Food and Bioproducts Processing最新文献

{"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 ,&nbsp;Dan Chen ,&nbsp;Ziyi Zhan ,&nbsp;Ya Wang ,&nbsp;Liangru Wu ,&nbsp;Jinlai Yang ,&nbsp;Jiong Zheng ,&nbsp;Li Dong ,&nbsp;Xiaosong Hu ,&nbsp;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 &lt; 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}

{"title":"Evaluation of sustainable paper-based consumer packaging materials for shelf life extension of turmeric and nutmeg powder","authors":"Badal Dewangan,&nbsp;Manjunath P. Eelager","doi":"10.1016/j.fbp.2026.01.005","DOIUrl":"10.1016/j.fbp.2026.01.005","url":null,"abstract":"<div><div>Herein, the various sustainable consumer packaging for turmeric and nutmeg powder were examined to extend shelf life. The combination of paper and plastic packaging reduces plastic dependency and serves the sustainable goal. The absence of heavy metals and phthalates, as confirmed by ICP and GC-MS analysis, demonstrates that the P1 to P4 packaging options are safe for food contact. These packaging materials exhibit tensile strength ranging from 15.77 to 25.68 MPa. Due to the presence of Aluminum foil and MET PET as a barrier layer, the P3 and P4 packaging option exhibits superior barrier properties compared to P1 and P2. Fresh turmeric and nutmeg powder having nominal moisture content and water activity were studied for extension in their shelf life under accelerated conditions of 38 ± 1˚C and RH 90 ± 2 % with optimized sustainable consumer packaging option, achieved the maximum shelf life extension of 480 d (turmeric) and 390 d (nutmeg) in P4 packaging material with MET PET as the barrier layer.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 141-151"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939730","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":"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 ,&nbsp;Chaima Rekik ,&nbsp;Hela Gliguem ,&nbsp;Karim Allaf ,&nbsp;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}

{"title":"Smart food comminution using deep learning and machine vision: Progress and prospects","authors":"Weijie Zhou ,&nbsp;Min Zhang ,&nbsp;Tiantian Tang ,&nbsp;Bhesh Bhandari ,&nbsp;Chunli Li","doi":"10.1016/j.fbp.2026.02.012","DOIUrl":"10.1016/j.fbp.2026.02.012","url":null,"abstract":"<div><div>The application of Artificial Intelligence (AI) in food comminution is rapidly shifting from traditional processing methods to intelligent systems. AI can enhance milling efficiency, particle uniformity, and product quality, while reducing energy consumption and the need for manual intervention. This paper systematically reviews the pivotal roles of machine learning, deep learning, and computer vision in food comminution, highlighting their innovative applications in raw material classification, process optimization, particle size monitoring, and powder quality analysis. It further explores practical scenarios such as field monitoring, pre-processing of raw materials, dynamic equipment parameter adjustment, and real-time quality assessment. In addition, the potential integration of food powders with 3D printing technology is discussed in the context of intelligent manufacturing. Finally, the paper summarizes current challenges and proposes feasible solutions for future development.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 560-573"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397078","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":"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,&nbsp;Magali Salas-Reyes,&nbsp;Analilia Sánchez,&nbsp;Judith López-Bonilla,&nbsp;Claudia Virués,&nbsp;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:H₂O) 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}

{"title":"Experimental study on the interaction of falling films and sprays during cleaning","authors":"M. Joppa,&nbsp;R. Schade,&nbsp;T. Hanisch,&nbsp;C. Golla,&nbsp;E. Fuchs,&nbsp;M. Mauermann","doi":"10.1016/j.fbp.2025.12.020","DOIUrl":"10.1016/j.fbp.2025.12.020","url":null,"abstract":"<div><div>In hygiene-critical industries such as the food industry, there is great interest in designing needs-based cleaning processes with optimized parameters. Simulations of the cleaning processes can support optimization, but often take too long, especially regarding the spray cleaning of large containers. Simplified and semi-empirical prediction models can improve the situation but require a solid experimental basis. The present study addresses an important knowledge gap by investigating the cleaning of a swellable, food-related model soil with water by a spray that is superimposed with a falling film. The variation of the impact angle of the spray (30° … 90°), the pre-wetting time (0 s … 120 s) and the nozzle pressure (1 barg … 5 barg) reveals a wide range of possible effects. Compared to spray cleaning only, both an increase in the cleaning rate of almost 50 % as well as a decrease in the cleaned area of about 80 % were observed, depending on the parameter selection and focus of the analysis.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 126-132"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939729","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":"Dihydromyricetin-loaded nanocochleates with a distinctive cylindrical structure: Effects of varying calcium chloride (CaCl2) concentrations on the stability and controlled release of dihydromyricetin","authors":"Mohammad Molaveisi,&nbsp;Ya Zhao,&nbsp;Li Li,&nbsp;Qilong Shi","doi":"10.1016/j.fbp.2026.01.016","DOIUrl":"10.1016/j.fbp.2026.01.016","url":null,"abstract":"<div><div>As innovative delivery vehicles, nanocochleates can improve the stability and controlled release of dihydromyricetin (DHM). However, the mechanisms by which calcium chloride (CaCl₂) influences the formation of nanocochleates′ unique cylindrical structure, as well as its effect on their stability and release performance, remain unclear. To address these issues, DHM-loaded nanocochleates were prepared with 6.25, 12.5, and 25 mM CaCl₂ to assess their influences on the physicochemical and structural properties of the nanocochleates. The results showed that nanocochleates prepared with the highest CaCl₂ concentration (25 mM) and incorporated with 5 mg of DHM achieved the highest encapsulation efficiency (85.29 ± 0.12 %), zeta potential (–20.53 ± 0.97 mV), antioxidant activity (50.46 ± 0.63 %), and apparent water solubility (57.25 ± 0.51 %). Scanning electron microscopy (SEM) images showed elongated cylindrical structures in the nanocochleates, and X-ray diffraction (XRD) analysis confirmed their distinctive organization. Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) confirmed that DHM was effectively encapsulated within the nanocochleates through ionic interactions. Nanocochleates prepared with 25 mM CaCl₂ exhibited excellent stability over 28 days and demonstrated superior <em>in vitro</em> controlled release of DHM (64 %–81 %) compared to DHM suspension (99 %) after 8 h in gastrointestinal medium.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 277-291"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073752","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":"Microencapsulation mechanism of menthol and menthone by hydroxypropyl-β-cyclodextrin for enhanced stability and prolonged retention","authors":"Honghui Guo ,&nbsp;Haohong Yao ,&nbsp;Quanxing Zheng ,&nbsp;Quanling Xie ,&nbsp;Hongliang Lu ,&nbsp;Xiaohua Deng ,&nbsp;Yan Lin ,&nbsp;Ming’en Zhang ,&nbsp;Pengfei Ma ,&nbsp;Zhuan Hong ,&nbsp;Xiaoqing Huang","doi":"10.1016/j.fbp.2026.01.011","DOIUrl":"10.1016/j.fbp.2026.01.011","url":null,"abstract":"<div><div>Menthol/hydroxypropyl-β-cyclodextrin (HP-β-CD) and menthone/HP-β-CD inclusion microcapsules were prepared by spray drying their pre-formed inclusion complexes. Phase solubility studies indicated that both menthol and menthone formed A_L-type inclusions with HP-β-CD at a 1:1 stoichiometric ratio. The thermodynamic parameters (ΔH, ΔS, and ΔG) and stability constants demonstrated that the embedding processes are spontaneously exothermic, with lower temperatures favoring these reactions. Compared to menthone, menthol exhibited a stronger affinity for HP-β-CD, making it more effective in enhancing the solubility and stability of menthol. Infrared spectroscopy and ¹H NMR analyses confirmed the successful microencapsulation of both compounds by HP-β-CD. Molecular docking further provided the proposed embedding structures and binding energies of the inclusion complexes. The findings revealed that distinct microencapsulation mechanisms (hydrogen bonding for menthol/HP-β-CD, van der Waals forces for menthone/HP-β-CD) significantly influenced performance. Menthol/HP-β-CD microcapsules had higher storage retention at 60 °C after 16 days (34.7 %), compared with 24.4 % for menthone/HP-β-CD microcapsules, while menthone/HP-β-CD microcapsules showed better thermal stability above 150 °C. These results confirm HP-β-CD microencapsulation enhances mint compounds’ stability and retention, supporting their use in food, pharmaceuticals and other fields requiring thermal processing or long storage.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 321-332"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073755","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":"Impact of differently-shaped adjacent object on microwave heating uniformity and energy efficiency of multiple specimens","authors":"Tianyi Su ,&nbsp;Xingyun Gao ,&nbsp;Yuanyuan Ma ,&nbsp;Zhijun Zhang","doi":"10.1016/j.fbp.2025.12.021","DOIUrl":"10.1016/j.fbp.2025.12.021","url":null,"abstract":"<div><div>Microwave heating is a widely used efficient heating method. However, processing multiple specimens in a microwave oven leads to distinct heating performance due to differences in their properties. In this study, a validated theoretical model incorporating electromagnetic fields, heat and mass transfer, and phase change was used to investigate the effects of sample properties, such as shape, volume, location, and material, on the heating performance of two-specimen combinations with different properties. Quantitative indices, including the coefficients of variation of the electric field (COVE) and temperature (COVT), the relative energy absorption ratio (ABR), and the average temperature, were employed to evaluate heating performance. The results indicated that ellipsoid- and sphere-shaped adjacent objects enhance energy absorption in the target specimen but result in less uniform electric and temperature distributions. When the target specimen was located on the left-hand side, increasing the volume of the adjacent object reduced the COVE of the target specimen in 73–86 % of the sample combinations. In contrast, when the target specimen was on the right-hand side, the COVE increased in 53 % of the combinations with increasing adjacent object volume. The target on the left-hand side tended to absorb more energy but exhibited poorer uniformity in electric and temperature distributions. Furthermore, during the initial heating period, the material of the target specimen had a more significant influence on heating performance than that of the adjacent object. This comprehensive analysis of specimen properties provides actionable guidance for designing two-sample combinations in microwave heating processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 47-70"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881861","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 extraction mechanism of essential oil from Michelia alba DC. using subcritical solvent extraction","authors":"Nawaphat Thaiseeharach ,&nbsp;Pawit Suwanarawat ,&nbsp;Pantira Songlertsakul ,&nbsp;Pattarin Supanivatin ,&nbsp;Aluck Thipayarat ,&nbsp;Jakrapop Wongwiwat","doi":"10.1016/j.fbp.2026.01.012","DOIUrl":"10.1016/j.fbp.2026.01.012","url":null,"abstract":"<div><div>The use of essential oils from plants has occurred since ancient times, with their demand steadily increasing. In Southeast Asia, the white champaka flower is a well-known medicinal flower, and its essential oil holds significant value in various industries. There are numerous studies on enhancing their extraction yields using various methods. However, research into the extraction mechanism of the white champaka flower is relatively limited, despite their importance. Therefore, the study of essential oil extraction from Michelia alba D.C. or white champaka flowers was investigated using the subcritical solvent extraction method with 1,1,1,2-tetrafluoroethane (HFC-134a) as the solvent. This research analyzes the extraction mechanism and the effects of time and temperature on the extraction yield. The extraction times were varied to 20, 30, 40, and 50 min per extraction loop, and the temperatures ranged from 40 to 60°C. The results showed that increasing time or temperature significantly improved the extraction yield. Furthermore, this study also provides an agitator as an alternative method for maintaining the solute concentration difference between the inside and outside of the raw material particles. This replaces the old method used in the machine, which is called the “solvent-overfill method”. Lastly, the extraction mechanism was analyzed using mathematical modeling, including Darcy’s law, the mass transfer equation, and the Arrhenius equation. Consequently, the initial concentration of solute inside white champaka petal, the activation energy and pre-exponential constant, were evaluated to be 6.99 × 10⁻⁴ g/cm³, 18.48 kJ/mol and 9.03 × 10⁻² g/min·cm², respectively, as well as the mass transfer coefficient of the extraction at various temperatures. These discoveries are highly advantageous for further research on the extraction of other flowers under similar conditions.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 254-263"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034519","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}