LWT - Food Science and Technology最新文献_第8页

The stir-frying process of Citrus reticulata ‘Chachi’: Process optimization, physical and chemical properties, and spectrum-activity relationship 网纹柑'Chachi'的炒制过程：工艺优化、理化特性和光谱-活性关系

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116968

Yanyan Cai , Fuyin Zhao , Peng Hu , Jun Luan , Xiaoyan Wang , Liwei Guo , Yan Liu , Hongli Zhou , Peng Wan

{"title":"The stir-frying process of Citrus reticulata ‘Chachi’: Process optimization, physical and chemical properties, and spectrum-activity relationship","authors":"Yanyan Cai , Fuyin Zhao , Peng Hu , Jun Luan , Xiaoyan Wang , Liwei Guo , Yan Liu , Hongli Zhou , Peng Wan","doi":"10.1016/j.lwt.2024.116968","DOIUrl":"10.1016/j.lwt.2024.116968","url":null,"abstract":"<div><div>To optimize the stir-frying process of <em>Citrus reticulata</em> ‘Chachi’ (CRC), analyze the physical and chemical properties and evaluate the activity. The best process condition was stir-frying temperature 110 ± 10 °C and time 25 min. The stir-frying <em>Citrus reticulata</em> ‘Chachi’ (SCRC) induced notable changes in the appearance and microstructure, enhancing its aroma and mellowness, reducing water content, and no aflatoxin was detected. It increased total flavonoids content. The ultra-high performance liquid chromatography fingerprints of SCRC and CRC showed 11 common peaks, seven compounds were identified by the retention time with the peak shapes of the Ultraviolet spectra. Through ABTS radical scavenging and α-glucosidase activity inhibition experiment, it was found that SCRC had stronger activity. The results of grey correlation analysis showed that peak 11 (tangeretin) was closely related to antioxidant activity, and peak 9 (nobiletin) was closely related to hypoglycemic activity. The analysis revealed that the components of antioxidant and hypoglycemic effects both overlapped and differed, suggesting a correlation between the two. The stir-frying process improved the product quality and activities and was conducive to its application and industrialization for simplicity and practicality, thus providing a scientific basis for natural plants to industrial products with the process technology.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116968"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultraviolet-diethyl sulfate composite mutagenesis of Rhodosporidium toruloides and culture optimization to improve carotenoid production 硫酸二乙酯紫外线复合诱变托罗罗盘虫和优化培养以提高类胡萝卜素产量

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116979

Yulong Yang , Zi Ye , Minrui Guo , Guogang Chen

{"title":"Ultraviolet-diethyl sulfate composite mutagenesis of Rhodosporidium toruloides and culture optimization to improve carotenoid production","authors":"Yulong Yang , Zi Ye , Minrui Guo , Guogang Chen","doi":"10.1016/j.lwt.2024.116979","DOIUrl":"10.1016/j.lwt.2024.116979","url":null,"abstract":"<div><div><em>Rhodosporidium toruloides</em> is a carotenoid-producing oleaginous yeast, and its carotenoids are of considerable value to food, chemical, and medical industries. In this study, to improve carotenoid production capacity, the parent <em>R. toruloides</em> strain (CK) was compound mutagenized using ultraviolet-diethyl sulfate (UV-DES), and cultivation conditions were simultaneously optimized to enhance the carotenoid synthesis ability of the mutant strain (M5). The carotenoid content was significantly increased following UV-DES compound mutagenesis (CK = 249.34 μg/g, M5 = 535.28 μg/g). The carotenoid content of M5 was increased to 763.85 μg/g under optimal culture conditions. In addition, mutagenesis altered the carotenoid components, and torulene and torularhodin levels were also increased following mutation, leading to changes in antioxidant capacity. Real-time quantitative PCR results showed that expression of six genes (<em>CAR1</em>, <em>CAR2</em>, <em>CrtE</em>, <em>CrtI</em>, <em>ME1</em>, <em>HMG1</em>) related to carotenoid accumulation were significantly upregulated by UV-DES composite mutagenesis. In conclusion, combined UV-DES mutagenesis and optimal culture conditions promoted the biosynthesis of carotenoids in <em>R. toruloides</em>.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116979"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The interfacial behaviors of ball-milled gorgon euryale starch - Quinoa protein complex and its stabilizing effect on Pickering emulsions 球磨芡实淀粉-藜麦蛋白复合物的界面行为及其对皮克林乳液的稳定作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116987

Xuran Cai , Xianfeng Du , Guilan Zhu , Chengxiang Wang , Yuzi Wang

{"title":"The interfacial behaviors of ball-milled gorgon euryale starch - Quinoa protein complex and its stabilizing effect on Pickering emulsions","authors":"Xuran Cai , Xianfeng Du , Guilan Zhu , Chengxiang Wang , Yuzi Wang","doi":"10.1016/j.lwt.2024.116987","DOIUrl":"10.1016/j.lwt.2024.116987","url":null,"abstract":"<div><div>This study investigated the effects of ball-milling treatment on the characteristics of gorgon euryale starch (GES) and quinoa protein (QP), and developed a new strategy by compounding ball-milled GES with QP to study the mechanism of its action on the stability of Pickering emulsions. Through SEM and FTIR analyses, it was found that ball-milling treatment damaged the compound granular structure of GES, reduced the particle size of QP, and caused aggregation. However, the chemical structures of both substances did not change significantly. The Pickering emulsions prepared with the ball-milled GES/QP complex exhibited more significant thickening properties. Ball milling reduced the droplet size of the emulsions (D<sub>50</sub> decreased from 6.73 ± 0.12 to 2.85 ± 0.91 μm) and made the distribution more uniform, though an excessive protein ratio led to droplet aggregation and a decrease in the emulsification index. Using the emerging observation method of DIC, it was confirmed that the emulsions prepared with GES/QP (8/2, g/g) and GES/QP (7/3, g/g) showed almost no change in backscattering light intensity and still had good storage stability after 20 days. This study provides a theoretical basis for the development of more stable and clean emulsifiers.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116987"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity of soybean peptides and Keap1 protein: A combined in vitro and in silico analysis 大豆肽和 Keap1 蛋白的抗氧化活性：体外和硅学综合分析

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117019

Yan Zhang , Yuyang Liu , Wannan Li, Weiwei Han

{"title":"Antioxidant activity of soybean peptides and Keap1 protein: A combined in vitro and in silico analysis","authors":"Yan Zhang , Yuyang Liu , Wannan Li, Weiwei Han","doi":"10.1016/j.lwt.2024.117019","DOIUrl":"10.1016/j.lwt.2024.117019","url":null,"abstract":"<div><div>Antioxidant peptides can be obtained from diverse dietary protein sources with high safety. The Kelch-like ECH-associated protein 1(Keap1) is a key protein in the cellular oxidative stress signaling pathway and it plays an important role in the field of antioxidant. Soybeans are a vital source for the production of bioactive peptides. In this study, firstly, we screened 468 antioxidant peptides from soybean protein with low molecular weight, high hydrophobicity and non-toxicity. The top three antioxidant peptides were isolated and extracted from the fractions using UHPLC-QQQ/MS analysis. The free radical scavenging rate demonstrated significant antioxidant activity of PHHADS (EC<sub>50</sub> = 4.26 mmol/L). In addition, peptide PHHADS was demonstrated significantly protects HepG2 cells from oxidative stress-induced damage. Lastly, 200 ns molecular dynamics simulations were performed between the peptides and Keap1. The results revealed that PHHADS closely interacts with the active site of Keap1. Moreover, the interaction of the antioxidant peptides with Keap1 led to the disruption of the β-sheet structure of Keap1 in residues380-390, transforming into an irregularly curved structure. This particular region in Keap1 is crucial for substrates binding, suggesting a potential inhibitory mechanism by the peptides. These findings contribute to the understanding of antioxidant peptide interactions and their potential application in developing functional foods for health benefits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117019"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rheological properties and 3D printability of tomato-starch paste with different types of starch 含有不同类型淀粉的番茄淀粉糊的流变特性和 3D 打印性能

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116988

Yubo Zhao, Yuexin Li, Xiufang Xia, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong

{"title":"Rheological properties and 3D printability of tomato-starch paste with different types of starch","authors":"Yubo Zhao, Yuexin Li, Xiufang Xia, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong","doi":"10.1016/j.lwt.2024.116988","DOIUrl":"10.1016/j.lwt.2024.116988","url":null,"abstract":"<div><div>In this study, the effect of different types of starch (potato, wheat, corn, tapioca, and mung bean) on the quality of three-dimensional (3D) printed food products containing tomato-starch paste (TSP) was investigated. The printability of TSP was evaluated by examining its rheological and textural properties and the microstructure of 3D printed products. The results showed that the tomato starch paste containing wheat starch had the best printing accuracy and print quality compared to the other samples, which had an extruded line width of 0.93 mm and center heights and diameters of 18.56 mm and 20.15 mm. The macrorheological and microrheological analysis results showed that the apparent viscosity, loss modulus, storage modulus, and viscoelasticity of the TSP containing wheat starch were significantly higher than those of the other samples (<em>P</em> < 0.05). Low-field nuclear magnetic resonance (LF-NMR) results showed that <em>T</em><sub>21</sub> and <em>T</em><sub>22</sub> of TSP containing wheat starch significantly decreased, thereby improving the retention of printed shapes and deposition of 3D-printed TSP. The analysis of textural properties showed that TSP containing wheat starch had significantly higher strength in terms of hardness, elasticity, cohesion and chewiness, which were 9.58 N, 0.58, 0.31 and 2.13 N, respectively (<em>P</em> < 0.05). Thus, the pseudoplastic gel formed by TSP containing wheat starch exhibited a higher fluidity and structural density than the other samples, which improved the extrudability and shape stability of the printed product as well as the self-supporting properties of TSP.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116988"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production of nattokinase and γ-polyglutamic acid via soybean whey fermentation by Bacillus subtilis BSNK-5 and their emulsification to form nanoemulsions 枯草芽孢杆菌 BSNK-5 通过大豆乳清发酵生产纳豆激酶和 γ-聚谷氨酸，并将其乳化形成纳米乳液

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117017

Miao Hu , Pengfei Zhang , Weimin Meng , Jiao Wang , Bei Fan , Fengzhong Wang , Shuying Li

{"title":"Production of nattokinase and γ-polyglutamic acid via soybean whey fermentation by Bacillus subtilis BSNK-5 and their emulsification to form nanoemulsions","authors":"Miao Hu , Pengfei Zhang , Weimin Meng , Jiao Wang , Bei Fan , Fengzhong Wang , Shuying Li","doi":"10.1016/j.lwt.2024.117017","DOIUrl":"10.1016/j.lwt.2024.117017","url":null,"abstract":"<div><div>Soybean whey, a nutrient-rich byproduct generated during the production of soybean protein isolate, can only be discharged after undergoing sewage treatment, which imposes a significant economic burden on enterprises. In this study, we investigated a <em>Bacillus subtilis</em> BSNK-5 fermentation soybean whey process that yielded high production of nattokinase (NK) and γ-polyglutamic acid (γ-PGA), along with the fabrication of an emulsion using fermentation soybean whey, to achieve high-value conversion of soybean whey. The results showed that soybean whey can be used as a nutrient-rich substrate to promote the efficient synthesis of NK and γ-PGA by BSNK-5, with the highest yields of 9 × 10<sup>4</sup> IU/mL and 250 g/L, respectively. Meanwhile, the synthesized γ-PGA can serve as a suitable biological macromolecule to form an emulsification system that protects NK. The encapsulation efficiency of NK was over 60%, and the release of encapsulated NK was delayed <em>in vitro</em>. Meanwhile, the nanoemulsions remained stable when exposed to 37 °C and 65 °C temperatures, salt concentrations ranging from 50 to 150 mM, and undergoing a single freeze-thaw cycle. The development of functional thrombolytic preparations by self-emulsification protection of NK by γ-PGA produced via BSNK-5 fermentation represents an effective way to achieve high value utilization of soybean whey.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117017"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A multiscale investigation on protein addition toward steering agglomeration and yield in spray drying 关于在喷雾干燥过程中添加蛋白质以促进结块和产量的多尺度研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116998

Anneloes P. van Boven , Nienke M. Eijkelboom , Koen J. Fentsahm , Mijke J. Gruson , Remko M. Boom , Patrick F.C. Wilms , Reinhard Kohlus , Maarten A.I. Schutyser

{"title":"A multiscale investigation on protein addition toward steering agglomeration and yield in spray drying","authors":"Anneloes P. van Boven , Nienke M. Eijkelboom , Koen J. Fentsahm , Mijke J. Gruson , Remko M. Boom , Patrick F.C. Wilms , Reinhard Kohlus , Maarten A.I. Schutyser","doi":"10.1016/j.lwt.2024.116998","DOIUrl":"10.1016/j.lwt.2024.116998","url":null,"abstract":"<div><div>The positive effect of protein drying aids that reduce the stickiness of sugar-rich products on the spray drying yield is known. However, as agglomeration also depends on stickiness, one can expect an effect of these drying aids on interparticle collisions. Therefore, the effect of protein addition to maltodextrin systems on agglomeration and yield in spray drying was investigated using single droplet drying and pilot-scale spray drying experiments. Single droplet drying was used to compare the sticking regimes of whey and pea proteins at different concentrations. Adding protein increased the chance of creating agglomerates upon forced collisions between a drying droplet and a glass bead. This was reflected in an increased fraction of agglomerated particles in pilot-scale experiments with injection of fines. Pea protein decreased the fraction of non-agglomerated primary particles from 38% to 22% when the protein content in the liquid feed was 50 g/kg dry basis. In pilot-scale spray drying, protein addition improved the yield. Industrially, these results can be used to steer formulations regarding agglomeration and yield.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116998"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of combining ultrasound and dual enzymolysis with hydroxypropylation, acrylate grafting, or phosphate grafting on the physicochemical and functional properties of oil palm mesocarp expeller dietary fiber 超声波和双酶解与羟丙基化、丙烯酸酯接枝或磷酸酯接枝相结合对油棕中果皮剥离膳食纤维的理化和功能特性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117012

Xinyu Huo , Chen Feng , Yajun Zheng, Yan Li, Peiyao Long, Ziqing Jin, Yuwen Shao, Zimo Ye

{"title":"Effects of combining ultrasound and dual enzymolysis with hydroxypropylation, acrylate grafting, or phosphate grafting on the physicochemical and functional properties of oil palm mesocarp expeller dietary fiber","authors":"Xinyu Huo , Chen Feng , Yajun Zheng, Yan Li, Peiyao Long, Ziqing Jin, Yuwen Shao, Zimo Ye","doi":"10.1016/j.lwt.2024.117012","DOIUrl":"10.1016/j.lwt.2024.117012","url":null,"abstract":"<div><div>Oil palm mesocarp expeller is an abundant and low-cost dietary fiber resource, but its poor hydration and adsorption properties limit its utilization in foods. Therefore, ultrasound and enzymolysis combined with hydroxypropylation, acrylate grafting, or phosphate grafting were used to improve the adsorption properties of oil palm mesocarp expeller fiber (OPMEDF) for the first time. The results revealed that these composite modifications made the microstructure of OPMEDF more porous, and significantly increased its soluble fiber content, surface area, hydration properties, and sorption abilities of glucose, nitrite, copper, and lead ions but decreased its brightness. OPMEDF modified by ultrasound, enzymolysis, and acrylate grafting had the highest content of extractable polyphenol and sorption abilities on oil and nitrite ion. OPMEDF subjected to ultrasound, enzymolysis, and phosphate grafting showed the highest water-swelling volume (3.84 mL g<sup>−1</sup>) and sorption abilities of copper (II) and lead (II) ions. Notably, OPMEDF modified by ultrasound, enzymolysis, and hydroxypropylation exhibited the highest soluble fiber content (14.72 g∙100 g<sup>−1</sup>), water-retention ability (5.22 g g<sup>−1</sup>), viscosity (13.90 cp), and glucose adsorption capacity (38.18 g∙100 g<sup>−1</sup>). These results indicated that these composite modifications are good options to improve the adsorption capacities of OPMEDF and can expand its potential hypoglycemic and hypolipidemic effects.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117012"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Benchtop NMR spectroscopy for quantitative determination of milk fat and qualitative determination of lactose: From calibration curve to deep learning 用于定量测定乳脂和定性测定乳糖的台式 NMR 光谱仪：从校准曲线到深度学习

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117000

José Raúl Belmonte-Sánchez , Roberto Romero-González , Manuel Ángel Martínez Orosa , María Calvo Morata , Antonia Garrido Frenich

{"title":"Benchtop NMR spectroscopy for quantitative determination of milk fat and qualitative determination of lactose: From calibration curve to deep learning","authors":"José Raúl Belmonte-Sánchez , Roberto Romero-González , Manuel Ángel Martínez Orosa , María Calvo Morata , Antonia Garrido Frenich","doi":"10.1016/j.lwt.2024.117000","DOIUrl":"10.1016/j.lwt.2024.117000","url":null,"abstract":"<div><div>This study compares three different methodologies for the quantification of the fat content of ultra-high temperature (UHT) milk using benchtop proton nuclear magnetic resonance (<sup>1</sup>H NMR) spectroscopy, a flagship of green, accessible, and state-of-the-art technology suitable for modern laboratory environments. The evaluated approaches included traditional calibration curve and machine learning algorithms, with emphasis on partial least squares regression (PLS-R) and artificial neural networks (ANN), to estimate the fat content in skimmed, semi-skimmed and whole milk. Among these, ANN provided the most accurate results for all types of milk, particularly in skimmed milk, with a relative standard deviation (RSD) of 14.9% and an accuracy of −7.3%. The calibration curve showed higher variability, with an RSD of 34.1% and trueness of 25.3% for skimmed milk. PLS-R improved accuracy in relation to the calibration curve approach, reducing RSD to 18.9% and trueness to −17.7%. The developed method has been successfully applied to determine the fat content in 51 samples of UHT milk purchased in different Spanish supermarkets, providing adequate results for each of the three categories considered, including goat's milk, sheep's milk, and milk coffee. Furthermore, the application of machine learning has proven its validity by successfully distinguishing between lactose and lactose-free UHT milk.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117000"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of cold plasma pretreatment on drying efficiency of beetroot by intermittent microwave-hot air (IMHA) hybrid dryer method: Assessing drying kinetic, physical properties, and microstructure of the product 冷等离子体预处理对间歇微波-热空气（IMHA）混合干燥器法干燥甜菜根效率的影响：评估产品的干燥动力学、物理性质和微观结构

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117010

Amir Kamkari , Saeed Dadashi , Maryam Khakbaz Heshmati , Jalal Dehghannya , Yousef Ramezan

{"title":"The effect of cold plasma pretreatment on drying efficiency of beetroot by intermittent microwave-hot air (IMHA) hybrid dryer method: Assessing drying kinetic, physical properties, and microstructure of the product","authors":"Amir Kamkari , Saeed Dadashi , Maryam Khakbaz Heshmati , Jalal Dehghannya , Yousef Ramezan","doi":"10.1016/j.lwt.2024.117010","DOIUrl":"10.1016/j.lwt.2024.117010","url":null,"abstract":"<div><div>This study examined the effects of cold plasma (CP) pretreatment with durations of 1, 3, and 5 min on drying kinetics, microstructure, and physical properties, including shrinkage, rehydration ratio (RR), and bulk density of beetroot dried samples using intermittent microwave-hot air (IMHA) drying at 40 °C and pulse ratios (PR) of 1 and 2. While increasing PR decreased drying rate (DR) and effective moisture diffusivity (<em>Deff</em>), increasing microwave power from 180 to 600 W increased both, reducing drying time and specific energy consumption (SEC). Extended CP-pretreatment doubled DR, 66% increased <em>Deff</em>, and 24% reduced SEC. Both increasing CP-pretreatment time and microwave power had similar effects on shrinkage, RR, and bulk density, but CP-pretreatment was more prominent; reducing shrinkage by 18%, bulk density by 23%, and increasing RR by approximately 36% in 5-min. X-ray imaging showed that 600 W of microwave power increased porosity by 87%, while 5-min CP-pretreatment increased it by 27%. As the optimum condition, CP-pretreatment for 5 min, continuous microwave application, and 600 W of MW power produced the best kinetics and physical properties. Overall, the results demonstrated that the appropriate CP-pretreatment duration could produce high-quality dried samples.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117010"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0