Food and Bioproducts Processing最新文献

{"title":"Experimental and simulation study of heat and mass transfer during drying-shelling of Camellia oleifera fruit with changing diffusion pathways","authors":"Pei Yang,&nbsp;Hanyu Fu,&nbsp;Penggeng Sun,&nbsp;Yanlong Bu,&nbsp;Jun Zhang,&nbsp;Deyong Yang","doi":"10.1016/j.fbp.2025.11.022","DOIUrl":"10.1016/j.fbp.2025.11.022","url":null,"abstract":"<div><div>This study investigates the heat and mass transfer characteristics of the <em>C. oleifera</em> shell and the shelling mechanism during the drying-shelling process from the perspective of the biological characteristics of capsular fruits. Hot air drying experiments were conducted to explore the effect of the capsular structure on drying characteristics. A 3D drying model, based on the differing moisture diffusion pathways of the shell in the pre- and post-dehiscence stages, was developed to reveal the evolution of moisture and temperature distribution. The model was then validated against experimental data from physical dissections and thermal imaging. The results showed that prior to fruit dehiscence, moisture was lost primarily through the outer surface, and the process included a distinct accelerating drying period. After dehiscence, the moisture diffusion pathway gradually stabilized, and the process entered a falling-rate drying period. This difference in pathway influenced the shell's moisture diffusion, as the effective moisture diffusivity for unidirectional diffusion was greater than that for bidirectional diffusion. Throughout the drying-shelling process, the actual internal temperature of the shell remained below the drying temperature, and the non-uniformity of the surface temperature gradually decreased after the preheating stage. The simulation results were in good agreement with the experimental data. By predicting the hygrothermal distribution in the shells of capsular fruits, this study provides a better understanding of the drying-shelling mechanism under different conditions and offers a robust method for rationally selecting processing parameters.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 865-878"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620721","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":"YOLO-based classification algorithm for irregular and occluded Bonnet bellflower roots (Codonopsis lanceolata): Optimizing thermal processing through image extraction, clustering, and CFD simulation","authors":"Timilehin Martins Oyinloye ,&nbsp;Won Byong Yoon","doi":"10.1016/j.fbp.2025.10.018","DOIUrl":"10.1016/j.fbp.2025.10.018","url":null,"abstract":"<div><div>This study proposes a novel system for optimizing the steaming process of Bonnet balloon flower (<em>Codonopsis lanceolata</em>) roots by integrating YOLO-based object detection, image analysis, K-means clustering, and computational fluid dynamics (CFD) simulations. It focuses on size classification for determining optimal thermal processing conditions, with YOLO-based object detection offering an innovative approach to accurately, non-destructively sorting irregularly shaped roots into distinct classes. Roots were categorized into three classes (0, 1, and 2) based on morphology, with average lengths of 297.64 ± 31.34, 152.67 ± 29.87, and 189.17 ± 23.45 mm, and thicknesses of 37.73 ± 2.24, 28.89 ± 2.37, and 29.67 ± 2.77 mm, respectively. YOLOv12 achieved high accuracy, with Intersection over Union (IoU) values of 0.999 (well-arranged) and 0.953 (occluded), even under complex conditions. Classified roots, particularly in classes 1 and 2, exhibited lower internal crack rates (47.36 ± 2.59 % and 32.87 ± 2.45 %) and more uniform reductions in total dissolved solids (TDS) compared to non-classified roots. Steaming for 40 min at 100°C ensured microbial safety, while smaller roots (class 1 and 2) reached thermal equilibrium faster (45.78–51.22 min) due to efficient heat transfer. The system’s integration of YOLO-based classification presents a major advancement in optimizing thermal processing of irregularly shaped plant roots by enabling rapid sorting and improving product consistency.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 589-602"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463015","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":"Potato protein/sugar beet pectin glycation conjugates: ultrasound-assisted preparation and their applications as carriers of anthocyanins","authors":"Xingli Liu ,&nbsp;Yaru Yuan ,&nbsp;Boren Yu ,&nbsp;Li Shen ,&nbsp;Hongwei Wang ,&nbsp;Huishan Shen ,&nbsp;Zhiqiang Feng ,&nbsp;Hua Zhang ,&nbsp;Yanyan Zhang","doi":"10.1016/j.fbp.2025.10.016","DOIUrl":"10.1016/j.fbp.2025.10.016","url":null,"abstract":"<div><div>Purple sweet potato anthocyanins (PSPA) are natural phenolic substances with antioxidant functions, but their relatively low stability affects their bioavailability. The Maillard reaction can improve the functional properties of proteins, thus increasing the stability of loaded active substances. However, the Maillard reaction has several problems, such as a long reaction time and high energy consumption, ultrasound may shorten the reaction time and increase the grafting efficiency of the Maillard reaction through cavitation and mechanical effects. Therefore, this study explored the influence of ultrasound on the structure and functional properties of glycosylated potato protein (PP) through ultrasound-assisted glycosylation and investigated both the encapsulation effect of ultrasound-assisted glycosylated proteins on PSPA and the storage stability of the resulting nanocomplexes. Compared with that of the control sample, the degree of grafting of the 300 W/L ultrasonic power density sample increased from 29.75 % to 42.31 % (p &lt; 0.05), and its solubility increased from 42.25 % to 63.57 % (p &lt; 0.05). The cavitation produced by ultrasound transformed the ordered secondary structure (<em>α</em>-helix, <em>β</em>-sheet) of proteins into a disordered structure (<em>β</em>-turn, random coil), making the structure looser and more conducive to the progress of the reaction. In addition, the thermodynamic parameters of the binding process indicated that protein and anthocyanins were bound mainly by hydrogen bonds. Both PP and glycosylated PP improved the encapsulation rate of PSPA to a certain extent. Moreover, the antioxidant stability of 300-PP-PSPA increased to 34.93 % after 14 d of storage, compared to 27.95 % in the control group (p &lt; 0.05). During the in vitro intestinal simulation digestion stage, the cumulative release rate of 300-PP-PSPA was 7 % and 48 % lower than that of PP-PSPA and unencapsulated PSPA, respectively. This finding also indicated that glycosylated PP-encapsulated PSPA can achieve slow and continuous release. In conclusion, the use of ultrasound-assisted glycosylated protein-anthocyanins nanocomplexes is a promising method for improving the stability and bioavailability of anthocyanins.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 603-612"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463014","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 honey from fluid bed agglomeration to tableting of plant-based food powder: A case study of lotus seed powder","authors":"Xianwu Peng ,&nbsp;Jiahai Shen ,&nbsp;Rufeng Luo ,&nbsp;Qinghui He ,&nbsp;Weijuan Huang ,&nbsp;Zonglin Guo ,&nbsp;Jie Lin ,&nbsp;Hua Zheng ,&nbsp;Yijing Zhang ,&nbsp;Dingqiang Huang ,&nbsp;Hongtao Lei ,&nbsp;Shaozong Wu","doi":"10.1016/j.fbp.2025.09.007","DOIUrl":"10.1016/j.fbp.2025.09.007","url":null,"abstract":"<div><div>Plant-based food material is developed into tablet based on the consideration that food is medicine. However, the inhomogeneity of plant powders without fractionation and with less additive added aiming for clean label production, both lead to the difficulties on constructing a stable tablet structure. Therefore, lotus seed powder was used as model plant powders, while honey was used in fluidized bed agglomeration to investigate the handling and compressibility of powder. The results showed that increased honey binder (10 %-50 %) resulted in increased particle size accompanied with more irregular particulate shape. With 50 % honey, the largest D50 of agglomerate was obtained with 205.18 ± 9.54 μm in comparison with control sample at 23.28 ± 1.28 μm. In addition, the wettability of lotus seed powder was enhanced where the agglomerated powders were wetted less than 4.56 ± 1.19° within one min. However, the solubility of agglomerate lotus seed powder remained poor due to less influence by fluid bed drying. The agglomerated powder showed lower bulk density and tapping density with better flowability where the Carr index was between 17.964 % and 20.075 %. The improved followability is beneficial to form homogeneous powder matrix. Moreover, the modified powder matrix enabled the agglomerated lotus seed powder (over 20 % honey) more compressibility and higher hardness. The highest hardness (95.32 ± 0.84 N) of powders was observed by 50 % honey agglomeration which was significantly greater than 25.17 ± 0.29 N in raw powder. Moreover, the tablet disintegration time was shortest when 50 % honey agglomeration was added.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 108-117"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145043992","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":"Tailoring anthocyanin stability with pea–rice proteins and fructooligosaccharides: A microencapsulation study using double emulsion","authors":"Marcin A. Kurek ,&nbsp;Patryk Pokorski ,&nbsp;Havva Aktaş ,&nbsp;Jorge A. Custodio-Mendoza","doi":"10.1016/j.fbp.2025.09.002","DOIUrl":"10.1016/j.fbp.2025.09.002","url":null,"abstract":"<div><div>This study investigated the impact of plant protein matrix composition and fructooligosaccharide (FOS) concentration on the microencapsulation performance of black carrot anthocyanins. Nine formulations were developed using pea, rice, and their blends with varying FOS levels (0–1 %). The combination of pea–rice protein with 1 % FOS (T9) demonstrated optimal performance, exhibiting the highest color retention (L* = 76.06, a = 21.23, b* = −4.92), enhanced solubility in simulated gastric and intestinal fluids (76.19 % and 80.79 %, respectively), and extended anthocyanin half-life (t₁/₂ = 364.8 days). Fourier transform infrared (FT-IR) spectroscopy revealed that FOS altered the secondary structure of proteins, promoting the formation of β-turns and β-sheets, which contributed to improved matrix density and pigment stability. Particle size analysis showed that FOS-containing samples generally produced smaller, more uniform microcapsules, supporting enhanced bioavailability. Controlled gastrointestinal release profiles further confirmed the functional role of FOS, with T9 achieving 50.34 % anthocyanin release in the intestinal phase while minimizing premature release. These findings highlight the synergistic potential of plant protein–FOS systems for protecting anthocyanins during processing and digestion. The results support their application in functional foods and nutraceutical formulations, offering improved stability, controlled release, and targeted delivery. In conclusion, incorporating FOS into plant protein-based microcapsules (especially a pea–rice protein blend) markedly enhanced anthocyanin stability and targeted intestinal release, demonstrating the effectiveness of this encapsulation strategy for functional food applications. Future research should explore real-food integration, in vivo validation, and process scalability to unlock their full potential.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 99-107"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145043991","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 key role of Cytochrome P450 and ALDH in citrus flavor (+)-valencene biotransformation to (+)-nootkatone with Yarrowia lipolytica D21173","authors":"Xiao Li ,&nbsp;Gang Fan ,&nbsp;Yanli Xie ,&nbsp;Jinchu Yang ,&nbsp;Yingjie Feng ,&nbsp;Siyi Pan ,&nbsp;Linhua Huang ,&nbsp;Guijie Li ,&nbsp;Yujiao Cheng","doi":"10.1016/j.fbp.2025.09.010","DOIUrl":"10.1016/j.fbp.2025.09.010","url":null,"abstract":"<div><div>(+)-Nootkatone is an important sesquiterpene compound that is used in food flavor, fragrances, agriculture, and medicine. In this study, gene knockout technology was used to investigate the effect of gene2911(CYP450) and gene0658(ALDH) of <em>Y. lipolytica</em> D21173 on citrus flavor (+)-valencene biotransformation to (+)-nootkatone. The results showed that the prediction of CYP450 contained 513 amino acids with 44.44 % α-helix, 38.60 % random coiling, 13.06 % extended chain, and 3.90 % β-turn angle. The ALDH included 572 amino acids with 44.23 % of α-helices, 12.06 % of extended strands, 5.42 % of β-turn angles and 38.29 % of random coiling. Besides, CYP450 and ALDH were involved in regulating the growth of <em>Y. lipolytica</em> D21173 and contributed to its response to various environmental stresses, including different ionic and oxidative stresses. The highest relative inhibition observed was 68.61 % for the wild-type strain, 74.87 % for the <em>Yarrowia lipolytica</em>-Δ0658-NTCR strain, and 81.93 % for the <em>Yarrowia lipolytica</em>-Δ0658-NTCR strain when the concentration of Fe^2 + was 15 mmol/L. When exposed to a H₂O₂ concentration of 30 mmol/L, the relative inhibition values of the three strains were 21.91 % for the wild-type, 37.13 % for <em>Yarrowia lipolytica-Δ0658-NTCR</em>, and 37.67 % for <em>Yarrowia lipolytica</em>-Δ0658-NTCR. The content of (+)-nootkatone transformed by <em>Yarrowia lipolytica</em>-Δ0658-NTCR and <em>Yarrowia lipolytica</em>-Δ2911-NTCR were 203.89 mg/L (<em>P</em> &lt; 0.05) and 20.51 mg/L (<em>P</em> &lt; 0.001), which indicated that gene2911(CYP450) and gene0658(ALDH) were involved in the regulation of (+)-valencene biotransformation to (+)-nootkatone. This is the first time that gene deletion (NTC as resistance gene) is used to investigate the vital function of cytochrome P450 and ALDH in <em>Y. lipolytica</em> D21173 of (+)-valencene biotransformation to (+)-nootkatone. It will provide a solid foundation on constructing cell factories of the citrus flavor (+)-nootkatone biomanufacturing platform in the future.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 140-152"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096035","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":"A new strategy with forming the aggregation unit to improve chlorophyll water solubility based on its natural inherent structure carriers","authors":"Zhaotian Yang ,&nbsp;Jinghao Zhang ,&nbsp;Suxia Shen ,&nbsp;Ning Xu ,&nbsp;Zixuan Han ,&nbsp;Lin Zeng ,&nbsp;Yan Zhang","doi":"10.1016/j.fbp.2025.10.008","DOIUrl":"10.1016/j.fbp.2025.10.008","url":null,"abstract":"<div><div><span><figure><span><img><ol><li><span><span>Download: <span>Download high-res image (191KB)</span></span></span></li><li><span><span>Download: <span>Download full-size image</span></span></span></li></ol></span><span><span><p>Chlorophyll (Chl), a natural pigment with multifunctional bioactive properties, faces limited industrial application due to its poor water solubility. In this study, we proposed a novel strategy utilizing Chl-rich spinach extracts (CRSE)—natural Chl carriers with inherent structural stability—to generate water-soluble Chl particles. CRSE contained high protein (47.57 %) and lipid (8.2 %) contents, enabling its use as a structural foundation. Sucrose fatty acid ester (SE) and maltodextrin (MD)-whey protein isolate (WPI) matrix were chosen to stabilize emulsions and generate CRSE-MD-WPI aggregation unit particles. The optimized formulation (1.5 % SE; 14 % wall materials, WPI:MD = 5:5) produced particles with enhanced encapsulation efficiency (81.75 %), solubility (86.83 %), and reduced moisture content (3.83 %). Structural analyses revealed that WPI established hydrophobic interactions with CRSE, hydrogen bonding with MD, and alterations both CRSE microenvironment polarity and MD crystallinity, thereby improving solubility and stability. Importantly, this approach reduced wall material usage by 50 % compared to conventional encapsulation. Overall, this work presents a scalable and eco-friendly protocol to enhance Chl solubility, providing a promising pathway for functional pigment applications in the food industry.</p><div>Graphical abstract</div></span></span></figure></span></div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 371-378"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320440","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":"Enhanced mask-random forest RCNN and 3D point cloud assisted shape and defect recognition for protein and aflatoxin prediction in nut processing","authors":"Xiong Peng ,&nbsp;Wenwei Zhong ,&nbsp;Derek D. Lichti ,&nbsp;Yuezhen Cai ,&nbsp;Yuli Wang ,&nbsp;Ting On Chan","doi":"10.1016/j.fbp.2025.11.011","DOIUrl":"10.1016/j.fbp.2025.11.011","url":null,"abstract":"<div><div>Efficient shape recognition is critical for nut processing on improving sorting, grading, and quality control in nut processing, as it influences the quality of final nut products for improved overall nutrition quality (i.e. protein) and contamination control (i.e. aflatoxin), thereby ensuring food safety and reducing adulteration risks. This study introduces a 3D quality control system combining the Microsoft Azure camera with an enhanced Mask-Random Forest RCNN (MR-RCNN) for real-time shape recognition, crack detection, and defect identification using 3D point cloud data to predict protein and aflatoxin (AFT) content, while enabling traceable, non-destructive inspection. Point clouds are processed into semi-ellipsoidal surfaces, with geometric parameters such as sphericity and flattening, along with fitting residuals, used for both crack detection and as inputs to regression models for protein and AFT concentration prediction. The system achieved 92.1 % accuracy in volume estimation and 96.1 % precision in defect detection. Applied to pecans and walnuts in a simulated production line, the system revealed strong correlations between sphericity (R² = 0.70, p = 0.009) and flattening (R² = 0.64, p = 0.017) with protein content, while AFT concentrations showed no correlation with shape parameters. Cracks significantly impacted protein degradation and AFT development, with walnuts resisting AFTs due to antifungal compounds like juglone. By leveraging 3D point cloud data and integrating geometric parameters into regression models, this system offers insights for improving protein prediction, minimizing aflatoxin risks, supporting traceability, and preventing adulteration during downstream nut processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 702-716"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575958","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":"Bioactive compounds in Argania spinosa oil: A promising approach for engineered skin and wound repair","authors":"Ahmed Boukeloua ,&nbsp;Hamdi Bendif ,&nbsp;Badis Aouzal ,&nbsp;Nabila Souilah ,&nbsp;Mustafa Abdullah Yilmaz ,&nbsp;Mehmet Boga ,&nbsp;Abdelghafar M. Abu-Elsaoud ,&nbsp;Walid Elfalleh ,&nbsp;Hamdi Temel ,&nbsp;Fehmi Boufahja ,&nbsp;Stefania Garzoli","doi":"10.1016/j.fbp.2025.11.014","DOIUrl":"10.1016/j.fbp.2025.11.014","url":null,"abstract":"<div><div><em>Argania spinosa</em> oil, extracted from the kernels of the Argan tree, has been traditionally valued for its therapeutic and healing properties. However, its potential as a bioengineered solution for wound healing and skin regeneration has not been comprehensively explored. This study bridges that gap by evaluating the chemical composition, biological activity, and safety profile of <em>Argania spinosa</em> oil for potential biomedical applications. The oil was extracted using ethanol and hexane and characterized by its physicochemical properties. Gas chromatography and spectrophotometric analyses revealed a high content of unsaturated fatty acids, primarily oleic acid (44.40 %) and linoleic acid (36.69 %), alongside significant levels of phytosterols (134.05 mg/100 g) and α-tocopherol (7.44 mg/100 g). The ethanolic extract showed strong antioxidant potential, with total phenolic and flavonoid contents of 67.47 μg/mg and 31.90 μg/mg, respectively. Biological assessments in rabbits demonstrated that wounds treated with the oil achieved 98.7 % closure by day 12, compared to 93.77 % in controls, confirming its efficacy in accelerating tissue repair. The healing effect is attributed to its bioactive compounds that enhance vascularization and tissue regeneration. Safety evaluations, including acute toxicity, ocular irritation, and dermal irritation tests, confirmed that the oil is non-toxic and non-irritating, with no mortality observed up to doses of 70 mL/kg (oral) and 6 mL/kg (intraperitoneal) in mice. Additionally, no adverse reactions were observed on rabbit skin or rectal mucosa. Key phenolic constituents, such as quinic acid (4.09 μg/g), coumarin (1.60 μg/g), and hesperidin (0.50 μg/g), were identified, contributing to its antioxidant and anti-inflammatory properties. The high polyunsaturated-to-saturated fatty acid ratio (3.10) further underscores its therapeutic and nutritional significance. This study establishes <em>Argania spinosa</em> oil as a promising, natural, and safe candidate for bioengineered skin applications. By addressing the gap in empirical data on its wound-healing mechanisms and safety, the research supports its use in developing sustainable, temporary, and permanent engineered skin substitutes for regenerative medicine. Future studies should focus on elucidating its molecular pathways, optimizing extraction techniques, and assessing long-term clinical safety.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 827-842"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620591","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":"A comprehensive overview of the composition, isolation, purification, and biological activities of abalone polysaccharides","authors":"Qing Zhang ,&nbsp;Ling Qin ,&nbsp;Jiayi Liu ,&nbsp;Jinzheng Wei ,&nbsp;Junhan Cao ,&nbsp;Kai Wang ,&nbsp;Mengke Yao ,&nbsp;Huan Lin ,&nbsp;Yingying He ,&nbsp;Changfeng Qu ,&nbsp;Jinlai Miao","doi":"10.1016/j.fbp.2025.08.010","DOIUrl":"10.1016/j.fbp.2025.08.010","url":null,"abstract":"<div><div>Abalone polysaccharides are a type of polysaccharide substance extracted from abalones, mostly from their internal organs, which possess various biological activities. They are mainly composed of multiple monosaccharides such as mannose, glucose, galactose, fucose, and uronic acids. Some abalone polysaccharides also have sulfate groups. Since the 21st century, with the advancement of the marine industry, research on marine polysaccharides, particularly those derived from aquatic animals, has progressed rapidly. As one of the critical marine animal-derived polysaccharides, abalone polysaccharides have made significant progress in the extraction, preparation, and purification processes, and have demonstrated various biological activities in both in vivo and in vitro experiments, including antioxidation, anti-tumor, anticoagulation, antiviral, antibacterial, and anti-inflammatory properties. These bioactive properties suggest that abalone polysaccharides have broad prospects in the research and development of functional products and pharmaceuticals. Based on current research results, this review discusses the types, composition, preparation, separation, purification, and biological activities of abalone polysaccharides, aiming to provide references for future research.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 42-53"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916340","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}