Food and Bioproducts Processing最新文献

{"title":"Conversion of agricultural waste biomass resource into high-added-value composite and its potential for boosting synergistic removal of ammonia nitrogen in practical water","authors":"Junjie Yuan ,&nbsp;Yao Zhu ,&nbsp;Jizhang Wang ,&nbsp;Zhigang Liu ,&nbsp;Tao Zhang ,&nbsp;Pingping Li ,&nbsp;Fengxian Qiu","doi":"10.1016/j.fbp.2025.01.018","DOIUrl":"10.1016/j.fbp.2025.01.018","url":null,"abstract":"<div><div>Agricultural production has long attracted attention for its high demand for resources and high damage to the environment. To address the high costs and impacts of nitrogen fertilizer overuse, a new method for treating ammonia nitrogen pollution in agricultural water bodies needs to be established to ensure water source safety and environmental quality, and to sustain agricultural production. This study involved pretreating oilseed rape straw (ORS) to extract waste biomass to functionalize with active inorganic bimetallic layer, which serves as the primary component for adsorbing ammonia nitrogen from both simulated and real wastewater. The hierarchical structure of the Cu-Al bimetallic hydroxide-functionalized waste ORS biomass (Cu-Al@ORS) is characterized by an abundance of nanosheet clusters on its surface, providing a large number of binding sites. Under the optimal conditions (pH 7.0, temperature 25 °C), the maximum removal efficiency towards ammonia nitrogen can reach 54.5 %. According to the adsorption kinetics fitting result, the adsorption of ammonia nitrogen by Cu-Al@ORS conforms well to the pseudo-second order kinetic model with an adsorption capacity of 87.11 mg/g and chemisorption is the rate-determining step in the adsorption process. Furthermore, the Cu-Al@ORS exhibits comparable adsorption stability and regeneration performance in practical applications. The removal efficiency declines to 49.89 % after the fifth cycle, which is significantly lower than the 67.57 % decrease observed in activated carbon. The practical application results suggest the potential of Cu-Al@ORS as a promising, cost-effective, and sustainable alternative to activated carbon for treating wastewater. The study focuses on the conversion of waste agricultural straw into biomass with ammonia nitrogen removal capabilities, offering a theoretical underpinning for the benign treatment, resource utilization, and carbon sequestration and emission reduction of agricultural waste biomass.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 240-251"},"PeriodicalIF":3.5,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105215","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 density and size of inert particles in an alternative rotary dryer applied to paste-like material","authors":"Isabela P. Menezes,&nbsp;Claudio R. Duarte,&nbsp;Marcos A.S. Barrozo","doi":"10.1016/j.fbp.2025.01.019","DOIUrl":"10.1016/j.fbp.2025.01.019","url":null,"abstract":"<div><div>The drying of pastes to produce powdered materials has become increasingly important in the chemical, pharmaceutical, and food industries. An attractive alternative to the conventional spray-drying technique is the use of inert particles for paste drying. In this work, a rotary dryer with an inert bed, a device developed at Federal University of Uberlândia, was used to dry a fruit pulp into a powdered material. However, the efficient use of this device still presents significant challenges to be overcome. Besides appropriate operating conditions, the correct choice of inert material is crucial. This study investigated the effect of inert particles of different densities and sizes on the performance of this alternative system. Simulations using the Discrete Element Method (DEM) were conducted to investigate the behavior of inert flow inside the drum, and experimental tests were performed to quantify the effect of operating variables on process yield, aiming for an optimization study. Spheres of stainless steel (ρ_s = 8000 kg/m³), ceramic (ρ_s = 2300 kg/m³), and polypropylene (ρ_s = 900 kg/m³) were used as inert materials, with west indian cherry pulp as the paste material. The DEM simulation results showed that when inert stainless steel particles were used, the collision forces were 424.77 % higher than those obtained with inert ceramic particles and 1209.27 % higher than those from polypropylene particles. The optimization study revealed that the highest process yield was achieved using a maltodextrin concentration of 21.7 %, a fraction of smaller inert particles of 75 %, and a temperature of 95.7°C. The nonconventional rotary dryer successfully produced powdered fruit, highlighting its potential as an efficient alternative to traditional drying techniques for paste-like substances. This research underscores the dryer’s innovative design offering promising applications in food processing and other industries requiring efficient solutions.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 252-259"},"PeriodicalIF":3.5,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105216","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":"Evaluating the greenhouse gas emissions footprint of chicken meat production in South Korea: A life cycle perspective","authors":"Hee Yeon Kang ,&nbsp;Yong Woo Hwang ,&nbsp;Jong Hyo Lee ,&nbsp;Seong Jin Cho ,&nbsp;Yun Sang Jeon ,&nbsp;Nam Seok Kim ,&nbsp;Junbeum Kim","doi":"10.1016/j.fbp.2025.01.017","DOIUrl":"10.1016/j.fbp.2025.01.017","url":null,"abstract":"<div><div>A rising trend in the food industry involves calculating greenhouse gas (GHG) emissions to establish reduction targets, motivated by the increasing demand for sustainable food options. Poultry consumption is on the rise globally due to its affordability and high nutritional quality, with projections indicating that it will account for half of total meat production by 2030. This study focuses on quantifying GHG emissions using Life Cycle Assessment (LCA) methodology, analyzing the various stages of chicken meat production, including feed production, slaughtering, processing, and transport. The findings reveal that 1 kg of domestically produced chicken emits approximately 4.08 kg CO₂-eq, with the highest emissions originating from the feed production stage, which accounts for 56.80 % of the total. In light of these results, the study advocates for effective strategies to reduce GHG emissions, such as prioritizing locally sourced feed and enhancing manure management practices. These efforts are vital to provide essential data for developing future emission reduction initiatives and promoting sustainability within the poultry industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 230-239"},"PeriodicalIF":3.5,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136382","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":"Nanoencapsulation of vitamin B12 with Opuntia ficus-indica seed oil for food supplements uses","authors":"Ricardo M. Ferreira ,&nbsp;Andreia Granja ,&nbsp;Artur M.S. Silva ,&nbsp;Jorge A. Saraiva ,&nbsp;Salette Reis ,&nbsp;Susana M. Cardoso","doi":"10.1016/j.fbp.2025.01.016","DOIUrl":"10.1016/j.fbp.2025.01.016","url":null,"abstract":"<div><div>This study addressed the nutritional challenges faced by vegetarians and vegans, emphasizing the limited access to essential nutrients like vitamin B12 found mainly in animal-based products. To enhance its bioavailability and reduce dependence on supplements, a lipid-based nanosystem for vitamin B12 encapsulation using vegan-friendly <em>Opuntia ficus-indica</em> seed oils was used. Extracts from these oils, obtained via Magnetic Stirrer Assisted Extraction (MSAE) and n-hexane, exhibited high yields and beneficial properties, including elevated total phenolic content and antioxidant activity. GC-MS analysis revealed significant levels of linoleic, oleic, and palmitic acids, essential for nutritional health. Nanostructured lipid carriers (NLC) produced using ultrasounds and incorporating <em>O. ficus-indica</em> seed oil demonstrated favorable characteristics for oral administration, effective B12 encapsulation, resilience to harsh conditions, and biocompatibility, as confirmed by L929 cell testing. This study highlights the promising potential of lipid-based nanosystems in improving vitamin B12 bioavailability for vegetarians and vegans, offering a practical solution to address nutrient deficiencies efficiently.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 275-284"},"PeriodicalIF":3.5,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Towards sustainable food packaging using natural compounds: A review of current research update","authors":"Lutfun Nahar ,&nbsp;Emran Habibi ,&nbsp;Georgiana-Luminita Gavril ,&nbsp;Gamal Moustafa Mahmoud Abdelfattah ,&nbsp;Magdalena Wrona ,&nbsp;Cristina Nerín ,&nbsp;Mingquan Guo ,&nbsp;Satyajit D. Sarker","doi":"10.1016/j.fbp.2025.01.015","DOIUrl":"10.1016/j.fbp.2025.01.015","url":null,"abstract":"<div><div>The food packaging industry faces significant challenges due to the negative impacts of conventional packaging materials, particularly plastics. These materials contribute to pollution, degrade slowly, and pose risks to both human health and the environment through chemical leaching. Consequently, there is an increasing demand for safer and more sustainable packaging alternatives. Natural compounds, including biopolymers and bioactive substances, provide biodegradable options that mitigate these risks. This review examines various natural materials used for environmentally friendly packaging, such as essential oils, plant extracts, polysaccharides, proteins, lipids, chitosan, cellulose, and starch. This review highlights recent innovations, including advanced biopolymer formulations, hybrid materials, and nanotechnology-based enhancements, which improve the mechanical, antimicrobial, and antioxidant properties of natural packaging solutions. It also presents comparative analyses of these materials, addressing biodegradation rates, life-cycle assessments (LCAs), and their environmental benefits relative to traditional plastics. The review further investigates challenges related to scalability, cost-effectiveness, and regulatory barriers, while also discussing emerging technologies such as machine learning for optimizing materials. The findings offer actionable insights that promote sustainable food packaging solutions aimed at addressing global health and environmental concerns.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 260-274"},"PeriodicalIF":3.5,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135777","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 ultrasound for postharvest preservation of carrot from an economic and environmental perspective: Experimentation and deterministic optimization","authors":"Antonio Sánchez ,&nbsp;César Ramírez-Márquez ,&nbsp;Eduardo Sánchez-Ramírez ,&nbsp;Juan Gabriel Segovia-Hernandez ,&nbsp;Abel Cerón-García ,&nbsp;Julián Andrés Gómez-Salazar","doi":"10.1016/j.fbp.2025.01.012","DOIUrl":"10.1016/j.fbp.2025.01.012","url":null,"abstract":"<div><div>The promising potential of organic agents in elevating food preservation during the minimal processing of fruits and vegetables has surfaced as a notable trajectory. The objective of this work was to evaluate the effectiveness of citric acid and ultrasounds power during carrot sanitization considering various acid concentration and exposition times. To this end, optimization and mathematical modeling tools are employed to assess the implementation of ultrasound technology (US) and citric acid for improved carrot preservation, considering both economic and environmental perspectives. The foregoing is based on an Mixed-Integer Nonlinear Programming (MINLP) optimization problem which allows the selection of which conditions of citric acid concentration and ultrasound time are economically suitable as well as the evaluation of their environmental impact. The model and optimization were generated from experimental data obtained at different sanitization treatments of carrots with citric acid (150, 400, and 900 ppm for 0, 15, 30, 45, 60, 90, and 120 min) in static and Ultrasound baths. Citric acid content, color parameters, and growth of microorganisms in the carrots during storage at 4°C (days 0, 3, 6, and 9) were evaluated. The citric acid and moisture content in carrots increased with the concentration of citric acid in sanitizing solution. Ultrasound increased the citric acid content in carrots by up to 17 %, particularly during the treatment process. However, the optimization results showed that, at 900 ppm of citric acid, both with and without ultrasound technology, similar improvements in shelf life were observed, including lower microbial loads and reduced color changes up to the sixth day of storage. However, the use of US technology increased the cost and environmental impact.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 217-229"},"PeriodicalIF":3.5,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136381","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":"Microencapsulating Lacticaseibacillus rhamnosus GG by spray drying using pea protein, pectin, and tapioca flour: Probiotic viability, digestibility and thermal stability","authors":"Newton Carlos Santos ,&nbsp;Raphael Lucas Jacinto Almeida ,&nbsp;Shênia Santos Monteiro ,&nbsp;Thalis Leandro Bezerra de Lima ,&nbsp;Alexandre da Silva Lúcio ,&nbsp;Lídia Paloma da Silva Nogueira ,&nbsp;Yaroslávia Ferreira Paiva ,&nbsp;Mailson Gonçalves Gregório ,&nbsp;Ana Carla de Oliveira Brito ,&nbsp;Luanna Amado da Silva ,&nbsp;Douglas Vinicius Pinheiro de Figueiredo ,&nbsp;Rosenildo dos Santos Silva ,&nbsp;Mércia Melo de Almeida Mota ,&nbsp;Matheus Augusto de Bittencourt Pasquali ,&nbsp;Severina de Sousa ,&nbsp;Ana Paula Trindade Rocha","doi":"10.1016/j.fbp.2025.01.011","DOIUrl":"10.1016/j.fbp.2025.01.011","url":null,"abstract":"<div><div>This study aimed to develop an efficient route for the encapsulation of the probiotic <em>Lacticaseibacillus rhamnosus</em> GG by spray drying, using a combination of pea protein, pectin, tapioca flour, and maltodextrin as wall materials. For this purpose, five formulations were prepared with 5 % cell suspension: F1 (5 % maltodextrin, 5 % pea protein, 5 % tapioca flour, and 1 % pectin), F2 (10 % maltodextrin, 4 % pea protein, and 2 % tapioca flour), F3 (10 % maltodextrin, 2 % pea protein, and 4 % tapioca flour), and F4 (7.5 % pea protein, 7.5 % tapioca flour, and 1 % pectin). The microparticles were evaluated for encapsulation efficiency (EE), structural characteristics, thermal resistance, in vitro simulated gastrointestinal digestion, physical characteristics, and probiotic viability during storage. All samples exhibited EE values ranging from 88.76 % to 94.58 %, low moisture content (5.19–6.70 %), high solubility (78.55–85.26 %), and hygroscopicity below 10 %. The microparticles exhibited an amorphous nature and varied morphological aspects; F2 showed a smooth and uniform surface with slight irregularities, which possibly contributed to its effective encapsulation properties. In thermal resistance tests, F1 showed the highest viability at 80 °C for 5 min (65.95 %), while at 60 °C for 30 min, survival ranged from 43.92 % (F2) to 61.18 % (F1) (p &lt; 0.05). The F2 stood out for its greater resistance and significant number of viable cells during the in vitro digestive process. After 7 weeks of storage at 8 °C and 25 °C, the F1, stored at 8 °C, maintained the highest cell viability at the end of the period (8.02 log CFU/g). These findings demonstrate that the specific formulations developed, particularly F1 and F2, offer enhanced thermal resistance, encapsulation efficiency, and storage stability, making them highly suitable for potential applications in the food and pharmaceutical industries as probiotic delivery systems.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 207-216"},"PeriodicalIF":3.5,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136380","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":"Simultaneous blending and fermentation of ToTu™ an egg-white drink with different fruit juices and probiotic lactic acid bacteria","authors":"Reem Mourad ,&nbsp;Isam Aljanabi ,&nbsp;Barbara Csehi ,&nbsp;Karina Hidas ,&nbsp;Zoltán Kókai ,&nbsp;László Friedrich ,&nbsp;Csaba Németh ,&nbsp;Vijai Kumar Gupta ,&nbsp;Szidonia Gábor ,&nbsp;Boglárka Alpár ,&nbsp;Quang D. Nguyen ,&nbsp;Erika Bujna","doi":"10.1016/j.fbp.2025.01.008","DOIUrl":"10.1016/j.fbp.2025.01.008","url":null,"abstract":"<div><div>Egg-white drink (ToTu™) is an egg-based dairy alternative food in the market that can function as an effective probiotic carrier. In this study, the monocultural fermentation for the production of a probiotic egg-white drink blended with different fruit juices (strawberry, pineapple and peach) by two probiotic bacteria, <em>Lacticaseibacillus casei</em> 01 and <em>Ligilactobacillus salivarius</em> CRL 1328 strains was focused. Both probiotic bacteria strains grew very well in all blended samples. Starting with an initial cell count of around 7.35 logCFU/mL, the cell concentration of <em>L. casei</em> 01 strain reached 9.06 logCFU/mL, 8.97 logCFU/mL, and 8.83 logCFU/mL in the cases of egg-white blended with peach, pineapple and strawberry, respectively at the end of the fermentation process (24 hours). In the case of <em>L. salivarius</em> CRL 1382 strain, the cell counts of all blended samples increased significantly from 5 logCFU/mL to 8.12 logCFU/mL at 8-hour and remained unchanged. The pH values of all samples were in range of pH 3.76–4.07 after 24 hours. Slight changes in the colours of fermented products were detected. The protein profiles of drinks also changed favourably, the density of some proteins in EW, such as ovalbumin, ovomucoid and ovoflavoprotein decreased during fermentation. Rheological parameters exhibited pseudoplastic behaviour when pineapple was added to an egg-white drink and shear thickening fluid when peach and strawberry were incorporated. A total of 17 sensory attributes of 4 fermented samples were analysed by ProfiSens software, and overall, the highest score was counted in the egg-white drink blended with strawberry juice and fermented by <em>Ligilactobacillus salivarius</em> CRL 1328 strain sample. Meanwhile, the blended samples fermented by <em>L. casei</em> 01 strain can be stored in cold conditions for 8 weeks with a very minimal decrease in viable cell count, whereas by <em>L. salivarius</em> CRL 1328 strain, the viability of probiotic cells dropped drastically (about 50 % when storage for 4 weeks). Our results contributed valuable information to the development of probiotic egg-white drinks blended with fruit juices.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 198-206"},"PeriodicalIF":3.5,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transcriptomic combined with molecular dynamics simulation analysis of the inhibitory mechanism of clove essential oil against Staphylococcus aureus biofilm and its application on surface of food contact materials","authors":"Hong Li ,&nbsp;Jun Li ,&nbsp;Zichun Hua ,&nbsp;Tariq Aziz ,&nbsp;Ebtihal Khojah ,&nbsp;Haiying Cui ,&nbsp;Lin Lin","doi":"10.1016/j.fbp.2025.01.009","DOIUrl":"10.1016/j.fbp.2025.01.009","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> (<em>S. aureus</em>) can easily generate biofilm on food processing equipment surface, thus increasing the risk of food contamination. Clove essential oil (CEO) has been extensively utilized in food industry due to its safety and effectiveness against <em>S. aureus</em> biofilm. The current study aimed to reveal the activity of CEO against <em>S. aureus</em> biofilm and explore its potential molecular mechanism. The results indicated that CEO had significant inhibition effect on <em>S. aureus</em> biofilm. Electron microscope observation indicated that CEO could inhibit extracellular polymeric substances (EPS) and damage the 3-dimensional structure of biofilm. Based on transcriptomic and molecular dynamics simulation, it was found that eugenol (principal component of CEO) was highly enriched on the phospholipid bilayer, which in turn affects various biological processes of bacteria, such as metabolism, biofilm formation and quorum sensing. Meanwhile, according to significant difference analysis, eugenol mainly down-regulated the transcription levels of EPS synthesis-related genes (<em>ica</em> operon and <em>cidA</em>) to inhibit biofilm formation, followed by quorum sensing-related genes (<em>agrA</em>, <em>agrB</em> and <em>agrC</em>), <em>sarA</em> and <em>sigB</em>. Finally, a challenge test indicated that CEO with MBIC concentration could decrease the number of <em>S. aureus</em> on food contact surface by 10^3–4 orders of magnitude. Therefore, CEO could be a potential natural anti-biofilm material to combat <em>S. aureus</em> biofilm and guard food safety.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 131-140"},"PeriodicalIF":3.5,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105212","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":"Isomerization and epimerization of galactose using an anion exchange resin","authors":"Kenta Hashimoto ,&nbsp;Kanta Sakaguchi ,&nbsp;Ryo Kono ,&nbsp;Shuji Adachi ,&nbsp;Yoshiyuki Watanabe","doi":"10.1016/j.fbp.2025.01.010","DOIUrl":"10.1016/j.fbp.2025.01.010","url":null,"abstract":"<div><div>To produce rare sugars, such as tagatose and talose, the isomerization and epimerization of galactose were carried out in a batch system using two types of anion exchange resins. The reaction performance was investigated by applying a kinetic analysis to the reaction processes. A macroporous-type anion exchange resin generated higher reactivity than a gel-type resin. It was found that there were optimal yields of isomerization and epimerization products that were dependent on the reaction temperature, resin quantity, and substrate concentration. The maximum yields of tagatose (17.6 %) and talose (17.1 %) were obtained at 50°C and the initial concentration of 10 % (w/v) galactose with 0.50 g of the macroporous-type anion exchange resin and 2.5 mL of water. The kinetic analysis revealed that the equilibrium constants for the isomerization of galactose to tagatose and the epimerization of galactose to talose were estimated to be 0.25 and 0.22, respectively. The constant for the epimerization of tagatose to sorbose was 0.19. Consequently, the equilibrium yields of tagatose, talose, and sorbose were estimated to be 17 %, 15 %, and 3 %, respectively. Moreover, the decomposition of substrate and products by high alkali conditions was indicated, and holding the appropriate alkali condition led to efficient production of rare sugars.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 151-158"},"PeriodicalIF":3.5,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136387","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}