Article
Food Science & Technology
Aline T. B. Morais, Sinara T. B. Morais, Jessica F. Feitor, Keila N. Cavalcante, Lucas G. S. Catunda, Markus Walkling-Ribeiro, Daniel R. Cardoso, Lilia M. Ahrne
Summary: The potential of pulsed electric field (PEF) to modify the structure of micellar casein isolate (MCI) was investigated. PEF treatment at room temperature unfolded the protein structure, making the cleavage points more accessible to enzymes, while PEF treatment at cold temperatures led to a reorganization in the micelle configuration. The increase in peptides generated from gastric digestion under PEF processing conditions suggests the potential of PEF to modify the properties of MCI.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Physics, Multidisciplinary
Robin Mentheour, Zdenko Machala
Summary: In this study, the antibacterial effect of reactive oxygen and nitrogen species (RONS) in plasma-activated water (PAW) on the inactivation of E. coli bacteria was investigated. It was found that the presence of both nitrites (NO2-) and hydrogen peroxide (H2O2) in PAW exhibited an enhanced antibacterial effect, which was further reinforced by the mild pulsed electric field (PEF) treatment. The results suggest a synergy between the chemical and physical plasma agents, opening new perspectives for applications in both plasma and PEF research areas.
FRONTIERS IN PHYSICS
(2022)
Article
Food Science & Technology
Chen Zhang, Ya-Hui Yang, Xu-Dong Zhao, Liang Zhang, Qian Li, Chunsen Wu, Xiangli Ding, Jian-Ya Qian
Summary: The study demonstrated that PEF treatment had significant effects on the functional, rheological, and structural properties of vital wheat gluten, impacting parameters such as solubility, waterholding capacity, oil-holding capacity, foaming capacity, and more. Additionally, the increase in electric field intensity resulted in changes in the viscoelasticity and stability of the gluten protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Alberta Araujo, Carla Barbosa, Manuel Rui Alves, Alexandre Romao, Paulo Fernandes
Summary: This study demonstrates the effectiveness and energy efficiency of the combined use of pulsed electric fields (PEFs) with short thermal processing and moderate temperature in goat milk processing.
Article
Biochemistry & Molecular Biology
A. Hrioua, A. Loudiki, A. Farahi, F. Laghrib, M. Bakasse, S. Lahrich, S. Saqrane, M. A. El Mhammedi
Summary: The study successfully synthesized metal-antibiotic complexes, characterized by various analytical methods, identifying a 1:1 ratio of metals to amoxicillin in the complexes. The complexes exhibited enhanced antibacterial activity against Escherichia coli due to the protection provided by amoxicillin against oxidation after metal complexation.
BIOELECTROCHEMISTRY
(2021)
Article
Food Science & Technology
Bharati Bhagat, Snehasis Chakraborty
Summary: This study investigated the pasteurization condition of pomegranate juice using pulsed light treatment and achieved a significant reduction in microorganisms. Pulsed light treatment at the equivalent lethality as thermal treatment retained more nutrients while ensuring enzyme activity and microbial safety.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tong-Ge Bai, Liang Zhang, Jian-Ya Qian, Wei Jiang, Mangang Wu, Sheng-Qi Rao, Qian Li, Chen Zhang, Chunsen Wu
Summary: PEF pretreatment has significant impacts on the properties of rice, including increased starch hydrolysis degree and hardness, decreased integrity of cell structure, and altered chemical composition of cooked rice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Min Wang, Jianjun Zhou, Juan Manuel Castagnini, Houda Berrada, Francisco J. Barba
Summary: This study investigated the effects of pulsed electric field, solvent, and time on the extraction of Chlorella antioxidant bio-molecules and minerals. The results showed that PEF treatment increased the biomolecules recovery, and using water as the extraction solvent for 120 minutes obtained more proteins and polyphenols, while using 50% DMSO obtained more chlorophyll a and b, and carotenoids.
Article
Food Science & Technology
Si-Yeon Kim, Byung-Min Lee, Seok-Young Hong, Hyun-Ho Yeo, Se-Ho Jeong, Dong-Un Lee
Summary: This study investigated the effects of pulsed electric field (PEF) treatment on the drying and rehydration kinetics, microstructure, and carotenoid content of carrot. The results showed that PEF treatment reduced drying time, improved rehydration ability, and preserved carotenoid content.
Article
Food Science & Technology
Se-Ho Jeong, Young-Min Jung, Siyeon Kim, Jong-Hun Kim, Hyunho Yeo, Dong-Un Lee
Summary: This study investigated the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle. An adjustable PEF chamber was designed to directly contact the beef sample without water as the transmitting medium. PEF treatment induced structural changes in beef muscle, and the degree of changes depended on the electric field strength. At 2.0 kV/cm, cutting force, hardness, and chewiness significantly decreased, and troponin-T was extensively degraded. Under a certain intensity (1.0 kV/cm), PEF treatment retained the fresh quality factors such as color and lipid oxidation.
Article
Food Science & Technology
Zhilin Gan, Xiaoru Feng, Yanan Hou, Aidong Sun, Ruixue Wang
Summary: The study found that the inactivation effects of cold plasma on Escherichia coli and Saccharomyces cerevisiae increased with treatment time and decreased with sample volume, with Escherichia coli being more significantly inactivated than Saccharomyces cerevisiae. Cold plasma achieves sterilization by generating active particles that attack microbial cell membranes and intracellular components, leading to cell rupture.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jingya Qian, Guanmin Yan, Shuhao Huo, Chunhua Dai, Haile Ma, Juan Kan
Summary: Pulsed magnetic field was effective in inactivating mesophilic bacteria, yeast and mold, as well as pectin methylesterase in orange juice, with minor changes observed in juice quality attributes.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Genesis Buitimea-Cantua, Ivan Alejandro Rico-Alderete, Magdalena de Jesus Rostro-Alanis, Jorge Welti-Chanes, Zamantha J. Escobedo-Avellaneda, Mayra Cristina Soto-Caballero
Summary: This study investigated the effects of high hydrostatic pressure (HHP) and pulsed electric fields (PEF) on black/red raspberry juice. The results showed that HHP treatment had a significant inhibitory effect on molds and yeast, as well as increased pH, acidity, and total soluble solids (TSS) values. Partial inactivation of pectin methylesterase (PME) activity and increase in vitamin C and phenolic compounds (TPC) content were observed after HHP and PEF treatment. The study also discussed in detail the potential effects of HHP and PEF on microbial safety, enzyme inactivation, and phytochemical retention.
Article
Polymer Science
Ahmed Taha, Federico Casanova, Martynas Talaikis, Voitech Stankevic, Nerija Zurauskiene, Povilas Simonis, Vidas Pakstas, Marijus Jurkunas, Mohamed A. E. Gomaa, Arunas Stirke
Summary: Pulsed electric field (PEF) as a green processing technology can change the structure and physicochemical properties of casein micelles (CSMs), enhancing their techno-functional properties. The effects of different electric field strengths on CSMs were investigated, showing that particle size, surface hydrophobicity, and protein solubility were influenced by PEF treatment. Moreover, PEF treatment affected the fluorescence spectrum and secondary structure of CSMs, as well as disulfide linkages. Overall, PEF technology has the potential to improve CSMs' properties and contribute to sustainable development goals.
Article
Biotechnology & Applied Microbiology
Shilin Wu, Xueming Xu, Na Yang, Yamei Jin, Zhengyu Jin, Zhengjun Xie
Summary: The study found that induced electric fields can deactivate E.coli by destroying the cell membrane, denaturing intracellular enzymes, and rupturing the cell membrane, making it a potential technique for liquid food processing.
Review
Food Science & Technology
Tao Ma, Xinna Hu, Shuyu Lu, Xiaojun Liao, Yi Song, Xiaosong Hu
Summary: The synthesis of novel functional materials from abundant food waste resources has great potential for applications and ecological benefits. Nanocellulose, with its modifiable surface, excellent mechanical strength, and high aspect ratio, is a renewable and sustainable polymer that shows promise in various applications, including the food industry. This review focuses on the structural characteristics and extraction approaches of nanocellulose, as well as recent advancements in its use in the food industry. Environmental and human health concerns related to nanocellulose production are also evaluated. The extraction and production of nanocellulose from food waste provide a platform for the sustainable utilization of biomass, and its application in green food packaging materials, emulsion stabilizers, dietary fiber, nutrition delivery, and 3D printing hydrogels have shown excellent performance. Validated standards for characterizing the structure and evaluating toxicity are essential for the commercialization of nanocellulose in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Yuanyuan Li, Feng Lu, Xiao Wang, Xiaosong Hu, Xiaojun Liao, Yan Zhang
Summary: This study investigates the biological transformation of chlorophyll-rich spinach extracts during gastrointestinal digestion and colonic fermentation in a murine model. Chlorophylls undergo pheophytinization and oxidative reactions, leading to the formation of pheophytins and subsequent conversion to pheophorbides by gut microbiota. The presence of pheophytins increases total short-chain fatty acids, including acetic, propionic, and butyric acids, during microbial fermentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Wenxin Wang, Lei Rao, Xiaomeng Wu, Yongtao Wang, Liang Zhao, Xiaojun Liao
Summary: This article provides an overview of the applications of supercritical carbon dioxide in food processing, including extraction, transformation, preservation, and drying. The technology meets the growing demand for green and sustainable solutions in food processing, enabling innovation and efficiency in this field.
FOOD ENGINEERING REVIEWS
(2021)
Article
Chemistry, Applied
Tao Ma, Linxiang Lv, Chengzheng Ouyang, Xinna Hu, Xiaojun Liao, Yi Song, Xiaosong Hu
Summary: Cellulose nanocrystal (CNC) has great potential in chemical, material, and food fields as a green bioresource. Research found that 20 wt% CNC hydrogels exhibited optimal print resolution and fidelity, with a CNC alignment orientation of 72%-73% along the printing direction. Additionally, blending CNC with high/low methoxy pectin (HMP/LMP) to prepare composite hydrogels for 3D printing showed favorable print fidelity at specific ratios, providing flexible and sustainable choices for medical tissue engineering development.
CARBOHYDRATE POLYMERS
(2021)
Review
Food Science & Technology
Peiqing Yang, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang, Xiaojun Liao
Summary: High pressure processing technology can ensure microbial safety in food to some extent, but the presence of pressure-resistant subpopulations, sublethal injury state cells, and viable but nonculturable state cells may pose potential food safety risks. Combining HPP with selected hurdles, such as temperature, pH, antimicrobials, etc., can effectively reduce the impact on vegetative microorganisms and enhance microbial inactivation.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Lei Xu, Zhenzhen Xu, Xiaojun Liao
Summary: This article discusses targeted and untargeted analysis techniques for assessing the authenticity of fruit juices, including stable isotopes, phenolics, carbohydrates, organic acids as targeted markers, and liquid/gas chromatography-mass spectrometer, nuclear magnetic resonance, infrared spectroscopy as untargeted techniques.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Dongsheng Luo, Jihong Wu, Zhuo Ma, Peipei Tang, Xiaojun Liao, Fei Lao
Summary: Pulsed air-impingement jet drying (AID) significantly improves the characteristic flavors of Shiitake mushrooms while maintaining better texture characteristics compared to hot air drying (HAD). Despite a slight drop in the total content of free amino acids and soluble sugars, AID outperforms HAD and vacuum freeze-drying (VFD) in terms of overall quality.
Article
Chemistry, Applied
Xinxing Xu, Shuang Bi, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Summary: The study utilized a metabolomics approach to investigate the differences and correlations among key odorants and non-volatile metabolites in broccoli juices fermented by plant- and animal-derived Pediococcus pentosaceus. The results showed that fermentation can significantly change the concentrations of odorants and non-volatile metabolites, highlighting the impact of animal- and plant-derived fermentation on the characteristic organoleptic properties of the products.
Article
Chemistry, Applied
Xin Pan, Jihong Wu, Wentao Zhang, Jiayi Liu, Xu Yang, Xiaojun Liao, Xiaosong Hu, Fei Lao
Summary: This study examined the impact of sugars on the release of active aroma compounds in fresh and high hydrostatic pressure-processed Tainong mango juice and found that HPP processing can help maintain the freshness of mango juice flavor by enhancing aroma retention within the juice matrix.
Article
Chemistry, Applied
Shuang Bi, Aojidong Wang, Fei Lao, Qun Shen, Xiaojun Liao, Pangzhen Zhang, Jihong Wu
Summary: The study found that roasted adzuki beans had the highest number of volatile compounds, significantly affecting the aroma quality of biscuits. The addition of adzuki bean flour and millet flour in biscuit preparation improved the sensory quality, with adzuki bean-millet biscuits showing the best sensory characteristics.
Article
Food Science & Technology
Dong Yang, Yin Zhang, Liang Zhao, Yongtao Wang, Lei Rao, Xiaojun Liao
Summary: Twenty colonies of four strains were isolated from the fermentation broth of pickled pepper and acclimated using high pressure, resulting in significantly increased survival ratios for L. plantarum and L. curvatus at 400 MPa. The Weibull model was used to fit survival curves for the two strains after high pressure treatment.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Fan Zhang, Jingjing Chai, Liang Zhao, Yongtao Wang, Xiaojun Liao
Summary: The N-2-assisted high-pressure processing had significant effects on the microorganisms and physicochemical properties of fresh-cut bell peppers, but had minimal impact on their sensory characteristics. HPP treatment helped maintain the quality and nutritional value of the fresh-cut bell peppers.
Article
Chemistry, Applied
Jiarui Cao, Fangwei Li, Yuanyuan Li, Hongpu Chen, Xiaojun Liao, Yan Zhang
Summary: This study investigated the effects of soybean protein isolate (SPI) on the thermal stability of chlorophyll (Chl) and found that the addition of SPI improved Chl stability through hydrophobic interactions. Fluorescence spectra showed a strong affinity between SPI and Chl, with a lower polydispersity index (PDI) values and particle size in Chl-SPI mixtures, indicating a more stable molecular weight distribution. Molecular modeling revealed the important role of Mg2+ and the phytol residue from Chl in binding with SPI, enriching our understanding of the interaction mechanisms for the development of plant-derived protein products with stable green color.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu
Summary: This study found that there were differences in the impact of high pressure and HTST processing on phenolic compounds in red raspberries, with HTST processing promoting the release of free phenolic acids and HHP processing maximizing flavonol glycosides. Additionally, high temperature short time sterilization processing may also enhance juice authenticity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Ting Li, Liang Zhao, Yongtao Wang, Xiaomeng Wu, Xiaojun Liao
Summary: High pressure processing (HPP) is a non-thermal food processing technology that inhibits microbial growth while maintaining food quality. Using biopolymer packaging can address environmental issues associated with petroleum-based materials. Research on the effects of HPP on biopolymer properties is crucial for developing feasible biopolymer packaging materials.
FOOD ENGINEERING REVIEWS
(2021)
