Journal of Food Process Engineering最新文献

{"title":"Mechanistic Insights Into the Effect of Chitosan Composite Edible Coating Based on Cinnamon/Clove Extract on the Preservation and Flavor Maintenance of Lightly Fermented Tilapia","authors":"Jing-Liang Liu,&nbsp;Ke Zhang,&nbsp;Xiao-Min Duan,&nbsp;Si-Jia Lin,&nbsp;Hui-Lin Zhao,&nbsp;Lei Qin,&nbsp;Xu-Hui Huang","doi":"10.1111/jfpe.70815","DOIUrl":"https://doi.org/10.1111/jfpe.70815","url":null,"abstract":"<div>\u0000 \u0000 <p>To address the quality deterioration of fermented fish during storage due to microbial contamination and lipid oxidation, a chitosan-based edible coating incorporated with cinnamon and clove extracts was fabricated and applied to lightly fermented tilapia held at 4°C. Results showed that the coating with an extract concentration of 1.5% (CC_1.5) exhibited the best preservation effect. Following the 12-day storage at 4°C, the total color difference (ΔE) of CC_1.5 exhibited a 22.5% reduction compared to that of the control (CC₀), and its overall texture change rate (ΔT) was only 48.8% of that of CC₀. Meanwhile, the moisture content of CC_1.5 (68.89%) was 6.3% higher than that of CC₀ (64.82%), indicating that the coating effectively inhibited color and texture deterioration and moisture loss in the fish. The pH value of CC_1.5 remained at 6.62, close to its fresh state, while the pH value of CC₀ reached 6.95, indicating spoilage. The TBARS and TVB-N values of CC_1.5 were 1.69 mg/kg and 25.9 mg/100 g, respectively, representing reductions of 41.1% and 16.8% compared to CC₀, with the TVB-N value below the national standard limit. Microbial proliferation was also significantly inhibited. GC–MS analysis identified 22 volatile compounds. Among them, 1-octen-3-ol and 2-octenal were the main flavor contributors, and the coating enhanced the flavor of mushrooms and oils. Higher concentrations of extract slowed the accumulation of off-flavor compounds such as 3-octanone. In conclusion, the 1.5% cinnamon/clove-chitosan composite coating can extend the refrigerated shelf life of lightly fermented tilapia by approximately 3 days at 4°C, with the TVB-N limit in the national standard as the core spoilage criterion, providing a feasible strategy and scientific reference for the preservation of lightly fermented fish products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative Optimization of an Anchor Agitator With Convergent Notches for the Enhancement of Secondary Flows and Shear Stress Distribution in a Non-Newtonian Fluid","authors":"Abderrahim Sidi Mohammed Nekrouf,&nbsp;Sarra Youcefi,&nbsp;Abderrahim Mokhefi","doi":"10.1111/jfpe.70814","DOIUrl":"https://doi.org/10.1111/jfpe.70814","url":null,"abstract":"<div>\u0000 \u0000 <p>Optimizing mixing systems is a key leverage point for improving fluid dynamics and energy efficiency in industrial processes. This study proposes an innovative approach aimed at enhancing the convergent notch within agitator geometries an original design that has not yet been explored in the literature. These geometric modifications are intended to improve agitator performance by promoting mixing while reducing energy consumption. This approach paves the way for more efficient mixing systems tailored to the needs of modern industries. The methodology is based on advanced numerical modeling, using the Ostwald–de Waele model to describe the flow of complex non-Newtonian fluids under laminar conditions. Modified agitator configurations incorporating a convergent notch of varying dimensions were compared with a standard design in a flat-bottomed stirred tank. To assess performance, key parameters were examined, including a flow behavior index ranging from 0.6 to 1.4 and a Reynolds number between 10 and 50. Energy-related results, expressed through the power number, along with tangential, radial, and axial velocity profiles and shear stress distributions, were used to thoroughly evaluate the impact of these modifications. The study revealed that varying the width of the convergent notches on the anchor led to a significant increase in radial flow, reaching an average of 50%, as well as a localized enhancement of axial flow, while maintaining the dominant tangential flow characteristic of standard anchor agitators. This synergy between the improved performance and the proposed design promotes more homogeneous mixing by expanding the effective flow region throughout the vessel, while also reducing both energy consumption and material volume around the notches. Compared to previous studies in the literature, which reported only limited gains in flow redistribution, the proposed configuration demonstrates a clear improvement in flow dynamics and better shear control. This innovative design offers an energy-efficient and high-performance solution for applications requiring gentle mixing and precise flow control, including polymers, emulsions, food, cosmetics, and pharmaceuticals.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and Statistical Optimization of an Iron-Enriched Bar Using RSM: Utilizing Germinated Millets and Dried Cauliflower Leaves","authors":"Aina Chaudhary,&nbsp;Meena Kumari","doi":"10.1111/jfpe.70816","DOIUrl":"https://doi.org/10.1111/jfpe.70816","url":null,"abstract":"<div>\u0000 \u0000 <p>Iron deficiency anemia remains a major public health concern among lactating women, highlighting the need for food-based strategies to enhance dietary iron intake. The present study aimed to develop and optimize an iron-enriched functional bar using germinated millets and dried cauliflower leaves through Response Surface Methodology (RSM). Eight formulations were prepared, consisting of non-germinated (T1–T4) and germinated (GT1–GT4) variants, and evaluated for proximate composition, mineral and vitamin content, bioactive compounds, anti-nutritional factors, textural properties, and sensory acceptability. RSM optimization identified a formulation containing 30 g sorghum, 25 g barnyard millet, and 15 g dried cauliflower leaves as optimal, yielding iron (4.48 mg/100 g), calcium (32.46 mg/100 g), vitamin C (15.34 mg/100 g), protein (7.18%), and an acceptable spread ratio (4.82). Compared with non-germinated bars, germinated formulations showed significantly higher protein (up to 14.09 g/100 g), iron (13.01 mg/100 g), total phenolic content (154.11 mg GAE/100 mg), total flavonoid content (82.18 mg QE/100 mg), and antioxidant activity (110.21%), along with lower levels of phytates (152.11 mg phytic acid/100 g) and tannins (4.48 mg TA/100 g). Sensory evaluation indicated overall good acceptability of germinated formulations, particularly those containing moderate levels of dried cauliflower leaves. These findings suggest that germination combined with the incorporation of nutrient-rich green leafy vegetable powders can enhance the nutritional and functional quality of millet-based snack bars intended for vulnerable populations.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Firmness-Dependent Mechanical and Viscoelastic Properties of “Huaniu” Apple Peel and Flesh: Experimental Evaluation and Constitutive Modeling","authors":"Tiantian Hu,&nbsp;Yihui Wang,&nbsp;Shujie Song","doi":"10.1111/jfpe.70819","DOIUrl":"https://doi.org/10.1111/jfpe.70819","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the firmness-dependent mechanical and viscoelastic properties of “Huaniu” apple peel and flesh to support engineering design for postharvest handling. Fruits were categorized into low (5.33 N), medium (7.31 N), and high (10.30 N) firmness groups. Quasi-static properties were evaluated via peel tensile and flesh compression tests in both axial and radial orientations, while time-dependent behaviors were characterized using stress relaxation and creep experiments. Constitutive modeling was performed using generalized Maxwell and Kelvin models. Results indicated no statistically detectable axial–radial differences within firmness groups (<i>p</i> &gt; 0.05); however, strength and apparent elastic modulus increased significantly with firmness (<i>p</i> &lt; 0.05). Linear regressions calibrated on individual fruit measurements between firmness and mechanical indices yielded high coefficients of determination (<i>R</i>² = 0.921–0.973), with 95% confidence and prediction intervals reported to reflect calibration and prediction uncertainty. A five-element generalized Maxwell model (<i>R</i>² = 0.9967–0.9971) and a six-element generalized Kelvin model (<i>R</i>² &gt; 0.9995) effectively described the stress relaxation and creep data, respectively. Furthermore, higher firmness tissues exhibited larger equilibrium moduli and reduced axial creep strain within the 60-s loading window. These findings establish a systematic laboratory-scale relationship between fruit firmness and tissue mechanical resistance. The derived constitutive parameters are only valid under the controlled short-duration loading conditions of this work, and further validation under real long-term postharvest stacking and full supply-chain environments is required before these parameters can be reliably adopted for apple mechanical simulation in industrial logistics operations.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Microfluidization on Functional Properties and Digestibility of Flaxseed Protein Isolates","authors":"Matheus Dias de Carvalho,&nbsp;Ana Carla Kawazoe Sato","doi":"10.1111/jfpe.70811","DOIUrl":"https://doi.org/10.1111/jfpe.70811","url":null,"abstract":"<p>Extracting proteins from flaxseed meal can add value to this by-product while increasing the availability of plant-based protein. However, the pressing processes, as well as the alkaline protein extraction process, can affect protein functionality. Dynamic high-pressure microfluidization (DHPM) is a potential physical technique capable of improving protein functionality. This study aimed to investigate the impact of DHPM on the technological properties and digestibility of flaxseed protein isolates (FPI) obtained by alkaline extraction. Following protein extraction, the samples were treated in a microfluidizer at 137 MPa for five passes. The treated samples were then evaluated for their functional properties (solubility, emulsification, foaming, and gelation) and in vitro digestibility, assessed through protein digestibility (IVPD), degree of hydrolysis (DH), and SDS-PAGE analysis. DHPM treatment significantly increased solubility from 66.71% ± 2.42% to 92.18% ± 0.91% (<i>p</i> &lt; 0.05). While no change was observed in the emulsion activity index (EAI), the emulsion stability index (ESI) improved from 118.28 ± 14.83 to 216.08 ± 16.86 min (<i>p</i> &lt; 0.05). Emulsions prepared with treated samples also exhibited smaller increases in droplet size and polydispersity over 7 days. Gels formed with treated samples were more homogeneous, with no visible pores. However, foaming properties were not improved. No significant differences were observed between the control and DHPM-treated samples in IVPD or DH after in vitro digestion (<i>p</i> &gt; 0.05). These findings demonstrate that DHPM can improve the functional properties of FPI without compromising its in vitro digestibility, highlighting its potential for applications in diverse food systems.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70811","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Coupled Heat and Mass Transfer on a Chilled Beer Bottle: Experimental Nu–Ra Correlation, Caputo Fractional-Order Modeling, and Monte Carlo Uncertainty Quantification","authors":"Gustavo de Souza Matias,&nbsp;Luiz Mario de Matos Jorge,&nbsp;Emerson Barrios Mogollón,&nbsp;Valderice Herth Junkes,&nbsp;Deise Molinari,&nbsp;Ana Caroline Raimundini Aranha","doi":"10.1111/jfpe.70813","DOIUrl":"https://doi.org/10.1111/jfpe.70813","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates coupled natural convection and vapor condensation on a chilled glass beer bottle exposed to warm humid air. A 600-mL bottle initially at −1.5°C was monitored during warming at 19°C and 68% relative humidity. Experimentally derived temperature and condensate histories were used to estimate effective heat- and mass-transfer coefficients and to obtain an empirical Nu–Ra relationship for the tested configuration. The resulting correlation, Nu = 11,717·Ra^−0.371 (R² = 0.989), is restricted to the investigated transient cooled, humid, condensation-active conditions. Classical and Caputo fractional-order reduced models were compared to evaluate whether memory effects improved the description of the measured transients. The optimized fractional orders remained close to unity, and AIC favored the classical integer-order model. Monte Carlo simulations showed low parametric uncertainty relative to measurement resolution. The framework provides experimentally grounded reduced-order tools for analyzing coupled heat and mass transfer on chilled cylindrical surfaces while explicitly distinguishing parametric uncertainty from structural model limitations.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Short-Duration High-Temperature Steaming on Enzyme Inactivation, Antinutrient Reduction, and Structural–Functional Modifications in Pearl Millet","authors":"Vaibav,&nbsp;Shubhajit Sarkhel,&nbsp;Diksha Chhetri,&nbsp;Bidhan Chandra Ruidas,&nbsp;Anupam Roy","doi":"10.1111/jfpe.70810","DOIUrl":"https://doi.org/10.1111/jfpe.70810","url":null,"abstract":"<div>\u0000 \u0000 <p>Micronutrient-rich pearl millet is highly susceptible to rancidity and exhibits limited mineral bioavailability due to the presence of endogenous enzymes (i.e., lipase, lipoxygenase, peroxidase) and antinutrients (i.e., phytic acid, tannins and oxalates), respectively. This study investigated the impact of short-duration (20–200 s) high-temperature steam (HTS) (at 2.5 bar and 125°C) on enzyme inactivation, antinutrient degradation, and the structural and functional properties of millet flour. Results showed that the HTS treatment successfully reduced enzymatic activities and antinutrient content, following first-order kinetics. After 200 s of treatment, enzymatic activity was reduced by 88% for lipase, 75% for lipoxygenase, 67% for peroxidase, and 80% for polyphenol oxidase, while antinutrients, that is, phytic acid, tannins, and oxalates, decreased by 74.7%, 79.3%, and 99.5%, respectively. With increasing HTS treatment time, the degree of gelatinization, amylose content, water absorption capacity and swelling power increased. The solubility index of the pearl millet increased initially, then leveled off after 100 s. Additionally, HTS treatment reduced the peak, breakdown, and final viscosity and lowered the setback viscosity of millet flours. HTS treatment reduced the viscoelastic moduli while enhancing the elastic character and deformation resistance of pearl millet flour, indicating structural rearrangement and strengthening of the flour network. Thus, HTS effectively stabilizes pearl millet flour while tailoring its functional properties, making it suitable for low-viscosity food applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Curcumin-Modified Chitosan-Based Superabsorbent Polymers for Chilled Meat Preservation","authors":"Mingjie Cai,&nbsp;Yichun Zhang,&nbsp;Huijie Yu,&nbsp;Jie Cui,&nbsp;Haiming Chen,&nbsp;Ming Zhang,&nbsp;Xiangning Chen,&nbsp;Chunbao Li,&nbsp;Kai Shan","doi":"10.1111/jfpe.70817","DOIUrl":"https://doi.org/10.1111/jfpe.70817","url":null,"abstract":"<div>\u0000 \u0000 <p>Active packaging materials that simultaneously inhibit microbial spoilage and oxidative deterioration while minimizing the migration of functional additives are highly desirable for chilled meat preservation. In this study, a curcumin-modified chitosan-dialdehyde starch superabsorbent polymer (CC4-SAP) was developed through microwave-assisted treatment and incorporated into a gelatin-based porous network for chilled meat preservation. TLC showed reduced curcumin mobility, particularly in CC3 and CC4, while FTIR revealed spectral changes consistent with interactions among the matrix components. Together with the low curcumin migration measured after 24 h in water at 4°C (&lt; 0.01 mg/g SAP), these findings support strong curcumin–matrix interactions, with covalent coupling remaining a plausible contribution. During the 21-day storage test, CC4-SAP-treated pork showed lower later-stage bacterial counts, pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values than the negative control, together with higher instrumental redness at Day 21. These results indicate that CC4-SAP combines low migration under the aqueous test conditions with antimicrobial and antioxidant performance. Overall, CC4-SAP is a promising absorbent material for delaying chilled-pork quality deterioration under the tested packaging conditions.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Decontaminating Activity of Acyclovir Against Waterborne Salmonella enterica Persisters Using Drug Repurposing Strategy","authors":"Bikram Keshari Das,&nbsp;Smaranika Pattnaik","doi":"10.1111/jfpe.70792","DOIUrl":"https://doi.org/10.1111/jfpe.70792","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to repurpose the marketed antiviral drug, Acyclovir, by screening for food decontaminating activity against a strain (HCB1) isolated from contaminated water, <i>Salmonella enterica</i> persister cells. Salmonella isolation agar was used to isolate HCB1. The identification was based on colony morphology and 16S rRNA sequence analysis. A persister cell assay was carried out using an extended growth curve assay in the presence of Azithromycin, a prescription drug. Antibacterial and antipersister activity of Azithromycin and Acyclovir was assessed using a disc diffusion assay with determination of minimum inhibitory concentration (MIC), growth curve profiling, and optical microscopy. Surface morphology was also investigated using electron microscopy. Molecular docking was performed to elucidate interactions between Acyclovir and D-Ala-D-Ala Ligase A, a cell wall enzyme of <i>Salmonella enterica</i>. Statistical analysis was carried out using one-way ANOVA on the dependent variables, namely the incubation period and corresponding absorbance values. The chicken breast tissue Salmonella contamination assay was performed using a novel approach not reported previously. The bacterium HCB1 was identified as a strain of <i>Salmonella enterica</i> as evidenced by culture plates, microscopic features, and 16S rRNA sequencing. The presence of persisters was confirmed by a double-zone inhibition pattern as well as a long stationary phase executed by the test bacteria in the presence of Azithromycin. In contrast, no double zone of inhibition, short stationary phase, and disrupted cellular integrity were observed in the presence of Acyclovir, at a concentration of 65 μg/ml. Both optical and electron microscopy inferred cellular disruption in Acyclovir-exposed bacterial cells. The molecular docking simulations between Acyclovir and bacterial receptor proteins predicted the establishment of seven conventional H-bonds, having binding affinities between Acyclovir and Ligase A (−6.9 kcal/mol), and hydrophobic interactions suggesting interference in cell wall synthesis. The one-way ANOVA inferred statistical significance at <i>p</i> &lt; 0.05. There was a remarkable decontaminating activity of Acyclovir against the Salmonella-contaminated chicken breast tissue, at a concentration of 26 μg/gm against 10³ CFU/ml. The findings demonstrate that Acyclovir possesses potent antibacterial activity against <i>Salmonella enterica</i> persisters, with evidence of cell wall targeting and bactericidal effects. This positions Acyclovir as a promising candidate for drug repurposing against drug-tolerant Gram-negative foodborne pathogens, <i>Salmonella enterica</i>. The Chicken breast tissue assay substantiated the decontaminating activity of Acyclovir.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protective Effect of EGCG as a Green Cryoprotectant on Protein Structure and Gel Properties of Frozen Grouper Surimi","authors":"Zhanhui Cao,&nbsp;Luyao Zhang,&nbsp;Pengzhi Hong,&nbsp;Shouchun Liu,&nbsp;Saiyi Zhong,&nbsp;Qiusheng Peng,&nbsp;Miaozhen Pan,&nbsp;Fajie Cheng,&nbsp;Siyao Lu","doi":"10.1111/jfpe.70740","DOIUrl":"https://doi.org/10.1111/jfpe.70740","url":null,"abstract":"<div>\u0000 \u0000 <p>This study analyzed the effects of 0.01% (w:v) epigallocatechin gallate (EGCG) on the gel properties and protein structure of frozen grouper surimi. The commercial cryoprotectant (CC: 4% sucrose, 4% sorbitol, and 0.3% polyphosphate) and trehalose composite cryoprotectant (TCC: 4% trehalose, 2% sorbitol, and 4% sucrose) served as controls. Results indicated no significant differences in sensory evaluation among the three antifreeze-treated surimi samples after 25 days of frozen storage (<i>p</i> &gt; 0.05). The whiteness value of the EGCG-treated surimi (68.29) was significantly higher than the other two groups (<i>p</i> &lt; 0.05), indicating stronger resistance to protein oxidation. The water-holding capacity (WHC) decline in the EGCG group (4.54%) was smaller than in the other two groups. Low-field nuclear magnetic resonance (LF-NMR) analysis further revealed the lowest water migration rate in the EGCG group, indicating its effective inhibition of bound water conversion to free water and enhancement of surimi water retention. Gel strength and microstructure assessments confirmed EGCG's ability to maintain the gel properties and network structure of frozen grouper surimi. In conclusion, since EGCG can simultaneously maintain the WHC, gel properties and protein antioxidant properties of surimi, it shows broad application prospects as a new phosphorus-free cryoprotectant. Further studies are needed to systematically verify its sensory acceptance and long-term frozen storage stability in large-scale industrial production.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}