Article
Food Science & Technology
Yasar ozlem Alifaki, Ozge Sakiyan, Asli Isci
Summary: In this study, the effects of different coating materials, ultrasonication time, and core to coating ratio on microencapsulation of cranberrybush fruit were investigated. The results showed that using gum arabic as the coating material improved the encapsulation efficiency, solubility, and bulk density of the microcapsules, while reducing the particle size.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Bowen Yan, Xidong Jiao, Huayu Yang, Kangwen Jiang, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: A microwave heating method was proposed for the rapid preparation of dried minced pork slices with different fat levels, showing different heating patterns based on slice size; increasing fat content improves heating rate and uniformity, with microwave-heated slices having higher hardness and toughness compared to traditionally roasted ones.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Qian-Da Xu, Zhi-Long Yu, Wei-Cai Zeng
Summary: Different phenolic compounds have varying effects on the structural and functional properties of myofibrillar protein (MP), mainly interacting through hydrogen bonds or electrostatic interactions, improving certain properties while decreasing others.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Marcin Kidon, Julita Grabowska
Summary: The study aimed to investigate the impact of three drying methods on red-fleshed apple cubes. Freeze-drying resulted in the highest concentration of remaining phenolics and superior antioxidant activity, while convective drying led to the best sensory attributes in terms of color and odor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Multidisciplinary
Alice Vilela, Irene Cruz, Ivo Oliveira, Ana Pinto, Teresa Pinto
Summary: Grapes and grape/wine byproducts are rich in polyphenols and can be used to develop different types of beverages. This study found that drying temperature affects the sensory and chemical properties of fermented grape pomace infusions, while different organic matrices alter the characteristics of the infusions. Furthermore, grape pomace dehydrated at 70 degrees C resulted in infusions with higher pH, Brix value, and phenolic compound concentration. Although the infusions had a bitter taste and astringent sensation, the addition of natural flavors, such as honey, improved the sensory experience.
Article
Chemistry, Applied
Yu-Ting Hung, Yu-Tsung Lee, Baskaran Stephen Inbaraj, Kandi Sridhar, Bing-Huei Chen
Summary: This study aimed to determine the levels of toxic compounds PAHs and COPs in thin slices of dried pork affected by different flavorings and roasting temperature treatments. It was found that roasting temperature had a temperature-dependent increase on the levels of total COPs and PAHs in the pork slices, with soy sauce and sugar showing different effects on inhibiting or reducing the formation of these compounds.
Article
Agriculture, Dairy & Animal Science
Beatriz da Silva Frasao, Anisio Iuri Lima dos Santos Rosario, Bruna Leal Rodrigues, Hariadyne Abreu Bitti, Jessica Diogo Baltar, Regina Isabel Nogueira, Marion Pereira da Costa, Carlos Adam Conte-Junior
Summary: This study evaluated the antioxidant potential of jucara waste extracts in reducing lipid and protein oxidation processes in broiler meat. It was found that extract P was highly effective in stabilizing lipid oxidative degradation and protein oxidation in conventional broiler meat.
Article
Chemistry, Applied
Jeong Hwa Jang, Hye Jee Kang, Olajide Emmanuel Adedeji, Ga Young Kim, Jin Kyoung Lee, Dong Hyun Kim, Young Hoon Jung
Summary: A pH-sensitive indicator based on cellulose nanofiber was developed to analyze the freshness of minced pork by mixing it with red radish color extract. The indicator showed apparent color changes during pork storage at refrigeration temperature and its effectiveness was confirmed by measuring pH, microbial counts, and total volatile base-nitrogen level.
Article
Food Science & Technology
Edwige Bahanla Oboulbiga, Charles Parkouda, Christophe Dabire, Aimee W. D. B. Guissou, Korotimi Traore, Zenabou Semde, Zoenabo Douamba, Hagretou Sawadogo-Lingani, Mamoudou H. Dicko
Summary: The effects of different concentrations of lemon juice pretreated salt on the storage stability of dried tomato slices were investigated. The results showed that the pretreatment with lemon juice could effectively maintain the moisture, color parameters, and phenolic content of the dried tomato slices during storage, while reducing the degradation of lycopene and beta-carotene. The specific mixture pretreatments with salt and lemon juice were found to be the best in preserving the color and bioactive molecules of dried tomato slices during storage.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Article
Food Science & Technology
Chunhui Jiang, Fangxin Wan, Zepeng Zang, Qian Zhang, Yanrui Xu, Xiaopeng Huang
Summary: This study investigated the effects of far-infrared vacuum drying on drying rate, active component content, and microstructure of Cistanche slices, with drying temperature, slice thickness, and irradiation height as experimental indexes. The results showed that drying temperature, slice thickness, and irradiation height had significant effects on the contents of active components. Far-infrared vacuum drying resulted in samples with better structural integrity and higher active component content compared to natural drying.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Fatma Coskun Topuz, Emre Bakkalbasi, Adnan Aldemir, Issa Javidipour
Summary: In this study, the drying characteristics and quality properties of pear slices were comprehensively studied using a specially designed infrared oven with a two-way infrared heating and vacuum pump system. The combination of 300 W infrared power and 250 mmHg vacuum pressure was found to be the most effective in drying the pear slices, with the highest sensory scores observed. The Wang and Singh model provided the best prediction of the drying behavior. The vacuum-combined infrared technology improved both the drying efficiency and quality of the pear slices.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Xuechao Song, Elena Canellas, Cristina Nerin
Summary: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HSSPME-GC-MS) was used to analyze volatile compounds in minced pork meat during storage, with the origin of aromatic hydrocarbons in pork being verified by a migration test. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were utilized to characterize the profile of volatile compounds and identify potential volatile markers associated with pork spoilage. Three compounds were identified as additional indicators for quality control of pork based on their importance in discrimination of pork with different storage times.
Article
Food Science & Technology
Ana Luiza Coutinho Favilla, Elizeu Rosa dos Santos Junior, Maria Claudia Novo Leal Rodrigues, Diego dos Santos Baiao, Vania Margaret Flosi Paschoalin, Marco Antonio Lemos Miguel, Carla da Silva Carneiro, Anna Paola Trindade Rocha Pierucci
Summary: This study aimed to preserve the probiotic and functional potential of kefir through microencapsulation and to evaluate its stability. Different encapsulating matrices and storage temperatures influenced the viability and stability of kefir microparticles. Overall, spray-dryer encapsulation allowed for the development of a fermented food product with preserved bioactive compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Maria Nikolantonaki, Remy Romanet, Marianna Lucio, Philippe Schmitt-Kopplin, Regis Gougeon
Summary: By combining metabolomics and sensory evaluation, this study analyzed a series of white wines from different vineyard plots and identified the molecular features and their importance in oxidative stability, providing a theoretical basis for controlling the organoleptic quality of white wine.
Article
Food Science & Technology
Samaria Lisdeth Gutierrez-Pacheco, Juan Pedro Camou, German Cumplido-Barbeitia, Humberto Gonzalez-Rios, J. Fernando Ayala-Zavala, Jose Basilio Heredia, Martin Valenzuela-Melendres
Summary: The study evaluated the incorporation of pomegranate juice and pomegranate peel powders into pork sausages, finding that they are non-traditional ingredients with potential for developing novel healthy meat products. Both pomegranate juice and peel powders are natural sources of antioxidants and can be added up to 1% in pork sausage formulation without compromising their physicochemical and sensory properties.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
Jingrong Cheng, Mingjun Zhu, Xueming Liu
Article
Food Science & Technology
Jingrong Cheng, Liang Xu, Rong Xiang, Xueming Liu, Mingjun Zhu
Article
Green & Sustainable Science & Technology
Qian An, Jing-Rong Cheng, Yu-Tao Wang, Ming-Jun Zhu
Article
Biochemistry & Molecular Biology
Hao-Lin Wei, Yu-Tao Wang, Ying-Ying Hong, Ming-Jun Zhu
Summary: Efficient ionic liquids (ILs) recycle technology can enhance the economic viability of lignocellulosic biorefinery, with the recycling of 1-butyl-3-methylimidazolium chloride for rice straw (RS) pretreatment. The study demonstrates that recovered ILs by phase-separation process can be used for RS pretreatment and achieve high titer ethanol fermentation.
BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY
(2021)
Review
Chemistry, Multidisciplinary
Liang Xu, Zhiwei Zhu, Da-Wen Sun
Summary: While agrochemicals have supported agricultural development, their excessive use poses threats to the environment and human health. Bioinspired synthesis of nanoparticles offers a sustainable and efficient approach, with the potential use of biomass as reducing and capping agents for cost-effective, ecofriendly, and high-performing nanoparticles.
Article
Chemistry, Applied
You Tian, Da-Wen Sun, Liang Xu, Tian-Hao Fan, Zhiwei Zhu
Summary: By preparing bio-inspired deep eutectic solvents and gels, the anti-frosting capacity and freezing tolerance were investigated. The results showed that the gels had good hydrophilicity and high anti-frosting capacity, as well as flexibility and stable mechanical strength under extreme temperatures. The absorption-inhibition hypothesis was verified, demonstrating the great potential of the gels in interfacial anti-frosting.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Qian An, Huan-Na Lin, Yu-Tao Wang, Mao-Cheng Deng, Ming-Jun Zhu
Summary: Saccharification of lignocellulose is essential for biorefinery, and Clostridium thermocellum combined with surfactant and cellulase addition shows promising results in increasing reducing sugars content. The addition of different surfactants affects the glucose content of the saccharification process, while the substrate, particularly the lignin content, plays a crucial role in the saccharification performance. Fed batch hydrolysis of rice straw with the addition of IAPE resulted in high glucose and xylose yields with C. thermocellum DSM 1313.
PROCESS BIOCHEMISTRY
(2021)
Article
Chemistry, Multidisciplinary
You Tian, Da-Wen Sun, Liang Xu, Tian-Hao Fan, Shu-Ti Zhang, Zhiwei Zhu
Summary: This study investigated the use of natural deep eutectic solvents (NADESs) as cryoprotectants for cytotoxicity-free and green cryopreservation. The results showed that NADESs could be safe and biocompatible, with excellent cryoprotective efficiency. Furthermore, NADES-cryopreserved cells exhibited better morphology and lower apoptosis compared to cells cryopreserved with glycerol and DMSO.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Article
Nanoscience & Nanotechnology
Liang Xu, Da-Wen Sun, You Tian, Libin Sun, Tianhao Fan, Zhiwei Zhu
Summary: A natural deep eutectic solvent-based polyacrylamide/poly(vinyl alcohol) hydrogel with nanoparticles (NPs/NADES@PAAm/PVA) has been developed for protecting fruits from excessive solar radiation and high temperature during transportation, retail, and storage. The hydrogel demonstrates excellent solar reflectance and emittance, as well as flexibility, mechanical strength, and swelling behavior. Experimental results show that the treated pear exhibits significant temperature decrease and similar quality attributes to the fresh one after sun exposure. Therefore, NPs/NADES@PAAm/PVA has promising prospects for fruit preservation under solar radiation.
ACS APPLIED MATERIALS & INTERFACES
(2022)
Article
Food Science & Technology
Jin Wang, Qijun Wang, Liang Xu, Da-Wen Sun
Summary: The effects of extremely low frequency pulsed electric field (ELF-PEF) on the quality and preservation of tilapia fillets during cold storage were evaluated. The results demonstrate that ELF-PEF treatment inhibits quality deterioration, extends the shelf-life, and maintains the color, texture, protein and enzyme activity, and microstructure of the fillets.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Ying Ning, Jing Mai, Bin-Bin Hu, Zhong-Long Lin, Yi Chen, Yong-Lei Jiang, Ming-Yang Wei, Ming-Jun Zhu
Summary: Enzymatic treatments, including amylase, cellulase, and mixed enzymes, were used to improve tobacco quality by altering the content of sugars, starch, and cellulose in tobacco leaves. Amylase treatment increased neophytadiene content in tobacco by 16.48% and improved the total smoking score of HnB cigarette products by 5.0 points. Microbial analysis revealed significant biomarkers and correlations between certain fungal species and aroma, flavor, taste, and total score of HnB. The study provides a method for enzymatic treatment to enhance tobacco quality and reveals the potential mechanisms through chemical composition and microbial community analysis.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Jing-Xian Lai, Wan-Ping Liu, Jie Bu, Xiong Chen, Bin-Bin Hu, Ming-Jun Zhu
Summary: This study investigated the production of carotenoids from food waste using a mutant strain of P. rhodozyma. The mutant strain, obtained through UV mutagenesis and flow cytometry, showed stable and high carotenoid production at 25 degrees C, with a 31.6% increase compared to the wild strain. Furthermore, feeding wet food waste resulted in higher carotenoid production (192.6 mg/L) compared to batch culture. Fermentation of 1 kg food waste by P. rhodozyma yielded 373 g freeze-dried products containing 784 mg carotenoids and 111 mg astaxanthin. The study highlights the potential of mutant screening, astaxanthin production, and the utilization of food waste.
BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Ying Ning, Li-Yuan Zhang, Jing Mai, Jia-En Su, Jie-Yun Cai, Yi Chen, Yong-Lei Jiang, Ming-Jun Zhu, Bin-Bin Hu
Summary: The study found that microbial fermentation can significantly improve the quality of tobacco, enhancing the texture and appearance of tobacco products. Compared to traditional natural fermentation, microbial fermentation has higher economic efficiency and shorter time cycle. The research also identified Bacillus subtilis B1 and Cytobacillus oceanisediminis C4 as key strains that can alter the chemical composition of tobacco and improve its texture and appearance.
BIORESOURCES AND BIOPROCESSING
(2023)
Article
Chemistry, Physical
Qian An, Jie Bu, Jing-Rong Cheng, Bin-Bin Hu, Yu-Tao Wang, Ming-Jun Zhu
INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
(2020)
Article
Chemistry, Multidisciplinary
Jun-Jin Deng, Ming-Shu Zhang, Zhi-Wei Li, De-Lin Lu, He-Hua Mao, Ming-Jun Zhu, Jia-Zhou Li, Xiao-Chun Luo
