Journal of Food Process Engineering最新文献

{"title":"Effect of ultrasonication and temperature on hydration process and hardness of two cowpea types","authors":"Sholeh Rostamirad,&nbsp;K. G. Duodu,&nbsp;J. P. Meyer,&nbsp;M. Sharifpur","doi":"10.1111/jfpe.14731","DOIUrl":"https://doi.org/10.1111/jfpe.14731","url":null,"abstract":"<p>Ultrasonication deployment provides a green and non-thermal option to traditional hydrothermal treatment. This study presents the impact of ultrasonication and soaking temperatures (30 and 50°C) on the water uptake and hardness of two cowpea types under increasing soaking times (15–240 min). Moisture content and hardness of the studied samples were measured using standard test methods and instruments. An increase in soaking temperature and the use of ultrasonication enhanced water uptake and reduced hardness. Ultrasonication improved mass transfer, which enhanced the diffusion of water uptake. The samples' water uptake and softening characteristics were significantly modeled with high accuracy (<i>R</i>² = 0.99) using sigmoidal and first-order kinetics equations, respectively. The impact of sonication was found to be more significant at 30°C soaking of the studied cowpeas as the soaking time increased. This work justified using ultrasonication as a green technique to enhance the softening of cowpeas.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14731","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DrYFiT: An Excel Freeware Tool to Describe Thin Layer Drying of Foods","authors":"Hasan Basri Öksüz,&nbsp;Sencer Buzrul","doi":"10.1111/jfpe.14748","DOIUrl":"https://doi.org/10.1111/jfpe.14748","url":null,"abstract":"<div>\u0000 \u0000 <p>We introduced DrYFiT (drying data fitting tool), a Microsoft Excel freeware tool to be used for modeling thin-layer drying of foods, which is available at https://drive.google.com/drive/folders/1ouompmNkmdmw1KMTJUnY0t8dJqSJ9iKv?usp=drive_link. There are 12 models in the tool and it can be used without any modeling and programming skills. Time and moisture ratio data can be entered and one of models available (one at a time) can be selected to describe the drying data. Parameter values, standard error of the parameters, <i>p</i> value and a statement that indicates whether the parameter is statistically significant or not (<i>α</i> = 0.05) are reported. Moreover, <i>R</i>², adjusted <i>R</i>² and root mean square error values are calculated for each model. Users can instantaneously observe the experimental data and the model fit on the same graph. Residual plot is given next to this graph. It is possible for the users to have the results of all models applied to drying data within a couple of minutes. The results of DrYFiT were compared with some popular software programs used for nonlinear regression and identical values (parameters, standard errors, <i>p</i> values, goodness-of-fit statistics) were obtained for 40 datasets.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434967","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":"Modeling Mass Transfer Kinetics and Thermodynamic Properties of Ultrasonically Pretreated and Untreated Apple Slices During Air-Frying","authors":"Mohammad Fikry,&nbsp;Mohamed Tagrida,&nbsp;Esraa Mousa,&nbsp;Ebtihal Khojah,&nbsp;Huda Aljumayi,&nbsp;Saleh Al-Ghamdi,&nbsp;Kazunori Kadota,&nbsp;Achmat Sarifudin","doi":"10.1111/jfpe.14745","DOIUrl":"https://doi.org/10.1111/jfpe.14745","url":null,"abstract":"<div>\u0000 \u0000 <p>The combination of pretreatment with ultrasonic technology and air-frying could improve the quality and efficiency of apple slice processing. This research aimed to explore how ultrasonic treatment prior to frying and varying temperatures during air-frying impact the drying and thermodynamic characteristics of apple slices. The study also aimed to assess mathematical models that explain the moisture transfer kinetics and to numerically simulate the moisture distribution in apple slices during air-frying operation. The results revealed that the moisture content and water activity (<i>a</i>_w) of apple slices consistently decreased with longer frying times, regardless of the temperature. The mathematical models' precision was confirmed through regression analysis, which accurately represented the dynamics of moisture transfer, activation energy (<i>E</i>_a), and Gibbs free energy (Δ<i>G</i>) throughout the frying process. The results of the statistical analysis showed that the two-term (exponential) model was effective in predicting moisture transfer in apple slices throughout air-frying process, while the spatial distribution of moisture was successfully illustrated by the diffusion model under different conditions. Additionally, numerical simulations showed that moisture removal is faster at higher frying temperatures, and ultrasonic pretreatment led to a shorter frying time. Ultrasonic pretreatment combined with higher frying temperatures led to reduced differential enthalpy, along with an increased effective moisture diffusivity and Gibbs free energy difference. These findings are essential for improving and optimizing the frying process in food manufacturing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434965","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":"Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract","authors":"Adrien Servent,&nbsp;Lumley Hector,&nbsp;Guillaume Jobard,&nbsp;Manuel Dornier","doi":"10.1111/jfpe.14739","DOIUrl":"https://doi.org/10.1111/jfpe.14739","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This work investigated the coupling of microfiltration (MF) and nanofiltration (NF) to concentrate the volatile compounds in a raspberry hydroalcoholic extract. Enzymatic treatment increased the MF permeate flux by 30%–50%. The highest MF permeate flux was above 50 kg·h⁻¹·m⁻² at a mass reduction ratio of 5. MF allowed efficient clarification of the extract without significant retention of aroma compounds. Among the NF membranes tested using the MF permeate as feed, one membrane was clearly more effective in concentrating the extract in terms of flux (19 kg·h⁻¹·m⁻² at 35 bar), retention of aroma compounds (average retention of 85%), phenolic compounds (61%) and dry matter (90%). Three other membranes were of interest for the fractionation of volatiles in both permeate and retentate but with a lower permeate flux. Finally, one membrane retained few aroma compounds but showed 70% dry matter retention, making it a promising method for aroma purification versus dry matter content in the permeate.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>In this study, we investigated the coupling of crossflow MF and NF with a pectinolytic pretreatment, in order to concentrate the aroma compounds from a raw organic raspberry extract. The aim was to avoid aroma degradation and reduce the operating costs, compared to the conventional concentration thermal technologies. Few authors have studied aroma concentration by NF, which presents an interesting area of research for industrial applications. This work provides keys for flavor manufacturers to add value to their products at a low cost and with limited environmental impact, producing concentrated natural aroma extracts for food. Another originality of this work for industrial companies was to show that thanks to the same process, several fractionations could be achieved simply by modifying the operating conditions. Therefore, this work contributed to propose new applicable processing for the production of natural flavors in a context of high consumer and market demand for organic ingredients.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14739","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of moisture sorption thermodynamic in canola oilseed and drying energy requirement considerations","authors":"Kamran Maleki Majd,&nbsp;Naser Razavizadeh,&nbsp;Seyed Hossein Karparvarfard","doi":"10.1111/jfpe.14743","DOIUrl":"https://doi.org/10.1111/jfpe.14743","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The objective of this study is to derive the thermodynamic characteristics from sorption isotherm data for canola. The semi-gravimetric method was utilized at three different temperatures (25, 40, and 55°C) and seven air relative humidity levels within the range of 11%–90%. The observed data indicated that the equilibrium moisture content of the sample decreased as the temperature increased. The “GAB and BET” models were applied to fit the empirical data, which demonstrated a Type III isotherm, and the monolayer water content was subsequently determined using these models. Thermodynamic properties such as “isosteric heat,” “net isosteric heat,” “differential entropy,” “net integral entropy,” and “net integral enthalpy” were determined from isothermal sorption curves. The results show that as moisture content increases, both the sorption isosteric heat and the differential entropy of sorption decrease. This indicates that at higher moisture levels, the energy required for additional moisture adsorption and the changes in entropy are reduced. Similarly, the net isosteric heat of sorption and the net integral enthalpy of sorption also decrease with increasing moisture content, consistent with the observed reductions in isosteric heat and differential entropy. The specific absorption surface area for each temperature was determined by calculating the monolayer moisture content using both the “GAB and BET models.” The net integral entropy had an increasing trend in the range of 4%–4.5% (db%), while it decreased in the range of 4.5%–6.8% of moisture content. In addition, the spreading pressure at three levels of temperature was reported. Finally, an empirical relation was employed to illustrate the cumulative energy requirement for drying versus moisture content. The results indicated that at low moisture content levels, the drying process required significantly higher energy.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Moisture sorption isotherms are essential for understanding the interaction between water and food ingredients. This knowledge is vital for improving food processing methods such as drying, mixing, cooling, and storage. In industry, isotherms can help determine the best drying method to maintain food quality, identify the optimal mixing conditions to ensure consistency, establish cooling protocols to prevent spoilage, and set storage guidelines to extend shelf life. In addition, understanding thermodynamic properties is crucial for regulating moisture absorption and release, achieving the desired food texture, managing surface characteristics, and calculating the energy needed for effective dehydration processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142275094","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 drying on bioactive compounds in Eugenia uniflora fruit pulp","authors":"Mariana Bellaver,&nbsp;Camyla Ribeiro Gonzaga dos Santos,&nbsp;Marta dos Santos Diniz Freitas,&nbsp;Gustavo Mendes Platt,&nbsp;Neusa Fernandes de Moura","doi":"10.1111/jfpe.14744","DOIUrl":"https://doi.org/10.1111/jfpe.14744","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p><i>Eugenia uniflora</i> is a tropical species rich in bioactive compounds that are highly sensitive to processing conditions, particularly those involving heat. Drying is a widely used method for preserving fruit pulp which can affect the stability of these bioactive compounds. The aim of this study was to assess the impact of drying at different temperatures on the retention of phenolic compounds and carotenoids present in the pulp of <i>E. uniflora</i>, with the goal of optimizing the drying process to preserve the pulp's quality. The <i>E. uniflora</i> pulp was dried in an oven with air circulation at three temperatures (45, 65, and 85°C). During the drying process, the moisture content and concentration of phenolics, <i>β</i>-carotene, and lycopene were measured over time. After 260 min of drying, phenolic compounds decreased by 63.97% (45 and 65°C) and by 59.62% (85°C). Carotenoids losses were even more pronounced exceeding 89%, for all temperatures, with β-carotene reductions of 92.91%, 90.72%, and 91.11%, at 45, 65, and 85°C, respectively. Several well-established drying models were tested to represent the moisture content over time. Two models exhibited a high adherence to the experimental data. Zero-order, first-order, and second-order degradation models were used to describe the concentrations of phenolic compounds and carotenoids. For total carotenoids, the model that showed the best results was temperature-dependent. The first-order model provided the best fit for <i>β</i>-carotene and lycopene, with high <i>R</i>² values of 0.9852 (45°C), 0.9776 (65°C), and 0.9681(85°C) for <i>β</i>-carotene, and 0.9776 (45°C), 0.9715 (65°C), and 0.9659 (85°C) for lycopene. These results indicate that higher temperatures accelerate the degradation of bioactive compounds, following a predictable dynamic that can be optimized through adjustments to the drying process.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The fruit of <i>Eugenia uniflora</i> contains phenolic and carotenoid compounds with significant nutraceutical potential. However, the production of this fruit is seasonal, necessitating effective preservation methods. Drying, which involves the removal of water from the pulp, is a common procedure aimed at extending the fruit's conservation and shelf life. Despite its benefits, the drying process poses a challenge, as bioactive compounds like phenolic and carotenoids are sensitive to thermal processing. Their degradation during drying can lead to a reduction in the fruit's bioactive potential. Therefore, it is crucial to understand the kinetics of drying and the degradation of these bioactive compounds to optimize the drying process and maximize the fruit's nutraceutical value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142275093","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":"Pulsed light technology for fresh-cut produce: A review on mechanism and inactivation kinetics of microbes and enzymes","authors":"Monica Jaiswal,&nbsp;Monica Nungleppam,&nbsp;Manibhushan Kumar,&nbsp;Brijesh Srivastava","doi":"10.1111/jfpe.14738","DOIUrl":"https://doi.org/10.1111/jfpe.14738","url":null,"abstract":"<p>Consumers are becoming more aware of the benefits of eating healthy foods like fresh-cut produce without compromising the quality of sensory and nutritional aspects. Emerging non-thermal technology like pulsed light (PL) is one of the most potential surface decontamination methods for fresh-cut produce. Unlike conventional methods, PL does not cause unwanted changes in finished products like nutritional losses, color, textural changes, production of off-flavors, etc. Its application is confined to not only surface disinfection but also enzyme inactivation. The death of microbes is due to PL's photochemical and photothermal effects. The photochemical effect is also responsible for enzyme inactivation, and Weibull or log-linear models can explain their inactivation kinetics. Despite several advantages, PL has limitations of less effectiveness in eliminating microorganisms due to low penetration into the tissue of fresh-cut produce, which can be overcome by applying different absorption-enhancing agents to improve absorption capacity. Moreover, in-package treatment can avoid the problem of recontamination of the treated products. This review provides an overview of the mechanisms and kinetics involved in the inactivation of microbes and enzymes in PL treatment. Additionally, this paper reviews the advantages and limitations of utilizing PL technology for shelf-life enhancement of fresh-cut produce and compiles the recent works done to enhance the efficacy of PL treatment. Furthermore, future scope and remedies to solve the existing problems of PL and for commercialization of this technique in the field of fresh produce are discussed.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142245084","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":"Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation","authors":"Roberto Verlindo,&nbsp;Rodrigo Schwert,&nbsp;Marcieli Peruzzolo,&nbsp;Bruno Fischer,&nbsp;Rosa Cristina Prestes Dornelles,&nbsp;Renius De Oliveira Mello,&nbsp;Alexander Junges,&nbsp;Geciane Toniazzo Backes,&nbsp;Rogério Luis Cansian","doi":"10.1111/jfpe.14740","DOIUrl":"https://doi.org/10.1111/jfpe.14740","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study evaluated the efficacy of cooking processes in natural and forced convection systems, for ensuring microbiological safety in industrial-scale ham production. The cold point of the tanks was determined by measuring the water temperature every 2 min, with a maximum variation of 1.4°C between different regions of the tanks. The calculation of the lethal value (<i>F</i>_cal) was carried out using <i>Enterococcus faecalis</i> as the target microorganism due to its high resistance to heat treatment. The cooking temperature was measured at the geometric center of the ham and, in both convection systems, it reached the Fref value (23.6 min), necessary to achieve a reduction of 8 log (8 D), with <i>F</i>_cal of 45.7 and 45 min of cooking in the natural and forced convection systems. Both convection systems achieved microbial reductions exceeding 15-log cycles (15 D), surpassing regulatory requirements despite occasional core temperatures below standard thresholds. In both systems (natural and forced), the cold spot was found on the left side, at a lower height, and toward the front of the tank. After heat treatment, no microorganisms were detected in the ham cooked in natural or forced convection systems. Both systems (natural and forced convection) proved viable at an industrial scale, provided that appropriate cooking protocols are followed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The practical applications of this study are significant for the food industry and regulatory bodies involved in food safety. These include quality assurance in ham production, food safety compliance, process optimization, risk mitigation, and guidance for industrial practices. Overall, this study has practical implications for improving food safety, quality control, and production efficiency in the ham industry. It fills a gap in validation studies on industrial-scale ham cooking, providing valuable information for industry stakeholders and regulatory bodies alike.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142234867","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":"A graphical user interface for predicting quality parameters of deep-fried foods","authors":"Siti Nabihah Othman,&nbsp;Norazaliza Mohd Jamil","doi":"10.1111/jfpe.14737","DOIUrl":"https://doi.org/10.1111/jfpe.14737","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The process of deep-frying brings about significant physicochemical changes in the color and moisture content of foods, influenced by heat and mass transfer phenomena. Achieving consistent quality in fried foods, such as nuggets, fries, and chicken pies, is challenging, highlighting the importance of predicting these changes. This study delves into the evolving dynamics of color and moisture content, specifically in French fries during deep frying. To model these changes, the study employs a first-order kinetic equation for color and moisture content, utilizing numerical solutions like the Runge–Kutta fourth-order method as well as the Nelder–Mead algorithm in MATLAB. The Arrhenius equation plays a key role in this model. The modified model is compared against an existing model using the root mean square error (RMSE) and Akaike information criterion (AIC). Note that the investigation evaluates how oil temperature (at 150, 170, and 190°C) as well as sample thickness (at 5, 10, and 15 mm) impact the French fries' moisture and color content during frying. Results indicate that the modified model, with its improved accuracy and lower RMSE and AIC values compared to the existing model, provides a more reliable tool for understanding the frying process. Consequently, the inclusion of a user-friendly graphical interface (GUI) makes this modeling approach accessible even to those with limited mathematical or programming expertise, benefiting professionals seeking more profound insights into the frying process.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The graphical user interface (GUI) for predicting deep-fried food quality presented in this study holds broad industrial applications. It serves as a pivotal tool in the food industry for ensuring consistent quality across products like fries and nuggets, enabling manufacturers to optimize frying processes. Fast-food chains can use the GUI to minimize costs and energy consumption while maintaining product quality. In addition, it aids in equipment calibration, becoming an invaluable asset for operators seeking optimal performance and longevity in deep-frying equipment. Culinary schools benefit from this GUI as an educational tool, offering aspiring chefs a practical understanding of deep-frying science. Researchers and food scientists can accelerate R&amp;D cycles by efficiently assessing the impact of variables. SMEs, regulatory bodies, and food retailers find utility in the GUI for quality control, compliance, and consumer education, collectively contributing to industry transparency, sustainability, and improved global health outcomes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142234836","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":"Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre-treatments","authors":"Thaysa F. M. Moreira,&nbsp;Anielle de Oliveira,&nbsp;Vanessa de C. Rodrigues,&nbsp;Amarilis S. de Carvalho,&nbsp;Michely B. Quichaba,&nbsp;Ana P. Peron,&nbsp;Odinei H. Gonçalves,&nbsp;Angela M. Gozzo,&nbsp;Fernanda V. Leimann,&nbsp;Ricardo P. Ribeiro","doi":"10.1111/jfpe.14736","DOIUrl":"https://doi.org/10.1111/jfpe.14736","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Thermal and mechanical treatments may affect the structure of hydrolyzed proteins, thus influencing the obtaining of peptides with improved bioactivity. In this work, tilapia muscle was treated by thermal sterilization or homogenization with ultra-turrax (UT) and hydrolyzed with alcalase to obtain FPHs with antioxidant properties in salad dressing. To evaluate the bioactive potential of FPHs, the acetylcholinesterase inhibition assay was applied, resulting in up to 45.87% inhibition for the UT sample (60 mg/mL). Also, no cytotoxicity was detected by <i>Allium cepa</i> model for all FPHs. The emulsifying activity index and emulsifying stability index of FPHs indicated better emulsifying capacity in basic pH. As a proof of concept, FPHs were used as an emulsifying/antioxidant agent to prepare a salad dressing. FPHs increased the formulation's protein content, pseudoplastic behavior, color, and texture. In addition, FPHs aided the oxidative stability of salad dressing (evaluated by oil's extinction coefficient), demonstrating potential application in emulsified foods by acting on the elimination of radicals generated in lipid oxidation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Fish protein hydrolysates (FPHs) offer diverse bioactive properties such as antioxidant, antimicrobial, anticancer, antihypertensive, and acetylcholinesterase (associated with Alzheimer's disease) inhibitory effects. However, optimizing their technological properties poses a challenge, affecting applicability and bioactivity. Industrial processes such as thermal and mechanical treatments can alter protein structures, influencing peptide bioactivity post enzymatic hydrolysis. This study investigates the impact of substrate pre-treatments, sterilization via thermal heating, and homogenization using a rotor-stator system (ultra-turrax) on FPHs' technological properties after hydrolysis with alcalase, including emulsifying capacity and acetylcholinesterase inhibitory capacity. In addition, it explores the application of pre-treated FPHs in a real food system (French salad dressing), assessing rheological properties, texture, and oxidative stability. Such evaluations are crucial for ensuring the feasibility of industrial FPHs production and their application.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170013","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}