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Emerging approaches to improve barley malt processing and quality: ultrasound-assisted hydration and ethanol pre-treatment to drying J. Food Eng. (IF 5.5) Pub Date : 2024-04-18 Gisandro Reis Carvalho, Meliza Lindsay Rojas, Bruna de Oliveira Gomes, Pedro Esteves Duarte Augusto
This work aimed to evaluate how two emerging technologies impact the malting process and the quality of barley malt: ultrasound-assisted hydration and ethanol pre-treatment to drying. All three steps of malting (hydration, germination, and drying), as well as the resulting malt’s quality indicators, were evaluated. Conventional and ultrasound-assisted (25 kHz; 91 W/L, 20 °C) hydration were carried
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Preparation of pumpkin seed protein isolate nanoparticles by heat-assisted pH-shifting: Enhanced emulsification performance and dispersibility J. Food Eng. (IF 5.5) Pub Date : 2024-04-11 Yajuan Sun, Qiubo Wang, Chen Li, Ying Wang, Yi Mao, Cheng Yang, Yunxing Li
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Understand and characterize draining of acid milk gels using Magnetic Resonance Imaging and Time Domain-Nuclear Magnetic Resonance J. Food Eng. (IF 5.5) Pub Date : 2024-04-08 Tatiana Monaretto, Stéphane Quellec, Mireille Cambert, Romain Richoux, Janushan Christy, Patrice Gaborit, Marie-Helene Famelart, Corinne Rondeau-Mouro
A novel dedicated device is introduced to enable investigation of the filtration draining process of different acid-induced milk gels using Magnetic Resonance Imaging (MRI). This approach allows the spatio-temporal resolution of serum content and distribution in gels throughout draining. Its application for the characterization of five acid gels formulated using reconstituted or fresh milk and using
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Chitosan-coated double-loaded liposomes as a promising delivery system for clove essential oil J. Food Eng. (IF 5.5) Pub Date : 2024-04-08 Qingqing Li, Cenchen Ran, Jingya Chen, Jiaxin Jin, Jinsong He, Yangyang Li, Qingling Wang
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Degradation of mycotoxins by pulsed light and evaluation of the safety of degradation products J. Food Eng. (IF 5.5) Pub Date : 2024-04-06 Lige Qi, Xinyi Zhong, Linlin Gao, Rui Cai, Tianli Yue, Yahong Yuan, Zhouli Wang, Xubo Zhao
This study evaluated the efficiency of pulsed light (PL) on the degradation of alternariol (AOH), alternariol monomethyl ether (AME), and Citrinin (CIT) in apple juice. The results found that the degradation rates of AOH, AME, and CIT were significantly increased by decreasing the depth of the juice and the distance during the pulsed light treatment ( < 0.05). CIT was more sensitive to the pulsed light
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Effect and application of spray drying and freeze drying on characterization of walnut oil microcapsules J. Food Eng. (IF 5.5) Pub Date : 2024-04-06 Mingming Wang, Hongyu Mu, Lei Peng, Chunlei Tan, Yinyan Chen, Jun Sheng, Yang Tian, Cunchao Zhao
In the current study, a walnut oil (WO) emulsion was prepared with WO as the core material and sodium caseinate and maltodextrin as the wall materials. The effects of spray drying (SD) and freeze drying (FD) on the structure and quality of WO microcapsules were compared, and the role of WO microcapsules as a substitute for commercial creamer in coffee was investigated. The results demonstrated that
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Transport phenomena in pasta drying: a dough-air double domain advanced modeling J. Food Eng. (IF 5.5) Pub Date : 2024-04-02 Gaetano Adduci, Francesco Petrosino, Eleonora Manoli, Emily Cardaropoli, Gerardo Coppola, Stefano Curcio
In the realm of pasta drying, where precise prediction of temperature and water-content distribution is crucial, the application of modeling and simulation emerges as highly significant. This study endeavors to evaluate operational conditions ensuring the production of a safe, high-quality pasta product. An advanced two-domain model was devised and solved to estimate transport phenomena in both the
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Starch powder in short air contact time: Material moisture change, stickiness and deposition at different air relative humidity and temperature J. Food Eng. (IF 5.5) Pub Date : 2024-04-01 Paulo Slapnig, Gernot Krammer
Starch powder can get sticky and cause deposition in process, resulting in downtime and performance deterioration. Glass transition temperature (Tg) is a key aspect of semi-crystalline material stickiness, being function of material water content, and the surpass of material temperature above Tg is related to its stickiness. During pneumatic transport and process, in short air contact time, powders
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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions J. Food Eng. (IF 5.5) Pub Date : 2024-04-01 Zijian Zhi, Ivana A. Penagos, Koen Dewettinck, Filip van Bockstaele
O/W/O double emulsions are an advanced oil-structuring approach that has been attracting considerable interest in recent years. However, their structural characteristics remain unsolved compared to conventional W/O emulsions. To clarify the differences from a multi-scale perspective, we prepared W/O emulsions and O/W/O double emulsions with the same components. For the stabilization of the O/W interface
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Effects of field strength and frequency on inactivation of Clostridium sporogenes PA3679 spores during ohmic heating J. Food Eng. (IF 5.5) Pub Date : 2024-04-01 Shyam K. Singh, Mohamed Ali, Jin Hong Mok, Sudhir Sastry
The study explored the effects of electric field strength, temperature, and frequency on the inactivation of PA3679 spores (a surrogate of ) within buffer. The experiments were conducted at three different field strengths (30, 40, and 50 V/cm), temperatures (110, 120, and 130 °C), and frequencies (60, 1000, and 5000 Hz). Ohmic heating resulted in significantly greater reduction of compared to conventional
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Developing a spouted bed for combined radio frequency-hot air treatments to improve the heating uniformity in high-moisture carrot cubes J. Food Eng. (IF 5.5) Pub Date : 2024-03-29 Junjie Zheng, Longlong Jiang, Xin Ye, Xiaojiang Wang, Yingqi Tian, Mengge Li, Rui Li, Shaojin Wang
Uneven and thermal runaway heating is the biggest obstacle to industrial applications of radio frequency (RF) technology, while the existing research mainly focuses on the RF heating uniformity of low-moisture foods with fewer reports about the useful solutions to avoid heterogeneous heating of high-moisture foods. Thus, the combined RF-hot air treatment in a newly designed spouted bed (RFHASB) was
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Research on improving the structural stability of surimi 3D printing through laser cooking techniques J. Food Eng. (IF 5.5) Pub Date : 2024-03-29 Qiang Tong, Yu Jiang, Shuailei Xiao, Yuxiang Meng, Xiuping Dong
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Impact of chitosan/metal oxide-based blends on the rheology, stability, and microstructures of oil-in-water emulsions J. Food Eng. (IF 5.5) Pub Date : 2024-03-28 Azhar Ayyub, Baoshan Li, Kamran Tahir, Xiao Dong Chen, Shahid Iqbal, Rizwan Ahmed Bhutto, Wajid Rehman, Sana Ullah, Junaid Munawar
In this study, chitosan and metal oxides, specifically copper oxide, zinc oxide, and a combination of both, were used to prepare blends. These blends were utilized to stabilize 40 wt % oil-in-water emulsions with 1 wt % blend at pH 4. The results obtained from scanning electron microscopy and transmission electron microscopy analyses revealed that the chitosan/zinc oxide (CS/ZnO) and chitosan/copper
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Wet foam flow for cleaning food industry equipment: Role of geometry in maintaining removal efficiency of Bacillus spores. J. Food Eng. (IF 5.5) Pub Date : 2024-03-26 Heni Dallagi, Carolina Dari, Fameau Anne-Laure, Fethi Aloui, Christine Faille, Thierry Benezech
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Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems J. Food Eng. (IF 5.5) Pub Date : 2024-03-25 Kiyoshi Kawai, Tomochika Sogabe, Hiroshi Nakagawa, Takeshi Yamada, Shigenobu Koseki
This study examined the mechanical glass transition and dynamical transition of bacteria ()-solute (glycerol and glucose) systems. From the effect of water activity () on the mechanical relaxation, the at which mechanical glass transition occurs at 25 °C (a typical ambient temperature) was determined as 0.225 for the glycerol-added sample and 0.540 for the glucose-added sample. These values were lower
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Effect of atmospheric pressure changes on gas transmission through microperforated packages of respiring products J. Food Eng. (IF 5.5) Pub Date : 2024-03-25 Sara Vega-Diez, María Luisa Salvador, Jaime González-Buesa
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Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion J. Food Eng. (IF 5.5) Pub Date : 2024-03-25 Zhenfeng Xie, Yi Wu
In this study, we constructed a thermal insulation interface layer for O/W emulsion using composite nanoparticles formed through the aggregation of CaCO particles, which was mediated by sodium casein (SC) and chitosan oligosaccharide (CHO). As a representative of hydrophilic thermo-sensitive active ingredients, the (−)-epigallocatechin gallate (EGCG) was dispersed in a blended oil comprising peppermint
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A non-destructive measuring device in the mid-infrared range for measuring the CO2 concentration in the headspace of food packaging J. Food Eng. (IF 5.5) Pub Date : 2024-03-25 Jasmin Dold, Lukas Götzendörfer, Clarissa Hollmann, Horst-Christian Langowski
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Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes J. Food Eng. (IF 5.5) Pub Date : 2024-03-22 Longlong Jiang, Junjie Zheng, Mengge Li, Yingqi Tian, Xiaojiang Wang, Rui Li, Shaojin Wang
The non-uniformity of radio frequency (RF) heating is a major obstacle to develop successful large-scale disinfestation processes for agricultural products with large particles. To effectively improve the RF heating uniformity in red jujubes, the chemical material of BaTiO (BT) with different volume percentages was added into food-grade silicone (FGS) to form FGS/BT composite particles with various
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Effect of protease hydrolysis pretreatment on extruder response and the structural characteristics of high-moisture plant-protein extrudates J. Food Eng. (IF 5.5) Pub Date : 2024-03-21 Huihui Dai, Hongzhou An
This study aimed to investigate the effect of protease hydrolysis pretreatment (PHP) on extruder response and the structural characteristics of high-moisture plant-protein extrudates. The results showed that specific mechanical energy of the extruder decreased from 147.06 kJ/kg to 116.14 kJ/kg, which reduced the energy consumption of the extruder and was beneficial for the application of hydrated wheat
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Novel cost-effective Hibiscus flower based colorimetric paper sensor containing anthocyanins to monitoring the quality and freshness of raw fish J. Food Eng. (IF 5.5) Pub Date : 2024-03-21 Arati Dubey, Sajiya Iraqui, Avanish Shukla, Adhish Jaiswal, Indra Bahadur, Faruq Mohammad
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Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic J. Food Eng. (IF 5.5) Pub Date : 2024-03-21 Klaudia Masztalerz, Krzysztof Lech, Tomasz Dróżdż, Adam Figiel, Anubhav Pratap-Singh
Drying is one of the most energy-intensive food processing technologies and can contribute to greenhouse gas (GHG) emissions. Therefore, novel nonthermal pretreatment methods can be used to affect the plant tissue and decrease the drying time. A pulsed electric field (PEF), direct current electric field (DCEF), and electromagnetic field (EMF) were applied to black garlic cloves which were subsequently
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Enhancing milk quality assessment: A novel approach using an optical tongue with fiber-based Mach–Zehnder interferometry J. Food Eng. (IF 5.5) Pub Date : 2024-03-21 Renato Luiz Faraco Filho, Arthur Arruda e Andrade, Deivid Campos, Edimar José de Oliveira, Alexandre Bessa dos Santos
The incorporation of advanced technologies in agricultural industry procedures has boosted operational efficiency, enabling more effective data collection and analysis. In this study, we developed an ”optical tongue” using fiber-optic Mach–Zehnder interferometers (MZIs) built from micro tapered long-period fiber gratings (MT-LPFGs). This tool was employed to collect data related to milk quality, with
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Developing effective radio frequency drying processes for tiger nuts: Dynamic analysis of moisture state, dielectric properties and quality J. Food Eng. (IF 5.5) Pub Date : 2024-03-20 Mengge Li, Yingqi Tian, Longlong Jiang, Juanjuan Xu, Rui Li, Shaojin Wang
Radio frequency (RF) heating technology is widely applied to dry agricultural products due to the advantages of fast and volumetric heating, but it lacks systematic and in-depth studies on combination drying methods. This study aimed to investigate the drying mechanism of tiger nuts with hot-air drying (HD), radio frequency drying (RFD), radio frequency assisted hot-air drying (RFHD), and radio frequency-vacuum
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Understanding microwave heating of oils J. Food Eng. (IF 5.5) Pub Date : 2024-03-17 Xu Zhou, Piotr Czekala, Marzena Olszewska–Placha, Bartlomiej Salski, Shuang Zhang, Patrick D. Pedrow, Shyam S. Sablani, Juming Tang
Our recent study found that vegetable oils, often deemed unsuitable for microwave heating, actually heat efficiently in microwave ovens. To explore the main chemical components within vegetable oil that contribute to microwave heating, we considered two hypotheses: 1) the presence of water dissolved in oil and 2) the glycerol component of oil molecule. In this research, we used the resonant cavity
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Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR J. Food Eng. (IF 5.5) Pub Date : 2024-03-16 Jana van Rooyen, Leonid Grunin, Mecit Oztop, Danuta Kruk, Marena Manley
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3D printed emulsion based on arginine-myofibrillar protein J. Food Eng. (IF 5.5) Pub Date : 2024-03-15 Zilan Feng, Dongxue He, Chuan Li, Changfeng Xue, Xiangzhou Yi, Xia Gao, Zhisheng Pei, Xuanri Shen
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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, Daodong Pan, 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