Journal of Food Engineering最新文献_第8页

Synthesis of sugar laurate esters via lid-designed lipase immobilized in magnetic nanoflower system 磁性纳米花固定化脂肪酶合成月桂酸糖酯

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-21 DOI: 10.1016/j.jfoodeng.2025.112669

Caiyun Wang , Changhao Liu , Zhicen Liu, Han Xu, Yue Zhang

{"title":"Synthesis of sugar laurate esters via lid-designed lipase immobilized in magnetic nanoflower system","authors":"Caiyun Wang , Changhao Liu , Zhicen Liu, Han Xu, Yue Zhang","doi":"10.1016/j.jfoodeng.2025.112669","DOIUrl":"10.1016/j.jfoodeng.2025.112669","url":null,"abstract":"<div><div>Sugar fatty acid esters, serving as multifunctional biosurfactants, are extensively utilized in food formulations for emulsification, foam stabilization, and microbial preservation. Enzymatic transesterification using lipases offers distinct advantages over chemical synthesis, including mild reaction conditions and reduced energy consumption. In this study, we engineered a cold-adapted lipase (Lip) through lid domain truncation and mutation, yielding the optimized variant Lip-8 to alleviate substrate channel steric hindrance, coupled with tannic acid-modified magnetic nanoflowers (TA-MNFs) via a one-pot immobilization strategy to create Lip-8/TA-MNFs. This immobilized enzyme demonstrated significantly enhanced catalytic performance, achieving a 12.91-fold activity increase compared to free lipase. Under optimized conditions (40 °C, 36 h), the system synthesized fructose laurate esters with 93.07 % conversion efficiency. Structural characterization confirmed the predominant formation of mono- and di-esters, which exhibit dual surfactant and emulsifying properties suitable for food-grade applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112669"},"PeriodicalIF":5.3,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147362","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

Development and characterization of konjac glucomannan–agar hybrid hydrogels for peptide adsorption from casein hydrolysate 魔芋葡甘露-琼脂杂化水凝胶的制备及特性研究

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-20 DOI: 10.1016/j.jfoodeng.2025.112661

Ju Hyun Min , Mariam Omowunmi Aminu , Hye Jee Kang , Yeon Ju Lee , Sung-Chul Hong , Seon-Tea Joo , Hoon Choi , Young Hoon Jung

{"title":"Development and characterization of konjac glucomannan–agar hybrid hydrogels for peptide adsorption from casein hydrolysate","authors":"Ju Hyun Min , Mariam Omowunmi Aminu , Hye Jee Kang , Yeon Ju Lee , Sung-Chul Hong , Seon-Tea Joo , Hoon Choi , Young Hoon Jung","doi":"10.1016/j.jfoodeng.2025.112661","DOIUrl":"10.1016/j.jfoodeng.2025.112661","url":null,"abstract":"<div><div>A hybrid hydrogel composed of konjac glucomannan (KG) and agar (AG) was developed for the efficient adsorption of peptides derived from casein hydrolysate. Hydrogel matrix was formulated with different concentrations of KG and AG, and the optimal composition was determined on the basis of morphologies, structural properties, rheological behaviors, and mechanical characteristics. Among the tested formulations, the hydrogel containing 2.5 % KG and 1.5 % AG (2.5KG-1.5AG) exhibited significantly higher gel strength, gel content, swelling index, and hardness compared to the 3.0KG-1.0AG formulation. Moreover, 2.5KG-1.5AG exhibited more favorable surface characteristics, including a uniform porous structure, larger surface area, and enhanced peptide adsorption capacity. This formulation achived a maximum peptide adsorption capacity of 113.59 mg/g for peptides from a 150 mg/L casein hydrolysate solution. Adsorption kinetics followed a pseudo-second-order kinetics model, implying a chemisorption mechanism, while Freundlich isotherm suggested multilayer adsorption on a heterogeneous surface. In addition, 2.5KG-1.5AG showed excellent desorption properties (>93 %), suggesting its potential for reusability and operational stability. These findings confirm that the KG–AG hybrid hydrogel represents an effective and sustainable bio-based adsorbent for the selective separation of peptides. Its cost-efficiency, high adsorption capacity, and remarkable reusability support its applicability in food-grade bioactive peptide enrichment and purification systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"401 ","pages":"Article 112661"},"PeriodicalIF":5.3,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123306","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

Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder 钙螯合对喷雾干燥富酪蛋白粉体理化特性及复水行为的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-14 DOI: 10.1016/j.jfoodeng.2025.112658

Qiantong Zhong , Shucan Luo , John Fizpatrick , Langye Jiang , Zonglin Guo , Jie Lin , Hua Zheng , Haili Zeng , Canhu Wu , Songbai Zheng , Yan Gu , Christelle Turchiuli , Yunna Wang , Hongtao Lei , Shaozong Wu

{"title":"Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder","authors":"Qiantong Zhong , Shucan Luo , John Fizpatrick , Langye Jiang , Zonglin Guo , Jie Lin , Hua Zheng , Haili Zeng , Canhu Wu , Songbai Zheng , Yan Gu , Christelle Turchiuli , Yunna Wang , Hongtao Lei , Shaozong Wu","doi":"10.1016/j.jfoodeng.2025.112658","DOIUrl":"10.1016/j.jfoodeng.2025.112658","url":null,"abstract":"<div><div>Calcium chelators may solve the rehydration difficulty of casein micelle rich powder. However, the thermal effect during spray drying process may modify the calcium-chelated casein structure and affect the powder functionality. This study therefore investigated the effect of calcium chelation and spray drying on casein powder and the corresponding casein structure. Trisodium citrate (TC) was added to 20 % solutions of MCI (micellar casein isolate) powders to bring the TC concentrations up to 10–100 mM before spray drying. The results indicated that TC effectively decreased the particle size of casein clusters and increased zeta potential of casein solutions. Noticeably, high TC (80 & 100 mM) led to high viscosity unsuitable for spray drying. The chelated casein (TCC) powder size decreased significantly from 37.779 ± 1.407 μm to a minimum 12.815 ± 0.660 μm (P < 0.05) compared to MCI. TCC powder with 60 mM TC was spherical and smooth shape, while the others had a concave surface. Within 10–40 mM TC, the α-helices of TCC powders even had higher level of α-helices compared to the control MCI, and had only slight increase of β-turns. The reducing and non-reducing electrophoresis indicated a disulfide crosslinking between κ-casein and β-lg. The wettability of TCC (10–60 mM TC) showed significantly improved wettability reducing contact angle to 40° within 300 s. TCC-40 powders could be fully dissolved within 30 min which demonstrates the improved rehydration of TCC. This study proves that calcium chelated powder owns a relatively good rehydration ability compared to micellar casein powder.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112658"},"PeriodicalIF":5.3,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070769","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 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