Food Physics最新文献

{"title":"Aqueous extraction of tomato seed oil using combination of ohmic heating and microwave heating as pretreatment","authors":"Sangeetha Karunanithi,&nbsp;Rakesh Kumar Gupta","doi":"10.1016/j.foodp.2024.100018","DOIUrl":"10.1016/j.foodp.2024.100018","url":null,"abstract":"<div><p>This study aimed to investigate the effect of ohmic (OH) and microwave heating (MH) pre-treatments on the aqueous extraction of tomato seed oil. As these thermal techniques disrupt the cell structure resulting in enhanced leaching, extractability was expected to be increased. Aqueous phase extraction of tomato seed pretreated with OH (14 V/cm), MH (540 W) and combination of ohmic heating and microwave heating (OH+MH) to compare the oil extractability. Physiochemical parameters have been determined for the extracted oil showing significant differences (p &lt;0.01). The extractability of the oil was more in OH+MH comparing with OH and MH pre-treatments separately. SEM images of OH+MH treated samples showed the cellular damage resulting in high oil recovery. GCMS analysis of the oil samples disclosed the presence of linoleic acid and oleic acid as major contributors in OH+MH (52.15 %; 27.74 %) samples compared with the control (42.05 %; 12.14 %). Therefore, combination of ohmic heating and microwave heating is a novel green approach to improving oil extractability from tomato seeds because it combines efficient electrical and microwave energy, reducing processing time and energy consumption while minimizing the use of chemical solvents.</p></div><div><h3>Practical application</h3><p>The research was conducted to utilize the waste from tomato processing industry. The tomato seed having an adequate amount of oil. The extraction process was done using water as a solvent. This can be probably eliminating the problem associated with organic solvents e.g. hexane causing an environmental problem, but the lower oil yield was overcome with the help of the pretreatment process. The emerging technologies namely ohmic and microwave were used as a pretreatment to enhance the lower extractability of oil. These technologies have more advantages in terms of least energy utilization, rapid processing time, solvent free extraction and enhanced quality of the oil. This research helps to maximize utilization of tomato seed waste to confer worthwhile byproduct at a large-scale level.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100018"},"PeriodicalIF":0.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000124/pdfft?md5=3f8b1ed377516237afd8f9d63434284f&pid=1-s2.0-S2950069924000124-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141691565","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":"Research progress on microbial control techniques of prepared dishes","authors":"Xiushan Wang ,&nbsp;Pu Jing ,&nbsp;Chen Chen ,&nbsp;Jinhong Wu ,&nbsp;Huiyun Chen ,&nbsp;Shunshan Jiao","doi":"10.1016/j.foodp.2024.100015","DOIUrl":"10.1016/j.foodp.2024.100015","url":null,"abstract":"<div><p>Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control a critical step in production. This paper reviews microbial control techniques commonly used in prepared dishes, including conventional thermal techniques; novel thermal processing, including microwave (MW) and radio frequency (RF) heating; and non-thermal treatment, such as high-pressure processing (HPP) and irradiation. In addition, it summarizes the applications of these techniques in prepared dishes and analyzes factors affecting microbial inactivation, providing guidance for the optimization of these techniques. These technologies are compared in terms of technical characteristics, commercial applicability, the dish types for which they are suitable, etc. Traditional thermal treatment is currently the main processing method used for the industrial microbial control of prepared dishes, while other novel processing technologies have their own characteristics. MW has poor penetration ability, RF is suitable for dishes with a regular shape and consistent thickness, HPP (generally 300–600 MPa) is unsuitable for dishes containing air bubbles, and low-dose irradiation (&lt;10 kGy) is preferred only for the pasteurization of prepared dishes due to food safety concerns. Finally, the challenges and countermeasures associated with their application in prepared dishes are discussed. Further studies and continuous improvements of microbial control techniques are of great significance to produce safe and high-quality prepared dishes.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100015"},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000094/pdfft?md5=65ea14ae81c495d6f2eefc39b5139eec&pid=1-s2.0-S2950069924000094-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141394760","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":"Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals","authors":"Janna Tholen ,&nbsp;Jan Gohe ,&nbsp;Helene Dörksen ,&nbsp;Theo Kiesel ,&nbsp;Matthias Upmann","doi":"10.1016/j.foodp.2024.100017","DOIUrl":"10.1016/j.foodp.2024.100017","url":null,"abstract":"<div><p>The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100017"},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000112/pdfft?md5=92f155281a8150f5d5d9e0d982158f7c&pid=1-s2.0-S2950069924000112-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141395538","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":"Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing","authors":"Monalisa Sahoo,&nbsp;Vivek Kumar,&nbsp;S.N. Naik","doi":"10.1016/j.foodp.2024.100016","DOIUrl":"10.1016/j.foodp.2024.100016","url":null,"abstract":"<div><p>The objective of this research endeavor was to enhance the quality and storability of <em>Dioscorea bulbifera</em> through the investigation of the effects of pre-treatment (soaking) and different dehydration temperatures (50, 60, and 70°C) on its mass transfer, color kinetics, texture, microstructure, and rehydration properties. Ten drying and four-color kinetics models were employed to describe drying behavior and color changes. The drying process demonstrated a falling rate, with reduced drying time (from 960 to 540 min) as the convective temperature increased from 50 to 70°C. Moisture diffusivity increased with increasing hot air temperatures (4.15 ×10^–10 – 1.03 ×10^–⁹ m²/s), and the activation energy was determined as 41.82 kJ/mol. Slices dried at 70 °C exhibited higher color change than those dried at 50°C. The modified color model fitted the best color parameters, followed by the fraction model. Slices dried at 60°C showed lower hardness (34.73 N) and higher porosity (27.03 %) as compared with 50°C (49.33 N and 19.82 %) and 70°C (40.16 N and 21.90 %) temperature. Microstructure, moisture diffusion, and texture were closely linked to temperature and moisture content. Boiling and potassium metabisulfite significantly affected drying rate and texture of yam slices . MATLAB analysis provided detailed pore information for each hot air-dried sample, correlating with texture characteristics. This research offers substantial industrial significance by providing methods to enhance dried yam products' quality, shelf-life enhancement, and further exploration of starch extraction and recovery of valuable bioactive compounds.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100016"},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000100/pdfft?md5=96a5fc84edefb97e90a3d2c67b848ec6&pid=1-s2.0-S2950069924000100-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141403448","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":"Physical characterization and mass modelling of Wood apple (Aegel marmelos L.)","authors":"Rinku Grover ,&nbsp;Arun Kumar Attkan ,&nbsp;Sunil Kumar ,&nbsp;Angam Raleng","doi":"10.1016/j.foodp.2024.100013","DOIUrl":"10.1016/j.foodp.2024.100013","url":null,"abstract":"<div><p>Engineering properties of fruits and vegetables are useful in designing and development of agro processing machinery. In this study, the physical and mechanical properties of Wood apple were determined. Furthermore, the investigation include mass modelling based on physical properties of Wood apple. Fruits are graded by mass rather than size are more useful for developing the automated sorting and grading machines. Four different mathematical models (Linear, Quadratic, S-curve, and Power model) were applied to predict mass, volume and projected area of Wood apple. The data was evaluated and compared for graded and ungraded fruits. The mass of ungraded Wood apple was best predicted via arithmetic mean diameter (Da) as mean diameter in the S-curve model (M = 0.001+ (2.848/Da); R² = 0.995; SEE = 0.048). Whereas, the ellipsoid volume (V_ellip) of fruit was also best predicted in the S-curve model based on volume (M= 0.002+ (0.951/V_ellip); R² = 0.995; SEE = 0.050) for ungraded fruits.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100013"},"PeriodicalIF":0.0,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000070/pdfft?md5=1099efe9b61049875b358bb32dd5d564&pid=1-s2.0-S2950069924000070-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141136818","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":"Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content","authors":"Md Dilshad Karim,&nbsp;Md Abuhena,&nbsp;Md Delower Hossain,&nbsp;Md Mostakim Billah","doi":"10.1016/j.foodp.2024.100014","DOIUrl":"10.1016/j.foodp.2024.100014","url":null,"abstract":"<div><p>Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties to evaluate their physicochemical properties and grain cooking quality. This suggests that efforts to select rice varieties with improved cooking quality traits would warrant taking into account the physicochemical attributes of the rice grain. The findings showed that Sworna (27.33), Chinigura (4.41), and Bashmoti (2.19) had the highest cooking time (CT; min), water uptake ratio (WUR), and grain elongation ratio (GER), whereas Bashful (17.33), Sworna (2.63), and Sworna (1.46) had the lowest values. High amylose content (AC; %) was observed in Sworna (30.27), Kalijira (28.47), Bashmoti (27.41), and Chinigura (26.84). Low amylose content was found in Kataribhog (17.53), Bashful (17.88), and BR-16 (25.50). The alkali spreading value (ASV) of varieties ranged from 3.4 to 6.9 and was highest in Kataribhog, lowest in Bashmoti, and intermediate in Chinigura, Bashful, Kalijira, Sworna, and BR-16. The highest and lowest gel consistency values for Kataribhog and BR-16 were 45 mm and 90 mm, respectively, with readings ranging from 90.00 to 45.00 mm across all type. High amylose content, a dominant feature, may alter the physiochemical and cooking qualities of different rice cultivars. Varieties having a high amylose or low Glycemic Index (GI) content may be recommended for further investigation for health concerns and for development of valuable germplasm.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100014"},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000082/pdfft?md5=9c83cdcde871c91189b72c85ef85fae0&pid=1-s2.0-S2950069924000082-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141142501","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":"Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens","authors":"Jingya Qian ,&nbsp;Zixuan Zhang ,&nbsp;Di Chen ,&nbsp;Feng Zhao ,&nbsp;Shuhao Huo ,&nbsp;Haile Ma ,&nbsp;Feng Wang","doi":"10.1016/j.foodp.2024.100012","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100012","url":null,"abstract":"<div><p>The effect of the antimicrobial mechanism of ultrasound (US) in combination with heat (T) and potassium sorbate (PS) treatment on <em>Pichia membranifaciens</em> (<em>P. membranifaciens</em>) is investigated in this study. It is found that ultrasound combined with heat (thermoultrasound [TS]) exhibits a synergistic inactivation efficiency, and the combinations of US, T, and TS with PS also improve inactivation efficacy through reductions of 0.32 ± 0.02 log, 0.73 ± 0.04 log, and 4.50 ± 0.04 log in <em>P. membranifaciens</em> achieved using US + PS, T + PS, and TS + PS, respectively. Further, use of the TS + PS treatment leads to cytoplasmic leakage and a decrease in dehydrogenase activity, as well as a significant increase in cell membrane permeability, causing membrane depolarization and the inward flow of extracellular calcium ions. In addition, the cell membrane composition is detected by infrared spectroscopy, demonstrating that TS + PS treatment results in a decrease in lipid and protein content and an increase in phospholipid content in the cell membrane. Scanning and transmission electron microscopy reveals a deformed cell structure and damage to cell membrane integrity after TS + PS treatment. In addition, the expression of heat shock protein (Hsp82 and Hsp70) genes is shown to decrease after TS and TS + PS treatment compared to the T and T + PS treatment groups, indicating cellular homeostasis has been broken and cells are responding to the damage by activating the protective gene expression program.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100012"},"PeriodicalIF":0.0,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000069/pdfft?md5=a237e2455d27e071476911b3df34eefe&pid=1-s2.0-S2950069924000069-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140906024","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":"Physical action of nonthermal cold plasma technology for starch modification","authors":"Rakesh Kumar Gupta,&nbsp;Proshanta Guha,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.foodp.2024.100011","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100011","url":null,"abstract":"<div><p>Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical mechanisms involved in cold plasma technology to modify starch molecules. Cold plasma treatment generates reactive species and electromagnetic fields that induce controlled physical and chemical changes in starch, including cross-linking and chemical functionalization. These modifications influence fundamental properties of starch, such as gelatinization temperature, viscosity, and structural integrity. Moreover, the nonthermal nature of cold plasma preserves the integrity of heat-sensitive compounds in starch, making it suitable for a wide range of applications in the food and material industries. By optimizing process parameters, such as gas composition and treatment duration, cold plasma technology enables precise and tailored modifications of starch to meet specific functional requirements. So, a comprehensive understanding of the physical mechanism behind cold plasma technology for starch modification opens up new avenues for innovation in the food industry. Starch-based products that have been altered by cold plasma to have improved qualities and be used in a wide range of industries.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100011"},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000057/pdfft?md5=e9d96831ca37e54cbcacb911a2044d61&pid=1-s2.0-S2950069924000057-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140643799","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":"Interdisciplinary innovation involving food science and physics: Food Physics","authors":"Haile Ma,&nbsp;Juming Tang,&nbsp;Hosahalli S. Ramaswamy,&nbsp;Muthupandian Ashokkumar,&nbsp;Zhongli Pan","doi":"10.1016/j.foodp.2023.100001","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100001","url":null,"abstract":"","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100001"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49721243","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":"Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten","authors":"Yanyan Zhang ,&nbsp;Siqi Zhang ,&nbsp;Bingrui Wang ,&nbsp;Hongwei Wang ,&nbsp;Xingli Liu ,&nbsp;Hua Zhang","doi":"10.1016/j.foodp.2023.100004","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100004","url":null,"abstract":"<div><p>Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic field assisted freezing (EFAF) on the functional properties, structural characteristics and aggregation behavior of gluten. The results showed that EFAF improved the functional properties of gluten with enhanced water holding, emulsifying and foaming properties. When the electrostatic field was applied, the α-helix content and g-g-g conformation of gluten proteins increased with a maximum of 27.50 % and 40.05 %, respectively, which were significantly different from the control (<em>P</em> &lt; 0.05). The degree of depolymerization of gluten macromolecules decreased when the electrostatic field was applied, and was obtained to be the lowest at 600 V with 5.71 %, which was significantly different from that without applied electrostatic field (<em>P</em> &lt; 0.05). After EFAF, AFM analysis showed a more intact glutenin chain structure and smaller particle size of the gliadin. These results indicated that EFAF improved the functional properties of gluten proteins by the mechanism of slowing down the depolymerization of gluten macromolecules, maintaining the chain structure of gluten, stabilizing the intramolecular disulfide bonds of gliadin, and stabilizing the microstructure of gluten.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100004"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992300004X/pdfft?md5=484cd53e7441b2508b145cabaec6aa58&pid=1-s2.0-S295006992300004X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72286625","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}