Article
Food Science & Technology
Artur Wiktor, Ales Landfeld, Aleksandra Matys, Pavla Novotna, Magdalena Dadan, Eliska Kovarikova, Malgorzata Nowacka, Martin Mulenko, Dorota Witrowa-Rajchert, Jan Strohalm, Milan Houska
Summary: This study aimed to compare the physicochemical properties of 'Golden Delicious' apples treated with high-pressure processing, ultrasound, or pulsed electric field. The results showed that different pretreatment methods can shape the properties of the apples, with pulsed electric field being the most effective in improving water uptake during rehydration and high-pressure processing being the most effective in reducing hygroscopic properties. Overall, pretreated apples had lower total phenolic content compared to the reference sample, with sonicated samples showing the smallest decrease.
Article
Engineering, Chemical
Barbara Surano, Graciela Leiva, Guillermo Marshall, Felipe Maglietti, Carolina Schebor
Summary: By utilizing PEF technology, natural pigments and bioactive compounds can be effectively extracted from prickly pear fruit, resulting in increased juice yield and nutritional properties, suitable for industrial applications.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Materials Science, Biomaterials
Min-Ah Koo, HaKyeong Jeong, Seung Hee Hong, Gyeung Mi Seon, Mi Hee Lee, Jong-Chul Park
Summary: This study successfully achieved complete decellularization of human dermal tissue through a combination of chemical and physical methods, while preserving its structural and functional characteristics. This method can be used to fabricate bioscaffolds with complex structures.
REGENERATIVE BIOMATERIALS
(2022)
Article
Food Science & Technology
Aleksandra Matys, Dorota Witrowa-Rajchert, Oleksii Parniakov, Artur Wiktor
Summary: This research assesses the impact of pulsed electric field (PEF) pretreatment and various properties of drying agent on apple convective drying process. The quality indicators of the dried materials were evaluated. PEF reduced drying time of apples by increasing cell permeability, but led to lower total phenolic content and antioxidant activity. The introduction of dehumidification system increased drying time, possibly due to case hardening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Ivan Shorstkii, Maxim Sosnin, Sergiy Smetana, Stefan Toepfl, Oleksii Parniakov, Artur Wiktor
Summary: This research focuses on mathematical modeling and control of drying processes for various vegetables pre-treated by PEF, using Luikov's heat and mass transfer model. The suggested model shows good correlation with experimental results, and cell disintegration index can be a controllable parameter to predict drying behavior of potato, onion, and carrot tissues.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Tong-Ge Bai, Liang Zhang, Jian-Ya Qian, Wei Jiang, Mangang Wu, Sheng-Qi Rao, Qian Li, Chen Zhang, Chunsen Wu
Summary: PEF pretreatment has significant impacts on the properties of rice, including increased starch hydrolysis degree and hardness, decreased integrity of cell structure, and altered chemical composition of cooked rice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Martina Bacceli, Nicola Simone, Barbara Lanza, Angelo Cichelli
Summary: This research investigated the correlation between textural parameters obtained through sensory assessment and instrumental textural analysis on marketed table olives. Samples from different olive cultivars and processing methods were analyzed, and a data matrix consisting of four textural/acoustic and six sensorial parameters was processed. The results showed that the two techniques were complementary and could be used for varietal characterization and determining the qualities of the product. However, the dataset was not large enough to characterize the processing methods.
Article
Engineering, Chemical
Jiri Blahovec, Pavel Kourim
Summary: The impedance of carrot (variety Jereda) was analyzed after the application of a moderate Pulse Electric Field. During the pulse application, both the resistance and the capacitance decreased significantly, while after the pulse, the capacitance increased permanently. The resistance increased a few seconds after the pulse, indicating restoration of cellular membranes. A new period, referred to as "de-restoration", started with a substantial decrease in resistance and an increase in capacitance.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Plant Sciences
Ozlem Erdogdu, Ahmet Gorguc, Fatih Mehmet Yilmaz
Summary: This study investigated the effect of high-power ultrasound on the properties of pea protein powder and found that different amplitudes of ultrasound had significant impact on protein solubility, viscosity, emulsion properties, etc. Ultrasound also improved the volume and adhesiveness of gluten-free bread.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Chemistry, Multidisciplinary
Dana Middendorf, Ute Bindrich, Claudia Siemer, Stefan Toepfl, Volker Heinz
Summary: The study demonstrates the potential of using pulsed electrical fields (PEF) to modify the structure of casein micelles, allowing for the incorporation of lipophilic bioactive substances. The research shows that PEF can disintegrate casein micelles and facilitate the integration of significant amounts of beta-carotene. Additionally, a combination of PEF and thermal treatment can be used to restructure the micelles and efficiently trap beta-carotene, achieving an encapsulation efficiency of 78%.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Bo-Ru Chen, Qing-Hui Wen, Xin-An Zeng, Rahaman Abdul, Ume Roobab, Fei-Yue Xu
Summary: The study investigated the physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF), showing that PEF treatment during esterification resulted in significant modification of pasting properties and improved reaction efficiency. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique for preparing starch products with desired paste behaviors.
CARBOHYDRATE POLYMERS
(2021)
Article
Agriculture, Multidisciplinary
Lu Wang, Zonghao Li, Dan Liu, Jianhua Fan
Summary: The study investigated the effects of different heating methods on the texture and nutritional properties of carrots, finding that PEF heating can help maintain the quality of carrots and has potential in the food industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Roman Karki, Indrawati Oey, Phil Bremer, Patrick Silcock
Summary: The aim of this study was to explore the effects of electrical conductivity on the Pulsed Electric Field (PEF) process and the potential for enhancing the quality and reducing processing time of short ribs through PEF and sous vide (SV) processing. Short ribs with varying electrical conductivity values were treated with PEF followed by SV processing. Quality parameters, including cooking loss, texture, and color, were assessed. The results showed that electrical conductivity varied according to the position of the bone in the short rib, which correlated with the distribution of fat and connective tissue. PEF treatment improved tenderness and decreased SV processing time, regardless of the initial electrical conductivity of the short ribs.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemical Research Methods
Lin Sun, Thomas Lehnert, Martin A. M. Gijs, Songjing Li
Summary: This study demonstrates fast acoustofluidic DNA fragmentation using ultrasound-actuated elastic PDMS microstructures, which achieve high DNA fragmentation performance and are comparable to high-end professional standards.
Article
Food Science & Technology
Clara Talens, Laura Garcia-Fontanals, Paula Fabregat, Monica Ibarguen
Summary: Hidden hunger affects more than 2 billion people globally, especially during adolescence, when there is high nutritional risk due to erratic diets and increased consumption of snacks. This study successfully designed micronutrient-dense biscuits using chickpea and rice flours, meeting the nutritional requirements and sensory expectations of adolescents. The biscuits with higher proportions of chickpea flour had increased mineral content and enhanced sensory qualities, such as grittiness and crunchiness.
Article
Biochemistry & Molecular Biology
Bartosz Kruszewski, Ewa Domian, Malgorzata Nowacka
Summary: High-pressure homogenization (HPH) is an innovative method for processing and preserving liquid and semi-liquid foods. In this study, the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice was examined. The use of higher pressures and a greater number of cycles reduced the turbidity of the juice, while sample cooling after the HPH process helped maintain the highest extract content and prevent color change. The HPH process led to a decrease in betacyanin and betaxanthin content, with higher pressures having a negative effect on pigment content. Juice cooling significantly limited the degradation of betalains.
Article
Biochemistry & Molecular Biology
Agnieszka Ciurzynska, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Malgorzata Nowacka
Summary: Pulsed electric field pretreatment combined with hot air drying at optimal parameters of an intensity of 3.5 kJ/kg and a temperature of 70 degrees C can result in high-quality dried apple tissue in a short time. PEF pretreatment affects the degradation of bioactive compounds in the apple tissue.
Review
Biochemistry & Molecular Biology
Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Federico Drudi, Jakub Lukasiewicz, Nam Phuong Nguyen, Adrianna Przybyszewska, Katarzyna Pobiega, Silvia Tappi, Urszula Tylewicz, Katarzyna Rybak, Artur Wiktor
Summary: In recent years, there have been significant advancements in producing plant proteins for meat and fish substitutes. These advancements include the use of alternative plant protein sources such as soy, legumes, grains, potatoes, seaweed, insects, leaf proteins, mushrooms, and microbial proteins. Various treatments, both traditional and unconventional, can be used to enhance the technological and functional properties of plant proteins. Additionally, the inclusion of other ingredients such as water, fat, flavors, binders, and vitamins is necessary to achieve the desired texture and quality of the final product. Technologies like extrusion, shear cell technology, spinning, and 3D printing are used for the production of meat and fish substitutes.
Article
Food Science & Technology
Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kaminska-Dworznicka
Summary: This research aimed to investigate how ι-carrageenan and its acid and enzymatic hydrolysates affect the physical properties of milk ice cream mixes. Various factors such as Turbiscan stability index, backscattering profile, particle size distribution, and microstructure of the emulsion were analyzed. The addition of ι-carrageenan resulted in lower emulsion stability compared to its acid and enzymatic hydrolysates. The use of stabilizers contributed to an increase in the size of the ice cream mix particles.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2023)
Article
Chemistry, Multidisciplinary
Emilia Janiszewska-Turak, Katarzyna Pobiega, Katarzyna Rybak, Alicja Synowiec, Lukasz Wozniak, Urszula Trych, Malgorzata Gniewosz, Dorota Witrowa-Rajchert
Summary: Fermented beetroot, carrot, and beetroot-carrot juices were analyzed in this study. Lactiplantibacillus plantarum was found to be the better strain for fermenting vegetable juice, while Levilactobacillus brevis resulted in higher lactic acid bacteria count in carrot juice. The mixed juice showed the highest stability in terms of bacteria count and pigment content. Future tests can focus on shortening the fermentation time and testing other LAB strains.
APPLIED SCIENCES-BASEL
(2023)
Review
Chemistry, Multidisciplinary
Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Jagoda Piatkowska, Anna Pakulska, Karolina Wisniewska, Anna Wierzbicka, Katarzyna Rybak, Katarzyna Pobiega
Summary: Recently, there has been a growing demand for plant-based food in the global market due to increased environmental awareness, care for animal welfare, and changes in nutritional recommendations. Consequently, food producers are focusing on creating plant-based alternatives to animal-based products that offer similar nutritional and sensory qualities. This includes exploring the possibility of producing plant-based fish analogs, such as fillets, slices, sticks, or burgers, using various ingredients. The study also discusses the technologies involved in plant-based fish analog production and provides insights into future perspectives and challenges in this field.
APPLIED SCIENCES-BASEL
(2023)
Article
Crystallography
Anna Kaminska-Dworznicka, Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Malgorzata Nowacka
Summary: This study investigated the effects of ultrasound-assisted immersion freezing (UAF) compared to conventional freezer freezing on the freezing process and crystal structure of mango sorbet. The sorbet mixtures were prepared using different stabilizers and frozen using either a conventional freezer or ultrasound-assisted freezing equipment. Microscopy analysis revealed that UAF reduced the freezing time and resulted in a more favorable crystal structure. The sorbet samples treated with ultrasound at a frequency of 21.5 kHz in chopped mode exhibited the most uniform crystal structure with the smallest crystal diameters.
Article
Food Science & Technology
Iga Piasecka, Rita Brzezinska, Ewa Ostrowska-Ligeza, Artur Wiktor, Agata Gorska
Summary: Cranberry pomace, a by-product of the fruit industry, contains seeds that can be processed into highly nutritious oil. Conventional extraction methods may harm the environment, so ultrasound-assisted extraction is a useful alternative. This study used ultrasound to extract oil from cranberry seeds and investigated the optimal conditions and the effects on the final product's properties.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Radoslaw Bogusz, Katarzyna Pobiega, Katarzyna Rybak, Artur Wiktor, Oleksii Parniakov, Sergiy Smetana, Malgorzata Nowacka
Summary: This study aims to investigate the impact of pulsed electric field (PEF) on freeze-dried insects. The results show that PEF treatment does not improve the freeze-drying process and does not exhibit suitable microbiological quality for food purposes. Additionally, PEF treatment does not negatively affect valuable compounds such as protein or fat.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Anna Kot, Ewa Jakubczyk, Anna Kaminska-Dworznicka
Summary: This study aims to contribute knowledge to the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. The combination of ultrasound homogenization and stabilizers was used to obtain the desired quality of ice cream. The physical characteristics of milk ice creams, such as cryoscopic temperature, osmotic pressure, overrun, and melting time, were comprehensively analyzed.
APPLIED SCIENCES-BASEL
(2023)
Article
Materials Science, Multidisciplinary
Izabela Betlej, Piotr Borysiuk, Slawomir Borysiak, Katarzyna Rybak, Malgorzata Nowacka, Marek Barlak, Boguslaw Andres, Krzysztof Krajewski, Karolina Lipska, Tomasz Cebulak, Piotr Boruszewski
Summary: This study demonstrates that using vegetable pomace as a filler in biocomposite production can significantly reduce crystallinity and thermal stability while increasing susceptibility to fungal growth. Additionally, the encapsulation of plant fraction results in poor antioxidant properties. Nevertheless, plant waste remains a valuable raw material for producing materials compatible with multiple industries.
Article
Engineering, Chemical
Magdalena Dadan, Alicja Baranska, Aleksandra Matys, Katarzyna Rybak, Dorota Witrowa-Rajchert, Artur Wiktor, Malgorzata Nowacka
Summary: This study investigated the effects of pulsed electric field treatment on the kinetics and properties of convective-dried mushrooms using different drying agents. Results showed that increasing drying air temperature reduced drying time, while using dehumidified air resulted in faster water removal. PEF treatment had varying effects on drying time, depending on the parameters used.
Article
Chemistry, Multidisciplinary
Katarzyna Pobiega, Aleksandra Matys, Magdalena Trusinska, Katarzyna Rybak, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Summary: This study investigated the effects of ultrasound and pulsed electric field on the osmotic dehydration process of strawberries. The results showed that the pretreatment enhanced the efficiency of osmotic dehydration and improved the dry weight gain rate of strawberries. However, the use of pretreatment led to lower color values and reduced content of bioactive components in the strawberries.
APPLIED SCIENCES-BASEL
(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)
