Food and Bioprocess Technology最新文献

{"title":"Enzyme-Assisted Process Intensification of Essential Oil Extraction via Hydrodistillation Using OASIS Framework: Unlocking Pretreatment Integration, Valorisation of Hydrodistilled Residue, and Techno-commercial Evaluation","authors":"Riya Pal,&nbsp;Altamash Khan,&nbsp;Apoorva Dwivedi,&nbsp;Arjun Patra,&nbsp;Vivekananda Mandal","doi":"10.1007/s11947-026-04586-6","DOIUrl":"10.1007/s11947-026-04586-6","url":null,"abstract":"<div><p>Process intensification through enzymatic, microwave, and sonication pretreatments has emerged as an effective strategy to enhance essential oil (EO) recovery and quality. In this study, the OASIS framework was applied to systematically evaluate individual and integrated pretreatment routes prior to hydrodistillation (HD). The OASIS framework is a consolidation of all best practices (pretreatment time inclusion, defining success indicators, shortest pretreatment time) related to sample pretreatment prior to EO extraction, aligned towards ensuring process efficiency, sustainability, and industrial feasibility into a single structured methodology. Enzymatic pretreatment was explored as the primary intensification strategy using cellulase and pectinase at varying concentrations, while its integration with microwave and sonication pretreatments was assessed for potential synergistic effects. Cellulase pretreatment (400 U/100 gm biomass) resulted in a 2.59-fold increase in EO yield and a 2.64-fold enhancement in 1,8-cineole content compared to HD, with a reduced HD time of only 60 min. Pectinase pretreatment followed similar trends, albeit with lower intensification. Microwave pretreatment (10 min, 510 W) yielded EO recovery comparable to cellulase pretreatment, whereas sonication (15 min) showed moderate improvement over HD but inferior performance relative to enzymatic routes. Ultrastructural alterations in biomass were identified as the underlying mechanism for accelerated extraction. Notably, integrating microwave or sonication pretreatment with enzymatic pretreatment did not further improve EO yield or 1,8-cineole enrichment. Overall, selective enzymatic pretreatment offers an efficient and sustainable intensification route, enhancing EO recovery while preserving the chemical richness and structural integrity of post-distillation biomass for potential downstream valorisation.</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":"2026-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034859","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":"Carboxylated β-Cyclodextrin-Based Drug-Loaded Nanodelivery System for the Control of Kiwifruit Soft Rot","authors":"Jianxin Zhou,&nbsp;Yiping Liu,&nbsp;Mingfeng Feng,&nbsp;Yalan Mo,&nbsp;Chaonan Li,&nbsp;Chunlai Liu,&nbsp;Xiaogang Li","doi":"10.1007/s11947-026-04583-9","DOIUrl":"10.1007/s11947-026-04583-9","url":null,"abstract":"<div><p>Kiwifruit soft rot is one of the most destructive postharvest diseases, causing substantial economic losses during storage. In this study, carboxymethyl-β-cyclodextrin (CM-β-CD) nanospheres were synthesized through carboxymethylation with chloroacetic acid. Carvacrol (CAR) was subsequently incorporated into the nanospheres through impregnation to produce CAR@CM-β-CD. Scanning and transmission electron microscopy revealed that CAR@CM-β-CD predominantly formed spherical or quasi-spherical particles with relatively smooth surfaces. Dynamic light scattering analysis showed an average hydrodynamic diameter of 278.9 nm and a polydispersity index of 0.128. The formulation showed sustained release for 112 h, indicating favorable controlled-release performance. Thermogravimetric analysis showed that CAR@CM-β-CD in TGA was enhanced char residue at 800 °C, indicating improved high-temperature stability through carbonization. CAR@CM-β-CD exhibited improved but incomplete wettability and spreading on the tested surface. In vitro plate antifungal assays revealed strong antifungal activity, with a half-maximal effective concentration (EC₅₀) of 54.8 mg/L. The drug-loading (DL) capacity reached 13.46%. Cytocompatibility tests using human bronchial epithelial BEAS-2B cells showed high cell viability (&gt; 81.59%) at 100 mg/L and a much lower apoptosis rate than carbendazim. Through morphological analyses and staining assays of the hyphae, we elucidated the antifungal mechanism of CAR@CM-β-CD. Collectively, these results suggest that CAR@CM-β-CD is a promising and effective controlled-release antimicrobial formulation for postharvest preservation of kiwifruit.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987038","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":"Sugarcane Bagasse-Reinforced Aerogel Containing Bagasse-Mediated Silver Nanoparticles for Chicken Preservation","authors":"Ke Zhang,&nbsp;Zhihua Li,&nbsp;Xiaodong Zhai,&nbsp;Junjun Zhang,&nbsp;Xiaowei Huang,&nbsp;Jiyong Shi,&nbsp;Xiaobo Zou","doi":"10.1007/s11947-026-04590-w","DOIUrl":"10.1007/s11947-026-04590-w","url":null,"abstract":"<div><p>In this study, a bagasse-reinforced composite aerogel was developed as an active absorbent pad for refrigerated chicken packaging. Sugarcane bagasse served both as a bio-based reducing and stabilizing material for the preparation of silver nanoparticles (AgNPs) and as a reinforcing component in a sodium alginate/gelatin/polyvinyl alcohol matrix. The optimized SPG0.8Ag aerogel exhibited a highly porous structure, with a porosity above 90% and an equilibrium water sorption capacity of 30.87 g/g. Its interconnected porous network and hydrophilic polymer matrix facilitated rapid water uptake, indicating its potential for managing exudates generated during meat storage. Incorporation of bagasse-derived AgNPs increased the DPPH radical-scavenging activity to 74.57% and imparted antibacterial activity against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Bacillus subtilis</i>, and <i>Salmonella</i>. The maximum total silver release was approximately 24 µg/kg under the investigated aqueous conditions. When applied as an absorbent pad for chicken stored at 4 °C, SPG0.8Ag delayed increases in total viable counts, pH, and total volatile basic nitrogen, while better maintaining the color and texture of the meat. Consequently, SPG0.8Ag delayed the first exceedance of the TVB-N and TVC acceptability limits from day 4 in the blank group to day 7. In addition, the aerogel showed substantial physical disintegration during 24 days of soil burial. These findings demonstrate the potential of bagasse-reinforced silver-containing aerogels as bio-based active absorbent pads integrating exudate management and antimicrobial preservation for refrigerated meat packaging.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987032","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":"Real-Time IoT Gaseous and Gravimetric Profiling Links Postharvest Respiratory Dynamics to Flavor Development in Vanilla planifolia","authors":"Komkrich Kaewpanus,&nbsp;Chaiya Aphijamnongjaroen,&nbsp;Anusorn Tong-on,&nbsp;Parinya Saphet,&nbsp;Wittaya Pulsawad,&nbsp;Watcharaporn Thaharn,&nbsp;Narongrit Tipcompor,&nbsp;Meechai Thepnurat","doi":"10.1007/s11947-026-04592-8","DOIUrl":"10.1007/s11947-026-04592-8","url":null,"abstract":"<div><p>The postharvest curing of <i>Vanilla planifolia</i> is a critical flavor-generating process, yet its real-time physiological and biochemical dynamics remain poorly characterized due to reliance on destructive sampling methods. To address this gap, we developed a novel dual-stage IoT multisensor framework integrating open-air gravimetric monitoring and hermetic gas profiling to continuously track the 34-day curing process non-destructively. High-frequency sensor data encompassing CO₂, O₂, ethylene, and total volatile organic compounds (TVOC) via metal oxide semiconductor cross-sensitivity were correlated with moisture loss and phenolic accumulation quantified by HPLC. Physical analysis of 50 individually tracked beans revealed a highly significant mean mass reduction of 73.58 ± 6.11% (<i>t</i>(49) = 33.89, <i>p</i> &lt; 0.001). Controlled moisture retention (final mass ≥ 3.0 g) yielded the highest vanillin concentration (2.91 ± 0.15% w/dw), significantly exceeding over-dried beans (one-way ANOVA; <i>F</i>(3,8) = 6.45, <i>p</i> = 0.016, <i>η</i>² = 0.71), confirming a direct moisture–enzyme activity dependency. Gaseous profiling delineated three distinct curing phases: an acute stress-induced respiratory burst (CO₂ peak, 4322 ppm; O₂ nadir, 20.42%), a progressive metabolic decline, and a terminal biochemical equilibrium. Furthermore, a highly synchronized ethylene-TVOC correlation (<i>r</i> = 0.92) emerged as a robust real-time indicator of programmed cellular senescence and concurrent volatile precursor release. These results establish IoT-based multisensor monitoring as a scalable, precision tool for optimizing biochemical maturation, ensuring batch consistency, and elevating the commercial value of natural vanilla production.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986936","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":"Physiological and Metabolomic Interpretation of Pulsating Pressurized N2 Treatment Delays Quality Deterioration of Fresh-cut Eggplant","authors":"Chenyang Wang,&nbsp;Fuhui Qi,&nbsp;Xinyu Zhang,&nbsp;Kaiyue Yuan,&nbsp;Ning Wang,&nbsp;Wenjie Sui,&nbsp;Tao Wu,&nbsp;Lalita Siriwattananon,&nbsp;Min Zhang","doi":"10.1007/s11947-026-04579-5","DOIUrl":"10.1007/s11947-026-04579-5","url":null,"abstract":"<div><p>Fresh-cut eggplant is prone to quality deterioration such as browning, water loss, and microbial growth during storage. This study explored and compared the effects of continuous and pulsating pressurized N₂ on the quality of fresh-cut eggplant during 12 days of cold storage. Fresh-cut eggplant strips were subjected to continuous N₂ treatment at 1.0–1.5 MPa for 3–6 h and pulsating N₂ treatment at 1.5 MPa for 3 h with on/off ratios of 1:1, 2:1, and 3:1. All samples were then stored at 4℃ and 90% relative humidity (RH), and physiological, biochemical, and microbial indicators were measured every 2 days. Results showed that pressurized N₂ effectively delayed browning, water loss, the increase in respiration, microbial growth, and MDA accumulation during storage. The 1.5 MPa for 3 h treatment showed optimal preservation effects, and pulsating N₂ treatment with a 2:1 on/off pulsation ratio exhibited superior performance compared with continuous pressurization. Pulsating N₂ treatment enhanced PAL activity and promoted lignin and suberin polyphenolics (SPP) deposition at wound sites, contributing to improved tissue stability. Metabolomic analysis revealed that pulsating N₂ regulated amino acid metabolism, glutathione metabolism, lipid metabolism, and phenylalanine-related metabolism, which were associated with antioxidant responses, membrane stability, and wound healing. Thus, pulsating pressurized N₂ represents a promising strategy for maintaining the quality and extending the shelf life of fresh-cut eggplant.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987017","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":"Inhibitory Effect of Ozonated Oil on Aspergillus flavus in Peanut and Stability of Ozonated Oil Microcapsules","authors":"Wenjuan Yang,&nbsp;Jingru Huang,&nbsp;Shirui Cheng,&nbsp;Hui Long,&nbsp;Nan Li,&nbsp;Jing Wang,&nbsp;Pin Gong,&nbsp;Fuxin Chen","doi":"10.1007/s11947-026-04575-9","DOIUrl":"10.1007/s11947-026-04575-9","url":null,"abstract":"<div><p>Aflatoxin contamination of oil and cereal crops such as peanuts and corn threatens food safety by causing liver damage and increasing cancer risk. Ozonated oil (Ozo) exhibits strong antifungal activity, but its instability, rapid release, and irritancy restrict practical use. To overcome this key limitation, this study innovatively applies microencapsulation to stabilize Ozo and enable its use to control <i>Aspergillus flavus</i> during peanut storage. Peanut kernels were inoculated with <i>A. flavus</i> spores to simulate storage conditions. After 8 days of storage, treatment with 800 μL of Ozo prevented visible mildew, reduced the total mold count from 9.16 to 6.15 log CFU/mL, and decreased aflatoxin B₁ (AFB₁) content from 26.59 ppb to below the detection limit compared with the untreated control (<i>p</i> &lt; 0.001). The minimum inhibitory concentration of Ozo against <i>A. flavus</i> was 6.25 μL/mL. Ozo microcapsules were prepared by complex coacervation under selected preparation conditions (pH 3.5, wall concentration 2.6%, gelatin/sodium alginate ratio 4:1, CaCl₂ 0.26%, core/wall ratio 2:1, and Tween 80 as the emulsifier at a concentration of 2.00%). The resulting microcapsules had a median particle size (D50) of 272.0 μm. After 21 days of storage at 30 °C, the ozone retention rate of the Ozo microcapsules was 33.63%, compared with 4.42% for unencapsulated Ozo (<i>p</i> &lt; 0.001). Furthermore, in the qualitative antifungal bag experiment, no visible mildew was observed in the representative photographs of the 800 mg Ozo microcapsule group after 8 days of storage. These findings demonstrate that microencapsulation enhances the stability and applicability of Ozo and supports its potential use as a non-contact antifungal strategy in food preservation.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986676","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":"Blue LED Light as an Innovative Technology to Obtain Salt-Reduced Table Olives","authors":"Ana Guedes Araújo,&nbsp;Elsa Ramalhosa,&nbsp;Nuno Rodrigues,&nbsp;Alexandre Gonçalves,&nbsp;Luana Fernandes,&nbsp;Ermelinda L. Pereira,&nbsp;David Marques,&nbsp;Teófilo Ferreira,&nbsp;Maria Filomena F. Barreiro,&nbsp;Pedro J. L. Crugeira","doi":"10.1007/s11947-026-04566-w","DOIUrl":"10.1007/s11947-026-04566-w","url":null,"abstract":"<div><p>The growing demand for healthy food alternatives has driven the development of products with reduced salt content, without compromising safety or quality. In this view, the application of LED light (450 ± 7 nm) to table olives (Negrinha de Freixo cv.) during the pre-packaging stage was studied to assess its effect on storage in low-NaCl brine (2 or 4%). Two energy densities (70 and 140 J.cm⁻²) were tested for their antimicrobial efficacy. A fluence of 70 J.cm⁻² proved to be more effective, with significant reductions in mesophilic aerobic microorganisms (99.1%) and yeasts (98.4%). Lactic acid bacteria (LAB) were reduced by 59.3%, demonstrating adaptability to stress and contributing to biopreservation and the fruit’s organoleptic stability. In contrast, the 140 J.cm⁻² treatment exhibited lower antimicrobial efficacy, likely due to optical screening and/or dissipation of part of the absorbed light energy as heat, thereby explaining the inverse dose–response relationship. Shelf-life analysis revealed that LED light application enabled packaging at reduced NaCl concentrations, yielding a microbiological profile similar to that of commercial olives (control: 6.5% NaCl) and meeting food safety standards. Overall, irradiation did not significantly change the color or texture parameters compared to the control, and olives packed in 2% and 4% brine showed significantly lower NaCl concentrations (<i>p</i> &lt; 0.001; ~ 50%). A fluence of 70 J.cm⁻² resulted in lower total phenolic compound concentrations at the end of storage, which favors their consumption. In sensory terms, low-salt irradiated olives stood out for their flavor and lower acidity, while the control showed a higher defect intensity. The results confirm the potential of this technology as an innovative alternative for producing table olives with reduced salt content while maintaining quality and food safety.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987052","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":"Dual pH/Humidity-Responsive HKUST-1/Chitosan/Polyvinyl Alcohol Films for Controlled Cinnamaldehyde Release and Extended Blueberry Preservation","authors":"Nixuan Gu,&nbsp;Yingfan Zhang,&nbsp;Liang Zhu","doi":"10.1007/s11947-026-04561-1","DOIUrl":"10.1007/s11947-026-04561-1","url":null,"abstract":"<div><p>Highly perishable fruit suffers postharvest losses from respiration, microbes, and microenvironmental shifts, which conventional packaging cannot dynamically address. This study developed dual-responsive active films via in situ hydrothermal synthesis of HKUST-1 within a chitosan (CS)/polyvinyl alcohol (PVA) matrix co-loaded with cinnamaldehyde (Cin). pH-responsiveness stems from CS amino protonation, while humidity sensitivity involves water-induced disruption of HKUST-1 carboxylate-Cu coordination. Structural properties (morphology, crystallinity, and bonding), mechanical strength, barrier function, and pH/humidity-responsive release kinetics were meticulously characterized. The acidic, high-humidity microenvironment generated during postharvest storage triggered the pH/humidity-dependent release of Cin, conferring potent antibacterial activity against <i>Staphylococcus aureus</i> (<i>S. aureus</i>). Preservation tests with Chilean blueberries demonstrated that the films prolonged shelf life by reducing decay, suppressing weight loss, and inhibiting microbial growth. This study establishes a novel strategy for microenvironment-responsive active packaging. The dual-release mechanism synchronizes preservative delivery with fruit spoilage signals, advancing intelligent preservation technologies for perishable foods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987084","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":"Sodium Succinate-Assisted Hydrolysis of Soy Protein Isolate Improves Umami and Saltiness Enhancement Through Amino Acid and Peptide Redistribution","authors":"Pimiao Huang,&nbsp; Cindy,&nbsp;Chun Cui","doi":"10.1007/s11947-026-04587-5","DOIUrl":"10.1007/s11947-026-04587-5","url":null,"abstract":"<div><p>Soy protein isolate hydrolysates (SPIH) are promising plant-derived taste modulators, but strategies that improve both taste intensity and temporal persistence remain limited. Sodium succinate (SS) was introduced before enzymatic hydrolysis to prepare SS-SPIH, and the product was compared with hydrolysates receiving SS after hydrolysis (SPIH + SS). SS-assisted hydrolysis reduced the degree of hydrolysis from 19.21% in SPIH + SS to 17.81% in SS-SPIH, while increasing total free amino acids from 26.21 to 32.74 mg/mL and total quantified N-succinyl amino acids from 2.95 to 4.64 μg/mL. These results suggest that SS addition before hydrolysis altered the low-molecular-weight composition of SPIH rather than simply increasing the overall extent of proteolysis. Neither hydrolysate showed intrinsic umami or saltiness in water at 30 mg/L. In monosodium glutamate (MSG) and NaCl model systems, SS-SPIH showed stronger umami- and saltiness-enhancing effects than SPIH + SS, especially at 30 mg/L. Temporal sensory analyses further showed stronger umami dominance, with the temporal check-all-that-apply (TCATA) umami citation proportion remaining above 0.5 for 67.9 s and the time-intensity (TI) umami extinction time reaching 90.00 s. These results suggest that SS-assisted hydrolysis improves the umami- and saltiness-enhancing performance of SPIH, likely through coordinated changes in free amino acids and N-succinyl amino acids.</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":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987083","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":"Immobilization of CALB on Semi-Janus Particles Improves Its Performance in Biphasic Synthesis of DHA Glycerides","authors":"Yaoyao Deng,&nbsp;Kang Lian,&nbsp;Wenjia Feng,&nbsp;Haiyang Zhang,&nbsp;Kunpeng Gao,&nbsp;Hong Jiang,&nbsp;Jian’an Sun,&nbsp;Yang Hu","doi":"10.1007/s11947-026-04584-8","DOIUrl":"10.1007/s11947-026-04584-8","url":null,"abstract":"<div><p>Docosahexaenoic acid (DHA) glycerides are regarded as ideal functional lipids due to their high bioavailability and safety, although their efficient enzymatic synthesis faces major challenges. Herein, crescent-shaped amphiphilic semi-Janus-poly(acrylic acid)/poly(styrene) particles (JPP) and semi-Janus-poly(vinylidene imine)/octadecane particles (JPO) were prepared and used as carriers for <i>Candida antarctica</i> lipase B (CALB) to improve its performance in the synthesis of DHA glycerides. The surface properties of the enzyme carrier could significantly affect enzymatic performance. Immobilization of CALB on the hydrophilic side of JPO (CALB@JPO(W)) significantly enhanced its activity and stability. Compared with free enzyme, CALB@JPO(W) exhibited a 2.19-fold enhancement in catalytic efficiency, increased optimal reaction temperature from 70 to 80 °C, and substantially improved thermal stability (retaining 70% of its initial activity after 1 h of incubation at 80 °C). JPO was simultaneously employed as a solid stabilizer and a carrier to enrich the biocatalyst at the interface, forming a Pickering emulsion interfacial catalysis system for the production of DHA glycerides. The yield of DHA glycerides catalyzed by CALB@JPO(W) reached 21.35%, representing a 72.66% improvement over free CALB. These results demonstrate that the reported Pickering emulsion interfacial catalysis system provides a potential strategy for the efficient production of functional lipids.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987053","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}