Food and Bioprocess Technology最新文献

{"title":"A Review on the Application of Paper-Based Sensors in Antibiotic Detection","authors":"Mengwei Wang,&nbsp;Huijing Hou,&nbsp;Fang Li,&nbsp;Jiayun Zhang,&nbsp;Ruowei Liu,&nbsp;Longping Xu,&nbsp;Zhenghui Liu,&nbsp;Jingna Wei,&nbsp;Jinyu Chen,&nbsp;Zijian Wu","doi":"10.1007/s11947-026-04612-7","DOIUrl":"10.1007/s11947-026-04612-7","url":null,"abstract":"<div><p>Antibiotic overuse in livestock, poultry, and aquaculture causes veterinary drug residues in animal-derived foods and accelerates the spread of drug-resistant bacteria, seriously endangering public health. Globally, stricter maximum residue limits for veterinary drugs have been formulated, yet affordable, portable on-site rapid detection techniques remain greatly lacking. Paper-based sensors use cellulose substrates with merits of low cost, power independence, and biodegradability. After three generations of evolution—dipstick test, lateral flow devices, and microfluidic paper-based analytical devices—they attract extensive research interest for rapid detection of foodborne antibiotics. This review systematically introduces the structures and sensing principles of the three paper-based sensors. It discusses recognition mechanisms, strengths, and limitations of biorecognition units (antibodies, aptamers) and biomimetic materials (molecularly imprinted polymers, metal–organic frameworks, and metal particles/ions). Focusing on colorimetric, fluorescent, Surface-Enhanced Raman Scattering, electrochemical, and multimodal sensing strategies, it summarizes progress in qualitative, semiquantitative, and trace quantitative detection of tetracyclines, sulfonamides, quinolones, and β-lactams in meat, dairy, aquatic products, and honey and compares the sensitivity, anti-interference performance and applicable scenarios of different sensing platforms. Current challenges include serious matrix interference, unsatisfactory repeatability in large-scale fabrication, cross-interference in multitarget detection and slow industrialization. Future trends are proposed from new recognition materials, 3D high-throughput paper chips, integration with smartphone AI, and green manufacturing, offering theoretical and technical references for field antibiotic screening and grassroots food safety supervision.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132789","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":"Processing Cheese Whey from Dairy Plants Using an Integrated System of UF-NF-RO-UV and Its Impact on Enhancing Water Quality and Economic Feasibility","authors":"Mohamed E. Abuarab,&nbsp;Heba G. R. Younis,&nbsp;Ali Mokhtar,&nbsp;Ahmed A. Abd El-Maksoud,&nbsp;Fouad M. F. Elshaghabee,&nbsp;Ahmed Adel Baioumy,&nbsp;S. A. M. Abdel-Salam,&nbsp;Mohamed A. Ali,&nbsp;Eman S. Mansor,&nbsp;Hassan R. S. Abdellatif","doi":"10.1007/s11947-026-04582-w","DOIUrl":"10.1007/s11947-026-04582-w","url":null,"abstract":"<div><p>This study designed and evaluated an integrated membrane filtration system consisting of ultrafiltration (UF), Nano-filtration (NF), reverse osmosis (RO), and ultraviolet (UV) treatment to process cheese whey from small and medium dairy plants and assess its technical feasibility. Three whey types—Mozzarella, Karish, and Domiati—were characterized before and after treatment. UF mainly acted as a pretreatment stage, moderately removing suspended solids and organic matter (20–50%) while maintaining stable pH. NF substantially improved water quality, achieving turbidity reductions exceeding 98% and decreasing Biochemical Oxygen Demand (BOD₅) and Chemical Oxygen Demand (COD) by up to 96%. RO delivered the highest purification efficiency, with turbidity removal greater than 99% and marked reductions in organic load; BOD₅ decreased to 150–214 mg L⁻1 and COD to 350–550 mg L⁻1 depending on whey type. Nutrients and dissolved ions were effectively rejected, with overall removal efficiencies frequently surpassing 80–97%. Complete elimination of Total plate count, total coliforms, and fecal coliforms was observed after NF and RO, confirming strong microbial retention. Organoleptic properties improved significantly, producing clear, odorless permeate suitable for reuse or environmentally safe discharge. Overall, the integrated UF–NF–RO–UV system demonstrates strong potential as a scalable and sustainable approach for whey wastewater treatment, supporting water conservation, pollution reduction, and resource recovery in dairy industries.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04582-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132788","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}

{"title":"Pilot-Scale (50 L) Ultrasound-Assisted Extraction of Cyanidin-3-Glucoside-Rich Anthocyanins from Thai Pigmented Rice: Recovery, Storage Stability, In Vitro Digestion Behavior, and Enzyme-Inhibitory Activity","authors":"Saranya Suwanangul,&nbsp;Supaluck Kraithong,&nbsp;Sukanya Tastub,&nbsp;Waraporn Sorndech,&nbsp;Chutikarn Kapcum,&nbsp;Natthakan Rungraeng,&nbsp;Suphat Phongthai,&nbsp;Atiruj Theppawong,&nbsp;Phanthipha Laosam,&nbsp;Suchanya Sinsranoi,&nbsp;Papungkorn Sangsawad","doi":"10.1007/s11947-026-04606-5","DOIUrl":"10.1007/s11947-026-04606-5","url":null,"abstract":"<div><p>Ultrasound-assisted extraction (UAE) can enhance anthocyanin recovery, but its pilot-scale performance and links to stability, digestion, and bioactivity remain unclear. This study evaluated a 50-L UAE process (25 kHz; 4 kW rated power, equivalent to a nominal volumetric input of 100 W/L; 2 kg flour and 40 L water per batch; batch operation with continuous sonication) to recover cyanidin-3-glucoside (C3G)-rich anthocyanins from pigmented rice (<i>Oryza sativa</i> cv. Jao Kham Hom Maejo 1A), using hot-water extraction (HWE) and enzyme-assisted extraction (EAE) as references. Microscopy showed cell-wall disruption, whereas spectroscopy indicated retention of features associated with aromatic C = C bonds and esterified polysaccharides. Total anthocyanin contents of the final powders were 83.8 ± 1.2 and 63.0 ± 2.5 mg C3G/g dry weight for HWE-60 and HWE-70, 103.8 ± 2.4 and 175.2 ± 2.6 mg C3G/g dry weight for EAE-60 and EAE-90, and 194.5 ± 2.2 and 149.1 ± 2.3 mg C3G/g dry weight for UAE-60 and UAE-70, respectively. UAE-60 retained 78.1% of anthocyanins after 14 days at 40 °C. During starch digestion, the rice extracts reduced the hydrolysis rate constant from 3.75 × 10⁻³ min⁻¹ in the control to 1.35–1.85 × 10⁻³ min⁻¹ and increased resistant starch from 7.9% to 25.2–35.6% (commercial blueberry reference: 1.95 × 10⁻³ min⁻¹ and 57.9%). During protein digestion, α-amino-group release slopes decreased from 0.8138 in the control to 0.6856–0.7823 mg Leu eq mL⁻¹ h⁻¹ across treatments; UAE-60 and the commercial blueberry reference retained 28.17% and 36.77% of peptides &gt; 3 kDa, respectively, versus 14.85% in the control. EAE-90 and UAE-60 inhibited ACE (IC₅₀ &lt; 10 µg/mL; 4.1 ± 0.1 and 4.2 ± 0.1 µg/mL by extrapolation below the lowest concentration tested) and DPP-IV (16.6 ± 0.2 and 16.8 ± 0.2 µg/mL), whereas EAE-90 showed the strongest HMG-CoA reductase inhibition (42.0 ± 0.3 µg/mL). These findings support pilot-scale UAE for producing anthocyanin-rich ingredients with stability, in vitro digestion effects, and multi-target enzyme inhibition.</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 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132999","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":"High-voltage electrostatic field pretreatment delays protein degradation in refrigerated Lateolabrax maculatus: Insights from non-targeted metabolomics","authors":"Zekai Fan,&nbsp;Chen Li,&nbsp;Bing Chen,&nbsp;Ning Wang,&nbsp;Hao Zhang,&nbsp;Zunying Liu,&nbsp;Fengchao Zha,&nbsp;Shiyuan Dong","doi":"10.1007/s11947-026-04619-0","DOIUrl":"10.1007/s11947-026-04619-0","url":null,"abstract":"<div><p>High-voltage electrostatic field (HVEF) represents a non-thermal physical technology and has garnered considerable attention in the field of aquatic product preservation. Increasing the applied voltage to reduce treatment duration contributes to enhancing the preservation efficiency of HVEF. This study applied 20 kV HVEF pretreatment for 2 h to assist in the refrigerated storage of <i>Lateolabrax maculatus</i>. Non-targeted metabolomics was further conducted to explore the potential molecular mechanisms underlying the inhibitory effect of HVEF pretreatment on protein degradation. The results showed that the increases in myofibril fragmentation index, TCA-soluble peptides and total volatile basic nitrogen were obviously suppressed after HVEF pretreatment, demonstrating that HVEF effectively slowed down protein degradation. HVEF pretreatment had an inhibitory effect on carbonylation and the elevated surface hydrophobicity in myofibrillar proteins, and it restrained the secondary structure transformation from α-helix to β-turn and random coil. Compared with the control group, HVEF pretreatment reduced the activities of cathepsin B, H, and B + L by 14.79%, 18.56% and 16.76%, respectively, on day 2 of storage. Non-targeted metabolomics analysis revealed that 67 differential metabolites were identified after HVEF pretreatment, compared with the control group. The differential metabolic pathways responsible for HVEF pretreatment mainly included lysine degradation, aminoacyl-tRNA biosynthesis, and ABC transporters. In brief, HVEF pretreatment could delay protein degradation and denaturation through inhibiting cathepsin activity and regulating multiple metabolic pathways, thereby effectively maintaining the storage quality of refrigerated sea bass. These findings provide novel mechanism insights and profound theoretical references to promote the efficient application of HVEF in aquatic product storage.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132677","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":"Sugar Beet Pectin-lignin Films: Effect of Lignosulfonates and Colloidal Lignin Particles on Packaging Performance and Sea Bass Preservation","authors":"Mirva Sarafidou,&nbsp;Giovana Colucci,&nbsp;Arantzazu Santamaria-Echart,&nbsp;Katiana Filippi,&nbsp;Evmorfia Athanasopoulou,&nbsp;Theofania Tsironi,&nbsp;Maria-Filomena Barreiro,&nbsp;Apostolis Koutinas","doi":"10.1007/s11947-026-04611-8","DOIUrl":"10.1007/s11947-026-04611-8","url":null,"abstract":"<div><p>As the shift toward bio-based alternatives to petroleum-derived plastics accelerates and interest in lignin grows, understanding how lignin incorporation influences polymer matrix properties remains an open research question. This study investigates how lignosulfonates (LS) and colloidal lignin particles (CLPs), two water-compatible lignin forms representing molecular and particulate states, respectively, affect the structural, mechanical, barrier, optical, and functional properties of sugar beet pectin films. Lignin (LS or CLPs) was incorporated at different concentrations (5, 10, 20% w/w), revealing form-dependent effects on film performance. CLPs, produced from pine kraft lignin, provided the strongest UV shielding and the highest antioxidant activity. LS, obtained from <i>Eucalyptus globulus</i> sulfite pulping, at contents of 5 and 10%, enhanced surface hydrophobicity (95–110° water contact angle), increased tensile strength by 18%, and reduced water vapor permeability by 20%. At 20%, both lignin forms increased film rigidity (Young’s modulus up to 2.4 GPa), reflecting the inherent stiffness of lignin and the restricted polymer chain mobility, possibly aided by lignin–matrix interactions. Based on their performance, films containing 5% LS or CLPs were selected for validation using refrigerated sea bass fillets and compared with commercial PVC. Based on the microbiological acceptability limit of 10⁷ CFU/g, films containing 5% LS or CLPs extended the shelf life at 5 ℃ from 5 days (PVC or pectin alone) to 7 days, demonstrating their potential as active food packaging materials. Overall, despite their different origins, comparing LS and CLPs within the same sugar beet pectin matrix enables a systematic evaluation of how lignin form influences film performance and food preservation.</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 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132682","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":"Humidity-Responsive Antibacterial Film for Prawn Preservation: Characterization, Release Behavior, and Shelf-Life Evaluation","authors":"Yiqiao Pei,&nbsp;Xu Yang,&nbsp;Cheng Zhang,&nbsp;Junna Sun,&nbsp;Xiaohan Zhang,&nbsp;Jayden Cheng,&nbsp;Hao Wang,&nbsp;Kaijie Fan","doi":"10.1007/s11947-026-04580-y","DOIUrl":"10.1007/s11947-026-04580-y","url":null,"abstract":"<div><p>High relative humidity (RH) in prawn storage environments accelerates microbial proliferation, resulting in a shelf life within 3 days at 4 °C. Based on this preservation environment, this study developed an antimicrobial smart film composed of cinnamon essential oil (CEO)-liposome-mussel adhesion proteins (MAP)-polyvinyl alcohol (PVA), evaluated prawn preservation effects, and explored the RH trigger mechanism. The results showed that the film containing CEO-loaded liposomes and 75 mg of MAP (F-CLP₇₅) could reduce the premature loss of CEO under relatively dry conditions. Under high-RH conditions, the film swelled and promoted CEO release while maintaining structural integrity, thereby delaying prawn quality deterioration associated with free water accumulation, microbial proliferation, and protein degradation, and extending the acceptable storage period of prawns to approximately 5–6 days at 4 °C. Additionally, compared with the blank liposome film (F-LP₀), F-CLP₇₅ exhibited significantly improved water resistance, thermal stability, mechanical properties, and barrier properties. This study provides useful guidance for the development of RH-responsive antimicrobial packaging films and the upgrading refrigerated preservation technologies for aquatic products.</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 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132178","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":"Enzymatic Deamidation Enhances Hydrogen Bond Networks of Glutinous Rice Flour and Soy Protein Isolate in Oleogels: Mechanism and Butter Replacement","authors":"Ran Zhang,&nbsp;Ting Wang,&nbsp;Lu Zhang,&nbsp;Ganghua Li,&nbsp;Chong Zhang","doi":"10.1007/s11947-026-04602-9","DOIUrl":"10.1007/s11947-026-04602-9","url":null,"abstract":"<div><p>Driven by the rising demand for healthy diets, vegetable oil-based oleogels as animal fat substitutes have attracted increasing research attention. In this study, a starch-protein composite oleogel was prepared by emulsion templating using protein-glutaminase (PG)-modified glutinous rice flour (GRF)/soy protein isolate (SPI) complex as the gelator. The effects of deamidation degree and flour/protein ratio on the properties of PG-modified GRF/SPI emulsions (PG-GRPE) and oleogels (PG-GRPO) were systematically investigated. The absolute ζ-potential reached a maximum of ± 36.85 mV at 40% SPI substitution. Notably, deamidation significantly enhanced the oil-binding capacity of the oleogel from 24 to 98%. The optimal PG-GRPO formulation was 14% deamidation, 40% SPI substitution, and pH 6.0, exhibiting physicochemical and mechanical properties most similar to those of commercial butter. The dough prepared with PG-GRPO exhibited no significant differences in springiness, gumminess, and chewiness compared with the butter-based dough, and the finished cookies displayed a butter-like appearance and texture. Sensory evaluation further revealed no significant differences between the PG-GRPO and butter cookies for the assessed attributes, including surface color, appearance, internal structure, and odor. This research clarifies the formation mechanism of PG-modified starch-protein hydrogen bond gel networks, provides theoretical and technical support for developing plant-based oleogel as animal fat alternatives.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132179","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":"Engineering Water Mobility in Processed Foods: A Process–Structure–Stability Framework for Texture, Shelf Life, and Quality Preservation","authors":"Aziz Ullah,&nbsp;Atif Ali Khan Khalil","doi":"10.1007/s11947-026-04610-9","DOIUrl":"10.1007/s11947-026-04610-9","url":null,"abstract":"<div><p>Water mobility is a critical but often underused concept in food and bioprocess technology. Although moisture content and water activity are widely used to assess food stability, they do not fully explain how water is distributed, bound, transported, plasticized, frozen, evaporated, or redistributed within complex food matrices. This review critically examines water mobility as an engineering principle linking processing conditions, food structure, quality deterioration, and shelf-life stability. It discusses the major forms of water in foods, including free, bound, immobilized, entrapped, capillary, and non-freezable water, and evaluates analytical approaches such as low-field nuclear magnetic resonance, magnetic resonance imaging, differential scanning calorimetry, dynamic vapor sorption, dielectric methods, rheology, texture analysis, microscopy, and modelling. The review further explains how thermal processing, extrusion, frying, drying, freezing, thawing, nonthermal technologies, and assisted processing alter water location, phase behavior, diffusion, and matrix interactions. Particular attention is given to water mobility in cereals, bakery products, low-moisture foods, meat, seafood, dairy, plant-based systems, fruits, vegetables, emulsions, sauces, powders, and semi-solid foods. Water mobility-driven deterioration pathways, including crispness loss, bread staling, powder caking, structural collapse, syneresis, drip loss, ice recrystallization, microbial growth, enzymatic activity, oxidation, and Maillard browning, are also synthesized. Finally, formulation, processing, packaging, storage, modelling, sensor-based monitoring, machine learning, and digital-twin strategies are discussed as tools for controlling water mobility. Overall, this review proposes water mobility engineering as a process–structure–stability framework for improving food quality, safety, shelf-life prediction, and sustainable processing.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132181","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":"K+ Surface-Engineered Quercetin-Hyaluronic Acid Complexes for Extending the Shelf Life of Golden Pompano Fillets During Cold Storage","authors":"Sichen Yang,&nbsp;Chunxia Zhou,&nbsp;Zhouxia Ye,&nbsp;Donghui Luo,&nbsp;Qingguan Liu","doi":"10.1007/s11947-026-04603-8","DOIUrl":"10.1007/s11947-026-04603-8","url":null,"abstract":"<p>The low water solubility and instability of quercetin (QUT) limit its application in the preservation of marine fish. In this study, a pH-driven method combined with K⁺ crosslinking was used to prepare a K⁺ surface-engineered quercetin-hyaluronic acid (QUT-HA) complex, and its effectiveness as a green preservative for golden pompano was evaluated. The results showed that when the K⁺ concentration was 1 mmol/L, the particle size of the complex decreased from 1068 nm to 549.7 nm, and the structure became denser; the encapsulation efficiency and loading capacity reached 96.15% and 115.3 mg/g, respectively. DSC and TGA analyses revealed that the introduction of K⁺ enhanced the thermal stability of the complex. K⁺ surface engineering effectively suppressed the in vitro release rate of QUT and exhibited typical pH-responsive release characteristics (slow release in alkaline environments). The complex exhibited significant antibacterial activity against <i>S. putrefaciens</i> (MIC and MBC of 6.25 µg/mL and 100 µg/mL, respectively). Fish preservation experiments showed that 50 µg/mL QUT concentration was the optimal application concentration, which effectively inhibited increases in pH, TVB-N, and total viable count in golden pompano fillets during storage at 4 °C, maintained the textural properties, and extended its shelf life from 6.6 d to 8.9 d. In summary, K⁺ surface engineering is an effective strategy for tailoring the structure and function of QUT-HA complexes. These findings provide a theoretical basis for designing food-grade active ingredient delivery systems based on ion cross-linking strategies and their application in marine food preservation.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132078","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":"Decanoic Acid–Lauric Acid Natural Deep Eutectic Solvent-Mediated Lycopene Emulsion Microcapsules and Their Stability","authors":"Shaojun Wang,&nbsp;Huaqiang Cao,&nbsp;Sha Ao,&nbsp;Yan Li,&nbsp;Shilin Liu","doi":"10.1007/s11947-026-04597-3","DOIUrl":"10.1007/s11947-026-04597-3","url":null,"abstract":"<div><p>Lycopene is a naturally occurring lipophilic carotenoid. However, its practical application is severely limited by its poor water solubility and high chemical instability. This study was aimed to develop a high-loading lycopene microcapsule formulation through firstly improving lycopene solubilization by using a hydrophobic natural deep eutectic solvent (NADES) and then enhancing its stability through spray drying microencapsulation. Under thermal–ultrasonic treatment, the optimized NADES was achieved a maximum process-assisted lycopene loading capacity of 30 mg/g. Furthermore, under heating at 80 °C for 8 h, lycopene retention in the microcapsules was 56.53%, compared with 8.27% in the corresponding free solution. Microencapsulation significantly improved the stability of highly loaded lycopene. During 4 weeks of storage at 25 °C, the microcapsules retained 76.31% of the lycopene, while it was almost completely degraded in the free solution (0.48%). Importantly, antioxidant activity was well retained after encapsulation, with DPPH inhibition values of 66.92% (free) and 62.54% (encapsulated). These findings suggested that NADES-based enrichment enabled high lycopene loading, and it would provide effective protection against degradation during processing and storage.</p><h3>Graphical Abstract\u0000</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 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132270","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}