Food and Bioproducts Processing最新文献_第6页

Use of Loligo opalescens chitosan-based coatings to inhibit multispecies biofilms in Poly(Lactic Acid)-based packaging 乳白寡聚壳聚糖基涂层对聚乳酸基包装中多物种生物膜的抑制作用

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.fbp.2026.02.004

Marta Lima , Luciana C. Gomes , Rita Teixeira-Santos , Sara I. Faria , Jesus Valcarcel , José A. Vázquez , Miguel A. Cerqueira , Ana I. Bourbon , Filipe J. Mergulhão

{"title":"Use of Loligo opalescens chitosan-based coatings to inhibit multispecies biofilms in Poly(Lactic Acid)-based packaging","authors":"Marta Lima , Luciana C. Gomes , Rita Teixeira-Santos , Sara I. Faria , Jesus Valcarcel , José A. Vázquez , Miguel A. Cerqueira , Ana I. Bourbon , Filipe J. Mergulhão","doi":"10.1016/j.fbp.2026.02.004","DOIUrl":"10.1016/j.fbp.2026.02.004","url":null,"abstract":"<div><div>The extensive use of petroleum-based plastics and microbial contamination in food packaging raise health, environmental, and economic issues, increasing the need for sustainable antimicrobial packaging solutions. Chitosan, a polysaccharide obtained by deacetylation of chitin, has remarkable properties, including non-toxicity, biodegradability, good film-forming properties, and antimicrobial activity. This study aimed to produce and characterize Poly(lactic acid) (PLA) films coated with chitosan (PLA-Ch) extracted from <em>Loligo opalescens</em> pens and its depolymerized derivatives of different molecular weights, and to evaluate their antimicrobial activity against dual-species biofilms of <em>Escherichia coli</em> and <em>Pseudomonas putida</em> for 24 h under refrigeration. Chitosan-based surfaces reduced the number of total, viable, and culturable biofilm cells by up to 63 %, 74 %, and 76 %, respectively, compared to uncoated PLA films, regardless of chitosan molecular weight. Confocal laser scanning microscopy validated the inhibitory effect of chitosan-based surfaces on biofilm formation, showing an average reduction of 33 % in biovolume and 43 % in thickness. Additionally, a 64 % decrease in early bacterial adhesion confirmed their anti-adhesive properties. These effects are attributed to chitosan’s surface hydrophilicity and its electrostatic interactions with bacterial membranes. Overall, PLA films coated with chitosan demonstrate strong potential as sustainable antimicrobial materials for food packaging, while simultaneously promoting the valorization of marine industry by-products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 516-528"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185022","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

Why do humic substances affect the properties of alkaline phosphatase? 为什么腐殖物质会影响碱性磷酸酶的性质？

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.fbp.2026.02.006

Maria G. Chernysheva, Georgii S. Mikhailov, Maria A. Pavlova, Gennadii A. Badun

{"title":"Why do humic substances affect the properties of alkaline phosphatase?","authors":"Maria G. Chernysheva, Georgii S. Mikhailov, Maria A. Pavlova, Gennadii A. Badun","doi":"10.1016/j.fbp.2026.02.006","DOIUrl":"10.1016/j.fbp.2026.02.006","url":null,"abstract":"<div><div>Alkaline phosphatase (ALP) is a well-studied enzyme that catalyzes the hydrolysis of phosphate esters in a basic pH environment. The study has analyzed the interaction between alkaline phosphatase (ALP) and humic acids (HA), particularly their competitive behavior (distribution and adsorption at the liquid-liquid interface) in an aqueous-toluene system, as well as the influence of HS on ALP enzymatic activity. To the best of our knowledge, we have found that the addition of ALP to HA reduces its distribution coefficient, indicating the binding of hydrophobic fragments, yet it does not affect adsorption at the liquid-liquid interface. HA failed to influence the distribution coefficient of ALP, but it did slightly increase its adsorption at concentrations below 15 mg/L, while reducing it at higher concentrations. However, the addition of HA increased ALP enzymatic activity by up to fourfold. The observed reduction in HA hydrophobicity, alongside with the enhanced enzymatic activity, was explained by molecular docking simulations of ALP binding to hydrophobic molecules present in HA. Molecular docking simulations have revealed the incorporation of hydrophobic molecules into the ALP structure, which seems to increase the accessibility of the enzyme’s active center.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 464-473"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185023","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

FSMP storage stability: Comparing MASLT & GSI shelf-life models FSMP储存稳定性：比较MASLT和GSI货架期模型

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-02-01 DOI: 10.1016/j.fbp.2026.01.026

Hong Yang , Ling Hou , Wei Guo , Mengxi Yu , Hongmei Sun , Shuo Zhang , Fang Yu , Hui Xiao , Liyuan Liu , Shuhong Ye

{"title":"FSMP storage stability: Comparing MASLT & GSI shelf-life models","authors":"Hong Yang , Ling Hou , Wei Guo , Mengxi Yu , Hongmei Sun , Shuo Zhang , Fang Yu , Hui Xiao , Liyuan Liu , Shuhong Ye","doi":"10.1016/j.fbp.2026.01.026","DOIUrl":"10.1016/j.fbp.2026.01.026","url":null,"abstract":"<div><div>In this study, the changes in the physicochemical characteristics of the high-protein formula foods for special medical purposes were investigated during six months of storage at temperatures of 4 ℃, 25 ℃, 30 ℃ and 37 ℃. Degradation of vitamin A and linoleic acid was observed at all temperatures, and the extent of degradation increased with storage time. Furthermore, an increase in moisture content and viscosity of the samples was observed over time during storage. A gradual increase in yellowness (b*) and color difference (ΔE) was also noted over time. The product shelf life was predicted using the Multivariate Accelerated Shelf-Life Test (MASLT) and the Global Stability Index (GSI) at controlled temperatures of 4 ℃, 25 ℃, 30 ℃, and 37 ℃, respectively. The MASLT model predicted shelf lives of 98.5, 31.3, 18.9, and 16 months, respectively. In comparison, the GSI model predicted shelf lives of 101.5, 28.9, 22.0, and 15.2 months under the same conditions, which were closer to the results of a long-term stability study. The present study provides valuable insights into the quality changes and shelf-life prediction of FSMP during storage and transportation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 456-463"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185030","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

Establishment and parameter calibration of hazelnut crushing modeling based on DEM 基于DEM的榛子破碎模型的建立及参数标定

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2025-12-16 DOI: 10.1016/j.fbp.2025.12.013

Chun Wang , Hailin Kui , Jindai Liu , Zizheng Hu , Xiangyu Liu

{"title":"Establishment and parameter calibration of hazelnut crushing modeling based on DEM","authors":"Chun Wang , Hailin Kui , Jindai Liu , Zizheng Hu , Xiangyu Liu","doi":"10.1016/j.fbp.2025.12.013","DOIUrl":"10.1016/j.fbp.2025.12.013","url":null,"abstract":"<div><div>In the hazelnut shelling process, issues such as low shelling efficiency and high kernel breakage rate occur due to inappropriate mechanical structure design, working parameter settings, and difficulties in observing the dynamic response characteristics of hazelnuts. Discrete Element Method (DEM) simulation can effectively address these challenges, with simulation model accuracy being crucial. This study established a hollow hazelnut model based on the virtual-physical surface conversion method, Bonding V2 and Meta-Particle model. Contact and bonding parameters of hazelnuts were calibrated through repose tests and uniaxial compression tests using the steepest climbing test and Box-Behnken test. Results showed that when restitution coefficient between hazelnuts was 0.249, static friction coefficient was 0.346, and rolling friction coefficient was 0.018, the relative error of repose angle was only 2.52 %. When normal stiffness per unit area was 4.013 × 10<sup>12</sup> N/m<sup>3</sup>, shear stiffness per unit area was 4.144 × 10<sup>12</sup> N/m<sup>3</sup>, normal strength was 2.402 × 10<sup>9</sup> Pa, shear strength was 4.353 × 10<sup>8</sup> Pa, and bonded disk scale was 0.869, the relative error of fracture force was 1.48 % and stiffness relative error was 1.27 %. The established model and calibrated parameters accurately reflected the contact and mechanical properties of hazelnuts, providing theoretical support for structural optimization of hazelnut shelling machinery.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 24-36"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145839700","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

Optimization of process control criteria for reducing Salmonella and Escherichia coli O157:H7 population on biltong 减少细菌沙门氏菌和大肠杆菌O157:H7数量的工艺控制标准优化

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-01-02 DOI: 10.1016/j.fbp.2025.12.025

Hannah E. LeClair , Krishnabrunda Duggirala , Gopinath Mummaleti , Anuj S. Purohit , Anand Mohan

{"title":"Optimization of process control criteria for reducing Salmonella and Escherichia coli O157:H7 population on biltong","authors":"Hannah E. LeClair , Krishnabrunda Duggirala , Gopinath Mummaleti , Anuj S. Purohit , Anand Mohan","doi":"10.1016/j.fbp.2025.12.025","DOIUrl":"10.1016/j.fbp.2025.12.025","url":null,"abstract":"<div><div>South Africans have traditionally been sun-curing wild game to preserve the meat, a product often called biltong. Biltong is a popular meat snack in the US, but microbiological safety standards have not been fully developed. Most ready-to-eat, shelf-stable products undergo a thermal kill step, whereas biltong is dried in ambient air after marination and salting to preserve the meat. This study was designed to test the effectiveness of lactic acid spray (2–3 %), marination (vinegar, spices, and celery juice powder), and air drying at different temperatures (25.5–32°C) with 60–80 % relative humidity (RH) to reduce the populations of <em>Salmonella</em> and <em>E. coli</em> O157:H7 on biltong. The biltong manufacturing process achieved a 5.0 log<sub>10</sub> CFU/g reduction in both pathogens when treated with a marinade and dried at 25.5°C and 80 % relative humidity, thereby reducing water activity (<em>a<sub>w</sub></em>) to below 0.85. The reduction in <em>E. coli</em> O157:H7 population was relatively lower than <em>that of Salmonella,</em> possibly indicating higher tolerance. Future research should focus on microbiological validation of different processing parameters relevant to biltong production, exploring various marinade ingredients and their effects on sensory properties, as well as the sustainability benefits of low-temperature drying, to support product development, wider manufacturing, and broader consumption.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 161-169"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973490","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

Development and functional stability of a next-generation nutraceutical combining Pleurotus djamor mushroom and Limosilactobacillus fermentum strains 新一代杏鲍菇与发酵limmosilactobacillus fermentum复合营养品的研制及功能稳定性研究

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-01-01 Epub Date: 2025-11-30 DOI: 10.1016/j.fbp.2025.11.026

Kamylla Mylena Souza Barbosa , Evandro Leite de Souza , Francinalva Dantas de Medeiros , Giuliane Moura Andrade , Jaielison Yandro Pereira da Silva , José Luiz de Brito Alves , Jhonatan Rafael Zárate-Salazar , Marcos dos Santos Lima , Maria Elieidy Gomes de Oliveira , Natália Sufiatti Holanda Cavalcanti , Maiara da Costa Lima , Yasmim Fonseca Simplicio da Silva , Fillipe de Oliveira Pereira

{"title":"Development and functional stability of a next-generation nutraceutical combining Pleurotus djamor mushroom and Limosilactobacillus fermentum strains","authors":"Kamylla Mylena Souza Barbosa , Evandro Leite de Souza , Francinalva Dantas de Medeiros , Giuliane Moura Andrade , Jaielison Yandro Pereira da Silva , José Luiz de Brito Alves , Jhonatan Rafael Zárate-Salazar , Marcos dos Santos Lima , Maria Elieidy Gomes de Oliveira , Natália Sufiatti Holanda Cavalcanti , Maiara da Costa Lima , Yasmim Fonseca Simplicio da Silva , Fillipe de Oliveira Pereira","doi":"10.1016/j.fbp.2025.11.026","DOIUrl":"10.1016/j.fbp.2025.11.026","url":null,"abstract":"<div><div>This study reports the development and evaluation of the viability and functional stability of potentially symbiotic nutraceuticals formulated with the edible mushroom <em>Pleurotus djamor</em> and probiotic <em>Limosilactobacillus fermentum</em> (139, 263, and 296). The nutraceutical (NPD) was produced by combining <em>P. djamor</em> powder with <em>L. fermentum</em> strains and freeze-drying, and its physicochemical properties, probiotic viability, and stability were assessed under storage and simulated gastrointestinal digestion. NPD presented high protein and fiber content, low fat, and phenolic compounds (epigallocatechin gallate, catechin, and epicatechin) associated with antioxidant activity. After 90 days, the viable cell counts decreased significantly at both 4 ± 0.5 °C (NPD4) and 25 ± 0.5 °C (NPD25) (<em>p</em> ≤ 0.05). However, flow cytometry revealed that NPD4 better preserved viable cells and phenolic stability compared to NPD25 (<em>p</em> ≤ 0.05). A substantial fraction of cells remained metabolically active but non-culturable under both storage conditions, with higher values consistently observed in NPD4. Although <em>P. djamor</em> powder provided partial protection, simulated gastrointestinal digestion still caused a progressive decline in cell counts, probiotic viability and antioxidant activity. This is the first study to combine <em>P. djamor</em> with a multi-strain <em>L. fermentum</em>. The nutraceutical strategy described herein represents a promising approach for developing next-generation nutraceuticals targeting gut health.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 10-20"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683499","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

Comparative study of hydrodistillation and microwave-assisted technique for dill seed (Anethum graveolens) essential oil extraction: Process kinetics, yield, composition, and sustainability 加氢蒸馏和微波辅助提取莳萝籽精油的比较研究：过程动力学、产率、组成和可持续性

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-01-01 Epub Date: 2025-12-10 DOI: 10.1016/j.fbp.2025.12.009

Danica Božović , Nevena Gladikostić , Bojana Ikonić , Nemanja Teslić , Aleksandra Sknepnek , Milica Mirković , Sanja Vojvodić , Zoran Zeković , Predrag Putnik , Danijela Bursać Kovačević , Branimir Pavlić

{"title":"Comparative study of hydrodistillation and microwave-assisted technique for dill seed (Anethum graveolens) essential oil extraction: Process kinetics, yield, composition, and sustainability","authors":"Danica Božović , Nevena Gladikostić , Bojana Ikonić , Nemanja Teslić , Aleksandra Sknepnek , Milica Mirković , Sanja Vojvodić , Zoran Zeković , Predrag Putnik , Danijela Bursać Kovačević , Branimir Pavlić","doi":"10.1016/j.fbp.2025.12.009","DOIUrl":"10.1016/j.fbp.2025.12.009","url":null,"abstract":"<div><div>This study compares hydrodistillation (HD) and microwave-assisted hydrodistillation (MWHD) for extracting essential oil (EO) from dill seeds (<em>Anethum graveolens</em>), targeting applications in food and pharmaceutical industries. Both methods were conducted at varying power levels, analyzing EO yield, antioxidant and antimicrobial activity, and environmental impact. Microwave-assisted hydrodistillation at 600 W achieved the highest EO yield (3.23 %) with faster extraction kinetics, whereas hydrodistillation exhibited lower CO₂ emissions, emphasizing its environmental sustainability. The EO from both methods was rich in terpenes, with limonene and carvone as primary components. MWHD at 800 W exhibited the strongest antioxidant activity in ABTS and DPPH assays, and both techniques showed effective antimicrobial properties, especially against Gram-negative bacteria and yeast. Kinetic modeling revealed that models including diffusion and washing phases best fit the extraction data (R² > 0.99). These findings support MWHD as a viable alternative for EO extraction, with optimization potential for industrial scale-up.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 134-147"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734923","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

Efficient fermentation of di-rhamnolipids-rich products by P. aeruginosa using ethanol as solely carbon source 铜绿假单胞菌以乙醇为唯一碳源高效发酵富含大鼠李糖脂的产物

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-01-01 Epub Date: 2025-12-02 DOI: 10.1016/j.fbp.2025.11.027

Xingyu Liu , Li Luo , Mengqian Zhao , Deyu Zhang , Bo Chen , Jun Liu , Xuwei Long

{"title":"Efficient fermentation of di-rhamnolipids-rich products by P. aeruginosa using ethanol as solely carbon source","authors":"Xingyu Liu , Li Luo , Mengqian Zhao , Deyu Zhang , Bo Chen , Jun Liu , Xuwei Long","doi":"10.1016/j.fbp.2025.11.027","DOIUrl":"10.1016/j.fbp.2025.11.027","url":null,"abstract":"<div><div>High raw material costs critically limit rhamnolipids' industrial competitiveness against chemical synthetic surfactants. To address this, we developed a new fermentation process using low-cost ethanol (including industrial waste) as the sole carbon source by <em>Pseudomonas aeruginosa</em> PAO1. Through fed-batch optimization, a record rhamnolipid titer of 20.74 g/L was achieved—fivefold higher than batch fermentation. Further implementing sequential fed-batch fermentation over 21 days yielded an unprecedented cumulative production of 117.78 g/L, corresponding to 0.234 g/L/h average productivity (117 % improvement over optimized fed-batch fermentation). Crucially, ethanol-derived products contained 85.6 % di-rhamnolipids—significantly higher than conventional systems—while exhibiting performance parity with soybean oil-sourced counterparts. This work establishes a scalable, cost-efficient platform for high-value biosurfactant production, reducing dependency on expensive substrates while enabling industrial waste valorization.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 1-9"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145659063","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

Enzymatic dispersion of pseudomonad biofilms grown at psychrotrophic temperature 在冷养温度下生长的假单胞菌生物膜的酶分散

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-01-01 Epub Date: 2025-12-13 DOI: 10.1016/j.fbp.2025.12.015

Srinithi Muthuraman, Jon Palmer, Steve Flint

{"title":"Enzymatic dispersion of pseudomonad biofilms grown at psychrotrophic temperature","authors":"Srinithi Muthuraman, Jon Palmer, Steve Flint","doi":"10.1016/j.fbp.2025.12.015","DOIUrl":"10.1016/j.fbp.2025.12.015","url":null,"abstract":"<div><div>Pseudomonads are robust biofilm formers in psychrotrophic temperatures, which can cause spoilage in dairy, poultry, and meat processing. This study screened eleven isolates for the biofilm-forming ability using the Congo Red Assay (CRA) and the crystal violet assay. Two isolates, 3SM and 20SM, showed significantly higher EPS production, cellulose synthesis and cell count at 4ºC and were selected for the enzymatic dispersion. Mature biofilms formed on the stainless-steel surface for 72 h at 4°C were treated with laboratory enzymes (Proteinase-K, Cellulase, and DNase I) and commercial enzymes (formulated cleaners, EnduroZyme, DualZyme, and TriZyme). Compared to laboratory enzymes, commercial enzymes were efficient in dispersing the biofilms (EnduroZyme- 62 %, DualZyme- 42 %, and TriZyme-32 % of biofilm removal), which was confirmed by cell counts, crystal violet assay, and microscopic observations. However, none of the treatments resulted in complete biofilm dispersion. These findings highlight the resilience of psychrotrophic pseudomonad biofilms and underscore the need for improved enzymatic strategies tailored for cold-chain environments.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 179-188"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787754","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

First insights into changing cleaning mechanisms based on experimental and numerical investigations 基于实验和数值研究的首次见解改变了清洗机制

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2026-01-01 Epub Date: 2025-12-03 DOI: 10.1016/j.fbp.2025.12.001

H. Köhler , C. Golla , C. Drechsel , F. Rüdiger

{"title":"First insights into changing cleaning mechanisms based on experimental and numerical investigations","authors":"H. Köhler , C. Golla , C. Drechsel , F. Rüdiger","doi":"10.1016/j.fbp.2025.12.001","DOIUrl":"10.1016/j.fbp.2025.12.001","url":null,"abstract":"<div><div>Cleaning is a crucial process step within food production, as it has a major impact on food safety and involves considerable resource consumption. There are various approaches to optimize cleaning processes, e.g., i) cleaning experiments on laboratory scale, ii) specific soil characterization methods on laboratory scale and iii) cleaning simulations. This paper shows for the first time how all three methods are combined to understand and model complex behavior during cleaning. To this end, removal of dried ketchup soil layers was studied using aqueous sodium hydroxide at various concentrations (0 – 2 wt%) and temperatures (20 – 55 °C) as cleaning fluid. In cleaning experiments, significantly shorter cleaning times are measured when cleaning is performed with hot 2 wt% sodium hydroxide solution (69 s) instead of pure water at room temperature (167 s). Counterintuitively, micromanipulation and rheological measurements of the soil layer show a solidification when in contact with sodium hydroxide as opposed to water. It is found that this is due to a change of the cleaning mechanism from pure adhesive detachment to combined cohesive separation of an interlayer, followed by adhesive detachment of the remaining soil. A recently developed cleaning model is extended to capture the ongoing phenomena. The model is able to predict the cleaning time correctly with errors smaller than 10 %.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 45-52"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683584","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