Food Biophysics最新文献_第5页

Fabrications of Ι-Carrageenan/ε-Polylysine Hydrogel Beads for Curcumin Encapsulation and Controlled Release Behavior in Vitro Ι-Carrageenan/ε-聚赖氨酸水凝胶珠的制备及姜黄素体外控释行为

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-02-01 DOI: 10.1007/s11483-025-09930-5

Jiaxiang Zang, Liling Song, Chang Ge, LanLan Zhang, Bakht Ramin Shah, Xianling Wei, Wei Xu

{"title":"Fabrications of Ι-Carrageenan/ε-Polylysine Hydrogel Beads for Curcumin Encapsulation and Controlled Release Behavior in Vitro","authors":"Jiaxiang Zang, Liling Song, Chang Ge, LanLan Zhang, Bakht Ramin Shah, Xianling Wei, Wei Xu","doi":"10.1007/s11483-025-09930-5","DOIUrl":"10.1007/s11483-025-09930-5","url":null,"abstract":"<div><p>In this study, the preparation of hydrogel beads through electrostatic interactions between Ι-carrageenan (IC) and ε-polylysine (ε-PL) using a dropwise method is reported. As the concentration of ε-PL increased, the degree of swelling of the hydrogel beads decreased. FTIR and XRD analyses revealed shifts in the absorption peaks, suggesting the formation of hydrogen bonding, electrostatic interactions in the hydrogel beads. TGA showed that the mass loss of the IC/ε-PL hydrogel beads was significantly lower compared to that of pure ε-PL. These results indicate that the IC component has a protective stabilizing effect on the hydrogel structure. ε-PL concentration of 2% yielded the highest encapsulation efficiency of curcumin (Cur) in the hydrogel beads. In vitro release studies showed that the hydrogel beads sustained the release of Cur and the release kinetics followed the first-order and Hixson-Crowell models. Collectively, these findings demonstrate that these hydrogel beads have the potential to be effective carriers of hydrophobic substances.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107787","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}

引用次数: 0

CaCl2 Retards Mechanical Damage Induced by Simulated-transport Vibration and Promotes Mushroom (Agaricus bisporus) Quality during Storage CaCl2延缓模拟运输振动引起的机械损伤，提高双孢蘑菇贮藏品质

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-28 DOI: 10.1007/s11483-025-09932-3

Lingxing Guan, Shanshan Hao, Ying Chen, Mei Yang, Yanyin Guo, Rinkiko Suguro, Aqleem Abbas

{"title":"CaCl2 Retards Mechanical Damage Induced by Simulated-transport Vibration and Promotes Mushroom (Agaricus bisporus) Quality during Storage","authors":"Lingxing Guan, Shanshan Hao, Ying Chen, Mei Yang, Yanyin Guo, Rinkiko Suguro, Aqleem Abbas","doi":"10.1007/s11483-025-09932-3","DOIUrl":"10.1007/s11483-025-09932-3","url":null,"abstract":"<div><p>Transportation logistics are crucial for moving harvested produce from the field to the table. However, mechanical damage incurred during transport considerably contributes to mushroom spoilage during storage. This study revealed the results of spraying CaCl<sub>2</sub> on the appearance, reactive oxygen species (ROS), nutritional content, cell wall composition, and degradative enzymes of mushrooms in storage after a simulated vibration. The results indicated that exogenous CaCl<sub>2</sub> treatment effectively delayed mushroom browning and softening during storage following vibration stress and inhibited ROS accumulation by modulating antioxidant enzyme activities, and mitigated membrane lipid peroxidation. Furthermore, CaCl<sub>2</sub> inhibited cell wall-degrading enzyme activities to delay cell wall degradation. Moreover, CaCl<sub>2</sub> treatment enhanced the cinnamate 4-hydroxylase (C4H) and 4-coumarate: CoA ligase (4CL) activities and promoted total phenols and flavonoid synthesis, contributing to the recovery of mechanical damage caused by vibration. Additionally, TEM revealed that the cells in the control samples at the vibration sampling point were loosely organized, exhibiting marginally thicker cell walls in contrast to the CaCl<sub>2</sub>-treated cells. This study highlights the potential of spraying CaCl<sub>2</sub> to alleviate mechanical damage to mushrooms during transportation stress and offered a viable method for enhancing mushroom transportation and storage.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109636","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}

引用次数: 0

Nondestructive Identification of Chinese Chive Seeds and its Counterfeit Scallion Seeds Based on Machine Vision and Electronic Nose 基于机器视觉和电子鼻的韭菜籽及其假冒葱花籽无损识别

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-28 DOI: 10.1007/s11483-025-09934-1

Qiang Zhang, Baomei Wu, Weizhong Liu

引用次数: 0

Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO2 萌发和未萌发小麦淀粉纤维包封TiO2

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-23 DOI: 10.1007/s11483-025-09928-z

Bruna Wendt Böhmer-Maas, Laura Martins Fonseca, Francine Tavares da Silva, Guilherme Menegazzi, Deborah Murowaniecki Otero, Elder Pacheco da Cruz, Patrícia Silva Diaz, Elessandra da Rosa Zavareze, Rui Carlos Zambiazi

{"title":"Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO2","authors":"Bruna Wendt Böhmer-Maas, Laura Martins Fonseca, Francine Tavares da Silva, Guilherme Menegazzi, Deborah Murowaniecki Otero, Elder Pacheco da Cruz, Patrícia Silva Diaz, Elessandra da Rosa Zavareze, Rui Carlos Zambiazi","doi":"10.1007/s11483-025-09928-z","DOIUrl":"10.1007/s11483-025-09928-z","url":null,"abstract":"<div><p>This study aimed to fabricate and characterize fibers based on germinated and non-germinated wheat starches incorporated with titanium dioxide (TiO<sub>2</sub>). Fibers made from germinated wheat starch (20% and 30%, w/v) and non-germinated wheat starch (20% and 30%, w/v), encapsulated with TiO<sub>2</sub> at concentrations of 0%, 3%, and 5% (w/v), were fabricated by electrospinning. The polymeric solutions were evaluated for electrical conductivity and rheology. Fibers were characterized by morphology, size distribution, thermogravimetric analysis, and infrared spectra. The electrical conductivity of the polymeric solutions increased with TiO<sub>2</sub> concentration. Rheological parameters showed non-Newtonian pseudoplastic behavior. The fibers exhibited homogeneous and cylindrical morphology. TiO<sub>2</sub> addition reduced the diameter of the fibers compared to the fibers without this compound and altered their thermal stability. Infrared spectra indicated interactions between both starches and TiO<sub>2</sub>. The results demonstrate the feasibility of fabrication fibers from germinated and non-germinated wheat starches with similar amylose content (30.2% and 29.5%, respectively) incorporating TiO<sub>2</sub>, as they exhibited comparable behavior. This application could enhance the value of germinated wheat starch, which typically has low economic value. Further research is needed to explore these starch fibers for active food packaging applications as ethylene absorbers.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108969","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}

引用次数: 0

Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics 壳聚糖/淀粉/芦荟牛柳保鲜膜的多元优化：相互作用机制及可持续性指标评价

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-14 DOI: 10.1007/s11483-024-09921-y

Annisa Istiqomah, Wahyu Eko Prasetyo, Maulidan Firdaus, Triana Kusumaningsih

{"title":"Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics","authors":"Annisa Istiqomah, Wahyu Eko Prasetyo, Maulidan Firdaus, Triana Kusumaningsih","doi":"10.1007/s11483-024-09921-y","DOIUrl":"10.1007/s11483-024-09921-y","url":null,"abstract":"<div><p>This study aims to optimize and assess the efficacy of chitosan (Ch)/starch/aloe vera oil (AV) films as active packaging for beef fillet preservation using Response Surface Methodology (RSM). The optimum formulation was reached at 1.4% w/v Ch, 1.8% w/v starch, and 0.5% v/v AV, employing nine responses: moisture (17.17%), water vapor permeability (0.92 g/m²·h), tensile strength (1596.33 N/m<sup>2</sup>), elongation (12.84%), antioxidant activity (56.68%), and antibacterial activity against <i>Escherichia coli</i> (9.55 mm inhibition zone), <i>Salmonella typhi</i> (8.39 mm), <i>Staphylococcus aureus</i> (11.09 mm), and <i>Staphylococcus epidermidis</i> (11.46 mm). The optimized Ch/starch/AV films exhibited enhanced functional properties, including improved water barrier, physical and mechanical strength, and heightened antimicrobial and antioxidant activities. To elucidate the antibacterial mechanism, active compounds from AV were molecularly docked into the active site of the FtsA enzyme. The beef fillets were stored at 4 °C for 12 days, and the Ch/starch/AV films significantly improved the shelf-life of beef fillets compared to Ch/starch films during the storage period. Additionally, sensory tests indicated favorable consumer acceptance and environmental assessments demonstrated reduced emission residue, waste disposal impact, toxicity potential, affordability, and social acceptability. Overall, this study provides valuable insights into creating sustainable and efficient packaging materials for high-value meat products, encouraging reduced food waste and environmental impact.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09921-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142976539","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}

引用次数: 0

Effect of Hydrocolloids on the Pasting and Retrogradation of Starch with Different Amylose/Amylopectin Ratios 水胶体对不同直链/支链淀粉比淀粉糊化和降解的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-08 DOI: 10.1007/s11483-025-09927-0

Kaijiao Huang, Yu-Bin Su, Haitian Huang, Nengzhong Xie

{"title":"Effect of Hydrocolloids on the Pasting and Retrogradation of Starch with Different Amylose/Amylopectin Ratios","authors":"Kaijiao Huang, Yu-Bin Su, Haitian Huang, Nengzhong Xie","doi":"10.1007/s11483-025-09927-0","DOIUrl":"10.1007/s11483-025-09927-0","url":null,"abstract":"<div><p>Hydrocolloids are commonly used as additives to suppress retrogradation of starch-based foods. However, the impact of hydrocolloids on starch retrogradation differs for starches with different components. In this study, the pasting and retrogradation behaviours of tapioca (amylose/amylopectin ratio is 0.226) and potato starches (amylose/amylopectin ratio is 0.483) with different hydrocolloids (Arabic gum, carrageenan, guar gum, and xanthan gum) were thoroughly investigated using ultraviolet-visible spectroscopy, rapid viscometer analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, and scanning electron microscopy. The addition of hydrocolloids reduced the setback and R<sub>1047/1022</sub> values of tapioca starch, suggesting that both short- and long-term retrogradation of tapioca starch were inhibited. In addition, swelling capacity, freeze-thaw stability, and scanning electron microscopy analyses indicated that tapioca starch interacted with hydrocolloid molecules, forming a denser network structure, which enhanced the water retention and improved the freeze-thaw stability of tapioca starch gel. Compared with tapioca starch, potato starch with hydrocolloids exhibited a more relaxed network structure with large voids, and the hydrocolloids exhibited a weaker inhibitory effect on the retrogradation of potato starch owing to its high amylose/amylopectin ratio. These results provide a theoretical basis for the application of hydrocolloid additives to enhance the anti-retrogradation properties of starch-based foods with different amylose/amylopectin ratios.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142938988","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}

引用次数: 0

Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein 超声处理对甘薯蛋白功能特性及乳状稳定性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-08 DOI: 10.1007/s11483-024-09925-8

Chenxi Wang, Zhiyuan Xia, Haibo Zhao, Meng Zhao, Enbo Xu, Zhengyu Jin, Chao Yuan, Pengfei Liu, Zhengzong Wu, Bo Cui

{"title":"Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein","authors":"Chenxi Wang, Zhiyuan Xia, Haibo Zhao, Meng Zhao, Enbo Xu, Zhengyu Jin, Chao Yuan, Pengfei Liu, Zhengzong Wu, Bo Cui","doi":"10.1007/s11483-024-09925-8","DOIUrl":"10.1007/s11483-024-09925-8","url":null,"abstract":"<div><p>In this study, the effect of ultrasonic treatment on sweet potato protein (SPP) was discussed. The structural and functional characteristics of SPP treated with different ultrasonic amplitudes (20–50%) were analyzed. The findings of the study suggested that the protein size and zeta potential decreased from 1711.00 nm and − 17.87 mV to 447.03 nm and − 42.52 mV (30% amplitude). Appropriate ultrasonic amplitude (30%) can significantly increase protein solubility (72.54%→79.89%) and free sulfhydryl group content (34.65→41.09 µmol/g). Surface hydrophobicity increased significantly by 34.71% at 40% amplitude. The structure of SPP was unfolded and intermolecular interactions were reduced by ultrasonic treatment, affecting the secondary structure and tertiary conformation of SPP, according to Fourier transform infrared spectroscopy, fluorescence spectroscopy and ultraviolet spectroscopy. The proportion of α-helix and random coil increased, while the proportion of β-sheet decreased. When the ultrasonic amplitude reached 30%, the emulsifying activity and stability of SPP were increased by 85.76% and 180.82%, respectively. Moreover, the microstructure and rheological characteristics of the SPP emulsion were investigated in order to assess the impact of ultrasonic treatment on the stability of the emulsion. The results demonstrated that the emulsion produced by the SPP that had undergone ultrasonically treatment had significantly improved emulsion stability due to the increased surface charge, improved network structure, and smaller and more uniform protein size. The study provides a theoretical foundation for promoting the use of SPP in food processing.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142938989","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}

引用次数: 0

Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness 射频和纳米复合包装的设计与应用：频率、加工时间和薄膜厚度的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-06 DOI: 10.1007/s11483-024-09926-7

Adeshina Fadeyibi, Answer Godwin Peter, Abdulsalam Mudashir Adeoye

{"title":"Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness","authors":"Adeshina Fadeyibi, Answer Godwin Peter, Abdulsalam Mudashir Adeoye","doi":"10.1007/s11483-024-09926-7","DOIUrl":"10.1007/s11483-024-09926-7","url":null,"abstract":"<div><p>Preservation of vegetables by drying, freezing, and pickling often leads to alterations in their nutritional characteristics. To promote preservation, this research explores the design and examines the effects of Radio Frequency (RF) and starch-based nanocomposite (SISN) packaging on the quality of habanero peppers during refrigerated storage. RF device was designed and applied to treat peppers at frequencies of 15.5 MHz, 20.22 MHz, and 27.12 MHz for 2, 4, and 6 min. The frequency was varied using a microcontroller MOSFET equipped with a voltage-controlled oscillator (VCO), phase-locked loop (PLL), and a frequency synthesizer. The treated samples were packaged with SISN films made of Irish potato starch and African star apple nanoparticles in three thicknesses (15.6 μm, 21.22 μm, 30.4 μm) and stored for 30 days at 6 °C. Microbial and nutritional properties, including lycopene, carotene, total phenolic compounds, and antioxidant activity, were examined. The optimal process parameters were identified using the Box-Behnken Design methodology. Results showed thicker films had better barrier properties due to lower permeance values, while thinner films exhibited higher thermal stability due to their tightly packed structure. Samples treated at 27.12 MHz for 6 min showed superior nutritional properties and the lowest microbial counts (fungi: 2.9 × 10² CFU/g, bacteria: 3.5 × 10³ CFU/g) at <i>p</i> < 0.05. At optimal conditions (23.73 Hz, 2 min, 28.14 μm film), microbial counts were reduced (fungi: 3.67 × 10² CFU/g, bacteria: 4.76 × 10³ CFU/g) compared to the control. Under these conditions, lycopene (6.31 mg/kg), β-carotene (3.68 mg/kg), and vitamin C (87.61 mg/100 g) levels increased, while antioxidant activity slightly decreased to 147.47 µmol TE/100 g. Thus, applying RF treatment before SISN packaging effectively preserved the quality of habanero peppers and is recommended for vegetables preservation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142925651","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}

引用次数: 0

Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels 植物蛋白的提取及其与多酚的偶联对植物性食品乳剂和凝胶的理化、结构和流变学特性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-01-02 DOI: 10.1007/s11483-024-09908-9

Shima Saffarionpour

{"title":"Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels","authors":"Shima Saffarionpour","doi":"10.1007/s11483-024-09908-9","DOIUrl":"10.1007/s11483-024-09908-9","url":null,"abstract":"<div><p>In view of the burgeoning market of plant-based foods, there has been a vigorous increase in research studies on the application of different plant proteins for structuring food colloids. Plant-based proteins extracted from pulses or leguminous grains, plant seeds, nuts, kernels, or leaves have found their applications as emulsifiers in designing colloidal emulsions and gels for structuring functional foods. Different extraction techniques such as alkaline, deep eutectic solvent (DES), enzymatic, or salt-assisted extraction can modify plant protein structure. These alterations can enhance interfacial adsorption, foaming, and emulsifying properties of the proteins. They additionally affect the rheological properties of the formulated protein gels. Additional processing using ultrasound, pulsed electric field (PEF), microwave, high-pressure, supercritical CO<sub>2</sub>, or subcritical water at optimized conditions can enhance protein extraction yield and ameliorate its emulsifying and gelling properties by increasing protein unfolding and elevating its random structure. Conjugation of plant proteins with the polyphenols can alter the surface hydrophobicity, charge, and interfacial properties of the proteins, and elevate the viscosity and elasticity of emulsion gels. It additionally improves foaming properties of the proteins by adjusting their solubility. Plant protein-polyphenol conjugates have found their applications in formulating adhesives, fat replacers, and antioxidants in alternative protein foods. In this perspective, this review study discusses how plant protein extraction and conjugation with the polyphenols impact the structure of the proteins and the rheology of plant protein emulsions and gels. Potential applications of plant protein-polyphenol conjugates for formulating plant-based foods are also highlighted.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142912812","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}

引用次数: 0

Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking 超声处理提高鱿鱼（Illex argentinus）高低温蒸煮前后的嫩度并保持其感官特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-30 DOI: 10.1007/s11483-024-09922-x

Hongyun Liu, Xiaochan Ling, Feng Li, Fanbin Kong, Juming Tang, Hu Shi, Yang Jiao

{"title":"Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking","authors":"Hongyun Liu, Xiaochan Ling, Feng Li, Fanbin Kong, Juming Tang, Hu Shi, Yang Jiao","doi":"10.1007/s11483-024-09922-x","DOIUrl":"10.1007/s11483-024-09922-x","url":null,"abstract":"<div><p>Traditional squid products often exhibit a firm texture, which adversely affecting their palatability. This study investigated the potential of ultrasound pretreatment and sous-vide cooking as alternatives to the conventional sodium tripolyphosphate pretreatment and high-temperature cooking methods, aiming to better preserve the color, tenderness, flavor, and overall sensory attributes of squid products. Results showed that treating squid with ultrasound at 200 W and 25 kHz for 15 min yielded tenderness comparable to that obtained from soaking in a 1% sodium tripolyphosphate solution for 2 h. After ultrasound treatment, the hardness of the squid initially decreased and then increased as sous-vide cooking time extended. The squid exhibited the lowest hardness and optimal color when cooked at 70 °C for 20 min. Compared to traditional high-temperature cooking, sous-vide cooking retained higher free amino acids content, which allowed more formation of umami and sweet-tasting amino acids. The radar plots from electronic nose detection also indicated that sous-vide process presented a more pronounced flavor profile. Therefore, the combination of ultrasound pretreatment and sous-vide cooking significantly enhanced the edible quality and flavor characteristics of squid, demonstrating substantial potential to replace traditional squid processing methods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142889947","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}

引用次数: 0