International Journal of Food Engineering最新文献_第2页

Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes 不同粒径栗子粉的理化特性、可消化淀粉和抗性淀粉含量

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-05-08 DOI: 10.1515/ijfe-2023-0308

Fundagül Erem

{"title":"Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes","authors":"Fundagül Erem","doi":"10.1515/ijfe-2023-0308","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0308","url":null,"abstract":"\u0000 In this study, chestnuts were processed into flour, and the obtained chestnut flour (CF) was passed through a sieve with an aperture size of 212 µm. Then the physicochemical properties, digestible and resistant starch contents of CF1 (<212 µm), CF2 (≥212 µm), and commercial chestnut flour (CCF) were determined. It was found that CCF had the highest values in terms of proximate composition, total soluble polyphenol content (891.25 mg GAE/100 g), and antioxidant activity (ABTS: 1552.11 mg TE/100 g, DPPH: 2003.01 mg TE/100 g). On the other hand, CF1 was superior in terms of resistant starch content (39.31 g/100 g, dw) (p < 0.05). The resistant starch content of CF1 was approximately 1.5-fold and 3-fold higher than CCF and CF2, respectively. Furthermore, the rapidly digestible starch content of CF1 (2.1 g/100 g, dw) and CF2 (0.93 g/100 g, dw) was quite lower than CCF (12.64 g/100 g, dw) (p < 0.05). Moreover, CF1 exhibited lower (p < 0.05) water, alkaline water, and sodium carbonate retention capacities, which make it a potential good flour for cookie and cracker production. In contrast, CF2 could be evaluated as a good ingredient for noodle-type foods due to its lower water solubility index. Considering the least gelation concentrations of samples, it was seen that CF1 (% 10) could also be valorized as a thickening or gelation agent in the food industry, as well as CCF (% 6).","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141000072","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

Performance assessment, through numerical simulation and experimental evaluation, of a thin-film ultraviolet reactor for the processing of fruit juices 通过数值模拟和实验评估，对用于加工果汁的薄膜紫外线反应器进行性能评估

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-03-20 DOI: 10.1515/ijfe-2023-0033

F. Solari, N. Lysova, Francesco Martelli, Andrea Volpi, Benedetta Bottari, Roberto Montanari

引用次数: 0

Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase® hydrolysis exhibit higher antibacterial and antioxidant activities 通过 Alcalase® 水解，鱼 I 型胶原蛋白肽中的活性羧基和游离α-氨基基团增加，从而表现出更高的抗菌和抗氧化活性

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-03-20 DOI: 10.1515/ijfe-2023-0303

Sülhattin Yaşar, Hülya Şen Arslan, Kubra Akgul

{"title":"Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase® hydrolysis exhibit higher antibacterial and antioxidant activities","authors":"Sülhattin Yaşar, Hülya Şen Arslan, Kubra Akgul","doi":"10.1515/ijfe-2023-0303","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0303","url":null,"abstract":"\u0000 This study aimed to generate low molecular weight peptides (LMWP) from fish collagen type I hydrolysed by increasing activity of Alcalase® from 0.0 to 12.0 (AU-A per 100 g) at 55 °C and 7.4 of pH for 3 h 40 min. The results showed that all enzyme activity levels caused 34–55 % reductions in protein recovery, 1.0–3.0 folds’ increase in free α-amino groups and 1.7–3.2 folds’ increase in carboxyl groups. Degree of hydrolysis ranged from 20 to 30 % with increasing enzyme activity. The number average molecular weight significantly reduced from 3200 g/mol in 0.0 AU-A per 100 g enzyme activity to 1151, 1398, 1175, 1040 and 1246 g/mol in 2.4, 4.8, 7.2, 9.6 and 12.0 AU-A per 100 g enzyme activities, respectively. Depending upon enzyme activity level, the produced LMWP with reactive carboxyl and amino end-groups exhibited 2.5- to 4.0-fold increases in antioxidant capacity and 1.0–3.5 log cfu/ml inhibition of four pathogen bacteria. Highest inhibition of 2.5 log cfu/ml in Escherichia coli was obtained from 2.4 AU-A per 100 g enzyme activity and 3.5 log cfu/ml in Listeria monocytogenes from 9.6 and 12.0 AU-A per 100 g enzyme activity levels. Infrared spectroscopy clearly identified reactive end-groups and showed remarkably differences in molar absorptivity of various molecular regions between non-enzyme and enzyme treated collagen type I molecule. A 9.6 and 12.0 AU-A per 100 g enzyme activity levels were found optimally effective to generate LMWP. In conclusion, LMWP exhibited high antioxidant and antibacterial activity due to increased functional reactive end-groups, and these bio-active peptides may have greater potentialities in various food and pharmaceutical applications.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140228511","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

Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains 使用不同真菌起始菌株制备的虎皮果酱的酶活性和挥发性风味化合物成分

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-03-18 DOI: 10.1515/ijfe-2023-0250

Hongrui Sun, Zhigang Tian, Haihui Shi, Jieying Fan, Yue Meng, Xianpeng Zeng, Yanping Chi, Lining Kang, Xiangying Liu, Jialin Zhang, Zhiqiang Yang

{"title":"Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains","authors":"Hongrui Sun, Zhigang Tian, Haihui Shi, Jieying Fan, Yue Meng, Xianpeng Zeng, Yanping Chi, Lining Kang, Xiangying Liu, Jialin Zhang, Zhiqiang Yang","doi":"10.1515/ijfe-2023-0250","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0250","url":null,"abstract":"\u0000 In order to clarify effects of different fungal strains on fermented tiger nut paste enzyme activities and volatile flavor compounds composition, koji enzyme activities and volatile flavor substances of six tiger nut paste preparations (S1–S6) were compared. The results revealed that koji enzyme activities of S4, S5 and S6 were significantly higher than corresponding activities of S1, S2 and S3. Among them, S4 exhibited the highest enzyme activity levels for cellulase, xylanase, acid protease, glucosidase, and amylase. GC-MS analysis of the six paste preparations detected 43 volatile components, including 17 aldehydes, 8 alkenes, 4 heterocyclics, 2 ketones, 2 phenols and 7 other types of compounds. Notably, S4 had the most volatile compounds (28), including 5 volatile compounds which were not detected in the other tiger nut pastes. Results of principal component analysis and partial least squares discriminant analysis (PLS-DA) revealed differences in levels of 17 volatile flavor substances among the six tiger nut paste preparations. Notably, PLS-DA results achieved more significant separation and stronger clustering trends when used to discriminate among volatile flavor substances of paste preparations fermented using single-strain starters (S1, S2, S3) versus double-strain starters (S4, S5, S6) consisting of Aspergillus oryzae, Aspergillus niger and/or Mucor. The tiger nut paste (S4) prepared by mixed fermentation of A. oryzae and A. niger had a unique flavor, producing the highest enzyme activity and a wider variety of volatile flavor compounds. Therefore, the production of tiger nut paste through compound strain koji fermentation was a feasible strategy.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140232478","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

Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil 监测凤尾鱼油腥味的定性和定量分析

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-03-14 DOI: 10.1515/ijfe-2023-0047

Kaiwen Zheng, Xianqing Luo, Shijun Song, Ruijuan Dong, Pinmei Wang, Bubin Xu, Jinzhong Xu

{"title":"Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil","authors":"Kaiwen Zheng, Xianqing Luo, Shijun Song, Ruijuan Dong, Pinmei Wang, Bubin Xu, Jinzhong Xu","doi":"10.1515/ijfe-2023-0047","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0047","url":null,"abstract":"\u0000 The fishy odor of fish oil, a popular nutritional supplement, affects its quality as well as consumer acceptance and eating experience. An objective or scientific method for analyzing fish oil’s olfactory characteristics is still lacking. This study examined anchovy oil to develop qualitative and quantitative approaches for identifying fishy odor components. Multiple fish oil refining samples were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Due to their significant alterations during fish oil refining, low threshold values, and distinct olfactory properties, the unsaturated aldehydes (E)-2-pentenal and (E,E)-2,4-heptadienal and the unsaturated ketone 1-penten-3-one may contribute to the fishy odor. Among the chemicals, (E,E)-2,4-heptadienal was chosen as the marker for developing a method to quantify fishy odor and analyze deodorization samples using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The quantitative study of fishy odor in fish oil is a pioneering approach that can help improve quality assurance and refining process.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140241392","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

Study on three-dimensional model of ventilation drying and heat and mass transfer of bulk grain pile based on discrete-continuous media 基于离散-连续介质的散粮堆通风干燥及传热传质三维模型研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-03-14 DOI: 10.1515/ijfe-2023-0110

Pengxiao Chen, Ye Liu, Mengke Fan, Wenxue Zhu, Mengmeng Jiang, Jianzhang Wu, Xiaowan Wang, Ruobing Lv

{"title":"Study on three-dimensional model of ventilation drying and heat and mass transfer of bulk grain pile based on discrete-continuous media","authors":"Pengxiao Chen, Ye Liu, Mengke Fan, Wenxue Zhu, Mengmeng Jiang, Jianzhang Wu, Xiaowan Wang, Ruobing Lv","doi":"10.1515/ijfe-2023-0110","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0110","url":null,"abstract":"\u0000 In order to ensure the safety of grain storage and explore the mechanisms of water and heat transfer during the drying process of grain piles, this paper takes wheat as the research object, uses a thermal conductivity analyzer to measure the thermal conductivity and specific heat capacity of wheat, and obtains a linear relationship between the heat constant and water content of wheat. COMSOL software was used to establish a three-dimensional model of ventilation drying and heat and mass transfer of bulk grain piles based on discrete continuum media, which simulated the temperature and humidity changes during the drying process of the grain pile. The model was verified by a thin layer drying experiment. The results show that the simulated values of temperature and water content obtained by the wet heat transfer model are in good agreement with the experimental values, and the maximum errors are 2.14 % and 5.68 % respectively. During the drying process, the grain temperature of wheat at the bottom of the grain pile increased rapidly, compared with that at the top of the grain pile, and the temperature of the wheat at the center was higher than that at the edge. At the end of drying, the moisture content from highest to lowest was top edge > top center > bottom edge > bottom center. Therefore, the model can be used to further study the changes of grain pile temperature gradient and water gradient.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140243827","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

Co-inoculation of Meyerozyma guilliermondii and Saccharomyces cerevisiae reduced alcohol content and improved flavor profiles of red pitaya (Hylocereus polyrhizus) wine Meyerozyma guilliermondii 和酿酒酵母的联合接种降低了红皮塔亚（Hylocereus polyrhizus）葡萄酒的酒精含量并改善了风味特征

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-02-16 DOI: 10.1515/ijfe-2023-0184

Yinfeng Li, Yuanlin Zhang, Xiaozhu Liu

{"title":"Co-inoculation of Meyerozyma guilliermondii and Saccharomyces cerevisiae reduced alcohol content and improved flavor profiles of red pitaya (Hylocereus polyrhizus) wine","authors":"Yinfeng Li, Yuanlin Zhang, Xiaozhu Liu","doi":"10.1515/ijfe-2023-0184","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0184","url":null,"abstract":"\u0000 Red pitaya (Hylocereus polyrhizus) is cultivated in tropical and subtropical regions worldwide. Red pitaya is rich in nutritional and medicinal ingredients. Oenological yeasts play vital roles in wine fermentation by metabolizing a variety of aromatic compounds that affect the flavor and sensory properties of wine. In this study, we examined the influence of Meyerozyma guilliermondii on the physicochemical parameters, sensory properties, and aroma chemical composition of red pitaya wine co-inoculated with Saccharomyces cerevisiae. The results showed that mixed inoculation of M. guilliermondii and S. cerevisiae reduced the alcohol content of red pitaya wine. Moreover, using M. guilliermondii and S. cerevisiae as fermentation starters increased the content of volatile alcohols, aldehydes, ketones, and other compounds, as well as the types of alcohols, aldehydes, and ketones. In addition, M. guilliermondii did not affect the sensory characteristics of the red pitaya wine. Therefore, co-inoculation of M. guilliermondii and S. cerevisiae was helpful in enhancing the richness and complexity and improving the aromatic flavor properties of red pitaya wine. The results obtained in this study could serve as a reference for the production of red pitaya wine and other fruit wines.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140454614","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

Olive oil and coconut oil improved the quality and digestibility of set soybean yoghurt 橄榄油和椰子油提高了大豆酸奶的质量和消化率

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-01-31 DOI: 10.1515/ijfe-2023-0206

Wenqi Cai, Shufang Cao, Mingjie Xia, Guangchen Zhang, Dafei Huo, Lina Yang, He Liu

{"title":"Olive oil and coconut oil improved the quality and digestibility of set soybean yoghurt","authors":"Wenqi Cai, Shufang Cao, Mingjie Xia, Guangchen Zhang, Dafei Huo, Lina Yang, He Liu","doi":"10.1515/ijfe-2023-0206","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0206","url":null,"abstract":"\u0000 The results of GC-MS analysis showed that the set soybean yoghurt without oil contained only two esters and one alcohol: delta-dodecalactone, 5-decanolide, and R-(−)-2-butanol. The set soybean yoghurt with olive oil was characterized by five volatile flavors: hexanoic acid, 2-nonanol, phenylacetaldehyde, 3-heptylacrolein, and acetylpyrazine. The set soybean yoghurt with coconut oil was characterized by nine volatile flavors: 5-hydroxyoctanoic acid lactone, ethyl caprylate, ethyl caprate, ethyl laurate, 2-tridecanone, dihydro-2-methyl-3(2H)-thiophenone, lauric acid, 1-octanol, and 2-decanol. Gas chromatographic analysis showed that free fatty acid species increased in set soybean yoghurt after oil addition, which were positively correlated with volatile flavor substances. By confocal laser microscopy observation, the oil droplets in the three groups of set soybean yoghurt were reduced after digestion. Research has proved that adding an appropriate amount of olive oil or coconut oil to set soybean yoghurt can improve the flavor and does not increase the digestive burden.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140477654","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

Determination of the effect of bitter gourd (Momordica charantia L.) seed oil on the oxidative stability of sunflower oil 测定苦瓜（Momordica charantia L.）籽油对葵花籽油氧化稳定性的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-01-30 DOI: 10.1515/ijfe-2023-0279

Tuğba Dedebaş

引用次数: 0

Mechanism study on improving aroma quality of pineapple wine by branched-chain amino acids addition 添加支链氨基酸改善菠萝酒香气质量的机理研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-01-11 DOI: 10.1515/ijfe-2023-0219

Mengdi Peng, Huacheng Wang, Shaojie Yang, Dianhui Wu, Hua Yang, Jian Lu

引用次数: 0