Article
Food Science & Technology
Valeriy G. Narushin, Michael N. Romanov, Attila Salamon, John P. Kent
Summary: Evaluating goose egg quality is crucial for improving goose production for human consumption. This study proposes an alternative Egg Quality Index (EQI) based on physical characteristics, which can provide more options and nuanced variations in determining goose egg quality compared to the commonly used Haugh unit (HU) score. Two calculation equations are developed, taking into account the weight, albumen height, yolk diameter, and yolk height. Simulation methods and analysis of a virtual goose egg database support the preference for EQI over HU. This novel index shows promise for linking structure and functionality in goose eggs and has potential applications in food and poultry industries.
Article
Food Science & Technology
Yasmin Lima Brasil, J. P. Cruz-Tirado, Douglas Fernandes Barbin
Summary: This study demonstrated that Egg Quality Index (EQI) is the best way to express the freshness of quail eggs, and portable NIR spectrometer shows potential for monitoring quail eggs freshness with good predictive capacity.
Article
Chemistry, Applied
Shuai Wu, Keqiang Lai, Ming Chen, Yuxia Fan, Xiangjun Li, Linzhi Tan, Xiaole Xiang, Yiqun Huang
Summary: This study evaluates the effects of storage duration or freshness of hen eggs on protein-bound Ne-carboxymethyllysine (CML) levels in raw and heat-treated eggs. It shows that storage duration significantly increases CML levels in raw albumen and heat-treated albumen. However, the storage time has no noticeable effect on CML levels in the yolk.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Hairong Guo, Zheng Bao, Shuoyao Zhang, Yi Ran, Ruiting Ning, Yue Li, Jichuan Zhang, Jiarui Li, Qingyu Liu, Li He
Summary: This study combines near infrared (NIR) spectroscopy with chemometrics to establish a model for quick determination of preserved egg freshness. The results show that multi-scatter correction and standard normal variate (SNV) processing methods provide the best spectral processing effects, and principal component analysis (PCA) effectively removes outliers. By combining the processed spectral matrix of the calibration set, a support vector regression (SVR) model is constructed to accurately predict the freshness of preserved eggs.
FOOD ANALYTICAL METHODS
(2022)
Article
Food Science & Technology
Dandan Fu, Qingyan Li, Yan Chen, Ming Ma, Wenquan Tang
Summary: This study used Vis-NIR spectroscopy and optimized support vector regression to determine the integrated freshness index (IFI) of eggs, providing insights into the freshness quality of eggs from the biochemical essence of quality changes. Brown-shell and pink-shell egg samples were analyzed between 500 nm and 900 nm using Vis-NIR transmission spectra. The model developed using GA-SVR based on 63 wavelengths selected by SFLA showed the best prediction performance for IFI.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Agriculture, Multidisciplinary
Dimitrios S. Kasampalis, Pavlos Tsouvaltzis, Konstantinos Ntouros, Athanasios Gertsis, Ioannis Gitas, Anastasios S. Siomos
Summary: The research has explored four non-destructive techniques to differentiate the ripening process of pepper fruit, and found that the a*/b* color parameter can serve as an accurate indicator of fruit ripeness.
COMPUTERS AND ELECTRONICS IN AGRICULTURE
(2021)
Article
Chemistry, Analytical
Antonino Quattrocchi, Fabrizio Freni, Roberto Montanini, Simone Turrisi, Emanuele Zappa
Summary: This study proposes a robust and automated method based on pulsed phase thermography and image processing as an effective quality control tool for evaluating the freshness of eggs. Experimental results demonstrate a correlation between the geometric data of the air chamber and weight loss of the eggs.
Article
Biochemistry & Molecular Biology
Henri Loesel, Johannes Brockelt, Florian Gaerber, Jan Teipel, Thomas Kuballa, Stephan Seifert, Markus Fischer
Summary: The importance of animal welfare and organic chicken egg production has grown in the European Union. A new method for identifying and classifying organic eggs was developed using non-targeted lipidomic LC-ESI-IM-qToF-MS analysis. This method achieved a high accuracy of 96.3%. An additional low-resolution screening method using FT-NIR spectroscopy achieved an accuracy of 80.0% and showed potential for identifying lipid-related compounds in eggs. The combination of these two methods can help prevent food fraud.
Article
Chemistry, Multidisciplinary
Vjaceslavs Kocetkovs, Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Dmitrijs Jakovlevs, Sandra Muizniece-Brasava
Summary: This study compares the physical-chemical attributes of table eggs from different laying hen breeds under different housing conditions and characterizes the morphological characteristics of the eggshell interior. The results show that housing conditions and hen breeds have a significant impact on egg quality.
APPLIED SCIENCES-BASEL
(2022)
Review
Food Science & Technology
Chiara Cevoli, Andrea Gianotti, Rodrigo Troncoso, Angelo Fabbri
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2015)
Article
Agriculture, Multidisciplinary
Vito Verardo, Chiara Cevoli, Federica Pasini, Ana Maria Gomez-Caravaca, Emanuele Marconi, Angelo Fabbri, Maria Fiorenza Caboni
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2015)
Article
Engineering, Chemical
Angelo Fabbri, Chiara Cevoli
JOURNAL OF FOOD ENGINEERING
(2015)
Article
Engineering, Chemical
Angelo Fabbri, Chiara Cevoli
JOURNAL OF FOOD ENGINEERING
(2016)
Article
Agricultural Engineering
Chiara Ceuoli, Angelo Fabbri, Urszula Tylewicz, Pietro Rocculi
BIOSYSTEMS ENGINEERING
(2018)
Article
Biochemical Research Methods
Stefania De Giorgi, Noura Raddadi, Angelo Fabbri, Tullia Gallina Toschi, Fabio Fava
Article
Food Science & Technology
L. Cuibus, M. Castro-Giraldez, P. J. Fito, A. Fabbri
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2014)
Article
Agricultural Engineering
Chiara Cevoli, Swathi Sirisha Nallan Chakravartula, Marco Dalla Rosa, Angelo Fabbri
BIOSYSTEMS ENGINEERING
(2019)
Article
Agricultural Engineering
Alessandro Benelli, Chiara Cevoli, Luigi Ragni, Angelo Fabbri
Summary: A non-destructive method based on hyperspectral imaging technology was used to monitor the quality attributes of ‘Sangiovese’ grapes in a vineyard, successfully predicting the soluble solids content and classifying the samples. The study demonstrates the potential of using HSI technology for predicting harvest time under natural light conditions.
BIOSYSTEMS ENGINEERING
(2021)
Article
Agricultural Engineering
Eleonora Iaccheri, Chiara Cevoli, Santina Romani, Marco Dalla Rosa, Giovanni Molari, Angelo Fabbri
Summary: A simple test method was proposed to predict the shelf-life of frozen spinach and parsley, considering the impact of storage temperatures. The study showed a strong linear relation between kinetic parameters at different temperatures, suggesting a reliable approach for shelf-life estimation. This research led to a practical approach where one day at -10 degrees C is roughly equivalent to 30 days at -26 degrees C, allowing for a short-time shelf-life estimation for similar products.
JOURNAL OF AGRICULTURAL ENGINEERING
(2021)
Article
Agricultural Engineering
Alessandro Benelli, Chiara Cevoli, Luigi Ragni, Angelo Fabbri
Summary: This study developed a non-destructive method based on hyperspectral imaging (HSI) technology to monitor and predict the ripeness and optimal harvest time of grapes. By analyzing grape samples from a 'Sangiovese' vineyard, using a Vis/NIR hyperspectral camera and a portable digital refractometer, the study predicted the soluble solids content (SSC) and classified the samples into ripe and not-ripe categories using partial least squares regression (PLS) and discriminant analysis (PLS-DA) respectively.
BIOSYSTEMS ENGINEERING
(2022)
Article
Agricultural Engineering
Chiara Cevoli, Luca Di Cecilia, Luca Ferrari, Angelo Fabbri, Giovanni Molari
Summary: High-quality hay or silage can be obtained by monitoring moisture levels and using mechanical conditioning and near-infrared spectroscopy. This study evaluated the potential of in-field Vis/NIR hyperspectral imaging combined with chemometric tools. The results showed good discrimination power and accurate estimation of moisture content.
BIOSYSTEMS ENGINEERING
(2022)
Article
Engineering, Chemical
Chiara Cevoli, Andrea Evangelisti, Paolo Gradari, Angelo Fabbri
Summary: Wafer cookies are affected by moisture migration and absorption during storage. This study assessed the storage of wafer cookies using destructive and non-destructive methods, and found that adding a multimaterial packaging layer can significantly extend the shelf life of wafer cookies.
JOURNAL OF FOOD ENGINEERING
(2023)
Review
Agricultural Engineering
Alessandro Benelli, Chiara Cevoli, Angelo Fabbri
JOURNAL OF AGRICULTURAL ENGINEERING
(2020)
Article
Agricultural Engineering
Chiara Cevoli, Angelo Fabbri
BIOSYSTEMS ENGINEERING
(2017)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)