Food and Bioproducts Processing最新文献

{"title":"Plasma-treated liquids as an environmentally friendly alternative to conventional disinfectants for the hygienization of food processing facilities – first insights in shelf life characteristics and antibacterial efficacy","authors":"Linda Steinhäußer,&nbsp;Gaby Gotzmann","doi":"10.1016/j.fbp.2025.12.014","DOIUrl":"10.1016/j.fbp.2025.12.014","url":null,"abstract":"<div><div>Plasma-treated liquids (PTL) are produced using atmospheric pressure plasma and therefore contain reactive nitrogen species and reactive oxygen species. Due to these reactive species, the liquids exhibit an antimicrobial effect. Therefore, their use as disinfectants is being widely investigated, especially for the food industry. However, there are only a few studies on the efficacy of freshly prepared or stored PTLs on their use as surface disinfectants.</div><div>In our studies, we produced PTLs from two different base liquids, saline and deionized water, by treatment with an arc discharge plasma jet. The liquids were characterized after production using sum parameters of the reactive species (pH, oxidation-reduction-potential (ORP) and electrical conductivity). Both PTLs were additionally characterized during storage. In microbiological studies, the antibacterial efficacy of fresh PTLs was tested on different surfaces (acrylonitrile butadiene styrene (ABS), polyvinyl chloride (PVC) and stainless steel). Our studies revealed that all PTL types achieve a reduction over 4 log, even though the characteristics differ. The antibacterial efficacy of PTL from saline was additionally evaluated during storage and decreased slightly, which is accompanied by a change in pH, ORP and electrical conductivity during the first days of storage. However, this PTL though showed good antibacterial efficacy after 8 days of storage, by inactivating up to 4.9 log of <em>E. coli</em>. This illustrates the potential of PTL to be used as disinfectant in food processing and production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 152-160"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939718","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":"Recovery of sinapic acid from mustard bran enzymatic hydrolysate combining membrane filtration and adsorption chromatography","authors":"Ying Yan ,&nbsp;Marwen Moussa ,&nbsp;Morad Chadni ,&nbsp;Abdouramane Dosso ,&nbsp;Emilie Isidore ,&nbsp;Violaine Athès ,&nbsp;Claire Fargues","doi":"10.1016/j.fbp.2025.12.018","DOIUrl":"10.1016/j.fbp.2025.12.018","url":null,"abstract":"<div><div>The purification of sinapic acid (SA) from mustard bran hydrolysate through a membrane filtration-adsorption chromatography combined process was developed in this work. Ultrafiltration (UF) treatment (UH030, 30 kDa, 1.4 bar) successfully removed 98 % proteins without influencing SA content. Nanofiltration (NF) treatment (NP010, 1 kDa, 10 bar) removed most solutes larger than 300 Da while allowing 85 % of SA to pass into the permeate. UF or NF alone resulted in 2–3 times increase in SA purity, yet neither process significantly increased the antioxidant activity of the hydrolysate. UF coupled with XAD16 adsorption concentrated SA by 13-fold and increased its purity 40-fold to 20 % w/w (74 % recovery). NF combined with adsorption concentrated SA by 17-fold and increased its purity 110-fold to 55 % w/w (60 % recovery). The purified fraction exhibited strong antioxidant activity. This work has demonstrated that the combined process of membrane filtration and adsorption chromatography is promising for the purification of SA from agro-industrial by-product streams.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 104-115"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939716","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":"Techno-economic evaluation of synergistic pasteurization of apple juice using UV-A light and olive byproduct extract","authors":"Yoonbin Kim ,&nbsp;Christopher Simmons ,&nbsp;Selina C. Wang ,&nbsp;Nitin Nitin","doi":"10.1016/j.fbp.2025.12.024","DOIUrl":"10.1016/j.fbp.2025.12.024","url":null,"abstract":"<div><div>Techno-economic analysis (TEA) of emerging technologies aids in establishing the economic benefits and technical feasibility of novel technologies. In this study, a techno-economic model was developed for a non-thermal synergistic pasteurization of apple juice based on a combination of UV-A light and aqueous extract derived from olive byproduct, and its comparison with conventional thermal pasteurization processes. A comparative TEA revealed that UV-A + OPE pasteurization could reduce ca. 30.2–38.3 % of direct-fixed capital (DFC) and ca. 19.5–23.9 % of annual operating costs (AOC) compared to conventional thermal pasteurization (low-temperature long-time [LTLT] and high-temperature short-time [HTST] pasteurization) at a production scale of 1000 kg/batch. In addition, UV-A + OPE pasteurization exhibited lower sensitivity to upscaling than HTST pasteurization, and ca. 27.4 % lower AOC was estimated at a production scale of 2000 kg/batch. These findings highlight the potential of UV-A + OPE pasteurization to enhance the economic sustainability of juice processing while ensuring the microbial safety of juice products. This study provides insights into developing a non-thermal pasteurization process using a synergistic combination of UV-A light and plant byproduct-derived extracts and evaluating its economic feasibility through a comparative TEA.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 116-125"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939764","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":"New strategies for monitoring and improving flushing processes used in chocolate manufacturing","authors":"M. Heide ,&nbsp;V. Liebmann ,&nbsp;C. Drechsel ,&nbsp;F. Rüdiger ,&nbsp;J.-P. Majschak ,&nbsp;H. Köhler","doi":"10.1016/j.fbp.2026.01.003","DOIUrl":"10.1016/j.fbp.2026.01.003","url":null,"abstract":"<div><div>In the chocolate industry, product changes are performed as flushing processes, in which one product is displaced by a subsequent product. The end of the process is detected by visual assessment based on the color change of the discharged product. Due to limited process knowledge and a lack of suitable measuring systems, these processes have so far been designed with rigid process parameters and large safety factors.</div><div>First, the authors experimentally evaluated three measurement methods – surface acoustic wave-based (SAW), capacitance-based (CMS) and camera-based (CAM) – on a horizontal DN 25 test rig and compared them to a reference cross-section measurement. SAW demonstrated the highest potential, as it can distinguish between the two fluids most effectively. CMS is suitable for draining or pigging processes with air phases in the system and CAM for end-point measurements, since it permits the analysis of the residual layers close to the wall.</div><div>The authors also investigated two alternative strategies for product changeover – simple flushing after a draining process (partially filled pipe) and flushing sequences – using experiments and numerical models. All strategies were compared to a conventional industrial product changeover with identical process times of 40 s. Flushing sequences showed the greatest benefit, reducing flushing mass by up to 32 %, while the other strategy mainly enabled direct product recovery. These findings demonstrate that targeted measurement methods and new flushing strategies can substantially reduce product loss in product changes in industrial chocolate processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 133-140"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939767","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 rheological behavior of dispersions and the sorption thermodynamics of powder coating from composite-based modified pinhão (Araucaria angustifolia) starch by microwave","authors":"Mariane Santos Dorneles,&nbsp;Eduarda Silva de Azevedo,&nbsp;Caciano Pelayo Zapata Noreña","doi":"10.1016/j.fbp.2026.01.017","DOIUrl":"10.1016/j.fbp.2026.01.017","url":null,"abstract":"<div><div>This study aimed to evaluate the characteristics of sorption and thermodynamic properties of different wall materials assembled from composite-based of modified pinhão (<em>Araucaria angustifolia</em>) starch by microwave (MS) combined with polydextrose (PD), partially hydrolyzed guar gum (PHGG), or whey protein isolate (WPI) and dried by spray-drying (SD) or freeze-drying (FD). The rheological properties of the dispersions showed that they exhibited pseudoplastic behavior (<em>n</em> &lt; 1), with MS-PD showing a stronger viscoelastic structure (G′ &gt; G″) and higher initial viscosity (<em>K</em> = 63.67 Pa sⁿ). As for powder wall coatings, MS-WPI (FD) demonstrated greater thermal stability (degradation &gt; 200 °C). The contact angle was lower than 90° for all powders except for MS-WPI (FD), which exhibited more hydrophobic behavior. The adsorption isotherms of powders showed type II behavior, with a good fit to the GAB model (<em>R²</em> &gt; 0.99). Monolayer moisture content (<em>Xₘ</em>) varied according to the system, being higher in freeze-dried formulations. It is concluded that the MS-PD combination, particularly when processed by spray-drying, produces powders with excellent structural properties, making it a promising candidate for use as a stable functional coating for food and supplement applications, owing to its protective and structural roles. These findings highlight the potential of modified pinhão starch composites as sustainable wall materials for developing functional and stable food and nutraceutical powders.</div></div><div><h3>Social media abstract</h3><div>This study explores the use of modified starch from <em>Araucaria angustifolia</em> (pinhão) combined with natural biopolymers to produce functional and stable powders. The results demonstrate the potential of these materials as sustainable coating agents for food and nutraceutical applications, reinforcing the valorization of native resources and contributing to the development of clean label ingredients aligned with the principles of the bioeconomy and the conservation of Brazilian biodiversity.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 292-301"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073753","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":"Fouling and cleaning studies of a plant-based beverage using quartz crystal microbalance with dissipation (QCM-D)","authors":"M. Joshi ,&nbsp;R. Kamath ,&nbsp;H. Huellemeier ,&nbsp;D.R. Heldman","doi":"10.1016/j.fbp.2026.01.019","DOIUrl":"10.1016/j.fbp.2026.01.019","url":null,"abstract":"<div><div>Cleaning plays a crucial role in the daily operation and maintenance of food processing equipment, especially after fouling has occurred. Fouling, which is the accumulation of deposits on heat transfer surfaces, notably occurs during the thermal processing of beverages. The consumer demand for milk-alternatives has increased the prevalence and processing of plant-based beverages, but advancements in scientific research on these beverages have been limited. The objective of this work was to study the fouling of an oat-based beverage and evaluate the removal of the fouling deposits using an industrially relevant clean-in-place (CIP) protocol with QCM-D at temperatures of 65, 75 and 85 °C. The results indicated the rate of fouling and the mass of the fouling deposit increased with an increase in temperature and flow rate. The ΔDissipation/ΔFrequency (ΔD/ΔF) ratio of the fouling deposits for the oat-based beverage were compared with the ΔD/ΔF ratios of a 100 % skim milk (SM) and skim milk:pea-protein (SM:PP) blended beverages to evaluate differences in the viscoelastic nature (e.g., rigidity) of the deposits due to component differences in the model fouling solutions. For SM and SM:PP blends, the ΔD/ΔF ratio increased as the proportion of pea protein decreased, indicating that milk proteins contributed to greater rigidity in the fouling layer. During cleaning with an alkaline solution (i.e., NaOH), the removal behaviour of fouling deposits from a SM:PP beverage was similar to the removal of fouling deposits from SM, whereas the oat beverage showed different interactions with NaOH which were described by an increase in the ΔD/ΔF ratio highlighting a soft foulant layer. These findings highlight the need to investigate the suitability of NaOH as a cleaning agent for the removal of fouling deposits from oat-based beverages. Overall, approaching CIP with a ‘one-size-fits-all’ methodology, as has classically been the case for in the dairy industry, may not be optimal for the new market of milk-alternatives.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 446-455"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From physics-based indicators to interpretable feature analysis and time-series forecasting of milk fouling in heat exchangers","authors":"Shengdao Jiang,&nbsp;Hamid Ghanbari","doi":"10.1016/j.fbp.2026.01.024","DOIUrl":"10.1016/j.fbp.2026.01.024","url":null,"abstract":"<div><div>Milk fouling in heat exchangers reduces energy efficiency and increases cleaning costs in dairy processing. This study introduces a physics-based fouling indicator: representative average fouling thickness, derived from thermal and hydraulic resistance equation, providing a unified and physically meaningful metric. Using process data combined with heat exchanger geometric information, this fouling thickness was calculated and used as the target variable for training a range of machine learning models. Interpretable feature analysis methods were then applied to identify the key parameters governing fouling dynamics. These identified features were subsequently used to train a Long Short-Term Memory model, achieving high accuracy in predicting fouling development in the operation condition. The proposed approach offers a generalised methodology for analysing and predicting fouling behaviour in heat exchangers, supporting run-time forecasting and enabling optimisation of operational and cleaning strategies in dairy processing and related industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 483-500"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185021","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 photothermal-responsive CNC/chitosan composite films loaded with active ingredient nanoparticles from Ziziphus Spinosae Semen","authors":"Yangruili Niu ,&nbsp;Shiliang Yang ,&nbsp;Quan Zhou ,&nbsp;Guosheng Liu ,&nbsp;Yaning Wang ,&nbsp;Jiandong Wang ,&nbsp;Yujie Fu","doi":"10.1016/j.fbp.2026.01.023","DOIUrl":"10.1016/j.fbp.2026.01.023","url":null,"abstract":"<div><div>Conventional passive packaging and petroleum-based materials face challenges of insufficient responsiveness and environmental pollution, while existing intelligent packaging lacks sufficient mechanical strength and inherent antibacterial and antioxidant functions. To address these issues and valorize agricultural waste, this study developed a photothermal-responsive composite packaging film. <em>Ziziphi Spinosae</em> Semen (ZSS) active extracts (flavonoids, saponins) were loaded into CaCO₃-Polydopamine (PDA) Nanoparticles (NPs), and cellulose nanocrystals (CNC) were prepared from <em>Ziziphi Spinosae</em> pomace via acid hydrolysis. PDA/CNC/chitosan (CS) composite films were fabricated by solvent-casting with CS as the matrix. The optimal 4 % CNC loading enhanced CS film tensile strength by 145 % via hydrogen bonding. CaCO₃-PDA NPs exhibited superior loading capacity (flavonoids:34.26 %, saponins:26.79 %) and pH-responsive sustained release. The 5 % CaCO₃-PDA@ZSS-loaded film achieved a 77.0℃ temperature increase within 30 s under near-infrared irradiation, enabling 100 % antibacterial efficiency against Escherichia coli and Staphylococcus aureus. It also showed strong antioxidant activity (DPPH:72.88 %, ABTS:81.89 %) and improved water vapor barrier properties. Applied to strawberry preservation, the film extended shelf life from 2 to 10 days and exhibited good biodegradability. This work provides a sustainable strategy for multifunctional intelligent fresh food packaging.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 406-421"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185026","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":"α-Amylase treatment of water-flushing fermented milk: A pathway to high-value utilization and nutrient recovery","authors":"Kefan Li ,&nbsp;Zhishen Mu ,&nbsp;Xianqi Liu ,&nbsp;Zengli Gao ,&nbsp;Zhanmei Jiang","doi":"10.1016/j.fbp.2026.02.011","DOIUrl":"10.1016/j.fbp.2026.02.011","url":null,"abstract":"<div><div>Water-flushing fermented milk (WFFM), a nutrient-rich dairy waste, was often discarded directly, leading to significant resource wastage. To enhance its high-value utilisation, WFFM was hydrolysed using varying α-amylase contents. Increasing α-amylase content from 0 % to 7 % reduced acetylated distarch phosphate levels, significantly decreasing particle size, stability, and turbidity (P &lt; 0.05). Rheological analysis revealed that apparent viscosity and consistency index decreased with increasing α-amylase, while the flow behaviour index increased. Both storage modulus (G') and loss modulus (G\") declined as α-amylase increased. PCA and heat map results further showed that particle size, stability, turbidity, viscosity, and consistency index reached their minimum at 5 % and 7 % α-amylase, with the flow behaviour index peaking. Centrifugation of α-amylase-treated WFFM revealed protein and fat enrichment in the precipitate and high sugar levels in the supernatant. Thus, α-amylase treatment effectively enhanced WFFM's high-value utilisation, offering a technical foundation for converting it into functional food ingredients.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 599-609"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397081","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":"Semi-synthesis of sodium copper chlorophyllin from Chlorella vulgaris cultivated under continuous photoperiod and sequential extraction of fatty acids and exopolysaccharides","authors":"Jamila Sueira de Jesus Silva ,&nbsp;Fábio Alexandre Chinalia ,&nbsp;Carolina Oliveira de Souza ,&nbsp;Denilson de Jesus Assis ,&nbsp;Jania Betânia Alves da Silva ,&nbsp;Gabriele Marques dos Santos ,&nbsp;Fernanda Teixeira Cruz ,&nbsp;Ravena Maria de Almeida Medeiros ,&nbsp;Paulo Vitor França Lemos ,&nbsp;Lucas Guimarães Cardoso","doi":"10.1016/j.fbp.2026.01.025","DOIUrl":"10.1016/j.fbp.2026.01.025","url":null,"abstract":"<div><div>This study aimed to produce and characterize sodium copper chlorophyllin (SCC) from the biomass of <em>Chlorella vulgaris</em> under 12-hour and 24-hour light photoperiods and to analyze the composition of lipids, fatty acids, and pigments in the resulting biomass. SCC production yielded 310 mg g⁻¹ under the 12-hour photoperiod (FT12) and 300 mg g⁻¹ under the 24-hour photoperiod (FT24). The SCC exhibited absorbance band, functional groups, and primary SCC derivatives, comparable to commercial SCC. LC-MS identified the main SCC derivatives Cu-chlorin p6, Cu-rhodin g7, and Cu-chlorin e6. SCC semi-synthesis can be improved by omitting the overnight step, reducing production time. Sequencial exctraction yielded lipids (10.54 % and 12.02 % in FT12 and FT24, respectively), with major fatty acids identified as C18:1 and C16:0 before saponification and C16:0 and C18:3n3 after saponification. Additionally, extracellular polymeric substances (EPS) were obtained. The developed bioprocess enables the semi-synthesis of SCC while recovering bioproducts of high added value.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 435-445"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185019","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}