Innovative Food Science & Emerging Technologies
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2025
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IF 6.8
Shikang Tang,Naiwen Xing,Yidian Li,Xuejiao Wang,Chaofan Guo,Xiaosong Hu,Junjie Yi
Lemon emulsion, enriched with vitamin C, organic acids, and dietary fiber, is widely utilized in food applications due to its refreshing flavor and associated health benefits. However, traditional pasteurization (PT) techniques commonly employed to prolong shelf life often lead to nutrient degradation and sensory deterioration. This study investigates the impact of a high-pressure homogenization system integrating piston-gap and microfluidic technologies (IPM-HS) on the quality and stability of lemon emulsions. Emulsions composed of fresh lemon juice, olive oil, and Tween 80 were treated at 200, 300, and 400 MPa. The IPM-HS treatment significantly enhanced turbidity (up to 1.5-fold), reduced particle size below 500 nm, and achieved effective microbial reduction, with no viable microorganisms detected at any pressure level. In addition, EAI and ESI values increased significantly with pressure, indicating enhanced emulsifying capacity and long-term physical stability. Zeta potential measurements showed more negative values after IPM-HS treatment, suggesting improved electrostatic repulsion and greater emulsion stability. The L* value increased markedly from 62.39 to 89.81 at 400 MPa, indicating a shift in color from light yellow to milky white. Emulsions treated with IPM-HS exhibited stable nanostructures with no phase separation during 30-day storage, in contrast to untreated and thermally treated controls. Moreover, total phenolic content increased from 0.49 to 0.58 mg GAE/g ( p < 0.05), and antioxidant activity was well preserved. Flavor analysis using electronic tongue and nose revealed minimal deviation from the control group. Overall, IPM-HS markedly improves emulsion stability, physicochemical quality, and nutritional retention while maintaining sensory attributes, underscoring its potential as a promising non-thermal processing technology for emulsion-based product development.
研究领域:
食品科学
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生物技术
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营养学
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产品关联
DOI
高影响因子
Alexandria Engineering Journal
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2025
·
IF 6.8
Dong Li
This study investigated the development and application of TiO 2 /chitosan nanocomposite coatings for food preservation, focusing on their physicochemical properties and preservation efficacy. The nanocomposite synthesis achieved uniform particle dispersion with an average size of 85 ± 5 nm and zeta potential ranging from + 35.2 mV to + 42.8 mV. FTIR analysis revealed characteristic coordination bonds at 1384 cm-1 between Ti atoms and chitosan amino groups, while XRD patterns confirmed successful incorporation of TiO 2 nanoparticles without phase transformation. The optimal formulation (1.0 % TiO 2 ) demonstrated remarkable preservation effects, reducing respiratory activity by 42 % compared to controls and maintaining peroxidase activity 65 % lower than untreated samples. MDA levels in treated samples remained at 1.68 μmol/kg compared to 4.25 μmol/kg in controls after 15 days. The nanocomposite coating effectively suppressed microbial growth, maintaining total aerobic counts below 3.5 log CFU/g throughout storage, while preserving essential nutrients with 78 % retention of ascorbic acid content. The addition of thymol enhanced antimicrobial efficacy, generating inhibition zones of 18.5 mm against E. coli. The coating's stability was maintained over 30 days with less than 5 % variation in particle size distribution, demonstrating its potential for commercial food preservation applications.
研究领域:
食品科学
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材料科学
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生物学
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产品关联
DOI
高影响因子
Nature Communications
·
2025
·Vol. 16
·期 1
·1-17
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IF 15.7
Feng Na,Zhang Jiaxing,Tian Juanhua,Zhang Yirui,Li Mengjie,Guo Xin,Han Qian,Wang Yuefei,Gao Aiting,Wang Yingbo,Yan Luke,Kong Jia,Yang Peng
Addressing critical challenges in perishable fruit preservation, including hydrophobic surface treatment, protective layer adhesion on complex cuticles, and synergistic integration of preservation components, here we present an eco-friendly amyloid-like protein coating strategy developed through computer-aided molecular simulation. This system employs phase-transitioned lysozyme as an adhesive layer bonded to fruit epicuticular wax, synergized with sodium alginate and cellulose nanocrystals to form a proteinaceous barrier. Validated across 17 fruit varieties, the coating extends shelf-life by 2-5-fold through microbial inhibition, moisture loss reduction, and rot delay, while maintaining 60–98% nutrient retention, surpassing chemical preservation efficacy without toxicity risks. With edible properties, easy washability, and low cost, the coating demonstrates universal applicability for post-harvest and fresh-cut fruits. Notably, it reduces carbon dioxide emissions by 90% versus refrigeration while achieving 2.5-fold longer shelf-life. These positions the amyloid-like protein coating as a practical and sustainable approach to mitigating global food waste issues.
研究领域:
食品科学
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材料科学
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环境科学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Youwei Yu,Xinyu Yang,Silong Jia,Qiyuan Feng,Tian Li,Hesheng Wang,Linna Wang,Limin Guo,Baoguo Ji,Shaoying Zhang
Postharvest fruits and vegetables are susceptible to spoilage, which may result in food safety hazards and economic losses. In this study, a stem-insertable preservation column was developed and applied for the preservation of post-harvest grapes. The preservation column incorporates orange essential oil Pickering emulsion as the active component, with natural antimicrobial substances being effectively stabilized through physical emulsification technology. Experimental results showed that the inserted preservation columns enable targeted release of active compounds through the vascular system and achieved significant inhibition against pathogenic microorganisms including Staphylococcus aureus at grape stem junctions. The preservation column treatment reduced grape decay incidence by over 60 % compared to untreated controls. Furthermore, this technology effectively mitigates fruit water loss, decreasing the mass reduction rate by 45 %, while improving nutrient retention - notably reducing vitamin C loss from 70.22 % in controls to 52.20 % in the P-CZ treatment group. These effects collectively maintain optimal sensory characteristics and marketability of grape berries. The developed method exhibits multiple advantages including operational simplicity, absence of chemical residues, and consistent preservation efficacy. These findings confirm that the essential oil-based preservation column technology represents a safe and effective innovation for grape postharvest management.
研究领域:
食品科学
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采后生物学
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植物生理学
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农产品贮藏
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天然产物应用
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食品微生物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Samuel Ariyo Okaiyeto,Shi-Han Yu,Haiou Wang,Jin-Hong Zhao,Cun-Shan Zhou,Ahmed Jamilu Mustapha,An-An Zhang,Fan Yang,Jing-Shou Zhang,Hong-Wei Xiao
This study evaluates vacuum-steam pulsed blanching (VSPB) as a pretreatment for Vigna unguiculata pods, focusing on drying kinetics, nutritional quality, and anti-nutritional factors. Pods underwent 0–4 VSPB cycles, followed by hot air drying at 50, 60, and 70 °C. VSPB reduced peroxidase activity to 4.8 %, enhancing enzyme inactivation. Texture analysis revealed an 85.6 % reduction in hardness, while the Midilli model provided the best description of drying kinetics (R 2 ≥ 0.9979). Specific energy consumption decreased by up to 40 % at 70 °C for blanched samples. VSPB preserved ascorbic acid, vitamin A, and chlorophyll, reduced lignin by 29.63 %, and lowered lectins from 71.01 to 8.88 Hu/mg. Folate retention declined with increased cycles. SEM and TEM analyses revealed microstructural and ultrastructural disruptions enhancing moisture diffusivity. VSPB proves effective in reducing anti-nutritional factors and retaining nutrients, offering a promising pretreatment for Vigna unguiculata with potential industrial applications.
研究领域:
食品科学与技术
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采后加工
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植物食品生物化学
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干燥技术
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营养品质
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jiaci Chen,Juan Zhang,Nan Wang,Xiaoyun Sun,Xiaoxu Han,Ruijie Yin,Xiaoyan Pei,Chuan Liu,Xiangyi Pang,Fengchun Huang,Ailiang Chen
The majority of the bioactive components in milk exhibit sensitivity to heat treatments. This research is the first systematically compare the effects of thermal (low-temperature long time pasteurization, LTLT; high-temperature short time pasteurization, HTST; ultra-high temperature, UHT; microwave-assisted heating; retort sterilization) and non-thermal (ultraviolet-C, UV-C; high hydrostatic pressure processing, HPP; filtered sterilization; high-intensity ultrasound, HIUS) treatments on the physicochemical properties and immune-active serum proteins of whole milk aliquots under the equivalent microbicidal efficacy. LTLT and HTST had little impact on whole milk. HPP at 400 MPa for 5 min was an optimal alternative to pasteurized milk in terms of equivalent microbicidal efficacy, higher nutrient retention (∼6% and 16.2% loss for IgG and lactoferrin) and fewer oxidation products (0.69 nmol/mg protein carbonyls). The serum protein denaturation of 600 MPa HPP-treated milk (79.4% and 31.36% loss for IgG and lactoferrin) was significantly higher than in pasteurized milk, but still lower than in UHT milk (97.16% and 70.85% loss for IgG and lactoferrin). Since photo-oxidation induced by high-dose irradiation was detrimental to the organoleptic properties, relying on UV-C as stand-alone replacement to pasteurization is not advisable. Combined with existing pasteurization methods, UV-C can achieve superior microbial inactivation at mild sterilization temperatures. HIUS, a promising novel tool, should be further optimized regarding the relevant standards to enable it to be used in industrial-scale processing and reproducibility. Compared with traditional thermal treatments, non-thermal strategies offer a significant reduction in the microbial load of raw milk while better preserving bioactive proteins, However, optimizing processing parameters remains essential to strike a balance between microbial inactivation and retention of active substances.
研究领域:
食品科学
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微生物学
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营养学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）