International Journal of Food Engineering最新文献_第9页

Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract 辣木叶提取物泡腾片配方的研制、理化及感官评价

4区农林科学

International Journal of Food Engineering Pub Date : 2023-03-01 DOI: 10.1515/ijfe-2022-0170

Ade Chandra Iwansyah, Hilman Fauzi, Wisnu Cahyadi, Hari Hariadi, Ashri Indriati, Riuh Wardhani, Hazrulrizawati Abd Hamid

{"title":"Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on <i>Moringa oleifera</i> leaves extract","authors":"Ade Chandra Iwansyah, Hilman Fauzi, Wisnu Cahyadi, Hari Hariadi, Ashri Indriati, Riuh Wardhani, Hazrulrizawati Abd Hamid","doi":"10.1515/ijfe-2022-0170","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0170","url":null,"abstract":"Abstract New product development of Moringa oleifera effervescent tablet was optimization of the acid-base in the formula by using the D-optimal mix design. Chemical profiling and antioxidant activity of Moringa oleifera extract was evaluated. The physicochemical and sensory characteristics of Moringa oleifera effervescent tablet was measured. The results shows that chemical compounds of aqueous and ethanol extracts of Moringa oleifera extracts were hydrocarbons, esters, alcohols, and fatty acids. Both extracts exhibited high antioxidant by the IC 50 value at 240.27 μg/mL and 301.21 μg/mL respectively. The quadratic model was found to be the best fitted for evaluating the solubility time, colour, taste and aroma; meanwhile, the special cubic model appeared to be the best fitting model for assessing the hardness response. The optimization process suggested that citric acid (22.19% w/w), tartaric acid (11.17% w/w), and sodium bicarbonate (33.64% w/w) was the best solution for this combination of variables, with a desirability value of 0.798.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135239082","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

Physicochemical properties and structure of buckwheat flour modified by steam-treatment 蒸汽改性荞麦粉的理化性质及结构

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-03-01 DOI: 10.1515/ijfe-2022-0289

Bo-Hai Yang, Jiake Wang, Tong Yang, Yi-fu Zhang, Yuhe Wang, Siqi Qiang, Junjun Zhou, Shuhong Li, Ye Chen

{"title":"Physicochemical properties and structure of buckwheat flour modified by steam-treatment","authors":"Bo-Hai Yang, Jiake Wang, Tong Yang, Yi-fu Zhang, Yuhe Wang, Siqi Qiang, Junjun Zhou, Shuhong Li, Ye Chen","doi":"10.1515/ijfe-2022-0289","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0289","url":null,"abstract":"Abstract The natural buckwheat flour exhibits poor processing behaviour due to its conservative structure and the lack of gluten protein, thereby limiting its use in the food industry. The replacement of chemical modification with sustainable, environmentally friendly steam treatment is, currently, technically feasible and promising for most chemical modification methods. The data showed that the steam-treated buckwheat flour degree of gelatinization increased to 99.3 g/100 g, and water absorption increased to 3.93 g/100 g. Also, particle size of the samples in the trial group was significantly larger compared to the control group. Scanning electron microscopy and infrared tests showed that not only did the steam treatment disrupt the granular structure of the buckwheat flour, but its proximity crystalline ordering structure Importantly, rheological behaviour tests showed that the steam-treated buckwheat gel exhibited a better viscoelasticity. Consequently, steam-treated pre-gelatinized buckwheat flour readily forms a tight network structure and provided important information for potential processing applications.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44392538","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

The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum 马铃薯无麸质面团的特性：海藻酸丙二醇酯与羟丙基甲基纤维素或亚麻籽胶的比较及联合作用

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-02-01 DOI: 10.1515/ijfe-2022-0227

Xueting Chen, Jingyan Gao, G. Cao, Shule Guo, Dingning Lu, Bingbing Hu, Zuoqian Yang, Yi Tong, Chengrong Wen

引用次数: 2

The influences of acidic electrolyzed water on quality and bacteria community of fresh-cut jackfruit in storage 酸性电解水对贮藏鲜切菠萝蜜品质及细菌群落的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-02-01 DOI: 10.1515/ijfe-2022-0210

Yangyang Yu, Yujuan Xu, Jijun Wu, Yuanshan Yu

{"title":"The influences of acidic electrolyzed water on quality and bacteria community of fresh-cut jackfruit in storage","authors":"Yangyang Yu, Yujuan Xu, Jijun Wu, Yuanshan Yu","doi":"10.1515/ijfe-2022-0210","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0210","url":null,"abstract":"Abstract This study evaluated the effects of acidic electrolyzed oxidizing water (AEW) on the quality and bacterial communities of fresh-cut jackfruit during storage. The result showed that AEW treatment, as compared to the CK group (without AEW treatment), could effectively inhibit the browning, maintain higher firmness and higher amounts of total titratable acidity (TTA) (0.21%), sugars (58.30 g/kg), ascorbic acids (28.72 mg/kg) and total phenolics (35.47 mg/kg) of fresh-cut jackfruits, and suppress the decrease of antioxidant ability during 4–8 days of storage. Additionally, the bacterial communities were significantly affected by AEW during storage. In particular, the AEW treated samples showed lower abundance of Pseudomonas and Lactobacillus than the CK group after storage of 8 day. And energy metabolism, nucleotide metabolism has the significantly lower (p < 0.05) relative abundance in the AEW group than in CK group. These results suggested that AEW (pH: 4.2–4.5, ACC: 35–38 mg/L) treatment could maintain the quality of fresh-cut jackfruit during storage. It could be attributed to that AEW treatment affect the growth and metabolism of bacterial communities, resulting in the decrease of nutrients consumption.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46436813","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

Frontmatter 头版头条

4区农林科学

International Journal of Food Engineering Pub Date : 2023-02-01 DOI: 10.1515/ijfe-2023-frontmatter1-2

引用次数: 0

Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies 保水剂对日本Scomberomorus鱼糜重复冻融循环后的影响：低场NMR和MRI研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-02-01 DOI: 10.1515/ijfe-2022-0270

Shan Sun, Zhuyi Lin, Shasha Cheng, A. M. Abd El-Aty, M. Tan

{"title":"Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies","authors":"Shan Sun, Zhuyi Lin, Shasha Cheng, A. M. Abd El-Aty, M. Tan","doi":"10.1515/ijfe-2022-0270","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0270","url":null,"abstract":"Abstract Repeated freeze–thaw cycles can directly cause the changes in the water distribution, physicochemical characteristics, and microstructure of Scomberomorus niphonius surimi. To improve the quality of S. niphonius surimi, the effect of water retention agents (phosphate and trehalose) was investigated during freeze-thaw cycles. The results of low-field nuclear magnetic resonance (LF-NMR) combined with magnetic resonance imaging (MRI) analysis showed that the water retention agents could obviously decrease the water loss and water mobility during repeated freeze–thaw cycles. Water retention agent significantly reduced the cook loss and improved the surimi quality by decreasing the surimi protein denaturation. The scanning electron microscopy (SEM) characterization revealed that water retention agents could obviously ameliorate the protein structure damage. In addition, the principal component analysis combined with LF-NMR parameters showed clear discrimination between samples supplemented with different water retention agents. In a word, the LF-NMR and MRI might provide useful information in a non-invasive manner for monitoring the effects of water-retention agents on surimi after repeated freeze–thaw cycles.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49415195","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

Dietary modeling of greenhouse gases using OECD meat consumption/retail availability estimates 使用经合组织肉类消费/零售可用性估计的温室气体饮食建模

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-01-25 DOI: 10.1515/ijfe-2021-0352

S. Lincke, Joy J. Wolf

引用次数: 0

An application of citric acid as a carrier for solid dispersion to improve the dissolution and uric acid-lowering effect of kaempferol 应用柠檬酸作为固体分散载体，提高山奈酚的溶出度和降尿酸效果

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-01-19 DOI: 10.1515/ijfe-2022-0214

Danni Song, Chang-ming Xie, Rong Yang, Aijinxiu Ma, Honghui Zhao, Fengmao Zou, Xiangrong Zhang, Xu-Jie Zhao

引用次数: 0

Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability 海藻酸盐和β-乳球蛋白基质作为壁材包埋多酚，提高效率和稳定性

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-12-12 DOI: 10.1515/ijfe-2022-0202

R. Sasikumar, Paras Sharma, A. Jaiswal

{"title":"Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability","authors":"R. Sasikumar, Paras Sharma, A. Jaiswal","doi":"10.1515/ijfe-2022-0202","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0202","url":null,"abstract":"Abstract The present study aimed at developing novel encapsulate materials of calcium-alginate and β-lactoglobulin complex for polyphenols using the jet-flow nozzle vibration method. Encapsulated microbeads were characterized using SEM, FTIR, DSC, and MSI. The encapsulation efficiency of the microbeads varied depending upon the coating material in the range of 74.17–84.87%. Calcium-alginate-β-lactoglobulin microbeads (CABM) exhibited a smooth surface and uniform shape with an average particle size of 1053.73 nm. CABM also showed better thermal and storage stabilities as compared to calcium alginate microbeads. The CABM resulted in excellent target release of polyphenols (84%) in the intestine, which was more than 3-fold the bio-accessibility offered by free polyphenol powder. Further study on individual phenolic acids after simulated in-vitro digestion (SIVD), photo-oxidative and osmotic stress revealed that CABM significantly retained a higher amount of polyphenols and exhibited improved antioxidant capacity after SIVD environment, and may have high industrial application for nutraceutical production.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42048086","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

CFD simulating of air moisture distribution inside the dryer and investigating its effect on the shrinkage rate of dried apples 利用CFD模拟干燥机内空气湿度分布，研究其对苹果干收缩率的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-12-01 DOI: 10.1515/ijfe-2022-0226

J. Safari, Seyyed Jafar Hashemi, Azadeh Ranjbar Nedamani

引用次数: 0