Article
Food Science & Technology
Livia M. Negri Rodriguez, Ricardo Arias, Trinidad Soteras, Ana Sancho, Natalia Pesquero, Luciana Rossetti, Hernan Tacca, Nora Aimaretti, Maria Luisa Rojas Cervantes, Natalia Szerman
Summary: The study found that ohmic heating could be an alternative to conventional heat treatment for pasteurizing carrot juice, providing benefits in its sensory perception through better color preference and consumer acceptance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Thabani Sydney Manyatsi, Asaad R. Al-Hilphy, Mahsa Majzoobi, Asgar Farahnaky, Mohsen Gavahian
Summary: Infrared heating is an emerging food processing technology that has significant effects on food quality. Apart from drying, it can improve food color, texture, and nutrient retention.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Chunsen Wang, Yvan Llave, Noboru Sakai, Mika Fukuoka
Summary: Experimental and simulated approaches combining an OH process and an external heating system for pasteurization of liquid eggs were evaluated in this study. Heating conditions were optimized to achieve desired pasteurization standards, reduce process time, and prevent local overheating. These results have potential value for designing ohmic pasteurization systems for liquid eggs.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Applied
Xudong Yang, Chuo Guo, Yali Yang, Kai Yuan, Xi Yang, Yurong Guo
Summary: NPGP, a pectic polysaccharide with high galacturonic acid content, can form self-supporting gels when acidified and cooled. The decrease in pH promotes pectin chain-chain association mainly through hydrogen bonding, leading to increased gel strength and thermal stability. Sucrose slightly enhances gelation of NPGP, while the presence of monovalent and divalent ions has insignificant effects.
Article
Engineering, Chemical
Wassamon Wattanayon, Pathima Udompijitkul, Pitiya Kamonpatana
Summary: The study focuses on pasteurizing a solid-liquid food mixture in a conductive package using ohmic heating, showing that this method offers advantages such as faster heating, more uniform heating, and a higher retention of vitamin C content compared to conventional heating.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Debora Almeida Rosa, Jonas de Toledo Guimaraes, Louise A. Cabral, Marcia Cristina Silva, Renata S. L. Raices, Gustavo Luis Paiva Anciens Ramos, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Adriano Gomes da Cruz, Monica Queiroz de Freitas
Summary: This study evaluated the effect of voltage and temperature on ohmic heating processing of liquid whole eggs. The results showed that ohmic heating has advantages over conventional pasteurization, improving the activity of bioactive compounds and coagulation capacity. The choice of voltage and temperature will affect the processing results.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Chemistry, Applied
D. A. Mendez, A. Martinez-Abad, M. Martinez-Sanz, A. Lopez-Rubio, M. J. Fabra
Summary: In this study, pectin extracts from watermelon rind were enzymatically treated and their potential for preparing hydrogels was evaluated. The results showed that the structural properties of pectin play a significant role in the formation of hydrogels.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Khaled Arab, Babak Ghanbarzadeh, Shafagh Karimi, Behzad Ebrahimi, Mohammadyar Hosseini
Summary: A new polysaccharide was isolated from Ocimum album L. seed, which had an acidic heteropolysaccharide structure and a molecular weight of 1935 kDa. The polysaccharide solution exhibited shear-thinning behavior and pseudoplastic properties. It also had gel-like behavior at concentrations higher than 0.1% and showed thermally irreversible gels at 1% concentration.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Pankajkumar T. Parmar, Ashish K. Singh
Summary: The study aimed to optimize the process of basundi manufacture using ohmic heating, and found that factors such as milk type, sucrose concentration, and voltage gradient significantly affected the physico-chemical properties of the optimized product.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Article
Food Science & Technology
Juanjuan Du, Changyu Zhou, Qiang Xia, Ying Wang, Fang Geng, Jun He, Yangying Sun, Daodong Pan, Jinxuan Cao
Summary: This study evaluated the effects of fibrin addition on the water-holding capacity, texture, rheological properties, interactions, and microstructure of myofibrillar proteins (MP) gel during the heat-induced process. Results showed that the addition of fibrin improved the whiteness, water-holding capacity, hardness, storage modulus, and loss modulus of the MP gel. The incorporation of fibrin also led to alterations in protein conformation and increased nonspecific association and hydrophobic interactions, contributing to enhanced gelling and rheological properties. Additionally, scanning electron microscopy revealed a more ordered and homogeneous gel network structure with the addition of fibrin. Overall, fibrin enhanced the functionality of MP, suggesting potential benefits for gel-type meat products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Monique Khodeir, Olivier Rouaud, Anthony Oge, Vanessa Jury, Patricia Le-Bail, Alain Le-Bail
Summary: A device dedicated to additive manufacturing for pre-baking cake batter using ohmic heating was developed, with experiments and numerical studies showing that optimizing the nozzle configuration could achieve a continuous flow of pre-baked cake batter while preventing clogging.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Applied
Liuyi Chang, Bingcan Chen, Jiajia Rao
Summary: This study comprehensively evaluated the effects of pH-shift, controlled heating, high intensity ultrasound, and their combinations on the structural, foaming, and surface behavior of modified pea vicilin protein fraction. The combination of pH-shift and controlled heating showed the greatest improvement in foaming capacity, while ultrasound treatment had the least effect. The improved foaming capacity of the modified protein was attributed to the formation of soluble aggregates, transition of secondary structure, and increased surface hydrophobicity.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Jack Yang, Gerard Gimenez-Ribes, Qixin He, Mehdi Habibi, Leonard M. C. Sagis
Summary: This study examined the interfacial properties of escin, a type of saponin, in mixtures with whey protein isolate (WPI). The addition of escin significantly increased the stiffness of the interfacial layers formed by WPI, resulting in more stable foams. Higher escin contents in the mixtures also improved the foam stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Livia A. Santiago, Orlando M. Fadel, Guilherme M. Tavares
Summary: This study evaluated the impact of heat treatments on the structure, gelling, and foaming properties of black cricket protein isolate (BCPI), showing that heat treatments can alter the hydrophobicity of proteins and that the presence of NaCl can reduce the alpha-helix structure content. Additionally, BCPI demonstrated similar foamability and critical gelling concentration to whey protein isolate (WPI), indicating its potential for food applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Linlin Zhang, Zhuo Zhang, Stephen R. Euston, Bo Li, Erhu Li, Caixia Fu, Guodong Chen
Summary: This study investigated the effects of five different acids (hydrochloric acid, acetic acid, lactic acid, gamma-aminobutyric acid, and taurine) on the gelation properties of whey protein isolate (WPI) at pH 5.5. The results showed that all WPI gels had self-similar structures with a fractal dimension of 2.40. Hydrochloric acid, gamma-aminobutyric acid, and taurine significantly strengthened the WPI gels. Molecular dynamics simulations revealed that gamma-aminobutyric acid and taurine protected beta-lactoglobulin (beta-LG) from denaturation and delayed its heat-induced unfolding.
FOOD HYDROCOLLOIDS
(2023)