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Yin L, Wu X, Qin G, Han J, Liu M, Wei Y, Liang Y, Zhang J, Zhang S, Zhu H, Huang Y, Zheng X, Liu C, Li L. Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles. Food Res Int 2024; 195:114957. [PMID: 39277262 DOI: 10.1016/j.foodres.2024.114957] [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: 06/27/2024] [Revised: 08/18/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
To reveal the effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers (QFDW) during freeze-thawed (F/T) cycles, the components and physicochemical properties of wheat flours with five different particle sizes were determined and compared, along with the changes in texture and sensory properties, water status, and microstructure of QFDW during F/T cycles. Results showed that as particle size decreased, the damaged starch content and B-type starch content increased, the water absorption increased, and the gluten strength decreased. Furthermore, F/T cycles negatively impacted the quality of QFDW, evidenced by decreased texture properties and sensory evaluation score, water redistribution, higher freezable water content, and disruption of gluten network. Notably, QFDW made from larger particle size wheat flours required the shortest duration when traversing the maximum ice crystal formation zone. The QFDW made from larger particle size wheat flours formed a more stable starch-gluten matrix, which resisted the damage caused by ice recrystallization, demonstrating better water binding capacity and F/T resistance. The results may provide theoretical guidance for the study of QFDW quality and the moderate processing of wheat flour in actual production.
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Affiliation(s)
- Lulu Yin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xinyue Wu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Guolan Qin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiajing Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Yangkun Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jin Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Shenying Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Haojia Zhu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Huang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Zhang P, Wang H, Xia Z, Xing S, Li J, Wang J, Guo L, Guo Z, Ji ZY, Qu L. Hydrogen-Bond-Repairing Solar Evaporator with Reconstructed Large-Width Channels for Durable Solarizing Seawater. NANO LETTERS 2024; 24:11615-11623. [PMID: 39225704 DOI: 10.1021/acs.nanolett.4c03179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Conventional solarizing seawater suffers from inefficiency and space constraints. Interfacial solar vapor generation (ISVG) presents an energy-efficient alternative, yet the scalability, adaptability, and durability of a solar evaporator for practical use are remaining concerns. Herein, a hydrogen-bond-repairing solar evaporator featuring reconstructed large-width channels is proposed for ongoing solarization of seawater in ISVG. The polyacrylamide/trehalose/graphene hydrogel (PTGH) exhibits excellent mechanical properties and large-width salt discharge channels. PTGH achieves a notable water evaporation rate of 2.82 kg m-2 h-1 under 1 sun and remains effective even in low-temperature environments. The large-area PTGH is able to continuously operate for solarizing seawater under different conditions, until raw brine is highly concentrated, and eventually solid salt is separated from water. Compared to conventional solarizing seawater, PTGH can save 66.67%-75% of time or land to obtain the same amount of solid salt.
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Affiliation(s)
- Panpan Zhang
- Engineering Research Center of Seawater Utilization of Ministry of Education, Hebei Collaborative Innovation Center of Modern Marine Chemical Technology, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300401, China
| | - Haiyang Wang
- Engineering Research Center of Seawater Utilization of Ministry of Education, Hebei Collaborative Innovation Center of Modern Marine Chemical Technology, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300401, China
| | - Zhenyuan Xia
- Department of Industrial and Materials Science, Chalmers University of Technology, Gothenburg SE-41296, Sweden
| | - Shijie Xing
- Engineering Research Center of Seawater Utilization of Ministry of Education, Hebei Collaborative Innovation Center of Modern Marine Chemical Technology, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300401, China
| | - Jie Li
- Engineering Research Center of Seawater Utilization of Ministry of Education, Hebei Collaborative Innovation Center of Modern Marine Chemical Technology, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300401, China
| | - Jing Wang
- Engineering Research Center of Seawater Utilization of Ministry of Education, Hebei Collaborative Innovation Center of Modern Marine Chemical Technology, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300401, China
| | - Linpei Guo
- Engineering Research Center of Seawater Utilization of Ministry of Education, Hebei Collaborative Innovation Center of Modern Marine Chemical Technology, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300401, China
| | - Zhiyuan Guo
- Engineering Research Center of Seawater Utilization of Ministry of Education, Hebei Collaborative Innovation Center of Modern Marine Chemical Technology, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300401, China
| | - Zhi-Yong Ji
- Engineering Research Center of Seawater Utilization of Ministry of Education, Hebei Collaborative Innovation Center of Modern Marine Chemical Technology, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300401, China
| | - Liangti Qu
- State Key Laboratory of Tribology, Department of Mechanical Engineering, Key Laboratory of Organic Optoelectronics & Molecular Engineering, Ministry of Education, Department of Chemistry, Tsinghua University, Beijing 100084, P. R. China
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Lavrentev FV, Baranovskaia DA, Shiriaev VA, Fomicheva DA, Iatsenko VA, Ivanov MS, Ashikhmina MS, Morozova OV, Iakovchenko NV. Influence of pre-treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:967-978. [PMID: 37728318 DOI: 10.1002/jsfa.12992] [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: 05/23/2023] [Revised: 09/11/2023] [Accepted: 09/20/2023] [Indexed: 09/21/2023]
Abstract
BACKGROUND Pre-treatment of plant materials is essential in producing plant-based products and can affect their various organoleptic and physicochemical characteristics. This work aimed to study the effect of pre-treatment of vegetable raw materials, namely ultrasonic processing and freezing of raw materials under various low-temperature conditions, to obtain multiple types of vegetable milk and determine their characteristics. RESULTS It is shown that by applying a certain kind of pre-treatment of vegetable raw materials it is possible to adjust organoleptic parameters and the content of solids, protein, fat, carbohydrates, fiber and mineral composition of various types of vegetable milk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds and lentils. Ultrasound pre-treatment allows increasing of polyphenol content by an average of 15-20% for all types of plant milk, except for lentil milk. The results showed that ultrasound treatment for 3 min had the most significant effect on the overall acceptability for lentils, pumpkin, rice and pea milk. Pre-freezing at a temperature regime of -17 and -85 °C contributed to an increase in Fe, K, Zn, Ca, Mg, Si and P by an average of 30-100%, depending on the plant material. CONCLUSION Pre-treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the macro- and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and processing conditions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Filipp V Lavrentev
- Infochemistry Scientific Center, ITMO University, Saint Petersburg, Russia
| | | | - Valerii A Shiriaev
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | - Daria A Fomicheva
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | | | - Maksim S Ivanov
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | | | - Olga V Morozova
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
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Liu W, Zhao R, Liu Q, Zhao R, Zhang L, Chen Z, Hu H. Assessment of freeze damage in tuber starch with electrical impedance spectroscopy and thermodynamic, rheological, spectrographic techniques. Int J Biol Macromol 2023; 253:127197. [PMID: 37797854 DOI: 10.1016/j.ijbiomac.2023.127197] [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: 07/19/2023] [Revised: 09/12/2023] [Accepted: 09/30/2023] [Indexed: 10/07/2023]
Abstract
In this study, we aimed to use electrical impedance spectroscopy (EIS) to assess the freeze-damage level of starches from potato tubers treated with multiple freezing-thawing (FT) cycles. The results showed that the relationship between the physicochemical properties of starches and the impedance characteristics of starch paste is temperature-dependent. As the temperature rises to 70-90 °C, the impedance modules show a significant correlation with the amylose and mineral contents, gelatinization and pasting properties, short-range ordered structure, relative crystallinity, and damage level within the range of 10-1 MHz (p < 0.01). This could be because FT leads to a reduction in amylose and ion content. Compared to a high level of freeze-damaged starch (FDS), a low level of FDS has less amylopectin and more amylose. Additionally, the ions could be typically evenly distributed throughout the unbranched linear amylose structure in starch paste. At the peak gelatinization temperature, the starch paste made from a low level of FDS exhibits a weakened network structure, allowing more unbound water for ion movement and enhancing electric conduction. In conclusion, EIS can predict the damage level and properties of FDS, which can benefit the frozen starchy food industry.
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Affiliation(s)
- Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Renjie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ziqi Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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5
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Tyutkov N, Zhernyakova A, Birchenko A, Eminova E, Nadtochii L, Baranenko D. Probiotics viability in frozen food products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Effect of temperature variation on ice cream recrystallization during freezer defrost cycles. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Biglia A, Messina C, Comba L, Ricauda Aimonino D, Gay P, Brugiapaglia A. Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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8
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Zennoune A, Latil P, Flin F, Perrin J, Weitkamp T, Scheel M, Geindreau C, Benkhelifa H, Ndoye FT. Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using Synchrotron X-rays micro-computed tomography. Food Res Int 2022; 162:112116. [DOI: 10.1016/j.foodres.2022.112116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 10/26/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
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9
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Application of Time–Temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02821-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Jia G, Chen Y, Sun A, Orlien V. Control of ice crystal nucleation and growth during the food freezing process. Compr Rev Food Sci Food Saf 2022; 21:2433-2454. [DOI: 10.1111/1541-4337.12950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 03/01/2022] [Accepted: 03/05/2022] [Indexed: 12/14/2022]
Affiliation(s)
- Guoliang Jia
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Yimeng Chen
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - AiDong Sun
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Vibeke Orlien
- Department of Food Science Faculty of Science University of Copenhagen Frederiksberg C Denmark
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11
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Fan L, Ruan D, Shen J, Hu Z, Liu C, Chen X, Xia W, Xu Y. The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Jia X, Katsuno N, Nishizu T. Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02750-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature. Foods 2021; 10:foods10122915. [PMID: 34945466 PMCID: PMC8700666 DOI: 10.3390/foods10122915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 11/18/2022] Open
Abstract
In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron X-ray microtomography (µ-CT) and cryo-scanning electron microscopy (Cryo-SEM) were used to visualize and analyze the microstructure features. The samples were scanned before and after freezing using a specific thermostated cell (CellStat) combined with the synchrotron beamline. Cryo-SEM and 3D µ-CT image visualization allowed a qualitative analysis of the ice formation and location in the porous structure. An image analysis method based on grey level was used to segment the three phases of the frozen samples: air, ice and starch. Volume fractions of each phase, ice local thickness and shape characterization were determined and discussed according to the freezing rates.
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14
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Matabura VV. Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage. FOOD SCI TECHNOL INT 2021; 29:62-74. [PMID: 34781778 DOI: 10.1177/10820132211059863] [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: 11/16/2022]
Abstract
The quality of vegetables during frozen storage and distribution chain is affected by fluctuating temperature regimes. The temperature variations influence ice-water displacement due to ice crystal growth and ice-sublimation. Hence, the description of quality changes of frozen vegetables during temperature fluctuations is indispensable in the frozen food industry. In this context, frozen carrots and green beans were stored under four different temperatures: -8 °C ± 3 °C, -12 °C ± 3 °C, -18 °C ± 3 °C and -23 °C ± 3 °C for 12 months. In each storage condition, two different partitions were created to achieve different amplitudes of temperature fluctuations, namely low (±0.3 °C) and large (±2 °C). The evolution of frost forming and drip loss in green beans and carrots were analysed in addition to the changes of ascorbic acid in green beans. The results indicated that high mean storage temperature and large amplitude of fluctuation significantly affect the quality indicators. The quality data for drip loss and ascorbic acid were fitted to a first-order kinetic model. An Arrhenius model was applied to describe the temperature dependency by incorporating the temperature fluctuation scenarios. A simplified physical model was used to simulate frost formation during frozen storage in green beans and carrots. Finally, the models were validated using the data collected at -18 °C and -12 °C with low and large amplitudes of fluctuation.
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15
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Masselot V, Bosc V, Benkhelifa H. Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Hong T, Ma Y, Yuan Y, Guo L, Xu D, Wu F, Xu X. Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles. Food Chem 2021; 365:130512. [PMID: 34243121 DOI: 10.1016/j.foodchem.2021.130512] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 06/22/2021] [Accepted: 06/26/2021] [Indexed: 10/21/2022]
Abstract
Pullulan is widely applied in the food industry due to its unique physicochemical properties, but little information is known about its effects on the quality of frozen cooked noodles (FCNs), nor the underlying mechanism. In this study, the addition of 0.3% and 0.5% pullulan resulted in better texture and cooking properties, and minor chrominance differences, and it significantly (P < 0.05) decreased the freezable water content and retarded the water migration. Pullulan inhibited the depolymerization of the glutenin macropolymer during 0-8 weeks of frozen storage. Meanwhile, pullulan caused slightly decreased α-helixes and increased β-turns, as well as decreased degradation temperature, further suggesting that pullulan influenced the gluten network. A more compact microstructure was shown in the pullulan-fortified FCNs. This study provides a theoretical basis for the positive effects of pullulan on the quality of FCNs from the perspectives of water state and protein structure.
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Affiliation(s)
- Tingting Hong
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Yue Ma
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Yirong Yuan
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Lunan Guo
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Fengfeng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
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17
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Masselot V, Bosc V, Benkhelifa H. Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110347] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Gonçalves EM, Abreu M, Pinheiro J, Brandão TRS, Silva CLM. Quality changes of carrots under different frozen storage conditions: A kinetic study. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14953] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elsa M. Gonçalves
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- GeoBiotec – Geobiociências, Geoengenharias e GeotecnologiasFaculdade de Ciências e TecnologiaUniversidade Nova de Lisboa Caparica Portugal
| | - Marta Abreu
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de AgronomiaUniversidade de Lisboa Lisbon Portugal
| | - Joaquina Pinheiro
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic Institute of Leiria Peniche Portugal
| | - Teresa R. S. Brandão
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto Portugal
| | - Cristina L. M. Silva
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto Portugal
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19
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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09255-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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20
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Touffet M, Trystram G, Vitrac O. Revisiting the mechanisms of oil uptake during deep-frying. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Vicent V, Ndoye FT, Verboven P, Nicolaï B, Alvarez G. Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes. Food Chem 2020; 309:125594. [DOI: 10.1016/j.foodchem.2019.125594] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/19/2019] [Accepted: 09/24/2019] [Indexed: 12/16/2022]
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23
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Olenskyj AG, Donis-González IR, Bornhorst GM. Nondestructive characterization of structural changes during in vitro gastric digestion of apples using 3D time-series micro-computed tomography. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Investigating the effect of freezing operating conditions on microstructure of frozen minced beef using an innovative X-ray micro-computed tomography method. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Kim J, Nam S, Jung HK, Son JY, Choi DS, Kim YH, Lee SJ, Park CW, Kim HY, Park SH. Improvement of Temperature Constancy of Direct Refrigerator for Supercooled Storage. ACTA ACUST UNITED AC 2019. [DOI: 10.13050/foodengprog.2019.23.4.270] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Ando Y, Hagiwara S, Nabetani H, Okunishi T, Okadome H. Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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27
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Gao W, Huang Y, Zeng XA, Brennan MA. Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing. Int J Biol Macromol 2019; 135:839-844. [PMID: 31145952 DOI: 10.1016/j.ijbiomac.2019.05.186] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 05/14/2019] [Accepted: 05/25/2019] [Indexed: 10/26/2022]
Abstract
This paper investigated the synergistic effect of 3% soluble soybean polysaccharides (SSPS) and liquid nitrogen freezing (-80 °C) on the freezing process and protein denaturation of bighead carp surimi. Freezing curve showed that liquid nitrogen freezing could significantly minimize the elapsed time of maximum-ice-crystal formation zone. Both liquid nitrogen freezing and SSPS were useful in preventing protein denaturation of surimi during 12-week frozen storage. Protein denaturation results indicated that SSPS-LNfreezing surimi1 had the highest protein solubility, Ca2+-ATPase activity and total sulfhydryl content. SDS-PAGE indicated that SSPS and liquid nitrogen freezing could effectively inhibit the decrease of myosin heavy chain concentration after 12 weeks of frozen storage. Raman spectra showed that tryptophan and tyrosine were exposed to polar microenvironment, the ɑ-helix and β-sheet turned into random coil and β-turn, and the conformation of disulfide bond changed from trans-gauche-trans (t-g-t) to gauche-gauche-trans (g-g-t). Either SSPS or liquid nitrogen freezing could mitigate these changes during frozen storage and a synergistic effect emerged on preventing myofibrillar protein denaturation and protein structure change. The combination of SSPS with liquid nitrogen freezing could be applied to freeze bighead carp surimi.
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Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
| | - Yangping Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Margaret A Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand
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Jha PK, Xanthakis E, Chevallier S, Jury V, Le-Bail A. Assessment of freeze damage in fruits and vegetables. Food Res Int 2019; 121:479-496. [DOI: 10.1016/j.foodres.2018.12.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 11/22/2018] [Accepted: 12/01/2018] [Indexed: 12/13/2022]
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29
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Kumar PK, Bhunia K, Tang J, Rasco BA, Takhar PS, Sablani SS. State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) var. Russet Brown. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Jia R, Jiang Q, Kanda M, Tokiwa J, Nakazawa N, Osako K, Okazaki E. Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Vicent V, Ndoye FT, Verboven P, Nicolaï B, Alvarez G. Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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33
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van Westen T, Groot RD. Effect of Temperature Cycling on Ostwald Ripening. CRYSTAL GROWTH & DESIGN 2018; 18:4952-4962. [PMID: 30210267 PMCID: PMC6127804 DOI: 10.1021/acs.cgd.8b00267] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/17/2018] [Indexed: 06/08/2023]
Abstract
We study the effect of temperature cycling on the rate of Ostwald ripening (or coarsening) of spherical particles dispersed in a binary solution. A widespread view, which states a temperature cycle generally enhances the rate of Ostwald ripening by first dissolving the smallest particles (heating) and then regrowing the dissolved amount of material on the remaining particles (cooling), is shown to be inadequate as it does not include transient effects. On the basis of a simulation method that assumes mass transfer as the limiting growth mechanism, we show that each temperature cycle is followed by a significant relaxation of the particle-size distribution, during which the number of particles remains constant, and the average particle size decreases. The relaxation is shown to be crucial to obtain a linear scaling of the average particle radius cubed with the number of cycles applied (or time), which is the behavior generally observed for the evolution of ice crystals in cycling experiments on frozen aqueous solutions or frozen foods. We show the experimentally observed increase in the proportionality constant (or "coarsening rate") as compared to isothermal ripening, or the increase of the coarsening rate with increasing cycle frequency, can be reproduced convincingly only if some (transient) ripening is allowed to take place at the elevated temperature of each cycle. Our results thus suggest the effect of temperature cycling on Ostwald ripening is governed by a dissolution-ripening-regrowth-relaxation mechanism.
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Affiliation(s)
- Thijs van Westen
- Institute
AMOLF, Science Park 104, 1098XG, Amsterdam, The Netherlands
| | - Robert D. Groot
- Unilever
Research & Development, Olivier van Noortlaan 120, 3133AT Vlaardingen, The Netherlands
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34
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van Westen T, Groot RD. Predicting the Kinetics of Ice Recrystallization in Aqueous Sugar Solutions. CRYSTAL GROWTH & DESIGN 2018; 18:2405-2416. [PMID: 29651228 PMCID: PMC5890316 DOI: 10.1021/acs.cgd.8b00038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 02/16/2018] [Indexed: 05/11/2023]
Abstract
The quality of stored frozen products such as foods and biomaterials generally degrades in time due to the growth of large ice crystals by recrystallization. While there is ample experimental evidence that recrystallization within such products (or model systems thereof) is often dominated by diffusion-limited Ostwald ripening, the application of Ostwald-ripening theories to predict measured recrystallization rates has only met with limited success. For a model system of polycrystalline ice within an aqueous solution of sugars, we here show recrystallization rates can be predicted on the basis of Ostwald ripening theory, provided (1) the theory accounts for the fact the solution can be nonideal, nondilute and of different density than the crystals, (2) the effect of ice-phase volume fraction on the diffusional flux of water between crystals is accurately described, and (3) all relevant material properties (involving binary Fick diffusion coefficients, the thermodynamic factor of the solution, and the surface energy of ice) are carefully estimated. To enable calculation of material properties, we derive an alternative formulation of Ostwald ripening in terms of the Maxwell-Stefan instead of the Fick approach to diffusion. First, this leads to a cancellation of the thermodynamic factor (a measure for the nonideality of a solution), which is a notoriously difficult property to obtain. Second, we show that Maxwell-Stefan diffusion coefficients can to a reasonable approximation be related to self-diffusion coefficients, which are relatively easy to measure or predict in comparison to Fick diffusion coefficients. Our approach is validated for a binary system of water and sucrose, for which we show predicted recrystallization rates of ice compare well to experimental results, with relative deviations of at most a factor of 2.
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Affiliation(s)
- Thijs van Westen
- Institute
AMOLF, Science Park 104, 1098XG Amsterdam, The Netherlands
- E-mail
for T.v.W.:
| | - Robert D. Groot
- Unilever
Research & Development, Olivier van Noortlaan 120, 3133AT Vlaardingen, The Netherlands
- E-mail for R.D.G.:
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35
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Zhao Y, Takhar PS. Micro X-ray computed tomography and image analysis of frozen potatoes subjected to freeze-thaw cycles. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.051] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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36
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Zhao Y, Takhar PS. Freezing of Foods: Mathematical and Experimental Aspects. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-016-9157-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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37
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Murayama D, Sakashita Y, Yamazawa T, Nakata K, Shinbayashi Y, Palta J, Tani M, Yamauchi H, Koaze H. Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.451] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daiki Murayama
- The United Graduate School of Agricultural Science, Iwate University
| | - Yasuha Sakashita
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Tomoka Yamazawa
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Kazuma Nakata
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Yurina Shinbayashi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Jiwan Palta
- Department of Horticulture, University of Wisconsin-Madison
| | - Masayuki Tani
- Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroaki Yamauchi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroshi Koaze
- Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
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