International Journal of Food Engineering最新文献

Exploration of eco-benign antifoulant in combating seafood-associated biofilms: an in-vitro study on impacts of myrobalan mediated FeNPs against biofilming SS-316 metal coupon 探索生态良性防污剂在对抗海产品相关生物膜方面的作用：关于以 myrobalan 为媒介的 FeNPs 对生物膜 SS-316 金属螯合剂影响的体外研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-08-12 DOI: 10.1515/ijfe-2023-0302

Lavanya M, Nivetha S, Baskaran N, Vignesh S

{"title":"Exploration of eco-benign antifoulant in combating seafood-associated biofilms: an in-vitro study on impacts of myrobalan mediated FeNPs against biofilming SS-316 metal coupon","authors":"Lavanya M, Nivetha S, Baskaran N, Vignesh S","doi":"10.1515/ijfe-2023-0302","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0302","url":null,"abstract":"\u0000 The biofilm-forming pathogens with acquired antibiotic resistance and associated disease outbreaks are increasing worldwide, especially in the seafood industry. This study hypothesised that the bioengineered iron nanoparticles using the myrobalan (Terminalia chebula) extract (M-FeNPs) and its resin coating have an effective antibiofilm properties. 12 seafood waste-based biofilm-forming strains (SSS) were isolated from SS-316 metal coupon and screened for their antibiotic-resistant profile as per CLSI (2016) standards. M-FeNPs were characterised by UV, FTIR, etc. Over 50 % of SSS were resistant to Ciprofloxacin, Cefalexin and Penicillin-G. The antibiofilm activity of the M-FeNPs showed an excellent inhibition zone (16–24 mm), and the combination of M-FeNPs + Methicillin also showed better activity. in vitro antibiofilm study shows that upon adding M-FeNPs, biofilm formation was reduced from 1.425 g to 0.83 g at the end of the eighth day. The CLSM and SEM images indicated that the M-FeNPs are effective antibiofilm agents against biofilm strains.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploration of eco-benign antifoulant in combating seafood-associated biofilms: an in-vitro study on impacts of myrobalan mediated FeNPs against biofilming SS-316 metal coupon 探索生态良性防污剂在对抗海产品相关生物膜方面的作用：关于以 myrobalan 为媒介的 FeNPs 对生物膜 SS-316 金属螯合剂影响的体外研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-08-12 DOI: 10.1515/ijfe-2023-0302

Lavanya M, Nivetha S, Baskaran N, Vignesh S

{"title":"Exploration of eco-benign antifoulant in combating seafood-associated biofilms: an in-vitro study on impacts of myrobalan mediated FeNPs against biofilming SS-316 metal coupon","authors":"Lavanya M, Nivetha S, Baskaran N, Vignesh S","doi":"10.1515/ijfe-2023-0302","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0302","url":null,"abstract":"\u0000 The biofilm-forming pathogens with acquired antibiotic resistance and associated disease outbreaks are increasing worldwide, especially in the seafood industry. This study hypothesised that the bioengineered iron nanoparticles using the myrobalan (Terminalia chebula) extract (M-FeNPs) and its resin coating have an effective antibiofilm properties. 12 seafood waste-based biofilm-forming strains (SSS) were isolated from SS-316 metal coupon and screened for their antibiotic-resistant profile as per CLSI (2016) standards. M-FeNPs were characterised by UV, FTIR, etc. Over 50 % of SSS were resistant to Ciprofloxacin, Cefalexin and Penicillin-G. The antibiofilm activity of the M-FeNPs showed an excellent inhibition zone (16–24 mm), and the combination of M-FeNPs + Methicillin also showed better activity. in vitro antibiofilm study shows that upon adding M-FeNPs, biofilm formation was reduced from 1.425 g to 0.83 g at the end of the eighth day. The CLSM and SEM images indicated that the M-FeNPs are effective antibiofilm agents against biofilm strains.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the spray drying damage mechanism of baijiu yeast with combined drying process and equipment 采用组合干燥工艺和设备研究白酒酵母的喷雾干燥破坏机理

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-06-10 DOI: 10.1515/ijfe-2023-0301

Feng-kui Xiong, Jingyu Li, Yuejin Yuan, Yingying Xu, Guangzhong Hu

引用次数: 0

Moisture distribution change and quality characteristics of ultrasound enhanced heat pump drying on carrot 超声波强化热泵干燥胡萝卜的水分分布变化和质量特性

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-06-10 DOI: 10.1515/ijfe-2024-0050

Xueqing Wang, Meng Han, Chengnuo Peng, Anguo Xie, Xiaoyan Fan, Yunhong Liu

{"title":"Moisture distribution change and quality characteristics of ultrasound enhanced heat pump drying on carrot","authors":"Xueqing Wang, Meng Han, Chengnuo Peng, Anguo Xie, Xiaoyan Fan, Yunhong Liu","doi":"10.1515/ijfe-2024-0050","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0050","url":null,"abstract":"Abstract The study aims at investigating the impact of ultrasound enhancement on the water change and quality characteristics of dried carrots by heat pump drying (HPD). The results showed that ultrasound had obvious strengthening effect on the drying and dehydration process of HPD, but there was an attenuation effect of ultrasound in the propagation process of materials, and the magnetic resonance imaging results could visually demonstrate the change and migration of moisture inside carrot slices. Higher drying temperature and ultrasonic power could cause more micropores and higher content of polyphenols, flavonoids and niacin of carrot slices. Conversely, the elevated drying temperature reduced rehydration ratio. β-carotene content showed a trend of increasing first and then decreasing due to excessive temperature and ultrasonic power. Based on AHP-CRTITC method, the highest comprehensive score was attained at drying temperature of 60 °C and ultrasonic power of 80 W. Therefore, the reinforcement effect of ultrasound on HPD process could significantly enhance dehydration rate and improve product quality.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141361137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage 热压处理对百香果汁的影响：ANN/GA 优化、货架期预测建模和贮藏期间的质量变化

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-05-20 DOI: 10.1515/ijfe-2023-0306

Hemanta Chutia, Fogila Begum, Shubham Rohilla, C. Mahanta

{"title":"Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage","authors":"Hemanta Chutia, Fogila Begum, Shubham Rohilla, C. Mahanta","doi":"10.1515/ijfe-2023-0306","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0306","url":null,"abstract":"\u0000 Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q\u0000 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140961533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion 与单层乳液相比，涂有豌豆蛋白分离物和γ-聚谷氨酸的β-胡萝卜素复合乳液或双层乳液的化学稳定性

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-05-15 DOI: 10.1515/ijfe-2023-0275

Bobo Zhang, Hongshuai Zhu, Xinhua Xie, Qingshan Shi, Dan Liang, Kai Chen

{"title":"Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion","authors":"Bobo Zhang, Hongshuai Zhu, Xinhua Xie, Qingshan Shi, Dan Liang, Kai Chen","doi":"10.1515/ijfe-2023-0275","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0275","url":null,"abstract":"\u0000 The integration of β-carotene into functional foods is limited due to its limited hydrophilicity and chemical stability. To address this issue, emulsion was encouraged to be utilized. Monolayer, composite, and bilayer emulsions were prepared using pea protein isolate (PPI) alone or in combination with poly-γ-glutamic acid (γ-PGA). Our findings indicate that the bilayer emulsion utilizing γ-PGA as an external emulsifier exhibited the smallest droplet size (737.61 nm) and highest zeta potential (−35.23 mV). Under various environmental stresses, the chemical stability of the composite emulsion surpassed that of the monolayer emulsion but was inferior to that of the bilayer emulsion. Moreover, following simulated gastrointestinal digestion, the β-carotene bioaccessibility in the composite emulsion (12.76 %) exceeded that in the monolayer emulsion (6.57 %) but was less than that in the bilayer emulsion (20.01 %). Therefore, the emulsion preparation method or the sequence of γ-PGA addition significantly affects emulsion stability. Among the studied emulsions, the bilayer emulsion demonstrated the most stable structure, enhancing the stability of β-carotene within the oil droplets.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140976677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching 受微波和蒸汽焯烫影响的苹果片的酶活性、微观结构、干燥动力学和理化特性的比较研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-05-15 DOI: 10.1515/ijfe-2024-0016

Kuo Fang, Huihuang Xu, Min Wu

{"title":"Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching","authors":"Kuo Fang, Huihuang Xu, Min Wu","doi":"10.1515/ijfe-2024-0016","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0016","url":null,"abstract":"\u0000 The influence of microwave blanching (MWB) at different times (30–120 s) on the physicochemical properties, microstructure, and drying characteristics of apple slices, compared to steam blanching (SB) was investigated. Results showed that MWB resulted in greater weight loss and more efficient enzyme inactivation efficiency than SB. The MWB process facilitated the moisture diffusion, resulting in a significant (p < 0.05) reduction in drying time of up to 27.78 % and specific energy consumption of up to 50.00 %. Microstructural observations confirmed that this result stemmed from the development of microporous channels within the cellular tissue structure. The Page model exhibited a higher applicability to the drying of apple slices. Moreover, MWB was more effective than SB in inhibiting browning and retaining phenolic compounds. However, concerning amino acid retention, the dried samples treated with SB for 30 s (21.36 ± 0.83 mg/g DW) showed superior performance compared to dried samples treated with MWB. In addition, molecular docking results suggested that amino acids could form the distinctive flavor of dried apple slices through hydrogen bonding with taste receptors.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140975488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of solution blow spinning nanofibers and its application in the food field: a review 溶液吹塑纺丝纳米纤维的制备及其在食品领域的应用综述

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-05-14 DOI: 10.1515/ijfe-2024-0053

Lianye Li, Wenbo Li, Wuliang Sun, Yue Dong, Lu Jia, Wenxiu Sun

引用次数: 0

Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties 绿豆皮中的不溶性膳食纤维对面团和面筋蛋白特性的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-05-13 DOI: 10.1515/ijfe-2024-0003

Xiaoya Ma, Lei Luo, Xiangxiang He, Haoyu Liu, Liping Ma, Xiaoyu Zhang

{"title":"Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties","authors":"Xiaoya Ma, Lei Luo, Xiangxiang He, Haoyu Liu, Liping Ma, Xiaoyu Zhang","doi":"10.1515/ijfe-2024-0003","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0003","url":null,"abstract":"\u0000 In this study, the influences of the addition of different mung bean skin insoluble dietary fiber (MIDF) contents (0–10 wt%) on the properties of dough and gluten proteins were investigated. With the addition of MIDF, the elastic modulus, viscosity modulus, and loss factor of the dough all showed increasing trends. Additionally, the bound water content significantly increased by 15.37 % (P < 0.05), while the weakly bound water content decreased by 14.32 % (P < 0.05), indicating the migration of weakly bound water to bound water. These changes resulted in increased hardness, chewiness, and gumminess of the dough. Furthermore, the incorporation of MIDF significantly reduced the SS content in gluten by 43.01 % (P < 0.05). Concurrently, the secondary structure of gluten protein transformed from ordered structures, such as α-helices and β-sheets, to disordered structures, such as random coils and β-turns, thereby loosening the protein skeleton structure and affecting the gluten network. These results established a theoretical foundation for the development and enhancement of functional foods enriched with dietary fiber.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140983366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and properties of liquid-core yogurt balls by layer-by-layer assembly of edible packaging materials 通过逐层组装可食用包装材料制备液芯酸奶球及其特性

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-05-10 DOI: 10.1515/ijfe-2023-0264

Xiaoye Yang, Feijie Wang, Xin Peng, Suyang Wang, Liqiang Wang

引用次数: 0