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Diao X, Wang Y, Jia R, Chen X, Liu G, Liu D, Guan H. Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate. ULTRASONICS SONOCHEMISTRY 2024; 108:106981. [PMID: 38981339 PMCID: PMC11280087 DOI: 10.1016/j.ultsonch.2024.106981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/22/2024] [Accepted: 07/04/2024] [Indexed: 07/11/2024]
Abstract
This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and microstructure of diacylglycerol (DAG)-loaded emulsions stabilized with soybean protein isolate (SPI) and sodium alginate (SA). The findings indicated that the smallest particle size, zeta potential, and contact angle for SPI-SA-DAG emulsions were respectively 5.58 μm, -49.85 mV, and 48.65°, achieved at an ultrasonic power of 450 W. The emulsification properties, loss modulus, storage modulus, and apparent viscosity of the emulsions were optimal at this power setting and at a duration of 9 min. Analytical techniques, including confocal laser scanning-, scanning electron-, and atomic force microscopy, revealed that ultrasonication significantly altered emulsion aggregation state, with the surface roughness (Rq) being minimized at 450 W. These results demonstrated that the stability of SPI-SA-DAG emulsions can be effectively enhanced by an appropriate ultrasonic treatment at 450 W for 9 min. This research provides theoretical support for the broad application of sonication techniques in the food industry.
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Affiliation(s)
- Xiaoqin Diao
- College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China
| | - Ying Wang
- College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China
| | - Ruixin Jia
- College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China
| | - Xiaodong Chen
- College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China
| | - Guanhua Liu
- College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China.
| | - Haining Guan
- College of Food Science and Technology, Bohai University, Meat Innovation Center of Liaoning Province, Jinzhou, Liaoning 121013, PR China.
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Han C, Ren X, Shen X, Yang X, Li L. Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound. ULTRASONICS SONOCHEMISTRY 2024; 107:106902. [PMID: 38797128 PMCID: PMC11139769 DOI: 10.1016/j.ultsonch.2024.106902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/29/2024]
Abstract
This study aimed to investigate the effects of ultrasonic treatment at different powers on the physicochemical properties, microstructure and quercetin delivery capacity of fermentation-induced soy protein isolate emulsion gel (FSEG). The FSEG was prepared by subjecting soy protein isolate (SPI) emulsion to ultrasonic treatment at various powers (0, 100, 200, 300, and 400 W), followed by lactic acid bacteria fermentation. Compared with the control group (0 W), the FSEG treated with ultrasound had higher hardness, water holding capacity (WHC) and rheological parameters. Particularly, at an ultrasonic power of 300 W, the FSEG had the highest hardness (101.69 ± 4.67 g) and WHC (75.20 ± 1.07%) (p < 0.05). Analysis of frequency sweep and strain scanning revealed that the storage modulus (G') and yield strains of FSEG increased after 300 W ultrasonic treatment. Additionally, the recovery rate after creep recovery test significantly increased from 18.70 ± 0.49% (0 W) to 58.05 ± 0.54% (300 W) (p < 0.05). Ultrasound treatment also resulted in an increased β-sheet content and the formation of a more compact micro-network structure. This led to a more uniform distribution of oil droplets and reduced mobility of water within the gel. Moreover, ultrasonic treatment significantly enhanced the encapsulation efficiency of quercetin in FSEG from 81.25 ± 0.62 % (0 W) to 90.04 ± 1.54% (300 W). The bioaccessibility of quercetin also increased significantly from 28.90 ± 0.40% (0 W) to 42.58 ± 1.60% (300 W) (p < 0.05). This study enriches the induction method of soy protein emulsion gels and provides some references for the preparation of fermented emulsion gels loaded with active substances.
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Affiliation(s)
- Chunpeng Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyu Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Song Y, Xiao J, Li L, Wan L, Li B, Zhang X. Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules. ULTRASONICS SONOCHEMISTRY 2024; 106:106897. [PMID: 38735250 PMCID: PMC11103576 DOI: 10.1016/j.ultsonch.2024.106897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 03/24/2024] [Accepted: 05/05/2024] [Indexed: 05/14/2024]
Abstract
Partial coalescence is a key factor contributing to the instability of crystalline oil-in-water emulsions in products like dressings and sauces, reducing shelf life. The intrinsic characteristics of semi-crystalline droplets, including solid fat content, fat crystal arrangement, and polymorphism, play a pivotal role in influencing partial coalescence, challenging prevention efforts even with emulsifiers like amphiphilic proteins. High-intensity ultrasound (HIU) has emerged as an efficient and cost-effective technology for manipulating bulk fat crystallization, thereby enhancing physical properties. This study specifically investigates the impact of HIU treatment on fat crystallization on protein-stabilized crystalline emulsions, utilizing palm olein stearin (POSt) as the lipid phase and sodium caseinate (NaCas) as the surfactant under various HIU powers (100, 150, 200, 300, and 400 W). Results show that increasing HIU power maintained the interfacial potential (-20 mV) provided by NaCas in the emulsions without significant differences. Higher HIU power induced the most stable polymorphic form (β) in the emulsions. Engagingly, the emulsions at 200 W exhibited better storage stability and slower partial coalescence kinetics. Semi-crystalline globules had more uniform and integral crystal clusters that were distributed tangentially near the droplet boundary, perhaps attributed to intermediate subcooling (40.4 °C) at 200 W. The acoustic energy of HIU significantly translates into thermal effects, influencing subcooling degrees as a dominant factor affecting crystallisation in the emulsions. This study establishes ultrasonic crystallization as a novel strategy for modifying the stability of emulsions containing fat crystals.
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Affiliation(s)
- Ying Song
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jiawei Xiao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Liting Wan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
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Yang F, Chen W, Dabbour M, Kumah Mintah B, Xu H, Pan J, Dai C, Ma H, He R. Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributes. Food Chem 2024; 440:138253. [PMID: 38150897 DOI: 10.1016/j.foodchem.2023.138253] [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: 09/13/2023] [Revised: 12/08/2023] [Accepted: 12/19/2023] [Indexed: 12/29/2023]
Abstract
Dual-sweeping-frequency ultrasound (DSFU) was utilized in the preparation of polypeptides from housefly (Musca domestica) larvae protein (HLP). Results indicated that ultrasonication (20 ± 2/28 ± 2 kHz, 42 W/L, 25 min) significantly increased peptide yield and DPPH scavenging capacity by 8.25 % and 14.83 %, respectively. Solubility, foaming and emulsification properties of polypeptides were improved by 19.89 %, 33.33 % and 38.74 % over the control; along with notable reduction in particle size and increase in zeta potential. Tertiary structural changes of the sonicated hydrolysates were illustrated by UV and fluorescence spectra. FTIR showed that ultrasonication increased α-helix, β-turn, and random coil by 38.23 %, 46.35 % and 16.36 %, respectively, but decreased β-sheet by 48.03 %, indicating partial unfolding in HLP hydrolysate conformation and reduction in intermolecular interactions. The research results demonstrated that dual-sweeping-frequency ultrasonication has a great prospect in industry application for the purpose of improving enzymolysis efficiency and product quality for housefly larvae protein hydrolysates production.
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Affiliation(s)
- Fan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Wen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Benjamin Kumah Mintah
- CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology (CCST), Accra, Ghana
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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Ghiasi F, Hashemi H, Esteghlal S, Hosseini SMH. An Updated Comprehensive Overview of Different Food Applications of W 1/O/W 2 and O 1/W/O 2 Double Emulsions. Foods 2024; 13:485. [PMID: 38338620 PMCID: PMC10855190 DOI: 10.3390/foods13030485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/23/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.
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Affiliation(s)
- Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-13131, Iran; (H.H.); (S.E.); (S.M.H.H.)
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Bako HK, Ibeogu HI, Bassey AP, Yar MS, Zhou T, Li C. Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil. Int J Biol Macromol 2024; 258:128966. [PMID: 38147970 DOI: 10.1016/j.ijbiomac.2023.128966] [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: 06/24/2023] [Revised: 11/23/2023] [Accepted: 12/15/2023] [Indexed: 12/28/2023]
Abstract
This study focused on the development and evaluation of a stable emulsion system using rice starch, protein isolates, and bran oil as food ingredients. This was performed using a one-factor-at-a-time (OFAT) experimental strategy, which was subsequently refined using response surface modeling (RSM), and the emulsion was then characterized. The resulting quadratic polynomial model effectively captured all the responses, with regression coefficients exceeding 0.90. The emulsion activity index, emulsion stability index, and droplet size were 86.29 %, 93.44 %, and 100.59 nm, respectively. Turbidity was significantly influenced by particle size, with the double emulsion (sample B) exhibiting higher turbidity index (43,250.34 ± 0.046) than the reference sample (29,433.303 ± 0.018). The viscosity of the emulsion increased with the addition of the protein isolates. This inferred that a stable emulsion system derived from rice could serve a multifunctional purpose as carriers, fillers, and binders to enhance the physical, functional and sensory properties of foods.
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Affiliation(s)
- Hadiza Kabir Bako
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China; Department Of Food Science and Technology Bayero University Kano, Nigeria
| | - Henry Isaiah Ibeogu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Anthony Pius Bassey
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Muhammad Shahar Yar
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Tianming Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
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Zhu J, Wang H, Miao L, Chen N, Zhang Q, Wang Z, Xie F, Qi B, Jiang L. Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics. ULTRASONICS SONOCHEMISTRY 2023; 101:106711. [PMID: 38061250 PMCID: PMC10749905 DOI: 10.1016/j.ultsonch.2023.106711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/20/2023] [Accepted: 11/28/2023] [Indexed: 12/22/2023]
Abstract
In this study, oil bodies (OBs) loaded with curcumin (Cur) were successfully prepared via an ultrasonic and pH-driven method. Ultrasonic treatment significantly improved the encapsulation efficiency (EE) and loading capacity (LC) of Cur, producing OB particles with small size, uniform distribution, and high ζ-potential absolute values. When the ultrasonic power was 200 W, the EE, LC, and ζ-potential absolute value were the greatest (88.27 %, 0.044 %, and -25.71 mV, respectively), and the OBs possessed the highest yellowness, representing the best treatment result. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) results was also intuitionally shown that. Moreover, circular dichroism (CD) proved that ultrasonic treatment could unfold the surface protein structure, further enhancing the stability. Therefore, the cream index (CI), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) were the lowest when the ultrasonic power was 200 W. In this case, the Cur loaded in OBs was well protected against hostile conditions, evidenced by the highest Cur retention rate and the lowest degradation rate constant. Finally, the in vitro gastrointestinal digestion simulation results showed that the ultrasonic treatment effectively increased the release of FFA, bioaccessibility, and stability of Cur, especially when the ultrasonic power was 200 W. This research offers a new OB-based delivery system to stabilize, deliver, and protect Cur for food processing.
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Affiliation(s)
- Jianyu Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Liming Miao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ning Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qing Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziheng Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
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Liang Q, Zhou C, Rehman A, Qayum A, Liu Y, Ren X. Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound. ULTRASONICS SONOCHEMISTRY 2023; 101:106687. [PMID: 37976566 PMCID: PMC10692874 DOI: 10.1016/j.ultsonch.2023.106687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 11/01/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
Multi-frequency power ultrasound was applied as an environmentally friendly technique to control the nanoparticles (LS/XG-NPs) embedded with lotus root starch/xanthan gum, with the aim of enhancing the stability of Pickering emulsions. The present investigation was centered on evaluating the impact of ultrasound technology on various aspects of the emulsions, encompassing their mean particle size, particle size distribution, zeta potential, microstructure, rheological characteristics, and environmental stability. The findings of this study indicate that ultrasonic treatment enhanced the adsorption of LS/XG-NP onto oil droplets surface, resulting in a reduction in their size. Additionally, ultrasonic treatment decreased the viscosity and Brownian motion rate of the emulsion stabilized by LS/XG-NP, leading to increased fluidity. Furthermore, the emulsion's thermal stability and resistance to environmental oxidation were significantly enhanced through ultrasonic treatment. The Pickering emulsions that were prepared using ultrasound demonstrated excellent resistance to acid, alkali (pH 2-8) and salt ions (50-300 mM NaCl) for a period of 30 days during storage. It was worth anticipating that ultrasound-assisted LS/XG-NPs could efficiently retard the volatilization of fishy odor components within fish oil. Taken together, the present research has evinced the efficacy of ultrasound in enhancing the stability of Pickering emulsions coated with LS/XG-NPs. These findings offer significant novel insights into the advancement of ultrasound-assisted Pickering emulsions that are stabilized with starch-based or biopolymeric materials.
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Affiliation(s)
- Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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