Food Engineering Reviews最新文献_第9页

Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications 淀粉基生物活性化合物递送系统的最新进展:配方和应用

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-04-20 DOI: 10.1007/s12393-022-09311-5

Sadia Aslam, Aqsa Akhtar, Nilesh Nirmal, Nauman Khalid, Sajid Maqsood

{"title":"Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications","authors":"Sadia Aslam, Aqsa Akhtar, Nilesh Nirmal, Nauman Khalid, Sajid Maqsood","doi":"10.1007/s12393-022-09311-5","DOIUrl":"10.1007/s12393-022-09311-5","url":null,"abstract":"<div><p>Bioactive compounds exhibit numerous health benefits; however, they are highly sensitive to degradation under various process conditions. Applications of these compounds are limited in food and pharmaceutical products due to their quick release, low solubility, possible interactions with other ingredients, and reduced biological potential. Encapsulation in suitable carrier systems could protect their bioactivity and retain sensorial properties of products during processing and storage. Starch is a natural polysaccharide, and its physicochemical properties offer an excellent carrier system for various bioactive compounds. In this review, comprehensive discussions have been provided on the different fabrication techniques of starch-based micro, nano-carrier systems and their applications for various bioactive compounds have been discussed also. Various techniques including nano-spray drying, electrospinning, extrusion, acid hydrolysis, nanoemulsification, nanoprecipitation, microfluidization, ultrasonication, and gamma-irradiation have been employed to fabricate micro and nanocarrier systems from a starch biopolymer. Starch-based nanostructures are emerging as a novel and promising nano-vehicles for delivering bioactive compounds.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"271 - 291"},"PeriodicalIF":6.6,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09311-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4777829","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: 4

Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling 果蔬预冷过程同步传热传质研究进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-04-08 DOI: 10.1007/s12393-022-09309-z

Junjie Yin, Mei Guo, Guishan Liu, Yonghui Ma, Shoutao Chen, Lili Jia, Mengqi Liu

{"title":"Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling","authors":"Junjie Yin, Mei Guo, Guishan Liu, Yonghui Ma, Shoutao Chen, Lili Jia, Mengqi Liu","doi":"10.1007/s12393-022-09309-z","DOIUrl":"10.1007/s12393-022-09309-z","url":null,"abstract":"<div><p>The weight loss and spoilage of post-harvest fruits and vegetables (FVS) occur as a result of physiological and biological processes, the rates of which are influenced primarily by product temperature. In order to maintain the freshness of FVS and reduce losses, it is necessary to cool the product as soon as possible after harvest. Precooling is considered such an effective technique because it quickly removes field heat from FVS, thereby preventing deterioration and senescence. With the increasing demand for fresh FVS, the optimization of precooling technology has received extensive attention, especially the research on its basic principle, that is, the heat and mass transfer (HMT) between FVS and the precooling environment. Therefore, this paper reviews the advantages and disadvantages of several main precooling techniques, their HMT processes, the research methods and detection techniques of HMT, and the simulation and application based on numerical technology. Precooling techniques include room cooling, forced-air cooling, hydrocooling, and vacuum cooling. These advanced detection techniques for HMT include magnetic resonance imaging, particle image velocimetry, infrared thermography, nuclear magnetic resonance, bioelectric impedance analysis, dilatometry, thermogravimetric analysis, and X-ray CT. HMT research mainly adopts porous media method, direct numerical simulation, cell growth simulation. Their applications focus on computational fluid dynamics and the lattice Boltzmann method. Furthermore, this paper highlights the application of the computer field in FVS precooling and provides perspectives on the directions for future research.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"307 - 327"},"PeriodicalIF":6.6,"publicationDate":"2022-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4325556","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: 5

Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing 基于机器视觉系统和图像处理的果蔬缺陷检测

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-03-31 DOI: 10.1007/s12393-022-09307-1

Mahmoud Soltani Firouz, Hamed Sardari

引用次数: 10

Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies 人类味觉:脑机接口(BCI)及其作为味觉驱动感官研究工程工具的应用

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-02-28 DOI: 10.1007/s12393-022-09308-0

R Anbarasan, Diego Gomez Carmona, R Mahendran

{"title":"Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies","authors":"R Anbarasan, Diego Gomez Carmona, R Mahendran","doi":"10.1007/s12393-022-09308-0","DOIUrl":"10.1007/s12393-022-09308-0","url":null,"abstract":"<div><p>Sensory satisfaction is the key to consumer acceptance which also decides the success of any food products in the market. Though different sensory parameters like appearance, odor, and texture are considered for deciding the overall acceptability of food, taste plays a major role. As sensory panels cannot be a true representation of consumer’s taste perception, industries focus on market surveys. In reality, consumers taste perception varies according to the product cost, brand, and their age and health condition. The process of food tasting starts from tongue, where different taste receptors respond to various taste stimuli and pass the signals to the cortex of the brain region. These signals cause the electric current to flow through the brain neural networks and increase oxygen-containing blood utilization in specific brain areas. Using non-invasive gadgets such as electroencephalography, magnetoencephalography, functional MRI, and brain computer interface (BCI) technique, these signals can be sensed and decoded into useful sensory data. This review explains the taste recognition pathways of different taste stimuli and the basic steps involved in BCI techniques for detecting and discriminating them. In addition, it also explores the BCI-related taste-driven sensory studies and the limiting factors associated with them to emerge as a future sensory method.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 3","pages":"408 - 434"},"PeriodicalIF":6.6,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5082397","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: 13

An Overview Focusing on Food Liposomes and Their Stability to Electric Fields 食品脂质体及其电场稳定性研究综述

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-02-01 DOI: 10.1007/s12393-022-09306-2

Erick Jara-Quijada, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Luis González-Cavieres, Roberto Lemus-Mondaca

{"title":"An Overview Focusing on Food Liposomes and Their Stability to Electric Fields","authors":"Erick Jara-Quijada, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Luis González-Cavieres, Roberto Lemus-Mondaca","doi":"10.1007/s12393-022-09306-2","DOIUrl":"10.1007/s12393-022-09306-2","url":null,"abstract":"<div><p>Liposomes provide protection, transport, and delivery systems for drugs and functional ingredients. This review studied liposome-based functional ingredients, effects of electric fields on lipid membranes, methods to determine the degree of electroporation, and some governing equations of the electroporation phenomenon. The objective of this review was to provide an overview of some aspects to consider when designing and manufacturing food liposomes that are stable in electric fields; this was based on studies conducted in medicine, pharmacology, and the food industry. The effects of pulsed electric fields and high voltage electrical discharge processing on phospholipid membranes were studied; these can be extrapolated to liposomes under food processing conditions using electric fields. The chemical compositions of the lipid membrane and adding layers to the liposome surface were related to higher electrical resistance. Fluorescence, impedance, conductivity, and voltage methods were defined to determine the degree of electroporation and mathematical models that can facilitate the analysis of the mechanism. Finally, the study of the electrical properties used by the different materials to manufacture liposomes remains for future research.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"292 - 306"},"PeriodicalIF":6.6,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09306-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4022722","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: 3

A Meta-study of the Permeance of Perforated Packaging Films to Oxygen and Carbon Dioxide 穿孔包装薄膜对氧气和二氧化碳渗透的元研究

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-01-24 DOI: 10.1007/s12393-019-09202-2

J. C. Oliveira, A. V. Ramos, M. J. Sousa-Gallagher

{"title":"A Meta-study of the Permeance of Perforated Packaging Films to Oxygen and Carbon Dioxide","authors":"J. C. Oliveira, A. V. Ramos, M. J. Sousa-Gallagher","doi":"10.1007/s12393-019-09202-2","DOIUrl":"10.1007/s12393-019-09202-2","url":null,"abstract":"<div><p>The use of perforations expands the applicability of modified atmosphere packaging to dynamically regulate the internal atmosphere composition and extend the shelf life of fruits and vegetables, especially for highly respiring products. Quantifying the impact of the perforation profile on the package permeance is key to design a best package, and various approaches have been proposed in literature. The goal of this review is to provide a unified assessment of all these previous works by applying a meta-analysis that pools together the published data for both simple perforations in a plastic film and for plug implements. Models reviewed include lumped capacity models (application of Newton’s convection law or variations of it), diffusional models (both Fick’s diffusion corrected for end effects in different manners and Stefan-Maxwell’s equations) and hydrodynamic models (using Poiseuille’s flow equation with end corrections). It was found that all data published and reviewed could be pooled together quite coherently and that it clearly shows that the effective permeance increases significantly with decreasing diameters. The concentration gradient across the package also showed some relevance. The effective permeance of a perforated package was found to be approximately what would be expected from dimensionless correlations for convection coefficients from flat planes and therefore this approach is suggested to provide a unified, robust, yet simple, analysis to estimate gas permeance and thus permit an efficient intelligent engineering design of packages. The impact of the convection coefficients in the optimum perforation profile is shown using strawberries as a case study.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"328 - 352"},"PeriodicalIF":6.6,"publicationDate":"2022-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4930625","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: 7

Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications 旋转力纳米纤维的研究进展及食用应用前景

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-01-22 DOI: 10.1007/s12393-021-09304-w

Aan Priyanto, Dian Ahmad Hapidin, Tri Suciati, Khairurrijal Khairurrijal

引用次数: 6

Author Correction: The Weibull Model for Microbial Inactivation 作者更正:微生物失活的威布尔模型

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-01-20 DOI: 10.1007/s12393-022-09305-3

Sencer Buzrul

引用次数: 1

Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.) 可可(Theobroma cacao L.)烘烤过程中的物理化学现象

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-01-13 DOI: 10.1007/s12393-021-09301-z

Myriam Rojas, Arne Hommes, Hero Jan Heeres, Farid Chejne

{"title":"Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)","authors":"Myriam Rojas, Arne Hommes, Hero Jan Heeres, Farid Chejne","doi":"10.1007/s12393-021-09301-z","DOIUrl":"10.1007/s12393-021-09301-z","url":null,"abstract":"<div><p>The quality of cocoa depends on both the origin of the cacao and the processing stages. The roasting process is critical because it develops the aroma and flavor, changing the beans’ chemical composition significantly by chemical reactions induced by thermal energy. Aspects have been identified as the main differences between bulk cocoa and fine cocoa, the effect of time and temperature on the formation of the flavor and aroma, and the differences between conductive heating in an oven, convective with airflow, and steam flow. Thermal energy initially causes drying, then non-enzymatic browning chemical reactions (Maillard reaction, Strecker degradation, oxidation of lipids, and polyphenols), which produce volatile and non-volatile chemical compounds related to the flavor and aroma of cocoa roasted. This review identified that the effect of the heating rate on the physicochemical conversion of cocoa is still unknown, and the process has not been evaluated in inert atmospheres, which could drastically influence the avoidance of oxidation reactions. The effect of particle size on the performance of product quality is still unknown. A more in-depth explanation of energy, mass, and chemical kinetic transfer phenomena in roasting is needed to allow a deep understanding of the effect of process parameters. In order to achieve the above challenges, experimentation and modeling under kinetic control (small-scale) are proposed to allow the evaluation of the effects of the process parameters and the development of new roasting technologies in favor of product quality. Therefore, this work seeks to encourage scientists to work under a non-traditional scheme and generate new knowledge.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 3","pages":"509 - 533"},"PeriodicalIF":6.6,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4539287","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: 7

Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization 评估压力对压力辅助热灭菌效果的直接贡献

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-01-13 DOI: 10.1007/s12393-021-09303-x

Micha Peleg

{"title":"Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization","authors":"Micha Peleg","doi":"10.1007/s12393-021-09303-x","DOIUrl":"10.1007/s12393-021-09303-x","url":null,"abstract":"<div><p>In pressure-assisted thermal sterilization process (PATS), most of the microbial inactivation occurs under a combination of high temperature and pressure conditions for which meaningful experimental isothermal/isobaric (static) survival data are rarely if ever available. Therefore, a kinetic survival model for the targeted microbe, the magnitudes of its parameters, and the pressure’s direct contribution to the process lethality, i.e., besides the processing temperature elevation, must be determined mathematically from experimental survival ratios obtained after the food cooling at the end of dynamic treatments. At least in principle, this can be achieved with the endpoints method, explained and demonstrated with the aid of simulated realistic dynamic temperature and pressure profiles. The pressure’s net (unmediated) contribution to the process lethality can be expressed as equivalent time at the processing temperature, or as the added number of decades’ reduction to the treatment’s final survival ratio had it been reached in a purely thermal process having the same temperature profile. The pressure’s role is also manifested in the coefficients of a special pressure dependency term incorporated into the dynamic inactivation kinetics model. This term indicates whether the process lethality rises monotonically with temperature and pressure or there exists an optimal combination of the two. The expanded rate model can be used to simulate and examine the efficacy of existing or contemplated PATS processes by varying the temperature and pressure profiles, and/or by modifying the targeted microbe’s survival parameters.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"201 - 211"},"PeriodicalIF":6.6,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4829097","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