Food and Bioproducts Processing最新文献

{"title":"Exploring the chemical potential of ‘Vinhão’ grape stalks for circular economy applications","authors":"Adriana Rodrigues Machado ,&nbsp;Glenise Bierhalz Voss ,&nbsp;Manuela Machado ,&nbsp;Jorge A.P. Paiva ,&nbsp;João Nunes ,&nbsp;Manuela Pintado","doi":"10.1016/j.fbp.2025.04.015","DOIUrl":"10.1016/j.fbp.2025.04.015","url":null,"abstract":"<div><div>The Portuguese wine industry produces tons of waste annually, during processing, this waste accumulates, leading to problems such as attracting pests and unpleasant odors. This waste is burned in the open, releasing greenhouse gases and heat into the atmosphere, causing damage to the environment. Among the various residues generated in the production of wine, the grape stalks stand out, the structure of the bunch removed before the winemaking process.The study explores the chemical characterization of grape stalks (G.S.) from Portuguese ‘Vinhão’ red grapes, aiming to upcycle wine industry residues in a circular bioeconomy framework. The analyses performed for this raw material (G.S.) were proximal composition, total phenolics, antioxidant activity, colorimetry, Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (FTIR-ATR), fatty acid and mineral profile. Dried and milled stalks were analyzed for moisture (5.31 %), ash (7.67 %), lipids (0.60 %), protein (3.28 %), and insoluble fiber (55.00 %). With the results of the antioxidant activity, the extract obtained from grape stems, about the DPPH (0.64 mmol Trolox. g⁻¹) and ABTS (0.39 mmol Trolox. g⁻¹) radicals, resulted in an expressive capacity to neutralize free radicals, providing a significant antioxidant potential. These findings suggest that the compounds present in the extract may contribute to the reduction of oxidative stress, making it a promising alternative for applications in the food and pharmaceutical industries. FTIR confirmed lignin, polysaccharides, and polyphenolics. Fatty acid profiling revealed that linoleic acid (PUFA, 34.80 %) and oleic acid (MUFA, 14.48 %) were major components. Mineral analysis showed high levels of Mn, Fe, and Mg, surpassing recommended daily intakes. These findings highlight the potential of ‘Vinhão’ stalks as sustainable food and feed supplements, reducing waste and enhancing wine industry circularity.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 98-106"},"PeriodicalIF":3.5,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143933615","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":"Value-added utilization of vegetable waste for the production of caproate through carbon chain elongation","authors":"Da Chen ,&nbsp;Chao Song ,&nbsp;Xiaochuang Zhang ,&nbsp;Chang Chen ,&nbsp;Guangqing Liu","doi":"10.1016/j.fbp.2025.04.016","DOIUrl":"10.1016/j.fbp.2025.04.016","url":null,"abstract":"<div><div>With the increasing global population and food consumption, the generation of vegetable waste (VW) has been increasing continuously, causing environmental pollution. Caproate is a fundamental chemical widely used in food and chemical production. Currently, caproate is synthesized by a carbon chain elongation process mainly using ethanol from grains, which leads to potential competition with food and animal feed. This study established an integrated “lactate fermentation + carbon chain elongation” process using VW as a cheap carbon source. The effects of fermentation parameters and pretreatment methods on lactate fermentation were investigated. The highest lactate selectivity of 0.62 g/gVS was obtained, demonstrating the successful conversion of VW into lactate as a substrate for the carbon chain elongation reaction. Furthermore, using the lactate produced from VW, the addition of acetate as an electron acceptor was more effective than butyrate for caproate production. The maximum caproate selectivity of 0.25 g/gVS and carbon utilization rate of 54 % were achieved by adding acetate as an additional electron acceptor in the carbon chain elongation process. These findings not only demonstrated an innovative strategy for caproate production through the integrated process but also proposed a promising approach for efficiently recycling and reutilizing VW to reduce waste pollution and generate value-added chemical products simultaneously.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 159-164"},"PeriodicalIF":3.5,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148117","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":"Eco-efficient robusta honey coffee process for energy and water footprint reduction: A life cycle assessment","authors":"Aswathi K.N ,&nbsp;Bhavana B.K ,&nbsp;Sandeep N. Mudliar ,&nbsp;Pushpa S. Murthy","doi":"10.1016/j.fbp.2025.04.009","DOIUrl":"10.1016/j.fbp.2025.04.009","url":null,"abstract":"<div><div>The pulped natural/honey coffee process is an innovative, greener method for post-harvest coffee processing, integrating the best aspects of natural and washed coffee methods by extending the fermentation and drying stages, resulting in enhanced product quality correlated to conventional procedures. This study evaluated the environmental impacts of honey (HC) and washed coffee (WC) process through a life cycle perspective, focusing on water and energy footprint. The findings revealed that water consumption in the HC method was substantially reduced by 87.5 % to that of WC. HC unveiled a reduction in global warming potential (kg CO₂ eq) by 94.78 %, compared to the WC process. The WC and HC water usage accounted for 98.33 % and 5.03 % of the global warming potential. Regarding ecotoxicity effects, the HC technique is a sustainable approach with insignificant impacts on marine aquatic ecotoxicity and human toxicity potential, at 5.20 % and 5.23 %. Besides, the coffee husks obtained as a by-product from the HC and WC process indicated 88.2 % and 66.9 % fermentation efficiency for bioethanol production. This study underscores the importance of environmental issues regarding food manufacturing, particularly in HC, which offers premium quality, lower water and energy consumption, and efficient by-product utilization, ultimately reducing environmental impacts throughout the technique.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 372-380"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887157","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":"Withdrawal notice to “Improve the energy efficiency of the fruit freeze-drying through the predictive analysis” [Food Bioprod. Process. 149 (2025) 261–271]","authors":"Oznur Oztuna Taner ,&nbsp;Andaç Batur Çolak","doi":"10.1016/j.fbp.2025.02.010","DOIUrl":"10.1016/j.fbp.2025.02.010","url":null,"abstract":"","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Page 381"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143922395","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":"Development of tryptophan-modified chitosan-based nanorelease system: Universal encapsulation and targeted delivery of hydrophilic and hydrophobic bioactive compounds","authors":"Ziye Wang ,&nbsp;Zeyao Yang ,&nbsp;Xinyu Wang ,&nbsp;Lujuan Xing ,&nbsp;Jiahui Chen ,&nbsp;Songmin Cao","doi":"10.1016/j.fbp.2025.04.010","DOIUrl":"10.1016/j.fbp.2025.04.010","url":null,"abstract":"<div><div>This study successfully constructed an amphiphilic universal nanodelivery system (Trp-CS-PC) by modifying chitosan (CS) with hydrophobic L-Trp and dynamically self-assembling it with pectin (PC). This system achieved efficient and universal encapsulation of hydrophilic bovine collagen peptides (BCP) and hydrophobic curcumin (CUR) (encapsulation efficiency: BCP, 92.2 ± 3.1 %; CUR, 73.4 ± 4.5 %). Mechanistic studies indicate that the hydrophilic backbone in Trp-CS-PC fixes BCP through hydrogen bonding networks, while the hydrophobic microdomain stabilizes CUR through π-π stacking interactions. Trp-CS and PC formed a core-shell structure via pH-responsive ionic crosslinking, which maintained a tight network in the gastric environment, significantly reducing the release rates of BCP and CUR in gastric fluid (BCP: 18.23 ± 1.05 %; CUR: 36.56 ± 2.17 %). Trp modification significantly improved the solubility (5.95 ± 0.38 mg/mL) and mucosal adhesion of CS, making this delivery system possess excellent storage stability (size variation &lt;5 % within 28 days) and intestinal retention ability (cumulative release of BCP and CUR &lt;59 % after gastrointestinal digestion). Furthermore, in vitro activity evaluation results showed that the biological activity retention of BCP and CUR delivered by Trp-CS-PC was significantly higher than that of the control group <em>(P &lt; 0.05)</em>. This study provides new ideas and strategies for the research and application of universal oral delivery systems for hydrophilic and hydrophobic bioactive substances.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 43-53"},"PeriodicalIF":3.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143911836","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":"Encapsulation of piperine in metal organic frameworks and evaluation of its stability, characteristics, in-vitro digestion and product fortification","authors":"Thangboy R. Marak,&nbsp;C.T. Manoj Kumar,&nbsp;M.H. Sathish Kumar,&nbsp;N. Laxmana Naik,&nbsp;H.M. Rashmi,&nbsp;B. Ashritha","doi":"10.1016/j.fbp.2025.04.017","DOIUrl":"10.1016/j.fbp.2025.04.017","url":null,"abstract":"<div><div>Piperine is a phytochemical known for its health beneficial properties. However, it suffers from poor solubility and stability in the aqueous system. This could be the major hurdle for the application of piperine in functional foods. These drawbacks were addressed with the encapsulation using metal organic frameworks. Therefore, his study investigates the synthesis and application of β-cyclodextrin based metal-organic frameworks (β-CD-MOFs) as a carrier for piperine encapsulation in order to enhance its solubility and stability. The β-CD-MOF and piperine were combined in different ratios (1:1, 1:2, 1:3, 1:4, 2:1, 3:1 and 4:1) for the encapsulation and optimal ratio was selected based on loading efficiency. The β-CD-MOF-to-piperine ratio of 1:2 was identified as optimal, achieved a highest loading rate of 15.36 %. SEM analysis observed a slight increase in the size of β-CD-MOF from 429.63 ± 13 nm to 463.80 ± 48 nm after encapsulation of piperine. FTIR analysis confirmed the encapsulation and retention of basic structure of MOF. XRD analysis demonstrated the retention of MOF's crystalline structure following the encapsulation of piperine. Storage study showed that the encapsulated piperine maintained absolute antioxidant activity over three months of storage at 30°C. The encapsulated piperine maintained maximum stability at various pH, processing temperature and ionic conditions. During <em>in-vitro</em> digestion, the antioxidant activity of encapsulated piperine was decreased from 92.92 ± 0.37 % at oral phase to 86.66 ± 0.57 % at gastric phase and 85.33 ± 0.76 % at intestinal phase. Encapsulated piperine was incorporated in flavored milk at the concentration of 10, 12.5, and 15 mg/ml and achieved an antioxidant activity of 87.11 ± 0.32 91.86 ± 0.68 and 94.45 ± 0.78 %, respectively. Sensory evaluation revealed that even lower piperine concentration (10 mg/ml) showed remarkable spiciness and pungency. Overall, this study offers valuable insights into the stabilization and delivery of piperine through β-CD-MOFs, paving the way for their application in functional foods and nutraceuticals.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 64-73"},"PeriodicalIF":3.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Techno-economic assessment and modeling of large-scale process for biofortified selenized chickpea flour production (Cicer arietinum L.) as a functional ingredient","authors":"Alberto Ordaz ,&nbsp;Marilena Antunes-Ricardo ,&nbsp;Emilio López Millán ,&nbsp;Daniela Guardado-Félix ,&nbsp;Janet A. Gutiérrez-Uribe ,&nbsp;Anayansi Escalante-Aburto","doi":"10.1016/j.fbp.2025.04.011","DOIUrl":"10.1016/j.fbp.2025.04.011","url":null,"abstract":"<div><div>Selenium, a crucial trace mineral with antioxidant properties, supports immune function, hormone metabolism, and reduces inflammation. Biofortifying chickpeas with selenium enhances their nutritional value and health benefits. Using SuperPro Designer V.12, a virtual model was developed to design and analyze the large-scale production of selenium-enriched chickpea (<em>Cicer arietinum</em> L.) flour. The process includes raw material pre-treatment, soaking in a selenite solution, germination, drying, grinding, sieving, and packaging. The feasibility of producing selenized chickpea flour was evaluated through five economic indicators (ROI, payback time, gross margin, IRR, and NPV) by varying eight process parameters: production rate, selling price, equipment costs, labor costs, raw material costs, selenium concentration, drying equipment, and water usage. The designed process results in a batch time of 71.75 h producing 130 batches annually. Analysis of three different setups, evaluating the distribution of fixed capital and operating costs under various production rates, showed that processing 40 tons of chickpeas per batch with drum drying and water treatment significantly reduces unit production costs, enhancing profitability at selling prices below $10 USD/kg. This preliminary analysis supports decision-making by assessing the feasibility and benefits of large-scale selenized chickpea flour production. Although based on lab-scale experiments, it highlights key challenges and potential advantages before extensive and costly experimental studies. Future research should focus on diversifying biofortified micronutrients, improving sensory properties, and conducting long-term studies, establishing selenium-biofortified chickpea flour as an economic strategy to enhance public health.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 28-42"},"PeriodicalIF":3.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143898541","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 infrared power and intermittency ratio on combined infrared-convective intermittent drying of banana","authors":"Luísa R. Moreira ,&nbsp;Hugo Perazzini ,&nbsp;Renata A.B. Lima-Corrêa ,&nbsp;Lidja D.M.S. Borel","doi":"10.1016/j.fbp.2025.04.013","DOIUrl":"10.1016/j.fbp.2025.04.013","url":null,"abstract":"<div><div>This work compared continuous and intermittent combined infrared-convective drying of banana using the response methodology surface by desirability function approach. The effectiveness of the drying process concerning the energy performance, CO₂ emission, and the resistance to moisture transfer were reported and discussed. Experiments were performed according to a 3² factorial design taking infrared power (P) (118, 178, and 238 W) and the intermittency ratio (α) (0, 0.333, and 0.667) as independent factors. It was found a reduction in the drying time by 79 % (for α = 0.333) and 74 % (for α = 0.667) when the IR power increased from 118 W to 238 W. Optimal operating condition was obtained for P = 216 W and α = 0.289 which a 'very good' global desirability was achieved, corresponding to a final moisture content of 12.19 % (w.b.), 17.80 kWh/kgH₂O SEC, and 8.89 gCO_2,eq. The effective moisture diffusivity ranged from 2.88 × 10⁻⁹ to 2.41 × 10⁻⁸ m²/s. The resistance by diffusion was greater than the vapor convective one. The conventional drying gave resistance to diffusion of about 1.33 times higher than the intermittent drying with α = 0.333. The net energy for intermittent drying was higher which reinforces its superiority in terms of an energy-effective process.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 74-87"},"PeriodicalIF":3.5,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929610","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":"Dynamic simulation of sulfur aroma compound extraction from dilute solutions using membrane-based solvent extraction","authors":"Sepideh Soroush ,&nbsp;Toraj Mohammadi ,&nbsp;Omid Bakhtiari","doi":"10.1016/j.fbp.2025.04.012","DOIUrl":"10.1016/j.fbp.2025.04.012","url":null,"abstract":"<div><div>An interesting horizon for solving odorous effluent problems in food industries is open for finding non-destructive eliminating treatment. This study focused on modeling odorous aromatic compounds recovery using hollow fiber membrane contactors (HFMCs). Then, the constructed model was implemented in CFD software coupled with Matlab. Feed flow rate and composition, membrane surface area and porosity and aroma compounds’ partition coefficients parameters’ impact on the HFMC performance were found as investigated. The average absolute relative error of the simulation compared with the experimental data was calculated as 10 % reveals the developed model is suitable for HFMCs separation performance prediction. This makes the developed model/simulation an appropriate tool for the prediction of other compounds recovery using HFMCs.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 12-18"},"PeriodicalIF":3.5,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895341","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 low intensity-magnetic field coupled with blue light on β-carotene synthesis in Blakeslea trispora","authors":"Dongxu Wang ,&nbsp;Junwei Bao ,&nbsp;Luqian Gong ,&nbsp;Jing Bai ,&nbsp;Yong Wang ,&nbsp;Jinlong Liu","doi":"10.1016/j.fbp.2025.04.014","DOIUrl":"10.1016/j.fbp.2025.04.014","url":null,"abstract":"<div><div><em>Blakeslea trispora</em> is a promising microorganism used for the industrial production of β-carotene due to its rapid growth and high yield. However, the effects of magnetic fields and blue light on β-carotene synthesis in <em>B. trispora</em> remains have not been fully elucidated. For the first time, this paper investigated the effects of low-intensity magnetic field (LI-MF) and photomagnetic coupling on the synthesis of β-carotene by <em>B. trispora</em>. The results showed that the content of β-carotene increased from 3.77 mg/g to 7.57 mg/g under LI-MF. The production of β-carotene following the combination of LI-MF with blue light was lower compared to LI-MF treatment alone, yet higher than the control. It is hypothesized that the metabolic processes mediated by LI-MF and blue light interfere with each other. Transcriptome analysis indicated that LI-MF enhanced glucose metabolism, amino acid metabolism, and transporter pathways. Additionally, genes related to nucleobase-containing compound transport, and RNA localization were significantly affected by the co-treatment of LI-MF and blue light compared to LI-MF treatment. Overall, this study analyzed the enhancement of β-carotene production by LI-MF and the interaction mechanism between LI-MF and blue light in <em>B. trispora</em> at the molecular level, providing valuable insights for the application of LI-MF and blue light in <em>B. trispora</em>.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 19-27"},"PeriodicalIF":3.5,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895810","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}