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Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties J. Food Eng. (IF 5.5) Pub Date : 2024-03-15 Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, Lihui Du, Qiang Xia, Yangying Sun, Pan Daodong, Baocai Xu
This work elucidated the roles of ultrasonication (GLP-U), phosphorylation (GLP-S) and their combination (GLP-US) on the emulsifying properties of goose liver protein (GLP-N) from an interfacial perspective. Results of interfacial pressure (11.98 ± 0.24 mN/m) and elastic modulus (10.63 ± 0.12 mN/m) showed that combined ultrasonication and phosphorylation rendered the highest interfacial interaction
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Effect of type of fatty acid attached to sucrose ester on the stability of water-in-oil Pickering emulsion J. Food Eng. (IF 5.5) Pub Date : 2024-03-15 Mengzhu Wang, Yulin Zhou, Liuping Fan, Jinwei Li
Water-in-oil (W/O) Pickering emulsions have a broad range of potential for use in the food industries. However, because of the scarcity of edible W/O-type particles, the production and stabilization of W/O Pickering emulsion is challenged. Sucrose esters (SEs) have great promise as W/O-type particles, whose properties vary with fatty acid moiety attached. This study investigated the effect of fatty
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Carbon footprint comparison for technologies using frozen vegetable outgrades J. Food Eng. (IF 5.5) Pub Date : 2024-03-14 Magdalena Wróbel-Jędrzejewska, Łukasz Przybysz, Ewelina Włodarczyk
When developing food production technologies, production processes carbon footprint (CF) detailed analysis is necessary to minimize greenhouse gas emissions to provide new, healthy, multivegetable products. Purpose of study was CF determination and optimization of technologies that use vegetable outgrade to produce products. A methodology has been developed for calculating the CF, both for frozen vegetables
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Effect of plasma on ochratoxin degradation and raisin properties J. Food Eng. (IF 5.5) Pub Date : 2024-03-13 Ying Wang, Yu Zheng, Jianjun Wang, Longtao Mu, Wenting Zhang, Mengting Huang, Yining Li
This study aimed to investigate the efficacy of gas-phase surface discharge plasma in degrading ochratoxin A (OTA) and assess the impact on the quality of raisins. The plasma discharge voltage was found to significantly influence the degradation rate, with residual percentages of 28.69% and 16.38% after 10 min of treatment with 15 and 18 kV plasma, respectively. No ochratoxin was detected after 10 min
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Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum drying J. Food Eng. (IF 5.5) Pub Date : 2024-03-13 Obafemi Ibitayo Obajemihi, Jun-Hu Cheng, Da-Wen Sun
The effect of plasma functionalized water (PW) pretreatment and influencing factors including treatment time and voltage were investigated on the drying kinetics, nutrition and sensory properties of tomato slices during infrared-accelerated pulsed vacuum drying (IR-PVD). Results revealed that PW pretreatment caused disruptions in tomato cellular structure that were greater with increasing treatment
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Casein-alginate conjugates prepared from a transacylation reaction as novel nanocarriers of curcumin for enhanced loading capacity, pH stability, and bioaccessibility J. Food Eng. (IF 5.5) Pub Date : 2024-03-13 Nan Li, Qixin Zhong
Protein-polysaccharide conjugates are potential carriers to deliver polyphenols such as curcumin in beverages. In this study, the objective was to study properties of casein-alginate conjugates prepared using a transacylation reaction as carriers of curcumin. For encapsulation, 2 mg/mL conjugate was mixed with 0.5, 1.0, or 1.5 mg/mL curcumin at pH 13.0 for 1 h, followed by adjusting pH to 7.0, 4.6
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Stress wave attenuation in chocolate J. Food Eng. (IF 5.5) Pub Date : 2024-03-09 Vojtěch Kumbár, Jan Trnka, Veronika Kouřilová, Renáta Dufková, Jiří Votava, Jiří Čupera, Šárka Nedomová, Luděk Hřivna, Jaroslav Buchar
The stress wave attenuation in five types of chocolate (extra dark, dark, milk, white, and ruby) was studied. The main acoustics properties of these chocolates were described in terms of longitudinal and transversal wave velocities. The attenuation of the stress waves was studied using the experimental technique known as the Split Hopkinson Pressure Bar (SHPB). The SHPB set-up consists of a specimen
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Ultrasonic monitoring of softening in solid foods during in-vitro gastric digestion J. Food Eng. (IF 5.5) Pub Date : 2024-03-09 Anabella S. Giacomozzi, José Benedito, Amparo Quiles, José V. García-Pérez, María Esperanza Dalmau
This study aims to evaluate the feasibility of using non-destructive ultrasound to monitor textural softening in potato and cheese during gastric digestion. Textural measurements were taken after different digestion times (5, 10, 15, 20, 25, 30, 60, 90, and 120 min) at 37 °C, while digestion was non-destructively monitored using ultrasound in through-transmission mode.
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Glycosylation of a ferritin nanocage with dextran as a novel emulsifier for the construction of dual-compartmental pickering emulsions to co-encapsulate hydrophobic bioactive compounds J. Food Eng. (IF 5.5) Pub Date : 2024-03-07 Guo Yuanhao, Wang Yaxin, Dong Pengfei, Wang Shengnan, Lin Kai, Hou Jiangyan, Cui Fangming, Bi Shuyu, Cao Jinling, Cheng Yanfen, Cheng Feier, Yun Shaojun, Feng Cuiping
Ferritin-stabilized Pickering emulsions exhibit a great potential in co-delivering multiple food-related bioactive compounds. However, delivering compounds with natural ferritin alone, particularly in an extreme environment, is challenging. Surface modification via glycosylation is an alternative approach to improve the physicochemical and functional properties of ferritin. Therefore, in this study
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One pot two-alkali clarification process to minimize sucrose degradation of clarified sugarcane juice during evaporation J. Food Eng. (IF 5.5) Pub Date : 2024-03-07 Chalani Marasinghege, Changrong Shi, Steven Bottle, John Bartley, William O.S. Doherty, Darryn W. Rackemann
Chemical degradation of sucrose during evaporation is a key production issue for the sugar cane industry. Although targeting higher juice pH using Lime Saccharate (LS) is commonly recommended to reduce sucrose degradation, this study showed reduced sucrose degradation occurs with increasing juice pH at the expense of higher invert sugar degradation and residual Ca which could respectively lead to increase
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Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention J. Food Eng. (IF 5.5) Pub Date : 2024-03-03 Sukirti Joshi, Jatindra K. Sahu, Sangeeta Prakash, S.N. Naik
This study investigates the effect of two protein emulsifiers (whey protein isolate-WPI and sodium caseinate-NaCas) at two concentrations (0.5 & 1% w/w) on the rheology, gel structure, thermal stability, 3D printability, vitamin D (cholecalciferol) encapsulation and retention to formulate vitamin D-nanoemulsion-based dairy gels. Results demonstrated that the vitamin D-nanoemulsion-based dairy gels
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Non-chlorine detergent formulations as an alternative for unpasteurised milk removal from stainless steel surfaces J. Food Eng. (IF 5.5) Pub Date : 2024-03-01 Joels Wilson-Nieuwenhuis, Jim Taylour, Luciana C. Gomes, Stephen Lynch, David Whitehead, Kathryn A. Whitehead
Hygiene is a major concern in the dairy industry, and detergents based on hypochlorite have commonly been utilised for cleaning-in-place (CIP) regimes. However, due to concerns about chlorate residues entering the milk processing chain, new detergent alternatives that are free of chlorate sources are required. Two new formulations were developed based on ethylenediaminetetraacetic acid (EDTA) and wetting
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Quantifying water distribution between starch and protein in beans and chickpeas during cooking J. Food Eng. (IF 5.5) Pub Date : 2024-03-01 Charlotte Lefèvre, Christian Mestres, Philippe Bohuon
The cooking of pulses causes gelatinization−melting of starch and denaturation of proteins. These thermal transitions were studied in beans and chickpeas using differential scanning calorimetry (20−160 °C, water contents ranging from 0.2 to 4.0 kg kg dry basis). In the thermogram, the shape and temperature of the transition peaks depended on the water content in starch and protein. The thermogram was
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A smart fruit size measuring method and system in natural environment J. Food Eng. (IF 5.5) Pub Date : 2024-02-26 Bingkai Wang, Mengqi Li, Yuqi Wang, Yuhan Li, Zilan Xiong
The measurement of fruit size (length, width, and area) is one of the key components in the assessment of fruit ripeness for consumption and fruit quality. Due to issues with fruit shape and ambient occlusion, noncontact measurement of fruits in their natural growth state in natural environment is more difficult. This study proposes a fast and low-cost noncontact measurement solution combining deep
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Influence of material characteristics on plant-based milk alternative properties J. Food Eng. (IF 5.5) Pub Date : 2024-02-20 K. Kramm, A. Roucher, J. Busom Descarrega, M. Ambühl, J. Kammerhofer, V. Meunier, S. Heinrich
Plant-based milk alternatives are gaining increasing relevance in the food industry, but the influence of plant proteins and fibers on the specific product properties has not yet been explored. In this study, the influence of soy protein isolate and the oat fiber β-glucan on the emulsion and powder properties of plant milk alternatives is analyzed. The components exhibit different behavior at the oil-water
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Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola J. Food Eng. (IF 5.5) Pub Date : 2024-02-17 Fábio Gonçalves Macêdo de Medeiros, Gabriella Beatriz Caballero Pereira, Márcia Regina da Silva Pedrini, Roberta Targino Hoskin, Andréa Oliveira Nunes
This study evaluated the environmental performance by life cycle assessment (LCA) of five popular drying processes (freeze drying, spray drying, spouted bed drying, convective hot air oven drying, and foam mat drying) to obtain polyphenol-rich acerola powders from acerola juice and pomace. To the best of our knowledge, this is the first report in the literature showing the total polyphenol content
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Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions J. Food Eng. (IF 5.5) Pub Date : 2024-02-14 Pengkai Xie, Mingcui Huang, Jia Liu, Abdelaziz Elbarbary, Qingzhe Jin, Xingguo Wang, Jun Jin
Poor whipping capabilities of anhydrous milkfat based aerated emulsions pose a fresh challenge to food industrial production, limiting their potential applications in tea drinks, coffee, cakes, and desserts. In this study, the effects of high melting- and low melting-Spans on whipping compatibilities of the aerated emulsions were investigated from view of fat crystal-membrane interactions. With an
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Microgels from egg white as novel stabilizers of Pickering emulsion J. Food Eng. (IF 5.5) Pub Date : 2024-02-12 Buwei Liu, Jindi Wang, Shuaifan Qin, Xiue Han, Xiaolin Chen, Bo Tian, Zhibiao Feng
Common preparation of microgels is complex. In this study, we aimed to find a convenient method to prepare microgels without high energy input. We prepared egg white microgel (EWM) by ultrasonic-microwave synergistic treatment (US-MW) and evaluate the ability of EWM to stabilize emulsions. The cavitation effect of ultrasound (US) could avoid excessive aggregation of protein caused by microwave (MW)
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Compositional aspect and mechanism of surface formation of spray-dried microparticles with surface-active rice protein hydrolysates J. Food Eng. (IF 5.5) Pub Date : 2024-02-09 Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa
Flavourzyme enzymatically hydrolyzed rice protein isolate to different degrees of hydrolysis (DH, 2, 6, and 10%) to stabilize formulated linseed oil emulsions with different protein concentrations (0.5, 1.0, and 1.5%). The emulsions were spray dried, and the microstructure, surface composition by X-ray photoelectron spectroscopy (XPS), and oxidative stability of the resultant microparticles were investigated
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Quality enhancement and time reduction in soaking green plum wine using pulsed electric field J. Food Eng. (IF 5.5) Pub Date : 2024-02-09 Lang-Hong Wang, Bing Yan, Danli Tang, Zhong Han, Jian Li, Xin-An Zeng
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Gelatin/cinnamon essential oil pickering emulsion crosslinking composite films with enhanced mechanical and antibacterial performance J. Food Eng. (IF 5.5) Pub Date : 2024-02-07 Yulou Wu, Xiaoxue Wang, Yuxin Zhou, Shunxia Wu, Lu Peng, Jing Tian, Zheng Geng, Man Zhou, Qingye Li
High-strength and long-lasting antibacterial degradable gelatin films have attracted widespread interest recently. In the present study, genipin-crosslinked gelatin films incorporated with Pickering emulsion containing cinnamon essential oil (GPG) were fabricated by solution casting method. Results demonstrated that antibacterial GPG featuring excellent mechanical properties were successfully obtained
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Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk J. Food Eng. (IF 5.5) Pub Date : 2024-02-07 Yuqing Tao, Yuan Tao, Huayu Yang, Bowen Yan, Nana Zhang, Yan Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Oil and water are crucial constituents of liquid foods; however, the effect of their varying dielectric properties and distribution forms on microwave heating remains unclear. The study investigated microwave absorption and subsequent quality consequences in oil-water biphasic systems (two-layer liquid and emulsion). Food-derived skim milk and anhydrous butter were selected for research. The developed
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Real-time and accurate meal detection for meal-assisting robots J. Food Eng. (IF 5.5) Pub Date : 2024-02-06 Yuhe Fan, Lixun Zhang, Canxing Zheng, Yunqin Zu, Xingyuan Wang, Jinghui Zhu
Meal detection is an important technology to ensure success rate of meal-assisting robotics. However, due to the strong interclass similarity and intraclass variability presented by appearance, gesture, and complex traits of meals in different scenarios, it is more challenging to real-time and accurate detect meals. To address the above problems, a novel method based on deformable convolution and CloFormer
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A multi-electrode system for Pulsed Electric Field treatment chamber J. Food Eng. (IF 5.5) Pub Date : 2024-02-05 Thomas Mohan, K.J. Suja, K. Sunitha
In Pulsed Electric Field treatment systems, fruit juice is treated with high voltage electric pulses to inactivate microorganisms and prolong shelf life. In such a system, a uniform distribution of electric field is required throughout the chamber to ensure consistency in microbial inactivation. In big static treatment chambers, the production of a uniform electric field using large electrodes is impractical
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Soy protein isolate emulsion microgel particles for encapsulating oil J. Food Eng. (IF 5.5) Pub Date : 2024-02-03 Guohua Hou, Yunyi Liu, Liping Zhang, Yi Han, Fuzhen Zhou, Zhigang Zhang, Longtao Zhang
Emulsion microgels (EMGs) are a newly developed fat encapsulation system, consisting of one or more emulsion droplets encapsulated in a soft solid in a manner that forms micron-sized particles. Herein, soy protein isolate (SPI) and soybean oil were used to prepare EMGs by shear gelation. EMGs (∼10 μm) were formed and encapsulation efficiencies of up to 99% were achieved by adjusting the oil content
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Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin J. Food Eng. (IF 5.5) Pub Date : 2024-02-03 Yunan Jin, Songqi Yang, Feifan Li, Yiyu Zhang, Tianyu Zhao, Siqi Cheng, Xiaohong Mei
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Pickering emulsion stabilized using modified gluten protein J. Food Eng. (IF 5.5) Pub Date : 2024-02-01 Yongling Song, Yuanyuan Hou, Siqi Ren, Chenling Qu, Miao Li, Yanlin Tu, Ruolan Wang
In this study, glycosylated gluten was modified to form a glycosylated gluten covalent complex. The covalent complex then forms nanoparticles through self-assembly under heating to stabilize the Pickering emulsion. The emulsion was loaded with β-carotene to investigate its protective effects on carotene. The research findings showed the thermal and storage stability of Pickering emulsion was the best
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Evaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applications J. Food Eng. (IF 5.5) Pub Date : 2024-01-31 Stephany Cunha de Rezende, Olga Ferreira, Arantzazu Santamaria-Echart, Madalena Maria Dias, Maria Filomena Barreiro
Solid dispersion (SD) technology, a strategy through which a hydrophobic compound is molecularly dispersed into a hydrophilic carrier, is raising interest in food applications to surpass natural colourants’ low water solubility. Motivated by the importance of using natural solutions, five natural polymers (k-carrageenan (KC), maltodextrin (MD), Arabic gum (AG), potato starch (PS), and pectin (PC) were
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Effect of temperature and shear stress on properties of nanovesicles carrying hydrolyzed pollen protein J. Food Eng. (IF 5.5) Pub Date : 2024-01-30 Atefe Maqsoudlou, Alireza Sadeghi Mahoonak, Hossein Mohebodini
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Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization J. Food Eng. (IF 5.5) Pub Date : 2024-01-29 Leire Astráin-Redín, Kate Waldert, Marianna Giancaterino, Guillermo Cebrián, Ignacio Álvarez-Lanzarote, Henry Jaeger
Ohmic cooking is considered a fast and homogeneous process. However, achieving heating uniformity depends on several process parameters and intrinsic product characteristics. Furthermore, reference indicators for evaluating the ohmic process and generating reliable comparisons with conventional cooking are still lacking. The objective of this study was to investigate the reliability of the use of power
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Prediction of physicochemical properties of cape gooseberry (Physalis peruviana L.) using near infrared hyperspectral imaging (NIR-HSI) J. Food Eng. (IF 5.5) Pub Date : 2024-01-29 Ronaldo Blas Saavedra, J.P. Cruz-Tirado, Haley Milagritos Figueroa-Avalos, Douglas Fernandes Barbin, José Manuel Amigo, Raúl Siche
Cape gooseberries possess high nutritional value, characterized by elevated levels of vitamin C. This study proposed the application of near infrared hyperspectral imaging (NIR-HSI) coupled with chemometrics (Partial Least Square Regression (PLSR) and Support Vector Machine Regression (SVMR)) to predict vitamin C content (mg/mL), firmness (N), soluble solids content (SSC) (°Brix), and titratable acidity
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3D visualization of oil-abundant limon flavedo layer under drying J. Food Eng. (IF 5.5) Pub Date : 2024-01-24 Sara Shamim, Zhenting Wu, Yuling Tang, Jingru Jia, Chunju Liu, Haiou Wang, Fangcheng Zheng, Long Ba
This study investigated the transformations of lemon flavedo tissues during freeze-drying based on high-resolution X-ray micro-computed tomography (μ-CT) and confocal laser scanning microscopy (CLSM). Contrast-enhanced segmentation, traversal statistic algorithmic analysis, and 3D visualization of lemon peel texture are studied. To avoid pseudo-imaging caused by precipitation of contrast enhancer,
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Induced electric field pasteurization of acidic fruit juices: Engineering characteristics, simulation model, microbiological analysis J. Food Eng. (IF 5.5) Pub Date : 2024-01-26 Na Yang, Zitao Zheng, Yamei Jin, Lingtao Zhang, Liping Xue, Xueming Xu, Zhenlei Xiao, Yangchao Luo
The continuous-flow pasteurization apparatus was presented, and the electric field within orange juice was produced via an oscillating magnetic field at 50 kHz, causing the volumetric heating of the juice with initial conductivity of 6.85 mS/cm and 8.76 mS/cm. The process principle, especially numerical relationships between excitation voltage, magnetic field, induced electric field (IEF), induced
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The properties of plant-based protein particles with co-spray drying agents J. Food Eng. (IF 5.5) Pub Date : 2024-01-26 Zhe Liu, Yanzheng Ge, Shanshan Li, Chao Wu, Xue Hei, Guangyue Ren, Benu Adhikari, Qiang Wang, Aimin Shi
Spray drying, as an important way of protein drying, greatly promotes the industrial production of emulsion, but it will cause protein aggregation and functional reduction. In this work, we aimed to study the efficacy of protein particles produced by co-spray drying with a sugar (trehalose), a polysaccharide (maltodextrin) and a surfactant (polyglycerol fatty acid ester, PGE). Soybean protein isolate
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Impact of high-intensity ultrasound on fermentation, viability and predictive growth of lactic acid cultures: A study with conventional and probiotic fermented milks J. Food Eng. (IF 5.5) Pub Date : 2024-01-27 Luma M. Brito, Giovanna A.T. Costa, Pedro C.C. Reis, Jonas. T. Guimarães, Gustavo L.P.A. Ramos, Adriano G. Cruz, Inayara C.A. Lacerda, Verônica O. Alvarenga
This study assessed the effect of high-intensity ultrasound on fermentation, viability, and microbial behavior of starter cultures in fermented milk. First, the direct (probe) and indirect (bath) ultrasound effects were studied. Three energy densities (1600, 640, and 200 J mL−1) were tested on milk fermentation and dairy culture viability (conventional and probiotic) for these experiments. Secondly
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Coaxial 3D printing for customized orodispersible film based on an embedding system with curcumin liposome and phycocyanin J. Food Eng. (IF 5.5) Pub Date : 2024-01-24 Joo Hee Park, Hyun Jin Park, Ji Young Yu
Based on customization trends, research on customized functional foods using 3D printing is being actively conducted. In this study, two functional materials with different properties, curcumin and phycocyanin, were printed simultaneously using a coaxial nozzle. Using a coaxial nozzle, curcumin encapsulated in liposomes was included in the outer core (OC) and phycocyanin in the inner core (IC). Analyzing
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Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks J. Food Eng. (IF 5.5) Pub Date : 2024-01-20 Jingfu Pan, Xiaochen Chen, Yulin Zhu, Baoguo Xu, Changzhu Li, Myat Noe Khin, Haiying Cui, Lin Lin
Recent research in food 3D printing mainly focuses on ink materials, with relatively limited research on printer equipment development. Furthermore, the development of traditional food three-axis 3D printer is high cost and low productivity. In this study, we developed a dual extruder for food 3D printing, and designed a dual-extruder system based on Selective Compliance Assembly Robot Arm (SCARA)
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Understanding 3D food printing through computer simulation and extrusion force analysis J. Food Eng. (IF 5.5) Pub Date : 2024-01-20 Xinzhe Ning, Sakamon Devahastin, Xuejiao Wang, Nan Wu, Zhenbin Liu, Yunyi Gong, Linpeng Zhou, Liu Huo, Weiheng Ding, Junjie Yi, Chaofan Guo, Xiaosong Hu
Extrusion force is an important indicator of the effectiveness of a printing material for extrusion-based 3D printing. Finite element method was therefore used to first analyze flow field distribution of selected gels (pumpkin, potato and purple sweet potato gels) undergoing 3D printing and then predict the extrusion force of such gels. Experimental extrusion force was correlated with simulated extrusion
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Pickering extremulsion rich in lipophilic phytochemicals: Preparation, characterization and application J. Food Eng. (IF 5.5) Pub Date : 2024-01-20 Xu Han, Cong-Jia Duan, Zi-Fei Wei, Jian Xu, Cheng-Dong Nie, Yuan-Hang Chang, Bo-wen Zhai, Yu-Jie Fu
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Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances J. Food Eng. (IF 5.5) Pub Date : 2024-01-25 Xiaoying Luo, Kang Huang, Yuelei Lei, Yueqi An, Shanbai Xiong, Yang Hu
This study quantitatively examined the changes in ice crystals, three-dimensional network structure, and taste substances of surimi gels subjected to different treatments, and the correlation between the physicochemical properties and taste characteristics of the gel was constructed. The findings indicated that water migration is a crucial factor influencing changes in taste substances, and ice crystal-induced
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Using ice surrounding to improve radio frequency tempering uniformity of bulk pacific white shrimp (Litopenaeus vannamei) J. Food Eng. (IF 5.5) Pub Date : 2024-01-19 Yajin Zhang, Xiangqing Chen, Yu Liu, Feng Li, Juming Tang, Hu Shi, Yang Jiao
Localized heating is prone to occur in foods with irregular geometries subjected to radio frequency (RF) heating. Adding surrounding medium may effectively improve the heating uniformity of food with irregular shape like shrimps. A computer simulation model was constructed and verified by experiments to explore the RF tempering uniformity of bulk pacific white shrimps (Litopenaeus vannamei) surrounded
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Revalorisation of a residue from the maize-snack industry through the development of bio-based materials. Effect of the plasticiser J. Food Eng. (IF 5.5) Pub Date : 2024-01-14 Rosario Salas, Manuela Ruiz, Manuel Felix
The current reliance on traditional plastics necessitates exploring natural-based alternatives derived from industrial by-products and waste. This study focuses on Nejayote, a waste product from the maize-snack industry, assessing its potential as a raw material. Glycerol and water (Gly and H2O) were employed as plasticisers in injection-moulded nejayote-based bioplastics, and their evaluation through
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Development and performance evaluation of wind field automatic control system for raisin drying room J. Food Eng. (IF 5.5) Pub Date : 2024-01-17 Shuai Ma, Liming Xu, Shucai Xu, Mingqun Yu, Haochao Tan, Chenggong Yan, Congcong Shen
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Pomelo (Citrus grandis L.) peels as effective sorbents for diverse gel matrices: The influence of particle size and powder concentration J. Food Eng. (IF 5.5) Pub Date : 2024-01-19 Haoxin Wang, Peng Wang, Stefan Kasapis, Tuyen Truong
This study demonstrated a robust methodology to upcycle plant waste into diverse gels as promising fat replacers. Pomelo peel (Citrus grandis L.; PP) was valorised to create gel-like sorbents resembling hydrogels and oleogels. PP were dried and ground into 125, 250, and 500 μm particles. The PP powder (10–40% w/w) was mixed with oil or distilled water for 2 min without heating. Self-sustaining gels
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Non-invasive NMR investigation of the evaporation-condensation-diffusion mechanism in unyeasted bread dough during heating J. Food Eng. (IF 5.5) Pub Date : 2024-01-17 Lucas Tiphaine, Mireille Cambert, Yves Diascorn, Laurent Blondel, Corinne Rondeau-Mouro
Water transfer is usually monitored by interrupting the process and cutting the food open for sampling. Faced with the difficulties and biases generated, few reliable non-invasive methods of measurement are available. This study reports the non-invasive and quantitative NMR monitoring of water migration in bread dough subjected to a temperature gradient (under tracking the evaporation-condensation-diffusion
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Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt J. Food Eng. (IF 5.5) Pub Date : 2024-01-15 Lei Zhang, Shanshan Zhou, Ao Zhang, Haiyang Zhang, Ruonan Wang, Xue Wang, Yang Hu, Haile Ma, Cunshan Zhou
Pectin replaces fat as a stabilizer in making green low-fat yogurt. Controlled-temperature ultrasonic-assisted fermentation (CTUAF) was used, and its acoustic field was monitored in time-frequency domains during the fermentation. Meanwhile, the effect of the addition of okra pectin (OP) on the acoustic field intensity in the yogurt was discussed. Furthermore, the synergistic effect of ultrasound and
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Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels J. Food Eng. (IF 5.5) Pub Date : 2024-01-17 Qiming Zhong, Yu Chen, Xuri Zhang, Guoyan Yang, Weiping Jin, Dengfeng Peng, Qingrong Huang
Three-dimensional (3D) printing is a powerful method to fabricate customized food with various shapes and precise nutrient contents. The rheological properties of food inks are key parameters for 3D printing. In this study, four kinds of alginates (M1G2, M2G1, SAlow, and SAhigh) were selected with different β-d-mannuronic acid (M) to α-L-guluronic acids (G) ratios or molecular weights as a model to
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Interactions and functionality of fiber components in a directly expanded starch matrix J. Food Eng. (IF 5.5) Pub Date : 2024-01-17 Elisa Karkle, Sajid Alavi, Hulya Dogan, Yong-Cheng Shi
The interactions of cellulose (2–10%), hemicellulose (1–5%), pectin (1–5%), lignin (1–5%) and a blend of these fibers (5–25%) with cornstarch matrix were studied and the effect of these fibers on properties of cellular extrudates determined. Peak gelatinization temperature increased from 94.3 °C for the starch control to 96.6–103.1 °C with addition of fibers. Extrusion specific mechanical energy decreased
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Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat J. Food Eng. (IF 5.5) Pub Date : 2024-01-09 Silvia Grassi, Antonio Jiménez, Jorge Ruiz, Alberto González-Mohino
This study aimed to gain a deeper understanding of the ice crystal formation during the superchilling process (SC) of meat by using non-destructive methods. Ultrasound inspection was performed considering the ultrasonic pulse velocity (UPV), while Near Infrared Spectroscopy (NIR) measurements were carried out with a spectral range of 950–1650 nm. Signals from both methodologies were periodically taken
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Effects of different pre-freezing methods and pressure levels on the pore structure and mechanical properties of microwave-vacuum dried apple J. Food Eng. (IF 5.5) Pub Date : 2024-01-11 Yasumasa Ando, Daisuke Nei
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Semi-batch extraction of phenolic compounds from Rosmarinus officinalis: Kinetic study and dimensionless modeling J. Food Eng. (IF 5.5) Pub Date : 2024-01-14 Antigoni Oreopoulou, Archontoula-Christina Alexandraki, Dimitrios Tsimogiannis, Vassiliki Oreopoulou
A transient and one-dimensional mathematical model with two partial differential equations is developed to simulate the extraction of de-oiled rosemary plant in a vertical fixed-bed reactor. The effect of the dimensionless numbers which appear in the final governing equations (Peclet and Damköhler numbers) is studied. The influence of solvent composition, solid particle size and temperature is also
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Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis J. Food Eng. (IF 5.5) Pub Date : 2024-01-14 M. Pilar Montero, Clara A. Tovar, Ailén Alemán, M. Carmen Gómez-Guillén
Gelatins from Tuna (TU) and haddock (HA) skins with well-preserved chains exhibited yields of ∼80-73% and increased aggregation after desolvation to obtain high molecular weight-rich gelatins (TUH and HAH). The results of the oscillatory tests in the linear viscoelastic range at 3 °C indicated that, the gel strength values of tuna gelatin were higher than those of haddock gelatin. The TUH gelatin exhibited
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Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation J. Food Eng. (IF 5.5) Pub Date : 2024-01-12 Samuel Verdú, Cristina Fuentes, Ana Fuentes, Alberto J. Pérez, José M. Barat, Raúl Grau
Chemical changes in cod-liver oil produced by oxidation and adulterations with other oils were modelled using RGB-laser scattering imaging. Two types of composition-altered cod-liver oil were: oxidised oil at three different temperatures (4, 20, and 40 °C) and cod-liver oil adultered with wheat-germ, soybeana, sesame and corn. Both types of altered oils and control samples were analysed by the imaging
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Evaluation of the effectiveness and durability of commercial non-stick coatings J. Food Eng. (IF 5.5) Pub Date : 2024-01-11 G. Guerrero-Vacas, F. Comino, O. Rodríguez-Alabanda
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Foam and emulsion properties of crude saponin extract from saffron (Crocus sativus L.) corm J. Food Eng. (IF 5.5) Pub Date : 2024-01-11 Mozhgan Esmaeelian, Moslem Jahani, Javad Feizy, Soodabeh Einafshar
The emulsion and foam stability of the crude saponin extract from the saffron corm (SS) were compared with commercially available saponin (CS) and Tween 60 (T60). The purity of the SS sample was calculated relative to CS and showed a value of 84.43%. Most stable emulsions with the smallest oil droplet size were acquired with T60. Also, T60 showed the lowest surface tension, interfacial tension, and
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Tailoring microstructure of superabsorbent film for active food packaging using carboxy methyl cellulose and biogenic vaterite CaCO3–Ag hybrid microspheres J. Food Eng. (IF 5.5) Pub Date : 2024-01-05 Mohammad Hossein Azarian, Tiraporn Junyusen, Wimonlak Sutapun
Eliminating microbial growth and preventing food degradation from excess moisture is an important technological advance in packaging. This article describes the development of a novel antimicrobial superabsorbent pad for food packaging, which uses carboxy methyl cellulose (CMC) as a polymer matrix and biogenic vaterite calcium carbonate microspheres loaded with AgNPs (CaCO3–Ag). The spherical vaterite