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1.
Jing-jie Xie Xiao-Li Zou Yan-ping Li Zhuang-Li Kang Han-jun Ma 《International Journal of Food Science & Technology》2022,57(4):2459-2466
The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa. 相似文献
2.
Yuhang Xing Ruyi Li Lu Xue Mianhong Chen Xuli Lu Zhihao Duan Wei Zhou Jihua Li 《International Journal of Food Science & Technology》2022,57(8):5268-5279
Mangiferin (MGF) is a phenolic compound isolated from mango, but its poor solubility significantly limits its use. In this study, MGF was embedded into the inner aqueous phase of W1/O/W2 emulsions. Firstly, the dissolution method of MGF was determined. MGF remained stable in solution with pH 13 at 30 min, and its solubility reached 10 mg mL−1. When the pH of MGF solutions was adjusted from pH 13 to pH 6, MGF did not immediately crystallise, providing sufficient time to construct the MGF-loaded W1/O/W2 emulsions. Subsequently, the MGF-loaded W1/O/W2 emulsions were constructed using polyglycerol polyricinoleate (PGPR) and calcium caseinate (CAS). The formation and stability of the W1/O/W2 emulsions were investigated. The MGF-loaded W1/O/W2 emulsions stabilised with 1% PGPR and 1% – 3% CAS exhibited a low viscosity, limited loading capacity, and poor stability. Conversely, the MGF-loaded W1/O/W2 emulsions stabilised by 3%PGPR–3%CAS exhibited optimal loading capacity (encapsulation efficiency = 95.31% and loading efficiency = 0.91%) and stability, which was attributed to the fact that high viscosity and gel state retarded the migration of inner aqueous phase. These results indicated that the W1/O/W2 emulsions stabilised by PGPR and CAS may be a potential alternative for encapsulating mangiferin. 相似文献
3.
Jiao Zhang Junjie Li Ayesha Murtaza Aamir Iqbal Lijuan Zhu Shinawar Waseem Ali Muhammad Usman Roshan Yameen Siyi Pan Wanfeng Hu 《International Journal of Food Science & Technology》2022,57(2):963-973
This work evaluated the synergistic effects of combined high-intensity ultrasound (HIU) with β-cyclodextrin (β-CD) treatments on inhibiting browning of apple juice and explored the mechanism through simulation system. The combined treatment of 300 W HIU with 0.006 g mL−1 β-CD had a synergistic impact on maintaining juice colour, resulting in a 39.06% reduction in browning degree, only a 36.64% decrease in total phenolic content, and a 17.82% reduction in PPO activity. The inhibition of enzymatic browning in simulated system revealed that HIU suppressed the enzyme (Polyphenol oxidase, PPO) and β-CD inhibited enzyme (PPO) and embedded substrate (polyphenol). The results of spectroscopic analysis showed that the particle-size distribution of PPO narrowed, the content of α-helix in the secondary structure increased, the fluorescence intensity increased, and the maximum wavelength was red-shifted after HIU and β-CD treatment. Changes in structure could further result in PPO activity loss. Hence, the combined treatment could synthetically alleviate the browning of apple juice. 相似文献
4.
To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO2 heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural properties of shrimp samples, and the optimal blanching times of 270 s and 240 s were obtained at 90°C and 95°C, respectively. In contrast to the fuel blanching system (FB system) at 100°C, the annual standard coal consumption of the THPB system with 90°C blanching is decreased by 79%, and the annual operating cost can be saved by CNY 63,800, with a payback period of about 3.13 years.Industrial relevanceBlanching is one of the effective ways to prolong the shelf life of shrimp. However, the research on the blanching time and temperature of shrimp is not comprehensive. In addition, the traditional fuel blanching process has high energy consumption and pollution, and can no longer meet the quality requirements of the modern food processing industry. Heat pump has been shown to have better performance in food drying, but it is less used in blanching. The information presented in this study may provide other insights into food processing. 相似文献
5.
Prostephanus truncatus is a notorious pest of stored-maize grain and its spread throughout sub-Saharan Africa has led to increased levels of grain storage losses. The current study developed models to predict the level of P. truncatus infestation and associated damage of maize grain in smallholder farmer stores. Data were gathered from grain storage trials conducted in Hwedza and Mbire districts of Zimbabwe and correlated with weather data for each site. Insect counts of P. truncatus and other common stored grain insect pests had a strong correlation with time of year with highest recorded numbers from January to May. Correlation analysis showed insect-generated grain dust from boring and feeding activity to be the best indicator of P. truncatus presence in stores (r = 0.70), while a moderate correlation (r = 0.48) was found between P. truncatus numbers and storage insect parasitic wasps, and grain damage levels significantly correlated with the presence of Tribolium castaneum (r = 0.60). Models were developed for predicting P. truncatus infestation and grain damage using parameter selection algorithms and decision-tree machine learning algorithms with 10-fold cross-validation. The P. truncatus population size prediction model performance was weak (r = 0.43) due to the complicated sampling and detection of the pest and eight-week long period between sampling events. The grain damage prediction model had a stronger correlation coefficient (r = 0.93) and is a good estimator for in situ stored grain insect damage. The models were developed for use under southern African climatic conditions and can be improved with more input data to create more precise models for building decision-support tools for smallholder maize-based production systems. 相似文献
6.
《International Journal of Hydrogen Energy》2019,44(11):5189-5202
Independent hydrogen production from petrochemical wastewater containing mono-ethylene glycol (MEG) via anaerobic sequencing batch reactor (ASBR) was extensively assessed under psychrophilic conditions (15–25 °C). A lab-scale ASBR was operated at pH of 5.50, and different organic loading rates (OLR) of 1.00, 1.67, 2.67, and 4.00 gCOD/L/d. The hydrogen yield (HY) progressed from 134.32 ± 10.79 to 189.09 ± 22.35 mL/gMEGinitial at increasing OLR from 1.00 to 4.00 gCOD/L/d. The maximum hydrogen content of 47.44 ± 3.60% was achieved at OLR of 4.0 gCOD/L/d, while methane content remained low (17.76 ± 1.27% at OLR of 1.0 gCOD/L/d). Kinetic studies using four different mathematical models were conducted to describe the ASBR performance. Furthermore, two batch-mode experiments were performed to optimize the nitrogen supplementation as a nutrient (C/N ratio), and assess the impact of salinity (as gNaCl/L) on hydrogen production. HY substantially dropped from 62.77 ± 4.09 to 6.02 ± 0.39 mL/gMEGinitial when C/N ratio was increased from 28.5 to 114.0. Besides, the results revealed that salinity up to 10.0 gNaCl/L has a relatively low inhibitory impact on hydrogen production. Eventually, the cost/benefit analysis showed that environmental and energy recovery revenues from ASBR were optimized at OLR of 4.0 gCOD/L/d (payback period of 7.13 yrs). 相似文献
7.
Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage
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Bibiana García‐Soto José M. Miranda Jorge Barros‐Velázquez Santiago P. Aubourg 《International Journal of Food Science & Technology》2015,50(3):708-716
Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product. 相似文献
8.
This paper presents an effective approach to achieve efficient electrical actuation and monitoring of shape recovery based on patterned Au electrodes on shape memory polymer (SMP). The electrically responsive shape recovery behavior was characterized and monitored by the evolution change in electrical resistance of patterned Au electrode. Both electrical actuation and temperature distribution in the SMP have been improved by optimizing the Au electrode patterns. The electrically actuated shape recovery behavior and temperature evolution during the actuation were monitored and characterized. The resistance changes could be used to detect beginning/finishing points of the shape recovery. Therefore, the Au electrode not only significantly enhances the electrical actuation performance to achieve a fast electrical actuation, but also enables the resistance signal to detect the free recovery process. 相似文献
9.
Hasrul Abdi Hasibuan Azis Boing Sitanggang Nuri Andarwulan Purwiyatno Hariyadi 《International Journal of Food Science & Technology》2021,56(9):4549-4558
This research aimed to produce triacylglycerols fraction rich in palmitic acid (PA) at the sn-2 position from hard palm stearin (HPS) through acetone fractionation. Fractionations were done at HPS-to-acetone ratios of 1:3, 1:5 and 1:7 (w/v) and at temperatures of 25, 30 and 35 °C for 3 h. Triacylglycerols with PA at the sn-2 position, such as tripalmitoylglycerol (PPP) and dipalmitoyl-stearoyl-glycerol (PPS), were concentrated in the solid fraction, obtained after separation by filtration. The optimal fractionation conditions were at a HPS-to-acetone ratio of 1:5 (w/v) and 30 °C. The total PPP and PPS content was more than 91%, with a corresponding yield of more than 59%. Triacylglycerols obtained were composed of more than 91% PA in which 88% were at the sn-2 position. Conclusively, the solvent fractionation is a suited alternative method for the preparation of triacylglycerols used for the enzymatic synthesis of 1,3-dioleoyl-2-palmitoylglycerol which is the main triacylglycerol for human milk fat substitute. 相似文献
10.
The study presents the preparation of the new magnetic nanocomposite based on PLGA and magnetite. The PLGA used to obtain the magnetic nanocomposites was synthesized by the copolymerization of lactic acid with glycolic acid, in the presence of tin octanoate [Sn(Oct)2] as catalyst, by polycondensation procedure. Magnetite was obtained by co-precipitation from aqueous salt solutions FeCl2/FeCl3. The particles size of magnetite was 420 nm, and the saturation magnetization 62.78 emu/g, while the PLGA/magnetite nanocomposite size was 864 nm and the saturation magnetization 39.44 emu/g. The magnetic nanocomposites were characterized by FT-IR, DLS technique, SEM, VSM and simultaneous thermal analyses (TG–FTIR–MS). The polymer matrix PLGA acts as a shell and carrier for the active component, while magnetite is the component which makes targeting possible by external magnetic field manipulation. Based on the gases resulted by thermal degradation of PLGA copolymer, using the simultaneous analysis TG–FTIR–MS, a possible degradation mechanism was proposed. 相似文献