Journal of Food Engineering最新文献_第4页

Encapsulation of bioactives in rocoto chili (Capsicum pubescens) pulp using agro-industrial by-products: Enhancing stability and pungency 利用农工副产品包封红辣椒（Capsicum pubescens）果肉中的生物活性物质：增强稳定性和辛辣性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-14 DOI: 10.1016/j.jfoodeng.2025.112659

Natalia Salgado-Aristizabal , Juan D. Galvis-Nieto , Vanesa Abad , Jorge M. Narvaez-Perez , Danya K. Jurado-Erazo , Carlos A. Cardona A. , Ignacio Álvarez-Lanzarote , Carlos E. Orrego A.

{"title":"Encapsulation of bioactives in rocoto chili (Capsicum pubescens) pulp using agro-industrial by-products: Enhancing stability and pungency","authors":"Natalia Salgado-Aristizabal , Juan D. Galvis-Nieto , Vanesa Abad , Jorge M. Narvaez-Perez , Danya K. Jurado-Erazo , Carlos A. Cardona A. , Ignacio Álvarez-Lanzarote , Carlos E. Orrego A.","doi":"10.1016/j.jfoodeng.2025.112659","DOIUrl":"10.1016/j.jfoodeng.2025.112659","url":null,"abstract":"<div><div>The rocoto chili pepper (<em>Capsicum pubescens</em>) is a lesser-known domesticated species of chili pepper, valued for its pungency and aromatic properties. Chili peppers are regarded as functional foods due to bioactive phytochemicals. Various drying techniques are employed to extend the relatively short shelf life of these peppers, including oven drying, natural convection drying, solar drying, and smoke drying. Nevertheless, no studies have yet examined the production of chili powders by encapsulating the fruit pulp using drying techniques.</div><div>This study employed three agro-industrial products (maltodextrin, rice flour, and rice protein), which are inexpensive and readily available in Colombian chili-producing regions, to safeguard the capsaicinoids, polyphenols, and flavonoids present in the chili pulp. The encapsulated chili pulp powders were subjected to analysis for capsaicinoid content, other bioactive compounds (total phenols, flavonoids, and capsaicinoids), and antioxidant activity. Similar measurements were made for vacuum-dried chili pulp without encapsulants. The study also examined the evolution of bioactive concentrations under ultraviolet-C light and incandescent light irradiation, as well as the microbiological quality before and after UV-C irradiation treatments.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112659"},"PeriodicalIF":5.3,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084549","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

Ultraviolet-C light (254 nm) treatment using a batch-style powder redistribution system for the inactivation of Salmonella surrogate, Enterococcus faecium, in wheat flour 采用间歇式粉末再分配系统对小麦粉中替代沙门氏菌粪肠球菌进行254nm紫外- c光灭活

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-13 DOI: 10.1016/j.jfoodeng.2025.112657

Ava Weyrich, Deepti Salvi

{"title":"Ultraviolet-C light (254 nm) treatment using a batch-style powder redistribution system for the inactivation of Salmonella surrogate, Enterococcus faecium, in wheat flour","authors":"Ava Weyrich, Deepti Salvi","doi":"10.1016/j.jfoodeng.2025.112657","DOIUrl":"10.1016/j.jfoodeng.2025.112657","url":null,"abstract":"<div><div>This study investigated the effect of enhanced 254 nm ultraviolet-C (UV-C) light exposure on the inactivation of <em>Enterococcus faecium</em> within wheat flour. The <em>in vitro</em> susceptibility of <em>E. faecium</em> on agar plates to UV-C light was determined before performing food studies. The results show significant reduction capacity, achieving an 8.7 ± 0.2 log reduction after 2.48 J/cm<sup>2</sup> of exposure. To determine the effect of enhanced UV exposure on wheat flour decontamination, four redistribution methods were compared based on their inactivation capacity potential. This included no redistribution, manual redistribution, and vibrating continuous redistribution on a novel system using two different sample containers: a Petri plate and a weighing boat. The most effective redistribution method was the continuous redistribution system with a weighing boat base, achieving a 4.1 log reduction in wheat flour after 7.43 J/cm<sup>2</sup> of exposure. The reduction capacity was further improved through sample size minimization. Reducing the treatment sample size from 1.00 g to 0.15 g minimized layering and improved the <em>E. faecium</em> reduction in wheat flour from <strong>2.0 log in the 1.00 g sample to 3.6</strong> log in the 0.15 g samples after treatment with a dosage of 2.48 J/cm<sup>2</sup>. Theoretical adjusted fluence calculations support the need for powdered sample minimization for increased UV exposure, estimating that the 0.15 g wheat flour sample received a dosage approximately 6.66 times greater than the 1.00 g sample. Further optimization of exposure methods through system industrialization could improve on this study's results and accelerate its potential incorporation into powdered food processing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112657"},"PeriodicalIF":5.3,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084550","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

Encapsulation of pterostilbene in hydroxypropyl-β-cyclodextrin using high-pressure homogenization and pH-shift methods: Characterization, stability, and static in vitro digestion. 高压均质和ph移位法在羟丙基-β-环糊精中的包封：表征、稳定性和静态体外消化。

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-13 DOI: 10.1016/j.jfoodeng.2025.112656

Xuanyi Zhang, Xiaojun Lin, Jingwen Wang, Xiaoyu Luo, Baojun Xu

{"title":"Encapsulation of pterostilbene in hydroxypropyl-β-cyclodextrin using high-pressure homogenization and pH-shift methods: Characterization, stability, and static in vitro digestion.","authors":"Xuanyi Zhang, Xiaojun Lin, Jingwen Wang, Xiaoyu Luo, Baojun Xu","doi":"10.1016/j.jfoodeng.2025.112656","DOIUrl":"10.1016/j.jfoodeng.2025.112656","url":null,"abstract":"<div><div>This study focused on enhancing the stability and bioaccessibility of pterostilbene (PTS) by encapsulating it with hydroxypropyl-β-cyclodextrin (HP-β-CD) using high-pressure homogenization (HPH) and pH-shift methods. The encapsulation process was performed at pressures of 50, 100, and 150 MPa along with three different treatments, achieving a maximum encapsulation efficiency of 94.34% and a loading capacity of 14.82% at 150 MPa. The SEM, XRD, and FTIR analyses confirmed encapsulation by revealing significant morphological changes, crystal structure modifications, and host-guest interactions. PTS-HP-β-CD complexes retained 82.22% of PTS at 4°C (28 days) and 76% under UVB (120 min), compared to 56.03% and 21% for free PTS, respectively. Additionally, these complexes exhibited enhanced DPPH scavenging rates (44.95% at 0.02 mg/mL), nearly twice that of free PTS. In the release studies, the complexes’ release behavior aligned with the Higuchi model. Encapsulated PTS revealed lower digestion rates in <em>in-vitro</em> gastric (32.24% vs. 49.88 %) and intestinal phases (63.98% vs. 91.01%). Additionally, there was no observable toxicity for PTS-HP-β-CD to human epidermal keratinocytes, supporting its potential use in cosmetics, food, and pharmaceuticals. These results demonstrated that HPH combined with pH-shift methods effectively improved the stability and bioaccessibility of PTS, offering a promising strategy for its formulation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112656"},"PeriodicalIF":5.3,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147363","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

Rapid continuous freezing of liquid food products 液体食品的快速连续冷冻

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-12 DOI: 10.1016/j.jfoodeng.2025.112637

Jolin Morel , Lindsay Robertson , Richard Archer

{"title":"Rapid continuous freezing of liquid food products","authors":"Jolin Morel , Lindsay Robertson , Richard Archer","doi":"10.1016/j.jfoodeng.2025.112637","DOIUrl":"10.1016/j.jfoodeng.2025.112637","url":null,"abstract":"<div><div>The segregation of dissolved food (e.g. milk) solids during freezing has been exploited as a water separation approach, but the application of freezing to bulk volumes commonly causes product component degradation, and the time required for thawing large blocks of frozen milk (and other liquid foods) incurs a risk of significant microbial growth.</div><div>For some milk supplies, notably non-bovine milk, common processes such as spray drying require a scale of operation that is too large for common collection-volumes. Market opportunities for such milk supplies would improve if it were possible to accumulate larger volumes without product degradation. A freezing process would meet this need if product degradation could be avoided.</div><div>Detailed microscopic and theoretical investigation of the freezing of milk-type substances has revealed a freezing mechanism that may be exploited to allow rapid continuous freezing into pellets, enabling storage/accumulation and rapid thawing on demand.</div><div>This paper describes the process functional parameters needed for rapid freezing and thawing, summarises the science findings and reports application of those findings to the development of a prototype continuous rapid freezing unit that shows significant promise.</div><div>We also report initial testing to clarify the likely scope of application, to provide evidence of energy efficiencies, and to provide evidence of preservation of product qualities following freezing, storage and thawing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112637"},"PeriodicalIF":5.3,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068028","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

Draw solution selection and process parameters impact the performance of forward osmosis for nonthermal concentration of liquids 溶液选择和工艺参数对液体非热浓缩正向渗透的性能有影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-10 DOI: 10.1016/j.jfoodeng.2025.112655

Anamaria Andreea Beldie , Joseph Dumpler , Carmen I. Moraru

{"title":"Draw solution selection and process parameters impact the performance of forward osmosis for nonthermal concentration of liquids","authors":"Anamaria Andreea Beldie , Joseph Dumpler , Carmen I. Moraru","doi":"10.1016/j.jfoodeng.2025.112655","DOIUrl":"10.1016/j.jfoodeng.2025.112655","url":null,"abstract":"<div><div>Forward osmosis (FO), which is driven by the osmotic pressure difference between a highly concentrated draw solution (DS) and the liquid to be concentrated, is emerging as a solution for the nonthermal concentration of liquid foods. Identifying food grade DS with low reverse solute flux (RSF), high osmotic pressure, and low viscosity is crucial for facilitating food applications of FO. In this work, an extensive pre-screening of DS candidates for food applications, followed by experimental testing of potassium lactate, dipotassium malate, fructose, and xylitol, were conducted. A bench-top FO unit with a spiral wound cellulose triacetate membrane was used to evaluate water flux (J<sub>w</sub>), RSF, and specific reverse solute flux (SRSF) against deionized water. The effects of feed temperature, DS temperature, and flow rate on FO were also assessed. Feed temperature and DS type significantly affected J<sub>w</sub> and RSF. Dipotassium malate showed the highest J<sub>w</sub> (5.3–8.8 L m<sup>−2</sup> h<sup>−1</sup>) and the lowest RSF (19.38 ± 6.16 mg m<sup>−2</sup> h<sup>−1</sup>) of all DS, due to its molecular weight and low viscosity. The results of this work can guide food applications of FO and help bring this technology to market.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112655"},"PeriodicalIF":5.3,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949062","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

Printability of bigel inks as fat analogs: Impact of gelators on structure 脂肪类油墨的印刷适性：凝胶对结构的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-09 DOI: 10.1016/j.jfoodeng.2025.112654

Gamze Hanbeyoglu-Akturk , Evren Demircan , Beraat Ozcelik

{"title":"Printability of bigel inks as fat analogs: Impact of gelators on structure","authors":"Gamze Hanbeyoglu-Akturk , Evren Demircan , Beraat Ozcelik","doi":"10.1016/j.jfoodeng.2025.112654","DOIUrl":"10.1016/j.jfoodeng.2025.112654","url":null,"abstract":"<div><div>Bigels are biphasic systems that mimic the structural and functional properties of animal fat, making them promising adipose tissue analogs for plant-based meat alternatives. This study investigates the impact of gelator selection on the structure and three-dimensional (3D) printing performance of bigels. Formulations included a lipid-based low molecular weight gelator, glycerin monostearate (GMS), or a non-lipidic polymeric gelator, ethylcellulose (EC), in combination with thermally reversible hydrocolloids, sodium alginate (SA) or low acyl gellan gum (GG). The textural, rheological, thermal, and microstructural properties of bigels were evaluated to determine their suitability as 3D-printed adipose tissue analogs. Results demonstrated that GMS bigels formed a bicontinuous structure with higher viscosity, yield stress, and mechanical strength, whereas EC-based bigels exhibited a W/O structure with lower rigidity. GMS bigels effectively replicate the thermal softening of adipose tissue, closely mimicking its behavior under varying temperature conditions. Additionally, GMS bigels with smaller particle sizes demonstrated enhanced long-term structural stability. SA exhibited better printing performance than GG by enhancing self-supporting ability and shape retention after extrusion. GMS-SA resulted in the most structurally stable and printable bigels, characterized by smooth surfaces, strong appearance, and excellent extrusion fidelity. In contrast, EC-based bigels, while printable, demonstrated inferior mechanical properties and weaker structural integrity. These findings highlight the critical role of gelator selection in defining the functional properties of bigels, particularly in optimizing their performance as 3D-printable adipose tissue analogs. This study provides new insights into the formulation of plant-based fat analogs, contributing to the advancement of sustainable meat alternatives.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112654"},"PeriodicalIF":5.3,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144083903","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

Drying temperature effects on oil dispersion and properties of alginate-kiwi seed oil films 干燥温度对海藻酸盐-猕猴桃籽油膜油分散性能的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-03 DOI: 10.1016/j.jfoodeng.2025.112644

Mohammad Hamayoon Wardak , Francis Ngwane Nkede , M.A. Reshaka Kavindi , Tran Thi Van , Fanze Meng , Fumina Tanaka , Fumihiko Tanaka

{"title":"Drying temperature effects on oil dispersion and properties of alginate-kiwi seed oil films","authors":"Mohammad Hamayoon Wardak , Francis Ngwane Nkede , M.A. Reshaka Kavindi , Tran Thi Van , Fanze Meng , Fumina Tanaka , Fumihiko Tanaka","doi":"10.1016/j.jfoodeng.2025.112644","DOIUrl":"10.1016/j.jfoodeng.2025.112644","url":null,"abstract":"<div><div>This study evaluated the effects of drying temperatures (25, 30, 40, and 60 °C) on the oil dispersion and physicochemical properties of sodium alginate–kiwi seed essential oil composite films, including their drying kinetics, oil distribution, morphology, mechanical strength, thermal stability, and barrier properties. The drying temperature significantly influenced the physical integrity and oil dispersion of the film. A drying temperature increased from 25 to 60 °C reduced film thickness from 54.1 to 43.3 μm, increased water vapor permeability from 5.0 × 10<sup>−11</sup> to 5.9 × 10<sup>−11</sup> g m<sup>−2</sup> s<sup>−1</sup> Pa<sup>−1</sup>, and adversely affected ultraviolet light barrier properties, while enhancing transparency and having no notable effect on moisture content. Confocal laser scanning microscopy, scanning electron microscopy, atomic force microscopy, and X-ray diffraction analysis revealed that low temperature drying enhanced homogeneity, compactness, and crystallinity. Mechanical properties, including tensile strength (1.6–2.23 MPa) and elongation at break (70.9 %–93.6 %), improved with the increasing temperatures up to 40 °C but declined thereafter. These findings highlighted the influence of drying temperature on the functional properties of the composite films, suggesting that low drying temperatures of 25–30 °C are optimal for maintaining the desirable structural and functional characteristics for food packaging applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112644"},"PeriodicalIF":5.3,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928507","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

Nisin electrospun nanofibers as promising active food packaging Nisin静电纺丝纳米纤维在活性食品包装中的应用前景

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-03 DOI: 10.1016/j.jfoodeng.2025.112643

Aline Aniele Vencato , Naiara Jacinta Clerici , André Luiz Mendes Juchem , Helena Campos Rolla , Adriano Brandelli

{"title":"Nisin electrospun nanofibers as promising active food packaging","authors":"Aline Aniele Vencato , Naiara Jacinta Clerici , André Luiz Mendes Juchem , Helena Campos Rolla , Adriano Brandelli","doi":"10.1016/j.jfoodeng.2025.112643","DOIUrl":"10.1016/j.jfoodeng.2025.112643","url":null,"abstract":"<div><div>Nisin is a natural antimicrobial approved for use as biopreservative in foods. In this study, eight nanofiber formulations were manufactured by electrospinning using poly(vinyl alcohol) (PVA) or poly-ε-caprolactone (PCL) with and without nisin. Scanning electron microscopy (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), mechanical and rheological tests were achieved to characterize the nanofibers. The assessment of antimicrobial and antioxidant activities and toxicological evaluation was also performed. The average diameter of nisin nanofibers varied between 303.6 nm and 1789.1 nm. DSC thermograms revealed typical peaks for PVA (57–65 °C) and PCL (59–64 °C), although the absence of defined signals was observed in PVA-nisin nanofibers. Incorporation of nisin caused some changes in the mechanical properties of PVA nanofibers, as the Young's modulus and elongation at break decreased from 22.9 MPa to 102.6 % to 7.65 MPa and 46.6 % respectively. The nisin nanofibers formulated with PVA inhibited <em>Staphylococcus aureus</em>, even when evaluated 1.5 years after manufacturing. These nanofibers were also effective against <em>S. aureus</em> and <em>Listeria monocytogenes</em> when evaluated in a milk-based food-simulating model. Using the ABTS method, nisin nanofibers showed antioxidant activity ranging from 757 to 833.67 μM TEAC. The produced nanofibers can be classified non-hemolytic materials, as all formulations presented hemolysis rate below 3 %. The PVA10 nanofibers produced with and without nisin were selected for further toxicological assessment, showing no significant effects in L929 cell viability and agar diffusion cytotoxicity test. Therefore, nisin electrospun nanofibers might be useful as active food packaging materials.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112643"},"PeriodicalIF":5.3,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907986","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

Micro-fluidic jet spray dried Pickering emulsion powders with high encapsulation efficiency: mechanistic insights into structural evolution during emulsion formation, drying and storage 高封装效率的微流体喷射干燥皮克林乳化液粉末：乳化液形成、干燥和储存过程中结构演变的机理

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-02 DOI: 10.1016/j.jfoodeng.2025.112642

Chaojie Wu, Shen Yan, Junhao Zhao, Mengyuan Li, Ziwei Nie, Shengyu Zhang, Xiao Dong Chen, Winston Duo Wu

{"title":"Micro-fluidic jet spray dried Pickering emulsion powders with high encapsulation efficiency: mechanistic insights into structural evolution during emulsion formation, drying and storage","authors":"Chaojie Wu, Shen Yan, Junhao Zhao, Mengyuan Li, Ziwei Nie, Shengyu Zhang, Xiao Dong Chen, Winston Duo Wu","doi":"10.1016/j.jfoodeng.2025.112642","DOIUrl":"10.1016/j.jfoodeng.2025.112642","url":null,"abstract":"<div><div>Powdered Pickering emulsions show great potential for advanced oil encapsulation, but key gaps persist in understanding their structural evolution during spray drying. This study utilized a micro-fluidic jet spray dryer to produce cellulose nanocrystal (CNC)-based Pickering emulsion (CbPE) powders encapsulating medium-chain triglycerides (MCT), with maltodextrin (MD) as the wall matrix. Low-field nuclear magnetic resonance revealed the emulsion stabilization mechanism. The effects of oil content, matrix concentration, total solid content, and drying temperature on microcapsule morphology, size, molecular structure, and thermal stability were systematically investigated using SEM, FT-IR, and DSC. A novel extraction method was developed to differentiate between oil truly encapsulated by CNCs and free oil entrapped by MD, elucidating the phase evolution of emulsion droplets during drying. Under optimized conditions (CNC:MCT mass ratio of 1:6, CbPE:MD ratio of 7:3, total solid content of 10 % w/w, and inlet temperature of 180 °C), the powder achieved a remarkable total encapsulation efficiency of 97 % and maintained stability for six months under refrigeration with negligible oil leakage. This work provides fundamental insights into the formation, drying, and storage of Pickering emulsion powders, advancing their potential for functional oil delivery systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112642"},"PeriodicalIF":5.3,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923141","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 and validating a model food using gelatin gel for liquid nitrogen spray freezing of Larimichthys crocea: Thermal properties, freezing characteristics, and microstructure 明胶凝胶液氮喷雾冷冻大黄鱼模型食品的研制与验证：热特性、冷冻特性和微观结构

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-02 DOI: 10.1016/j.jfoodeng.2025.112645

Yuxiao Mao , Hosahalli S. Ramaswamy , Junde Ren , Hongyue Li , Tao Song , Ting Xiao , Sinan Zhang , Yong Yu , Songming Zhu

{"title":"Developing and validating a model food using gelatin gel for liquid nitrogen spray freezing of Larimichthys crocea: Thermal properties, freezing characteristics, and microstructure","authors":"Yuxiao Mao , Hosahalli S. Ramaswamy , Junde Ren , Hongyue Li , Tao Song , Ting Xiao , Sinan Zhang , Yong Yu , Songming Zhu","doi":"10.1016/j.jfoodeng.2025.112645","DOIUrl":"10.1016/j.jfoodeng.2025.112645","url":null,"abstract":"<div><div>To develop a model food for the large yellow croaker (LYC, <em>Larimichthys crocea</em>) muscle subjected to liquid nitrogen spray freezing (LNSF), the effects of temperature and concentrations of gelatin (5%, 10%, and 15%, w/w), sodium chloride (0%, 3%, 6%, and 9%), and sucrose (0%, 3%, 6%, and 9%) on thermal properties of frozen gelatin gels were investigated. Thermal conductivity (<em>k</em>) and diffusivity (<em>α</em>) significantly decreased (<em>P</em> < 0.05) with increasing gelatin concentration and decreasing sodium chloride content. Adding sucrose significantly decreased <em>k</em> but raised <em>α</em>. Increasing the concentrations of all three components reduced the volumetric heat capacity (<em>C</em><sub>pV</sub>). The gelatin gel with 16 % gelatin and 4 % sucrose was selected as the model food because its thermal properties most closely matched those of LYC muscle. At depths of 5, 15, and 25 mm, the total LNSF freezing durations for gels (164.78, 167.01, and 167.40 min) were similar to those for fish muscles (167.67, 169.47, and 168.93 min), validating that the developed model food effectively simulated the freezing characteristics of real food. The significant decrease in cross-sectional area from 1538.63 to 850.90 μm<sup>2</sup> and area uniformity index from 2.507 to 1.612 with decreasing freezing temperature from −20 to −100 °C demonstrated that rapid freezing generated uniformly distributed fine ice crystals. This phenomenon indicated that the model food could simulate the quality changes in fish muscle with LNSF freezing temperature. In summary, adjusting the component content of gelatin gels can be used to develop model foods for aquatic products to optimize LNSF freezing protocols.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112645"},"PeriodicalIF":5.3,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143911528","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