Journal of Food Engineering最新文献

Regulating emulsion gel microstructure with candelilla wax: Enhancement of freeze-thaw stability and anthocyanin retention 用小蜡烛蜡调节乳液凝胶微观结构：增强冻融稳定性和花青素保留

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-26 DOI: 10.1016/j.jfoodeng.2025.112674

Qiaoli Zhao , Haili Qin , Kit Leong Cheong, Rui Li, Jianping Chen, Xiaofei Liu, Bingbing Song, Zhuo Wang, Saiyi Zhong

{"title":"Regulating emulsion gel microstructure with candelilla wax: Enhancement of freeze-thaw stability and anthocyanin retention","authors":"Qiaoli Zhao , Haili Qin , Kit Leong Cheong, Rui Li, Jianping Chen, Xiaofei Liu, Bingbing Song, Zhuo Wang, Saiyi Zhong","doi":"10.1016/j.jfoodeng.2025.112674","DOIUrl":"10.1016/j.jfoodeng.2025.112674","url":null,"abstract":"<div><div>The impact of candelilla wax (CW)-mediated interface strengthening and oil phase gelation on the freeze-thaw stability and anthocyanin retention of emulsion gels stabilized by phosphorylated perilla protein-chitosan (PPP-CS) complexes was investigated. The introduction of 2 % CW disrupted the gel-like network structure formed by closely packed droplets stabilized by PPP-CS complexes, resulting in phase inversion and a more dispersed droplet distribution. This consequently reduced the viscoelastic properties of the emulsion gel. Increasing the concentration of CW to 4 %–8 % caused liquid oil to transform into oleogels, enhancing the compactness of the oil-water interface layer and the continuous phase crystal network structure. This further decreased the droplet size within the system, thereby imparting higher viscoelasticity and structural recovery ability to the emulsion gel. Emulsion gels prepared with varying concentrations of CW exhibited excellent storage stability, particularly those with concentrations ranging from 6 % to 8 %, which significantly improved freeze-thaw stability. Moreover, CW-based emulsion gels demonstrated good protection capacity for anthocyanin under different environmental stresses. This study provides valuable technical insights for developing emulsion gel delivery systems with superior freeze-thaw stability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112674"},"PeriodicalIF":5.3,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185283","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

Salmon freshness detection based on dual colorimetric label indicator combined with lightweight CNN models 基于双比色标签指示器结合轻量级CNN模型的鲑鱼新鲜度检测

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-23 DOI: 10.1016/j.jfoodeng.2025.112672

Chenlin Wu, Huijie Jia, Min Huang, Qibing Zhu

{"title":"Salmon freshness detection based on dual colorimetric label indicator combined with lightweight CNN models","authors":"Chenlin Wu, Huijie Jia, Min Huang, Qibing Zhu","doi":"10.1016/j.jfoodeng.2025.112672","DOIUrl":"10.1016/j.jfoodeng.2025.112672","url":null,"abstract":"<div><div>Given the widespread consumption and high perishability of salmon, real-time and accurate freshness monitoring is crucial for ensuring food safety and reducing economic losses. In this study, two pH indicators, curcumin (CUR) and alizarin (AL), were used to make a dual colorimetric label indicator with polyvinyl alcohol (PVA) and sodium alginate (SA) as the film-forming substrates. This indicator effectively detects quality changes during salmon storage and exhibits vivid color responses. By integrating the dual colorimetric label indicator with deep learning, we trained and tested the lightweight convolutional neural network (CNN) model MobileNetV2, achieving a detection accuracy of 98.59 %. Additionally, we selected SqueezeNet, a lightweight CNN with an inference time of approximately 14 ms, for real-time and high-throughput detection. To deploy these models, we developed a smartphone application (APP) with a user-friendly interface and multiple detection functionalities to meet the needs of professional and non-professional users in various practical scenarios. The dual colorimetric label indicator yields enhanced information and greater accuracy over the single-label approach. Moreover, lightweight CNNs offer novel ideas for freshness detection. Their integration with intelligent packaging through a mobile app enables rapid and non-destructive detection. The research results may hold significant potential in food safety and quality control.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112672"},"PeriodicalIF":5.3,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138114","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

Internet of Things (IoT): Operational automation in experimental and computational analyses of hop residues drying 物联网（IoT）：啤酒花残留物干燥实验和计算分析的操作自动化

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-23 DOI: 10.1016/j.jfoodeng.2025.112662

Victor Rodrigues Botelho, Micheli Legemann Monte, Renato Dutra Pereira Filho, Luiz Antonio de Almeida Pinto

{"title":"Internet of Things (IoT): Operational automation in experimental and computational analyses of hop residues drying","authors":"Victor Rodrigues Botelho, Micheli Legemann Monte, Renato Dutra Pereira Filho, Luiz Antonio de Almeida Pinto","doi":"10.1016/j.jfoodeng.2025.112662","DOIUrl":"10.1016/j.jfoodeng.2025.112662","url":null,"abstract":"<div><div>The drying of hop residues is a sustainable alternative for managing agro-industrial waste while preserving bioactive compounds. This study aimed to automate the drying process using Internet of Things (IoT) concepts, analyzing total phenolic compounds, α-acids, and β-acids, and evaluating variables with machine learning. Two systems were developed: one for acquiring temperature and moisture content data using sensors and a microcontroller, and another for weighing by capturing images of the balance. Data were transmitted and processed remotely. The drying operation was performed using a heat pump dryer and a tray dryer at 50 °C, 60 °C, and 70 °C until reaching 10 % product moisture content. Spectrophotometric analysis and ASBC methods showed average values of 37.14 mg GAE/g (phenolics), 7.07 % (α-acids), and 5.47 % (β-acids), with no significant differences between drying conditions. The IoT and machine learning approach proved efficient for remote monitoring and process automation, enabling real-time supervision and operational alerts.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112662"},"PeriodicalIF":5.3,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144169998","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

The effect of plasticizers on properties of thermoplastic rice protein processed by extrusion and injection molding 增塑剂对挤出和注射成型热塑性大米蛋白性能的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-22 DOI: 10.1016/j.jfoodeng.2025.112671

J.I. Peñafiel-Alvarado , M. Miranda-Pinzon , J. Ivorra-Martinez , P.M. Stefani , J. Gomez-Caturla , R. Balart

{"title":"The effect of plasticizers on properties of thermoplastic rice protein processed by extrusion and injection molding","authors":"J.I. Peñafiel-Alvarado , M. Miranda-Pinzon , J. Ivorra-Martinez , P.M. Stefani , J. Gomez-Caturla , R. Balart","doi":"10.1016/j.jfoodeng.2025.112671","DOIUrl":"10.1016/j.jfoodeng.2025.112671","url":null,"abstract":"<div><div>The manufacturing of rice protein (RP) thermoplastic materials by combining it with urea, glycerol, sorbitol and xylitol by extrusion and injection molding techniques are studied in this work. Very promising protein-based sustainable polymeric materials are obtained, with tensile strength superior to 17 MPa in the case of samples plasticized with urea, which allows to obtain very rigid materials. On the other hand, the combination of RP and urea with glycerol, sorbitol or xylitol gives rise to materials with elongation at breaks superior to 40 %. This means a wide range of properties depending on the combination of plasticizers used. Urea crystals finely embedded in the RP matrix are observed by microscopy analysis, which are confirmed by the presence of a melting peak in DSC at approximately 127 °C. Chemical analysis also revealed the predominance of these urea crystals through chemical analysis. Dynamic-mechanical thermal analysis (DMTA) also showed the glass transition temperature (T<sub>g</sub>) of the materials to be between 28 and 60 °C, being the sample with glycerol the one with the lowest value. All materials were observed to be completely biodegradable at 3–4 weeks, gaining increasing environmentally friendly value. The plenty availability of rice protein makes these materials very attractive for producing environmentally friendly materials with great potential in the food industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112671"},"PeriodicalIF":5.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123307","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

3D-printing of thermoplastic protein-based composites by fused deposition modelling 热塑性蛋白基复合材料的熔融沉积建模3d打印

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-22 DOI: 10.1016/j.jfoodeng.2025.112660

Quinten Steffens , Marije Vliek , Ruud van der Sman , Remko Boom , Lu Zhang

{"title":"3D-printing of thermoplastic protein-based composites by fused deposition modelling","authors":"Quinten Steffens , Marije Vliek , Ruud van der Sman , Remko Boom , Lu Zhang","doi":"10.1016/j.jfoodeng.2025.112660","DOIUrl":"10.1016/j.jfoodeng.2025.112660","url":null,"abstract":"<div><div>Proteins can be plasticised to create thermoplastic materials suitable for 3D printing using fused deposition modelling (FDM). This study explores the plasticisation of zein, calcium caseinate, and their blends with glycerol, focusing on their thermal and rheological properties, as well as their performance in 3D printing. Thermoplastic protein-based composites were prepared through a process of protein dissolution, plasticisation, film casting and pelletisation. Calcium caseinate (CaCas) showed good miscibility with glycerol, whereas phase separation was observed in zein-based composites at higher glycerol concentrations. Zein-based pellets were successfully 3D-printed by using a pellet extruder as the printhead. Stable 3D structures were printed without need for post-processing and an unsupported 45° overhang angle was achieved. Calcium caseinate-based pellets were not extrudable using the current setup due to their high viscosity. Furthermore, the thermal and rheological properties of protein composites correlated well with their printing performance. This study showed that protein-based composites are promising materials for FDM applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112660"},"PeriodicalIF":5.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147361","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

Synthesis of sugar laurate esters via lid-designed lipase immobilized in magnetic nanoflower system 磁性纳米花固定化脂肪酶合成月桂酸糖酯

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-21 DOI: 10.1016/j.jfoodeng.2025.112669

Caiyun Wang , Changhao Liu , Zhicen Liu, Han Xu, Yue Zhang

{"title":"Synthesis of sugar laurate esters via lid-designed lipase immobilized in magnetic nanoflower system","authors":"Caiyun Wang , Changhao Liu , Zhicen Liu, Han Xu, Yue Zhang","doi":"10.1016/j.jfoodeng.2025.112669","DOIUrl":"10.1016/j.jfoodeng.2025.112669","url":null,"abstract":"<div><div>Sugar fatty acid esters, serving as multifunctional biosurfactants, are extensively utilized in food formulations for emulsification, foam stabilization, and microbial preservation. Enzymatic transesterification using lipases offers distinct advantages over chemical synthesis, including mild reaction conditions and reduced energy consumption. In this study, we engineered a cold-adapted lipase (Lip) through lid domain truncation and mutation, yielding the optimized variant Lip-8 to alleviate substrate channel steric hindrance, coupled with tannic acid-modified magnetic nanoflowers (TA-MNFs) via a one-pot immobilization strategy to create Lip-8/TA-MNFs. This immobilized enzyme demonstrated significantly enhanced catalytic performance, achieving a 12.91-fold activity increase compared to free lipase. Under optimized conditions (40 °C, 36 h), the system synthesized fructose laurate esters with 93.07 % conversion efficiency. Structural characterization confirmed the predominant formation of mono- and di-esters, which exhibit dual surfactant and emulsifying properties suitable for food-grade applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112669"},"PeriodicalIF":5.3,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147362","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 and characterization of konjac glucomannan–agar hybrid hydrogels for peptide adsorption from casein hydrolysate 魔芋葡甘露-琼脂杂化水凝胶的制备及特性研究

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-20 DOI: 10.1016/j.jfoodeng.2025.112661

Ju Hyun Min , Mariam Omowunmi Aminu , Hye Jee Kang , Yeon Ju Lee , Sung-Chul Hong , Seon-Tea Joo , Hoon Choi , Young Hoon Jung

{"title":"Development and characterization of konjac glucomannan–agar hybrid hydrogels for peptide adsorption from casein hydrolysate","authors":"Ju Hyun Min , Mariam Omowunmi Aminu , Hye Jee Kang , Yeon Ju Lee , Sung-Chul Hong , Seon-Tea Joo , Hoon Choi , Young Hoon Jung","doi":"10.1016/j.jfoodeng.2025.112661","DOIUrl":"10.1016/j.jfoodeng.2025.112661","url":null,"abstract":"<div><div>A hybrid hydrogel composed of konjac glucomannan (KG) and agar (AG) was developed for the efficient adsorption of peptides derived from casein hydrolysate. Hydrogel matrix was formulated with different concentrations of KG and AG, and the optimal composition was determined on the basis of morphologies, structural properties, rheological behaviors, and mechanical characteristics. Among the tested formulations, the hydrogel containing 2.5 % KG and 1.5 % AG (2.5KG-1.5AG) exhibited significantly higher gel strength, gel content, swelling index, and hardness compared to the 3.0KG-1.0AG formulation. Moreover, 2.5KG-1.5AG exhibited more favorable surface characteristics, including a uniform porous structure, larger surface area, and enhanced peptide adsorption capacity. This formulation achived a maximum peptide adsorption capacity of 113.59 mg/g for peptides from a 150 mg/L casein hydrolysate solution. Adsorption kinetics followed a pseudo-second-order kinetics model, implying a chemisorption mechanism, while Freundlich isotherm suggested multilayer adsorption on a heterogeneous surface. In addition, 2.5KG-1.5AG showed excellent desorption properties (>93 %), suggesting its potential for reusability and operational stability. These findings confirm that the KG–AG hybrid hydrogel represents an effective and sustainable bio-based adsorbent for the selective separation of peptides. Its cost-efficiency, high adsorption capacity, and remarkable reusability support its applicability in food-grade bioactive peptide enrichment and purification systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112661"},"PeriodicalIF":5.3,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123306","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

Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder 钙螯合对喷雾干燥富酪蛋白粉体理化特性及复水行为的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-14 DOI: 10.1016/j.jfoodeng.2025.112658

Qiantong Zhong , Shucan Luo , John Fizpatrick , Langye Jiang , Zonglin Guo , Jie Lin , Hua Zheng , Haili Zeng , Canhu Wu , Songbai Zheng , Yan Gu , Christelle Turchiuli , Yunna Wang , Hongtao Lei , Shaozong Wu

{"title":"Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder","authors":"Qiantong Zhong , Shucan Luo , John Fizpatrick , Langye Jiang , Zonglin Guo , Jie Lin , Hua Zheng , Haili Zeng , Canhu Wu , Songbai Zheng , Yan Gu , Christelle Turchiuli , Yunna Wang , Hongtao Lei , Shaozong Wu","doi":"10.1016/j.jfoodeng.2025.112658","DOIUrl":"10.1016/j.jfoodeng.2025.112658","url":null,"abstract":"<div><div>Calcium chelators may solve the rehydration difficulty of casein micelle rich powder. However, the thermal effect during spray drying process may modify the calcium-chelated casein structure and affect the powder functionality. This study therefore investigated the effect of calcium chelation and spray drying on casein powder and the corresponding casein structure. Trisodium citrate (TC) was added to 20 % solutions of MCI (micellar casein isolate) powders to bring the TC concentrations up to 10–100 mM before spray drying. The results indicated that TC effectively decreased the particle size of casein clusters and increased zeta potential of casein solutions. Noticeably, high TC (80 & 100 mM) led to high viscosity unsuitable for spray drying. The chelated casein (TCC) powder size decreased significantly from 37.779 ± 1.407 μm to a minimum 12.815 ± 0.660 μm (P < 0.05) compared to MCI. TCC powder with 60 mM TC was spherical and smooth shape, while the others had a concave surface. Within 10–40 mM TC, the α-helices of TCC powders even had higher level of α-helices compared to the control MCI, and had only slight increase of β-turns. The reducing and non-reducing electrophoresis indicated a disulfide crosslinking between κ-casein and β-lg. The wettability of TCC (10–60 mM TC) showed significantly improved wettability reducing contact angle to 40° within 300 s. TCC-40 powders could be fully dissolved within 30 min which demonstrates the improved rehydration of TCC. This study proves that calcium chelated powder owns a relatively good rehydration ability compared to micellar casein powder.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112658"},"PeriodicalIF":5.3,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070769","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

Encapsulation of bioactives in rocoto chili (Capsicum pubescens) pulp using agro-industrial by-products: Enhancing stability and pungency 利用农工副产品包封红辣椒（Capsicum pubescens）果肉中的生物活性物质：增强稳定性和辛辣性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-14 DOI: 10.1016/j.jfoodeng.2025.112659

Natalia Salgado-Aristizabal , Juan D. Galvis-Nieto , Vanesa Abad , Jorge M. Narvaez-Perez , Danya K. Jurado-Erazo , Carlos A. Cardona A. , Ignacio Álvarez-Lanzarote , Carlos E. Orrego A.

{"title":"Encapsulation of bioactives in rocoto chili (Capsicum pubescens) pulp using agro-industrial by-products: Enhancing stability and pungency","authors":"Natalia Salgado-Aristizabal , Juan D. Galvis-Nieto , Vanesa Abad , Jorge M. Narvaez-Perez , Danya K. Jurado-Erazo , Carlos A. Cardona A. , Ignacio Álvarez-Lanzarote , Carlos E. Orrego A.","doi":"10.1016/j.jfoodeng.2025.112659","DOIUrl":"10.1016/j.jfoodeng.2025.112659","url":null,"abstract":"<div><div>The rocoto chili pepper (<em>Capsicum pubescens</em>) is a lesser-known domesticated species of chili pepper, valued for its pungency and aromatic properties. Chili peppers are regarded as functional foods due to bioactive phytochemicals. Various drying techniques are employed to extend the relatively short shelf life of these peppers, including oven drying, natural convection drying, solar drying, and smoke drying. Nevertheless, no studies have yet examined the production of chili powders by encapsulating the fruit pulp using drying techniques.</div><div>This study employed three agro-industrial products (maltodextrin, rice flour, and rice protein), which are inexpensive and readily available in Colombian chili-producing regions, to safeguard the capsaicinoids, polyphenols, and flavonoids present in the chili pulp. The encapsulated chili pulp powders were subjected to analysis for capsaicinoid content, other bioactive compounds (total phenols, flavonoids, and capsaicinoids), and antioxidant activity. Similar measurements were made for vacuum-dried chili pulp without encapsulants. The study also examined the evolution of bioactive concentrations under ultraviolet-C light and incandescent light irradiation, as well as the microbiological quality before and after UV-C irradiation treatments.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112659"},"PeriodicalIF":5.3,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084549","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

Ultraviolet-C light (254 nm) treatment using a batch-style powder redistribution system for the inactivation of Salmonella surrogate, Enterococcus faecium, in wheat flour 采用间歇式粉末再分配系统对小麦粉中替代沙门氏菌粪肠球菌进行254nm紫外- c光灭活

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-13 DOI: 10.1016/j.jfoodeng.2025.112657

Ava Weyrich, Deepti Salvi

{"title":"Ultraviolet-C light (254 nm) treatment using a batch-style powder redistribution system for the inactivation of Salmonella surrogate, Enterococcus faecium, in wheat flour","authors":"Ava Weyrich, Deepti Salvi","doi":"10.1016/j.jfoodeng.2025.112657","DOIUrl":"10.1016/j.jfoodeng.2025.112657","url":null,"abstract":"<div><div>This study investigated the effect of enhanced 254 nm ultraviolet-C (UV-C) light exposure on the inactivation of <em>Enterococcus faecium</em> within wheat flour. The <em>in vitro</em> susceptibility of <em>E. faecium</em> on agar plates to UV-C light was determined before performing food studies. The results show significant reduction capacity, achieving an 8.7 ± 0.2 log reduction after 2.48 J/cm<sup>2</sup> of exposure. To determine the effect of enhanced UV exposure on wheat flour decontamination, four redistribution methods were compared based on their inactivation capacity potential. This included no redistribution, manual redistribution, and vibrating continuous redistribution on a novel system using two different sample containers: a Petri plate and a weighing boat. The most effective redistribution method was the continuous redistribution system with a weighing boat base, achieving a 4.1 log reduction in wheat flour after 7.43 J/cm<sup>2</sup> of exposure. The reduction capacity was further improved through sample size minimization. Reducing the treatment sample size from 1.00 g to 0.15 g minimized layering and improved the <em>E. faecium</em> reduction in wheat flour from <strong>2.0 log in the 1.00 g sample to 3.6</strong> log in the 0.15 g samples after treatment with a dosage of 2.48 J/cm<sup>2</sup>. Theoretical adjusted fluence calculations support the need for powdered sample minimization for increased UV exposure, estimating that the 0.15 g wheat flour sample received a dosage approximately 6.66 times greater than the 1.00 g sample. Further optimization of exposure methods through system industrialization could improve on this study's results and accelerate its potential incorporation into powdered food processing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112657"},"PeriodicalIF":5.3,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084550","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