Journal of Food Engineering最新文献

Impact of transglutaminase on structural and rheological properties of pea protein-cornmeal-wheat gluten blends for meat analogue production

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-26 DOI: 10.1016/j.jfoodeng.2024.112412

Xiaowei Yu , Ting Li , Minghui Yue , Shanshan Zhang , Yingjuan Zhang , Xin Wang , Yubin Zhao , Jing Wu , Chenjie Wang , Chengye Ma

{"title":"Impact of transglutaminase on structural and rheological properties of pea protein-cornmeal-wheat gluten blends for meat analogue production","authors":"Xiaowei Yu , Ting Li , Minghui Yue , Shanshan Zhang , Yingjuan Zhang , Xin Wang , Yubin Zhao , Jing Wu , Chenjie Wang , Chengye Ma","doi":"10.1016/j.jfoodeng.2024.112412","DOIUrl":"10.1016/j.jfoodeng.2024.112412","url":null,"abstract":"<div><div>Transglutaminase (TGase) is commonly used in plant protein modification to improve the quality of meat analogues. Pea protein, cornmeal, and wheat gluten were chosen for the preparation of pea protein-cornmeal-wheat gluten-meat analogue (PCWMA) due to their widespread availability and affordable price, while PCWMA fibrous structure differed slightly from that of real meat. Results showed that the addition of TGase enhanced the covalent cross-linking of protein, and also hardness and fibrous degree of extrudates were significantly improved. However, it was detrimental to the formation of fibrous structure when the amount of TGase addition exceeded 0.3%. Protein rearrangement during extrusion showed a dense structure in the SEM images. TGase addition contributed to the increase of β-sheet and water-holding capacity of the extrudates, and decrease of β-turn, tryptophan residues and oil-holding capacity, indicating that the stability of protein structure was related to hydrogen bond, disulfide bond and hydrophobic interaction. Furthermore, the apparent viscosity and denaturation degree were highest while 0.2% TGase was added. The ability to optimize the use of TGase can lead to better quality meat analogues, meeting the growing demand for alternative protein sources in the food market and providing more options for consumers who are seeking plant-based or reduced-meat diets.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112412"},"PeriodicalIF":5.3,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Uncertainty and variability in post-processing kinetic calculations- nutritional quality loss in fruit juice products 加工后动力学计算的不确定性和可变性--果汁产品的营养质量损失

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-23 DOI: 10.1016/j.jfoodeng.2024.112403

Maria C. Giannakourou, Petros S. Taoukis

{"title":"Uncertainty and variability in post-processing kinetic calculations- nutritional quality loss in fruit juice products","authors":"Maria C. Giannakourou, Petros S. Taoukis","doi":"10.1016/j.jfoodeng.2024.112403","DOIUrl":"10.1016/j.jfoodeng.2024.112403","url":null,"abstract":"<div><div>During juice processing and subsequent handling, vitamins are prone to degradation. Quantitative assessment of the effect of post-processing parameters on nutrient loss dependent shelf life can be implemented using either typical deterministic kinetic analysis or stochastic approaches, incorporating all identified sources of uncertainty. The presented case study is based on published data of post processing Vitamin C degradation in orange juice, processed via high pressure or thermal pasteurization. Monte Carlo simulations were implemented to account for different types of uncertainty, i.e. cold chain temperature variability, raw material biological variance and parameter uncertainty. Results showed that products, processed thermally or by high pressure, had a shelf life in the 51–70, <em>vs</em> 98–117 days range, respectively, considering all sources of uncertainty. In comparison to the respective single estimates of 60 and 110 days, based on fixed parameter values and constant temperature conditions, the distributions obtained depict more realistically the expected product quality variation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112403"},"PeriodicalIF":5.3,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Development of an analytical solution to diffusion equation for multidimensional solids of arbitrary shape 开发任意形状多维固体扩散方程的解析解

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-22 DOI: 10.1016/j.jfoodeng.2024.112409

K.H. Estévez-Sánchez , F.M. Pacheco-Aguirre , H. Ruiz-Espinosa , M.A. García-Alvarado , O. Cortés-Zavaleta , C.E. Ochoa-Velasco , I.I. Ruiz-López

{"title":"Development of an analytical solution to diffusion equation for multidimensional solids of arbitrary shape","authors":"K.H. Estévez-Sánchez , F.M. Pacheco-Aguirre , H. Ruiz-Espinosa , M.A. García-Alvarado , O. Cortés-Zavaleta , C.E. Ochoa-Velasco , I.I. Ruiz-López","doi":"10.1016/j.jfoodeng.2024.112409","DOIUrl":"10.1016/j.jfoodeng.2024.112409","url":null,"abstract":"<div><div>Mass transfer processes between solids and fluids are ubiquitous in the food engineering field and using simple analytical models for their simulation or estimation of mass diffusivities remains widespread. Unfortunately, these solutions are available only for a limited number of simple solid geometries which might not be applicable to all food shapes; thus, this study introduces a simple method to obtain the volume average concentration in multidimensional solids of arbitrary shape (SAS). The proposed method approximates the (analytical or numerical) solution of the SAS from the analytical solution of a properly sized box by minimizing a weighted similitude index between the original and box shapes. Besides, the method was generalized to consider the isotropic shrinkage of foods (that is, size reduction while maintaining the aspect ratio). The applicability of the equivalent box approach was exemplified by solving inverse problems for the estimation of caffeine diffusivity during aqueous extraction of green coffee beans and water diffusivity during lentil drying using data available from literature. The results were compared with those obtained by the finite element solution of the 3D mass transfer model using the real product shape. Mass diffusivities for caffeine in green coffee and for water in lentils estimated with the equivalent box approach were not statistically different (<span><math><mrow><mi>p</mi><mo>></mo><mn>0.05</mn></mrow></math></span>) to those estimated by numerically solving the 3D mass transfer model under the same assumptions. This method represents a simple and reliable way to model mass transfer in complex-shaped foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112409"},"PeriodicalIF":5.3,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Microwave-assisted freeze drying: The role of power input and temperature control on energy efficiency and uniformity 微波辅助冷冻干燥：功率输入和温度控制对能效和均匀性的作用

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-22 DOI: 10.1016/j.jfoodeng.2024.112410

Isabel Kalinke , Johanna Röder , Günther Unterbuchberger , Ulrich Kulozik

{"title":"Microwave-assisted freeze drying: The role of power input and temperature control on energy efficiency and uniformity","authors":"Isabel Kalinke , Johanna Röder , Günther Unterbuchberger , Ulrich Kulozik","doi":"10.1016/j.jfoodeng.2024.112410","DOIUrl":"10.1016/j.jfoodeng.2024.112410","url":null,"abstract":"<div><div>Microwave-assisted freeze drying is fast and energy-efficient but can suffer from uneven microwave field distribution, leading to over- or under-processing in various product regions. This limits its time- and energy-saving potential, as concerns over product damage and uneven drying remain. Little is known, however, about the extent and how to address process inhomogeneity directly within the microwave-assisted freeze drying process. This study tackles these issues by analysing how power input and temperature control impact drying time, energy use, and temperature uniformity.</div><div>We compared microwave power settings ranging from 120 to 220 W (1.00–1.83 W/g) without temperature control to a temperature-controlled process that limits the drying temperature to 40 °C by reducing power near the end of drying. Results showed that higher power reduced drying time and energy use but increased temperature inhomogeneity. However, temperature control—especially at higher power levels—reduced temperature inhomogeneity with minimal negative effect on drying speed. By combining high microwave power with temperature control, the process achieved both, efficiency and uniformity. High power at the beginning accelerated drying and lowered energy use, while power reduction at later stages minimized temperature inhomogeneity at its peak. This study shows that targeted process control can successfully balance speed, energy efficiency, and temperature uniformity.</div><div>Our findings highlight the potential for simple control measures to address key challenges in microwave-assisted freeze drying, supporting more sustainable and gentle drying methods for future applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112410"},"PeriodicalIF":5.3,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142721060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing 不同植物来源的原生淀粉颗粒的表征以及表面相关脂质和蛋白质对 3D 食品打印精度的贡献

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-21 DOI: 10.1016/j.jfoodeng.2024.112408

Martin Philipp Heckl , Tim Kratky , Mario Jekle , Thekla Alpers , Thomas Becker

{"title":"Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing","authors":"Martin Philipp Heckl , Tim Kratky , Mario Jekle , Thekla Alpers , Thomas Becker","doi":"10.1016/j.jfoodeng.2024.112408","DOIUrl":"10.1016/j.jfoodeng.2024.112408","url":null,"abstract":"<div><div>3D printing of starch-based materials has become of great interest during the last few years. However, the characterization of the printing inks and the prediction of the printing accuracy is still challenging. Therefore, the surface chemistry and particle size distribution of starches from different organic sources (wheat, potato, rice) were characterized, and their influence on printing accuracy was investigated. Starch granules surface is covered with different lipids (e.g. phospholipids) and protein (e.g. puroinduline), which are known to influence the properties of starch and the interaction with other ingredients. These surface-associated lipids (SSAL) and proteins (SSAP) were removed individually from starch granules' surfaces to investigate the influence of particle-particle interplay on the printing behavior. Therefore, the amount of surface proteins was calculated by XPS analysis based on the nitrogen to carbon (N/C) ratio of each starch granules' surface. There was a linear correlation (r = −0.84) between the N/C ratio and the printing accuracy, measured by a geometrical deviation, indicating a dominating influence of the surface composition of the individual starch granules. The deviation from the geometrical template was higher for printed samples with smaller N/C ratio and therefore less protein on the starch granules’ surface. No influence of the particle size was found, as the samples from different starches containing the same amount of SSAPs had the same printing accuracy. These results reveal that the particle-particle and particle-polymer interactions mainly influence by the protein content on the starch granule surface seem to be decisive for the geometrical stability of 3D food printing. It is therefore recommended to use starches with a high amount of SSAPs for 3D printing applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112408"},"PeriodicalIF":5.3,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Impact of encapsulation conditions on V-type granular starch-curcumin complexes 封装条件对 V 型颗粒淀粉-姜黄素复合物的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-19 DOI: 10.1016/j.jfoodeng.2024.112402

Yuanyuan Feng , Sixing Lai , Kefan Ouyang , Hao Hu , Xing Hu , Hua Xiong , Qiang Zhao

{"title":"Impact of encapsulation conditions on V-type granular starch-curcumin complexes","authors":"Yuanyuan Feng , Sixing Lai , Kefan Ouyang , Hao Hu , Xing Hu , Hua Xiong , Qiang Zhao","doi":"10.1016/j.jfoodeng.2024.112402","DOIUrl":"10.1016/j.jfoodeng.2024.112402","url":null,"abstract":"<div><div>V-type granular starch (VGS) could be a potential carrier of active substances according to previous research. Its hydrophobic cavity is capable of encapsulating and accommodating guest molecules with hydrophobicity. This study investigates the impact of various encapsulation conditions on curcumin payload capacity, encapsulation efficiency, and composite index, revealing that the optimal conditions for curcumin encapsulation using VGS were an encapsulation temperature of 60 °C, a curcumin addition ratio of 20% (<em>w/w</em>), a reaction duration of 1 h, and an ethanol solution volume of 40% (<em>v/v</em>). This observation is attributed to the hydrophobic capacity of VGS and the environmental sensitivity of curcumin. Furthermore, the initial temperature of thermal decomposition and the maximum weight loss rate temperature occurs for the complex are higher than those of VGS, curcumin, and the physical blend. In the enzymatic resistance experiments, the resistant starch content in the complex increased from 10.38% to 35.12%, while the rapidly digestible starch (RDS) content decreased from 72.77% to 40.62%. Collectively, these findings underscore the immense potential of VGS as a carrier for the transport of sensitive actives.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112402"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Hydrogels from supersaturated phenylalanine solutions: Preparation and characterization 来自过饱和苯丙氨酸溶液的水凝胶：制备和表征

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-19 DOI: 10.1016/j.jfoodeng.2024.112404

Jiangnan Cao , Yongqiang Cheng , Ning Tang

{"title":"Hydrogels from supersaturated phenylalanine solutions: Preparation and characterization","authors":"Jiangnan Cao , Yongqiang Cheng , Ning Tang","doi":"10.1016/j.jfoodeng.2024.112404","DOIUrl":"10.1016/j.jfoodeng.2024.112404","url":null,"abstract":"<div><div>This study investigated the gelation properties and structural characteristics of L-phenylalanine (L-Phe) hydrogels prepared through supersaturated L-Phe solutions with supersaturation degrees of 1.75, 2.05, and 2.33, both with and without calcium ions. Results revealed that the supersaturation degree of L-Phe significantly influenced gel formation, thermal properties, and microstructure. Higher supersaturation degrees led to decreased solution stability and reduced gel quality, while lower degrees produced more stable and homogeneous gels. The addition of calcium ions modulated L-Phe interactions, enhancing gel reversibility particularly at lower supersaturation degrees. Rheological studies demonstrated weak strain overshoot behavior and solid-like characteristics across all samples, with both supersaturation degree and calcium presence affecting viscoelastic properties. Microstructural analysis confirmed a fibrous network structure stabilized by weak intermolecular interactions, with evidence of lamellar organization at the nanoscale. Water holding capacity was found to decrease at higher supersaturation degrees, attributed to changes in network structure and hydrophobic interactions. This comprehensive characterization of L-Phe hydrogels provides valuable insights into a novel, clean, and green method for preparing functional L-Phe hydrogels without chemical modification.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112404"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Enhancing CO2 puffing drying of potatoes through ethanol and freeze-thaw post-treatment 通过乙醇和冻融后处理提高二氧化碳膨化干燥马铃薯的效果

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-19 DOI: 10.1016/j.jfoodeng.2024.112406

Yao Niu, Yuejin Yuan, Yingying Xu, Libin Tan, Fengkui Xiong, Yeye Dai

{"title":"Enhancing CO2 puffing drying of potatoes through ethanol and freeze-thaw post-treatment","authors":"Yao Niu, Yuejin Yuan, Yingying Xu, Libin Tan, Fengkui Xiong, Yeye Dai","doi":"10.1016/j.jfoodeng.2024.112406","DOIUrl":"10.1016/j.jfoodeng.2024.112406","url":null,"abstract":"<div><div>CO<sub>2</sub> expansion puffing drying (CO<sub>2</sub>-EPD) is a low-temperature high-pressure puffing drying technology that can produce fruit and vegetable crisps with a crispy texture and high nutritional retention. This study compared the effects of no treatment, ethanol osmosis dehydration pre-treatment (EOD), freeze-thaw treatment (FT), and ethanol osmosis dehydration followed by freeze-thaw treatment (EOD + FT) on the texture and nutritional quality of potato slices by CO<sub>2</sub>-EPD. The results showed that potato slices treated with the EOD + FT pre-treatment method achieved a puffing degree of 2.02, hardness of 782.52 g, crispness of 687.47 g, protein content of 2.63 g/100 g, vitamin C content of 16.74 mg/100 g, and a color difference (ΔE) of 2.08. This pre-treatment method significantly improved the overall quality of the potato slices. Further investigation into the effects of freezing temperature, freezing time, ethanol concentration, and ethanol soaking time on the texture and nutritional quality of potato slices was conducted. EOD + FT pre-treatment enabled effective puffing at lower temperatures, thereby enhancing the overall quality of potato slices. The EOD + FT + CO<sub>2</sub>-EPD technology is an efficient drying process that significantly improves the texture and nutritional quality of potato slices, providing valuable theoretical references and practical guidance for the production, processing, and quality analysis of potato slices.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"390 ","pages":"Article 112406"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142721061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling 用便携式近红外光谱仪预测海角鹅莓（Physalis peruviana L.）的理化特性：使用分层分类/回归建模的方法

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-19 DOI: 10.1016/j.jfoodeng.2024.112407

J.P. Cruz-Tirado , Lara Honório , José Manuel Amigo , Luis David Zare Cruz , Douglas Barbin , Raúl Siche

{"title":"Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling","authors":"J.P. Cruz-Tirado , Lara Honório , José Manuel Amigo , Luis David Zare Cruz , Douglas Barbin , Raúl Siche","doi":"10.1016/j.jfoodeng.2024.112407","DOIUrl":"10.1016/j.jfoodeng.2024.112407","url":null,"abstract":"<div><div>Cape gooseberries are highly valued for their taste, nutraceutical benefits, and health properties, earning them recognition as a superfruit. However, these properties vary according to the ripening stage, making it important to monitor the composition of cape gooseberries throughout their maturation. In this study, we used a portable NIR spectrometer (900–1700 nm) combined with chemometrics to predict soluble solid content (SSC), vitamin C content, and firmness. 700 cape gooseberries in each of the four ripening stages (unripe, half-ripe, ripe, and overripe) were harvested from 2022 to 2023 at Bambamarca and Otuzco (Peru). Principal component analysis (PCA) revealed distinct clusters of cape gooseberries based on ripening stage, though no differences were observed between the seasons. Partial Least Squares Regression (PLSR) accurately predicted vitamin C content and SSC, with RMSEP values of 3.13 mg/g juice and 0.52 °Brix, respectively. The implementation of Competitive Adaptive Reweighted Sampling (CARS) and Bootstrapping Soft Shrinkage (BOSS) as variable selection methods improved RPD values by 4–7.6 %. PLSR was less effective at predicting firmness (N), particularly for unripe cape gooseberries. To address this, a hierarchical classification/prediction model was developed. In the first level, Partial Least Squares Discriminant Analysis (PLS-DA) successfully discriminated (error <5%) unripe cape gooseberries from the half-ripe, ripe, and overripe stages. In the second level, after excluding unripe cape gooseberries, new PLSR models were calibrated, achieving an RMSEP of 0.58 N and an RPD of 2.0. These findings demonstrate that a portable NIR spectrometer combined with robust chemometrics is effective in predicting cape gooseberries physical and chemical features.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112407"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace 葡萄渣中酚类化合物多级平衡萃取的建模、模拟和优化

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-13 DOI: 10.1016/j.jfoodeng.2024.112392

Rodolfo de Mattos, Berta Zecchi

{"title":"Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace","authors":"Rodolfo de Mattos, Berta Zecchi","doi":"10.1016/j.jfoodeng.2024.112392","DOIUrl":"10.1016/j.jfoodeng.2024.112392","url":null,"abstract":"<div><div>The seasonal nature of wine production results in the accumulation of significant quantities of grape pomace (GP) during harvest, presenting management challenges for wineries that traditionally regard this solid byproduct as low-value waste. However, extracting phenolic compounds (PCs) from GP offers a promising avenue for creating bioactive extracts for use in the food, pharmaceutical, and cosmetic industries. This study develops a mathematical model for predicting the total phenolic content (TPC) and total dissolved solids (TDS) in liquids obtained from multi-equilibrium-stage extraction processes using a 50% aqueous ethanol solution to recover PCs from Tannat GP. The model is applicable across a wide range of TPC and TDS concentrations in the liquid (0.2–45.4 gGAE/L for TPC and 1–118 g/L for TDS) and extraction temperatures between 30 and 70 °C. It is used to determine the optimal operational conditions of a Shanks extraction system, either to minimize fresh solvent consumption or to maximize selectivity for PCs extraction, achieving a desired extraction yield with a specified number of extraction vessels.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112392"},"PeriodicalIF":5.3,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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