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

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":"18 1","pages":"611 - 626"},"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

Changes of wort characteristic components through low thermal stress boiling 低热应力煮沸对麦汁特征成分的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-09-01 DOI: 10.1515/ijfe-2021-0363

Xiaoyong Dai, Fan Zhang, Wei Wu, Qing Xu, Long-yuan Wu, Zhanyong Li

引用次数: 1

Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties 蔗糖和氯化钠预处理对在富含cla的大豆油中油炸的木薯和大蕉片的影响:丙烯酰胺含量、微观结构和其他物理性质的分析

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-08-29 DOI: 10.1515/ijfe-2021-0263

J. Rodríguez‐Miranda, E. Herman‐Lara, J. C. Serrano-Niño, Bruno Alberto Sánchez-Ruiz, C. E. Martínez-Sánchez

引用次数: 1

Modelling thermal diffusivity of meat during freezing 模拟肉类在冷冻过程中的热扩散

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-08-17 DOI: 10.1515/ijfe-2021-0351

J. Carson, D. Hoang

引用次数: 0

Degradation kinetics of carpaine and antioxidant properties of dried Carica papaya leaves as affected by drying methods 干燥方法对番木瓜干叶中Carican的降解动力学及抗氧化性能的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-08-17 DOI: 10.1515/ijfe-2021-0369

J. Y. Yap, C. Hii, S. P. Ong, K. Lim, F. Abas, K. Pin

{"title":"Degradation kinetics of carpaine and antioxidant properties of dried Carica papaya leaves as affected by drying methods","authors":"J. Y. Yap, C. Hii, S. P. Ong, K. Lim, F. Abas, K. Pin","doi":"10.1515/ijfe-2021-0369","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0369","url":null,"abstract":"Abstract Carpaine in papaya leaves has the potential to treat dengue fever and it also contains antioxidants which could prevent or inhibit oxidation processes in the human body. Studies were conducted on the effects of storage on carpaine retention and antioxidant properties of dried papaya leaves. Results showed that the Weibull model could predict well the degradation kinetics of carpaine in all samples (freeze drying and hot air drying at 60 °C and 70 °C) except for hot air dried samples at 80 °C and shade dried samples (first order model). Generally, freeze dried samples showed the highest half-life whereas total polyphenols content and antioxidant properties (ABTS and DPPH free radical scavenging activities) of all dried samples decreased with storage period. An increasing trend in total colour difference (ΔE * ) was observed in all samples possibly due to chlorophyll degradation. It is thus recommended to select freeze dried samples for storage purpose due to better stability as indicated by the lowest rate constant (k = 0.0135 1/month) and the highest half-life (t1/2 = 51.2 months).","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"593 - 602"},"PeriodicalIF":1.6,"publicationDate":"2022-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41710106","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

Extraction of phenolic compounds from apple pomace, process modeling and antioxidant potential evaluation of extracts 苹果渣中酚类化合物的提取、工艺模拟及抗氧化潜力评价

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-07-01 DOI: 10.1515/ijfe-2022-0012

Lucía Xavier, Justina Pisani, Gustavo Meghirditchian, R. de Mattos, I. Vieitez, Manuel Barrenengoa, B. Zecchi

{"title":"Extraction of phenolic compounds from apple pomace, process modeling and antioxidant potential evaluation of extracts","authors":"Lucía Xavier, Justina Pisani, Gustavo Meghirditchian, R. de Mattos, I. Vieitez, Manuel Barrenengoa, B. Zecchi","doi":"10.1515/ijfe-2022-0012","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0012","url":null,"abstract":"Abstract Apple pomace, a byproduct of juice and cider production, is rich in phenolic compounds with antioxidant activity. This work studies the kinetics of solid–liquid extraction of phenolic compounds from apple pomace. Extraction kinetics were determined using a 50% water–ethanol solution and fitted to a phenomenological model. Equilibrium isotherms were also modeled. Effective diffusion coefficient values between 1.85x10−11 and 7.37x10−11 m2/s were found. External mass transfer resistance showed negligible results. The best yields (43.94%) were obtained at 60 °C with a solid–liquid ratio of 1:10 g/mL. Those conditions resulted in a total phenolic content of 9.95 mg gallic acid equivalents (GAE)/g apple pomace d.b., antioxidant FRAP activity of 5.07 mmol ascorbic acid equivalents (AAE)/100 g apple pomace d.b. and 3.74 mmol trolox equivalents (TRE)/100 g apple pomace d.b. based on a DPPH assay. Apple pomace extract efficiently stabilized sunflower oil and may represent a natural alternative to synthetic antioxidants.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"547 - 558"},"PeriodicalIF":1.6,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42352903","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

Purification and characterization of catechol oxidase from Posof Badele apple (Malus domestica L): in vitro and in silico studies 巴德勒苹果(Malus domestica L)儿茶酚氧化酶的纯化与鉴定:体外和硅细胞研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-07-01 DOI: 10.1515/ijfe-2022-0022

Ayhan Çiğdem, U. Güller

引用次数: 1

Thermal stability enhancement of berry anthocyanins by co-pigmentation with extracts from natural sources 与天然提取物共着色剂增强浆果花青素的热稳定性

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-07-01 DOI: 10.1515/ijfe-2021-0260

Aichurok T. Mazhitova, Aidaikan M. Kasymakunova, N. Turker

{"title":"Thermal stability enhancement of berry anthocyanins by co-pigmentation with extracts from natural sources","authors":"Aichurok T. Mazhitova, Aidaikan M. Kasymakunova, N. Turker","doi":"10.1515/ijfe-2021-0260","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0260","url":null,"abstract":"Abstract The suitability of mandarin (MP), orange (OP) and pomegranate peel powders (PP) for co-pigmentation of dewberry, viburnum, red hawthorn, black hawthorn, and barberry anthocyanins was investigated. Spectrophotometric measurements indicated co-pigmentation causing both a hyperchromic effect (ΔABSmax = 5–13) and bathochromic shift (Δλvis-max up to 13 nm). The degradation kinetics of anthocyanins were estimated at temperatures ranging from 70 to 90 °C. First-order reactions with rate constants of 0.45–2.93 min−1 and 0.30–2.00 min−1 were observed for the reference and PP co-pigmented samples, respectively. The t1/2 values were 3.90–25.7 h for the reference and 5.8–38.5 h for the co-pigmented samples. The activation energy (Ea) values were higher in co-pigmented samples (49.16–77.77 kJ/mol) than in reference samples (41.82–68.75 kJ/mol), except for black hawthorn, which had a lower Ea value in the co-pigmented sample. The thermodynamic parameters (enthalpy, free energy, and entropy) evaluated indicated a positive effect of co-pigmentation on the thermal treatment of anthocyanins.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"537 - 545"},"PeriodicalIF":1.6,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47109204","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

Detection of chicken and fat adulteration in minced lamb meat by VIS/NIR spectroscopy and chemometrics methods 用VIS/NIR光谱和化学计量学方法检测羊肉肉末中鸡肉和脂肪的掺假

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-06-30 DOI: 10.1515/ijfe-2021-0333

Amir Kazemi, A. Mahmoudi, H. Veladi, A. Javanmard

{"title":"Detection of chicken and fat adulteration in minced lamb meat by VIS/NIR spectroscopy and chemometrics methods","authors":"Amir Kazemi, A. Mahmoudi, H. Veladi, A. Javanmard","doi":"10.1515/ijfe-2021-0333","DOIUrl":"https://doi.org/10.1515/ijfe-2021-0333","url":null,"abstract":"Abstract Meat fraud has been changed to an important challenge to both industry and governments because of the public health issue. The main purpose of this research was to inspect the possibility of using VIS/NIR spectroscopy, combined with chemometric techniques to detect the adulteration of chicken meat and fat in minced lamb meat. 180 samples of pure lamb, chicken and fat and adulterated samples at different levels: 5, 10, 15 and 20% (w/w) were prepared and analyzed after pre-processing techniques. In order to remove additive and multiplicative effects in spectral data, derivatives and scatter-correction preprocessing methods were applied. Principle Component Analysis (PCA) as unsupervised method was applied to compress data. Moreover, Support Vector Machine (SVM) and Soft Independent Modeling Class Analogies (SIMCA) as supervised methods was applied to estimate the discrimination power of these models for nine and three class datasets. The best classification results were 56.15 and 80.70% for classification of nine class and three class datasets respectively with SVM model. This study shows the applicability of VIS/NIR combined with chemometrics to detect the type of fraud in minced lamb meat.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"18 1","pages":"525 - 535"},"PeriodicalIF":1.6,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42132116","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

Study of heat transfer coefficients and temperature distribution in a continuous flow pasteurizer with helical tubes using model fluids in laminar flow 用层流模型流体研究螺旋管连续流巴氏灭菌器的传热系数和温度分布

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-06-24 DOI: 10.1515/ijfe-2021-0340

Guilherme Russo, J. A. Gut

引用次数: 1