Food and Bioprocess Technology最新文献_第10页

Particle Breakup During High-Pressure Homogenization of Non-fractionated Lupin Flour Dispersions 非分馏卢平面粉分散体高压均质过程中的颗粒破碎

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-13 DOI: 10.1007/s11947-026-04293-2

Paloma Bonilla-Omil, Felipe Buendia, Jorge López-Beceiro, Ramon Artiaga, Paul Menut, Alberto Varela

{"title":"Particle Breakup During High-Pressure Homogenization of Non-fractionated Lupin Flour Dispersions","authors":"Paloma Bonilla-Omil, Felipe Buendia, Jorge López-Beceiro, Ramon Artiaga, Paul Menut, Alberto Varela","doi":"10.1007/s11947-026-04293-2","DOIUrl":"10.1007/s11947-026-04293-2","url":null,"abstract":"<div><p>High-pressure homogenization (HPH) is a widely used technology for reducing particle size and improving functional properties of food-dispersed systems. Unlike well-known droplet breakup in emulsions, particle breakup in plant-based dispersions containing particles of markedly different natures and sizes remains insufficiently understood. This work is a systematic study conducted to determine the effect of operating conditions of HPH, particularly pressure drop (Δ<i>P</i>), on the particle breakup of non-fractionated lupin flour dispersions. The proposed methodology addresses particle disruption phenomena during processing (mechanical stresses and hydrodynamic effects), as well as the mechanisms of particle breakage (fragmentation and erosion). For these purposes, aqueous dispersions of non-fractionated lupin flour (5% w/w) were processed in a <i>laboratory-scale</i> HPH at varying pressure drops between 10 and 100 MPa. A theoretical framework was used to derive the scaling of the maximum particle size surviving HPH with respect to the Δ<i>P</i> for the proposed disruption phenomena: physical interaction, laminar viscous, turbulent viscous, and turbulent inertial. The experimentally obtained relationship between the maximum particle sizes and the Δ<i>P</i> (D<sub>v</sub>90 ∝ Δ<i>P</i><sup>−0.45</sup>, <i>R</i><sup>2</sup> = 0.96) was compared to theoretical scaling exponents, hierarchizing the disruption phenomena taking place for a dispersion containing particles of very different natures and sizes. Particle breakage mechanisms (fragmentation and erosion) were characterized by deconvolution of multimodal particle size distributions, identifying five particle populations, and tracking the evolution of each population.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 5","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147441913","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

Effect of ultrasound on Lactobacillus plantarum in jujube juice fermentation: Process optimization and quality attribute analysis 超声波对枣汁发酵中植物乳杆菌的影响：工艺优化及品质属性分析

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-13 DOI: 10.1007/s11947-026-04305-1

Yunli Chen, Shunfeng Li, Lihua Zhang, Shihao Liu, Mengpei Liu, Zhenzhen Ge, Xiaopeng Wei, Xiaoyuan Wang

{"title":"Effect of ultrasound on Lactobacillus plantarum in jujube juice fermentation: Process optimization and quality attribute analysis","authors":"Yunli Chen, Shunfeng Li, Lihua Zhang, Shihao Liu, Mengpei Liu, Zhenzhen Ge, Xiaopeng Wei, Xiaoyuan Wang","doi":"10.1007/s11947-026-04305-1","DOIUrl":"10.1007/s11947-026-04305-1","url":null,"abstract":"<div><p>Ultrasonic intervention (UI) was applied to <i>Lactobacillus</i> <i>plantarum</i> CICC 20022 (<i>L.</i> <i>plantarum</i>) to optimize fermentation parameters and evaluate the phytochemical profiles of fermented jujube juice. Optimal conditions were set at 324 W for 20 min with a 1 s on/4 s off pulse. Compared to the control group (CK), UI increased viable counts (3.80%), DPPH and ABTS scavenging rates (20.14% and 10.02%), total flavonoid (14.29%), and titratable acid content (14.29%) of fermented jujube juice. Phenolic acids such as gallic, ferulic acids and cinnamic acid significantly increased, while protocatechuic and <i>p</i>-hydroxybenzoic acids significantly decreased. Color analysis revealed significant enhancements in lightness (<i>L*</i>) and redness (+ <i>a*</i>) by 4.30% and 52.10%, respectively, whereas yellowness (+ <i>b*</i>) remained stable. <i>E</i>-nose and GC–MS analyses indicated that UI promoted the formation of alcohols, terpenoids, and aromatic compounds. Of the 49 detected substances, 10 were identified as key differential volatiles. Specifically, the UI group resulted in the formation of novel compounds, namely 2H-pyran-2-one-6-carboxylic acid (5), benzyl alcohol (22), and E-3-acetate hexenyl ester (32). Furthermore, the levels of methyl octanoate (31), benzyl acetate (34), benzaldehyde (36), and 2,4-di-tert-butylphenol (45) increased significantly. These substances imparted a more intense floral and fruity aroma to the fermented jujube juice, indicating that the nutritional quality and flavor characteristics were improved under the influence of UI.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 5","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147441916","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

Subcritical Water Extracted Canola Peptides as Sustainable Emulsifiers: Enhancing Emulsion Stability via Chitosan-Assisted Bilayer Interfaces 亚临界水萃取油菜籽肽作为可持续乳化剂：通过壳聚糖辅助双层界面增强乳液稳定性

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-13 DOI: 10.1007/s11947-026-04275-4

Karandeep Singh Sodhi, Jianping Wu, Supratim Ghosh

{"title":"Subcritical Water Extracted Canola Peptides as Sustainable Emulsifiers: Enhancing Emulsion Stability via Chitosan-Assisted Bilayer Interfaces","authors":"Karandeep Singh Sodhi, Jianping Wu, Supratim Ghosh","doi":"10.1007/s11947-026-04275-4","DOIUrl":"10.1007/s11947-026-04275-4","url":null,"abstract":"<div><p>The present study investigates the emulsification and emulsion stabilization properties of hydrolyzed canola proteins (HCPs). The HCPs were extracted from canola meal using subcritical water by varying extraction temperature (200–250 °C), time (20–30 min), and feed concentration (5–20 wt%), yielding eight different hydrolyzates with 2–14% degrees of hydrolysis (DH) and 4–12 mN/m interfacial tension (IFT). The HCPs (0.5 wt%) were used to develop 1 wt% oil-in-water emulsions using a high-pressure homogenizer. HCPs with lower IFT and higher DH exhibited the best emulsification characteristics, including the formation and retention of smaller oil droplets with reduced accelerated creaming velocities. However, all the emulsions prepared with HCPs showed significant destabilization within a week. To enhance stability, HCP-stabilized oil droplets were coated with a secondary layer of oppositely charged chitosan. The resulting bilayer emulsions prepared at pH 4–6 exhibited superior stability, characterized by retention of small droplets over 30-day storage, lower accelerated creaming velocity, and improved interfacial viscoelasticity. These enhancements were attributed to strong electrostatic interactions between HCP and chitosan, promoting robust interfacial film formation. In contrast, bilayer emulsions prepared at pH 7 destabilized rapidly due to weak electrostatic interactions between HCP and chitosan. These findings highlight the importance of a secondary layer to improve the stability of hydrolyzed protein-based emulsions and the critical role of pH in modulating the biopolymer interactions at the oil droplet interface. The HCPs can therefore be used as a plant-based emulsifier in conjunction with a suitable biopolymer in various foods, beverages, and related applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 5","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147441914","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

Data-Driven Modeling and Process Optimization of Osmotic Dehydration in Acid-Pretreated Frozen Blueberries 酸预处理冷冻蓝莓渗透脱水数据驱动建模及工艺优化

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-13 DOI: 10.1007/s11947-026-04294-1

Shokoofeh Norouzi, Valérie Orsat, Marie-Josée Dumont

{"title":"Data-Driven Modeling and Process Optimization of Osmotic Dehydration in Acid-Pretreated Frozen Blueberries","authors":"Shokoofeh Norouzi, Valérie Orsat, Marie-Josée Dumont","doi":"10.1007/s11947-026-04294-1","DOIUrl":"10.1007/s11947-026-04294-1","url":null,"abstract":"<div><p>The osmotic dehydration (OD) of blueberries is often limited by their waxy skin and low permeability, resulting in slow mass transfer, variable texture, and quality loss. Pretreatments such as organic acids and process conditions (temperature and solution ratio) have been proposed to overcome these barriers, yet their combined effects on frozen wild blueberries remain insufficiently understood. This study therefore investigated how citric and ascorbic acids alone and in combination, temperature, and fruit:osmotic solution influence OD performance in 60°Brix sucrose. Key responses included mass transfer (water loss, solid gain, and total soluble solids), color, texture, phytochemicals, and microstructure. A significant interaction among temperature, ratio, and pretreatment (<i>p </i>< 0.01) was observed for several parameters, notably texture. The greatest decline in solution total soluble solids occurred within the first 1–2 h, highlighting rapid early diffusion. Combined citric + ascorbic acid at 1:4 produced the highest dehydration efficiency, whereas higher ratios (1:7 and 1:10) and non-pretreated samples showed reduced mass transfer. Texture peaked in non-pretreated berries at 60 °C/1:10 (31.3 N mm⁻<sup>1</sup>), while citric acid alone yielded the lowest stiffness. Color retention was superior with citric acid at room temperature (ΔE < 4), and pigment degradation intensified at 70 °C. Scanning electron microscopy confirmed epidermal disruption and pore formation after acid pretreatment, consistent with improved permeability. Overall, citric acid, alone or combined with ascorbic acid, optimized OD by enhancing mass transfer and maintaining visual quality. Among predictive models, Support Vector Regression (SVR) gave the best individual accuracy (R<sup>2</sup> = 0.73 for WL; 0.69 for WR), while the ensemble model achieved the highest overall performance (R<sup>2</sup> = 0.93, RMSE = 1.20, MBE = − 0.01).</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 5","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147441849","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

Inactivation of Salmonella in Water by Bubble-Spark Cold Plasma: Physicochemical Properties and Kinetic Modeling using a Modified Chick–Watson Model 气泡火花冷等离子体灭活水中沙门氏菌：物理化学性质和基于改进Chick-Watson模型的动力学建模

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-13 DOI: 10.1007/s11947-026-04299-w

Tejaswi Boyapati, Rajesh Dangal, Kasiviswanathan Muthukumarappan, Ren Yang

{"title":"Inactivation of Salmonella in Water by Bubble-Spark Cold Plasma: Physicochemical Properties and Kinetic Modeling using a Modified Chick–Watson Model","authors":"Tejaswi Boyapati, Rajesh Dangal, Kasiviswanathan Muthukumarappan, Ren Yang","doi":"10.1007/s11947-026-04299-w","DOIUrl":"10.1007/s11947-026-04299-w","url":null,"abstract":"<div><p>Cold plasma is an emerging non-thermal technology for decontaminating food and water. This study examined how discharge frequency (500–2500 Hz), treatment time (0–300 s), and treatment method (direct vs. indirect) affect <i>Salmonella</i> inactivation and the formation of key reactive species. Direct treatment of a three-strain <i>Salmonella</i> cocktail in a micropulse bubble-spark reactor produced continuous reductions up to 6.3 log CFU/mL. Inactivation correlated with a decreased pH (approximately 3.5) and increased conductivity (170 µS/cm) and rising concentrations of ozone (0.63 mg/L), hydrogen peroxide (4.8 mg/L), nitrite (7.4 mg/L), and nitrate (94 mg/L). Higher frequency (2500 Hz) accelerated inactivation, achieving a 5-log reduction in 1 min with 17.1 kWh/m<sup>3</sup> energy consumption, significantly faster and more efficient than the 5 min required at 500 Hz (22.6 kWh/m<sup>3</sup>). Indirect treatment (mixing inoculum into pre-activated water) achieved only a 1.3-log reduction, with ozone rapidly depleted, likely due to reactive species, such as hydroxyl radicals, atomic oxygen, and peroxynitrite, not replenished. A revised Chick–Watson model, utilising dissolved ozone as a measurable proxy for reactive species accurately described <i>Salmonella</i> inactivation during direct treatment (R<sup>2</sup> > 0.94, RMSE < 0.83 log CFU/mL), demonstrating that increased discharge frequencies enhance the microbial inactivation rate, presumably due to short-lived species attaining elevated dynamic balance concentrations at higher frequencies.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 5","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04299-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147441912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prediction and Spatial Visualization of Water Holding Capacity in Frozen Lettuce via Mueller Matrix Imaging and Machine Learning 基于Mueller矩阵成像和机器学习的冷冻生菜持水能力预测和空间可视化

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-12 DOI: 10.1007/s11947-026-04303-3

Yuan Li, Jia-Yong Song, Ze-Sheng Qin, Li-Feng Bian, Chen Yang

{"title":"Prediction and Spatial Visualization of Water Holding Capacity in Frozen Lettuce via Mueller Matrix Imaging and Machine Learning","authors":"Yuan Li, Jia-Yong Song, Ze-Sheng Qin, Li-Feng Bian, Chen Yang","doi":"10.1007/s11947-026-04303-3","DOIUrl":"10.1007/s11947-026-04303-3","url":null,"abstract":"<div><p>The water holding capacity (WHC) of complex food systems, such as lettuce during freezing, is governed by microstructural integrity. Optically quantifying this integrity, however, remains a challenge, as conventional optical methods typically probe chemical signatures rather than the underlying physical architecture. This study introduces a snapshot Mueller matrix polarimetric imaging system, employing quad-channel parallel demodulation, to directly assess microstructural changes and track the dynamic evolution of WHC in frozen lettuce. By acquiring full Mueller matrices and leveraging machine learning, we established quantitative models to predict WHC from 18 derived polarimetric features. The random forest regression (RFR) model yielded the highest predictive accuracy on an independent test set (R<sup>2</sup> = 0.8718, RMSE = 0.0356). Feature importance analysis confirmed that parameters reflecting tissue anisotropy (m11, m22) and disorder (depolarization, Δ) were the most critical predictors, establishing a direct link between the optical measurement and physical degradation. Pixel-wise mapping visualized the spatio-temporal evolution of WHC, revealing a transition from initial, heterogeneous damage to widespread structural collapse. Notably, the system’s parallel architecture acquires the four analysis-state images in a single snapshot for each illumination state. This synchronous demodulation provides inherent data consistency and represents a simplified design compared to sequential analysis schemes. This research establishes Mueller matrix polarimetry as a powerful paradigm for optical food quality inspection. By directly correlating optical signatures with microstructural integrity, it also demonstrates significant potential for intelligent online monitoring in agricultural product processing.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 5","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147388702","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

Optimization of Cold Nitrogen Gliding Arc Discharge Plasma Treatment using Box-Behnken Design for Microbial Decontamination and Quality Preservation of Apricot Kernels Box-Behnken设计优化冷氮滑动电弧等离子体处理杏果仁微生物去污及品质保鲜

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-11 DOI: 10.1007/s11947-026-04238-9

Berna Fikriye Erol, Baran Onal-Ulusoy, Melike Canbolat

{"title":"Optimization of Cold Nitrogen Gliding Arc Discharge Plasma Treatment using Box-Behnken Design for Microbial Decontamination and Quality Preservation of Apricot Kernels","authors":"Berna Fikriye Erol, Baran Onal-Ulusoy, Melike Canbolat","doi":"10.1007/s11947-026-04238-9","DOIUrl":"10.1007/s11947-026-04238-9","url":null,"abstract":"<div><p>The effects of cold nitrogen Gliding Arc Discharge (GAD) plasma species on natural microbial contamination, physicochemical quality, and storage stability of apricot kernels were investigated. Plasma parameters, including gas flow rate (GF, 0.5–0.9 mL/min), electrode tip distance (ED, 0.6–1.0 cm), and treatment time (2–10 min) were optimized using a Box-Behnken design. Optimal conditions were determined for single-objective reduction of total mold-yeast count (0.9 mL/min GF, 0.6 cm ED, 4.18 min; plasma-I) and for multi-objective reduction of both total mold–yeast and total mesophilic aerobic bacteria (TMAB) counts (0.9 mL/min GF, 0.6 cm ED, 7.65 min; plasma-II). Plasma-II treatment achieved the highest microbial reductions of 22.1% for total mold–yeast and 7.7% for TMAB, indicating a modest decontamination effect. These microbial reductions persisted after 30 days of storage at 25 °C. Quality parameters, including moisture content, water activity, color, total phenolics, FRAP, ABTS, tocopherol isomers, free fatty acids, and fatty acid composition, were preserved after plasma-II treatment (<i>p</i> > 0.05). However, DPPH value decreased by 59.5% and 40.1% in plasma-I and II-treated samples, respectively, compared to the control (<i>p</i> < 0.05). After accelerated storage at 60 °C for 30 days, both plasma treatments led to a decrease in DPPH as well as FRAP and ABTS values of samples compared to control, but the highest decrease was determined for plasma-I (<i>p</i> < 0.05). This study showed that cold nitrogen GAD plasma treatment resulted in modest but measurable reductions in natural microbial contamination while maintaining storage stability of apricot kernels without compromising their physicochemical quality attributes.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 4","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04238-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147440835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High Hydrostatic Pressure-Assisted Extraction Enhances Protein Recovery and Techno-Functional Properties of Brewer’s Spent Grain Protein Isolate 高静水压辅助提取提高了啤酒糟蛋白分离物的蛋白质回收率和技术功能特性

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-07 DOI: 10.1007/s11947-026-04281-6

Marisami Gokulakrishnan, Christina Trigka, Gerard Sabenya, Enric Gisbert, Ricard Bou

{"title":"High Hydrostatic Pressure-Assisted Extraction Enhances Protein Recovery and Techno-Functional Properties of Brewer’s Spent Grain Protein Isolate","authors":"Marisami Gokulakrishnan, Christina Trigka, Gerard Sabenya, Enric Gisbert, Ricard Bou","doi":"10.1007/s11947-026-04281-6","DOIUrl":"10.1007/s11947-026-04281-6","url":null,"abstract":"<div><p>Brewer’s spent grain (BSG) is a major by-product of brewing industries and a potential protein source for valorisation. Conventional protein extraction methods often yield low protein recovery and poor techno-functional properties due to the rigid fibre matrix of the BSG. This study evaluated the effect of high hydrostatic pressure (HHP)-assisted BSG protein extraction (0.1, 300, 450, and 600 MPa) on protein extraction efficiency, structural modification, and techno-functional properties of BSG protein isolate (PI). Regardless of pressure, HHP-assisted extraction significantly enhanced protein recovery and purity of BSG PI compared to the control. Amino acid profiles also varied among different pressure levels, indicating the recovery of slightly different protein fractions. Major conformational changes were observed at 600 MPa, resulting in increased protein solubility. Free thiol content was unaffected up to 450 MPa but increased at 600 MPa compared with 300 and 450 MPa. In general, the emulsion activity index (EAI) decreased in all HHP-treated groups compared to the control except at 450 MPa, whereas the emulsion stability index (ESI) was unaffected. Foaming capacity (F<sub>0</sub>) remained unchanged, but foam stability (FS) increased three-fold at 600 MPa compared to the control. The least gelation concentration (LGC) was reduced to 7% in all HHP-treated BSG PI compared to the control (9%). Overall, current results showed that HHP-assisted extraction sustainably improves BSG PI extraction efficiency and induces structural changes that enhance most techno-functional properties, except for the EAI, supporting the use of BSG PI as a sustainable alternative protein ingredient.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 4","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04281-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147363368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Pulsed Electric Field, High-Pressure Processing, Combined, and Thermal Treatments on the Quality of Tender Coconut Water During Refrigerated Preservation 脉冲电场、高压处理、复合处理和热处理对冷藏过程中鲜嫩椰子汁品质的影响

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-07 DOI: 10.1007/s11947-026-04278-1

Bhanu Prakash Reddy N, Thivya P, Sinija V. R.

{"title":"Impact of Pulsed Electric Field, High-Pressure Processing, Combined, and Thermal Treatments on the Quality of Tender Coconut Water During Refrigerated Preservation","authors":"Bhanu Prakash Reddy N, Thivya P, Sinija V. R.","doi":"10.1007/s11947-026-04278-1","DOIUrl":"10.1007/s11947-026-04278-1","url":null,"abstract":"<div><p>Tender coconut water (TCW) is a nutrient-rich natural beverage with several health benefits and is highly prone to spoilage once extracted from the nut due to microbial contamination and its nutrient-rich composition. Conventional heat thermal preservation methods, like pasteurization, often degrade sensitive nutrients and affect sensory quality. In contrast, non-thermal methods like high-pressure processing (HPP) and pulsed electric field (PEF) have shown promise for better quality retention. In this study, the effects of PEF (16 kV/cm for 0.84 s; 12,000 pulses × 70 µs pulse width), HPP (475 MPa for 6 min), combined treatment (PEF + HPP), and thermal processing (90 °C for 5 min) on the overall quality of TCW during refrigerated storage were evaluated. The impact of these treatments on mineral content and volatile composition was also assessed. Results revealed that PEF and HPP enhanced total phenolic content and antioxidant activity significantly (<i>p</i> < 0.05) and by at least 10%, whereas combined and conventional heat treatments caused significant reductions (<i>p</i> < 0.05). No significant differences were observed in pH, total soluble solids, viscosity, and sugar content immediately after treatment. Complete inactivation of polyphenol oxidase was achieved by PEF, combined, and conventional heat treatments, while peroxidase remained more resistant. Microbial counts remained within acceptable limits across treatments. During storage, a gradual decline in pH, viscosity, protein, and vitamin C, along with increased microbial growth, enzyme activity, and reducing sugars, was noted. Based on sensory evaluation, physicochemical stability, nutritional retention, and cost considerations, PEF emerged as the most effective method for preserving TCW quality for up to 25 days under refrigeration.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 4","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147363369","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

From Source to Structure: Industrial Processing Technologies for Attenuating the Allergenicity of Food Proteins 从来源到结构：降低食品蛋白致敏性的工业加工技术

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-03-05 DOI: 10.1007/s11947-026-04285-2

Huxue Deng, Sulin Xu, Jinyang Huang, Zejun Zhao, Xiaochen Zheng, Jialin Zou, Ziqian Su, Ming Wang, Yang Tian

{"title":"From Source to Structure: Industrial Processing Technologies for Attenuating the Allergenicity of Food Proteins","authors":"Huxue Deng, Sulin Xu, Jinyang Huang, Zejun Zhao, Xiaochen Zheng, Jialin Zou, Ziqian Su, Ming Wang, Yang Tian","doi":"10.1007/s11947-026-04285-2","DOIUrl":"10.1007/s11947-026-04285-2","url":null,"abstract":"<div><p>Food allergy is a major food safety and public health concern, driven by the increasing consumption of processed foods and the globalization of food supply chains. Industrial processing can profoundly alter the structure, digestibility, and immunoreactivity of food proteins, thereby either attenuating or enhancing their allergenic potential. This review provides a critical and mechanistic overview of how conventional and emerging processing technologies modulate the allergenicity of major food allergens from animal, plant, and microbial sources. Across diverse processing strategies, allergen risk modulation can be systematically interpreted through four fundamental processing-induced “epitope-fate” mechanisms: (i) destruction of epitopes via targeted hydrolysis or enzymatic cleavage, (ii) masking or inactivation of epitopes through aggregation or cross-linking, (iii) exposure or creation of neo-epitopes driven by protein unfolding or chemical modification, and (iv) physical removal of allergenic fractions using separation approaches such as ultrafiltration. The effects of thermal (boiling, frying, roasting), non-thermal (high-pressure processing, irradiation, pulsed light, cold plasma), and bioprocessing methods (enzymatic hydrolysis, fermentation) on allergenicity are comparatively evaluated. Our analysis shows that no single method consistently reduces allergen risk. Thermal treatments vary based on conditions, while high-pressure and enzymatic approaches are more reliable. Robust allergen risk mitigation is most reliably achieved through sequenced, orthogonal processing combinations, which integrate moderate unfolding, targeted proteolysis or fermentation, and physical clearance steps while actively managing trade-offs among efficacy, product quality, industrial feasibility, and the risk of process-induced neo-allergenicity.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 4","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147362948","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}

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