Journal of Food Engineering最新文献_第7页

Preparation of Ginkgo biloba seed protein hydrolysate-zinc chelate and investigation of its adsorption mechanism on insoluble dietary fiber: kinetic, isotherm and thermodynamic characterizations 银杏籽蛋白水解锌螯合物的制备及其在不溶性膳食纤维上的吸附机理研究：动力学、等温线和热力学表征

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-29 DOI: 10.1016/j.jfoodeng.2025.112959

Yejun Deng , Yi Lu , Xiang Wang , Caihong Zhang , Pujun Xie , Lixin Huang

{"title":"Preparation of Ginkgo biloba seed protein hydrolysate-zinc chelate and investigation of its adsorption mechanism on insoluble dietary fiber: kinetic, isotherm and thermodynamic characterizations","authors":"Yejun Deng , Yi Lu , Xiang Wang , Caihong Zhang , Pujun Xie , Lixin Huang","doi":"10.1016/j.jfoodeng.2025.112959","DOIUrl":"10.1016/j.jfoodeng.2025.112959","url":null,"abstract":"<div><div>The instability of zinc in the gastrointestinal tract and its adsorption on insoluble dietary fibers (IDF) are significant factors contributing to zinc deficiency. To address this, <em>Ginkgo biloba</em> seed protein isolate hydrolysate (GPIH) was enzymatically prepared and chelated with ZnSO<sub>4</sub>·7H<sub>2</sub>O to obtain GPIH-Zn. Single-factor optimization determined the optimal chelation conditions: pH 6.0, GPIH/ZnSO<sub>4</sub>·7H<sub>2</sub>O mass ratio of 1:1, temperature 50 °C, and chelation time 30 min, yielding a zinc chelating capacity of 135.03 mg/g. The results of ultraviolet–visible absorption and fluorescence spectroscopy synthetically confirmed the chelation between GPIH and Zn, and Fourier-transform infrared spectroscopy revealed that the -NH<sub>2</sub>, COO-, -N-H, C=O, C-H, and -OH groups primarily participated in chelating. The GPIH-Zn chelate was more soluble at various pH, and presented excellent stability in simulated gastrointestinal environment, which could promote zinc absorption in human gastrointestinal tract. The adsorption features of GPIH-Zn chelate on carrot IDF (CIDF) were investigated. Compared to free zinc ions, the zinc in GPIH-Zn chelate showed a >10 % reduction in maximum adsorption capacity on CIDF. The results showed Freundlich isotherm model and pseudo-second-order kinetics model yielded the best fit to adsorption data, implying multi-layer adsorption of GPIH-Zn on CIDF, and it was a chemisorption. Thermodynamically, zinc ions adsorption onto CIDF was endothermic, whereas GPIH-Zn adsorption was a spontaneous and exothermic reaction. This work assisted understanding of the adsorption mechanism of GPIH-Zn chelate on to IDF. These findings demonstrate the potential of GPIH-zinc chelate as an effective zinc supplement with high stability and capacity to combat dietary fibers' adsorption.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112959"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882434","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}

引用次数: 0

The quantitative assessment of the mixing time on the effect of mixing homogeneity in different food powder mixers: Entropy-weighted grey relational analysis 混合时间对不同食品粉混合机混合均匀性影响的定量评价：熵权灰色关联分析

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-22 DOI: 10.1016/j.jfoodeng.2025.112936

Vildan Gürmeriç , Mahmut Doğan

引用次数: 0

Sustainable multifunctional packaging films based on chitosan and food waste-derived carbon nanodots for fruit preservation 基于壳聚糖和食物垃圾衍生碳纳米点的水果保鲜可持续多功能包装膜

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-14 DOI: 10.1016/j.jfoodeng.2025.112930

Ying Ren, Dan Chen, Shiyu Lin, Xiaoping Fan, Liming Cao

{"title":"Sustainable multifunctional packaging films based on chitosan and food waste-derived carbon nanodots for fruit preservation","authors":"Ying Ren, Dan Chen, Shiyu Lin, Xiaoping Fan, Liming Cao","doi":"10.1016/j.jfoodeng.2025.112930","DOIUrl":"10.1016/j.jfoodeng.2025.112930","url":null,"abstract":"<div><div>Chitosan (CS), an abundant and biodegradable natural polymer, represents a highly valuable alternative to non-biodegradable packaging materials. But it is limited by unsatisfactory mechanical, barrier, and antibacterial properties. Food waste is rich in active ingredients. Using them for food preservation not only facilitates a closed-loop of resource utilization but also reduces dependence on traditional preservatives, providing a more eco-friendly and sustainable solution. In this study, nitrogen-doped carbon dots (N-CDs) were synthesized from orange peel waste via a green hydrothermal method. Sustainable multifunctional composite films were prepared by compounding N-CDs with chitosan (CS). The results showed that adding N-CDs enhanced the mechanical properties, UV protection, water barrier, antibacterial activity, and antioxidant capabilities of the composite films. Furthermore, the films also exhibited good humidity-responsive fluorescent sensing capability, making them suitable for smart humidity monitoring. When used for fruit preservation, the composite films could effectively extend the shelf life. This study of multifunctional packaging films composed of seafood waste (CS) and fruit waste (N-CDs) providing an easy approach for the high-value utilization of food waste and the sustainable development of food packaging materials.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112930"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788869","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}

引用次数: 0

Exploring an electroanalytical approach in the monitoring of bread quality: the folic acid analysis 探索一种监测面包品质的电分析方法：叶酸分析

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-15 DOI: 10.1016/j.jfoodeng.2025.112917

Fernanda C.O.L. Martins , Regina G. Silva , Priscila Bredariol , Fernanda M. Vanin , Djenaine De Souza

{"title":"Exploring an electroanalytical approach in the monitoring of bread quality: the folic acid analysis","authors":"Fernanda C.O.L. Martins , Regina G. Silva , Priscila Bredariol , Fernanda M. Vanin , Djenaine De Souza","doi":"10.1016/j.jfoodeng.2025.112917","DOIUrl":"10.1016/j.jfoodeng.2025.112917","url":null,"abstract":"<div><div>This work developed an electroanalytical procedure for the detection of folic acid in bread using the square-wave voltammetry technique with a dental amalgam electrode. This electrode was prepared from homemade materials, providing a solid surface free of mercury and silver. It exhibited electrochemical properties similar to those of traditional mercury electrodes, without the need for manipulation or waste generation, as mercury was only manipulated during amalgam preparation. The experimental and voltammetric parameters were optimized, resulting in a well-defined voltammetric peak suitable for analytical purposes. This peak showed a small potential value, reducing interference in the voltammetric signal from the application of bread samples. Analytical curves were built over a linear range from 1.00x10<sup>−8</sup> to 5.00x10<sup>−6</sup> mol L<sup>−1</sup> with excellent repeatability (4.49–4.73 %), and reproducibility (5.07–5.96 %). Limit of detection of 49.0 and 2.13.</div><div>nmol L<sup>−1</sup>, and limit of quantification of 163 and 0.708 nmol L<sup>−1</sup> using 70 and 250 s<sup>−1</sup> respectively, were calculated. These analytical data were compared with similar parameters obtained by high-performance liquid chromatography with photodiode detection, indicating that the DAE procedure offers excellent selectivity, sensitivity, high analytical frequency, ease of operation, and cost-effectiveness. Furthermore, the proposed procedure was used to analyze different bread samples, making a simple liquid-liquid extraction with phosphate buffer solution. Excellent recoveries were obtained, demonstrating the procedure's robustness, increased analytical frequency, and the use of no organic solvent, thereby reducing costs, time, and waste generation, in line with the guidelines of Green Analytical Chemistry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112917"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922461","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}

引用次数: 0

Ostwald ripening in poloxamer-stabilized oil-in-water emulsions: Influence of poloxamer triblock structure and ripening inhibitors 波洛沙姆稳定水包油乳剂的奥斯特瓦尔德成熟：波洛沙姆三嵌段结构和成熟抑制剂的影响

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-26 DOI: 10.1016/j.jfoodeng.2025.112941

Yurim Lee , David Julian McClements , Seung Jun Choi

{"title":"Ostwald ripening in poloxamer-stabilized oil-in-water emulsions: Influence of poloxamer triblock structure and ripening inhibitors","authors":"Yurim Lee , David Julian McClements , Seung Jun Choi","doi":"10.1016/j.jfoodeng.2025.112941","DOIUrl":"10.1016/j.jfoodeng.2025.112941","url":null,"abstract":"<div><div>This study examined how the triblock structure of poloxamers and the choice of ripening inhibitors influence the Ostwald ripening stability of <em>n</em>-decane-in-water emulsions. Emulsions were stabilized using three poloxamers (P188, P338, and P407) that differed in the lengths of polyethylene oxide (PEO) and polypropylene oxide (PPO) blocks. All emulsions showed rapid droplet growth during storage, but the P407-stabilized emulsion ripened the fastest, while the P188- and P338-stabilized emulsions ripened at only about half of this rate. The results revealed that the stability was not linearly correlated with the length of PEO and PPO blocks. Instead, the findings suggest that the molecular structure influences stability through a coupled effect: while the PPO blocks determine interfacial tension, the entanglement of the hydrophilic PEO blocks modifies interfacial rheology, which plays a critical role in retarding droplet growth. Long-chain hydrocarbons (<em>n</em>-tetradecane, <em>n</em>-hexadecane, and <em>n</em>-octadecane) were tested as ripening inhibitors. <em>n</em>-Tetradecane only slowed droplet growth and did not completely inhibit ripening, whereas <em>n</em>-hexadecane exhibited a typical inhibitor effect and fully inhibited droplet growth once its concentration passed poloxamer-specific threshold levels. <em>n</em>-Octadecane needed much higher concentrations and showed more complex, formulation-dependent behavior. In contrast, corn oil, a triacylglycerol oil commonly used as a ripening inhibitor in food emulsions, accelerated droplet growth, likely due to conformational changes in the PPO blocks induced by alterations in the oil phase environment. Overall, these findings show how poloxamer structure and ripening inhibitor type jointly control Ostwald ripening and provide guidance for designing more stable poloxamer-based emulsions for food applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112941"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882433","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}

引用次数: 0

Development and characterization of foam-mat freeze-dried beetroot powders: Role of carrier agents in foam behavior, powder functionality, and tablet formation 泡沫垫冻干甜菜根粉的开发和表征：载体剂在泡沫行为、粉末功能和片剂形成中的作用

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-18 DOI: 10.1016/j.jfoodeng.2025.112934

Vamsi Pavan Kumar Boddapati , Sareena Vanchipurackal Sherif , Jabbar Gardy , Ali Hassnapour , Rammile Ettelaie , Amin Farshchi

{"title":"Development and characterization of foam-mat freeze-dried beetroot powders: Role of carrier agents in foam behavior, powder functionality, and tablet formation","authors":"Vamsi Pavan Kumar Boddapati , Sareena Vanchipurackal Sherif , Jabbar Gardy , Ali Hassnapour , Rammile Ettelaie , Amin Farshchi","doi":"10.1016/j.jfoodeng.2025.112934","DOIUrl":"10.1016/j.jfoodeng.2025.112934","url":null,"abstract":"<div><div>This study investigates the development of foam-mat freeze-dried beetroot powders and examines the role of carrier agents, maltodextrin and xanthan gum, on powder functionality and tablet formation. All formulations contained egg white albumen (5 wt%) as a foaming agent, while compositions varied based on the presence of maltodextrin (5 wt%) and xanthan gum at various concentrations (0.05, 0.1, or 0.2 wt%). Foams were prepared by whipping beetroot juice mixtures, followed by freeze-drying. The addition of maltodextrin slightly improved foam expansion (from ∼450 % to ∼460 %) and foam stability, whereas xanthan gum significantly increased the foam stability, with no drainage observed at 0.1 and 0.2 wt% within 180 min. However, foam expansion decreased to ∼370 % at 0.2 wt% xanthan gum content. Maltodextrin improved flowability (Hausner Ratio, HR: 1.29 vs. 1.32 for control) and reduced hygroscopicity (23.5 % vs. 26.0 %), while xanthan gum increased particle irregularity and cohesiveness, thus leading to higher HR values (up to 1.47) and poorer flow. The inclusion of xanthan gum also reduced powder solubility from ∼92 % down to ∼77 %. Kawakita analysis showed that maltodextrin and xanthan gum reduced plastic deformation and powder compactness. Tablets prepared from these powders exhibited reduced tensile strength and density compared to the control. Color analysis indicated that carrier addition increased lightness (L∗) and decreased redness (a∗), primarily due to pigment dilution and reduced compactness.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112934"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837731","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}

引用次数: 0

Corn husk-derived microcrystalline cellulose reinforced carrageenan films: Development, characterization, lipid oxidation kinetics, and food packaging application 玉米壳衍生的微晶纤维素增强卡拉胶薄膜：发展、表征、脂质氧化动力学和食品包装应用

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-06 DOI: 10.1016/j.jfoodeng.2025.112901

So-Yoon Park, Jae-Young Her

{"title":"Corn husk-derived microcrystalline cellulose reinforced carrageenan films: Development, characterization, lipid oxidation kinetics, and food packaging application","authors":"So-Yoon Park, Jae-Young Her","doi":"10.1016/j.jfoodeng.2025.112901","DOIUrl":"10.1016/j.jfoodeng.2025.112901","url":null,"abstract":"<div><div>The creation of biodegradable packaging materials that mitigate environmental pollution and preserve food quality by valorizing agricultural waste is gaining increasing significance. In this study, microcrystalline cellulose (MCC) was isolated from corn husk powder (CHP) and incorporated into κ-carrageenan films to enhance their functional properties. MCC obtained via acid hydrolysis displayed significantly increased crystallinity, as determined by XRD, while effective removal of lignin, hemicellulose, and amorphous components was verified by FTIR analyses. Morphological (SEM) and thermal (TGA, DSC) characterizations demonstrated that the structural and thermal attributes of the extracted MCC were comparable to those of commercial MCC. The incorporation of 0.5 wt% (CAR/MCC<sup>0.5 %</sup>) resulted in a 67.2 % increase in tensile strength, a 49.2 % decrease in oxygen transmission rate, and improvements in both UV-blocking capability and thermal stability. This was demonstrated by a 29.7 % decrease in UV transmittance and an increase in the maximum degradation temperature (T<sub>Peak</sub>) from 220.86 °C to 225.59 °C, relative to the neat carrageenan film. During storage experiments using sunflower oil, CAR/MCC<sup>0.5 %</sup> achieved the lowest lipid oxidation rate constant (<em>k</em> = 3.326 meq O<sub>2</sub>/kg·day) and provided oxidative stability comparable to that of the positive control. A strong positive correlation between oxygen permeability and <em>k</em> validated the influence of barrier properties on oxidation inhibition. These results identify corn husk as a valuable feedstock for MCC production and confirm its suitability as a functional additive in biodegradable polymer composites, supporting its potential in sustainable food packaging applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112901"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718993","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}

引用次数: 0

Co-encapsulation of curcumin and catechin in sucrose co-crystals: microcapsule fabrication and stabilization mechanism 姜黄素和儿茶素在蔗糖共晶中的共包：微胶囊的制备及其稳定机理

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-17 DOI: 10.1016/j.jfoodeng.2025.112933

Hengpeng Wang , Yang Meng , Zhikun Yang , Jinhao Wang , Xiangren Meng , Xiaobo Zou

{"title":"Co-encapsulation of curcumin and catechin in sucrose co-crystals: microcapsule fabrication and stabilization mechanism","authors":"Hengpeng Wang , Yang Meng , Zhikun Yang , Jinhao Wang , Xiangren Meng , Xiaobo Zou","doi":"10.1016/j.jfoodeng.2025.112933","DOIUrl":"10.1016/j.jfoodeng.2025.112933","url":null,"abstract":"<div><div>Despite the efficacy of modified soy protein isolate (MSPI) as a carrier for co-delivering hydrophobic curcumin (CU) and hydrophilic catechin (CA), the stability of these compounds in real food systems remains a significant challenge.</div><div>Herein, the study fabricated wall material-reinforced microcapsules (CMSC<sub>10</sub> to CMSC<sub>40</sub>) by encapsulating different fractions (10–40 %) of MSPI-CU/CA complexes using co-crystallized sucrose. Recrystallized sucrose (RES), co-crystallized SPI-CU/CA (CSPC), and co-crystallized CU/CA powder (CCC) served as controls. Results showed that the polyphenol embedding rate (from 30.75 to 45.66 %), ABTS<sup>+</sup> scavenging capacity (from 47.31 to 80.02 %), and total phenolic content (from 42.56 to 147.77 mg GAE/100 g) of the co-crystalline microcapsules significantly increased with higher mass fractions of the MSPI-CU/CA. Phase behavior, DSC, TGA, SEM, and AFM analyses revealed that the co-crystallization of protein-polyphenol complexes resulted in improved pH stability and thermal stability of microcapsules, as well as a more uniform distribution of active compounds, compared to direct CU/CA powder encapsulation. Moreover, FTIR, XRD, and fluorescence spectra suggested that the interactions between core components and sucrose transcend simply physical embedding. Notably, CMSC<sub>40</sub> achieved smaller aggregate sizes, the highest fluorescence intensity, antioxidant activity, and bioaccessibility of polyphenols after <em>in vitro</em> digestion. Molecular dynamics simulations further confirmed that sucrose plays a vital role in co-crystallization, forming hydrogen bonds with protein residues and preventing the diffusion of polyphenols through direct interaction. In conclusion, co-crystallization has considerable potential for developing functional microcapsule products for food applications by enhancing the stability of co-encapsulated bioactive compounds.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112933"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788794","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}

引用次数: 0

A novel vacuum steam – Microwave thawing of frozen pork 一种新型真空蒸汽微波解冻冻猪肉的方法

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-27 DOI: 10.1016/j.jfoodeng.2025.112947

Fangran Liu , Weidong Wu , Hua Zhang , Yuyao Sun , Yuling Liu

{"title":"A novel vacuum steam – Microwave thawing of frozen pork","authors":"Fangran Liu , Weidong Wu , Hua Zhang , Yuyao Sun , Yuling Liu","doi":"10.1016/j.jfoodeng.2025.112947","DOIUrl":"10.1016/j.jfoodeng.2025.112947","url":null,"abstract":"<div><div>To solve the problems of uneven temperature and localized overheating in microwave thawing method of frozen pork, a novel thawing method based on the principle of vacuum steam-microwave thawing (VSMT) was proposed. To assess the initiation and completion of thawing, the center temperature of a 500 g frozen pork sample was raised from −18 to 2 °C in the study. The effect of initial vacuum time on the thawing performance of VSMT was experimentally investigated. The thawing performance and the quality of the thawed pork were then compared under the optimal initial vacuum time of the VSMT with those thawed by microwave continuous thawing (MCT), microwave intermittent thawing (MIT), and vacuum steam thawing (VST). The results indicated that the lowest coefficient of variation of the surface temperature of the thawed sample, shortest thawing time, lowest system-specific energy consumption (system-SEC), and lowest thawing and cooking loss were achieved with an initial vacuum time of 10 min. Compared with the MCT and MIT, the VSMT significantly improved thawing uniformity and reduced thawing loss. A 31 % reduction in thawing time and a 38 % reduction in system-SEC were achieved by the VSMT compared to the VST. The pork samples thawed by the VSMT had the smallest total color difference. Their color, texture parameters, total volatile basic nitrogen, and thiobarbituric acid reaction substances were closest to those of fresh pork. This study provides a novel and effective solution to the problems of uneven thawing and localized overheating associated with microwave thawing methods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112947"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882421","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}

引用次数: 0

Phytase-k-carrageenan immobilisation systems for phytic acid reduction in plant-based beverages 植物性饮料中植酸还原的植酸酶-k-卡拉胶固定系统

IF 5.8 2区农林科学

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-27 DOI: 10.1016/j.jfoodeng.2025.112945

Marcella Chalella Mazzocato, Jean-Christophe Jacquier

{"title":"Phytase-k-carrageenan immobilisation systems for phytic acid reduction in plant-based beverages","authors":"Marcella Chalella Mazzocato, Jean-Christophe Jacquier","doi":"10.1016/j.jfoodeng.2025.112945","DOIUrl":"10.1016/j.jfoodeng.2025.112945","url":null,"abstract":"<div><div>This study presents the development of food-grade phytase immobilisation systems using ionotropically gelled kappa-carrageenan (k-CGN) and chitosan-coated kappa-carrageenan (k-CGN-CS) beads, optimised for conditions relevant to plant-based milk alternatives to enable phytic acid reduction and improve nutritional quality. Immobilisation systems were evaluated for storage stability, reusability, and catalytic efficiency under several buffer concentrations and beverage-relevant pH conditions. Microscopic analysis confirmed uniform, structurally stable beads, with the chitosan complex coacervate coating offering a crucial protective layer that enhanced enzymatic performance. Under suboptimal conditions, such as low buffer strength and beverage-relevant conditions, the immobilised systems significantly outperformed the free enzyme. For instance, in 25 mM buffer, k-CGN-CS and k-CGN retained 45 % and 36 % of catalytic activity, respectively, compared to only 11 % for the free enzyme. In simulated beverage conditions (50 mM potassium acetate and pH 6.5), both immobilised systems exhibited a higher relative activity compared to that of the free enzyme of 104 % for k-CGN, and 124 % for k-CGN-CS beads. Storage stability studies showed that k-CGN-CS beads retained 76 % of activity after 30 days at 4 °C. Remarkably, in six consecutive 30-min hydrolysis cycles, the immobilised phytase maintained 33–38 % activity without the use of chemical crosslinking. This reflects an improved stability and a more favourable enzyme-substrate interactions within the bead microenvironment in these challenging conditions. The k-CGN-CS, particularly, demonstrates high potential for industrial application in plant-based beverages, combining enhanced enzymatic stability, function under mild pH conditions, and great reusability. These attributes make it a promising strategy for improving mineral bioavailability through phytic acid degradation in plant-based dairy alternative beverages.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112945"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882431","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}

引用次数: 0