Food Engineering Reviews最新文献_第4页

Recent Advances on the Generation, Stabilization, and Potential Applications of Double Emulsions Based on the Microfluidic Strategy 基于微流体策略的双乳液生成、稳定和潜在应用的最新进展

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2023-11-06 DOI: 10.1007/s12393-023-09361-3

Xiangying Wei, Xiaolin Yao, Juan Yue, Guoliang Li, Ning Liu, Dan Li, Dan Yang, Yapeng Fang, Katsuyoshi Nishinari, Mouming Zhao

{"title":"Recent Advances on the Generation, Stabilization, and Potential Applications of Double Emulsions Based on the Microfluidic Strategy","authors":"Xiangying Wei, Xiaolin Yao, Juan Yue, Guoliang Li, Ning Liu, Dan Li, Dan Yang, Yapeng Fang, Katsuyoshi Nishinari, Mouming Zhao","doi":"10.1007/s12393-023-09361-3","DOIUrl":"10.1007/s12393-023-09361-3","url":null,"abstract":"<div><p>Double emulsions (DEs) have attracted wide attention because of its excellent encapsulation of hydrophilic and hydrophobic bioactives simultaneously. Nevertheless, the uncontrollable formation and poor stability of DEs limit their further application. Microfluidic technology is a novel strategy to produce DEs with exceptional monodispersity, excellent uniformity, configurable sizes, and adjustable internal droplet numbers. This review mainly summarized the advances of generation and stabilization of DEs based on the microfluidic strategy. We comprehensively focused on the fabrication of DEs under four different types of microfluidic chips and two common curing methods (in situ ultraviolet polymerization and in situ gelation) for DE stabilization, as well as the potential applications in bioactive loading. Also, the problem of efficient generation of microfluidic-produced droplets was raised, and the corresponding solutions were proposed. It could provide theoretical guidance on the development of DE formation and application based on the microfluidic strategy in the food industry.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 1","pages":"129 - 145"},"PeriodicalIF":5.3,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135634828","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

Secondary Shelf Life of Foods: State of the Art and Future Perspective 食品的二次保质期:现状与未来展望

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-11-03 DOI: 10.1007/s12393-023-09360-4

Matteo Alessandro Del Nobile, Amalia Conte

引用次数: 0

Application of Response Surface Methodology to Supercritical CO2 Extraction: Case Study on Coextraction of Carotenoids and Oil from Rosehip Shells and Seeds 响应面法在超临界CO2萃取中的应用——以玫瑰果壳和种子中类胡萝卜素和油的共萃取为例

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-10-28 DOI: 10.1007/s12393-023-09357-z

Edgar Uquiche, Julián Arias, José Manuel del Valle

{"title":"Application of Response Surface Methodology to Supercritical CO2 Extraction: Case Study on Coextraction of Carotenoids and Oil from Rosehip Shells and Seeds","authors":"Edgar Uquiche, Julián Arias, José Manuel del Valle","doi":"10.1007/s12393-023-09357-z","DOIUrl":"10.1007/s12393-023-09357-z","url":null,"abstract":"<div><p>Response surface methodology (RSM) is an experimental strategy widely used as a research tool in investigation. We reviewed 89 papers that used RSM to study the extraction of oils or minor lipids, using supercritical (SC) CO<sub>2</sub>, and observed that most of these studies have not contributed to an understanding of the extraction phenomenon, by neglecting prior knowledge on mass transfer or equilibrium relationships. We used the extraction of carotenoids from rosehip shells and oil from the seeds, as a case study to illustrate an improved strategy to apply RSM to oil-aided SC-CO<sub>2</sub> extraction of high-molecular-weight nonpolar solutes, such as carotenoids. We selected the temperature and density to characterize the effect of solvent conditions, the specific CO<sub>2</sub> consumption to characterize the interaction of solvent time and solvent power, and the percentage of seeds in the composite substrate to characterize the cosolvent effect of the oil. A rotatable central composite design was applied sequentially in three blocks, where the third block allowed incorporating quadratic coefficients to adequately describe the non-linear behavior of the responses.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 4","pages":"643 - 666"},"PeriodicalIF":6.6,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136233632","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

Recent Trends in Edible Packaging for Food Applications — Perspective for the Future 食品应用中可食用包装的最新趋势-展望未来

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-10-17 DOI: 10.1007/s12393-023-09358-y

Nishant Kumar, Pratibha, Jaishankar Prasad, Ajay Yadav, Ashutosh Upadhyay, Neeraj, Shruti Shukla, Anka Trajkovska Petkoska, Heena, Shweta Suri, Małgorzata Gniewosz, Marek Kieliszek

{"title":"Recent Trends in Edible Packaging for Food Applications — Perspective for the Future","authors":"Nishant Kumar,  Pratibha, Jaishankar Prasad, Ajay Yadav, Ashutosh Upadhyay,  Neeraj, Shruti Shukla, Anka Trajkovska Petkoska,  Heena, Shweta Suri, Małgorzata Gniewosz, Marek Kieliszek","doi":"10.1007/s12393-023-09358-y","DOIUrl":"10.1007/s12393-023-09358-y","url":null,"abstract":"<div><p>Edible packaging plays an important role in protecting food products from physical, mechanical, chemical, and microbiological damages by creating a barrier against oxidation, water, and controlling enzymatic activation. The employment of active agents such as plant extracts, essential oils, cross-linkers, and nanomaterials in edible packaging promises to improve mechanical, physical, barrier, and other properties of edible materials as well as food products. In the current review, we have compiled information on the recent advances and trends in developing composite (binary and ternary) edible packaging for food application. Several types of active agents such as essential oils, plant extracts, cross-linking agents, and nanomaterials as well as their functions in edible packaging (active composite) have been discussed. The present study provides the collective information about the high- (high-pressure homogenizer, ultrasonication, and microfludizer) and low-energy (phase inversion temperature and composition and spontaneous emulsification) methods for developing nanoformulations. In addition, concepts of comprehensive studies required for developing edible coatings and films for food packaging applications, as well as overcoming challenges like consumer acceptance, regulatory requirements, and non-toxic scaling up to the commercial applications, have also been discussed.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 4","pages":"718 - 747"},"PeriodicalIF":6.6,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-023-09358-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135994937","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

Recent Advances for Rapid Freezing and Thawing Methods of Foods 食品快速冷冻和解冻方法的最新进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-09-07 DOI: 10.1007/s12393-023-09356-0

Özgün Köprüalan Aydın, Hira Yüksel Sarıoğlu, Safiye Nur Dirim, Figen Kaymak-Ertekin

{"title":"Recent Advances for Rapid Freezing and Thawing Methods of Foods","authors":"Özgün Köprüalan Aydın, Hira Yüksel Sarıoğlu, Safiye Nur Dirim, Figen Kaymak-Ertekin","doi":"10.1007/s12393-023-09356-0","DOIUrl":"10.1007/s12393-023-09356-0","url":null,"abstract":"<div><p>Freezing is one of the most effective and widely used preservation methods in the food industry. Freezing process means that the temperature of foods is reduced until the microbial growth and enzymatic activity are not possible; thus, the long-term preservation of foods is achieved. Since the rate of freezing is known to affect the distribution and size of ice crystals, the freezing rate is very important in the freezing process. In addition to the freezing process, it is known that the thawing process is also very important for the food quality. Similar to freezing, the rapid thawing method is preferred due to reduced weight loss, better texture, and prevention of microbial growth. For rapid freezing and thawing of food materials, various new technologies such as ultrasound, high pressure, and electric field are proposed instead of the traditional technologies currently used. These technologies provide to control ice crystal size, accelerate heat and mass transfer rates, and reduce tissue damage and weight loss. This review examines the effects of new technologies such as ultrasound, high-pressure, microwave, radiofrequency, magnetic field, and electric field on rapid freezing and thawing of foods while taking into account all the benefits and drawbacks. Additionally, this review is aimed to give guidance regarding the future research to enhance and, if required, combine current and developing technologies (high-pressure, ultrasound, microwave, radiofrequency, magnetic field, and electric field) to preserve foods with properties as near to fresh sample state as possible after freezing and thawing.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 4","pages":"667 - 690"},"PeriodicalIF":6.6,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41347613","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: 1

An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 蓝光二极管作为一种非热绿色微生物灭活技术在食品行业的应用综述

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2023-08-19 DOI: 10.1007/s12393-023-09355-1

Alessia Lena, Marilena Marino, Marisa Manzano, Clara Comuzzi, Michela Maifreni

{"title":"An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector","authors":"Alessia Lena, Marilena Marino, Marisa Manzano, Clara Comuzzi, Michela Maifreni","doi":"10.1007/s12393-023-09355-1","DOIUrl":"10.1007/s12393-023-09355-1","url":null,"abstract":"<p>Blue light is an emerging technology used for the decontamination of food contact surfaces and products. It is based on the activation of photosensitizers by light, determining the release of reactive oxygen species (ROS). ROS causes damage to bacterial cells leading to cell death. Several types of microbes may be treated, such as bacteria, yeasts, moulds and viruses, in planktonic or biofilm form. Blue light technology is affected by several factors: light parameters (i.e., irradiance, dose, wavelength), microbial parameters (i.e., pH, temperature, initial inoculum, grade of biofilm maturation) and surface parameters (i.e., material, roughness, and optical properties). In addition, it may be used alone or coupled with other technologies. The use of blue light shows several advantages, such as safety for food operators, and a lower release of chemicals in the environment. Moreover, it seems unlikely for bacteria to develop resistance to the blue light application.</p>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 1","pages":"59 - 84"},"PeriodicalIF":5.3,"publicationDate":"2023-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-023-09355-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45459130","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

Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century 食品质量4.0:21世纪的可持续食品制造

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-08-19 DOI: 10.1007/s12393-023-09354-2

Ilija Djekić, Branko Velebit, Branimir Pavlić, Predrag Putnik, Daniela Šojić Merkulov, Anica Bebek Markovinović, Danijela Bursać Kovačević

{"title":"Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century","authors":"Ilija Djekić, Branko Velebit, Branimir Pavlić, Predrag Putnik, Daniela Šojić Merkulov, Anica Bebek Markovinović, Danijela Bursać Kovačević","doi":"10.1007/s12393-023-09354-2","DOIUrl":"10.1007/s12393-023-09354-2","url":null,"abstract":"<div><p>The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), FQ 3.0 (total quality management; TQM), and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ assessments. Also, it describes migration toward FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e.g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept).” This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e.g., 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 4","pages":"577 - 608"},"PeriodicalIF":6.6,"publicationDate":"2023-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47441681","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

The Application of Optical Nondestructive Testing for Fresh Berry Fruits 光学无损检测在新鲜浆果检测中的应用

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2023-08-18 DOI: 10.1007/s12393-023-09353-3

Zhujun Chen, Juan Wang, Xuan Liu, Yuhong Gu, Zhenhui Ren

{"title":"The Application of Optical Nondestructive Testing for Fresh Berry Fruits","authors":"Zhujun Chen, Juan Wang, Xuan Liu, Yuhong Gu, Zhenhui Ren","doi":"10.1007/s12393-023-09353-3","DOIUrl":"10.1007/s12393-023-09353-3","url":null,"abstract":"<div><p>Berry fruits are highly nutritious and possess therapeutic properties, making them popular in various markets including fresh fruit, food, beauty, medical, and health. As people’s quality of life continues to improve, the demand for berry fruits is increasing. As a result, farmers must prioritize the quality of berry fruits while also increasing production. In the realm of quality control, berry fruit detection holds great significance. However, traditional detection methods are plagued with major drawbacks such as destructiveness, high cost, and a long detection time. Fortunately, nondestructive testing technology has rapidly developed due to its nondamaging, efficient, and versatile advantages. This method can complete various detection projects and meet the diverse detection requirements of orchard supervision. This paper provides a review of the use of nondestructive testing technology in various types of berry fruits and highlights the progress made in optical nondestructive testing technology for identifying these fruits, as well as detecting their external and internal quality. This article summarizes and analyzes the challenges encountered by nondestructive testing in the same field of berry fruits and explores the potential development directions of nondestructive testing technology in the field. The findings of the study can offer valuable insights and reference for the intelligent management of berry orchards and the enhancement of the berry market system.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 1","pages":"85 - 115"},"PeriodicalIF":5.3,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42218180","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

Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk 咖啡上的樱桃:咖啡果肉和果皮的增值

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2023-08-09 DOI: 10.1007/s12393-023-09352-4

Evelin Král, Jakob L. Rukov, Ana C. Mendes

引用次数: 0

An In-Depth Analysis of Various Technologies Used for Mushroom Drying 蘑菇干燥各种工艺的深入分析

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-07-07 DOI: 10.1007/s12393-023-09351-5

Chitesh Kumar, Manpreet Singh, Ruchika Zalpouri, Preetinder Kaur

{"title":"An In-Depth Analysis of Various Technologies Used for Mushroom Drying","authors":"Chitesh Kumar, Manpreet Singh, Ruchika Zalpouri, Preetinder Kaur","doi":"10.1007/s12393-023-09351-5","DOIUrl":"10.1007/s12393-023-09351-5","url":null,"abstract":"<div><p>The possible health advantages and abundance of physiologically active substances in mushrooms make them a prized food. To preserve mushrooms and extend their shelf life, drying is a commonly used method. This paper seeks to investigate various mushroom drying methods and analyze their impact on the physicochemical properties of mushrooms. When mushrooms are dried, the chemical and physical characteristics of the product change, potentially losing nutrients and changing in texture and flavor. To ascertain their effect on the quality of the mushrooms, it is crucial to research the various drying systems. The goal of this review is to analyze and assess the various drying methods for mushrooms, namely, solar drying, hot air drying, microwave drying, infrared drying, vacuum drying, osmotic drying, ultrasound-assisted drying, freeze drying, and electrohydrodynamic drying. The article also attempts to examine how these techniques affect the physicochemical properties of mushrooms that have been identified by numerous studies. According to the records, freeze-dried mushrooms exhibited superior preservation of texture and higher levels of antioxidants compared to hot air-dried and sun-dried mushrooms. On the other hand, microwave-dried mushrooms had greater amounts of total phenolic compounds and antioxidant activity but lower levels of vitamin C compared to hot air-dried mushrooms. Therefore, it is essential to consider the impact of the drying method on the nutritional and sensory properties of the mushrooms to ensure that the final product meets the desired standards.\u0000</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 3","pages":"491 - 524"},"PeriodicalIF":6.6,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4301357","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