Journal of Food Engineering最新文献

{"title":"Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field","authors":"Yuanyuan Li ,&nbsp;Yinqiao Lv ,&nbsp;Bingzheng Li ,&nbsp;Yuanliang Zhong ,&nbsp;Weiqiao Lv ,&nbsp;Hongwei Xiao","doi":"10.1016/j.jfoodeng.2025.112539","DOIUrl":"10.1016/j.jfoodeng.2025.112539","url":null,"abstract":"<div><div>Barley seedling powder, known for its high nutritional value and versatility in food 3D printing as a colorant, flavor enhancer, and quality improver, was used in this study to create a composite ink with potato starch. This work optimized the printability ratio and employed microwave induction to induce deformation in the post-processed printed products, subsequently evaluating their texture and color characteristics. The results showed that increasing the barley seedling powder proportion decreased the storage modulus (<em>G′</em>), loss modulus (<em>G′′</em>), and viscosity of the ink, thereby improving the extrusion performance of 3D printed products. At a microwave power of 200 W, extending the heating time increased the bending angle and facilitated directional deformation, with the W-35 (barley seedling powder accounted for 35% of the total solid mass) sample demonstrating the most effective deformation. Furthermore, the ink ratio significantly influenced the texture and color of the processed product. These insights offer novel perspectives for the 3D printing of hybrid materials in innovative food processing, potentially enabling 4D shape deformation control.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112539"},"PeriodicalIF":5.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580580","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}

{"title":"Potential of electrodialysis for the removal of antinutrients and minerals from plant-based ingredients","authors":"Giovanni Barone,&nbsp;Iolanthi Anna Drositi,&nbsp;Arthur Merkel,&nbsp;Lilia Ahrné","doi":"10.1016/j.jfoodeng.2025.112556","DOIUrl":"10.1016/j.jfoodeng.2025.112556","url":null,"abstract":"<div><div>This study investigates the effects of electrodialysis (ED) of a 3.5% (w/v) pea protein solution on the changes in physicochemical properties, mineral profile, phytic acid, and polyphenol content. During 120 min of ED process, the electrical conductivity decreased by 62.2%, and the pH dropped from 7.04 to 5.37. Significant demineralisation was observed, with potassium, calcium, and sodium being the most reduced by 88.7%, 79.1%, and 61.4%, respectively. The produced demineralized powders showed a reduction of ash content up to 52%, with a consequent increase in protein content from 69.5 ± 0.35% to 83.5 ± 0.42 % (w/w). Phytic acid content decreased by 43.2%, from 1790 ± 112 to 1017 ± 41.1 (mg/100 g), following a second-order kinetic; similar kinetics were observed for polyphenol content that was reduced by 60.5%, leading to lighter and less reddish pea protein-based ingredients. These findings demonstrate that ED is an effective method for improving pea protein ingredients by reducing antinutritional factors and enhancing visual quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112556"},"PeriodicalIF":5.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529384","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}

{"title":"Effect of food simulator on barrier properties of polyvinyl alcohol packaging film","authors":"Siwen Wang ,&nbsp;Jin Liang ,&nbsp;Jun Wang ,&nbsp;Fang Duan","doi":"10.1016/j.jfoodeng.2025.112546","DOIUrl":"10.1016/j.jfoodeng.2025.112546","url":null,"abstract":"<div><div>This study aims to investigate the impact of food components on the performance of polyvinyl alcohol (PVA)-coated composite films. Food simulants, including deionized water representing aqueous food, 3% acetic acid representing acidic food, and 50% ethanol representing alcoholic food, were used for pouching and packaging of the PVA-coated composite films. The films were also subjected to water bath (80 °C for 30 min) and accelerated treatment (80 °C for 60 min and 100 °C for 60 min) to simulate industrial pasteurization and more severe damage. The morphology, chemical composition, thermal stability, barrier properties, and other characteristics of the materials were evaluated. In this study, it was found that all three simulants had an effect on the barrier properties of the films. Among them, acidic and alcoholic simulants had a relatively large impact on the oxygen barrier properties of the films, with decreases of 44.99% and 79.48%, respectively. The alcoholic simulant also had the largest effect on the moisture barrier properties of the films, with a decrease of 28.33%. Additionally, the addition of the three food simulants led to a significant reduction in the mechanical properties of the films and a significant decrease in transmittance. Microstructural characterization revealed that the above performance changes originated from the harsh conditions when the food simulants first contacted the base film, damaging the internal structure. Subsequently, the barrier layer PVA was penetrated and dissolved, thus affecting the performance. The fragmentation of thin film crystals and the penetration of the simulant were also evidenced by XRD and FTIR. These findings emphasize the influence of food itself on widely used PVA and provide guidance for the design of future PVA high-barrier packaging films.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112546"},"PeriodicalIF":5.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592662","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}

{"title":"Use of Hansen solubility parameters to select supercritical carbon dioxide cosolvents for improved extraction selectivity: Case study on green tea decaffeination","authors":"José M. del Valle ,&nbsp;Laura Cuellar ,&nbsp;Roberto Canales ,&nbsp;Juan C. de la Fuente ,&nbsp;Gonzalo A. Núñez","doi":"10.1016/j.jfoodeng.2025.112538","DOIUrl":"10.1016/j.jfoodeng.2025.112538","url":null,"abstract":"<div><div>This study explores the selective decaffeination of green tea using supercritical (SC) CO₂ modified with ethanol and/or water as cosolvents based on experimental data in eight manuscripts in literature. We analyzed the solubility trends of caffeine (data from three literature sources) and epigallocatechin-3-gallate (EGCg) (data from a single source) using the Hansen solubility parameter (HSP) model to evaluate the solute-solvent interactions through the distance parameter <em>R</em>. We identified that the highest selectivity (favoring caffeine removal and EGCg retention) occurred at 70 °C and ≥25 MPa using pure CO₂ and hypothesized that the addition of water facilitated substrate swelling and improved inner mass transfer. Ethanol showed limited benefits at higher pressures. Data for operational solubility were more in line with actual solubility than apparent solubility, although both were still dependent on substrate-solute interactions. Solubility measurements revealed a significant scatter in the data, particularly for caffeine in water- and/or ethanol-modified CO₂, underscoring the need for better experimentally derived data. Despite these challenges, HSP-based approaches effectively identified conditions that maximized selective decaffeination while preserving EGCg content.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112538"},"PeriodicalIF":5.3,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580579","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}

{"title":"In situ electrochemical impedance spectroscopy of non-BPA food contact coatings on electrolytic tinplate under retort conditions","authors":"Stiphany T. Tieu ,&nbsp;Elzbieta Sikora ,&nbsp;Ali Tuncay Ozyilmaz ,&nbsp;Luke A. Wolfe ,&nbsp;Helene Hopfer ,&nbsp;Gregory R. Ziegler","doi":"10.1016/j.jfoodeng.2025.112541","DOIUrl":"10.1016/j.jfoodeng.2025.112541","url":null,"abstract":"<div><div>This study presents an experimental setup to evaluate <em>in situ</em> changes in the corrosion protection performance of food can coatings under retort conditions (121 °C for 90 min; 204,774 Pa). Bisphenol A (BPA)-based epoxy phenolic coating is compared to non-BPA polyester phenolic coatings. Non-BPA coatings were formulated with three levels of phenolic crosslinker to control the glass transition temperature (T_g). Coated tinplate was exposed to 1% NaCl solution and monitored before, during, and after retorting using electrochemical impedance spectroscopy (EIS). Charge-transfer resistance (R_ct), pore resistance (R_pore), and coating capacitance (C_c) from equivalent circuit modeling of impedance data served as quantitative metrics for coating performance and mapped to T_g. There were no clear trends in coating performance correlated with polymer properties before retorting. During retorting, however, R_pore increased with T_g such that coatings could better resist the migration of corrosive species. This strong positive correlation between R_pore and T_g was also observed after 28 d of storage in 1% NaCl solution at 50 °C post-retorting, suggesting potential service life prediction capability. <em>In situ</em> EIS measurements during retorting could serve as a useful tool to screen coating formulations to accelerate the design and development of novel non-BPA coatings.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112541"},"PeriodicalIF":5.3,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526726","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}

{"title":"A real-time predictive complementary relative phase shifting strategy for dual-port solid-state microwave heating process","authors":"Arjun Ghimire,&nbsp;Jiajia Chen","doi":"10.1016/j.jfoodeng.2025.112544","DOIUrl":"10.1016/j.jfoodeng.2025.112544","url":null,"abstract":"<div><div>Relative phases between two sources can be precisely and dynamically controlled in dual-port microwave processes. Previously, a combined sweeping and complementary relative phase strategy was used to deliver more uniform heating than microwave heating processes using fixed or orderly sweeping relative phases. However, extensive relative phase sweeping (e.g., ∼44% of the 3-min whole heating time) is needed to collect relative phase-dependent thermal contributions to implement the complementary strategy. This limitation can be addressed by utilizing the constructive and destructive dual-port microwave interactions to develop a more efficient complementary strategy. Built upon the observation that the spatial microwave power dissipation density varies in a sinusoidal wave shape, this study developed a Predictive-Complementary relative phase strategy. Instead of collecting relative phase-dependent thermal contributions using extensive relative phase sweeping, the predictive approach only collected three thermal contributions at relative phases of 0°, 90°, and 180° and then predicted all others for implementing the complementary strategy. The predicted thermal contributions were validated by comparing them with the experimentally collected ones in dual-port microwave heating of gellan gel samples, which showed good correlations with R² values between 0.91 and 0.97 and Root Mean Square Error (RMSE) values between 0.17 and 1.02 °C. By comparing with other reported Fixed, Sweeping, and Sweeping-Complementary relative phase strategies, the Predictive-Complementary relative phase strategy devoted ∼83% of the 3-min heating time in the complementary shifting stage and showed the best microwave heating uniformity and power absorption efficiency. The Predictive-Complementary relative phase strategy presented an efficient approach to predicting relative phase-dependent thermal contributions for more uniform microwave heating using complementary relative phases. The algorithm can be integrated as an advanced relative phase heating strategy in smart solid-state microwave systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112544"},"PeriodicalIF":5.3,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488834","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}

{"title":"Pulsed electric field (PEF) pretreatment impact on the freezing and ultrasound-assisted atmospheric freeze-drying of butternut squash and yellow turnip","authors":"Beatriz Llavata,&nbsp;Gabriela Clemente,&nbsp;José Bon,&nbsp;Juan A. Cárcel","doi":"10.1016/j.jfoodeng.2025.112543","DOIUrl":"10.1016/j.jfoodeng.2025.112543","url":null,"abstract":"<div><div>This study explores the impact of the application of pulsed electric field (PEF) pretreatment in the freezing and in the power ultrasound-assisted (US) atmospheric freeze-drying (AFD) of two different products: butternut squash and yellow turnip. Two PEF pretreatments were applied, inducing cell disintegration indexes (CDI) of 0.25 and 0.75. The results showed that PEF pretreatments significantly altered the microstructure of butternut squash and yellow turnip, but in a different way. These changes led to a significant shortening of the freezing process by up to 11.6%. Although PEF pretreatments significantly affected the drying rate of AFD, the effect was maximum when combined with ultrasound-assisted AFD. However, the PEF treatment that most enhanced ultrasound-assisted drying kinetics varied between products: a moderate treatment (CDI of 0.25) was most effective for butternut squash (37.3% time reduction), while a more intense treatment (CDI of 0.75) was better in the case of yellow turnip (44.2% time reduction). These findings indicate an enhancement of the atmospheric freeze-drying process achieved through the combined application of PEF and US under adequate conditions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112543"},"PeriodicalIF":5.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471555","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}

{"title":"Impact of pluronic type on the physicochemical properties of lecithin liposome/pluronic particles","authors":"Jihyo Lee ,&nbsp;Seung Jun Choi","doi":"10.1016/j.jfoodeng.2025.112540","DOIUrl":"10.1016/j.jfoodeng.2025.112540","url":null,"abstract":"<div><div>This study investigated how the ethylene oxide (EO) content in pluronic (70% for pluronic F127 and 80% for pluronic F108) affects the physicochemical attributes of lecithin liposome/pluronic particles characterized by a core/shell configuration. Additionally, their ability to encapsulate proteins was examined. Regardless of the EO content, the particles consistently exhibited a core/shell structure up to a lecithin/pluronic ratio of 0.2, with sizes ranging from 230 to 280 nm. Although liposome/pluronic particles maintained stability against pH alterations at 5 °C, storage above this temperature compromised their stability. This suggests that the EO content in pluronic does not significantly dictate the stability of these liposome/pluronic particles. Furthermore, these particles were able to encapsulate a model protein with a low isoelectric point (pI) with relative ease. However, attempts at modifying the liposome surface charge to a positive state for encapsulating proteins with higher pI values did not yield particles with a core/shell structure.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112540"},"PeriodicalIF":5.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488835","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}

{"title":"Interaction of milk fat solidification and cheese cooling","authors":"R.G.M. van der Sman ,&nbsp;I.A.F. van den Hoek ,&nbsp;Y. Zhao","doi":"10.1016/j.jfoodeng.2025.112531","DOIUrl":"10.1016/j.jfoodeng.2025.112531","url":null,"abstract":"<div><div>In this paper, we report on the interaction between cooling and fat crystallization, that happens during the processing of mozzarella cheese. The analysis is performed using a novel physical model in which the Fourier equation is extended with a source term representing the latent heat released by fat solidification. The kinetics of fat solidification follow a model originally developed for chocolate, which we have modified for milk fat, using input from our Differential Scanning Calorimeter (DSC) measurements of Mozzarella cheese samples. The model parameter estimation was conducted using a structured parameter estimation method involving the Fisher Information Matrix. The DSC analysis, and simulations, supplemented by mathematical scaling analysis, clearly show that a significant amount of latent heat is released, affecting the total cooling time and cooling rate. The interaction between cooling rate and crystallization is also bidirectional, as the cooling rate determines the types and amounts of fat crystal polymorphs formed.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112531"},"PeriodicalIF":5.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508986","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}

{"title":"Hydration of broken carioca beans: Kinetics and changes in composition and techno-functional properties","authors":"Elaine Kaspchak ,&nbsp;Eduardo Vicente ,&nbsp;Elizabeth Harumi Nabeshima ,&nbsp;Maria Teresa Bertoldo Pacheco ,&nbsp;Mitie Sonia Sadahira","doi":"10.1016/j.jfoodeng.2025.112537","DOIUrl":"10.1016/j.jfoodeng.2025.112537","url":null,"abstract":"<div><div>Maceration of bean grains reduce antinutritional substances and cooking time. The hydration of broken beans differs from that of whole beans due to their larger surface area and the absence of seed coat resistance to water penetration. Therefore, the aim of this work was to investigate the effect of temperature on the hydration kinetics of broken carioca beans and the chemical composition, and techno-functional properties of macerated flour. The hydration curve of broken grains showed no lag phase due to their larger surface area and exposed interiors. The hydration time decreased with the temperature rise and was shorter for broken beans compared to whole grains, while the equilibrium moisture content was similar. The protein, ash, carbohydrate, and lipid content of flours did not differ significantly between untreated and macerated flours. Phytic acid and moisture content were reduced in the macerated flour. Techno-functional properties remained unchanged, however the macerated showed higher viscosity and setback values obtained by rapid visco analyzer and produced a firmer and more adhesive gel. Off-flavor compounds from aldehyde, alcohol, ketone, and furan classes were more prevalent in the macerated flour, probably due to increased oxidation during processing. The results presented in this work show how hydration affects broken carioca beans providing information for improving the processing efficiency and quality of carioca bean byproducts.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112537"},"PeriodicalIF":5.3,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474611","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}