Article
Biochemistry & Molecular Biology
Vanja Seregelj, Lorenzo Estivi, Andrea Brandolini, Gordana Cetkovic, Vesna Tumbas Saponjac, Alyssa Hidalgo
Summary: The encapsulation of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. Freeze-drying was more effective in protecting carotenoids from degradation compared to spray-drying. The activation energies tended to be higher in freeze-dried encapsulates.
Article
Food Science & Technology
Tomochika Sogabe, Koichi Ohira, Kiyoshi Kawai
Summary: The study on the effect of polymers on freeze-dried soup found that gelatin enhanced physical strength due to its gel network, and 1% gelatin was identified as a useful physical stabilizer for freeze-dried soup.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Pharmacology & Pharmacy
Ryo Ohori, Tomomi Akita, Chikamasa Yamashita
Summary: The ramp rate of shelf temperature in the primary drying process has been found to affect final product quality. High concentration disaccharide solutions are more prone to macroscopic collapse at a slow ramp rate. Formulations with mannitol, glycine, and dextran show resistance to drying failure in slow ramp cycles. Additionally, increasing protein concentration can inhibit slow ramp-induced collapse.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Yukino Yamamoto, Suwalee Fong-in, Kiyoshi Kawai
Summary: The study showed that freeze-dried samples with higher pulp content do not collapse, and have higher yield stress, even when freeze-dried at higher temperatures.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Kyuya Nakagawa, Daiki Morishita, Tetsuo Suzuki, Noriaki Sano
Summary: The present study aimed to develop a method to quantitatively evaluate and predict the degree of collapse of freeze-dried products based on the operating conditions of the freeze-drying process. Freeze-dried specimens were analyzed using X-ray computed tomography, and a shape factor was identified as an index of the occurrence of collapse. The results showed that the proposed shape factor correlated with the values obtained by tapped density experiments, confirming its validity as an indicator of micro-collapse.
Article
Pharmacology & Pharmacy
Sebastian Groel, Tim Menzen, Gerhard Winter
Summary: This study aims to investigate the correlation between global alpha-relaxations and long term protein stability after freeze-drying, in order to predict the stability of freeze-dried protein formulations. The results show a weak correlation between alpha-relaxation times and protein aggregation, and increasing residual moisture helps improve the correlation.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Article
Plant Sciences
Xiaowei Ma, Xiang Luo, Yongzan Wei, Tuanhui Bai, Jiangli Shi, Bing Zheng, Wentian Xu, Li Li, Songbiao Wang, Jisen Zhang, Hongxia Wu
Summary: The study identified the variation in beta-carotene content in mango fruit affects flesh color, with MiPSY1 as a key gene regulating beta-carotene biosynthesis. Transcription factors MibZIP66 and MibHLH45 were shown to activate MiPSY1 transcription by binding to the MiPSY1 promoter. However, the two transcription factors did not show a significant synergistic effect on promoter activity.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Engineering, Chemical
Kyuya Nakagawa, Hiroki Kamisaki, Tetsuo Suzuki, Noriaki Sano
Summary: This study developed a mathematical model applicable to glassy freeze-dried matrices for predicting the durations before humidity-induced collapse, based on experimentally obtained glass transition lines and moisture sorption isotherms. The impacts of temperature and relative humidity combinations on stability were successfully visualized in stability maps. The proposed mathematical model can guide the formulation of stable freeze-dried products against storage.
CHEMICAL ENGINEERING SCIENCE
(2022)
Article
Food Science & Technology
A. M. Nandhu Lal, Sriram Krishnamurthy, M. S. Girinandagopal, Anjineyulu Kothakota, Raj Kumar, V. V. Venugopalan, S. Padma Ishwarya, T. Venkatesh
Summary: The study demonstrates that RADD is more effective in dehumidification during the drying process of carrots, with slower drying rate, higher rehydration rate and retention of more nutrients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Zhe Wang, Xu Duan, Linlin Li, Guangyue Ren, Tiantian Wu, Junliang Chen, Yuan Ang, Jingfang Guo, Mengyue Zhao
Summary: This study compared the effects of freeze-drying and microwave-assisted freeze-drying on the immunological activity and structure of IgY. The results showed that MFD samples had higher activity retention than FD samples, but with a shorter drying cycle. MFD could be a potential alternative to common therapeutic protein drying methods.
Review
Food Science & Technology
Chibuzo Stanley Nwankwo, Endurance Oghogho Okpomor, Nesa Dibagar, Marta Wodecki, Wiktor Zwierz, Adam Figiel
Summary: Freeze-drying is an excellent method for dehydration, but traditional freeze-drying systems face challenges in the food industry. Upgrading or developing conventional freeze-dryers is necessary. Hybrid freeze-drying methods have the potential to achieve shorter drying durations, lower costs, and environmental friendliness while maintaining the same nutritive and sensory qualities as traditional freeze-drying in specific circumstances.
Article
Pharmacology & Pharmacy
Laurens Leys, Gust Nuytten, Pieter-Jan Van Bockstal, Thomas De Beer
Summary: Continuous spin freeze-drying allows for the implementation of several in-line process analytical technologies to control and optimize the freeze-drying process. Two methods were developed to control the freezing and drying phases at the individual vial level. Accurate control of the freezing rate and vial temperature resulted in uniform drying time between replicates.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Article
Food Science & Technology
Vera Lavelli, Jolanta Sereikaite
Summary: This article investigates the stability of beta-carotene in different encapsulation structures and analyzes the impact of water activity and glass transition temperature on degradation kinetics. The approaches to enhance beta-carotene stability are also discussed, providing insights for the further development of encapsulation technologies.
Article
Food Science & Technology
Liang Zhang, Wenyan Liao, Yang Wei, Zhen Tong, Yuan Wang, Yanxiang Gao
Summary: In this study, beta-carotene high loaded microcapsules were successfully fabricated without using organic solvent or solubilizing oil through wet-milling and spray drying. The optimized microcapsules showed small diameter, high encapsulation efficiency, and loading capacity. Microcapsule morphology and release rate of beta-carotene during digestion were influenced by milling time and drying temperature.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mihaela Popescu, Petrica Iancu, Valentin Plesu, Costin Sorin Bildea, Fulvia Ancuta Manolache
Summary: Tomato drying requires limiting drying temperatures to avoid carotenoid degradation. Drying experiments and mathematical modeling are necessary to understand moisture transport and scale up the process. Statistical analysis of ten mathematical models based on experimental data for tomato peel drying showed that the Two-term model provided the best prediction of moisture ratio.
Article
Food Science & Technology
Thitarat Phinainitisatra, Nathdanai Harnkarnsujarit
Summary: This study investigated the properties and stability of starch-based peelable coating film layers using mould dipping. Different ratios of rice starch (RS) and hydroxypropyl cassava starch (HS) were examined for their effects on fluid rheology and film properties. Results showed that HS provided flexibility and stability, while RS improved the formability of the peeled shells, influencing the physical, mechanical, and barrier properties of the films.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: The study investigated the effects of different degrees of substitution of hydroxypropyl cassava starch with agar and maltodextrin on the microstructure and properties of edible packaging films. The findings suggested that higher DS starch and agar improved extrusion processability, while maltodextrin increased plasticization and reduced network strength, affecting the overall performance of the films. The combination of agar and maltodextrin also influenced the water vapor and oxygen permeability of the films, showing potential for enhancing the properties of the packaging materials.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Tanaporn Chatkitanan, Nathdanai Harnkarnsujarit
Summary: Incorporating nitrite into starch and polyethylene films can enhance physical properties and barrier properties, improving the quality of packaged pork steak.
Article
Chemistry, Applied
Pattarin Leelaphiwat, Chayanat Pechprankan, Paphawin Siripho, Nattinee Bumbudsanpharoke, Nathdanai Harnkarnsujarit
Summary: The study demonstrated that PBAT/TPS films containing nisin and EDTA effectively inhibited lipid degradation in pork tissues, delayed meat discoloration, and preserved the quality of packaged pork. The interaction between nisin, EDTA, and polymers altered the crystallinity and barrier properties of the films, functionalizing biodegradable food packaging to inactivate microorganisms.
Article
Food Science & Technology
Nattinee Bumbudsanpharoke, Phanwipa Wongphan, Khwanchat Promhuad, Pattarin Leelaphiwat, Nathdanai Harnkarnsujarit
Summary: Blending PBAT and PBS modified the morphology and permeability of bio-based films, while blending with LLDPE resulted in incompatibility. LLDPE/PBAT films had lower T-alpha than neat PBAT and LLDPE, while T-alpha of PBAT/PBS blends decreased with increasing PBS content, indicating diverse polymer compatibility and molecular mobility.
Article
Food Science & Technology
Danaya Phothisarattana, Nathdanai Harnkarnsujarit
Summary: This study developed bioplastic nanocomposite films with enhanced permeation and increased strength by adding silicon dioxide to the polymer blend. The addition of silicon dioxide significantly improved the melting and amorphous ratio of the polymer blend, leading to improved permeability and tensile strength. Migration phenomena of the film components were also observed.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Polymer Science
Khwanchat Promhuad, Atcharawan Srisa, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Janenutch Sodsai, Kittichai Tansin, Phannaphat Phromphen, Nawarat Chartvivatpornchai, Phurit Ngoenchai, Nathdanai Harnkarnsujarit
Summary: This study reviewed the recent applications of hemp components, including fiber and extract, in various industries such as food, textile, and packaging. Hemp fiber and extracts play important roles in reinforcement materials, food, and non-food applications, and the performance of composite materials has been improved through physical and chemical modifications.
Review
Polymer Science
Horman San, Yeyen Laorenza, Ehsan Behzadfar, Uruchaya Sonchaeng, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Khwanchat Promhuad, Atcharawan Srisa, Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: This review summarizes recent findings and developments in functional polymeric packaging for bakery products, including the incorporation of active substances, coating technology, novel packaging designs, as well as the analysis of spoilage factors. Polymeric materials can effectively preserve the quality of packaged bakery products.
Review
Polymer Science
Yeyen Laorenza, Vanee Chonhenchob, Nattinee Bumbudsanpharoke, Weerachet Jittanit, Sudathip Sae-tan, Chitsiri Rachtanapun, Wasaporn Pretescille Chanput, Suvimol Charoensiddhi, Atcharawan Srisa, Khwanchat Promhuad, Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: Seafood is an economically viable product globally, but quality deterioration can occur after harvest. This review focuses on recent advances in polymeric packaging technology for seafood products and the relationship between packaging and seafood quality deterioration.
Review
Polymer Science
Atcharawan Srisa, Khwanchat Promhuad, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Kittichai Tansin, Nathdanai Harnkarnsujarit
Summary: Consumers are increasingly concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has gained attention for reducing food surface contamination and delivering quality and safe food with extended shelf life. Incorporating silver nanoparticles, essential oils, and natural plant extracts in or on polymeric matrices provides improved antifungal, antibacterial, and antiviral properties.
Article
Polymer Science
Uruchaya Sonchaeng, Juthathip Promsorn, Nattinee Bumbudsanpharoke, Vanee Chonhenchob, Shyam S. S. Sablani, Nathdanai Harnkarnsujarit
Summary: The effects of blending biodegradable polyesters with gallic acid on the properties of oxygen scavenging polymers were investigated. Gallic acid showed better compatibility with polybutylene adipate-co-terephthalate (PBAT) than polybutylene succinate (PBS), resulting in more homogeneous microstructures and modified crystalline morphology. However, non-homogeneous dispersion of gallic acid reduced the mechanical properties and increased the water vapor and oxygen permeability of the polymers.
Article
Polymer Science
Khwanchat Promhuad, Nattinee Bumbudsanpharoke, Kiattichai Wadaugsorn, Uruchaya Sonchaeng, Nathdanai Harnkarnsujarit
Summary: Maltol incorporated into acetylated cassava starch films as functional packaging for butter cake extended shelf-life and inhibited mold growth.
Review
Polymer Science
Sandhya Alice Varghese, Harikrishnan Pulikkalparambil, Khwanchat Promhuad, Atcharawan Srisa, Yeyen Laorenza, Lerpong Jarupan, Tarinee Nampitch, Vanee Chonhenchob, Nathdanai Harnkarnsujarit
Summary: Waste management in agriculture is a significant concern due to the generation of large volumes of solid waste as a result of increased food production. Utilizing agro-waste as raw material for food packaging supports sustainable development and the circular economy. This paper reviews recent trends in developing agro-wastes from plant and animal sources into eco-friendly food packaging systems, analyzing their properties and production methods while addressing future aspects and production problems.
Article
Engineering, Manufacturing
Nattinee Bumbudsanpharoke, Busarin Chongcharoenyanon, Nathdanai Harnkarnsujarit, Seongyoung Kwon, Seonghyuk Ko
Summary: Addition of CuONPs to PBAT/TPS biopolymer blend produced bionanocomposite films with improved properties. CuONPs showed good stability in 10% ethanol but dissolved in 3% acetic acid. Acid exposure led to loss of CuONPs and changes in film properties. Mechanical properties and sealing strength decreased, while oxygen permeability improved. Cu migration value was within the threshold limits, but the antimicrobial activity was lost. Ethanol had minor to no effect on film properties.
PACKAGING TECHNOLOGY AND SCIENCE
(2023)
Review
Polymer Science
Harikrishnan Pulikkalparambil, Sandhya Alice Varghese, Vanee Chonhenchob, Tarinee Nampitch, Lerpong Jarupan, Nathdanai Harnkarnsujarit
Summary: Packaging is an important aspect of the food processing industry that aims to reduce waste and improve the shelf life of products. Recent research has focused on utilizing bioplastics and bioresources to address environmental issues caused by single-use plastic packaging. The demand for natural fibres has increased due to their cost-effectiveness, biodegradability, and eco-friendliness. This article reviews the advancements in natural fibre-based food packaging materials, discussing fibre sources, composition, selection parameters, and physical and chemical modifications. Various plant-derived fibres have been used as reinforcements, fillers, and packaging matrices. These materials are processed using techniques such as casting, melt mixing, and injection moulding to enhance their strength for commercialization. The review also highlights research bottlenecks and suggests future study areas.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
