Article
Chemistry, Applied
Haodong Yao, Bu Liu, Li He, Jielun Hu, Huan Liu
Summary: The aim of this study was to investigate the in vitro gastrointestinal digestion and storage properties of Lactobacillus plantarum 550 encapsulated in soy protein isolate (SPI) and peach gum polysaccharide (PG) through spray drying. The combination of SPI and PG showed positive effects on both gastric resistance and storage stability of cells. The study demonstrates that SPI combined with PG may provide effective protection to cells not only during spray drying, but also during storage and gastrointestinal digestion.
Article
Food Science & Technology
Jyothna Bommasamudram, Arjun Muthu, Somashekar Devappa
Summary: The study found that sub-lethal heat stress before spray drying increases the viability and adaptation of probiotic cultures. Corn starch is an ideal encapsulating agent that can maximize the protection of probiotics. Probiotic powders subjected to heat stress show better survivability during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Naida Juarez-Trujillo, Maribel Jimenez-Fernandez, Elena Franco-Robles, Cesar Beristain-Guevara, Martina A. Chacon-Lopez, Rosa Ortiz-Basurto
Summary: This study successfully encapsulated microorganisms based on B. animalis with agave fructans, and found that different drying methods resulted in varying properties and levels of protection for the encapsulated probiotics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Houjuan Mao, Xiao Dong Chen, Nan Fu
Summary: The study examined the effect of drying kinetics on the viability, cellular membrane integrity, and digestive stability of Lactobacillus rhamnosus GG and Lactococcus lactis subsp. cremoris. The findings demonstrated that optimizing drying kinetics can effectively increase the survival and lower the cellular injury of spray-dried probiotics.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Anges Teo, Yishi Lam, Sung Je Lee, Kelvin K. T. Goh
Summary: The study investigated the effect of spray drying nanoemulsions using corn oil and different wall components, finding that high-quality powders with good physicochemical and functional properties can be produced. Trehalose produced smaller particles with higher bulk density, while maltodextrin had fewer cracks. All spray dried powders displayed good reconstitution ability and longer shelf-life compared to liquid nanoemulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Giuseppina Gullifa, Roberta Risoluti, Cristina Mazzoni, Laura Barone, Elena Papa, Alfredo Battistini, Rodrigo Martin Fraguas, Stefano Materazzi
Summary: Recently, there has been an increasing interest in developing functional foods with encapsulated probiotic bacteria due to their positive impact on human health. Incorporating probiotics into dairy products has been a major challenge, especially for non-refrigerated products. This study utilized spray drying technology to produce a novel nutraceutical formulation using lactic acid bacteria (LAB) and demonstrated that it can maintain a good storage stability of probiotics at room temperature. The optimized formulation showed promising characteristics in terms of providing a sufficient amount of viable cells after digestion and protecting the probiotics during the microencapsulation process by spray drying.
Article
Food Science & Technology
Huiyu Li, Fei Peng, Jia-Xin Lin, Tao Xiong, Tao Huang
Summary: This study successfully protected the viability of Limosilactobacillus fermentum NCU001464 and improved its adhesion capacity through microencapsulation with Maillard reaction products of gelatin and xylooligosaccharides. Heat treatment for 60 minutes resulted in the highest bacterial viability and adhesion capacity to intestinal epithelial cells during simulated digestion. After 10 weeks of storage, the viable count of the microencapsulated cells was 9.00-6.80 Log CFU/g, exceeding the recommended dose of 6 Log CFU/mL.
Article
Engineering, Chemical
Azza Dabous, Sergio D'ambrosio, Donatella Cimini, Chiara Schiraldi
Summary: This study evaluated the impact of compatible solutes, such as ectoine and hydroxyectoine, on bacterial cell viability during freeze-drying and storage. The results showed that cells protected with hydroxyectoine exhibited the highest survival rate during freeze-drying. Additionally, the combination of trehalose and hydroxyectoine effectively preserved long-term cell viability during storage.
Article
Biotechnology & Applied Microbiology
Pawarisa Luangthongkam, Jo-Anne Blinco, Peter Dart, Matthew Callaghan, Robert Speight
Summary: This study found that by controlling key parameters during spray drying, a high survival rate of the probiotic Bacillus amyloliquefaciens H57 powder can be obtained, and storage conditions have a significant impact on probiotic stability.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Agriculture, Multidisciplinary
Alicja Baranska, Anna Michalska-Ciechanowska, Aneta Wojdylo, Viacheslav A. Mykhailyk, Tetiana V. Korinchevska, Katarzyna Samborska
Summary: The study demonstrates the feasibility of using dairy-based by-products to produce sour cherry juice concentrate powders profitably, by lowering the spray-drying temperature and adjusting the carrier content. Dehumidified air spray drying is recommended for producing fruit juice concentrate powders with improved physicochemical properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Eleni Dalaka, Ioannis Politis, Georgios Theodorou
Summary: This study evaluated the antioxidant capacity of sweet whey derived from different types of cheeses and found that whey can produce more antioxidants during the digestion process. Bovine and ovine whey, in particular, may be potential sources of physical antioxidants in human and animal nutrition.
Review
Food Science & Technology
Yuyan Xu, Mingsheng Dong, Hongmei Xiao, Siew Young Quek, Yukiharu Ogawa, Guangyuan Ma, Chuang Zhang
Summary: Probiotic powders produced by spray drying have advantages of high efficiency, cost-saving, and good powder properties. However, the harsh drying and digestion processes can reduce cell viability, limiting the effectiveness of live cells. Therefore, there is a need to develop targeted delivery systems using spray drying to protect bacteria and maintain their physiological functions. This review highlights recent studies on spray-dried targeted delivery vehicles for probiotics, focusing on strategies to protect bacteria, particle formation mechanism, and the targeted release and colonization of live cells. Further research is needed to improve the functional properties of microcapsules and understand the effects of spray drying on bacterial physiology for industrialization and commercialization.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Daniel Pramudita, Sowat Humjaa, Evangelos Tsotsas
Summary: Pulse combustion drying is an advanced drying technique that utilizes pulsating gas flow to reduce drying time and energy consumption while improving product quality. This study numerically investigates the denaturation of whey protein isolate during drying in pulsated gas flow and finds that small droplets undergo faster drying and denaturation, and that gas pulsation enhances drying with minimal reduction in product activity. It also shows that drying slowly at moderate temperatures is preferable to prevent excessive denaturation, and employing pulsation is a better strategy than increasing temperature to enhance the drying process while preserving product quality.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Pharmacology & Pharmacy
Karl Vorlaender, Paula Pramann, Arno Kwade, Jan Henrik Finke, Ingo Kampen
Summary: In order to ensure the effectiveness of probiotic microorganisms when administered to patients in sufficient doses, dry dosage forms are preferred, particularly tablets. The drying process must be as gentle as possible. In this study, Saccharomyces cerevisiae was dried using spray drying and various additives and process parameters were investigated to improve yeast cell survival. The use of protective additives was found to be essential and the outlet temperature during drying determined the survival rate. Subsequent compression of the spray-dried yeast reduced viability, but tabletability of the yeast protectant particles was good, providing insights into cell inactivation during tableting.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Article
Chemistry, Applied
Ming Yin, Yongkai Yuan, Maoshen Chen, Fei Liu, Md Nazmus Saqib, Bor-Sen Chiou, Fang Zhong
Summary: Heat shock and hygroscopicity are two main factors causing low viability of probiotics in spray-dried microcapsules during storage. Combination of hydrophobic polyester shellac with whey protein isolate (WPI) can solve this problem. The best protection during storage is provided by the 1:1 shellac-WPI ratio, as shellac has a moisture barrier effect under moderate humidity.
Article
Engineering, Chemical
Kian Siang Lim, Benu Adhikari, Jie Xiao, Xiao Dong Chen, Cordelia Selomulya, Meng Wai Woo
Summary: This study modified a theoretical framework based on reference-component centered coordinates to enable the prediction of simultaneous absorption and evaporation of droplets consisting of two volatiles. Experimental validation showed that the model reasonably predicted the mass profiles for droplet evaporation but over-predicted in the case of simultaneous absorption and evaporation of droplet.
Article
Engineering, Chemical
Yali Zhang, Kai Zhang, Chao Shang, Xiaoning Wang, Lei Wu, Guoqing Huang, Hao Wang, Qiming Sun, Xiao Dong Chen, Zhangxiong Wu
Summary: In this study, uniform and hierarchically macro/mesoporous ZSM-5 microspheres were successfully synthesized using a facile and green strategy combining spray-freeze drying and steaming-assisted crystallization. The hierarchical ZSM-5 catalyst exhibited superior catalytic performance in the methanol-to-olefin conversion reaction, with a prolonged lifetime and improved selectivity to ethylene and propylene compared to conventional microporous ZSM-5 and nano-sized ZSM-5.
Article
Chemistry, Applied
Rongjuan Sun, Weiji Liu, Timothy V. Kirk, Xiao Dong Chen
Summary: This study aims to investigate the feasibility of using fluorescent probes for bioimaging of enzyme activity in food digestion. The results show that a dual-labeled fluorescent probe can be used to quantitatively measure dextranase activity, and a linear relationship is obtained between the ratio of fluorescence signals and dextranase concentration ratio.
Article
Biochemistry & Molecular Biology
Jinwei Wu, Jiaxin Chen, Zizhan Wei, Pingchuan Zhu, Bangda Li, Qing Qing, Huimin Chen, Weiying Lin, Jianyan Lin, Xuehui Hong, Fei Yu, Xiaodong Chen
Summary: Carrier-free curcumin nanoparticles (CFC NPs) were prepared by adding the DMSO solution of Cur into DI water under continuous rapid stirring. The CFC NPs exhibited a spherical shape with a diameter of 65.25 +/- 2.09 nm (PDI = 0.229 +/- 0.107) and a high loading capacity (LC) of 96.68 +/- 0.03%. Furthermore, the CFC NPs significantly improved the water dispersibility and release of Cur in vitro, and showed significantly enhanced DPPH radical scavenging activity. These results suggest that CFC NPs could be a promising vehicle for widening the applications of Cur in the food industry.
Article
Engineering, Chemical
Shengyu Zhang, Shen Yan, Kangwei Lu, Shixuan Qiu, Xiao Dong Chen, Winston Duo Wu
Summary: Based on drug repositioning strategy, niclosamide has shown potential for treating COVID-19. However, developing effective NCL delivery formulations remains challenging. In this study, NCL-embedded dry powder for inhalation was fabricated using a novel spray freeze drying technology. By adjusting the composition and temperature, the size, morphology, crystal properties, flowability, and aerosol performance of the SFD microparticles were systematically investigated.
Article
Engineering, Chemical
Hong Zhu, Dongbiao Jin, Nan Fu, Xiao Dong Chen, Jie Xiao
Summary: A multi-task convolutional self-attention network (CSAN) has been developed for dynamic modeling of probiotics inactivation during single droplet drying (SDD). The model effectively learns from historical data and predicts inactivation dynamics throughout the whole drying process, outperforming many existing models in terms of prediction accuracy. By using this model, two optimal SDD conditions have been identified with high terminal solid contents (>90 wt%) and cell survival ratios (>0.65).
Article
Biochemistry & Molecular Biology
Zejun Hu, Peng Wu, Yiqing Chen, Luping Wang, Xia Jin, Xiao Dong Chen
Summary: In this study, an ex vivo absorption model based on the permeability of the rat small intestine was established to evaluate the intestinal absorption of DHA microcapsules with five formulations after gastrointestinal digestion. The results showed that the permeability of glucose solution increased with concentration, while the absorption rate of DHA microcapsules was low. The absorption rate was also influenced by the release of free fatty acids from the microcapsules.
Article
Engineering, Chemical
Yifan Qin, Xiao Dong Chen, Aibing Yu, Jie Xiao
Summary: Mathematical modeling of mass transfer and absorption in the small intestine is challenging and requires a reliable and computationally efficient predictive model. This study derives an absorption model that considers the 3D intestinal inner wall structure and can be used in a 1D distributed model. Computational fluid dynamics simulations are used to quantify the mass-transfer coefficient. The model provides insights into the influence of intestinal morphology and motility on mass transfer and absorption.
Article
Engineering, Chemical
Xiaoqing Zhu, Yu Zhang, Xiao Dong Chen
Summary: The large deformation of an elastic hollow ellipsoid was investigated as a flowmeter mechanism. Relationships were found between pressure drop, deformation, flowrate, and fluid viscosity. The experiment used a silicone hollow ellipsoid with dimensions of 0.05 m (long axis), 0.03 m (short axis), and a wall thickness of 3.5 x 10(-4) +/- 4.6 x 10(-5) m. A monotonic relationship was observed between flowrate and the ellipsoid's representative diameter. The effect of viscosity on flowrate was inconclusive, but the sensitivity of the ellipsoid's expansion to spatial variations in wall thickness was noted.
ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Applied
Hongyan Zhang, Sufang Duan, Yang Yu, Ren'an Wu, Jingjing Wang, Xiao Dong Chen, Ignatius Man-Yau Szeto, Peng Wu, Yan Jin
Summary: The effects of casein-to-whey ratios in fermented milk on gastric emptying, proteolysis and intestinal peptidome were investigated using an in vitro dynamic stomach-intestine system mimicking pre-school children digestion. The research found that the gastric emptying rate varied insignificantly among the milk samples. After 120 min digestion, the highest extent of proteolysis was observed at a casein-to-whey ratio of 2:1 due to the fewest gastric protein aggregates and relatively abundant caseins. Intestinal peptides derived from caseins or whey proteins showed a positive correlation with their parent protein content. The most abundant bioactive whey peptides were found at a casein-to-whey ratio of 1:1.5 after intestinal digestion. These findings demonstrated the importance of protein compositions in fermented milk on gastrointestinal proteolysis and peptide release in vitro, which is meaningful for future development of milk products that are more suitable for children.
Article
Chemistry, Applied
He Lyu, Saartje Hernalsteens, Haihua Cong, S-y Quek, Xiao Dong Chen
Summary: Fermentation of mung beans by Bacillus subtilis subsp. natto can improve their nutritional and functional properties, including an increase in soluble protein, decrease in crystallinity, and change in particle size distribution. This approach can be used to produce a food ingredient with various functional and nutritional properties, and the SETR is a viable technology for handling high solid load substrates.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Engineering, Chemical
Fei Yu, Zizhan Wei, Jiaxin Chen, Yufei Long, Qing Qing, Bangda Li, Xinyue Zhang, Huimin Chen, Tianshu Lan, Pingchuan Zhu, Peihong Shen, Wei Zeng, Jianyan Lin, Zhongquan Qi, Xuehui Hong, Xiao Dong Chen
Summary: In this study, MPEG-PTMC@Cur NPs were prepared using MPEG-PTMC as the carrier, which showed improved physicochemical stability and photochemical stability of Cur. The NPs also exhibited enhanced antioxidant activity and oral bioavailability. Therefore, MPEG-PTMC@Cur NPs could be a promising delivery system for Cur.
Article
Engineering, Chemical
Hao Gu, Yun Xia, Yu Zhang, Xiao Dong Chen
Summary: In this study, a soft-elastic pulsation pump (SEPP) made of silicone rubber was developed and examined. The SEPP was driven by an external squeezing mechanism and featured a silicone one-way valve to prevent backflow. The material characteristics, durability, and performance of the SEPP were evaluated, and it was found to have good protection on blood. The technical details and experimental results provided a solid foundation for developing higher capacity SEPPs, which could potentially be applied as effective ventricular assist devices.
Article
Engineering, Chemical
Saartje Hernalsteens, Hai Hua Cong, Xiao Dong Chen
Summary: We developed an immobilized mixed strains system on agitated flasks and a soft elastic tubular reactor (SETR) to obtain a whole soymilk fermented product. The mix of Lactobacillus plantarum/Bacillus subtilis subsp. Natto, immobilized in gellan/xanthan/PU foam mat lining the reactor, resulted in a product with improved nutrition and reduced waste accumulation. This immobilization and SETR mixing method can be explored as a bioprocess option for non-traditional media.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Environmental
Guoqing Huang, Dongling Mao, Yali Zhang, Xiao Dong Chen, Zhangxiong Wu
Summary: This work investigated the use of ozone treatment for the postsynthesis of Fe-containing SBA-15 materials, where the surfactant was almost completely removed while maintaining other properties. The ozone treatment could effectively remove the triblock copolymer P123, while preserving the hydroxyl groups of SBA-15 and the dispersion state of Fe. The ozone-treated samples exhibited enhanced arsenic adsorption performance.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
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)
