Innovative Food Science & Emerging Technologies最新文献

{"title":"Developing a radio frequency-hot air spouting treatment for efficient dehydration of carrot cubes: Evaluation of the heating and moisture distribution uniformity","authors":"Junjie Zheng ,&nbsp;Xin Ye ,&nbsp;Longlong Jiang ,&nbsp;Xiaojiang Wang ,&nbsp;Mengge Li ,&nbsp;Yingqi Tian ,&nbsp;Rui Li ,&nbsp;Shaojin Wang","doi":"10.1016/j.ifset.2024.103819","DOIUrl":"10.1016/j.ifset.2024.103819","url":null,"abstract":"<div><p>Quality losses by local overheating and thermal runaway are a tough challenge for radio frequency (RF) drying of high-moisture foods. A self-designed spouted bed device proven to improve the RF heating uniformity of granular samples with high moisture might become a potential solution to overcome the above quality issue. In this study, the spouted bed device was applied on carrot cubes selected as the model sample to evaluate effects of the electrode gap, inlet air temperature, and inlet air speed on the characteristics of RF-hot air spouting drying (RFHASD), with comparison to hot air-assisted RF drying (HARFD) and hot air drying (HAD). Results showed that the drying rate of RFHASD increased with the decreasing electrode gap or the increasing inlet air temperature, but kept little change under different inlet air speeds. In addition, RFHASD needed less time and energy consumption to finish the drying process than HARFD and HAD, and provided more uniform temperature and moisture distributions in products, leading to the best rehydration ratio, color, hardness, and chewiness. These findings demonstrated the unique advantages of RFHASD in drying high-moisture foods and may provide the theoretical basis for further industrial applications.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103819"},"PeriodicalIF":6.3,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142161860","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":"Recommendations and guidelines for the description of cold atmospheric plasma devices in studies of their application in food processing","authors":"Filippo Capelli ,&nbsp;Giulia Laghi ,&nbsp;Romolo Laurita ,&nbsp;Nevena Puač ,&nbsp;Matteo Gherardi","doi":"10.1016/j.ifset.2024.103818","DOIUrl":"10.1016/j.ifset.2024.103818","url":null,"abstract":"<div><p>In this article, we propose an approach to provide a schematic and exhaustive description of a Cold Atmospheric Plasma (CAP) process; particular focus is placed on defining and differentiating the operating conditions of a plasma discharge and the fundamental characteristics of the resulting processes.</p><p>After identifying the main techniques to characterise a CAP treatment, two fundamental analyses to support their study are described in detail: electrical analysis, presenting different methods together with the equipment required to properly perform the measurements, and chemical analysis of the gas phase, discussing optical absorption spectroscopy (OAS) as a quantitative technique that poses relatively low challenges in terms of equipment availability and elaboration of acquired data.</p><p>Finally, a practical example of a detailed description of a plasma device, its electrical characterization and its gas phase characterization by means of OAS will is provided.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103818"},"PeriodicalIF":6.3,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002571/pdfft?md5=7f773b6685499470d427e9533761ea18&pid=1-s2.0-S1466856424002571-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142173191","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}

{"title":"A novel combination of thermovacuum and thermosonication to inactivate pathogenic bacteria in an Annona muricata L. beverage","authors":"Yolanda Nolasco-González ,&nbsp;Luis Miguel Anaya Esparza ,&nbsp;María de Lourdes García-Magaña ,&nbsp;M. Alejandra Chacón-López ,&nbsp;Rosa I. Ortiz-Basurto ,&nbsp;Alicia Del Real-López ,&nbsp;Efigenia Montalvo-González","doi":"10.1016/j.ifset.2024.103817","DOIUrl":"10.1016/j.ifset.2024.103817","url":null,"abstract":"<div><p>This work evaluated the bactericidal efficacy of the combination of vacuum pressure plus heat named thermovacuum (TV, alternation of vacuum pressure 33 kPa for 0.5 s during 5 min) and thermosonication (TS, 24 kHz, 80 % amplitude, 0.5 s pulse-cycle) varying the temperature (45–65 °C) and time (10–15 min) against <em>Escherichia coli</em>, <em>Salmonella Paratyphi</em> and <em>Listeria monocytogenes</em> inoculated into an <em>Annona muricata</em> beverage. The bactericidal efficacy was compared between the best TVTS and individual treatments. Lethality, sublethal and morphological injury were evaluated. The best TVTS conditions for the highest microbial inactivation (≥ 7 log CFU/mL) of <em>E. coli</em> and <em>S. paratyphi</em> were 55 °C for 15 min. L. <em>monocytogenes</em> required 65 °C for 15 min for a 5.75 log CFU/mL reduction. Morphological damage was demonstrated. The individual conditions of TVTS were less effective for inactive pathogenic microorganisms. TVTS is a viable technological option for processing <em>A. muricata</em> beverages.</p></div><div><h3>Industrial relevance</h3><p>This study confirms the importance of combining thermosonication with vacuum pressure to inactive pathogenic bacteria in beverages. The results of the TVTS application are relevant and contribute to a deeper understanding of the mechanism for the inactivation of pathogenic bacteria in fruit beverages, which is essential to food safety. Generating knowledge on microbial inactivation with non-aggressive TVTS technology can lead to further studies that will scale up this combined technology to produce safe food with decreasing operational costs.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103817"},"PeriodicalIF":6.3,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232693","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":"Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus","authors":"Youfeng Zhang ,&nbsp;Jiaqi Liang ,&nbsp;Lea Rahel Tadele,&nbsp;Can Xiang,&nbsp;Sebastian Mannweiler,&nbsp;Yixuan Chen,&nbsp;Ravi Shankar Audichya,&nbsp;Marina Rigling,&nbsp;Yanyan Zhang","doi":"10.1016/j.ifset.2024.103815","DOIUrl":"10.1016/j.ifset.2024.103815","url":null,"abstract":"<div><p>The rising trend of craft beer consumption has led to an increased consumer demand for a variety of flavors. Accordingly, edible basidiomycetes have been established as a novel method for producing a diverse range of natural flavors. This study focused on the development of a platform for creating unique flavors from hop infusions through submerged fermentations by 29 basidiomycetes. <em>Coprinellus micaceus</em> showed promise in tuning hop flavor due to its appealing honeysuckle-like, honey-like, and sweetish flavor after a 120 h fermentation. A similar aroma profile could also be obtained by fermenting low-quality hops (brownish bract on cones &gt;8.0 %) infusion. Forty-seven odorants were characterized by direct immersion-stir bar sorptive extraction-gas chromatography–mass spectrometry-olfactometry (DI-SBSE-GC–MS-O) from hop infusion before and after fermentation with <em>C. micaceus</em>. Odor-active aromatic compounds mainly responsible for floral and sweetish odor including benzyl alcohol, 2-phenylethanol, 4-methoxy-benzaldehyde, and benzaldehyde significantly increased in the fermented sample.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103815"},"PeriodicalIF":6.3,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147982","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":"Enhancing uniformity and energy efficiency of microwave heating for different cavity loads: Frequency-shifting strategies using feedback signals from solid-state microwave generators","authors":"Isabel Kalinke ,&nbsp;Franziska Pusl ,&nbsp;Ulrich Kulozik","doi":"10.1016/j.ifset.2024.103814","DOIUrl":"10.1016/j.ifset.2024.103814","url":null,"abstract":"<div><p>Novel solid-state generators offer precise control of the microwave field, a valuable capability for increasing energy efficiency and uniformity of heating through tailored frequency-selection strategies. Recent research, however, overlooks to test the adaptability of promising strategies to different microwave cavity loads. However, adaptability is crucial for real-world applications. Our study compared the performance of various strategies in the context of different microwave cavity loads, using cylindrical Gellan gel samples of 130 g and different diameters from 50 mm to 200 mm. Strategies using frequency-dependent feedback signals gathered by the microwave generator itself excelled in identifying optimal excitation frequencies across all investigated heating scenarios. These feedback signals identified resonant frequencies specific to each load before heating, enabling excitation at all resonant frequencies and achieving maximum uniformity at high energy efficiency. Additionally, feedback signals helped identify the most energy-efficient product before heating trials. In summary, detecting sample feedback before processing via the solid-state generator itself allows tailored responses to individual heating tasks of the microwave oven user.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103814"},"PeriodicalIF":6.3,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002534/pdfft?md5=c9234d09b2439f96db769cd013fc2d35&pid=1-s2.0-S1466856424002534-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147980","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}

{"title":"Improving the accessibility of phytonutrients in Chlorella vulgaris through ohmic heating","authors":"Luís Machado ,&nbsp;Pedro Geada ,&nbsp;José A. Teixeira ,&nbsp;Ricardo N. Pereira","doi":"10.1016/j.ifset.2024.103813","DOIUrl":"10.1016/j.ifset.2024.103813","url":null,"abstract":"<div><p>The application of electric fields, coupled with its attendant ohmic heating effect, might represent a novel approach to process microalgae biomass. When exposed to temperatures above 70 °C, depending on the duration of exposure, significant effects were observed in the release of intracellular compounds from <em>Chlorella vulgaris</em> cells. The most significant effects were observed when they were treated at 90 °C with a constant electric field of 225 V.cm⁻¹, resulting in a protein concentration of 108.52 ± 9.18 mg.L⁻¹. This technology offers the advantage of achieving an extremely rapid heating rate, minimizing the risk of compound degradation due to thermal effects. Additionally, some effects on the cellular structure of microalgae were identified, which can enhance the extraction of biomolecules and metabolites, thereby promoting their digestibility as a food product.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103813"},"PeriodicalIF":6.3,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002522/pdfft?md5=3b59a207a455b576c633bc7e7f6e5ae5&pid=1-s2.0-S1466856424002522-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147981","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}

{"title":"Antimicrobial and antioxidative electrospun cellulose acetate-essential oils nanofibrous membranes for active food packaging to extend the shelf life of perishable fruits","authors":"Maheshika Sethunga ,&nbsp;Katugampalage Don Prasanna Priyantha Gunathilake ,&nbsp;Kamburawala Kankanamge Don Somathilaka Ranaweera ,&nbsp;Imalka Munaweera","doi":"10.1016/j.ifset.2024.103802","DOIUrl":"10.1016/j.ifset.2024.103802","url":null,"abstract":"<div><p>Food preservation is critical to meeting the growing demand for fresh foods. We construct novel active packaging using active chemicals to extend the shelf life of fresh fruit and vegetables. In our study, we harnessed electrospinning technology to manufacture cellulose acetate nanofibers (CANFs) using natural, highly volatile cinnamon bark oil (CNO) and clove bud oil (CBO). The CNO and CBO loaded electrospun fibers were characterized and applied as active packaging membrane to evaluate the impact on shelf life of fresh grapes and tomatoes. Scanning electron microscopy (SEM), fourier-transform infrared spectroscopy (FT-IR), and gas chromatography–mass spectrometry (GC–MS) analysis indicated a uniform volatile component distribution, average fiber diameters, regulated release kinetics, and substantial antioxidant, and antibacterial activities. The use of 50 % <em>w</em>/w CNO and CBO-loaded CANFs as an active food packaging membrane for a shelf-life study of fresh grapes and tomatoes at 4 °C confirmed the microbiological safety of consumption for 40 days compared to 15 days in control samples, with a lesser reduction in physiochemical properties despite sensory evaluation revealing a shelf-life extension until 30 days.</p><p>The efficacy and potential benefits of sustainable and effective packaging strategies are highlighted in this study, making it a promising alternative for preserving perishable tomatoes and grapes<strong>.</strong></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103802"},"PeriodicalIF":6.3,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142083342","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 egg yolk lipoprotein hydrolysate for nano-delivery of curcumin: Structure-function relationship","authors":"Lili Jiang ,&nbsp;Yanjun Yang ,&nbsp;Yujie Su ,&nbsp;Cuihua Chang ,&nbsp;Luping Gu ,&nbsp;Chunfang Liu ,&nbsp;Junhua Li","doi":"10.1016/j.ifset.2024.103804","DOIUrl":"10.1016/j.ifset.2024.103804","url":null,"abstract":"<div><p>Curcumin is a lipophilic polyphenol extracted from the rhizomes of the turmeric plant, exhibiting versatile biological activities. However, its poor solubility, stability, and bioaccessibility present barriers to its effective use in foods or nutraceutical supplements. Egg yolk lipoprotein is a class of natural protein-lecithin composite found in egg yolks with a strong affinity for different hydrophobic active ingredients. In this study, egg yolk lipoprotein hydrolysate was employed to encapsulate hydrophobic curcumin, thereby increasing its solubility, stability, and bioaccessibility. The resulting curcumin-loaded nanoparticles had an average size of 680.9 nm, a zeta potential of around −30 mV, and an encapsulation rate of up to 68.4 %. The solubility of curcumin in water increased by 80 times while maintaining excellent thermal and storage stability. Fluorescence and infrared spectroscopy analysis demonstrated that the assembly process was driven by hydrophobic interactions and hydrogen bonds. The bioavailability of curcumin in nanoparticles has been improved to 30 %, a tenfold increase. These results suggested that egg yolk lipoprotein hydrolysate, a novel peptide-lecithin complex nanoparticle, can improve the stability and bioavailability of hydrophobic polyphenols.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103804"},"PeriodicalIF":6.3,"publicationDate":"2024-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142087579","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":"Promising biocatalysts for producing lactose-free food matrices: β-galactosidase immobilized on cellulose-rich agro-industrial waste supports","authors":"Adriano Gennari ,&nbsp;Fernanda Leonhardt ,&nbsp;Diego Santiago Tupuna-Yerovi ,&nbsp;Edilson Valmir Benvenutti ,&nbsp;Sabrina Nicolodi ,&nbsp;Gaby Renard ,&nbsp;Jocelei Maria Chies ,&nbsp;Giandra Volpato ,&nbsp;Claucia Fernanda Volken de Souza","doi":"10.1016/j.ifset.2024.103803","DOIUrl":"10.1016/j.ifset.2024.103803","url":null,"abstract":"<div><p>This study aimed to develop, characterize, and apply wheat husk and rice husk-based supports for immobilizing β-galactosidase (β-gal) tagged with a Cellulose Binding Domain (β-gal-CBD) in column reactors. Biocatalysts were applied in skim milk hydrolysis in two column reactor configurations: balls column reactor (BCR) and toothed column reactor (TCR). Spheres containing 15 % rice and wheat husk powders showed 10× and 25× increased hardness, respectively, compared to controls. Wheat husk-added core-shell capsules had the highest structural resistance. Immobilization of β-gal-CBD onto supports (3 U/sphere or 3 U/capsule) was achieved in 15 min, with yield and efficiency values of up to 90 %. After 48 h of continuous reaction in column reactors, the developed biocatalysts maintained over 55 % of their relative hydrolysis values, indicating significant stability. Utilizing these residues for enzyme immobilization supports introduces a novel application, contributing to waste reduction and adding value to agro-industrial residues while enhancing enzymatic biocatalysis.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103803"},"PeriodicalIF":6.3,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142087622","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":"Evaluating the feasibility of powder milk production by pulse spray drying: An approach on sensory properties, toxicological assessment, and microbial inactivation","authors":"Adriana Dantas ,&nbsp;Maria Dolors Guardia ,&nbsp;Berta Torrents-Masoliver ,&nbsp;Marc Piella-Rifà ,&nbsp;Sara Bover-Cid ,&nbsp;Xavier Felipe","doi":"10.1016/j.ifset.2024.103800","DOIUrl":"10.1016/j.ifset.2024.103800","url":null,"abstract":"<div><p>The potential of a new spray drying technology (pulse spray drying, PSD) was explored in drying milk, using two outlet temperatures. Sensory attributes, instrumental color properties, and volatile compounds were examined. Additionally, the effect of PSD on the food's chemical safety was measured by CALUX® bioassays. For these approaches, milk was also dried by conventional spray drying (SD) and lyophilization (LYO). Finally, the impact of PSD on the microbiological load was investigated using <em>Pediococcus acidilactici</em> ATCC 8042, as a non-pathogenic surrogate of enteric pathogens. In sensory analysis, reconstituted PSD samples were scored with higher color, odor, and flavor intensities than LYO and SD. Volatiles like γ-hexalactone, acetic acid, and ethyl acetate could have contributed to these particularities. Accordingly, instrumental color revealed differences between the four treatments, showing a more evident yellowish coloration and higher saturation in PSD milk. Cytotox, PXR, and p53 CALUX® results in PSD samples ranged from 0.11 to 0.21 μg Tributyltin acetate eq./g, 0.30–0.51 μg Nicardipine eq./g, and were under quantification limit, respectively. These findings indicated that PSD does not pose an increased toxicological risk compared to other drying technologies. Viability results of <em>Pediococcus acidilactici</em> during PSD showed that the higher the outlet temperature, the lower the cell viability. In conclusion, all data raised in this study evidenced that PSD could be used in milk drying without compromising its quality and safety.</p></div><div><h3>Industrial relevance</h3><p>Considering the low energetic consumption described in several works, pulse spray drying could be a promising approach for the food sector. In addition, it may play a relevant role in overcoming the limitations of conventional spray dryers in terms of viscosity. The results obtained in this study are one of the first in this field and show the feasibility of milk powder production without compromising its quality and safety.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103800"},"PeriodicalIF":6.3,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142087623","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}