Journal of Food Processing and Preservation最新文献

{"title":"Chlorpyrifos Pesticide Removal from Black Grapes Using Plasma-Activated Water Produced by Plasma Bubbling Technology","authors":"B. Rakesh,&nbsp;R. Anbarasan,&nbsp;B. Kamalapreetha,&nbsp;R. Purushothaman,&nbsp;B. Ram Ashutosh,&nbsp;R. Mahendran","doi":"10.1155/2024/7856706","DOIUrl":"10.1155/2024/7856706","url":null,"abstract":"<p>This study is aimed at evaluating the ability of plasma-activated water (PAW) to reduce the chlorpyrifos pesticide residue in black grapes. Raw black grapes were spiked with a known concentration (10, 15, and 20 ppm) of chlorpyrifos (20% EC) and bubbled with 120 V air plasma at three different time intervals (5, 10, and 15 min). GC-MS analysis of these plasma-bubbled grapes showed up to 65.25% reduction (20 ppm sample) in chlorpyrifos content after 15 min of treatment. However, the treatment also reduced the grape juice’s ascorbic acid (19.97 ± 2.69 to 9.15 ± 2.02 mg/ml), antioxidant scavenging activity (77.42 ± 2.97 to 53.30 ± 4.77<i>%</i>), total flavonoids (3.00 ± 0.53 to 2.61 ± 0.57 mg QE/ml), total soluble solids (14.23 ± 1.96 to 11.95 ± 1.86^°), total suspended solids (1.95 ± 0.16 to 1.80 ± 0.03 g/l), and turbidity (246.63 ± 11.42 to 224.1 ± 24.85 NTU). Meanwhile, other physicochemical attributes such as pH, titrable acidity, total phenol content, color index, and texture values had slight changes after plasma bubbling. Thus, plasma bubbling proved to be an effective method to remove the chlorpyrifos pesticide present in grapes, and the techniques also preserve the quality of the commodity.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139808801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake","authors":"Parastoo Ghaemi,&nbsp;Saeedeh Arabshahi-Delouee,&nbsp;Mehran Aalami,&nbsp;Seyyed Hossein Hosseini Ghaboos","doi":"10.1155/2024/5571107","DOIUrl":"10.1155/2024/5571107","url":null,"abstract":"<p>The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (<i>P</i> &lt; 0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139683718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal Performance and Technoeconomic Analysis of Solar-Assisted Heat Pump Dryer Integrated with Energy Storage Materials for Drying Cavendish Banana (Musa acuminata)","authors":"Aldé Belgard Tchicaya Loemba,&nbsp;Baraka Kichonge,&nbsp;Thomas Kivevele","doi":"10.1155/2024/7496826","DOIUrl":"10.1155/2024/7496826","url":null,"abstract":"<p>This study examines a novel solar-assisted heat pump dryer integrated with a thermal energy storage system using soapstone as storage material. The dryer is investigated through experimental analysis across three operating modes: mode 1 with thermal energy storage during daytime, mode 2 without thermal energy storage during nighttime, and mode 3 without thermal energy storage during daytime. Experiments were carried out to investigate the drying of 500 g of Cavendish banana. Thermal performance, as well as economic, and nutritional content were examined. Three replicates of the experiment yielded consistent results, showing a significant reduction in the moisture content of the initial sample from 74.4% to 9.6% after undergoing distinct drying durations. Mode 1 achieved this reduction in 270 minutes, mode 2 in 390 minutes, and mode 3 in 360 minutes. The average specific moisture extraction rates for modes 1, 2, and 3 were 0.13, 0.11, and 0.12 kg/kWh, respectively. Simultaneously, the drying rate ranged from 0.16 to 0.24% per minute. The drying efficiency varied among the tested modes, with mode 1 achieving the highest efficiency at 23.23%. In terms of coefficient of performance, mode 1, mode 2, and mode 3 exhibited values of 3.69, 2.57, and 2.54, respectively. The economic analysis conducted specifically for mode 1 revealed a payback period of 1.5 years, indicating the time required to recover the initial investment. Additionally, the results indicated that the dried Cavendish banana had significantly higher concentrations of proximate parameters and minerals compared to the fresh Cavendish banana, as evidenced by a <i>p</i> value less than 0.05.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139869458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Identification of Yak Meat Using Loop-Mediated Isothermal Amplification Method Coupled with Hydroxy Naphthol Blue for the Prevention of Food Fraud","authors":"Wenwei Zhao,&nbsp;Yufan Tan,&nbsp;Shanshan Wang,&nbsp;Xiaoxiang Zhu,&nbsp;Jingyu Jiang,&nbsp;Hongbo Zhu,&nbsp;Peihan Zhuang,&nbsp;Wenyi Cheng,&nbsp;Charles S. Brennan,&nbsp;Zhina Yin","doi":"10.1155/2024/6549138","DOIUrl":"10.1155/2024/6549138","url":null,"abstract":"<p><i>Objective</i>. Yak is found in the Qinghai-Tibet Plateau and represents a meat of high nutritional value and good flavor. However, the production of yak is limited, and yak meat adulteration is a growing concern in the marketplace. To protect consumer rights and prevent unfair competition, it is necessary to use an efficient assay to identify the species of yak meat rapidly and accurately being sold. <i>Methods</i>. Loop-mediated isothermal amplification (LAMP) combined with hydroxy naphthol blue (HNB) was used to identify potential adulterants. The specificity and sensitivity tests of yak-derived components were carried out to achieve the monitoring of yak-derived components. <i>Results</i>. The optimal color development was achieved with an external primer-to-internal primer ratio of 400 nmol/L : 1200 nmol/L, 1.5 mmol/L dNTP, and 0.32 U/<i>μ</i>L Bst DNA polymerase with 5 mmol/L MgSO₄ at 62°C amplification temperature. The detection sensitivity of LAMP-HNB for yak-derived DNA was up to 1 pg/<i>μ</i>L. <i>Conclusion</i>. The LAMP-HNB assays provided a valuable tool for the identification of yak gene from adulterated meat. This further enabled the LAMP-HNB assay to be applicable in the identification of other meat products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140484886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Plasma-Activated Water (PAW) System: Molecular Dynamics Simulation and Experimental Study on Almond Aflatoxins","authors":"Mohammad Javad Aarabi,&nbsp;Sajad Rostami,&nbsp;Bahram Hosseinzadeh Samani,&nbsp;Firouzeh Nazari","doi":"10.1155/2024/3248305","DOIUrl":"10.1155/2024/3248305","url":null,"abstract":"<p>Almonds play a significant role in Iran’s economy, and factors that threaten their market, such as aflatoxins, need careful consideration. Plasma-activated water (PAW) is a new method that has antioxidant activity and can eliminate toxins and microbial agents, making it a suitable solution for removing aflatoxins from almonds. In a study, the continuous PAW production system was used to control and remove almond aflatoxins, and molecular dynamics simulation was employed to evaluate the impact of PAW on aflatoxin B1. The study found that reducing the flow rate of plasma-treated water had the greatest effect on reducing aflatoxin concentration, followed by PAW application time, the dose of inoculated toxin, and the air/gas mixture ratio. The use of PAW reduced aflatoxin concentration in almonds by 12% to 56.8%. The simulation results suggested that PAW can affect the structure of aflatoxin B1, change and destroy its activity, and reduce its toxicity. Among the free radicals tested, NO₃⁻ was found to be the most effective in degrading aflatoxin B1. This study demonstrates the potential of PAW as a method to remove aflatoxins and enhance the safety of almonds.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139613387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1 Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying","authors":"Sebahattin Serhat Turgut,&nbsp;Erdogan Kucukoner,&nbsp;Erkan Karacabey,&nbsp;Aberham Hailu Feyissa","doi":"10.1155/2024/5887654","DOIUrl":"10.1155/2024/5887654","url":null,"abstract":"<p>Ohmic-assisted drying (OAD) is a novel drying system that combines ohmic heating and convection drying simultaneously. The present study is aimed at evaluating the mechanism of OAD system behaviours against the combined impact of operational and model uncertainties. Moreover, the dynamic (time-dependent), as well as static (end-of-drying) spatial homogeneity of the model predictions, was quantitatively described for the first time in the literature using Buzas and Gibson’s evenness value (an <i>α</i>-diversity index). The Monte Carlo simulation approach was used to propagate the uncertainty of randomly selected input variables using the Halton sequence sampling method. Mechanistic models include input uncertainties that lead to deviations in model estimations. Both time-dependent and independent global sensitivity of moisture, sample temperature, sample’s internal pressure, their spatial homogeneity, and drying time were assessed using Lasso regression (a variable selection method that penalises the coefficients using <i>l</i>₁ norm). The stochastic results of the mechanistic investigation showed that the effects of the input variables are almost identical both as static and time-dependent variables. Lasso regression results indicated that operational and model uncertainties cause varying changes in the magnitude and direction of the stochastic model predictions throughout the process. By contrast, the homogeneity properties of the dry product are not caused by these variations and heterogeneous distribution of the electric field. Additionally, electrical conductivity, oven temperature, applied voltage, and initial moisture were found to be the variables which have the most significant effect on all the variables which were examined in terms of operational and model uncertainties. <i>Practical Applications.</i> The present study investigates the stochastic behaviour of the OAD system through the mechanistic model and using a probabilistic modelling approach. To the best of our knowledge, in addition to being the first study to probabilistically evaluate the OAD system, we are introducing Buzas and Gibson’s evenness value for the first time in the food science/technology literature. This measure serves as a numerical indicator of the spatial distribution homogeneity of the physical properties of the sample. The study’s findings and proposed methodologies will have further applications not only for researchers but also for manufacturers, particularly for those involved in the design and analysis of new drying and food systems in general. Moreover, the presented methods and novel homogeneity measures are generic tools; they can be easily adapted to other process improvement practices involving input/output uncertainty/variability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139615143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Hygiene, Safety Measures, and Associated Factors among Street Food Vendors in Addis Ababa, Ethiopia: Implications for Intervention Activity Design and Implementation","authors":"Haftamu Weldesenbet Hadgu,&nbsp;Yawukal Chane Kasahun,&nbsp;Habtamu Negash,&nbsp;Dube Jara","doi":"10.1155/2024/7567579","DOIUrl":"10.1155/2024/7567579","url":null,"abstract":"<p><i>Background</i>. Foodborne outbreaks and epidemic diseases are common in resource-limited countries. Many people in developing countries are increasing their habit of eating fast foods prepared on the street due to their low cost and accessibility, while most of them get sick due to poor food hygiene practices and safety measures among the street food vendors. Therefore, this research is aimed at assessing food hygiene knowledge, practices, and associated factors among street food vendors. <i>Methods</i>. A community-based cross-sectional study design was conducted among 494 street food vendors in Addis Ababa, Ethiopia. The data were collected using a face-to-face interview with a pretested questionnaire. All precautions for prevention of COVID-19 were followed since the study was conducted during the COVID-19 era. The data were entered into a computer and cleaned using EpiData 3.4 before being exported to SPSS version 23 for analysis. A multivariable logistic regression with a 95% confidence interval was used to identify the factors that were significantly associated with poor hygiene practice. <i>Results</i>. In this study, 78% of street food vendors had poor hygienic practices. Monthly income less than 2000 birr (AOR = 1.95, 95% CI (1.36, 11.26), <i>p</i> = 0.014), age groups less than 25 years of age (AOR = 3.17, 95% CI (1.12, 8.97), <i>p</i> = 0.03), food vendors who prepare food while not healthy (AOR = 2.07, 95% CI (1.25, 5.93), <i>p</i> = 0.025), and lack of toilet facilities (AOR = 2.84, 95% CI (1.58, 9.68), <i>p</i> ≤ 0.001) were significantly associated with the poor hygiene practices of street food vendors at a significance level of <i>p</i> ≤ 0.05. <i>Conclusions</i>. The general food hygiene practices and safety measures were poor. Age groups younger than 25 years of age, monthly income less than 2000 birr, preparing food while sick, and lack of access to toilet facilities were significantly associated with poor food hygiene and safety practices. To promote food safety and community health, street food vendors should receive health education and training about proper food hygiene practices through health extension workers and mass media. Basic infrastructure and services like clean water supply and waste disposal facilities should be provided for street vendors to improve food hygiene and safety practices.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139531306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes","authors":"Mukul Sain,&nbsp;P. S. Minz,&nbsp;Hima John,&nbsp;Ajay Singh","doi":"10.1155/2024/2025937","DOIUrl":"10.1155/2024/2025937","url":null,"abstract":"<p>Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH’s capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139625767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Process Parameters for the Production of Soy Protein by Ultrafiltration Using ANN","authors":"Hima John,&nbsp;Saroj Kumar Giri,&nbsp;A. Subeesh,&nbsp;Punit Chandra,&nbsp;R. Pandiselvam","doi":"10.1155/2024/5535413","DOIUrl":"10.1155/2024/5535413","url":null,"abstract":"<p>The growing popularity of soy proteins among vegans and vegetarians, owing to their high protein content and widespread availability, has led to scientific studies on its various extraction methods mainly on ultrafiltration. This research employed artificial neural network (ANN) and Box-Behnken design (BBD) methodologies to predict the process parameters of ultrafiltration for the preparation of soy protein. Using BBD, the optimum process parameters of ultrafiltration were identified via the desirability function approach. The optimized permeate flux was 11.13 litres per hour (LPH) and 85.52% protein content in retentate. The identified ideal process parameters for ultrafiltration to achieve maximal protein retention encompassed a 10 kDa membrane module, a transmembrane pressure of 117 kPa (17 PSI), a volume concentration ratio of 3.5, diafiltration set at 1, and a flow rate of 65% of the pump capacity, exhibiting an absolute percent error value of 2.81. Employing these refined process parameters, the predicted value for protein retentate stood at 80.49%. The predictive accuracy of the model achieved an impressive 99.61% for protein retention. The ANN model effectively predicted the optimal ultrafiltration conditions, resulting in maximal protein retention and a protein content accuracy of 96.41% and 99.61%, respectively.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139440134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran","authors":"M. Mokbul, Y. Cheow, L. Siow","doi":"10.1155/2023/9994657","DOIUrl":"https://doi.org/10.1155/2023/9994657","url":null,"abstract":"The unique physicochemical properties of cocoa butter (CB) provide the desired physical properties in chocolate. Due to its high demand, increasing price, and limited supply, people are looking for cocoa butter alternatives (CBAs). In this study, CBA was prepared using enzymatic acidolysis on mango kernel fat stearin with rice bran oil blend. Reaction parameters (time (4-8 h), temperature (50-70°C), and enzyme load (6-10%, w/w)) were optimized using response surface methodology to produce similar triacylglycerol (TAG) composition as CB, and the properties of different proportions of CBAs with CB were assessed. Triacylglycerol content, melting behavior, solid fat content, crystal morphology, and polymorphism were investigated by high-performance liquid chromatography, differential scanning calorimetry, pulse nuclear magnetic resonance, polarized light microscopy, and X-ray diffraction, respectively. The optimum reaction condition to produce comparable percentages of monounsaturated TAGs in the final product was 8 h time, 8% enzyme load, and 50°C. After blending of CBA with CB in different proportions, no significant differences in terms of polymorphism, melting profile, and solid fat content were observed up to 20% CBA replacement. However, the TAG profile was similar up to 10% replacement of CB with CBA. In summary, the enzymatically produced CBA can potentially be used as a cocoa butter replacer up to 20% in the confectionery industry.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"210 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139161029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}