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Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-27 Yibo Ru, Yuqi Zhu, Xiang Wang, Qingli Dong, Yue Ma
Foodborne pathogen contamination is recognized as a critical public health burden. The application of conventional antimicrobial strategies is significantly restricted in the food industry due to concerns over potential impacts on food quality and human health safety. Herein, this study developed a scalable methodology for encapsulating basil essential oil (BO) into yeast cell wall particles (YCWPs)
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Effect of ultrasound and fibre enrichment on aroma profile and texture characteristics of pea protein-based yoghurt alternatives Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-23 Julia Matysek, Anne Baier, Ann-Marie Kalla-Bertholdt, Sandra Grebenteuch, Sascha Rohn, Cornelia Rauh
The impacts of ultrasound application and fibre enrichment on the aroma profile and texture characteristics of a pea protein-based yoghurt alternative were studied. Stable yoghurt alternative gels were produced in formulations with and without 3% fibre enrichment using ultrasound or high-pressure homogenisation prior to lactic acid bacteria fermentation. Fibre enrichment had an increasing effect on
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Evaluation of mechanical properties, heating rate and radio frequency explosive puffing (RFEP) quality of purple sweet potato under different moisture contents and moisture equilibrium process Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-23 Chao Mao, Pengfei Ye, Tong Liu, Mingxia Song, Yingman Xie, Huiyun Pang, Yequn Wang, Xiangwei Chen, Ke Wang, Yunyang Wang
The effects of different initial moisture contents (15–55%) and moisture equilibrium process (MEP) on the mechanical properties of the gas-blocking surface layer of purple sweet potato chips and the radio frequency (RF) heating rate, uniformity, and radio frequency explosion puffing (RFEP) quality were discussed in this article. Low-field nuclear magnetic resonance indicated that hot-air pre-drying
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Extrusion inhibits lipolytic enzymes in pearl millet (Pennisetum glaucum) flour Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-22 Aniket M. Pathare, Rekha S. Singhal, B. Dayakar Rao, Jyoti S. Gokhale
The present study was undertaken to evaluate the effect of extrusion technology on anti-nutritional factors and lipolytic enzymes in pearl millet. The effect of process parameters such as die temperature (140–160 °C), screw speed (150–190 rpm), and feed moisture content (24–30%) was evaluated using response surface methodology. The extrudates so obtained were evaluated for their physico-chemical and
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Enhancing the functionalities of chickpea protein isolate through a combined strategy with pH-shifting and cold plasma treatment Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-22 Jian Wang, Xinyi Zhou, Junqi Li, Daodong Pan, Lihui Du
This study investigated the impact of combining pH-shifting and cold plasma (CP) treatment on chickpea protein isolate (CPI) functionality. Compared with pH-shifting treatment alone, the functional properties of CPI were significantly improved when the pH was shifted under acidic (pH = 2) or alkaline (pH = 12) conditions, followed by a 30 s CP treatment before neutralization at pH 7. Particularly,
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Radio frequency heating induced 3D printed white croaker (Argyrosomus argentatus) surimi gelation: Effectiveness and gel quality evaluation Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-21 Yaxing Yang, Feifan Cao, Rong Han, Feng Li, Hu Shi, Fanbin Kong, Yang Jiao
Two-stage water bath (WB) heating is commonly used in surimi gelation as an effective thermal treatment method but produces wasted water. Radio frequency (RF) has the potential substituting the WB heating with its fast, volumetric and adjustable heating characteristics for saving treatment time and water usage. This study examined the effectiveness of RF to substitute one of or both stages of WB heating
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Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-20 Chengxin Ma, Songgang Xia, Jian Song, Yukun Hou, Tingting Hao, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang
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A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-16 Federico Basso, Lara Manzocco, Jorge A. Saraiva, Maria Cristina Nicoli
The effect of pressure (0.1, 15, 50 and 100 MPa) and temperature (43, 53, 63 °C) on the formation rate () of Maillard α-dicarbonyls (absorbance at 294) and melanoidins (absorbance at 420 nm), was studied during hyperbaric storage (HS) of glucose-glycine model solutions (pH 6). The capability of hyperbaric storage to impair Maillard reaction rate extends the scope of this multi-tasking technology to
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An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-15 Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carini Aparecida Lelis, Douglas José Faria, Bruno Dutra da Silva, Mayara Regina da Silva de Figueiredo, Pedro Henrique Thimotheu Chaves, Antônio Eugenio Castro Cardoso de Almeida, Carlos Adam Conte-Junior
Fresh cheese is widely consumed worldwide, and sodium chloride (NaCl) is a food additive/preservative commonly used in cheesemaking due to its effect on flavor, texture, and its ability to regulate osmolarity, inducing antimicrobial activity, ensuring shelf-life. Once high sodium consumption is linked to cardiovascular diseases, the leading cause of death globally, unhealthy diets constitute a major
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Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-15 Pan-Pan Tang, Lin-Lin Zhang, Yu-Xin Xiong, Dan-Dan Jiang, Xiu-Bin Liu, Jun-Hu Cheng, Rana Muhammad Aadil, Zhi-Wei Liu
The effects of Dielectric-Barrier Discharge (DBD) plasma treatment (40 kV, 1–4 min) on the structure, antigenicity and emulsibility of ovalbumin (OVA) were investigated. Plasma-induced structural changes of OVA were determined by SDS-PAGE, multi-spectroscopic, and LC-MS/MS analysis. Meanwhile, the reduction in antigenicity of OVA was evaluated by western blotting (WB) and enzyme-linked immunosorbent
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Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-12 Piyush Sharma, Arun Prasath Venugopal, Parag Prakash Sutar
Ready-to-cook vegan patties are made primarily with two major ingredients: peas and potatoes containing the peroxidase and polyphenol oxidase enzymes, which affect their longer shelf life. The present study develops and evaluates the combination of steam-microwave along with rapid vacuum cooling for the blanching of vegan patties. Mathematical modelling and process optimization of the process revealed
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New trends in the development and application of artificial intelligence in food processing Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-10 Riya Barthwal, Deepika Kathuria, Saloni Joshi, R.S.S. Kaler, Narpinder Singh
Food plays a significant role in human existence. It is necessary to reduce food wastage, and enhance both food management and safety protocols. The growing prevalence and advanced nature of computational networks have empowered modern industrial and logistical frameworks. These networks continuously generate data from sensors, systems, intelligent devices, machines, and human interactions that undergoes
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The impact of a blockchain-based food traceability system on the online purchase intention of organic agricultural products Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-10 Zhibin Tao, Jiaxiao Chao
The issue of food safety has become a crucial public health issue worldwide. Blockchain technology allows consumers to track the flow of food and effectively record the sources and processes of their products, and reduces the elimination of associated food fraud phenomena, such as counterfeiting and dilution. Using signaling theory, structural equation model method and an online sample of 415 Chinese
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AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-10 Qi Yu, Min Zhang, Arun S. Mujumdar, Jingyuan Li
The rapid development of food additive manufacturing technology provides options for production of innovative high quality personalized food products. Artificial intelligence (AI) helps collect, process, and analyze large amounts of data from the food additive manufacturing process and intelligently manage the printing process to ensure personalization, high quality, and safety of the printed food
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Modelling of Salmonella Enteritidis inactivation in liquid whole egg under dynamic manothermosonication treatments Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-08 Enrique Beitia, Edward Ebert, Matthias Plank, Panagiotis Chanos, Christian Hertel, Satyajeet S. Bhonsale, Jan F.M. Van Impe, Volker Heinz, Kemal Aganovic, Vasilis Valdramidis
Manothermosonication (MTS) is a potential alternative to traditional thermal pasteurisation of liquid whole egg (LWE), aiming at a lower thermal load than in the thermal treatment, and thus may less affect the food quality while delivering microbiological safety. In this study, the inactivation kinetics of DSM 17420 in LWE under (dynamic) MTS conditions was modelled, and MTS's synergistic lethal effect
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Developing a two-stage strategy in the dehydration treatment of fresh apple slices: Combined freeze and radio frequency-vacuum drying Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-07 Xiaojiang Wang, Dingting Zhou, Mengge Li, Junjie Zheng, Longlong Jiang, Rui Li, Shaojin Wang
Freeze drying (FD) usually provides the best final quality but results in the high drying energy consumption, and the slow drying speed. To improve the FD efficiency, a two-stage dehydration strategy using a radio frequency-vacuum assisted freeze-drying process (FD + RFVD) was explored by taking apple slices as the representative samples. The drying rate changes during the FD treatment process of apple
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Effect of cold plasma pretreatment on drying kinetics and quality attributes of apple slices in Refractance window drying Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-05 Kadavakollu Subrahmanyam, Khalid Gul, Subham Paridala, Rachna Sehrawat, Komal Sanjay More, Madhuresh Dwivedi, Samuel Jaddu
Cold plasma (CP) is a state-of-the-art non-thermal technology with the potential to accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose of this study was to evaluate the impact of multipin atmospheric pressure CP pretreatment (5, 10, and 20 min) on Refractance window drying (RWD) of apple slices (2 mm thick). The results showed that CP pretreatment could accelerate
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Recent research and prospects of non-thermal physical technologies in green and high-efficient extraction of natural pigments: A review Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-04 Zhi-Hong Zhang, Xin Huang, Jialin Chen, Yuyue Qin, Xianli Gao
Natural pigments are widely used in the food industry because of their unique sensory properties and nutritional value. However, natural pigments are susceptible to color change and loss of bioactivity due to their high temperature decomposition, which hinders the ideal application of traditional thermal technology in natural pigment retention related fields. Therefore, the food industry is gradually
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Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-28 Wangbin Shi, Yang Wang, Xingyu Chen, Haochen Hu, Xi Chen, Benjamin Kumah Mintah, Mokhtar Dabbour, Xiangren Meng, Zhaoli Zhang, Ronghai He, Haile Ma
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Impact of sweet potato peels extracts obtained by pulsed electric fields on the growth of probiotic strains from Lactobacillus genus Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-29 Manuel Bernabeu, Manuel Salgado-Ramos, Francisco J. Barba, M. Carmen Collado, Juan M. Castagnini
This work describes the first approach for the valorization of sweet potato (Sp) peels assisted by pulsed electric fields (PEF) to obtain extracts that enhance the growth of potential probiotic bacteria. Four different varieties were studied, namely white sweet potato (WSp, “O'Henry”), white with purple (WPSp or “Violeta Roja”), orange (OSp or “California”) and purple (PSp, “Pepita”). Among them, the
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PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-30 B. Llavata, G.A. Collazos-Escobar, J.V. García-Pérez, J.A. Cárcel
The drying of food by-products, such as kiwifruit discards and surpluses, constitutes an interesting option as a means of stabilizing them for later use. This study assesses the combined influence of the drying temperature (40–70 °C), pulsed electric field (PEF) pretreatment (0–5000 V) and ultrasound (US; 0–50 W) application during the drying of kiwifruit. The increase in temperature, the use of PEF
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Novel food ingredients: Evaluation of commercial processing conditions on nutritional and technological properties of edible cricket (Acheta domesticus) and its derived parts Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-02-01 Alejandro Brena-Melendez, Luis Eduardo Garcia-Amezquita, Andrea Liceaga, Carlos Pascacio-Villafán, Viridiana Tejada-Ortigoza
Edible insects offer a sustainable solution to the global food crisis due to their high nutritional content. This study analyzed the techno-functional attributes of L. flours and their derived fractions post mechanical separation, evaluating the impact of commercial (conventional and pressure-assisted) thermal processing. Three cricket flours – whole (WF), leg and antennae (LF), and head and body (HF)
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Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-30 Xin Liu, Jing Sun, Xiangming Qi, Xiangzhao Mao
For the first time, the efficacy of low intensity (1–7 V/cm) direct-current (DC) electric field in preventing browning in apple juice is examined. The results show that applying a 5 V/cm electric field can inactivate 89.24% of polyphenol oxidase (PPO) within 90 min and achieve complete inactivation of peroxidase (POD) within 70 min, maintaining the juice temperature below 30 °C throughout the process
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A systematic investigation of direct and indirect-cold atmospheric plasma treatment on Bacillus cereus and the application in black pepper Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-28 Yuhan Wang, Yana Liu, Yijie Zhao, Yingying Sun, Han Wang, Dongyi Wang, Jiaolong Deng, Xiaoju Cui, Zhongqiu Ma, Ruitong Dai, Xingmin Li, Fei Jia
This study, for the first time, systematically investigated 1) the direct and indirect-cold atmospheric plasma (CAP) treatment on the inactivation of Bacillus cereus (B. cereus) in different matrices under different working conditions, 2) assessed the inactivation effect in peppercorns using kinetic models, and 3) studied the impact of CAP on food quality, including color, flavor and bioactive compounds
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Atmospheric-pressure cold plasma-assisted enzymatic extraction of high-temperature soybean meal proteins and effects on protein structural and functional properties Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-26 Xin Yu Wang, Zhu Tao Han, Zhou Yong Dong, Tie Hua Zhang, Jia Wen Duan, Liang Ai Yan Yang Xu
To increase the extraction rate of high-temperature soybean meal proteins and improve their functional properties, we used atmospheric-pressure cold plasma (ACP)-assisted enzymatic method to extract proteins from high-temperature soybean meal, and studied the effects of different ACP conditions on the structural and functional properties of the proteins. At the power of 300 w, time of 45 s, and air
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Ohmic heating as an innovative strategy to modulate protein fibrillation Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-26 Zita Avelar, Margarita Monge-Morera, Jan A. Delcour, Jorge A. Saraiva, António A. Vicente, Rui M. Rodrigues
The integration of emerging technologies and innovative functionalization techniques presents a promising strategy to address contemporary challenges involving dietary shifts, environmental and ethical issues associated with traditional protein consumption. Amyloid fibrils (AFs) are on the spotlight since they can deliver innovative techno-functional properties in food systems. Conventional proteins
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Thermal behavior of CMC solutions for continuous-flow radio frequency pasteurization Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-20 Quan Li, Jiayi Kang, Shuyi Jiang, Mingke Li, Shaojin Wang, Lixia Hou
Long heating time and non-uniform heating are critical issues for traditional thermal treatment to pasteurize and inactivate enzymes in liquid food, especially in high-viscosity liquid food. In this study, a carboxymethylcellulose (CMC) solution with high-viscosity non-Newtonian characteristics was selected as a model liquid food to explore the thermal behavior of continuous-flow based on a 6 kW, 27
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Isochoric pressure-temperature behavior of lactalbumin+water reactive mixtures under subcritical conditions Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-20 A.C. Rodríguez-Ruiz, J.R. Mufari, D. Labuckas, R. Bodoira, D. Maestri, A.R. Velez
This study examines the pressure-temperature (P-T) behavior of reactive mixtures composed of lactalbumin and water under subcritical and isochoric conditions. The impact of density on the P-T behavior was investigated for an initial lactalbumin composition of 5%, covering a density range of 0.7597 g/mL to 0.85620 g/mL. Additionally, the effect of varying lactalbumin concentrations, ranging from 3%
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Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-17 Laurens J. Antuma, Maybritt Stadler, Vasil M. Garamus, Remko M. Boom, Julia K. Keppler
Industrial-scale production of artificial casein micelles (ACM) is required to produce dairy alternatives from recombinant casein. However, the currently common micelle preparation method of dropwise mixing casein and salt solutions is inefficient and may prove difficult to scale up. Here, we view casein micelle formation as a process driven by calcium phosphate phase separation in the presence of
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Study on the thawing characteristics of beef in plasma-activated water Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-14 Huixin Wang, Changjiang Ding, Jingli Lu, Yuting Bao, Bingyang Han, Jie Zhang, Shanshan Duan, Zhiqing Song, Hao Chen
Plasma-activated water (PAW) thawing and traditional water thawing were used to study the thawing characteristics and physicochemical properties of beef, and infrared spectroscopy, scanning electron microscopy and other technologies were used as detection methods. The activation times of plasma-activated water (PAW) were 20, 40, 60, 80 and 100 min, respectively. The results showed that, compared with
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Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-14 Ladie Anne Conde, Biniam Kebede, Indrawati Oey
This study is the first attempt to evaluate the volatile retention performance of structurally modified cassava flour through Pulsed Electric Fields (PEF). The effect of structural modification on the headspace volatile profile and retention capacity during storage was assessed through a chemometrics approach. Higher abundance of headspace volatiles (20–32%) was found in all PEF–treated (2–4 kV/cm
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Effects of cold plasma treatment on reactive oxygen metabolism and storage quality of Brassica chinensis Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-12 Hui Chao, Wenqing Hu, Yanzhen Li, Hang Gui, Sunxiao Tantai, Yongxin Yu, Xuliang Wang, Wei Chen, Li Li
Cold plasma (CP) is a promising non-thermal food preservation technique, which is used for the preservation of fruits and vegetables. In this study, we aimed to determine the effects of CP treatment on the reactive oxygen metabolism, antimicrobial properties, and antioxidant activities in Brassica chinensis during storage at 4 ± 1 °C for 10 days. Postharvest Brassica chinensis were treated with CP
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Exploring the effects of thermal and non-thermal modification methods on morphological, functional, and pasting properties of mung bean starch Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-17 Sanju Bala Dhull, Meenu Tanwar, Sunil Kumar Khatkar, Ankita Chandak, Prince Chawla, Gulden Goksen
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Impact of argon dielectric barrier discharge cold plasma on the physicochemical and cooking properties of lightly-milled rice Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-13 Chenguang Zhou, Yaojie Zhou, Qunyong Tang, Ying Sun, Fang Ji, Jianfeng Wu, Haoran Yu, Tianrui Liu, Wenli Yang, Siyao Liu, Xin Wang, Zongbao Sun, Jiyong Shi, Xiaobo Zou
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Investigation of antimicrobial activity of Ultraviolet B radiation and its potential to generate fructose-mediated reactive oxygen species in coconut water Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-14 Aprajeeta Jha, Abraham M. Montemayor, Rohan V. Tikekar
We evaluated the potential antimicrobial activity and inactivation kinetics, photo-reactivation potential and ability to generate reactive oxygen species (ROS) and consequent ascorbic acid degradation in fructose enriched coconut water. UV-B caused 4.5 ± 0.19 log inactivation in E. coli K12 at 0.45 J/cm2 and inactivation kinetics followed Weibull model, compared to log-linear 4 ± 0.05 log reduction
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Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-14 Xiaodong Chen, Tingting Li, Wenjuan Sun, Sichu Mao, Bariami Wafae, Lirong Zhang, Yongyi Xiang, Jiaqi Xu, Qinwen Zhou, Caie Wu, Shijie Yan, Dandan Zhou, Gongjian Fan, Xiaojing Li, Xu Li
Camellia (Camellia oleifera Abel.) seeds are considerably nutritious and extensively used for edible oil extraction. This study aimed to enhance the extraction process and quality of camellia seed oil by investigating the impact of cold plasma (CP) pre-treatment, specifically dielectric barrier discharge (DBD) and plasma-activated water (PAW), on camellia seed quality. The results revealed that CP
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The impact of using an expansion gas with high-intensity ultrasound on the pressurized liquid extraction of bioactive compounds from an industrial coffee solid residue Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-14 Monique Martins Strieder, Felipe Sanchez Bragagnolo, Rodrigo S. Pizani, Maurício Ariel Rostagno
This study proposes a new methodology employing pressurized liquid extraction (PLE) assisted by gas-expanded liquid extraction (GXE) and high-intensity ultrasound (HIUS) in-line with ultraviolet–visible spectrometry (UV–Vis) detection to obtain and analyze bioactive compounds from a coffee solid residue. The parameters evaluated for extracting the compounds were solvent (water, ethanol, and hydroethanolic
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Editorial to the IFSET special issue “Delivering safe, healthy & pleasant foods to people under extreme conditions” Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-12 Miriam Dupas Hubinger, Jorge Welti Chanes, José Antonio Torres
Abstract not available
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High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-11 Vildan Akdeniz, Gizem Kaftan Öcal, Güliz Armağan, Ayşe Sibel Akalın
The effect of ultrasound (US) on viable, bacteria counts, free fatty acid and amino acid content and in vitro protein digestibility of set-type probiotic yogurts produced with fortification of milk proteins (caseinate and whey protein concentrate) or skimmed milk powder (SMP) was investigated. US application increased the protein content of probiotic yogurts and enhanced the growth of yogurt bacteria
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Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-11 Alice Jaeger, Niamh Ahern, Aylin W. Sahin, Laura Nyhan, Jurriaan J. Mes, Claire van der Aa, Ioannis Vrasidas, Elke K. Arendt
An increasing global population demands the broadening of the plant-based protein portfolio. The high volume of by-products produced across the food industry presents the opportunity to reduce food waste while reclaiming valuable nutrition. The current study examines a novel protein, BRP, extracted from brewers spent grains regarding its techno-functionality and digestibility, in comparison to a variety
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Mechanistic understanding of the improvement of the digestive retention of anthocyanins by modified pectin after high-pressure homogenization of strawberry pulp Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-04 Ying Xing, Qiuyan Yuan, Xiangru Gui, Lei Jian, Kunhua Wang, Qiudi Ma, Jun Wang, Huaide Xu
The physical property and retention of anthocyanins (ACNs) during digestion of strawberry pulp after high-pressure homogenization (HPH) (20/60/100/140 MPa) were analyzed, and their correlations with the three pectin samples—water-soluble (WSP), chelator-soluble (CSP) and sodium carbonate-soluble (NSP)—were evaluated. Compared to the control, the particle size and apparent viscosity of the pulp decreased
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Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-04 Chu Zhang, Chang Wang, Tong Zhang, Xue Zhao, Minyi Han, Guanghong Zhou, Yun Bai, Xinglian Xu
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The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-03 Dashu Li, Tianqi Zhang, Fei Gao, Chengyi Zhou, Dongyu Sun, Yutong Gao, Min Wu
Extrusion conditions and suitable screw configuration are key factors that affect protein reactivity and thus the properties of the blend. Fully revealing the whole extrusion process using numerical simulation is still a strong challenge due to the complexity of the flow field. In this paper, the flow behavior of protein under the action of kneading block and kneading block-reversing element was further
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Potato cubes for the elderly with dysphagia designed through freeze-thaw impregnation technique: Effect of enzymatic hydrolysis Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2024-01-02 Qiannan Liu, Xinyan Duan, Yuan Zhang, Wei Liu, Ruixuan Zhao, Yingsa Wang, Jia Yao, Honghai Hu
This study aimed to evaluate the effects of enzymatic hydrolysis on the chewing and swallowing properties of potato cubes using a freeze-thaw impregnation technique. The texture properties, microstructure, rheological properties, and suitability as a dysphagia diet of the potato cubes after enzymatic hydrolysis were studied. The results indicated that pectinase reduced the texture of the potato cubes
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Effects of high voltage dielectric barrier discharge on the extraction and properties of pectins from watermelon rinds Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-28 Ali Forouhar, Nasser Hamdami, Gholamreza Djelveh, Didier Lecerf, Christophe Rihouey, Christine Gardarin, Guillaume Pierre, Alina Violeta Ursu, Philippe Michaud
High-voltage dielectric barrier discharge (DBD) pretreatments of watermelon rinds were conducted at 12, 16, and 20 kV cm-1 to extract pectin. The DBD pretreatment at 20 kV cm−1 had significantly impacted pectin extraction, increasing yield from 17.4% to 18.5%. A kinetic study had shown that pectin extraction can be properly modeled using a pseudo-first-order kinetic model. The pectins obtained from
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Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-26 Neeraj Ghanghas, Mohammad Nadimi, Jitendra Paliwal, Filiz Koksel
This study explored the potential of a novel gas-assisted high-moisture extrusion cooking technique to improve the physical quality of meat analogues. Extrusion was performed as a full factorial design at three long cooling die temperatures (DT) (35, 50 and 65 °C) and three nitrogen gas injection pressures (GP) (0, 1 and 2.5 bar). The lowest meat analogue density was observed for the meat analogues
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Continuous-flow microwave heating system with high efficiency and uniformity for liquid food Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-20 Liaoyuan Xu, Junhao Su, Haoming Chen, Jinghua Ye, Kun Qin, Wencong Zhang, Yang Yang, Huacheng Zhu
Continuous-flow microwave heating has good potential in liquid food processing. Efficiency and uniformity of continuous-flow heating are critical to processing results. During continuous-flow heating, the dielectric constant of the liquid varies with increasing temperature, and the efficiency and uniformity of continuous-flow heating are compromised under significant dynamic variations in the dielectric
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Cell wall modifications during storage: Changes in the texture behavior of the canned yellow peach Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-17 Jian Lyu, Xiaoyan Yu, Fengzhao Wang, Jin Xie, Jinfeng Bi
Textural changes in canned yellow peach (CYP) soaked in a concentrated sucrose syrup that led to softening during storage were always accompanied by the depolymerization of the cell wall, as the result of the cell wall-modifying enzymes. In this study, we evaluated the changes in texture, pectin fractions (namely, WEP, CEP and AEP) and pectinase activities (namely, PME and PG) during storage. Results
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Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis) Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-19 Mengzhe Li, Xin Wang, Tong Shi, Zhiyu Xiong, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan, Ruichang Gao
This work aimed to explore the underlying mechanism of plasma-activated water (PAW) promoting the heat-induced aggregation of myofibrillar protein (MP). The results of particle size and atomic force microscope indicated that PAW accelerated the aggregation of MP with PAW60 showing the densest and most homogeneous crosslinking morphology. Raman spectroscopy showed that about 4.11% of the α-helix in
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Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-19 Kong Fei Chai, Wei Ning Chen
The protein shortage for the world's population in the near future has prompted scientists to develop novel methods for the sustainable production of dietary proteins from various alternative sources. In this study, the application of the bioseparation technique known as microwave-assisted three phase partitioning (MATPP) was explored to simultaneously extract and separate proteins from brewer's spent
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Recent progress on UV-light barrier food packaging films – a systematic review Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-20 Swarup Roy, Rejish Ramakrishnan, Gulden Goksen, Sunita Singh, Łukasz Łopusiewicz
Packaging is an integral part of the protection of food from unwanted changes during storage, processing and transportation. There are several reasons for the spoilage of food, such as oxidation, microbial attack, UV light, etc. UV rays can cause serious photochemical damage and physical, chemical, and biological changes in food. Therefore, UV-ray protection is obligatory to restrict food oxidation
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Passion fruit juicing with or without seeds treated by high-pressure processing and thermal pasteurization: Effects on the storage stability of enzymes and quality properties Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-22 Wenhui Zou, Huihui Niu, Junjie Yi, Linyan Zhou
This study evaluated the changes of enzymes and quality properties of passion fruit juice juicing with (PFJ-1) and without seeds (PFJ-2) treated by high-pressure processing (HPP, 600 MPa/5 min) and thermal pasteurization (TP, 85 °C /30 s) during storage at 4 °C for 35 days. Juicing with seeds resulted in PFJ-1 with 76.83, 68.25 and 28.12% higher activities of polyphenol oxidase, peroxidase and superoxide
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Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-22 Si-Yoen Kim, Hye Lim Gu, Hyein Ju, Jihee Jeon, Se-Ho Jeong, Dong-un Lee
This study investigated the effects of pulsed electric fields (PEF) on the fermentation quality characteristics, morphology, and antioxidant activities of brined and fermented radish with different PEF strengths (1.5 kV/cm. 2.0 kV/cm). Electrical conductivity and Z-index showed that as the strength of PEF increased, the permeability of the cell membrane and the degree of disruption of the cell increased
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Application of steam explosion for preparing high value-added antioxidants from eggshell membrane waste Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-19 Zuyue Li, Yuanchao Zhang, Haobo Jin, Shasha Wang, Hang Chen, Dewei Shu, Dong Uk Ahn, Xi Huang
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Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-10 Yuanliang Zhong, Bo Wang, Weiqiao Lv, Guohua Li, Yinqiao Lv, Yuting Cheng
This study investigated the multiscale properties and 3D printing performance of egg yolk powder-starch gel using egg yolk powder as the main material and adding potato starch (PS) and corn starch (CS) with different content (10%, 15%, and 20%), respectively. The results showed that the egg yolk powder-starch gel with higher starch content showed higher storage modulus (G'), loss modulus (G"), apparent
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Understanding the degradation mechanisms of cyanide and starch in cassava flour during extrusion processing Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-14 Mingming Qi, Jialin Song, Lijun Jiang, Luxia Li, Mei Xu, Yueming Li, Shifeng Yu, Hongjun Li
In the realm of food applications, cassava faces limitations due to the presence of cyanide compounds. This study investigated the effect of extrusion process on starch degradation, cyanide removal, and the intricate relationship between starch and cyanide in cassava flour. The extrusion treatment led to a significant enhancement in the degree of gelatinization and amylose content, reduced starch content
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Kinetics of pulsed electric fields assisted pigment extraction from Chlorella pyrenoidosa Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-13 Alexandros Katsimichas, Sofia Stathi, George Dimopoulos, Maria Giannakourou, Petros Taoukis
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Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-08 Azfar Ismail, Hag Ju Lee, Suk-Ju Hong, Ghiseok Kim, Minwoo Choi, Cheorun Jo
Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and gallic acids (0.3% lactic and 0.3% gallic; LGA), plasma-activated deionized water, or PLGA for 10 min. A synergistic
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Leveraging artificial intelligence for simplified adiabatic compression heating prediction: Comparing the use of artificial neural networks with conventional numerical approach Innov. Food Sci. Emerg. Technol. (IF 6.6) Pub Date : 2023-12-09 Kai Knoerzer
This study presents a comprehensive evaluation of artificial neural networks (ANNs) for predicting adiabatic compression heating in high-pressure processing (HPP) and high-pressure thermal processing (HPTP). The ANNs were thoroughly compared with experimental data, as well as data predicted by a previously developed approach. This previous approach used numerical methods to extract relevant material