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<jats:sec><jats:title>Abstract</jats:title><jats:p>This study was conducted to apply the finite volume method (FVM) to solve the partial differential equation (PDE) governing the heat transfer process during meat cooking with convective surface conditions. For a one‐dimensional, round‐shaped food, such as meat balls, the domain may be divided into shells of equal thickness, with energy balance established for each adjacent shell using in the finite difference scheme (FDS) to construct a set of finite difference equations, which were then solved simultaneously using the FORTRAN language and the IVPAG subroutine of the International Mathematics and Statistics Library. The FDS is flexible for temperature‐dependent physical properties of foods, such as thermal conductivity (<jats:italic>k</jats:italic>), specific heat (<jats:italic>C<jats:sub>p</jats:sub></jats:italic>), thermal diffusivity (<jats:italic>α</jats:italic>), and boundary conditions, for example, surface heat transfer coefficient (<jats:italic>h</jats:italic>), to predict the dynamic temperature profiles in beef and chicken meat balls cooked in an oven. Once the FVM model was established and validated, it was used to simulate the dynamic temperature profiles during cooking, which were then used in combination with the general method to evaluate the thermal lethality of Shiga toxin‐producing <jats:italic>Escherichia coli</jats:italic> and <jats:italic>Salmonella</jats:italic> spp. using <jats:italic>D</jats:italic> and <jats:italic>z</jats:italic> values in ground meats during cooking. The method can be applied to design cooking processes that effectively inactivate foodborne pathogens while maintaining the quality of cooked meats and evaluate the adequacy of a cooking process.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The temperature dependences of thermal conductivity (<jats:italic>k</jats:italic>) and thermal diffusivity (<jats:italic>α</jats:italic>) of raw ground beef and ground chicken meats were measured. These thermal properties were then used in numerical simulation to predict the dynamic heating temperature profile and thermal lethality of ground beef and chicken meat balls. The numerical simulation method may be used to optimize and evaluate thermal processes and ensure the inactivation of pathogens in meat products during cooking.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>C‐phycocyanin (C‐PC) is a natural high‐value blue phycobiliprotein from <jats:italic>Spirulina platensis</jats:italic>, which has wide biological applications in food, pharmaceutical, and cosmetics. However, the freshness of <jats:italic>S. platensis</jats:italic> powder (SPP) materials and C‐PC purification play critical roles in evaluating the stability and bioactivities of C‐PC, which severely affect its commercial application. This study investigated the effect of spray‐dried SPP freshness on the biofunctional activities of analytical grade C‐PC (AGC‐PC). The yield of AGC‐PC extracted from spray‐dried SPP could reach 101.88 mg/g (75% recovery ratio) after purification by reversed phase high‐performance liquid chromatography (RP‐HPLC) system. The half‐life period (<jats:italic>t</jats:italic><jats:sub>1/2</jats:sub>) of AGC‐PC stability at 60°C and 8000 lux light could remain 171.70 min and 176.11 h within 6 months storage of spray‐dried SPP. The emulsifying activity index (EAI) and foaming capacity (FC) of AGC‐PC from fresh‐dried SPP showed maximum values of 68.64 m<jats:sup>2</jats:sup>/g and 252.9%, respectively. The EC<jats:sub>50</jats:sub> of AGC‐PC from fresh spray‐dried SPP on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2'‐azinobis(3‐ethylbenzothiazoline ‐6‐sulfonic acid (ABTS+·) scavenging activity could reach 63.76 and 92.93 mg/L, respectively. The EC<jats:sub>50</jats:sub> of AGC‐PC from fresh spray‐dried SPP on proteinase inhibition and anti‐lipoxygenase activity were 302.96 and 178.8 mg/L, respectively. The stability and biofunctional activities of AGC‐PC remained stable within 6 months storage of SPP, and then rapidly decreased after 9 months storage due to the disintegration of the trimeric (αβ)<jats:sub>3</jats:sub> and hexameric (αβ)<jats:sub>6</jats:sub> forms of C‐PC. It is concluded that the optimal storage period of SPP for preparation of AGC‐PC in commercial use should be less than 6 months.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The C‐phycocyanin (C‐PC) from dried S<jats:italic>pirulina platensis</jats:italic> powder (SPP) has been widely applied in food nutritional, florescent markers, pharmaceuticals, cosmetics, etc, due to its blue color, fluorescence, and antioxidant properties. However, the effect of dried SPP freshness on the stability and functional activity of C‐PC has been rarely reported. This study found that the thermostability, photostability, emulsifying, antioxidant, and anti‐inflammatory activities of analytical grade C‐PC (AGC‐PC) significantly decreased after 6 months storage of SPP. Based on investigations, we have proposed that the suitable storage time of dried SPP for preparation of AGC‐PC in commercial application should be within 6 months.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>This study was conducted to identify high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre‐seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786 ng/g (e.g., 170°C/19 min). A particularly concerning discovery was that the chips with extremely high acrylamide content (up to 17 times higher than the EU benchmark level for potato chips) did not appear overcooked or taste burnt. Higher cooking temperatures required shorter cooking times to properly cook lotus root chips for consumption. A high temperature with a short cooking time (170°C/13 min) greatly benefited acrylamide reduction compared to low temperature with a long cooking time (150°C/19 min). Presoaking in a 0.1% acetic acid solution and pre‐seasoning with 1% salt reduced acrylamide levels by 61% and 47%, respectively. However, presoaking in water, vinegar solution, and citric acid solution did not significantly decrease the acrylamide content in the chips. Furthermore, some seasonings significantly increased acrylamide levels (up to 7.4 times higher). For the first time, these findings underscore the high risks associated with air‐frying lotus root chips without considering these factors. This study also provides proper air‐frying parameters and pretreatment strategies for minimizing acrylamide formation in air‐fried lotus chips.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Understanding quantitative relationships between protein and other chemical components in diverse soybean genotypes (lines) grown in different locations and the firmness of tofu can provide scientific insight for selecting soybean suitable for tofu making. Locations showed significant effects on seed components, including total protein, major storage proteins, subunits and polypeptides of the major storage proteins, and calcium, but not magnesium or phytic acid. Results showed that 11S content, but not 11S/7S ratio, was only correlated with filled tofu firmness when analyzed over all locations. A strong and positive correlation between firmness and A<jats:sub>3</jats:sub> polypeptide of the 11S protein content was found for both pressed tofu (<jats:italic>r</jats:italic> = 0.80, <jats:italic>p</jats:italic> &lt; 0.001) and filled tofu (<jats:italic>r</jats:italic> = 0.76, <jats:italic>p</jats:italic> &lt; 0.001) over three locations (overall pooled data) and within most individual locations. The correlation of filled tofu firmness and A<jats:sub>3</jats:sub> polypeptide was significant for each of the three individual locations. However, the correlation of pressed tofu firmness and A<jats:sub>3</jats:sub> polypeptide content was significant at two of three locations. Mean calcium content was positively correlated with mean pressed and filled tofu firmness over all locations, but calcium was not correlated with pressed tofu firmness at any individual location, and only one location showed a significant correlation of calcium and filled tofu firmness. In addition, pressed tofu firmness was found to be negatively correlated with tofu yield. The findings that A<jats:sub>3</jats:sub> polypeptide's strong relationship with tofu firmness within certain locations may be used by the food industry to select proper soybean for manufacturing tofu and to facilitate tofu soybean breeding for tofu making.</jats:p>

<jats:title>Abstract</jats:title><jats:p>A β‐1,3‐1,4‐glucanase gene (<jats:italic>Auglu</jats:italic>12A) from <jats:italic>Aspergillus usamii</jats:italic> was successfully expressed in <jats:italic>Escherichia coli</jats:italic> BL21(DE3). The recombinant enzyme, re<jats:italic>Au</jats:italic>glu12A was efficiently purified using the one‐step nickel‐nitrilotriacetic acid affinity chromatography. The specific activity of re<jats:italic>Au</jats:italic>glu12A was 694.8 U/mg, with an optimal temperature of 55°C and pH of 5.0. The re<jats:italic>Au</jats:italic>glu12A exhibited stability at temperatures up to 60°C and within the pH range of 4.0–5.5. The re<jats:italic>Au</jats:italic>glu12A hydrolytic activity was increased in the presence of metal ions, especially K<jats:sup>+</jats:sup> and Na<jats:sup>+</jats:sup>, whereas it exhibited a <jats:italic>K</jats:italic><jats:sub>m</jats:sub> and <jats:italic>V</jats:italic><jats:sub>max</jats:sub> of 8.35 mg/mL and 1254.02 µmol/min/mg, respectively, toward barley β‐glucan at pH 5.0 and 55°C. The addition of re<jats:italic>Au</jats:italic>glu12A significantly increased the specific volume (<jats:italic>p</jats:italic> &lt; 0.05) and reduced crumb firmness and chewiness (<jats:italic>p</jats:italic> &lt; 0.05) of wheat–barley sourdough bread during a 7‐day storage period compared to the control. Overall, the quality of wheat–barley sourdough bread was improved after incorporation of re<jats:italic>Au</jats:italic>glu12A (especially at 3000 U/300 g). These changes were attributed to the synergistic effect of acidification by sourdough and its metabolites which provided a conducive environment for the optimal action of re<jats:italic>Au</jats:italic>glu12A in the degradation of β‐glucans of barley flour in sourdough. This stabilized the dough structure, thereby enhancing the quality, texture, and shelf life of the bread. These findings suggest that re<jats:italic>Au</jats:italic>glu12A holds promise as a candidate for β‐glucanase application in the baking industry.</jats:p>

<jats:title>Abstract</jats:title><jats:p>The edible rose (Rosa <jats:italic>Crimson Glory</jats:italic>) petals were dried using infrared‐assisted spouted bed drying technology. The effects of different drying temperature conditions (30, 35, 40, 45, and 50°C, as well as stepped heating drying [SHD] and stepped cooling drying) on the drying characteristics, physicochemical properties, antioxidant capacity, and changes in volatile flavor compounds of the rose petals were investigated. The results showed that the drying time was shortened with increasing drying temperature. Both variable temperature drying processes gave the shortest drying times. Optimal color retention of rose petals was achieved at a constant temperature of 40°C and SHD. Increased drying temperature resulted in higher water‐soluble polysaccharide content in the dried rose petals, whereas lower temperatures facilitated anthocyanin preservation. The variable temperature drying processes favored the retention of water‐soluble polysaccharides in rose petals, but not anthocyanins. Regarding antioxidant capacity, the samples dried at 40°C and those subjected to the two variable temperature drying processes performed better. This study also analyzed the differences in volatile flavor compounds of rose petals dried under different drying conditions. It was found that the majority of volatile flavor compounds in the rose petals dried by SHD exhibited higher content levels than the other drying conditions. Therefore, considering a thorough evaluation of all relevant factors, it was clear that utilizing the SHD process was the most efficient method for obtaining the best quality rose petals overall.</jats:p>

<jats:title>Abstract</jats:title><jats:p>This study aimed at evaluating the efficacy of a blend of citric acid and hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) against <jats:italic>Salmonella</jats:italic> and mesophilic aerobic plate counts (APC) on chicken hearts and livers. Samples were inoculated with a five‐serovar cocktail of <jats:italic>Salmonella</jats:italic> at ca. 4.8 log CFU/g and treated by immersion with a water control (90 s), CP (5% v/v, 30 s), PAA (0.05% v/v or 500 ppm, 90 s), or SA (2% v/v, 30 s), all at 4°C and with mechanical agitation. Samples were vacuum packed and stored for up to 3 days at 4°C. Three independent replications were performed for each product, treatment, and time combination. The average <jats:italic>Salmonella</jats:italic> reductions in chicken hearts after 3 days were 1.33 ± 0.25, 1.40 ± 0.04, and 1.32 ± 0.12 log CFU/g for PAA, SA, and CP, respectively. For chicken livers, the values were 1.10 ± 0.12, 1.09 ± 0.19, and 0.96 ± 0.27 for PAA, SA, and CP, respectively. All antimicrobials reduced <jats:italic>Salmonella</jats:italic> counts in both chicken hearts and livers by more than one log, in contrast to the water control. All treatments effectively minimized the growth of APC for up to 3 days of refrigerated storage, and no differences in objective color values (L, a, or b) were observed. The poultry industry may use these antimicrobials as components of a multifaceted approach to mitigate <jats:italic>Salmonella</jats:italic> in nonconventional chicken parts.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Wine faults threaten brand recognition and consumer brand loyalty. The objective of this study was to compare the acuteness of e‐tongue and human sensory evaluation of wine fault development in Riesling wine over 42 days of storage. Riesling wines uninoculated (control) or inoculated with 10<jats:sup>4</jats:sup> CFU/mL cultures of <jats:italic>Wickerhamomyces anomalus</jats:italic>, <jats:italic>Acetobacter aceti</jats:italic>, <jats:italic>Lactobacillus brevis</jats:italic>, or <jats:italic>Pediococcus parvulus</jats:italic> were assessed every 7 days with the e‐tongue and a rate‐all‐that‐apply (RATA) sensory panel. After 7 days of storage, the e‐tongue detected differences in all four wine spoilage microorganism treatments, compared to control wine, with discrimination indices over 86%. The RATA sensory panel detected significant differences beginning on day 35 of storage, 28 days after the e‐tongue detected differences. This study showed that the e‐tongue was more sensitive than the human panel as a detection tool, without sensory fatigue.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This research is useful for winemakers seeking additional instrumental methods in the early detection of wine faults. Given the results of this study, the e‐tongue can be a useful tool for detecting early chemical changes in white wines that have undergone microbial spoilage, providing winemakers with time to mitigate faults before they surpass sensory thresholds.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The separation sheets for fruit leather are traditionally made of plastic film or wax paper, which not only leads to environmental issues but also is inconvenience to consumers. This study evaluated edible fruit leather separation sheets using food polymers, including hydroxypropyl methyl cellulose (HPMC) and incorporation of cranberry pomace water extract (CPE) for providing natural fruit pigment, flavor, and phenolics. HPMC<jats:sup>CPE</jats:sup> film was then further improved by incorporating hydrophobic compound (oleic acid, OA) and vitamin E (VE) via cellulose nanocrystal (CNC) Pickering emulsion (CNCP) for enhancing film hydrophobicity and nutritional benefit, respectively. The CNCP–HPMC<jats:sup>CPE</jats:sup> film exhibited reduced water vapor permeability (∼0.033 g mm/m<jats:sup>2</jats:sup> d Pa) compared to HPMC<jats:sup>CPE</jats:sup> film (∼0.59 g mm/m<jats:sup>2</jats:sup> d Pa) and had the least change in mass and moisture content when wrapping fruit leather for up to 2 weeks of ambient storage. The fruit leather wrapped by CNCP–HPMC<jats:sup>CPE</jats:sup> film showed lower weight change than those by films without CNCP due to low mass transfer between film and fruit leather. CNCP resulted in controlled release of VE into a food simulating solvent (ethanol). The developed colorful and edible fruit leather separation sheet satisfied the increased market demands on sustainable food packaging.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Colorful and flavorful edible films made of edible polymers, fruit pomace water extract, and emulsified hydrophobic compounds with vitamin E were created. The films have the satisfactory performance to replace the conventional fruit leather separation sheet made of plastic or wax paper. The edible films can be eaten with packaged fruit leather for not only reducing packaging waste but also providing convenience and nutritional benefit to consumers. These functional edible films may also be utilized to package other food products for promoting packaging sustainability and nutritional benefit.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The high concentration of citric acid in lemons limits the production of lemon fruit vinegar because it inhibits the metabolism of acetic acid bacteria and reduces the utilization of raw materials. This study aimed to enhance the citric acid tolerance of <jats:italic>Acetobacter tropicalis</jats:italic> by using complex mutagenesis and adaptive laboratory evolution (ALE) and improving the quality of lemon fruit vinegar. After mutagenesis and ALE, <jats:italic>A. tropicalis</jats:italic> JY‐135 grew well under 40 g/L citric acid, and it showed high physiological activity and excellent fermentation performance under high concentrations of citric acid. The survival rate and ATP content of JY‐135 were 15.27 and 9.30 times higher than that of the original strain J‐2736. In the fermentation of lemon fruit vinegar, the acid production and the number of aroma‐active compounds were 1.61‐fold and 2.17‐fold than J‐2736. In addition, we found that citric acid tolerance of JY‐135 is related to the respiratory electron‐transport chain and the tricarboxylic acid (TCA) cycle. This work is of great significance for the production of high‐quality lemon fruit vinegar and the enrichment of seed resources of acetic acid bacteria.</jats:p></jats:sec>