Foam-based mustard essential oil microcapsules preparation, characterization, grilling application and comparison with emulsion microcapsules.

Emulsion-based microencapsulation is the dominant form of encapsulating target components. Foam of emulsions is a neglected and important form of encapsulation due to its lower substance content, large specific surface area, and stable water-oil emulsion interface, which is equally feasible for drying and encapsulation. In this study, using the encapsulation of a small amount of mustard essential oil (MEO) as an example, the differences in physicochemical properties between foam-based and emulsion-based MEO microcapsules were evaluated by preparing protein (soybean isolate protein) and polysaccharide (sodium alginate) emulsion systems with a high amount of foaming, collecting the foams and drying (hot air drying and freeze-drying).

The Evolution of Mechanical Properties and Cellular Structure of Apples During Freeze Drying Combined with Hot Air Drying (FD-HAD) Process.

Apples are one of the most popular fruits in the world and have a significant share in domestic and international fruit production. Drying is a common method used to extend the shelf life of apples. However, it also induces irregular morphological changes in apples, which are essential to maintaining the structural integrity of the material.

Novel strategy for optimizing of corn starch-based ink food 3D printing process: Printability prediction based on BP-ANN model.

Although starch has been intensively studied as a raw material for 3D printing, the relationship between several important process parameters in the preparation of starch gels and the printing results is unclear. In this study, the relationship between different processing conditions and the gel printing performance of corn starch was evaluated by printing tests, rheological tests and low-field nuclear magnetic resonance (LF-NMR) tests, and a back-propagation artificial neural network (BP-ANN) model for predicting gel printing performance was developed. The results revealed that starch gels exhibited favorable printing performance when the gelatinization temperature ranged from 75 °C to 85 °C, and the starch content was maintained between 15 % and 20 %.

3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects.

Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization.

Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges.

Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry.

Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp.

This study investigated the digestive stability of anthocyanins (ACNs) and their interaction with three pectin fractions-water-soluble pectin (WSP), cyclohexanetrans-1,2-diamine tetra-acetic acid-soluble pectin (CSP), and sodium carbonate-soluble pectin (NSP)-in strawberry pulp processed by pasteurization (PS), ultrasound (US), electron beam (EB) irradiation, and high pressure (HP). Compared with the control group, the ACNs content increased to the highest level (312.89 mg/mL), but the retention rate of ACNs in the simulated intestine decreased significantly after US treatment.

Evaluation of vegetable sauerkraut quality during storage based on convolution neural network.

Vegetable sauerkraut is a traditional fermented food. Due to oxidation reactions that occur during storage, the quality and flavor in different periods will change. In this study, the quality evaluation and flavor characteristics of 13 groups of vegetable sauerkraut samples with different storage time were analyzed by using physical and chemical parameters combined with electronic nose.

A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality.

The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis.

Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data.

Superheated steam processing: An emerging technology to improve food quality and safety.

Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry.

Unlocking the Secret of Bio-additive Components in Rubber Compounding in Processing Quality Nitrile Glove.

The sustainability of nitrile glove production process is essential both in the financial and energy perspective. Nitrile glove has the lowest material cost with positive mechanical and chemical performance quality for the disposable glove market. Nitrile glove also holds a major market in disposable gloves sector, and nitrile rubber compounds may contribute to the huge reduction of the capital cost for a pair of surgical gloves due to the inexpensive raw material compares with other synthetic polyisoprene or neoprene.

Liquid Biphasic Electric Partitioning System as a Novel Integration Process for Betacyanins Extraction From Red-Purple Pitaya and Antioxidant Properties Assessment.

Nowadays, downstream bioprocessing industries inclines towards the development of a green and high efficient bioseparation technology. Betacyanins are presently gaining higher interest in the food science as driven by their high tinctorial strength and health promoting functional properties. In this study, a novel green integration process of liquid biphasic electric partitioning system (LBEPS) was proposed for betacyanins extraction from peel and flesh of red-purple pitaya.

Development of Aurantiochytrium limacinum SR21 cultivation using salt-rich waste feedstock for docosahexaenoic acid production and application of natural colourant in food product.

Microalgae biorefinery is presently receiving a lot of attention as driven by its production of high value-added products. In this study, an oleaginous microalga Aurantiochytrium limacinum SR21 was cultured for docosahexaenoic acid (DHA) production using 20% (w/v) of KHPO-waste feedstock to replace 0.005% (w/v) of KHPO in the flask culture.

Characterization of edible bird's nest of different production, species and geographical origins using nutritional composition, physicochemical properties and antioxidant activities.

Edible bird's nest (EBN) is a precious food made from the solidified saliva of swiftlets. EBN from three types of origin, namely production, swiftlet species and geographical were characterised based on its nutritional composition, physicochemical properties and antioxidant properties. Proximate composition, total phenolic content (TPC) and antioxidant activities were determined following official methods, while mineral and heavy metal contents were obtained by respective atomic adsorption spectrometry (AAS) and inductively coupled plasma-mass spectrometry (ICP-MS).

Performance and kinetic evaluation of an integrated anaerobic-aerobic bioreactor in the treatment of palm oil mill effluent.

Unlabelled: This work presents the evaluation of biokinetic coefficients for a novel integrated anaerobic-aerobic bioreactor (IAAB) at different organic loading rates (OLRs) (10.5-22.5 g COD/L per day) treating palm oil mill effluent.

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.

The objective of this study was to improve product quality of dehydrated fruits (apple, pear, papaya, mango) using combined drying techniques. This involved investigation of bioactivity, colour, and sensory assessment on colour of the dried products as well as the retention of the bio-active ingredients. The attributes of quality were compared in regard to the quality of dehydrated samples obtained from continuous heat pump (HP) drying technique.

Start-up, steady state performance and kinetic evaluation of a thermophilic integrated anaerobic-aerobic bioreactor (IAAB).

Thermophilic treatment of palm oil mill effluent (POME) was studied in a novel integrated anaerobic-aerobic bioreactor (IAAB). The IAAB was subjected to a program of steady-state operation over a range of organic loading rate (OLR)s, up to 30 g COD/L day in order to evaluate its treatment capacity. The thermophilic IAAB achieved high chemical oxygen demand (COD), biochemical oxygen demand (BOD) and total suspended solids (TSS) removal efficiencies of more than 99% for OLR up to 18.

Biological treatment of anaerobically digested palm oil mill effluent (POME) using a Lab-Scale Sequencing Batch Reactor (SBR).

The production of highly polluting palm oil mill effluent (POME) has resulted in serious environmental hazards. While anaerobic digestion is widely accepted as an effective method for the treatment of POME, anaerobic treatment of POME alone has difficulty meeting discharge limits due to the high organic strength of POME. Hence, subsequent post-treatment following aerobic treatment is vital to meet the discharge limits.