Article
Food Science & Technology
Hanwei Zhang, Shanbai Xiong, Xiaoyue Yu, Yueqi An
Summary: This review focuses on the formation mechanism and control methods of fishy odorants in pre-processed freshwater fish products, emphasizing that reducing flavor precursors and adopting appropriate processing methods can effectively reduce fishy odor.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Uma Buda, M. Bhargavi Priyadarshini, R. K. Majumdar, S. S. Mahanand, A. B. Patel, N. K. Mehta
Summary: The study found that apple pectin and konjac glucomannan have a significant impact on the quality parameters of surimi, with 0.025% apple pectin and 2% konjac glucomannan significantly improving gel-forming ability. Both treatments increased hydrophobic bonds, while the hardness of pectin gels increased with level.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Xin Liu, Keke Suo, Pei Wang, Xue Li, Limin Hao, Jiaqing Zhu, Juanjuan Yi, Qiaozhen Kang, Jinyong Huang, Jike Lu
Summary: The study found that snail enzyme modification significantly improved the oil retention capacity, glucose and cholesterol adsorption capacity, and antioxidant activity of dietary fiber extracted from wheat bran. These improvements may be attributed to structural changes caused by the modification.
FOOD SCIENCE AND HUMAN WELLNESS
(2021)
Article
Food Science & Technology
Qiongdan Hu, Ruyu Ma, Xinxing Tang, Rui Long, Qi Wang, Chaomei Fu, Rui Li, Hang Xiao
Summary: There are interactions between dietary fiber and polyphenols in food, affecting the bioavailability of polyphenols. Soluble dietary fibers extracted from different sources were tested for their ability to form aggregates with Curcumin (Cur). An ethanol-precipitated fenugreek SDF (FS60) showed the best aggregation with Cur among the tested fibers. Additionally, the presence of demethoxycurcumin (DMC) promoted the aggregation between FS60 and Cur, leading to the formation of stable curcuminoids-FS60 aggregates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yan Shang, Wenbin Zhang, Yali Dang, Xinchang Gao
Summary: This study evaluated the composition and properties of soluble dietary fiber in broccoli and found that it possesses various functional properties, including water-holding capacity, adsorption capacity, and antioxidant capacity. Additionally, it was found to have a unique angiotensin-converting enzyme inhibitory activity.
Review
Biochemistry & Molecular Biology
Zhi-Wei Guan, En-Ze Yu, Qiang Feng
Summary: This article outlines the structures, characteristics, and physiological functions of soluble dietary fibers as important nutrients. It highlights the effects of soluble dietary fiber on human health via regulating the gut microbiota and reviews their impacts on dietary and clinical interventions.
Article
Nutrition & Dietetics
Arpita Basu, Du Feng, Petar Planinic, Jeffrey L. Ebersole, Timothy J. Lyons, James M. Alexander
Summary: This study suggests that supplementation with whole blueberry and soluble fiber may help prevent excessive gestational weight gain and improve glycemic control and inflammation in women at high risk of developing GDM.
JOURNAL OF NUTRITION
(2021)
Article
Food Science & Technology
Guoliang Wang, Diying Zhong, Haohan Liu, Tao Yang, Qiqi Liang, Jing Wang, Runguang Zhang, Youlin Zhang
Summary: Administration of walnut meal dietary fiber (WMDF) alleviated abnormalities associated with metabolic syndrome in mice induced by high fructose diet, showing preventative effects on hepatic steatosis and vascular endothelial dysfunction. WMDF intake also increased the production of acetic acid, propionic acid and butyric acid, improving gut microbiota diversity and relative abundance of short-chain fatty acids-producing bacteria.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Applied
Hanzhen Qiao, Huimin Shao, Xiaojing Zheng, Jiawen Liu, Jiaqi Liu, Jin Huang, Caiyun Zhang, Zhen Liu, Jinrong Wang, Wutai Guan
Summary: The effect of twin-screw extrusion on soluble dietary fiber (SDF) from sweet potato residues (SPRs) was investigated under optimized conditions, showing increased SDF levels and improved functional and physiochemical properties. Extrusion also modulated monosaccharide ratios, increased water and oil retention capacity, and had a radical scavenging effect.
Article
Biochemistry & Molecular Biology
Zhong Liang, Kecheng Li, Weiwei Huang, Zhaoxia Li, Xiaoqi Xu, Hong Xu, Sha Li
Summary: This study successfully prepared soluble dietary fiber (SDF) from fermented okara and obtained a high yield of SDF. The FSDF showed high solubility, adsorption capacity, and radical scavenging capacity. Moreover, FSDF did not degrade in the upper gastrointestinal tract and could improve the proportion of beneficial intestinal flora.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Kunli Wang, Mo Li, Qianyun Han, Rao Fu, Yuanying Ni
Summary: The study found that the insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) from kiwifruit have different inhibitory effects on alpha-amylase, with IDF showing a stronger inhibition effect. IDF and SDF may attenuate starch hydrolysis through different mechanisms, indicating potential applications in the food and nutraceutical industries.
Article
Chemistry, Applied
Elisabeth Miehle, Melanie Haas, Stephanie Bader-Mittermaier, Peter Eisner
Summary: The inclusion of high levels of dietary fibers in meals is associated with a reduction of the glucose release in the human gut. The hydration properties of soluble dietary fibers have a significant impact on glucose diffusion.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Dingtao Wu, Jiajia Wan, Wenxing Li, Jie Li, Wang Guo, Xiaoqin Zheng, Ren-You Gan, Yichen Hu, Liang Zou
Summary: This study compared the physicochemical properties and biological functions of soluble dietary fibers (SDFs) from ten selected traditional legumes. The results showed that the physicochemical properties of SDFs varied among different legume species, but all contained complex polysaccharides, especially pectic-polysaccharides. In addition, all legume SDFs exhibited potential antioxidant, antiglycation, immunostimulatory, and prebiotic effects, with variations depending on their chemical structures.
Article
Chemistry, Applied
Xiaoni Li, Biying Wang, Wanjun Hu, Haiguang Chen, Zhili Sheng, Bao Yang, Limei Yu
Summary: This study investigated the effects of gamma-irradiation on soluble dietary fiber in navel orange peel (OSDF). The results showed that gamma-irradiation improved the extraction yield and physicochemical properties of OSDF, as well as enhanced its health benefits.
Article
Food Science & Technology
Qianwei Ma, Yang Yu, Zhongkai Zhou, Lili Wang, Ruge Cao
Summary: Different treatments were applied to buckwheat bran to enhance the content and properties of soluble dietary fibers (SDF), leading to improved glucose and nitrite ion adsorption capacity, as well as enhanced antioxidant and antibacterial properties. Extrusion had the most significant effect in modifying the structure, physicochemical, and biological properties of SDF in buckwheat bran.
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)