ORCID Profile
0000-0002-7571-7968
Current Organisations
Eberhard Karls Universität Tübingen
,
RMIT University
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Research Topics
In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Top 5 Research Topics
ANZSRC Field of Research (FoR)
Food Engineering | Food Processing | Food Sciences | Industrial Biotechnology | Other Physical Sciences | Chemical Engineering Design | Food Chemistry and Molecular Gastronomy (excl. Wine) | Synchrotrons; Accelerators; Instruments and Techniques | Chemical Engineering Not Elsewhere Classified | Biocatalysis and Enzyme Technology | Bioprocessing, Bioproduction and Bioproducts |
ANZSRC Socio-Economic Objective (SEO)
Fruit and vegetable products (incl. Fruit juices) | Expanding Knowledge in the Earth Sciences | Expanding Knowledge in the Chemical Sciences | Nutraceuticals and Functional foods | Expanding Knowledge in the Physical Sciences | Oils and Fats (incl. Margarines) | Processed Fish and Seafood Products | Dairy products | Other | Processed food products and beverages not elsewhere classified | Scientific instrumentation
Related Links
Publications
Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates
Publisher: Elsevier BV
Date: 05-2017
Global production, processing and utilization of lentil: A review
Publisher: Elsevier BV
Date: 12-2017
Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of Escherichia coli or Saccharomyces cerevisiae in fresh-cut apples and pineapples
Publisher: Elsevier BV
Date: 03-2013
Effects of drying methods on the functional properties of flaxseed gum powders
Publisher: Elsevier BV
Date: 05-2010
Extending shelf-life of fresh-cut green peppers using pressurized argon treatment
Publisher: Elsevier BV
Date: 09-2012
Physicochemical properties and surface composition of infant formula powders
Publisher: Elsevier BV
Date: 11-2019
DOI: 10.1016/J.FOODCHEM.2019.124967
Abstract: Compositional difference in infant formula (IF) tends to influence its functionality and storage behaviour. The aim was to study the composition and physico-chemical properties of different stages of two commercial IF (A and B). Lactose crystallization measured by X-ray diffraction ranged between 2 and 32 % and was observed to decrease with increasing IF stages, which directly correlates with their composition. Scanning electron microscopy confirmed the presence of crystalline lactose which significantly (p < 0.05) increased the powder particle size. On the contrary, a negative correlation was observed between surface fat and lactose crystallization in all s les. Bulk and surface-free fat composition was significantly (p 40% in others, suggesting a possible role of lactose crystallization in preferential migration of triglycerides to particle surface.
Preparation of nanoliposome loaded with peanut peptide fraction: stability and bioavailability
Publisher: Royal Society of Chemistry (RSC)
Date: 2016
DOI: 10.1039/C5FO01612F
Abstract: Nanoliposome loaded with peanut peptide fraction (PPF) prepared by high pressure microfluidization (HPM) treatment was investigated as well as its stability and bioavailability.
Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein
Publisher: MDPI AG
Date: 09-10-2023
Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions
Publisher: Walter de Gruyter GmbH
Date: 21-11-2017
Abstract: Flaxseed gum (FG) was carboxymethylated by reacting it with monochloroacetic acid (MCA). The effects of concentrations of NaOH and MCA, reaction temperature and reaction time, on the degree of substitution (DS) were investigated. Reaction between the FG and MCA at NaOH and MCA concentrations of 0.06 g/mL and 0.08 g/mL, respectively, at 70 °C for 60 min produced carboxymethyl flaxseed gum (CMFG) with a DS of 0.969. Carboxymethylation of FG increased its solubility and light transmittance in water. The nonlinear rheological properties of CMFG solutions were studied using large litude oscillatory shear (LAOS) tests, Fourier transform (FT) rheology and Chebyshev stress decomposition methods. The different nonlinear rheological behaviors observed were related to the microstructures of the CMFG solutions as a function of concentration and DS.
Prediction of storage quality of fresh‐cut green peppers using artificial neural network
Publisher: Wiley
Date: 08-05-2012
Drying: Physical and Structural Changes
Publisher: Elsevier
Date: 2016
Application of electronic tongue for fresh foods quality evaluation: A review
Publisher: Informa UK Limited
Date: 10-01-2018
Effects of transglutaminase catalyzed crosslinking on physicochemical characteristics of arachin and conarachin-rich peanut protein fractions
Publisher: Elsevier BV
Date: 08-2014
Guest Editorial: Special Thematic Issue on Drying of Proteins and Enzymes
Publisher: Informa UK Limited
Date: 26-10-2013
Effect of Plasticizers on the Moisture Migration Behavior of Low-Amylose Starch Films during Drying
Publisher: Informa UK Limited
Date: 31-03-2010
Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutions
Publisher: Informa UK Limited
Date: 11-2006
Rheological and microstructural properties of the chia seed polysaccharide
Publisher: Elsevier BV
Date: 11-2015
DOI: 10.1016/J.IJBIOMAC.2015.09.040
Abstract: Chia seed polysaccharide (CSP) was extracted from chia (Salvia hispanica) seeds, and its rheological and microstructural properties in aqueous solutions were studied. CSP solution exhibited Newtonian and shear thinning flow patterns depending on shear rate when the concentration was ≤0.06% (w/v). CSP solutions at concentrations >0.06% (w/v) exhibited strong shear thinning behaviour within the shear rate tested (0.001-300s(-1)). The transition from dilute to semi-dilute regime occurred at a critical concentration (C*) of 0.03gdL(-1). The intrinsic viscosity was high (∼16dLg(-1)) and concentration dependence of zero shear viscosity in the semi-dilute regime followed η0∝C(2.7) relationship. The storage modulus (G') was higher than the loss modulus (G″) at all experimental frequencies and their frequency dependence was negligible at all tested concentrations. Apparent shear viscosity was smaller than dynamic complex viscosity at equivalent values of deformation and G' varied with the square of concentration indicating a gel-like behaviour in CSP solutions within 0.02-3.0% (w/v) concentrations. Controlled acid hydrolysis of purified CSP yielded various low molecular fractions with fairly uniform polydispersity giving a Mark-Houwink-Sakurada relationship of intrinsic viscosity equaling to 1.52×10(-4) (molecular weight)(0.803) (dLg(-1)).
Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake
Publisher: MDPI AG
Date: 11-06-2020
DOI: 10.3390/FOODS9060779
Abstract: The oil from thraustochytrids, unicellular heterotrophic marine protists, is increasingly used in the food and biotechnological industries as it is rich in omega-3 fatty acids, squalene and a broad spectrum of carotenoids. This study showed that the oilcake, a by-product of oil extraction, is equally valuable as it contained 38% protein/dry mass, and thraustochytrid protein isolate can be obtained with 92% protein content and recovered with 70% efficiency. The highest and lowest solubilities of proteins were observed at pH 12.0 and 4.0, respectively, the latter being its isoelectric point. Aspartic acid, glutamic acid, histidine, and arginine were the most abundant amino acids in proteins. The arginine-to-lysine ratio was higher than one, which is desired in heart-healthy foods. The denaturation temperature of proteins ranged from 167.8–174.5 °C, indicating its high thermal stability. Proteins also showed high emulsion activity (784.1 m2/g) and emulsion stability (209.9 min) indices. The extracted omega-3-rich oil melted in the range of 30–34.6 °C and remained stable up to 163–213 °C. This study shows that thraustochytrids are not only a valuable source of omega 3-, squalene- and carotenoid-containing oils, but are also rich in high-value protein with characteristics similar to those from oilseeds.
Erratum; Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation (Food Chemistry (2013)128(1003-16))
Publisher: Elsevier BV
Date: 05-2014
Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables
Publisher: Informa UK Limited
Date: 07-06-2016
Fluid flow characterization with tube viscometer data
Publisher: Elsevier BV
Date: 12-2001
In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates
Publisher: Elsevier BV
Date: 07-2017
DOI: 10.1016/J.FOODCHEM.2017.01.080
Abstract: Solid co-microcapsules of omega-3 rich tuna oil and probiotic bacteria L. casei were produced using whey protein isolate-gum Arabic complex coacervate as wall material. The in-vitro digestibility of the co-microcapsules and microcapsules was studied in terms of survival of L. casei and release of oil in sequential exposure to simulated salivary, gastric and intestinal fluids. Co-microencapsulation significantly increased the survival and surface hydrophobicity and the ability of L. casei to adhere to the intestinal wall. No significant difference in the assimilative reduction of cholesterol was observed between the microencapsulated and co-microencapsulated L. casei. The pattern of release of oil from the microcapsules and co-microcapsules was similar. However, the content of total chemically intact omega-3 fatty acids was higher in the oil released from co-microcapsules than the oil released from microcapsules. The co-microencapsulation can deliver bacterial cells and omega-3 oil to human intestinal system with less impact on functional properties.
Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy
Publisher: Elsevier BV
Date: 03-2019
DOI: 10.1016/J.FOODCHEM.2018.09.043
Abstract: In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the distribution of CSO both on the surface and in the interior of the solid microcapsules. S-FTIR measurements were carried out in macroscopic attenuated total reflection (macro ATR) and transmission modes, to determine the surface lipid and the encapsulated lipid fractions, respectively. The amounts of lipid and protein distributed on the surface and in the interior of the microcapsules were compared based on the average spectra extracted from S-FTIR chemical images obtained from each type of the microcapsules. The unsaturated fatty acids (UFAs) to total oil ratios in all the three types of the microcapsules were closely similar to the original non-processed CSO, suggesting an effective encapsulation and thereby shielding protection of UFAs from oxidative damage during microencapsulation process. The type of the shell materials was found to affect the distribution of CSO on the surface and within the microcapsules. The complex coacervation based microcapsules had a significantly lower oil content (∼2% w/w) on the surface compared to those observed for the other two types of microcapsules (>5%, w/w).
Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability
Publisher: Elsevier BV
Date: 02-2011
Flexible starch-polyurethane films: Effect of mixed macrodiol polyurethane ionomers on physicochemical characteristics and hydrophobicity
Publisher: Elsevier BV
Date: 10-2018
DOI: 10.1016/J.CARBPOL.2018.06.019
Abstract: One of the most critical limitations in synthesizing starch-polyurethane (PU) hybrid materials is their microphase separation caused by physical incompatibility. This paper reports that the physical incompatibility and microphase separation between starch and PU can be overcome by using specifically designed anionic poly(ether-ester) polyurethane (AEEPU). The AEEPU was synthesised by preparing isocyanate (NCO)-terminated prepolymer using Isophorone diisocyanate (IPDI), 2,2-bis(hydroxymethyl)propionic acid (BMPA), poly (ethylene glycol) (PEG) and polycaprolactone (PCL). This AEEPU was physically mixed with glycerol plasticized high amylose starch (HAGS) at HAGS to AEEPU mass ratios of 90/10, 80/20, 70/30, 60/40, 50/50. Higher AEEPU content in HAGS-AEEPU increased surface hydrophobicity and elasticity while the Young's modulus remained unaffected. HAGS-AEEPU film at 50:50 ratio was comparable to LDPE film in terms of elongation at break (187%), Young's modulus (383 MPa), and contact angle (112°) and good transparency. These starch-PU films are expected to find increased application as biodegradable packaging materials.
The impact of various drying kinetics models on the prediction of sample temperature–time and moisture content–time profiles during moisture removal from stratum corneum
Publisher: Elsevier BV
Date: 05-2009
A novel vacuum frying technology of apple slices combined with ultrasound and microwave
Publisher: Elsevier BV
Date: 04-2019
DOI: 10.1016/J.ULTSONCH.2018.12.033
Abstract: The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods.
Storage stability of powdered dairy ingredients: a review
Publisher: Informa UK Limited
Date: 14-04-2021
Recent developments in smart freezing technology applied to fresh foods
Publisher: Informa UK Limited
Date: 13-10-2015
DOI: 10.1080/10408398.2015.1074158
Abstract: Due to the increased awareness of consumers in sensorial and nutritional quality of frozen foods, the freezing technology has to seek new and innovative technologies for better retaining the fresh like quality of foods. In this article, we review the recent developments in smart freezing technology applied to fresh foods. The application of these intelligent technologies and the associated underpinning concepts have greatly improved the quality of frozen foods and the freezing efficiency. These technologies are able to automatically collect the information in-line during freezing and help control the freezing process better. Smart freezing technology includes new and intelligent technologies and concepts applied to the pretreatment of the frozen product, freezing processes, cold chain logistics as well as warehouse management. These technologies enable real-time monitoring of quality during the freezing process and help improve product quality and freezing efficiency. We also provide a brief overview of several sensing technologies used to achieve automatic control of in idual steps of freezing process. These sensing technologies include computer vision, electronic nose, electronic tongue, digital simulation, confocal laser, near infrared spectroscopy, nuclear magnetic resonance technology and ultrasound. Understanding of the mechanism of these new technologies will be helpful for applying them to improve the quality of frozen foods.
Corrigendum to “Determination of ultra-low milk fat content using dual-wavelength ultraviolet spectroscopy” (J. Dairy Sci. 99:9652–9658)
Publisher: American Dairy Science Association
Date: 07-2017
Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes
Publisher: Elsevier BV
Date: 03-2014
DOI: 10.1016/J.CARBPOL.2013.12.028
Abstract: Crosslinked porous starch s les were produced by first crosslinking corn starch with sodium trimetaphosphate (STMP) and then partially hydrolyzing it with a mixture of α-amylase and glucoamylase. The granule morphology, porosity, swelling power, adsorption capacity, crystalline nature, molecular structure, melting and viscometric properties of these starch s les were measured and analyzed. The results showed that the porous starch which was crosslinked with 6% (w/w) STMP (ScPS-6) possessed remarkable superiority in terms of thermal and shear resistance among all the starch s les tested. The ScPS-6 also had the highest porosity and largest average pore diameter values. The swelling power of crosslinked porous starch was 56.3% lower than that of uncrosslinked porous starch. First order reaction kinetics equation was found to excellently (R(2) ≥ 0.99, average error = 6.03%) predict the experimental adsorption kinetics data of methylene blue for the crosslinked porous starch s les.
Effect of ultrasound irradiation on some freezing parameters of ultrasound-assisted immersion freezing of strawberries
Publisher: Elsevier BV
Date: 08-2014
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
Publisher: Wiley
Date: 19-09-2022
Abstract: High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including denaturation and reassembly upon extrusion processing and to correlate this understanding to the structure of the final products. Although there is no consensus on the relative importance of a certain type of bond on extrudates’ structure, literature suggests that, regardless of moisture level, these linkages and interactions give rise to distinctive hierarchical order. Both noncovalent and disulfide bonds contribute to the extrudates’ fibrous structure. At high water levels, hydrogen and disulfide bonds play a dominant role in extrudates’ texture. The process parameters including cooking temperature, screw speed, and moisture content have significant albeit different levels of impact on the texturization process. Their correlation with the ingredients’ physiochemical properties provides a greater insight into the process–structure–function relationship of meat analogs. The tendency of protein and polysaccharide blends to phase separate rather than produce a homogeneous mix is a particularly important aspect that leads to the formation of fibrous layers when extruded. This review shows that systematic studies are required to measure and explain synergistic and competitive interactions between proteins and other ingredients such as carbohydrates with a focus on their incompatibility. The wide range of plant protein source can be utilized in the HMEC process to produce texturized products, including meat analogs.
Silicon-Doped Graphene Oxide Quantum Dots as Efficient Nanoconjugates for Multifunctional Nanocomposites
Publisher: American Chemical Society (ACS)
Date: 25-01-2022
Abstract: Graphene oxide quantum dots (GOQDs) hold great promise as a new class of high-performance carbonaceous nanomaterials due to their numerous functional properties, such as tunable photoluminescence (PL), excellent thermal and chemical stability, and superior biocompatibility. In this study, we developed a facile, one-pot, and effective strategy to engineer the interface of GOQDs through covalent doping with silicon. The successful covalent attachment of the silane dopant with pendant vinyl groups to the edges of the GOQDs was confirmed by an in-depth investigation of the structural and morphological characteristics. The Si-GOQD nanoconjugates had an average dimension of ∼8 nm, with a graphite-structured core and amorphous carbon on their shell. We further used the infrared nanoimaging based on scattering-type scanning near-field optical microscopy to unveil the spectral near-field response of GOQD s les and to measure the nanoscale IR response of its network we then demonstrated their distinct domains with strongly enhanced near fields. The doping of Si atoms into the sp
Natural Rubber with Polyhedral Oligomeric Silsesquioxane, Nanocomposites, and Hybrids Compared by Molecular Modeling
Publisher: Wiley
Date: 04-10-2018
Commercial Biocides Induce Transfer of Prophage Φ13 from Human Strains of Staphylococcus aureus to Livestock CC398
Publisher: Frontiers Media SA
Date: 07-12-2017
Trans-Chalcone Plus Baicalein Synergistically Reduce Intracellular Amyloid Beta (Aβ42) and Protect from Aβ42 Induced Oxidative Damage in Yeast Models of Alzheimer’s Disease
Publisher: MDPI AG
Date: 31-08-2021
DOI: 10.3390/IJMS22179456
Abstract: Finding an effective therapeutic to prevent or cure AD has been difficult due to the complexity of the brain and limited experimental models. This study utilized unmodified and genetically modified Saccharomyces cerevisiae as model organisms to find potential natural bioactive compounds capable of reducing intracellular amyloid beta 42 (Aβ42) and associated oxidative damage. Eleven natural bioactive compounds including mangiferin, quercetin, rutin, resveratrol, epigallocatechin gallate (EGCG), urolithin A, oleuropein, rosmarinic acid, salvianolic acid B, baicalein and trans-chalcone were screened for their ability to reduce intracellular green fluorescent protein tagged Aβ42 (GFP-Aβ42) levels. The two most effective compounds from the screens were combined in varying concentrations of each to study the combined capacity to reduce GFP-Aβ42. The most effective combinations were examined for their effect on growth rate, turnover of native Aβ42 and reactive oxygen species (ROS). The bioactive compounds except mangiferin and urolithin A significantly reduced intracellular GFP-Aβ42 levels. Baicalein and trans-chalcone were the most effective compounds among those that were screened. The combination of baicalein and trans-chalcone synergistically reduced GFP-Aβ42 levels. A combination of 15 μM trans-chalcone and 8 μM baicalein was found to be the most synergistic combination. The combination of the two compounds significantly reduced ROS and Aβ42 levels in yeast cells expressing native Aβ42 without affecting growth of the cells. These findings suggest that the combination of baicalein and trans-chalcone could be a promising multifactorial therapeutic strategy to cure or prevent AD. However, further studies are recommended to look for similar cytoprotective activity in humans and to find an optimal dosage.
Dietary Polyphenols: A Multifactorial Strategy to Target Alzheimer’s Disease
Publisher: MDPI AG
Date: 14-10-2019
DOI: 10.3390/IJMS20205090
Abstract: Ageing is an inevitable fundamental process for people and is their greatest risk factor for neurodegenerative disease. The ageing processes bring changes in cells that can drive the organisms to experience loss of nutrient sensing, disrupted cellular functions, increased oxidative stress, loss of cellular homeostasis, genomic instability, accumulation of misfolded protein, impaired cellular defenses and telomere shortening. Perturbation of these vital cellular processes in neuronal cells can lead to life threatening neurological disorders like Alzheimer’s Disease, Parkinson’s Disease, Huntington’s Disease, Lewy body dementia, etc. Alzheimer’s Disease is the most frequent cause of deaths in the elderly population. Various therapeutic molecules have been designed to overcome the social, economic and health care burden caused by Alzheimer’s Disease. Almost all the chemical compounds in clinical practice have been found to treat symptoms only limiting them to palliative care. The reason behind such imperfect drugs may result from the inefficiencies of the current drugs to target the cause of the disease. Here, we review the potential role of antioxidant polyphenolic compounds that could possibly be the most effective preventative strategy against Alzheimer’s Disease.
Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white
Publisher: Hindawi Limited
Date: 06-2022
DOI: 10.1111/JFPP.16772
Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods
Publisher: Elsevier BV
Date: 11-2012
DOI: 10.1016/J.CARBPOL.2012.07.059
Abstract: The rheological behavior of suspensions containing vacuum freeze dried and spray dried starch nanoparticles was investigated to explore the effect of these two drying methods in producing starch nanoparticles which were synthesized using high pressure homogenization and mini-emulsion cross-linking technique. Suspensions containing 10% (w/w) spray dried and vacuum freeze dried nanoparticles were prepared. The continuous shear viscosity tests, temperature sweep tests, the frequency sweep and creep-recovery tests were carried out, respectively. The suspensions containing vacuum freeze dried nanoparticles showed higher apparent viscosity within shear rate range (0.1-100 s(-1)) and temperature range (25-90 °C). The suspensions containing vacuum freeze dried nanoparticles were found to have more shear thinning and less thixotropic behavior compared to those containing spray dried nanoparticles. In addition, the suspensions containing vacuum freeze dried particles had stronger elastic structure. However, the suspensions containing spray dried nanoparticles had more stiffness and greater tendency to recover from the deformation.
Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films
Publisher: Elsevier BV
Date: 08-2011
Book review: Physical processing technologies with high efficiency & quality for prepared foods
Publisher: Elsevier BV
Date: 06-2021
Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods
Publisher: Springer Science and Business Media LLC
Date: 08-2014
Studies on the starch–water interactions between partially gelatinized corn starch and water during gelatinization
Publisher: Elsevier BV
Date: 2014
DOI: 10.1016/J.CARBPOL.2013.09.098
Abstract: The effect of moisture content on the interactions between water and partially gelatinized starch during gelatinization process was investigated. The interactions were probed using differential scanning calorimetry (DSC). The starch s les were partially gelatinized at 25°C (S25), 64°C (S64), 68°C (S68) and 70°C (S70) and the moisture contents were varied from 25% to 78% (w/w). The G endotherm was not observed and only the M1 endotherm was observed in S64, S68 and S70 in the entire moisture content range. The G endotherm was not observed and only the M1 endotherm was observed at higher peak temperature in S25 when the moisture content was below 30% (w/w). The melting temperature of M2 endotherm in S70 was the highest among all the s les tested in the entire moisture content range. At water content>30% (w/w), S68 and S70 had lower amount of unfreezable water, while S64 had higher amount of unfreezable water.
Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes
Publisher: Elsevier BV
Date: 11-2013
DOI: 10.1016/J.FOODCHEM.2013.03.035
Abstract: The extent and nature of denaturation of whey protein isolate (WPI) in convective air drying environments was measured and analysed using single droplet drying. A custom-built, single droplet drying instrument was used for this purpose. Single droplets having 5±0.1μl volume (initial droplet diameter 1.5±0.1mm) containing 10% (w/v) WPI were dried at air temperatures of 45, 65 and 80°C for 600s at constant air velocity of 0.5m/s. The extent and nature of denaturation of WPI in isothermal heat treatment processes was measured at 65 and 80°C for 600s and compared with those obtained from convective air drying. The extent of denaturation of WPI in a high hydrostatic pressure environment (600MPa for 600s) was also determined. The results showed that at the end of 600s of convective drying at 65°C the denaturation of WPI was 68.3%, while it was only 10.8% during isothermal heat treatment at the same medium temperature. When the medium temperature was maintained at 80°C, the denaturation loss of WPI was 90.0% and 68.7% during isothermal heat treatment and convective drying, respectively. The bovine serum albumin (BSA) fraction of WPI was found to be more stable in the convective drying conditions than β-lactoglobulin and α-lactalbumin, especially at longer drying times. The extent of denaturation of WPI in convective air drying (65 and 80°C) and isotheral heat treatment (80°C) for 600s was found to be higher than its denaturation in a high hydrostatic pressure environment at ambient temperature (600MPa for 600s).
Effect of Ultrasound Combined with Controlled Atmosphere on Postharvest Storage Quality of Cucumbers (Cucumis sativus L.)
Publisher: Springer Science and Business Media LLC
Date: 18-04-2018
Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders
Publisher: Elsevier BV
Date: 2007
Omnifarious fruit polyphenols: an omnipotent strategy to prevent and intervene diabetes and related complication?
Publisher: Informa UK Limited
Date: 18-11-2021
Investigating the effectiveness of coacervates produced from conjugated and unconjugated Spirulina protein in delivering unstable oil to the intestinal phase of digestion
Publisher: Elsevier BV
Date: 12-2023
An improved method for the measurement of 3‐monochloropropanediol esters by matrix solid‐phase dispersion supported liquid–liquid extraction
Publisher: Wiley
Date: 06-09-2017
DOI: 10.1111/IJFS.13524
Glass transition behaviour of fructose
Publisher: Wiley
Date: 27-04-2004
Effect of LBG on the gel properties of acid-induced SPI gels
Publisher: Elsevier BV
Date: 2017
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: Experiments and modelling
Publisher: Elsevier BV
Date: 03-0004
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
Publisher: Elsevier BV
Date: 09-2009
Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.)
Publisher: Elsevier BV
Date: 09-2014
DOI: 10.1016/J.ULTSONCH.2014.03.017
Abstract: The aim of this study was to research the ultrasound-assisted freezing (UAF) of broccoli. CaCl2 solution was used as freezing medium. The comparative advantage of using UAF over normal freezing on the freezing time, cell-wall bound calcium to total calcium ratio, textural properties, color, drip loss and L-ascorbic acid contents was evaluated. The application of UAF at selected acoustic intensity with a range of 0.250-0.412 W/cm(2) decreased the freezing time and the loss of cell-wall bound calcium content. Compared to normal freezing, the values of textural properties, color, L-ascorbic acid content were better preserved and the drip loss was significantly minimized by the application of UAF. However, when outside that range of acoustic intensity, the quality of the ultrasound-assisted frozen broccoli was inferior compared to that of the normally frozen s les. Selected the appropriate acoustic intensity was very important for the application of UAF.
The rheological behavior of native and high-pressure homogenized waxy maize starch pastes
Publisher: Elsevier BV
Date: 04-2012
The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
Publisher: Elsevier BV
Date: 09-2009
Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability
Publisher: Elsevier BV
Date: 08-2017
Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability
Publisher: Elsevier BV
Date: 2014
DOI: 10.1016/J.FOODCHEM.2013.07.130
Abstract: The objectives of this study were to quantify the relationship between secondary structure of gelatin and its adsorption at the fish-oil/water interface and to quantify the implication of the adsorption on the dynamic interfacial tension (DST) and emulsion stability. The surface hydrophobicity of the gelatin solutions decreased when the pH increased from 4.0 to 6.0, while opposite tend was observed in the viscosity of the solution. The DST values decreased as the pH increased from 4.0 to 6.0, indicating that higher positive charges (measured trough zeta potential) in the gelatin solution tended to result in higher DST values. The adsorption kinetics of the gelatin solution was examined through the calculated diffusion coefficients (Deff). The addition of acid promoted the random coil and β-turn structures at the expense of α-helical structure. The addition of NaOH decreased the β-turn and increased the α-helix and random coil. The decrease in the random coil and triple helix structures in the gelatin solution resulted into increased Deff values. The highest diffusion coefficients, the highest emulsion stability and the lowest amount of random coil and triple helix structures were observed at pH=4.8. The lowest amount of random coil and triple helix structures in the interfacial protein layer correlated with the highest stability of the emulsion (highest ESI value). The lower amount of random coil and triple helix structures allowed higher coverage of the oil-water interface by relatively highly ordered secondary structure of gelatin.
Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium
Publisher: Elsevier BV
Date: 03-2019
Understanding polymeric amylose retrogradation in presence of additives
Publisher: Wiley
Date: 26-10-2009
DOI: 10.1002/APP.29906
The Inactivation of Enzymes by Ultrasound—A Review of Potential Mechanisms
Publisher: Informa UK Limited
Date: 16-12-2013
Guest editorial: Reviews on drying science and technologies
Publisher: Informa UK Limited
Date: 13-07-2021
Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature
Publisher: Elsevier BV
Date: 03-2018
Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH
Publisher: MDPI AG
Date: 29-04-2022
Abstract: A novel method combining high-pressure homogenization with enzymatic hydrolysis and hydrothermal cooking (HTC) was applied in this study to modify the structure of peanut protein, thus improving its physicochemical properties. Results showed that after combined modification, the solubility of peanut protein at a pH range of 2–10 was significantly improved. Moreover, the Turbiscan stability index of modified protein in the acidic solution was significantly decreased, indicating its excellent stability in low pH. From SDS-PAGE (Sodium Dodecyl Sulfate PolyAcrylamide Gel Electrophoresis), the high molecular weight fractions in modified protein were dissociated and the low molecular weight fractions increased. The combined modification decreased the particle size of peanut protein from 74.82 to 21.74 μm and shifted the isoelectric point to a lower pH. The improvement of solubility was also confirmed from the decrease in surface hydrophobicity and changes in secondary structure. This study provides some references on the modification of plant protein as well as addresses the possibility of applying peanut protein to acidic beverages.
Anchovy oil microcapsule powders prepared using two-step complex coacervation between gelatin and sodium hexametaphosphate followed by spray drying
Publisher: Elsevier BV
Date: 12-2018
Synthesis of green hybrid materials using starch and non-isocyanate polyurethanes
Publisher: Elsevier BV
Date: 02-2020
DOI: 10.1016/J.CARBPOL.2019.115535
Abstract: Green and environment-friendly polymers with comparable thermal and mechanical performance can be suitable alternatives of synthetic polymers. This paper documents the synthesis of crystallizable polyhydroxyurethanes (PHUs) through a facile, non-isocyanate and catalyst-free route with step growth polymerization of ethylene carbonate and three different diamines (1,2-ethanediamine, 1,4-butanediamine and 1,6-hexanediamine). The PHU monomers were interacted with gelatinized starch (HAGS) to synthesize HAGS/PHU hybrid materials. Both PHU monomers and hybrid materials were characterized by FT-IR,
Production of succinic acid from sugarcane molasses supplemented with a mixture of corn steep liquor powder and peanut meal as nitrogen sources by Actinobacillus succinogenes
Publisher: Oxford University Press (OUP)
Date: 26-03-2015
DOI: 10.1111/LAM.12399
Abstract: The potential of using corn steep liquor powder (CSLP), peanut meal (PM), soybean meal (SM), cotton meal (CM) and urea as the substitute of yeast extract (YE) as the nitrogen source was investigated for producing succinic acid (SA). Actinobacillus succinogenes GXAS137 was used as the fermenting bacterium and sugarcane molasses was used as the main substrate. None of these materials were able to produce SA as high as YE did. The CSLP could still be considered as a feasible and inexpensive alternate for YE as the yield of SA produced using CSLP was second only to the yield of SA obtained by YE. The use of CSLP-PM mixed formulation (CSLP to PM ratio = 2·6) as nitrogen source produced SA up to 59·2 g l(-1) with a productivity of 1·2 g l(-1) h(-1). A batch fermentation using a stirred bioreactor produced up to 60·7 g l(-1) of SA at the same formulation. Fed-batch fermentation that minimized the substrate inhibition produced 64·7 g l(-1) SA. These results suggest that sugarcane molasses supplemented with a mixture of CSLP and PM as the nitrogen source could be used to produce SA more economically using A. succinogenes. Significance and impact of the study: Succinic acid (SA) is commonly used as a platform chemical to produce a number of high value derivatives. Yeast extract (YE) is used as a nitrogen source to produce SA. The high cost of YE is currently the limiting factor for industrial production of SA. This study reports the use of a mixture of corn steep liquor powder (CSLP) and peanut meal (PM) as an inexpensive nitrogen source to substitute YE. The results showed that this CSLP-PM mixed formulation can be used as an effective and economic nitrogen source for the production of SA.
Physicochemical, Thermal and Rheological Characteristics of a Novel Mucilage from Chia Seed (Salvia Hispanica)
Publisher: Royal Society of Chemistry
Date: 2016
Physicochemical and functional characteristics of lentil starch
Publisher: Elsevier BV
Date: 02-2013
DOI: 10.1016/J.CARBPOL.2012.10.035
Abstract: The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R(2)>0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired.
Preparation of starch nanospheres through hydrophobic modification followed by initial water dialysis
Publisher: Elsevier BV
Date: 2015
DOI: 10.1016/J.CARBPOL.2014.08.102
Abstract: Starch nanospheres smaller than 200 nm were produced from hydrophobically modified starch by using initial water dialysis method. The hydrophobic modification of starch was performed by using octenyl succinic anhydride (OSA). The resultant starch nanospheres were characterized by using Fourier transformation infrared (FTIR) spectroscopy, (1)H nuclear magnetic resonance ((1)H NMR) spectroscopy and fluorescence spectroscopy, scanning electron microscopy (SEM) and dynamic light scattering (DLS). Effects of degree of substitution (DS) in OSA-starch, initial water content and OSA-starch concentration on morphology and particle size of starch nanospheres were evaluated. The SEM micrographs showed that starch nanospheres with spherical shape and sharp edge can be produced at DS values ≧0.67. The particle size of starch nanospheres decreased significantly (P<0.05) with increase in DS of OSA-starch and increase in the initial water content, whereas the particle size increased significantly (P<0.05) with the increase in the concentration of OSA-starch. These OSA-starch nanospheres can be preferentially used to microencapsulate hydrophobic drugs.
Drying and denaturation characteristics of α-LACTALBUMIN, β-lactoglobulin, and bovine serum albumin in a convective drying process
Publisher: American Chemical Society (ACS)
Date: 13-05-2014
DOI: 10.1021/JF405603C
Abstract: Drying and denaturation kinetics of aqueous droplets of α-lactalbumin (α-lac), β-lactoglobulin (β-lg), and bovine serum albumin (BSA) were measured in a convective drying environment. Single droplets having an initial droplet diameter of 2 ± 0.1 mm and containing 10% (w/v) protein concentration were dried using conditioned air (65 and 80 °C, 2-3% RH, 0.5 m/s velocity) for 600 s. The denaturation of these proteins was measured by using reversed-phase HPLC. At the end of 600 s of drying 13.3 and 19.4% α-lac was found to be lost due to denaturation at 65 and 80 °C, respectively. Up to 31.0% of β-lg was found to be denatured, whereas BSA was not found to be significantly (p > 0.05) denatured in these drying conditions. The formation and strength of skin and the associated morphological features were found to be linked with the degree of denaturation of these proteins. The secondary structure of these proteins was significantly (p < 0.05) affected and altered by the drying stresses. The β-sheet and random coil contents were increased in α-lac by 6.5 and 4.0%, respectively, whereas the α-helix and β-turn contents decreased by 5.5 and 5.0%, respectively. The β-sheet and random coil contents in β-lg were increased by 7.5 and 2.0%, respectively, whereas the α-helix and β-turn contents decreased by 3.5 and 6.0%, respectively. In the case of BSA the β-sheet, α-helix, and random coil contents were found to increase, whereas the β-turn content decreased.
Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique
Publisher: Elsevier BV
Date: 03-2011
Meat texture modification for dysphagia management and application of hydrocolloids: A review
Publisher: Informa UK Limited
Date: 06-09-2022
DOI: 10.1080/10408398.2022.2119202
Abstract: Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia Diet Standardization Initiative (IDDSI). Developing texture modified meat is a challenging task due to its fibrous microstructure and harder texture. Various meat tenderization attempts are therefore evaluated in the literature. Meat texture modification for dysphagia is not just limited to tenderization but should be focused on safe swallowing attributes as well. The application of hydrocolloids for designing TMF has a major research focus as it is a cost-effective method and offers an opportunity for careful control. The present review focuses on the meat texture modification attempts that have been used in the past and present, with special attention to the use of hydrocolloids. Several studies have shown improvements in texture upon the addition of various hydrocolloids however, few studies have attempted to develop texture modified meat for people with dysphagia. This area has to be further developed along with the sensory evaluations conducted with the dysphagia population, to validate the industrial application of hydrocolloids to TMF.
Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels
Publisher: Elsevier BV
Date: 12-2016
Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder
Publisher: Elsevier BV
Date: 11-2007
Effects of radio frequency and high pressure steam sterilisation on the colour and flavour of prepared Nostoc sphaeroides
Publisher: Wiley
Date: 05-10-2017
DOI: 10.1002/JSFA.8644
Abstract: Nostoc sphaeroides has been used as a highly effective herbal medicine and dietary supplement for thousands of years. The desired dark green colour of fresh N. sphaeroides is converted into an undesirable dark brown during conventional high pressure (HP) steam sterilisation. Radio frequency (RF) sterilisation technology was used in this study to determine its effectiveness in sterilising N. sphaeroides and to achieve better preservation of natural colour and desirable flavour. Sterilisation was carried out using a 6 kW, 27 MHz RF instrument for 10, 20 and 30 min. The degree of microbial kill and the effects of RF sterilisation on colour and flavour were determined and compared with those obtained from HP steam (121 °C, 30 min) sterilisation. The effects of RF sterilisation on colour and flavour (measured using electronic nose) parameters were significantly lower than that in HP steam sterilisation. The RF sterilisation carried out for 20 min achieved logarithmic reduction of bacterial population and met China's national standard while preserving the colour and flavour better. Results of the present study indicated that application of RF sterilisation would improve the quality of sterilised N. sphaeroides and broaden its application in the food and health food industries. © 2017 Society of Chemical Industry.
Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization
Publisher: Elsevier BV
Date: 04-2018
Assessment of interfacial interactions between starch and non-isocyanate polyurethanes in their hybrids
Publisher: Elsevier BV
Date: 10-2020
Microwave-Assisted Enzymatic Extraction of Flavonoids from Armeniaca mume Sieb. Blossom and Their Immunomodulating Effect in Mice with DSS-Induced Colitis
Publisher: MDPI AG
Date: 06-02-2021
DOI: 10.3390/MOLECULES26040855
Abstract: Armeniaca mume Sieb. blossom is among the traditional Chinese edible flowers, and it is widely used in the food and pharmaceutical industries. Flavonoids are among the most abundant bioactive compounds in A. mume Sieb. blossom. However, the research on the extraction of flavonoids from A. mume Sieb. blossom and their immunomodulating function is insufficient. In this study, we developed a microwave-assisted enzymatic extraction of flavonoids from A. mume Sieb. blossom (FAMB) and explored their immunomodulating effect on mice with dextran sulfate sodium salt-induced colitis. The results showed that the optimum parameters for microwave-assisted enzymatic extraction of FAMB were as follows: cellulase: 2.0% microwave power: 200 W microwave action time: 5 min and enzymatic hydrolysis time: 50 min. FAMB significantly promoted the lymphocyte proliferation and natural killer (NK) cell killing activity in colitis mice, and increased the concentrations of TNF-α, IFN-γ, and IL-2 in serum. FAMB also significantly reduced the apoptosis of spleen lymphocytes in these mice. These results demonstrated that the microwave-assisted enzymatic method could significantly improve the yield and efficacy extraction of FAMB. FAMB showed a good immunomodulation effect on colitis mice.
Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips
Publisher: Informa UK Limited
Date: 06-10-2014
A reference-component coordinate system approach to model the mass transfer of a droplet with binary volatiles
Publisher: Informa UK Limited
Date: 04-12-2023
Morphology and surface properties of high strength siloxane poly(urethane-urea)s developed for heart valve application
Publisher: Wiley
Date: 04-03-2019
DOI: 10.1002/JBM.B.34101
Abstract: A series of siloxane poly(urethane-urea) (SiPUU) were developed by incorporating a macrodiol linked with a diisocyanate to enhance mixing of hard and soft segments (SS). The effect of this modification on morphology, surface properties, surface elemental composition, and creep resistance was investigated. The linked macrodiol was prepared by reacting α,ω-bis(6-hydroxyethoxypropyl) poly(dimethylsiloxane)(PDMS) or poly(hexamethylene oxide) (PHMO) with either 4,4'-methylenediphenyl diisocyanate (MDI), hexamethylene diisocyanate (HDI), or isophorone diisocyanate (IPDI). SiPUU with PHMO-MDI-PHMO and PHMO-IPDI-PHMO linked macrodiols showed enhanced creep resistance and recovery when compared with a commercial biostable polyurethane, Elast-Eon™ 2A. Small and wide-angle X-ray scattering data were consistent with significant increase of hydrogen bonding between hard and SS with linked-macrodiols, which improved SiPUU's tensile stress and tear strengths. These SiPUU were hydrophobic with contact angle higher than 101° and they had low water uptake (0.7%·w/w of dry mass). They also had much higher siloxane concentration on the surface compared to that in the bulk. © 2018 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 107B: 112-121, 2019.
Physicochemical properties of chitosan/zein/essential oil emulsion-based active films functionalized by polyphenols
Publisher: Elsevier BV
Date: 06-2021
Microencapsulation of α-Amylase by Carrying Out Complex Coacervation and Drying in a Single Step Using a Novel Three-Fluid Nozzle Spray Drying
Publisher: Informa UK Limited
Date: 10-12-2013
Characterization of the surface stickiness of fructose-maltodextrin solutions during drying
Publisher: Informa UK Limited
Date: 03-01-2003
Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
Publisher: Elsevier BV
Date: 10-2010
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
Publisher: Elsevier BV
Date: 03-2014
Changes in physicochemical and surface characteristics in milk protein powders during storage
Publisher: Informa UK Limited
Date: 29-09-2022
Erratum to Characterization of the Surface Stickiness of Fructose-Maltodextrin Solutions During Drying (Drying Technology, (2003), 21, 1 (17-34), 10.1081/DRT-120017281)
Publisher: Informa UK Limited
Date: 16-01-2014
Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying
Publisher: Elsevier BV
Date: 06-2012
Effect of high-pressure homogenization on the rheology, microstructure and fractal dimension of citrus fiber-oil dispersions
Publisher: Elsevier BV
Date: 07-2020
Starch-polyurethane films synthesized using polyethylene glycol-isocyanate (PEG-iso): Effects of molecular weight, crystallinity, and composition of PEG-iso on physiochemical characteristics and hydro
Publisher: Elsevier BV
Date: 12-2017
The Survival ofLactococcus lactisin a Convective-Air-Drying Environment: The Role of Protectant Solids, Oxygen Injury, and Mechanism of Protection
Publisher: Informa UK Limited
Date: 26-10-2013
Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage
Publisher: Elsevier BV
Date: 06-2012
Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3 , E, K2, curcumin and coenzyme Q10
Publisher: Elsevier BV
Date: 12-2015
Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment
Publisher: Springer Science and Business Media LLC
Date: 02-04-2013
Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals
Publisher: Elsevier BV
Date: 2023
Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C
Publisher: Elsevier BV
Date: 07-2017
Encapsulation of essential oils using hemp protein isolate–gum Arabic complex coacervates and evaluation of the capsules
Publisher: Royal Society of Chemistry (RSC)
Date: 2023
DOI: 10.1039/D3FB00004D
Abstract: Complex coacervates of hemp protein isolate and gum Arabic were prepared. These complex coacervates were used to encapsulate essential oils (EOs). The nature of the EO affected the physical properties, structure and bioactives of capsules.
The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles
Publisher: Elsevier BV
Date: 11-2012
DOI: 10.1016/J.CARBPOL.2012.07.025
Abstract: The effect of NaCl on the rheological properties of suspensions containing spray dried starch nanoparticles produced through high pressure homogenization and emulsion cross-linking technique was studied. Rheological properties such as continuous shear viscosity, viscoelasticity and creep-recovery were measured. NaCl (5-20%, w/w) was found to lower viscosity quite significantly (p 0.97.
Smart storage technologies applied to fresh foods: A review
Publisher: Informa UK Limited
Date: 14-08-2017
DOI: 10.1080/10408398.2017.1323722
Abstract: Fresh foods are perishable, seasonal and regional in nature and their storage, transportation, and preservation of freshness are quite challenging. Smart storage technologies can online detection and monitor the changes of quality parameters and storage environment of fresh foods during storage, so that operators can make timely adjustments to reduce the loss. This article reviews the smart storage technologies from two aspects: online detection technologies and smartly monitoring technologies for fresh foods. Online detection technologies include electronic nose, nuclear magnetic resonance (NMR), near infrared spectroscopy (NIRS), hyperspectral imaging and computer vision. Smartly monitoring technologies mainly include some intelligent indicators for monitoring the change of storage environment. Smart storage technologies applied to fresh foods need to be highly efficient and nondestructive and need to be competitively priced. In this work, we have critically reviewed the principles, applications, and development trends of smart storage technologies.
Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength
Publisher: Elsevier BV
Date: 2013
DOI: 10.1016/J.CARBPOL.2012.08.081
Abstract: The viscoelastic property and scaling behavior of acid (glucono-δ-lactone)-induced soy protein isolate (SPI) gels were investigated at various ionic strengths (0-800mM) and five protein concentrations ranging between 4% and 8% (w/w). The infinite storage modulus ( [Formula: see text] ) and the gelation start time (t(g)) which indicate the progress of gelation process exhibited strong ionic strength dependence. The storage modulus and critical strain were found to exhibit a power-law relationship with protein concentration. Rheological analysis and confocal laser scanning microscopy (CLSM) analysis were applied to estimate the fractal dimensions (D(f)) of the gels and the values were found to vary between 2.319 and 2.729. The comparison of the rheological methods and the CLSM image analysis method showed that the Shih, Shih, Kim, Liu, and Aksay (1990) model was better suited in estimating the D(f) value of acid-induced SPI gel system.
Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders
Publisher: Elsevier BV
Date: 07-2020
Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment
Publisher: Springer Science and Business Media LLC
Date: 11-04-2013
Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review
Publisher: Elsevier BV
Date: 08-2017
Colour change in rice during hydration: Effect of hull and bran layers
Publisher: Elsevier BV
Date: 03-2016
Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures
Publisher: Informa UK Limited
Date: 28-07-2020
DOI: 10.1080/10408398.2020.1799327
Abstract: Three-dimensional (3D) food printing technology combines 3D printing and food manufacturing. Rapidly increasing number of publications on various aspects of 3D food printing indicate the importance of this technology to food industry. The potential of delivering personalized products tailored to meet the taste preferences and specific dietary needs is one of the reasons for increasing researches in this technology. Currently there is an absence of a systematic review on the functional 3D printing. Also, there is no review on four-dimensional (4D) food printing concept that has emerged recently. This paper systematically reviews the functional ingredients used for creating printable food formula and their functions, including physiological functions, beneficial for health and physico-chemical functions, affecting the quality of 3D printing. In addition, it analyzes the functions of internal structures used or developed during 3D printing (infill structure and infill density) and their effects on texture properties of 3D printed food. Finally, it also introduces the concept of 4D food printing and summarizes the current advances in this novel technology.
Changes in Quality Attributes of Strawberry Purees Processed by Power Ultrasound or Thermal Treatments
Publisher: Japanese Society for Food Science and Technology
Date: 2014
DOI: 10.3136/FSTR.20.1033
Multiple endothermic transitions of acid hydrolyzed and heat-moisture treated corn starch
Publisher: Elsevier BV
Date: 08-2017
Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying
Publisher: Elsevier BV
Date: 05-2007
Preparation and study of digestion behavior of lactoferrin-sodium alginate complex coacervates
Publisher: Elsevier BV
Date: 10-2017
Use of Synergistic Interactions to Fabricate Transparent and Mechanically Robust Nanohybrids Based on Starch, Non-Isocyanate Polyurethanes, and Cellulose Nanocrystals
Publisher: American Chemical Society (ACS)
Date: 12-10-2020
Microencapsulation of chia seed oil using chia seed protein isolate‐chia seed gum complex coacervates
Publisher: Elsevier BV
Date: 10-2016
DOI: 10.1016/J.IJBIOMAC.2016.05.058
Abstract: Chia seed oil (CSO) microcapsules were produced by using chia seed protein isolate (CPI)-chia seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI in idually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI=6.6h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was <10meq O2/kg oil during 30 days of storage.
Thermoplastic starch-nanohybrid films with polyhedral oligomeric silsesquioxane
Publisher: Elsevier BV
Date: 10-2017
DOI: 10.1016/J.CARBPOL.2017.05.009
Abstract: Thermoplastic starch forms packaging films that have low gas permeability, but they are more permeable to water vapour and they are attacked by water. Our approach was to create surface and internal localised hydrophobicity using added reactive nano-materials to form nano-silica hybrids with emphasis on enhancing surface water resistance. Functionalization was via epoxy-POS, that were further linked to hydrophobic erucamide or an hiphilic poly(oxyethylene-co-oxypropylene) mono-amine. High amylose thermoplastic starch was combined with mono-functionalised hepta-isobutyl polyhedral oligomeric silsesquioxane (POS). POS modified thermoplastic starch increased water resistance of TPS film. Wettability kinetics was a function of two distinct mechanisms each with independent linear behaviour. Surface water resistance increased and is proposed to be due to preferential location of the POS derivatives at the surface with associated increase of hydrophobicity due a surface change.
Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review
Publisher: Informa UK Limited
Date: 19-05-2021
Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips
Publisher: Elsevier BV
Date: 11-2016
Parboiled rice: Understanding from a materials science approach
Publisher: Elsevier BV
Date: 03-2014
Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties
Publisher: Elsevier BV
Date: 07-2013
DOI: 10.1016/J.CARBPOL.2012.10.064
Abstract: Starch films were successfully produced by incorporating spray dried and vacuum-freeze dried starch nanoparticles. The frequency sweep, creep-recovery behavior and time-temperature superposition (TTS) on these films were studied. All these films exhibited dominant elastic behavior (than viscous behavior) over the entire frequency range (0.1-100 rad/s). The incorporation of both types of starch nanoparticles increased the storage and loss modulus, tanδ, creep strain, creep compliance and creep rate at long time frame and reduced the recovery rate of films while the effect of different kinds of starch nanoparticles on these parameters was similar both in magnitude and trend. TTS method was successfully used to predict long time (over 20 days) creep behavior through the master curves. The addition of these nanoparticles could increase the activation energy parameter used in TTS master curves. Power law and Burger's models were capable of fitting storage and loss modulus (R(2)>0.79) and creep data (R(2)>0.96), respectively.
Effect of High Temperature Intermittent Drying on Rice Seed Viability and Vigor
Publisher: Walter de Gruyter GmbH
Date: 22-08-2017
Abstract: This work aimed at determining whether high temperature intermittent drying followed by tempering at ambient temperature could preserve the seed viability and vigor. Japonica and Indica rice seeds with 21.2 % and 22.6 % wet moisture contents (w.b.) were dried at 50 ºC and 60ºC for either 5, 10, 15 or 20 minutes, followed by tempering at 25ºC for 45 minutes. Each drying cycle was repeated until the rice seeds were dried to 12.0 % (w.b.). The drying rate was improved and the total in-dryer time was reduced in the intermittent drying when compared to continuous drying, due to the tempering process. The seed vigor was significantly reduced by intermittent drying at 60 °C with all exposure times, although the seed still kept the ability to germinate for both rice cultivars. The intermittent drying at 50 ºC for 5 minutes per drying cycle preserved the seed vigor of Japonica rice well, while in Indica rice, the intermittent drying at 50 ºC up to 20 minutes could still be able to maintain the seed vigor.
Double encapsulation of liquid active compounds using nanoclay reinforced polyurea microcapsules
Publisher: Elsevier BV
Date: 12-2023
Evaluation of heating uniformity in radio frequency heating systems using carrot and radish
Publisher: Walter de Gruyter GmbH
Date: 10-2016
Abstract: Lack of heating uniformity is a major problem impeding the broader adaptation of radio frequency heaters in industrial applications. The overall aim of this study was to evaluate the uniformity of heating or temperature distribution within food s les (three different carrot and one radish rectangles) placed vertically and horizontally within a radio frequency heating cavity. The intensity of the electric field in radio frequency was found to be symmetrical. The temperatures at the vertically top positions were lower than the vertically bottom positions at the equidistance from the vertical center with the highest was at the vertically central position. The rate of temperature rise at all the positions were higher in taller (higher mass) than the shorter (lower mass) rectangles of carrots. The temperatures at the corners and edges were lower than at the cross sectionally central positions at all the heights tested in both carrots and radishes. The rate of temperature rise at all the vertical positions was higher in radish rectangles than in the carrot rectangles of the same dimensions. The similarity of temperature distribution in carrot and radish rectangles suggested that the heating patterns and uniformity in carrots and radishes in RF heating were almost the same.
Denaturation and Physical Characteristics of Spray-Dried Whey Protein Isolate Powders Produced in the Presence and Absence of Lactose, Trehalose, and Polysorbate-80
Publisher: Informa UK Limited
Date: 04-2015
Predictions of drying kinetics of aqueous droplets containing WPI-lactose and WPI-trehalose by application of composite reaction engineering approach (REA)
Publisher: Elsevier BV
Date: 11-2016
Characterization of non-linear rheological behavior of SPI–FG dispersions using LAOS tests and FT rheology
Publisher: Elsevier BV
Date: 02-2013
DOI: 10.1016/J.CARBPOL.2012.10.067
Abstract: The effect of flaxseed gum (FG) on the rheological and nonlinear stress response behaviors of mixed soy protein isolate (SPI)-flaxseed gum (FG) dispersions were studied. Results showed that the viscosity of the SPI-FG mixed dispersions increased significantly with increase in the FG concentration. Both the shear stress and the apparent viscosity values as a function of shear rate were fitted well using Power law model as expected. The frequency dependence of G', G'' and tanδ of soy protein isolate decreased as the FG concentration increased. The large litude oscillatory shear (LAOS) test and Fourier transform (FT) rheology analysis showed that the addition of flaxseed gum strongly affected the structure of the SPI-FG mixed dispersion system as shown by deformation of the nonlinear stress response curve and significantly altered magnitude of higher harmonic curve. The addition of FG increased the instantaneous strain softening effect of the SPI-FG mixed dispersion system.
Artificial neural networks: a new tool for prediction of pressure drop of non-Newtonian fluid foods through tubes
Publisher: Elsevier BV
Date: 10-2000
Effect of extraction temperature on composition, structure and functional properties of flaxseed gum
Publisher: Elsevier BV
Date: 2017
DOI: 10.1016/J.FOODCHEM.2016.07.137
Abstract: Flaxseed gum (FG) was extracted at four different temperatures (30, 50, 70 and 90°C). Chemical composition and structural features of FG extracted at different temperatures were investigated to determine the effect of temperature. Content of acidic monosaccharides and denatured protein increased with increasing FG extraction temperature. The ratio of neutral to acidic monosaccharides decreased from 6.7 to 5.7 as the extraction temperature was increased from 30 to 90°C. Physiochemical and functional properties, including zeta-potential, surface morphology, emulsifying activity index (EAI) and emulsion stability index (ESI), water absorption capacity (WAC) and fat absorption capacity (FAC) of FG s les, were also investigated as a function of extraction temperature. EAI and WAC of FG s les reduced significantly with rise in extraction temperature. Our study suggests that FG extracted at different temperatures may be specifically targeted for different applications, such as for emulsification or gel formation in food systems.
Hydrostatic pressure effects on the structural properties of condensed whey protein/lactose systems
Publisher: Elsevier BV
Date: 03-2013
Roles of soluble and insoluble aggregates induced by soy protein processing in the gelation of myofibrillar protein
Publisher: Wiley
Date: 14-12-2015
DOI: 10.1111/IJFS.12992
Robust and Eco-Friendly Superhydrophobic Starch Nanohybrid Materials with Engineered Lotus Leaf Mimetic Multiscale Hierarchical Structures
Publisher: American Chemical Society (ACS)
Date: 21-07-2021
Online measurement of moisture content, moisture distribution, and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system
Publisher: Informa UK Limited
Date: 22-01-2018
Fruit and vegetable powders
Publisher: Elsevier
Date: 2013
Lactoferrin: Structure, function, denaturation and digestion
Publisher: Informa UK Limited
Date: 17-10-2019
DOI: 10.1080/10408398.2017.1381583
Abstract: Lactoferrin (LF) is a multifunctional protein occurring in many biological secretions including milk. It possesses iron binding/transferring, antibacterial, antiviral, antifungal, anti-inflammatory and anti-carcinogenic properties. These functional properties intimately depend on the structural integrity of LF especially its higher order conformation. LF is primarily extracted from bovine milk and it is subsequently added into many commercial products such as nutritional supplements, infant formula, cosmetics and toothpaste. LF is sensitive to denaturation induced by temperature and other physicochemical stresses. Hence, the extraction, powder formation processes of LF and processing parameters of LF-containing products have to be optimized to minimise its undesired denaturation. This review documents the advances made on structure-function relationships and discusses the effectiveness of methods used to preserve the structure of LF during thermal processing. Oral delivery, as the most convenient way for administering LF, is also discussed focusing on digestion of LF in oral, gastric and intestinal stages. The effectiveness of methods used to deliver LF to intestinal digestion stage in structurally intact form is also compared. Altogether, this work comprehensively reviews the fate of LF during thermal processing and digestion, and suggests suitable means to preserve its structural integrity and functional properties. Scope of review The manuscript aims at providing a comprehensive review of the latest publications on four aspects of LF: structural features, functional properties, nature and extent of denaturation and gastrointestinal digestion. It also analyses how these publications benefit food and pharmaceutical industries.
Preparation, characterization and functional properties of flax seed protein isolate
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.FOODCHEM.2015.09.106
Abstract: Flaxseed protein isolate (FPI) was extracted from flaxseeds, and its amino acid composition and functional properties (solubility, thermal stability, emulsifying properties and electrostatic charge density, water holding and fat absorption capacities) were determined. The highest purity of FPI (90.6%) was achieved by extraction at 60°C. FPI had a low lysine to arginine ratio of 0.25, which is desired in heart-healthy foods and infant formulas. The denaturation temperature of FPI was 105°C. FPI had the highest emulsion activity index (375.51 m(2)/g), highest emulsion stability index (179.5 h) and zeta potential (-67.4 mV) when compared to those of other commonly used proteins, such as sodium caseinate (SC), whey protein isolate (WPI), gelatin (Gel) and soy protein isolate (SPI). The average emulsion droplet size of emulsions stabilized by these proteins was in the order SC<FPI<WPI<Gel<SPI. Water holding and fat absorption capacities of FPI were similar to those of the above mentioned proteins.
The Application of Ultrasound Pretreatment and Pulse-Spouted Bed Microwave Freeze Drying to Produce Desalted Duck Egg White Powders
Publisher: Informa UK Limited
Date: 18-11-2013
Slip-Additive Migration, Surface Morphology, and Performance on Injection Moulded High-Density Polyethylene Closures
Publisher: Elsevier BV
Date: 11-2017
DOI: 10.1016/J.JCIS.2017.06.040
Abstract: The amount and distribution of slip agents, erucamide, and behenamide, on the surface of high-density polyethene, is determined by integral characteristics of slip agent structure and polymer morphology. A suite of surface analysis techniques was applied to correlate physicochemical properties with slip-additive migration behaviour and their surface morphology. The migration, surface morphology and physicochemical properties of the slip additives, crystallinity and orientation of polyethene spherulites and interaction between slip additives and high-density polyethene influence the surface characteristics. The high-density polyethene closures were produced with erucamide and behenamide separately and stored until they produced required torque. Surface composition was determined employing spectroscopy and gas chromatography. The distribution of additives was observed under optical, scanning electron and atomic force microscopes. The surface energy, crystallinity and application torque were measured using contact angle, differential scanning calorimeter and a torque force tester respectively. Each slip additive produced a characteristic amide peak at 1645cm
The Effects of Ultrasound Treatment and Nano-zinc Oxide Coating on the Physiological Activities of Fresh-Cut Kiwifruit
Publisher: Springer Science and Business Media LLC
Date: 13-03-2013
Unexpected high pressure effects on the structural properties of condensed whey protein systems
Publisher: Wiley
Date: 17-09-2012
DOI: 10.1002/BIP.22112
Abstract: We show that application of high hydrostatic pressure (600 MPa for 15 min) on condensed whey protein (WP) systems (e.g., 80% w/w solids content) results in unexpected structure-function behavior when compared with conventional thermal treatment. Unraveling the relaxation properties in first-order thermodynamic transitions, the manifestation of glass transition phenomena and the preservation of native conformation in condensed preparations were recorded using small-deformation dynamic oscillation in shear, modulated differential scanning calorimetry, and infrared spectroscopy. Informed temperature application results in the formation of continuous networks at the denaturation temperature, which undergo vitrification at subzero temperatures. In contrast, high-pressure-treated WPs resist physicochemical denaturation, hence preserving the native conformation of secondary and tertiary structures. This was rationalized on the basis of a critical concentration threshold where transfer of water molecules to nonpolar residues in the protein interior is minimized because of low moisture content and restricted molecular mobility. The physical state and morphology of these high-solid preparations were further examined by the combined framework of reduced variables and Williams, Landel, and Ferry equation/free volume theory. Theoretical treatment of experimental observations unveils the dynamic range of the mechanical manifestation of the glass transition region in s les subjected to heat or pressure. In addition to preserving native conformation, WPs subjected to high pressure form glassy systems at parity with the structural functionality of the thermally treated counterparts.
A composite reaction engineering approach to drying of aqueous droplets containing sucrose, maltodextrin (DE6) and their mixtures
Publisher: Wiley
Date: 05-12-2008
DOI: 10.1002/AIC.11642
In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device
Publisher: Elsevier BV
Date: 06-2003
Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios
Publisher: Elsevier BV
Date: 07-2020
Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying
Publisher: Elsevier BV
Date: 05-2012
Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies
Publisher: Informa UK Limited
Date: 06-10-2014
Heat-moisture treatment and acid hydrolysis of corn starch in different sequences
Publisher: Elsevier BV
Date: 06-2017
Production of protein-loaded starch microspheres using water-in-water emulsion method
Publisher: Elsevier BV
Date: 03-2020
DOI: 10.1016/J.CARBPOL.2019.115692
Abstract: Protein-loaded starch microspheres were prepared by water-in-water (w/w) emulsion method. The effects of the molecular weight of starch and protein used, concentration of solutes in both dispersed and continuous phases and starch to protein mass ratio on the yield, loading capacity and encapsulation efficiency were measured. These parameters were significantly higher in Bovine serum albumin (BSA)-loaded microspheres than in lysozyme-loaded microspheres. An increase in the molecular weight of starch, solute concentration in dispersed and continuous phases increased the yield. The encapsulation efficiency was significantly improved when the starch to BSA mass ratio was increased. When the starch to BSA mass ratio was 15:1, the encapsulation efficiency reached about 100 % with a loading capacity of 7.3 g/100 g. This method is more effective when both core (protein) and shell (starch) materials with high molecular weight are used. This approach is environmentally friendly and the processing parameters can be easily optimized.
The effect of annealing and cryoprotectants on the properties of vacuum-freeze dried starch nanoparticles
Publisher: Elsevier BV
Date: 05-2012
Complex coacervation: Principles, mechanisms and applications in microencapsulation
Publisher: Elsevier BV
Date: 2019
DOI: 10.1016/J.IJBIOMAC.2018.10.144
Abstract: Complex coacervation is a highly promising microencapsulation technique that is extensively employed in pharmaceutical, food, agriculture and textile industries. The process involves the interaction of oppositely charged polyelectrolytes in aqueous form. High payload and high encapsulation efficiency (up to 99%), relatively lower cost of processing, ability to use food-grade shell materials and synthesis at ambient temperature makes coacervation an appropriate choice in food and agrochemical industries. Various works have been documented using different polymer systems and core-shell combinations. This review paper intends to summarize some of the recent advances in complex coacervation for use in the food and agriculture areas. Current status and future trends of plant proteins utilization for complex coacervation have been reviewed. It is expected that this review will be a useful resource for material scientists, food technologists and food engineers.
Drying and denaturation characteristics of three forms of bovine lactoferrin
Publisher: Informa UK Limited
Date: 07-2017
Preformed and sprayable polymeric mulch film to improve agricultural water use efficiency
Publisher: Elsevier BV
Date: 05-2016
Effect of flaxseed meal on the dynamic mechanical properties of starch-based films
Publisher: Elsevier BV
Date: 10-2013
Application of high‐pressure argon for improving postharvest quality of cherry tomato
Publisher: Wiley
Date: 05-10-2018
DOI: 10.1111/JFPE.12882
Extraction and Characterization of Lysozyme from Salted Duck Egg White
Publisher: MDPI AG
Date: 09-11-2022
Abstract: Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration. This study creatively used isoelectric point precipitation, ultrafiltration, and cation exchange to separate and purify lysozyme from SDEW and preliminarily explored the enzymatic properties of lysozyme. The results showed that the relative molecular weight of lysozyme was about 14 KDa, and the specific activity of lysozyme reached 18,300 U/mg. Lysozyme had good stability in the temperature range of 30 °C to 60 °C and pH of 4 to 7. Metal ions, Fe2+, Cu2+, and Zn2+, strongly inhibited lysozyme activity. Different surfactants showed certain inhibition effects on lysozyme from SDEW, among which glycerin had the strongest inhibitory effect. This study aimed to provide a theoretical reference for industrial purification and production of lysozyme from SDEW.
Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres
Publisher: Walter de Gruyter GmbH
Date: 10-2015
Abstract: Wheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p .05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties hence, the contribution of high-`intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.
Shiitake polysaccharides acted as a non-competitive inhibitor to α-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayer
Publisher: Elsevier BV
Date: 11-2023
Stickiness in foods: A review of mechanisms and test methods
Publisher: Informa UK Limited
Date: 31-03-2001
Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria
Publisher: Informa UK Limited
Date: 07-03-2016
An Empirical Approach to Correlate Power Law Fluid Parameters Obtained from Low Shear Rate Rotational Viscometers and Tube Flow Viscometers
Publisher: Japan Society for Food Engineering
Date: 15-03-2001
Polyurethanes from seed oil-based polyols: A review of synthesis, mechanical and thermal properties
Publisher: Elsevier BV
Date: 12-2019
Development of high strength siloxane poly(urethane‐urea) elastomers based on linked macrodiols for heart valve application
Publisher: Wiley
Date: 31-08-2017
DOI: 10.1002/JBM.B.33970
Abstract: Mixed macrodiol based siloxane poly(urethane-urea)s (SiPUU) having number average molecular weights in the range 87-129 kDa/mol were synthesized to give elastomers with high tensile and tear strengths required to fabricate artificial heart valves. Polar functional groups were introduced into the soft segment to improve the poor segmental compatibility of siloxane polyurethanes. This was achieved by linking α,ω-bis(6-hydroxyethoxypropyl) poly(dimethylsiloxane) (PDMS) or poly(hexamethylene oxide) (PHMO) macrodiols with either 4,4'-methylenediphenyl diisocyanate (MDI), hexamethylene diisocyanate (HDI) or isophorone diisocyanate (IPDI) prior to polyurethane synthesis. The hard segment was composed of MDI, and a 1:1 mixture of 1,3-bis(4-hydroxybutyl)-1,1,3,3-tetramethyldisiloxane and 1,2-ethylene diamine. We report the effect of urethane linkers in soft segments on properties of the SiPUU. PHMO linked with either MDI or IPDI produced SiPUU with the highest tensile and tear strengths. Linking PDMS hardly affected the tensile strength however, the tear strength was improved. The stress-strain curves showed no plastic deformation region typically observed for conventional polyurethanes indicating good creep resistance. © 2017 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 106B: 1712-1720, 2018.
Effect of partially gelatinized corn starch on the rheological properties of wheat dough
Publisher: Elsevier BV
Date: 03-2016
The Adsorption and Release Characteristics of CPFX in Porous Starch Produced Through Different Drying Methods
Publisher: Informa UK Limited
Date: 26-10-2013
Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles
Publisher: Informa UK Limited
Date: 11-2012
Water uptake and its impact on the texture of lentils (Lens culinaris)
Publisher: Elsevier BV
Date: 09-2010
Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder
Publisher: Informa UK Limited
Date: 31-01-2008
Suspensions of vacuum-freeze dried starch nanoparticles: Influence of NaCl on their rheological properties
Publisher: Elsevier BV
Date: 05-2013
DOI: 10.1016/J.CARBPOL.2013.02.004
Abstract: The effect of addition of NaCl on rheological properties of suspensions containing vacuum freeze dried starch nanoparticles was studied. These starch nanoparticles were produced through high pressure homogenization and emulsion cross-linking technique. Rheological properties such as continuous shear viscosity, storage and loss moduli and creep-recovery were measured. The presence of NaCl at concentration (5-15%, w/v) increased viscosity marginally (p>0.05) while at 20% (w/v) it significantly (p 0.05) increased the storage and loss moduli of suspensions. At 20% (w/v), NaCl increased both moduli significantly (p 0.94).
Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels
Publisher: Elsevier BV
Date: 08-2014
DOI: 10.1016/J.CARBPOL.2014.02.089
Abstract: The effect of addition of xanthan gum (XG) and guar gum (GG) on the rheological properties and microstructure of glucono-δ-lactone induced soy protein isolate (SPI)-XG gels and SPI-GG gels was investigated using steady and dynamic rheological tests, creep-recovery and confocal laser scanning microscopy (CLSM). Results showed that the apparent viscosity of SPI-gum (XG, GG) mixed solutions increased with the increase in the gum (XG, GG) concentration. The storage (G') and loss (G″) moduli of SPI-gum (XG, GG) mixed gels increased in the presence and increase in the gum (XG, GG) concentration. The Burger's model fitted the creep recovery data well (R(2)>0.919) and showed that both the instantaneous and equilibrium (retarded) elastic components of this model increased with the increase in SPI and gum concentrations. The proportion occupied by gum in mixed gels was found to increase with the increase in the concentration of gums which increased the density of protein aggregates in the mixed gels.
Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test
Publisher: Elsevier BV
Date: 08-2022
Drying and Denaturation Kinetics of Whey Protein Isolate (WPI) During Convective Air Drying Process
Publisher: Informa UK Limited
Date: 26-10-2013
Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review
Publisher: Informa UK Limited
Date: 23-01-2018
DOI: 10.1080/10408398.2017.1377149
Abstract: Plant byproducts of food processing industry line are undervalued yet important resource. These byproducts contain large percentage of high value functional substances such as antioxidants, pectin, polyphenols and so on. Recently, many research studies concentrated on innovative technologies that promise to overcome such issues as time consuming, inefficiency, and low yield, among others, which exist in most conventional techniques. Consequently, to achieve the recovery of nutraceuticals from high added-value by-products, it is necessary to have more knowledge of these novel technologies and more importantly explore the possibility of application of these latest technologies to the recovery downstream processing. The present work will summarize state-of-the-art technological approaches concerning extraction, superfine and drying applied to plant food processing residues. Simultaneously, the application of the bioactive components originated from byproducts in food industry will also be reviewed.
Determination of ultra-low milk fat content using dual-wavelength ultraviolet spectroscopy
Publisher: American Dairy Science Association
Date: 12-2016
Abstract: A precise determination of milk fat content in dairy products is of great practical importance. Several studies have reported methods to determine the milk fat content in commercial dairy products. However, very few of them validated or tested cases where the fat milk fat content was ultra-low. Here we present an approach to determine ultra-low milk fat content. This method involves extracting milk fat using n-heptane and determining its content using dual-wavelength UV spectroscopy. The results showed that milk fat at ultra-low concentrations (i.e., as low as 0.148 g/L) could be extracted completely and quantified accurately using the proposed approach. This method is reproducible and sufficiently precise. We expect that this method can be adapted by industries to determine ultra-low concentration of fat in milk and other dairy products with confidence.
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
Publisher: Elsevier BV
Date: 03-2018
DOI: 10.1016/J.FOODCHEM.2017.09.044
Abstract: The effects of CaSO
Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties
Publisher: Elsevier BV
Date: 2017
Managing obesity through natural polyphenols: A review
Publisher: Elsevier BV
Date: 09-2020
Development of stickiness of whey protein isolate and lactose droplets during convective drying
Publisher: Elsevier BV
Date: 05-2007
Effects of Preparation and Drying Methods on the Antioxidant Activity of Enzymatically Hydrolyzed Porcine Placenta Hydrolysates
Publisher: Informa UK Limited
Date: 26-10-2013
The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments
Publisher: Elsevier BV
Date: 03-2013
DOI: 10.1016/J.ULTSONCH.2012.09.012
Abstract: The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55-75°C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R(2)=0.941-0.989). The D values during thermal inactivation varied from 112±8.4min to 1.2±0.07min while they varied from 57.8±6.1min to 0.88±0.05min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214±17kJ/mol, while it was 183±32kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3-3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to "hot break" process of mushroom.
Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
Publisher: Walter de Gruyter GmbH
Date: 14-06-2014
Abstract: Cellulose fibers were obtained from corncob by using microwave-assisted chemical treatments (microwave-assisted alkaline pretreatment and microwave-assisted bleaching). These treatments efficiently removed the hemicellulose and lignin from the original corncob and increased the cellulose fiber content. The morphology, chemical structure, degree of crystallinity and thermal degradation characteristics of the resultant cellulose fibers were studied by using field emission scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction and thermogravimetric analysis. These microwave-assisted chemical treatments decreased the diameter of the cellulose fibers from 25–125 µm to 10–20 µm. The crystallinity of the corncob cellulose fibers increased from 32.7% to 73% due to the chemical treatments. The degradation temperature of the cellulose fibers was °C. The cellulose fibers obtained from these treatments can be used as biocomposites in reinforced polymer manufacturing.
Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study
Publisher: Elsevier BV
Date: 11-2012
Interfacial and emulsifying properties of lentil protein isolate
Publisher: Elsevier BV
Date: 10-2012
DOI: 10.1016/J.FOODCHEM.2012.03.029
Abstract: The dynamic interfacial tension (DIFT) at oil-water interface, diffusion coefficients, surface hydrophobicity, zeta potential and emulsifying properties, including emulsion activity index (EAI), emulsion stability index (ESI) and droplet size of lentil protein isolate (LPI), were measured at different pH and LPI concentration, in order to elucidate its emulsifying behaviour. Sodium caseinate (NaCas), whey protein isolate (WPI), bovine serum albumin (BSA) and lysozyme (Lys) were used as benchmark proteins and their emulsifying property was compared with that of LPI. The speed of diffusion-controlled migration of these proteins to the oil/water interface, was in the following order: NaCas>LPI>WPI>BSA>Lys, while their surface hydrophobicity was in the following order: BSA>LPI>NaCas>WPI>Lys. The EAI of emulsions stabilised by the above proteins ranged from 90.3 to 123.3 m(2)/g and it was 93.3 ± 0.2 m(2)/g in LPI-stabilised emulsion. However, the stability of LPI-stabilised emulsions was slightly lower compared to that of WPI and NaCas-stabilised emulsions at the same protein concentration at pH 7.0. The ESI of LPI emulsions improved substantially with decrease in droplet size when protein concentration was increased (20-30 mg/ml). Reduction of disulphide bonds enhanced both the EAI and ESI compared to untreated s les. Heat treatment of LPI dispersions resulted in poor emulsion stability due to molecular aggregation. The stability of LPI-stabilised emulsions was found to decrease in the presence of NaCl. This study showed that LPI can be as effective emulsifiers of oil-in-water emulsions as are WPI and NaCas at ≥20 mg/ml concentrations both at low and neutral pH. The emulsifying property of LPI can be improved by reducing the intra and inter-disulphide bond by using appropriate reducing agents.
Preparation and characterisation of films from xylose‐glycosylated peanut protein isolate powder
Publisher: Wiley
Date: 17-05-2015
DOI: 10.1111/IJFS.12800
The effect of partial gelatinization of corn starch on its retrogradation
Publisher: Elsevier BV
Date: 09-2013
DOI: 10.1016/J.CARBPOL.2013.04.089
Abstract: The objective of this work was to investigate the effect of partial gelatinization of starch on its retrogradation using differential scanning calorimetry (DSC) and X-ray diffraction (XRD) techniques. The Avrami equation was used to predict the evolution of starch retrogradation kinetics. The degree of retrogradation in starch s les partially gelatinized 64°C (S64), 68°C (S68) and 70°C (S70) and control (S25) increased with storage time. The retrogradation enthalpies of S68 and S70 were almost four times as high as that of S64. The S25 and S64 had dominant A-type crystalline pattern while S68 and S70 showed dominant B-type crystalline pattern. The growth of remainder crystals was faster in S25 and S64, while both the nucleation and growth rates of new crystals were faster in S68 and S70. The Avrami model was found to represent the retrogradation kinetics data of these partially gelatinized starch s les quite satisfactorily (R(2)>0.95).
The Effect of Dryer Inlet and Outlet Air Temperatures and Protectant Solids on the Survival ofLactococcus lactisduring Spray Drying
Publisher: Informa UK Limited
Date: 11-2012
Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion
Publisher: Elsevier BV
Date: 05-2023
Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods
Publisher: Elsevier BV
Date: 12-2015
Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage
Publisher: Informa UK Limited
Date: 22-04-2021
Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch
Publisher: Elsevier BV
Date: 2018
Effect of temperature and plasticizer molecular size on moisture diffusion of plasticized‐starch biopolymer
Publisher: Wiley
Date: 07-2010
Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate
Publisher: Elsevier BV
Date: 11-2018
Glass-transition behaviour of plasticized starch biopolymer system – A modified Gordon–Taylor approach
Publisher: Elsevier BV
Date: 2011
Spray drying and encapsulation of omega-3 oils
Publisher: Elsevier
Date: 2013
The physicochemical characteristics and hydrophobicity of high amylose starch–glycerol films in the presence of three natural waxes
Publisher: Elsevier BV
Date: 11-2013
Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology
Publisher: Elsevier BV
Date: 12-2018
Preparation and characterization of crosslinked starch microspheres using a two-stage water-in-water emulsion method
Publisher: Elsevier BV
Date: 04-2012
Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films
Publisher: Springer Science and Business Media LLC
Date: 06-03-2015
Effect of drying and loading methods on the release behavior of ciprofloxacin from starch nanoparticles
Publisher: Elsevier BV
Date: 06-2016
DOI: 10.1016/J.IJBIOMAC.2016.02.038
Abstract: Drug loading into and release from starch nanoparticles (StNPs), one kind of novel biological macromolecule, were investigated. Two drying methods (spray and vacuum freeze drying) and drug loading methods (coating and adsorption) were used for evaluation. 40% (w/w) of ciprofloxacin was loaded using coating method while only 7% for adsorption method. Glass transition temperature (Tg) and melting point temperature (Tmp) of ciprofloxacin loaded starch nanoparticles varied from 40°C to 55°C and 125°C to 175°C. Particles using adsorption method had lower loading rate of ciprofloxacin, higher Tg, Tmp and release rate compared to using coating method. Tg and Tmp were not affected by these two drying methods. Release rate of ciprofloxacin was higher from freeze dried particles than from spray dried particles using coating method. For adsorption method, drying methods had not effect on the release rate. A double decay exponential model was able to fit the release data suitably well with coefficient of determination (R(2))>0.97.
Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modeling
Publisher: Informa UK Limited
Date: 07-01-2003
Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis
Publisher: Informa UK Limited
Date: 26-10-2013
Isolation, Purification and Molecular Mechanism of a Peanut Protein-Derived ACE-Inhibitory Peptide
Publisher: Public Library of Science (PLoS)
Date: 27-10-2014
The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms
Publisher: Elsevier BV
Date: 06-2014
Advances of electronic nose and its application in fresh foods: A review
Publisher: Informa UK Limited
Date: 06-09-2017
DOI: 10.1080/10408398.2017.1327419
Abstract: The science and technology aspects of electronic nose (E-nose) has been developed rapidly in last decade (2006-2016). This paper reviews of the publications that that cover the developments in science and technological aspects of electronic nose together with its application in fresh foods. The first part of this review covers the sensing and pattern recognition system (PR) of E-nose. The second part covers the application of E-nose in classification, flavor detection, and evaluation of spoilage in fresh foods area. With more new sensor materials to be found and more combination between E-nose and other analysis technologies, the usages of E-nose in fresh foods will have wider prospects.
Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.1016/J.FOODCHEM.2019.04.123
Abstract: Covalent modification of flaxseed protein isolate by phenolic compounds including flaxseed polyphenols, ferulic acid, and hydroxytyrosol was studied under alkaline condition and in the presence of oxygen. The structure and function of the adducts was evaluated. The extent of covalent reaction and the physicochemical characteristics of flaxseed protein isolate-phenolic adducts were found to depend on the structure of the phenolic compounds. The decrease in free amino, thiol and tryptophan groups and increase in molecular weight were different. Crosslinks were found in flaxseed protein isolate-hydroxytyrosol adducts while ferulic acid and flaxseed polyphenols were unable to crosslink flaxseed proteins. The thermal stability and antioxidative capacity of the adducts were higher than those of flaxseed protein isolate. The structural conformation and hydrophobicity of the adducts were also found to depend on the nature of phenolic compounds. These adducts can be used in food formulations as natural antioxidants, emulsifiers and encapsulating shell materials.
Innovative technologies for producing and preserving intermediate moisture foods: A review
Publisher: Elsevier BV
Date: 02-2019
DOI: 10.1016/J.FOODRES.2018.12.055
Abstract: Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Innovative methods applied to producing and preserving IMF can enhance both drying products. Yet more systematic research is still needed to bridge knowledge gaps, in particular on inactivation kinetics and mechanisms related to thermal and non-thermal pasteurization technologies for control of pathogens and spoilage micro-organisms in IMF.
Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates
Publisher: Elsevier BV
Date: 12-2015
Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking
Publisher: Elsevier BV
Date: 12-2012
Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides
Publisher: Springer Science and Business Media LLC
Date: 09-11-2017
Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
Publisher: Elsevier BV
Date: 04-2023
Non-linear Rheological Properties of Soy Protein Isolate Dispersions and Acid-Induced Gels
Publisher: Walter de Gruyter GmbH
Date: 28-02-2017
Abstract: This study presents the non-linear viscoelastic properties of soy protein isolate (SPI) dispersions and acid-induced gels to considerable detail. The storage ( G′ ) and loss ( G′′ ) moduli of SPI dispersions showed Type III (week strain overshoot) and Type IV (strong strain overshoot) networks when the strain litudes varied between 0.01 and 1.00 and 1.00 to 100.00, respectively. In the case of acid-induced SPI gels the rheological parameters showed the characteristics of Type I (strain thinning) network. Fourier transform rheological experiments showed that the higher harmonic curves obtained u strain sweep test showed quite different shapes for SPI dispersions and gels. In the case of dispersions, the highest I 3 / 1 (0.101) occurred at the strain litude of 0.40 and then decreased to below 0.02. In the case of acid-induced SPI gels, the I 3 / 1 value began to be appreciable at the strain litude of 0.1 increased rapidly to its highest value ( I 3 / 1 =0.05).
Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp
Publisher: Walter de Gruyter GmbH
Date: 15-10-2016
Abstract: Polyurethane (PU) foams were prepared from microwave liquefied sugar beet pulp (LSBP) and polymethylene polyphenyl isocyanate (PAPI) by using a one-step method. The [NCO]/[OH] ratio was increased from 0.6 to 1.2, and the effect of this ratio on the mechanical, thermal and microstructural properties of the LSBP–PU foams was studied. The allophanate, isocyanurate and free isocyanate were detected in all the foams. The thermal degradation of these foams in air occurred in two main stages the first one occurred at 200–350 °C and the second one occurred at 300–400 °C. The T g of the foams increased when the [NCO]/[OH] ratio increased up to 0.9 above which it decreased. As the [NCO]/[OH] ratio increased, the less regular structure and broken cell shape (observed through SEM) indicated that severe damage in structural stability and mechanical properties of LSBP–PU foams occurred. The cellular structure of the foams could be controlled by controlling the gelling and blowing reactions through the control of NCO]/[OH] ratio.
Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
Publisher: Walter de Gruyter GmbH
Date: 09-02-2017
Abstract: The effect of drying methods on the rheological properties (apparent viscosity, storage ( G ′) and loss ( G ″) moduli, creep behavior) of sugar beet pulp pectin (SBPP) was investigated using steady shear, frequency sweep, activation energy and creep-recovery tests. SBPP was extracted from sugar beet and dried using freeze (FD), hot air (HD), vacuum (VD) and spray (SD) drying methods. The HD s le showed highest apparent viscosity and the VD s le had the highest activation energy. The 1 % (w/v) s les had higher activation energy than 2 % (w/v) s les. The G′ and G ″ versus angular frequency data followed the Power Law model reasonably well ( R 2 0.915). The FD s le deformed the most during the creep test.
Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols
Publisher: Walter de Gruyter GmbH
Date: 08-03-2017
Abstract: Liquefaction of sugar beet pulp (SBP) was carried out using microwave irradiation as the heating source, ethylene glycol/glycerol at a ratio of 80/20 (w/w) as the liquefaction solvent and sulfuric acid as the catalyst at 160 °C. The effects of different liquefaction conditions, including two particle size ranges of SBP, liquefying solvent-to-SBP solids (LS/S) ratio and reaction time on the liquefaction yield, viscosity of the liquefaction products, chemical characteristics and morphology of residues were studied using viscometry, Fourier transform infrared (FTIR), X-ray diffraction (XRD), scanning electronic microscopy (SEM). The efficiency of liquefaction of SBP was found to depend on its particle size of SBP raw material and the LS/S ratio. The smaller SBP particles improved liquefaction efficiency and reduced the amount of solvent required. The crystallinity index of liquefaction residues indicated that crystalline cellulose was no longer the rate limiting factor of liquefaction process when the particle size of SBP was small (75–177 μm). A rugged and deformed surface of the liquefaction residue (observed through SEM) indicated that severe damage in the native fiber structure occurred during the liquefaction.
Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp
Publisher: Elsevier BV
Date: 02-2014
DOI: 10.1016/J.CARBPOL.2013.11.021
Abstract: Cellulose nanofibers (diameter=10-70 nm) were produced using chemical treatments (alkali treatment and bleaching) and high pressure homogenization from de-pectinated sugar beet pulp (DSBP). Chemical analysis and Fourier transform infrared spectroscopy (FTIR) indicated that the chemical treatments greatly removed the hemicellulose and lignin from the DSBP and significantly increased the cellulose content. The crystallinity of the cellulose nanofibers increased from 35.67% to 69.62% after alkali treatment and bleaching. The thermal degradation temperature of DSBP cellulose nanofibers was 271.7 °C which was found to be 47.3 °C higher than that of the untreated DSBP. The DSBP cellulose nanofibers can be preferably used as reinforcement in the biocomposite material at high temperature.
The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature
Publisher: Walter de Gruyter GmbH
Date: 23-12-2016
Abstract: Stress-relaxation behavior of single rice kernel was studied using a dynamic mechanical analyzer (DMA) in compression mode. The relaxation modulus was measured in a moisture content range of 12–30 % on dry basis (d.b.) and a temperature range of 25–80°C. A constant stain value of 1 % (within the linear viscoelastic range) was selected during the stress-relaxation tests. The relaxation modulus was found to decrease as the temperature and moisture increased. A master curve of relaxation modulus as a function of temperature and moisture content was generated using the time–moisture–temperature superposition principle. Results showed that the generalized Maxwell model satisfactorily fitted the experimental data of the stress-relaxation behavior and the master curve of relaxation modulus ( R 2 0.997). By shifting the temperature curves horizontally, the activation energy of the stress relaxation was obtained which significantly decreased with increase in the moisture content.
Advances in selenium-enriched foods: From the farm to the fork
Publisher: Elsevier BV
Date: 06-2018
Physicochemical and functional properties of protein isolate produced from Australian chia seeds
Publisher: Elsevier BV
Date: 12-2016
DOI: 10.1016/J.FOODCHEM.2016.06.017
Abstract: Protein was isolated from Australian chia seeds and converted to powders using spray, freeze and vacuum drying methods, to investigate the effect of drying methods on physicochemical and functional attributes of chia-seed protein isolate (CPI). It was found that there was no significant difference in the proximate composition however vacuum dried CPI (VDCPI) had the highest bulk density and oil absorption capacity, whereas spray dried powder (SDCPI) demonstrated the highest solubility, water absorption capacity and lowest surface hydrophobicity. Solubility of all powders was higher at elevated temperature and alkaline pH. Foaming capacity and foam stability of CPI were found to increase with increasing pH and protein concentration. SDCPI was the least denatured and VDCPI the most denatured, demonstrating the poorest solubility and foaming properties of the latter. These findings are expected to be useful in selection of a drying process to yield chia seed protein powders with more desirable functionality.
Complex coacervation between flaxseed protein isolate and flaxseed gum
Publisher: Elsevier BV
Date: 06-2015
Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation
Publisher: Elsevier BV
Date: 10-2011
Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels
Publisher: Elsevier BV
Date: 04-2014
Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles
Publisher: Informa UK Limited
Date: 10-12-2013
The principles of ultrasound and its application in freezing related processes of food materials: A review
Publisher: Elsevier BV
Date: 11-2015
DOI: 10.1016/J.ULTSONCH.2015.04.015
Abstract: Ultrasonic processing is a novel and promising technology in food industry. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of various food processing operations. Ultrasound has also been used in food quality control as diagnostic technology. This article provides an overview of recent developments related to the application of ultrasound in low temperature and closely related processes such as freezing, thawing, freeze concentration and freeze drying. The applications of high intensity ultrasound to improve the efficiency of freezing process, to control the size and size distribution of ice crystals and to improve the quality of frozen foods have been discussed in considerable detail. The use of low intensity ultrasound in monitoring the ice content and to monitor the progress of freezing process has also been highlighted.
Nostoc sphaeroides Cyanobacteria: a review of its nutritional characteristics and processing technologies
Publisher: Informa UK Limited
Date: 13-04-2022
Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein
Publisher: Walter de Gruyter GmbH
Date: 27-12-2016
Abstract: Enzymatic hydrolysis of flaxseed protein (FP) was carried out using trypsin in order to obtain flaxseed protein hydrolysates possessing better antioxidative property and modified rheological properties. The antioxidative properties of hydrolysates were much higher than the unhydrolyzed flaxseed protein. The hydrolysis also significantly reduced the hydrodynamic diameter of the magnitude of zeta potential of the dispersions. The gelling point of the hydrolysates occurred earlier than the unhydrolyzed s le while the duration of hydrolysis (30–120 min) did not affect gelling point of the hydrolysates. Considerable decrease in the gel strength and the frequency dependence of gel strength were observed in gels produced using hydrolyzed flaxseed protein. The above findings indicate that hydrolysates possessing high degree of antioxidative properties. The gels produces from these hydrolysates will have fast gelling property and will produce gels with reasonable strength. Thus, flaxseed protein hydrolysates obtained from trypsin hydrolysis can be used in applications that require proteins with higher antioxidative properties but softer texture.
Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review
Publisher: Elsevier BV
Date: 09-2015
Extraction and characterization of polyphenolic compounds and potassium hydroxycitrate from Hibiscus sabdariffa
Publisher: Elsevier BV
Date: 12-2021
The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods
Publisher: Springer Science and Business Media LLC
Date: 09-03-2010
Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption
Publisher: Elsevier BV
Date: 09-2002
Yield and Characteristics of Pyrolysis Products Obtained from Schizochytrium limacinum under Different Temperature Regimes
Publisher: MDPI AG
Date: 05-07-2013
DOI: 10.3390/EN6073339
Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose
Publisher: Elsevier BV
Date: 06-2015
DOI: 10.1016/J.FOODCHEM.2014.12.064
Abstract: The denaturation kinetics of whey protein isolate (WPI), in the presence and absence of lactose and trehalose, was quantified in a convective air-drying environment. Single droplets of WPI, WPI-lactose and WPI-trehalose were dried in conditioned air (2.5% RH, 0.5m/s air velocity) at two temperatures (65°C and 80°C) for 500s. The initial solid concentration of these solutions was 10% (w/v) in all the s les. Approximately 68% of WPI was denatured when it was dried in the absence of sugars. Addition of 20% trehalose prevented the irreversible denaturation of WPI at both temperatures. Thirty percent lactose was required to prevent denaturation of WPI at 65°C and the same amount of lactose protected only 70% of WPI from denaturation at 80°C. The secondary structures of WPI were found to be altered by the drying-induced stresses, even in the presence of 20% trehalose and 30% lactose.
Guest Editorial: Special Issue on Food Dehydration R&D at Jiangnan University (JU)
Publisher: Informa UK Limited
Date: 06-10-2014
The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
Publisher: Elsevier BV
Date: 05-2011
Effect of Cultivars and Thermal Processing with Salt Solutions on the Textural Attributes (Hardness, Chewiness and Rate of Softening) of Potatoes (Solanum TuberosumL.)
Publisher: Informa UK Limited
Date: 12-08-2010
Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate
Publisher: Elsevier BV
Date: 02-2016
The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum–casein gels
Publisher: Elsevier BV
Date: 05-2012
Switchable Dual-Function and Bioresponsive Materials to Control Bacterial Infections
Publisher: American Chemical Society (ACS)
Date: 10-06-2019
Abstract: The colonization of undesired bacteria on the surface of devices used in biomedical and clinical applications has become a persistent problem. Different types of single-function (cell resistance or bactericidal) bioresponsive materials have been developed to cope with this problem. Even though these materials meet the basic requirements of many biomedical and clinical applications, dual-function (cell resistance and biocidal) bioresponsive materials with superior design and function could be better suited for these applications. The past few years have witnessed the emergence of a new class of dual-function materials that can reversibly switch between cell-resistance and biocidal functions in response to external stimuli. These materials are finding increased applications in biomedical devices, tissue engineering, and drug-delivery systems. This review highlights the recent advances in design, structure, and fabrication of dual-function bioresponsive materials and discusses translational challenges and future prospects for research involving these materials.
Optimisation of the complex coacervation between canola protein isolate and chitosan
Publisher: Elsevier BV
Date: 12-2016
Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion
Publisher: Elsevier BV
Date: 12-2019
The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods
Publisher: Elsevier BV
Date: 05-2011
Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution
Publisher: Elsevier BV
Date: 11-2018
Gelation enhancement of soy protein isolate by sequential low‐ and ultrahigh‐temperature two‐stage preheating treatments
Publisher: Wiley
Date: 27-10-2014
DOI: 10.1111/IJFS.12694
Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders
Publisher: Elsevier BV
Date: 08-2019
Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)
Publisher: Informa UK Limited
Date: 31-07-2007
Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers
Publisher: Elsevier BV
Date: 03-2012
Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
Publisher: Elsevier BV
Date: 08-2011
Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)
Publisher: Elsevier BV
Date: 12-2013
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
Publisher: Elsevier BV
Date: 04-2017
DOI: 10.1016/J.FOODCHEM.2016.10.019
Abstract: The effects of the size and content of soy protein isolate (SPI) aggregates on the rheological and textural properties of CaSO
Preparation and properties of citric acid-crosslinked chitosan salt microspheres through radio frequency assisted method
Publisher: Elsevier BV
Date: 05-2023
Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films
Publisher: Elsevier BV
Date: 05-2013
Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type
Publisher: Springer Science and Business Media LLC
Date: 09-06-2018
Advancements in the Development of Biostable Polyurethanes
Publisher: Informa UK Limited
Date: 10-2018
Powders containing microorganisms and enzymes
Publisher: Elsevier
Date: 2013
Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation
Publisher: Elsevier BV
Date: 04-2015
Understanding the distribution of natural wax in starch–wax films using synchrotron-based FTIR (S-FTIR)
Publisher: Elsevier BV
Date: 02-2014
DOI: 10.1016/J.CARBPOL.2013.11.004
Abstract: High amylose starch-glycerol (HAG) films were produced incorporating beeswax, candelilla wax and carnauba wax in the presence and absence of Tween-80 in order to determine the distribution of wax in the films during the film formation process. The distribution of these waxes within the film was studied using Synchrotron based Fourier Transform Infrared Spectroscopy (S-FTIR) which provided 2D mapping along the thickness of the film. The incorporation of 5% and 10% wax in HAG films produced randomly distributed wax or wax-rich domains, respectively, within these films. Consequently, the addition of these waxes to HAG increased the surface roughness and hydrophobicity of these films. The addition of Tween-80 caused variations in wax-rich bands within the films. The HAG+carnauba wax+Tween-80 films exhibited domed wax-rich domains displayed with high integrated CH2 absorption value at the interior of the films, rougher surface and higher contact angle values than the other films. The S-FTIR 2D images indicated that the distribution of wax in starch-wax films correlated with the roughness and hydrophobicity of the starch-wax films.
Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates
Publisher: Elsevier BV
Date: 2015
Molecular and functional characteristics of purified gum from Australian chia seeds
Publisher: Elsevier BV
Date: 2016
DOI: 10.1016/J.CARBPOL.2015.09.035
Abstract: Chia seed gum (CSG) was extracted from the seed coat of Salvia hispanica, purified in the laboratory and its chemical composition and functional properties were investigated. CSG was found to comprise 93.8% carbohydrate consisting of xylose, glucose, arabinose, galactose, glucuronic acid and galacturonic acid as monosaccharide units. The presence of uronic acids was reflected in the anionic behavior of the CSG solution over a wide range of pH (≥ 1.8). The solubility of CSG increased slightly with temperature and pH of the aqueous medium. CSG was able to resist pyrolytic decomposition at temperatures well in excess of 250 °C, and exhibited a high water holding capacity (23 times of its own weight). The surface activity and emulsifying properties of CSG were found to be either superior or comparable to other common gums and industrial polysaccharides indicating the potential of CSG as an effective thickener and stabilizer of processed foods.
Optimisation of the microencapsulation of tuna oil in gelatin–sodium hexametaphosphate using complex coacervation
Publisher: Elsevier BV
Date: 09-2014
DOI: 10.1016/J.FOODCHEM.2014.02.135
Abstract: The microencapsulation of tuna oil in gelatin-sodium hexametaphosphate (SHMP) using complex coacervation was optimised for the stabilisation of omega-3 oils, for use as a functional food ingredient. Firstly, oil stability was optimised by comparing the accelerated stability of tuna oil in the presence of various commercial antioxidants, using a Rancimat™. Then zeta-potential (mV), turbidity and coacervate yield (%) were measured and optimised for complex coacervation. The highest yield of complex coacervate was obtained at pH 4.7 and at a gelatin to SHMP ratio of 15:1. Multi-core microcapsules were formed when the mixed microencapsulation system was cooled to 5 °C at a rate of 12 °C/h. Crosslinking with transglutaminase followed by freeze drying resulted in a dried powder with an encapsulation efficiency of 99.82% and a payload of 52.56%. Some 98.56% of the oil was successfully microencapsulated and accelerated stability using a Rancimat™ showed stability more than double that of non-encapsulated oil.
Effect of Ultrasonically Induced Nucleation on the Drying Kinetics and Physical Properties of Freeze-Dried Strawberry
Publisher: Informa UK Limited
Date: 06-10-2014
A Multicomponent Distributed Parameter Model for Spray Drying: Model Development and Validation with Experiments
Publisher: Informa UK Limited
Date: 26-10-2013
Characterization of starch films containing starch nanoparticles
Publisher: Elsevier BV
Date: 07-2013
DOI: 10.1016/J.CARBPOL.2012.12.042
Abstract: We report, for the first time, the preparation method and characteristics of starch films incorporating spray dried and vacuum freeze dried starch nanoparticles. Physical properties of these films such as morphology, crystallinity, water vapor permeability (WVP), opacity, and glass transition temperature (Tg) and mechanical properties (strain versus temperature, strain versus stress, Young's modulus and toughness) were measured. Addition of both starch nanoparticles in starch films increased roughness of surface, lowered degree of crystallinity by 23.5%, WVP by 44% and Tg by 4.3°C, respectively compared to those of starch-only films. Drying method used in preparation of starch nanoparticles only affected opacity of films. The incorporation of nanoparticles in starch films resulted into denser films due to which the extent of variation of strain with temperature was much lower. The toughness and Young's modulus of films containing both types of starch nanoparticles were lower than those of control films especially at <100°C.
Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes
Publisher: Elsevier BV
Date: 02-2017
DOI: 10.1016/J.IJBIOMAC.2016.10.087
Abstract: Bovine lactoferrin (LF
Effect of Power Ultrasound and Pulsed Vacuum Treatments on the Dehydration Kinetics, Distribution, and Status of Water in Osmotically Dehydrated Strawberry: a Combined NMR and DSC Study
Publisher: Springer Science and Business Media LLC
Date: 15-06-2014
Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions
Publisher: Elsevier BV
Date: 04-2007
Effect of Addition of Antioxidant Flaxseed Polypeptide on the Rheological Properties of Native Maize Starch
Publisher: Walter de Gruyter GmbH
Date: 08-07-2017
Abstract: Effects of adding antioxidant flaxseed peptides (FP) on rheological properties of native maize starch (NMS) were investigated using temperature sweep and frequency sweep tests. The NMS concentration of 15 % (w/w) and FP concentrations of 0.2–1.0 % (w/w) were used. The FP s les were prepared by controlled hydrolysis flaxseed protein isolate with pepsin. The highest DPPH radical scavenging activity (53.25 %) was achieved at 22 % of hydrolysis. The onset gelatinization temperature ( T onset ) increased from 67°C to 76°C when the 1 % FP was present in the NMS–FP mixture. The storage modulus ( G′ ) decreased significantly in the presence and increased in concentration of FP. The variation of G′ and loss modulus ( G″ ) of NMS–FP mixtures with angular frequency was fitted well ( R 2 .97) Power law type models. The consistency coefficient ( K′ and K″ ) decreased in the presence and increased in the concentration of FP. While the n′ increased with the presence FP, the n″ decreased. The NMS–FP mixtures produced physical gels ( G′ G″ ). NMS-FP mixtures showed non-Newtonian shear thinning behavior in steady shear flow.
Optimization of production yield and functional properties of pectin extracted from sugar beet pulp
Publisher: Elsevier BV
Date: 06-2013
DOI: 10.1016/J.CARBPOL.2013.02.062
Abstract: A central composite design was employed to determine the optimum extraction condition to obtain higher yield, better color attribute as well as better rheological and emulsifying properties in pectin extracted from sugar beet pulp (SBP). A second-order polynomial model was developed for predicting the yield of sugar beet pulp pectin (SBPP) based on the composite design. Response surface methodology (RSM) was used to quantify the integral effect of three processing parameters (extraction temperature, time and pH) on yield, yield stress, color attribute (tint value) and emulsifying activity index (EAI). Through the frequency analysis it was found that the optimal temperature, time and pH value of the extraction were 93.7 °C, 3 h, and 1.21, respectively. The yield, yield stress and tint value of the SBPP extracted at the optimal condition were 24.45%, above 0.1 Pa and -6.0, respectively.
Erratum: Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions (Journal of Food Engineering (2007) 79 (1136-1143))
Publisher: Elsevier BV
Date: 05-2014
Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation
Publisher: American Chemical Society (ACS)
Date: 09-08-2022
Abstract: Carbon dots (CDs) were synthesized with the facile hydrothermal method to produce CDs olyvinyl alcohol (PVA) active food packaging films. The CDs had a diameter ranging from 2.01 to 5.61 nm and were well-dispersed. The effects of different concentrations of CDs on mechanical strength, water resistance, morphology, optical, and thermal performance of the CDs/PVA films were discussed. The incorporation of CDs in the PVA film improved its mechanical properties, water resistance properties, UV blocking properties, and thermal stability and endowed the composite film with antioxidant and antimicrobial properties. The maximum scavenging rates of 2,2-diphenyl-1-picrylhydrazyl and ABTS free radicals by the 0.50% CDs/PVA film were 72.81 and 97.08%, respectively. The inhibition zone diameters of the 0.50% CDs/PVA solution against
Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films
Publisher: Elsevier BV
Date: 10-2014
DOI: 10.1016/J.CARBPOL.2014.04.072
Abstract: This study proposes a novel method for improving surface hydrophobicity of glycerol plasticized high amylose (HAG) films. We used polyethylene glycol isocyanate (PEG-iso) crosslinker to link HAG and three natural waxes (beeswax, candelilla wax and carnauba wax) to produce HAG+wax+PEG-iso films. The spatial distributions of wax and PEG-iso across the thickness of these films were determined using Synchrotron-based Fourier transform infrared spectroscopy. The hydrophobicity and surface morphology of the films were determined using contact angle (CA) and scanning electron microscopic measurements, respectively. The distribution patterns of wax and the PEG-iso across the thickness of the film, and the nature of crystalline patterns formed on the surface of these films were found to be the key factors affecting surface hydrophobicity. The highest hydrophobicity (CA >90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface.
Bio-inspired sustainable and durable superhydrophobic materials: from nature to market
Publisher: Royal Society of Chemistry (RSC)
Date: 2019
DOI: 10.1039/C9TA05185F
Abstract: This review attempts to highlight the recent progress in the design, synthesis and fabrication of fluorine-free superhydrophobic surfaces.
Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes
Publisher: Elsevier BV
Date: 05-2016
Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk
Publisher: Elsevier BV
Date: 04-2023
Drying and Denaturation Kinetics of Beta-Lactoglobulin during Convective Drying
Publisher: Elsevier BV
Date: 11-2018
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum
Publisher: Elsevier BV
Date: 2024
Surface modification of spray dried food and emulsion powders with surface-active proteins: A review
Publisher: Elsevier BV
Date: 08-2009
Highly stable spray dried tuna oil powders encapsulated in double shells of whey protein isolate-agar gum and gellan gum complex coacervates
Publisher: Elsevier BV
Date: 12-2019
Recent developments in novel freezing and thawing technologies applied to foods
Publisher: Informa UK Limited
Date: 13-06-2017
DOI: 10.1080/10408398.2015.1132670
Abstract: This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF), and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.
The Nutritional and Pharmacological Potential of New Australian Thraustochytrids Isolated from Mangrove Sediments
Publisher: MDPI AG
Date: 06-03-2020
DOI: 10.3390/MD18030151
Abstract: Mangrove sediments represent unique microbial ecosystems that act as a buffer zone, biogeochemically recycling marine waste into nutrient-rich depositions for marine and terrestrial species. Marine unicellular protists, thraustochytrids, colonizing mangrove sediments have received attention due to their ability to produce large amounts of long-chain ω3-polyunsaturated fatty acids. This paper represents a comprehensive study of two new thraustochytrids for their production of valuable biomolecules in biomass, de-oiled cakes, supernatants, extracellular polysaccharide matrixes, and recovered oil bodies. Extracted lipids (up to 40% of DW) rich in polyunsaturated fatty acids (up to 80% of total fatty acids) were mainly represented by docosahexaenoic acid (75% of polyunsaturated fatty acids). Cells also showed accumulation of squalene (up to 13 mg/g DW) and carotenoids (up to 72 µg/g DW represented by astaxanthin, canthaxanthin, echinenone, and β-carotene). Both strains showed a high concentration of protein in biomass (29% DW) and supernatants (2.7 g/L) as part of extracellular polysaccharide matrixes. Alkalinization of collected biomass represents a new and easy way to recover lipid-rich oil bodies in the form of an aqueous emulsion. The ability to produce added-value molecules makes thraustochytrids an important alternative to microalgae and plants dominating in the food, pharmacological, nutraceutical, and cosmetics industries.
Viscoelastic behavior of maize kernel studied by dynamic mechanical analyzer
Publisher: Elsevier BV
Date: 11-2014
DOI: 10.1016/J.CARBPOL.2014.05.080
Abstract: The creep recovery, stress relaxation, temperature-dependence and their frequency-dependence of maize kernel were determined within a moisture content range of 11.9% to 25.9% (w/w) by using a dynamic mechanical analyzer. The 4-element Burgers model was found to adequately represent the creep behavior of the maize seeds (R(2)>0.97). The 5-element Maxwell model was able to better predict the stress relaxation behavior of maize kernel than the 3-element Maxwell model. The Tg values for the maize kernels decreased with increased moisture content. For ex le, the Tg values were 114 °C and 65 °C at moisture content values of 11.9% (w/w) and 25.9% (w/w), respectively. The magnitude of the loss moduli and loss tangent and their rate of change with frequency were highest at 20.7% and lowest at 11.9% moisture contents. The maize kernel structure exhibited A-type crystalline pattern and the microstructure was found to expand with increase in moisture content.
Creep behavior of starch-based nanocomposite films with cellulose nanofibrils
Publisher: Elsevier BV
Date: 03-2015
DOI: 10.1016/J.CARBPOL.2014.10.023
Abstract: Nanocomposite films were successfully prepared by incorporating cellulose nanofibrils (CNFs) from sugar beet pulp into plasticized starch (PS) at CNFs concentration of 5-20%. The storage (G') and loss (G″) moduli, creep and creep-recovery behavior of these films were studied. The creep behavior of these films at long time frame was studied using time-temperature superposition (TTS). The CNFs were uniformly distributed within these films up to 15% of CNFs. The PS-only and the PS/CNFs nanocomposite films exhibited dominant elastic behavior. The incorporation of CNFs increased both the G' and G″. The CNFs improved the creep resistance and reduced the creep recovery rate of the PS/CNFs nanocomposite films. TTS method was successfully used to predict the creep behavior of these films at longer time frame. Power law and Burgers model were capable (R(2)>0.98) of fitting experimental G' versus angular frequency and creep strain versus time data, respectively.
Iron supplementation and iron-fortified foods: a review
Publisher: Informa UK Limited
Date: 28-01-2021
DOI: 10.1080/10408398.2021.1876623
Abstract: About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach. Clinical studies have shown that the consumption of iron-fortified foods is one of the most effective methods for the prevention of iron deficiency. However, supplementing iron through diet can cause undesirable side-effects. Thus, it is essential to develop new iron-rich ingredients, iron-fortified products with high bioavailability, better stability, and lower cost. It is also essential to develop newer processing technologies for more effective fortification. This review compared the iron supplementation strategies used to treat the highly iron-deficient population and the general public. We also reviewed the efficacy of functional (iron-rich) ingredients that can be incorporated into food materials to produce iron-fortified foods. The most commonly available foods, such as cereals, bakery products, dairy products, beverages, and condiments are still the best vehicles for iron fortification and delivery.Scope of reviewThe manuscript aims at providing a comprehensive review of the latest publications that cover three aspects: administration routes for iron supplementation, iron-rich ingredients used for iron supplementation, and iron-fortified foods.
High‐pressure microfluidisation pretreatment disaggregate peanut protein isolates to prepare antihypertensive peptide fractions
Publisher: Wiley
Date: 12-05-2017
DOI: 10.1111/IJFS.13449
Third International Food Drying Workshop/1st Fresh Food Processing and Preservation Workshop, Wuxi, China, July 6–7, 2016
Publisher: Informa UK Limited
Date: 13-09-2016
The Diffusion of Moisture in Paddy During Hydration and Dehydration Processes
Publisher: Informa UK Limited
Date: 28-07-2014
Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates
Publisher: Elsevier BV
Date: 04-2022
Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments
Publisher: Springer Science and Business Media LLC
Date: 06-12-2013
Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels
Publisher: Elsevier BV
Date: 09-2016
Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes
Publisher: Elsevier BV
Date: 03-2023
Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
Publisher: Walter de Gruyter GmbH
Date: 03-2011
Abstract: Okara-maize flour blends were extruded in a co-rotating twin-screw extruder in order to assess their suitability as snack foods. Response surface methodology (RSM) using a central composite design was used to evaluate the effects of process variables (extrusion temperature (120-180°C), screw speed (100-180 rpm) and feed composition (20-40 percent ww) and moisture content (14-22 percent ww)). Multiple regression equations were developed to describe the effects of each variable on product responses. The product characteristics such as bulk density, expansion index, appearance (colour, porosity), flavor (aroma, grittiness and off-odor), texture (hardness, crispness and brittleness) and overall acceptability were determined through experiments and sensory analyses. Through superimposed RSM contour map, it was found that the feed composition with 30 percent okara content, 14.5-19.3 percent moisture content and the extrusion temperature 120.0-171.2°C and screw speed of 140 rpm, respectively to be the optimum extrusion conditions. The sensory tests showed that the products extruded at the optimized condition had the best appearance, taste, texture and overall acceptability. These results show that the okara-maize blends can be extruded into acceptable snack foods.
Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage
Publisher: Elsevier BV
Date: 05-2016
Drying of Burdock Root Cubes Using a Microwave-Assisted Pulsed Spouted Bed Dryer and Quality Evaluation of the Dried Cubes
Publisher: Informa UK Limited
Date: 06-10-2014
Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates
Publisher: Elsevier BV
Date: 08-2016
Rheological and Microstructural Characteristics of Thermally Produced Flaxseed Gum–Whey Protein Isolate Mixed Solutions and Gels
Publisher: Informa UK Limited
Date: 26-10-2013
Survival, fermentation activity and storage stability of spray dried Lactococcus lactis produced via different atomization regimes
Publisher: Elsevier BV
Date: 03-2013
Starch-based isocyanate- and non-isocyanate polyurethane hybrids: A review on synthesis, performance and biodegradation
Publisher: Elsevier BV
Date: 08-2021
Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch
Publisher: Elsevier BV
Date: 11-2012
Production and characterization of infant milk formula powders: A review
Publisher: Informa UK Limited
Date: 20-05-2021
Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review
Publisher: Elsevier BV
Date: 2018
The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing
Publisher: Elsevier BV
Date: 05-2014
Migration and performance of erucamide slip additive in high‐density polyethylene bottle caps
Publisher: Wiley
Date: 23-08-2018
DOI: 10.1002/APP.46822
Relationship between biphasic endotherms and multi-stage gelatinization of corn starch in excess water
Publisher: Elsevier BV
Date: 08-2017
Physicochemical and thermal characteristics of Australian chia seed oil
Publisher: Elsevier BV
Date: 08-2017
DOI: 10.1016/J.FOODCHEM.2017.02.021
Abstract: Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were 2.54gKOH/kg oil, 4.33meqO
Rheological characteristics and chain conformation of mannans obtained from Saccharomyces cerevisiae
Publisher: Elsevier BV
Date: 02-2018
DOI: 10.1016/J.IJBIOMAC.2017.10.126
Abstract: Mannans were extracted from S. cerevisiae, the rheological properties of mannan solutions were important in many industrial applications. In this paper, effects of mannans concentration, solution temperature, pH, salts and their concentrations on apparent viscosity were investigated. The conformational parameters of yeast mannans were determined by SEC-MALS-RI-DP. The Higiro's 1 and Higiro's 2 plots were obtained by capillary viscometry gave an intrinsic viscosity of 0.166 and 0.131dl/g. The yeast mannans solution showed Newtonian flow behavior at all the tested concentrations. The apparent viscosity of yeast mannans solution decreased continuously with the temperature increase (25°C-85°C) at a given shear rate. The viscosity did not change within the pH values of 4.0-10.0, however, it increased when the pH decreased from 4.0 to 2.0. The viscosity decreased with addition of CaCl
Application of Various Drying Methods to Produce Enzymatically Hydrolyzed Porous Starch Granules
Publisher: Informa UK Limited
Date: 26-10-2013
Emergence of Citrobacter freundii carrying IMP-8 metallo-β-lactamase in Germany
Publisher: Elsevier BV
Date: 03-2014
DOI: 10.1002/NMI2.36
The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation
Publisher: Elsevier BV
Date: 05-2011
Impact of phenolic extracts and potassium hydroxycitrate of Hibiscus sabdariffa on adipogenesis: a cellular study
Publisher: Wiley
Date: 03-01-2023
DOI: 10.1111/IJFS.16269
Abstract: Adipogenesis is a complex physiological process involving the formation of adipocytes and accumulation as adipose tissues. It is one of the contributors for the development of obesity. This study assessed the potential of phenolic extracts and potassium hydroxycitrate, obtained from Hibiscus sabdariffa , to inhibit adipogenesis. The phenolic extracts were obtained using organic solvents (methanol, ethanol and ethyl acetate) and water in idually. Human adipose‐derived stem cells (hADSCs) were selected to study the impact of these extracts on adipogenesis. Results showed that phenolic extracts were able to reduce lipid accumulation by about 95% in hADSCs, while potassium hydroxycitrate did not show any reduction. All the phenolic extracts downregulated the gene expression of two key adipogenic markers (PPAR‐γ and aP2). Ethanol extracts exhibited the highest downregulation of PPAR‐γ and aP2 by 3 and 10 times, respectively. There was no improvement in the anti‐adipogenic potential when the phenolic extract was combined with potassium hydroxycitrate confirming that phenolic compounds were responsible for the inhibition of adipogenesis. These results indicate that phenolic extracts from H. sabdariffa have potential to regulate the expression of adipogenic genes and restrict the lipid accumulation in mature adipocytes. Thus, phenolic extracts can be used in formulations intended to manage obesity.
Nondestructive Detection of Postharvest Quality of Cherry Tomatoes Using a Portable NIR Spectrometer and Chemometric Algorithms
Publisher: Springer Science and Business Media LLC
Date: 08-01-2019
Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil
Publisher: Royal Society of Chemistry (RSC)
Date: 2014
DOI: 10.1039/C4FO00296B
Abstract: Tuna oil rich in omega-3 fatty acids was microencapsulated in whey protein isolate (WPI)–gum arabic (GA) complex coacervates, and subsequently dried using spray and freeze drying to produce solid microcapsules.
A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying
Publisher: Elsevier BV
Date: 2005
Inter-relationship between lactose crystallization and surface free fat during storage of infant formula
Publisher: Elsevier BV
Date: 08-2020
Dehydrated foods: Are they microbiologically safe?
Publisher: Informa UK Limited
Date: 22-05-2018
DOI: 10.1080/10408398.2018.1466265
Abstract: Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are commonly misconstrued to be inherently safe from food borne pathogenic bacteria. However, there are many reported cases where many food borne illnesses were caused by the consumption of dried foods contaminated with Salmonella spp., Cronobacter spp., Staphylococcus spp. and E. coli. In this work, we have systematically reviewed the literature dealing with the effect of drying/dehydration on the survival of pathogenic microorganisms with special focus on Salmonella spp. We have also reviewed and synthesized the literature dealing with the effect of drying process on microorganisms in dried vegetables, meat, fish, spices, mushroom and powdered foods. This review concludes that dried foods are not inherently safe microbiologically and required other hurdles to achieve microbial safety.
Estimation of concentration-dependent diffusion coefficient in drying process from the space-averaged concentration versus time with experimental data
Publisher: Elsevier BV
Date: 11-2006
Flexible starch-polyurethane films: Physiochemical characteristics and hydrophobicity
Publisher: Elsevier BV
Date: 05-2017
DOI: 10.1016/J.CARBPOL.2017.01.082
Abstract: Starch-polyurethane (PU) composite films with improved mechanical and hydrophobic properties were developed in this work. A simple and effective microwave-aided starch gelatinisation instrument was used to prepare glycerol plasticized high amylose starch (HAGS) material. Polyethylene glycol-isocyanate (PEG-iso) linker was prepared by reacting PEG 1000 with hexamethylene diisocyanate (HMDI). PEG-iso linker was then grafted into HAGS forming three dimensional urethane networks (PEG-PU). HAGS-PEG-PU composite blends were prepared and dried at ambient temperature to obtain HAGS-PEG-PU films. The mechanical properties and hydrophobicity (as contact angle, CA) of the HAGS-PEG-PU films were measured and analysed. Fourier transform infrared spectroscopy showed good grafting of PEG-iso into starch structure. Increase of PEG-iso concentration up to 20% (w/w) improved the molecular mixing and interpenetration between the starch and PEG-PU. The HAGS-PEG-PU films had improved hydrophobicity as indicated by CA values ranging from 51 to 110°and very high flexibility as evidenced from elongation at break (ε
Physicochemical and functional properties of lentil protein isolates prepared by different drying methods
Publisher: Elsevier BV
Date: 12-2011
Natural Amphiphilic Shellac Nanoparticle-Stabilized Novel Pickering Emulsions with Droplets and Bi-continuous Structures
Publisher: American Chemical Society (ACS)
Date: 14-12-2022
Effect of Drying Processes on the Functional Properties of Collagen Peptides Produced from Chicken Skin
Publisher: Informa UK Limited
Date: 26-10-2013
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