Food and Bioproducts Processing最新文献

{"title":"Is cleaning in place (CIP) ready for the future? - A critical assessment","authors":"Arjan J. van Asselt ,&nbsp;Holly A. Huellemeier ,&nbsp;Harald J. Schuten ,&nbsp;Wolfgang Augustin","doi":"10.1016/j.fbp.2025.09.022","DOIUrl":"10.1016/j.fbp.2025.09.022","url":null,"abstract":"<div><div>In the dairy industry, Cleaning in Place (CIP) is one of the most frequently applied unit operations with 10 – 20 % of the total production time being consumed by CIP operations. Therefore, CIP has a significant impact on Operational Equipment Effectiveness (OEE) and on carbon (10 – 20 %) and water (20 – 30 %) footprints. Like many other industries, the dairy industry must reduce its environmental impact in the coming years and improving CIP practices can clearly contribute to this goal. Science has revealed innovative methods of cleaning during the last decades. However, despite more than 50 years of fouling and cleaning research in the scientific community, industrial cleaning operations have not fundamentally changed. For example, alkaline and acid solutions are still the primary cleaning solutions. Detergent manufacturers have focused on developing “more sustainable” cleaning formulations, but the adoption of these alternatives is lagging, except for specific applications of enzymatic detergents. Moreover, food product manufacturers are reserved to change because cleaning is crucial for ensuring food quality and safety. So, how can we overcome this “Catch 22”? What is needed to ensure that (new) solutions from the scientific community are adopted by industry? This review aims to provide a direction to bridge the gap between science and industry. This is crucial to make a turnaround in cleaning practices and prepare CIP for the future challenges. Open collaboration and innovation between all players, in combination with a united long-term outlook, will be needed to solve the future challenges of CIP.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 270-281"},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D modeling and optimization of batch sterilization for irregularly shaped spicy chicken retort pouches","authors":"Yongxian Jin ,&nbsp;Lei Wang ,&nbsp;Qian Meng ,&nbsp;Qun Wu ,&nbsp;Leilei Wang ,&nbsp;Aiquan Jiao ,&nbsp;Jingpeng Li ,&nbsp;Li Deng","doi":"10.1016/j.fbp.2025.09.018","DOIUrl":"10.1016/j.fbp.2025.09.018","url":null,"abstract":"<div><div>Sterilization is essential for achieving the safety, shelf life, and quality of spicy chicken retort pouches (SCRPs). However, the irregular and geometrically complex shapes of chicken pieces lead to variable cold spot locations, complicating optimization of batch sterilization. To address this challenge, a 3D simulation-based approach was adopted to develop a transient heat transfer model for irregularly shaped SCRPs, and a novel geometry-control method was introduced to standardize product shape, enabling the construction of a corresponding model for regularly shaped SCRPs. Both models were validated, showing high accuracy with coefficients of determination (<em>R²</em> &gt; 0.981) and low mean relative errors (<em>σ</em> &lt; 2.997 %) between experimental and simulated temperature profiles. The regularly shaped SCRP model was then applied to process optimization, identifying an optimal thickness of 20 mm and a variable retort temperature (VRT) profile of 95℃ for 25 min followed by 121℃ for 15 min. This schedule achieved an <em>F</em> value of 6.58, reduced the surface cook value (<em>C</em>_s) and the volume-average cook value (<em>C</em>_avg) by 42.95 % and 42.05 %, respectively, and shortened sterilization time by 26.07 %. Furthermore, the optimized process improved product quality by lowering shear force, moisture loss, and oil viscosity, while enhancing color retention and sensory acceptance. These findings confirm the reliability of the developed models and their potential to guide industrial batch sterilization design.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 282-294"},"PeriodicalIF":3.4,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the solubility and pH stability of curcumin through polyvinylpyrrolidone conjugation for improving their bioavailability and use in fruit preservation","authors":"Sheikha A. Alkhursani ,&nbsp;Reem Darwesh ,&nbsp;Mohamed Madani ,&nbsp;Safwat A. Mahmoud ,&nbsp;Md Azizul Haque ,&nbsp;Salha Alharthi ,&nbsp;Nora Hamad Al-Shaalan ,&nbsp;Mohamed Mohamady Ghobashy","doi":"10.1016/j.fbp.2025.09.017","DOIUrl":"10.1016/j.fbp.2025.09.017","url":null,"abstract":"<div><div>Curcumin, a natural antioxidant and antimicrobial compound, shows great potential in food preservation due to its ability to inhibit microbial growth and oxidation. However, its limited water solubility and pH instability hinder its practical applications. To address these issues, curcumin was conjugated with polyvinylpyrrolidone (PVP) using a solid dispersion technique, resulting in a water-dispersible and stable formulation. The PVP-curcumin conjugate was characterized using Fourier Transform Infrared Spectroscopy (FTIR), X-ray diffraction (XRD), and Scanning Electron Microscopy (SEM), confirming the successful formation of an amorphous complex. Solubility studies showed that the conjugate entirely dissolved in water, whereas native curcumin mainly remained insoluble. Stability tests across a pH range of 1–12 demonstrated that PVP significantly enhanced the stability of curcumin, particularly under alkaline conditions. The antimicrobial activity of the PVP/Cur conjugate was assessed using the well diffusion method against <em>Escherichia coli, Salmonella enterica, Pseudomonas aeruginosa,</em> and <em>Staphylococcus aureus.</em> The inhibition zones ranged from 24 to 29 mm. Additionally, its application as a peach coating under non-ideal storage conditions (27–40°C) resulted in a significant reduction in moisture loss and microbial spoilage, thereby extending the shelf life to 12–24 days. This study highlights the multifunctional benefits of PVP/Cur, including enhanced solubility, bioavailability, and antimicrobial efficacy. These findings suggest its potential as a sustainable and innovative solution for food preservation and improving the post-harvest quality of perishable products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 249-258"},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of juice-responsive antibacterial pads loaded with sodium chlorite @ citric acid and application in chilled mutton","authors":"Wanting Shi,&nbsp;Huan Huang,&nbsp;Peng Zhang,&nbsp;Wenxiu Sun","doi":"10.1016/j.fbp.2025.09.011","DOIUrl":"10.1016/j.fbp.2025.09.011","url":null,"abstract":"<div><div>In this study, a juice-responsive antibacterial pad was prepared by layer-by-layer stacking method using electrostatic spinning techniques. Filter Paper fiber (Paper), polyvinyl alcohol (PVA) and polycaprolactone (PCL) were selected as the substrates for the juice-responsive antibacterial pads. Sodium chlorite (NaClO₂) and citric acid (CA) were loaded into paper fibre membrane and PVA fibre membrane respectively. The results of electron scanning microscopy, Fourier infrared spectroscopy, and water contact angle confirmed the successful loading of NaClO₂ and CA into the Paper and PVA fiber membranes, respectively. Response experiments demonstrated that the juice-responsive antibacterial pads could release Chlorine dioxide (ClO₂) gas through the reaction between water, NaClO₂ and CA. The released ClO₂ effectively inhibited the growth of <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, <em>Pseudomonas aeruginosa</em>, <em>Salmonella</em>, and <em>Listeria monocytogenes</em> by up to 99.99 %. Furthermore, the juice-responsive antibacterial pads were applied in preservation experiments with chilled mutton, where the pads successfully inhibited microbial populations, delayed the increase of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), and extended the shelf life of chilled mutton to the 21st day. This study provided a theoretical basis for the application of juice-responsive antibacterial pads in the preservation of chilled meat.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 239-248"},"PeriodicalIF":3.4,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of fish oil microcapsules for enhanced stability and controlled release via plug-and-play microfluidic chips","authors":"Peilan Xie ,&nbsp;Zhenqian Tang ,&nbsp;Ba Guan ,&nbsp;Yimeng Tang ,&nbsp;Qiyou Chen ,&nbsp;Jiaying Ou ,&nbsp;Kangmin Lin ,&nbsp;Zhuo Jiang","doi":"10.1016/j.fbp.2025.09.015","DOIUrl":"10.1016/j.fbp.2025.09.015","url":null,"abstract":"<div><div>Fish oil faces challenges like oxidation, low bioavailability, and poor sensory properties. While microencapsulation improves stability, traditional methods suffer from poor monodispersity, core damage, and limited wall material control. In this study, the plug-and-play microfluidic system overcame these limitations by precisely controlling emulsion formation and bypassing charge-matching requirements. Based on microfluidic technology, a plug-and-play microfluidic chip (single-channel and three-parallel channel) was used to control preparation (coefficient of variation &lt; 5 %, shell thickness from 163 to 592 μm, core number from 1 to 5) and scaled-up production of fish oil microcapsules. A multi-dimensional wall material screening platform was developed via ionotropic crosslinking, using sodium alginate as the network skeleton and integrating gum arabic (GA) for emulsifying stability and low-methoxyl pectin (LM) for pH responsiveness. The results showed that the ternary composite wall material system (TCWMS) exhibited lower peroxide value (POV) and Malondialdehyde (MDA) values, and strong hydrogen bonding interactions. The multi-dimensional wall material screening platform and plug-and-play microfluidic chip were built to enable stable, controllable industrial preparation of monodisperse oily microcapsules.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 216-228"},"PeriodicalIF":3.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of fruit and vegetable by-products for protein extraction and their functional applications in food and non-food sectors","authors":"Laiba Khalid ,&nbsp;Ifrah Jabeen ,&nbsp;Tanveer Ahmad ,&nbsp;Muhammad Inam-ur-Raheem ,&nbsp;Arashi Shahid ,&nbsp;Teresa Cirillo ,&nbsp;Francesco Esposito","doi":"10.1016/j.fbp.2025.09.013","DOIUrl":"10.1016/j.fbp.2025.09.013","url":null,"abstract":"<div><div>The fruit and vegetable processing sector generates substantial quantities of underutilized by-products, creating both economic losses and environmental challenges. Addressing these issues requires innovative strategies for converting these byproducts into valuable resources. This review explores the potential for recovering proteins from by-products of different fruits and vegetables and highlights their uses in the food and non-food sectors. Various extraction techniques, including conventional methods and emerging green extraction techniques, such as pressurized liquid extraction, enzyme-assisted extraction, and pulsed electric extraction, have been evaluated for their effectiveness in isolating proteins while preserving their functional characteristics. The extracted proteins provide substantial nutritional and functional benefits, making them ideal for use in the development of functional foods, fortification, and nutraceuticals. Non-food applications of the extracted proteins, including animal feed, edible films, bioplastics, and biopolymers, are also discussed. To maximize the potential of proteins, future studies should focus on improving sustainable extraction techniques, as well as their regulatory, economic, and safety aspects, and expand the functional applications of these proteins. The purpose of this review is to contribute to healthier and more sustainable food systems by emphasizing the recovery of proteins from fruit and vegetable processing waste streams.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 198-215"},"PeriodicalIF":3.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenolic extraction optimisation from fig leaf waste","authors":"Angeliki Xyderou-Malefaki ,&nbsp;Catalin Florin Bolboaca ,&nbsp;Maria Dimopoulou ,&nbsp;Athanasios Angelis-Dimakis","doi":"10.1016/j.fbp.2025.09.014","DOIUrl":"10.1016/j.fbp.2025.09.014","url":null,"abstract":"<div><div>This study explores the potential of green solvents for extracting bioactive compounds from fig leaves, focusing on efficiency, sustainability, and antioxidant capacity. Comparative evaluations were performed using acetone, methanol, and water, with the latter identified as the most effective solvent due to its environmental benefits and robust extraction yields. The influence of pH, temperature, and time on extraction was also assessed. Results revealed that a slightly acidic pH, moderate temperatures, and short extraction times optimised the recovery of phenolic compounds, including rutin, chlorogenic acid, and quercetin. The optimised conditions, lower temperatures (37.5°C), short extraction times (1–5 min), and a neutral to slightly acidic pH (pH 5–7), are industrially viable, as they help minimise energy consumption and processing duration. Water-extracted fig leaf polyphenols demonstrated significant antioxidant activity, positioning them as promising natural additives for food fortification. These findings highlight the economic and ecological advantages of agricultural by-products, contributing to circular economy practices. Further research is needed to validate scalability and explore industrial applications. Potential uses include enhancing the shelf life and functional properties of food products. This work underscores the importance of transitioning toward greener extraction methodologies that could extend to other leaf materials while addressing environmental concerns and unlocking traditional overlooked resources with commercial value.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 259-269"},"PeriodicalIF":3.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing a novel prediction method for dual-parameter passion fruit quality prediction based on transmission spectroscopy","authors":"Weijun Xie ,&nbsp;Maocheng Zhao ,&nbsp;Chao Ni ,&nbsp;Ying Liu ,&nbsp;Bin Wu ,&nbsp;Deyong Yang ,&nbsp;Mengmeng Qiao","doi":"10.1016/j.fbp.2025.09.012","DOIUrl":"10.1016/j.fbp.2025.09.012","url":null,"abstract":"<div><div>This study aimed to develop a non-destructive method for assessing passion fruit quality by simultaneously predicting soluble solid content (SSC) and edible rate (ER) using hyperspectral transmittance imaging. To overcome spatial heterogeneity due to fruit morphology, genetic algorithm (GA) optimized region-of-interest (ROI) selection and non-uniform rational B-spline curve (NURBS) fitting were introduced. Key wavelengths were selected by comparing multiple algorithms, and machine learning models were evaluated for prediction performance. Results demonstrated that GA-optimized ROIs tailored to SSC and ER significantly enhanced accuracy over full-region analysis. Wavelength selection strategies diverged: SPA prioritized NIR bands for SSC, while SiPLS emphasized visible bands for ER. The proposed approach significantly improved prediction accuracy, with the best-performing random forest regression (RFR) model achieving superior performance (SSC: R² = 0.922, RMSE = 0.295°Brix; ER: R² = 0.913, RMSE = 1.166 %). This study provides an effective framework for non-destructive quality evaluation of thick-skinned fruits, with direct implications for automated sorting systems in the fruit industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 187-197"},"PeriodicalIF":3.4,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The key role of Cytochrome P450 and ALDH in citrus flavor (+)-valencene biotransformation to (+)-nootkatone with Yarrowia lipolytica D21173","authors":"Xiao Li ,&nbsp;Gang Fan ,&nbsp;Yanli Xie ,&nbsp;Jinchu Yang ,&nbsp;Yingjie Feng ,&nbsp;Siyi Pan ,&nbsp;Linhua Huang ,&nbsp;Guijie Li ,&nbsp;Yujiao Cheng","doi":"10.1016/j.fbp.2025.09.010","DOIUrl":"10.1016/j.fbp.2025.09.010","url":null,"abstract":"<div><div>(+)-Nootkatone is an important sesquiterpene compound that is used in food flavor, fragrances, agriculture, and medicine. In this study, gene knockout technology was used to investigate the effect of gene2911(CYP450) and gene0658(ALDH) of <em>Y. lipolytica</em> D21173 on citrus flavor (+)-valencene biotransformation to (+)-nootkatone. The results showed that the prediction of CYP450 contained 513 amino acids with 44.44 % α-helix, 38.60 % random coiling, 13.06 % extended chain, and 3.90 % β-turn angle. The ALDH included 572 amino acids with 44.23 % of α-helices, 12.06 % of extended strands, 5.42 % of β-turn angles and 38.29 % of random coiling. Besides, CYP450 and ALDH were involved in regulating the growth of <em>Y. lipolytica</em> D21173 and contributed to its response to various environmental stresses, including different ionic and oxidative stresses. The highest relative inhibition observed was 68.61 % for the wild-type strain, 74.87 % for the <em>Yarrowia lipolytica</em>-Δ0658-NTCR strain, and 81.93 % for the <em>Yarrowia lipolytica</em>-Δ0658-NTCR strain when the concentration of Fe^2 + was 15 mmol/L. When exposed to a H₂O₂ concentration of 30 mmol/L, the relative inhibition values of the three strains were 21.91 % for the wild-type, 37.13 % for <em>Yarrowia lipolytica-Δ0658-NTCR</em>, and 37.67 % for <em>Yarrowia lipolytica</em>-Δ0658-NTCR. The content of (+)-nootkatone transformed by <em>Yarrowia lipolytica</em>-Δ0658-NTCR and <em>Yarrowia lipolytica</em>-Δ2911-NTCR were 203.89 mg/L (<em>P</em> &lt; 0.05) and 20.51 mg/L (<em>P</em> &lt; 0.001), which indicated that gene2911(CYP450) and gene0658(ALDH) were involved in the regulation of (+)-valencene biotransformation to (+)-nootkatone. This is the first time that gene deletion (NTC as resistance gene) is used to investigate the vital function of cytochrome P450 and ALDH in <em>Y. lipolytica</em> D21173 of (+)-valencene biotransformation to (+)-nootkatone. It will provide a solid foundation on constructing cell factories of the citrus flavor (+)-nootkatone biomanufacturing platform in the future.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 140-152"},"PeriodicalIF":3.4,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the antioxidant and barrier properties of carboxymethyl chitosan/polyvinyl alcohol films by incorporating pomelo seed extract nano-emulsion","authors":"Zhiwu Huang ,&nbsp;Xinrui Tang ,&nbsp;Qiang Peng ,&nbsp;Qianhua Zhang ,&nbsp;Huaicheng Qin ,&nbsp;Yongguang Bi ,&nbsp;Juan Guo ,&nbsp;Fansheng Kong ,&nbsp;Haijie Jin ,&nbsp;Canzhao Chen ,&nbsp;Huiyan Xu","doi":"10.1016/j.fbp.2025.09.009","DOIUrl":"10.1016/j.fbp.2025.09.009","url":null,"abstract":"<div><div>In this research, the oil and alcohol phases were extracted from pomelo seeds and used to prepare nano-emulsions with whey protein (WP). Four bioactive films were developed by incorporating varying concentrations of pomelo seed extract nano-emulsions (PSE-NE) into carboxymethyl chitosan (CMCS)/polyvinyl alcohol (PVA) matrices. The preparation process of the nano-emulsion was investigated, and its microstructure was characterized via transmission electron microscopy (TEM). The interactions between the nano-emulsion and the film matrix were investigated through characterization via scanning electron microscopy (SEM), fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). Moreover, the physical properties and bioactivity of the films, such as mechanical properties, antioxidant activity, water vapor transmission rate (WVTR), UV-Vis light-blocking performance, and biodegradability were studied. The results identified CPP-3 film as the optimal film formulation, exhibiting strong antioxidant capacity with DPPH and ABTS radical scavenging rates of 87.66 ± 0.40 % and 92.25 ± 0.95 %, respectively. It demonstrated a water vapor transmission rate of 6.74 ± 1.04 g/m²/h, an opacity coefficient of 2.96 mm⁻¹, and a biodegradation rate of 56.51 ± 0.48 % after 25 days of soil burial. These findings highlight the promise of biodegradable films based on PSE-NE for environmentally friendly food packaging applications, providing a new way for valorizing plant-derived waste such as pomelo seeds in eco-friendly packaging solutions.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 128-139"},"PeriodicalIF":3.4,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}