Food and Bioproducts Processing最新文献

{"title":"Innovative cleaning system with movable cavitation nozzle based on the hunting behaviour of the pistol shrimp","authors":"R. Murcek ,&nbsp;E. Fuchs ,&nbsp;J.F. Mauer ,&nbsp;M. Finster ,&nbsp;M. Mauermann","doi":"10.1016/j.fbp.2025.12.012","DOIUrl":"10.1016/j.fbp.2025.12.012","url":null,"abstract":"<div><div>Submersion-based cleaning methods such as ultrasonic cleaning and pressure flooding are frequently used in industrial cleaning processes. Nevertheless, these approaches exhibit limitations in effectively cleaning difficult-to-reach areas, including holes and grooves, necessitating enhanced methods to improve cleaning performance in such regions. A fluid injector based on the bionic model of the pistol shrimp was developed to generate cavitation jets and it was used for industry-related experimental studies. For this purpose, spot and surface cleaning tests were carried out for flat and complex geometries with a food test model soil. In particular, the influence of the nozzle distance to the surface, the variation of the pulsation parameters and the influence of swelling on cleaning were taken into account. The results were compared with conventional ultrasonic cleaning, whereby it was shown that better cleaning and higher efficiency can be achieved by using immerged cavitation jets. A significant cleaning effect on the surface was measurable up to a nozzle distance of 20 mm. Furthermore, the cleaning time for flat test plates (100 mm×100 mm) could be reduced by more than half compared to conventional ultrasonic cleaning. Nevertheless, it also showed that the new system is only able to clean complex geometries such as drill holes to a limited extent.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 189-195"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787753","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":"Corrigendum to “Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties” [Food Bioprod. Process. 122 (2020) 193–204]","authors":"Mehri Karim,&nbsp;Milad Fathi,&nbsp;Sabihe Soleimanian-Zad","doi":"10.1016/j.fbp.2025.12.005","DOIUrl":"10.1016/j.fbp.2025.12.005","url":null,"abstract":"","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 72-73"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734920","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":"Solid-liquid phenolic compound transfer and kinetic modeling during cachaça maturation using tropical woods","authors":"Jackson de Souza Moreira ,&nbsp;Ana Beatriz da Costa Pereira Silva ,&nbsp;Normando Ribeiro-Filho ,&nbsp;Flávio Luiz Honorato da Silva ,&nbsp;Líbia de Sousa Conrado","doi":"10.1016/j.fbp.2025.12.010","DOIUrl":"10.1016/j.fbp.2025.12.010","url":null,"abstract":"<div><div>The maturation of spirits involves complex interactions between wood composition, chemical extraction, and sensory development. This study investigated the transfer of phenolic compounds during cachaça ageing with Brazilian tropical woods (amburana, bálsamo, and castanheira), employing kinetic modelling to elucidate diffusion mechanisms, optimise wood utilisation, and enhance antioxidant and sensory properties. Woods were characterised for lignocellulosic composition following TAPPI standards, and cachaça maturation was conducted under first use, second use, and continuous 70-day regimes at 4 g of wooden chips/L. Total phenolic content, antioxidant activity (DPPH, ABTS, FRAP), and colour (CCU) were measured. Phenolic extraction kinetics were fitted to Lagergren, Peleg, intraparticle diffusion, and parabolic models. Amburana promoted rapid phenolic migration and high antioxidant activity, bálsamo yielded higher total phenolics but lower DPPH responses, and castanheira contributed moderate phenolic release and colour development. Continuous maturation enhanced functional and visual properties, while wood re-use reduced efficiency. Kinetic modelling confirmed a two-step extraction and validated the pseudo-first-order Lagergren model. These findings demonstrate the potential of tropical woods as sustainable oak alternatives for premium cachaça production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 148-156"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734979","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":"Enhancing the solubility and pH stability of curcumin through polyvinylpyrrolidone conjugation for improving their bioavailability and use in fruit preservation","authors":"Sheikha A. Alkhursani ,&nbsp;Reem Darwesh ,&nbsp;Mohamed Madani ,&nbsp;Safwat A. Mahmoud ,&nbsp;Md Azizul Haque ,&nbsp;Salha Alharthi ,&nbsp;Nora Hamad Al-Shaalan ,&nbsp;Mohamed Mohamady Ghobashy","doi":"10.1016/j.fbp.2025.09.017","DOIUrl":"10.1016/j.fbp.2025.09.017","url":null,"abstract":"<div><div>Curcumin, a natural antioxidant and antimicrobial compound, shows great potential in food preservation due to its ability to inhibit microbial growth and oxidation. However, its limited water solubility and pH instability hinder its practical applications. To address these issues, curcumin was conjugated with polyvinylpyrrolidone (PVP) using a solid dispersion technique, resulting in a water-dispersible and stable formulation. The PVP-curcumin conjugate was characterized using Fourier Transform Infrared Spectroscopy (FTIR), X-ray diffraction (XRD), and Scanning Electron Microscopy (SEM), confirming the successful formation of an amorphous complex. Solubility studies showed that the conjugate entirely dissolved in water, whereas native curcumin mainly remained insoluble. Stability tests across a pH range of 1–12 demonstrated that PVP significantly enhanced the stability of curcumin, particularly under alkaline conditions. The antimicrobial activity of the PVP/Cur conjugate was assessed using the well diffusion method against <em>Escherichia coli, Salmonella enterica, Pseudomonas aeruginosa,</em> and <em>Staphylococcus aureus.</em> The inhibition zones ranged from 24 to 29 mm. Additionally, its application as a peach coating under non-ideal storage conditions (27–40°C) resulted in a significant reduction in moisture loss and microbial spoilage, thereby extending the shelf life to 12–24 days. This study highlights the multifunctional benefits of PVP/Cur, including enhanced solubility, bioavailability, and antimicrobial efficacy. These findings suggest its potential as a sustainable and innovative solution for food preservation and improving the post-harvest quality of perishable products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 249-258"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154658","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":"Inulin and β-glucan fortified Alphonso mango juice serves as a sustainable and effective probiotic delivery vehicle for Pediococcus pentosaceus","authors":"Naveen Kumar Kalagatur ,&nbsp;Jalarama Reddy Kamasani ,&nbsp;Chandra Nayaka Siddaiah ,&nbsp;Krishna Kadirvelu","doi":"10.1016/j.fbp.2025.08.012","DOIUrl":"10.1016/j.fbp.2025.08.012","url":null,"abstract":"<div><div>Fruit juices are a nutrient-rich, vegan-friendly, and sustainable alternative to traditional dairy products for probiotic delivery. Their appealing flavor and bioactive compounds may enhance probiotic viability, potentially establishing a niche in the functional food market. This study aimed to fortify Alphonso mango fruit juice as a non-dairy probiotic delivery vehicle (PDV) for <em>Pediococcus pentosaceus</em>. The fortification of Alphonso mango fruit juice as PDV was appraised with influencing constraints, viz. pH and prebiotics (inulin and β-glucan) using the statistical program response surface methodology (RSM). RSM analysis defined that 31.89 mg/mL of inulin and 19.93 mg/mL of β-glucan were the optimal fortification levels for PDV. The optimized design found 9.53 log CFU/mL of <em>P. pentosaceus</em> in PDV, which was higher than the recommended probiotic threshold value. The viability of <em>P. pentosaceus</em> in PDV supplemented with inulin and β-glucan was found to be significantly higher during the 4th, 6th, and 8th weeks of storage at 4°C than that in PDV not supplemented with inulin and β-glucan; thus, inulin and β-glucan played a major role in sustaining of <em>P. pentosaceus</em> in PDV. GC-MS analysis revealed that Alphonso fresh juice contains major aromatic compounds, such as α-phellandrene, α-terpinene, β-phellandrene, (<em>Z</em>)-β-ocimene, γ-terpinene, terpinolene, and linalool. The relative abundance of aromatic compounds was higher in fortified PDV than in fresh fruit juice, which could be due to the hydrolytic action of <em>P. pentosaceus</em> during fermentation. Sensory attribute analysis revealed that the overall acceptability of fortified PDV was significantly unaffected up to the 6th week. Concurrently, the probiotic features of <em>P. pentosaceus</em> recovered from PDV remained unaffected throughout the storage period. The study concluded that the optimized design serves as an easy-to-use PDV and could be an alternative for individuals pretentious to lactose intolerance and vegans.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 54-67"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926061","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":"Improving the emulsifying properties of commercial Tremella polysaccharides via protein-polysaccharide complex formation","authors":"Laixin Dai ,&nbsp;Dongmei Liu ,&nbsp;Qingfu Wang","doi":"10.1016/j.fbp.2025.11.003","DOIUrl":"10.1016/j.fbp.2025.11.003","url":null,"abstract":"<div><div>Non-covalent complexation offers an effective strategy to improve the emulsifying properties of polysaccharides. This study investigated the complexation behaviour between commercial <em>Tremella</em> polysaccharides and soy protein isolate under varying protein-to-polysaccharide ratios (0:1–1:0), pH values (3−7), and temperatures (25 °C and 90 °C). Soluble complexes predominantly formed at pH 3 and ratios of 1:1–8:1 driven by electrostatic and hydrophobic interactions. In contrast, insoluble complexes were observed near the isoelectric point (pH 4 – 6). Heat treatment at 90 °C for 20 min had minimal effect on electrostatic interactions but lead to larger particulates due to increased hydrophobic interactions following protein denaturation. Based on these results, emulsifying properties were evaluated under selected conditions (ratios of 1:1–4:1 at pH 3 and 4). At pH 3, all complexes exhibited strong emulsifying ability with small particle sizes (∼1.0 μm), and the 4:1complexshowed the best emulsion stability. These findings demonstrate that soy protein isolate dominated the emulsification process, while <em>Tremella</em> polysaccharides provided additional steric stabilization, resulting in enhanced emulsion stability. The work highlights the potential of <em>Tremella</em> polysaccharide as a clean-label stabilizer when used in combination with plant proteins for emulsified food formulations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 623-631"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516856","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":"Upcycling bovine bone waste into hybrid collagen scaffolds for 3D bioprinting application and bone regeneration","authors":"Mihriban Aydoğan-Gemici ,&nbsp;Beyza Çay ,&nbsp;Saeid Chobdar Rahim ,&nbsp;Zehra Betül Ahi","doi":"10.1016/j.fbp.2025.10.020","DOIUrl":"10.1016/j.fbp.2025.10.020","url":null,"abstract":"<div><div>Nowadays, with the increasing population, bovine bone waste obtained from the growing food industry has been evaluated and an environmentally sustainable hybrid bone graft material has been developed. Bioinks for 3D bioprinting applications were prepared by combining native collagen extracted from demineralized bovine bones with inorganic components such as hydroxyapatite, β-tricalcium phosphate and bioactive glass. Rheological tests as a result of the characterization of bioinks revealed that printability and thermal stability increased in mineral-added groups. In vitro bio-compatibility analyses of grid-structured scaffolds produced with extrusion-based 3D printing were performed with human bone marrow-derived mesenchymal stem cells; cell viability was evaluated with MTT and the cell counting kit-8 tests performed on days 1, 4 and 7. In addition, cell morphology was examined with phalloidin/4′,6-Diamidine-2′-phenylindole dihydrochloride staining. All mineral-added collagen scaffolds supported cell adhesion and proliferation, and cell viability and cytoskeletal organization were determined to be higher in groups containing hydroxyapatite and β-tricalcium phosphate. Transforming animal-derived waste into high value-added biomaterials is an innovative approach that can be applied in tissue engineering and supports environmental sustainability. The developed bioinks are promising candidates in 3D bioprinting technology to produce personalized bone grafts.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 509-521"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145412370","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 of fish oil microcapsules for enhanced stability and controlled release via plug-and-play microfluidic chips","authors":"Peilan Xie ,&nbsp;Zhenqian Tang ,&nbsp;Ba Guan ,&nbsp;Yimeng Tang ,&nbsp;Qiyou Chen ,&nbsp;Jiaying Ou ,&nbsp;Kangmin Lin ,&nbsp;Zhuo Jiang","doi":"10.1016/j.fbp.2025.09.015","DOIUrl":"10.1016/j.fbp.2025.09.015","url":null,"abstract":"<div><div>Fish oil faces challenges like oxidation, low bioavailability, and poor sensory properties. While microencapsulation improves stability, traditional methods suffer from poor monodispersity, core damage, and limited wall material control. In this study, the plug-and-play microfluidic system overcame these limitations by precisely controlling emulsion formation and bypassing charge-matching requirements. Based on microfluidic technology, a plug-and-play microfluidic chip (single-channel and three-parallel channel) was used to control preparation (coefficient of variation &lt; 5 %, shell thickness from 163 to 592 μm, core number from 1 to 5) and scaled-up production of fish oil microcapsules. A multi-dimensional wall material screening platform was developed via ionotropic crosslinking, using sodium alginate as the network skeleton and integrating gum arabic (GA) for emulsifying stability and low-methoxyl pectin (LM) for pH responsiveness. The results showed that the ternary composite wall material system (TCWMS) exhibited lower peroxide value (POV) and Malondialdehyde (MDA) values, and strong hydrogen bonding interactions. The multi-dimensional wall material screening platform and plug-and-play microfluidic chip were built to enable stable, controllable industrial preparation of monodisperse oily microcapsules.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 216-228"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118075","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":"Sustainable extraction of high-quality coconut husk fibers: A comparative study of chemical, boiling, and physical methods","authors":"Shaofeng Ru,&nbsp;Xueliang Zhang,&nbsp;Renyan Yang,&nbsp;Yifan Zhang,&nbsp;Songmei Yang","doi":"10.1016/j.fbp.2025.10.012","DOIUrl":"10.1016/j.fbp.2025.10.012","url":null,"abstract":"<div><div>Coconut husk fibers are widely recognized for their low cost and biodegradability, offering broad application prospects in various fields. However, the quality of these fibers is influenced by extraction and processing methods. Therefore, the efficient extraction of high-quality coconut husk fibers has become a topic worthy of in-depth research. This study employed manual stripping, chemical methods (alkali and anhydride), and boiling, as well as combinations of these methods with physical (rolling) treatments, to process coconut husks and extract fibers. The effects of different treatment methods on the fibers were analyzed, and tear strength tests were conducted on the husks. The results showed that chemical and boiling treatments improved the removal of non-cellulosic residues from the fiber surface, with alkali treatment combined with physical (rolling) methods proving particularly effective in eliminating non-cellulosic components. Rolling pretreatment enhanced the tensile strength of fibers extracted via boiling and alkali methods by 14.93 % and 6.32 %, respectively, compared to non-rolled fibers, while also improving their thermal stability. Fibers treated with phthalic anhydride exhibited the most significant improvement in tensile strength, showing a 23.73 % increase over untreated coconut husk fibers. Tear strength tests revealed that extraction methods incorporating physical (rolling) treatment substantially reduced the sudden load during husk tearing. The energy consumption for complete tearing was lower than or close to that of untreated husks, with the most energy-efficient method reducing consumption by approximately 27.03 %, demonstrating some energy-saving benefits, though the tearing process required more time.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 449-464"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320438","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 solvent recrystallization on the purification of crude phytosterols derived from corn oil deodorizer distillate","authors":"Zhili Shen,&nbsp;Shaohua Liang,&nbsp;Cong Sun,&nbsp;Pengcheng Meng,&nbsp;Ruinan Yang","doi":"10.1016/j.fbp.2025.10.007","DOIUrl":"10.1016/j.fbp.2025.10.007","url":null,"abstract":"<div><div>The main factors influencing the crystallization process of crude phytosterols, such as the crystallization termination temperature, cooling rate, stirring speed, and number of recrystallization cycles, were systematically investigated in the present study. Six solvents were selected to extract phytosterols from corn oil deodorizer distillate, while the total phytosterol content and yield were used as evaluation indexes. The results indicated that the total phytosterol content in various solvents increased with higher crystallization termination temperatures, faster stirring rates, or a greater number of crystallization cycles. For the above three factors, taking ethyl acetate as an exemplar, the variations in total phytosterol content were from 70.24 % to 87.57 %, 84.13–92.81 %, and 96.43–99.91 %, respectively. However, under these conditions, the yield of total phytosterol decreased to varying extents. The total phytosterol content in various solvents decreased as the cooling rate increased, whereas the yield of total phytosterol showed varying degrees of increase. The morphological analysis of phytosterol crystals demonstrated that the crystal structure of phytosterol exhibits significant variation depending on the solvent employed, thereby influencing the separation and purification processes of phytosterol crystals. The Pearson correlation coefficient analysis revealed a strong correlation between the selected factors with the total phytosterol content and yield across various solvents. Furthermore, the heat map clustering results indicated that recrystallization using ethyl acetate had a significant effect compared to other solvents, achieving a total phytosterol content of 96.43 % and a total phytosterol yield of 94.25 %. This work holds considerable theoretical and technical significance for the industrialized and efficient production of high-purity phytosterol products. It also provides a feasible solution for the high-value utilization of by-products in vegetable oil processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 379-391"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320425","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}