Journal of Food Engineering最新文献

{"title":"Studying the effects of superchilling storage conditions on the microstructure and quality of chicken breast meat","authors":"Nariman El-Abdi,&nbsp;Graciela Alvarez,&nbsp;Fatou Toutie Ndoye","doi":"10.1016/j.jfoodeng.2025.112504","DOIUrl":"10.1016/j.jfoodeng.2025.112504","url":null,"abstract":"<div><div>This work aims to investigate the impact of superchilling conditions on the microstructure and quality of chicken breast meat. The chicken breast samples were partially frozen in an air blast freezer at −30 °C for 1 min and 10 min for microstructure and quality analyses, respectively, followed by storage under three different conditions (‒ 1.3 ± 0.5 °C; −1.6 ± 0.1 °C; ‒ 2.0 ± 0.1 °C) for 21 days. X-Ray microtomography coupled with a thermostated cell was used to image and quantify the evolution of the 3D microstructure throughout the storage period at four different analysis time-points (1, 7, 15, 21 days). Quality attributes such as drip loss, color, and pH was also assessed at the same analysis time-points. This novel approach provided detailed insights into the ice crystal location, distribution, and volume fraction within the samples. Results showed that the microstructure and quality were significantly impacted by storage conditions, with more pronounced changes observed under fluctuating temperature (‒ 1.3 ± 0.5 °C). Notably, ice volume fraction increased from 30% to approximately 37% in constant storage conditions, while fluctuating temperatures led to a decrease in ice volume fraction to around 26%. Drip loss remained stable the first fifteen days of storage before increasing by around 20% for constant temperatures but increased by 64% under fluctuating conditions by day 21. Color difference and pH evolution were also influenced by storage duration and temperature. A principal component analysis showed that drip loss and meat discoloration were strongly correlated to prolonged storage while the evolution of pH and ice volume fraction depended primarily on the specific superchilling temperatures applied. These findings emphasize the importance of precise temperature control during superchilling to maintain meat quality.</div><div>The novelty of this work lies in the application of X-ray microtomography to assess the impact of superchilling conditions on meat structure, providing a detailed insight into microstructural changes. This method offers a unique, non-destructive way to monitor quality attributes, offering valuable information for optimizing the design of the superchilling process and ensuring product quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112504"},"PeriodicalIF":5.3,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143325810","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":"Biodegradable active nanocomposite-film for modified atmosphere packaging","authors":"Neeraj Moun ,&nbsp;Sarita Kataria ,&nbsp;Abhijith T S ,&nbsp;Mahima Chandel ,&nbsp;Senthilraja K ,&nbsp;Bandana Kumari Sahu ,&nbsp;Kamaljit Kaur ,&nbsp;VijayaKumar Shanmugam","doi":"10.1016/j.jfoodeng.2025.112501","DOIUrl":"10.1016/j.jfoodeng.2025.112501","url":null,"abstract":"<div><div>Green alternative for the shelf life extension of perishable products is modified atmospheric packing. Here, the chemical preservatives are replaced by headspace oxygen and carbon dioxide tuning in such a way that the CO₂/O₂ ratio is ≥ 1, along with inert filler nitrogen to control the respiration. However, the challenge here is the existing packing material like PVA that does not control the diffusion of the gases against atmospheric equilibrium. Hence, here, the natural lingo cellulose, i.e., jute tethered silica nanoparticles reinforced-stretchable and five-folds improved elasticity PVA/PVP/JSNC membrane with the ability to control the oxygen and carbon dioxide transport across the membrane, has been prepared. Model climacteric fruit bananas, packed with a 2:5:93 ratio of O₂:CO₂:N₂ using the modified packing system in a tray with a PVA/PVP/JSNC 0.3% membrane and stored at room temperature exhibited and improvement in the shelf life. Apparently, the extension of the shelf life has been confirmed to be due to the limited O₂ transport across the film into the headspace of the pack. Thus, our observation shows that compared to normal packing the JSNC nanoparticles reinforcement extends shelf life by 3 more days, which aligns with industry applications. The PVA/PVP/JSNC film is naturally degraded after being buried in wet soil at ambient conditions for 20 days.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112501"},"PeriodicalIF":5.3,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420845","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":"Dual stabilization, phase inversion and mechanical properties of a novel bigels system based on myofibrillar protein hydrogel and glycerol monostearate oleogel","authors":"Lixian Zhang ,&nbsp;Zhenzhen Ge ,&nbsp;Lihua Zhang ,&nbsp;Wei Zong ,&nbsp;Wen Fan","doi":"10.1016/j.jfoodeng.2025.112500","DOIUrl":"10.1016/j.jfoodeng.2025.112500","url":null,"abstract":"<div><div>This study focuses on developing a novel bigels system composed of the myofibrillar protein hydrogel and glycerin monostearate oleogel. Furthermore, the stabilization, phase inversion and mechanical properties of bigels was evaluated. The phase inversion of bigels transformed from oleogel in hydrogel (O/H) type to a bicontinuous type, and finally to a hydrogel in oleogel (H/O) type in accordance with O: H ratio increasing. The flexible solid property of the oleogel enhanced the mechanical properties of the bigels, the maximum enhancement was observed in formulas containing 70% oleogel. Rheological results showed that the bigels exhibited viscoelastic semi-solid characteristic. Minimal frequency dependency and maintained relatively stability within 0.1–10% strain range were discovered, and diametrically different thermal properties of the H/O bigels and O/H bigels were found. Bigels formation mainly depended on non-covalent interactions, a dual stability mechanism combining two phases within one system. Therefore, the scatter of oleogel droplets in the hydrogel matrix can be altered by changing the oleogel fraction, thereby enabling the formation of controlled semisolid food materials with desired properties. This study established a basis for the application of bigels system as fat substitute or functional factor delivery in food industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112500"},"PeriodicalIF":5.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143357762","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":"Dielectric behavior of frozen dough during thawing: Insights into phase transition, mobility, and migration of water","authors":"Yiling Yang ,&nbsp;Yuan Tao ,&nbsp;Yejun Wu ,&nbsp;Bowen Yan ,&nbsp;Jianxin Zhao ,&nbsp;Hao Zhang ,&nbsp;Wei Chen ,&nbsp;Daming Fan","doi":"10.1016/j.jfoodeng.2025.112502","DOIUrl":"10.1016/j.jfoodeng.2025.112502","url":null,"abstract":"<div><div>Microwave heating may serve as a viable alternative to traditional thawing processes in the frozen dough industry owing to its rapid heating, strong penetration, and high efficiency. Water, a polar component, undergoes state changes during thawing, which may influence its dielectric properties and microwave absorption. Consequently, these alterations may affect the quality of frozen dough products. In this study, the microwave properties of frozen dough with different moisture contents (35, 40, 45, 50, and 55%) were investigated during thawing from −18 °C to 20 °C. The dielectric constant and dielectric loss factor of frozen dough with 35% moisture content exhibited an opposite trend to that of dough with a moisture content of ≥40% with increasing temperature. The penetration depth of the frozen dough with 35% moisture content was significantly higher than that of the other samples, whereas its reflection loss showed minimal variation during thawing. Differential scanning calorimetry, synchrotron X-ray microcomputed tomography, and low-field nuclear magnetic resonance analyses were conducted to elucidate these results from the perspective of water. Minimal changes were observed in both the size and quantity of ice crystals in frozen dough with 35% moisture content at subzero temperatures. Most of the water in frozen dough with 35% moisture content was absorbed and bound to starch or glutenins, resulting in low volume of water participating in the dielectric response above zero. This study reveals the relationship between the dielectric response of frozen dough and water, thereby advancing the application of microwave thawing in frozen dough technology.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112502"},"PeriodicalIF":5.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143369785","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":"Boosting the role of complex food structure on oral breakdown and sweetness perception by digitally designed and 3D printed biscuits","authors":"Rossella Caporizzi ,&nbsp;Antonio Derossi ,&nbsp;Sakamon Devahastin ,&nbsp;Carla Severini","doi":"10.1016/j.jfoodeng.2025.112499","DOIUrl":"10.1016/j.jfoodeng.2025.112499","url":null,"abstract":"<div><div>Notwithstanding the growing demand for foods with reduced sugar content, the goal remains challenging due to the substantial role of sugar in sensory attributes. The present study was intended to investigate the structural properties of low-sugar biscuits, specifically texture and microstructure, and their impacts on oral breakdown during mastication and related sensory perception. 3D food printing with varying nozzle diameter, infill path, and shape was used to accurately deposit a cereal-based food formula. Biscuits obtained with 1.2 mm nozzle and with ‘trihexagonal’ infill pattern were noted to be harder than those printed with nozzle of 0.6 mm and with ‘gyroid’ pattern. The higher hardness depended not only on total porosity but also on the dimensional distribution of solid elements and voids. The total duration and number of peaks of the mastication cycle as well as maximum amplitude, evaluated via electromyography, showed higher values in the case of biscuits prepared with 1.2-mm nozzle and hand-made biscuits. Sensory test results demonstrated that samples with 0.6-mm filaments and with ‘gyroid’ pattern were perceived sweeter than all other samples. PCA confirmed intricate connections among all investigated aspects and how textural and microstructural characteristics could affect sweetness perception.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112499"},"PeriodicalIF":5.3,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143175040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying","authors":"Nadia Sadat Aghili ,&nbsp;Seyed Ahmad Mireei ,&nbsp;Morteza Sadeghi ,&nbsp;Mehrnoosh Jafari ,&nbsp;Rouzbeh Abbaszadeh","doi":"10.1016/j.jfoodeng.2025.112496","DOIUrl":"10.1016/j.jfoodeng.2025.112496","url":null,"abstract":"<div><div>Non-contact and accurate determination of product moisture content during drying is essential for maintaining quality and evaluating drying performance. In this study, a specific drying chamber was equipped with a laser light backscattering imaging (LLBI) setup to capture real-time backscattering images of quince slices. Two diode-pumped lasers, operating at green (532 nm) and near-infrared (NIR) (980 nm) wavelengths, were implemented for this purpose. In addition to extracting color features from backscattered regions, state-of-the-art shape features were also extracted from both saturated and backscattered regions of the lasers by measuring radial profiles (RPs). Furthermore, two pre-trained convolutional neural networks, namely ResNet50 and VGG19, were utilized to extract new deep features. The color and shape features of both lasers were assessed individually and in a fusion strategy to maximize the predictability of moisture content using two regression methods: partial least squares (PLS) and artificial neural networks (ANN). The results demonstrated excellent predictability of moisture content when color and shape features of the green laser were fused into an ANN model (SDR of 3.00). However, the NIR laser yielded moderate predictions individually, particularly when utilizing VGG19 deep features (SDR of 2.08). Moreover, the fusion of color and shape features from both lasers exhibited strong synergy, resulting in the best ANN predictive model (<em>R</em>²_p of 0.920, RMSEP of 7.24%, and SDR of 3.56). Through the utilization of these novel features, this study highlights the significant potential of the LLBI technique for real-time monitoring of moisture content in quince slices during drying.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112496"},"PeriodicalIF":5.3,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183635","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 microwave-assisted extraction on physicochemical and functional properties of pigeon pea protein for food applications","authors":"Gabriela Silva Mendes Coutinho ,&nbsp;Priscylla Martins Carrijo Prado ,&nbsp;Alline Emannuele Chaves Ribeiro ,&nbsp;Michael T. Nickerson ,&nbsp;Márcio Caliari ,&nbsp;Manoel Soares Soares Júnior","doi":"10.1016/j.jfoodeng.2025.112497","DOIUrl":"10.1016/j.jfoodeng.2025.112497","url":null,"abstract":"<div><div>Pigeon pea (<em>Cajanus cajan</em>) offers a viable alternative to conventional plant proteins, but optimizing its functionality remains crucial. This study evaluates the effects of microwave-assisted extraction (MAE) on the physicochemical, structural, and functional properties of pigeon pea protein isolates (PPIs). Under varied MAE conditions, solubility, water, and oil holding capacities improved, with foaming and emulsifying properties comparable to commercial soy and pea proteins. High microwave power (900 W, 120 s) significantly boosted extraction and protein yields to 15.67% and 61.92%, respectively. Structural modifications in the electrophoretic profile of small bands were observed via SDS-PAGE, which revealed a predominance of vicilin proteins. Despite a high thermal stability (denaturation at 95.6 °C), the onset temperature shifts also indicate some degree of protein denaturation. These findings highlight the potential of MAE to tailor the functional properties of PPIs, making them valuable for various food and beverage applications and advancing their use as sustainable protein sources.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112497"},"PeriodicalIF":5.3,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183636","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":"Designing novel truncated aptamers for sensitive tropomyosin detection in shrimp products","authors":"Meixi Chen ,&nbsp;Jun-Hu Cheng ,&nbsp;Da-Wen Sun","doi":"10.1016/j.jfoodeng.2025.112498","DOIUrl":"10.1016/j.jfoodeng.2025.112498","url":null,"abstract":"<div><div>Due to the increasing number of allergic reactions caused by tropomyosin (TM), it is of particular importance to develop accurate, efficient and convenient TM detection methods. In order to further improve the affinity of aptamers for TM, based on molecular docking technology and aptamer affinity determination techniques such as isothermal titration calorimetry method and fluorescence method, the TM truncated aptamer sequence with the strongest affinity was explored. A fluorescent aptamer sensor based on it was developed for the sensitive detection of TM. The sensor possessed a good linear range for the detection of TM (0.1 μg/mL ∼ 50 μg/mL) with a coefficient of determination (R²) of 0.9907 and a detection limit of as low as 0.0720 μg/mL. The sensor showed high selectivity and good reproducibility for TM detection and was successfully applied to the sensitive detection of TM in fish sauce. Compared with the ELISA method, the sensor had a comparable and satisfactory recovery rate, indicating the potential for detection in actual samples. Therefore, the TM truncated aptamer explored in this study was of great significance for the construction of a variety of TM sensors with aptamers as recognition elements.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112498"},"PeriodicalIF":5.3,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates","authors":"Suhong Li ,&nbsp;Yu Liu ,&nbsp;Chenfei Liu ,&nbsp;Chunyan Wang","doi":"10.1016/j.jfoodeng.2025.112495","DOIUrl":"10.1016/j.jfoodeng.2025.112495","url":null,"abstract":"<div><div>The impact of dynamic high-pressure microfluidization (DHPM) (30–150 MPa) on the structure of peanut protein isolate (PPI) and PPI gel behavior and microstructural properties were studied. The research found that DHPM treatment significantly decreased the volume-mean diameter of PPI (<em>p</em> &lt; 0.05), and induced the β-sheets, β-turn and random coils to transform into α-helix structures. With increased pressure, the hydrophobic groups of PPI were exposed to the outside, thus the surface hydrophobicity of PPI enhanced, and the sulfhydryl content and disulfide bond content increased significantly (<em>p</em> &lt; 0.05) compared to control samples. Furthermore, the hardness of MTGase-induced gel increased gradually from 0.14 N (0.1 MPa) to 0.35 N (150 MPa). And the water-holding capacity of PPI gel reached its maximum at 90 MPa. The types of intermolecular interactions in the PPI gel were mainly hydrophobic interactions and disulfide bonds. Gʹ and Gʹʹ increased significantly from 30 MPa to 90 MPa. The microstructure of the gel systems upon 90 MPa and 120 MPa treatment showed more optimal surface appearance. These results indicate that the DHPM treatment could provide a new way to enhance the gel properties of PPI.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112495"},"PeriodicalIF":5.3,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183633","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":"Digital twin for predicting and controlling food fermentation: A case study of kombucha fermentation","authors":"Songguang Zhao ,&nbsp;Tianhui Jiao ,&nbsp;Selorm Yao-Say Solomon Adade ,&nbsp;Zhen Wang ,&nbsp;Qin Ouyang ,&nbsp;Quansheng Chen","doi":"10.1016/j.jfoodeng.2025.112467","DOIUrl":"10.1016/j.jfoodeng.2025.112467","url":null,"abstract":"<div><div>In the era of rapid advancements in computing and the Internet of Things, the food fermentation sector is undergoing a digital and intelligent transformation. This research developed a food fermentation prediction and control system based on digital twin technology. The system employs multi-scale feature extraction and convolution feature fusion to establish partial least squares (PLS) prediction models for C source and bacterial concentration. The results showed that the PLS prediction models of C source and bacterial concentration exhibited excellent performance, with RMSEP of 0.5538 mg/mL and 0.0558 (Au), and RPD of 5.63 and 6.52, respectively. An optimal control system for the fermentation process was constructed by integrating the prediction models with a genetic algorithm (GA), yielding satisfactory simulation and testing outcomes. The study showed that the proposed digital twin-based fermentation prediction and control system offers superior robustness and reliability, advancing the digital and intelligent development of the food fermentation industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112467"},"PeriodicalIF":5.3,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143175039","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}