Food and Bioprocess Technology最新文献_第2页

A Smart Food Freshness Indicator Film for Shrimp and Pork with the Higher Visuality, Barrier, Flame Retardancy, and Antibacterial Effects

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-16 DOI: 10.1007/s11947-024-03742-0

Chang Liu, Ning Li, Xinyu An, Xu Li, Zhiming Liu

{"title":"A Smart Food Freshness Indicator Film for Shrimp and Pork with the Higher Visuality, Barrier, Flame Retardancy, and Antibacterial Effects","authors":"Chang Liu, Ning Li, Xinyu An, Xu Li, Zhiming Liu","doi":"10.1007/s11947-024-03742-0","DOIUrl":"10.1007/s11947-024-03742-0","url":null,"abstract":"<div><p>A fully natural and biodegradable film (MC<sub>5</sub>/ZA<sub>5</sub>-DE<sub>3%</sub>) was developed using methylcellulose (MC) (a plant-based biopolymer with excellent film-forming properties and biocompatibility), zinc alginate (ZA) (derived from brown seaweed, served as a biodegradable component with excellent film-forming properties and enhanced mechanical strength through cross-linking with Zn<sup>2+</sup>), and anthocyanin-rich dragon fruit peel extract (DE) (a natural antioxidant with pH sensitivity and colorimetric properties). The film exhibited distinct color changes from purple to green across a range of pH-buffered solutions, demonstrating its pH sensitivity. The antimicrobial activity of the film showed a significant inhibition zone against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i>, with a 99.99% bacterial reduction. The incorporation of Zn<sup>2+</sup> also improved the flame retardancy of the film, reducing flammability by 34.5%. Optical analysis showed that the MC<sub>5</sub>/ZA<sub>5</sub>-DE<sub>3%</sub> film exhibited excellent UV-blocking performance due to the synergistic effect of Zn<sup>2</sup>⁺ and anthocyanins, which enhanced UV absorption (200–400 nm) and reduced visible light transmittance, making it an effective UV barrier with acceptable transparency for packaging. Furthermore, the film served as an intelligent indicator of food spoilage, changing color from purple to green with increased storage time, indicating elevated total volatile basic nitrogen (TVB-N) levels. The MC<sub>5</sub>/ZA<sub>5</sub>-DE<sub>3%</sub> film is non-toxic and suitable for large-scale industrial production, highlighting its potential for intelligent food packaging applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4805 - 4825"},"PeriodicalIF":5.3,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740833","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

Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-15 DOI: 10.1007/s11947-025-03748-2

Ran Sun, Xiaolu Shi, Yishun Yao, Heping Cui, Qianting Mai, Qiuhong Liao, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho

{"title":"Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein","authors":"Ran Sun, Xiaolu Shi, Yishun Yao, Heping Cui, Qianting Mai, Qiuhong Liao, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho","doi":"10.1007/s11947-025-03748-2","DOIUrl":"10.1007/s11947-025-03748-2","url":null,"abstract":"<div><p>The change in texture and broth taste characteristics of stewed pork tenderloin during the steam preheating combined with microwave cooking (SMC) treatment was investigated in comparison with microwave cooking (MC) and steam cooking (SC), focusing specifically on the alterations in myofibers’ structure and protein conformation. The results indicated that steam preheating treatment of SMC contributed to a more fully unfolded conformation of protein accompanied by a higher surface hydrophobicity and lower α-helix than MC in the first cooking stage, thereby weakening the shrinkage of myofibers and achieving a lower conversion of immobilized water to free water. In this case, a lower shear force and higher water retention of meat was achieved, which symbolized a higher meat tenderness. Moreover, the unfolded conformation of protein promoted its degradation into amino acids and the release of nucleotides from the meat into the broth, thus improving the perceived saltiness of broth prepared by SMC. Therefore, the unfolding of myofibrillar protein during SMC heating is the key to improve the tenderness of meat and perceived saltiness and umami of broth.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4790 - 4804"},"PeriodicalIF":5.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740858","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

Enhancement of Saltiness Perception in Microwave-Heated Pork Patties Induced by Sodium Inhomogeneous Distribution and Matrix Microstructural Changes

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-15 DOI: 10.1007/s11947-024-03721-5

Xinyi Huang, Min Zhang, Qianting Mai, Tianyi Wei, Shuqin Xia, Khizar Hayat, Heping Cui, Jingyang Yu

{"title":"Enhancement of Saltiness Perception in Microwave-Heated Pork Patties Induced by Sodium Inhomogeneous Distribution and Matrix Microstructural Changes","authors":"Xinyi Huang, Min Zhang, Qianting Mai, Tianyi Wei, Shuqin Xia, Khizar Hayat, Heping Cui, Jingyang Yu","doi":"10.1007/s11947-024-03721-5","DOIUrl":"10.1007/s11947-024-03721-5","url":null,"abstract":"<div><p>The mechanism of microwave heating in saltiness perception enhancement and inhomogeneous sodium distribution was explored in this study. The sensory analysis result showed that the pork patty treated by microwave heating with the power of 6 W/g could achieve 20% salt reduction while maintaining a higher saltiness perception compared to steam heating. The saltiness perception enhancement was directly related to the higher sodium retention of whole pork patty treated by microwave heating about 1.1–1.3 times that of steam heating. In addition, the stronger saltiness perception and higher sodium content of the outer layer compared to the inner layer in the pork patty treated by microwave heating (<i>P</i> < 0.05) demonstrated the formation of inhomogeneous sodium distribution, which was also related to the increased perception of saltiness. Meanwhile, the formation of inhomogeneous sodium distribution was also associated with the changes in water distribution and the formation of a porous and compact microstructure favorable for water migration carrying sodium, originating from the ordered structure of the protein in the outer layer. These findings suggested that microwave heating could be a valuable technique for developing sodium-reduced meat products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4775 - 4789"},"PeriodicalIF":5.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740857","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

Single and Dual Modification of Amaranth Starch by Ultrasound and Citric Acid: Effect of Levels for Single Modification and Sequence for Dual Modification

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-14 DOI: 10.1007/s11947-024-03739-9

Arnab Bhattacharya, Bharati Kumari, Nandan Sit

{"title":"Single and Dual Modification of Amaranth Starch by Ultrasound and Citric Acid: Effect of Levels for Single Modification and Sequence for Dual Modification","authors":"Arnab Bhattacharya, Bharati Kumari, Nandan Sit","doi":"10.1007/s11947-024-03739-9","DOIUrl":"10.1007/s11947-024-03739-9","url":null,"abstract":"<div><p>In this study, the effects of single and dual modification of amaranth starch by ultrasound and citric acid were studied, and the properties of modified starches were investigated. Two different levels of ultrasonication (10 and 20 min) and citric acid (10 and 20%) were used in different combinations. The levels having better properties were chosen for dual modification. Further, the effect of altering the sequence of dual modification was also investigated. The results indicated that the dual-modified starches have the highest solubility and reduced swelling power along with improved pasting and rheological properties. Freeze–thaw stability was higher for dual-modified starches, and amylose content increased upon modification. Relative crystallinity of starch samples reduced upon modification, and the gelatinization enthalpy reduced. Altering the sequence of modification affected starch properties. The smallest particle size diameter was seen in dual-modified starches. The SDS and RS content of dual-modified starches were higher in comparison with single-modified and native starches. Hence, dual-modified starches have more desirable properties compared to native starches.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4723 - 4740"},"PeriodicalIF":5.3,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740745","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 of β-Carotene Microcapsules with Enhanced Bioaccessibility and Physicochemical Stability as Colorants for 3D Printing

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-14 DOI: 10.1007/s11947-024-03705-5

Liang Zhang, Xiayu Liu, Peichao Zhang, Boyuan Guan, Bing Xia, Jie Zhan, Donghong Liu

{"title":"Development of β-Carotene Microcapsules with Enhanced Bioaccessibility and Physicochemical Stability as Colorants for 3D Printing","authors":"Liang Zhang, Xiayu Liu, Peichao Zhang, Boyuan Guan, Bing Xia, Jie Zhan, Donghong Liu","doi":"10.1007/s11947-024-03705-5","DOIUrl":"10.1007/s11947-024-03705-5","url":null,"abstract":"<div><p>β-Carotene was always susceptible to adverse effects under environmental stresses, such as oxygen, heat, light, and acidic pH treatment. Herein, β-carotene microcapsules with enhanced bioaccessibility and physicochemical stability were fabricated as colorants for 3D printing. To achieve this goal, the effect of combined antioxidants with diverse polarities and concentrations, including α-tocopherol (TOC, 3.3 ~ 11.7 wt%), ascorbyl palmitate (AP, 1.98 ~ 7.02 wt%), and sodium ascorbate (SA, 4.64 ~ 11.36 wt%), on the physicochemical stability and bioaccessibility of β-carotene microcapsules, was investigated. The response surface methodology (RSM) results expounded that the antioxidant levels along with two response variables (storage degradation rate and photolysis half-life of β-carotene) were well fitted with high accuracy. Both storage and photolysis stability of β-carotene were enhanced by raising the antioxidant levels while excessive TOC and AP might reversely boost its degradation. The optimized formula of AP, TOC, and SA was 4.467%, 6.610%, and 8.815%, respectively. In this case, the storage degradation rate and photolysis half-life of β-carotene were 19.09% and 4.46 h<sup>−1</sup>, respectively, and the resulting β-carotene microcapsules exhibited lower <i>cis</i>-isomer ratio (11.05%), higher loading rate (20.58%), and bioaccessibility (4.18%). Furthermore, when used as colorants in 3D printed pomelo purees, β-carotene microcapsules exhibited strong tolerance against thermal degradation and color fading during streaming treatment.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4741 - 4757"},"PeriodicalIF":5.3,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740855","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

Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-14 DOI: 10.1007/s11947-024-03741-1

Juan Li, Arranee Chotiko, Alexander Chouljenko, Tharindu Trishan Dapana Durage, Subramaniam Sathivel

{"title":"Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release","authors":"Juan Li, Arranee Chotiko, Alexander Chouljenko, Tharindu Trishan Dapana Durage, Subramaniam Sathivel","doi":"10.1007/s11947-024-03741-1","DOIUrl":"10.1007/s11947-024-03741-1","url":null,"abstract":"<div><p>Purple rice bran-derived soluble dietary fiber/polyethylene oxide-based composite nanofibers (SDF/PEO nanofibers) were developed to entrap alpha-tocopherol (α-TOC), thus enhancing its stability and facilitating controlled release. Entrapment of α-TOC into SDF/PEO nanofibers was achieved via electrospinning of SDF/PEO polymer solutions containing either droplets of α-TOC emulsion or α-TOC-loaded zein particles. The fiber diameter ranged from 199 to 283 nm with α-TOC loading, and the entrapment efficiency (EE) varied from 54.8 to 87.8%. When zein-encapsulated α-TOC particles were loaded, α-TOC/zein-SDF/PEO nanofiber diameters ranged from 283 to 325 nm, and the EE was between 57.0 and 74.5%. Nanofibers produced with both loading forms demonstrated controlled release of α-TOC in both phosphate buffer saline (PBS) medium and simulated gastrointestinal conditions. The physicochemical properties of the nanofibers were characterized by differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy. The disappearance of zein’s melting peak was observed in the nanofibers, suggesting possibly enhanced thermoresistance of zein-encapsulated α-TOC particles in the nanofibers. It was determined that α-TOC-PEO nanofibers were more crystalline in structure than α-TOC-SDF/PEO nanofibers. SDF/PEO nanofibers have potential as a delivery system for α-TOC and can potentially be applied to other hydrophobic nutrients as well.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4758 - 4774"},"PeriodicalIF":5.3,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740856","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

Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-11 DOI: 10.1007/s11947-024-03704-6

Daniel Butrón-Benítez, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez

{"title":"Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez","authors":"Daniel Butrón-Benítez, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez","doi":"10.1007/s11947-024-03704-6","DOIUrl":"10.1007/s11947-024-03704-6","url":null,"abstract":"<div><p>Brandies are spirits produced from wine spirits and wine distillates aged in less than 1000 L oak casks for at least 6 months. The composition of each brandy is determined by its raw material and its aging. During aging, two different phenomena occur: the extraction of compounds from the cask wood and reactions between the different compounds. Characteristics of the casks have a significant impact during this process. Those casks that have previously contained some type of Sherry wine give rise to the so-called Sherry Cask®, which not only contributes to the compounds from the wood but also to those that were originally found in the Sherry wine previously aged in them. The quality of brandy is also determined by the physicochemical composition and characteristics of the distillate, which depends both on the quality of the distilled wine and on the distillation process itself. This work studied the effect of sulfur dioxide and the role that the pH of the distillate plays on the physicochemical and sensory composition of three brandies aged 24 months in a static system of Sherry Casks®. The analyses were carried out following the OIV methods. Results have revealed that high levels of sulfur dioxide and the distillate pH significantly condition the extraction of phenolic compounds and organic acids from the wood, as well as reactions such as hydrolysis or esterification that take place between the compounds in the spirits. These factors have led to a differentiated sensory evaluation of the final brandies.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4707 - 4722"},"PeriodicalIF":5.3,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03704-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740740","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}

引用次数: 0

Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-10 DOI: 10.1007/s11947-024-03740-2

Beyza Sukran Isik, Sinan Bayram, Filiz Altay

{"title":"Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt","authors":"Beyza Sukran Isik, Sinan Bayram, Filiz Altay","doi":"10.1007/s11947-024-03740-2","DOIUrl":"10.1007/s11947-024-03740-2","url":null,"abstract":"<div><p>Natural colorants have become a developing market because of consumer preferences, and more cost-effective and stable production is necessary. In the present study, a natural green colorant was obtained via microwave-assisted extraction from spinach waste to produce affordable, environmentally-friendly, and innovative colorants. The extracts were encapsulated with zein via uniaxial and coaxial electrospinning techniques to overcome the stability issues associated with their natural green color. The encapsulation efficiencies of uniaxially encapsulated chlorophyll extracted from spinach waste by microwave were 63.50 and 57.18 for chlorophyll <i>a</i> and <i>b</i>, respectively. The efficiencies of chlorophyll <i>a</i> and <i>b</i> by coaxial electrospinning were found 49.53% and 88.58%, respectively. The microwave-assisted extraction and the addition of eumelanin may contribute positively to the antioxidant activity and thermal stability of electrospun samples. The stability test against light revealed that 61% of chlorophyll <i>a</i> could be preserved by uniaxial electrospinning. In addition, when chlorophyll-loaded nanofibers were incorporated into yogurt, a more stable green color was achieved during storage.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4684 - 4706"},"PeriodicalIF":5.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03740-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740736","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}

引用次数: 0

Spray Drying of Aqueous South American Sapote (Matisia cordata) Extract: Influence of Dextrose Equivalent and Dietary Fiber on Physicochemical Properties

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-10 DOI: 10.1007/s11947-025-03744-6

Carlos Ramon de Paula Silva, Jayne de Abreu Figueiredo, Pedro Henrique Campelo, Paula Giarolla Silveira, Francisca das Chagas do Amaral Souza, Maria Irene Yoshida, Soraia Vilela Borges

{"title":"Spray Drying of Aqueous South American Sapote (Matisia cordata) Extract: Influence of Dextrose Equivalent and Dietary Fiber on Physicochemical Properties","authors":"Carlos Ramon de Paula Silva, Jayne de Abreu Figueiredo, Pedro Henrique Campelo, Paula Giarolla Silveira, Francisca das Chagas do Amaral Souza, Maria Irene Yoshida, Soraia Vilela Borges","doi":"10.1007/s11947-025-03744-6","DOIUrl":"10.1007/s11947-025-03744-6","url":null,"abstract":"<div><p>South American sapote is a fruit native to the Brazilian Amazon. This fruit presents preservation challenges due to its high moisture content and the presence of bioactive compounds prone to degradation. This study aimed to evaluate the influence of the carrier materials inulin (IN) and maltodextrin (MD) with different dextrose equivalent (DE) values (5, 10, and 20) on the physicochemical, thermal, and morphological characteristics of the powdered South American sapote extract obtained by spray drying. Three wall material formulations were used: MD with a DE 5 and IN, MD with a DE 10 and IN, and MD with a DE 20 and IN (T1, T2, and T3, respectively). To compare the physicochemical qualities, the South American sapote extract (SASE) was examined without the addition of carrier agents. The MD DE 20/IN (T3) treatment stood out by presenting higher DPPH free radical scavenging activity with values of 0.79 ± 0.013 µmol TE g<sup>−1</sup>/g<sub>d.b.</sub> and higher levels of total content of phenolic compounds (TPC) (39.30 ± 0.007 mg GAE .100 g<sup>−1</sup>/g<sub>d.b.</sub>) (T3). The glass transition temperature (<i>T</i><sub>g</sub>) of the microparticles varied between 154.17 and 158.70 °C. The treatment with MD DE 20/IN (T3) demonstrated the best performance due to the lower thermogravimetric degradation, higher retention of volatile compounds, and preservation of phenolic compounds and antioxidant properties. Regarding morphology, the particles had a spherical shape with a smooth and pore-free surface but exhibited agglomeration.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4658 - 4671"},"PeriodicalIF":5.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740738","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

Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2025-01-10 DOI: 10.1007/s11947-025-03743-7

Arif R Hakim, Ahmat Fauzi, Amin Pamungkas, Bakti B Sedayu, Toni D Novianto

{"title":"Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings","authors":"Arif R Hakim, Ahmat Fauzi, Amin Pamungkas, Bakti B Sedayu, Toni D Novianto","doi":"10.1007/s11947-025-03743-7","DOIUrl":"10.1007/s11947-025-03743-7","url":null,"abstract":"<div><p>This study investigated a novel approach to enhance the quality of striped catfish fillets. A combination of microwave treatment and edible coatings enriched with lemongrass essential oil was employed. The fillets were immersed in the coating solution and then treated with various microwave powers (100, 300, and 500 watts) for 2 min, followed by storage at 4 °C for 15 days. The results demonstrated that the combination of these treatments significantly (<i>p</i> < 0.05) inhibited protease activity, reduced microbial growth, and delayed lipid oxidation in the later storage periods. The treatments effectively maintained the pH and color of the fillets, although the P50 treatment resulted in more significant reductions in hardness compared to others. Fish gelatin and agar-based coatings provided a biodegradable barrier, while microwave treatment effectively inactivated microorganisms and enzymes. This synergistic approach significantly preserved the quality of striped catfish fillets, demonstrating its potential to improve the quality and safety of fish products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4672 - 4683"},"PeriodicalIF":5.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740737","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