Food Biophysics最新文献_第5页

Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province 贵州省不同地区酸菜微生物多样性及特征挥发性成分差异分析

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-10-28 DOI: 10.1007/s11483-024-09893-z

Linling Li, Wanlin Liu, Xiaodan Wang, Xuexue Rao, Xin Zhao, Shuyi Qiu, Xiaoye Luo

{"title":"Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province","authors":"Linling Li, Wanlin Liu, Xiaodan Wang, Xuexue Rao, Xin Zhao, Shuyi Qiu, Xiaoye Luo","doi":"10.1007/s11483-024-09893-z","DOIUrl":"10.1007/s11483-024-09893-z","url":null,"abstract":"<div><p>The bacterial and fungal community structure and diversity of Sauerkraut samples (LPS, GY, AS, ZA, QN (2), QN (1), QXN, KL, YQ, RH, TR, and BJ) obtained from 12 different sampling sites in Guizhou Province were analyzed, as were their physicochemical indices and characteristic volatile constituents, by performing third-generation high-throughput sequencing. The results showed that there were some similarities and differences among the sauerkraut samples from different regions of Guizhou Province. A network correlation analysis revealed stronger interactions among microorganisms in the six regions. Additionally, the results of the redundancy analysis showed that <i>Lactobacillus plantarum</i> was positively correlated with altitude (H). In this study, we evaluated the correlation between microbial diversity and physicochemical indices and volatile components in sliced sauerkraut samples from different regions of Guizhou Province to provide a theoretical basis for mining microbial resources in traditional sauerkraut foods in Guizhou, China.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142518775","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

Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications 基于玉米淀粉和明胶的可食用薄膜：挤压和浇铸工艺的结合：特性与应用

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-10-28 DOI: 10.1007/s11483-024-09891-1

Ernesto Aguilar-Palazuelos, Perla Rosa Fitch-Vargas, Carlos Iván Delgado-Nieblas, Agustín López-Diaz, Aliette Gastélum-Ávila, Marco Antonio Sánchez-Chilero, Víctor Limón-Valenzuela, Irma Leticia Camacho-Hernández, Xóchitl Ariadna Ruiz-Armenta, Abraham Calderón-Castro

{"title":"Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications","authors":"Ernesto Aguilar-Palazuelos, Perla Rosa Fitch-Vargas, Carlos Iván Delgado-Nieblas, Agustín López-Diaz, Aliette Gastélum-Ávila, Marco Antonio Sánchez-Chilero, Víctor Limón-Valenzuela, Irma Leticia Camacho-Hernández, Xóchitl Ariadna Ruiz-Armenta, Abraham Calderón-Castro","doi":"10.1007/s11483-024-09891-1","DOIUrl":"10.1007/s11483-024-09891-1","url":null,"abstract":"<div><p>The development of edible films (EFs) using renewable resources such as gelatin and native corn starch has garnered significant interest due to their potential to enhance food preservation and safety. Combining extrusion with the casting method enhances mechanical and barrier properties by modifying starch and gelatin structures through heat, pressure, and shear. This study aimed to develop, characterize, and optimize the functional properties EFs produced from an extruded formulation of corn starch, gelatin, and glycerol using the casting method. Furthermore, it evaluated the impact of these optimized EFs as coatings on the quality characteristics of the “Kent” mango cultivar. The study factors were gelatin content (GC, 0–10%) and extrusion temperature (ET, 80–120°C). The EFs were characterized and optimized, determining the tensile strength (<i>σ</i>), elongation (<i>ε</i>), water vapor permeability (WVP), and Water Solubility (S), using the surface response methodology. Results showed GC significantly influenced mechanical and barrier properties (<i>P <</i> 0.05), with higher GC increasing σ, ε, WVP, and S. ET also affected mechanical properties (<i>P <</i> 0.05) but not barrier properties (<i>P ></i> 0.05). EFs exhibited <i>σ</i> of 3.14 MPa to 8.34 MPa, <i>ε</i> of 10.55–25.60%, WVP (5.59 × 10<sup>–12</sup> to 6.82 × 10<sup>–11</sup> g m Pa<sup>-1</sup> s<sup>-1</sup> m<sup>-2</sup>), and S from 66.29–80.50%. According to the optimization study, the EFs with the best mechanical and barrier properties were obtained using an ET of 80°C and GC of 2.93%. Applied as coatings on ‘Kent’ mango, these EFs significantly extended shelf life and preserved postharvest quality.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142518776","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

Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties 开发基于水解藜麦蛋白的生物活性乳液凝胶：评估其抗氧化性和流变特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-10-28 DOI: 10.1007/s11483-024-09899-7

Nadia Lingiardi, Micaela Galante, Darío Spelzini

{"title":"Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties","authors":"Nadia Lingiardi, Micaela Galante, Darío Spelzini","doi":"10.1007/s11483-024-09899-7","DOIUrl":"10.1007/s11483-024-09899-7","url":null,"abstract":"<div><p>This study aimed to develop oil-in-water emulsion gels based on quinoa protein hydrolysates, alginate, and high-oleic sunflower oil, to assess their antioxidant activity, and to evaluate their viscoelastic properties. Quinoa protein concentrate (QPC) was hydrolyzed using alcalase. The resulting quinoa protein hydrolysates (QPH) (DH: 30 ± 4%) were evaluated for their iron-chelating activity and reducing power. The antioxidant capacity of emulsion gels based on QPC or QPH was determined using the ABTS and DPPH methods, and rheological analysis was also performed. The QPH exhibited higher ability to chelate ferrous ions and greater reducing power than QPC. The ABTS and DPPH free radical scavenging activity of the QPH-based emulsion gels was higher than that obtained from QPC-based emulsion gels. Furthermore, QPH was more effective in reducing lipid oxidation. After 30 days of storage, QPH-based emulsion gels showed lower levels of malondialdehyde compared to those obtained from QPC-based emulsion gels. The rheological behavior of the emulsion gels revealed that the storage modulus (Gʹ) was greater than the loss modulus (Gʺ) throughout the entire frequency range, thus deformation in the linear region was mainly elastic. The strain recovery occurred because of the good viscoelastic properties of the samples. Although the strengthening of QPH-based emulsion gels was less than that of the QPC-based gels, the gel structure remained stable through the entire temperature range. Overall, this evidence strongly suggests that quinoa protein hydrolysates can be effectively employed in the development of soft-solid food acting as natural antioxidant sources and preventing lipid oxidation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09899-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142518777","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

Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications 为智能食品包装应用设计和评估注入澳大利亚本土水果花青素提取物的 pH 值敏感果胶薄膜

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-10-28 DOI: 10.1007/s11483-024-09900-3

Joseph Robert Nastasi, Thomas Owen Hay, Melissa A. Fitzgerald, Vassilis Kontogiorgos

{"title":"Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications","authors":"Joseph Robert Nastasi, Thomas Owen Hay, Melissa A. Fitzgerald, Vassilis Kontogiorgos","doi":"10.1007/s11483-024-09900-3","DOIUrl":"10.1007/s11483-024-09900-3","url":null,"abstract":"<div><p>This study investigates the incorporation of anthocyanin-rich extracts from Mountain Pepper Berry (MPB) and Queen Garnet Plum (QGP) into pectin-based films to develop pH-sensitive indicators. Using glycerol as an extraction solvent, significant differences in anthocyanin composition were identified: MPB extracts contained a diverse range of anthocyanin species, with a total content of 267.13 ± 5.21 mg L⁻¹, compared to the predominantly cyanidin-based QGP extracts, with 222.14 ± 1.61 mg L⁻¹. Differences in anthocyanin structures were elucidated using UPLC-Q-ToF-MS/MS analysis. FTIR and UV-Vis spectroscopy were used to assess the compatibility of the extracts with pectin and the homogeneity of anthocyanins within the film structure. Mechanical testing revealed that MPB films exhibited superior tensile strength (8.53 ± 0.51 MPa), stiffness (2274 ± 158.64 gmm<sup>− 1</sup>), and energy to failure (141.7 ± 16.23 J m<sup>− 3</sup>) compared to QGP films, which had lower tensile strength (7.74 ± 0.32 MPa), stiffness (1947 ± 125.82 gmm<sup>− 1</sup>), and energy to failure (115 ± 18.81 J m<sup>− 3</sup>). Both film types displayed similar moisture content (MPB: 48.89%, QGP: 48.13%) and water vapour permeability, indicating comparable barrier properties. When exposed to volatile ammonia, QGP films showed a more pronounced colour change, attributed to their anthocyanin profile, with a notable shift from red to brown. This research highlights the potential of glycerol-extracted anthocyanins from Australian native fruits as functional additives in pectin films, offering promising applications for intelligent packaging with enhanced mechanical performance and responsive colour-changing properties.</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":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09900-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142518774","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

Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization 从罗勒籽胶和生姜精油中提取的活性微胶囊和食用薄膜：制造和表征

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-10-08 DOI: 10.1007/s11483-024-09888-w

Mona Soleiman Shaahbaz, Mohammad Jouki

{"title":"Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization","authors":"Mona Soleiman Shaahbaz, Mohammad Jouki","doi":"10.1007/s11483-024-09888-w","DOIUrl":"10.1007/s11483-024-09888-w","url":null,"abstract":"<div><p>This study investigates the synthesis and characterization of active microcapsules and films using basil seed gum (BSG) and ginger essential oil (GEO). Varied concentrations of BSG wall (1% and 2%) and GEO (0.1%, 0.2%, 0.5%, and 1%) were explored, assessing their effects on antioxidant activity, zeta potential, particle size distribution, encapsulation efficiency (EE), and microstructural features of the microcapsules. Additionally, the impact of these variables on the physicochemical properties of BSG-MGEO films, including colorimetric attributes, mechanical properties, moisture content, water solubility, water vapor permeability (WVP), density, thickness, antibacterial efficacy, microstructural morphology, and thermal behavior, was examined. Encapsulation efficiency of MGEOs with 1% and 2% wall concentration ranged from 44.15 ± 2.86% to 67.06 ± 1.69% and 96.80 ± 0.98% to 97.93 ± 0.59%, respectively. The inclusion of GEO and both concentrations of the wall significantly increased film thickness, water solubility, and WVP compared to the control film (<i>p</i> < 0.05). Elevating GEO concentration led to a significant enhancement in elongation at break (EB), escalating from 19.05 to 39.88%, while an increase in wall concentration to 2% resulted in an EB of 35.04% (<i>p</i> < 0.05). Field emission scanning electron microscopy (FE-SEM) images illustrated that heightened solid content (BSG) in MGEOs preserved stability during film formation and increased film density. Remarkably, films containing 0.5% and 1% GEO, across both wall concentrations, exhibited significant antibacterial activity against <i>Staphylococcus aureus</i> (<i>p</i> < 0.05), with no discernible effect on <i>Salmonella typhimurium</i>.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1192 - 1209"},"PeriodicalIF":2.8,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09888-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142452969","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

Physical Chemistry of the Egg-and-Lemon Sauce 鸡蛋柠檬酱的物理化学原理

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-09-20 DOI: 10.1007/s11483-024-09886-y

Efstratios Chatziapostolou, Eleni Papadimitriou, Sylvie Lousinian, Kyriaki Zinoviadou, Georgios Makris, Christos Ritzoulis

{"title":"Physical Chemistry of the Egg-and-Lemon Sauce","authors":"Efstratios Chatziapostolou, Eleni Papadimitriou, Sylvie Lousinian, Kyriaki Zinoviadou, Georgios Makris, Christos Ritzoulis","doi":"10.1007/s11483-024-09886-y","DOIUrl":"10.1007/s11483-024-09886-y","url":null,"abstract":"<div><p>This is a structural examination of egg-and-lemon sauce (avgolemono), a complex colloidal food which, depending on the stage of preparation and use, is a viscous liquid, an aggregated dispersion, a foam, an emulsion, and a gel. Following the food’s preparation, the pH-dependent zeta potential and phase equilibria/separations are discussed as principal contributors to the extensional rheology and to the relaxation times of its macromolecular components. Foaming under whipping is discussed along with the topology of the foam’s interface. These are used to understand the foam stability of the sauce, as it undergoes structural (foaming), compositional (addition of yolk), and chemical changes (acidification by lemon juice). The effect of the above on the shear rheology of the bulk phase and of the foamed product are used as to explain its foaming ability and stability. The foams are examined as to highlight the fine interplay of the dual character created by the bubble collapse and the liquidification during the recipe’s preparation. The temperature changes during the making and the application of the sauce, as well as cases of the recipe’s mismanagement (e.g. overheating), are discussed in terms of thermodynamics and structure.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1177 - 1191"},"PeriodicalIF":2.8,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142452902","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

Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves 脱水处理对香叶生物活性物质、化学计量学和指纹图谱的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-09-19 DOI: 10.1007/s11483-024-09885-z

Shikku Premachandran M, Navin Kumar Rastogi, Pushpa S. Murthy

{"title":"Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves","authors":"Shikku Premachandran M, Navin Kumar Rastogi, Pushpa S. Murthy","doi":"10.1007/s11483-024-09885-z","DOIUrl":"10.1007/s11483-024-09885-z","url":null,"abstract":"<div><p><i>Pimenta dioica</i> (L.) or Allspice leaves is a spicy leaf and its bio-actives, nutrient and therapeutic value, is under-exploited. In this study, the leaves were dehydrated by sun (SD), shade (SHD), cross-flow (CFD), freeze (FD), low temperature low humidity (LTLH), and vacuum (VD) drying. Our focus extended beyond mere kinetics to explore the chemometrics, volatiles and bioactivity of the leaves. Modified page and Lewis models exhibited a superior fit in describing the dehydration process with high R<sup>2</sup> value (0.98 – 0.99), lower χ<sup>2</sup> and RMSE, with effective moisture diffusivity ranging from 0.26 × 10<sup>−9</sup> to 7.47 × 10<sup>−9</sup> m<sup>2</sup>/s. SEM exemplifies the matrix of leaf microstructures. FD and CFD retained highest total polyphenol content (70.67 ± 2.13 and 65.58 ± 1.95 mg GE/g), total flavonoid content (61.58 ± 0.95 and 43.34 ± 1.23 mg RE/g), essential oil yield (3.62 ± 0.01 and 3.23 ± 0.02%), volatiles (94.47% and 99.83%) and antioxidant activities (109.43 ± 1.15 mg TE/g and 105.88 ± 2.51). GC–MS analysis revealed eugenol, β-myrcene, chavicol, limonene and 3-octenol as a major compounds and Principal Component Analysis were explained 82.2% of the data variation in volatile compounds. Although effective, FD’s cost-effectiveness is challenging. Conversely, CFD emerged as a more economically viable option, preserving essential nutrients such as ash, protein, carbohydrates, fiber, vital multi-minerals, and intrinsic bioactive components. This study pioneers the exploration of Allspice leaves, unlocking promising avenues in the spice industry for diverse applications. It highlights the need to optimize dehydration methods to preserve nutritional content and bioactive properties, paving the way for further advancements in spice processing technologies.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1157 - 1176"},"PeriodicalIF":2.8,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259265","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

Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries 用于改善草莓采后货架期的丝胶-壳聚糖-芦荟复合涂层

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-09-16 DOI: 10.1007/s11483-024-09889-9

Palepu Kavi, Tarangini Korumilli, K. Jagajjanani Rao

{"title":"Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries","authors":"Palepu Kavi, Tarangini Korumilli, K. Jagajjanani Rao","doi":"10.1007/s11483-024-09889-9","DOIUrl":"10.1007/s11483-024-09889-9","url":null,"abstract":"<div><p>Strawberries are highly perishable, leading to significant postharvest losses and reduced fruit quality during storage and distribution. Conventional preservation methods are often insufficient, necessitating the development of innovative and natural approaches to improve the longevity and quality of these fruits. This study investigates the use of sericin, chitosan, and <i>Aloe vera</i> blended formulation (SBF) coating to extend the shelf life and quality of strawberries. The coated strawberries were stored at 14 ± 1 °C and 40–45% humidity, with their properties monitored over 12 days. Scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy analyses of strawberries confirmed the uniform application and chemical interaction of the coating, while contact angle measurements demonstrated improved wettability (contact angle 50.73 ± 0.6 °). The SBF coating significantly reduced weight loss and maintained higher firmness i.e. with only 7 ± 1.14% weight loss resulted after 9 days compared to a 16.5 ± 0.7% weight loss in uncoated strawberries. It also preserved higher levels of total soluble solids and titratable acidity compared to uncoated strawberries. Additionally, the SBF coating effectively slowed moisture loss, prevented infection, and regulated pH and respiration rate, demonstrating its potential for postharvest preservation of strawberries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1147 - 1156"},"PeriodicalIF":2.8,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09889-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259266","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

Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms 玉米淀粉在果冻糖果中的 Courie-GAB-Peleg 模型和神经网络分析：干燥动力学和水分吸附等温线

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-09-13 DOI: 10.1007/s11483-024-09887-x

Mohamad Efendi

{"title":"Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms","authors":"Mohamad Efendi","doi":"10.1007/s11483-024-09887-x","DOIUrl":"10.1007/s11483-024-09887-x","url":null,"abstract":"<div><p>The drying and storage process in jelly candy present a significant challenges due to their impact on stability. This study investigates the drying kinetics and moisture sorption isotherms of jelly candy. The aim of the study focuses on comparing the effectiveness of conventional models (Courie-GAB-Peleg) and artificial neural networks (ANN) in analyzing the sorption behaviour of jelly candy, specifically when corn stract was added. In addition, the drying characteristics, shrinkage, and storage recommendations of jelly candies were also identified. The static gravimetric method uses a saturated solution of sulfuric acid with 13 (thirteen) different concentrations to condition the water activity (a<sub>w</sub>) in the range of 0.06–0.89 (25–35 °C). In addition, the oven drying processed at a temperature of 40–60 °C with an air speed of 3.6 m/s. The study results show that the final equilibrium moisture content (EMC) of drying has a range of 19.74%w.b-22.02%w.b, and the highest drying rate is 0.11%w.b/min-0.27%w.b/min. At the end of dryng, shrinkage of jelly candy is 22-33% compared to initial conditions. Based on the model accuracy test, it shows that the Peleg model was identified as the best model. The correlation between drying kinetic and moisture sorption was explained with storage recommendations and its recommendation for good jelly candy storage is 24.19%w.b. These storage recommendations were used to determine the appropriate stop of the drying process to minimize drying time.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1134 - 1146"},"PeriodicalIF":2.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190168","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

Inverse Relationship Between Ice Nucleation and Ice Growth Rates in Frozen Foods 冷冻食品中冰成核与冰生长速度之间的反比关系

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-09-11 DOI: 10.1007/s11483-024-09881-3

Martin Zalazar, Shriya Jitendra Kalburge, Yining Zhang, Ran Drori

{"title":"Inverse Relationship Between Ice Nucleation and Ice Growth Rates in Frozen Foods","authors":"Martin Zalazar, Shriya Jitendra Kalburge, Yining Zhang, Ran Drori","doi":"10.1007/s11483-024-09881-3","DOIUrl":"10.1007/s11483-024-09881-3","url":null,"abstract":"<div><p>According to a USDA report, $161 billion worth of food products was not available for human consumption in 2010 due to food loss. One potential way to reduce food loss is to prevent damage to the food product during the freezing process. This study presents quantitative measurements of the two primary processes involved in freezing of foods: ice nucleation and ice growth. Using a newly developed micro-thermography system, we measured in-situ ice nucleation and growth rates. We found that ice nucleation rates in beef and zucchini were significantly higher than those in broccoli and potato, whereas ice growth was faster in broccoli and potato compared to beef and zucchini. Thus, ice nucleation and ice growth in the foods tested here, were found to be opposing processes. By analyzing the chemical composition of these foods, we applied established crystal growth and nucleation principles to explain the reasons causing the inverted relationship between ice nucleation and ice growth. Therefore, designing a customized freezing process for each food product will lead to improved quality of the product, thereby limiting food loss.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1125 - 1133"},"PeriodicalIF":2.8,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142224828","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}

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