Food and Bioproducts Processing最新文献

{"title":"A simplified alternative to the conventional dialysis of the collagen extraction protocol","authors":"AGDM Ampitiya ,&nbsp;ST Gonapinuwala ,&nbsp;CAN Fernando ,&nbsp;MDST de Croos","doi":"10.1016/j.fbp.2025.05.008","DOIUrl":"10.1016/j.fbp.2025.05.008","url":null,"abstract":"<div><div>One of the major disadvantages of the conventional fish collagen extraction protocol is its complicated, prolonged, and costly purification step which is associated with dialysis. Therefore, the focus of this study was to modify the purification step for a simple alternative and create a protocol to determine the efficiency of the alternative technique. Thus, Acid-soluble collagen was extracted from yellowfin tuna skin, and purification was carried out using both dialysis and a novel washing technique. The endpoint of this washing technique was determined using a refractometer and pH meter. Collagen yields from yellowfin tuna skin were 61.26 ± 0.63 % for the dialysis method and 62.03 ± 1.85 % for the washing technique. Collagens extracted by both methods were identified as Type I, exhibiting high purity and maintaining their triple helical structure. Under the naked eye, freeze-dried collagen appeared as a white sponge, while under scanning electron microscopy, it showed a porous, fibrous, and sheet-like structure. The washing technique proved more economically viable, time-efficient, and practical compared to dialysis. The endpoint determination approaches developed were straightforward and reliable. However, further scale-up studies are needed for both the washing technique and endpoint determination methods for its industrialisation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 151-158"},"PeriodicalIF":3.5,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148116","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":"Macroscopic modelling and parameter estimation of blueberries freeze-drying","authors":"S. Schenck ,&nbsp;S. Barrios ,&nbsp;A. Ferrari ,&nbsp;P. Lema ,&nbsp;S.M. Goñi","doi":"10.1016/j.fbp.2025.05.007","DOIUrl":"10.1016/j.fbp.2025.05.007","url":null,"abstract":"<div><div>This work aimed to enhance comprehension of the processes involved in the primary stage of blueberry freeze-drying by applying and evaluating two mathematical models to whole fruits, assuming spherical geometry. This approach represents a novel contribution to the modeling of freeze-drying of whole solid plant foods. Blueberries were modeled as spheres with dried and icy layers delimited by the icy core radius. Two models were proposed, to predict the evolution of key state variables - interface temperature, internal temperature, interface pressure, surface pressure and total sublimation time during the process. Model 1 includes five parameters and a detailed representation of heat and mass transfer resistances, and assumes spherical symmetry, neglects shrinkage and desorption, and describes a one-dimensional heat and mass transfer in series. Model 2 is a simplified version of Model 1, represented with three parameters, by unifying mass and heat transfer coefficients. Experimental data from pressure rise tests (PRT) at 20 Pa chamber pressure (<span><math><msub><mrow><mi>P</mi></mrow><mrow><mi>vc</mi></mrow></msub></math></span>) and shelf temperatures (<span><math><msub><mrow><mi>T</mi></mrow><mrow><mi>s</mi></mrow></msub></math></span>) of −20, 0, 10 and 20 °C were used for parameter estimation and validation. Particle swarm optimization was employed to determine heat and mass transfer parameters by minimizing mean square error (MSE) and mean absolute percentage error (MAPE). Performance metrics including MSE, MAPE and coefficient of determination (<span><math><mrow><msup><mrow><mi>R</mi></mrow><mrow><mn>2</mn></mrow></msup><mo>)</mo><mspace></mspace></mrow></math></span>were considered to evaluate the models. The two models achieved errors below 10 % for PRT. The major contribution to overall mass transfer resistance lies in the blueberry skin layer. When models were used to predict sublimation rate, Model 2 significantly outperformed Model 1 in predicting the initial slope of PRT curves (<span><math><msup><mrow><mi>R</mi></mrow><mrow><mn>2</mn></mrow></msup></math></span> = 0.96 vs. 0.73). Model 2 was used to simulate the effects of control variables (<span><math><msub><mrow><mi>P</mi></mrow><mrow><mi>vc</mi></mrow></msub></math></span> and <span><math><msub><mrow><mi>T</mi></mrow><mrow><mi>s</mi></mrow></msub></math></span>) and blueberry initial radius on sublimation time. This work enhances the understanding of heat and mass transfer mechanisms in blueberry freeze-drying, providing a valuable tool for process optimization.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 191-206"},"PeriodicalIF":3.5,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144177801","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":"Production of chitosan-fish oil-green tea extract-based coating for Atlantic bonito (Sarda sarda) fillets preservation","authors":"Fernanda L. Ludtke ,&nbsp;Joana T. Martins ,&nbsp;Ítala Marx ,&nbsp;António A. Vicente ,&nbsp;Jorge M. Vieira","doi":"10.1016/j.fbp.2025.05.003","DOIUrl":"10.1016/j.fbp.2025.05.003","url":null,"abstract":"<div><div>Atlantic bonito (<em>Sarda sarda</em>) is a fish from Atlantic Ocean well-known for its pleasant taste and high nutritional value. However, it is susceptible to lipid and protein oxidation and spoilage. Sustainable bio-based edible coatings are increasingly a viable option for freshness preservation and to extend the shelf life of highly perishable food products. In this context, a coating formulation composed by chitosan (CH), fish oil (FO) and green tea extract (GTE) was developed for application on Atlantic bonito fillets’ surface to preserve their quality. An optimized coating formulation containing 1.25 % CH, 0.30 % FO, and 2 % GTE based on an experimental design was selected, due to its barrier properties. Atlantic bonito fillets’ shelf-life analysis showed that the CH-GTE-FO coating reduced microbial count (<em>Enterobacteriaceae</em>, total viable count (TVC) and psychrotrophic bacteria) over a six-day period. Furthermore, CH-GTE-FO minimized fillets’ lipid and protein oxidation, as well as color changes compared to the control sample. Notably, the fillets’ original textural parameters (hardness, adhesiveness and springiness) were preserved during storage due to the application of the optimized coating. Based on the shelf-life evaluation, the developed CH-GTE-FO coating proved to be effective in maintaining the quality properties of Atlantic bonito fillets, which could potentially extend its shelf life for, at least, six days.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 107-116"},"PeriodicalIF":3.5,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089730","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":"Effect of electric field frequency on inactivation of the Bacillus subtilis spore and its mutants during ohmic heating","authors":"Shyam K. Singh ,&nbsp;Mohamed Medhat Ali ,&nbsp;Chaminda P. Samaranayake ,&nbsp;Huihong Liu ,&nbsp;Peter Setlow ,&nbsp;Sudhir Sastry","doi":"10.1016/j.fbp.2025.05.006","DOIUrl":"10.1016/j.fbp.2025.05.006","url":null,"abstract":"<div><div>Ohmic heating (OH) achieves superior spore inactivation compared to conventional heating (CH) under identical temperature conditions. This study examined the impact of different frequencies (60 Hz, 1 kHz, and 5 kHz) and temperatures (95°C, 105°C, and 115°C) at various applied field strengths (30 V/cm, 40 V/cm, and 50 V/cm) during OH on spores of <em>Bacillus subtilis</em>. To gain more insight on which spore components might interact with the field, we tested spore strains 533 (wild type), 578 (SASP-deficient), and 2318 (RecA-deficient), in comparison with CH. A specialized apparatus enabled matching of temperature profiles between OH and CH, with all experiments conducted while holding electric field strengths constant while allowing temperature to rise linearly to a final set point without a holding time. Spore inactivation was independent of frequency under conditions of lowest (low field strength-temperature combinations) and highest (high field strength-temperature combinations) lethality; however differentiation between frequencies became apparent at intermediate levels of frequency. Where such differences could be observed, 1 kHz yielded the highest inactivation. Removal of SASP or RecA components did not alter this general trend. Differences between frequencies could neither be correlated to power inputs nor to calculated molecular displacements. More rigorous modeling approaches will be needed to more accurately delineate frequency effects.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 128-138"},"PeriodicalIF":3.5,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144099244","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":"Upcycling black liquor lignin into superwetting carbon layer with switchable wettability for on-demand emulsion separation with high flux","authors":"Xingqi Shao ,&nbsp;Xuejie Yue ,&nbsp;Jicheng Xu ,&nbsp;Tao Zhang ,&nbsp;Fengxian Qiu","doi":"10.1016/j.fbp.2025.05.005","DOIUrl":"10.1016/j.fbp.2025.05.005","url":null,"abstract":"<div><div>The separation of multiple types of emulsions by the traditional two-dimensional superwetting membrane is a desired outcome but remains a challenge, because of the disadvantages of single wettability, low flux and high cost. In this work, black liquor lignin-based carbon pellet with switchable wettability was prepared through hydrothermal and calcination using black liquor lignin derived from a multitude of sources as raw material. The obtained carbon pellet was developed into a superwetting black liquor lignin-based carbon filter layer with switchable surface wettability between hydrophobicity and superhydrophilicity via calcination and steam modification alternately, without the use of toxic modification reagents. The porous structure caused by pellet accumulation ensures a high penetration flux of the emulsion, while the black liquor lignin-based carbon pellet layer could function as an adsorbent layer, facilitating the capture tiny droplets from emulsions. Thus, the as-prepared carbon pellet layer can effectively separate oil-in-water and water-in-oil emulsions by adjusting its wettability with high separation flux up to 18778 L m⁻² h⁻¹. After multiple cycles, it still maintains more than 95 % of the original separation performance. Its switchable wettability, high flux, wide range of raw materials sources and low cost suggest its potential applications for emulsions separation and great value in environmental protection and industrial applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 117-127"},"PeriodicalIF":3.5,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089768","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":"Microalgae as innovative mineral and nutrient carriers; potential applications in soil improvement and animal nutrition","authors":"María del Rosario Martínez-Macias ,&nbsp;Omar Nateras-Ramírez ,&nbsp;Dalia Isabel Sánchez-Machado ,&nbsp;Jaime López-Cervantes ,&nbsp;Joel Arias-Martínez ,&nbsp;Luz Angélica Ávila-Villa ,&nbsp;Maria Magdalena Armendariz-Ontiveros ,&nbsp;Jael Teresa de Jesús Quintero-Vargas ,&nbsp;Yedidia Villegas-Peralta","doi":"10.1016/j.fbp.2025.05.004","DOIUrl":"10.1016/j.fbp.2025.05.004","url":null,"abstract":"<div><div>The copper adsorption capacity from <em>Nannochloropsis oculata</em>, <em>Porphyridium cruentum</em>, and <em>Sargassum</em> spp., biomasses was evaluated for applications in animal nutrition, biofertilization, and remediation. Proximate composition analysis revealed that <em>N. oculata</em> had the highest protein (21.54 ± 1.04 %) and lipid content (24.70 ± 0.23 %), while <em>Sargassum</em> spp. exhibited the highest carbohydrate content (56.21 ± 4.59 %). Ash content was notably higher in <em>P. cruentum</em>, indicating a rich mineral profile. Under optimal adsorption conditions, <em>Sargassum</em> spp. achieved the highest Cu²⁺ adsorption (87.33 ± 0.4 %, 145.55 mg g⁻¹), followed by <em>N. oculata</em> (63.04 ± 0.55 %, 105.06 mg g⁻¹) and <em>P. cruentum</em> (59.01 ± 0.1 %, 98.35 mg g⁻¹). FTIR analysis confirmed functional groups such as carboxyl and hydroxyl as active sites involved in Cu²⁺ binding. Kinetic studies revealed that Cu²⁺ adsorption by all biomasses followed a pseudo-second-order model (R² ≈ 0.999), indicating a chemisorption mechanism. All species demonstrated a fast and stable copper uptake, 98.19 ± 0.70 % (124.54 ± 0. 92 mg g⁻¹) in <em>N. oculata, Sargassum</em> spp., showed initial uptake of 48.57 ± 0.18 % (60.72 ± 0.22 mg g⁻¹), followed by desorption. <em>P. cruentum</em> presented a gradual adsorption trend with 56.82 ± 0.02 % (71.91 ± 0.66 mg g⁻¹) at equilibrium. Isotherm modeling revealed that Cu²⁺ adsorption in <em>Sargassum</em> spp. fit the Langmuir model (R² = 0.9906), indicating monolayer adsorption. <em>N. oculata</em> followed the Freundlich model (R² = 0.9629), suggesting a heterogeneous, multilayer adsorption process with a strong affinity for Cu²⁺. <em>P. cruentum</em> matched the Temkin isotherm, indicative of physisorption. <em>N. oculata</em> stands out for its high nutritional value and stable copper retention, suitable for controlled mineral delivery in feed and soil. <em>Sargassum</em> spp., with its high adsorption capacity and abundance, is promising for biofertilizer and remediation applications. <em>P. cruentum</em> may serve in systems requiring gradual nutrient release and functional supplementation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 139-150"},"PeriodicalIF":3.5,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144099143","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":"Enhanced stabilization and curcumin delivery by covalent NaCas-EGCG modified proso millet protein nanoparticles in Pickering emulsions","authors":"Yuting Fan ,&nbsp;Jing Ren ,&nbsp;Xinyi Li ,&nbsp;Pingping Zhang ,&nbsp;Yang Yao ,&nbsp;Xiuzhu Yu ,&nbsp;Shuang-kui Du","doi":"10.1016/j.fbp.2025.05.002","DOIUrl":"10.1016/j.fbp.2025.05.002","url":null,"abstract":"<div><div>This study proposed a new strategy of improving the stability and functional properties of proso millet protein (PMP)-based nanoparticles by modifying them with protein-polyphenol complexes. The research investigated the characterization of NaCas-EGCG covalent complexes and NaCas/EGCG non-covalent complexes to enhance the performance of PMP nanoparticles in stabilizing Pickering emulsions used to deliver Cur. The results showed that the introduction of EGCG significantly improved the thermal stability and hydrophilicity of the complexes. Additionally, the modification of PMP nanoparticles with these complexes altered their tertiary structure, leading to enhanced hydrophilicity and stability. NaCas-EGCG-modified PMP nanoparticles (NaCas-EGCG-YS1-NPs) demonstrated the best performance in stabilizing Pickering emulsions, with better physical and storage stability. Importantly, the Cur-loaded NaCas-EGCG-YS1-NPsE Pickering emulsion system demonstrated significantly enhanced bioaccessibility and digestive stability of Cur. This work suggests that it is feasible to modify protein-based nanoparticles with protein-polyphenol complexes to improve their functional properties and emulsifying capabilities while offers promising potential for applications in bioactive compounds delivery systems.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 88-97"},"PeriodicalIF":3.5,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929609","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":"Modeling and experimental investigation of factors responsible for maximizing the betanin concentration by spiral-wound FO module using Na2SO4-based draw solution","authors":"Ketan Mahawer ,&nbsp;Ashwani Kumar Tiwari ,&nbsp;Abeer Mutto ,&nbsp;Manish Jain","doi":"10.1016/j.fbp.2025.05.001","DOIUrl":"10.1016/j.fbp.2025.05.001","url":null,"abstract":"<div><div>The conventional process for concentrating betanin from beetroot juice is expensive due to the requirement of solvents and high energy consumption. However, concentrating betanin using a forward osmosis (FO) process offers a cost-effective alternative without phase change. This modeling and experimental study investigated the most significant factors responsible for enriching the feed side betanin concentration by the FO process using a Na₂SO₄-based draw solution. The module-scale FO transport model parameters were estimated and validated by performing the lab-scale experiments. Furthermore, the FO model is simulated to explore the influence of the process operating variables, draw solution temperature, and the active membrane area to maximize the betanin concentration in the outlet process stream. The results show that the inlet draw flow rate significantly enhances the betanin concentration in the outlet feed stream. Furthermore, simulations investigate the FO membrane parameter (solvent permeability) and its influence on enriching the feed side betanin concentration inside the feed stream. The simulated results show that maintaining the same operating conditions, an increase in water permeability (1.22 ×10⁻¹² to 5.5 ×10⁻¹¹m/Pa.s) concentrates 66.6 % betanin inside the feed stream more compared to the inlet draw flow rate at 25 L/h. In contrast, variations in solute permeability have a negligible impact on the increase in betanin concentration. Finally, the study concludes that the water permeability and inlet draw flow rate were the most significant factors responsible for enriching the feed side betanin or any other organic compound using FO membrane.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 54-63"},"PeriodicalIF":3.5,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916308","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":"Exploring the chemical potential of ‘Vinhão’ grape stalks for circular economy applications","authors":"Adriana Rodrigues Machado ,&nbsp;Glenise Bierhalz Voss ,&nbsp;Manuela Machado ,&nbsp;Jorge A.P. Paiva ,&nbsp;João Nunes ,&nbsp;Manuela Pintado","doi":"10.1016/j.fbp.2025.04.015","DOIUrl":"10.1016/j.fbp.2025.04.015","url":null,"abstract":"<div><div>The Portuguese wine industry produces tons of waste annually, during processing, this waste accumulates, leading to problems such as attracting pests and unpleasant odors. This waste is burned in the open, releasing greenhouse gases and heat into the atmosphere, causing damage to the environment. Among the various residues generated in the production of wine, the grape stalks stand out, the structure of the bunch removed before the winemaking process.The study explores the chemical characterization of grape stalks (G.S.) from Portuguese ‘Vinhão’ red grapes, aiming to upcycle wine industry residues in a circular bioeconomy framework. The analyses performed for this raw material (G.S.) were proximal composition, total phenolics, antioxidant activity, colorimetry, Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (FTIR-ATR), fatty acid and mineral profile. Dried and milled stalks were analyzed for moisture (5.31 %), ash (7.67 %), lipids (0.60 %), protein (3.28 %), and insoluble fiber (55.00 %). With the results of the antioxidant activity, the extract obtained from grape stems, about the DPPH (0.64 mmol Trolox. g⁻¹) and ABTS (0.39 mmol Trolox. g⁻¹) radicals, resulted in an expressive capacity to neutralize free radicals, providing a significant antioxidant potential. These findings suggest that the compounds present in the extract may contribute to the reduction of oxidative stress, making it a promising alternative for applications in the food and pharmaceutical industries. FTIR confirmed lignin, polysaccharides, and polyphenolics. Fatty acid profiling revealed that linoleic acid (PUFA, 34.80 %) and oleic acid (MUFA, 14.48 %) were major components. Mineral analysis showed high levels of Mn, Fe, and Mg, surpassing recommended daily intakes. These findings highlight the potential of ‘Vinhão’ stalks as sustainable food and feed supplements, reducing waste and enhancing wine industry circularity.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 98-106"},"PeriodicalIF":3.5,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143933615","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":"Value-added utilization of vegetable waste for the production of caproate through carbon chain elongation","authors":"Da Chen ,&nbsp;Chao Song ,&nbsp;Xiaochuang Zhang ,&nbsp;Chang Chen ,&nbsp;Guangqing Liu","doi":"10.1016/j.fbp.2025.04.016","DOIUrl":"10.1016/j.fbp.2025.04.016","url":null,"abstract":"<div><div>With the increasing global population and food consumption, the generation of vegetable waste (VW) has been increasing continuously, causing environmental pollution. Caproate is a fundamental chemical widely used in food and chemical production. Currently, caproate is synthesized by a carbon chain elongation process mainly using ethanol from grains, which leads to potential competition with food and animal feed. This study established an integrated “lactate fermentation + carbon chain elongation” process using VW as a cheap carbon source. The effects of fermentation parameters and pretreatment methods on lactate fermentation were investigated. The highest lactate selectivity of 0.62 g/gVS was obtained, demonstrating the successful conversion of VW into lactate as a substrate for the carbon chain elongation reaction. Furthermore, using the lactate produced from VW, the addition of acetate as an electron acceptor was more effective than butyrate for caproate production. The maximum caproate selectivity of 0.25 g/gVS and carbon utilization rate of 54 % were achieved by adding acetate as an additional electron acceptor in the carbon chain elongation process. These findings not only demonstrated an innovative strategy for caproate production through the integrated process but also proposed a promising approach for efficiently recycling and reutilizing VW to reduce waste pollution and generate value-added chemical products simultaneously.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 159-164"},"PeriodicalIF":3.5,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148117","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}