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Decoupling certain material surface properties can be key to attaining critical property‐activity relationships that underpin their antibiofouling performance. Here, orthogonal nano‐engineering (ONE) is employed to decouple the influences of nanotopography and surface chemistry on surface antibiofouling. Nanotopography and surface chemistry are systematically varied with a two‐step process. Controlled nanotopography is obtained by electrochemical anodization of aluminum, which generated anodic aluminum oxide (AAO) surfaces with cylindrical nanopores (diameters: 15, 25, and 100 nm). To modify surface chemistry while preserving nanotopography, an ultrathin (≈5 nm) yet stable zwitterionic coating of poly(divinylbenzene‐4‐vinylpyridyl sulfobetaine) is deposited on these surfaces using initiated chemical vapor deposition (iCVD). Antibiofouling performance is assessed by quantifying 48‐h biomass formed by gram positive and negative bacteria. The ONE surfaces demonstrated enhanced antibiofouling performance, with small‐pore nanotopography and zwitterionic chemistry each lowered biomass accumulation by tested species, with potential additive effects. The most effective chemistry‐topography combination (ZW‐AAO15) enabled an overall reduction of 91% for Escherichia coli, 76% for Staphylococcus epidermidis, 69% for Listeria monocytogenes, and 67% for Staphylococcus aureus, relative to the uncoated nanosmooth control. Additionally, the composite ZW coating exhibited encouraging anticorrosion properties under both static and turbulent cleaning conditions, vital to antibiofouling applications in healthcare and food industries. [ABSTRACT FROM AUTHOR]

Pea protein isolate (PPI), a high‐concentration protein ingredient derived from peas, is increasingly utilized in food applications, including beverages, meat or dairy alternatives, and baked goods. The protein extraction process typically used to manufacture PPI renders the protein highly denatured, which can have a negative impact on its functionality. Therefore, it is critical to understand how to prepare and utilize PPI to maximize its functionality. The current study evaluates the effect of select reconstitution conditions on the structure and functionality of PPI, across a range of protein concentrations (4%–10%) relevant to a variety of food applications. Temperature during reconstitution with water and hydration time impacted both protein hydration and its functionality. Increasing reconstitution temperature from 20 to 60°C and increasing hydration time from 10 to 40 min decreased PPI particle size in solution and increased PPI solubility. Viscosity of PPI solutions also increased with mild heating and longer hydration time, whereas their flow behavior was highly dependent on protein concentration. Experimental data demonstrates that reconstitution conditions have a significant impact on PPI functionality. These findings can help food formulators develop high‐quality food products that utilize PPI as a functional ingredient. Practical Application: Protein in commercially available pea protein isolates (PPIs) is usually highly denatured, and thus, it is important to find ways to maximize its functionality in practical applications. The findings of this study inform food scientists how to leverage PPI at various protein concentrations with optimal reconstitution conditions to develop high‐quality products. Generally, mild heating and longer hydration times improve PPI functional performance. [ABSTRACT FROM AUTHOR]

This study establishes a correlation between dielectric properties, drying parameters, drying rate and energy demand for microwave vacuum drying (MVD) of concentrated skim milk (CSM). MVD was conducted using a EnWave nutraReV™ unit, at various specific power inputs (0.86, 1.29, 1.72 W g-1), drying pressures (30 to 147 mbar), and CSM layer thickness (1 to 4 mm). The drying rate based on moisture ratio was estimated using the Page model. The specific energy consumption was lowest as CSM dried from 50 to 15% moisture, then rapidly increased as the drying rate decreased due to a low ε" at <15% moisture. The loss factor ε" of CSM at 2.45 GHz increased up to 35% total solids, then steadily decreased up to 95% solids. The specific electrical energy demand of the MVD unit, which accounted for all utility flows at full capacity, was 2.85 kWh kg-1 water evaporated, with the magnetrons accounting for 2.14 kWh kg-1. This study provides valuable data on drying kinetics and energy demand during MVD of CSM, and an approach that can help processors assess the energy efficiency of MVD for various food applications. [ABSTRACT FROM AUTHOR]