1
|
Jiang L, Tian Y, Zhang H, Liu S. Molecular-level insight into the effects of low moisture and trehalose on the thermostability of β-glucosidase. Food Chem 2024; 460:140607. [PMID: 39068804 DOI: 10.1016/j.foodchem.2024.140607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 07/12/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
The high temperature induces conformational changes in β-glucosidase, making it inactive and limiting its application field. In this paper, the effect of trehalose on the thermostability of β-glucosidase from low-moisture Hevea brasiliensis seeds was investigated. The results showed that the residual enzyme activities of β-glucosidase supplemented with trehalose after high-temperature treatment were significantly higher than that of the control group. The improvement of thermostability could be explained by low-field nuclear magnetic resonance (LF-NMR) and molecular dynamics (MD) simulations at the molecular level. Moreover, adding trehalose increased the water activity and water content of β-glucosidase, leading to a more stable conformation. Trehalose replaced some water and formed a stable network of hydrogen bonds with protein and surrounding water. The glass formed by trehalose also reduced molecular movement, thus providing good protection for enzymes.
Collapse
Affiliation(s)
- Lian Jiang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, the Ministry of Education, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Yongli Tian
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, the Ministry of Education, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Haide Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, the Ministry of Education, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Shisheng Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, the Ministry of Education, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
| |
Collapse
|
2
|
Liu Y, Shi Y, Wang Y, Wang Z, Wang Y, Lu Y, Qi H. A novel fucoxanthin enriched seaweed gummy: Physicochemical qualities and protective effect on UVB-induced retinal müller cells. Food Chem X 2024; 23:101648. [PMID: 39113732 PMCID: PMC11304860 DOI: 10.1016/j.fochx.2024.101648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 07/08/2024] [Accepted: 07/09/2024] [Indexed: 08/10/2024] Open
Abstract
Retinal disease has become the major cause of visual impairment and vision loss worldwide. Carotenoids, which have the potential antioxidant and eye-care activities, have been widely used in functional foods. Our previous study showed that fucoxanthin could exert photoprotective activity in UVB-induced retinal müller cells (RMCs). To extend the application of fucoxanthin in food industry, fucoxanthin, Undaria pinnatifida pulp (UPP), carrageenan, and other ingredients were mixed to prepare seaweed-flavoured photoprotective gummies in this study. The structural and functional properties of the gummies were then evaluated by physicochemical test and cell experiments. As a result, fucoxanthin enriched gummies presented favourable structural properties and flavour. The hydroxyl groups in fucoxanthin and κ-carrageenan are bonded through hydrogen bonds, forming the spatial network structure inside the gummies, enhancing its elasticity. The gummies showed significant antioxidant effect and alleviated the UVB oxidation damage in RMCs. Moreover, the main ingredients carrageenan and UPP improved the stability of fucoxanthin during in vitro digestion. The results enhance the application of fucoxanthin in functional food with photoprotective activity.
Collapse
Affiliation(s)
- Yu Liu
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yixin Shi
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yuting Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhipeng Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yuze Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yujing Lu
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Qi
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
3
|
Gu Y, Feng G, Hou P, Zhou Y, Zhang H, Wang X, Luo B, Chen L. Nondestructive detection of saline-alkali stress in wheat (Triticum aestivum L.) seedlings via fusion technology. PLANT METHODS 2024; 20:136. [PMID: 39238046 PMCID: PMC11375829 DOI: 10.1186/s13007-024-01248-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Accepted: 07/27/2024] [Indexed: 09/07/2024]
Abstract
BACKGROUND Wheat (Triticum aestivum L.) is an important grain crops in the world, and its growth and development in different stages is seriously affected by saline-alkali stress, especially in seedling stage. Therefore, nondestructive detection of wheat seedlings under saline-alkali stress can provide more comprehensive technical support for wheat breeding, cultivation and management. RESULTS This research focused on moisture signal prediction and classification of saline-alkali stress in wheat seedlings using fusion techniques. After collecting and analyzing transverse relaxation time and Multispectral imaging (MSI) information of wheat seedlings, four regression models were used to predict the moisture signal. K-Nearest Neighbor (KNN) and Gaussian-Naïve Bayes (GNB) models were combined with fivefold cross validation to classify the prediction of wheat seedling stress. The results showed that wheat seedlings would increase the bound water content through a certain mechanism to enhance their saline-alkali stress. Under the same Na concentration, the effect of alkali stress on moisture, growth and spectrum of wheat seedlings is stronger than salt stress. The Gradient Boosting Decision Regression Tree model performs the best in predicting wheat moisture signals, with a coefficient of determination (R2P) of 0.98 and a root mean square error of 109.60. It also had a short training time (1.48 s) and an efficient prediction speed (1300 obs/s). The KNN and GNB demonstrated significantly enhanced predictive performance when classifying the fused dataset, compared to using single datasets individually. In particular, the GNB model performing best on the fused dataset, with Precision, Recall, Accuracy, and F1-score of 90.30, 88.89%, 88.90%, and 0.90, respectively. CONCLUSIONS Under the same Na concentration, the effects of alkali stress on water content, spectrum, and growth of wheat were stronger than that of salt stress, which was more unfavorable to the growth of wheat. The fusion of low-field nuclear magnetic resonance and MSI technology can improve the classification of wheat stress, and provide an effective technical method for rapid and accurate monitoring of wheat seedlings under saline-alkali stress.
Collapse
Affiliation(s)
- Ying Gu
- College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang, 110866, China
- Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100089, China
| | - Guoqing Feng
- Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100089, China
| | - Peichen Hou
- Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100089, China
| | - Yanan Zhou
- Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100089, China
| | - He Zhang
- Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100089, China
- College of Agriculture, Northeast Agricultural University, Harbin, 150006, China
| | - Xiaodong Wang
- Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100089, China
| | - Bin Luo
- Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100089, China.
| | - Liping Chen
- College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang, 110866, China.
- Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100089, China.
| |
Collapse
|
4
|
Yu Z, Zhang X, Li S, Yang J, Wu M, Wu Q, Wang J. Characterization of feruloylated arabinoxylan - acorn starch double network gel composite film and its application in postharvest preservation of Agaricus bisporus. Int J Biol Macromol 2024; 271:132571. [PMID: 38782312 DOI: 10.1016/j.ijbiomac.2024.132571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 05/13/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
To obtain efficient natural food packaging materials, we utilized acorn starch (AS)-based film strengthened by feruloylated arabinoxylan (FAX) gel and additional retrogradation treatment to extend the shelf life of Agaricus bisporus (A. bisporus). Fourier transform infrared spectroscopy (FT-IR), confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM) analyses showed that due to the strong hydrogen bonding between FAX and starch molecules, physical crosslinking occurred between FAX and starch molecules in the composite film, and the microstructure became more compact. Thermogravimetric, tensile strength and swelling degree analyses indicate that the composite film exhibits better thermal stability, mechanical properties, and waterproofing compared to the pure AS film. Consequently, after five days of storage, the moisture content of the A. bisporus packaged with our composite film was 7.53 times and 5.73 times higher than that of the control group and the commercially available PEF group, respectively. Moreover, it delayed the respiration or transpiration of A. bisporus (lower weight loss, relative conductivity, MDA content). This packaging film developed with the objective of eco-friendly and biodegradability has considerable application potential in food and other industries.
Collapse
Affiliation(s)
- Zuwei Yu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Xue Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Shiyang Li
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Jun Yang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qian Wu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Jingyi Wang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
| |
Collapse
|
5
|
Gao M, Jia J, Zhang C, Liu Y, Dou B, Zhang N. Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment. Int J Biol Macromol 2024; 262:130050. [PMID: 38346627 DOI: 10.1016/j.ijbiomac.2024.130050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.
Collapse
Affiliation(s)
- Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| |
Collapse
|
6
|
Guo L, Wang H, Hao C, Chi Z, Cheng L, Yang H, Zhang J, Zhao R, Wu Y. Investigation of the soybean infiltration process utilizing low-field nuclear magnetic resonance technology. PLoS One 2024; 19:e0297756. [PMID: 38363777 PMCID: PMC10871503 DOI: 10.1371/journal.pone.0297756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Accepted: 01/11/2024] [Indexed: 02/18/2024] Open
Abstract
This paper employs low-field nuclear magnetic resonance (LF-NMR) technology to meticulously analyze and explore the intricate soybean infiltration process. The methodology involves immersing soybeans in distilled water, with periodic implementation of Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence experiments conducted at intervals of 20 to 30 minutes to determine the relaxation time T2. Currently, magnetic resonance imaging (MRI) is conducted every 30 minutes. The analysis uncovers the existence of three distinct water phases during the soybean infiltration process: bound water denoted as T21, sub-bound water represented by T22, and free water indicated as T23. The evolution of these phases unfolds as follows: bound water T21 displays a steady oscillation within the timeframe of 0 to 400 minutes; sub-bound water T22 and free water T23 exhibit a progressive pattern characterized by a rise-stable-rise trajectory. Upon scrutinizing the magnetic resonance images, it is discerned that the soybean infiltration commences at a gradual pace from the seed umbilicus. The employment of LF-NMR technology contributes significantly by affording an expeditious, non-destructive, and dynamic vantage point to observe the intricate motion of water migration during soybean infiltration. This dynamic insight into the movement of water elucidates the intricate mass transfer pathway within the soybean-water system, thus furnishing a robust scientific foundation for the optimization of processing techniques.
Collapse
Affiliation(s)
- Lisha Guo
- Department of Medical Physics, School of Medical Imaging, Hebei Medical University, Shijiazhuang, China
| | - Han Wang
- Department of Medical Imaging, Hebei General Hospital, Shijiazhuang, China
| | - Chenru Hao
- Department of Medical Physics, School of Medical Imaging, Hebei Medical University, Shijiazhuang, China
| | - Ziqiang Chi
- Department of Medical Physics, School of Medical Imaging, Hebei Medical University, Shijiazhuang, China
| | - Li Cheng
- Department of Medical Physics, School of Medical Imaging, Hebei Medical University, Shijiazhuang, China
| | - Haibo Yang
- Department of Medical Physics, School of Medical Imaging, Hebei Medical University, Shijiazhuang, China
| | - Jing Zhang
- Department of Medical Physics, School of Medical Imaging, Hebei Medical University, Shijiazhuang, China
| | - Ruibin Zhao
- Department of Medical Physics, School of Medical Imaging, Hebei Medical University, Shijiazhuang, China
| | - Yanru Wu
- Department of Medical Physics, School of Medical Imaging, Hebei Medical University, Shijiazhuang, China
| |
Collapse
|
7
|
Xu Y, Zhao Y, Zhang Y, Shi Q. Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:629-642. [PMID: 37650632 DOI: 10.1002/jsfa.12947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/25/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND Non-fried shiitake mushroom (Lentinula edodes) crisps fabricated by explosion puffing drying (EPD) are receiving worldwide attention because of their crispness, convenience, nutrition and health functions. The quality of mushroom crisps varies with storage time of fresh L. edodes. Therefore, the effect of postharvest storage time (ranging from 0 to 14 days) of fresh L. edodes on quality characteristics of EPD- processed mushroom crisps was evaluated. RESULTS The weight loss and total color difference of fresh L. edodes were increased to 2.95% and 24.66, but moisture content, firmness and lightness were reduced by 6.14%, 40.70% and 43.57%, respectively, after 14 days storage. The puffing degree of mushroom crisps was initially increased to its highest value (55.95%) on the 4th day storage and thereafter decreased. The highest rehydration ratio (2.36) and crispness (63.67), and lowest hardness (102.95 N) of mushroom crisps were fabricated with L. edodes on the 4th day of storage. Free water was predominant in fresh L. edodes, which was decreased for fresh L. edodes, whereas it increased initially to the maximum value and decreased thereafter for osmotic dehydrated and heat pump pre-dried L. edodes with increasing storage time. Principal component analysis and hierarchical cluster analysis confirmed that fresh L. edodes stored at different times had a remarkable effect on quality characteristics of mushroom crisps. CONCLUSION Fresh L. edodes stored at 4 ± 1 °C for 4 days is recommended for fabrication of mushroom crisps with superior quality. This study provides a theoretical basis for selection of a suitable storage time for fresh L. edodes before EPD of crisps. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yan Xu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Yuexiang Zhang
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| |
Collapse
|
8
|
Huo J, Zhang M, Wang D, S Mujumdar A, Bhandari B, Zhang L. New preservation and detection technologies for edible mushrooms: A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3230-3248. [PMID: 36700618 DOI: 10.1002/jsfa.12472] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/11/2022] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jingyi Huo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Dayuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Lujun Zhang
- R&D Center, Shandong Qihe Biotechnology Co., Ltd, Zibo, China
| |
Collapse
|
9
|
Ye S, Chen M, Liu Y, Gao H, Yin C, Liu J, Fan X, Yao F, Qiao Y, Chen X, Shi D, Zhang Y. Effects of nanocomposite packaging on postharvest quality of mushrooms (
Stropharia rugosoannulata
) from the perspective of water migration and microstructure changes. J Food Saf 2023. [DOI: 10.1111/jfs.13050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Shuang Ye
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Maobin Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
| | - Yani Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Hong Gao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Chaomin Yin
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Jingyu Liu
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau Shanxi Agricultrual University Taigu Shanxi China
| | - Xiuzhi Fan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Fen Yao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Xueling Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Defang Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
| |
Collapse
|
10
|
Li H, Lv S, Feng L, Peng P, Hu L, Liu Z, Hati S, Bimal C, Mo H. Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage. Foods 2022; 11:foods11142113. [PMID: 35885355 PMCID: PMC9316195 DOI: 10.3390/foods11142113] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/13/2022] [Accepted: 07/13/2022] [Indexed: 11/18/2022] Open
Abstract
As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest kiwifruit and RGB value readouts from photos taken by mobile phone. Results indicated that the R to B ratio values (Central R/B) and B to G ratio values (Central B/G) of the central site of kiwifruit were strongly associated with storage time and all quality indicators. The central R/B was negatively correlated with titratable acidity, vitamin C and 2,6-Nonadienal contents and firmness and positively correlated with storage time, weight loss, soluble solids content, total soluble sugars, total plate counts and 1,3-Cyclooctadiene. We provide a novel and smart strategy to predict the shelf life and quality parameters of kiwifruit by capturing and calculating RGB values using a smartphone.
Collapse
Affiliation(s)
- Hongbo Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Shuang Lv
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Li Feng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Peng Peng
- School of Electrical and Control Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
| | - Liangbin Hu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Subrota Hati
- SMC College of Dairy Science, Kamdhenu University, Anand 388110, India;
| | - Chitrakar Bimal
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China;
| | - Haizhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
- Correspondence: ; Tel.: +86-13525039059
| |
Collapse
|
11
|
Water Status and Predictive Models of Moisture Content during Drying of Soybean Dregs Based on LF-NMR. Molecules 2022; 27:molecules27144421. [PMID: 35889294 PMCID: PMC9320078 DOI: 10.3390/molecules27144421] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 07/03/2022] [Accepted: 07/08/2022] [Indexed: 11/16/2022] Open
Abstract
To explore the drying characteristics of soybean dregs and a nondestructive moisture content test method, in this study, soybean dregs were dried with hot air (80 °C), the moisture content was measured using the drying method, water status was analyzed using low-field nuclear magnetic resonance (LF-NMR) and the moisture content prediction models were built and validated. The results revealed that the moisture contents of the soybean dregs were 0.57 and 0.01 g/g(w.b.), respectively, after drying for 5 and 7 h. The effective moisture diffusivity increased with the decrease in moisture content; it ranged from 5.27 × 10-9 to 6.96 × 10-8 m2·s-1. Soybean dregs contained bound water (T21), immobilized water (T22) and free water (T23 and T23'). With the proceeding of drying, all of the relaxation peaks shifted left until a new peak (T23') appeared; then, the structure of soybean dregs changed, and the relaxation peaks reformed, and the peak shifted left again. The peak area may predict the moisture content of soybean dregs, and the gray values of images predict the moisture contents mainly composed of free water or immobilized water. The results may provide a reference for drying of soybean dregs and a new moisture detection method.
Collapse
|
12
|
Li T, Zhang X, Mei J, Cui F, Wang D, Li J. Preparation of Linalool/Polycaprolactone Coaxial Electrospinning Film and Application in Preserving Salmon Slices. Front Microbiol 2022; 13:860123. [PMID: 35495731 PMCID: PMC9051434 DOI: 10.3389/fmicb.2022.860123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
A linalool/polycaprolactone (LL/PCL) antibacterial film was prepared by using a coaxial electrospinning process, and its physical and chemical properties were characterized. The antibacterial film was formed into an active antibacterial gasket, and its effect on salmon preservation was analyzed. The results show that the LL/PCL nanofiber membrane had a well-developed microstructure, and the fiber surface was smooth and uniform. The diameter of the fibers in the PCL membrane without the core material (linalool) was 113.92 ± 23.74 nm. In contrast, the diameter of the coaxial nanofiber membrane with linalool increased, and the diameter of the LL/PCL membranes with 20% and 40% linalool was 220.62 ± 44.01 and 232.22 ± 56.27 nm, respectively. The hydrophobicity and water vapor permeability were enhanced, whereas the tensile strength and elongation at break decreased slightly, while the thermal stability did not differ significantly with the incorporation of linalool. Analysis of the sustained release of linalool showed that the LL/PCL coaxial fiber membranes could release linalool into the reaction system for a long time. The LL/PCL nanofiber film was used to create an antibacterial active gasket for salmon preservation experiments. Sensory evaluation and analyses of the total bacterial count, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), pH, texture (hardness, elasticity, chewiness, and viscoelasticity), water distribution change, and aroma using an electronic nose were used to determine the quality of salmon. It was found that food-grade tinfoil and the PCL gasket had no significant effect on the freshness of salmon, while the active antibacterial gasket samples containing linalool could decrease the rate of decay salmon and effectively prolong the shelf-life of salmon by releasing linalool.
Collapse
Affiliation(s)
- Tingting Li
- College of Life Science, Dalian Minzu University, Dalian, China
- *Correspondence: Tingting Li,
| | - Xinghui Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jialin Mei
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dangfeng Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Jianrong Li,
| |
Collapse
|
13
|
Zhang J, Yuan X, Yang Z, Iqbal A, Murtaza A, Wang H, Xu X, Pan S, Hu W. Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiao Zhang
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Xianghao Yuan
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Zhixuan Yang
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Aamir Iqbal
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Ayesha Murtaza
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Haopeng Wang
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Xiaoyun Xu
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Siyi Pan
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Wanfeng Hu
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| |
Collapse
|
14
|
Yang Z, Duan X, Yang J, Wang H, Liu F, Xu X, Pan S. Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113078] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
15
|
Wen T, Li J, Xie C, Meng L, Li Y, Li K. Investigation of moisture distribution and drying kinetic in noncentrifugal cane sugar during hot‐air drying using LF‐NMR. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tongquan Wen
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Jianbin Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Caifeng Xie
- College of Light Industry and Food Engineering Guangxi University Nanning China
- Engineering Research Centre for Sugar Industry and Comprehensive Utilization Ministry of Education Nanning China
| | - Lidan Meng
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Yarong Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Kai Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
- Engineering Research Centre for Sugar Industry and Comprehensive Utilization Ministry of Education Nanning China
| |
Collapse
|
16
|
Jiang S, Wang Y, Song H, Ren J, Zhao B, Zhu T, Yu C, Qi H. Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida. Foods 2021; 10:foods10112786. [PMID: 34829069 PMCID: PMC8619837 DOI: 10.3390/foods10112786] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/10/2021] [Accepted: 11/11/2021] [Indexed: 01/22/2023] Open
Abstract
Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.
Collapse
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
| | - Yida Wang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
| | - Haolin Song
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
| | - Jiaying Ren
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
| | - Baomin Zhao
- Jiangsu Palarich Food Co., Ltd., Xuzhou 221116, China; (B.Z.); (T.Z.)
| | - Taihai Zhu
- Jiangsu Palarich Food Co., Ltd., Xuzhou 221116, China; (B.Z.); (T.Z.)
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA;
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
- Correspondence: ; Tel.: +86-411-86318785
| |
Collapse
|
17
|
Effects of ultrasound and gamma irradiation on quality maintenance of fresh Lentinula edodes during cold storage. Food Chem 2021; 373:131478. [PMID: 34731791 DOI: 10.1016/j.foodchem.2021.131478] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/26/2021] [Accepted: 10/23/2021] [Indexed: 12/24/2022]
Abstract
Microbial infection, senescence and water losses result in serious quality deterioration of postharvest mushrooms. The aim of this study was to investigate the impact of ultrasound treatment (US), gamma irradiation treatment (GI) and their combination on quality maintenance of fresh Lentinula edodes during storage. The results showed that US + GI was the most effective approach to maintaining the quality of mushrooms. US + GI reduced natural microflora present on L. edodes, such as total number of colonies, molds, yeasts, Pseudomonas and Enterobacteriaceae. Furthermore, US + GI stimulated phenylalanine ammonia lyase, maintained the highest level of total phenolic content (733.63 mg GAE/kg on Day 4), and postponed the occurrence of reduced ascorbic acid (33.7% retention relative to the control), which contributed to strengthening the antioxidant capacity. Additionally, US + GI retarded water mobility and loss. In brief, the US + GI in this study is an effective hurdle technology for preserving the quality of fresh L. edodes during storage.
Collapse
|
18
|
Ren Y, Lin X, Lei T, Sun DW. Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes. Crit Rev Food Sci Nutr 2021; 62:4267-4293. [PMID: 34275402 DOI: 10.1080/10408398.2021.1947773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Dehydration is one of the most widely used food processing techniques, which is sophisticated in nature. Rapid and accurate prediction of dehydration performance and its effects on product quality is still a difficult task. Traditional analytical methods for evaluating food dehydration processes are laborious, time-consuming and destructive, and they are not suitable for online applications. On the other hand, vibrational spectral techniques coupled with chemometrics have emerged as a rapid and noninvasive tool with excellent potential for online evaluation and control of the dehydration process to improve final dried food quality. In the current review, the fundamental of food dehydration and five types of vibrational spectral techniques, and spectral data processing methods are introduced. Critical overtones bands related to dehydration attributes in the near-infrared (NIR) region and the state-of-the-art applications of vibrational spectral analyses in evaluating food quality attributes as affected by dehydration processes are summarized. Research investigations since 2010 on using vibrational spectral technologies combined with chemometrics to continuously monitor food quality attributes during dehydration processes are also covered in this review.
Collapse
Affiliation(s)
- Yuqiao Ren
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Xiaohui Lin
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Tong Lei
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| |
Collapse
|