Journal of Food Engineering最新文献

{"title":"Continuous monitoring of moisture loss of beef, beetroot, and banana slices during microwave vacuum dehydration by using THz-TDS combined with transformer-based neural network","authors":"Ying Fu,&nbsp;Zhihang Zhang,&nbsp;Da-Wen Sun","doi":"10.1016/j.jfoodeng.2025.112774","DOIUrl":"10.1016/j.jfoodeng.2025.112774","url":null,"abstract":"<div><div>Microwave vacuum dehydration (MVD) has emerged as a preferred alternative to conventional methods such as hot air drying, offering faster dehydration rates while better preserving product quality. Despite these advantages, challenges remain in implementing effective real-time monitoring systems and accurate dehydration prediction methods during the MVD process. This study investigated the feasibility of using terahertz time-domain spectroscopy (THz-TDS) to continuously monitor the drying kinetics of beef, beetroot, and banana slices during MVD without interrupting the dehydration process. Polytetrafluoroethylene (PTFE) was demonstrated as the most suitable airhose material among polyethene (PE), PTFE, and quartz with the highest transmittance of 0.824. Using the deep learning model of transformer-based neural network (TbNN) introduces the self-attention mechanisms to extract features at characteristic frequencies. It successfully correlated THz-TDS transmittance data with actual moisture loss of samples with a prediction accuracy of 0.96, which shows excellent generalisation capability of this TbNN model on such a small dataset size. Besides, the calibration strategy successfully improves the accuracy from 0.94 to 0.96, with a regression coefficient of R = 0.98328. The integration of these sensing and analytical techniques offers a valuable framework for improving industrial processing control while broadening the applications of THz-TDS technology across agricultural and food production sectors.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112774"},"PeriodicalIF":5.8,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926198","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":"Adsorption-diffusion of trace organics in Baijiu on porous Fe2O3","authors":"Qianxi Jiang ,&nbsp;Manjiao Chen ,&nbsp;Xinjun Hu ,&nbsp;Weiqiang Zhou ,&nbsp;Fan Zhao ,&nbsp;Liangliang Xie ,&nbsp;Haili Yang ,&nbsp;Jinlong Yu ,&nbsp;Zhoujun Lin ,&nbsp;Caihong Shen","doi":"10.1016/j.jfoodeng.2025.112772","DOIUrl":"10.1016/j.jfoodeng.2025.112772","url":null,"abstract":"<div><div>Fe₂O₃ is the most abundant metal oxide in pottery jars after silicon and aluminum oxides, playing a crucial catalytic role in the transformation of flavor compounds during the aging of Baijiu. In this study, three porous Fe₂O₃ samples (S1, S2, and S3) with varying nano/micron particle ratios were prepared, exhibiting specific surface areas of 3.18, 3.62, and 3.49 m². g⁻¹ and average pore sizes of 11.70, 13.16, and 25.92 nm, respectively. Adsorption kinetic experiments revealed that S3 achieved the highest equilibrium adsorption capacity (16.29 mg/g), with the pseudo-second-order model (R² &gt; 0.999) confirming chemisorption as the dominant mechanism. GC-MS analysis demonstrated that Fe₂O₃ exhibits weak adsorption of esters (e.g., ethyl acetate, with a post-adsorption concentration of only 2.53 mg/L) but selective adsorption of aldehydes and alcohols (e.g., 3-furfural and dimethylsilanediol), potentially facilitating oxidation and hydrolysis reactions. Molecular dynamics simulations indicated significantly higher diffusion rates for water (diffusion coefficient: 2.61 × 10⁻⁷ m²/s) and ethanol in 25 Å pores compared to 35 Å pores, suggesting that smaller pores enhance molecular migration and surface catalysis.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112772"},"PeriodicalIF":5.8,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144810310","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":"Pore-scale modeling of antimicrobial gas flow in a bed of low-moisture food","authors":"Ramin Nemati ,&nbsp;Jeyamkondan Subbiah ,&nbsp;Pawan Singh Takhar","doi":"10.1016/j.jfoodeng.2025.112771","DOIUrl":"10.1016/j.jfoodeng.2025.112771","url":null,"abstract":"<div><div>Pathogen contamination on the surface of low-moisture foods such as dried basil leaves can lead to foodborne illnesses. Antimicrobial gas treatment is a promising non-thermal intervention for pathogen reduction in low-moisture foods. The passage of antimicrobial gases through the inter-leaf pore channels of the basil bed can enhance food safety by targeting pathogens on the leaf surfaces. In this study, a novel procedure is introduced to investigate the mechanistic aspects of antimicrobial gas flow through porous channels in basil bed. X-ray micro-computed tomography, image processing, and pore network modeling (PNM) were used to characterize the microstructure of the basil bed. 3D and 2D CFD pore-scale models, along with a 3D PNM were developed to simulate antimicrobial gas transport through the bed's porous channels. The results indicated that the bed has a total porosity of 0.654. Only 0.6 % of total pores are closed and blind, which makes them inaccessible to the antimicrobial gas. The average pore body radius, throat bond radius, and pore coordination number are 436.7 μm, 191.4 μm, and 8.2, respectively. The antimicrobial gas pressure gradually decreases along the direction of gas flow, whereas its velocity exhibits fluctuations. The bed permeability is of the order of 10⁻⁹ m². The permeability in the radial direction is 64 % higher than in the axial direction, based on the PNM results. It was also revealed that various interconnected pore channels pass antimicrobial gas at different flow rates, which is expected to affect the effectiveness of pathogen destruction. Results showed that the flow direction needs to be changed dynamically to ensure the antimicrobial gas reaches a greater number of blind pores.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112771"},"PeriodicalIF":5.8,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144860884","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":"Convergence of Digital Twins and food drying technology: How to bring the next generation of dryers to life!?","authors":"Arman Arefi ,&nbsp;Carlos Vilas ,&nbsp;Mulugeta Admasu Delele ,&nbsp;Petra Foerst ,&nbsp;Sebastian Gruber ,&nbsp;Mohammad Kaveh ,&nbsp;Farhad Khoshnam ,&nbsp;Norhashila Hashim ,&nbsp;Maimunah Mohd Ali ,&nbsp;Saman Zohrabi ,&nbsp;Muhammad Tayyab ,&nbsp;Aditya Parmar ,&nbsp;Pramod Aradwad ,&nbsp;John Ndisya ,&nbsp;Waseem Amjad ,&nbsp;Majharulislam Babor ,&nbsp;Annika Mahn ,&nbsp;Barbara Sturm","doi":"10.1016/j.jfoodeng.2025.112770","DOIUrl":"10.1016/j.jfoodeng.2025.112770","url":null,"abstract":"<div><div>Digital Twins technology is rapidly growing and has the potential to revolutionize traditional food-processing methods. However, their application in food-drying processes is still in its infancy. This study aimed to explore how Digital Twins can be applied to food drying process. Traditionally, food drying is performed under constant conditions, where air temperature and velocity remain constant. However, the literature review shows that variable drying conditions (trajectories) can improve both energy efficiency and product quality. The challenge is that the trajectories are calculated based on what happened in the process, not what is currently happening. Digital Twins address this shortcoming by enabling decision making based on real-time data. In this conceptual review paper, physiochemical parameters as an element of the physical world of a Digital Twins-based smart food dryer is first presented. Next, potential sensors for building a digital counterpart of the physiochemical parameters are discussed. This is followed by mathematical models, dynamic optimization, and advanced control, which are the core elements of a decision-making and control unit. Finally, future research needs are discussed. This conceptual review paper will guide and give a solid insight to academic researchers, companies, and other potential stakeholders on merging Digital Twins and food drying technologies.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112770"},"PeriodicalIF":5.8,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144831593","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":"Unstructured kinetic modeling of mixed-culture honey-wine fermentation systems involving dual substrate and product dynamics","authors":"Eskindir Getachew Fentie ,&nbsp;Minsoo Jeong ,&nbsp;Shimelis Admassu Emire ,&nbsp;Hundessa Dessalegn Demsash ,&nbsp;Jae-Ho Shin","doi":"10.1016/j.jfoodeng.2025.112764","DOIUrl":"10.1016/j.jfoodeng.2025.112764","url":null,"abstract":"<div><div>Nitrogen supplementation is commonly used to prevent sluggish or stuck fermentations and has been extensively studied in monoculture systems. However, its effects on mixed-culture fermentations, particularly in honey wine, remain poorly understood. This study aimed to quantify the impact of nitrogen supplementation on a honey wine fermentation system co-inoculated with <em>Saccharomyces cerevisiae</em> and <em>Lactobacillus hilgardii</em>. Batch fermentations were conducted at varying initial nitrogen concentrations using diammonium phosphate (DAP) as the nitrogen source. Time-series data for microbial growth, substrate consumption (sugar and yeast assimilable nitrogen), and product formation (ethanol and lactate) were collected. Unstructured kinetic models, including logistic, Monod, dual-substrate Monod, and Moser models, were used to describe biomass dynamics, while Luedeking–Piret-type models were used to capture product formation. Parameter estimation and model validation were performed using nonlinear regression with confidence interval analysis. The logistic model effectively captured <em>S. cerevisiae</em> growth and substrate depletion trends (R² &gt; 0.90), with strong parameter identifiability. However, it underperformed for <em>L. hilgardii</em>, particularly under low-nitrogen conditions due to its inability to capture extended lag phases. The Monod model provided excellent fits for ethanol and lactate production kinetics (R² &gt; 0.91). Although dual-substrate models showed slightly improved fits, they suffered from poor parameter convergence. Independent validation using extreme nitrogen concentrations (100 and 300 mg/L) confirmed the robustness of the logistic and Monod models. Overall, a hybrid modeling approach, logistic models for microbial growth and substrate trends, and Monod models for product formation, provides a reliable framework for simulation, control, and scale-up of mixed-culture honey wine fermentations.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112764"},"PeriodicalIF":5.8,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144766591","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 insight on oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect","authors":"Xiaoyue He ,&nbsp;Zongna Teng ,&nbsp;Jiwang Chen ,&nbsp;Jiaqi Feng ,&nbsp;E Liao ,&nbsp;Qi Wang","doi":"10.1016/j.jfoodeng.2025.112763","DOIUrl":"10.1016/j.jfoodeng.2025.112763","url":null,"abstract":"<div><div>The surfactant effect is widely recognized as an important theory on oil penetration of frying foods, but the mechanisms by which oil unsaturation and frying time affect oil oxidation and how oil oxidation influences oil penetration remain unclear based on this theory. The batter-breaded fish nuggets (BBFNs) were fried using four vegetable oils with varying levels of unsaturation for 90, 120, 150 and 180 s, respectively, the decrease in iodine value and increase in total polar compounds content and viscosity of oil indicated that the oil oxidation was aggravated by both increasing the oil unsaturation and frying time. Furthermore, the increased porosity and pore volume, decreased bulk density of fried BBFNs confirmed that oil oxidation promoted the formation of pores, which were verified using scanning electron microscopy. Finally, the decreased interfacial tension and contact angle between the oil and crust as well as surface oil content, the increased penetration oil content and red region by Sudan Red B indicated that oil oxidation facilitated oil penetration. This study clarified the impacts of oil unsaturation and frying time on oil penetration of fried BBFNs based on the surfactant effect theory.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112763"},"PeriodicalIF":5.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144739573","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":"Non-invasive inline rheometry for fluid foods containing millimeter-sized ingredients","authors":"Kohei Ohie ,&nbsp;Taiki Yoshida ,&nbsp;Yuji Tasaka ,&nbsp;Yuichi Murai","doi":"10.1016/j.jfoodeng.2025.112744","DOIUrl":"10.1016/j.jfoodeng.2025.112744","url":null,"abstract":"<div><div>In this study, we propose a non-invasive inline rheometry based on spatiotemporal velocity distribution measurements within a circular pipe to monitor the rheological properties of fluid products. Pulsatile flow in the pipe is measured using an ultrasonic velocity profiler (UVP), and the phase analysis of the velocity fluctuations is employed to convert radial phase shifts of the pulsatile flow into the spatial distribution of the effective viscosity. Compared to conventional methods, this approach employing the velocity fluctuations demonstrates significant robustness against UVP measurement noise and obtains more than tenfold higher precision. As a demonstration of this method, measurements were conducted on a Newtonian fluid (silicone oil) and a shear-thinning fluid (carboxymethyl cellulose aqueous solution). Results consistent with offline evaluations were achieved, validating the proposed method. Additionally, as an application to complex fluids with time-dependent properties, measurements were conducted on rice porridge containing millimeter-sized ingredients. By adding water, thickening agents, and amylase to alter the flowability of the porridge, the proposed phase analysis successfully captured the changes in rheological properties, demonstrating its effectiveness for monitoring rheology in food manufacturing processes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112744"},"PeriodicalIF":5.8,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144757828","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":"Multiscale pore drives mechanical properties and storage stability in peach crisps","authors":"Han Zhao ,&nbsp;Bo Zhang ,&nbsp;Kexin Xiang ,&nbsp;Dajing Li ,&nbsp;Chunju Liu ,&nbsp;Liying Niu ,&nbsp;Yanhong Ma ,&nbsp;Yadong Xiao ,&nbsp;Haiou Wang","doi":"10.1016/j.jfoodeng.2025.112759","DOIUrl":"10.1016/j.jfoodeng.2025.112759","url":null,"abstract":"<div><div>Multi-scale pore structures are formed during the drying of fruits and vegetables, and the size and distribution of micron- and nanometer-sized pores greatly affect the mechanical properties and storage quality of fruit and vegetable crisps. In this study, we constructed peach crisps with different pore structures using sucrose (SUC) and xylo-oligosaccharide (XOS) impregnation, vacuum freeze-drying (FD), and freeze drying combined with explosion puffing drying (FP). The effects of two-dimensional, three-dimensional, and micro-/nanopore sizes on the mechanical properties and storage quality of peach crisps was analyzed. The size of the pores in the peach crisps ranged from 50 to 300 μm. Notably, FD dried peach crisps exhibited a greater pore distribution in the 1–10 μm range, which FP dried products have no pore distribution in this range. After FP, the proportion of macropores increased significantly. Sugar impregnation led to thicker cell walls, a reduced proportion of micron macropores, a more uniform pore distribution, and an increased fractal dimension. The surface of the XOS-impregnated crunchy flakes became rougher, facilitating the formation of smaller pores and enhancing the pore-throat ratio. In terms of mechanical properties and storage attributes, freeze-dried peach crisps had lower hardness and storage quality. Both sugar impregnation and FP improved the hardness and crispness of peach crisps, while reducing the moisture absorption and vibration breakage rate. Correlation analyses indicated that nanoscale porosity positively influenced hardness and storage quality, whereas micron-sized porosity positively affected the mechanical property index, but negatively affected storage quality. These findings suggest that nanoscale pores can enhance the hardness of crisps and help maintain a better storage quality. Conversely, microscale pores can promote the formation of a crispiness but may compromise storage quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112759"},"PeriodicalIF":5.3,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713506","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":"Sustained-release electrospun films incorporated with oregano essential oil: Characterization, release kinetics and active packaging application for chicken breast","authors":"Bo Li ,&nbsp;Tianchi Tang ,&nbsp;Mengyue Jiang ,&nbsp;Hui Chen ,&nbsp;Yanhong Bai","doi":"10.1016/j.jfoodeng.2025.112760","DOIUrl":"10.1016/j.jfoodeng.2025.112760","url":null,"abstract":"<div><div>Sustained-release nanofilms incorporated with oregano essential oil (OEO) were developed by emulsion electrospinning using polyvinyl alcohol (PVA) and quaternary-ammonium chitosan (QAC). The SEM, FTIR and XRD results showed that OEO was successfully encapsulated in the PVA/QAC nanofiber with a diameter range of 158.0–179.6 nm. The incorporation of OEO significantly enhanced the mechanical and barrier properties of PVA/QAC nanofilm, concomitantly mitigating its hydrophilic nature. The prepared PVA/QAC-OEO nanofilms demonstrated excellent antioxidant properties and antimicrobial activities against <em>S. aureus</em> and <em>E. coli</em> (the maximum inhibition zones achieving 23.13 ± 0.72 mm). The release kinetics results showed sustained release of OEO from the PVA/QAC nanofilms, and the release kinetics of OEO adhered to the Fickian + First order dynamics model (R² = 0.9570–0.9997), indicating that a combination of random diffusion and polymer structural relaxation influenced the release of OEO. Furthermore, preservation research showed that the PVA/QAC-OEO nanofilms significantly inhibited the rise in pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), and total viable count (TVC) in chicken breasts stored at 4 °C, while also maintaining their color and texture properties. Particularly, chicken breasts wrapped in PVA/QAC-OEO₃ film exhibited an extended shelf life for 4 days. Therefore, the PVA/QAC-OEO nanofilms could be a prospective packaging material for meat preservation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112760"},"PeriodicalIF":5.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144724279","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 functional properties of gum Arabic and partially hydrolyzed guar gum-based delivery systems for phenylethanoid glycosides from Mountain Germander (Teucrium montanum L.)","authors":"Ana Mandura Jarić ,&nbsp;Laura Haramustek ,&nbsp;Danijela Šeremet ,&nbsp;Aleksandra Vojvodić Cebin ,&nbsp;Predrag Petrović ,&nbsp;Stela Jokić ,&nbsp;Krunoslav Aladić ,&nbsp;Krunoslav Žižek ,&nbsp;Domagoj Vrsaljko ,&nbsp;Draženka Komes","doi":"10.1016/j.jfoodeng.2025.112752","DOIUrl":"10.1016/j.jfoodeng.2025.112752","url":null,"abstract":"<div><div>The growing popularity of plant extracts as valuable sources of bioactive compounds is clearly reflected in the investment in technological solutions that ensure stability and more convenient integration into food formulations. The aim of this study was to investigate the effect of secondary polymers - hydrolyzed collagen (COL), kappa-carrageenan (CAR) and carboxymethylcellulose (CMC) on the physico-chemical and functional properties of spray-dried microparticles based on gum Arabic (GA) and partially hydrolyzed guar gum (GG) for the delivery of phenylethanoid glycosides from Mountain Germander extract. The viscoelastic properties of the feed solutions as well as the physico-chemical, bioactive and thermal properties of the MG microparticles were determined for all formulations. Improved electrostatic repulsion was observed for the GA_CAR and GG_CMC formulations. The addition of CMC improved the surface morphology and reduced the wettability of the microparticles, thus providing controlled release of the PhG. The ATR-FTIR spectra revealed high affinity of the PhG to interact with polar functional groups of examined carrier matrices. The introduction of COL into the GA solution as well as CMC into the GG solution significantly (p &lt; 0.05) reduced the encapsulation efficiency by max. 25 %, depending on the PhG compound analyzed. The results of this study reveal the suitability of GA and GG for the retention of PhG as well as the emerging potential of CMC for modifying the functional properties of the hydrophilic carrier matrix.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112752"},"PeriodicalIF":5.3,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713443","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}