Food and Bioproducts Processing最新文献

{"title":"Effect of low intensity-magnetic field coupled with blue light on β-carotene synthesis in Blakeslea trispora","authors":"Dongxu Wang ,&nbsp;Junwei Bao ,&nbsp;Luqian Gong ,&nbsp;Jing Bai ,&nbsp;Yong Wang ,&nbsp;Jinlong Liu","doi":"10.1016/j.fbp.2025.04.014","DOIUrl":"10.1016/j.fbp.2025.04.014","url":null,"abstract":"<div><div><em>Blakeslea trispora</em> is a promising microorganism used for the industrial production of β-carotene due to its rapid growth and high yield. However, the effects of magnetic fields and blue light on β-carotene synthesis in <em>B. trispora</em> remains have not been fully elucidated. For the first time, this paper investigated the effects of low-intensity magnetic field (LI-MF) and photomagnetic coupling on the synthesis of β-carotene by <em>B. trispora</em>. The results showed that the content of β-carotene increased from 3.77 mg/g to 7.57 mg/g under LI-MF. The production of β-carotene following the combination of LI-MF with blue light was lower compared to LI-MF treatment alone, yet higher than the control. It is hypothesized that the metabolic processes mediated by LI-MF and blue light interfere with each other. Transcriptome analysis indicated that LI-MF enhanced glucose metabolism, amino acid metabolism, and transporter pathways. Additionally, genes related to nucleobase-containing compound transport, and RNA localization were significantly affected by the co-treatment of LI-MF and blue light compared to LI-MF treatment. Overall, this study analyzed the enhancement of β-carotene production by LI-MF and the interaction mechanism between LI-MF and blue light in <em>B. trispora</em> at the molecular level, providing valuable insights for the application of LI-MF and blue light in <em>B. trispora</em>.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 19-27"},"PeriodicalIF":3.5,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895810","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":"Biocompatibility and mechanical properties of Curdlan-based hydrogels for cultivated fat production","authors":"Armaghan Amanipour ,&nbsp;Reyhaneh Sarkarat ,&nbsp;Arian Amirvaresi ,&nbsp;Nitin Nitin ,&nbsp;Setareh Shiroodi ,&nbsp;Champ Jones ,&nbsp;Arash Shahsavari ,&nbsp;Reza Ovissipour","doi":"10.1016/j.fbp.2025.04.008","DOIUrl":"10.1016/j.fbp.2025.04.008","url":null,"abstract":"<div><div>Scaffolding is one of the fundamental steps in cultured meat production, serving as a structure that supports cell attachment and imitates the conventional meat texture. Currently, there is limited information on the suitability of edible scaffolds suitable for cultivated fat applications. This study explores the potential of curdlan-based hydrogels combined with plant and insect proteins as scaffolds for cultivated lamb fat production as well as the effect of plasma treatment on cell adhesion of lamb fat cells. The hydrogels were evaluated for their morphology, mechanical, thermal, and surface properties to determine their suitability for supporting cell growth. Mechanical testing showed that the addition of proteins significantly improved the elasticity of the hydrogels, with black soldier fly protein showing the most notable enhancement. Thermal analysis revealed that protein incorporation into curdlan scaffolds shifts the melting temperature to lower temperatures. Complex proteins-polysaccharide changed the thermostability of the gel slightly, with the sharp peak temperature reduced compared to curdlan alone. Swelling tests demonstrated higher water uptake in protein-enriched scaffolds, indicating increased porosity and potential for enhanced nutrient transport. Biocompatibility assessments through cell viability assays showed that curdlan and hemp protein-enriched scaffolds supported lamb fat cell attachment better compared to other scaffolds. The effect of plasma treatment on surface activation of scaffolds, although increased surface hydrophilicity, negatively affected cell adhesion. These findings suggest that curdlan and protein-enriched curdlan hydrogels, specifically with hemp, have a potential for developing scaffolds in cultured meat applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 1-11"},"PeriodicalIF":3.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143886322","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 hydroethanolic extracts from Guaco leaves (Mikania glomerata Sprengel) on mechanical properties and bioactivities of gelatin-based bioactive films","authors":"David Willian Bertan ,&nbsp;Luciana Ribeiro da Silva Lima ,&nbsp;Paula Benoso ,&nbsp;Rodrigo Vinicius Lourenço ,&nbsp;Ana Mônica Quinta Barbosa Bittante ,&nbsp;Andresa Gomes ,&nbsp;Izabel Cristina Freitas Moraes ,&nbsp;Mariana Simões Larraz Ferreira ,&nbsp;Paulo José do Amaral Sobral","doi":"10.1016/j.fbp.2025.04.007","DOIUrl":"10.1016/j.fbp.2025.04.007","url":null,"abstract":"<div><div>Guaco leaves (<em>Mikania glomerata</em> Sprengel) show potential as a source of phenolic compounds (PC) that can be extracted for application in active film production. The phenolic profile of guaco leaf hydroethanolic extracts (GLHE) and their impact on the properties of the gelatin-glycerol film-forming solutions (FFS) and films were evaluated. GLHE were prepared using 20 (GLHE.20), 40 (GLHE.40), and 60 % (v/v) ethanol (GLHE.60), and incorporated into gelatin FFS at concentrations of 50 or 150 (g/100 g gelatin). The phenolic profile of GLHE was determined by untargeted metabolomics. The FFS and their films were characterized. Phenolic acids and flavonoids comprised 75 % of the PC and significantly influenced the phenolic profile of the extracts. Multivariate analyses suggested that derivatives of caffeic and coumaric acids, along with various flavonoids, contributed to the strong antioxidant activity of GLHE.40 and GLHE.60. The addition of these extracts into films did not affect their microstructure, crystallinity, thickness, moisture content, solubility in water, and opacity. On the other hand, thermal properties, water contact angle, water vapor permeability, mechanical properties, and color parameters. Moreover, the addition of GLHE increased the antioxidant activity (AoA) of the material, without, however, conferring antimicrobial activity against Gram-positive or Gram-negative bacteria. A good stability of the AoA within the gelatin matrix was observed over a six-month period. Overall, the type of solvent affected the films’ tensile strength (TS) (GLHE.20 &lt;GLHE.40 &lt;GLHE.60) but regarding the GLHE concentration, only 150 % sample increased TS as compared with the control films. In conclusion, the Guaco leaf extracts are rich in phenolic compounds with good bioactivity and can be used in the production of active films based on gelatin.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 355-371"},"PeriodicalIF":3.5,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876697","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":"Improved stability of phytonutrients in fortified eutectogel: Tuning durian seed gum and oil palm leaf extract using natural deep eutectic solvent (NADES) for food coating application","authors":"Zhi Ling Chew ,&nbsp;Chi Loke Fun ,&nbsp;Qi Qi Koh ,&nbsp;Yingzhan Zhao ,&nbsp;Yin Leng Kua ,&nbsp;Suyin Gan ,&nbsp;Harrison Lik Nang Lau","doi":"10.1016/j.fbp.2025.04.005","DOIUrl":"10.1016/j.fbp.2025.04.005","url":null,"abstract":"<div><div>The yield and functional properties of durian seed gum (DSG) are highly dependent on the extraction process. Aqueous-extracted DSG from dry seed at high temperature and alkaline condition (dry seed method) showed the highest yield (31.06 %) and the most desired shear-thinning behaviours, gelling and sorption properties for eutectogel formulation in food coating application. Choline chloride-fructose (1:2) natural deep eutectic solvent (NADES) was used to extract the phenolic compounds from oil palm leaves (OPL) due to its higher efficiency and stability in eutectogel formulation. The optimal extraction temperature, time and solid-to-liquid ratio were found at 40 °C, 20 min and 0.02 g/mL, respectively, to achieve maximum total phenolic content (TPC) yield of 28.22 mg/g OPL. The high viscosity eutectogel protected nutrients from oxidation and demonstrated excellent stabilization ability over 40 days of storage. The degradation rate of gallic acid in NADES and DSG were almost 2-fold and 10-fold higher than eutectogel, respectively. This study shed light on the potential of fortified eutectogel containing oil palm leaf extract (OPLE) as a novel coating material in food preservation. The extraction processes of DSG and OPLE, as well as the formulation of NADES and eutectogel are tunable for desired properties and application.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 337-354"},"PeriodicalIF":3.5,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864648","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":"From characterisation to strategy: A comprehensive review of fouling in dairy ultrafiltration and microfiltration","authors":"Freja Mardal ,&nbsp;Asad Ali ,&nbsp;Adil Mehmood ,&nbsp;Zainab Nadeem ,&nbsp;Ayaz Ahmad","doi":"10.1016/j.fbp.2025.04.006","DOIUrl":"10.1016/j.fbp.2025.04.006","url":null,"abstract":"<div><div>Membrane-based separation technologies like ultrafiltration (UF) and microfiltration (MF) are widely used for concentrating and separating proteins and other milk components. Despite significant advancements, fouling remains a major challenge, increasing operational costs, processing time, and energy consumption. This review thoroughly examines fouling characterisation in milk UF and MF processes, focusing on the interplay between membrane properties, operating conditions and solution properties. The review highlights the critical need for effective fouling mitigation strategies. It provides an in-depth analysis of fouling properties, factors influencing filtration, and advanced techniques for characterisation. The discussion also addresses the optimisation of cleaning procedures, emphasising the importance of understanding the chemical and morphological characteristics of fouling to develop tailored cleaning protocols. Such customised approaches can result in reduced standard cleaning sequences, leading to the conservation of water and chemicals. The review suggests future research directions, emphasising the importance of collaboration between dairy processors and cleaning agent suppliers to enhance cleaning strategies. It highlights the necessity of employing multiple analytical techniques to comprehensively understand fouling, linking it with filtration performance data from real processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 312-326"},"PeriodicalIF":3.5,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850720","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":"Carbon footprint analysis for Scope 1 and 2 in meat production – Case study of polish plants","authors":"Magdalena Wróbel-Jędrzejewska,&nbsp;Ewelina Włodarczyk,&nbsp;Łukasz Przybysz","doi":"10.1016/j.fbp.2025.04.003","DOIUrl":"10.1016/j.fbp.2025.04.003","url":null,"abstract":"<div><div>The carbon footprint (CF) analysis of meat production and processing at a large industrial plant in Poland was carried out. In the face of growing environmental awareness and sustainability reporting requirements, the meat industry's impact on greenhouse gas (GHG) emissions was examined. The analysis focused on the slaughtering and processing processes of animal raw materials, taking into account direct and indirect emissions (electricity, fuel, transportation and refrigerant consumption). The collected data made it possible to develop a uniform methodology for calculating CF, covering the full life cycle of meat products in a plant. A measurement system and database were created to collect key information on emissions. The total CF of pork production was 0.497 kg CO_2eq/kg. The results showed where the highest emissions are generated, allowing the identification of areas with the highest CF and opportunities for reduction. Average production-related GHG emissions came mainly from indirect emissions (electricity consumption) and accounted 68 % and 70 % respectively for slaughterhouses and processing plants The study highlights the importance of uniform standards for analyzing the meat industry's CF and their impact on the movement toward sustainable production, which is crucial in the fight against climate change. The developed results allow for conscious management of the company's sustainable development.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 327-336"},"PeriodicalIF":3.5,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864555","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":"Generating 3D food printing materials through extrusion cooking: Printability and rheological properties of omega-3-enriched and chickpea flours formulations","authors":"Ibrahym Rodríguez-Fernández ,&nbsp;Rubén Maldonado-Rosas ,&nbsp;Sayra N. Serrano-Sandoval ,&nbsp;David Mendoza-Cachú ,&nbsp;Janet A. Gutierrez-Uribe ,&nbsp;Viridiana Tejada-Ortigoza","doi":"10.1016/j.fbp.2025.04.001","DOIUrl":"10.1016/j.fbp.2025.04.001","url":null,"abstract":"<div><div>Although deeply studied, the list of 3D Food Printing (3DFP) compatible materials is still short compared to traditional food manufacturing methods. This study focused on the printability of chickpea flour enriched with omega-3-rich oil and the effect of extrusion processing on printability. The functional and nutritional advantages of extrusion processing generated novel materials for 3D food printing. Four flours were used: NE (non-extruded), NEO (oil enriched), E (extruded), and EO (oil enriched). The water content varied across 14 formulations (34–36–40 % for NE and NEO and 66–68–70–72 % for E and EO), all printed at two temperatures (T1–25 ºC and T2–35 ºC). The prints’ dimensional accuracy was assessed to find the best formulation for each flour type. Following the least percentage error in each material´s top-view printability, the four best formulations were rheologically characterized (amplitude sweep, shear-viscosity, time-viscosity, temperature-viscosity, and recovery). Based on printability, the best formulations were NE-36-T1 (non-extruded sample with 36 % water content printed at 25 ºC) and E-72-T1 (extruded sample with 72 % water content printed at 25 ºC), yielding the lowest printing deviations (29.03 and 30.07). Omega-3 enrichment significantly decreased the yield stress (3262 Pa for NE-36 to 2831 Pa for NEO-36, and 3304 Pa for E-72 to 1766 Pa for EO-72). All formulations remained viscoelastic, with EO-72 having the lowest recovery percentage. These results showed the compatibility of extruded and non-extruded chickpea flour with 3DFP, granting their further integration as ingredients in more complex formulations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 287-299"},"PeriodicalIF":3.5,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829231","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":"Addressing the knowledge gap on pharmacologically relevant properties of structurally similar nitrofuran class drugs","authors":"Tatyana V. Volkova,&nbsp;Olga R. Simonova,&nbsp;German L. Perlovich","doi":"10.1016/j.fbp.2025.04.002","DOIUrl":"10.1016/j.fbp.2025.04.002","url":null,"abstract":"<div><div>New data on the solubility (buffers pH 2.0, pH 5.0, pH 7.4, EtOH (ethanol), OctOH (1-octanol) and IPM (isopropyl myristate)), distribution (OctOH/buffer and IPM/buffer systems), and permeability through the polydimethylsiloxane-polycarbonate membrane (PDS) and PermeaPad barrier (PP) of three structurally similar nitrofuran class drugs: nifurtimox (NFM), nifuratel (NFT) and nifuroxazide (NFX) have been obtained. All the compounds appeared to be very sparingly soluble in the range of physiological pH. In addition, low solubility in organic solvents: EtOH &gt; OctOH &gt; IPM was also determined. The solubility of the studied substances in the organic solvents was shown to be higher than in the aqueous media. The values of the distribution coefficients appeared to be in agreement with the solubility in the respective solvents. According to the distribution in the OctOH/buffer system, only NFX matched the range of optimal lipophilicity (logD=1÷3) for successful absorption. Permeability of all the studied nitrofuran derivatives was shown to be essentially greater through the PP barrier as compared to the PDS membrane. The trends between the distribution coefficients and permeability were disclosed.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 278-286"},"PeriodicalIF":3.5,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829230","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":"Pre-drying strategies for French fries: Enhancing quality and reducing PAH4 migration","authors":"Guoyan Liu ,&nbsp;Xiaowei Xu ,&nbsp;Xiangxin Xu ,&nbsp;Li Liang ,&nbsp;Jixian Zhang ,&nbsp;Chaoting Wen ,&nbsp;Youdong Li ,&nbsp;Xudong He ,&nbsp;Xiaofang Liu ,&nbsp;Xin Xu","doi":"10.1016/j.fbp.2025.03.013","DOIUrl":"10.1016/j.fbp.2025.03.013","url":null,"abstract":"<div><div>French fries are widely consumed globally; however, their high oil content and the presence of lipophilic pollutants, such as polycyclic aromatic hydrocarbons (PAHs), which are linked to carcinogenic and mutagenic effects, pose significant health concerns. This study investigated the effects of three pre-drying methods- hot air drying (HAD), vacuum drying (VD), and microwave drying (MD) on PAH4 migration and key quality parameters of French fries, including oil content, hardness, and microstructural changes. The stable isotope-labeled PAH4 (PAH4-d12) were employed to simulate the migration of PAH4 from frying oil to French fries. SEM and CLSM 3D imaging revealed that HAD and VD had a denser microstructure in the fries, reducing oil absorption and PAH4 migration, while MD caused structural damage, increasing porosity and PAH4 migration. The results demonstrated that HAD and VD significantly minimized PAH4 migration, resulting in a firmer French fry with reduced oil absorption and improved oil retention. Specifically, these methods significantly reduced the oil content in French fries by 16.00–37.54 % and increased their hardness by 37.10–91.05 %. In contrast, MD increased PAH4 migration due to structural degradation, including the formation of larger pores, which facilitated significantly higher oil absorption. This study demonstrates that pre-drying methods such as HAD and VD can effectively reduce PAH4 exposure, enhance food safety, and improve the textural properties of French fries, offering a practical approach for producing healthier fried products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 222-230"},"PeriodicalIF":3.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768240","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":"Development and Protective Mechanism of a Freeze-Drying Protectants Against Freeze-Drying for Lactiplantibacillus plantarum W1","authors":"Shuo Yuan ,&nbsp;Jun Wang ,&nbsp;Gang Wang ,&nbsp;Juan Liu ,&nbsp;Sitong Zhang ,&nbsp;Yanli Li ,&nbsp;Xiufeng Wang ,&nbsp;Xinyu Wang ,&nbsp;Shuai Zhu ,&nbsp;Huan Chen","doi":"10.1016/j.fbp.2025.03.018","DOIUrl":"10.1016/j.fbp.2025.03.018","url":null,"abstract":"<div><div><em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) has promising applications in the development of probiotics, largely based on its recently recognized role in the gut–heart–brain axis. However, its survival rate after freeze-drying and its storage stability are key factors limiting the development and application of <em>L. plantarum</em>. In this study, we mixed skimmed milk, trehalose, and inulin (SMTI) in a 1:8 mass ratio with <em>L. plantarum</em> W1, followed by freeze-drying. The results showed that using SMTI as a protectant could increase the freeze-dried survival rate to 86.87%+0.9%. After 1 month, the viability of the freeze-dried bacterial cells was 2.87+0.44×10⁹ CFU/g. By measuring relevant enzyme activities, we found that the addition of this protectant enhanced the activity of Na⁺-K⁺-ATPase, Ca²⁺-Mg²⁺-ATPase, and total ATPase during freeze-drying. These enzyme activities maintained the integrity of the <em>L. plantarum</em> W1 cell membrane and reduced the leakage of lactate dehydrogenase and β-galactosidase. Therefore, SMTI improved the freeze-dried survival rate of <em>L. plantarum</em> W1 and increased its resistance to adverse conditions. Our study provides a new formula for a probiotic protectant, offering a new method by which to preserve probiotic strains during freeze-drying.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821434","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}