Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: Yellow mustard gum (YMG) is a natural stabilizer that improves the texture, quality, and shelf life of food products. When mixed with kappa-carrageenan or locust bean gum (LBG), significant synergistic interactions were observed, resulting in stronger hydrogels compared to their individual gums. The gel characteristics and gelation behaviors of the mixtures were different, with YMG-kappa-carrageenan forming a firm and elastic gel and YMG-LBG forming an adhesive and paste-like gel.
FOOD HYDROCOLLOIDS
(2022)
Article
Pharmacology & Pharmacy
Manuel Gago-Guillan, Xurxo Garcia-Otero, Soledad Anguiano-Igea, Francisco J. Otero-Espinar
Summary: The study examines the potential of combining xanthan gum and locust bean gum to create controlled-release hydrogels and investigates the effects of compressing the polysaccharide blends on their behavior. The results show differences in rheological properties and drug release rates between xanthan gum and locust bean gum, with precompression and temperature significantly impacting the rheological behavior and release properties of the hydrogels.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Faezeh Khoobbakht, Sadaf Khorshidi, Fereshte Bahmanyar, Seyede Marzieh Hosseini, Nafise Aminikhah, Mehdi Farhoodi, Leila Mirmoghtadaie
Summary: This study investigated the structural, mechanical, and rheological properties of a compound hydrogel using agar/locust bean/xanthan gum (ALX). The results showed that the addition of locust bean gum (LBG) and xanthan gum (XG) to agar could significantly improve the springiness and reduce the hardness of agar hydrogel, making it a promising alternative to high-bloom gelatin.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Deepa Agarwal, Esther H-J Kim, Limei Feng, Cath Wade, Gert-Jan Moggre, Marco P. Morgenstern, Duncan Hedderley
Summary: This study investigates the impact of locust bean gum (LBG) on plant-based proteins, specifically quinoa protein (QPI) and pea protein isolates (PPI). Experimental measurements including microscopy, rheological analysis, and nuclear magnetic resonance (NMR) were conducted. The addition of LBG enhanced the viscoelastic properties and shear viscosities of the mixtures, forming more dense protein networks and coacervates. PPI-LBG interaction resulted in higher shear viscosities and decreased water mobility compared to QPI-LBG formulations, highlighting the significance of protein-polysaccharide interaction in microstructure and rheological properties.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Meng-xue Tang, Yu-chen Lei, Yong Wang, Dong Li, Li-jun Wang
Summary: The study investigated the interactions between sodium caseinate and polysaccharide using locust bean gum and kappa-carrageenan. It was found that an increase in polysaccharide content led to increased modulus in the mixtures. LAOS test and Fourier transform were used to detect slight rheological differences caused by microstructure changes.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Adam O'Connell, Francisco M. Goycoolea, Alessandro Gulotta, Peter Holmqvist, Peter Schuetz, Johan Mattsson
Summary: Locust bean gum (LBG) is widely used in various industries, and understanding its solution behaviour is crucial for formulation design. This study investigated the structure and dynamics of LBG in aqueous solution using different techniques. It was found that steady state shear rheology mainly probes the dispersed LBG fraction, while scattering response is dominated by supramolecular LBG aggregates. Three viscosity-concentration regimes were identified, with scaling behaviour consistent with predictions for neutral flexible polymers. Our study provides comprehensive insight into the structure and dynamics of aqueous LBG solutions, paving the way for a better understanding and control of LBG-based formulations.
FOOD HYDROCOLLOIDS
(2023)
Review
Biochemistry & Molecular Biology
Maryam Dehghani Soltani, Heidar Meftahizadeh, Mahmood Barani, Abbas Rahdar, Seyedeh Maryam Hosseinikhah, Mehrnaz Hatami, Mansour Ghorbanpour
Summary: Natural polymers, like guar gum, are efficient and eco-friendly due to their availability, biodegradability, low cost, and versatility in chemical modification. Guar gum shows great potential in pharmaceutical formulations for its unique composition and non-toxic nature, especially as a rate controlling excipient in innovative drug delivery systems. Additionally, it has been explored for applications in advanced nanomedicine such as drug delivery, tissue engineering, and nanosensing, highlighting the versatility and potential of natural polymers in medical applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Hui Zhang, Zhun Yan, Fan Xie, Yanjun Tian, Lianzhong Ai
Summary: The synergistic interaction and gelling kinetics between xanthan gum (XG) and locust bean gum (LBG) were evaluated at different mass ratios. The mixture of XG/LBG 3:7 showed the strongest gel structure and the densest entanglements. This study provides insights for designing novel food structures using XG-LBG blends.
Review
Biochemistry & Molecular Biology
Max Petitjean, Jose Ramon Isasi
Summary: Locust bean gum (LBG) is a vegetable galactomannan extracted from carob tree seeds and commonly used as a thickening agent in the food industry. It has unique properties due to its synergistic behavior with other biopolymers and can be easily modified or crosslinked. LBG and its derivatives find applications in various fields such as food, encapsulation, drug delivery, packaging, batteries, and catalyst supports. The use of LBG contributes to the development of greener products as it is biodegradable and non-toxic.
Article
Biochemistry & Molecular Biology
Max Petitjean, Jose Ramon Isasi
Summary: In this study, three different polysaccharides were crosslinked with or without beta-cyclodextrin using citric acid in different ratios to create 'green' hydrogel matrices with favorable swelling behavior for sorption. The amount of beta-cyclodextrin groups is not the only factor affecting sorption capability, as the polysaccharides themselves also play a role based on their characteristic functional groups, chain conformation, and degrees of swelling. The Hill equation provided the best fit for analyzing sorption capabilities of a model sorbate, offering insights into the interaction mechanisms.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Adam O'Connell, Yadira Gonzalez-Espinosa, Francisco M. Goycoolea, Peter Schuetz, Johan Mattsson
Summary: In this study, we characterised locust bean gum (LBG) using asymmetric flow field-flow fractionation (AF4) and light scattering techniques. Our results showed the presence of both aggregated and well-dispersed fractions in LBG, and we were able to provide structural information for both fractions. Our findings demonstrate the suitability of AF4 for LBG characterisation, with potential application to other similar galactomannans and associating polymer systems.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Keding Li, Yuqing Lei, Jun Liao, Yong Zhang
Summary: The graphene oxide/locust bean gum aerogels synthesized in ice crystal template showed excellent adsorption properties for Rhodamine-B and Indigo Carmine, with promising potential in removing water-soluble RhB from wastewater.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Joana Lopes, Paula Ferreira, Manuel A. Coimbra, Idalina Goncalves
Summary: This study successfully developed rigid, hydrophobic, and antioxidant bioplastics by adjusting the amount of glycerol, milled eggshells, and genipin in the mixture.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Biomedical
Yangyang Qu, Si He, Shixing Luo, Jinmin Zhao, Ruiming Liang, Chuanan Liao, Li Zheng
Summary: This study reports a novel photocrosslinkable, injectable locust bean gum-methacrylate hydrogel as a biomimetic extracellular matrix for cartilage repair. The hydrogel shows controllable degradation rate, improved mechanical properties, and excellent biocompatibility. In addition, it significantly induces chondrogenic differentiation of bone mesenchymal stem cells in vitro and accelerates cartilage healing in vivo after 8 weeks of therapy.
ADVANCED HEALTHCARE MATERIALS
(2023)
Article
Food Science & Technology
Pinar Aydinol Sonmez, Tulay Ozcan
Summary: In this study, reduced fat and low fat yogurt were developed using CBG as a carbohydrate based fat replacer. The addition of CBG improved the textural and sensory attributes of the yogurts.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Physical
Amar Dandach, Bernhard Russbueldt, Joumana Toufaily, Ali Karout, Tayssir Hamieh, Nadine Essayem
Summary: Efficient and sustainable cellulose conversion requires the design of catalysts with controlled acid-base properties, mesoporosity, and stability in hydrothermal conditions. Modified zirconia with anchored transition metal oxoanions shows excellent mesoporosity and stability, and effectively catalyzes cellulose hydrogenolysis, producing valuable organic compounds.
Article
Agriculture, Dairy & Animal Science
A. Paul, F. Martin, B. Simard, J. Scher, C. Gaiani, C. le Floch-Fouere, R. Jeantet, J. Burgain
Summary: High-protein dairy powders undergo physicochemical changes during aging due to intrinsic chemical properties and nonoptimal storage conditions. A new diafiltration method is proposed to fractionate proteins from a binary colloidal dispersion, revealing that whey proteins are enriched at the particle surface and casein micelles are located at the core of the particles. This method also allows the identification of rehydration kinetics for each protein layer, showing two distinct forms of proteins at the particle surface and a slow elution of casein micelles during rehydration.
JOURNAL OF DAIRY SCIENCE
(2023)
Review
Engineering, Chemical
Preethi Jayaprakash, Audrey Maudhuit, Claire Gaiani, Stephane Desobry
Summary: This review compares three emerging techniques: electrospraying, nano spray drying, and electrostatic spray drying. These techniques utilize electrostatic forces to enhance particle encapsulation and stability, making them suitable for heat-sensitive and labile products. Electrospraying and nano-spray drying demonstrate higher encapsulation efficiency and stability.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Dolores Vickovic, Tomasz Pawel Czaja, Claire Gaiani, Soren Juhl Pedersen, Lilia Ahrne, Anni Bygvra Hougaard
Summary: Lactose and lactic acid were added to acidified dairy formulations to study their effects on powder surface composition and wall deposition during spray drying. Lactic acid reduced the glass transition temperature of powders and increased wall deposition. No significant changes were observed in moisture content, water activity, and particle size. Lactic acid caused a shift of water protons to a tightly bound fraction. Adding lactose and lactic acid increased the proportion of proteins on the particle surface, leading to increased sticking and wall deposition.
Article
Chemistry, Physical
Ali Ali-Ahmad, Tayssir Hamieh, Thibault Roques-Carmes, Mohamad Hmadeh, Joumana Toufaily
Summary: In this study, the surface thermodynamic properties of four MOF structures of the UiO-66 series were investigated using the inverse gas chromatography (IGC) technique at infinite dilution. The modulation of UiO-66 by an acid and the functionalization of the organic linker by an amine group were studied. It was found that all the MOFs studied exhibited an amphoteric character with a strong acidity and the thermal model provided more accurate and precise values. Our findings have implications for the design and development of new acid catalysts based on UiO-66 structures.
Correction
Chemistry, Multidisciplinary
Praveen Kumar Basivi, Tayssir Hamieh, Kedhareswara Sairam Pasupuleti, Visweswara Rao Pasupuleti, Vempuluru Navakoteswara Rao, Moon-Deock Kim, Chang Woo Kim
Article
Public, Environmental & Occupational Health
Rouaa Daou, Maha Hoteit, Khlood Bookari, Karine Joubrane, Lydia Rabbaa Khabbaz, Ali Ismail, Richard G. Maroun, Andre El Khoury
Summary: This study aims to investigate the concentrations of aflatoxin B-1 and ochratoxin A in spices, herbs, and nuts in Lebanon, and evaluate the dietary exposure and health risks associated with these mycotoxins. The results showed high occurrence of aflatoxin B-1 and ochratoxin A in the samples, potentially related to poor storage conditions.
FRONTIERS IN PUBLIC HEALTH
(2023)
Article
Materials Science, Multidisciplinary
Adel Noon, Fatima Hammoud, Bernadette Graff, Tayssir Hamieh, Joumana Toufaily, Fabrice Morlet-Savary, Michael Schmitt, Thanh-Tuan Bui, Alexandre Rico, Fabrice Goubard, Sebastien Peralta, Frederic Dumur, Jacques Lalevee
Summary: In this study, three new photoinitiators based on the phenothiazine scaffold and potentially bearing the oxime ester functionality were designed and synthesized. These photoinitiators demonstrated excellent initiation ability for both radical polymerization and cationic polymerization, as well as the formation of interpenetrated polymer networks. The mechanisms of photoinitiation were investigated through various techniques, and the thermal initiation behavior of the oxime esters was also studied. In addition, successful fabrication of 3D printed objects was achieved using direct laser writing and 3D printing experiments.
ADVANCED MATERIALS TECHNOLOGIES
(2023)
Article
Chemistry, Applied
Thierry Hellebois, Romain Canuel, Frederic Addiego, Jean-Nicolas Audinot, Claire Gaiani, Alexander S. Shaplov, Christos Soukoulis
Summary: The implementation of cryogels as alternative xero-carriers for embedding labile bioactive compounds including probiotic living cells is becoming more popular. In the present study, milk protein-based cryogels were developed and characterized for their physicochemical, microstructural, and mechanical properties. The cryogels showed varying characteristics depending on the composition of the milk proteins used. The study also demonstrated the successful entrenchment of probiotic cells within the cryogels, highlighting their potential as novel probiotic xero-scaffolds.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Cho Urielle M'be, Joel Scher, Claire Gaiani, N'Guessan Georges Amani, Jennifer Burgain
Summary: Hibiscus sabdariffa, with its red calyxes and rich in anthocyanins, phenols, and antioxidants, is highly valued by consumers for its nutritional and medicinal benefits. However, the seasonality, perishability, and anthocyanin instability of this plant have led to the development of stabilization methods, such as drying and powdering, which can alter its properties.
Article
Food Science & Technology
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Frederic Borges, Elodie Beaupeux, Audrey Maudhuit, Stephane Desobry
Summary: This study investigates the benefits and drawbacks of electrostatic spray drying (ESD), a novel technique that uses electrostatic charge and lower temperatures to encapsulate lactic acid bacteria. The study compares the viability of Lacticaseibacillus rhamnosus GG (LGG) using different encapsulation agents and finds that ESD preserves more LGG cells during processing and provides better stability during storage compared to traditional spray drying (SD) and freeze drying (FD).
Article
Polymer Science
Yu-Hao Wu, Adel Noon, Fatima Hammoud, Tayssir Hamieh, Joumana Toufaily, Bernadette Graff, Jacques Lalevee, Yung-Chung Chen
Summary: We have synthesized a series of oxime esters with different electron-donating groups connected to the triphenylamine. The compounds were successfully prepared and their absorption region, theoretical calculations, and photochemical properties were studied. Among them, TPA-CZ and TPA-PT based formulations showed better photochemical and photoreactive properties. Additionally, the oxime ester/iodonium salt two-component photoinitiating systems exhibited efficient photopolymerization behavior under 405 nm LED irradiation.
Article
Chemistry, Applied
Regis Badin, Claire Gaiani, Stephane Desobry, Sangeeta Prakash, Bhesh Bhandari, Jennifer Burgain
Summary: For the first time, environmental Atomic Force Microscopy (AFM) was used to study surface properties of food powders in real time by changing relative humidity and temperature. The effects of glass transition and relative humidity on surface topography, roughness, and Young modulus distribution were investigated. Glass transition resulted in surface smoothing and decreased surface roughness. It also affected the particle physics, with glassy state particles being harder and having a heterogeneous Young modulus distribution. The results suggest that glass transition plays a significant role in particle surface properties and can be used to optimize food powder formulation and extend shelf-life.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Multidisciplinary
Mouhamad Rachini, Mira Jaafar, Nabil Tabaja, Sami Tlais, Rasha Hamdan, Fatima Al Ali, Ola Haidar, Christine Lancelot, Mohammad Kassem, Eugene Bychkov, Lucette Tidahy, Renaud Cousin, Dorothee Dewaele, Tayssir Hamieh, Joumana Toufaily
Article
Chemistry, Multidisciplinary
Tayssir Hamieh
Summary: This study investigates the energy and acid-base characteristics of solid particles using a new thermal model and different molecular models. The results show that temperature plays a crucial role in the variation of solvent surface area.
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)
