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1. A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

Author:
Hnin, Kay Khaing; Zhang, Min; Ju, Ronghua; Wang, Bin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110318
ISSN:
0023-6438
Subject:
water activity,   etc   ; anthocyanins; color; energy; phenolic compounds;     Show all 5 Subjects
Abstract:
... Rose flowers were dried by infrared freeze drying (IRFD) at different temperatures without and with pulsed spouted system, which is called novel infrared pulse-spouted freeze drying (IRPSFD). Drying kinetics, water activity, color, total phenolics content (TPC), and total anthocyanins contents (TANC) were investigated and compared with freeze drying (FD) as a control. The required time and energy ...
DOI:
10.1016/j.lwt.2020.110318

2. Mathematical modelling of dielectric properties of food with respect to moisture content using adapted water activity equations

Author:
Renshaw, Ryan C.; Dimitrakis, Georgios A.; Robinson, John P.
Source:
Journal of food engineering 2021 v.300 pp. 110538
ISSN:
0260-8774
Subject:
water activity,   etc   ; dielectric properties; equations; radio; radio waves; water content;     Show all 6 Subjects
Abstract:
... There is currently no recognised equation, or set of equations, that can be used to adequately describe moisture dependant dielectrics. This study addresses this issue so that moisture dependant dielectric properties can be directly input into drying models, where the microwave or radio frequency source is always limited to a single frequency. This was achieved by adapting water activity equations ...
DOI:
10.1016/j.jfoodeng.2021.110538

3. Dry and Aqueous 2-Methyloxolane as Green Solvents for Simultaneous Production of Soybean Oil and Defatted Meal

Author:
Claux, Ombéline; Rapinel, Vincent; Goupy, Pascale; Patouillard, Norbert; Vian, Maryline Abert; Jacques, Laurence; Chemat, Farid
Source:
ACS sustainable chemistry & engineering 2021 v.9 no.21 pp. 7211-7223
ISSN:
2168-0485
Subject:
water activity,   etc   ; green chemistry; hexane; neurotoxicity; petroleum; solvents; soybean oil;     Show all 7 Subjects
Abstract:
... Edible oils are currently largely obtained by solvent extraction using hexane. Despite the fact that this petroleum solvent is known to be neurotoxic, hexane extraction remains the accepted standard process for seed oil extraction and particularly, but not exclusively, for soybean oil extraction. This study evaluates an alternative replacement of hexane with a bio-based and safe solvent, 2-methylo ...
DOI:
10.1021/acssuschemeng.0c09252

4. Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells

Author:
Dimopoulos, George; Katsimichas, Alexandros; Tsimogiannis, Dimitrios; Oreopoulou, Vassiliki; Taoukis, Petros
Source:
Journal of food engineering 2021 v.294 pp. 110408
ISSN:
0260-8774
Subject:
water activity,   etc   ; encapsulation; energy; homogenization; oils; oregano oil; permeability; yeasts;     Show all 8 Subjects
Abstract:
... The encapsulation of oregano essential oil in yeast cells was studied. Untreated cells, cells autolyzed for 8 and 24 h at 52 °C, cells treated with Pulsed Electric Fields at three different energy inputs (3.2, 13.6 and 107 kJ/kg) and cells treated with High Pressure Homogenization at 800 bar/4 passes were comparatively assessed. Encapsulation was performed by incubating the cell materials in conta ...
DOI:
10.1016/j.jfoodeng.2020.110408

5. Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Author:
Naji-Tabasi, Sara; Emadzadeh, Bahareh; Shahidi-Noghabi, Mostafa; Abbaspour, Mohammadreza; Akbari, Ehsan
Source:
Chemical and biological technologies in agriculture 2021 v.8 no.1 pp. 23
ISSN:
2196-5641
Subject:
water activity,   etc   ; Berberis; agriculture; antioxidant activity; antioxidants; color; fruits; maltodextrins; phenol; spray drying;     Show all 10 Subjects
Abstract:
... BACKGROUND: Barberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations of maltodextrin (10, 13, and 16% w/w) were used to produce spray-dried barberry juice powder and the powders (50, 60, and 70%) were applied to create effervescent tablets. RESULTS: The results showed that by increasing the amount of maltodextrin concentration, moisture, an ...
DOI:
10.1186/s40538-021-00220-z

6. The impact of a baked muffin matrix on the bioaccessibility and IgE reactivity of egg and peanut allergens

Author:
Mattar, Hadeer; Padfield, Phil; Simpson, Angela; Mills, E.N. Clare
Source:
Food chemistry 2021 v.362 pp. 129879
ISSN:
0308-8146
Subject:
water activity,   etc   ; bioavailability; breads; digestibility; digestion; digestive tract; eggs; food chemistry; muffins; peanuts; starch;     Show all 11 Subjects
Abstract:
... Baked matrices, such as muffin, may help to promote tolerance to food allergens by modifying allergen structure, digestibility, and capacity to stimulate the immune responses. However, the impact of the muffin matrix on the bioaccessibility of allergens in the gastrointestinal tract is not well understood.Muffin containing egg and peanut was subjected to in vitro oral-gastro-duodenal digestion. Du ...
DOI:
10.1016/j.foodchem.2021.129879

7. Thermal inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in desiccated shredded coconut

Author:
Dhowlaghar, Nitin; Tang, Juming; Zhu, Mei-Jun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.149 pp. 111851
ISSN:
0023-6438
Subject:
water activity,   etc   ; Enterococcus faecium; Listeria monocytogenes; Salmonella; coconuts; food industry; heat inactivation; heat tolerance; models;     Show all 9 Subjects
Abstract:
... Desiccated shredded coconut (DSC) products have been implicated in multiple Salmonella outbreaks and Listeria monocytogenes recalls. The objective of this study was to evaluate the thermal resistance of Salmonella and L.monocytogenes in DSC as impacted by water activity (aw), and the suitability of Enterococcus faecium NRRL B-2354 as a surrogate for these foodborne pathogens during thermal process ...
DOI:
10.1016/j.lwt.2021.111851

8. Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea

Author:
Zamora, Rosario; Hidalgo, Francisco J.
Source:
Food chemistry 2021 v.354 pp. 129530
ISSN:
0308-8146
Subject:
water activity,   etc   ; activation energy; air; anthraquinones; benzoquinones; food chemistry; hydroquinone; naphthoquinones; pH; pollutants; tea;     Show all 11 Subjects
Abstract:
... The reaction of 2-alkenals (crotonaldehyde and 2-pentenal) with hydroquinones (hydroquinone and tert-butylhydroquinone) and benzoquinones (benzoquinone, methylbenzoquinone, and methoxybenzoquinone) was studied as a potential route for the endogenous formation of naphthoquinones and anthraquinones in foods. Polycyclic quinones were produced at a low water activity, within a wide pH range, and in th ...
DOI:
10.1016/j.foodchem.2021.129530

9. Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders

Author:
Alvino Granados, Alex Eduardo; Kawai, Kiyoshi
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.148 pp. 111798
ISSN:
0023-6438
Subject:
water activity,   etc   ; cellulose; freeze drying; glass transition; glass transition temperature; sorption; sorption isotherms; water content;     Show all 8 Subjects
Abstract:
... The effects of cellulose powder and water activity (aw) on the equilibrium water content, glass transition temperature (Tg), mechanical relaxation, and caking of freeze-dried amorphous carbohydrate blend powders (dextrin-glucose mixture) were investigated. Water sorption isotherm and Tg-curve were obtained, and critical water activity (awc) was determined as the aw at Tg = 25 °C. There was a minor ...
DOI:
10.1016/j.lwt.2021.111798

10. Simulation of coffee beans contamination by Aspergillus species under different environmental conditions and the biocontrol effect by Saccharomyces cerevisiae

Author:
Neves, Taís Teixeira das; Brandão, Rafaela Magalhães; Barbosa, Richard Bispo; Cardoso, Maria das Graças; Batista, Luís Roberto; Silva, Cristina Ferreira
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.148 pp. 111610
ISSN:
0023-6438
Subject:
water activity,   etc   ; Aspergillus ochraceus; Saccharomyces cerevisiae; biological control; biosynthesis; fungi; gene expression; ochratoxin A; risk; temperature;     Show all 10 Subjects
Abstract:
... Temperature and water activity (aw) are both responsible for the growth and production of ochratoxin A (OTA) by Aspergillus species in coffee. To prove this, we tested the effect of environmental factors combined with green coffee composition on the risk of OTA production as well as the efficiency of using Saccharomyces cerevisiae to control the growth of Aspergillus ochraceus, A. westerdijkiae, a ...
DOI:
10.1016/j.lwt.2021.111610

11. Development and validation of an extended predictive model for the effect of pH and water activity on the growth kinetics of Geobacillus stearothermophilus in plant-based milk alternatives

Author:
Misiou, Ourania; Kasiouras, Georgios; Koutsoumanis, Konstantinos
Source:
Food research international 2021 v.145 pp. 110407
ISSN:
0963-9969
Subject:
water activity,   etc   ; Geobacillus stearothermophilus; food industry; food research; growth models; milk; model validation; pH; spoilage; tryptones;     Show all 10 Subjects
Abstract:
... The cardinal model for the effect of temperature on Geobacillus stearothermophilus ATCC 7953 growth developed by Kakagianni, Gougouli, & Koutsoumanis, 2016 was expanded for the effect of pH and water activity (aw). The effect of pH (range: 5.7–8.5) and aw (range: 0.985–0.999) on G. stearothermophilus growth rate was studied in tryptone soy broth (TSB) using the Bioscreen C method and further model ...
DOI:
10.1016/j.foodres.2021.110407

12. Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment

Author:
Xu, Jie; Janahar, Jerish Joyner; Park, Hyeon Woo; Balasubramaniam, V.M.; Yousef, Ahmed E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.146 pp. 111465
ISSN:
0023-6438
Subject:
water activity,   etc   ; Bacillus cereus; Weibull statistics; acidity; pH; process design; regression analysis;     Show all 7 Subjects
Abstract:
... Understanding the inactivation kinetics of bacterial spores during combined pressure-thermal processing is essential for process design. The knowledge on the influence of pH and water activity (aw) during combined pressure-thermal treatment is limited. Experiments were conducted using Bacillus cereus spores suspended in citrate-phosphate buffers, adjusted to different levels of pH (3.8–7.3) and aw ...
DOI:
10.1016/j.lwt.2021.111465

13. Water and temperature relations of Fusarium langsethiae strains and modelling of growth and T-2 and HT-2 mycotoxin production on oat-based matrices

Author:
Verheecke-Vaessen, Carol; Garcia-Cela, Esther; Lopez-Prieto, Alejandro; Osk Jonsdottir, Inga; Medina, Angel; Magan, Naresh
Source:
International journal of food microbiology 2021 v.348 pp. 109203
ISSN:
0168-1605
Subject:
water activity,   etc   ; Fusarium; HT-2 toxin; food microbiology; oats; risk; temperature; Northern European region;     Show all 8 Subjects
Abstract:
... In the UK and Northern Europe, ripening oats can become contaminated with T-2 and HT-2 mycotoxins, produced mainly by Fusarium langsethiae. There are indicative levels related to the maximum limits for oat grain for these toxins. The objectives of this study were to examine the effect of interacting conditions of temperature (10–30 °C) and water activity (aw, 0.995–0.90) on (a) lag times prior to ...
DOI:
10.1016/j.ijfoodmicro.2021.109203

14. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models

Author:
Majumder, Prasanta; Sinha, Abhijit; Gupta, Rajat; Sablani, Shyam S.
Source:
Food and bioprocess technology 2021 v.14 no.6 pp. 1028-1054
ISSN:
1935-5130
Subject:
water activity,   etc   ; bioprocessing; energy; microbial contamination; moisture diffusivity; shelf life; value added;     Show all 7 Subjects
Abstract:
... Demand for value-added spices all year round has warranted suitable post-harvest processing, since most are non-perennial by nature and perishable owing to enzymatic or maillard reactions and pathogenic microbial contamination. Drying involves the minimization of biologically active water up to the safe water activity level and increases the shelf life. An optimized drying technique is needed to b ...
DOI:
10.1007/s11947-021-02646-7

15. Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb

Author:
Sogabe, Tomochika; Kobayashi, Rika; Thanatuksorn, Pariya; Suzuki, Toru; Kawai, Kiyoshi
Source:
Journal of texture studies 2021 v.52 no.3 pp. 347-357
ISSN:
0022-4901
Subject:
water activity,   etc   ; X-radiation; cookies; energy; glass transition; glass transition temperature; gluten; porosity; sorption; texture;     Show all 10 Subjects
Abstract:
... The physical properties of starch‐based cookie (gluten free and low fat) were compared with those of conventional cookie in consideration for the difference between crust and crumb parts. The internal porosity of the samples was measured by X‐ray computed tomography. The starch‐based cookie had a higher porosity (0.61) than the conventional cookie (0.42). The mechanical glass‐transition temperatur ...
DOI:
10.1111/jtxs.12585

16. Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting

Author:
Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid
Source:
Innovative food science & emerging technologies 2021 v.70 pp. 102706
ISSN:
1466-8564
Subject:
water activity,   etc   ; bass; fish industry; mass transfer; muscles; protein solubility; pulsed electric fields; salt concentration;     Show all 8 Subjects
Abstract:
... Pulsed electric field (PEF), as an emerging technique, has recently gained increased popularity in food processing and preservation. However, applications in the seafood industry are still scarce. In the present study, sea bass samples were subjected to PEF pre-treatment prior to brine salting to verify the possible acceleration of the brining rate, increasing the salt uptake and ensuring the homo ...
DOI:
10.1016/j.ifset.2021.102706

17. The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat

Author:
Elmas, Feyza; Bodruk, Anıl; Köprüalan, Özgün; Arıkaya, Şeyma; Koca, Nurcan; Serdaroğlu, Fatma Meltem; Kaymak-Ertekin, Figen; Koç, Mehmet
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.145 pp. 111350
ISSN:
0023-6438
Subject:
water activity,   etc   ; air; air temperature; breast meat; bulk density; color; hardness; rehydration; taste; water content;     Show all 10 Subjects
Abstract:
... The effect pre-drying method in terms of freeze (FD), hot air (HD), and microwave drying (MD), moisture content of turkey breast meat (50%, 40%, 30%, w.b.) prior to puff drying and pre-drying conditions following pressure (15, 20, 25 Pa) for FD, air temperature (65, 70, 75 °C) for HD and power (180, 360, 540 W) for MD was evaluated on puff dried turkey breast meat. Samples that dried with differen ...
DOI:
10.1016/j.lwt.2021.111350

18. Utilization of the barberry extract in the confectionery products

Author:
Çoban, Begüm; Bilgin, Bilal; Yurt, Bayram; Kopuk, Berkay; Atik, Didem Sözeri; Palabiyik, Ibrahim
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.145 pp. 111362
ISSN:
0023-6438
Subject:
water activity,   etc   ; Berberis crataegina; antioxidants; beets; color; dyes; fruits; hardness; texture;     Show all 9 Subjects
Abstract:
... In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color stability (ΔE) values were determined for all sample groups and it was observed that the barberry extract had higher color stability than beet juice concentrate, which was used in t ...
DOI:
10.1016/j.lwt.2021.111362

19. Physico-chemical and Microbiological Changes during the Traditional Processing of King Fish (Scomberomorus tritor) into Lanhouin

Author:
Kindossi, Janvier Melegnonfan; Anihouvi, Victor Bienvenu; Vieira-Dalodé, Générose; Akissoé, Noël Houédougbé; Chacornac, Jean Paul; Leroy, Sabine; Talon, Régine; Hounhouigan, Djidjoho Joseph
Source:
Journal of aquatic food product technology 2021 v.30 no.5 pp. 549-560
ISSN:
1547-0636
Subject:
water activity,   etc   ; Scomberomorus; Staphylococcus epidermidis; biogenic amines; coagulase negative staphylococci; condiments; fermentation; fish; nitrogen; water content;     Show all 10 Subjects
Abstract:
... This study investigated the physico-chemical and microbiological changes occurring during the processing of fresh king fish (Scomberomorus tritor) into Lanhouin, a traditional fish-based condiment obtained by natural fermentation in West-Africa. A total of 121 isolates of coagulase-negative Staphylococcus (CNS) have been collected during two variants of fermentation trials and identified by PCR mu ...
DOI:
10.1080/10498850.2021.1900966

20. Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder

Author:
Pascual-Pineda, L. A.; Hernández-Marañon, A.; Castillo-Morales, M.; Uzárraga-Salazar, R.; Rascón-Díaz, M. P.; Flores-Andrade, E.
Source:
Drying technology 2021 v.39 no.8 pp. 989-1002
ISSN:
1532-2300
Subject:
water activity,   etc   ; ; Pleurotus ostreatus; adsorption; antioxidant activity; color; entropy; enzyme stability; freeze drying; laccase; mushrooms; nitrogen;     Show all 12 Subjects
Abstract:
... The water spreading pressure was evaluated as a criterion of food stability in the relationship with the monolayer and minimum integral entropy of the water adsorbed on the surface of the freeze-dried Pleurotus ostreatus powder. The monolayer and the thermodynamic functions were calculated from the water adsorption isotherms obtained by a static method at 25, 35 and 45 °C, over a range of water ac ...
DOI:
10.1080/07373937.2020.1739064