investigated. <em>Citrus maxima</em> peel powder was the model substrate. Smaller particles of 100–150 μm yielded higher mass (51.26 ± 0.25 %), however not consistently enhancing phenolic and flavonoid content owing to thermal effects. 300–500 μm particles exhibited higher antioxidant activities (92.38 ± 0.50 % DPPH reduction and 2.81 ± 0.05 mM/g FRAP). A 3 mm diameter probe gave superior yield (&gt;43 %) and quality (&gt;40 % TPC; &gt;35 % TFC and &gt;28 % FRAP) over a 13 mm probe. Deeper probe placements (50–70 mm) enhanced cavitation effects, improving extraction efficiency and bioactivity (&gt;20 % yield; &gt;10 % TPC and TFC; &gt;21 % FRAP respectively). Curved vessel base was found to be appropriate for generating efficient cavitation effects and extraction zones. Narrow-bodied test tube and falcon tube outperformed wider beakers and conical flasks. Improvements up to 43 %, 40 %, 38 % and 28 % in yield, TPC, TFC and FRAP respectively were achieved in them. Principal component analysis highlighted the synergistic effects. Schemes of ultrasonic activities within the selected set-ups were hence theorized from this study.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100040"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142326763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film","authors":"Adeshina Fadeyibi,&nbsp;Oluwasola Idowu Olamide","doi":"10.1016/j.foodp.2024.100039","DOIUrl":"10.1016/j.foodp.2024.100039","url":null,"abstract":"<div><div>Refrigeration slows down microbial growth and oxidation in mutton, but it is not enough on its own to fully prevent spoilage. To promote preservation, this research evaluated the effectiveness of combining ultrasound treatment, nanocomposite packaging, and cold storage ― a method known as ultrasonic nano-cooling (UNC) on quality of mutton. Various ultrasound frequencies (40 and 80 kHz) and processing times (2–4 minutes) were applied to process the mutton. Thereafter, the products were packaged in nanocomposite film, made from sorghum starch and <em>Azadirachta indica</em> gum nanoparticles, and then stored under cold temperature condition: 2°C, 4°C, and 6°C. Analysis of the physical and biochemical properties revealed significant improvements in quality due to UNC preservation compared to the control (p &lt; 0.05). Notably, the total bacterial load dropped from 5.4 × 10⁶ CFU/g in the control to 1.9 × 10⁶ CFU/g at 2°C with 80 kHz ultrasound after 4 minutes. This effect may be due to enhanced cavitation effects at higher frequencies, which, according to previous studies, can disrupt microbial cell walls. Lipid oxidation reduced from 0.45 mg MDA/kg to 0.20 mg MDA/kg, likely due to minimized thermal degradation and oxidative reactions, facilitated by lower temperatures and effective packaging. Water holding capacity increased from 70 % to 85 %, due to improved muscle fiber structure from ultrasound treatment, which aids moisture retention. The pH remained steady between 5.8 and 6.0, reflecting minimal spoilage and effective microbial control. This study demonstrates that UNC preservation is an effective method for extending mutton shelf life, aligning with the demand for high-quality, long-lasting mutton products.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100039"},"PeriodicalIF":0.0,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000331/pdfft?md5=7d2a22a3dfc7fe12dc6e7b670ff51d69&pid=1-s2.0-S2950069924000331-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of dual modification on structural, functional and dielectric properties of cassava starch","authors":"Paula Figueiredo M. Cremasco ,&nbsp;Karine Mayuri Pistoni Siqueira ,&nbsp;Paulo José do Amaral Sobral ,&nbsp;Walter Ferreira Velloso Jr ,&nbsp;César Gonçalves de Lima ,&nbsp;Jorge Andrey Wilhelms Gut ,&nbsp;Izabel Cristina Freitas Moraes","doi":"10.1016/j.foodp.2024.100038","DOIUrl":"10.1016/j.foodp.2024.100038","url":null,"abstract":"<div><p>The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these modification methods. The dielectric properties, important for the microwave treatment of starch, have received little attention in recent studies. Cassava starch with and without addition of hydrocolloids (guar and xanthan gums) was modified by microwave heating for two different exposure times, and its structural, functional, and dielectric properties were studied. The dual modification enhanced the swelling power and oil holding capacity of the starch, reduced its gelatinization temperature, and did not alter its crystallinity. Notably, xanthan-modified starch microwaved for 6 min exhibited higher color variation (ΔE*) and increased granules agglomeration, while the microwave treatment alone roughened the surface of the starch granules. The mean diameters D[4,3] of starch increased with xanthan gum addition, microwave treatment (6 min), and their combination. The relative permittivity (ε’), loss factor (ε”) and penetration depth (D_p) were lower for samples modified by the combined method. Considering the type of hydrocolloid and the microwave exposure time, the combined modification significantly influenced the properties of starch, offering a promising approach to producing starch with enhanced functional properties.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100038"},"PeriodicalIF":0.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992400032X/pdfft?md5=388d4f3b704e7f71830fb621f564109d&pid=1-s2.0-S295006992400032X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing","authors":"Jie Li ,&nbsp;Haohao Hu ,&nbsp;Ruihao Niu ,&nbsp;Qingqing Zhu ,&nbsp;Siyu Yao ,&nbsp;Jianwei Zhou ,&nbsp;Donghong Liu ,&nbsp;Enbo Xu","doi":"10.1016/j.foodp.2024.100028","DOIUrl":"10.1016/j.foodp.2024.100028","url":null,"abstract":"<div><p>Three-dimensional (3D)-printed fish analogs are gradually nearing the ability to mimic real fish meat in response to personal demand, supply pressure, food safety, and environmental concerns. However, the use of 3D food printing to simulate the composite structure of real meat tissue remains a challenge. In this study, we used dual-nozzle 3D printing technology to construct plant-based yellow croaker tissue analogs by soy protein isolate–xanthan gum-starch complex (as simulated muscle ink) and nanostarch-carrageenan emulsion gel (as simulated fat ink). We successfully prepared 3D-printed fish meat with a high simulation composite structure by constructing a muscle/fat biphasic 3D model and optimizing the printing process. The texture, moisture distribution, and nutrient content of the simulated fish meat were analyzed and compared with real yellow croaker meat, demonstrating that 3D-printed plant-based yellow croaker flesh with a composite structure had a good simulation quality.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100028"},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000227/pdfft?md5=ee27804a261fee5c8ec5944c6d8061e2&pid=1-s2.0-S2950069924000227-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancement in measurement and AI-driven predictions of maturity indices in kinnow(Citrus nobilis x Citrus deliciosa ): A comprehensive review","authors":"Sachin Ghanghas ,&nbsp;Nitin Kumar ,&nbsp;Sunil Kumar ,&nbsp;Vijay Kumar Singh","doi":"10.1016/j.foodp.2024.100026","DOIUrl":"10.1016/j.foodp.2024.100026","url":null,"abstract":"<div><p>Kinnow also known as mandarin are popular fruits worldwide for their refreshing flavor and nutritional benefits. Their quality standards vary globally due to differences in climatic conditions, agronomical practices, mandarin physiology, etc. The fruit maturity indices are region and consumer specific which make traditional methods of maturity predictions a very difficult task which become challenge for producers and researchers. This review provides state-of-art approches on maturity indices of mandarin fruit by understanding its physiological changes including their biotic, abiotic factors, physicochemical parameters and artificial intelligence integration with non-destructive technologies to predict the fruit maturity. It focuses on rapid on-field sensor and camera based systems with different algorithmic models for fruit maturity prediction. The use of AI driven advanced spectrometry, imaging techniques, real time monitoring are crucial for predicting harvest time. It also highlights significant technical challenges and identifies promising areas for future research, offering a valuable insights for growers.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100026"},"PeriodicalIF":0.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000203/pdfft?md5=f0ecd57f9df129955403c1c3f2adbce8&pid=1-s2.0-S2950069924000203-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological usage of ripe banana pulp for the development of a salad dressing","authors":"Tania Martinez ,&nbsp;Ricardo S. Aleman ,&nbsp;Franklin Delarca Ruiz ,&nbsp;Mallerly Sarmiento Madrid ,&nbsp;Jhunior Marcia ,&nbsp;Ismael Montero-Fernández ,&nbsp;Daniel Martín Vertedor ,&nbsp;Víctor Manrique-Fernández ,&nbsp;Jesús Lozano","doi":"10.1016/j.foodp.2024.100027","DOIUrl":"10.1016/j.foodp.2024.100027","url":null,"abstract":"<div><p>Oxidized banana (OB) is one of the important food wastes which contains a high potential to use in different products such as salad dressing. OB is a good ingredient in salad dressing due to its presence of antioxidants, vitamins, dietary fibers, and starch. the current study aimed to replace OB with non-oxidized banana (T₁: 0 % T₂: 25 %, T₃: 50 %, T₄: 75 %, and T₅: 100 % OB) in salad dressing formulation and focused on the effects of OB on color, sensory, physical, chemical, rheological properties, microbial growth, and consumer studies. E-nose and volatile compounds analysis by GC-MS was also performed. According to the results, L*, a*, and b* values decreased significantly (<em>P</em> &lt; 0.5) leading to a darker color of the product and effected other color evaluations (Hue, chroma, and ∆E). Viscosity was decreased significantly by the addition of the OB in the dressing formulation while pH did not change between T₅ and T₁ treatments. All sensory attributes score (9-point hedonic scale) decreased and consumers were given of fact of OB salad dressing has environmental benefits. Steady shear flow measurements, frequency sweep analysis, and the thixotropic loop of the oxidized banana indicated that adding OB to salad dressing negatively affected textural properties. The most effective attributes are, texture, and color discriminating the underlying differences among all 5 treatments according to MANOVA Wilks’ <em>P</em>-values. McNemar’s test was applied to analyze before and after consumers had been given the information about OB environmental benefits indicating that emotional attributes were changed after knowing the fact state as well as the odds ratio predicted purchase intent which increased with an increase in overall liking, pleased, flavor, and satisfied attributes. The acceptability threshold for OB in salad dressing formulation is 50 % OB. Among the identified volatile organic compounds are acetic acid, hexanoic acid, 3-methyl-1-butanol, 2-methylpropyl acetate, ethyl hexanoate, and phenylethyl acetate. The volatile organic compounds identified are 3-methyl-butanoic acid, 2-methyl-butanoic acid, and (<em>E</em>)-2-Decenal. The electronic device could discriminate these aromas, and the results obtained agree with those of the tasting panel and the volatile compounds.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100027"},"PeriodicalIF":0.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000215/pdfft?md5=eaa77576e72d5e472422c9c7f3238eea&pid=1-s2.0-S2950069924000215-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142122699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}