Food and Bioproducts Processing最新文献_第2页

The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling 使用微流体力学模型、动力学分析和优化工具，通过湿搅拌介质研磨技术开发玉米淀粉纳米悬浮液

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-18 DOI: 10.1016/j.fbp.2024.10.010

{"title":"The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling","authors":"","doi":"10.1016/j.fbp.2024.10.010","DOIUrl":"10.1016/j.fbp.2024.10.010","url":null,"abstract":"<div><div>Starch micro and nanoparticles have emerged as popular stabilizers in food and pharmaceutical formulations. Wet-stirred media milling (WSMM) to develop such particles has not been widely reported, in contrast to chemical hydrolysis. Therefore, this contribution aimed to analyze the effects of: 1) Sodium dodecyl sulfate (SDS) and post-milling operations on the stability of starch nanosuspensions; 2) the bead diameter (<em>d</em><sub><em>b</em></sub>) (0.15, 0.50 mm) and starch concentration (<em>c</em><sub><em>S</em></sub>) (1, 3.5, 7 % w/v) on the type and stability of nanosuspensions, breakage kinetics and microhydrodynamic parameters; 3) spray-drying of nanosuspensions on the structural changes and redispersion of powders. Stable nanosuspensions with an average size of 161±5 nm could be obtained, from an initial size of 14.08±0.08 μm. The use of SDS as a stabilizer prevented aggregation during milling and allowed the formation of amylose-SDS complexes, supported by DSC and X-ray techniques. The microhydrodynamic analysis showed that increasing <em>c</em><sub><em>S</em></sub> decreased the compression forces applied to particles. Moreover, the intensity of collisions was improved with a larger <em>d</em><sub><em>b</em></sub>. Spray-dried nanosuspensions formulated with a <em>c</em><sub><em>S</em></sub> of 7 % (w/v), different SDS concentrations (0, 0.07 and 1 % w/v), and a <em>d</em><sub><em>b</em></sub> of 0.15 mm were analyzed. Submicron particles could only be obtained with 1 % (w/v) of SDS: from 366 to 271 nm after milling and spray-drying, respectively. Under these conditions, the granules were fully fragmented, which was confirmed by X-ray and TEM techniques. These results showed that WSMM could be implemented as a solvent-free methodology to obtain biopolymer-based nanoparticles.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products 320-480 纳米范围内紫外线-A 和蓝光发光二极管在食品质量和货架期延长方面的应用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.013

{"title":"Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products","authors":"","doi":"10.1016/j.fbp.2024.10.013","DOIUrl":"10.1016/j.fbp.2024.10.013","url":null,"abstract":"<div><div>Produced or processed foods are subjects to natural spoilage and contamination, commonly by microorganisms. This occurs along the food supply chain, which results in high levels of food waste and compromised consumer safety. The use of light-emitting diode technologies, a novel non-thermal surface disinfection method, can be used in order to reduce microbial activity and improve shelf-life of the product. This review provides an extensive list of UV-A and blue LED applications on possible microbial inactivation and plant defense mechanisms, affecting quality and shelf-life extension of various food products. In addition, the benefits, engineering aspects of LED reactors for treating liquid foods and associated problems of this technology are summarized. This innovative food surface decontamination technology, with or without exogenous photosensitizers, can be used by food processing industries due to maintaining sensory and nutritional properties while exhibiting antibacterial inactivation. Further research is needed to fully realize their potential and to investigate whether the combined or hurdle technology affects antibacterial efficacy or food quality changes. In addition, an optimized and improved LED illumination system will be developed and applied extensively in the food industry by determining the possible factors needed to increase microbial inactivation rate, maintain quality and safety of food products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142529677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An innovative approach in oat milk production: Ohmic heating 燕麦奶生产的创新方法：欧姆加热

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.011

引用次数: 0

Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon 研究纳米冻融对大西洋鲑鱼肌纤维蛋白的稳定机制

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.015

{"title":"Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon","authors":"","doi":"10.1016/j.fbp.2024.10.015","DOIUrl":"10.1016/j.fbp.2024.10.015","url":null,"abstract":"<div><div>Fe<sub>3</sub>O<sub>4</sub> magnetic nanoparticles (MNPs)-assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) of salmon fillets has been studied. Comparison to size for conventionally frozen, the ice crystals of MNPs-assisted cryogenic freezing treatment exhibited a smaller diameter equivalent (2.37 ± 0.07 μm) and were uniformly distributed, while isotope H/D exchange revealed more hydrogen bonding between protein and water molecules. The NNMT treatment exhibited a reduced degree of protein aggregation, with the sizes of myosin, actin, and desmin aggregates ranging from 3.4 to 30.6 nm, 1.0–13.6 nm, and 0.7–4.7 nm, respectively. The NNMT treatment had a more stable protein secondary and tertiary structure, as well as an enhanced protein solubility and the smallest particle size. In addition, the myofibrillar protein content (125 ± 24.7 mg/mL), Ca<sup>2+</sup>-ATPase activity (4.25 ± 0.15 μmolPi/mg/h), calpain activity (0.14 ± 0.03 U/g), and cathepsin B activity (0.51 ± 0.06 U/g) in NNMT treatment were higher. In conclusion, the NNMT treatment reduced the impact of freeze denaturation on salmon fillet proteins. The structural changes observed of the three proteins support the hypothesis that NNMT stabilizes the main myofibrillar proteins and thus maintain quality of the salmon fillets.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation 提高 Cucumis momordica 种子的抗菌功效：纳米乳液在 Eurotium cristatum 介导的固态发酵中的应用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.008

{"title":"Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation","authors":"","doi":"10.1016/j.fbp.2024.10.008","DOIUrl":"10.1016/j.fbp.2024.10.008","url":null,"abstract":"<div><div>This study explores the enhancement of <em>Cucumis momordica</em> seed powder's properties through <em>Eurotium cristatum-</em>mediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28±0.23 % in the control to 29.83±0.12 % after 144 h of fermentation. The <em>Cucumis momordica</em> seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148±0.34 nm to 126±0.37 nm) and more negative zeta potentials (-24.5±0.12 mV to −25.79±0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against <em>E. coli</em> and <em>S. aureus</em> showed significantly lower MIC and MBC values for fermented powder nanoemulsions (<em>E. coli</em> MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; <em>S. aureus</em> MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of <em>Cucumis Momordica</em> seeds as natural antimicrobial agents.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation 用于肉桂精油分馏的真空批次精馏塔的实验研究和工艺建模

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.009

{"title":"Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation","authors":"","doi":"10.1016/j.fbp.2024.10.009","DOIUrl":"10.1016/j.fbp.2024.10.009","url":null,"abstract":"<div><div>Cinnamon oil contains several economically valuable compounds, including <em>trans-cinnamaldehyde</em>, <em>benzaldehyde</em>, and coumarin. Separating more components boosts profitability and encourages their further use. However, there is a lack of research on the temperature and pressure conditions required for separating high-purity products. This study developed and validated a batch rectification column model using experimental data. The model identified component purity for each product segment based on temperature and was scaled up to 1000 kg/batch to determine optimal conditions. In this study, four product segments were fractionated experimentally, with the <em>trans-cinnamaldehyde</em> segment achieving a purity of 96.31 wt%. The calculated results aligned with the experimental data on operating temperatures and product compositions. The optimal conditions for separating five product segments with high purity were identified through the process model. It was determined that <em>benzaldehyde</em> with a concentration of 99 wt% was separated at 124°C under a pressure of 0.2 atm. <em>Salicylicaldehyde</em> with a composition of 99 wt% was obtained at 141°C. <em>Trans-cinnamaldehyde</em> with a purity of 99 wt% was rectified at 190.5°C, and <em>methoxy cinnamaldehyde</em> with a concentration of 99 % was obtained at 220°C. At optimal conditions, <em>Benzaldehyde, Trans-Cinnamaldehyde,</em> and <em>Methoxy cinnamaldehyde</em> have the purity all over 99 % with the recovery of 90 %, 86 %, and 78 %, respectively. This research can apply for the design, operation, and optimization of essential oil rectification systems for cinnamon and other oils, such as anise and pine.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reducing of lipoxygenase and trypsin inhibitor in soy milk for improving nutritional quality through atmospheric cold plasma pretreated soybeans 通过常压冷等离子体预处理大豆，减少豆奶中的脂氧合酶和胰蛋白酶抑制剂，提高营养质量

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.006

引用次数: 0

Alkaline treatment for targeted lignin breakdown in rice straw: Maximizing phenolic content and product characterization 通过碱性处理定向分解稻草中的木质素：最大限度提高酚含量和产品特性

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.012

{"title":"Alkaline treatment for targeted lignin breakdown in rice straw: Maximizing phenolic content and product characterization","authors":"","doi":"10.1016/j.fbp.2024.10.012","DOIUrl":"10.1016/j.fbp.2024.10.012","url":null,"abstract":"<div><div>Lignin is a significant renewable source for the production of phenolics and aromatic compounds for use as functional materials. Rice straw (RS), a lignocellulosic biomass was given alkaline treatment, to breakdown lignin into methoxyphenols and heterocyclic compounds, leaving behind carbohydrate rich residue. Process parameters such as NaOH (M), time (min) and liquid to solid (L:S) ratio (mL/g) were optimized using Response Surface Methodology (RSM) to enhance the extraction of phenolics. The maximum phenolic content (13.98 mg/g RS) was obtained after treatment with 3 M NaOH for 30 min with L: S ratio of 20:1 mL/g at 121°C. GC-MS revealed the presence of 14 compounds, primarily methoxyphenols like acetosyringone (32.44 %), 2-methoxy-4-vinyl phenol (23.71 %), vanillin (1.25 %) and 2, 6-dimethoxyphenol (1.49 %). Additionally, a significant proportion of a heterocyclic compound, 2, 3-dihydrobenzofuran (31.72 %), was also present. The extract exhibited considerable levels of 2, 2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (IC<sub>50</sub> (half-maximal inhibitory concentration) = 0.45 mg/mL) radical scavenging activity, which was comparable to ascorbic and gallic acids. With substantial conversion (60.17 %) of rice straw lignin to phenols and simultaneous recovery of both cellulose (45.7 %) and hemicellulose (14.6 %), this process can be useful in biorefining of lignocellulosic biomass to phenolic chemicals for application in food and pharmaceutical industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of pulsed light on enzyme inactivation, colour, firmness, surface morphology, and bioactive compounds in fresh and dried whole red chilies (Capsicum annuum var. longum) 脉冲光对新鲜和干红辣椒（Capsicum annuum var. longum）中酶失活、颜色、硬度、表面形态和生物活性化合物的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-11 DOI: 10.1016/j.fbp.2024.10.005

{"title":"Effect of pulsed light on enzyme inactivation, colour, firmness, surface morphology, and bioactive compounds in fresh and dried whole red chilies (Capsicum annuum var. longum)","authors":"","doi":"10.1016/j.fbp.2024.10.005","DOIUrl":"10.1016/j.fbp.2024.10.005","url":null,"abstract":"<div><div>The effect of pulsed light on enzymatic activity and biochemical stability of red chillies was investigated. Balancing and reducing the a<sub>w</sub> and moisture content to 0.6 a<sub>w</sub> and 0.35 a<sub>w</sub> is crucial to attain biochemical stability. Upon drying at 60 °C/5 h + 40 °C/2 h and 70 °C/11 h + 55 °C/4 h + 40 °C/2 h the enzymes inactivated to more than 30 %, respectively. Hence, to completely inactivate the enzymes, a technology has been introduced i.e., pulsed light treatment (PLT), which employed 0.53–2.59 J·cm<sup>−2</sup>. The stability of red chillies was evaluated based on the quality attributes such as enzyme activity, total phenolics, flavonoids, antioxidant capacity, ascorbic acid, capsiacinoids, and carotenoids. After treatment at fluence of 2.59 J·cm<sup>−2</sup>, there was >90 % inactivation of PPO and POD. Based on kinetic modelling, it is showed PLT better preserved the colour, texture, morphology, and bioactive compounds in 0.6 and 0.35 a<sub>w</sub> than 0.85 a<sub>w</sub> red chillies. Morphological studies determined the changes in red chillies after PLT. FTIR and GCMS analysis revealed the structural and compositional changes occurring after PLT. Therefore, drying combined with PL can be a potential alternative method to blanching along with maximizing the availability of bioactives.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A combined-sweeping & complementary-relative-phase strategy to improve heating performance in a dual-port solid-state microwave system 改善双端口固态微波系统加热性能的扫频和互补相对相位组合策略

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-11 DOI: 10.1016/j.fbp.2024.10.007

{"title":"A combined-sweeping & complementary-relative-phase strategy to improve heating performance in a dual-port solid-state microwave system","authors":"","doi":"10.1016/j.fbp.2024.10.007","DOIUrl":"10.1016/j.fbp.2024.10.007","url":null,"abstract":"<div><div>Dual-port solid-state microwave heating could address the single-port low microwave power issue and potentially result in better microwave heating performance. This study developed and evaluated a combined-sweeping & complementary-relative-phase-shifting heating strategy for dual-port microwave heating of foods. The combined-sweeping & complementary-relative-phase-shifting strategy first orderly swept the relative phases between two ports from 0° to 315° at an interval of 45° operated at a frequency of 2.45 GHz and a power level of 200 W for each port to determine relative phase-dependent thermal contributions. Then, relative phases that have complementary thermal contributions to the real-time heating results were determined and used in the heating process. The performance of microwaving a tray of 300 g gellan gel model food for 3 minutes was compared with that of the fixed-relative-phase and orderly-sweeping-relative-phase strategies. The results showed that the complementary strategy delivered significantly more uniform heating results (HUI = 0.27 ± 0.01) than the other strategies. Similar microwave power absorption and maximum and minimum temperatures were observed in the complementary and orderly sweeping heating strategies, which was better than the fixed heating strategy. Overall, the complementary strategy showed superior heating uniformity, followed by the orderly sweeping and then the fixed-relative-phase heating strategy. The complementary relative phase shifting strategy is promising to be incorporated into solid-state microwave systems for smart heating processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0