Article
Food Science & Technology
Qing Gao, Ziyi Yang, Baoliang Bi, Jinsong He
Summary: This research investigated the effects of slightly acidic electrolyzed water (SAEW) treatment on the quality of fresh-cut apples during storage. By using a Box-Behnken design, the optimal SAEW treatment conditions were determined. The results showed that the total number of surface colonies on fresh-cut apples treated under the optimal SAEW conditions was reduced by 2.82 logarithms compared to the control group, and the sensory score was 8.73. Additionally, the quality of the treated fresh-cut apples during storage was significantly better than the non-treated group, indicating that SAEW treatment effectively controlled microbial growth and slowed down quality deterioration during storage.
Article
Chemistry, Applied
Yuan Liu, Jian Wang, Xuran Zhu, Yang Liu, Ming Cheng, Weihai Xing, Yuping Wan, Na Li, Liting Yang, Pengfei Song
Summary: The study investigated the effects of alkaline and acidic electrolyzed water treatment on the removal of pesticides and texture quality of fresh-cut cabbage, broccoli, and color pepper. The results showed that different electrolyzed water treatments could effectively remove different types of pesticides without significantly affecting the texture of the vegetables.
Article
Food Science & Technology
Dongying Xu, Chen Chen, Fuhui Zhou, Chenghui Liu, Mixia Tian, Xinjie Zeng, Aili Jiang
Summary: The combination of vacuum packaging and ascorbic acid immersion treatment showed positive effects on the quality of fresh-cut potatoes during storage. It reduced browning, weight loss, and the levels of respiration and ethylene generation, while maintaining firmness. The treatment also suppressed the accumulation of damaging substances, delayed the increase of certain compounds, and preserved the taste and flavor of the potatoes. Moreover, it inhibited the development of rancid off-flavor by suppressing the degradation of fatty acids.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agronomy
Teng Zhang, Qianru Zhang, Yushan Lei, Xiuzhu Yu, Hao Jiang
Summary: As a novel technology, plasma activated water (PAW) has been found to enhance color protection and fruit quality through the modification of enzyme activity. This study comprehensively characterized the changes in microstructure, storage properties, flavor compounds, intracellular ROS levels, and activity levels of enzymes involved in browning before and after different durations of PAW cold plasma treatments in banana slices. The results showed that PAW treatments increased intracellular ROS and polyphenol oxidase (PPO) activity, while decreasing peroxidase (POD) activity. Confocal laser scanning microscopy (CLSM) revealed elevated ROS levels within the sliced cells. Furthermore, PAW treatments improved storage properties and affected banana slices' surface microstructure.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Horticulture
Maria Grzegorzewska, Ewa Badelek, Magdalena Szczech, Ryszard Kosson, Anna Wrzodak, Beata Kowalska, Giancarlo Colelli, Justyna Szwejda-Grzybowska, Robert Maciorowski
Summary: The study found that Chinese cabbage responded differently to hot water treatment at various temperatures and durations. Short treatments at 53 degrees C and 55 degrees C resulted in positive reactions and delayed unfavorable quality alterations during storage. The development of off-odors and off-tastes was significantly inhibited after short storage at 15 degrees C.
SCIENTIA HORTICULTURAE
(2022)
Article
Agronomy
Mengwei Wang, Jinwei Li, Liuping Fan
Summary: The combination of ultrasonic-assisted citric acid and nisin washing with cinnamon essential oil fumigation was found to effectively extend the shelf-life of fresh-cut asparagus, maintaining its sensory characteristics and nutritional content.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tansu Ozen, Mehmet Ali Koyuncu, Derya Erbas
Summary: This study investigated the effects of ozone treatment on pesticide removal, storage life, and quality of green peppers. The results showed that ozonated water significantly decreased pesticide residues, suppressed respiration rates, reduced weight losses, and maintained the green color of peppers. Additionally, ozone treatment delayed the sensory quality deterioration of peppers during storage, indicating that ozone could be an alternative method to extend the storage life of green peppers and remove pesticide residues.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Nutrition & Dietetics
Bin Wang, Yongyan Huang, Zhenming Zhang, Yanhui Xiao, Jing Xie
Summary: This study investigated the effects of ferulic acid (FA) on the browning and quality of fresh-cut taros. The results showed that a concentration of 10 mM FA significantly reduced browning and maintained the quality of taros. FA treatment also activated the antioxidant defense system and decreased oxidative damage.
FRONTIERS IN NUTRITION
(2022)
Article
Computer Science, Artificial Intelligence
Rick Groenendijk, Leo Dorst, Theo Gevers
Summary: This paper provides a definition of back-propagation through geometric correspondences for morphological neural networks. It also shows that dilation layers can learn probe geometry by erosion of layer inputs and outputs. A proof-of-principle demonstrates that morphological networks outperform convolutional networks in predictions and convergence.
IEEE TRANSACTIONS ON PATTERN ANALYSIS AND MACHINE INTELLIGENCE
(2023)
Article
Food Science & Technology
Yihao Wang, WeiYu Qiu, XiaoQi Fang, Wenxiang Li, Yanan Sun
Summary: Designing environmentally friendly edible nanocomposite films with antioxidant functions using Pleurotus eryngii carbon quantum dots (PER-CDs) is a promising approach for fresh-cut fruits preservation. The PER-CDs were successfully synthesized from Pleurotus eryngii by-products and incorporated into chitosan (CS)/hydrogen-rich water solution to form CDs/CS nanocomposite films (CS/PER-CDs). The fresh-cut pears treated with CS/2%PER-CDs nanocomposite films showed minimized weight loss, preserved moisture, color, soluble solids, and titratable acids, and maintained good cell membrane integrity.
Article
Food Science & Technology
Joana Madureira, Bruno Melgar, Vitor D. Alves, Margarida Moldao-Martins, Fernanda M. A. Margaca, Celestino Santos-Buelga, Lillian Barros, Sandra Cabo Verde
Summary: The efficiency of natural olive pomace extracts in enhancing the quality of fresh-cut apples and the effects of different packaging films were evaluated in this study. The results showed that the extracts effectively reduced microbial growth and maintained the phenolic content and antioxidant activity of the fruit. The combination of the extracts with the biodegradable PLA film packaging exhibited even better results. This research contributes to the development of natural food additives and sustainable practices in the olive oil industry.
Article
Horticulture
Alessio Allegra, Paolo Inglese, Eugenia Guccione, Vittorio Farina, Giuseppe Sortino
Summary: Flesh firmness is a crucial quality index for determining pear quality, as softening after cutting can affect consumer acceptance. Edible coating treatments significantly extend shelf-life by inhibiting browning and color changes, increasing antioxidant capacity, and reducing total phenol content in pear slices during cold storage.
Article
Agronomy
F. M. Pintos, M. L. Lemoine, G. E. Gergoff Grozeff, H. J. Hasperue, A. R. Vicente, L. M. Rodoni
Summary: Riboflavin can be used as a postharvest preservative agent to effectively control spoilage in peppers, maintain quality and texture, and reduce microbial growth.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yeting Sun, Xiaoyan Zhao, Yue Ma, Zhihong Ma, Zhaoying He, Wenting Zhao, Pan Wang, Shuang Zhao, Dan Wang
Summary: This study investigated the distribution of microbial community in lettuce during processing and storage. It found that the process of washing, cutting, disinfection and dewatering can alter the microbial community distribution and dominant bacteria in lettuce, resulting in better texture, morphology, aroma and color qualities. After storage, an increase in the total number of colonies, particularly Pseudomonas, led to deterioration of the sensory quality of lettuce. The study also emphasized the importance of controlling psychrotrophic Pseudomonas in lettuce.
Article
Food Science & Technology
Bingyu Mu, Jianxin Xue, Shujuan Zhang, Zezhen Li
Summary: This study investigated the effects of different temperature and calcium chloride treatments on the storage quality of fresh-cut Xuebai cauliflowers. A method based on factor analysis with comprehensive quality evaluation was proposed. The results showed that the combined treatment at 40°C with 2% CaCl2 solution had the best fresh-keeping effect for cauliflowers during a storage period of 15 days.
Review
Food Science & Technology
Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Bogdan Zisu, Jayani Chandrapala
Summary: This review focuses on the physical state of carbohydrates in infant formula powders and its influence on molecular and macroscopic changes as well as phase transitions during storage.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Yao Chen, Xuejiao Qie, Wei Quan, Maomao Zeng, Fang Qin, Jie Chen, Benu Adhikari, Zhiyong He
Summary: This article reviews the potential benefits of polyphenolic compounds derived from edible parts of fruits in preventing and treating diabetes, and summarizes the signal pathways of characteristic polyphenols in reducing high blood glucose and intervening diabetic complications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Kian Siang Lim, Benu Adhikari, Jie Xiao, Xiao Dong Chen, Cordelia Selomulya, Meng Wai Woo
Summary: This study modified a theoretical framework based on reference-component centered coordinates to enable the prediction of simultaneous absorption and evaporation of droplets consisting of two volatiles. Experimental validation showed that the model reasonably predicted the mass profiles for droplet evaporation but over-predicted in the case of simultaneous absorption and evaporation of droplet.
Review
Food Science & Technology
Shengnan Zhu, Jicheng Xu, Benu Adhikari, Weiqiao Lv, Huizhi Chen
Summary: This paper reviews and evaluates the nutritionally and functionally important compounds of N. sphaeroides, as well as the processing technologies used. The findings show that appropriate processing techniques greatly improve the sensorial and nutritive quality of N. sphaeroides and extend its shelf life.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Xiuxiu Teng, Min Zhang, Benu Adhikari, Kun Liu
Summary: The objective of this study was to compare microwave dry-heating (MDH) with traditional dry-heating (TDH) in terms of glycosylation level and conjugation time for soy protein isolate (SPI) and citrus pectin (CP). SPI-CP-MDH conjugates showed similar emulsifying and nitrite-controlling properties when compared to SPI-CP-TDH conjugates. The ability of MDH to produce SPI-CP conjugates and the potential of SPI-CP-MDH conjugates as emulsifiers for controlling nitrite content in vegetable dishes were demonstrated.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Manisha Singh, Thilini Thrimawithana, Ravi Shukla, Charles Stephen Brennan, Benu Adhikari
Summary: This study investigated the potential of phenolic extracts and potassium hydroxycitrate from Hibiscus sabdariffa to inhibit adipogenesis. The phenolic extracts showed a significant reduction in lipid accumulation and downregulated the expression of key adipogenic genes, while potassium hydroxycitrate did not have these effects.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Lihui Zhang, Min Zhang, Benu Adhikari, Lujun Zhang
Summary: High salt intake is a leading cause of dietary risk for death from noncommunicable diseases. In this study, citric acid-crosslinked chitosan (CsC) was used to prepare low-sodium salt microspheres (CsC-RF-NaCl) that could absorb Cl- and produce high-saltiness. The CsC-RF-NaCl microparticles exhibited excellent thermal stability, reduced Na+ content, and lower bioaccessibility, making them suitable for surface-salted foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Xinye Liu, Feng Xue, Benu Adhikari
Summary: Complex coacervates of hemp protein isolate (HPI) and different polysaccharides were used as emulsifiers for producing oil-in-water emulsions. The type of polysaccharides, type of oil, and the method of applying complex coacervates as emulsifiers affected the stability of the emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Tu Juncai, Benu Adhikari, Margaret Anne Brennan, Cheng Ping, Bai Weidong, Charles Stephen Brennan
Summary: This study aimed to investigate the interactions between sorghum starch and mushroom polysaccharides (MPs) obtained from different cultivars, and their effects on gelatinization, retrogradation, digestibility, and microstructures of starch. The results showed that MPs could reduce the degree of gelatinization, retrogradation energy, and digestibility of sorghum starch, and increase the particle size of digesta in a concentration dependent manner. Confocal laser scanning microscopic images revealed that LEP could coat sorghum starch granules through electrostatic interaction, promoting starch retrogradation. AAP and TFP were able to suppress starch crystallization in sorghum starch gels through hydrophobic interaction with starch. The interaction between sorghum starch and MPs depended on the nature of MPs and their concentration, providing fundamentals for the utilization of MPs as glycaemic controller of starch and starch-rich foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Jingwen Zhang, Bimal Chitrakar, Yuchuan Wang, Benu Adhikari, Baoguo Xu, Xianli Gao, Cunshan Zhou, Tiantian Xu, Bo Wang
Summary: High-voltage electrospray (ES) can be used for non-thermal microbial inactivation of raw bovine milk, effectively extending the shelf life and maintaining the nutritional and flavor characteristics.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Shanshan Li, Zhe Liu, Xue Hei, Chao Wu, Xiaojie Ma, Hui Hu, Bo Jiao, Jinjin Zhu, Benu Adhikari, Qiang Wang, Aimin Shi
Summary: The study utilized various physical modification techniques to improve the physicochemical and functional properties of walnut protein. Cold plasma and ultrasound treatments had minimal effects on particle size and morphology. Superfine grinding significantly reduced particle size, while wet ball milling and high-pressure microjet treatments improved dispersion stability and solubility. The foaming and emulsification properties were also enhanced through these modifications. High-pressure microjet treatment proved most effective at improving solubility in the functional properties of walnut protein.
Article
Food Science & Technology
Arissara Phosanam, Juan Moreira, Benu Adhikari, Achyut Adhikari, Jack N. Losso
Summary: The effectiveness of pineapple cellulose nanocrystals as stabilizers for ginger essential oil-in-water Pickering emulsion was investigated in this study. The results showed that pineapple cellulose nanocrystals could produce stable emulsions with small droplet size, high zeta potential, high viscosity, and high adsorption at the interface. Pineapple cellulose nanocrystals can be used as effective stabilizers for oil-in-water emulsions in various food applications.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Physical
Yogeshwar P. Aher, Arun Torris, Benu Adhikari, Ravi Shukla, Kadhiravan Shanmuganathan
Summary: In recent years, there has been a growing interest in the double encapsulation of active ingredients to improve encapsulation efficiency and reduce the release rate. This study successfully double encapsulates dimethyl phthalate (DMP) using polyurea and starch, with the addition of montmorillonite (MMT) nanoclay to strengthen the primary microcapsules.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Food Science & Technology
Zijia Zhang, Bo Wang, Greg Holden, Jie Chen, Benu Adhikari
Summary: This study investigates the potential of using complex coacervates produced with Spirulina protein concentrate, maltodextrin, and carrageenan to encapsulate and deliver sensitive oils. The findings show that microcapsules prepared with these coacervates are stable during gastric digestion and release the encapsulated oil during the intestinal phase.
Article
Engineering, Chemical
Liqing Qiu, Min Zhang, Benu Adhikari, Jiacong Lin, Zhenjiang Luo
Summary: This study evaluates the use of flaxseed gum as a texture-modifier for 3D printing dysphagia-oriented foods. By adjusting the concentration of flaxseed gum, the texture and rheological properties of the ink can be improved, while maintaining the stability and self-supporting ability of the printed food.
JOURNAL OF FOOD ENGINEERING
(2024)
