Journal of Food Engineering最新文献

{"title":"Synergistic RuS2/CeS2 nano-hybrid for electrochemical detection of brilliant blue dye","authors":"Sreelekshmi ,&nbsp;Raril Chenthattil ,&nbsp;Mani Govindasamy ,&nbsp;Beena Saraswathyamma","doi":"10.1016/j.jfoodeng.2025.112731","DOIUrl":"10.1016/j.jfoodeng.2025.112731","url":null,"abstract":"<div><div>Accurate identification and quantification of brilliant blue (BB) in commercial food samples are essential due to the detrimental effects caused by BB on human health. This work presents the construction of an electrochemical sensor for BB detection utilizing hybrid nanomaterial RuS₂/CeS₂ as modifier. The synergistic interaction between RuS₂ and CeS₂ nanoparticles enabled the fabricated sensor to directly detect the analyte in real food samples, demonstrating its significant and noteworthy feature of the constructed sensor. The developed sensor exhibits an exceptionally wide linear range of 5.0–4351.0 μM with an LOD value 0.22 μM, surpassing all other previously reported works. The electrochemical study displayed that BB showed an irreversible, diffusion-controlled process on the designed electrode, resulting in an enhancement in peak current compared to RuS₂ alone. The outcomes obtained from the investigation pave the way for development of portable sensors.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112731"},"PeriodicalIF":5.3,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557094","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":"Microwave vacuum evaporation of sugar solutions: Analysis of dielectric and microwave absorption properties","authors":"Yuan Tao ,&nbsp;Bowen Yan ,&nbsp;Nana Zhang ,&nbsp;Jianxin Zhao ,&nbsp;Wei Chen ,&nbsp;Daming Fan","doi":"10.1016/j.jfoodeng.2025.112728","DOIUrl":"10.1016/j.jfoodeng.2025.112728","url":null,"abstract":"<div><div>Microwave vacuum evaporation (MVE) is a promising alternative over traditional vacuum evaporation, offering rapid evaporation rates and high efficiency. This study investigated the MVE processes and the resulting quality of sugar solutions under varying microwave power densities (10–50 W/g) and vacuum levels (40–80 kPa). The results indicated that a moderate microwave power density (∼30 W/g in this study) was optimal for MVE, balancing both evaporation efficiency and sugar quality. Furthermore, the dielectric properties of the sugar solutions during MVE (over the temperature range of approximately 25-110°C) exhibited a time-dependent decrease in the dielectric constant (ε′), whereas both the dielectric loss factor (ε′′) and loss tangent (tanδε) initially decreased before increasing. Similar values of ε′′ and tanδε were observed for sugar solutions evaporated at high power densities, accounting for the phenomenon of saturated evaporation. The penetration depth, reflection loss, and relative input impedance results indicated that the 4 mm-thick sugar solutions exhibited good microwave absorption during the MVE, except at the initial and final stages, confirming the feasibility of utilizing a liquid film configuration in MVE applications. In conclusion, the analysis of dielectric and microwave absorption properties offers a robust approach for optimizing the MVE process, facilitating the production of high-quality sugars.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112728"},"PeriodicalIF":5.3,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557159","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 novel quantitative analysis method for printability in 3D food printing for surimi","authors":"Sol Kim ,&nbsp;Jaehwi Seol ,&nbsp;Eunji Ju ,&nbsp;Jeonghyeon Pak ,&nbsp;Hyoung Il Son ,&nbsp;Soo-Jung Kim","doi":"10.1016/j.jfoodeng.2025.112725","DOIUrl":"10.1016/j.jfoodeng.2025.112725","url":null,"abstract":"<div><div>The success of 3D food printing (3DFP) relies heavily on material printability, defined by smooth extrusion and structural stability. However, many food materials struggle to meet these criteria, leading to challenges in shaping and printing precision. Conventional evaluation methods for evaluating key printability indicators like water holding capacity (WHC) and gel strength are often costly, require specialized equipment, and are destructive. To overcome these limitations, this study proposes a non-destructive, computer vision-based approach for printability evaluation using digital images. Grayscale images were analyzed to extract texture features based on the gray-level co-occurrence matrix (GLCM). These texture features, along with additive concentration data, then served as input for a Random Forest model. Three distinct models were developed: top view (TOP), side view (SIDE), and combined view (TS). The TOP model demonstrated the highest predictive performance for WHC (MAE = 0.674, R² = 0.875, RMSE = 0.831), while the TS model showed superior accuracy for gel strength (MAE = 0.391, R² = 0.691, RMSE = 0.556). This novel approach enables rapid, automated, and cost-effective assessments, thereby significantly aiding in 3DFP optimization and the development of customized food products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112725"},"PeriodicalIF":5.3,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144595539","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":"Machine learning approach to inline monitoring of apple puree consistency through process data and fruit characteristics","authors":"Aref Sepehr ,&nbsp;Maciej Zaborowicz ,&nbsp;Carlo Gabardi ,&nbsp;Nicola Gabardi ,&nbsp;Elisa Biada ,&nbsp;Marco Luzzini ,&nbsp;Alessandro Zanchin ,&nbsp;Lorenzo Guerrini","doi":"10.1016/j.jfoodeng.2025.112712","DOIUrl":"10.1016/j.jfoodeng.2025.112712","url":null,"abstract":"<div><div>Consistency is a key attribute for apple purée producers, since it affects the product quality and acceptability, and can be used to regulate the process settings. This study aims to build a statistical model to predict puree consistency using data collected from an industrial production line. The dataset includes 14 variables across 524 samples, comprising process parameters (e.g., pump performance, temperature) and characteristics of the apples. Three predictive models were developed incrementally. Model 1 relied on the mechanical energy conservation law to establish a relationship between a measured pressure drop and the consistency. In this study, we quantify consistency using the Bostwick flow distance, a widely adopted practical proxy for apparent viscosity in the food industry. Model 2 incorporated the machinery-related parameters, and Model 3 further integrated the characteristics of the apples to account for raw material variability. For models training and validation, generalized linear models (GLM), gradient boosting machines (GBM), and deep learning (DL) architectures were compared. The effect of the different input variables on the predictive performance was also assessed. In all models, pressure difference emerged as the most influential variable. Model 3, particularly with GBM, resulted in the highest predictive accuracy (R² = 0.78; MAPE = 9.2 %), demonstrating the importance of incorporating ripening information of the apples in the model. The model outperforms traditional laboratory-based viscosity measurements, which typically have greater variability. The model considers the interactions between processing conditions and raw material properties that influence puree rheology, enabling a real-time inline consistency monitoring of apple puree in industrial settings, offering manufacturers operational benefits. These include the potential for reducing manual testing time and decreasing production costs through minimized batch rejections, and the ability to implement timely process adjustments. These advantages collectively contribute to reduced product waste, enhanced quality control, and improved economic outcomes in commercial apple puree production.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112712"},"PeriodicalIF":5.3,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510848","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":"Evaluating microwave and conventional heating on the stabilization of emulsion loaded by glycosylated α-lactalbumin","authors":"Heyang Xu ,&nbsp;Chuanbing Hu ,&nbsp;Munkh-Amgalan Gantumur ,&nbsp;Haiying Li ,&nbsp;Narantuya Sukhbaatar ,&nbsp;Ligang Zhang ,&nbsp;Zhanmei Jiang","doi":"10.1016/j.jfoodeng.2025.112707","DOIUrl":"10.1016/j.jfoodeng.2025.112707","url":null,"abstract":"<div><div>Impact of microwave treatment (MH) and water bath treatment (WH) at various heating temperatures (75, 85 and 95 °C) on the stability of glycosylated α-lactalbumin (GLA) emulsion was compared and analyzed in this work. The MH-treated GLA had stronger browning intensity and DPPH scavenging ability, and lower free amino group than WH-treated GLA. Compared with WH, MH significantly reduced the creaming index (CI), average particle size, peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) value of GLA-loaded emulsion, whereas increased its interfacial adsorption ratio and Zeta-potential absolute value. Furthermore, the emulsion with GLA prepared by MH at 95 °C had the best stability even after 10 days of storage. All these results suggest that MH is a superior way to improve physical and oxidant stability of glycosylated-protein loaded emulsion.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112707"},"PeriodicalIF":5.3,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549270","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":"Exploring radio frequency heating of viscous foods via folded flow","authors":"Shouqingyun Sun ,&nbsp;Zhenna Zhang ,&nbsp;Xuejiao Wang ,&nbsp;Zibo Song ,&nbsp;Fujie Zhang ,&nbsp;Chaofan Guo ,&nbsp;Junjie Yi ,&nbsp;Xiaosong Hu","doi":"10.1016/j.jfoodeng.2025.112711","DOIUrl":"10.1016/j.jfoodeng.2025.112711","url":null,"abstract":"<div><div>This study aims to optimize the radio frequency (RF) pasteurization process for thermosensitive fruit and vegetable pulps by investigating key factors that influence the heating performance of a folded pipeline RF heating system, using passion fruit pulp as a model. To achieve this, a folded conveying pipe system was designed to optimize the heating process. The effects of varying conductivity, viscosity, volume flow rate, and electrode gap on the RF heating rate and temperature during the isothermal stage of passion fruit pulp were investigated. The results showed that increasing the salt content (0.1 %–0.3 %) improved the heating rate of the passion fruit pulp. When the salt content exceeded 0.3 %, the temperature during the isothermal stage remained essentially unchanged. Extreme viscosities were found to reduce the temperature during the isothermal stage, while increased flow rate and decreased electrode gap contributed to more efficient heating. The findings demonstrate that the folded conveyance pipeline setup can enhance RF heating for potential large-scale industrial applications, offering an effective method for pasteurizing viscous acidic foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112711"},"PeriodicalIF":5.3,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502131","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":"Fabrication of double-network emulsion gels to emulate bovine adipose tissue and application in 3D printing ink","authors":"Bonbeen Koo ,&nbsp;Sangeun Park ,&nbsp;Jiyoung Park,&nbsp;Yourim Oh,&nbsp;Jin-Kyu Rhee","doi":"10.1016/j.jfoodeng.2025.112709","DOIUrl":"10.1016/j.jfoodeng.2025.112709","url":null,"abstract":"<div><div>Developing fat alternatives that can effectively mimic animal adipose tissue is crucial for enhancing the quality of plant-based meat and supporting sustainable food production. This study introduces a 3D-printable emulsion gel composed of sodium alginate and κ-carrageenan, designed to replicate the structural and thermal properties of real animal fat. Emulsion gels were formulated with varying concentrations of κ-carrageenan (0 %, 1 %, 2 %, 3 %), and their physicochemical characteristics were evaluated using SEM, CLSM, FTIR, and rheological analysis. As the κ-carrageenan concentration increased, the gels exhibited denser microstructures, smaller oil droplet sizes, and stronger network formation. These changes enhanced thermal stability, with the 3 % κ-carrageenan sample demonstrating a gradual melting behavior above 80 °C—closely resembling the thermal response of bovine adipose tissue during cooking. To assess printability, rheological parameters critical to extrusion-based 3D food printing were analyzed across three process stages: extrusion (viscosity, yield stress), recovery (3ITT), and self-support (frequency sweep). The gelation temperature increased with κ-carrageenan content, indicating that optimal printing temperatures must be tailored to each formulation. 2D and 3D printing trials confirmed that matching printing temperature to the gelation point was key to achieving accurate deposition and shape fidelity. Overall, these findings highlight the potential of the proposed emulsion gel system to enhance the quality of plant-based meat analogues by closely mimicking the structural and thermal behaviors of animal fat, while also offering practical insights into optimizing the 3D printability of lipid-based foods formulated with hydrocolloids.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112709"},"PeriodicalIF":5.3,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491810","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":"Co-crystallized carotenoid extract from mango (Mangifera indica L.) peel as innovative ingredient dye and sweetener in gelatin","authors":"Gabriela Gomes Minatel,&nbsp;Carlen Bettim Bianchini,&nbsp;Renata Dias de Mello Castanho Amboni,&nbsp;Pedro Luiz Manique Barreto,&nbsp;Giustino Tribuzi,&nbsp;Itaciara Larroza Nunes","doi":"10.1016/j.jfoodeng.2025.112708","DOIUrl":"10.1016/j.jfoodeng.2025.112708","url":null,"abstract":"<div><div>Mango (<em>Mangifera indica</em> L.) by-products, such as peels, are promising sources of carotenoids. This study focused ultrasound assisted ethanol-based extraction of carotenoids from ‘Tommy Atkins’ mango peel, followed by their encapsulation using co-crystallization with sucrose, saccharin, and xylitol. The use of co-crystals as a natural dye in gelatin was also evaluated over 42 days (powder) and 7 days (ready-to-serve). Three gelatin formulations were developed: 100 % sucrose (GSC), 75 % sucrose with 25 % saccharin (GSS), and 100 % xylitol (GLX), aiming to provide reduced and sugar-free products. An extraction yield of 139.08 μg g⁻¹ of dry matter was achieved (94.42 % extraction efficiency), β-carotene was identified as the predominant carotenoid in mango peel. The encapsulation efficiency of the co-crystallized carotenoids ranged between 50.62 and 51.86. Scanning electron microscopy of the co-crystals revealed the formation of agglomerates and a porous surface, suggesting carotenoid entrapment. The co-crystals exhibited moisture content ranging from 0.22 % to 1.37 % and water activity between 0.59 and 0.68. During storage, the color of the co-crystals shifted towards more yellowish tones with reduced saturation. FTIR spectra of the co-crystals indicated matrix integrity, with absorption band shifts. DSC and XRD analyses demonstrated the influence of carotenoids on the crystalline structure of the co-crystals. Xylitol cocrystals and powder GSC showed the least color variation. All ready-to-serve gelatins demonstrated similar total color differences over 7 days. The findings confirmed the feasibility of ultrasound-assisted ethanol extraction and the application of carotenoids in a hydrophilic food matrix, highlighting their potential as a natural dye and an innovative dual-function ingredient.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112708"},"PeriodicalIF":5.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502137","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":"Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability","authors":"Yanhui Zhang ,&nbsp;Elizabeth Tenorio-Garcia ,&nbsp;Yanxiang Gao ,&nbsp;Fanny Nascimento Costa ,&nbsp;Michael Rappolt ,&nbsp;Like Mao ,&nbsp;Sepideh Khodaparast ,&nbsp;Anwesha Sarkar","doi":"10.1016/j.jfoodeng.2025.112710","DOIUrl":"10.1016/j.jfoodeng.2025.112710","url":null,"abstract":"<div><div>The aim of this study was to understand how beeswax can be used to stabilize water-in-oil emulsions and examine the impact of droplet volume fraction on emulsion stability. Pickering water-in-oil (W/O) emulsions were successfully designed using beeswax oleogels (4 wt%) as the sole stabilizer via a facile homogenization approach. The effects of beeswax crystals on the formation, stability, and structural organization of W/O emulsions (containing up to 70 % v/v water) were systematically investigated. Oleogelation reduced the interfacial tension between oil and water from 21 ± 1 mN/m to 14 ± 1 mN/m, enabling beeswax crystals to stabilize emulsions without the need for any synthetic surfactant. X-ray diffraction analysis revealed that beeswax crystals in oleogels exhibited a stable β’ polymorph with orthorhombic packing, maintaining a reduced long-chain spacing from 7.8 nm in pure beeswax to 6.3 nm, which contributed to the stabilization of Pickering W/O emulsions. The emulsions ranged in size (<em>D</em>₃₂) from 8 to 16 μm depending upon the droplet volume fraction and showed no significant change over storage period of 6 weeks. Microscopic observations of the interface demonstrated that emulsion stability was achieved through the synergistic effects of both the Pickering stabilization and bulk network stabilization. This dual stabilization mechanism was further confirmed by thermal cycling experiments and <em>in situ</em> crystallization analysis at the interface as well as rheological measurements showing gel formation at higher volume fractions of droplets. Overall, these findings highlight the potential of beeswax to stabilize W/O emulsions for applications in food and allied soft matter industries.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112710"},"PeriodicalIF":5.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519071","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":"Aggregated insoluble soybean protein hydrolysate for stabilizing O/W emulsion: focusing on ultrasound-assisted pH-shifting modification","authors":"Zheng Xu,&nbsp;Xixi Wu,&nbsp;Naveed Mahmood,&nbsp;Shuang Zhang,&nbsp;Yang Li","doi":"10.1016/j.jfoodeng.2025.112705","DOIUrl":"10.1016/j.jfoodeng.2025.112705","url":null,"abstract":"<div><div>This study investigated the impacts of ultrasound treatment (200–600 W) and/or pH-shifting (pH 12.0) on the structural and functional characteristics of aggregated insoluble soybean protein hydrolysate (AISPH), and further explored the efficacy of emulsion stabilized by these modified samples. The outcomes revealed that the combination of pH-shifting and ultrasound significantly improved the structural and functional properties of AISPH, with the improvement degree varying according to the ultrasound power. Moderate ultrasound (200–400 W) promoted the structure unfolding and de-aggregation, enhancing its solubility and emulsifying capabilities by decreasing the size and turbidity of the particles, increasing the negative surface charge, β-sheet and random coil contents, and exposing more hydrophobic and free sulfhydryl (-SH) groups. Conversely, higher-power (600 W) induced re-aggregation through hydrophobic interactions and disulfide (-S-S-) bonds. Additionally, the modified AISPH-stabilized emulsions exhibited smaller and more uniform particle size distributions, higher viscosity, and lower creaming indices (CI). Notably, U400-12-E exhibited the smallest particle size and the lowest CI. In conclusion, this research offers novel strategies for improving the structural and functional properties of AISPH, and the modified AISPH holds great promise for application as an emulsifier.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112705"},"PeriodicalIF":5.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491811","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}