Current Issue

The 1st issue of the 2nd volume of Recent Advances in Food Sciences is now being populated.


Recent Advances in Food Science – RAdvFoodSci 2019; Vol 2; Issue 1 (30 March)

In this review, Pickering stabilization using different type of edible particles, mainly focusing on the proteins, preparation and surface-active properties of these particles were explained. The surface activity properties of colloidal particles can be explained with Pickering stabilization mechanism. Pickering stabilization tells that particles are often more efficient in stabilizing emulsions or foams than low molecular weight surfactants due to the adsorption of particles irreversibly at the interface and creating a mechanical barrier. As emulsions and foams are widely used in food industry, use of food-grade particles has increasing interest. Colloidal food-grade particles, particularly protein particles, can be prepared by a variety of methods including heat-set, cold-set, enzymatic or chemical cross-linking gelation. All these methods allow changing the functional properties of particles, one of which is the surface activity. As the use of food-grade particles is recent in Pickering systems, stabilization mechanism of Pickering emulsions (at oil/water interface) or foams (at air/water interface) was addressed.


The purpose of this research is to find out the optimal freezing mode of royal jelly in Viet Nam to apply to the freeze-drying process. The experiments of freezing process were carried out freezing royal jelly by different plans. The data of those experimental plans obtained was used to build the multi-goal optimization problem to describe the freezing process of royal jelly in the first stage of the sublimated drying process. The multi-goal optimization problem was solved by Lagrange method, and results of these problem were found out the optimal freezing mode as follow: The temperature of freezing environment was -40.46oC, the freezing time was 1.63h and the thickness of royal jelly 12.93mm. Corresponding to these factors, the water inside royal jelly was completely crystallized (the rate of freezing water was w(TFopt) of 1 or w(TFopt) of 100%), the optimal freezing temperature of royal jelly was TFopt of -18.33oC and the energy consumption of 1 kg final product reached the minimum value of 0.28 kWh/kg.