Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP^®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP^®100, where it presented the highest encapsulation efficiency.

Adsorption isotherm models: A comprehensive and systematic review (2010-2020)

Among numerous methods developed in purification and separation industries, the adsorption process has received considerable attention due to its inexpensive, facile, and eco-friendly nature. The importance of the adsorption process causes extraordinary endeavors for modeling the adsorption isotherms during the years; thus, myriads of research have been conducted and many reviews have been published. In this paper, we have attempted to gather the most widely used adsorption isotherms and their related definitions, along with examples of correlated work of the recent decade. In the present review, 37 adsorption isotherms with about 400 references have been collected from the research published in the period of 2010-2020. The adsorption isotherms utilized are alphabetically organized for ease of access. The parameters of each isotherm, as well as the applicable definitions, are presented in the table, in addition to being discussed in the text. Another table is provided for the practical use of researchers, featuring the usage of the related isotherms in peer-reviewed studies.

Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24 days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p > 0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4 °C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.