Journal of Food Engineering最新文献_第10页

Enhancing the processability and mechanical performance of collagen-based biofilms through supercritical carbon dioxide plasticisation 通过超临界二氧化碳塑化提高胶原基生物膜的可加工性和力学性能

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-19 DOI: 10.1016/j.jfoodeng.2025.112615

Karina C. Núñez C. , Luis E. Alonso Pastor , Félix Lizalde-Arroyo , Jaime Lledó , Leandra Oliveira Salmazo , Alberto Lopez-Gil , Miguel A. Rodríguez-Pérez

{"title":"Enhancing the processability and mechanical performance of collagen-based biofilms through supercritical carbon dioxide plasticisation","authors":"Karina C. Núñez C. , Luis E. Alonso Pastor , Félix Lizalde-Arroyo , Jaime Lledó , Leandra Oliveira Salmazo , Alberto Lopez-Gil , Miguel A. Rodríguez-Pérez","doi":"10.1016/j.jfoodeng.2025.112615","DOIUrl":"10.1016/j.jfoodeng.2025.112615","url":null,"abstract":"<div><div>The hierarchical structure and high molecular weight of bovine collagen fibres, along with their widespread availability, make this animal protein a promising candidate for biofilm production. However, unlike conventional thermoplastics, collagen processing is challenging due to its complex intra- and intermolecular interactions. This study investigated the use of supercritical carbon dioxide (sCO<sub>2</sub>) as a plasticising agent to modify these interactions during a pretreatment phase prior to film formation via extrusion-compression moulding. Different supercritical conditions were tested, and the combined effect of sCO<sub>2</sub> and glycerol (Gly), a common plasticiser, was evaluated. Microstructural analyses of the pretreated powders and resulting biofilms revealed an unconventional plasticisation mechanism, characterised by the loss of the triple-helix structure and the formation of a randomly cross-linked network. This effect was particularly pronounced under supercritical conditions at higher temperatures (80 °C and 80–300 bar), where the loss of surface water from the collagen fibres and interactions between functional groups in denatured fibres led to enhanced plasticity. As a result, the extruded films exhibited a reduction in stiffness of up to 20 % and an increase in elongation at break by more than 50 %. In contrast, pretreatments at lower temperatures and pressures (35 °C and 80 bar) caused only minor chain scission, preserving the triple-helix structure and yielding rigid films with limited deformability. These findings demonstrated that controlling supercritical conditions in the presence of glycerol during collagen pretreatment is an effective strategy to enhance the processability and mechanical performance of collagen-based biofilms.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112615"},"PeriodicalIF":5.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877070","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

Preparation and saltiness characterization of NaCl-loaded O/W emulsion gel NaCl 负载 O/W 乳化凝胶的制备和盐度表征

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-18 DOI: 10.1016/j.jfoodeng.2025.112619

Yingru Xu , Jinhan Su , Shiyi Jiang , Dulian Chen , Yi Zhang , Hongliang Zeng

{"title":"Preparation and saltiness characterization of NaCl-loaded O/W emulsion gel","authors":"Yingru Xu , Jinhan Su , Shiyi Jiang , Dulian Chen , Yi Zhang , Hongliang Zeng","doi":"10.1016/j.jfoodeng.2025.112619","DOIUrl":"10.1016/j.jfoodeng.2025.112619","url":null,"abstract":"<div><div>Effective release of sodium ions from the food matrix is a major challenge in salt reduction strategies. In this study, we modified the structure and properties of NaCl-loaded emulsion gels (NEGs) to enhance its saltiness perception. We analyzed the impact of different emulsion contents and salt concentrations on the sodium ion release characteristics and salty taste perception of NEGs through in vitro oral digestion experiments combined with static-dynamic sensory evaluation. Increasing the emulsion content resulted in a higher porosity and larger pore size in the three-dimensional gel network structure of NEGs, promoting uneven distribution of sodium ions and enhancing the gel network structure. This increase also made NEGs more resilient, leading to greater mechanical disruption during oral digestion and facilitating sufficient release of sodium Na<sup>+</sup> from NEGs, thereby enhancing its salty taste stimulation. Furthermore, there was no significant correlation between salt concentration and textural properties of NEGs; however, increasing salt concentration slightly altered the microstructure while enhancing their Na<sup>+</sup> release capacity. This study can potentially lead to the development of low-sodium foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112619"},"PeriodicalIF":5.3,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143859646","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

Fabrication of amylose-proanthocyanidins complex nanoparticles and their effect on Pickering emulsion 直链淀粉-原花青素复合纳米颗粒的制备及其对皮克林乳的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-18 DOI: 10.1016/j.jfoodeng.2025.112620

Xiaoxia Yan, Yutong Wei, Baikun Zhu, Zihan Tao, Tiehua Zhang

{"title":"Fabrication of amylose-proanthocyanidins complex nanoparticles and their effect on Pickering emulsion","authors":"Xiaoxia Yan, Yutong Wei, Baikun Zhu, Zihan Tao, Tiehua Zhang","doi":"10.1016/j.jfoodeng.2025.112620","DOIUrl":"10.1016/j.jfoodeng.2025.112620","url":null,"abstract":"<div><div>This study aimed to investigate the effect of proanthocyanidins content on physicochemical properties of amylose-proanthocyanidins complex nanoparticles. The results indicated that the molecular dynamics simulation confirmed the proanthocyanidin could bind in the helical structure of amylose, and Van der Waals force was the main driving forces for the formation of the amylose-proanthocyanidins complexes. All the amylose-proanthocyanidins complex nanoparticles presented V-type crystalline structure, and the mean size values increased with the increasing of proanthocyanidins content. Cell viability analysis showed that the amylose-proanthocyanidins complex nanoparticles displayed a trend of cell viability remained more than 85 %, indicated the prepared complexes were non-toxic. When the amylose-proanthocyanidins complex nanoparticles were used in Pickering emulsion, the sizes of the emulsion droplets were all belonged to nanoscale, while the fresh Pickering emulsion stabilized by amylose nanoparticles without proanthocyanidin resulted a severe oiling off at the top phase of emulsions. The cryogenic scanning electron microscopy also showed that this kind of nanoparticles formed firm mechanical barrier between the oil droplets to prevent coalescence during emulsion formation. This study proposed the properties of amylose-proanthocyanidins complex nanoparticles and provided guidance for its future development.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112620"},"PeriodicalIF":5.3,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855134","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

Capability of commercial cleaning procedures to remove food allergens from differing food contact materials and containers using sesame as a target analyte 商业清洁程序去除食物过敏原的能力，从不同的食物接触材料和容器使用芝麻作为目标分析物

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-17 DOI: 10.1016/j.jfoodeng.2025.112616

Christopher A. James , Helen E. Arrowsmith , Marie-Anne L. Clarke , Simon Welham , Peter Rose

{"title":"Capability of commercial cleaning procedures to remove food allergens from differing food contact materials and containers using sesame as a target analyte","authors":"Christopher A. James , Helen E. Arrowsmith , Marie-Anne L. Clarke , Simon Welham , Peter Rose","doi":"10.1016/j.jfoodeng.2025.112616","DOIUrl":"10.1016/j.jfoodeng.2025.112616","url":null,"abstract":"<div><div>Effective cleaning is required to remove food allergen contamination and prevent unintended or undeclared food allergen presence in products. Limited information is available regarding the efficacy of cleaning methods to remove food allergens and the effects on stability, retention or detection of food allergens in food processing environments. This research aims to evaluate the capability of established commercial warewashing processes to remove food allergen soil containing sesame protein from differing food contact materials and containers, monitoring the impact of wash cycles, temperature and material surface characteristics on allergen stability, retention and detection. This study demonstrates that after applying current commercial warewashing procedures all studied materials retained varying amounts of food allergen soil (1.6 – >10.0 mg/kg total sesame protein), despite appearing visually clean, and that warewashers can readily transfer food allergens to subsequent wash cycles and onto food contact surfaces in them (>10.0 mg/kg total sesame protein). This research identified polypropylene plastic as the hardest food contact material to clean and glass jars as the easiest container material to clean. Analytical results were compared to action levels calculated with reference doses based on ED01, ED05 and rounded from ED05, identifying that minimum or maximum levels for products contained in all container types post-washing had risk ratios ≥1, presenting potential health risks to consumers with food allergy. Further research is required to develop capable, hygienically designed and easily cleanable automatic cleaning processes and reusable food contact materials and containers to support robust scientifically validated cleaning procedures to remove food allergens.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112616"},"PeriodicalIF":5.3,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864138","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

Smartphone-assisted fluorescent probe to evaluate the salmon freshness 智能手机辅助荧光探针评估鲑鱼新鲜度

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-14 DOI: 10.1016/j.jfoodeng.2025.112614

Shuang Liu , Tianyu Liang , Mingyu Tian , Chengyan Wu , Lijun Tang , Yang Li , Keli Zhong , Xiaofei Sun , Xuepeng Li , Jianrong Li

{"title":"Smartphone-assisted fluorescent probe to evaluate the salmon freshness","authors":"Shuang Liu , Tianyu Liang , Mingyu Tian , Chengyan Wu , Lijun Tang , Yang Li , Keli Zhong , Xiaofei Sun , Xuepeng Li , Jianrong Li","doi":"10.1016/j.jfoodeng.2025.112614","DOIUrl":"10.1016/j.jfoodeng.2025.112614","url":null,"abstract":"<div><div>The meat of fish constitutes a significant component of human nutrition. However, the amines generated during its spoilage can potentially affect human health. In this study, the benzothiazole-coumarin derivative (<strong>MUS)</strong> has been synthesized. The fluorescent probe shows an obvious response to 15 amines in the EtOH/H<sub>2</sub>O (3/7, v/v) solution. The indicator label loaded with <strong>MUS</strong> can not only identify most amine vapors with the naked eye but also build a sensing platform by combining it with a smartphone. The green (G) and blue (B) value of the label was extracted by using an app on the smartphone, and then the linear relation between the B/G (or G/B) value and the measured the Volatile Basic Nitrogen (TVB-N) value was obtained, which can realize the accurate evaluation of fish freshness. At the same time, the fluorescent ink manufactured by <strong>MUS</strong> is printed on a silica gel plate using a stamp, resulting in a blue imprint that can only be seen under a 365 nm lamp. Printing fluorescent ink on the designed paper-based trademark can obtain the trademark with an anti-counterfeiting function. Therefore, <strong>MUS</strong> exhibits significant application potential and broad development prospects in the domains of food safety inspection, printing, and anti-counterfeiting technology.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112614"},"PeriodicalIF":5.3,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838126","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

Developing a novel radio frequency dehydration process based on heating uniformity, drying characteristics, and product quality of white tea 根据白茶的加热均匀性、干燥特性和产品质量，开发了一种新型的射频脱水工艺

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-10 DOI: 10.1016/j.jfoodeng.2025.112606

Xin Ye , Jinsong Zhang , Junjie Zheng , Mengge Li , Dongsheng Hu , Liumin Fan , Rui Li , Shaojin Wang

{"title":"Developing a novel radio frequency dehydration process based on heating uniformity, drying characteristics, and product quality of white tea","authors":"Xin Ye , Jinsong Zhang , Junjie Zheng , Mengge Li , Dongsheng Hu , Liumin Fan , Rui Li , Shaojin Wang","doi":"10.1016/j.jfoodeng.2025.112606","DOIUrl":"10.1016/j.jfoodeng.2025.112606","url":null,"abstract":"<div><div>White tea is a beverage with high medicinal value and mellow flavor, produced through two sequential steps of withering and drying. Although hot air drying (HD) is currently the most common dehydration method for white tea, it is both time-consuming and energy-intensive, and with some adverse effects on the product quality. Therefore, this study compressed the withered white tea into cakes and employed the radio frequency (RF) technology for drying, while evaluating effects of electrode gap, sample diameter, sample thickness and placement spacing on RF heating characteristics. Then, based on the optimal processing parameters, the differences in drying characteristics and qualities of tea samples treated by RF drying (RFD), hot air-assisted RF drying (RFHD), and HD were compared. Results indicated that the RF heating rate and uniformity index decreased with the increasing electrode gap, sample diameter, and placement spacing, but raised with reducing sample thickness. Compared to HD, RFD and RFHD exhibited the higher drying rate, and the lower energy consumption. Furthermore, due to the uniform temperature distributions of samples, RFHD provided better color parameters, as well as higher levels of polyphenol, flavonoid, and antioxidant activity in the products compared to RFD. In summary, these findings demonstrated the unique advantages of RF technology in drying white tea and might provide the theoretical basis for further industrial applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"398 ","pages":"Article 112606"},"PeriodicalIF":5.3,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824480","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 variability in fibrous structures via geometric modifications of breaker plates in high-moisture extrusion of meat analogues 在高湿度挤压肉类类似物的过程中，通过改变破碎板的几何形状来提高纤维结构的可变性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-10 DOI: 10.1016/j.jfoodeng.2025.112602

Laurids Pernice, Désirée Röhrich, Volker Gaukel, Nico Leister

{"title":"Enhancing variability in fibrous structures via geometric modifications of breaker plates in high-moisture extrusion of meat analogues","authors":"Laurids Pernice, Désirée Röhrich, Volker Gaukel, Nico Leister","doi":"10.1016/j.jfoodeng.2025.112602","DOIUrl":"10.1016/j.jfoodeng.2025.112602","url":null,"abstract":"<div><div>The growing shift away from meat products is a key factor in fighting climate change. High-moisture extrusion (HME) is particularly promising in the production of meat analogues due to its capability to create fiber-like structures that mimic meat textures. However, opportunities remain for diversification to use the full potential of HME. This study highlights the potential of using breaker plates in HME to enhance the versatility of creating fibrous structures and tailoring the mechanical properties of meat analogues. For soy protein isolate, the influence of various breaker plate geometries on the development of fibrous structures is investigated, regarding hole diameter (1–2 mm), hole count (10–14), and channel length (2–4 mm). Tensile tests were conducted in transversal and longitudinal direction to obtain the anisotropy index of the extruded samples. To visualize the fibrous structure, cryo imaging and visual examination of open samples were carried out. Results reveal that breaker plates introduce a secondary structure (parallel strands) overlaying the parabolic primary structure. Achievable anisotropy (1.5–6.5) exceeded the values usually achieved in conventional extrusion. Breaker plate design affected secondary structure formation substantially. Larger hole diameters produced thicker strands with reduced anisotropy (2.9–1.5). Increasing hole number raised anisotropy (1.5–6.4) by altering strand cross-sectional shape and size, accompanied by decreased rupture tension in all directions. Extending flow channels stabilized structural properties against mass flow variations. Thus, we demonstrated that using breaker plates is capable to introduce an additional structural level, allowing for greater variability in mechanical properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112602"},"PeriodicalIF":5.3,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143847375","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 moisture-adsorbent cellulose aerogels with application in the packaging and preservation of fresh products 湿吸附性纤维素气凝胶的研制及其在保鲜包装中的应用

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-09 DOI: 10.1016/j.jfoodeng.2025.112605

Mercedes Vera-Mahecha , Mario A. Noriega , Diego A. Castellanos

{"title":"Development of moisture-adsorbent cellulose aerogels with application in the packaging and preservation of fresh products","authors":"Mercedes Vera-Mahecha , Mario A. Noriega , Diego A. Castellanos","doi":"10.1016/j.jfoodeng.2025.112605","DOIUrl":"10.1016/j.jfoodeng.2025.112605","url":null,"abstract":"<div><div>Moisture condensation inside packages is one frequent problem when packaging fresh stuff such as vegetables. This process leads to microbial deterioration, loss of nutrients, increased enzymatic degradation, and shelf-life reduction. In this study, cellulose and carboxymethylcellulose (CMC) based aerogels were developed as an environmentally -friendly alternative to minimize condensation. Initially, aqueous dispersions between 1 and 5 % (w/w) were prepared for each material. CaCO<sub>3</sub> and CaCl<sub>2</sub> were evaluated as chemical cross-linkers (5 % w/w). Aerogels were obtained starting with high-speed dispersion (15500 rpm), followed by ultra-cooling (−45 °C for 24 h) and finally freeze-drying (−75 °C for 24 h). The aerogels were characterized by measuring different thermophysical properties. The aerogel with the highest moisture adsorption capacity (C<sub>ads</sub>) obtained was that of cellulose + CaCl<sub>2</sub> (5 % each in aqueous dispersion) with an equilibrium water vapor adsorption (C<sub>ads</sub>) of 0.58 g g<sup>−1</sup> at 20 °C and 60 % RH. The moisture adsorption on that aerogel was modeled by fitting a combined pseudo-first-order kinetics and an adsorption equilibrium equation (GAB) obtaining an adjusted R<sup>2</sup> of 0.864. The aerogel performance was experimentally evaluated by packaging freshly cut melon (95 g) together with 3–6 g of aerogel blocks in perforated polyethylene terephthalate (PET) trays at 8 °C and 80 % RH. A shelf life of 8 days was achieved for the cut fruits compared to 3 days for samples in open trays and 5 days for fruits in closed trays without aerogel. The cellulose-based aerogels can be a suitable and sustainable alternative for sustainably preserving fresh products in active packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112605"},"PeriodicalIF":5.3,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799683","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

Optimization of latent heat storage system performance in food packaging 食品包装中潜热储存系统性能的优化

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-08 DOI: 10.1016/j.jfoodeng.2025.112604

Soroush Rahimi-Khoigani , Nasser Hamdami

{"title":"Optimization of latent heat storage system performance in food packaging","authors":"Soroush Rahimi-Khoigani , Nasser Hamdami","doi":"10.1016/j.jfoodeng.2025.112604","DOIUrl":"10.1016/j.jfoodeng.2025.112604","url":null,"abstract":"<div><div>Latent heat storage (LHS) systems can be utilized at all stages of the cold chain distribution to control the temperature fluctuations in food products. However, their application in food packaging is limited by the low heat transfer rate. This study aims to develop and validate a numerical model to optimize LHS systems in food cold chain distribution, such as food delivery systems, by considering fins of varying thicknesses, numbers, shapes, and locations. The parameters analyzed include the number of fins (2–16), thickness (0.325 mm, 0.625 mm, and 1.3 mm), shape, and location (branched, lateral, and central types). Tetradecane was used as the phase change material (PCM), while aluminum served as the PCM container. The heat transfer and melting process of the PCM were numerically solved using the finite element method with COMSOL software 5.4. The developed model, with an RMSE of 0.35 and an R<sup>2</sup> of 0.99, demonstrated that the LHS system with 8 fins exhibited the best heat absorption performance, achieving a stability percentage of 97.7 % when using tylose gel as a food model. The shape and location of the fins had no significant impact on the results due to the low heat transfer rate within the food packaging system. Increasing the fin thickness from 0.325 mm to 1.3 mm altered the aluminum-to-PCM ratio from 0.13 to 0.33. Consequently, the PCM quantity significantly influenced the results, making it difficult to isolate the effect of fin thickness alone.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"398 ","pages":"Article 112604"},"PeriodicalIF":5.3,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143814897","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

Modified corn cob as novel fragrance carrier via lignocellulose removal 木质纤维素脱除改性玉米芯作为新型芳香载体

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-05 DOI: 10.1016/j.jfoodeng.2025.112603

Yihao He , Song Zhu , Yue Li , Dejian Huang

{"title":"Modified corn cob as novel fragrance carrier via lignocellulose removal","authors":"Yihao He , Song Zhu , Yue Li , Dejian Huang","doi":"10.1016/j.jfoodeng.2025.112603","DOIUrl":"10.1016/j.jfoodeng.2025.112603","url":null,"abstract":"<div><div>In this study, three kinds of modified corn cobs (MRC) were developed based on the principle of removing cellulose, hemicellulose and lignin from raw corn cobs (RC) to load fragrance and improve its storage stability. The three MRCs exhibited high loading capacity for fragrance (1.37–1.71 g/g), which was 4–5 times higher than that of the original one. The loading and protective function of HCl-H<sub>2</sub>O<sub>2</sub>-MRC showed significant improvement in the storage stability of menthol fragrance, with only 31.75 % content loss during the storage. Scanning electron microscope and Brunauer-Emmett-Teller analysis indicated that the surface and internal structure of the MRC was altered to achieve greater porosity and pore volume, that the specific surface area of HCl-H<sub>2</sub>O<sub>2</sub>-MRC (0.1231 cm<sup>3</sup>/g) was 20 times that of RC. The Fourier transform infrared spectroscopy results proved that the number of hydrogen bonding sites was increased without introducing new functional groups, and the cellulose framework was greater exposed through modification. The results of thermogravimetric analysis demonstrated that the MRC possessed stable thermal properties and significantly prolonged the heat release time without changing the peak release temperature of fragrance. All the three MRCs followed the first-order equation with their release rate constants (k) of 0.0855, 0.1250, and 0.0685 respectively, indicating a constant decay in fragrance evaporation rate that gradually decreased over time. The results of this work suggested that modified corn cobs could be a promising green fragrance carrier.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112603"},"PeriodicalIF":5.3,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799821","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