Innovative Food Science & Emerging Technologies最新文献_第4页

Influence of cell disruption on techno-functional properties and digestibility of Chlorella vulgaris proteins 细胞破坏对小球藻蛋白质技术功能特性和消化率的影响

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-10 DOI: 10.1016/j.ifset.2025.104023

Simon Van De Walle , Koenraad Muylaert , Geert Van Royen

{"title":"Influence of cell disruption on techno-functional properties and digestibility of Chlorella vulgaris proteins","authors":"Simon Van De Walle , Koenraad Muylaert , Geert Van Royen","doi":"10.1016/j.ifset.2025.104023","DOIUrl":"10.1016/j.ifset.2025.104023","url":null,"abstract":"<div><div>Due to their high protein content, low resource requirements, and high productivity, microalgae are a promising source of potentially sustainable and functional protein. However, the rigid cell wall of <em>Chlorella vulgaris</em> restricts protein bioaccessibility and reduces protein solubility. The latter restricts the techno-functional properties of the protein, presenting challenges for its use in food applications. This study evaluated the impact of cell disruption by high-pressure homogenization (HPH), bead milling (BM), and pulsed electric field (PEF), on protein digestibility and techno-functional properties. To examine the impact of each method, frozen-thawed <em>C. vulgaris</em> biomass was treated with HPH (600 bar and 1200 bar), BM (0.5 and 1 mm beads), and PEF (6 kV/cm, up to 100 kJ/kg). PEF had minimal impact on protein solubility and was excluded from further analysis. HPH and BM significantly improved protein solubility and enhanced <em>in vitro</em> protein digestibility (from 65 % to over 80 %). Emulsion droplet size was reduced, while foaming capacity and stability were enhanced by both HPH and BM. Similarly, these methods reduced the minimal gelling concentration and increased the oil holding capacity. These improvements make disrupted <em>C. vulgaris</em> a competitive alternative to conventional plant proteins. These findings highlight the potential of cell disrupted <em>C. vulgaris</em> as a potentially sustainable, versatile protein source for innovative food formulations.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104023"},"PeriodicalIF":6.3,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824179","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

Starch-based hydrogels produced by high-pressure processing (HPP): The effect of high pressure on volume changes 高压加工淀粉基水凝胶（HPP）：高压对体积变化的影响

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-08 DOI: 10.1016/j.ifset.2025.104024

K. Koshenaj , S. Carpentieri , G. Ferrari

{"title":"Starch-based hydrogels produced by high-pressure processing (HPP): The effect of high pressure on volume changes","authors":"K. Koshenaj , S. Carpentieri , G. Ferrari","doi":"10.1016/j.ifset.2025.104024","DOIUrl":"10.1016/j.ifset.2025.104024","url":null,"abstract":"<div><div>The transformation of a solution into a gel, known as the sol-gel transition, can be observed in a variety of systems, such as colloidal suspensions, polymers, and biomolecules. Among them, starch, a plant-derived polysaccharide, undergoes sol-gel transition when subjected to different processing conditions, displaying intriguing rheological characteristics. This work aimed to investigate the mechanism of pressure-inducted gelatinization, with a particular focus on the impact of high pressure on volume changes. The investigation was carried out using different starches, namely rice, corn, and wheat dissolved in water at a constant concentration of 20 % <em>w</em>/w. The starch solutions underwent HPP, and the treatment conditions used were high pressures in the range of 500–700 MPa and holding times between 5 min and 15 min. The volume changes were assessed by using differential scanning calorimetry (DSC) and microscopy techniques. The results obtained showed that, regardless of the starch source and the evaluation method used, the volume changes, related to the partial molar volume of a polymer in a solvent, had negative values (−12.63 − −35.83 mL/mol) and decreased with increasing the pressure level. As a result, it can be suggested that when the amorphous and crystalline regions of the granules were hydrated under pressure, producing the swelling of starch granules, the partial volume of starch decreased due to molecular-level rearrangements or interactions occurring within the starch granules during the sol-gel transition. This study provides valuable insights into the fundamental mechanisms of pressure-induced starch gelatinization, which could pave the development of more stable, functional, and efficient products where controlled texture and consistency are critical.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104024"},"PeriodicalIF":6.3,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143815803","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

Nutritional improvement of wheat grains and soybeans by solid-state fermentation with Pleurotus ostreatus mycelium 平菇菌丝体固态发酵改善小麦和大豆的营养价值

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-08 DOI: 10.1016/j.ifset.2025.104021

Mariano M. Pascual , Lucila T. Herbert , Marilina Campos , Valeria Jurski , Julio C. Painefilú , Carlos M. Luquet

{"title":"Nutritional improvement of wheat grains and soybeans by solid-state fermentation with Pleurotus ostreatus mycelium","authors":"Mariano M. Pascual , Lucila T. Herbert , Marilina Campos , Valeria Jurski , Julio C. Painefilú , Carlos M. Luquet","doi":"10.1016/j.ifset.2025.104021","DOIUrl":"10.1016/j.ifset.2025.104021","url":null,"abstract":"<div><div>The nutritional quality of plant-based substrates can be improved through fungi-based fermentation. This study evaluates changes in the nutritional and non-nutritional composition of food substrates biotransformed with the edible mushroom <em>Pleurotus ostreatus</em> over time. The mycelium was cultivated on wheat grains or soybeans using solid-state fermentation, and the myceliated substrates were analyzed. Mycelium grows on both substrates but at a higher rate in wheat grains. Protein and phosphorus contents increase linearly with mycelial growth in both substrates, with final values up to 53 % and 36 % higher than the initial contents in wheat, while carbohydrates decrease linearly. Phytic acid shows a linear decrease, coinciding with 3- and 2-fold increases in wheat and soybean's acid-soluble/total phosphorous ratio. Phenolic content and antioxidant capacity increase in both myceliated substrates, fitting logistic growth models, with 7.8- and 4.8-fold increases in wheat. This study shows that solid-state fermentation with <em>P. ostreatus</em> can be applied to wheat and soybeans to enhance their content of valuable nutrients and bioactive compounds and to decrease their antinutrient content. Changes in both nutritional and non-nutritional composition are linked to the extent of mycelial growth, which can be reliably evaluated by simply measuring the percentage of substrate consumption.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104021"},"PeriodicalIF":6.3,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143815804","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

New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis 改变核桃蛋白结构和改善其功能特性的新见解：协同高压均质/有限酶解

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-07 DOI: 10.1016/j.ifset.2025.104018

Like Yang, Weizhuo Zhu, Yangyue Ding, Yongliang Zhuang

{"title":"New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis","authors":"Like Yang, Weizhuo Zhu, Yangyue Ding, Yongliang Zhuang","doi":"10.1016/j.ifset.2025.104018","DOIUrl":"10.1016/j.ifset.2025.104018","url":null,"abstract":"<div><div>Walnut protein (WP) is a high-quality plant protein with remarkable nutritional value. However, the limited solubility of WP hinders its widespread application. This study investigated the effects of high-pressure homogenization (HPH) and limited enzymatic hydrolysis and their synergistic influence on the structure and functionality of WP. All treatments increased the surface hydrophobicity (H<sub>0</sub>) and free sulfhydryl content (-SH) and reduced the particle size. The use of HPH in synergy with alcalase (HWP-A) and trypsin (HWP-T) altered the structure of walnut proteins and enhanced the hydrolysis process and functional properties of the proteins. Structural analysis showed an increase in the content of random coils in the secondary structure, endogenous fluorescence spectroscopy resulted in a red-shift, atomic force microscopy (AFM) indicated distinct changes in surface morphology, with the height of the bulges increasing from 5.6 nm for WP to 52.0 nm for HWP-A and 52.7 nm for HWP-T. Small-angle X-ray scattering (SAXS) analysis revealed the disruption of internal protein aggregates. Regarding the functional properties, the foaming capacity increased from 20.86 % for WP to 90.41 % for HWP-A and 83.33 % for HWP-T, and the emulsion activity index rose from 21.07 m<sup>2</sup>/g for WP to 44.10 m<sup>2</sup>/g for HWP-A and 46.29 m<sup>2</sup>/g for HWP-T. The synergistic effect of HPH and limited enzymatic hydrolysis represents a promising approach to improving the functionality and applicability of walnut meal proteins.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104018"},"PeriodicalIF":6.3,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800039","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

Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef 脉冲电场预处理对盐水牛肉中蛋白质及其与钠离子结合的影响

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-05 DOI: 10.1016/j.ifset.2025.104020

Yuchen Guo , Tian Chen , Songmei Hu , Jianping Yue , Xiaobo Yu , Xinglian Xu , Minyi Han

{"title":"Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef","authors":"Yuchen Guo , Tian Chen , Songmei Hu , Jianping Yue , Xiaobo Yu , Xinglian Xu , Minyi Han","doi":"10.1016/j.ifset.2025.104020","DOIUrl":"10.1016/j.ifset.2025.104020","url":null,"abstract":"<div><div>This study investigates the effects of pulsed electric field (PEF) pretreatment on the protein properties of a beef matrix following brining, specifically focusing on the interaction between Na<sup>+</sup> ions and proteins. We examined the impact of PEF pretreatment at varying field strengths (2, 3, and 4 kV/cm) for 60 s on NaCl diffusion and the secondary and tertiary structures of proteins in beef samples brined for 150 min. Results indicated that the highest NaCl content of 2.65 % (4 kV/cm) was considerably greater than the 2.32 % observed in the control group. PEF pretreatment altered the interaction between Na<sup>+</sup> ions and proteins, enhancing the mobility of Na<sup>+</sup>. While the effects of PEF on protein composition and denaturation were insignificant, an increase in field strength resulted in a significant rise in β-sheet content and a corresponding decrease in random coil content (<em>P</em> < 0.05). Additionally, the increase in surface hydrophobicity and decrease in fluorescence intensity suggested that PEF pretreatment led to protein unfolding and an increase in the thermal denaturation temperature of the meat. Furthermore, the PEF-pretreated samples exhibited a tighter protein gel network during temperature sweeps and improved springiness. In conclusion, PEF pretreatment altered the protein structure and enhanced Na<sup>+</sup> mobility in meat.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104020"},"PeriodicalIF":6.3,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143808237","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 sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques 采用共晶溶剂和先进的萃取技术，从智利野生木檀、candollei B.和Ugni molinae T.中可持续提取多酚

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-04 DOI: 10.1016/j.ifset.2025.104017

Natalia Fuentes-Jorquera , Marisol Villalva , Jara Pérez-Jiménez , María González-Miquel , Emilio J. González , María Salomé Mariotti-Celis , José Ricardo Pérez-Correa , Roberto I. Canales

{"title":"A sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques","authors":"Natalia Fuentes-Jorquera , Marisol Villalva , Jara Pérez-Jiménez , María González-Miquel , Emilio J. González , María Salomé Mariotti-Celis , José Ricardo Pérez-Correa , Roberto I. Canales","doi":"10.1016/j.ifset.2025.104017","DOIUrl":"10.1016/j.ifset.2025.104017","url":null,"abstract":"<div><div>Murta, native to southern Chile, comprises red murta (<em>Ugni molinae</em> Turcz) and white murta (<em>Ugni candollei</em> Barm), traditionally utilized in ethnobotanical medicine for its anti-inflammatory and analgesic properties attributed to high flavonoid and phenolic acid content. Despite murta's potential, the combined effects of sustainable extraction techniques—eutectic solvents (ES), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)—on its polyphenol profile remain unexplored. A comprehensive analysis should quantify extractable polyphenols (EPP) and non-extractable polyphenols (NEPP). This study evaluated eight ES mixtures for polyphenol extraction from red and white murta leaves and fruits, optimizing water percentage and feed:solvent ratio. Choline chloride:1,3-butanediol (ChCl:1,3BD) with 30 % water and a 1:10 ratio yielded the highest EPP content, as determined by HPLC-DAD. Among various MAE and UAE conditions tested, MAE at 353 K for 3 min achieved optimal phenolic compound yields, with catechin predominating in leaf extracts and gallic acid in fruit extracts. NEPP fractions, consisting primarily of non-extractable proanthocyanidins, represented 8–19 % of total polyphenols in fruits and leaves. These findings establish a sustainable methodology for obtaining polyphenol-rich extracts from murta and highlight the importance of both EPP and NEPP fractions in enhancing the potential of these antioxidant-enriched food extracts obtained through eco-friendly technologies.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104017"},"PeriodicalIF":6.3,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143815805","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 comprehensive review of blockchain with artificial intelligence integration for enhancing food safety and quality control 区块链与人工智能集成以加强食品安全和质量控制的综合综述

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-03 DOI: 10.1016/j.ifset.2025.104019

R. Femimol, L. Nalini Joseph

{"title":"A comprehensive review of blockchain with artificial intelligence integration for enhancing food safety and quality control","authors":"R. Femimol, L. Nalini Joseph","doi":"10.1016/j.ifset.2025.104019","DOIUrl":"10.1016/j.ifset.2025.104019","url":null,"abstract":"<div><div>Food safety and quality control are some of the biggest hurdles in today's global food supply chain, with complex networks, contamination risks, and limited transparency undermining efficiency. This review introduces a novel hybrid framework that uniquely integrates blockchain technology, Artificial Intelligence (AI), and the Internet of Things (IoT) to address these persistent issues. An analysis of 525 studies conducted between 2019 and has led to the selection of 70 papers that focus on the review of AI applications utilizing blockchain technology. The proposed model does not take the conventional route in that it solves critical issues regarding scalability, computational requirements, and integration complexities with IoT-based data collection and energy-efficient algorithms applied in supply chain logistic processes and operations. This method enhances the real-time processing of supply chain logistics while respecting privacy and conforming to standard practices. The model promotes unprecedented transparency, trust, and operational efficiency in food safety by integrating AI, blockchain, and IoT, thus generating new and scalable solutions to protect consumer interests and safety in logistics. This combination improves the trust of consumers also, enhances the safety of food and logistics, improving novel safety solutions for food.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104019"},"PeriodicalIF":6.3,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821141","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

Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films 添加膳食纤维和麦芽糖糊精对马铃薯淀粉基食用薄膜力学、形态学、光学、阻隔性和热性能的影响

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-02 DOI: 10.1016/j.ifset.2025.104012

Adela Cristina Martinez Urango, Eric Keven Silva

{"title":"Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films","authors":"Adela Cristina Martinez Urango, Eric Keven Silva","doi":"10.1016/j.ifset.2025.104012","DOIUrl":"10.1016/j.ifset.2025.104012","url":null,"abstract":"<div><div>The incorporation of prebiotic dietary fibers and maltodextrin into potato starch-based composite films was investigated to evaluate their effects on optical, mechanical, structural, barrier, and thermal properties. The dietary fibers studied included β-glucan, citrus pectin, and chicory inulin with different degrees of polymerization (DP): inulin DP 10 (DP ≥ 10) and inulin DP 23 (DP ≥ 23). For comparison, films were also formulated with maltodextrin and a control containing only potato starch. The results revealed that β-glucan and citrus pectin significantly enhanced the tensile strength (up to 38.53 MPa) and Young's modulus (15.72 ± 2.84 MPa for β-glucan, 12.80 ± 1.68 MPa for citrus pectin), indicating increased rigidity. In contrast, maltodextrin improved film flexibility, as evidenced by the highest elongation at break (12.32 ± 3.33 %) and the lowest Young's modulus (8.76 ± 2.14 MPa). X-ray diffraction showed that β-glucan increased crystallinity, whereas citrus pectin reduced crystallinity, improving compatibility with starch. Films containing inulin, particularly DP ≥ 10, exhibited the highest water solubility (35.72 ± 2.83 %), making them promising candidates for fast-dissolving applications. Thermal analysis revealed that all composite films exhibited higher thermal stability than the control, with maximum decomposition temperatures ranging from 318 °C to 327 °C, compared to 314 °C for the starch-only film. These findings underscore the potential of dietary fiber-enriched edible films for food packaging and functional delivery systems, where enhanced mechanical properties, controlled solubility, and improved thermal stability are desirable.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104012"},"PeriodicalIF":6.3,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143808236","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

Ohmic heating inactivation of Alicyclobacillus acidoterrestris spores in apple and cranberry juice 苹果和蔓越莓汁中嗜酸地酸环杆菌孢子的欧姆加热失活

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-31 DOI: 10.1016/j.ifset.2025.104010

Shyam K. Singh , Ömer Faruk Çokgezme , Mohamed Medhat Ali , Ahmed E. Yousef , V.M. Balasubramaniam , Sudhir Sastry

{"title":"Ohmic heating inactivation of Alicyclobacillus acidoterrestris spores in apple and cranberry juice","authors":"Shyam K. Singh , Ömer Faruk Çokgezme , Mohamed Medhat Ali , Ahmed E. Yousef , V.M. Balasubramaniam , Sudhir Sastry","doi":"10.1016/j.ifset.2025.104010","DOIUrl":"10.1016/j.ifset.2025.104010","url":null,"abstract":"<div><div>This work explored the use of ohmic heating (OH) for inactivating <em>Alicyclobacillus acidoterrestris</em> spores in apple and cranberry juices in comparison to conventional heating (CH). Experiments were conducted at different field strengths (30, 40, 50 V/cm) and end-point temperatures of 90 °C, 100 °C, 110 °C, with CH trials designed to match OH's heating rates. The spore inactivation kinetics were determined at 100 °C, and modeled using log-linear, Weibull, modified Gompertz, and empirical sigmoid models. OH, consistently achieved faster and more complete spore inactivation compared to CH, particularly at 110 °C, where OH reduced viable spores below the detection limit (100 CFU/ml) from an initial spore population in the range of 10<sup>7</sup>–10<sup>8</sup> CFU/ml, even at the lowest field strength tested. A key finding was that regardless of whether the mode of heating is OH or CH, spore inactivation was influenced not only by temperature but also by the rate at which the target temperature is reached—highlighting the importance of heating rate. In addition, the synergy between electric field strength and temperature resulted in further acceleration of lethality. Our work showed that accelerated inactivation may be obtained without a holding period, especially when high field strengths and temperatures are used simultaneously to achieve a final set point, suggesting that <em>A. acidoterrestris</em> may be controlled using this approach, with potential improvements in juice quality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104010"},"PeriodicalIF":6.3,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying 利用折射窗杂交干燥技术提高番茄泥的干燥效率、品质属性和番茄红素的体外生物可及性

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-29 DOI: 10.1016/j.ifset.2025.104014

Andrea Carolina Gaviria-Lozano , Adriana María Castro , Luis Eduardo Díaz , Maria Ximena Quintanilla-Carvajal , Fabian Leonardo Moreno

{"title":"Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying","authors":"Andrea Carolina Gaviria-Lozano , Adriana María Castro , Luis Eduardo Díaz , Maria Ximena Quintanilla-Carvajal , Fabian Leonardo Moreno","doi":"10.1016/j.ifset.2025.104014","DOIUrl":"10.1016/j.ifset.2025.104014","url":null,"abstract":"<div><div>Tomato <em>(Solanum lycopersicum)</em> is a globally important vegetable with high nutritional value but a short shelf life. This study evaluated three RW hybrid drying technologies—infrared-assisted (RW + IR), vacuum-assisted (RW + V), and forced air-assisted (RW + FA)—for drying whole tomato puree. The effect of the distance of infrared lamps, vacuum pressures and air temperature on drying rate, energy consumption, physicochemical properties, lycopene content and bioaccessibility were assessed. RW demonstrated advantages only in color preservation, showing the least ΔE. RW + V best preserved lycopene content and had the lowest hygroscopicity of all the evaluated technologies. RW + HA did not show significant improvements over RW. Meanwhile, RW + IR reduced drying time by 12.5–68.8 %, increased drying rates by up to 220.3 %, and improved energy efficiency by 41.9 % compared to RW. Additionally, compared with all the hybrid technologies, RW + IR exhibited the lowest water activity (0.17) and maintained the greatest total polyphenol content, antioxidant activity/capacity, and lycopene bioaccessibility (34.1 %). The desirability model confirmed that RW + IR offers the best drying advantage over RW, with 80 °C and 15 cm being the ideal drying conditions. These results suggest that RW hybrid drying technologies, particularly RW + IR, can enhance tomato powder production while improving both quality and shelf life.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104014"},"PeriodicalIF":6.3,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0