Journal of Food Engineering最新文献

{"title":"Investigation of disinfection regrowth potential assessment of non-thermal plasma on surface materials: A comparative study","authors":"Yiyi Xu,&nbsp;Haoxuan Zheng,&nbsp;Amarjeet Bassi","doi":"10.1016/j.jfoodeng.2025.112624","DOIUrl":"10.1016/j.jfoodeng.2025.112624","url":null,"abstract":"<div><div>Non-thermal plasma (NTP) presents a promising technique for surface disinfection and microbial decontamination. This study explores NTP's effectiveness on three surface materials—aluminum, glass, and acrylic—by comparing disinfection performance under identical treatment conditions. This investigation introduces the first-ever regrowth potential assessment, evaluating the regrowth of microbes post-NTP treatment. The research examines in depth mechanisms of regrowth and the factors influencing it, utilizing characterization techniques such as Fourier transform infrared spectroscopy (FTIR)-attenuated total reflectance (ATR), scanning electron microscopy (SEM), X-Ray photoelectron microscopy (XPS), and contact angle measurements. The results contribute to the assessment of microbial regrowth potential, providing an informative reference for evaluating the duration of NTP disinfection and helping to improve its practical application.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112624"},"PeriodicalIF":5.3,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143859647","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 rice starch-soy protein isolate interactions on the structural characteristics and digestive behaviors","authors":"Jingye Zhu ,&nbsp;Yufeng Zhang ,&nbsp;Zhuoyang Li ,&nbsp;Jianshe Chen ,&nbsp;Yong Chen","doi":"10.1016/j.jfoodeng.2025.112623","DOIUrl":"10.1016/j.jfoodeng.2025.112623","url":null,"abstract":"<div><div>Starch-protein complexes are regarded as an effective strategy in regulating the digestion behavior of starch. Nevertheless, the anti-digestive mechanisms of soy protein isolate (SPI) on the digestibility of rice starch (RS) remain unclear. This study aimed to investigate how the structural characteristics of RS-SPI complexes influence the adsorption of amylase on the gel surface and the internal mobility of amylase by comprehensively comparing the structural, morphologic, rheological and digestive properties of RS with RS-SPI complexes. Results showed that SPI interacted with RS by non-covalent (ionic bonds, hydrogen bonds, and hydrophobic interactions), and the gelatinization properties of RS were changed significantly by the addition of SPI. Besides, compared to RS, RS-SPI complexes had stranger V-type diffraction intensity, more compact gel network structure, larger particle sizes and weaker affinity with α-amylase, which were closely related to the anti-digestive properties of the complexes. Furthermore, RS-SPI complexes showed lower apparent viscosity and dynamic viscoelasticity than those of RS. With the increase of SPI content, in vitro digestion study confirmed that the content of resistant starch was increased from 3.57 % (RS) to 25.24 % (RS-40 %SPI) and the digestibility was decreased from 98.90 % (RS) to 77.91 % (RS-40 %SPI). Collectively, the present study unveiled the mechanisms of SPI on the digestibility of RS by hindering the binding of amylase to RS, which provided a valuable suggestion on the development of healthy foods with anti-digestive properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112623"},"PeriodicalIF":5.3,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864136","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":"Influence of temperature and shear rate during cooling on the rheological and textural properties of pea protein-based meat analogues","authors":"Maria Gräfenhahn,&nbsp;Michael Beyrer","doi":"10.1016/j.jfoodeng.2025.112625","DOIUrl":"10.1016/j.jfoodeng.2025.112625","url":null,"abstract":"<div><div>Pea protein isolate (PPI) is widely used to produce plant-based meat analogues via high-moisture extrusion. Key parameters during extrusion processing such as temperature and shear play critical roles in the structural changes that determine the final product's texture and mechanical properties. However, achieving a fibrous meat-like texture remains challenging. Consequently, this study aims to systematically investigate the effects of cooling die temperature and shear rate during the cooling phase of high-moisture extrusion on the rheological and textural properties of PPI-based meat analogues. A rotating cooling die system was employed to independently control shear rates (0–9.03 s⁻¹) and cooling temperatures (70–90 °C). Texture and rheological analysis were conducted to assess hardness, anisotropy, and viscoelastic characteristics. The findings indicate that higher cooling die temperatures (up to 80 °C) resulted in harder extrudates with higher anisotropy, enhancing fibrous structure formation. Increased shear rates during cooling did not significantly influence the hardness and the anisotropy decreased. Hardness, anisotropy, and elastic modulus increased primarily due to enhanced aggregation via disulfide bonds, while aggregation through non-covalent bonds had a comparatively smaller impact on the mechanical properties. Thermomechanical treatment of PPI at higher moisture contents in a rheometer corroborated these results, with both shear rate and cooling temperature significantly affecting the elasticity. This indicated that predictive insights into the texturization potential of plant-based proteins can be gained under extrusion-like conditions by assessing their rheological properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112625"},"PeriodicalIF":5.3,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891070","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 new methodology to measure total fluence during pulsed light treatment based on a conversion efficiency factor","authors":"Anubhav Pratap-Singh ,&nbsp;Dalia John ,&nbsp;Anika Singh ,&nbsp;Hosahalli S. Ramaswamy","doi":"10.1016/j.jfoodeng.2025.112621","DOIUrl":"10.1016/j.jfoodeng.2025.112621","url":null,"abstract":"<div><div>This work presents an indirect approach for estimating the radiant exposure (H_e = Q_light/A), or fluence, during pulsed light (PL) treatment by observing the rate of melting of ice in a petridish and temperature increase in a metal tray kept inside the PL chamber. It was proposed that any change (physical/chemical/microbiological) produced due to PL treatment is a function of H_e and thus can be correlated to H_e using Pratap-Singh-Ramaswamy (PSR) conversion efficiency factor. This hypothesis was tested for two treatments that involved heat exchanges during PL treatment: a) melting of ice (due to latent heat) and b) rise of sample temperature (due to sensible heat). Gathered data showed a strong correlation between the measured heat exchange parameters (thermal energy received Q_h, ice melted m_ice, temperature rise T_rise) and the incident radiant flux (H_e) at a particular location, thus validating the hypothesis. The PSR factor for different processes were fitted using a first-order model, wherein PSR_thermal, PSR_latent and PSR_sensible were evaluated as the slope of Q_h, m_ice, T_rise v/s H_e curves, respectively, and corresponding system configuration terms (δ_h, δ_i and δ_T) were evaluated as intercepts. The value of PSR_thermal was almost 2–3 folds better for the ice melting latent heat method, suggesting it to be a better candidate for adopting this methodology. The proposed methodology gave a good fit between the calculated and actual H_e values. The concept was also validated using data for PL destruction kinetics for different microbes (<em>E coli K12, G. stearothermophilus, C. sporogenes</em>) were established as 0.3212, 0.2395 cm²/J and 0.0925 cm²/J. Overall, this study lays the foundation of a simple, rapid and cost-effective technique to estimate the absorbed pulsed light fluence.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112621"},"PeriodicalIF":5.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870018","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":"Enhancing the processability and mechanical performance of collagen-based biofilms through supercritical carbon dioxide plasticisation","authors":"Karina C. Núñez C. ,&nbsp;Luis E. Alonso Pastor ,&nbsp;Félix Lizalde-Arroyo ,&nbsp;Jaime Lledó ,&nbsp;Leandra Oliveira Salmazo ,&nbsp;Alberto Lopez-Gil ,&nbsp;Miguel A. Rodríguez-Pérez","doi":"10.1016/j.jfoodeng.2025.112615","DOIUrl":"10.1016/j.jfoodeng.2025.112615","url":null,"abstract":"<div><div>The hierarchical structure and high molecular weight of bovine collagen fibres, along with their widespread availability, make this animal protein a promising candidate for biofilm production. However, unlike conventional thermoplastics, collagen processing is challenging due to its complex intra- and intermolecular interactions. This study investigated the use of supercritical carbon dioxide (sCO₂) as a plasticising agent to modify these interactions during a pretreatment phase prior to film formation via extrusion-compression moulding. Different supercritical conditions were tested, and the combined effect of sCO₂ and glycerol (Gly), a common plasticiser, was evaluated. Microstructural analyses of the pretreated powders and resulting biofilms revealed an unconventional plasticisation mechanism, characterised by the loss of the triple-helix structure and the formation of a randomly cross-linked network. This effect was particularly pronounced under supercritical conditions at higher temperatures (80 °C and 80–300 bar), where the loss of surface water from the collagen fibres and interactions between functional groups in denatured fibres led to enhanced plasticity. As a result, the extruded films exhibited a reduction in stiffness of up to 20 % and an increase in elongation at break by more than 50 %. In contrast, pretreatments at lower temperatures and pressures (35 °C and 80 bar) caused only minor chain scission, preserving the triple-helix structure and yielding rigid films with limited deformability. These findings demonstrated that controlling supercritical conditions in the presence of glycerol during collagen pretreatment is an effective strategy to enhance the processability and mechanical performance of collagen-based biofilms.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112615"},"PeriodicalIF":5.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and saltiness characterization of NaCl-loaded O/W emulsion gel","authors":"Yingru Xu ,&nbsp;Jinhan Su ,&nbsp;Shiyi Jiang ,&nbsp;Dulian Chen ,&nbsp;Yi Zhang ,&nbsp;Hongliang Zeng","doi":"10.1016/j.jfoodeng.2025.112619","DOIUrl":"10.1016/j.jfoodeng.2025.112619","url":null,"abstract":"<div><div>Effective release of sodium ions from the food matrix is a major challenge in salt reduction strategies. In this study, we modified the structure and properties of NaCl-loaded emulsion gels (NEGs) to enhance its saltiness perception. We analyzed the impact of different emulsion contents and salt concentrations on the sodium ion release characteristics and salty taste perception of NEGs through in vitro oral digestion experiments combined with static-dynamic sensory evaluation. Increasing the emulsion content resulted in a higher porosity and larger pore size in the three-dimensional gel network structure of NEGs, promoting uneven distribution of sodium ions and enhancing the gel network structure. This increase also made NEGs more resilient, leading to greater mechanical disruption during oral digestion and facilitating sufficient release of sodium Na⁺ from NEGs, thereby enhancing its salty taste stimulation. Furthermore, there was no significant correlation between salt concentration and textural properties of NEGs; however, increasing salt concentration slightly altered the microstructure while enhancing their Na⁺ release capacity. This study can potentially lead to the development of low-sodium foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112619"},"PeriodicalIF":5.3,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143859646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrication of amylose-proanthocyanidins complex nanoparticles and their effect on Pickering emulsion","authors":"Xiaoxia Yan,&nbsp;Yutong Wei,&nbsp;Baikun Zhu,&nbsp;Zihan Tao,&nbsp;Tiehua Zhang","doi":"10.1016/j.jfoodeng.2025.112620","DOIUrl":"10.1016/j.jfoodeng.2025.112620","url":null,"abstract":"<div><div>This study aimed to investigate the effect of proanthocyanidins content on physicochemical properties of amylose-proanthocyanidins complex nanoparticles. The results indicated that the molecular dynamics simulation confirmed the proanthocyanidin could bind in the helical structure of amylose, and Van der Waals force was the main driving forces for the formation of the amylose-proanthocyanidins complexes. All the amylose-proanthocyanidins complex nanoparticles presented V-type crystalline structure, and the mean size values increased with the increasing of proanthocyanidins content. Cell viability analysis showed that the amylose-proanthocyanidins complex nanoparticles displayed a trend of cell viability remained more than 85 %, indicated the prepared complexes were non-toxic. When the amylose-proanthocyanidins complex nanoparticles were used in Pickering emulsion, the sizes of the emulsion droplets were all belonged to nanoscale, while the fresh Pickering emulsion stabilized by amylose nanoparticles without proanthocyanidin resulted a severe oiling off at the top phase of emulsions. The cryogenic scanning electron microscopy also showed that this kind of nanoparticles formed firm mechanical barrier between the oil droplets to prevent coalescence during emulsion formation. This study proposed the properties of amylose-proanthocyanidins complex nanoparticles and provided guidance for its future development.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112620"},"PeriodicalIF":5.3,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Capability of commercial cleaning procedures to remove food allergens from differing food contact materials and containers using sesame as a target analyte","authors":"Christopher A. James ,&nbsp;Helen E. Arrowsmith ,&nbsp;Marie-Anne L. Clarke ,&nbsp;Simon Welham ,&nbsp;Peter Rose","doi":"10.1016/j.jfoodeng.2025.112616","DOIUrl":"10.1016/j.jfoodeng.2025.112616","url":null,"abstract":"<div><div>Effective cleaning is required to remove food allergen contamination and prevent unintended or undeclared food allergen presence in products. Limited information is available regarding the efficacy of cleaning methods to remove food allergens and the effects on stability, retention or detection of food allergens in food processing environments. This research aims to evaluate the capability of established commercial warewashing processes to remove food allergen soil containing sesame protein from differing food contact materials and containers, monitoring the impact of wash cycles, temperature and material surface characteristics on allergen stability, retention and detection. This study demonstrates that after applying current commercial warewashing procedures all studied materials retained varying amounts of food allergen soil (1.6 – &gt;10.0 mg/kg total sesame protein), despite appearing visually clean, and that warewashers can readily transfer food allergens to subsequent wash cycles and onto food contact surfaces in them (&gt;10.0 mg/kg total sesame protein). This research identified polypropylene plastic as the hardest food contact material to clean and glass jars as the easiest container material to clean. Analytical results were compared to action levels calculated with reference doses based on ED01, ED05 and rounded from ED05, identifying that minimum or maximum levels for products contained in all container types post-washing had risk ratios ≥1, presenting potential health risks to consumers with food allergy. Further research is required to develop capable, hygienically designed and easily cleanable automatic cleaning processes and reusable food contact materials and containers to support robust scientifically validated cleaning procedures to remove food allergens.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112616"},"PeriodicalIF":5.3,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Smartphone-assisted fluorescent probe to evaluate the salmon freshness","authors":"Shuang Liu ,&nbsp;Tianyu Liang ,&nbsp;Mingyu Tian ,&nbsp;Chengyan Wu ,&nbsp;Lijun Tang ,&nbsp;Yang Li ,&nbsp;Keli Zhong ,&nbsp;Xiaofei Sun ,&nbsp;Xuepeng Li ,&nbsp;Jianrong Li","doi":"10.1016/j.jfoodeng.2025.112614","DOIUrl":"10.1016/j.jfoodeng.2025.112614","url":null,"abstract":"<div><div>The meat of fish constitutes a significant component of human nutrition. However, the amines generated during its spoilage can potentially affect human health. In this study, the benzothiazole-coumarin derivative (<strong>MUS)</strong> has been synthesized. The fluorescent probe shows an obvious response to 15 amines in the EtOH/H₂O (3/7, v/v) solution. The indicator label loaded with <strong>MUS</strong> can not only identify most amine vapors with the naked eye but also build a sensing platform by combining it with a smartphone. The green (G) and blue (B) value of the label was extracted by using an app on the smartphone, and then the linear relation between the B/G (or G/B) value and the measured the Volatile Basic Nitrogen (TVB-N) value was obtained, which can realize the accurate evaluation of fish freshness. At the same time, the fluorescent ink manufactured by <strong>MUS</strong> is printed on a silica gel plate using a stamp, resulting in a blue imprint that can only be seen under a 365 nm lamp. Printing fluorescent ink on the designed paper-based trademark can obtain the trademark with an anti-counterfeiting function. Therefore, <strong>MUS</strong> exhibits significant application potential and broad development prospects in the domains of food safety inspection, printing, and anti-counterfeiting technology.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112614"},"PeriodicalIF":5.3,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing a novel radio frequency dehydration process based on heating uniformity, drying characteristics, and product quality of white tea","authors":"Xin Ye ,&nbsp;Jinsong Zhang ,&nbsp;Junjie Zheng ,&nbsp;Mengge Li ,&nbsp;Dongsheng Hu ,&nbsp;Liumin Fan ,&nbsp;Rui Li ,&nbsp;Shaojin Wang","doi":"10.1016/j.jfoodeng.2025.112606","DOIUrl":"10.1016/j.jfoodeng.2025.112606","url":null,"abstract":"<div><div>White tea is a beverage with high medicinal value and mellow flavor, produced through two sequential steps of withering and drying. Although hot air drying (HD) is currently the most common dehydration method for white tea, it is both time-consuming and energy-intensive, and with some adverse effects on the product quality. Therefore, this study compressed the withered white tea into cakes and employed the radio frequency (RF) technology for drying, while evaluating effects of electrode gap, sample diameter, sample thickness and placement spacing on RF heating characteristics. Then, based on the optimal processing parameters, the differences in drying characteristics and qualities of tea samples treated by RF drying (RFD), hot air-assisted RF drying (RFHD), and HD were compared. Results indicated that the RF heating rate and uniformity index decreased with the increasing electrode gap, sample diameter, and placement spacing, but raised with reducing sample thickness. Compared to HD, RFD and RFHD exhibited the higher drying rate, and the lower energy consumption. Furthermore, due to the uniform temperature distributions of samples, RFHD provided better color parameters, as well as higher levels of polyphenol, flavonoid, and antioxidant activity in the products compared to RFD. In summary, these findings demonstrated the unique advantages of RF technology in drying white tea and might provide the theoretical basis for further industrial applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"398 ","pages":"Article 112606"},"PeriodicalIF":5.3,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}