Journal of Food Engineering最新文献_第9页

Evaluating microwave and conventional heating on the stabilization of emulsion loaded by glycosylated α-lactalbumin 评价微波与常规加热对糖基化α-乳清蛋白负载乳状液稳定性的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-26 DOI: 10.1016/j.jfoodeng.2025.112707

Heyang Xu , Chuanbing Hu , Munkh-Amgalan Gantumur , Haiying Li , Narantuya Sukhbaatar , Ligang Zhang , Zhanmei Jiang

引用次数: 0

Exploring radio frequency heating of viscous foods via folded flow 探索通过折叠流对粘性食物进行射频加热

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-26 DOI: 10.1016/j.jfoodeng.2025.112711

Shouqingyun Sun , Zhenna Zhang , Xuejiao Wang , Zibo Song , Fujie Zhang , Chaofan Guo , Junjie Yi , Xiaosong Hu

{"title":"Exploring radio frequency heating of viscous foods via folded flow","authors":"Shouqingyun Sun , Zhenna Zhang , Xuejiao Wang , Zibo Song , Fujie Zhang , Chaofan Guo , Junjie Yi , Xiaosong Hu","doi":"10.1016/j.jfoodeng.2025.112711","DOIUrl":"10.1016/j.jfoodeng.2025.112711","url":null,"abstract":"<div><div>This study aims to optimize the radio frequency (RF) pasteurization process for thermosensitive fruit and vegetable pulps by investigating key factors that influence the heating performance of a folded pipeline RF heating system, using passion fruit pulp as a model. To achieve this, a folded conveying pipe system was designed to optimize the heating process. The effects of varying conductivity, viscosity, volume flow rate, and electrode gap on the RF heating rate and temperature during the isothermal stage of passion fruit pulp were investigated. The results showed that increasing the salt content (0.1 %–0.3 %) improved the heating rate of the passion fruit pulp. When the salt content exceeded 0.3 %, the temperature during the isothermal stage remained essentially unchanged. Extreme viscosities were found to reduce the temperature during the isothermal stage, while increased flow rate and decreased electrode gap contributed to more efficient heating. The findings demonstrate that the folded conveyance pipeline setup can enhance RF heating for potential large-scale industrial applications, offering an effective method for pasteurizing viscous acidic foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112711"},"PeriodicalIF":5.3,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502131","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

Fabrication of double-network emulsion gels to emulate bovine adipose tissue and application in 3D printing ink 模拟牛脂肪组织的双网状乳液凝胶的制备及其在3D打印油墨中的应用

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-25 DOI: 10.1016/j.jfoodeng.2025.112709

Bonbeen Koo , Sangeun Park , Jiyoung Park, Yourim Oh, Jin-Kyu Rhee

{"title":"Fabrication of double-network emulsion gels to emulate bovine adipose tissue and application in 3D printing ink","authors":"Bonbeen Koo , Sangeun Park , Jiyoung Park, Yourim Oh, Jin-Kyu Rhee","doi":"10.1016/j.jfoodeng.2025.112709","DOIUrl":"10.1016/j.jfoodeng.2025.112709","url":null,"abstract":"<div><div>Developing fat alternatives that can effectively mimic animal adipose tissue is crucial for enhancing the quality of plant-based meat and supporting sustainable food production. This study introduces a 3D-printable emulsion gel composed of sodium alginate and κ-carrageenan, designed to replicate the structural and thermal properties of real animal fat. Emulsion gels were formulated with varying concentrations of κ-carrageenan (0 %, 1 %, 2 %, 3 %), and their physicochemical characteristics were evaluated using SEM, CLSM, FTIR, and rheological analysis. As the κ-carrageenan concentration increased, the gels exhibited denser microstructures, smaller oil droplet sizes, and stronger network formation. These changes enhanced thermal stability, with the 3 % κ-carrageenan sample demonstrating a gradual melting behavior above 80 °C—closely resembling the thermal response of bovine adipose tissue during cooking. To assess printability, rheological parameters critical to extrusion-based 3D food printing were analyzed across three process stages: extrusion (viscosity, yield stress), recovery (3ITT), and self-support (frequency sweep). The gelation temperature increased with κ-carrageenan content, indicating that optimal printing temperatures must be tailored to each formulation. 2D and 3D printing trials confirmed that matching printing temperature to the gelation point was key to achieving accurate deposition and shape fidelity. Overall, these findings highlight the potential of the proposed emulsion gel system to enhance the quality of plant-based meat analogues by closely mimicking the structural and thermal behaviors of animal fat, while also offering practical insights into optimizing the 3D printability of lipid-based foods formulated with hydrocolloids.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112709"},"PeriodicalIF":5.3,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491810","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

Co-crystallized carotenoid extract from mango (Mangifera indica L.) peel as innovative ingredient dye and sweetener in gelatin 芒果（Mangifera indica L.）果皮共结晶类胡萝卜素提取物作为创新成分染料和明胶甜味剂

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-24 DOI: 10.1016/j.jfoodeng.2025.112708

Gabriela Gomes Minatel, Carlen Bettim Bianchini, Renata Dias de Mello Castanho Amboni, Pedro Luiz Manique Barreto, Giustino Tribuzi, Itaciara Larroza Nunes

{"title":"Co-crystallized carotenoid extract from mango (Mangifera indica L.) peel as innovative ingredient dye and sweetener in gelatin","authors":"Gabriela Gomes Minatel, Carlen Bettim Bianchini, Renata Dias de Mello Castanho Amboni, Pedro Luiz Manique Barreto, Giustino Tribuzi, Itaciara Larroza Nunes","doi":"10.1016/j.jfoodeng.2025.112708","DOIUrl":"10.1016/j.jfoodeng.2025.112708","url":null,"abstract":"<div><div>Mango (<em>Mangifera indica</em> L.) by-products, such as peels, are promising sources of carotenoids. This study focused ultrasound assisted ethanol-based extraction of carotenoids from ‘Tommy Atkins’ mango peel, followed by their encapsulation using co-crystallization with sucrose, saccharin, and xylitol. The use of co-crystals as a natural dye in gelatin was also evaluated over 42 days (powder) and 7 days (ready-to-serve). Three gelatin formulations were developed: 100 % sucrose (GSC), 75 % sucrose with 25 % saccharin (GSS), and 100 % xylitol (GLX), aiming to provide reduced and sugar-free products. An extraction yield of 139.08 μg g<sup>−1</sup> of dry matter was achieved (94.42 % extraction efficiency), β-carotene was identified as the predominant carotenoid in mango peel. The encapsulation efficiency of the co-crystallized carotenoids ranged between 50.62 and 51.86. Scanning electron microscopy of the co-crystals revealed the formation of agglomerates and a porous surface, suggesting carotenoid entrapment. The co-crystals exhibited moisture content ranging from 0.22 % to 1.37 % and water activity between 0.59 and 0.68. During storage, the color of the co-crystals shifted towards more yellowish tones with reduced saturation. FTIR spectra of the co-crystals indicated matrix integrity, with absorption band shifts. DSC and XRD analyses demonstrated the influence of carotenoids on the crystalline structure of the co-crystals. Xylitol cocrystals and powder GSC showed the least color variation. All ready-to-serve gelatins demonstrated similar total color differences over 7 days. The findings confirmed the feasibility of ultrasound-assisted ethanol extraction and the application of carotenoids in a hydrophilic food matrix, highlighting their potential as a natural dye and an innovative dual-function ingredient.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112708"},"PeriodicalIF":5.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502137","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

Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability 用蜂蜡晶体稳定的皮克林油包水乳剂：设计和稳定性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-24 DOI: 10.1016/j.jfoodeng.2025.112710

Yanhui Zhang , Elizabeth Tenorio-Garcia , Yanxiang Gao , Fanny Nascimento Costa , Michael Rappolt , Like Mao , Sepideh Khodaparast , Anwesha Sarkar

{"title":"Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability","authors":"Yanhui Zhang , Elizabeth Tenorio-Garcia , Yanxiang Gao , Fanny Nascimento Costa , Michael Rappolt , Like Mao , Sepideh Khodaparast , Anwesha Sarkar","doi":"10.1016/j.jfoodeng.2025.112710","DOIUrl":"10.1016/j.jfoodeng.2025.112710","url":null,"abstract":"<div><div>The aim of this study was to understand how beeswax can be used to stabilize water-in-oil emulsions and examine the impact of droplet volume fraction on emulsion stability. Pickering water-in-oil (W/O) emulsions were successfully designed using beeswax oleogels (4 wt%) as the sole stabilizer via a facile homogenization approach. The effects of beeswax crystals on the formation, stability, and structural organization of W/O emulsions (containing up to 70 % v/v water) were systematically investigated. Oleogelation reduced the interfacial tension between oil and water from 21 ± 1 mN/m to 14 ± 1 mN/m, enabling beeswax crystals to stabilize emulsions without the need for any synthetic surfactant. X-ray diffraction analysis revealed that beeswax crystals in oleogels exhibited a stable β’ polymorph with orthorhombic packing, maintaining a reduced long-chain spacing from 7.8 nm in pure beeswax to 6.3 nm, which contributed to the stabilization of Pickering W/O emulsions. The emulsions ranged in size (<em>D</em><sub>32</sub>) from 8 to 16 μm depending upon the droplet volume fraction and showed no significant change over storage period of 6 weeks. Microscopic observations of the interface demonstrated that emulsion stability was achieved through the synergistic effects of both the Pickering stabilization and bulk network stabilization. This dual stabilization mechanism was further confirmed by thermal cycling experiments and <em>in situ</em> crystallization analysis at the interface as well as rheological measurements showing gel formation at higher volume fractions of droplets. Overall, these findings highlight the potential of beeswax to stabilize W/O emulsions for applications in food and allied soft matter industries.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112710"},"PeriodicalIF":5.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519071","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

Aggregated insoluble soybean protein hydrolysate for stabilizing O/W emulsion: focusing on ultrasound-assisted pH-shifting modification 聚合不溶性大豆蛋白水解物用于稳定油水乳状液：超声辅助ph转移改性研究

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-24 DOI: 10.1016/j.jfoodeng.2025.112705

Zheng Xu, Xixi Wu, Naveed Mahmood, Shuang Zhang, Yang Li

{"title":"Aggregated insoluble soybean protein hydrolysate for stabilizing O/W emulsion: focusing on ultrasound-assisted pH-shifting modification","authors":"Zheng Xu, Xixi Wu, Naveed Mahmood, Shuang Zhang, Yang Li","doi":"10.1016/j.jfoodeng.2025.112705","DOIUrl":"10.1016/j.jfoodeng.2025.112705","url":null,"abstract":"<div><div>This study investigated the impacts of ultrasound treatment (200–600 W) and/or pH-shifting (pH 12.0) on the structural and functional characteristics of aggregated insoluble soybean protein hydrolysate (AISPH), and further explored the efficacy of emulsion stabilized by these modified samples. The outcomes revealed that the combination of pH-shifting and ultrasound significantly improved the structural and functional properties of AISPH, with the improvement degree varying according to the ultrasound power. Moderate ultrasound (200–400 W) promoted the structure unfolding and de-aggregation, enhancing its solubility and emulsifying capabilities by decreasing the size and turbidity of the particles, increasing the negative surface charge, β-sheet and random coil contents, and exposing more hydrophobic and free sulfhydryl (-SH) groups. Conversely, higher-power (600 W) induced re-aggregation through hydrophobic interactions and disulfide (-S-S-) bonds. Additionally, the modified AISPH-stabilized emulsions exhibited smaller and more uniform particle size distributions, higher viscosity, and lower creaming indices (CI). Notably, U400-12-E exhibited the smallest particle size and the lowest CI. In conclusion, this research offers novel strategies for improving the structural and functional properties of AISPH, and the modified AISPH holds great promise for application as an emulsifier.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112705"},"PeriodicalIF":5.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491811","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

Acidicity-sensitive mucosal adhesive particles enhance sweetness 对酸性敏感的粘膜黏合剂颗粒增强甜味

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-24 DOI: 10.1016/j.jfoodeng.2025.112706

Qiaolan Sun , Lei Zhang , Xue Wang , Yang Wang , Wahia Hafida , Chengxia Huang , Cunshan Zhou , Li Chen , Phyllis Otu , Xiaojie Yu

{"title":"Acidicity-sensitive mucosal adhesive particles enhance sweetness","authors":"Qiaolan Sun , Lei Zhang , Xue Wang , Yang Wang , Wahia Hafida , Chengxia Huang , Cunshan Zhou , Li Chen , Phyllis Otu , Xiaojie Yu","doi":"10.1016/j.jfoodeng.2025.112706","DOIUrl":"10.1016/j.jfoodeng.2025.112706","url":null,"abstract":"<div><div>Rebaudioside A (RA) is a natural high-intensity sweetener; however, its subsequent bitterness and astringency limit its application. In this study, a pH-sensitive mucosal adhesion delivery system was developed to deliver RA. Zein and chitosan (CS) were used as raw materials to synthesize Submicron-composites for delivering RA using anti solvent precipitation method. The results indicated that the Submicron-composites’ hydrodynamic diameter was less than 180 nm and could be suspended in aqueous solution. These Submicron-composites exhibited pH sensitivity, remained stable in acidic environments, and released over 70 % of RA under neutral conditions. They possessed mucosal adhesion properties and could interact with mucins. They also demonstrated thermal stability, remaining intact after heat treatment at 60 °C and 100 °C. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) demonstrated that the formation of these Submicron-composites primarily depended on hydrophobic interactions and hydrogen bonding. This approach provides a novel method for enhancing the sweetness of RA and can be applied to acidic liquid foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112706"},"PeriodicalIF":5.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481743","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

Application of ohmic and vacuum-assisted ohmic heating technologies for proofing composite millet-based doughs: Assessment of techno-functional properties, rheological behavior, and modeling of proofing kinetics 欧姆和真空辅助欧姆加热技术在复合米基面团打样中的应用：技术功能特性评估、流变行为和打样动力学建模

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-23 DOI: 10.1016/j.jfoodeng.2025.112699

Arpan Dubey, Punyadarshini Punam Tripathy

{"title":"Application of ohmic and vacuum-assisted ohmic heating technologies for proofing composite millet-based doughs: Assessment of techno-functional properties, rheological behavior, and modeling of proofing kinetics","authors":"Arpan Dubey, Punyadarshini Punam Tripathy","doi":"10.1016/j.jfoodeng.2025.112699","DOIUrl":"10.1016/j.jfoodeng.2025.112699","url":null,"abstract":"<div><div>This study presents a comprehensive investigation into the techno-functional properties, rheological behaviors, and the application of ohmic heating (OH) and vacuum-assisted ohmic heating (VAOH) as novel proofing techniques for composite millet-based bread doughs. Composite millet flours (CMF) were obtained by substituting refined wheat flour (RWF) with 20, 40, and 60% (w/w) mixed millet flour (finger and kodo millet flours in 1:1 ratio). Techno-functional and color attributes of flours were analyzed along with rheological characterization of the respective doughs. Furthermore, conventional proofing (35 °C), OH proofing (10, 15, 20, 25, and variable V), and VAOH proofing (20, 40, and 60 kPa) were performed. Expansion ratio (ER) obtained during proofing was fitted to the Gompertz model, demonstrating high accuracy (R<sup>2</sup>: 0.96–0.99). An increment in storage and loss modulus was observed with increasing millet content in the doughs. Stress relaxation test unveiled that doughs with higher millet substitution presented a greater resistance to deformation. Conventional proofing resulted in lower ER particularly for CMF doughs. OH proofing significantly (p < 0.05) reduced the time lag (t<sub>lag</sub>) and improved expansion with increasing voltage. However, maintaining temperature homogeneity near 35 °C at higher voltages was challenging, so a voltage-time combination (variable V) was devised. For further improvement, VAOH proofing was performed that resulted in a 42.80% and 45.33% reduction in t<sub>lag</sub> at 40 kPa (with variable V) for 40% and 60% CMF doughs, respectively, compared to OH proofing at variable V. This technological approach demonstrated scalable potential for improving proofing dynamics in composite millet-based dough systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112699"},"PeriodicalIF":5.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144513549","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

Dynamic modeling of phenolic compound extraction from grape pomace: Capturing the effects of particle size distribution, competitive adsorption, and broken-intact cell regions in the solid matrix 从葡萄渣中提取酚类化合物的动态建模：捕获颗粒大小分布，竞争吸附和固体基质中破碎完整的细胞区域的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-23 DOI: 10.1016/j.jfoodeng.2025.112704

Rodolfo de Mattos, Berta Zecchi

{"title":"Dynamic modeling of phenolic compound extraction from grape pomace: Capturing the effects of particle size distribution, competitive adsorption, and broken-intact cell regions in the solid matrix","authors":"Rodolfo de Mattos, Berta Zecchi","doi":"10.1016/j.jfoodeng.2025.112704","DOIUrl":"10.1016/j.jfoodeng.2025.112704","url":null,"abstract":"<div><div>Recovering phenolic compounds (PCs) for bioactive extracts in the food, pharmaceutical, and cosmetic industries represents a promising approach to grape pomace valorization. Developing effective and economically feasible extraction processes is essential to realize this potential. Conventional solid-liquid extraction with 50 % ethanol has proven viable for PCs recovery. Reliable mathematical models are valuable tools for optimizing operating conditions and designing industrial processes. In previous work, an equilibrium model based on the extended Sips adsorption isotherm for a two-pseudo-solute system was developed to establish equilibrium relationships. In the present work a dynamic model was created to predict TPC and TDS concentrations in the extract over time, accurately describing the kinetics of PCs extraction from grape pomace. The previously developed equilibrium model was incorporated into the dynamic model to account for competitive adsorption between PCs and other extractable compounds. To account for particle size distribution, the size range was discretized into a finite number of particle families, each representing a distinct particle size. Two models were evaluated, and the one accounting for broken and intact cell regions better captured the rapid initial extraction phase followed by a slower diffusion phase, showing applicability across 30–70 °C. Using three particle size groups effectively captured size distribution effects without requiring additional computational cost from a larger number of particle families.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112704"},"PeriodicalIF":5.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472408","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

Thermal resistance and stability of multilayers embedding probiotic structure 多层包埋益生菌结构的耐热性和稳定性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-20 DOI: 10.1016/j.jfoodeng.2025.112703

Ping-Hsiu Huang , Chien-Shan Chiu , Wen-Chien Lu , Chang-Wei Hsieh , Po-Hsien Li

{"title":"Thermal resistance and stability of multilayers embedding probiotic structure","authors":"Ping-Hsiu Huang , Chien-Shan Chiu , Wen-Chien Lu , Chang-Wei Hsieh , Po-Hsien Li","doi":"10.1016/j.jfoodeng.2025.112703","DOIUrl":"10.1016/j.jfoodeng.2025.112703","url":null,"abstract":"<div><div>Evidence from gut microbiota studies highlights the importance of probiotics in promoting human health alongside the market's demand. However, probiotics are particularly sensitive to unfavorable factors in a storage environment (e.g., humidity, temperature, oxygen, and light), frequently resulting in reduced viability during shelf life and a loss of original benefits. This study focused on the structure of multilayer embedding, with particular attention on enhancing the <em>Lactobacillus plantarum</em> thermal resistance, moisture permeability, and stability of probiotics for storage while considering high packaging efficiency and cost-effectiveness. The log values of viable bacteria in casein/pectin condensates cross-linked with transglutaminase (TGase) for 1 and 5 h, while heated at 80 °C for 5 min, were 5.33 and 5.25 CFU/g, respectively, with higher thermal tolerance than the control group (casein, 4.56 CFU/g). In addition, the storage stability results for 15 days at 37 °C with 51 % relative humidity (RH) showed the same trend. The groups cross-linked for 1 and 5 h had higher viability than the control group, implying that the powders performed satisfactorily regarding hygroscopicity. Similarly, after 5 min of heating at 80 °C, the viable bacteria were higher in groups with different ratios of canola oil to palm stearin (100:0, 70:30, and 50:50) than in the control group. Moreover, TGase cross-linked casein/pectin may enhance stability and improve probiotic powders' thermal tolerance, along with different emulsification oil embedding ratios. Hence, the findings of this study may be applied to encapsulating and preserving environmentally sensitive bioactive components, including probiotics.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112703"},"PeriodicalIF":5.3,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519070","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