International Journal of Food Engineering最新文献_第10页

Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems 用界面流变学方法测定菊粉与不同蛋白质的最佳相互作用:与乳液活性和稳定性的关系

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-12-01 DOI: 10.1515/ijfe-2022-0212

Duygu Aslan Türker, Meryem Göksel Saraç, M. Doğan

{"title":"Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems","authors":"Duygu Aslan Türker, Meryem Göksel Saraç, M. Doğan","doi":"10.1515/ijfe-2022-0212","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0212","url":null,"abstract":"Abstract This study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable proteins were prepared, and their emulsifying and interfacial rheological properties were appraised for their possible applications in stabilizing oil-in-water emulsions. Interfacial measurements including the frequency, time and strain sweep test were determined depending on the protein differences. The results revealed that the adsorption behaviour of proteins at the two interfaces was quite different. The apparent viscosity (η50) of the emulsions ranged between 0.006 and 0.037 Pa s. The highest interfacial viscosity (ηi) values at low shear rates were determined in the mixture of egg protein-inulin at the oil/water interface. In particular, the interfacial properties of egg protein were not similar to those of other proteins. This study indicated that interfacial rheological properties and emulsifying properties of the proteins were influenced by the presence of inulin which contributes to the existing body of knowledge on the preparation of the prebiotic emulsions with proteins.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41805971","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

Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation 固态发酵复合风味白酒自动化生产的应用与展望

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-28 DOI: 10.1515/ijfe-2022-0200

Wei Cheng, Xuefeng Chen, Duandi Zhou, Feng-kui Xiong

引用次数: 3

Efficient removal of dextran in sugar juice by immobilized α-dextranase from Chaetomium gracile 固定化α-右旋糖酐酶高效去除薄毛菌糖汁中右旋糖聚糖

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-23 DOI: 10.1515/ijfe-2022-0102

Zedong Zhang, Sheng Wang, Longhan Wei, Yanfang Liao, Dongming Li, Guoqiang Wu, Wenjun Wang

{"title":"Efficient removal of dextran in sugar juice by immobilized α-dextranase from Chaetomium gracile","authors":"Zedong Zhang, Sheng Wang, Longhan Wei, Yanfang Liao, Dongming Li, Guoqiang Wu, Wenjun Wang","doi":"10.1515/ijfe-2022-0102","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0102","url":null,"abstract":"Abstract Dextran problem restricts the development of the sugar industry. Although the enzymatic treatment based on α-dextranase from Chaetomium gracile (α-dextranase (CG)) has been effective in solving this issue, the lack of immobilization products hinder its industrial applications. This research described a novel and suitable method to immobilize α-dextranase (CG). The purified α-dextranase (CG) was immobilized via cross-linking using modified chitosan as carriers. In addition, this study used a deep eutectic solvent that greatly improved the enzymatic properties of immobilized α-dextranase (CG). α-dextranase (CG) was immobilized by adding deep eutectic solvent (DES-IM-α-dextranase (CG)) showed better temperature tolerance and storage properties than free and ordinary immobilized counterparts. It can eliminate dextran by 59.71% in mixed sugarcane juice and 38.71% in clarified sugarcane juice. The achieved results were considerably better than those obtained using free and other immobilized enzymes. Altogether, these findings confirmed that DES-IM-α-dextranase (CG) displayed great potential in solving the dextran problem.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43316199","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: 1

Continuous flow microwave heating and sterilization for liquid food 用于液体食品的连续流微波加热杀菌

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-07 DOI: 10.1515/ijfe-2022-0130

Xiaoling Chang, Lixin Zhang, Q. Xu, Zhao-jie Zheng, Ruifang Wang, Zhanyong Li

引用次数: 4

A review on membrane technology application for vegetable oil purification processes 膜技术在植物油净化工艺中的应用综述

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-01 DOI: 10.1515/ijfe-2022-0058

Jenan M. Shihab, K. Rashid, M. Toma

{"title":"A review on membrane technology application for vegetable oil purification processes","authors":"Jenan M. Shihab, K. Rashid, M. Toma","doi":"10.1515/ijfe-2022-0058","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0058","url":null,"abstract":"Abstract In current paper, a comprehensive review to contribute the present insight an implementations and the recent improvements through the diverse endeavor made by the researchers utilizing a membrane technique for degumming, deacidifying, dewaxing and discoloration edible vegetable oils with and without solvent availability and also the solvent recovery has been evaluated. Endeavors made with NF, UF, MF and non-porous membranes, have shown the capability of these membranes to predicate vegetable oil treatment. A membrane technique is noticeably simple and potentially provides many usefulness in vegetable oil purification. It appears that oils treatment with membranes, which carried out at low temperatures that provides saving energy, with real cancellation of stages, provides a promising alternate to conventional procedure, towards the accomplishment of eco-friendly and cost-effective operations that are technically sophisticated. Generally, the solvent (hexane-dilution) technique enhances the membrane oil flux. For dewaxing undiluted vegetable oils, the effective membrane was MF, whereas in dewaxing solvent-diluted oils process UF membranes were more energetic.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46172185","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

Novel zero waste tactics for commercial vegetables – recent advances 商业蔬菜零浪费新策略——最新进展

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-01 DOI: 10.1515/ijfe-2022-0126

D. Srenuja, A. Shanmugam, Vadakkepulppara Ramachandran Nair Sinija

{"title":"Novel zero waste tactics for commercial vegetables – recent advances","authors":"D. Srenuja, A. Shanmugam, Vadakkepulppara Ramachandran Nair Sinija","doi":"10.1515/ijfe-2022-0126","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0126","url":null,"abstract":"Abstract Commercial vegetables include tomatoes, potatoes, onions, and eggplant due to their surplus production, availability, and affordability. The valorisation of the massive wastage of commercial vegetables and providing a long-term solution has been challenging. The review addresses the implications of biowastes on the environment and fosters the recent investigations into valorising commercial vegetable waste to develop multiple value-added products. It discussed the outcomes of the multiple technologies, majorly on green chemistry extraction, while outlining other methods such as fermentation, enzymatic treatments, 3D printing foods, high-pressure homogenisation, microencapsulation, bio-absorption method, and pyrolysis for their respective vegetable wastes. Agri-residues can be a valuable source for formulating functional ingredients, natural additives, biodiesel, dyes, and animal feed. This comprehensive review proposes a strategy to upcycle low-cost biowaste to boost the economic and ecological benefits. The current review captures the interests and great collaborations between researchers, industrialists, policymakers, waste management bodies, and eco-activists.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43354728","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: 2

Chitosan edible coating incorporated with resveratrol and Satureja bachtiarica essential oil as natural active packaging: In vitro antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated Escherichia coli O157:H7 白藜芦醇和巴豆精油复合壳聚糖食用涂层作为天然活性包装：体外抗菌和抗氧化性能及其对新鲜鸡柳保质期和接种大肠杆菌O157:H7生长的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-01 DOI: 10.1515/ijfe-2022-0138

Sepehr Abdalbeygi, Majid Aminzare, Hassan Hassanzad Azar

{"title":"Chitosan edible coating incorporated with resveratrol and Satureja bachtiarica essential oil as natural active packaging: In vitro antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated Escherichia coli O157:H7","authors":"Sepehr Abdalbeygi, Majid Aminzare, Hassan Hassanzad Azar","doi":"10.1515/ijfe-2022-0138","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0138","url":null,"abstract":"Abstract The purpose of this study was to investigate the effects of chitosan coating containing resveratrol (RES) and Satureja bachtiarica essential oil (SEO) on the microbial quality, oxidative stability, and sensory properties of chicken meat as well as inoculated Escherichia coli O157:H7 during 12 day storage at 4 °C. The synergistic in vitro antioxidant effects between RES and SEO in chitosan coatings were observed. Moreover, chicken coated with chitosan solution containing RES 0.001% + SEO 2% indicated better results compared with the control group with the following scores (p≤0.05): Total viable count (6.11 log10 CFU/g), total psychrotrophic count (5.39 log10 CFU/g), Lactic acid bacteria (5.36 log10 CFU/g), pH (6.25), peroxide value (4.32 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg), sensory analysis (overall acceptability: 5.5), and inoculated E.coli O157:H7 (6.01 log10 CFU/g). The finding of the present study can contribute to the meat industry as a natural active packaging system.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47157409","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: 6

Effect of drying methods on physico-chemical and bioactive compounds of mandarin (citrus reticulata) peel 干燥方法对柑桔皮理化性质及生物活性成分的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-10-24 DOI: 10.1515/ijfe-2022-0121

Amit Kumar, Rahul Kumar Rout, P. S. Rao

引用次数: 0

Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology 气相色谱-离子迁移谱法(GC-IMS)和电子鼻技术对粳稻离体咀嚼过程香气特征的研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-10-24 DOI: 10.1515/ijfe-2021-0326

S. Asimi, Ren Xin, Zhang Min, Tuohetisayipu Tuersuntuoheti, Li Sixuan, Wang Zhenhua, Liang Shan, Wang Ziyuan

{"title":"Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology","authors":"S. Asimi, Ren Xin, Zhang Min, Tuohetisayipu Tuersuntuoheti, Li Sixuan, Wang Zhenhua, Liang Shan, Wang Ziyuan","doi":"10.1515/ijfe-2021-0326","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0326","url":null,"abstract":"Abstract By simulating the aroma changes during in vitro mastication, we can better understand the aroma changes during rice eating, which is helpful in studying people’s sensory preferences. To investigate the rice aroma released during the in vitro mastication, the present study analyzed rice bolus’s odor fingerprints in vitro mastication using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose analysis results showed significant differences in the flavor of japonica rice in vitro mastication. In addition, GC-IMS determined 30 volatile organic compounds (VOCs) during rice in vitro mastication. Among these compounds, the most important content was aldehydes, followed by ketones and alcohols. Although the concentration of various chemicals was relatively high in cooked rice, most compounds decreased after mastication. The concentration of propan-2-ol, ethanol, and methanol increased after mastication. Multivariate data analysis showed that isoamyl sovalerate, pentanal, hexanal, acetone, hexanal, and limonene were the main VOCs of japonica rice during in vitro mastication. GC-IMS and e-nose analyses are complementary and recommended for using the two techniques to achieve the VOCs’ rapid and comprehensive detection during in vitro mastication. Results from this study allowed us to understand rice flavor during oral processing.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47080491","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 grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach 采用混合设计法研究葡萄马克作为糖和小麦粉的部分替代品对蛋糕中多酚类物质的生物可及性、工艺、感官和品质的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-09-01 DOI: 10.1515/ijfe-2022-0203

Kubra Bursa, Goksen Isik, R. Yıldırım, Gorkem Ozulku, Nasim Kian-pour, O. S. Toker, I. Palabiyik, M. Gulcu

{"title":"Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach","authors":"Kubra Bursa, Goksen Isik, R. Yıldırım, Gorkem Ozulku, Nasim Kian-pour, O. S. Toker, I. Palabiyik, M. Gulcu","doi":"10.1515/ijfe-2022-0203","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0203","url":null,"abstract":"Abstract This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0–20%) was used for the partial substitution of wheat flour (40–50%) and sugar (40–50%). Total polyphenols in the cake samples, their post digestion, and bioaccessibility varied from 65.49–462.07; 13.34–608.62 mg GAE/g, and 23.42–315.47%, respectively. The values of the elastic modulus of the batter were higher than those of the viscous modulus, indicating the elastic behavior of the cakes. The hardness and springiness ranged from 2.20–4.22 N, and 0.85–0.98 mm, respectively. The results predicted by mixture design revealed that the samples including 50% wheat flour, 48.73% sugar, and 1.94% GM were the best formulation for the optimization of organoleptic properties. According to the results, GM can be used to develop cakes with a good nutritional composition as well as functional, sensory, and quality attributes at the industrial scale.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43707174","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