Innovative Food Science & Emerging Technologies最新文献

{"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 ,&nbsp;Mehmet S. Unluturk ,&nbsp;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>². 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}

{"title":"Microwave pre-treatment as a promising strategy to develop functional milk alternatives obtained from oil industry by-products","authors":"Katarzyna Włodarczyk ,&nbsp;Sylwester Czaplicki ,&nbsp;Małgorzata Tańska ,&nbsp;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}

{"title":"Edible films produced from agrifood by-products and wastes","authors":"Alexandre M.S. Jorge ,&nbsp;Marisa C. Gaspar ,&nbsp;Marta H.F. Henriques ,&nbsp;Mara E.M. Braga","doi":"10.1016/j.ifset.2023.103442","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103442","url":null,"abstract":"<div><p>This study aims to develop edible films using agrifood by-products (pumpkin seeds, broken rice and orange pectin) and wastes (quince peel, potato peel, potato pulp, orange peel, pumpkin peel). The physicochemical characteristics of the films were investigated, including their mechanical and barrier properties. Higher amounts of plasticizer induced poorer mechanical and barrier properties in the films. The most promising ones were obtained with orange pectin, broken rice and pumpkin peel, with water contact angles (WCA) between 48° and 57°, maximum water vapor transmission rate and water vapor permeability of 575 g.m⁻².d⁻¹ and 108 × 10⁻¹² g.Pa⁻¹.s⁻¹.m⁻¹, respectively, Young's modulus between 350 and 800 MPa, maximum tensile strength between 9.0 and 26.25 MPa, and elongation at break between 2.28 and 9.3%. Orange pectin and broken rice are promising raw materials since they led to higher WCA, better barrier and mechanical properties. Broken rice and quince peel can be good substitutes for commercial starch and glycerol, respectively. Agro-industrial by-products and wastes revealed potential for the production of sustainable edible films.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103442"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2313043","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}

{"title":"Aflatoxins degradation and quality evaluation in naturally contaminated rice by dielectric barrier discharge cold plasma","authors":"Ai Zhi ,&nbsp;Shanshan Shi ,&nbsp;Qi Li ,&nbsp;Fei Shen ,&nbsp;Xueming He ,&nbsp;Yong Fang ,&nbsp;Qiuhui Hu ,&nbsp;Xuesong Jiang","doi":"10.1016/j.ifset.2023.103426","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103426","url":null,"abstract":"<div><p><span>In this study, dielectric barrier discharge (DBD) cold plasma was explored for degrading aflatoxins in naturally contaminated rice. Rice samples were inoculated with strains of toxigenic </span><span><em>Aspergillus</em></span> and incubated to produce various levels of aflatoxins. Cold plasma showed degradation rates of aflatoxin B₁ (AFB₁) and total aflatoxins (AFs) that were related to moisture content, oxygen content, treatment time and voltage. Generally, the treatment reduced 1.08%–55.34% of AFB₁<span> and 4.23%–56.37% of AFs in rice under different conditions. Relative lower degradation rates can be due to low permeability of the plasma and interference from food matrix. In addition, no significant difference (</span><em>P</em><span><span> &gt; 0.05) was found in moisture, protein, amylose and color of rice before and after treatment. However, cold plasma aggravated the fat </span>oxidation<span> of rice, and made its surface smoother and more porous. The results provided a theoretical basis for aflatoxins degradation from grain system using cold plasma.</span></span></p></div><div><h3>Industry relevance</h3><p>In this study, dielectric barrier discharge (DBD) cold plasma was applied in the degradation of aflatoxins in naturally contaminated rice, having obvious degradation effect and little quality impact. Cold plasma treatment, as a novel non-thermal processing technology, can reduce mycotoxins<span> in food in order to fully ensure the product safety in various links, including production, storage and so on. Compared with other detoxification methods currently used in the industry, this technology can achieve similar or higher degradation effect in a shorter time. In addition, it is low-cost and will not pollute the environment or damage the sensory properties<span> and nutritional value of products.</span></span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103426"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1631960","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}

{"title":"Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations","authors":"Reynaldo de la Cruz Quiroz ,&nbsp;Veronica Rodriguez-Martinez ,&nbsp;J. Antonio Torres","doi":"10.1016/j.ifset.2023.103425","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103425","url":null,"abstract":"<div><p>This work focuses on the shelf-life of moisture-sensitive products, particularly intermediate-moisture (IMFs) and low-moisture foods (LMFs), which can support the needs of vulnerable populations. Deterministic and probabilistic engineering methodologies, i.e., ignoring and considering the variability of parameters used in calculations, respectively, were compared when selecting the initial water activity of product mix components or the packaging materials achieving the shelf-life necessary to reach consumers with safe and high quality products, and when filling packages with the declared net weight. This document presents detailed examples and reviews published computational tools developed to solve these cases. The application of probabilistic engineering and computer supported tools can help developers optimize the product formulation and packaging material selection to reduce food waste by increasing the probability that products will have the shelf-life necessary to be stored and distributed to reach all consumers, and particularly at-risk populations and those affected by natural or man-made disasters.</p></div><div><h3>Industrial relevance</h3><p>Undoubtedly, the need for food waste reduction is now a key responsibility for food producers and consumers. The lack of sufficient food creates social and economic instability, and this is an unfavorable situation for the growth of the food industry. Food waste also increases the cost of products, particularly when retailers and consumers demand a refund for a product that did not meet the shelf-life declared or at least expected for the product. This work reviews computer supported probabilistic engineering tools to reduce the waste of products with a shelf-life controlled by the product formulation and the moisture barrier properties of the packaging material.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103425"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1631965","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}

{"title":"Development of infrared-assisted hybrid solar dryer for drying pineapple slices: Investigation of drying characteristics, mass transfer parameters, and quality attributes","authors":"Santanu Malakar,&nbsp;Vinkel Kumar Arora,&nbsp;Prabhat K. Nema,&nbsp;Dhiraj Kumar Yadav","doi":"10.1016/j.ifset.2023.103437","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103437","url":null,"abstract":"<div><p><span><span>The research aims to the development and performance evaluation of an infrared-assisted hybrid solar dryer (IR-HSD) for drying pineapple slices. The IR-HSD contains an evacuated tube solar collector, blower assembly, drying chamber, infrared heater, phase change material (PCM) chamber, etc. The study investigates and compares the thermal profiling, drying kinetics, mass transfer parameters and quality attributes of pineapple slices dried using different methods, such as direct drying, phase change material (PCM)-assisted drying, PCM + IR-assisted drying, and sun drying. The average temperatures achieved inside the drying chamber for direct drying and PCM-assisted drying were 60.16 °C and 57.29 °C, respectively, while the temperature reached 60 °C for PCM + IR assisted drying. The average drying rate in PCM + IR drying was higher than in direct and PCM-assisted drying methods. The best-fitting models were the Modified Page model for direct and PCM + IR-assisted drying and the Midilli-Kucuk model for PCM-assisted and sun drying. The higher effective moisture </span>diffusivity for PCM + IR-assisted drying was 2.59 × 10</span>⁻⁹ m²/s, followed by direct and PCM-assisted drying. Similarly, the convective mass transfer coefficient obtained was 1.085 × 10⁻⁷ m/s, 8.321 × 10⁻⁸ m/s, and 1.381 × 10⁻⁷<span><span><span> m/s for direct, PCM-assisted, and PCM + IR-assisted drying, respectively. The superior quality attributes such as total flavonoid content (TFC), total phenolic content (TPC), and </span>antioxidant activity were observed in all drying approaches with retention of colour except open sun drying, which decreased significantly. </span>FTIR spectroscopy analysis confirmed the presence of different bioactive, including aromatic compounds, phenols and hydrocarbon functional groups. The infrared-assisted hybrid solar drying of pineapple slices showed a better drying process and quality attributes.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103437"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3273611","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}

{"title":"Kinetics of high pressure homogenization assisted protein extraction from Chlorella pyrenoidosa","authors":"Alexandros Katsimichas,&nbsp;Ioulia Karveli,&nbsp;George Dimopoulos,&nbsp;Maria Giannakourou,&nbsp;Petros Taoukis","doi":"10.1016/j.ifset.2023.103438","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103438","url":null,"abstract":"<div><p><span>Protein extraction kinetics from microalga </span><span><em>Chlorella pyrenoidosa</em></span><span> by applying High Pressure Homogenization pretreatment was studied. Untreated and treated (400–800 bar, 1 and 4 passes) aqueous microalgal suspensions were incubated at 20–40 °C for up to 24 h. A four-pass treatment at 800 bar caused maximization of carbohydrate (103 mg carbohydrates/g dry biomass immediately after treatment) and protein recovery (382.0 mg proteins/g dry biomass after extraction at 40 °C for 24 h). Protein characteristic extraction time was significantly dependent on pretreatment conditions and extraction temperature (5.16 h for untreated sample at 20 °C vs. 1.34 h for 800 bar/4 passes treated biomass at 40 °C). A combination of a two-hour ethanolic extraction at 60 °C prior to a six-hour aqueous extraction from biomass treated at 800 bar/4 passes maximized chlorophyll separation (16.3 mg chlorophylls/g dry biomass) and led to aqueous extracts of high protein content (764.7 mg proteins/g dry extract).</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103438"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3339912","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}

{"title":"Fibrillation of whey protein isolate by radio frequency heating for process efficiency: Assembly behavior, structural characteristics, and in-vitro digestion","authors":"Shuangshuang Wang ,&nbsp;Yuxia Xie ,&nbsp;Yi Ding ,&nbsp;Zhenquan Huo ,&nbsp;Jiaming Li ,&nbsp;Jiaqing Song ,&nbsp;Yucui Huo ,&nbsp;Lili Zhao ,&nbsp;Jing Zhang ,&nbsp;Shaojin Wang ,&nbsp;Jiaying Zhang ,&nbsp;Wupeng Ge","doi":"10.1016/j.ifset.2023.103436","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103436","url":null,"abstract":"<div><p><span><span>In this study, a novel technology involving radio frequency<span> heating (RF) was applied to promote the production of whey protein isolate<span> (WPI) nanofibrils. As the prolonged treatment time, gradual increases were observed in the conversion rate (&gt;16 h with the conventional processes), fluorescence intensity, and free amino acid content of WPI. During the fibrillation process, WPI was hydrolyzed into small molecular weight peptides that self-assembled into fibrils, resulting in a significant increase in the ζ-potential and surface </span></span></span>hydrophobicity<span><span>. Conformational and structural changes that favored an increased content of β-sheets were confirmed by Fourier transform infrared and </span>circular dichroism spectroscopy. A linear fibril structure with a proper aspect ratio (length/diameter, 35.50 ± 0.39) formed at 7 h. Moreover, the good resistance to </span></span>proteolytic digestion (especially gastric stage) of certain fibrils makes them suitable for application as nutraceutical delivery vehicles. Our findings move a step forward for WPI fibrillation by RF heating.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103436"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2313042","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}

{"title":"Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets","authors":"Shiyao Kuang ,&nbsp;Lihui Hu ,&nbsp;Sinan Zhang ,&nbsp;Junde Ren ,&nbsp;Hosahalli S. Ramaswamy ,&nbsp;Yong Yu","doi":"10.1016/j.ifset.2023.103450","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103450","url":null,"abstract":"<div><p>The objective of this study was to investigate the freezing time and quality differences in Snakehead fillets frozen by pressure shift freezing (PSF), conventional air freezing (AF) and liquid immersion freezing (LIF) at −20 °C, −40 °C and − 60 °C, respectively. The results showed that liquid immersion freezing at −60 °C maintained the quality best, with a freezing time of 3.62 min and the cross sectional area of 209.11 um². Air freezing at −20 °C had the longest freezing time (184.58 min) and the largest cross sectional area (4470.79 um²), and lowest hardness and springiness of the fillets. Pressure shift freezing did not demonstrate the well established advantages of maintaining better product quality found in similar technique with some other foods. The samples of pressure shift freezing also had higher thawing loss and free water ratio after thawing. Therefore, the liquid immersion freezing at lower temperatures was demonstrated to better maintain the quality of frozen products and held significant potential for commercial application.</p></div><div><h3>Industrial relevance</h3><p>Freezing is a widely used method for extending the shelf life of aquatic products, but some freezing methods, especially the slower ones, often lead to the decrease in the quality and commercial value of frozen products during storage. This paper explored the comparison of industrially used freezing techniques (air freezing and liquid immersion freezing) with the novel pressure shift freezing technique. Liquid immersion freezing at −60 °C was found to be the preferred freezing method for Snakehead fillets, which maintained better frozen product quality, with a simple freezing process and low cost.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103450"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2971789","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}

{"title":"Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders","authors":"Ibrahim Palabiyik ,&nbsp;Berkay Kopuk ,&nbsp;Nevzat Konar ,&nbsp;Omer Said Toker","doi":"10.1016/j.ifset.2023.103440","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103440","url":null,"abstract":"<div><p><span><span><span>In the production of cocoa, a crucial process called “Alkalization” or “Dutching” has been used to reduce its acidity, bitterness and astringency<span> as well as modify its solubility and color. It is a time- and energy-consuming process. It was investigated whether it is possible to replace the conventional alkalization with the cold plasma (CP) technique. We discover that atmospheric pressure plasma jet (APPJ) CP treatment is capable of reducing the lightness values, improving the solubility, and decreasing the acidic perception of natural cocoa powders as well as protecting </span></span>bioactive compounds<span> (total phenolic and flavonoid content) of natural cocoa powders, consuming ∼65% less time than the traditional method and without the need for external expenditures such as chemicals, high pressure, or aeration. Moreover, CP treatment did not increase the total ash content and thus water-holding capacity of powders unlike the conventional alkalization, which caused a 40% and 42% increase, respectively. The SEM micrographs demonstrated that CP treatment caused etching on the surface and removed the layer of protein-polyphenol-cell wall complex. </span></span>FTIR spectra showed the incorporation of hydrophilic functional groups on the surface after CP treatment. CP treatment effectively reduced the acidic fractions of cocoa powder, but caused to the </span>oxidation<span> of cocoa butter and the formation of decomposition products of oleic and linoleic acid. Finally, this is a pioneering study for replacing an alkalization process step that has been used since the 19th century and has no alternative, and the results seem to be very promising for further detailed studies and pilot- and industrial-scale trials.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"88 ","pages":"Article 103440"},"PeriodicalIF":6.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1631962","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}