Food and Bioproducts Processing最新文献

First step to study cleaning of model substances representing tea stains 第一步研究代表茶渍的模型物质的清洁

IF 4.7 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-09-01 Epub Date: 2026-08-29 DOI: 10.1016/j.fbp.2026.08.008

Junjie Yang, Felicitas Aselmeyer, Wolfgang Augustin, Stephan Scholl

{"title":"First step to study cleaning of model substances representing tea stains","authors":"Junjie Yang, Felicitas Aselmeyer, Wolfgang Augustin, Stephan Scholl","doi":"10.1016/j.fbp.2026.08.008","DOIUrl":"10.1016/j.fbp.2026.08.008","url":null,"abstract":"<div><div>In daily life as well as for the dishwasher industry, tea stains are one of the more diﬃcult soils to be removed. Commonly used detergents have a limited eﬀect on them. The main components of tea stains from black tea are oxidized polyphenols such as tannic acid and catechin from the tea leaves as well as inorganic calcium and magnesium salts, which are commonly found in hard tap water. The combined eﬀect of the substances results in tightly bound deposits on the surface which are diﬃcult to clean. Tea stains show a porous microstructure and contain nutrients for bacterial growth, which makes it easier for bacteria and impurities to stay in the cavities. Therefore, the long-term accumulation of tea stains leads to the growth of the bacteria and the accumulation of impurities. In practice, these issues may result in cleaning effects that do not meet quality and health safety standards. Therefore, in the work presented here, tannic acid and calcium silicate were applied as a model substance system to study the cleaning process of tea stains. A standardized method of producing tea stains on ceramic surface was ﬁrst established. After establishment of the model substance system, the reaction of the model substance system was investigated in a laboratory flow channel setup towards different parameter settings, which are included in the Sinner’s circle. The results were ultimately compared with those from the real substance system. Results indicate that the model substance represents the real substance system when the research parameters are temperature and wall shear stress. However, regarding detergent concentration, the model substance system has limited ability to simulate the real substance system. Thus, further work on the model substance system is required to establish a functional model soil system, with regard to the mentioned cleaning impact factors.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"159 ","pages":"Pages 838-846"},"PeriodicalIF":4.7,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148934632","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}

引用次数: 0

High internal-phase Pickering emulsions stabilized by whole egg liquid and its application in 3D printing 全蛋液稳定高内相Pickering乳剂及其在3D打印中的应用

IF 4.7 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-09-01 Epub Date: 2026-08-21 DOI: 10.1016/j.fbp.2026.08.005

Min Wang, Qing Lv, Feng Wang, Mingqian Tan, Haitao Wang, Shasha Cheng

{"title":"High internal-phase Pickering emulsions stabilized by whole egg liquid and its application in 3D printing","authors":"Min Wang, Qing Lv, Feng Wang, Mingqian Tan, Haitao Wang, Shasha Cheng","doi":"10.1016/j.fbp.2026.08.005","DOIUrl":"10.1016/j.fbp.2026.08.005","url":null,"abstract":"<div><div>Exploring potential edible inks for 3D printing is important for its application in food industry. In this study, whole egg liquid (WEL) was explored as potential stabilizers for high internal-phase Pickering emulsions (HIPEs), which could be used as edible 3D printing inks. Firstly, the effects of different water-to-WEL ratios (4:1, 2:1, 1:1, 1:2, 1:4, and 0:1) on the physicochemical properties of Pickering emulsions were investigated, and the higher egg dosage reduced the particle size and fluidity of the emulsion, but increased the Zeta potential of the emulsion droplets. As the oil phase increased, the droplet size of the emulsion decreased and became more uniform, and the oil phase volume fraction could reach up to 80%, demonstrating the successful formation of HIPEs. The emulsion exhibited good stability under extreme pH conditions (2–11) and salt ion concentration (100–200 mM), but became unstable at high temperature (90 °C for 30 min) due to thermal denaturation of proteins. Increasing egg dosage resulted in longer water relaxation times, suggesting a looser water-binding state. The energy storage modulus, loss modulus, and viscosity of the emulsions increased with the increase of egg dosage, and reached optimal values at the water-to-egg dosages ratio of 0:1. Higher egg dosage enhanced viscoelasticity and thixotropic recovery rate, with maximal storage modulus recovery at the 0:1 ratio. These results could prove that this HIPEs stabilized by WEL were suitable for 3D printing, which provided new insights into the application of natural egg-based emulsions in 3D food printing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"159 ","pages":"Pages 801-813"},"PeriodicalIF":4.7,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148854153","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}

引用次数: 0

Goat whey-based functional powder ingredient enriched with green banana biomass: Processing optimisation and functional characterisation 富含青香蕉生物质的山羊乳清功能性粉末原料：工艺优化与功能表征

IF 4.7 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-09-01 Epub Date: 2026-08-31 DOI: 10.1016/j.fbp.2026.08.009

Rebeca Morais Silva Santos, Mariana Marengo, Nahir Yandal, Juan Ignacio González Pacheco, Mariela Beatriz Maldonado, Júlia Morais Pessoa, Layanne Rodrigues da Silva, Marília Patrício Alves, Newton Carlos Santos, Thaisa Abrantes Souza Gusmão, Rennan Pereira de Gusmão

{"title":"Goat whey-based functional powder ingredient enriched with green banana biomass: Processing optimisation and functional characterisation","authors":"Rebeca Morais Silva Santos, Mariana Marengo, Nahir Yandal, Juan Ignacio González Pacheco, Mariela Beatriz Maldonado, Júlia Morais Pessoa, Layanne Rodrigues da Silva, Marília Patrício Alves, Newton Carlos Santos, Thaisa Abrantes Souza Gusmão, Rennan Pereira de Gusmão","doi":"10.1016/j.fbp.2026.08.009","DOIUrl":"10.1016/j.fbp.2026.08.009","url":null,"abstract":"<div><div>This study optimised the formulation of a freeze-dried functional powder produced from goat milk, goat whey, and green banana biomass (<em>Musa paradisiaca</em> L.), two agro-industrial by-products combined with fresh goat milk as the base matrix. A full factorial experimental design varying goat whey (17–51% w/w) and green banana biomass (10–30% w/w) concentrations was used to evaluate 18 physicochemical response variables. Multi-response desirability optimisation identified 34% w/w goat whey with 20% w/w green banana biomass as the best-compromise formulation, combining high starch content, adequate solubility, and acceptable hygroscopicity. Freezing kinetics modelling across four cryogenic temperatures identified −140 °C as the optimal pre-freezing condition, yielding the finest pore microstructure. The optimised powder showed a green banana biomass-dependent increase in phenolic content and antioxidant activity, together with a consistent mineral profile, supporting its potential use as a functional dairy ingredient in reconstituted beverages or fortified foods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"159 ","pages":"Pages 822-837"},"PeriodicalIF":4.7,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148934777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Outer-phase oleogelation using monoacylglycerol and phytosterol: A novel strategy for stabilizing vitamin D3-loaded O/W/O double emulsions 单酰基甘油和植物甾醇外相油凝胶：稳定维生素d3负载O/W/O双乳液的新策略

IF 4.7 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-09-01 Epub Date: 2026-08-20 DOI: 10.1016/j.fbp.2026.08.007

Azadeh Naseri, Mohamad Ali Sahari, Mohsen Barzegar, Zohreh Hamidi Esfehani

{"title":"Outer-phase oleogelation using monoacylglycerol and phytosterol: A novel strategy for stabilizing vitamin D3-loaded O/W/O double emulsions","authors":"Azadeh Naseri, Mohamad Ali Sahari, Mohsen Barzegar, Zohreh Hamidi Esfehani","doi":"10.1016/j.fbp.2026.08.007","DOIUrl":"10.1016/j.fbp.2026.08.007","url":null,"abstract":"<div><div>Vitamin D is an essential nutrient for human health, yet adequate intake from the regular diet is often insufficient, leading to the development of fortified foods. Due to its sensitivity to oxygen and high temperatures, protective delivery systems are required. The present study aimed to develop and optimize an oleogel-stabilized O/W/O multiple emulsion with improved physical stability for vitamin D₃ encapsulation. Multiple emulsions were prepared using a two-step emulsification process with food-grade emulsifiers, and process parameters for middle and external phases were optimized to enhance stability. The aqueous middle phase was stabilized with guar gum and tween 20, while the external oil phase was stabilized with Polyglycerol Polyricinoleate (PGPR) and structured via oleogelation using monoacylglycerol (MAG), and phytosterol (PHY) as oleogelators. Creaming index, zeta potential, and particle size were used to evaluate the emulsions. The optimal formulation contained 0.9% guar gum and 2% Tween 20 in the middle aqueous phase, 3% PGPR, 3% MAG, and 1.5% PHY in the external oil phase, and 0.055% vitamin D₃ in the internal oil phase. This formulation exhibited high physical stability and encapsulation efficiency, providing a promising strategy for vitamin D₃ fortification in functional foods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"159 ","pages":"Pages 814-821"},"PeriodicalIF":4.7,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148854157","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}

引用次数: 0

Modelling, optimization and computer-aided based techno-economic analysis of biogas production from anaerobic co-digestion of kitchen and animal wastes 厨房和动物粪便厌氧共消化产生沼气的建模、优化和基于计算机辅助的技术经济分析

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-06-01 DOI: 10.1016/j.fbp.2026.05.017

Olajide O. Ajala , Oludare J. Odejobi , Emmanuel O. Oke , Joel O. Oyelade , Adeyinka I. Alao , Babatunde K. Adeoye

{"title":"Modelling, optimization and computer-aided based techno-economic analysis of biogas production from anaerobic co-digestion of kitchen and animal wastes","authors":"Olajide O. Ajala , Oludare J. Odejobi , Emmanuel O. Oke , Joel O. Oyelade , Adeyinka I. Alao , Babatunde K. Adeoye","doi":"10.1016/j.fbp.2026.05.017","DOIUrl":"10.1016/j.fbp.2026.05.017","url":null,"abstract":"<div><div>Kitchen and animal wastes have demonstrated great potential as substrates for biogas production by previous investigations. However, process optimization, computer-aided process design and techno-economic assessment of biogas production from co-digestion of kitchen and animal wastes are seldom reported, and are presented in this study. Simple lattice mixture design (SLMD) of Design Expert 13 was used for optimization of substrate combination. Artificial neural network (ANN) Toolbox in MATLAB 2020a was used for biogas yield prediction. Process scale-up simulation and techno-economics were carried out in ASPEN plus environment. ANN gave better prediction with coefficient of determination (R<sup>2</sup>) of 0.91 than SLMD-based model with R<sup>2</sup> of 0.72. The optimum substrate combination of kitchen waste (11.87%), cow dung (59.76%) and poultry droppings (28.37%) were obtained. Techno-economic results showed that large scale production with payback time (6.50 years), return on investment (15.40%) and positive net present value (US$52,966.81) is economically viable.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"158 ","pages":""},"PeriodicalIF":3.4,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148185278","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}

引用次数: 0

Research on the texture of canned bamboo shoots preserved under ultra-high pressure: Based on the molecular structure of pectin and cell wall integrity 超高压保存笋罐头的质地研究：基于果胶分子结构和细胞壁完整性

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-01-02 DOI: 10.1016/j.fbp.2025.12.026

Xiaohua Sun , Dan Chen , Ziyi Zhan , Ya Wang , Liangru Wu , Jinlai Yang , Jiong Zheng , Li Dong , Xiaosong Hu , Fusheng Zhang

{"title":"Research on the texture of canned bamboo shoots preserved under ultra-high pressure: Based on the molecular structure of pectin and cell wall integrity","authors":"Xiaohua Sun , Dan Chen , Ziyi Zhan , Ya Wang , Liangru Wu , Jinlai Yang , Jiong Zheng , Li Dong , Xiaosong Hu , Fusheng Zhang","doi":"10.1016/j.fbp.2025.12.026","DOIUrl":"10.1016/j.fbp.2025.12.026","url":null,"abstract":"<div><div>This study investigated the effects of ultra-high pressure (UHP) processing on the textural, microstructural and molecular properties (cell wall integrity and pectin structure) of bamboo shoots, using thermal processing as the control. Results indicated that compared to that of fresh bamboo shoots, UHP treatments at 500 MPa/20 min, 600 MPa/20 min, and 600 MPa/5 min reduced the hardness of canned bamboo shoots by 6.59 %, 9.92 %, and 12.26 %, respectively. The hardness of UHP-treated bamboo shoots was 1.35–1.44 times greater than that of the thermally processed samples. UHP significantly improved hardness retention and cellular integrity while reducing electrolyte leakage. Compared to fresh samples, relative conductivity increased by 14.15–26.87 % in UHP-treated samples and 47.83 % in thermally processed samples. Structural analysis revealed that UHP preserved RG-I pectin backbone integrity (Rha/GalA < 0.05) and limited rhamnose (Rha) degradation, with controlled demethylation in chelate-soluble pectin (DE reduction: 32.57–48.85 %), enhancing calcium crosslinking. Spectroscopic characterization confirmed enhanced calcium-mediated crosslinking and cellulose-pectin matrix stabilization. These findings demonstrate the efficacy of UHP in preserving the textural and structural integrity of canned bamboo shoots, providing a viable strategy for canned bamboo shoot processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 71-81"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939727","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}

引用次数: 0

Evaluation of sustainable paper-based consumer packaging materials for shelf life extension of turmeric and nutmeg powder 可持续纸质消费品包装材料对延长姜黄和肉豆蔻粉保质期的评价

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-01-08 DOI: 10.1016/j.fbp.2026.01.005

Badal Dewangan, Manjunath P. Eelager

引用次数: 0

Interval Starting Accessibility Drying (ISAD) and Convective drying processes analysis with emphasis on kinetics and energy aspects: Case study of blue crab meat (Portunus segnis) 间歇启动可及性干燥（ISAD）和对流干燥过程的动力学和能量分析：以蓝蟹肉（Portunus segnis）为例

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.fbp.2026.02.007

Wafa Hajji , Chaima Rekik , Hela Gliguem , Karim Allaf , Sihem Bellagha

{"title":"Interval Starting Accessibility Drying (ISAD) and Convective drying processes analysis with emphasis on kinetics and energy aspects: Case study of blue crab meat (Portunus segnis)","authors":"Wafa Hajji , Chaima Rekik , Hela Gliguem , Karim Allaf , Sihem Bellagha","doi":"10.1016/j.fbp.2026.02.007","DOIUrl":"10.1016/j.fbp.2026.02.007","url":null,"abstract":"<div><div>Crab meat samples were subjected to (i) convective drying at 45°C and (ii) Interval Starting Accessibility Drying (ISAD) at 45°C and 3.5 m/s with 15 s of active time and tempering periods ranging between 15 s and 120 s, in order to investigate firstly the effect of air flow velocity (1.5, 2.5, 3.5 and 5 m/s) on drying kinetics and energy consumption, and secondly to estimate the Critical Air Velocity (CAV). The impact of ISAD compared to conventional continuous drying was significant in terms of effective drying time, energy consumption, and rehydration rate and capacity. Hence, ISAD treatment significantly reduces the effective drying time by about 86 % to reach the same final water content for conventionally dried crab samples. ISAD reduced the energy consumption from 198.42 kWh to 26.70 kWh at the tempering time of 120 s. ISAD also allowed a much better rehydration rate and capacity compared to the conventional continuous drying process. Consequently, the ISAD regime can be considered as a relevant way for intensifying the internal resistance to water transfer during the drying process of food products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 574-583"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397076","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}

引用次数: 0

Smart food comminution using deep learning and machine vision: Progress and prospects 使用深度学习和机器视觉的智能食品粉碎：进展和前景

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.fbp.2026.02.012

Weijie Zhou , Min Zhang , Tiantian Tang , Bhesh Bhandari , Chunli Li

引用次数: 0

Microwave-assisted extraction (MAE) of phenolic compounds from mango (Mangifera indica L. cv Manila) peel using a choline-based deep eutectic solvent 微波辅助提取芒果（Mangifera indica L. cv Manila）果皮中酚类化合物

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.fbp.2026.02.013

Adriana Herrera-Cruz, Magali Salas-Reyes, Analilia Sánchez, Judith López-Bonilla, Claudia Virués, Zaira Domínguez

{"title":"Microwave-assisted extraction (MAE) of phenolic compounds from mango (Mangifera indica L. cv Manila) peel using a choline-based deep eutectic solvent","authors":"Adriana Herrera-Cruz, Magali Salas-Reyes, Analilia Sánchez, Judith López-Bonilla, Claudia Virués, Zaira Domínguez","doi":"10.1016/j.fbp.2026.02.013","DOIUrl":"10.1016/j.fbp.2026.02.013","url":null,"abstract":"<div><div>This study focused on optimizing the microwave-assisted extraction (MAE) of phenolic compounds from Manila mango peel (MP) using a deep eutectic solvent (DES) composed of choline chloride, xylitol and water (ChCl:Xyl:H<sub>2</sub>O) in a 2:1:3 ratio. A central composite design with three variables was employed to evaluate the effects of temperature (<em>T</em>), extraction time (<em>t</em>), and solid-liquid ratio (<em>LSR</em>) on the total phenol content (TPC) and antioxidant activity of the extracts. Response surface methodology (RSM) was used to analyze the interactions between these variables. The TPC model provided the best fit between the experimental and predicted data. According to this model, the optimal conditions for extraction were: <em>T</em> = 43 °C, <em>t</em> = 4.93 min, and <em>LSR</em> = 56.82 mL/g. The TPC obtained with the DES under these parameters, expressed as equivalents of gallic acid (EGA) per g of dried weight (DW), was 310.47 ± 8.49 mg EGA/g DW, which means 2.3–3 times more than that obtained with 70 % ethanol and water, respectively, in the MAEs under the same optimal conditions. The resulting MP-DES extract was rich in gallic acid and quercetin derivatives, and it remained stable during the first 15 days, regardless of whether it was stored at room temperature or refrigerated. However, after 60 days, the extract stored at a low temperature experienced less degradation of TPC compared to the one stored at room temperature (23.15 % vs ∼32.46 %, respectively). Additionally, the use of DES successfully prevented fungal growth in the MP extract for at least 2 months. The calorimetric study of the extract indicated that it behaves like a solution over a wide range of temperatures, showing no significant changes for 60 days after it was obtained<strong>.</strong></div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 584-598"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397080","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}

引用次数: 0