Food and Bioproducts Processing最新文献

{"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}

{"title":"Preparation and characterization of quercetin-loaded antibacterial Pickering emulsion stabilized by soy protein isolate hydrolysate-Schisandra Chinensis polysaccharide","authors":"Jingwen Bai,&nbsp;Bin Yu,&nbsp;Chi Wei,&nbsp;Haodong Xu,&nbsp;Huifang Cao,&nbsp;Yu Yang","doi":"10.1016/j.fbp.2026.01.007","DOIUrl":"10.1016/j.fbp.2026.01.007","url":null,"abstract":"<div><div>This study aimed to prepare soybean protein isolate hydrolysate-<em>Schisandra chinensis</em> polysaccharide complex (SPH-SCP) to obtain a series of Pickering emulsions for the delivery of quercetin (QUE). Fourier transform infrared spectroscopy, fluorescence spectroscopy and dynamic interfacial tension analysis confirmed that SCP and SPH form complexes through hydrogen bonding, hydrophobic interactions, and electrostatic interactions, leading to alterations in the structure of SPH and a reduction in interfacial tension. Compared with emulsion stabilized by SPH, the QUE-loaded Pickering emulsion stabilized by SPH-SCP (SPH-SCP/QUE) exhibited smaller particles (517.13 ± 1.62 nm), higher absolute values of zeta potential (−41.82 ± 1.13 mV), and improved apparent viscosities, modulus, encapsulation efficiency (91.65 ± 0.25 %), loading ability (89.93 ± 0.15 %) and stability. These properties collectively reduced the release of free fatty acids (5.09 ± 0.14 %) and QUE (17.85 ± 3.13 %), thereby enhancing the bioaccessibility of QUE. In addition, the prepared SPH-0.1 %SCP/QUE emulsion exhibited strong antibacterial activity against <em>Staphylococcus aureus</em>. Intake of sugar and protein production assays revealed that SPH-0.1 %SCP/QUE Pickering emulsion inhibited the carbohydrate metabolism of <em>Staphylococcus aureus</em> by binding pyruvate kinase. Ultraviolet spectroscopy, Fourier transform infrared spectroscopy, fluorescence spectroscopy, isothermal titration calorimetry, molecular docking and molecular dynamics simulations assays confirmed that there were strong binding affinity and interaction between QUE and pyruvate kinase. In conclusion, the Pickering emulsions fabricated in this study displayed robust QUE encapsulation capability and potent antibacterial activity. These findings demonstrate the considerable potential of emulsions for applications such as the encapsulation of bioactive compounds, intestinal health, and food preservation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 200-219"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973491","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":"Xanthan gum production from sugarcane bagasse and its potential for biodegradable food packaging films","authors":"Maria Rita Meyer Ferraz da Costa ,&nbsp;Enio Nazaré de Oliveira Junior ,&nbsp;Marali Vilela Dias ,&nbsp;Lisbeth Garbrecht Thygesen ,&nbsp;Gustavo Henrique Denzin Tonoli ,&nbsp;Anand Ramesh Sanadi ,&nbsp;Mario Guimarães Junior","doi":"10.1016/j.fbp.2026.01.008","DOIUrl":"10.1016/j.fbp.2026.01.008","url":null,"abstract":"<div><div>Growing environmental concerns over plastic pollution have intensified the search for sustainable alternatives in food packaging. However, the high cost of biopolymers remains a barrier to large-scale adoption. This study addresses this gap by investigating the use of sugarcane bagasse, an abundant agro-industrial residue in Minas Gerais (Brazil), as a low-cost substrate for xanthan gum (XG) production. The objective was to evaluate the physicochemical properties of lab-produced XG and compare them to commercial XG, assessing their suitability for incorporation into biodegradable packaging films. In this sense, the developed gum was characterized for apparent and intrinsic viscosities, molecular weight, chemical/functional groups (FTIR), thermal properties (TGA and DSC), and elemental analysis (C, H, O, N and S). Fermentation of sugarcane bagasse extract (6 % w/v) with <em>Xanthomonas campestris</em> CCT 5268 at 28 °C for 120 h yielded 2.07 g/L of gum. The biopolymer exhibited pseudoplastic behavior, with an apparent viscosity of 135 mPa·s at 25° C and 25 s⁻¹ . Thermal analysis revealed degradation temperatures of 290º C (lab-produced) and 300º C (commercial), indicating comparable stability. The molecular weight of the lab-produced gum was 1238 kDa, surpassing the commercial sample (1018 kDa). FTIR and elemental analyses confirmed structural similarity between both samples, with minor differences attributed to the fermentation substrate. These findings demonstrate the feasibility of valorizing agro-industrial waste for the production of functional biopolymers, supporting the development of cost-effective and sustainable packaging materials.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 191-199"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973489","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":"Multi-objective optimization of solid-liquid stirred tank with fractal impeller and baffle for food processing","authors":"Deyin Gu,&nbsp;Tao Peng,&nbsp;Changshu Li,&nbsp;Li Wen,&nbsp;Yinghua Song,&nbsp;Haifeng Gong","doi":"10.1016/j.fbp.2026.01.002","DOIUrl":"10.1016/j.fbp.2026.01.002","url":null,"abstract":"<div><div>This work applied fractal theory to the structure design of the impeller and baffle in the solid-liquid stirred reactors, proposing the coupled use of the fractal-structure impeller and fractal-structure baffle to improve the suspension quality of solid particles. Meanwhile, an optimization framework consisting of one-hot encoding, BP neural network, NSGA-II, and TOPSIS decision making was constructed to achieve an optimal balance among the solid suspension degree, local solid holdup distribution, and power consumption. The findings showed that the optimal case increased the solid suspension degree by 1.41 %, decreased the power consumption by 10.37 %, increased local solid holdup <em>C</em>_h1 (<em>r</em>/<em>R</em> = 0.8, <em>z</em>/<em>H</em> = 0.9) by 19.50 %, and decreased local solid holdup <em>C</em>_h5 (<em>r</em>/<em>R</em> = 0.8, <em>z</em>/<em>H</em> = 0.1) by 2.32 % compared to the base case. This indicated that the optimal case could effectively reduce the stirring power consumption, decrease the axial concentration gradient of solid particles, and enhance the solid suspension degree. In addition, the numerical simulation results further confirmed that the optimal case could increase the fluid circulation velocity, reduce the low-velocity stagnant zone, enhance the turbulent kinetic energy, mitigate the deposition of solid particles, and improve the mixing quality of solid-liquid two-phase compared with the base case. This study provides a valuable structural optimization approach for enhancing the performance of solid-liquid stirred reactors.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 170-190"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973487","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":"Continuous fibers with meat-like fibrous morphology based on ionically cross-linked SA/CG/SPI: A novel delivery material for efficient encapsulation and release of oral Lactobacillus plantarum","authors":"Xinbin Ji ,&nbsp;Zheng Li ,&nbsp;Yulan Wang,&nbsp;Lei Han,&nbsp;Fucheng Guan,&nbsp;Jing Guo,&nbsp;Xin Zhang","doi":"10.1016/j.fbp.2026.01.010","DOIUrl":"10.1016/j.fbp.2026.01.010","url":null,"abstract":"<div><div>To mitigate probiotic inactivation and low colonization during oral delivery, continuous fibers with meat-like fibrous morphology were fabricated from a sodium alginate/karaya gum/soy protein isolate (SA/CG/SPI) matrix to gently encapsulate Lactobacillus plantarum and enable controlled release. Network density was tuned by wet spinning followed by Ca²⁺-mediated crosslinking. The effects of two calcium sources—calcium chloride (CaCl₂) and calcium gluconate—on microstructure, mechanical/thermal stability, and encapsulation-release behavior were systematically evaluated. The results indicate that CaCl₂, which dissociates rapidly, forms a denser crosslinking gradient with smaller pore sizes, effectively balancing physical barrier properties and thermal protection. This leads to a stable, sustained release in a simulated in vitro digestive environment (PBS). By contrast, the slower dissociation of calcium gluconate generated a looser network with inferior overall performance. These differences were corroborated by morphological/spectroscopic analyses and mechanical testing. After comprehensive optimization, the best comprehensive performance was achieved under 2 % CaCl₂ conditions: the tensile strength was approximately 139 kPa, the elongation at break was approximately 59.3 %, the encapsulation rate was up to approximately 85.4 %, and the cumulative release amount was approximately 7.99 log (CFU·g⁻¹) in PBS within 8 h, with a stable release trend after about 5 h. This strategy offers a scalable materials-process framework for probiotic functional foods and oral delivery systems.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 233-241"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034518","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":"Developing anthocyanin-loaded aerogels from purple sweet potatoes using supercritical carbon dioxide drying","authors":"Gabriel Laquete De Barros ,&nbsp;Arda Tuhanioglu ,&nbsp;Sumanjot Kaur ,&nbsp;Márcia Vizzotto ,&nbsp;Cesar Valmor Rombaldi ,&nbsp;Leonardo Nora ,&nbsp;Ali Ubeyitogullari","doi":"10.1016/j.fbp.2026.02.002","DOIUrl":"10.1016/j.fbp.2026.02.002","url":null,"abstract":"<div><div>This study developed bioactive-rich aerogels from purple sweet potato powder (PSPP) and corn starch (CS) via supercritical carbon dioxide (SC-CO₂) drying. The aerogels were prepared at varying PSPP concentrations (0 %, 25 %, 50 %, 75 %, and 100 %) with a complementary mixture of CS. Additionally, the purple sweet potato residue (PSPR) obtained after SC-CO₂ extraction (30 MPa, 35 °C, and 20 % cosolvent concentration) was evaluated for its aerogel-forming capacity. Once aerogels were developed, anthocyanins were loaded in all samples (PSPP and PSPR), then compared in terms of total phenolic content (TPC), anthocyanin content (ANT), and antioxidant activities (DPPH, ABTS, FRAP, and ORAC). The 50 % PSPP and 50 % CS mixture loaded with anthocyanin extract (PSPP50-CS50-ANT) aerogel showed the highest ANT (1403 ± 10 mg C3G/100 g) and TPC (2314 ± 12 mg GAE/100 g). The developed aerogels showed a surface area of 129.4 m²/g. These findings reveal complementary functional behaviors across formulations and highlight the potential of purple sweet potato-based aerogels as eco-friendly carriers for natural colorants and nutraceutical ingredients.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 501-515"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185025","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}