Food and Bioproducts Processing最新文献_第2页

Dough extrusion of apple and cereal by-products flours: A path to healthier breakfast cereals 面团挤压苹果和谷物副产品面粉：健康的早餐谷物之路

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-24 DOI: 10.1016/j.fbp.2025.06.014

Diva Santos , José A. Lopes da Silva , Manuela Pintado

{"title":"Dough extrusion of apple and cereal by-products flours: A path to healthier breakfast cereals","authors":"Diva Santos , José A. Lopes da Silva , Manuela Pintado","doi":"10.1016/j.fbp.2025.06.014","DOIUrl":"10.1016/j.fbp.2025.06.014","url":null,"abstract":"<div><div>Dietary fibre plays a crucial role in maintaining overall health, yet global consumption remains below the recommended intake of 25 g per day, as advised by both the FAO and EFSA. While breakfast cereal products (BCPs) are a popular global food choice, they often require reductions in sugar and sodium, alongside an increase in fibre content. Fruit and vegetable by-products, however, offer a sustainable source of fibre-rich flours, providing a potential solution to this challenge. This study aimed to develop innovative, fibre-enriched BCPs using just two ingredients: apple by-product flour and wheat or rice bran. These ingredients were mixed, hydrated, and stabilized overnight before being processed in an extruder-style pasta maker. Finaly, the extrudates were dried at a mild temperature (50 °C). The effect of roasting (180 °C for 4 min) on the final product was also evaluated. The resulting BCPs were not only sensory appealing, as confirmed by a Focus Group tasting session, but also extremely high in fibre, with final formulations containing at least 26 % fibre. Furthermore, these products meet European regulations to be labelled as 'very low sodium' and 'contains naturally occurring sugars.' Beyond their nutritional profile, these BCPs exhibited antioxidant and antidiabetic activities. This research demonstrates that it is feasible to create both health-conscious and delicious breakfast cereals using minimal ingredients and common processing methods like cold extrusion and roasting, which can enhance the bioactive properties of the ingredients.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 252-265"},"PeriodicalIF":3.5,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144580806","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

Potential of sweet cherry by-products: From agro-industrial residues to the sustainable recovery of bioactive compounds in a circular economy framework 甜樱桃副产品的潜力：从农业工业残留物到循环经济框架下生物活性化合物的可持续回收

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-23 DOI: 10.1016/j.fbp.2025.06.013

Fabiane O. Farias , Felismina J. Muchanga , Cassamo U. Mussagy

{"title":"Potential of sweet cherry by-products: From agro-industrial residues to the sustainable recovery of bioactive compounds in a circular economy framework","authors":"Fabiane O. Farias , Felismina J. Muchanga , Cassamo U. Mussagy","doi":"10.1016/j.fbp.2025.06.013","DOIUrl":"10.1016/j.fbp.2025.06.013","url":null,"abstract":"<div><div>Sweet cherry (<em>Prunus avium</em> L.) production generates substantial agro-industrial residues - such as pomace, stems, and stones - that are often discarded despite being rich sources of valuable bioactive compounds, including phenolic acids, flavonoids, mainly anthocyanin, catechin and oils, which are of potential application for food, cosmetic, and pharmaceutical industries. This review provides a comprehensive overview of the sweet cherry production chain, with a particular focus on waste generation and its potential integration into the circular economy. The diverse phytochemical composition of sweet cherry by-products (SCB) is highlighted, and their <em>in vitro</em> nutritional, biological, and functional properties are examined, emphasizing their potential as natural additives for innovative industrial applications. Various conventional and nonconventional extraction techniques for recovering these bioactive compounds are critically discussed, including the use of sustainable solvents and environmentally friendly processes. This review consolidates the latest advances in SCB valorization, highlighting the unexploited potential of these agro-industrial residues within a circular economy framework. Unlike previous works, it integrates emerging green extraction technologies with environmental and economic assessments, providing a comprehensive roadmap for sustainable industrial applications and identifying critical research gaps to accelerate commercialization.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 173-184"},"PeriodicalIF":3.5,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144471751","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

Techno-economic evaluation of pulsed electric field technology in polyphenol extraction from red grape pomace 脉冲电场法提取红葡萄渣中多酚的技术经济评价

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-23 DOI: 10.1016/j.fbp.2025.06.012

Farid Soltanipour , Francesco Donsì , Giovanna Ferrari

{"title":"Techno-economic evaluation of pulsed electric field technology in polyphenol extraction from red grape pomace","authors":"Farid Soltanipour , Francesco Donsì , Giovanna Ferrari","doi":"10.1016/j.fbp.2025.06.012","DOIUrl":"10.1016/j.fbp.2025.06.012","url":null,"abstract":"<div><div>This study presents a techno-economic analysis of incorporating Pulsed Electric Field (PEF) technology as a pretreatment in Solid-Liquid Extraction (SLE) process to recover polyphenols from red grape pomace using hydroalcoholic solvents. Using SuperPro Designer software, five scenarios were analyzed: a baseline SLE process at optimal conditions without PEF (SLE-01), a PEF-assisted SLE process optimized for higher yield (PEF-02), and three PEF pretreatment scenarios designed to match the yield of SLE-01 while operating at milder conditions—lower extraction temperature (PEF-03), reduced processing time (PEF-04), and lower ethanol concentration (PEF-05). The production scale for SLE-01 was established through a scale-up procedure, targeting 22 kg/batch of antioxidant extracts (168 t/year) to minimize unit production costs (UPC). Economic analysis revealed that PEF-02 was the most cost-effective option when the product price was below 249 $/kg. At a product price of 233 $/kg—derived from a pure total polyphenol content (TPC) price of 500 $/kg—PEF-02 reduced UPC by 2.72 % and increased return on investment (ROI) by 8.11 % compared to SLE-01. The SLE-01 scenario remained favorable only for product prices ≥ 250 $/kg. Uncertainty and sensitivity analyses using Monte Carlo simulations in Oracle Crystal Ball software indicated a 28.51 % probability of achieving a 17.19 % ROI in PEF-02. Key factors influencing ROI included TPC price (+48.2 %), ethanol concentration in solvent (+31.1 %), ethanol price (-8.5 %), and solid-to-liquid ratio (+4.9 %). These findings highlight PEF as a promising technology for improving yield and cost-effectiveness in polyphenol extraction.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 185-199"},"PeriodicalIF":3.5,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144511024","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

Optimized formulation of a fortified mineral supplement from Moringa oleifera extract marc: A sustainable waste-to-value approach 从辣木提取物中提取的强化矿物质补充剂的优化配方：可持续的废物转化为价值的方法

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-22 DOI: 10.1016/j.fbp.2025.06.011

Sanju Dahiya, Munish Garg

{"title":"Optimized formulation of a fortified mineral supplement from Moringa oleifera extract marc: A sustainable waste-to-value approach","authors":"Sanju Dahiya, Munish Garg","doi":"10.1016/j.fbp.2025.06.011","DOIUrl":"10.1016/j.fbp.2025.06.011","url":null,"abstract":"<div><div>Large-scale extraction of bioactive compounds from <em>Moringa oleifera</em> leaves results in the generation of a significant amount of leftover marc, which is often discarded despite its substantial mineral content. This study presents an innovative waste-to-value approach in which moringa extract marc is repurposed into a nutrient-dense tablet formulation through controlled incineration, ensuring the retention of essential minerals while eliminating organic matter. The resulting moringa leaf ash was fortified with ascorbic acid and folic acid to increase iron bioavailability, immune support, and metabolic function. The formulation was systematically optimized via central composite design followed by response surface methodology. The optimized formulation exhibited excellent mechanical properties, with a friability of 0.027 %, hardness of 5.5 kg, and disintegration time of 723 s. In vitro drug release followed first-order kinetics, with 95.2 % drug release within 90 min. Elemental analysis confirmed significant levels of calcium (72.52 mg/g), iron (12.36 mg/g), and magnesium (11.24 mg/g). Toxicological assessment verified that the heavy metal content remained within permissible safety limits, and stability studies conducted over 12 months demonstrated minimal degradation. This study demonstrates the industrial and nutraceutical potential of moringa leaf ash-based supplements to address micronutrient deficiencies and malnutrition, particularly in low-resource settings.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 200-212"},"PeriodicalIF":3.5,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518910","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

Novel α-glucosidase inhibitory peptide derived from Cyperus esculentus meal protein hydrolysates: Screening, inhibition mechanism and stability 香柏木粕蛋白水解产物α-葡萄糖苷酶抑制肽的筛选、抑制机制及稳定性研究

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-20 DOI: 10.1016/j.fbp.2025.06.010

Miaomiao Bian , Yaxuan Yang , Jun Liu , Jun Xing , Yixian Tu

{"title":"Novel α-glucosidase inhibitory peptide derived from Cyperus esculentus meal protein hydrolysates: Screening, inhibition mechanism and stability","authors":"Miaomiao Bian , Yaxuan Yang , Jun Liu , Jun Xing , Yixian Tu","doi":"10.1016/j.fbp.2025.06.010","DOIUrl":"10.1016/j.fbp.2025.06.010","url":null,"abstract":"<div><div><em>Cyperus esculentus</em> meal, a major by-product of <em>Cyperus esculentus</em> oil extraction, is rich in proteins and represents a valuable source of bioactive peptides. This study aimed to prepare peptides with α-glucosidase inhibitory activity from <em>Cyperus esculentus</em> meal proteins by dual enzyme hydrolysis (Alkaline protease and Trypsin). The hydrolysate was separated and purified by ultrafiltration and reverse high-performance liquid chromatography (RP-HPLC) to obtain the best inhibitory fraction (F<sub>2</sub>). Three novel α-glucosidase inhibitory peptides (AAGF, QPTM and QGSM) were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and computerized screening. The inhibition kinetics and molecular docking revealed that AAGF and QPTM were mixed inhibitors of α-glucosidase and QGSM was anticompetitive inhibitor, and all three peptides inhibited α-glucosidase activity through hydrogen bonding. Furthermore, the three α-glucosidase inhibitory peptides were stable by heat treatment (65、100 °C), acidic or neutral conditions (pH 2.0–7.0), metal ions (Mg<sup>2 +</sup>、K<sup>+</sup>、 Na<sup>+</sup> 、Ca<sup>2+</sup>) and simulated gastrointestinal digestion. However, strong alkaline conditions (pH > 9.5) and Zn<sup>2+</sup> metal ions should be avoided during processing. This study demonstrates that <em>Cyperus esculentus</em> meal protein hydrolysate can be used as a natural source of hypoglycemic substances by inhibiting the activity of α-glucosidase. The identified peptides AAGF, QPTM and QGSM hold significant potential for development in functional foods and antidiabetic therapeutics.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 275-285"},"PeriodicalIF":3.5,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597409","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

Valorization of orange peels through the production of eco-friendly, highly effective adsorbents for herbicides based on one-step CO₂-activation under conventional/microwave heating 在常规/微波加热下一步活化二氧化碳，通过生产环保高效的除草剂吸附剂来实现橘子皮的增值

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-19 DOI: 10.1016/j.fbp.2025.06.008

Sylwia Kukowska , Piotr Nowicki , Katarzyna Szewczuk-Karpisz

{"title":"Valorization of orange peels through the production of eco-friendly, highly effective adsorbents for herbicides based on one-step CO₂-activation under conventional/microwave heating","authors":"Sylwia Kukowska , Piotr Nowicki , Katarzyna Szewczuk-Karpisz","doi":"10.1016/j.fbp.2025.06.008","DOIUrl":"10.1016/j.fbp.2025.06.008","url":null,"abstract":"<div><div>Orange peels were used to produce new eco-friendly activated carbons with high adsorption performance towards diuron and glyphosate, even in aqueous systems with complex composition. Activated carbons were obtained through a one-step process involving biomass pyrolysis and CO<sub>2</sub>-consuming physical activation under conventional or microwave-assisted heating. Surprisingly, despite worse textural parameters, materials produced in a conventional manner showed a higher ability to immobilize herbicides of different nature than analogous solids obtained in a microwave furnace. With the initial diuron concentration of 10 mg/L, 97 % (48.68 mg/g) and 73 % (35.57 mg/g) of the herbicide were adsorbed on the materials produced through conventional and microwave heating, respectively. In the case of glyphosate, the adsorption efficiency was 58 % (2.91 mg/g) for the carbonaceous material obtained in a conventional furnace and 25 % (1.26 mg/g) for that treated with microwaves. The adsorption of diuron and glyphosate was also studied in complex systems containing metals (Cu, Cd), metalloids (As, Se) or polymers (synthetic cationic and anionic polyacrylamide, bacterial exopolysaccharide). It was noted that cationic polyacrylamide favored glyphosate binding, but its impact on the herbicide adsorption was rather small. The desorption degree of diuron from the produced materials was rather at low level (4.36 % in total after 3 desorption cycles conducted with water), but the addition of polymers further decreased this value. Cationic polyacrylamide significantly decreased the total desorption of glyphosate, i.e., from 40 % to even 0 %. The activated carbon of the highest adsorption capacity appeared to be non-phytotoxic and able to enhance plant growth in the glyphosate presence.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 145-160"},"PeriodicalIF":3.5,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144471749","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

Effects of bamboo powder on nitrogen dynamics and microbial succession in kitchen food waste composting 竹粉对厨余垃圾堆肥中氮动态及微生物演替的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-19 DOI: 10.1016/j.fbp.2025.06.009

Tengfa Long , Qingyu Lin , Zhonglan Zhang , Yao Jin , Qiang Huo

{"title":"Effects of bamboo powder on nitrogen dynamics and microbial succession in kitchen food waste composting","authors":"Tengfa Long , Qingyu Lin , Zhonglan Zhang , Yao Jin , Qiang Huo","doi":"10.1016/j.fbp.2025.06.009","DOIUrl":"10.1016/j.fbp.2025.06.009","url":null,"abstract":"<div><div>Nitrogen is an important element in the composting process and one of the main components of microbial cells. In this study, bamboo powder and perishable organic waste were used as raw materials to construct a composting system with a 10 % mass ratio of microbial agents. The composition, structure and functional genes of bacteria during composting were analysed by high-throughput sequencing technology. The thermal period of the compost was extended by 7 days after the addition of bamboo powder, and the abundance of the bacterial community increased. Firmicutes, Proteobacteria, Actinobacteria and Bacteroides were the main dominant compost phyla, and their presence promoted the significant enrichment of Bacillus palustris and cellulobacteria. The addition of bamboo powder significantly increased the concentrations of ammonia nitrogen (NH<sub>4</sub><sup>+</sup>-N), nitrate nitrogen (NO<sub>3</sub><sup>-</sup>-N), and other nutrients. After treatment, the seed germination index was 2.8 times greater than that of the control group, and the EC decreased to 1.5 mS/cm, which was conducive to conversion into organic fertilizer. The results of the multifactor analysis showed that after the addition of bamboo powder, Corynebacterium, Ochrobactrum and Streptomyces are the key bacterial genera that can affect nitrogen conversion during composting. The metabolic function of bacteria was predicted based on the KEGG (Kyoto Encyclopedia of Genes and Genomes) database, which includes information on various metabolic pathways, such as amino acid transformation and genetic information processing. The addition of bamboo powder increased the maturity and nutrient content of the compost products and changed the dynamics of the compost bacterial community.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 213-223"},"PeriodicalIF":3.5,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144548608","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

A model of grain aeration in a grain silo 粮仓中粮食通气的模型

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-18 DOI: 10.1016/j.fbp.2025.06.007

Ryszard Myhan, Ewelina Jachimczyk, Karolina Szturo

{"title":"A model of grain aeration in a grain silo","authors":"Ryszard Myhan, Ewelina Jachimczyk, Karolina Szturo","doi":"10.1016/j.fbp.2025.06.007","DOIUrl":"10.1016/j.fbp.2025.06.007","url":null,"abstract":"<div><div>When grain is stored in a silo, a stream of air should be forced through the grain bed to improve its storability. The purpose of forced ventilation is to air, cool, or dry stored grain. The intensity of these processes is determined by various factors, including airflow velocity distribution inside the silo. In turn, airflow velocity distribution is influenced by the parameters of the supplied air, the parameters of the stored plant material, as well as by the silo’s structural characteristics. The aim of this study was to propose a model of airflow velocity distribution in a grain bed depending on the values of the above parameters. A mathematical model was developed, formalized, and implemented in a selected programming environment. For the needs of the model, the volume of a silo filled with grain was divided into a finite number of elements with the use of discretization principles that were strictly formalized by the authors. It was assumed that air would flow away from or towards all neighboring elements, as well as across the walls in perforated silos, unless constrained by boundary conditions. The preliminary validation of the wheat grain model was based on literature data, and it revealed that the air supply method and the perforated area of silo walls significantly affected aeration efficiency. At a temperature of 35°C, the optimal results were achieved for a silo floor with 100 % perforated area and solid walls. At a lower temperature (10°C), grain moisture content also decreased, but the drying process was considerably longer. The model was highly consistent with the reference data, and the errors in the prediction of grain moisture content did not exceed 2 %.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 161-172"},"PeriodicalIF":3.5,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144471750","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

An investigation into adsorption process of biologically- fermented semaglutide precursor peptide on macroporous resins 生物发酵半聚脲前体肽在大孔树脂上吸附过程的研究

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-17 DOI: 10.1016/j.fbp.2025.06.006

Zhewei Zhang, Ruopeng Li, Lin Zhang, Zhengfei Ma, Haiyan Wang, Qun Cui

{"title":"An investigation into adsorption process of biologically- fermented semaglutide precursor peptide on macroporous resins","authors":"Zhewei Zhang, Ruopeng Li, Lin Zhang, Zhengfei Ma, Haiyan Wang, Qun Cui","doi":"10.1016/j.fbp.2025.06.006","DOIUrl":"10.1016/j.fbp.2025.06.006","url":null,"abstract":"<div><div>Semaglutide, a second-generation glucagon-like peptide-1 receptor agonist (GLP-1RA), has been recognized as a first-line therapeutic agent in type 2 diabetes management. The purification of semaglutide precursor peptide (SPP) constitutes a crucial quality-determining step in the biopharmaceutical manufacturing process of semaglutide products. Three macroporous resins (D3520, XAD7HP, and BMKX-4) were screened and characterized. The adsorption thermodynamic and kinetic characteristics of SPP on XAD7HP were analyzed. Adsorption separation conditions of SPP and adsorption/desorption stability of XAD7HP were evaluated. The results indicated that the strong polar carbon-oxygen double bonds in XAD7HP could form hydrogen bonds with the amino groups of SPP. The adsorption process of SPP on XAD7HP was consistent with the Langmuir model and the pseudo-second-order kinetic model. At 25 ℃, the maximum adsorption capacity of SPP on XAD7HP reached 164.21 mg/g, and the recovery rate was 75 %. Desorption efficiency of SPP on XAD7HP was 96.64 % using a 60 % ethanol (v/v) solution, and XAD7HP exhibited excellent stability within 15 adsorption-desorption cycles. This work offered a scalable and stable purification approach for biological peptides that circumvents limitations of traditional non-specific adsorption methods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 136-144"},"PeriodicalIF":3.5,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144314507","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

Enhancing donkey meat quality with ultrasonic-assisted pulsed vacuum curing: A synergetic approach 超声辅助脉冲真空腌制提高驴肉品质：一种协同方法

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-14 DOI: 10.1016/j.fbp.2025.06.005

Haodong Ru , Haijie Wang , Zixin Deng , Yubin Zhang , Xiaoying Niu , Dequan Zhang , Zhenyu Wang , Chunjiang Zhang

{"title":"Enhancing donkey meat quality with ultrasonic-assisted pulsed vacuum curing: A synergetic approach","authors":"Haodong Ru , Haijie Wang , Zixin Deng , Yubin Zhang , Xiaoying Niu , Dequan Zhang , Zhenyu Wang , Chunjiang Zhang","doi":"10.1016/j.fbp.2025.06.005","DOIUrl":"10.1016/j.fbp.2025.06.005","url":null,"abstract":"<div><div>Donkey meat is a therapeutic tonic good, which is well-liked by consumers due to its unique taste. However, donkey meat's processing is still in primary stage, its products are relatively single. One essential problem during processing of donkey meat is low curing efficiency. To solve this problem and promote the deep-processing of donkey meat, this study used standing pressure curing (SC), pulsed vacuum curing (PVC), ultrasonic-assisted curing (UAC), and ultrasonic-assisted pulsed vacuum curing (UVC) on donkey meat. Compared with other methods, UVC significantly optimized flavor of donkey meat. UVC treatment enhanced the muscle fiber gap and free amino acid content, promoted transitions in protein secondary structures and notably elevated the content of key volatiles such as heptanal, octanal, nonanal, (<em>E</em>)-2-octenal, decanal and 2-pentylfuran in samples of donkey meat. The results also identified the close relationship between water and flavor. In conclusion, UVC is a superior method in improving donkey meat quality, suggesting its potential for advancing donkey meat processing industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 224-233"},"PeriodicalIF":3.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144548609","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