Journal of Food Engineering最新文献

{"title":"Impact of cooking moisture on the relationship between starch granule surface microstructure and digestibility of highland barley","authors":"Xiaoyu Chen ,&nbsp;Hui Zhang ,&nbsp;Lilin Cheng ,&nbsp;Ling Zhu","doi":"10.1016/j.jfoodeng.2025.112784","DOIUrl":"10.1016/j.jfoodeng.2025.112784","url":null,"abstract":"<div><div>The digestive characteristics of whole grains have always been a hot issue. In this study, the effects of granule surface microstructure on the starch digestion of highland barley flour (HBF) and brown rice flour (BRF) were explored. By comparison, the compositions of HBF and BRF differed, but the starch digestibility (92.47 % and 95.84 %) was similar when cooked at 60 % moisture. Moreover, with the reduced cooking moisture conditions (40 %, 20 %, and 15 %), the starch digestibility of HBF was substantially lower than that of BRF. The lower starch ordered structure of HBF, indicated by lower crystallinity and helical structure content, which was not positively correlated with digestion rate. The starch granules of HBF cooked at 15–40 % moisture showed fewer surface pores and greater resistance to the penetration of amylase-sized probes compared to those of BRF, suggesting that the starch surface microstructure of HBF critically governed the binding and penetration of amylase. The fragments hydrolyzed from HBF greatly became shorter with the increase of cooking moisture, confirming that the loss of protective starch surface microstructure exposed internal enzymatic sites to amylase. Overall, the intact and dense surface microstructure of starch granules of HBF exerted hindrance on α-amylase, making HBF suitable for low-moisture baked products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"405 ","pages":"Article 112784"},"PeriodicalIF":5.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144885879","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":"Rapid temperature field prediction in natural product extraction","authors":"Yequan Yan ,&nbsp;Yang Yu ,&nbsp;Qilong Xue ,&nbsp;Jingxuan Zhang ,&nbsp;Jiping Pang ,&nbsp;Ping Li ,&nbsp;Yehan Hou ,&nbsp;Lei Wang ,&nbsp;Zheng Li","doi":"10.1016/j.jfoodeng.2025.112782","DOIUrl":"10.1016/j.jfoodeng.2025.112782","url":null,"abstract":"<div><div>Extraction process is critical in natural product manufacturing; precise temperature control during this process directly determines final product quality. However, existing technologies face two main challenges: first, temperature monitoring relies solely on discrete point measurements, precluding a comprehensive representation of the temperature distribution; second, real-time temperature prediction demands excessive computational resources, resulting in delayed control responses. To address these challenges, this study utilizes distributed temperature sensing (DTS) technology to detect the temperature field during the extraction process. Based on the detected temperature field data, a hybrid model approach (HMA) was developed by integrating a physical mechanism model with a residual neural network. The model enables rapid prediction of the temperature field. Experimental results demonstrate that the model's root mean square error (RMSE) ranges from 0.0971 to 0.5885, with 90.2 % of the temperature deviations confined within ±2 °C. These findings substantiate the model's effectiveness and accuracy in temperature prediction.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112782"},"PeriodicalIF":5.8,"publicationDate":"2025-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144860885","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":"Effects of selected food-compatible printing materials on product properties towards 3D binder jetting","authors":"Dang Chung Nguyen ,&nbsp;Rico F. Tabor ,&nbsp;Yunlong Tang ,&nbsp;Louise Bennett ,&nbsp;Shahnaz Mansouri","doi":"10.1016/j.jfoodeng.2025.112779","DOIUrl":"10.1016/j.jfoodeng.2025.112779","url":null,"abstract":"<div><div>This study investigates the dynamic ranges of key properties in three-dimensional (3D) food binder jetting, a process in which liquid binder is selectively applied to bind edible powder particles together. Currently, research in this area remains limited, often relying on trial-and-error and a narrow range of materials. Therefore, the research presents a methodological approach for investigating ingredient-binder combinations to optimise the 3D-printed food properties. Three powdered food ingredients (sucrose, whey protein isolate, and carboxymethyl cellulose), each representing different proximate chemical classes of foods, were combined with four edible binder solutions containing water, ethanol, xanthan gum and Tween 20. A systematic investigation was conducted to examine the relationships between the physicochemical characteristics of these materials and the resulting printed product properties. The findings highlight that powder particle size and density significantly affected the product properties, whereas the choice of binder has a substantial impact only when paired with a specific powder.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"405 ","pages":"Article 112779"},"PeriodicalIF":5.8,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144878123","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":"Oleosome extraction: Challenges, innovations, and opportunities for industrial applications","authors":"Yakindra Prasad Timilsena ,&nbsp;Deepa Agarwal ,&nbsp;Amy Logan ,&nbsp;Roman Buckow","doi":"10.1016/j.jfoodeng.2025.112780","DOIUrl":"10.1016/j.jfoodeng.2025.112780","url":null,"abstract":"<div><div>Oleosomes, also known as oil bodies, are natural lipid storage structures found in plant materials such as oilseeds, nuts, cereals and legumes. They offer significant potential for applications in the food, cosmetics, and pharmaceutical industries due to their inherent stability and desirable functional properties. However, scaling the extraction of oleosomes from laboratory to commercial-scale production presents several challenges. This review critically analyses current methodologies for extracting oleosomes from various plant sources, addressing structural and functional variations arising from different sources and extraction techniques. It also identifies key barriers to scaling-up the extraction process and examines innovative strategies aimed to overcoming these limitations. Furthermore, the review explores future research and industry practices to improve the feasibility and efficiency of oleosome extraction and commercialisation in terms of energy input and sustainability. Identifying critical gaps in oleosome production and stabilisation is crucial to address the challenges associated with their large-scale manufacture and application.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112780"},"PeriodicalIF":5.8,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144860886","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":"Non-invasive detection of internal foreign bodies in foods by using air-coupled ultrasound: case studies in beef burger patties and jelly plates","authors":"Gentil A. Collazos-Escobar ,&nbsp;José M. Prats-Montalbán ,&nbsp;Anabella S. Giacomozzi ,&nbsp;José Benedito ,&nbsp;Tomas E. Gómez Álvarez-Arenas ,&nbsp;José V. García-Pérez","doi":"10.1016/j.jfoodeng.2025.112777","DOIUrl":"10.1016/j.jfoodeng.2025.112777","url":null,"abstract":"<div><div>The detection of foreign bodies in the food industry is of increasingly critical importance due to potential health hazards to consumers, adverse effects on company's reputation, and legal compliance concerns. Therefore, this work aimed to assess the feasibility of using air-coupled ultrasound to detect foreign bodies within beef burgers patties and jelly plates as heterogenous-solid and homogeneous-semi solid model foods. Different types of foreign bodies (metal and plastic) at two different sizes (10 and 5 mm) were embedded within the burger patties and jelly plates. Both Control and Out-of-Control (OC, with foreign bodies) samples were scanned using an automated 2D system and a pair of unfocused air-coupled ultrasound sensors (0.28 MHz) operating in through-transmission mode. From time-domain ultrasound signals, two energy-related ultrasound parameters (square norm and integral) were computed to create the ultrasonic images. The presence of foreign bodies within the food samples led to the attenuation of the ultrasound waves (avg. square norm and integral decrease from 94.4 to 41.0 %, depending on the food product and foreign body size and material). This enabled the mapping of defective areas in both square norm and integral ultrasonic C-Scan images. Histogram-based image analysis proved to be effective in distinguishing between control and OC samples, while also facilitating the establishment of a detection threshold for foreign body identification. The manuscript also illustrates how the use of unfocused air-coupled ultrasonic transducers may be extrapolated for industrial purposes by minimizing the number of array elements necessary to scan the whole product. The methodology proposed in this study offers significant promise for the reliable, rapid, and accurate detection of foreign bodies in solid and semi-solid food matrices, with great potential for further industrial implementation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112777"},"PeriodicalIF":5.8,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852002","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":"Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions","authors":"Sushil Koirala ,&nbsp;Sangeeta Prakash ,&nbsp;Azharul Karim ,&nbsp;Bhesh Bhandari","doi":"10.1016/j.jfoodeng.2025.112778","DOIUrl":"10.1016/j.jfoodeng.2025.112778","url":null,"abstract":"<div><div>This study introduces a simplified approach to predictable and controlled shape morphing in plant protein-based bilayer food structures through precisely engineered surface cuts. Bilayer protein sheets (4 mm thickness) consisting of pea protein isolate (PPI) and faba bean protein isolate (FPI) were semi-automatically fabricated (2D) using a simplified stamping method, incorporating variations in their cut depth (1 mm and 2 mm) and cut orientation (0°, 15°, 30°, 45°, and 60°). Morphing (4D) was triggered during drying (55 °C, 180 min) and frying (210 °C, 30 s). Quantitative image analyses indicated significantly enhanced morphing in bilayers with PPI as the upper (cut-exposed) layer, achieving a maximum bending angle of 211.2 ± 3.4° at a 2 mm cut depth, compared to 162.0 ± 2.6° for bilayers with FPI on top. Increasing cut orientation angles transformed deformation from uniform bending (∼180° at 0°) to complex twisting (∼490° at 60°), producing unique morphologies including spirals, saddles, and dome shapes. Frying also resulted in rapid morphing but with overall reduced final curvature due to rapid surface crust formation and protein denaturation at high temperatures. These results demonstrate the effectiveness of precise surface cuts combined with material asymmetry with bilayer for controlled and visually appealing 2D to 4D morphing, offering a sustainable design strategy for plant protein-based snack products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112778"},"PeriodicalIF":5.8,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865541","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":"Stable oleogel system for improved delivery of poorly soluble quercetin","authors":"Shengnan Zhang,&nbsp;Lihua Jin,&nbsp;Lu Gao,&nbsp;Han Zhang,&nbsp;Xiaodan Qi,&nbsp;Cong Li,&nbsp;Bang Chen,&nbsp;Yehua Shen","doi":"10.1016/j.jfoodeng.2025.112776","DOIUrl":"10.1016/j.jfoodeng.2025.112776","url":null,"abstract":"<div><div>Oleogels have emerged as promising systems for the encapsulation and sustained release of bioactive compounds. In this study, we developed a highly stable oleogel formulation by integrating two conventional techniques: the solvent evaporation method and the use of ethanol as a co-solvent. This approach enabled the successful encapsulation of bioactive compounds with poor lipophilicity and low water solubility, such as quercetin. Characterization by polarized light microscopy and X-ray diffraction revealed that ethanol played a dual role: it not only optimized the crystalline structure of the oleogel but also facilitated the formation of an amorphous solid dispersion of quercetin. This structural transformation significantly enhanced the oleogel's loading capacity and improved the bioaccessibility of compounds with low water and lipid solubility like quercetin. Furthermore, the three-dimensional network of the oleogel provided a protective matrix that reduced molecular aggregation and recrystallization, thereby enhancing the chemical stability of quercetin. In vitro simulated digestion studies demonstrated that the oleogel effectively delayed the digestion of sea buckthorn fruit oil in the gastrointestinal tract, leading to a sustained release of quercetin. This stable oleogel system presents a promising strategy for the efficient delivery of poorly soluble bioactive compounds and holds great potential for applications in the fields of nutraceuticals and functional foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112776"},"PeriodicalIF":5.8,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144989787","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":"Flash freezing of ice cream with dense phase carbon dioxide: System performance and product quality","authors":"Sukirti Joshi ,&nbsp;Mohammad Anwar Ul Alam ,&nbsp;Megha Bohra ,&nbsp;Syed S.H. Rizvi","doi":"10.1016/j.jfoodeng.2025.112775","DOIUrl":"10.1016/j.jfoodeng.2025.112775","url":null,"abstract":"<div><div>A novel supercritical CO₂-based flash freezing system was developed and evaluated as an innovative, efficient, and on-demand solution for place-of-use flash freezing of liquids, specifically for clean label ice cream production. This technology addresses the limitations of conventional systems, including the use of hazardous refrigerants, complex mechanical components, and high energy consumption. The study examined the pivotal role of nozzle design in generating vacuum via the Bernoulli principle, enabling the entrainment of viscous ice cream mix into the Joule-Thomson-induced cooling stream. Flash-frozen clean label ice cream produced using this system exhibited a lower overrun (15.3 %) compared to commercial premium ice cream (26.3 %) and a higher melting rate (0.6 g/min vs. 0.4 g/min) at a similar draw temperature of approximately −10 °C, attributed to differences in ice crystal size and overrun. Additionally, initial mix temperature and viscosity were inversely related to both ice cream production rate and system freezing efficiency. Compared to conventional mechanical refrigeration, the flash freezing unit demonstrated a 65–223 % higher coefficient of performance, 20.6 % lower energy consumption, and a 24.8 % reduction in carbon footprint.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112775"},"PeriodicalIF":5.8,"publicationDate":"2025-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826507","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 papain on the gelling properties and 3D printability of thermally induced egg yolk gel","authors":"Yuanliang Zhong,&nbsp;Guoghua Li,&nbsp;Shiyu Zeng,&nbsp;Weiqiao Lv,&nbsp;Hongwei Xiao","doi":"10.1016/j.jfoodeng.2025.112766","DOIUrl":"10.1016/j.jfoodeng.2025.112766","url":null,"abstract":"<div><div>Food 3D printing technology has emerged as a prominent area of investigation in food processing due to its capacity for personalized manufacturing and precise nutritional regulation. Heat-induced egg yolk gel serves as a rich source of high-quality proteins and lipids, but its high hardness and low fluidity in thermogenic gels restrict its application in 3D printing. In this study, papain was employed to enzymatically hydrolyze egg yolk proteins, systematically examining its effects on the gel's physicochemical properties and 3D printability. Experimental findings demonstrated that enzymatic degradation significantly reduced the particle size and ζ-potential of the egg yolk suspension, disrupted the protein network structure, and decreased the storage modulus and apparent viscosity of the gels. The proportion of free water and network porosity in yolk gels increased with increasing papain concentration. Optimal results were observed at an enzyme concentration of 0.01–0.02 g/25 g, where the gel exhibited suitable viscoelasticity and self-supporting capability, enabling the successful printing of a structurally intact three-dimensional model. This research establishes a theoretical foundation for the development of enzymatically modified egg yolk-based 3D printing materials, thereby advancing the utilization of natural protein resources in smart food manufacturing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112766"},"PeriodicalIF":5.8,"publicationDate":"2025-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826508","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":"Thermodynamic model and infrared thermography monitoring system for convective drying of goldenberry (Physalis peruviana)","authors":"T. Chuquizuta ,&nbsp;W. Castro ,&nbsp;M. Castro-Giraldez ,&nbsp;P.J. Fito","doi":"10.1016/j.jfoodeng.2025.112773","DOIUrl":"10.1016/j.jfoodeng.2025.112773","url":null,"abstract":"<div><div>The goldenberry (<em>Physalis peruviana</em>) is a highly perishable Andean fruit with valuable nutritional and functional properties. Its preservation poses a challenge due to its high moisture content. This study presents an integrated method combining infrared thermography (IR) and irreversible thermodynamics to characterize the convective drying process of goldenberry.Samples were dried at 60 °C and 1.0 m/s air velocity. Weight loss, surface temperature, and water activity were recorded over 13 h using thermocouples, precision balances, and IR imaging. An irreversible thermodynamic model was applied to estimate water flux, free energy changes, and chemical potential gradients, including mechanical energy effects. The phenomenological coefficient from Onsager's relation was correlated with water flux to describe internal water migration. IR thermography enabled real-time, non-invasive monitoring of temperature and emissivity, correlating with morphological changes during drying. Sorption isotherms were fitted using the GAB model, and thermodynamic analysis allowed separation of physical and mechanical contributions to water potential. This approach provides a deeper understanding of moisture transport during drying and demonstrates the usefulness of combining IR monitoring with thermodynamic modeling. It offers a promising tool for optimizing drying protocols in high-moisture tropical fruits like goldenberry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112773"},"PeriodicalIF":5.8,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144809375","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}