Bhesh Bhandari

University of Queensland | UQ

Shape morphing, a deformable property of food, can be controlled and programmable, which allows the creation of uniquely designed foods to achieve desired properties. In this context, the present study investigated the four-dimensional (4D) shape morphing behaviour of 3D-printed pea protein structures, focusing on the influence of groove depth and...

This study investigates groove-based controlled shape morphing in potatoes and carrots during drying. Stamps were manufactured and used to create groove depths (2 mm and 4 mm) onto the surface of the samples, which were then dried at various temperatures (45 °C, Equation55 °C, and Equation65 °C). Bending transformation, drying profiles, shrinkage,...

Pickering emulsions (PEs) stabilised by colloid solid particles are a promising sustainable alternative to surfactant-based ones. Binary mixtures of particles with different functional characteristics can be used to design novel PEs with enhanced properties and stability. In particular, binary mixtures of differently charged particles are a powerfu...

Plant-based food Pickering emulsions which are rich in nutrients have recently attracted wide attention due to their plant origin and new functionalities that can be introduced. However, the storage stability and shelf-life are significant concerns for plant-based food. In this study, we report enhanced stability of oat flour-based Pickering emulsi...

Chia seed mucilage (CSM) possesses a range of functional and bio-functional properties, making it a valuable hydrocolloid. The CSM extraction process includes stages such as hydration, separation, recovery, and purification of polysaccharides. Traditional methods using strong bases or acids and high temperatures can damage CSM and demucilaged seeds...

The meat industry significantly contributes to environmental issues, and the high consumption of animal-based foods is a growing concern. As a response, there has been a rise in the development and commercialization of plant-based meat alternatives. However, producing these alternatives often involves processing additives and complex techniques to...

The influences of CO2 incorporated in gas nanobubbles (NBs) on palm oil crystallisation and physical characteristics were investigated. Initially, CO2 NB-treated palm oil had a significantly (p ≤ 0.05) larger amount of dissolved CO2 (~ 1200–1700 ppm). The crystal morphology evaluation showed smaller size and higher number of palm oil crystals by th...

Rice bran (RB) is a by-product of the rice milling process and is rich in nutrients and bioactive compounds making it a valuable ingredient for extruded foods. Preferred Reporting Items for Systematic reviews and Meta-Analysis (PRISMA) was applied that involved screening large databases (Google Scholar, PubMed, Web of Science, ScienceDirect and Sco...

Aging population is a global issue that presents a significant challenge to humanity. Declining organ function with aging can lead to gastrointestinal and nutritional shortages, eating difficulties, and other health issues. The healthy eating habits and adequate nutrition play a key role in lowering the prevalence of non-communicable diseases. As p...

Encapsulation of probiotic bacteria helps to protect its viability in food and enhances bioavailability in the human body. Alginate, a widely used gellant, singly cannot offer adequate protection to the encapsulated probiotics because the porosity of its micro-particles limits its stability in acidic conditions. Milk protein concentrate (MPC) is kn...

Bacteria reduction and quality change of 3D printed carrots with different infill percentages (%) were studied after being treated with microwave (MW) at three power levels (120, 230, and 390 W). The color, appearance, texture (hardness, chewiness, and gumminess), and total polyphenol contents (TPCs) were comprehensively evaluated. The results show...

This work aims at examining the impact of generated CO2 nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO2 NBs. Sets of 13- and 26-min circulation ti...

For the first time on food powders, environmental Atomic Force Microscopy (AFM) was used to probe single particle surface properties in real time by variating relative humidity (RH) and temperature. Low, intermediate, and high dextrose equivalent (DE) maltodextrins values were used as a model matrix. Humidity ramps from 20 to 80% at constant temper...

To improve the stability and solubility of Cornus officinalis flavonoid (COF), spray drying (SD), freeze‐drying (FD), and microwave freeze drying (MFD) were used to encapsulate COF using whey isolate protein (WPI) and gum arabic as wall materials. The characterization of COF microparticles was performed with encapsulation efficiency (EE), particle...

This work presents a novel way of utilizing the design freedoms available in 3D printing (3DP) to produce ready-to-eat sweetmeats with varied textures using finite element analysis (FEA) simulation and the rheological characterization of the 3DP material to get better predictability of the complicated 3DP process. Modeling the influence of crucial...

Tea polyphenols and probiotic powder were incorporated into milk-enriched purple potato puree in order to investigate quality changes of the products printed using different ink formulations during the fermentation process. After the fermentation of the printed products containing tea polyphenols and probiotic powder, the number of probiotics incre...

Background Egg yolk powder (EYP) with high immunoglobulin of yolk (IgY) content and good solubility is in great demand in the market of functional foods. In this article, the properties of spray‐dried EYP with the addition of five protectants (maltodextrin, trehalose, mannitol, maltitol and sucrose) were investigated. Results All the protectants i...

The primary additive manufacturing (AM) technique for all high-viscosity food composites is extrusion-based. Therefore, understanding the impact of process parameters involved is crucial in fulfilling the demand characteristics of the printed constructs. In this regard, a correlation between print accuracy and critical 3D printing (3DP) process var...

With higher standards in terms of diet and leisure enjoyment, spices and essential oils of aromatic plants (APEOs) are no longer confined to the food industry. The essential oils (EOs) produced from them are the active ingredients that contribute to different flavors. The multiple odor sensory properties and their taste characteristics of APEOs are...

Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require a...

A mixed solid matrix of the depolymerized pectin (DP) and rice protein (RP) were investigated to improve the antibacterial activity of star anise essential oil (SAEO) through microencapsulation. The encapsulation was undertaken via electrostatic complexation method followed by spray drying. Under the optimized conditions, SAEO microcapsules with 92...

The preparation of egg yolk powder (EYP) with excellent solubility and high retention of active IgY is of great significance for increasing the added value and promoting the application of EYP. A new method of preparing EYP by microwave-assisted freeze-drying (MFD) was researched. Confocal laser scanning microscopy results demonstrated that the sup...

The flavonoids in Cornus officinalis (CO) have various pharmacological activities, however, the flavonoid instability limits its application in food and pharmaceutical industries. In this study, Cornus officinalis flavonoid (COF) microcapsules were prepared by using a combination of whey isolate protein (WPI), soy isolate protein (SPI), gelatin (GE...

Changes in viscoelastic properties and physical qualities including rehydration ratio (RR), volume ratio (Vr), porosity and texture of Chinese yams during multiphase microwave drying (MMD) were studied and the intrinsic relationship between them was analyzed. Results showed that RR, Vr and porosity rise and then fall with drying time during MMD, wi...

Supporting the need for sustainable food products, this study aims to develop plant-based Pickering emulsions (PBPEs) using oat flour with and without mild chemical treatment. Wholesome oat flour was investigated for developing oil-in-water PBPEs with varying oil content. The control (CO) and mild chemically treated (CH) oat particles were analysed...

The feasibility of using apple and rose as raw materials for the preparation of 3D printed dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2:1, 1:1, and 1:2) addition of xanthan gum (XG) and basil seed gum (BSG) was investigated. Results showed that all inks with gum additions exhibited higher hardness, gumminess, stiffness...

The present study was carried out to report the dynamic changes of non-volatile components and the evaluation on umami of shiitake mushrooms during infrared assisted spouted bed drying (IRSBD) under different temperatures (45, 50, 55, and 60 °C) and airflow speeds (7.0, 7.5, 8.0, and 8.5 m/s). In addition, the drying characteristics and dried produ...

With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely...

Reconstitution kinetics of three maltodextrins powders with different dextrose-equivalent (DE) values (low, intermediate, high DE) were evaluated under the glassy and rubbery states. Reconstitution times were found mostly shear rate of agitation in water and DE dependent in the glassy state, with shorter reconstitution times for high shear rates an...

This study first observed that the nutritional and phytochemical contents in asparagus leafy by-product were comparable or higher than those in edible portion. The extractable rutin in leaf was found to increase with a decrease in powder particle size (400–120 μm), as indicated by ultra-performance liquid chromatographic analysis. Then, such leaf p...

The current work aims to consolidate and analyze the technological progressions in three-dimensional (3D) food printing (3DFP) that holds the potential of personalization and customization of food. Important reasons for the success of 3D printing (3DP) in food applications are the driving factors like maintaining competitiveness through superior te...

Conventional 3D printing exhibits serious limitation for it requires a support layer upon which more layers can be formed. A designed structure that lacks such a layer is therefore very difficult, if not impossible, to be printed. A novel means to allow 4D deformation of simple 3D-printed object into complex suspended structure is therefore propose...

Brown rice is superior to white rice in nutritional value and in prevention of chronic diseases. However, it is not the preference of consumers and the relative consumption of brown rice is limited due to a number of factors including chewiness and perceived hard texture after cooking. While both early harvested brown rice and germinated brown rice...

Protein inadequacy is the major problem for most plant-based dairy yoghurt substitutes. This study investigated three limited degree of hydrolysis (DH: 1%, 5%, and 9%) of almond protein and the combined effect of DH and hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) ratios (HP/NP: 40:60, 20:80, 10:90 and 5:95) on the physicoch...

Green grains that are harvested before maturity and dehulled have been reported to have higher nutritional value than fully matured brown rice. Two years of aerobic field experiments were conducted to determine the effect of variety, early harvest and their interaction, on grain yield and pasting properties of brown rice. Eight varieties were grown...

Recent research on ultrasound has shown that it is a promising technology having a wide range of benefits. This review is aimed to compile the recent development and highlight the major benefits of ultrasound application to assist food freezing. In addition to this, basic mechanisms of ultrasound for freezing process acceleration and equipment used...

A multiphase microwave drying (MMD) was proposed to produce dried Chinese yam cubes with good quality comparable to freeze-dried products. The effects of different microwave power loading schemes on the conversion point (water phase in samples changes from solid-to-gas to liquid-to-gas) of MMD were assessed, and the macroscopic physical properties...

In this study the physical properties of plant-based cream emulsion using various plant-proteins and homogenisation pressures were investigated. Three plant proteins (soy protein isolate-SPI, faba protein isolate-FBI, and pea protein isolate-PPI) at 2, 3 and 4% (w/w) concentrations were emulsified with 36% plant-fat (a mixture of palm oil, sunflowe...

4D printing refers to the physical or chemical transformation of 3D printed structures subjected to external triggers. This study investigates drying methods (freeze-drying and combi oven drying) as stimuli to generate 4D morphing of 3D printed beef products. The effect of drying method and model design (infill density (25%, 50%, 75%), infill patte...

In the current study, the effects of flat sweeping frequency and pulsed ultrasound (FSFPU) application with different frequency modes on the inactivation of polyphenol oxidase (PPO) in strawberry juice were investigated in the temperature range of 40–60 °C. The sweeping frequency modes employed includes single-frequency modes of 22 ± 1, 40 ± 1 kHz,...

Brown rice is rich in dietary fibre, minerals, and bioactive compounds but it is not widely accepted by rice consumers due to its hard and chewy texture and the length of time required to cook. Some of these aspects may be improved by germinating brown rice and choice of suitable varieties. The effects of germination levels and variety differences...

The preservation of agri-products with a high moisture content like fruits and vegetables is challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to limit food degradations and extend shelf life. However, few issues have been raised regarding the long processing time during the dehydration process causing the pr...

Effects of low methoxyl pectin, milk protein concentrate (MPC), and waxy starch on the encapsulation of green tea-polyphenols in alginate gels produced using spray aerosol technique were evaluated. MPC and waxy starch treated first by cold-renneted induced gelation method and gelatinization method, respectively. DSC thermal analysis and FTIR spectr...

Soy-cow blended milk is a potential nutritional beverage and raw material for dairy products. This study determined the particle size, flow, lubrication, flavour and sensory properties of cow milk, soy milk and their blends. Twenty-one major volatile compounds were identified using solid-phase microextraction gas chromatography (SPME-GCMS) in cow m...

This study investigated the effects of milk protein concentrate (MPC85) (untreated, cold-renneted, and pre-heated (80 ⁰C, 30 minutes)) addition on the physical/mechanical properties of sodium alginate (2% w/w) composite gels in millimeter-size (bead) and centrimeter-size gel forms. The gels were characterized for the degree of syneresis, swelling b...

With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation of personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich in protein and bioactive compounds, is suitable f...

Size-based fractionation of natural milk fat globules was investigate. A two-stage centrifugal separation method was employed in all studies. Depending upon the level and combination of the independent variables, D[4,3] of the fractionated cream ranged from 1.32 to 5.2 μm. Fat yield in the cream with smallest (1.32 μm) and largest (5.2 μm) average...

Although LF‐NMR has been widely used in many fields of food science, the lack of NMR expertise of many food researchers needs to be bridged. Using samples of carrots, bananas, and king oyster mushroom, this work systematically studied the influence of LF‐NMR parameters (repetition time (TR), echo time (TE)) on experimental results. The result showe...

The fresh-cut eggplant was immersed in nano-chitosan coating solution (NCH, nano-chitosan 5%, chitosan 1.5%, glycerol 0.45%), followed by microporous packaging (MP, pore size 103 μm, 4 holes), and stored at 3 °C for 15 days. The results showed that the fresh-cut eggplant treated with the combined treatment of microporous packaging and nano-chitosan...

The influence of the protein, fat and sugar in almond milk on the formation of the acidic gel was investigated by determining their physicochemical and microstructural properties. The protein, fat and sugar in the almond milk were varied from 2% to 6%, 0.8%–7% and 0.6%–7%, respectively and fermented using Lactobacillus delbrueckii subsp. bulgaricus...

Viscosity is one of key parameters to handle liquid food during processing and transport. In this work, viscosities of apple juice concentrate (APJC) and canola oil (CANO) injected with CO2 nanobubbles (NBs), having size ranged approximately from 50 to 850 nm, were investigated. A significant (P ≤ 0.05) viscosity reduction was observed by up to 18%...

A novel continuous nanobubble generation method was developed using a commercial ceramic membrane as a nanobubble generator. CO2 and air were infused externally across the ceramic membrane (pore size 50 nm) into the water flowing inside the ceramic membrane tube. Infusion of each gas was done in a single (20 s) and multiple passes (180 s) at 20–21°...

Flavor is considered the most important attribute that affects the acceptability of meat products by consumers. The thermal processing is a major contributor to the formation of meat flavors. Conventional cooking methods usually result in a decrease in product quality (cooking loss, discoloration, tough texture, etc.) and an inadequate release of m...

The objective of this research was to investigate the effect of individual additions of mono- and divalent electrolytes (NaCl and CaCl2), anionic (sodium dodecyl sulfate, SDS) and non-ionic surfactants (polysorbate 80, Tween 80) at varied concentrations on the generation and stability of bulk nanobubbles (NBs) from carbon dioxide (CO2) gas in aqueo...

This study assesses the effect of reheating methods, formulation, and their interaction on the textural and physical integrity of 3D printed cooked beef pastes aimed for Level 4 (Pureed) of the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework. The pastes labelled as "XG/GG(05)" for 1:1 xanthan gum (XG) and guar gum (GG) in...

The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter with...

The role of food hydrocolloids on the 3D printability of meat products is discussed by evaluating the key rheological properties of the meat paste or “ink” in each stage of the 3D printing process, namely extrusion, recovery, deposition, and post-processing. The effect of hydrocolloids on the yield stress, viscosity, shear-thinning behaviour, shear...

The antibacterial property of the fennel essential oil/cinnamaldehyde Nanoemulsion (NE) were prepared and first characterized in terms of their rheological, size and microstructure, which were used for the preservation of pork meat patties. NE had the lower viscosity, the higher zeta potential (31.42), and translucent appearance, the surface of whi...

Bulk nanobubbles (NBs) are ultrafine gas-filled cavities at nanoscale size possessing unique properties which can provide promising benefits to food product quality and processability. This work aimed to investigate the formation and stability of CO2 bulk NBs in water for intended applications in food processing. The NBs were generated by injecting...

Three‐dimensional (3D) printing is an innovative alternative to common food processing technology that brings into the play the freedom of customization and the interaction of the user to scheme on‐demand custom‐made goods. 3D printed food products can be classified into two groups, based on their printability: natively printable materials and non‐...

Pretreatments may reduce the degradation of color and anthocyanin during drying of rose flowers. To better preserve the color and anthocyanin content of rose flower during drying process and storage period, rose flowers were pretreated by dipping in three solutions including, 0.1% hibiscetin, 0.3% CaCl2, and the mixture of 0.3% CaCl2 and 0.5% Vitam...

The impact of fat globule (FG) size (d3,2 0.24–3.60 μm) of cream and added emulsifiers on physical attributes of butter was investigated under two cream-tempering regimes: aged (10 °C, 15–17 h) and non-aged. Reduction in FG size increased the globular fat populous of butter microstructure, which appeared to promote crystal aggregation. The emulsifi...

Coronavirus disease-19 (COVID-19) is a contagious disease caused by a novel corona virus (SARS-CoV-2). No medical intervention has yet succeeded, though vaccine success is expected soon. However, it may take months or years to reach the vaccine to the whole population of the world. Therefore, the technological preparedness is worth to discuss for t...

Reconstituted milk protein concentrate (RMPC) showed higher thermal stability than reconstituted skimmed milk powder (RSMP) at equal protein level (7.5%); heat coagulation time (HCT) 6.80 and 1.80 min, respectively. RMPC contained lower concentration of milk minerals as compared to RSMP. The total mineral content of RMPC was matched with RSMP using...

3D printed structures illustrating a post-printing programmed shape change could be defined as 4D printing. Currently, the dehydration-induced shape-change of 3D printed edible structures has never been reported. Herein, in this study, spontaneous dehydration-triggered shape-change of starch-based edible 3D printed structure was firstly introduced....

Porous starch (PS) was used as the core material carrier to adsorb fennel essential oil (FEO). Using sodium alginate (SA)-chitosan (CS) as the wall material and glutaraldehyde as the curing cross-linking agent, CS/SA/PS-FEO microcapsules were successfully prepared by polyelectrolyte complex coagulation method. The formation process, structural prop...

The printability and textural attributes of cooked beef pastes with xanthan gum (XG), guar gum (GG), k-carrageenan (KC), and locust bean gum (LB) added individually or as blends (50:50 ratios) in concentrations of 0.5% and 1% were analysed. Pastes with ease of extrusion displayed viscosities at rest ranging from 108±11 Pa.s to 350±26 Pa.s and visco...

3D printing technology has been widely used in the field of food. This paper studied the 3D printing performance of composite mixtures of potato starch, whey protein and oleogel. The hardness, thermal and rheological properties and crystal structure of oleogel were measured and the effects of the amount of oleogel added, printing temperature, print...