Innovative Food Science & Emerging Technologies最新文献_第2页

Effect of microwave plasma power on the properties of pea starch: Granule morphology, gelatinization behavior, and gel properties 微波等离子体功率对豌豆淀粉性质的影响：颗粒形态、糊化行为和凝胶性质

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-26 DOI: 10.1016/j.ifset.2025.104032

Ning Wang , Chang Liu , Dandan Wu , Liqi Wang , Na Zhang , Dianyu Yu

{"title":"Effect of microwave plasma power on the properties of pea starch: Granule morphology, gelatinization behavior, and gel properties","authors":"Ning Wang , Chang Liu , Dandan Wu , Liqi Wang , Na Zhang , Dianyu Yu","doi":"10.1016/j.ifset.2025.104032","DOIUrl":"10.1016/j.ifset.2025.104032","url":null,"abstract":"<div><div>As a new non-thermal processing technology, microwave plasma (MP) has attracted much attention in the field of food processing due to its advantages of simplicity, green and high efficiency. The purpose of this study was to investigate the effects of MP power (60, 80 and 100 W) on granule morphology, gelatinization behavior and gel properties of pea starch (PS). The results indicated that with the increase of MP treatment power, more cracks and holes were generated on the surface of starch particles. FTIR showed that no new functional groups were produced in PS after MP treatment, while the disorder of the starch structure increased. XRD analysis showed that the C-type pattern of starch did not change, but the relative crystallinity (RC) decreased. Compared with PS, the solubility (13.26 ± 0.73 % to 15.93 ± 0.89 %, 90 °C), swelling power (8.68 ± 0.60 g/g to 10.26 ± 0.23 g/g, 90 °C) and hydrolysis degree (63.35 ± 0.98 % to 70.39 ± 0.30 %) of PS treated with MP were significantly increased. However, the amylose content (AM, 27.90 ± 0.01 % to 23.42 ± 0.01 %), average particle size (27.01 ± 7.95 μm to 24.75 ± 7.39 μm) and gelatinization temperature (PT, 75.90 ± 0.06 °C to 73.36 ± 0.10 °C) decreased. When the MP treatment power was 80 W, the cross-linking and depolymerization of starch chains were the most significant, and the gelatinization behavior was obvious. Meanwhile, proper MP treatment made it easier to produce low-viscosity, soluble, and stable starch gels. These results provide both a new modification method for the application of PS and a theoretical basis for the development of pea starch-based products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104032"},"PeriodicalIF":6.3,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899879","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

Experimental investigation on the continuous-flow RF treatment of fluid foods under screw conveying: A case study of extracting apple pectin 螺旋输送下流体食品连续流射频处理的实验研究——以提取苹果果胶为例

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-25 DOI: 10.1016/j.ifset.2025.104030

Hao Zhang , Mingtai Wu , Yiming Zhang , Yuting Duan , Bowen Wang , Shaojin Wang , Bo Ling

{"title":"Experimental investigation on the continuous-flow RF treatment of fluid foods under screw conveying: A case study of extracting apple pectin","authors":"Hao Zhang , Mingtai Wu , Yiming Zhang , Yuting Duan , Bowen Wang , Shaojin Wang , Bo Ling","doi":"10.1016/j.ifset.2025.104030","DOIUrl":"10.1016/j.ifset.2025.104030","url":null,"abstract":"<div><div>Radio frequency (RF) treatment has been widely used in food processing. However, research on the continuous flow RF treatment (CFRFT) of fluid foods is still limited. This study aims to develop a screw conveying based continuous-flow system and using a pectin extraction system composed of apple pomace-citric acid solution mixture (APCASM) as a liquid model to investigate heating characteristics and efficiency of pectin extraction under CFRFT conditions. The results indicated that RF heating rate of APCASM increased gradually with the increase of liquid level, screw rotational speed, and flow rate, respectively. The optimal heating uniformity of APCASM was obtained at liquid level of 58 mm, screw rotation speed of 10 r/min, and flow rate of 780 mL/min. Compared with commercial apple pomace pectin (APP), APP obtained from continuous flow RF-assisted extraction (CFRFAE) exhibited slightly lower galacturonic acid and degree of esterification content, but superior antioxidant capacity and emulsifying properties. Furthermore, CFRFAE has no significantly impact on the primary structure of APP. Considering both yield and energy consumption, a smaller electrode gap may be a better choice for CFRFAE of pectin. The results from this study would offer fundamental insights and recommendations for using screw conveying systems in the CFRFT of liquid foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104030"},"PeriodicalIF":6.3,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882022","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

Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density 增强填料密度的α-氧化铝微滤膜澄清橄榄汁

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-24 DOI: 10.1016/j.ifset.2025.104031

Alba Gutiérrez-Docio, Alejandro Ruiz-Rodriguez, Marin Prodanov

{"title":"Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density","authors":"Alba Gutiérrez-Docio, Alejandro Ruiz-Rodriguez, Marin Prodanov","doi":"10.1016/j.ifset.2025.104031","DOIUrl":"10.1016/j.ifset.2025.104031","url":null,"abstract":"<div><div>The development of innovative designs has enabled the creation of new-generation mineral membranes with enhanced filtration packing densities, improving their competitiveness against polymeric membranes. This study evaluates the performance of two α-Al<sub>2</sub>O<sub>3</sub> membranes with mean pore sizes of 800 and 600 nm and a filtration packing density of 184 m<sup>2</sup>.m<sup>−3</sup>, focusing on their operational parameters and the quality of olive juice clarification. Filtration with the 800 nm membrane achieved 2.4 times higher productivity than the 600 nm membrane. However, it left 14–19 NTU of haze in the final product and was more prone to fouling. In contrast, the 600 nm membrane produced fully clarified juice (<2 NTU) and was more resistant to fouling. Clarification with both membranes didn't produce significant retentions of the majority of the 29 examined phenolic compounds. However, retentions of 7.0 to 7.5 % of total dissolved substances, likely polysaccharide colloids, and complete removal of residual oil were achieved. Both membranes were capable of catalyzing spontaneous hydrolysis reactions that produced a significant increase in the contents of tyrosol, hydroxytyrosol and verbascoside, with oleacein concentration rising by up to 893 % in the clarified juices.</div><div><em>Industrial relevance</em>: fresh olive juice is an excellent source of phenolic and secoiridoid antioxidants. However, converting it into a value-added product remains a challenge for the olive oil industry due to technical difficulties in its on-line processing. A critical bottleneck of this activity is the removal of suspended solid impurities. This study shows that α-Al<sub>2</sub>O<sub>3</sub> microfiltration membranes with mean pore sizes of up to 600 nm are able to clarify a minimally pre-treated (by centrifugation at 17568.g) olive juice in only one step and with very high quality. The treatment is scalable for industrial applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104031"},"PeriodicalIF":6.3,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891962","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

Increasing pressure and number of passes during dynamic high-pressure microfluidization treatment modulates the structural, techno-functional, and rheological properties of perilla seed protein 在动态高压微流化处理过程中，增加压力和通道数可以调节紫苏种子蛋白的结构、技术功能和流变特性

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-22 DOI: 10.1016/j.ifset.2025.104029

Sahil, Aniket Kamboj, Pramod K. Prabhakar, Rajni Chopra

{"title":"Increasing pressure and number of passes during dynamic high-pressure microfluidization treatment modulates the structural, techno-functional, and rheological properties of perilla seed protein","authors":"Sahil, Aniket Kamboj, Pramod K. Prabhakar, Rajni Chopra","doi":"10.1016/j.ifset.2025.104029","DOIUrl":"10.1016/j.ifset.2025.104029","url":null,"abstract":"<div><div>Physical modification methods, like dynamic high-pressure microfluidization (DHPM), offer a novel means to enhance the functionality of plant proteins for food applications. This study systematically explored the impact of both pressure (100, 150, and 200 MPa) and passes (3 and 6 passes) on the structural, techno-functional, and rheological properties of perilla protein isolate (PPI) as a representative model protein. Scanning electron microscope (SEM) images revealed that the high shearing forces during DHPM treatment altered the protein microstructure, transforming thick protein blocks into smaller, thinner flakes. DHPM effectively dissociated large insoluble aggregates (> 1 μm) into soluble ones, with re-aggregation observed at higher passes (6 passes). Consequently, DHPM significantly increased PPI solubility from 48.45 % to 83.23 %. DHPM (on case-to-case basis) induced alterations in the secondary structure and partially unfolded the protein structure, led to changes in surface hydrophobicity, sulfhydryl content, fluorescent intensity, and UV absorbance. Therefore, it enhanced oil holding capacity, foaming and emulsification properties, antioxidant activities, and thermal stability. Additionally, DHPM treatment reduced the apparent viscosity and showed shear-thinning behavior of protein dispersions. Notably, DHPM at 100 MPa-3 passes and 200 MPa-3 & 6 passes transformed protein dispersions from a weak gel-like, i.e., storage modulus (G') > loss modulus (G\") to a liquid-like (G\" > G') character. These findings underscore the potential of utilizing both pressure and passes to tailor the functionality of plant proteins for various food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104029"},"PeriodicalIF":6.3,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143903862","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

Combined effect of pulsed electric fields and drying method on the microbial load and protein properties of house crickets (Acheta domesticus) 脉冲电场与干燥方式对家蟋蟀微生物负荷及蛋白质特性的联合影响

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-20 DOI: 10.1016/j.ifset.2025.104027

Marios Psarianos , Luma Rossi Ribeiro , Eva Landgräber , Shikha Ojha , Oliver K. Schlüter

{"title":"Combined effect of pulsed electric fields and drying method on the microbial load and protein properties of house crickets (Acheta domesticus)","authors":"Marios Psarianos , Luma Rossi Ribeiro , Eva Landgräber , Shikha Ojha , Oliver K. Schlüter","doi":"10.1016/j.ifset.2025.104027","DOIUrl":"10.1016/j.ifset.2025.104027","url":null,"abstract":"<div><div>House crickets are already being consumed as food in many parts of the world. Pulsed electric fields (PEF) constitute a nonthermal food process capable of improving microbial stability, enhancing conventional processes, and altering protein structure. This study examined the impact of PEF pretreatment (4.4 kV/cm, 500 pulses) on cricket flour production, using oven-drying and freeze-drying. PEF reduced the energy consumption by 18.04 % in oven and 49.82 % in freeze-drying. Microbiological evaluation and assessment of protein properties were conducted on the produced flour. While PEF alone did not fully inactivate microorganisms, combining it with oven drying significantly reduced microbial levels (2.7 log/g, 1.6 log/g, and 2 log/g, for mesophilic bacteria, <em>Enterobacteria</em>, and molds, respectively). No reduction in spore count was noted. PEF influenced protein properties differently based on the drying method, increasing disulfide content by 34.18 % and hydrophobicity by 39.94 % in freeze-dried crickets and not influencing oxidation (33.44 and 17.63 nmol/g protein for oven and freeze-dried flours, respectively). Colloidal properties were primarily affected by the drying method. PEF also affected the secondary structure of oven-dried cricket proteins. PEF pretreatment and drying methods exhibit combined effect on the quality and stability of cricket flour.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104027"},"PeriodicalIF":6.3,"publicationDate":"2025-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876655","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

Effect of high-pressure homogenization on soy hulls and okara with or without soy hulls: Characterization and functionalities 高压均质化对带或不带大豆壳的大豆壳和大豆仁的影响：表征和功能

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-19 DOI: 10.1016/j.ifset.2025.104028

Emmanuel Freddy Osse , Ahasanul Karim , Mohammed Aider , Seddik Khalloufi

{"title":"Effect of high-pressure homogenization on soy hulls and okara with or without soy hulls: Characterization and functionalities","authors":"Emmanuel Freddy Osse , Ahasanul Karim , Mohammed Aider , Seddik Khalloufi","doi":"10.1016/j.ifset.2025.104028","DOIUrl":"10.1016/j.ifset.2025.104028","url":null,"abstract":"<div><div>The production of soy milk and tofu may or may not involve a hulling step, generating two distinct by-products: okara from dehulled soybeans (okara㊀SH) and non-dehulled soybeans (okara㊉SH), which retain soy hulls (SH). The main objective of this study was to investigate the compositional and functional differences between these by-products and the effects of high-pressure homogenization (HPH) on their physicochemical, structural, and functional properties. Okara㊀SH, okara㊉SH, and SH were analyzed before and after HPH (1000 bar, 1 pass). Results showed that SH significantly impacted okara㊉SH composition, reducing protein content by 9 % (20.73 ± 0.02 %) while increasing cellulose by 46 % (15.44 ± 1.41 %) compared to okara㊀SH (22.61 ± 0.39 % protein, 9.88 ± 0.09 % cellulose). SH also influenced functional properties, lowering swelling capacity by 46 % (7.02 ± 0.69 to 3.80 ± 0.47 mL/g) and glucose adsorption capacity by 34 % (2.40 ± 0.18 to 1.58 ± 0.07 mmol/g) in okara㊉SH. HPH was beneficial for all samples; however, a positive effect of SH was observed for certain properties, such as oil-holding capacity (OHC). HPH significantly improved OHC, with increases of 467 % in SH (from 2.20 ± 0.02 g/g to 12.47 ± 0.68 g/g), 435 % in okara㊉SH (from 2.50 ± 0.05 g/g to 13.38 ± 0.51 g/g), and 425 % in okara㊀SH (from 2.78 ± 0.02 g/g to 14.60 ± 0.40 g/g). Moreover, water-holding capacity and solubility also improved post-HPH, suggesting enhanced application potential. Structural analysis confirmed HPH-induced modifications, including particle size reduction and matrix disintegration. These findings highlight HPH as a promising method for improving the functionality of soy by-products, particularly for food applications requiring enhanced water and oil retention properties.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104028"},"PeriodicalIF":6.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860362","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

Ultrafast osmotic distillation for cranberry juice concentration with hydrophilic ionic liquid as receiving phase 以亲水离子液体为接收相的超快渗透蒸馏浓缩蔓越莓汁

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-19 DOI: 10.1016/j.ifset.2025.104026

René Cabezas , Elsie Zurob , Luis Pino-Soto , Andrea Plaza , Gastón Merlet , Claudio Araya-Lopez , Felipe Olea , Roberto Castro-Muñoz , Esteban Quijada-Maldonado , Julio Romero

{"title":"Ultrafast osmotic distillation for cranberry juice concentration with hydrophilic ionic liquid as receiving phase","authors":"René Cabezas , Elsie Zurob , Luis Pino-Soto , Andrea Plaza , Gastón Merlet , Claudio Araya-Lopez , Felipe Olea , Roberto Castro-Muñoz , Esteban Quijada-Maldonado , Julio Romero","doi":"10.1016/j.ifset.2025.104026","DOIUrl":"10.1016/j.ifset.2025.104026","url":null,"abstract":"<div><div>This study presents an innovative application of the hydrophilic ionic liquid (IL) 1-methyl-3-octylimidazolium chloride as a novel receiving phase in the osmotic distillation (OD) process for cranberry juice concentration. A hydrophobic hollow fiber membrane module was employed, operating at a 10:1 juice-to-IL volumetric ratio and 30 °C, achieving a maximum transmembrane flux of 2.5 kg m<sup>−2</sup> h<sup>−1</sup>.</div><div>The findings demonstrate the potential of ILs to enhance process efficiency while preserving key quality attributes like total soluble solids, phenolic compounds, and aroma which are critical for consumer acceptance. A resistance-in-series mathematical model accurately predicted mass and heat transfer behavior, identifying the membrane pores as the dominant resistance to mass transfer, approximately 400 times greater than other transport steps.</div><div>Compared to conventional OD using saturated CaCl₂ brine and flash drying techniques, IL-based OD showed superior performance in retaining sensory and nutritional quality, while also reducing energy consumption. This study contributes to the development of scalable and resource-efficient food processing technologies by demonstrating the feasibility of ILs as emerging alternatives for gentle concentration processes. The results offer meaningful implications for sustainable food production, aligning with current industry demands for mild, innovative processing strategies that preserve high-value product integrity and extend shelf life.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104026"},"PeriodicalIF":6.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874283","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 novel 3D food printing technique: Achieving tunable porosity and fracture properties via liquid rope coiling 一种新型3D食品打印技术：通过液体绳索缠绕实现可调孔隙度和断裂性能

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-16 DOI: 10.1016/j.ifset.2025.104022

Aref Ghorbani , Sophia Jennie Giancoli , Seyed Ali Ghoreishy , Martijn W.J. Noort , Mehdi Habibi

引用次数: 0

Mechanistic modelling and simulation of instant decompression assisted novel steaming treatment for the characterization of no cooking rice-a new insight 机械建模和模拟的即时减压辅助新型蒸处理表征不煮大米-一个新的见解

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-11 DOI: 10.1016/j.ifset.2025.104016

Sonam Kumari , Manuj Kumar Hazarika , Sourav Chakraborty

{"title":"Mechanistic modelling and simulation of instant decompression assisted novel steaming treatment for the characterization of no cooking rice-a new insight","authors":"Sonam Kumari , Manuj Kumar Hazarika , Sourav Chakraborty","doi":"10.1016/j.ifset.2025.104016","DOIUrl":"10.1016/j.ifset.2025.104016","url":null,"abstract":"<div><div>Instant controlled pressure drop (ICPD) treatment is an emerging technology involving high-pressure saturated steam treatment in combination with instant vacuum decompression. The treatment reactions were simulated based on mechanistic modelling approach for the characterization of novel no cooking rice. The process involves treating post-harvested or soaked post-dried paddy with saturated steam (0.1–0.5 MPa for 150–100 s), and drying at 40–60 °C temperature. Standardized process conditions as obtained from the optimization were treatment pressure of 0.5 MPa, treatment time of 150 s, and degree of polishing of 12 % with maximum rehydration ratio of 4.16 and minimum cooking time of 5 min. The rice underwent gelatinization during ICPD treatment, exhibiting first-order kinetics and a progressive increase in gelatinization values as the treatment pressure varied. Further indications of enhanced quality attributes, such as cooking and rehydration, were discernible from the results of scanning electron microscopy (SEM) and X-ray diffraction (XRD) data and also based on the interpretation of hydration, drying, and rehydration kinetics. From the results of XRD, V and B-type peaks could be observed and interpreted in ICPD-treated rice due to the formation of amylose–lipid complex and retrogradation of starch molecules during parboiling. Besides, ICPD-treatment filled rice cracks progressively owing to starch gelatinization, according to SEM data. Soaking leaches starch out and plugs all the pores and fractures in the kernel, while steaming causes it to swell and expand, creating a smooth surface and filling gaps.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104016"},"PeriodicalIF":6.3,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850713","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 cold plasma for rice bran preservation: Effects on stability and quality 冷等离子体在米糠保鲜中的应用：对米糠稳定性和品质的影响

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-11 DOI: 10.1016/j.ifset.2025.104025

Wencheng Yang, Huanhuan Ma, Huanling Lan, Wenxia Liao, Xueyuan Lin, Chang Li

{"title":"Application of cold plasma for rice bran preservation: Effects on stability and quality","authors":"Wencheng Yang, Huanhuan Ma, Huanling Lan, Wenxia Liao, Xueyuan Lin, Chang Li","doi":"10.1016/j.ifset.2025.104025","DOIUrl":"10.1016/j.ifset.2025.104025","url":null,"abstract":"<div><div>The storage of rice bran is challenging for traditional methods, making it crucial to explore new technologies. This study used dielectric barrier discharge (DBD) plasma with air and argon as working gases to treat rice bran under various voltage and time conditions. The effects on rice bran stability and quality were evaluated by analyzing changes in color difference, acid value (AV), peroxide value (POV), fatty acids, volatile components, and antioxidant capacity. Results showed that neither air nor argon plasma significantly affected rice bran color but both enhanced its antioxidant capacity. Higher voltage and longer treatment time improved antioxidant capacity while reducing γ-oryzanol and α-tocopherol levels. Air and argon plasmas significantly affected the volatile components of rice bran; aldehyde-like substances increased with air plasma while acids increased with argon plasma treatment. The rate of increase in AV during storage decreased significantly after treatment with air or argon plasma. Plasma treatment substantially increased the POV initially but decreased over storage duration. Air plasma exhibited better preservation effects compared to argon plasma. Principal component analysis (PCA) indicated that air plasma at 55 kV for 8 min demonstrated optimal characteristics for rice bran storage. Although cold plasma has demonstrated potential in rice bran storage, the issues on oxidation of polyunsaturated fatty acid and potential loss of active ingredients should be solved in the future.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104025"},"PeriodicalIF":6.3,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828926","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