To improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1-5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced. The microstructure of the puffed sea cucumber exhibited a uniform porous structure at 230 °C for 4 min. However, further puffing treatment caused the void to collapse. A total of 81 volatile organic compounds (VOCs) were identified using HS-GC-IMS, and 18 VOCs with Relative odor activity value (ROAV) ≥1 were identified. The content of fishy compounds, such as dimethyl sulfide, 1-octanal, and 1-nonanal in sea cucumbers gradually decreased with increasing temperature and time. Combined with GC-MS analysis indicating that the flavor of sea cucumbers puffed at 250 °C for 5 min was superior. Our findings suggest new avenues for sea cucumber processing and address the limited research on puffing techniques for protein-based raw materials.

Puffiness, a physiological disorder commonly observed during the ripening and post-harvest processes of fruits in Citrus reticulata, significantly affects the quality and shelf-life of citrus fruits. The complex array of factors contributing to puffiness has obscured the current understanding of its mechanistic basis. This study examined the puffing index (PI) of 12 citrus varieties at full ripeness, focusing on the albedo layer as a crucial tissue, and investigated the correlation between cellular structural characteristics, key primary metabolites and PI. The findings revealed that the cell gap difference and the number of lipid droplets were closely linked to PI. Chlorogenic acid, Ferulic acid, D-Galacturonic acid, D-Glucuronic acid, (9Z,11E)-Octadecadienoic acid, and 9(10)-EpOME were identified as pivotal primary metabolites for rind puffing. Determination of lignin, protopectin, cellulose and lipoxygenase content further validated the relationship between cell wall, lipid metabolism and rind puffing. This study furnishes novel insights into the mechanisms underlying puffing disorder.

It is thought that surface melting and puffing of freeze-dried amorphous materials are related to the difference between the surface temperature (Tsur) and freeze-concentrated glass transition temperature (Tg\') of the materials. Although Tg\' is a material-specific parameter, Tsur is affected by the type and amount of solute and freeze-drying conditions. Therefore, it will be practically useful for preventing surface melting and puffing if Tsur can be calculated using only the minimum necessary parameters. This study aimed to establish a predictive model for the surface melting and puffing of freeze-dried amorphous materials according to the calculated Tsur. First, a Tsur-predictive model was proposed under the thermodynamic equilibrium assumptions. Second, solutions with various solute mass fractions of sucrose, maltodextrin, and sucrose-maltodextrin mixture were prepared, and three material-specific parameters (Tg\', unfrozen water content, and true density) were experimentally determined. According to the proposed model with the parameters, the Tsur of the samples was calculated at chamber pressures of 13, 38, and 103 Pa. The samples were freeze-dried at the chamber pressures, and their appearance was observed. As expected, surface melting and puffing occurred at calculated Tsur > Tg\' with some exceptions. The water activity (aw) of the freeze-dried samples increased as the Tsur - Tg\' increased. This will have resulted from surface melting and puffing, which created a covering film, thereby preventing subsequent dehydration. The observations suggest that the proposed model is also useful for predetermining the drying efficiency and storage stability of freeze-dried amorphous materials.

To achieve high-efficiency combustion of heavy fuel oil (HFO), this study investigated the combustion characteristics of methanol/HFO droplets with methanol content from 10 to 30% using the suspension method under ambient temperature from 923 to 1023 K. The combustion of methanol/HFO droplets was summarized as a two-phase process consisting of six typical stages, emphasizing liquid phase. Especially, the fluctuation evaporation stage, induced by frequent and intense puffing, was identified as prominent character. Both the ignition delay and lifetime of HFO and methanol/HFO droplets decreased with increasing ambient temperatures. For the methanol/HFO droplet, the ignition delay and droplet lifetime increased with the increasing methanol content. Prominently, compared to HFO, HM10 had the most significant reduction in droplet lifetime and TINL under the same operating conditions, which indicated that the addition of 10% methanol accelerated the combustion process and reduced soot generation. Additionally, the thermos-dynamic characteristics of methanol/HFO droplets were investigated. Puffing was primarily attributed to superheating of methanol and pyrolysis of heavy components in HFO, which resulted in active and passive rupture of bubbles. Similarity and maximum deformation were employed to qualitatively distinguish between them. The obtained findings aimed to develop a promising alternative fuel to reduce emissions and preserve energy.

Effect of puffing on conversion of gingerols to shogaols, physicochemical properties as well as antioxidant and anti-inflammatory activities of puffed ginger was investigated. Puffing significantly increased extraction yield and the highest value was 12.52% at 980 kPa. The significant decrease in gingerols and increase in shogaols were occurred after puffing, respectively. Especially, 6-shogaol was dramatically increased from 4.84 to 99.10 mg/g dried ginger. Puffed ginger exhibited the higher antioxidant activities (analyzed by DPPH, ABTS, TPC, and TFC) than those of control, and they were significantly increased with increasing puffing pressure. In case of anti-inflammatory activity, puffed ginger did not inhibit NO production, but significantly inhibited TNF-α and IL-6 productions. Among gingerols and shogaols, 6-shogaol showed significantly strong correlations with both antioxidant and anti-inflammatory activities. Consequently, puffed ginger can be applied to functional food industry, which dramatically increased the contents of 6, 8, 10-shogaols, the main bioactive compounds in ginger.

The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated Panax ginseng (MCPG) before and after treatments. Puffing and HHP treatments decreased extraction yield and increased crude saponin content. The combination of puffing and HHP treatment showed significantly higher crude saponin content than each single treatment. Puffing treatment showed the highest ginsenoside conversion compared with HHP and acid treatments. Significant ginsenoside conversion was not observed in HHP treatment but was in acid treatment. When the puffing and acid treatments were combined, Rg3 and compound K content (1.31 mg and 10.25 mg) was significantly higher than that of the control (0.13 mg and 0.16 mg) and acid treatment (0.27 mg and 0.76 mg). No synergistic effect was observed between acid and HHP treatments. In the case of functional properties, the puffing treatment showed a significant increase in TFC (29.6%), TPC (1072%), and DPPH radical scavenging capacity (2132.9%) compared to the control, while acid and HHP combined treatments did not significantly increase; therefore, the synergistic effects of HHP/puffing and acid/puffing treatments were observed in crude saponin content and ginsenoside conversion, respectively. Consequently, puffing combined with acid or HHP treatments may provide new ways to produce high-value-added MCPG with a higher content of Rg3 and compound K or crude saponin compared to untreated MCPG.

Camellia oil is one of the four major woody oils in the world and has high nutritional value due to its richness in monounsaturated fatty acids (MUFAs) and bioactive substances. In order to compare the effects of pretreatments of camellia seeds on the quality, phenolic profile, and antioxidant capacity of camellia oil, three different pretreatment methods, i.e., hot air (HA), steam (ST) and puffing (PU), were used to treat the seed powder in the present study. All three pretreatments changed the internal structure of the camellia seeds. The oil yield was increased after all three pretreatments, with the highest oil yield increased by PU pretreatment (Based on the oil yield, we screened out the best conditions of the three pretreatments, HA pretreatment is 60°C for 40 min, ST pretreatment is 100°C for 15 min, PU pretreatment is 800 rpm). The fatty acids (FAs) of the oil were relatively stable, with no significant changes after three pretreatments. However, all three pretreatments had a significant effect on the acid value (AV), peroxide value (PV), and benzo(a)pyrene (Ba P) of the camellia oil. The PU and HA pretreatments could increase the tocopherol content and the total sterols content in the camellia oil. The ST and PU pretreatments significantly increased the free phenolics (FP) content, all three pretreatments reduced the contents of conjugated phenolics (CP) and insoluble-bound phenolics (IBP) in the camellia oil. The IBP made the most significant contribution to the antioxidant capacities of camellia oil. ST and PU prtreatments increased the antioxidant capacities of the total phenolics in the camellia oil. Eight phenolics in FP, CP, and IBP were significantly correlated with the antioxidant capacities of camellia oil. The results of the present study could provide some theoretical guidance for the pretreatment of camellia seeds for higher oil yield, phenolic content and enhanced antioxidant capacities of camellia oil.

Cultivated wild Panax ginseng (CWPG) has been reported to have a higher content of ginsenoside than normal Panax ginseng. This study was carried out to increase the antioxidant activity and active ingredients by the puffing process. Therefore, effects of moisture content and pressure conditions on the antioxidant activity and active ingredients of CWPG were investigated. Extraction yield and crude saponin content were decreased at all moisture contents with increasing pressure. HPLC analysis showed that the contents of ginsenoside Rg3 and compound K were increased by puffing when the pressure increased. Antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC) were increased by puffing. The correlation between color change and antioxidant activity showed the greatest correlation with the decrease of L value. It is expected that the progress of this study will play an important role in the international market of high-value-added food using CWPG.

The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.

Turmeric (Curcuma longa L.) is known for its health benefits. Several previous studies revealed that curcumin, the main active compound in turmeric, has antioxidant capacity. It has been previously demonstrated that puffing, the physical processing using high heat and pressure, of turmeric increases the antioxidant and anti-inflammatory activities by increasing phenolic compounds in the extract. The current study sought to determine if high hydrostatic pressure extraction (HHPE), a non-thermal extraction at over 100 MPa, aids in the chemical changes and antioxidant functioning of turmeric. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2\'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) analyses were conducted and assessed the content of total phenol compounds in the extract. The chemical changes of curcuminoids were also determined by high performance liquid chromatography (HPLC). Among the three variables of ethanol concentration, pressure level, and treatment time, ethanol concentration was the most influential factor for the HHPE of turmeric. HHPE at 400 MPa for 20 min with 70% EtOH was the optimal extraction condition for the highest antioxidant activity. Compositional analysis revealed that 2-methoxy-4-vinylphenol was produced by puffing. Vanillic acid and ferulic acid content increased with increasing HHPE time. Synergistic effect was not observed on antioxidant activity when the turmeric was sequentially processed using puffing and HHPE.