Food and Bioproducts Processing最新文献

{"title":"Incorporation of low-pH purple-fleshed sweet potato (Ipomoea batatas L.) anthocyanin extract into a sucrose matrix: Characterization and application in powdered beverage","authors":"Umi Laila ,&nbsp;Ponco Yuliyanto ,&nbsp;Sugeng Hariyadi ,&nbsp;Bekti Juligani ,&nbsp;Anastasia Wheni Indrianingsih ,&nbsp;Dita Kristanti ,&nbsp;Dini Ariani ,&nbsp;Ervika Rahayu Novita Herawati ,&nbsp;Ade Chandra Iwansyah ,&nbsp;Muslih Anwar ,&nbsp;Erliana Ginting ,&nbsp;Alit Pangestu ,&nbsp;Yusuf Andriana ,&nbsp;Heni Purwaningsih ,&nbsp;Siti Dewi Indrasari ,&nbsp;Nurmahmudi Nurmahmudi ,&nbsp;Hari Hariadi ,&nbsp;Arie Widjaja Hoo ,&nbsp;Riuh Wardhani","doi":"10.1016/j.fbp.2025.03.008","DOIUrl":"10.1016/j.fbp.2025.03.008","url":null,"abstract":"<div><div>This study investigates incorporating the remarkable color, bioactive compounds, and physiological properties of purple-fleshed sweet potato anthocyanin (PSPA) into sucrose as a carrier for developing anthocyanin-enriched powdered beverages. The effects of PSPA extract on the physicochemical and sensory characteristics of anthocyanin-enriched powdered beverages were evaluated, focusing on two factors: the pH of the extract (2.18 and 2.39) and the ratio of anthocyanin extract to sucrose (E/S) (7.14 %, 10.7 %, and 14.3 % v/w). The results showed that the anthocyanin entrapment efficiency ranged from 58.4 % to 82.5 %, with increasing E/S ratio or decreasing pH enhancing the redness (a*), chroma (Ch), total anthocyanin content (TAC), and solubility. However, these conditions also led to less favorable characteristics in moisture content, hygroscopicity, bulk density, and tapped density. Meanwhile, higher total phenolic content (TPC) and antiradical power (ARP) were observed with increased E/S and pH levels. FTIR analysis confirmed that PSPA was incorporated into the sucrose matrix without reacting chemically with the sucrose. We classified the formation of anthocyanin-enriched sucrose powder as co-precipitation based on the high nucleation rate, surface morphology, and other characteristics. Morphological analysis revealed that the anthocyanin-enriched sucrose powder comprised agglomerates with irregular, porous, and rough surfaces. DSC thermogram indicated an endothermic peak around 190 °C, suggesting the anthocyanin-enriched sucrose powder still had crystalline regions, as further supported by X-ray diffraction data. Beverages formulated with anthocyanin extract at a pH of 2.18 showed higher color preferences than those at 2.39. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed correlations and clustering of the physicochemical and sensory properties of the anthocyanin-enriched sucrose powder.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 172-188"},"PeriodicalIF":3.5,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748272","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":"Raw meat 3D laser scanning imaging: Optimized by adaptive contour unit","authors":"Lingping Bu ,&nbsp;Huixin Tian ,&nbsp;Zhen Qiao ,&nbsp;Xiaojia Hu ,&nbsp;Guowei Gao ,&nbsp;Bo Qi ,&nbsp;Zhize Wang ,&nbsp;Jingfang Hu ,&nbsp;Chunhui Zhang ,&nbsp;Dequan Zhang ,&nbsp;Wensong Wei","doi":"10.1016/j.fbp.2025.03.004","DOIUrl":"10.1016/j.fbp.2025.03.004","url":null,"abstract":"<div><div>In the field of intelligent meat processing, the application of 3D laser scanning technology for identifying meat contours is essential for the accurate estimation of meat volume and quantitative slicing. In this study, based on 3D laser scanning technology, a contour adaptive shaping unit was developed to address the issue of scanning irregular meat contours and improve the scanning range and volume estimation accuracy. Moreover, we developed software for contour visualization imaging and volume estimation of raw meat using Halcon and Visual C# to optimize the scanning imaging and volume estimation of pork belly, hind shank, and pork loin. The results showed that the optimal shaping angles for chilled and frozen pork (loin, hind shank, and belly) were 60°, 30°, and 30°, respectively, with a scanning accuracy of ≥ 90 % and an average increase of 3 %. After shaping, the volume forms of the three types of raw meat remained stable for 12, 9, and 6 s in the chilled and frozen state. The corresponding coefficients of variation (CV) of imaging accuracy were 0.77 %, 1.16 %, and 0.54 %, respectively, with high stability and consistency of the imaging accuracy. In addition, the pork color and the transfer speed did not significantly affect the imaging performance of the adaptive shaping system (<em>p</em> &gt; 0.05). The results demonstrated that the adaptive contour shaping system exhibited superior optimization capabilities in raw meat imaging, which provided the technical basis for the subsequent research and development pertaining to adaptive quantitative slicing devices for raw meat of various specifications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 103-117"},"PeriodicalIF":3.5,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683339","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 application of bioadhesive hydrogel powder loaded with quorum sensing inhibitor isomaltitol for salmon preservation","authors":"Ke Liu ,&nbsp;Ming Zhang ,&nbsp;Wutong Bai ,&nbsp;Wenjing Yang ,&nbsp;Xinran Lv ,&nbsp;Xue Bai ,&nbsp;Xuepeng Li ,&nbsp;Defu Zhang ,&nbsp;Jianrong Li","doi":"10.1016/j.fbp.2025.02.009","DOIUrl":"10.1016/j.fbp.2025.02.009","url":null,"abstract":"<div><div>Salmon is susceptible to spoilage and single cold storage is insufficient for effectively extending its shelf life. The objective of this study was to investigate the impact of hydrogel powder loaded with isomaltitol on the shelf life of salmon. Rheological analysis of the hydrogel revealed that its G' consistently exceeded G'', without any crossover point, indicating gradual gelatinization and the formation of an elastic solid. In conjunction with Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results, the peaks at 3398 cm⁻¹ for gelatin and 3446 cm⁻¹ for sodium alginate were observed in GSDH-2 and showed a shift. The characteristic peak at 2997 cm⁻¹ for isomaltitol was not present in GSDH-2, but was observed in the spectrum of GSIH-2 and became more prominent. These results suggest successful hydrogel preparation. Thermogravimetric analysis (TGA) results showed that the hydrogel lost only 13 % at 200°C. Scanning electron microscopy (SEM) analysis revealed a three-dimensional network and distinct void structure in the hydrogel, indicating its suitability for practical applications, resistance to volatilization, ability to encapsulate drugs, and ability to swell when in contact with water. The preservation experiment showed that the TVB-N value in the control group reached 15 mg/100 g on the third day, while the GSIP treatment group reached this value on the ninth day. Additionally, the TBA value in the GSIP treatment group decreased by 67.2 % under the same storage duration, and the degradation of myofibrillar protein was inhibited by 60.6 %, extending the shelf life of salmon by one week. This finding confirms the potential of hydrogel loaded with isomaltitol as a new preservation method.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 73-83"},"PeriodicalIF":3.5,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636679","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":"Numerical simulation and optimization of microwave drying process of wheat bran","authors":"Hao Wang ,&nbsp;Bing Fang ,&nbsp;Ying Chen ,&nbsp;Dapeng Ye ,&nbsp;Limin Xie","doi":"10.1016/j.fbp.2025.03.002","DOIUrl":"10.1016/j.fbp.2025.03.002","url":null,"abstract":"<div><div>The unclear aspects of the continuous microwave drying process for wheat bran were addressed, aiming to improve uniformity and enhance the efficiency of microwave energy absorption during the drying process. A mathematical model for the dielectric properties, temperature, and moisture content of wheat bran was established. Subsequently, a multi-physics coupling model integrating the electromagnetic field, heat transfer, and mass transfer was developed. A moving simulation strategy was implemented to achieve continuous microwave drying. This study identified the waveguide arrangement, layer thickness, and conveyor belt height as key factors influencing drying uniformity. Through single-factor and orthogonal experiments, the optimal parameters for the drying equipment were determined, yielding a waveguide arrangement (b), material thickness of 20 mm, and conveyor height of 135 mm. The electric field uniformity coefficient was 0.25, and the microwave energy absorption efficiency reached 87.4 %. The bench experiment results showed that, under the optimal conditions, the temperature and moisture content trends aligned well with simulations. The root mean square errors were 3.44°C for temperature and 1.75 % for moisture content, affirming the model’s accuracy and reliability. This study provides valuable insights for analyzing microwave drying processes and supports the development of effective drying equipment.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 84-102"},"PeriodicalIF":3.5,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642141","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":"Modifying the technological properties and the release of cocoa compounds of active gliadin films by increasing the temperature of processing","authors":"Carol López-de-Dicastillo ,&nbsp;Patricia Esteve-Redondo ,&nbsp;Adrián Rojas ,&nbsp;Joaquín Gómez-Estaca ,&nbsp;Rafael Gavara ,&nbsp;Pilar Hernández-Muñoz","doi":"10.1016/j.fbp.2025.03.003","DOIUrl":"10.1016/j.fbp.2025.03.003","url":null,"abstract":"<div><div>The search for bio-based polymers from renewable sources and compostable nature is undoubtedly a focus of interest and need in the area of plastics and mainly for food packaging. Gliadins, proteins found in wheat gluten, are an interesting and sustainable alternative because they are biodegradable, come from a renewable source and have interesting properties as gas barrier, although some technological properties need to be improved in order to broaden their applications. In this work, gliadin bioresin films were processed with water- and lipid-soluble cocoa extracts at 5 and 10 % respect polymer weight by thermo-compression at 90 and 130 °C in order to study both the effect of the type of extract, their concentrations and the processing temperature on the physical and functional properties of the active systems. Undoubtedly, the main condition that positively affected the properties of the resulting active films was the thermo-compression at 130 °C, since it allowed a better miscibility between the active compounds and the biopolymeric chains of the gliadins, and produced a certain crosslinking between disulphide/sulfhydryl groups and polyphenol-protein bonds that resulted in their water resistance. The reduction of weight loss in water achieved values up to 60 %, while in ethanol 95 %, the improvement in resistance was not significant. The mechanical properties of active gliadin films were also highly affected principally when processed at 130 ºC; the elastic modulus decreased while the elongation at break values increased up to values between 113 % and 150 %. The water vapor permeability was greatly reduced from 4.22 to 2.4 × 10¹⁴ Kg m/m² s Pa for active gliadin film containing 10 % lipid soluble cocoa extract. The release of cocoa compounds was totally dependent on the type of the extract and the food simulant. The general conclusion was that by modifying the active compounds and the processing temperature, gliadin films with different technological and antioxidant properties were achieved.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 54-63"},"PeriodicalIF":3.5,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591578","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":"Pilot scale succinic acid production from fibre sludge followed by the downstream processing","authors":"Agata Olszewska-Widdrat ,&nbsp;Laís Portugal Rios da Costa Pereira ,&nbsp;Roland Schneider ,&nbsp;Peter Unger ,&nbsp;Charilaos Xiros ,&nbsp;Joachim Venus","doi":"10.1016/j.fbp.2025.03.001","DOIUrl":"10.1016/j.fbp.2025.03.001","url":null,"abstract":"<div><div>The utilization of a cheap side stream is the core for biotechnological production of platform chemicals, such as, succinic acid. This study explores lab and pilot scale fermentation of <em>Actinobacillus succinogenes</em> (B1) and <em>Basfia succiniciproducens</em> (B2) to produce succinic acid from sulphide fibre sludge, a side product from pulp and paper industry. Both strains demonstrated efficient SA production, with lag phase of 2–3 h, accompanied by by-product formation of formic acid (FA) and acetic acid (AA). B1 outperformed B2 in SA concentration (28.4 g∙L^-1 vs 20.4 g∙L^-1) and yield ( 0.76 g·g^-1 and 0.51 g·g^-1), leading to its selection for pilot scale fermentations. Pilot scale fermentations using SFS hydrolysate as carbon source achieved SA yields of 0.62–0.66 g/g with productivities of 0.65 – 0.78 g∙L^-1 SA. SFS hydrolysate, rich in glucose provided a promising substrate, yielding 23 g∙L^-1 SA. Two downstream processing (DSP) methds were evaluated for SA recovery. DSP 1, involving microfiltration, electrodialysis, and ion exchange, achieved 62 % recovery but incurred losses during filtration and electrodialysis. DSP2 utilized activated carbon for decolorization, followed by microfiltration and crystallization, yielding 60.3 % SA recovery. Both DSP approaches produced high purity SA suitable for polymer applications. These results underscore the potential of SFS hydrolysate for sustainable SA production and highlight the need for process optimization, including fed-batch or continuous systems, to enhance yields and reduce costs. These findings contribute to advancing biobased monomer production as a viable alternative to fossil-based methods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 118-126"},"PeriodicalIF":3.5,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683338","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":"Recombinant GH5_8 mannanase from Hungateiclostridium cellulolyticum: Biochemical and structural characteristics and applications for mannooligosaccharides production from spent coffee grounds","authors":"Guilherme Romualdo Silva ,&nbsp;Caio Cesar de Mello Capetti ,&nbsp;Andrei Nicoli Gebieluca Dabul ,&nbsp;Marcelo Vizoná Liberato ,&nbsp;Antonio Aprigio da Silva Curvelo ,&nbsp;Vanessa O. Arnoldi Pellegrini ,&nbsp;Igor Polikarpov","doi":"10.1016/j.fbp.2025.02.014","DOIUrl":"10.1016/j.fbp.2025.02.014","url":null,"abstract":"<div><div>Abundant agro-industrial residues, spent coffee grounds (SCG), are rich in polysaccharides, notably mannan, rendering them a promising substrate for the production of mannooligosaccharides (MOS) with potential nutraceutical applications. This work reports cloning, heterologous expression in <em>E. coli</em> Arctic Express and biochemical characterization of <em>Hungateiclostridium cellulolyticum</em> mannanase from GH5 family (<em>Hc</em>GH5_8) and its application for producing MOS from pretreated SCG. The enzyme displayed optimal activity at pH 7.0 and 50 °C, with a specific activity of 687 ± 53 U/mg against konjac glucomannan under optimal conditions. Furthermore, hydrolysis of the SCG resulted in the release of mannobiose (M2), mannotriose (M3), and mannotetraose (M4) as the primary hydrolytic products. The impacts of different hydrothermal pretreatment conditions on the yields of the enzymatically-produced MOS were investigated.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 44-53"},"PeriodicalIF":3.5,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579730","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 residues to clove: Harnessing novel phenolic acid decarboxylase for 4-Vinyl guaiacol production in industrial Yeast","authors":"Nathália Vilela ,&nbsp;Anton Gorkovskiy ,&nbsp;Beatriz Herrera-Malaver ,&nbsp;Robson Tramontina ,&nbsp;João Paulo L. Franco Cairo ,&nbsp;Fernanda Mandelli ,&nbsp;Thiago Gonçalves ,&nbsp;Victoria Sodré ,&nbsp;Jan Steensels ,&nbsp;André Damásio ,&nbsp;Kevin J. Verstrepen ,&nbsp;Fabio Marcio Squina","doi":"10.1016/j.fbp.2025.02.013","DOIUrl":"10.1016/j.fbp.2025.02.013","url":null,"abstract":"<div><div>Growing demand for sustainable alternatives to petroleum-derived aromatic compounds highlights lignocellulosic biomass as a potentially valuable resource. Although cellulose and hemicellulose, the major components of lignocellulose, are widely used in biofuel and chemical production, lignin, another predominant plant biomass component, remains underutilized. Chemical pretreatment methods for lignocellulose, such as mild alkali, can release cross-linked hydroxycinnamic acids such as ferulic acid, a precursor to various aroma compounds such as 4-vinyl guaiacol (4-VG), which has a clove-like aroma. To improve 4-VG production, an industrial strain of <em>Saccharomyces cerevisiae</em> Ethanol Red™ was engineered to express a novel phenolic acid decarboxylase (PDC) gene from <em>Rhodosporidium fluviale</em> LM-2, <em>Rf_</em>PDC_B. Mutant strain expressing <em>Rf</em>_PDC_B achieved 4-VG levels comparable to those reported in the literature after 48 h of fermentation using maize pericarp hydrolysate as the substrate, demonstrating efficient biotransformation of ferulic acid from lignocellulosic hydrolysates into 4-VG. In summary, a transformed cell line was created for the direct biocatalytic production of aromatic compounds from lignocellulosic hydrolysates. This study contributes to the development of novel technologies related to the sustainable production of high-value compounds derived from lignin.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 20-27"},"PeriodicalIF":3.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563671","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":"Storage stability, release characteristics, and bioaccessibility of the tocotrienol-rich fraction encapsulated in maltodextrin-starch sodium octenyl succinate microcapsules","authors":"Shuh Jun Teow,&nbsp;Hew Weng Choy,&nbsp;Yih Phing Khor,&nbsp;Tai Boon Tan,&nbsp;Masni Mat Yusoff,&nbsp;Somayeh Gholivand,&nbsp;Chin Ping Tan","doi":"10.1016/j.fbp.2025.02.011","DOIUrl":"10.1016/j.fbp.2025.02.011","url":null,"abstract":"<div><div>Microencapsulation of hydrophobic bioactive compounds offers potential advantages for storage stability, release characteristics, and bioaccessibility. This study utilized a wall material comprising maltodextrin and starch sodium octenyl succinate in an 8:2 ratio to encapsulate a tocotrienol-rich fraction (TRF). The TRF was stabilized with an optimized treated pea protein isolate and flaxseed gum complex in a 3:1 ratio over a 13-week storage period at 40°C. Results indicated a slight increase in cohesiveness (5.36 %) and lightness (4.04 %), accompanied by a minor decrease in microencapsulation efficiency (3.32 %), yellowness (19.62 %), and chroma (18.56 %). The reconstituted microcapsules had a particle size of 4.18 ± 0.10 µm and a span of 2.81 ± 0.09. Moreover, the stored microcapsules demonstrated a low peroxide value of 5.40 ± 0.00 mq/kg and degradation of tocopherol and tocotrienol isomers (ranging from 16.45 ± 1.79–20.89 ± 1.20 %). They also remained stable under various ionic strengths and pH conditions. Post <em>in vitro</em> digestion, the microencapsulated TRF displayed higher bioaccessibility (40.81 ± 0.68 %) and release (85.77 ± 1.43 %) compared to bulk oil. These findings indicate the stability of microencapsulated TRF during storage and exposure to different ionic strengths and pH levels while enhancing bioaccessibility and release following <em>in vitro</em> digestion.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 11-19"},"PeriodicalIF":3.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527169","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":"Lactose crystallization: Integrating machine learning with process analytical technologies","authors":"Cha Yong Jong ,&nbsp;Akshay Mittal ,&nbsp;Felix Jun Jie Lee ,&nbsp;Lee May Loo ,&nbsp;Yongkai Goh ,&nbsp;Qiaolin Yuan ,&nbsp;Eunice Wan Qi Yeap ,&nbsp;Srinivas Reddy Dubbaka ,&nbsp;Harsha Nagesh Rao ,&nbsp;Shin Yee Wong","doi":"10.1016/j.fbp.2025.02.008","DOIUrl":"10.1016/j.fbp.2025.02.008","url":null,"abstract":"<div><div>Lactose is recovered from whey through crystallization process, where a concentrated supersaturated solution is cooled to crystallize the lactose, leaving the impurities in the mother liquor. Designing this process requires considerations over various parameters, particularly the concentration of the feed solution and the cooling profile. To optimize the parameters, most developers depend on trial-and-error methods, a manageable task for the experienced but challenging for novices. This study presents a novel system that leverages machine learning (ML) and process analytical technologies (PAT) to streamline lactose crystallization process development, going beyond manual trial and error interpretations. The automated system initiated with Direct Chord Length (DCL) feedback control run, which provided the foundational data for the ML model, which was then employed in subsequent AN1 and AN2 iterative runs. These iterative runs have smoother concentration and temperature curves, and it generates larger crystal with enhanced productivity and yield. The results indicate that the ML-driven approach can significantly outperform conventional methods, enabling the precise control of nucleation and growth phases to produce larger lactose crystals.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 64-72"},"PeriodicalIF":3.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591580","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}