Food Physics最新文献

{"title":"Assessing the extent of charring and its impact on the whisky ageing process","authors":"Jonathan Reep ,&nbsp;David Morrisset ,&nbsp;Stuart Martin ,&nbsp;Rory M. Hadden","doi":"10.1016/j.foodp.2025.100055","DOIUrl":"10.1016/j.foodp.2025.100055","url":null,"abstract":"<div><div>The charring of a whisky barrel is a critical step at the beginning of the whisky ageing process. The extent of barrel charring and its resultant influence on the generation of phenols and esters that alter whisky flavour profiles is yet to be fully explored. In this study, American white oak (<em>Quercus alba</em>) was charred at nine different temperatures, 473–1073 K, and added to both neat ethanol and new make unaged whisky for 500 days. Through the tailoring of the surface area to volume ratio, ageing was focussed over the equivalent of a 250-day maturation period in a full-sized sherry butt, enabling nine chemical species, each associated with a unique flavour profile, to be tracked via regular sampling. The temperature at which the char was formed was not observed to directly alter the tracked flavour congeners, although trends concerning early ethyl ester formation are discussed. Notably, it was found that the presence of a char gradient, arising from the use of a blowtorch, increased the production of ethyl esters, particularly significant during the early stages of the aging process. We believe that additional studies investigating the influence of set heat exposures on char formation could further quantify this effect, enabling the impact of charring on whisky flavour profiles to be further understood.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100055"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895150","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":"Effect of resistant starch on the physical properties and structure of wheat gel at different heating temperatures","authors":"Ryoko Shimada ,&nbsp;Miki Yoshimura","doi":"10.1016/j.foodp.2025.100052","DOIUrl":"10.1016/j.foodp.2025.100052","url":null,"abstract":"<div><h3>Background</h3><div>The physical properties of resistant starch (RS) are similar to those of dietary fiber; thus, RS is often added to food products to provide the same health benefits as dietary fiber.</div></div><div><h3>Methods</h3><div>In this study, four types of RS were mixed with wheat flour, and gels were prepared. RS-2, high amylose corn starch (HACS), was used alongside three types of RS-4: phosphate cross-linked tapioca starch (XLTS) and low- and high-hydroxypropylated phosphate tapioca starch (LHTS and HHTS, respectively). The flour suspension (16.7 w/w %) consisted of a mixture of medium wheat flour (1:1 mixture of low- and high-gluten wheat flour) and RS, combined in a 95:5 ratio. The suspension was heated at either 90 or 120 °C. The control sample consisted of wheat flour only. Compressive analysis, texture analysis, microscopic observations, RS measurements, and thermal properties analysis were performed.</div></div><div><h3>Results</h3><div>The gel made with HACS was soft after heating at 90 °C, and this gel showed the highest RS content. Additionally, the control and HACS gels had increased RS content when heated at 120 °C. In contrast, while the physical properties of the RS-4 mixed gels (XLTS, LHTS, and HHTS) changed upon heating, the RS content did not increase in the gels heated at 120 °C. Therefore, the RS-4 mixed gels may inhibit wheat starch aging during retort cooking.</div></div><div><h3>Conclusions</h3><div>These results indicate that mixing HACS into flour is the most effective way to increase the RS content in a water-dispersed flour system with high-moisture content, with higher heating temperatures facilitating this process.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100052"},"PeriodicalIF":0.0,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883121","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":"High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties","authors":"Subhashree Aparimita ,&nbsp;Sourav Misra ,&nbsp;Chirasmita Panigrahi ,&nbsp;Shubham Mandliya ,&nbsp;Hari Niwas Mishra","doi":"10.1016/j.foodp.2025.100051","DOIUrl":"10.1016/j.foodp.2025.100051","url":null,"abstract":"<div><div>Jun tea, a non-alcoholic functional drink, can confer physiological and neurological benefits to human beings. Various phenolic components in Jun tea are degraded in an acidic condition by the enzymatic activity of bacteria and yeast present in the tea fungal association. Therefore, this study aimed to explore the efficacy of ultrasonication (750 W power; 27 kHz frequency) on the physicochemical, microbiological and rheological properties of Jun tea with variation in treatment time (20–40 min). The total phenolic content (TPC), antioxidant activity, pH, and cloud stability of Jun tea were significantly (<em>p</em> &lt; 0.05) increased after the ultrasonic treatment, which was further confirmed by the FTIR spectra analysis. In contrast, prolonged exposure to ultrasound resulted in a significant declination of alcohol content, whiteness index, plate count, and apparent viscosity of Jun tea. The outcomes of this study explore the application of low-cost non-thermal technology (ultrasound technique) in fermented beverage industries. This product replaces the extensive use of commercially available carbonated beverages.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100051"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420969","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 extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review","authors":"Junjie Chen ,&nbsp;Qiang Liu ,&nbsp;Siqi Zhao ,&nbsp;Liping Guo ,&nbsp;Xinbo Zhuang ,&nbsp;Xuehong Chen ,&nbsp;Tingting Tao ,&nbsp;Chao Ding","doi":"10.1016/j.foodp.2025.100050","DOIUrl":"10.1016/j.foodp.2025.100050","url":null,"abstract":"<div><div>Wheat is one of the most important cereal crops and a critical ingredient in a wide range of ready-to-eat products, such as bread, noodles, cakes, and snacks, due to its favorable sensory attributes and processing properties. Extrusion, a process commonly used in the food industry, has proven effective in enhancing the nutritional value and functionality of wheat-based products by precisely controlling processing parameters. In this review, we explore the effects that extrusion process parameters have on the structural, functional, and physicochemical properties (e.g., expansion ratio, water absorption index, water solubility index, texture, viscosity, and digestibility) of wheat-based products. We also discuss specific applications of extruded wheat products. The findings of this review highlight how including an extrusion process can improve product quality and advance wheat-based product development in the food industry.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100050"},"PeriodicalIF":0.0,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143237457","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":"Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis","authors":"Ningning Ouyang ,&nbsp;Chen Hong ,&nbsp;Lina Guo ,&nbsp;Xinyan Zhang ,&nbsp;Wenjuan Qu ,&nbsp;Haile Ma","doi":"10.1016/j.foodp.2025.100049","DOIUrl":"10.1016/j.foodp.2025.100049","url":null,"abstract":"<div><div>In our previous studies, ultrasonic washing was proven to induce phenolic biosynthesis in fresh-cut red cabbages; however, the related regulatory mechanisms remain unclear. In response, this study investigates the mechanisms of phenolic biosynthesis in fresh-cut red cabbages under ultrasound stress from the perspective of energy metabolism. The effects of exogenous adenosine triphosphate (ATP) and 2,4-dinitrophenol (DNP) on the phenolic biosynthesis and antioxidant enzymes of fresh-cut red cabbages were also studied. The results show that ultrasound treatment induces the activities of adenosine triphosphatases (ATPase), succinate dehydrogenase (SDH), and cytochrome oxidase (CCO), thus maintaining the high-energy status of fresh-cut red cabbages during storage, primarily characterized by an increase in ATP content and energy charge (EC). The high-energy status is beneficial for providing energy to the biosynthesis of phenolic compounds. In addition, the phenolic content, as well as the activities of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), was increased in the fresh-cut red cabbages after ATP treatment, whereas DNP treatment showed the opposite effect. The results indicate that energy plays an essential role in regulating the antioxidant systems of fresh-cut red cabbages. The energy enhancement induced by ultrasound treatment is a key reason to promote the biosynthesis of non-enzymatic antioxidant–phenolic compounds and enhancing antioxidant enzyme activities. Therefore, the increase in energy levels induced by ultrasonic washing is closely related to the accumulation of phenolic compounds. Positive energy regulation could be a potential mechanism to improve the nutritive value of fruits and vegetables subjected to ultrasonic washing.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100049"},"PeriodicalIF":0.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155992","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":"Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns","authors":"Xidong Jiao ,&nbsp;Haifeng Diao ,&nbsp;Tianyi Liu ,&nbsp;Bowen Yan ,&nbsp;Xiangwei Tang ,&nbsp;Daming Fan","doi":"10.1016/j.foodp.2025.100048","DOIUrl":"10.1016/j.foodp.2025.100048","url":null,"abstract":"<div><div>Microwave heating is one of the most significant food-related physical-field processing technologies, possessing wide application potential in the food industry and for scientific research. This study explores microwave heating characteristics by conducting Multiphysics numerical simulations within a single-mode microwave system, emphasizing the impact of solvent type and volume on the heating rate, temperature profile, and distribution of the electric field and power dissipation density. In addition, the study examined the microwave-induced aggregation behavior of myofibrillar proteins (MPs) in diverse monovalent salt solvents by employing an established heating protocol. Results indicate that both the volume and type of solvent influence the microwave heating rate considerably. Specifically, volumes of 2 and 3 mL exhibited significantly higher rates than those of 1 and 4 mL under the test conditions, and these alterations were relatively consistent with the observed distributions of the electric field and power dissipation density. Simulations and measurements disclosed notable temperature gradients within the heating system, which were also affected by the solvent volume and type. Abnormal convection led to increased temperatures in the upper solution layers, and this abnormal convection-induced higher temperature could affect the experimental outcomes in scientific research. Using the aggregation behavior of MPs as an example, we also demonstrated the crucial importance of selecting appropriate heating volumes in single-mode microwave systems. These findings offer a theoretical basis for comprehending microwave-heating processes in single-mode reactors and clarify the common microwave-specific effects encountered in laboratory settings.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100048"},"PeriodicalIF":0.0,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155990","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":"Recent advances in conventional and innovative extraction techniques for recovery of high-added value compounds for food additives and nutraceuticals","authors":"Abhishek Bisht ,&nbsp;Subash Chandra Sahu ,&nbsp;Anand Kumar ,&nbsp;Sammra Maqsood ,&nbsp;Mukul Machhindra Barwant ,&nbsp;Swapnil G. Jaiswal","doi":"10.1016/j.foodp.2025.100047","DOIUrl":"10.1016/j.foodp.2025.100047","url":null,"abstract":"<div><div>There is a growing interest in the extraction of high-value compounds in food processing and industrial applications due to a need to enhance the quality, nutritional aspect, and appeal of the final product. This review critically examines traditional and emerging extraction technologies against their efficiency, environmental sustainability, scalability, and stability of the compounds extracted. Advanced methods include pulsed electric field extraction, enzyme-assisted extraction, and microwave-assisted extraction whose application can enhance the bioavailability, oxidative stability, and antioxidant potential of bioactive compounds above traditional methods. Special attention is paid to innovative developments in methods of extraction and their specific applications in food additives and dietary supplements. We discuss the implications of these high technologies in current industry practice, health benefits for consumers, and in the environment with regard to sustainability, thus giving a preview of the transformative changes that will take place in extraction technologies in the food sector.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100047"},"PeriodicalIF":0.0,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155991","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":"Revolutionizing food processing with infrared heating: New approaches to quality and efficiency","authors":"Olugbenga Abiola Fakayode ,&nbsp;Olayemi Olubunmi Ojoawo ,&nbsp;Man Zhou ,&nbsp;Hafida Wahia ,&nbsp;Clement Adesoji Ogunlade","doi":"10.1016/j.foodp.2024.100046","DOIUrl":"10.1016/j.foodp.2024.100046","url":null,"abstract":"<div><div>Infrared (IR) heating technology represents a cutting-edge thermal technology in food processing, offering energy-efficient and effective solutions for various unit operations such as blanching, microbial decontamination, peeling, roasting, and thawing. Recent advancements in IR heating have highlighted its advantages over conventional methods, including short processing time, uniform heating and product temperature, superior quality of products, low energy consumption, high heat transfer rate, high energy efficiency, ease of control, compact equipment and eco-friendliness over the conventional heating systems. Considering these merits, IR has found several applications in food processing with increased interest and research in the last decade. Thus, this review discusses recent studies and technological advancements in IR heating, addressing the benefits, limitations, and challenges of its implementation across different food processing applications. In addition, it explores the synergistic utilization of IR radiation when combined with other novel technologies by assessing their combined impact on process efficiency, energy savings, and food quality. The findings of this study showed that in blanching, IR heating has shown potential to reduce nutrient loss and preserve sensory quality, enhancing the retention of vitamins and minerals. For microbial decontamination, it provides a non-chemical approach to pathogen reduction, minimizing foodborne risks while preserving product quality. In peeling applications, IR heating can achieve efficient removal of skin with minimal waste and damage to the edible portion, making it an eco-friendly option. When used for roasting, it contributes to the development of desirable colour, flavor, and texture attributes. Finally, in thawing applications, IR technology provides faster and more uniform heating, reducing drip loss and improving product quality. From the foregoing, it was established that the adoption of IR heating technology in food processing represents a significant advancement in enhancing product quality and process efficiency across the various applications. Moreover, combining IR heating with other novel food processing technologies further improved process efficiency, enhanced energy savings, and preserved or even boosted food quality. Further research on optimization, process modelling, and the integration of IR heating with other technologies could expand its applicability and effectiveness, paving the way for more sustainable and high-quality food processing solutions.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100046"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155989","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":"Interaction of gum acacia and natural deep eutectic solvents: Effect on conductivity, thermal stability, compression, and stress relaxation properties","authors":"Rebika Salam,&nbsp;Prostuti Chakravorty,&nbsp;Amit Baran Das","doi":"10.1016/j.foodp.2024.100045","DOIUrl":"10.1016/j.foodp.2024.100045","url":null,"abstract":"<div><div>The present study discussed the structure-function relationships of gum acacia and natural deep eutectic solvents (NADES) through interactive effects on physical, chemical, and rheological properties. Lactic acid, malic acid, glucose, and fructose-based NADES were prepared using the heating and stirring method. These NADES were mixed with 5 and 7 % gum acacia to obtain dispersion. The NADES-gum acacia dispersion was analysed using FTIR, DSC, compression extrusion test and rheometer to measure the change in physical, thermal, and rheological characteristics. The gum acacia dispersion with lactic acid, and malic acid NADES showed low pH with high conductivity and density. The dispersion with sugar NADES showed higher thermal stability than dispersion with acid NADES. FTIR showed that there was a strong interaction between gum acacia and NADES. The dispersion having sugar NADES showed higher peak force and energy than acid NADES. The dispersion showed non-Newtonian and pseudo-plastic behaviour and experimental data well fitted with Carreau-Yasuda model. The gum acacia with sugar NADES dispersions exhibited high zero share viscosity and relaxation time. Therefore, the present study manifested a tailoring approach for gum acacia dispersion according to the purpose to use.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100045"},"PeriodicalIF":0.0,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155046","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":"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}