Article
Chemistry, Applied
Zijing Xu, Zihan Yang, Junfu Ji, Yao Mou, Fang Chen, Zhiyong Xiao, Xiaojun Liao, Xiaosong Hu, Lingjun Ma
Summary: Non-enzymatic browning is a major issue in the juice industry. The study investigates polyphenol-mediated non-enzymatic browning and its inhibition in apple juice. Epicatechin, catechin, chlorogenic acid, and caffeic acid are strongly correlated with browning. Glutathione is found to effectively inhibit browning compared to ascorbic acid and oxygen blocking methods.
Article
Chemistry, Applied
Changjian Li, Shaofeng Yuan, Yunfei Xie, Yahui Guo, Yuliang Cheng, Hang Yu, He Qian, Weirong Yao
Summary: The study revealed that during enzymatic hydrolysis of apple juice, FLP degrades into three products, with higher carcinogenicity than FLP itself. Additionally, FLP affects apple juice yield and flavor by reducing yield and inhibiting PG activity.
Article
Food Science & Technology
Sara Munoz-Pina, Aitana Duch-Calabuig, Jose V. Ros-Lis, Begona Verdejo, Enrique Garcia-Espana, Angel Arguelles, Ana Andres
Summary: The research focused on evaluating the effect of modified small macrocyclic compounds on enzymatic browning, total polyphenols, and antioxidant activity in apple juice. The compounds showed complex interaction with the tyrosinase enzyme, with the hydroxypyridinone attached to the macrocycle (I1) being the most potent inhibitor. The compound I1 significantly reduced enzymatic browning, maintained total phenolic content, and delayed loss of antioxidant capacity in fresh apple juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Mariya Dushkova, Kiril Mihalev, Angel Dinchev, Kiril Vasilev, Diyan Georgiev, Margarita Terziyska
Summary: The aim of this study was to investigate the potential of ultrafiltration membranes to concentrate polyphenolic antioxidants in apple juice and extract. The results showed that the permeate flux decreased with the decrease in molecular weight cut-off of the membranes. The concentration and rejection of polyphenolics increased with the increase in volume reduction ratio, and the 1 kDa membrane showed higher effectiveness compared to the 10 and 25 kDa membranes.
Article
Food Science & Technology
Ozan Kahraman, Hao Feng
Summary: The study found that apple-carrot juice blends treated with MTS showed higher antioxidant activity and no significant differences in TPC and antioxidant capacity compared to the control during storage. Additionally, MTS-treated samples showed better retention of trace elements compared to HTST-treated ones.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yi Kang, Min Li, Yaru Han, Hao Sun, Jie Dan, Yanmin Liang, Qiuping Zhang, Zehui Su, Tianli Yue, Jianlong Wang, Wentao Zhang
Summary: Given the importance of rapid bacterial capture and removal, tannic acid-functionalized virus-like Fe3O4 (vFe(3)O(4)- TA) was developed for bacterial enrichment. It showed excellent selectivity and efficiency in capturing Gram-positive bacteria and could effectively distinguish them in juice samples. These findings have implications for food safety control, medical treatment, and environmental remediation.
Article
Food Science & Technology
Qian He, Jingyimei Liang, Yuning Zhao, Yahong Yuan, Zhouli Wang, Zhenpeng Gao, Jianping Wei, Tianli Yue
Summary: Patulin, a widespread mycotoxin posing serious threats to human health, can be effectively degraded by a lipase enzyme RL12. The optimal conditions for degradation were found to be at pH 7.5 and 37 degrees C. The addition of RL12 in apple juice led to over 80% degradation of patulin within 24 hours, potentially improving the nutritional and sensory qualities of apple juice.
Article
Food Science & Technology
Jingya Qian, Shubei Chen, Shuhao Huo, Chunhua Dai, Cunshan Zhou, Haile Ma
Summary: The effects of PMF treatment on cloudy apple juice showed inhibition of enzyme activities without significant changes in soluble solids, pH and other quality parameters. PMF can be a potential technology for enzymatic inactivation with high retention of quality in apple juice.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Changjian Li, Jian Ju, Yunfei Xie, Hang Yu, Yahui Guo, Weirong Yao, He Qian
Summary: Two commonly used pesticides in fruit trees, trichlorfon and carbosulfan, were found to inhibit the activity of Polygalacturonase (PG) in apple juice enzymatic hydrolysis, leading to decreased yield and potential inhibitory effects on fruit ripening. These pesticides interacted with key amino acid residues in the enzyme's active site, causing a decrease in catalytic activity and altering the flavor components in enzymatically hydrolyzed apple juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Min-Kyeong Lee, Youn-Hwan Hwang, Heeyeon Ryu, Ami Lee, Hyeon Hak Jeong, Jiwon Baek, Myeong-Jin Kim, Ji Yun Lee, Ji Yun Van, Yunshan Liu, Chun Whan Choi, Min Soo Kim, Bonggi Lee
Summary: Galla rhois was found to effectively inhibit the browning of apple juice, with longer-lasting effect and stronger antioxidant capacity compared to vitamin C. Further analysis identified 17 phytochemicals, including gallotannin derivatives, which contribute to the inhibition of enzymatic browning.
Article
Food Science & Technology
Sara Munoz-Pina, Aitana Duch-Calabuig, Elia Ruiz De Assin David, Jose Ros-Lis, Pedro Amoros, Angel Arguelles, Ana Andres
Summary: In this study, a novel magnetized mesoporous silica material was evaluated for its effect on enzymatic browning and physicochemical properties of apple juice. The results showed that the material reduced enzymatic browning without affecting the pH or total soluble solids of the juice. Although there was a decrease in the total content of polyphenols, the loss was smaller compared to untreated juice, while maintaining the antioxidant capacity.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Environmental
Aviad Avraham, Akachukwu Favour Nwaobi, Michal Sela-Adler, Amit Gross, Roy Bernstein
Summary: This study suggests a multistep onsite wastewater treatment system that is capable of effectively treating wastewater in varying conditions and producing high-quality effluent suitable for reuse.
JOURNAL OF WATER PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
D. E. Salinas, A. Garvin, R. Ibarz, A. Ibarz
Summary: The viscoelastic properties of apple juice enriched with apple fiber at different concentrations were evaluated using dynamic oscillatory viscometry. The addition of fiber increased the elastic character of the juice, while temperature had a significant effect on the dynamic rheological properties of the samples. Compensation was found to take place for certain parameters, showing entropic control for the flow mechanism.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Alexis Marsol-Vall, Niina Kelanne, Antti Nuutinen, Baoru Yang, Oskar Laaksonen
Summary: The study evaluated the effects of different enzymes, their dosages, and incubation times on lingonberry juice yield and chemical composition. Enzyme selection significantly increased juice yield, while increasing incubation time led to higher contents of various phenolic compounds.
Article
Food Science & Technology
Xue Bai, Mengzhen Han, Tianli Yue, Zhenpeng Gao
Summary: The effects of nisin and epsilon-polylysine on the physicochemical and microbiological properties of fermented apple juice (FAJ) during cold storage were evaluated, and prediction models were established to assess the shelf-life. The addition of 40 mg/L nisin effectively controlled post-acidification and prolonged the shelf-life of FAJ.
Article
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Josep Conde, Jordi Pagan
Article
Chemistry, Applied
Karla Aguilar, Alfonso Garvin, Alma Virginia Lara-Sagahon, Albert Ibarz
Article
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Jordi Pagan
Article
Food Science & Technology
Milad Hadidi, Fatemeh Baradaran Khaksar, Jordi Pagan, Albert Ibarz
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Shiva Pouramin
Summary: The study optimized the extraction and enzymatic deamidation processes of EPSC protein, confirming their effects on protein structure and techno-functional properties. By optimizing process conditions, high yields and protein content were achieved with modified characteristics for potential food and pharmaceutical applications.
Article
Food Science & Technology
Jordi Pagan, Ricardo Benitez, Albert Ibarz
Summary: The study found that the emulsifying capacity and emulsion stability of in-vitro hydrolyzed protein increased at intermediate levels of hydrolysis, but decreased with higher levels of hydrolysis. Additionally, the in-vitro digestibility and angiotensin-converting enzyme (ACE) activity of the hydrolysates were significantly influenced by the degree of hydrolysis. The amino acid composition of the hydrolyzed protein was also determined in this research.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Multidisciplinary
Jimy Oblitas, Jezreel Mejia, Miguel De-la-Torre, Himer Avila-George, Lucia Segui Gil, Luis Mayor Lopez, Albert Ibarz, Wilson Castro
Summary: This study compared the effectiveness of using CNN and RBNN techniques for analyzing the microstructural elements of plant tissues, finding that classifiers based on CNN performed better in accurately distinguishing microstructural elements of vegetable foods.
APPLIED SCIENCES-BASEL
(2021)
Article
Engineering, Chemical
E. E. Badin, M. M. Mercatante, R. H. Mascheroni, R. Quevedo-Leon, A. Ibarz, P. D. Ribotta, A. R. Lespinard
Summary: A multiphysics model was used to evaluate the pasteurization of crushed tomato in glass bottles, aiming to understand the temperature profiles and quality losses during the heating and cooling stages. A finite element model was built using experimentally measured parameters and the kinetics of thermal degradation. The model was validated and the results showed that the process at 100℃ provided the highest retention of quality compared to the processes at 80℃ and 90℃.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Emiliano Emanuel Badin, Pedro Esteves Duarte Augusto, Roberto Agustin Quevedo-Leon, Albert Ibarz, Pablo Daniel Ribotta, Alejandro Rafael Lespinard
Summary: This study evaluated the heat transfer, fluid flow, and reactions occurring during the pasteurization of raspberry pulp, using multiphysics modeling. The findings are significant for improving the pasteurization process to minimize quality losses while ensuring product safety and stability.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Agronomy
Patricia Martinez, Fiorela Pena, Luis A. Bello-Perez, Hernani Yee-Madeira, Albert Ibarz, Carmen Velezmoro
Summary: This study evaluated the use of ultrasound-assisted esterification as a method for obtaining esterified starches. The results showed that ultrasound-assisted treatment can improve the degree of substitution and reaction efficiency of esterified starches, without changing the starch characteristics.
Article
Food Science & Technology
Maria de los Angeles Hernandez-Morales, Yanik Ixchel Maldonado-Astudillo, Javier Jimenez-Hernandez, Ricardo Salazar, Manuel Octavio Ramirez-Sucre, Albert Ibarz, Rubi Guadalupe Utrilla-Coello, Carlos Ortuno-Pineda
CYTA-JOURNAL OF FOOD
(2018)
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)
