Article
Food Science & Technology
Rasmi Janardhanan, Paloma Virseda, Nelson Huerta-Leidenz, Maria Jose Beriain
Summary: This study investigated the effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on the physicochemical traits of veal patties. The results showed significant changes in color, texture, and cooking loss in the patties with different processing parameters. HPP-SVCOOK processing conditions resulted in various changes in texture and color. The optimal processing results in terms of reduced hardness and cooking loss were achieved by HPP treatment at 350 MPa for 10 minutes, followed by sous-vide cooking at 55 degrees C.
Article
Agriculture, Multidisciplinary
Margaux Cameleyre, Clemence Monsant, Sophie Tempere, Georgia Lytra, Jean-Christophe Barbe
Summary: The study evaluated the impact of commercial proanthocyanidic tannins on the fruity pool of esters in Bordeaux red wines using model solutions. It was found that the presence of tannins significantly attenuated perception of fruity notes. Physicochemical analysis revealed a decrease in ester contents in the headspace due to the presence of proanthocyanidic tannins. A new sensory tool was developed to compare perceived odors, demonstrating the implications of pre-sensory levels on odor perception.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Yajing Yang, Qiongling Chen, Qingshan Liu, Xiaowen Wang, Wenbin Bai, Zhenjia Chen, Antonella Pasqualone
Summary: The physicochemical attributes of kafirin derived from Jin Nuo 3 sorghum were altered after undergoing high-hydrostatic-pressure (HHP) treatment. The treatment led to a decrease in protein solubility and increased polarity within the amino acid microenvironment. The specific surface area and particle size also increased, while the zeta-potential value decreased. This treatment enhanced thermal stability and induced a more ordered secondary structure in kafirin.
Article
Chemistry, Multidisciplinary
Monika Kordowska-Wiater, Monika Pytka, Anna Stoj, Agnieszka Kubik-Komar, Jakub Wyrostek, Adam Wasko
Summary: The study focused on the microbial diversity and key properties of Polish red wines produced by spontaneous fermentation. It identified the most abundant bacterial and yeast species in the wines from different vineyards and noted significant differences in antioxidant capacities and concentrations of glucose, fructose, and lactic acid. The findings highlighted the importance of indigenous strains for the development of unique local starter cultures and the production of wines with specific characteristics.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Pawel Zagrodzki, Michal Jancik, Wioleta Piatek, Maria Folta, Justyna Dobrowolska-Iwanek
Summary: This study aimed to analyze the chemical changes in five red wine varieties produced in Poland as they aged for 3 years, and also included a sensory evaluation. The results showed significant changes in flavors and aromas, with higher sensory scores. The PLS method was used to analyze the relationships between the parameters determined. This study revealed for the first time the relatively high potential of Polish red wines for long aging.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Materials Science, Multidisciplinary
Janine Waletzko-Hellwig, Christopher Pohl, Henrike Loeffler, Michael Dau, Michael Schlosser, Rainer Bader, Annett Klinder
Summary: The present study investigated the resorption behavior of high hydrostatic pressure (HHP) treated bone allografts in vitro by analyzing osteoclast precursor differentiation and activity. HHP is an efficient method for devitalizing bone grafts and a gentle alternative to conventional processing. The study showed that an application of 500 MPa led to significant osteoclastic differentiation and activity, while a treatment of 250 MPa resulted in PBMC differentiation but similar osteoclastic activity to the untreated control. The pressure level of HHP is crucial for the extent of degradation processes, and a treatment with 500 MPa may not be suitable for subsequent clinical applications of allografts.
MATERIALS & DESIGN
(2023)
Article
Food Science & Technology
Mingzhu Zhou, Yuzhao Ling, Fangxue Chen, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding
Summary: The combination of high hydrostatic pressure treatment and sous-vide treatment effectively improved the quality of largemouth bass fillets, inhibiting microbial growth and attenuating physicochemical changes. The storage period of largemouth bass fillets was prolonged by the treatment. The content of total free amino acids decreased with the treatment, and volatile compounds showed different trends in HHP and HHP+SV groups during storage.
Article
Food Science & Technology
Yidan Zhang, Xuebing Zhang, Zhiheng Zhang, Zhenjia Chen, Xu Jing, Xiaowen Wang
Summary: High hydrostatic pressure treatment altered the spatial conformation of millet gliadin, increasing its hydrophilicity, without changing the distribution of subunits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Mengqi Mao, Dandan Ni, Lingjun Ma, Fang Chen, Xiaosong Hu, Junfu Ji
Summary: High hydrostatic pressure treatment can effectively improve the micellar structures of natural casein, resulting in enhanced emulsifying activity and encapsulation efficiency, leading to a more stable nanoemulsion.
Article
Biochemistry & Molecular Biology
Yuyang Ma, Runfang Wang, Tietao Zhang, Yunsheng Xu, Suisui Jiang, Yuanhui Zhao
Summary: The study found that HHP treatment improved the water content and texture parameters of oysters, adjusted the fatty acid content, and enhanced the volatile flavor compounds, reducing fishiness and positively impacting on the edible qualities.
Review
Biochemistry & Molecular Biology
Zhiguang Chen, Qi Yang, Yinshuang Yang, Haixia Zhong
Summary: This study summarises the effects of high hydrostatic pressure (HHP) treatment on starch structure and properties, and discusses the mechanism of HHP-induced gelatinisation. The results provide a reference for the application of HHP in starch processing and modification.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Shu-Meng Wu, Yan-Han Lin, Yu -Hsiang Wu, Chung-Yi Wang
Summary: This study investigated the effects of high hydrostatic pressure (HHP) treatment on the myrosinase-glucosinolate system, physicochemical properties, and bacterial community of pickled radishes. The results showed that 300 MPa HHP pretreatment promoted the activation of the myrosinase-glucosinolate system and increased the content of raphasatin and sulforaphene in pickled radish. However, 600 MPa HHP pretreatment suppressed myrosinase activity. Additionally, HHP treatment altered the bacterial community of radish and reduced the counts of total bacteria and lactic acid bacteria.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Seyyed Mahdi Mirzababaee, Duygu Ozmen, Mohammad Ali Hesarinejad, Omer Said Toker, Samira Yeganehzad
Summary: This study investigates the effect of high-pressure treatment on the properties of millet starch. The results show that high-pressure treatment modifies the structure, morphology, pasting, thermal, and rheological properties of the starch. The treatment increases water holding capacity and hydration ability of the starch, decreases gelatinization temperature and enthalpy, and reduces viscosity. Additionally, pressure and time also increase the elasticity of the starch samples.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Tongtong Yu, Xiaojun Zhang, Ruoyi Feng, Caiyun Wang, Xiaoyu Wang, Yongtao Wang
Summary: This study compared the effects of high hydrostatic pressure (HHP), pasteurization, and pasteurization-HHP on microorganisms and quality of milk. The results showed that HHP-treated milk had advantages in maintaining nutritional quality and shelf life, but had lower sensory acceptance.
Article
Food Science & Technology
Mandy Man-Hsi Lin, Paul K. Boss, Michelle E. Walker, Krista M. Sumby, Vladimir Jiranek
Summary: This study reports the fermentative traits of two Kazachstania species in red wine and their impact on chemical and sensory properties. The results show that Kazachstania yeast significantly increase acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz wines, leading to higher jammy and red fruit aroma/flavour compared to wines fermented with Saccharomyces cerevisiae alone. The study highlights the potential of Kazachstania yeast as starter cultures for improving the aromatic complexity of red wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Chemistry, Analytical
Zhihui Wu, Da-Wen Sun, Hongbin Pu, Qingyi Wei
Summary: A novel fluorescence biosensor based on CRISPR/Cas12a and MXenes was developed for AFB1 detection in food. The biosensor showed a wide detection range, low detection limit, and rapid detection time, and demonstrated excellent detection performance in real samples.
Review
Food Science & Technology
Obafemi Ibitayo Obajemihi, Jun-Hu Cheng, Da-Wen Sun
Summary: Infrared-accelerated drying (IRAD) technology is an innovative solution for the food industry, offering advantages such as energy-saving potential, reduced drying time, and cost-effectiveness. This review presents the latest knowledge and findings on the applications of IRAD technologies in enhancing food quality and safety. It discusses the fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for improving efficiency, and developments in combining IRAD with other drying techniques for better end-products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Yuandong Lin, Ji Ma, Qijun Wang, Da-Wen Sun
Summary: There is an increasing interest in the role of nondestructive and rapid detection technologies in the food industry. Machine learning techniques have shown great potential in handling complex data and building calibration models. Novel nondestructive technologies, such as acoustic analysis, machine vision, electronic nose, and spectral imaging, combined with machine learning, have wide applications in food quality assessment.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Hongbin Pu, Qingyi Wei, Da-Wen Sun
Summary: This article introduces a method of using hyperspectral imaging technology to assess the safety of meat products. By analyzing the safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, it provides a new approach and technology for meat safety evaluation. Although hyperspectral imaging can provide the spatial distribution of spectrum, further improvement is still needed to overcome its limitations for industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Edidiong Joseph Bassey, Da-Wen Sun, Okon Johnson Esua, Jun-Hu Cheng
Summary: This study investigated the effects of freeze-thaw pretreatments using different freezing speeds on the drying characteristics, physicochemical and phytochemical compositions of red dragon fruit slices during infrared drying. The results showed that the pretreatments could alter cellular structure, reduce drying time, increase drying rates and effective moisture diffusivity. The effects varied depending on the freezing methods, with fast and ultrafast freezing improving physicochemical quality and antioxidant capacity, while slow freezing enhancing certain phytochemical contents and antioxidant activity.
Article
Chemistry, Analytical
Wenyang Zhang, Da-Wen Sun, Ji Ma, Anjun Qin, Ben Zhong Tang
Summary: A ratiometric fluorescent tag based on dual-emissive hydrophobic carbon dots (H-CDs) was developed for the real-time and visual evaluation of seafood freshness by responding to volatile base nitrogens (VBNs). The tag showed a sensitive response to VBNs, with a limit of detection of 7 μM for spermine and 137 ppb for ammonia hydroxide. The tag, deposited on cotton paper, exhibited clear color variations from red to blue under UV light upon treatment with ammonia vapor. The cytotoxicity of the H-CDs was also evaluated and found to be non-toxic. This is the first ratiometric tag using dual-emissive CDs with aggregation-induced emission properties for the recognition of VBNs and seafood freshness in real-time and visual manner.
ANALYTICA CHIMICA ACTA
(2023)
Article
Chemistry, Applied
Bingxue Hu, Da-Wen Sun, Hongbin Pu, Zhibin Huang
Summary: A large-area, high-sensitivity, stable and uniform Au@Ag nanorods-CMC substrate was successfully developed for SERS detection of pesticide residues in fruits. The substrate retained more than 80% SERS performance after 9 months of storage, demonstrating its advantages of facile preparation, good uniformity, strong reproducibility, and long-term stability.
Article
Chemistry, Applied
Hong Zhu, Jun-Hu Cheng, Ji Ma, Da-Wen Sun
Summary: An effective method based on Fe2+ assisted cold plasma was proposed to pretreat pineapple peel cellulose for the preparation of cellulose nanofibrils (CNF). The mechanism underlying Fe2+ assisted cold plasma pretreatment and the resulting changes in cellulose structure were investigated. The results showed that Fe2+ assisted cold plasma treatment significantly decreased the degree of polymerization of cellulose and enhanced electrostatic repulsion of fibrils, leading to the production of CNF. The study provides important insights into developing new pretreatment methods for converting cellulose into CNF.
Article
Chemistry, Applied
Lunjie Huang, Da-Wen Sun, Hongbin Pu, Cuiyun Zhang, Daorui Zhang
Summary: This study presents a biocatalytic spraying coating for fruit preservation, using banana and mango as model fruits. The biohybrid nanofibers in the coating showed excellent antibacterial performance and effectively killed foodborne pathogens, thereby improving the quality of the fruits.
FOOD HYDROCOLLOIDS
(2023)
Editorial Material
Food Science & Technology
Da-Wen Sun
Summary: Surface-enhanced Raman spectroscopy (SERS) technology has been revitalized and advanced by utilizing metal-organic frameworks (MOFs) as substrates. In this study, Fe3O4@UiO-66(Zr)@Ag nanoparticles (FUAs) were developed as a new SERS substrate for trace detection of organophosphorus pesticides (OPs) in food. The FUAs exhibited excellent SERS detection sensitivity, uniformity, reproducibility, and stability, with a high Raman enhancement factor and low limit of detection for 4-NBT. The FUAs also achieved trace detection of OP compounds in apple juice, meeting the requirements of food control standards.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jun-Hu Cheng, Jilin Li, Da-Wen Sun
Summary: This study investigated the effects of dielectric barrier discharge (DBD) cold plasma (CP) on the structure, surface hydrophobicity, and allergenic properties of tropomyosin (TM) in shrimp. The results showed that CP treatment increased the molecular weight of TM, decreased the protein concentration, increased the content of free amino acids, and altered the distribution of aromatic amino acids. CP treatment also led to a decrease in the content of alpha-helix and an increase in surface hydrophobicity. Allergenicity analysis demonstrated that CP treatment significantly reduced the IgE binding capacity and the degranulation indexes of KU812 cells, including the release of beta-HEX, intracellular calcium ion intensity, histamine, and inflammatory cytokines (IL-4, TNF-alpha).
Article
Chemistry, Applied
Obafemi Ibitayo Obajemihi, Okon Johnson Esua, Jun-Hu Cheng, Da-Wen Sun
Summary: The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices during hot air drying at an air temperature of 55 degrees C and velocity of 1.5 m/s were evaluated. The results showed that PW pretreatment increased lycopene content, shortened drying time, improved various physicochemical properties, but reduced TSS. OD treatment led to lycopene degradation, prolonged drying time, increased TSS, but lowered acidity and other properties. PO treatment overcame the disadvantages of OD and showed enhanced lycopene content, accelerated moisture transfer, improved bioactive and physicochemical properties. Overall, PW and PO pretreatments showed promising potential for enhancing drying efficiency and product quality in the food industry.
Article
Biochemistry & Molecular Biology
Jun-Hu Cheng, Huifen Wang, Da-Wen Sun
Summary: This study investigated the effects of cold plasma (CP) treatment on the IgE-binding sites between allergenic peptides of tropomyosin (TM) in shrimp and plasma active particles. Results showed that the IgE-binding ability of two critical peptides (P1 and P2) initially increased and then decreased after 15 min of CP treatment. The contribution rates of different active particles in reducing IgE-binding ability were also determined. Additionally, specific amino acids in the peptides were identified as the IgE sites. These findings contribute to the accurate control of TM allergenicity and provide insights into allergenicity mitigation during food processing.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Clement Kehinde Ajani, Zhiwei Zhu, Da-Wen Sun
Summary: A microscale modelling framework was developed to compute effective properties related to flow, heat, and mass transfer during vacuum cooling of porous foods. The model was validated using nuclear magnetic resonance to investigate cellular water transport in steamed bread. The computed effective properties were in line with experimental measurements, and the analysis showed that microstructural variability significantly affected the estimated effective properties. The microscale model provided details not visible in the lumped formulation, offering a better understanding of moisture loss mechanisms during vacuum cooling.
TRANSPORT IN POROUS MEDIA
(2023)
Article
Food Science & Technology
Chenyue Zhou, Ji Ma, Da-Wen Sun
Summary: In this review, the luminescence mechanisms and structure design of AIE sensing platforms are introduced, and the sensing mechanisms, including noncovalent interaction, solubility and viscosity change, specific recognition, and photophysical quenching/dequenching processes, are elucidated. Moreover, the latest and representative applications of AIE sensing platforms in the detection of foodborne pathogens, environmental pollutants, biotoxins, agrochemicals, illegal additives, and spoilage markers are comprehensively summarized. Lastly, the outlook and challenges of AIE sensing platforms are discussed.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
