Food Biophysics最新文献

{"title":"A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye","authors":"Aida Pirnia,&nbsp;Hazal Dagıstan,&nbsp;Ebru Sarıkaya,&nbsp;Sinem Demir,&nbsp;Nuray Doğan,&nbsp;Suzan Tireki,&nbsp;Aslı Barla Demirkoz","doi":"10.1007/s11483-024-09874-2","DOIUrl":"10.1007/s11483-024-09874-2","url":null,"abstract":"<div><p>A rice dish is a complex food item with different dimensions affected by variety, cooking technique, and the presence of other ingredients and their interactions. Baldo, Osmancik, and Cammeo are the most popular rice varieties, and <i>Salma</i> and Pilaf techniques are two of the most common cooking methods used in the culinary applications in Türkiye. Therefore, rice dishes were prepared with these rice varieties, and cooked via <i>Salma</i> and Pilaf techniques in this study. Butter, olive oil, margarine, and sunflower oil were included in the formulations as different fat types. The samples prepared with Osmancik rice, <i>Salma</i> method, and olive oil (O-S-O); Baldo rice, Pilaf method, and olive oil (B-P-O); and Cammeo rice, <i>Salma</i> method, and olive oil (C-S-O) were the top three dishes in terms of overall acceptability scores. Squalene, limonene, isopropyl myristate, cyclotetradecane, acetic acid, acetol, and nonanal were detected as volatile compounds in these rice dishes. Methyl oleate, methyl palmitate, methyl linoleate, methyl stearate, methyl palmitoleate, methyl linolenate, and methyl eicosanate are the common fatty acid components in these most liked rice dishes and olive oil used. Methyl benzoate and benzaldehyde were quantified using the <i>Salma</i> technique in O-S-O and C-S-O but not in B-P-O cooked with Pilaf method. Complicated chemical reactions among rice components are closely associated with the development of cooked rice aromas. This study is the first to investigate volatiles and fatty acid-derived compounds in rice dishes cooked with Baldo, Osmancik, and Cammeo varieties using <i>Salma</i> and Pilaf procedures together with sensory evaluation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1053 - 1067"},"PeriodicalIF":2.8,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142224829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Role of Food Structure in the Biophysics of Digestion: The Remarkable Coevolution of the Casein Micelle","authors":"Michael A. Rogers","doi":"10.1007/s11483-024-09882-2","DOIUrl":"10.1007/s11483-024-09882-2","url":null,"abstract":"<div><p>There is more to nutrition than food composition, and the biophysics of food structures, from the nanoscale to microscale, regulates and controls the release of macro- and micro-nutrients, bioactives and phytochemicals. As diets shift from whole foods to including more ultra-processed foods (UPFs) or UPFs designed to mimic whole foods (plant-based milk, cheese and cellular meat), research must focus not only on the sensory and organoleptic appeal but also on the postprandial responses, satiety and on satiation. For example, plant-based milk and cheese are visually similar to their dairy equivalent, yet they lack highly phosphorylated casein micelle calcium nanoclusters. The coevolution of the casein micelle highlights the role structure plays in digestion as chymosin preferentially cleaves κ-casein at the 105-106 phe-met bond, which destabilizes the micelle surface and curdles milk into solid cheese, altering subsequent digestive kinetics, postprandial response and satiety. Food structures designed to slow digestion and their postprandial response are reinventing ingredient isolate, emphasizing the inclusion of intact plant cells in UPFs. With every intended trait imparted to the food, unintended consequences may alter satiety, food choice and postprandial responses and must constantly be reevaluated.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"845 - 851"},"PeriodicalIF":2.8,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142224830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Crystallization Behavior and Structural Build-Up of Palm Stearin - Wax Hybrid Fat Blends","authors":"Kato Rondou,&nbsp;Marie Romanus,&nbsp;Ellen Verwee,&nbsp;Ivana A. Penagos,&nbsp;Fien De Witte,&nbsp;Andre G. Skirtach,&nbsp;Koen Dewettinck,&nbsp;Filip Van Bockstaele","doi":"10.1007/s11483-024-09869-z","DOIUrl":"10.1007/s11483-024-09869-z","url":null,"abstract":"<div><p>Hybrid fat blends have emerged as a promising approach to improve the properties of wax-based oleogels which can be used as healthier alternatives for saturated fat products such as butter and margarine. The application of wax-based oleogels is limited because of their sensitivity to shear and waxy mouthfeel. This research investigates the interaction between waxes and palm stearin in hybrid fat blends. For the oleogels, 150% of the critical gelling concentration of the waxes was used, specifically 6% berry wax (BEW), 1.5% candelilla wax (CLW) and 6% carnauba wax (CRW), all incorporated in rapeseed oil. The concentration of palm stearin (PS) in the reference system (30PS) and the hybrid fat blends was 30% (PS-BEW, PS-CLW, PS-CRW). It was found that the addition of PS to the wax-based oleogels largely affected the properties on the nano- to macroscale. On the nanoscale, the polymorphic transition from α to β of palm stearin was delayed when adding BEW, while it did not change with the other waxes. On microscale, the high melting CRW acted as a seeding template for the palm stearin in PS-CRW, resulting in the formation of fat crystals that were rich in CRW in the center. For PS-BEW and PS-CLW, it was hypothesized that the fat crystals were the result of co-crystallization. All three hybrid fat blends showed improved rigidity and shear sensitivity compared to the PS reference and the wax-based oleogels on a macroscale. These results demonstrate that the interaction between palm stearin and waxes can have a positive effect on the final structure.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1042 - 1052"},"PeriodicalIF":2.8,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09869-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions","authors":"Qiang Wang,&nbsp;Shusui Chen,&nbsp;Yan Diao,&nbsp;Wanjun Hu","doi":"10.1007/s11483-024-09872-4","DOIUrl":"10.1007/s11483-024-09872-4","url":null,"abstract":"<div><p>Similar to water-in-oleogel emulsions, glycerol-in-oleogel emulsions may be of food value and can also be used as carriers for neither hydrophilic nor lipophilic substances (e.g. resveratrol, etc.). Meanwhile, it is not clear that whether the natural wax can facilitate the formation of such non-aqueous emulsions. This study approached the influence of different concentrations of rice bran wax (RBW) on the physical properties and stability of resveratrol-loaded glycerol-in-oleogel emulsions. The results displayed that the utilization of higher levels of RBW could result in the formation of emulsions with larger droplet sizes, more elastic behaviours, better thermal stabilities, and more needle-like β’ crystals formed in the outer continuous phase. Moreover, a higher retention of resveratrol and a lower oxidation rate were observed for the emulsions prepared with higher levels of RBW, indicating the emulsions containing higher quantities of RBW could possess better storage and oxidative stability. These findings allowed the better understanding of the concentration-dependent properties of oleogel-based non-aqueous emulsions, which might have great potential applications in food industry.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1029 - 1041"},"PeriodicalIF":2.8,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation and Characterization of Nanocellulose from Banana Peels via a One-Pot Hydrolysis System Using the Taguchi Method","authors":"Hana Mohd Zaini,&nbsp;Suryani Saallah,&nbsp;Jumardi Roslan,&nbsp;Nurul Shaeera Sulaiman,&nbsp;Wolyna Pindi","doi":"10.1007/s11483-024-09875-1","DOIUrl":"10.1007/s11483-024-09875-1","url":null,"abstract":"<div><p>Nanocellulose (NC) has become a tremendous topic in recent years due to its versatility and renewability properties. Taking account of highly underutilized agro-waste, banana peel (BP) showed potential as a competent raw material for NC. NCs were synthesized through a one-pot hydrolysis system. Initially, the Taguchi orthogonal array was carried out to determine the effect of hydrolysis parameters (H₂SO₄%, reaction time, and temperature) on the properties (crystallinity, morphology, size, functional group and surface charge) of NC. In addition, to obtain the optimized hydrolysis condition to obtain the highest NC yield, minimum size and maximum surface charge. NC was successfully obtained with a crystallinity index of 21.46%, a particle size of 152.6 nm, and a zeta potential of -16.9 mV. This was achieved using 40% H2SO4 concentration, a reaction time of 106.316 min, and a temperature of 77.02 °C. The surface morphology and functional group present in the synthesized NC were comparable with the commercially available NC, thus justifying BP to be a good source for NC production.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1017 - 1028"},"PeriodicalIF":2.8,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of High-Pressure Processing on the Antioxidant and Antibacterial Properties of Honey","authors":"Ayesha Faraz,&nbsp;Mark Williams,&nbsp;WMAD Binosha Fernando,&nbsp;Vijay Jayasena","doi":"10.1007/s11483-024-09878-y","DOIUrl":"10.1007/s11483-024-09878-y","url":null,"abstract":"<div><p>High pressure processing (HPP) have the potential to be used as an alternative to commercial thermal processing of honey. Its impact on the antioxidant and antibacterial properties of honey have yet to be understood properly. This study focuses on the effects of HPP on the antioxidant and antibacterial properties of honey. Six different honey samples were subjected to HPP at 400 and 600 MPa for 10 and 15 min. The antioxidant properties were measured in terms of total phenolic content, total flavonoid content, the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay, and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging assay. The antibacterial activity was measured as the minimum bacteriocidal and minimum bacterial inhibition concentration of honey against <i>S. aureus</i>, <i>P. aeruginosa</i> and <i>E. coli</i>. HPP decreased the total phenolic content and increased the total flavanoid content. There was an increase in the antibacterial activity of HPP honey against <i>S. aureus</i>, whereas no significant changes were observed against <i>P. aeruginosa</i>, and <i>E. coli</i>. It was evident that the changes in the antioxidant and antibacterial activity of honey samples were dependent on the HPP processing parameters and the type of honey.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1007 - 1016"},"PeriodicalIF":2.8,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09878-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability","authors":"Solange Hübner Wienke,&nbsp;Cristian Mauricio Barreto Pinilla,&nbsp;Renata Vidor Contri,&nbsp;Adriano Brandelli","doi":"10.1007/s11483-024-09876-0","DOIUrl":"10.1007/s11483-024-09876-0","url":null,"abstract":"<div><p>The use of natural antimicrobial peptides is a viable preservation alternative in the production of safe and good-quality products for consumption. Nanoliposomes containing nisin were prepared by film hydration with phosphatidylcholine (PC) and cholesterol, and coated with the polyelectrolytes (PEs) chitosan, cationic maltodextrin or poly-L-lysine (PLL), and characterized in their physical, thermal, functional and storage stability properties. As results, nisin encapsulation efficiency was around 90% for all formulations. The average diameter varied between 93.2 and 115.8 nm, with an increase in size after incorporation of PE, and the zeta potential ranged from + 11.3 to + 23.9 mV. These physical parameters showed good stability during 60 days of refrigeration (4 °C). The thermal characteristics of the liposomes were studied by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). An improvement in the thermal stability of liposomes coated with PEs was observed. Infrared spectroscopy (FTIR) revealed predominantly PC peaks as the bulk component of the nanostructures, but representative peaks of PEs and nisin suggested their presence on the surface of liposomes. Finally, antimicrobial activity was observed against Gram-positive bacteria (<i>L. monocytogenes</i>, <i>S. aureus</i>, and <i>B. cereus</i>) and Gram-negative bacteria (<i>E. coli</i> and <i>S. enterica</i>), in brain heart infusion (BHI), whole, and skimmed milk agar. The formulations containing PEs and nisin maintained the physical properties and antimicrobial activity after 60 days of storage. Therefore, liposomes coated with cationic PEs have the potential to deliver antimicrobial peptides to reduce undesirable bacteria in foods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"994 - 1006"},"PeriodicalIF":2.8,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the Efficacy of Chitosan-Enriched Cuminum cyminum Essential Oil Against Food-Borne Molds, Aflatoxin B1, and Post-Harvest Quality of Arachis hypogaea L.","authors":"Akshay Kumar,&nbsp;Tanya Singh Raghuvanshi,&nbsp;Vishal Gupta,&nbsp; Vivekanand,&nbsp;Niraj Kohar,&nbsp;Bhanu Prakash","doi":"10.1007/s11483-024-09877-z","DOIUrl":"10.1007/s11483-024-09877-z","url":null,"abstract":"<div><p>Nanoencapsulation of essential oils exhibited promising applications in food industries, especially in controlling spoilage due to food-borne microbes. In this study, the enhanced antimicrobial efficacy of nanoencapsulated <i>Cuminum cyminum</i> essential oil (Ne-CEO) against food-borne molds, and aflatoxin B₁ contamination was observed in a dose-dependent manner. The GC-MS results represent 14 different volatile organic compounds of (CEO) (94.49%), where cuminaldehyde was found to be the major one. The interaction of the <i>Cuminum cyminum</i> essential oil (CEO) and chitosan nanoparticles (CSNPs) was confirmed with the Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR) analysis. The Ne-CEO exhibited superior antimicrobial effects compared to non-encapsulated CEO and inhibited the growth of selected mold species (0.3–0.5 µL/mL) and aflatoxin B₁ (AFB₁) secretion at 0.4 µL/mL. The probable toxicity mechanism results show membrane impairment and cellular homeostasis linked with decreased ergosterol content, increased cation leakage, impairment in antioxidant defenses, carbon metabolism, and transcriptional genes (Ver-1 and Nor-1) functioning of AFB₁ biosynthesis. Furthermore, during the six months in-situ trial, Ne-CEO (0.4 µL/mL) remarkably protected the biodeterioration of <i>A. hypogaea</i> seed samples against <i>A. flavus</i> growth and AFB₁ contamination, thus enhancing its practical application as a plant-based food preservative to enhance the shelf-life of food commodities.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"982 - 993"},"PeriodicalIF":2.8,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes","authors":"Cüneyt Dinçer,&nbsp;Selinay Üstünel,&nbsp;Hatice Nur Erkoç,&nbsp;Aysu Yiyen,&nbsp;Elif Aykın-Dinçer","doi":"10.1007/s11483-024-09871-5","DOIUrl":"10.1007/s11483-024-09871-5","url":null,"abstract":"<div><p>This study was aimed to determine the effects of various fruit juices used as impregnation solutions on the physicochemical, textural and sensory properties of dried chicken meat cubes. The pH, color parameters, total phenolic, antioxidant activity, water holding capacity, textural (TPA) and sensorial properties of the cubes were tested. Impregnation solutions used in the treatment groups were prepared with pomegranate, black grape and black mulberry juices, and salt solution (control). Impregnation was performed in two replicates and two samples were analyzed per replicate. The cubes were immersed in the solutions and the 10 min vacuum (250 mbar absolute pressure) − 10 min atmospheric pressure cycle was repeated at 4 °C for 2 h. pH values decreased (<i>P</i> &lt; 0.01) by impregnation with various anthocyanin-rich fruit juices. Total phenolic and antioxidant activity were the highest (<i>P</i> &lt; 0.01) in samples impregnated with pomegranate juice and were 720.71 mg GAE/kg and 840.22 mg TE/kg, respectively. The use of anthocyanin-rich fruit juices as impregnation solution decreased <i>a*</i> and <i>b*</i> values of samples (<i>P</i> &lt; 0.01; <i>P</i> &lt; 0.05, respectively). The TPA results indicated that impregnation with pomegranate, black grape and black mulberry juices induced lower (<i>P</i> &lt; 0.01) hardness and higher (<i>P</i> &lt; 0.05) adhesiveness values compared to the control. Consequently, the impregnation with anthocyanin-rich fruit juices such as pomegranate, black grape and black mulberry has the potential to improve the quality properties of dried chicken cubes.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"973 - 981"},"PeriodicalIF":2.8,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09871-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141928300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its Impacts on Quality Preservation of Frozen Fruits and Vegetables","authors":"Kehinde Peter Alabi,&nbsp;Ayoola Patrick Olalusi,&nbsp;John Isa,&nbsp;Kehinde Folake Jaiyeoba","doi":"10.1007/s11483-024-09873-3","DOIUrl":"10.1007/s11483-024-09873-3","url":null,"abstract":"<div><p>Supercooling preservation of fruits and vegetables (FV) is critical to food freezing. Magnetic field (MF)-assisted freezing of FV promotes supercooling; but its phenomenon is yet to be uncovered. Therefore, information on the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV is critical to cellular food freezing manufacturing practices. This study reported on the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV. Intrinsic factors (hydrogen bonding ordering and geometry) related to product, and extrinsic factors (types of magnetic field, field intensity, and exposure time) related to process parameters, that influenced supercooling were discussed. The study revealed that the occurrence of supercooling during MF-assisted freezing depends mainly on the types of magnetic field applied, field intensity and the direction of the applied field, which affects the effective magnetic lines of force resulting to uncompensated electron spins through samples. The exhibition of electron spins increases the order of magnetic ions and water molecules contained in cellular foods. For process design, more in-depth study and accurate understanding of the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV are essential. It is hoped that this study provide better insight on the supercoling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV for further studies.</p><p><b>Practical Applications</b>: Application of high intensity magnetic field to cellular food freezing assists supercooling phenomenon, with advantage of enhancing quality. But the development as well as market acceptance of the technology is low because the supercooling phenomenon is not well-understood. Currently, insightful studies on the supercooling phenomenon of magnetic field-assisted freezing and its impacts on quality preservation of fruits and vegetables have been unveiled. The studies revealed that the strong magnetic field assistance to freezing is possible through the exhibition of electron spins and re-ordering of magnetic ions of water molecules contained in cellular foods. However, the results outlined in this study offer comprehensive insights into the supercooling phenomenon of magnetic field-assisted freezing and its impacts on the freezing process and the quality preservation of fruits and vegetables, offering valuable guidance for future developments of strong magnetic field-assisted freezing technology.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"833 - 844"},"PeriodicalIF":2.8,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141942188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}