Journal of Food Engineering最新文献_第10页

Exploring the feasibility of biodegradable films for antimicrobial absorbent sachets and CO2 emitters as sustainable active packaging 探索将可生物降解薄膜用于抗菌吸收袋和二氧化碳排放器作为可持续活性包装的可行性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-22 DOI: 10.1016/j.jfoodeng.2024.112289

Rineta Pertiwi Nurhadi , Busarin Chongcharoenyanon , Athip Boonsiriwit , Nattinee Bumbudsanpharoke , Seonghyuk Ko

{"title":"Exploring the feasibility of biodegradable films for antimicrobial absorbent sachets and CO2 emitters as sustainable active packaging","authors":"Rineta Pertiwi Nurhadi , Busarin Chongcharoenyanon , Athip Boonsiriwit , Nattinee Bumbudsanpharoke , Seonghyuk Ko","doi":"10.1016/j.jfoodeng.2024.112289","DOIUrl":"10.1016/j.jfoodeng.2024.112289","url":null,"abstract":"<div><p>The use of biodegradable polymer films for packaging materials as eco-friendly alternatives to traditional plastics is limited by their water sensitivity and poor gas barrier properties. This study developed a multifunctional supplemental packaging system using poly(butylene adipate-co-terephthalate) (PBAT) and thermoplastic starch (TPS) blend film incorporated with 3% and 5% zinc oxide (ZnO) nanoparticles. The system targets the triple-active packaging displayed antimicrobial activity with water absorption and CO<sub>2</sub> emission properties. ZnO incorporation effectively reduced water solubility of the PBAT/TPS film (from 16% to 7%), and exhibited excellent antimicrobial activity against Gram-positive and Gram-negative bacteria (>99% reduction). Well-dispersed ZnO, verified by scanning electron microscopy, decreased water vapor and CO<sub>2</sub> gas permeation. A PBAT/TPS-ZnO sachet was fabricated, comprising carboxymethyl cellulose as the absorbent function and CO<sub>2</sub> precursors (sodium bicarbonate and citric acid). The 3% ZnO loading achieved optimal performance, balancing water absorption (2.48 g weight gain after 144 h) and CO<sub>2</sub> emission (35% in headspace at equilibrium). Kinetic studies suggested diffusion as the dominant mechanism for CO<sub>2</sub> release, driven by concentration differences between the sachet and headspace. This system showed potential as active modified atmosphere packaging to extend product shelf life.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"386 ","pages":"Article 112289"},"PeriodicalIF":5.3,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049318","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 impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface 结构特性对母鸡蛋清卵铁蛋白（含或不含 Fe3+）在空气/油-水界面吸收的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-20 DOI: 10.1016/j.jfoodeng.2024.112287

Xiaowei Zhang , Wenyan Liu , Qixin Zhang , Jin Tu , Leiyan Wu

{"title":"The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface","authors":"Xiaowei Zhang , Wenyan Liu , Qixin Zhang , Jin Tu , Leiyan Wu","doi":"10.1016/j.jfoodeng.2024.112287","DOIUrl":"10.1016/j.jfoodeng.2024.112287","url":null,"abstract":"<div><p>This study investigated the impact of structural changes (particle size, potential, hydrophobicity, circular dichroism spectra) in ovotransferrin with and without Fe<sup>3+</sup> (holo-OVT and apo-OVT) on their interfacial behaviors. Holo-OVT exhibited greater diffusion, penetration, and rearrangement rates at the oil-water interface, whereas apo-OVT was detected at the air-water interface owing to the reduced hydrophobicity of air phase. Reduced hydrophobicity of both the protein (apo-OVT) and the dispersed phase (oil) leads to shorter lag periods. As for the interfacial film, holo-OVT formed denser but thinner films than those formed by apo-OVT at both interfaces, as confirmed by larger viscoelastic modulus, reduced film thickness, and lower Gibbs surface excess. These findings were likely attributable to the greater structural rigidity of holo-OVT presented with significant decreases in hydrophobicity index (432.20) than apo-OVT (522.40). Ultimately, holo-OVT exhibited significant improvements in foaming and emulsifying stability than apo-OVT.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"386 ","pages":"Article 112287"},"PeriodicalIF":5.3,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142020464","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 of microwave thawing and reheating of multiphase foods: A case study for packed rice 多相食品的微波解冻和再加热建模：包装米饭案例研究

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-20 DOI: 10.1016/j.jfoodeng.2024.112284

Yasuaki Taguchi , Andres Abea , Yvan Llave , Chihiro Sugihara , Fumihiko Suzuki , Tomonori Hosoda , Kayoko Onizawa , Noboru Sakai , Mika Fukuoka

引用次数: 0

Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread 应用 SPP 非线性流变学框架表征酵母面包中发酵时间和面筋与蚕豆粉比例的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-20 DOI: 10.1016/j.jfoodeng.2024.112282

Yukina Murata, Anh Nghi Minh Le, Jozef Kokini

{"title":"Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread","authors":"Yukina Murata, Anh Nghi Minh Le, Jozef Kokini","doi":"10.1016/j.jfoodeng.2024.112282","DOIUrl":"10.1016/j.jfoodeng.2024.112282","url":null,"abstract":"<div><p>In this work, doughs made with gluten add chickpea composite flour were mixed to reach the 500BU standard and baked into bread products. Chickpea flour was substituted at the level of 20%, 30%, and 40% by wheat gluten to provide structural support for the dough. Higher gluten concentrations improved gas bubble retention as determined by crumb image analysis, resulting in higher final loaf volume. Dough samples were taken out of the fermentation chamber at 0, 30, 60, and 90 min to study the effect of fermentation on rheology. Utilizing SPP deltoids (<span><math><mrow><msubsup><mi>G</mi><mrow><mi>t</mi><mspace></mspace></mrow><mo>′</mo></msubsup></mrow></math></span> vs <span><math><mrow><msubsup><mi>G</mi><mrow><mi>t</mi><mspace></mspace></mrow><mo>″</mo></msubsup></mrow></math></span> plot), the intracycle and intercycle network rearrangement of dough were studied in details. Obtaining deltoids as a function of fermentation time offers an insight into the impact of fermentation on dough structure. It is found that longer fermentation time makes gluten-chickpea composite dough more elastic in the linear region (<1% strain) and less elastic in the nonlinear region. This work helps to demonstrate an application of SPP analysis in facilitating the development of innovative bread products made with a mixture of pulse flour and wheat gluten.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"386 ","pages":"Article 112282"},"PeriodicalIF":5.3,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142020463","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

Redispersible dry powders containing nanoencapsulated curcumin increase its antioxidant activity 含有纳米姜黄素的可再分散干粉提高了姜黄素的抗氧化活性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-19 DOI: 10.1016/j.jfoodeng.2024.112288

Samanta da Silva Gündel , Bruna Zorzanello , Fernanda Reis Favarin , Éricles Forrati Machado , Aleksandro Schafer da Silva , William Leonardo da Silva , Fernando Dal Pont Morisso , Aline Ferreira Ourique

{"title":"Redispersible dry powders containing nanoencapsulated curcumin increase its antioxidant activity","authors":"Samanta da Silva Gündel , Bruna Zorzanello , Fernanda Reis Favarin , Éricles Forrati Machado , Aleksandro Schafer da Silva , William Leonardo da Silva , Fernando Dal Pont Morisso , Aline Ferreira Ourique","doi":"10.1016/j.jfoodeng.2024.112288","DOIUrl":"10.1016/j.jfoodeng.2024.112288","url":null,"abstract":"<div><p>The present study aimed to develop redispersible spray-dried powders containing curcumin-loaded Eudragit® L100 nanocapsules and evaluate their physicochemical properties and antioxidant potential. The spray drying process showed a yield of over 85%, low residual moisture content (<2%), and all the physicochemical characteristics of the nanocapsules were recovered after the aqueous redispersion of the dry powders. In addition to the dry powders, the following samples were also analyzed: pure curcumin, pure lactose, and curcumin-lactose mix. In TGA and DSC analysis, all samples were thermostable and exhibited no chemical interactions with each other. In FTIR analysis, the nanostructured powder system showed functional groups of the precursors (curcumin and lactose), confirming the effectiveness in the preparation of the nanostructured material. In the evaluation of the free radical scavenging activity of DPPH•, the dry powder containing nanoencapsulated curcumin showed antioxidant activity approximately six times higher than free curcumin. Therefore, spray drying of nanoencapsulated curcumin made it possible to obtain a dry powder with homogeneous aqueous redispersion, as well as promoting the potentiation of the antioxidant activity of curcumin.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"386 ","pages":"Article 112288"},"PeriodicalIF":5.3,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049320","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

Impact of low frequency ultrasound on physicochemical and structural properties of protein-lactose systems with varying caseins, whey proteins and calcium 低频超声对含有不同酪蛋白、乳清蛋白和钙的蛋白质-乳糖体系的物理化学和结构特性的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-18 DOI: 10.1016/j.jfoodeng.2024.112283

Yuanyuan Zhao , Juhi Saxena , Jayani Chandrapala , Tuyen Truong

{"title":"Impact of low frequency ultrasound on physicochemical and structural properties of protein-lactose systems with varying caseins, whey proteins and calcium","authors":"Yuanyuan Zhao , Juhi Saxena , Jayani Chandrapala , Tuyen Truong","doi":"10.1016/j.jfoodeng.2024.112283","DOIUrl":"10.1016/j.jfoodeng.2024.112283","url":null,"abstract":"<div><p>This study examines the impact of low-frequency ultrasound on the physicochemical attributes of milk proteins, focusing on various casein-to-whey protein ratios and their interactions with lactose and calcium. Milk systems with varying casein-to-whey protein ratios (0:100, 50:50, 60:40, 80:20), lactose, and various calcium chloride (CaCl<sub>2</sub>) concentrations (0–30 mM), were exposed to 20 kHz ultrasound for different durations (0, 1, 5, 10 min). A range of physicochemical factors, including particle size, zeta potential, calcium ion activity, pH, and water-holding capacity, were examined. The results revealed that calcium concentration and pH significantly (P < 0.05) influenced the physicochemical and structural properties of milk protein-lactose-calcium systems. FTIR analyses indicated that ultrasound promoted secondary structural changes in milk proteins and enabled the creation of lactose-protein and calcium-lactose complexes. The intermolecular and intramolecular interactions through hydrophobic and covalent bonding prevailed. Understanding these three-way interactions is crucial for innovating stable and shelf-stable dairy formulations, which is essential for advancing dairy processing.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"386 ","pages":"Article 112283"},"PeriodicalIF":5.3,"publicationDate":"2024-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0260877424003492/pdfft?md5=1acdbd7d2ca9caaa791aba69ee88a0fe&pid=1-s2.0-S0260877424003492-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142011914","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

Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers 基于添加了三嵌段共聚物的玉米淀粉-壳聚糖的生物降解薄膜的热力学水吸附分析

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-17 DOI: 10.1016/j.jfoodeng.2024.112285

Enrique Javier Jiménez-Regalado , Claudio Alonso Díaz-Cruz , Gonzalo Velazquez , Rocio Yaneli Aguirre-Loredo , Andrea Y. Guadarrama-Lezama

引用次数: 0

Improvement of 3D printing and subsequent microwave freeze-drying solidification accuracy of pineapple gel-based inks: Infill percentage control and internal models design 提高菠萝凝胶基油墨的三维打印和后续微波冻干凝固精度：填充比例控制和内部模型设计

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-16 DOI: 10.1016/j.jfoodeng.2024.112286

Yunfei Bao , Wenchao Liu , Linlin Li , Guangyue Ren , Chung Lim Law , Weiwei Cao , Jiayao Wang , Zhenjiang Luo , Junliang Chen , Xu Duan

{"title":"Improvement of 3D printing and subsequent microwave freeze-drying solidification accuracy of pineapple gel-based inks: Infill percentage control and internal models design","authors":"Yunfei Bao , Wenchao Liu , Linlin Li , Guangyue Ren , Chung Lim Law , Weiwei Cao , Jiayao Wang , Zhenjiang Luo , Junliang Chen , Xu Duan","doi":"10.1016/j.jfoodeng.2024.112286","DOIUrl":"10.1016/j.jfoodeng.2024.112286","url":null,"abstract":"<div><p>The purpose of this study was to improve the 3D printing accuracy of pineapple gel and its subsequent microwave freeze drying (MFD) solidification precision based on infill percentage control (30%, 50%, 70%, and 90%) and internal models design (Hilbert curve, honeycomb, and rectilinear). Through comparing the designed models with the physical dimensions of the printed and dehydrated products, the optimal regulation strategy was obtained. Results showed that the printing deviation of samples decreased initially and then increased with higher infill percentages, with the 70% infill percentage having the lowest deviation. Among all internal models, the rectilinear infill pattern showed the best printing accuracy. Porosity and the shape deformation rate of MFD solidification products initially decreased and then increased with higher infill percentages. The 70% infill percentage products had the lowest shape deformation rate. The honeycomb infill pattern performed best in reducing solidification sample shrinkage and deformation. Additionally, micro-CT scans revealed that the honeycomb infill pattern helped maintain the integrity of each layer's lines of MFD solidification products, closely matching the model's line distribution. In the 50% and 70% infill percentage, honeycomb and rectilinear samples exhibited better crispness. A 70% honeycomb infill pattern was recommended for optimal printing and post-solidification accuracy.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"386 ","pages":"Article 112286"},"PeriodicalIF":5.3,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049321","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

Advancements in atmospheric freeze-drying: Innovations, technology integration, quality and sustainability implications for food preservation 大气冷冻干燥技术的进步：创新、技术整合、质量和可持续性对食品保存的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-14 DOI: 10.1016/j.jfoodeng.2024.112273

Nikunj Naliyadhara, Francisco J. Trujillo

{"title":"Advancements in atmospheric freeze-drying: Innovations, technology integration, quality and sustainability implications for food preservation","authors":"Nikunj Naliyadhara, Francisco J. Trujillo","doi":"10.1016/j.jfoodeng.2024.112273","DOIUrl":"10.1016/j.jfoodeng.2024.112273","url":null,"abstract":"<div><p>Atmospheric freeze-drying (AFD) is a method of freeze-drying conducted at atmospheric pressure and low temperatures below the freezing point of water, using dry air for the preservation of foods and pharmaceutical products. AFD shows promise as a cost-effective alternative to traditional vacuum freeze-drying (VFD), particularly for industrial-scale applications. This review aims to explore recent advancements in AFD over the past two decades, focusing on numerical simulations and novel experimental systems. It highlights the integration of technologies such as Ultrasound (US), Infrared Radiation (IR), and Microwave radiation (MW) to enhance drying kinetics. Key processing parameters, including temperature, air velocity, and product geometry, are examined for their impact on drying kinetics and food quality attributes like texture, colour, and nutritional properties. The review also assesses the economic and environmental impact of AFD. Innovative systems, such as fluidized beds, spray freeze, tunnel freeze, and vibro-fluidized bed drying, have improved the kinetic rate of AFD. The integration of advanced technologies has notably reduced drying time by up to 70% without substantially compromising food quality, depending on the power applied. AFD demonstrates up to 30% less energy consumption compared to vacuum freeze-drying (VFD) and, while slightly lower in quality than VFD, surpasses hot air drying in product attributes. AFD presents a cost-effective, energy-efficient alternative to VFD with promising industrial scalability.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"386 ","pages":"Article 112273"},"PeriodicalIF":5.3,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S026087742400339X/pdfft?md5=78e44f07a91c92a956b6ef9c1a275865&pid=1-s2.0-S026087742400339X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040217","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 a Mg2+ emulsion coagulant on tofu's gel characteristics Mg2+ 乳化凝固剂对豆腐凝胶特性的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-08-13 DOI: 10.1016/j.jfoodeng.2024.112281

Ying Xin , Xiaoke Yan , Xiaofei Shi , Lei Xiong , Xinbao Xiao , Kunlun Liu , Fusheng Chen

{"title":"Impact of a Mg2+ emulsion coagulant on tofu's gel characteristics","authors":"Ying Xin , Xiaoke Yan , Xiaofei Shi , Lei Xiong , Xinbao Xiao , Kunlun Liu , Fusheng Chen","doi":"10.1016/j.jfoodeng.2024.112281","DOIUrl":"10.1016/j.jfoodeng.2024.112281","url":null,"abstract":"<div><p>In the industrial production of tofu, controlling the coagulation rate is crucial. A controlled-release Mg<sup>2+</sup>-loaded water-in-oil emulsion coagulant was employed in tofu manufacturing, and its effects on the physical properties and gel behavior of tofu were studied. Compared with MgCl<sub>2</sub>, the emulsion coagulant could extend the initial coagulation time of soybean protein from 3 s to about 30 s due to its sustained release effect on Mg<sup>2+</sup>, which significantly decelerated the tofu gelation rate. In addition, different Mg<sup>2+</sup> release rates significantly influenced the physical properties of the final tofu gel. At an appropriate Mg<sup>2+</sup> release rate (at 7000 r min<sup>−1</sup>), it promoted the formation of a uniform and denser gel network, increased protein β-sheet structures, and benefited tofu in terms of moisture retention, yield, color, springiness, and appearance quality improvement. However, under low Mg<sup>2+</sup> release rate, the emulsion coagulant weakened the disulfide bond and hydrophobic action, resulting in a weaker network. It also enhanced the moisture mobility in the tofu gel, with a dehydration rate of up to 17.72%. Similarly, too fast Mg<sup>2+</sup> release rate also resulted in uneven networks with voids, leading to reduced moisture retention, yield, and color quality of tofu. These findings aim to provide a theoretical basis for the industrial production of tofu.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112281"},"PeriodicalIF":5.3,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136939","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