Innovative Food Science & Emerging Technologies最新文献

Effects of microwave pretreatment on the physicochemical properties of enzyme-infused carrots 微波预处理对酶浸胡萝卜理化性质的影响

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2024-11-10 DOI: 10.1016/j.ifset.2024.103865

Seon Ah Kim , Kwang Yeon Lee , Hyeon Gyu Lee

{"title":"Effects of microwave pretreatment on the physicochemical properties of enzyme-infused carrots","authors":"Seon Ah Kim , Kwang Yeon Lee , Hyeon Gyu Lee","doi":"10.1016/j.ifset.2024.103865","DOIUrl":"10.1016/j.ifset.2024.103865","url":null,"abstract":"<div><div>We investigated the possibility of textural modifications in older individuals with dysphagia by administering microwave treatment to enzyme-infused carrots. Microwave pretreatment conditions, including processing time and power levels (120, 400, 640, and 800 W), were examined for their impact on texture softening efficiency, microstructure, β-carotene content, and color. Regression analysis confirmed that processing time substantially influenced carrot hardness, with higher the softening rate increasing as microwave power levels rose from 120 to 800 W. The log-linear model demonstrated a strong correlation coefficients (<em>R</em><sup>2</sup> = 0.9732–0.9407) across different power levels, confirming its reliability in achieving the target texture. The derived times, based on a log-linear model, successfully reached a target hardness of 5.0 × 10<sup>4</sup> N/m<sup>2</sup> (KS level 2), with times of 371 s at 120 W, 198 s at 400 W, 72 s at 640 W, and 61 s at 800 W. The samples pretreated for the derived times corresponding to 120, 400, 640, and 800 W exhibited varying porosity levels, influencing the quality of enzyme-infused carrots. With increasing microwave power, the microwave-pretreated carrots showed improved color (more yellow and red) and preservation of β-carotene, potentially linked to shorter processing times. These results suggest that microwave pretreatment followed by enzyme infusion is an efficient approach to softening carrot texture without compromising its quality, and the log-linear model offers a predictive framework for modifying food textures in dysphagia management.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103865"},"PeriodicalIF":6.3,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review 精油纳米乳液与超声波的协同抗菌潜力及在食品工业中的应用：综述

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2024-11-09 DOI: 10.1016/j.ifset.2024.103867

Qian-Jun Shen , Jinyue Sun , Jia-Neng Pan, Ting Yu, Wen-Wen Zhou

{"title":"Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review","authors":"Qian-Jun Shen , Jinyue Sun , Jia-Neng Pan, Ting Yu, Wen-Wen Zhou","doi":"10.1016/j.ifset.2024.103867","DOIUrl":"10.1016/j.ifset.2024.103867","url":null,"abstract":"<div><div>Essential oils such as those from clove or oregano are considered as Generally Recognized as Safe (GRAS) food ingredients and natural sanitizers to control the growth of microorganisms. However, their utilization in food industry is seriously limited since their poor water solubility and toxicological effects at high doses. Generally, appropriate preparing method to make them into nanoemulsion as sanitizers has great potential to overcome these drawbacks. As a non-thermal technology, ultrasound is able to inactivate microorganisms. And the synergistic hurdle technology of ultrasound and essential oil nanoemulsion has acquired importance within the food industry because it is reasonably effective and environmentally-friendly. This paper reviews the preparation method and physicochemical properties of plant essential oil nanoemulsion and focuses on the research progress on the synergistic antimicrobial effect of nanoemulsion and ultrasound and their application in food industry, hoping to provide further research with detailed information and potential utilization of the technique.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103867"},"PeriodicalIF":6.3,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Use of different impregnation methods with chitosan oligosaccharide to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus) 使用不同的壳聚糖低聚糖浸渍方法提高超声波辅助浸泡冷冻鲈鱼（Lateolabrax maculatus）的质量

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2024-11-08 DOI: 10.1016/j.ifset.2024.103866

Kun Yang , Yu Liu , Jinfeng Wang , Jing Xie

{"title":"Use of different impregnation methods with chitosan oligosaccharide to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)","authors":"Kun Yang , Yu Liu , Jinfeng Wang , Jing Xie","doi":"10.1016/j.ifset.2024.103866","DOIUrl":"10.1016/j.ifset.2024.103866","url":null,"abstract":"<div><div>This study investigated the effect of chitosan oligosaccharide (COS) as a cryoprotectant on the water holding capacity (WHC), myofibrillar proteins (MPs), and quality of sea bass frozen by ultrasound-assisted immersion freezing (UIF), and also investigated the effect of different impregnation methods: vacuum impregnation (VI), ultrasound-assisted impregnation (UI), and ultrasound-assisted VI (US-VI). The results indicated that compared with general impregnation in deionized water (GWI) samples, the samples impregnated with COS had lower thawing loss, higher whiteness, lower carbonyl content, more stable secondary and tertiary structures, and smaller ice crystal pore size. These results indicate that COS impregnation of sea bass can reduce large ice crystals and decrease proteins aggregation, resulting in better quality. In addition, US-VI in COS (US-VCI) resulted in improved WHC, whiteness, sulfhydryl content, and Ca<sup>2+</sup>-ATPase activity of sea bass because of the joint action of ultrasound and vacuum, as well as more stable secondary structure and fine ice crystals.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103866"},"PeriodicalIF":6.3,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments 室温下 150-250 兆帕高压灭活 Alicyclobacillus acidoterrestris 孢子以及创新技术预处理的效果

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2024-11-06 DOI: 10.1016/j.ifset.2024.103861

Carlos A. Pinto , Alireza Mousakhani Ganjeh , Ana P. Martins , Rafaela Lopes , Sergio Martínez-Terol , Francisco J. Barba , Maria J. Alegria , Jorge A. Saraiva

{"title":"Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments","authors":"Carlos A. Pinto , Alireza Mousakhani Ganjeh , Ana P. Martins , Rafaela Lopes , Sergio Martínez-Terol , Francisco J. Barba , Maria J. Alegria , Jorge A. Saraiva","doi":"10.1016/j.ifset.2024.103861","DOIUrl":"10.1016/j.ifset.2024.103861","url":null,"abstract":"<div><div>This study evaluated hyperbaric inactivation (HI) at 150, 200 and 250 MPa, up to 24 h (at ambient temperatures,18–23 °C) to inactivate <em>Alicyclobacillus acidoterrestris</em> (ACB) spores in apple juice. The effects of pre-treatments on spores by thermal pasteurization (90 °C, 30 s), high pressure processing (600 MPa, 3 min, HPP), pulsed electric field (30 kV, 80 μs, 1400 Hz, PEF), and ultrasound (67 W, 20 kHz, 5 min, US) prior to HI was evaluated. The results were fitted to non-linear inactivation kinetic models, including Biphasic, Log-logistic, and Weibull. Without a previous pre-treatment, ACB spores were reduced ≈4.56 log units by HI after 24 h, regardless of the pressure level (initial load around 6 log CFU/mL). The pre-treatments did not affect ACB spores during HI (≈4–5 log units' inactivation after 24 h under pressure), except for PEF that resulted in a lower inactivation (≈3.5 log units after 24 h under pressure). Phase contrast microscopy revealed that the spores were unable to form a vegetative cell during HI. HI at 5 °C resulted in a lower inactivation level, with 3.86, 2.54 and 1.77 log units of inactivation, respectively, at 150, 200 and 250 MPa after 96 h.</div></div><div><h3>Industrial relevance</h3><div>The results of this work point to the possibility of using HI, before or after conventional thermal pasteurization and other nonthermal technologies (HPP, PEF, and US) to process apple juice, to inactivate ACB spores at room temperature and also under refrigeration. This methodology should be further studied in the context of ACB spores' high thermal stability and its industrial relevance.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103861"},"PeriodicalIF":6.3,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Multi-objective directional microwave heating based on time reversal 基于时间逆转的多目标定向微波加热

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2024-11-06 DOI: 10.1016/j.ifset.2024.103864

Chong Xu , Jinghua Ye , Song Jia , Kama Huang

{"title":"Multi-objective directional microwave heating based on time reversal","authors":"Chong Xu , Jinghua Ye , Song Jia , Kama Huang","doi":"10.1016/j.ifset.2024.103864","DOIUrl":"10.1016/j.ifset.2024.103864","url":null,"abstract":"<div><div>Microwave heating has been widely applied in fields such as food processing and material treatment. However, achieving multi-objective directional microwave heating remains a significant challenge. To address this issue, a novel method for multi-objective directional microwave heating based on time-reversal is proposed. The transmitting units are placed at heating materials regions, utilizing the characteristics of time-reversal spatial focusing and the principle of electric field superposition to achieve multi-objective directional heating. These transmitting units radiate electromagnetic waves sequentially, while receiving units collect and process the information from the transmitting units, then send it back into the cavity, enabling multi-objective directional microwave heating. To validate the proposed method, both simulations and experiments were carried out. The heating performance was measured by infrared thermal imager and thermocouple. The results demonstrate that the method effectively achieves multi-objective directional heating. Additionally, the strategy of introducing an aluminum block inside the cavity to enrich the scattering environment and thereby improve the time reversal heating effects were also verified through simulations and experiments. Further, the effects of power and phase on heating performance were analyzed. These results confirms that the proposed method can achieve efficient directional heating through S-parameters measurements without requiring complex optimization processes. The method offers excellent portability and broad application prospects.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103864"},"PeriodicalIF":6.3,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics 蛋白质水解对发酵乳质量的影响：结构和加工特性的变化

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2024-11-03 DOI: 10.1016/j.ifset.2024.103862

Fangqin Xiang , Hongwei Tang , Yu Xing Li , Bailiang Li

{"title":"Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics","authors":"Fangqin Xiang , Hongwei Tang , Yu Xing Li , Bailiang Li","doi":"10.1016/j.ifset.2024.103862","DOIUrl":"10.1016/j.ifset.2024.103862","url":null,"abstract":"<div><div>The functions and sensory properties of fermented dairy products are influenced by numerous factors, including the type of milk, the strain's degree of protein hydrolysis, and the additives of fermented milk. Currently, a large number of studies have demonstrated that the proteolytic ability of probiotics significantly affects the gel properties of fermented milk. However, few studies have examined the effects of probiotics with varying proteolytic abilities on the functions and sensory properties of fermented dairy products from the protein conformation perspective. Therefore, this study screened <em>Lactobacillus helveticus</em> KLDS1.8701 with a high protein hydrolysis rate and <em>Lactobacillus helveticus</em> KLDS1.0633 with a low hydrolysis rate to investigate the effects of varying degrees of protein hydrolysis on the gel properties, sensory properties and protein conformation of fermented milk. The results showed that the fermented milk containing <em>Lactobacillus helveticus</em> KLDS1.0633 with a low protein hydrolysis degree had high WHC, hardness and viscosity, a dense and uniform structure, abundant pores, and good texture and sensory properties. In addition, compared with fermented milk with high protein hydrolysis, low protein hydrolysis also increased the content of disulfide bonds, low surface hydrophobicity, and more hydrophilic structures such as a-helix. This study explains the impact of differences in protein hydrolysis degree among strains on fermented milk from a new perspective of protein secondary and tertiary conformations, which provides new insights for selecting suitable strains to produce fermented milk with better taste and nutrition.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103862"},"PeriodicalIF":6.3,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

A plant leaf-mimicking film with tailored photodynamic antibacterial behavior for efficient preservation of perishable products 一种植物叶片模拟膜，具有量身定制的光动力抗菌行为，可有效保存易腐产品

IF 6.6 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2023-08-22 DOI: 10.1016/j.ifset.2023.103459

Liang Zhang , Yuxuan Wang , Yinuo Zhang , Chengyuan Yang , Linpin Luo , Wenze Wang , Wen He , Yanwei Ji , Lizhi Liu , Jianlong Wang

{"title":"A plant leaf-mimicking film with tailored photodynamic antibacterial behavior for efficient preservation of perishable products","authors":"Liang Zhang , Yuxuan Wang , Yinuo Zhang , Chengyuan Yang , Linpin Luo , Wenze Wang , Wen He , Yanwei Ji , Lizhi Liu , Jianlong Wang","doi":"10.1016/j.ifset.2023.103459","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103459","url":null,"abstract":"<div><p><span>This work unveiled a novel biomimic visible light-harvesting film (NHC-Cur-CS) with exceptional photodynamic </span>bactericidal activity<span> to address the microbial spoilage of perishable products. This film was designed through a demand-oriented tailoring process that involved the integration of curcumin-loaded nitrogen-rich hollow/porous carbon fillers (NHC-Cur) and the skillful selection of chitosan (CS) matrix. The NHC-Cur-CS film boasts an impressive array of antibacterial features, including high killing rates (≥ 99.27%) and short processing times (20 min) upon visible light stimulation. The NHC-Cur-CS film has demonstrated commendable preservation performance, extending the shelf-life of citrus by up to 2.2 times. These desirable outcomes stem from the innovative designs: (i) the formation of Z-type heterojunction and hollow/porous structure bestow NHC-Cur with superior photodynamic activity, and (ii) the meticulous matching of NHC-Cur with CS mitigates the shortcomings of both materials in antibacterial process. These remarkable features highlight the potential of NHC-Cur-CS film for safeguarding perishable products effectively.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"89 ","pages":"Article 103459"},"PeriodicalIF":6.6,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2956408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits 应用中等强度脉冲电场在红刺梨和豆浆中开发具有潜在健康益处的植物性饮料

IF 6.6 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2023-08-01 DOI: 10.1016/j.ifset.2023.103421

M. Morales-de la Peña , T. Arredondo-Ochoa , J. Welti-Chanes , O. Martín-Belloso

{"title":"Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits","authors":"M. Morales-de la Peña , T. Arredondo-Ochoa , J. Welti-Chanes , O. Martín-Belloso","doi":"10.1016/j.ifset.2023.103421","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103421","url":null,"abstract":"<div><p>Through the last years consumers have shown a growing interest in minimally processed foods with clean labels that not only satisfy basic nutrition but also provides health-benefits. This has motivated scientists and technologists to find optimal combination of ingredients and novel technologies to produce functional products with attractive sensory properties. Red prickly pears (RPP) and soymilk (SM) have been recognized as rich sources of antioxidant compounds with health properties. Moderate intensity pulsed electric fields (MIPEF) application in plant-based foods increases phytochemicals content through stress induction or improved extraction yields. Hence, the aim of this work was to enhance the bioactive compounds content of RPP and SM by MIPEF and use them for the development of a plant-based beverage with potential health-benefits. Results indicated that MIPEF-processing increased the bioactive compounds content of RPP and SM, resulting in a plant-based beverage with higher concentration of total phenolic compounds (16%), betalains (7.2%) and isoflavones (7.4%) than the control-beverage. Furthermore, MIPEF application to the ingredients did not affect physicochemical attributes of the beverage, obtaining an appealing product with potential health-attributes.</p></div><div><h3>Industrial relevance</h3><p>Pulsed electric fields processing at moderate intensities (<5 kV/cm) might be a potential way to enhance the phytochemicals concentration of plant-based ingredients used for the development of beverages with clean-labels, minimally processed and potential health benefits. This kind of products could satisfy current consumers' demand in special situations of health. However, further research must continue to better understand the mechanisms occurred during processing and to find the best processing parameters for different raw materials.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103421"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2313044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Fluence (UV dose) distribution assessment of UV-C light at 254 nm on food surfaces using radiochromic film dosimetry integrated with image processing and convolutional neural network (CNN) 结合图像处理和卷积神经网络(CNN)的放射致色膜剂量法评估254 nm UV- c光在食物表面的通量(UV剂量)分布

IF 6.6 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2023-08-01 DOI: 10.1016/j.ifset.2023.103439

Yadigar Seyfi Cankal , Mehmet S. Unluturk , Sevcan Unluturk

{"title":"Fluence (UV dose) distribution assessment of UV-C light at 254 nm on food surfaces using radiochromic film dosimetry integrated with image processing and convolutional neural network (CNN)","authors":"Yadigar Seyfi Cankal , Mehmet S. Unluturk , Sevcan Unluturk","doi":"10.1016/j.ifset.2023.103439","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103439","url":null,"abstract":"<div><p><span>Uniform Fluence (UV Dose) distribution on food surfaces is essential for an effective UV process design. In this study, the use of radiochromic films (RCFs) with a computer vision system (CVS) integrating image processing and Convolutional Neural Network (CNN) is proposed as an alternative method to assess Fluence distribution of UV-C light at 254 nm on food surfaces. The color difference of RCFs exposed to different UV irradiance and exposure times was correlated with Fluence. The validity of the developed methodology was proved by applying it to the surface of apple fruits of different shapes and sizes. A linear relationship was found between the color difference of RCF and Fluence. The maximum Fluence to be determined using RCFs was ∼60 mJ/cm</span><sup>2</sup>. The color of the films after UV irradiation remained stable for up to 15 days in darkness when stored at room and refrigeration temperatures. The results showed that RCF can be used as an alternative UV dosimeter.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103439"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3273612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Microwave pre-treatment as a promising strategy to develop functional milk alternatives obtained from oil industry by-products 微波预处理是一种很有前途的从石油工业副产品中提取功能性牛奶替代品的方法

IF 6.6 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2023-08-01 DOI: 10.1016/j.ifset.2023.103443

Katarzyna Włodarczyk , Sylwester Czaplicki , Małgorzata Tańska , Aleksandra Szydłowska-Czerniak

{"title":"Microwave pre-treatment as a promising strategy to develop functional milk alternatives obtained from oil industry by-products","authors":"Katarzyna Włodarczyk , Sylwester Czaplicki , Małgorzata Tańska , Aleksandra Szydłowska-Czerniak","doi":"10.1016/j.ifset.2023.103443","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103443","url":null,"abstract":"<div><p>In the study, the microwave pre-treatment of black cumin cake (BCC) and rapeseed cake (RC) was applied for development of plant-based milk alternatives (PBMAs) with high antioxidant activity (AA), and content of bioactive compounds and minerals. Microwave power (MP = 100–800 W), time of microwave radiation (<em>t</em> = 1–3 min), and BCC:RC ratio (0–1) were optimized with employing of response surface methodology (RSM) based on a three-level, three-variable Box–Behnken design (BBD). RC-based beverages had higher values of antioxidant potential, total contents of phenolic compounds, carotenoids, and chlorophylls, whereas the addition of BCC increased the total content of phenolic acids and minerals in BCC-based beverages. The optimal conditions based on combination responses were MP = 800 W, <em>t</em> = 3 min, and BCC:RC = 0.1144. The experimental values agreed with those predicted, indicating the suitability of RSM in the preparation of PBMAs with pro-health properties.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103443"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3273613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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