Novel strategy for optimizing of corn starch-based ink food 3D printing process: Printability prediction based on BP-ANN model.

Although starch has been intensively studied as a raw material for 3D printing, the relationship between several important process parameters in the preparation of starch gels and the printing results is unclear. In this study, the relationship between different processing conditions and the gel printing performance of corn starch was evaluated by printing tests, rheological tests and low-field nuclear magnetic resonance (LF-NMR) tests, and a back-propagation artificial neural network (BP-ANN) model for predicting gel printing performance was developed. The results revealed that starch gels exhibited favorable printing performance when the gelatinization temperature ranged from 75 °C to 85 °C, and the starch content was maintained between 15 % and 20 %. The R2adj of the BP-ANN models were all reached 0.894, which indicated good predictive ability. The results of the study not only provide theoretical support for the application of corn starch gels in 3D food printing, but also present a novel approach for predicting the printing performance of related materials. This method contributes to the optimization of printing parameters, thereby enhancing printing efficiency and quality.

3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects.

Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.

Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp.

This study investigated the digestive stability of anthocyanins (ACNs) and their interaction with three pectin fractions-water-soluble pectin (WSP), cyclohexanetrans-1,2-diamine tetra-acetic acid-soluble pectin (CSP), and sodium carbonate-soluble pectin (NSP)-in strawberry pulp processed by pasteurization (PS), ultrasound (US), electron beam (EB) irradiation, and high pressure (HP). Compared with the control group, the ACNs content increased to the highest level (312.89 mg/mL), but the retention rate of ACNs in the simulated intestine decreased significantly after US treatment. The monosaccharide compositions indicated that the WSP and CSP possessed more homogalacturonan (HG) domains than the NSP, which contains more rhamngalacturonan-I (RG-I) domains. The microstructure of US-treated pectin was damaged and fragmented. Comprehensive analysis showed that the retention rate of ACNs was closely related to the pectin structure, primarily reflected by the degree of linearity and the integrity of structure. These results revealed the structure-activity relationship between ACNs and pectin during pulp processing.

A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality.

The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.5 min, and the Raman spectroscopy and Low-field nuclear magnetic resonance (LF-NMR) results showed that the IR + MWT maintained better protein secondary structure composition and moisture state compared to MWT and IRT. In terms of thawing losses, IR + MWT had the lowest loss 1.92%. In terms of texture, IR + MWT had the least effect on the post-thawing textural properties and increased the springiness of the meat. Scanning electron microscopy results also showed that there was reduced damage to the muscle structure with IR + MWT. Regarding the odor of the meat after thawing, IR + MWT retained the odor better and was closer to the fresh sample. Therefore, IR + MWT can be used to enhance the thawing rate to protect the quality of the thawed pork.

Superheated steam processing: An emerging technology to improve food quality and safety.

Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis.

Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R2, 0.8699-0.9895) was fitted better than the first-order kinetic reaction model. The Arrhenius model (Ea value was 47.23-72.09 kJ/mol, kref value was 1.076 × 106-9.220 × 1010 d-1) exhibited a higher fitting degree than the Eyring model. Based on the analysis of physical properties, the shelf-life of Sichuan sauerkraut was more accurately predicted by the combination of the zero-order kinetic reaction model and the Arrhenius model, while the error back propagation artificial neural network (BP-ANN) model could better predict the chemical properties. It is a better choice for dealers and consumers to judge the shelf life and edibility of food by shelf-life model.

Unlocking the Secret of Bio-additive Components in Rubber Compounding in Processing Quality Nitrile Glove.

The sustainability of nitrile glove production process is essential both in the financial and energy perspective. Nitrile glove has the lowest material cost with positive mechanical and chemical performance quality for the disposable glove market. Nitrile glove also holds a major market in disposable gloves sector, and nitrile rubber compounds may contribute to the huge reduction of the capital cost for a pair of surgical gloves due to the inexpensive raw material compares with other synthetic polyisoprene or neoprene. Hence, blending of bio-additive into the nitrile latex might support the 3 pillars of sustainability for environmental, societal, and financial sector. Bio-additives helps increase the degradation rate of gloves under natural conditions. Bio-based substances could be derived from food waste, natural plants, and aquatic plants like micro- and macro algae. Furthermore, antimicrobial agent (e.g. brilliant green and cyclohexadiene) is the trend in surgical glove for coated as protecting layer, due to the capability to remove pathogens or bacterial on the surgeon hands during operation period. Besides, the section in energy recovery is a proposing gateway for reducing the financial cost and makes the process sustainable.

Liquid Biphasic Electric Partitioning System as a Novel Integration Process for Betacyanins Extraction From Red-Purple Pitaya and Antioxidant Properties Assessment.

Nowadays, downstream bioprocessing industries inclines towards the development of a green and high efficient bioseparation technology. Betacyanins are presently gaining higher interest in the food science as driven by their high tinctorial strength and health promoting functional properties. In this study, a novel green integration process of liquid biphasic electric partitioning system (LBEPS) was proposed for betacyanins extraction from peel and flesh of red-purple pitaya. Initially, the betacyanins extraction using LBEPS with initial settings was compared with that of liquid biphasic partitioning system (LBPS), and the results revealed that both systems demonstrated a comparable betacyanins extraction. This was followed by further optimizing the LBEPS for better betacyanins extraction. Several operating parameters including operation time, voltage applied, and position of graphitic electrodes in the system were investigated. Moreover, comparison between optimized LBEPS and LBPS with optimized conditions of electric system (as post-treatment) as well as color characterization and antioxidant properties assessment were conducted. Overall, the betacyanins extraction employing the optimized LBEPS showed the significant highest values of betacyanins concentration in alcohol-rich top phase (C t ) and partition coefficient (K) of betacyanins from peel (99.256 ± 0.014% and 133.433 ± 2.566) and flesh (97.189 ± 0.172% and 34.665 ± 2.253) of red-purple pitaya. These results inferred that an optimal betacyanins extraction was successfully achieved by this approach. Also, the LBEPS with the peel and flesh showed phase volume ratio (V r ) values of 1.667 and 2.167, respectively, and this indicated that they have a clear biphasic separation. In addition, the peel and flesh extract obtained from the optimized LBEPS demonstrated different variations of red color as well as their antioxidant properties were well-retained. This article introduces a new, reliable, and effective bioseparation approach for the extraction of biomolecules, which is definitely worth to explore further as a bioseparation tool in the downstream bioprocessing.

Development of Aurantiochytrium limacinum SR21 cultivation using salt-rich waste feedstock for docosahexaenoic acid production and application of natural colourant in food product.

Microalgae biorefinery is presently receiving a lot of attention as driven by its production of high value-added products. In this study, an oleaginous microalga Aurantiochytrium limacinum SR21 was cultured for docosahexaenoic acid (DHA) production using 20% (w/v) of K2HPO4-waste feedstock to replace 0.005% (w/v) of KH2PO4 in the flask culture. DHA is an essential nutrient for human's brain functionalities. Collectively, the K2HPO4-waste feedstock with working concentration of 0.005% (w/v) in the cultivation prompted a higher lipid content (8.29%) and DHA production (128.81 mg.L-1). Moreover, natural plant pigment products containing stabilised betacyanins were utilised as natural red colourants for hard candy production. This study develops microalgal cultivation using salt-rich waste feedstock for a higher lipid and DHA content as well as application of natural colouring agents in food products.

Characterization of edible bird's nest of different production, species and geographical origins using nutritional composition, physicochemical properties and antioxidant activities.

Edible bird's nest (EBN) is a precious food made from the solidified saliva of swiftlets. EBN from three types of origin, namely production, swiftlet species and geographical were characterised based on its nutritional composition, physicochemical properties and antioxidant properties. Proximate composition, total phenolic content (TPC) and antioxidant activities were determined following official methods, while mineral and heavy metal contents were obtained by respective atomic adsorption spectrometry (AAS) and inductively coupled plasma-mass spectrometry (ICP-MS). Amino acids profile and sialic acid were determined using high performance liquid chromatography (HPLC). Calcium and sodium were the major elements in EBN samples at averages of 17,267 mg/kg and 13,681 mg/kg, respectively. Despite protein contents were not significantly different; interestingly the total amino acids in A. fuciphagus EBN, 64.57 g/100 g was found to be 23% higher than in A. maximus EBN. EBN from house, A. fuciphagus and Peninsular Malaysia had greater antioxidant activities, 2.33-3.49 mg AAE/g and higher sialic acid, 13.57 g/100 g while those from cave, A. maximus and East Malaysia contained more minerals like calcium and magnesium. The 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric ion reducing antioxidant power (FRAP) of house, A. fuciphagus and Peninsular Malaysia EBNs were approximately 2 times greater than the others. All samples were complied with the Malaysian Standard MS 2334:2011, except for mercury and nitrite. The overall findings suggest that the quality of EBN was varied following the production, species and geographical origins.

Performance and kinetic evaluation of an integrated anaerobic-aerobic bioreactor in the treatment of palm oil mill effluent.

This work presents the evaluation of biokinetic coefficients for a novel integrated anaerobic-aerobic bioreactor (IAAB) at different organic loading rates (OLRs) (10.5-22.5 g COD/L per day) treating palm oil mill effluent. The overall efficiencies of the chemical oxygen demand (COD) and biochemical oxygen demand (BOD) were more than 99% for OLR up to 19.5 g COD/L day with biogas production containing 48-64% of methane. The effluent quality remained stable (BOD < 80 mg/L) and satisfied with the discharge limit. Stover-Kincannon model was the most appropriate model to estimate the performance of anaerobic compartment of IAAB, while Monod model was best suited for describing the aerobic compartment. ABBREVIATIONS: BOD: biochemical oxygen demand; COD: chemical oxygen demand; DO: dissolved oxygen; GLSS: gas-liquid-solid separator; MLSS: mixed liquor suspended solid; MLVSS: mixed liquor volatile suspended solid; POME: palm oil mill effluent; RAS: returned activated sludge; SBR: sequencing batch reactor; SVI: sludge volume index; TA: total alkalinity; TN: total nitrogen; TS: total solids; TSS: total suspended solids; UASB: upflow anaerobic sludge blanket; UASFF: upflow anaerobic sludge blanket fixed film; VFA: volatile fatty acid; VSS: volatile suspended solids.

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.

The objective of this study was to improve product quality of dehydrated fruits (apple, pear, papaya, mango) using combined drying techniques. This involved investigation of bioactivity, colour, and sensory assessment on colour of the dried products as well as the retention of the bio-active ingredients. The attributes of quality were compared in regard to the quality of dehydrated samples obtained from continuous heat pump (HP) drying technique. It was found that for apple, pear and mango the total colour change (ΔE) of samples dried using continuous heat pump (HP) or heat pump vacuum-microwave (HP/VM) methods was lower than of samples dried by other combined methods. However, for papaya, the lowest colour change exhibited by samples dried using hot air-cold air (HHC) method and the highest colour change was found for heat pump (HP) dehydrated samples. Sensory evaluation revealed that dehydrated pear with higher total colour change (ΔE) is more desirable because of its golden yellow appearance. In most cases the highest phenol content was found from fruits dried by HP/VM method. Judging from the quality findings on two important areas namely colour and bioactivity, it was found that combined drying method consisted of HP pre-drying followed by VM finish drying gave the best results for most dehydrated fruits studied in this work as the fruits contain first group of polyphenol compounds, which preferably requires low temperature followed by rapid drying strategy.

Start-up, steady state performance and kinetic evaluation of a thermophilic integrated anaerobic-aerobic bioreactor (IAAB).

Thermophilic treatment of palm oil mill effluent (POME) was studied in a novel integrated anaerobic-aerobic bioreactor (IAAB). The IAAB was subjected to a program of steady-state operation over a range of organic loading rate (OLR)s, up to 30 g COD/L day in order to evaluate its treatment capacity. The thermophilic IAAB achieved high chemical oxygen demand (COD), biochemical oxygen demand (BOD) and total suspended solids (TSS) removal efficiencies of more than 99% for OLR up to 18.5 g COD/L day. High methane yield of 0.32 LCH(4) (STP)/g COD(removed) with compliance of the final treated effluent to the discharge limit were achieved. This is higher than that of the mesophilic system due to the higher maximum specific growth rate (µ(max)) of the thermophilic microorganisms. Besides, coupling the model of Grau second order model (anaerobic system) with the model of Monod (aerobic system) will completely define the IAAB system.

Biological treatment of anaerobically digested palm oil mill effluent (POME) using a Lab-Scale Sequencing Batch Reactor (SBR).

The production of highly polluting palm oil mill effluent (POME) has resulted in serious environmental hazards. While anaerobic digestion is widely accepted as an effective method for the treatment of POME, anaerobic treatment of POME alone has difficulty meeting discharge limits due to the high organic strength of POME. Hence, subsequent post-treatment following aerobic treatment is vital to meet the discharge limits. The objective of the present study is to investigate the aerobic treatment of anaerobically digested POME by using a sequencing batch reactor (SBR). The SBR performance was assessed by measuring Chemical Oxygen Demand (COD), Biochemical Oxygen Demand (BOD) and Total Suspended Solids (TSS) removal as well as Sludge Volume Index (SVI). The operating pH and dissolved oxygen concentrations were found to be 8.25-9.14 and 1.5-6.4 mg/L, respectively, throughout the experiment. The experimental results demonstrate that MLVSS, OLR and sludge loading rate (SLR) play a significant role in the organic removal efficiency of SBR systems and therefore, further investigation on these parameters was conducted to attain optimum SBR performance. Maximum COD (95-96%), BOD (97-98%) and TSS (98-99%) removal efficiencies were achieved at optimum OLR, SLR and MLVSS concentration ranges of 1.8-4.2 kg COD/m(3)day, 2.5-4.6 kg TSS/m(3)day and 22,000-25,000 mg/L, respectively. The effluent quality remained stable and complied with the discharge limit. At the same time, the sludge showed good settling properties with average SVI of 65. It is envisaged that the SBR process could complement the anaerobic treatment to produce final treated effluent which meets the discharge limit.