Article
Food Science & Technology
Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Oleksii Parniakov, Malgorzata Nowacka
Summary: Previous literature has shown that using PEF or a combination of PEF and US can improve the dehydration process and enhance the quality of dried products. Different treatments were applied to red bell peppers before freeze-drying, and all analyzed technological variants improved drying kinetics. Non-thermal pretreatment before freeze-drying resulted in higher levels of vitamin C, total phenolic, and carotenoids compared to blanching, despite blanching reducing drying time the most.
Article
Engineering, Chemical
Li-Zhen Deng, Chun-Hong Xiong, Parag P. Sutar, Arun S. Mujumdar, Yu-Peng Pei, Xu-Hai Yang, Xian-Wei Ji, Qian Zhang, Hong-Wei Xiao
Summary: The high humidity hot air impingement blanching (HHAIB) pretreatment is a promising technique for reducing microbial populations and improving the drying rate of red peppers.
Article
Food Science & Technology
Jinggui Nie, Danting Chen, Yanbin Lu, Zhiyuan Dai
Summary: This study investigated the effects of various blanching methods on the quality of Sargassum fusiforme and found dual effects on fucoxanthin content and antioxidant activity, as well as described the degradation kinetics of fucoxanthin during blanching. Sensory analysis indicated that shorter blanching time could better preserve sensory quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Huihuang Xu, Min Wu, Xiuxin Zhang, Bo Wang, Shunli Wang, Zhian Zheng, Dong Li, Fang Wang
Summary: This study employed steam blanching, high-humidity hot air impingement blanching, and vacuum-steam pulsed blanching to significantly improve the efficiency and quality of dried peony flowers. Blanching pretreatment led to reductions in drying time, energy consumption, browning degree, and shrinkage ratio, while enhancing the retention levels of bioactive compounds in the dried samples.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Chemistry, Applied
Tao Bao, Xin Hao, Mohammad Rezaul Islam Shishir, Naymul Karim, Wei Chen
Summary: The study found that cold plasma pretreatment significantly altered the surface morphology of jujube slices, increasing cavities and accelerating the drying rate. Additionally, it enhanced the antioxidant capacity of jujube slices and reduced the production of harmful substances.
Article
Agriculture, Multidisciplinary
Tao Bao, Xin Hao, Mohammad Rezaul Islam Shishir, Naymul Karim, Wei Chen
Summary: This study investigated the effects of various pretreatments on the drying process and quality properties of whole jujube. The results indicated that cold plasma is a promising green alternative method to chemical pretreatment, reducing drying time and enhancing antioxidant capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Katarzyna Rybak, Artur Wiktor, Mohammad Kaveh, Magdalena Dadan, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Summary: The study evaluated the effects of thermal and non-thermal technologies on the drying process of red bell pepper and compared the convective and microwave-convective drying methods. The results showed that all methods reduced drying time, with blanching being the most effective. Non-thermal methods preserved bioactive compounds better, with PEF-treated peppers exhibiting higher antioxidant activity. The pretreatment also influenced physical properties, such as porosity and color.
Article
Chemistry, Applied
Fernanda Kuhn, Mariane Santos Dorneles, Caciano Pelayo Zapata Norena
Summary: The encapsulation of Bougainvillea glabra bracts extract using prebiotic fibers polydextrose and inulin showed high retentions of betacyanins and phenolic compounds, with maximum release and stability in the gastric phase. The powders have great potential as bioactive ingredients in foods.
Article
Chemistry, Applied
Mengyao Li, Yan Wang, Xiaohan Wei, Zhuo Wang, Chao Wang, Xiaoming Du, Yuanxiu Lin, Yunting Zhang, Wen He, Xiaorong Wang, Qing Chen, Yong Zhang, Ya Luo, Haoru Tang
Summary: This study investigated the effects of pretreatment and freezing storage on the nutritional quality of Chinese celery cultivar 'Lvlin Huangxinqin' and Western celery cultivar 'Jinnan Shiqin' after postharvest. Blanching at 60 degrees C for 120 s and blanching at 75 degrees C for 75 s were the most effective pretreatments for 'Lvlin Huang-xinqin' and 'Jinnan Shiqin' respectively. These pretreatments effectively maintained the level of various nutrients during freezing storage. The findings suggest that blanching and quick-freezing treatments are beneficial for preserving the nutritional quality of celery.
Article
Plant Sciences
Sunjeet Kumar, Gaojie Li, Xinfang Huang, Qun Ji, Kai Zhou, Hongwei Hou, Weidong Ke, Jingjing Yang
Summary: The study found that blanching significantly affected the phenotype, physiology, and nutritional levels of water dropwort, with starch, sugars, vitamins, minerals, and antioxidant activities increasing significantly in the blanched stems during mid- and post-blanching periods. Among the five cultivars, V11E0012 was identified as the best cultivar with the most noticeable changes observed in post-blanching samples.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Chemistry, Applied
Hui Wang, Xiao-Ming Fang, Parag Prakash Sutar, Jian-Sheng Meng, Jun Wang, Xian-Long Yu, Hong-Wei Xiao
Summary: The emerging vacuum-steam pulsed blanching (VSPB) technology shows higher efficiency and better quality in blanching carrots, improving color, texture, and preservation of phytochemicals.
Article
Food Science & Technology
Zhen-Xu Liang, Jin-Zheng Zhang, Chao Xin, Dong Li, Mei-Yu Sun, Lei Shi
Summary: This study investigated the phenolic compositions, antioxidant capacities, and pigments of edible Lilium in China. The results showed that phenolic compounds contribute to the major colors of Lilium bulbs and bulbs with darker, redder colors have higher bioactive constituents and antioxidant capacities. The mountainous area of southwest China could potentially become a new source of edible lilies with bulb-colored Lilium species.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Teodora Scrob, Sanziana Maria Varodi, Georgiana Alexandra Vintila, Dorina Casoni, Claudia Cimpoiu
Summary: This study monitored the changes in compound contents in lingonberry jams formulated with different sweeteners under different storage conditions. The results showed that the type of sweetener used significantly affected the stability of the compounds, with anthocyanins degrading the fastest. Storage temperature and light conditions also influenced the degradation rate of the compounds in the jams.
Article
Acoustics
Danli Wang, Jiayuan Liu, Shaoping Qiu, Jingjing Wang, Gongshuai Song, Bingquan Chu, Ling Li, Gongnian Xiao, Jinyan Gong, Fuping Zheng
Summary: Caffeoylquinic acids, found in many plant species, exhibit various biological and pharmacological activities. The stability of 3- and 4-O-caffeoylquinic acid decreases with increasing solution alkalinity, with 3-O-caffeoylquinic acid being more stable. Ultrasound facilitates the degradation and isomerization of these compounds.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Hui Wang, Jian-Sheng Meng, G. S. Raghavan, Valerie Orsat, Xian-Long Yu, Zi-Liang Liu, Zhi-An Zheng, Shu-Yao Wang, Hong-Wei Xiao
Summary: Vacuum-steam pulsed blanching technology shows promising results in improving the preservation of ginger by inactivating enzymes, altering texture, and enhancing dried quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Yu-Peng Pei, Bao-Hu Sun, Sriram K. Vidyarthi, Zhi-Qiang Zhu, Sheng-Kun Yan, Yang Zhang, Jiqiang Wang, Hong-Wei Xiao
Summary: The study demonstrates that pulsed pressure osmotic dehydration (PPOD) is an efficient, economical, and sustainable method for preserving red beetroot, improving its quality, and maintaining its color.
Review
Food Science & Technology
Yu-Hao Zhou, Arun S. Mujumdar, Sriram K. Vidyarthi, Magdalena Zielinska, Huilin Liu, Li-Zhen Deng, Hong-Wei Xiao
Summary: Food safety and security are significant global concerns. Nanotechnology offers great potential in solving food safety issues and enhancing agricultural productivity, but challenges such as costs and potential adverse effects on human health need to be addressed.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Jiajia Fang, Chongxin Liu, Chung-Lim Law, Arun S. Mujumdar, Hong-Wei Xiao, Chunjiang Zhang
Summary: Heat processing is a commonly used method in the food industry to improve quality and prolong shelf life. However, traditional methods are inefficient and can lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits, such as reducing microorganisms, preventing oxidation, and improving physicochemical properties of foodstuffs. This article provides a comprehensive review on the impact of SHS on various foodstuffs and offers practical techniques for food manufacturers and researchers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Wen-Kai Zhang, Chunjiang Zhang, Biao Qi, Arun S. Mujumdar, Long Xie, Hui Wang, Jia-Bao Ni, Hong-Wei Xiao
Summary: The effect of different relative humidity conditions on beef jerky during hot-air impingement roast drying process was investigated. The results showed that increasing relative humidity significantly reduced encrustation thickness, improved color quality, and enhanced flavor.
Article
Engineering, Chemical
Hao-Yu Ju, Sriram K. Vidyarthi, M. A. Karim, Xian-Long Yu, Wei-Peng Zhang, Hong-Wei Xiao
Summary: In order to improve the drying efficiency and quality of papaya and reduce energy consumption, the step-down relative humidity hot air drying technology was used. The results showed that decreasing the humidity contributed to an increase in drying rate and improved the quality of the dried papaya.
Article
Engineering, Chemical
Ziping Ai, Hongwei Xiao, Yue Zhang, Dengwen Lei, Zekang Peng, Mengjia Li, Yanhong Liu
Summary: Hot air impingement drying was used to dry Amomum villosum fruit, and it was found that the best drying condition was at 60 degrees C and 6m/s.
Article
Food Science & Technology
Jun Wang, Yu-Peng Pei, Chang Chen, Xu-Hai Yang, Kejing An, Hong-Wei Xiao
Summary: In this study, a thermal pretreatment technology called high-humidity hot air impingement blanching (HHAIB) was used to explore its effect on the drying behavior and related mechanisms of red pepper. The results showed that HHAIB significantly reduced the drying time and the hardness of the pepper. The ultrastructure and water state of the pepper also experienced changes during the blanching process. Overall, HHAIB treatment is a promising method for accelerating the drying process of red pepper.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Jia-Bao Ni, Yan-Xiang Bi, Sriram K. Vidyarthi, Hong-Wei Xiao, Li-Da Han, Jun Wang, Xiao-Ming Fang
Summary: The effect of non-thermal processing on food flavor and aroma components is still unclear. In this study, non-thermal electrohydrodynamic (EHD) drying was used for lotus bee pollen drying. The impact of different EHD output voltages on volatile organic compounds (VOCs) was investigated and compared with hot air drying (HAD) and natural sun drying (NSD). The results revealed the changes in aldehydes, terpenes, alcohols, and acids in lotus pollen during EHD drying and identified potential markers for distinguishing different drying lotus bee pollen.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Piyush Sharma, Hong-Wei Xiao, Qi Zhang, P. P. Sutar
Summary: Black Pepper, also known as black gold, is a highly traded spice, but recently, export rejections have increased due to the presence of bacteria like Escherichia coli, Salmonella, and high microbial load. In this study, a novel combination of microwave-vacuum-steam treatment was developed to reduce the microbial load in black pepper at low temperatures. The treatment resulted in significant reductions in E. coli, Salmonella, and total mesophilic plate count. The optimized condition for the treatment was determined. This study provides a potential industrial method for bulk decontamination of spices.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Hui Wang, Magdalena Zielinska, Kejing An, Xiao-Ming Fang, G. S. V. Raghavan, Yue Zhang, Valerie Orsat, Hong-Mei Xiao, Hong-Wei Xiao
Summary: This study investigated the effects of different vacuum-steam pulsed blanching (VSPB) and storage conditions on the quality attributes of dried carrots. The fingerprints of volatile profiles of carrots stored in different conditions were analyzed using principal component analysis and similarity analysis. VSPB treatment resulted in reductions in β-carotene, total phenolics, and antioxidant capacity. The degradation kinetics of chemical components were accurately described using the Weibull model. Fingerprint analysis allowed for the identification and evaluation of differences in volatile compounds of dried carrots subjected to VSPB and storage. These findings highlight the importance of proper blanching conditions for obtaining high-quality dried carrots with improved storage stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Vindya Thathsaranee Weligama Thuppahige, Lalehvash Moghaddam, Zachary G. Welsh, Tony Wang, Hong-Wei Xiao, Azharul Karim
Summary: This study investigated the potential of extracting starch from cassava peel and bagasse as non-edible sources. The study developed an extraction method to maximize starch extraction and compared the properties of the extracted starch with commercial cassava starch. The results showed that cassava peel starch had a significantly higher yield than bagasse starch, and the extracted starch from both sources exhibited similar morphology and functional groups.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Chongxin Liu, Kai Si, Magdalena Zielinska, Xinlei Huang, Jiajia Fang, Hong-Wei Xiao, Chunjiang Zhang
Summary: The principle of Al-CaO flameless ration heaters (FRHs) is to release a large amount of heat for reheating food through the complex chemical reactions of aluminium powder, calcium oxide, and water. The effects of temperature, pressure, and pH on the heat production were investigated. A computational model for FRHs' actual heat production was established and verified. The results provide insights into Al-CaO FRHs and are helpful for designing and optimizing food self-heating units.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Jun-Wen Bai, Yu-Chi Wang, Jian-Rong Cai, Lu Zhang, Yi Dai, Xiao-Yu Tian, Hong-Wei Xiao
Summary: This study investigated the effects of different drying methods on the drying characteristics, appearance, color, TPC, antioxidant activity, and microstructure of Pleurotus eryngii slices. The results showed that microwave drying had a significant advantage in reducing the drying time, but it damaged the color and nutritional quality of P. eryngii. Hot air and infrared drying at lower temperatures obtained better color, TPC, and antioxidant activity. The microstructure of P. eryngii slices was influenced by the drying methods and conditions.
Article
Plant Sciences
Yong-Kang Xie, Xing-Yi Li, Chang Chen, Wei-Peng Zhang, Xian-Long Yu, Hong-Wei Xiao, Feng-Yin Lu
Summary: The effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of G. elata were investigated in this study. The results showed that the degree of steaming and blanching was related to the core temperature of G. elata. Steaming and blanching pretreatment increased the drying time of the samples and affected the water status and drying rates. The treatments also led to changes in the content of bioactive substances in G. elata.
Article
Food Science & Technology
An-An Zhang, Bu-Er Ha, Chang Chen, Ming-Qiang Xu, Qing-Hui Wang, Long Xie, Zhi-An Zheng, Jing-Shou Zhang, Wei-Qiao Lv, Hong-Wei Xiao
Summary: Vacuum steam pulsed blanching (VSPB) has significant effects on tissue softening, dehydration, and drying characteristics of Cornus officinalis. It alters physical properties, enhances antioxidant capacity, and preserves carotenoids and ascorbic acid.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
