Food and Bioprocess Technology最新文献_第6页

Effect of Protein Content and Particle Size on Functional Properties of Air-Classified Fava Bean Flour Fractions

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-12 DOI: 10.1007/s11947-024-03694-5

Timilehin David Oluwajuyitan, Rotimi Emmanuel Aluko

{"title":"Effect of Protein Content and Particle Size on Functional Properties of Air-Classified Fava Bean Flour Fractions","authors":"Timilehin David Oluwajuyitan, Rotimi Emmanuel Aluko","doi":"10.1007/s11947-024-03694-5","DOIUrl":"10.1007/s11947-024-03694-5","url":null,"abstract":"<div><p>The objective of the study was to evaluate the effects of air classification speed on the physicochemical and functional properties of fava bean flour fractions. Fava bean flour (CTL) was air classified and separated into fine (protein-rich) and coarse (starch-rich) fractions at varying wheel speeds of 20 Hz, 25 Hz, 30 Hz, and 35 Hz. The crude protein and fiber contents of the flour fractions increased (55.27–65.92% and 3.21–3.98%, respectively) with increase in wheel speed from 20 to 35 Hz. Furthermore, the protein solubility increased with increases in wheel speed and all the flour fractions had significantly (<i>p</i> < 0.05) higher values (57–81%) than the CTL (42%) at pH 7. The oil droplet sizes of emulsions made with fine flour fractions were significantly (<i>p</i> < 0.05) lower when compared with equivalent coarse fractions and the CTL across all pH values. For each wheel speed, water holding capacity values of the coarse fractions (1.69 g/g) and CTL (1.65 g/g) were significantly (<i>p</i> < 0.05) higher than those of the fine fractions (0.62–0.71 g/g). In contrast, the fine flour fractions had significantly (<i>p</i> < 0.05) higher oil holding capacity (0.99–1.09 g/g) and protein digestibility values (77.61–79.33%) than the coarse flours (0.49–0.56 g/g and 76.16–77.88%, respectively) and CTL (0.69 g/g and 73.63%, respectively). Least gelation concentration of the coarse flour fractions decreased from 9% for the 20 Hz air classier wheel speed to 5% for 30 Hz while those of the fine flours did not change (7%). The starch digestibility profile, trypsin-chymotrypsin inhibitors, total phenolic, and total flavonoid showed significant differences with the fine fraction exhibiting superiority when compared to the coarse fraction. We conclude that air classification could be used to obtain fava bean protein fractions with specific properties for use as ingredients for the formulation of various food products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3883 - 3903"},"PeriodicalIF":5.3,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602358","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

Chitosan-Based Natural Colorant Intelligent Freshness Indicator: Recent Advances, Properties, Novel Techniques, and Applications

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-10 DOI: 10.1007/s11947-024-03682-9

Yuyang Chen, Wenxuan Zhou, Xiaoxuan Li, Danfei Liu, Yunfei Zhong

{"title":"Chitosan-Based Natural Colorant Intelligent Freshness Indicator: Recent Advances, Properties, Novel Techniques, and Applications","authors":"Yuyang Chen, Wenxuan Zhou, Xiaoxuan Li, Danfei Liu, Yunfei Zhong","doi":"10.1007/s11947-024-03682-9","DOIUrl":"10.1007/s11947-024-03682-9","url":null,"abstract":"<div><p>Intelligent indicators can display the quality status of food through the color change of dyes and have received increasing attention in recent years due to their convenience and accuracy in detection. Nowadays, intelligent indicators are mainly composed of a matrix and pH-responsive dyes. Anthocyanins are water-soluble natural pigments widely present in fruits and vegetables, showing different colors under different pH conditions. Chitosan is a product of the partial deacetylation of natural polysaccharide chitin. It has good biodegradability, biocompatibility, non-toxicity, and antibacterial properties. In terms of physiological functions, it has multiple functions such as anti-cancer, lipid-lowering, and enhancing immunity. Therefore, it has a wide range of applications in the field of food packaging. This article reviews the research of intelligent freshness indicators based on chitosan and anthocyanins in monitoring the freshness of packaged foods in recent years and compares the performance of indicators with different matrix types. Moreover, this article also focuses on the working mechanism of intelligent indicators, the extraction methods of anthocyanins, and a summary of their advantages and disadvantages. In addition, the preparation, properties, and applications of new indicators, including hydrogels, multilayer structure film, metal–organic framework (MOF), and inkjet printing technology, are reviewed. Finally, this study lists the applications of intelligent indicators in typical foods such as fruits and vegetables, meat, seafood, and dairy products; analyzes the current shortcomings; and proposes future research priorities.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4129 - 4152"},"PeriodicalIF":5.3,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740765","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

Optimization of Coaxial Spray-Drying for the Encapsulation of Tenebrio molitor Protein Hydrolysate Exhibiting DPP-IV Inhibitory Activity

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-10 DOI: 10.1007/s11947-024-03695-4

Carmen Berraquero-García, Cristina Coronas-Lozano, Emilia M. Guadix, Pedro J. García-Moreno

{"title":"Optimization of Coaxial Spray-Drying for the Encapsulation of Tenebrio molitor Protein Hydrolysate Exhibiting DPP-IV Inhibitory Activity","authors":"Carmen Berraquero-García, Cristina Coronas-Lozano, Emilia M. Guadix, Pedro J. García-Moreno","doi":"10.1007/s11947-024-03695-4","DOIUrl":"10.1007/s11947-024-03695-4","url":null,"abstract":"<div><p>This study aims to optimize the encapsulation of <i>Tenebrio molitor</i> protein hydrolysate exhibiting dipeptidyl peptidase-IV (DPP-IV) inhibitory activity using coaxial spray-drying, a novel technique that enhances the stability, protection, and efficacy of bioactive compounds for use in functional foods. The variables investigated included solids content in the core feed, solids content in the shell feed, and shell/core flow ratio. The resulting microcapsules were characterized based on their morphology, particle size distribution, yield, surface nitrogen content, and in vitro DPP-IV inhibitory activity. These parameters were systematically investigated using a design of experiments and optimized through response surface methodology. The results showed that a maximum yield was achieved with 30% solids in the core and 19.73% solids in the shell. Furthermore, the shell/core flow ratio had the most significant impact on both the surface nitrogen content and the DPP-IV inhibitory activity of the capsules. Optimal conditions for minimum protein migration and maximum bioactivity values were observed at the highest solid concentration, requiring a compromise between process yield and hydrolysate protection while maintaining a high shell/core ratio.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3866 - 3882"},"PeriodicalIF":5.3,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602147","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 High-Intensity Ultrasound and Dielectric Barrier Discharge Plasma on Physicochemical Properties of Egg White Protein and Its Binary Hydrogels with Xanthan Gum

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-10 DOI: 10.1007/s11947-024-03700-w

Behnaz Vafania, Milad Fathi, Alireza Allafchian

{"title":"Effect of High-Intensity Ultrasound and Dielectric Barrier Discharge Plasma on Physicochemical Properties of Egg White Protein and Its Binary Hydrogels with Xanthan Gum","authors":"Behnaz Vafania, Milad Fathi, Alireza Allafchian","doi":"10.1007/s11947-024-03700-w","DOIUrl":"10.1007/s11947-024-03700-w","url":null,"abstract":"<p>Egg white powder (EWP) is widely used as a food ingredient due to its functionalities, such as foaming, emulsification, and gelation capacities. However, its low solubility and poor rheological properties have limited its application. This study aims to modify the properties of EWP for the development of binary hydrogels with xanthan gum (XG). The modification is achieved using a high-intensity ultrasound (HIUS) at powers of 100, 200, and 300 W and dielectric barrier discharge (DBD) plasma at intensities of 16, 18, and 20 kV. The effects of HIUS and DBD plasma treatments on the structural, physicochemical, and functional properties of EWP were analyzed. The results indicated that the treatments increased surface hydrophobicity and zeta potential, while reducing particle size and surface tension of EWP. These structural modifications improved the samples’ foaming and emulsifying properties. The samples treated with HIUS at a power of 300 W and DBD plasma at an intensity of 20 kV were selected as the best candidates for developing binary hydrogels in different EWP to XG ratios (5:0, 4:1, 3:2, 2:3, 1:4, and 0:5). Analysis of the hydrogels’ rheological properties showed that HIUS and DBD plasma treatments decreased the apparent viscosity and increased the elasticity. Further analysis of structural properties of the EWP confirmed the alteration of the protein’s secondary and ternary structures toward an increase in β-sheet and random coil and raising of disulfide bonds and hydrophobic interactions that ultimately led to increase of water holding capacity and firmness of the binary hydrogels. The study’s results demonstrate that HIUS with the power of 300 W and DBD plasma with the intensity of 20 kV, along with different ratios of XG in binary hydrogels can provide diverse properties suited for specific applications.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3848 - 3865"},"PeriodicalIF":5.3,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602146","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

Collagen Fibrils with Native D-periodicity from Fish Skin: a Simplified Fibrillogenesis Method

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-09 DOI: 10.1007/s11947-024-03686-5

S. T. Gonapinuwala, J. R. Jones, S. Kirk, M. D. S. T. de Croos, J. E. Bronlund

{"title":"Collagen Fibrils with Native D-periodicity from Fish Skin: a Simplified Fibrillogenesis Method","authors":"S. T. Gonapinuwala, J. R. Jones, S. Kirk, M. D. S. T. de Croos, J. E. Bronlund","doi":"10.1007/s11947-024-03686-5","DOIUrl":"10.1007/s11947-024-03686-5","url":null,"abstract":"<div><p>Native collagen has a characteristic D-periodicity that can be reproduced in vitro by maintaining the correct conditions for fibrillogenesis. In fish collagen extraction studies, collagen fibrillogenesis is generally achieved by salting-out with sodium chloride which involves complex, expensive and time-consuming centrifugation steps to separate collagen fibrils and dialysis treatments to remove salt residues. Therefore, there is an industrial need of simple methods for fibrillogenesis. This study introduces a modified isoelectric precipitation method for this purpose by understanding the effect of initial collagen concentration, final pH of fibrillogenesis and mixing speed on fibril characteristics. The results showed that the final pH has a greater influence on D-periodicity than other two tested variables. The isoelectric point of collagen was found to be pH 7.5; however, collagen fibrils with the native D-periodicity as confirmed by the transmission electron microscopic images were formed at a pH (pH 9.3) higher than the isoelectric point. Results also revealed that a proper balance between initial collagen concentration and mixing speed is essential for D-periodicity, because the initial collagen concentration is important for molecular availability and the mixing speed is important for molecular mobility. Accordingly, in this modified method, collagen is precipitated by adding a sodium hydroxide solution to pH 9.3 with mixing, and keeping undisturbed for 24 h followed by freeze-drying. This method is novel and does not require centrifugation or dialysis techniques. Due to its simplicity, time and cost-effectiveness, this method has a high potential to be performed on an industrial scale.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3834 - 3847"},"PeriodicalIF":5.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602116","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 Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-08 DOI: 10.1007/s11947-024-03691-8

Xin Chen, Xingwei Wang, Chaofan Guo, Jing Liu, Jianxin Cao, Xuejiao Wang, Shuqin Xia

{"title":"Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment","authors":"Xin Chen, Xingwei Wang, Chaofan Guo, Jing Liu, Jianxin Cao, Xuejiao Wang, Shuqin Xia","doi":"10.1007/s11947-024-03691-8","DOIUrl":"10.1007/s11947-024-03691-8","url":null,"abstract":"<div><p>This study aimed to enhance the gel network structure and flavor of low-sodium surimi, exploring the synergistic effects of combined water bath-microwave heating (WB-MW) and the addition of L-lysine (Lys-WB-MW). The Lys-WB-MW treatment significantly enhanced the water-holding capacity of the surimi gel under 15% (1.7%) salt reduction conditions. The MW treatment reduced TCA-soluble peptides in the surimi gel, inhibiting the degradation of myosin heavy chain. SEM verified that the surimi gel with 15% salt reduction formed a dense gel network structure under Lys-WB-MW treatment, and the gel showed the highest resilience and springiness (TPA). Raman spectroscopy analysis revealed that MW strengthened the disulfide bonds and hydrophobic interactions within the gel. Raman and molecular docking indicated that L-Lys contributed to the formation of more hydrogen bonds. Pearson correlation analysis revealed a negative correlation between the elasticity of the surimi and its primary volatile compounds. Cluster analysis showed that the aroma characteristics of the 15% salt-reduced surimi treated with Lys-WB-MW were similar to those of traditional surimi. Results indicated that the synergistic effects of L-Lys and MW significantly improved the gel network performance of low-sodium surimi while preserving the flavor characteristics of conventional surimi.</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 4","pages":"3819 - 3833"},"PeriodicalIF":5.3,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602330","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

Propolis Complexation by Using Egg White Protein Nanocarriers: Molecular, Antioxidant, and Interfacial Properties

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-07 DOI: 10.1007/s11947-024-03687-4

Erika M. Ramos, María Julieta Bof, Marianela B. Finos, Evangelina R. Cappa, Valeria C. Bordagaray, Luis M. Maldonado, Virginia M. Salomón, Mariana Lagadari, Adrián A. Perez

{"title":"Propolis Complexation by Using Egg White Protein Nanocarriers: Molecular, Antioxidant, and Interfacial Properties","authors":"Erika M. Ramos, María Julieta Bof, Marianela B. Finos, Evangelina R. Cappa, Valeria C. Bordagaray, Luis M. Maldonado, Virginia M. Salomón, Mariana Lagadari, Adrián A. Perez","doi":"10.1007/s11947-024-03687-4","DOIUrl":"10.1007/s11947-024-03687-4","url":null,"abstract":"<div><p>This study aims to encapsulate propolis ethanolic extracts (PE) using egg white protein nanoparticles (EWPn) and assess their impact on the molecular, antioxidant, and interfacial properties of the formed nanocomplexes obtained by an antisolvent technique. Four PE samples from different regions of Argentina (Santiago del Estero, Mendoza, and Tucumán) were obtained and characterized using GC-FID/MS analysis, total phenolic content determination, and total flavonoid content assays. The EWPn-PE systems were analyzed through fluorescence, UV–vis spectroscopy, particle size, <i>ζ</i>-potential, antioxidant activity, encapsulation efficiency, and interfacial studies. The results highlighted significant variability in the chemical composition and properties of the PE samples, influenced by geographical and botanical factors. The antioxidant activity of the EWPn-PE systems was significantly enhanced compared to the free PE, suggesting that EWPn complexation stabilizes and protects the phenolic compounds. The interfacial properties, including the diffusion, penetration, and rearrangement rate constants of EWPn, were also influenced by the complexation with PE. The EWPn-PE2 system exhibited the most favorable interfacial properties, suggesting its potential for stabilizing colloidal dispersed foods such as foams and emulsions. Overall, these findings highlight the effectiveness of EWPn complexation in enhancing the functional properties of PE, offering new opportunities for their application in the food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3798 - 3818"},"PeriodicalIF":5.3,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602326","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

Impact of Red Wine Vinegar-Based Solution on Bacterial Communities of Squid and Shrimp Skewers: A Classic and Genomic Approach

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-06 DOI: 10.1007/s11947-024-03685-6

Lourenço Pinto de Rezende, Joana Bastos Barbosa, Teresa Bento de Carvalho, Ivone Vaz-Moreira, Maria João P. Monteiro, Paula Teixeira

{"title":"Impact of Red Wine Vinegar-Based Solution on Bacterial Communities of Squid and Shrimp Skewers: A Classic and Genomic Approach","authors":"Lourenço Pinto de Rezende, Joana Bastos Barbosa, Teresa Bento de Carvalho, Ivone Vaz-Moreira, Maria João P. Monteiro, Paula Teixeira","doi":"10.1007/s11947-024-03685-6","DOIUrl":"10.1007/s11947-024-03685-6","url":null,"abstract":"<div><p>Seafood is an essential component of a balanced and healthy diet, which increases its demand. However, its biological composition and high moisture content make these products extremely perishable. To prevent spoilage, and the consequent food waste and financial expenses throughout the seafood supply chain, new technologies have been successfully developed to inhibit bacterial growth, the main cause of seafood spoilage. This work aimed to test a shelf life extension technique for seafood skewers whilst maintaining an all-natural label using a financially feasible red wine vinegar treatment applied by immersion or pulverisation. Bacterial growth was monitored by classical methods and by 16S rRNA gene amplicon sequencing during the 5 days of storage. Immersion of samples in a vinegar-based solution effectively reduced <i>Pseudomonas</i> and Enterobacterales counts (by 2 log cfu/g), immediately after application and throughout storage. The overall structure and diversity of the bacterial community were analysed, and a strong reduction in bacterial diversity and impact on bacterial composition was observed immediately after immersion in the red wine vinegar solution. In untreated samples, Pseudomonadota (especially the Gammaproteobacteria class) was the principal phylum, whereas the microbiota of the treated samples was dominated by Bacillota (mainly the Bacilli class). Sensory analysis revealed a mild vinegar or vinaigrette flavour in treated samples; however, these characteristics were not unpleasant. Although applying a vinegar-based solution by immersion promoted a significant reduction in the growth of spoilage bacteria during the first days of storage, further tests are required to confirm the shelf life extension.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3761 - 3771"},"PeriodicalIF":5.3,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03685-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602242","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

Alleviative Effects of Glutenin Macropolymer on the Quality Deterioration of Steamed Stuffed Bun During Freeze–Thaw Cycles

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-06 DOI: 10.1007/s11947-024-03692-7

Jinpeng Zhang, Mingcong Fan, Li Wang, Haifeng Qian, Yan Li

{"title":"Alleviative Effects of Glutenin Macropolymer on the Quality Deterioration of Steamed Stuffed Bun During Freeze–Thaw Cycles","authors":"Jinpeng Zhang, Mingcong Fan, Li Wang, Haifeng Qian, Yan Li","doi":"10.1007/s11947-024-03692-7","DOIUrl":"10.1007/s11947-024-03692-7","url":null,"abstract":"<div><p>Glutenin macropolymer (GMP) plays a crucial role in counteracting the effects of freezing and ultimately improving the quality of steam bread. However, due to the different composition, structure, shape, and processing technology of steamed stuffed bun, the effects of GMP on steamed stuffed bun are totally unclear. In this study, we mainly concentrated on investigating the improvement effects of GMP on steamed stuffed bun after freeze–thaw cycles, which was compared with the addition of wheat gluten (WG). Results revealed that compared with the control group and WG group, after three freeze–thaw times, steamed stuffed bun with added GMP had a larger specific volume (3.95 cm<sup>3</sup>/g), springiness (0.885), brightness (80.57), more uniform cell structure, and more acceptable appearance. The addition of GMP significantly reduced the levels of free thiol groups and the moisture migration in frozen dough, suggesting an enhanced freeze–thaw resistance of GMP dough. Dynamic rheology indicated that GMP improved the rheological properties of dough primarily by enhancing its elasticity. Moreover, the incorporation of GMP exhibited better low-temperature protection than that of WG. The confocal laser scanning microscope (CLSM) images and protein network analysis (PNA) further illustrated that addition of GMP led to a more intact and continuous gluten network. Talking all together, our findings demonstrated that GMP could be used as a potential improver in steamed stuffed bun or other dough products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3772 - 3786"},"PeriodicalIF":5.3,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602316","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

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on Black Peppercorns Using Simultaneous Radiofrequency and Nonthermal Plasma Treatment: Efficacy and Impact on Quality

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-12-06 DOI: 10.1007/s11947-024-03677-6

Xingyu Chen, Xiulan Liu, Feng Li, Yang Jiao, Hu Shi

{"title":"Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on Black Peppercorns Using Simultaneous Radiofrequency and Nonthermal Plasma Treatment: Efficacy and Impact on Quality","authors":"Xingyu Chen, Xiulan Liu, Feng Li, Yang Jiao, Hu Shi","doi":"10.1007/s11947-024-03677-6","DOIUrl":"10.1007/s11947-024-03677-6","url":null,"abstract":"<div><p>This study evaluated the inactivation of <i>Escherichia coli</i> O157:H7 and <i>Salmonella</i> Typhimurium and impact on quality of black peppercorns using radiofrequency (RF), nonthermal plasma (NTP), and their simultaneous combined treatment (RF-NTP). RF-NTP achieved full elimination of both pathogens on black peppercorns within 13 min, whereas RF alone required 17 min to achieve the same level of inactivation. The increased inactivation efficacy of RF-NTP resulted from synergistic effect of RF heating and the reactive oxygen and nitrogen species generated from NTP. The inactivation kinetics of pathogens on black peppercorns with RF, NTP, and RF-NTP fitted the Weibull model (<i>R</i>2 > 0.96, RMSE < 0.35). RF-NTP reduced maximum temperature of black peppercorns to 68.9 °C, compared to 84.2 °C for RF. Among the ten predominant flavor volatiles of black peppercorns, RF-NTP retained six compounds while RF preserved only three (<i>p</i> < 0.05), salvaging β-caryophyllene, β-selinene, and δ-cadinene. Additionally, RF-NTP lowered water activity of black peppercorns from 0.643 to 0.402 without impacting color or chemical bonds of the sample surface. In conclusion, RF-NTP demonstrated greater efficacy for pathogen control on black peppercorns compared to RF alone, while also better maintaining flavor compounds, indicating its potential as an effective intervention for thermal sensitive spices.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3787 - 3797"},"PeriodicalIF":5.3,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602240","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