Food and Bioprocess Technology最新文献_第7页

pH-governed Tannic Acid Bridging Modulates Myofibrillar Protein/κ-Carrageenan Ternary Gel Networks ph控制的单宁酸桥接调节肌原纤维蛋白/κ-卡拉胶三元凝胶网络

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-09-04 DOI: 10.1007/s11947-026-04571-z

Lingling He, Yang Ye, Yating Liu, Xin Chen, Yating Xiong, Zhen Li, Xinglian Xu, Peng Wang

{"title":"pH-governed Tannic Acid Bridging Modulates Myofibrillar Protein/κ-Carrageenan Ternary Gel Networks","authors":"Lingling He, Yang Ye, Yating Liu, Xin Chen, Yating Xiong, Zhen Li, Xinglian Xu, Peng Wang","doi":"10.1007/s11947-026-04571-z","DOIUrl":"10.1007/s11947-026-04571-z","url":null,"abstract":"<div><p>Protein-polysaccharide binary gels often suffer from limited cross-linking density and insufficient control over network compactness and water immobilization. In this study, we developed a myofibrillar protein (MP)/κ-carrageenan (KC)/tannic acid (TA) ternary gel system and investigated how TA concentration and pH regulate polyphenol-mediated network assembly. MP/KC mixtures were incorporated with TA at 0.50–0.65% and the pH was adjusted accordingly. The result shows TA addition promoted MP unfolding and ternary interactions among MP, KC, and TA, resulting in a denser and more continuous gel network. Notably, pH 6.4 provided a favorable charge-balance window for TA-mediated bridging. The gel prepared with 0.60% TA at pH 6.4 exhibited the best water retention, with water holding capacity (WHC) increasing from 48% in the binary control to 73%. Meanwhile, TA addition significantly changed the zeta potential from –18.1 mV to –25.6 mV, indicating enhanced electrostatic stability. Concurrently, reactive sulfhydryl content decreased from 75.6 nmol/mg to 48.3 nmol/mg with increasing TA, while α-helix content dropped from 53 to 38%, confirming TA-induced MP unfolding. Meanwhile, gel porosity decreased from 8.4% in the control group to 2.1%, further confirming the formation of a denser network structure. However, excessive TA addition led to over-cross-linking and network contraction, which increased structural stiffness but reduced water retention. As the concentration of TA continued to increase, WHC decreased to 69%. These findings indicate that pH acts as a molecular switch controlling TA-mediated bridging in MP/KC/TA ternary gels, offering a mechanism-based strategy for designing meat protein gel systems with tunable texture, WHC and microstructure.</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 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926434","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

Fluorescence Fingerprint Imaging of Grape Reveals Interference by Aromatic Amino Acids to Catechin-Like Autofluorescence 葡萄荧光指纹图谱揭示芳香氨基酸对儿茶素样自身荧光的干扰

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-09-03 DOI: 10.1007/s11947-026-04572-y

Mako Fujikawa, Shusuke Yui, Thi Bao Chau Bui, Yutaka Kitamura, Mito Kokawa

{"title":"Fluorescence Fingerprint Imaging of Grape Reveals Interference by Aromatic Amino Acids to Catechin-Like Autofluorescence","authors":"Mako Fujikawa, Shusuke Yui, Thi Bao Chau Bui, Yutaka Kitamura, Mito Kokawa","doi":"10.1007/s11947-026-04572-y","DOIUrl":"10.1007/s11947-026-04572-y","url":null,"abstract":"<div><p>Visualizing the distribution of compounds in high-moisture foods, such as fruits, remains challenging for many conventional imaging techniques because of water interference and the need for complex sample pretreatment. This study demonstrates the first application of fluorescence fingerprint (FF) imaging to map auto-fluorescent components in high-moisture fruit, using grapes as a model. Using extracts from four grape varieties across three harvest periods, a partial least squares regression model was constructed to identify the optimal imaging wavelength range based on the total polyphenol content (excitation range 260–380 nm, emission range 320–450 nm). Non-negative matrix factorization was then applied to multi-wavelength images of Pione grapes, successfully extracting three main fluorescence components that explained 98.8% of the data. The results revealed that while the high polyphenol content in grape skins caused fluorescence suppression due to the internal filter effect, the grape pulp exhibited distinct spatial distributions. Crucially, validation using standard compounds revealed that the component corresponding to catechin-like fluorescence was dynamically interfered with by the fluorescence of aromatic amino acids, tryptophan, and tyrosine. These findings suggest that autofluorescence in fruits that are not typically associated with amino acids may still be strongly affected by these compounds. This study provides a methodological framework for interpreting complex autofluorescence signals and offers a valuable tool for understanding the biological functions and quality of high-moisture agricultural products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926670","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 Dairy-Plant Protein Combinations on Functional Properties, Microstructure, Nutritional, and Sensory Quality of Hybrid Dairy Products 乳植物蛋白组合对杂交乳制品功能特性、显微结构、营养和感官品质的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-09-02 DOI: 10.1007/s11947-026-04547-z

Eleni Sakadani, Panagiotis Kandylis, Dimitra Dimitrellou

{"title":"Effect of Dairy-Plant Protein Combinations on Functional Properties, Microstructure, Nutritional, and Sensory Quality of Hybrid Dairy Products","authors":"Eleni Sakadani, Panagiotis Kandylis, Dimitra Dimitrellou","doi":"10.1007/s11947-026-04547-z","DOIUrl":"10.1007/s11947-026-04547-z","url":null,"abstract":"<div><p>Nowadays, there is an increasing demand for high-protein sustainable and functional foods, driven by the shifting of consumers’ dietary preferences and environmental concerns. All these have accelerated the development of hybrid dairy products. This review provides a unique comprehensive overview of hybrid dairy products, formulated through partial substitution of dairy with plant proteins from legumes, cereals, seeds, and microalgae. Therefore, it evaluates multiple dairy products and plant protein sources simultaneously, and provides broader and deeper insight on key formulation approaches, major challenges, and future opportunities for the development of more sustainable hybrid dairy products. Emphasis is placed on the effects on formulation, physicochemical properties, rheological behavior, texture, microstructure, fermentation dynamics, microbial quality, nutritional attributes, sensory characteristics, and sustainability. The functional and technological properties of dairy matrices are influenced and strongly depend on plant protein source, substitution level, and processing conditions. Hybridization enhances protein content, dietary fiber, and maintains microbial viability and probiotic potential. However, challenges remain related to gel stability, off-flavor development, color changes, antinutritional factors, and regulatory issues. Fermentation and advanced processing technologies emerge as key tools to mitigate some of these limitations. Hybrid dairy products represent a promising and flexible strategy to reduce the environmental footprint of dairy products while preserving their nutritional and sensory strengths, contributing to more sustainable food production systems. Future research should prioritize optimized protein combinations, comprehensive life cycle assessments, and consumer-centered studies to support successful product development and commercialization.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04547-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926350","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

The Use of Iron-Cobalt Sulphide Electrodes Decorated with Silver Nanoparticles as a Sensitive and Selective Sensor for Nitrite Determination in Different Meat Products 用纳米银修饰的硫化铁钴电极作为灵敏选择性传感器测定不同肉制品中的亚硝酸盐

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-09-01 DOI: 10.1007/s11947-026-04548-y

Pınar Anlar Daldal, Hülya Öztürk Doğan, Kübra Cinar Topcu

{"title":"The Use of Iron-Cobalt Sulphide Electrodes Decorated with Silver Nanoparticles as a Sensitive and Selective Sensor for Nitrite Determination in Different Meat Products","authors":"Pınar Anlar Daldal, Hülya Öztürk Doğan, Kübra Cinar Topcu","doi":"10.1007/s11947-026-04548-y","DOIUrl":"10.1007/s11947-026-04548-y","url":null,"abstract":"<div><p>In this study, silver nanoparticle-decorated iron cobalt sulphide (Ag@FeCoS₂) nanostructures were synthesized on the surface of a pencil graphite electrode (PGE). The resulting modified electrode obtained was used to determine the nitrite content in four different meat products (pastırma, bologna-type sausage, heat-treated sucuk, and ham) sourced from the same brand and widely consumed in the Turkish market. The fabricated Ag@FeCoS₂ electrode demonstrated high performance in amperometric nitrite detection, with a linear detection range (0.1 to 2.5 mM), high sensitivity (1759 μA mmol/L), and a low detection limit (0.29 μmol/L). The nitrite results obtained by the electrochemical method showed recoveries ranging from 99.3% to 102.5% compared with the spectrophotometric method. In addition, the physicochemical properties of the meat products, including pH, moisture, protein, fat, and ash contents, were characterized as complementary information on the real food matrices analyzed. Statistically significant differences were observed among the investigated products for these parameters. Overall, the developed Ag@FeCoS₂/PGE sensor provides a practical, accurate, and reliable analytical approach for nitrite determination in processed meat products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926257","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

Mechano-Triggered Multi-Stimuli-Responsive Covalent Organic Frameworks: Design, Regulation and Application in Intelligent Food Preservation 机械触发多刺激响应共价有机框架：设计、调控及在智能食品保鲜中的应用

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-09-01 DOI: 10.1007/s11947-026-04564-y

Jingwei Ma, Boyu Yuan, Jiayi Wang, Futai Lu, Shuo Wang, Qiliang Deng

{"title":"Mechano-Triggered Multi-Stimuli-Responsive Covalent Organic Frameworks: Design, Regulation and Application in Intelligent Food Preservation","authors":"Jingwei Ma, Boyu Yuan, Jiayi Wang, Futai Lu, Shuo Wang, Qiliang Deng","doi":"10.1007/s11947-026-04564-y","DOIUrl":"10.1007/s11947-026-04564-y","url":null,"abstract":"<div><p>Stimulus-responsive materials can sense external stimuli and undergo corresponding changes and they exhibit broad applications in controlled drug release nanotechnology chemical sensing and biotechnology. These materials respond to various external stimuli including temperature light magnetic fields pH ionic strength and specific chemicals. Compared with single-stimulus-responsive materials multi-stimulus-responsive counterparts display distinct advantages in function modulation stability and practical application. Nevertheless reports on multi-stimulus-responsive materials remain limited. Herein we fabricate a covalent organic framework (COF) with five-stimulus visual responsiveness via mechanosynthesis using 25-diamino-14-benzenedithiophene dihydrochloride (DB) and 246-trihydroxybenzene-135-tricarboxaldehyde (Tp) as monomers. We systematically investigate its visual responses to time temperature humidity light and oxygen. The results demonstrate rapid stable and pronounced sensing behavior toward all these stimuli.Furthermore, we integrate this COF into a label operating within an energy range of 0 –50.875 kJ mol<sup>−1</sup> and explore its potential for food freshness indication. Practical tests on fish and apple samples verify its excellent performance in real-time, visualized food freshness monitoring. This work provides a new strategy for designing multi-functional intelligent sensing COF materials for food safety detection.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926505","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

Unlocking Highly Efficient Extraction and In Situ Stabilization of Bioactive Compounds: Natural Deep Eutectic Solvent-Enhanced Extraction of Geraniin from Rambutan Peel 解锁生物活性化合物的高效提取和原位稳定：天然深共熔溶剂强化提取红毛丹皮中的天竺葵苷

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-09-01 DOI: 10.1007/s11947-026-04549-x

Heshi Qu, Yen Nan Liang, Xiao Hu

{"title":"Unlocking Highly Efficient Extraction and In Situ Stabilization of Bioactive Compounds: Natural Deep Eutectic Solvent-Enhanced Extraction of Geraniin from Rambutan Peel","authors":"Heshi Qu, Yen Nan Liang, Xiao Hu","doi":"10.1007/s11947-026-04549-x","DOIUrl":"10.1007/s11947-026-04549-x","url":null,"abstract":"<div><p>With agricultural and forestry industries producing vast amounts of biomass waste annually, the development of sustainable, high-value valorization strategies has become a critical priority. This study presents a rapid and green strategy for the biomass extraction, and in situ stabilization of bioactive content using a sustainable betaine-glycerol natural deep eutectic solvent (NADES). <i>Nephelium lappaceum</i> L. (rambutan) peel was selected as a food waste model rich in phenolic compounds, particularly geraniin, which is known for its biomedical properties. The green extraction process was conducted at room temperature for only 30 min. Compared with traditional solvents, the NADES extraction recovered higher yields of bioactive compounds (189.38 mg g<sup>−1</sup> DW geraniin; 415.28 mg GAE g<sup>−1</sup> DW total phenolics), and improved stability, preserving 20% more geraniin than ethanol at room temperature in the dark after 4 weeks. Crucially, this work provides novel insights into the stabilization effect of NADES on geraniin, suggesting that the NADES forms a protective hydrogen-bonding network that effectively inhibits hydrolysis of ester bonds, which is further supported by density functional theory (DFT) calculations. Furthermore, the application of the extract was demonstrated in food and beverage models directly without purification because of the inherent non-toxic property of the NADESs used in this study. Overall, this work establishes a green and sustainable platform for recovering and protecting unstable bioactive compounds from food biomass, indicating the potential value in food, cosmetics, and biomedical industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926256","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

Biosensors in Fermented Food Systems: From Process Monitoring to Quality and Safety Assessment 发酵食品系统中的生物传感器：从过程监控到质量和安全评估

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-09-01 DOI: 10.1007/s11947-026-04552-2

Ulaş Baysan, Işıl İlter Baysan, Özgül Altay, Özge Filiz, Ecenaz Gülen, Ahmet Tarık Can, Figen Kaymak-Ertekin

{"title":"Biosensors in Fermented Food Systems: From Process Monitoring to Quality and Safety Assessment","authors":"Ulaş Baysan, Işıl İlter Baysan, Özgül Altay, Özge Filiz, Ecenaz Gülen, Ahmet Tarık Can, Figen Kaymak-Ertekin","doi":"10.1007/s11947-026-04552-2","DOIUrl":"10.1007/s11947-026-04552-2","url":null,"abstract":"<div><p>Fermented foods are complex biological systems in which microbial activity governs both desirable product formation and potential spoilage processes. Ensuring product quality, safety, and consistency, therefore, requires rapid and reliable monitoring throughout fermentation and storage. Although conventional analytical methods provide accurate results, they are often limited by lengthy procedures, high costs, and laboratory-based requirements. Thus, biosensors have emerged as promising alternatives for real-time and on-site monitoring in fermented food systems. This review provides a comprehensive overview of biosensor applications in fermented foods, focusing on microbial monitoring, metabolite detection, and quality and freshness assessment. Various biosensor platforms, including electrochemical, optical, enzyme-based, and electronic nose/tongue systems, are discussed in terms of their operating principles and applications in complex food matrices. The review also critically examines current challenges associated with biosensor implementation, including matrix interference, limited stability and reproducibility, and the lack of standardized validation protocols. Furthermore, recent advances in nanotechnology, artificial intelligence, and digital monitoring systems are highlighted as important drivers of next-generation biosensing technologies. Consequently, biosensor-based approaches offer considerable potential for improving real-time quality control, food safety, and process management in fermented food systems, while supporting more efficient and sustainable food production strategies.</p><h3>Graphical Abstract</h3><p>Overview of biosensor applications in fermented food systems, highlighting the integration of sensing platforms and AI-assisted data processing for microbial monitoring, metabolite profiling, and quality and safety assessment.</p><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926504","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 Convenient Colorimetric Biosensor Based on Immunomagnetic Separation and G-Quadruplex DNAzyme Signal Amplification for Ultrasensitive Detection of Vibrio parahaemolyticus in Seafood 基于免疫磁分离和g -四重DNAzyme信号扩增的便捷比色生物传感器用于海产品中副溶血性弧菌的超灵敏检测

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-09-01 DOI: 10.1007/s11947-026-04551-3

Xiaomu Wang, Wenteng Qiao, Boyuan Chen, Pengyue Quan, Yiwa Liu, Xiuling Song, Yanli Gao, Li Li

{"title":"A Convenient Colorimetric Biosensor Based on Immunomagnetic Separation and G-Quadruplex DNAzyme Signal Amplification for Ultrasensitive Detection of Vibrio parahaemolyticus in Seafood","authors":"Xiaomu Wang, Wenteng Qiao, Boyuan Chen, Pengyue Quan, Yiwa Liu, Xiuling Song, Yanli Gao, Li Li","doi":"10.1007/s11947-026-04551-3","DOIUrl":"10.1007/s11947-026-04551-3","url":null,"abstract":"<div><p><i>Vibrio parahaemolyticus</i>, a halophilic foodborne pathogen prevalent in seafood, threatens food safety and public health, which creates an urgent demand for rapid, sensitive, and quantitative detection methods. Here, a convenient colorimetric sensor was developed for the quantitative detection of this bacterium by integrating immunomagnetic separation, freeze‑driven ssDNA modification and G‑quadruplex DNAzyme‑mediated signal amplification. Fe₃O₄@AgNPs‑apt and AuNPs‑IgY specifically captured target bacteria to form a magnet‑separable sandwich structure; excess AuNPs‑IgY in the supernatant bound to poly‑A(15)‑labeled ssDNA via freeze‑thaw treatment, and free ssDNA hybridized with a hairpin probe to release G‑quadruplex sequences. The released G‑quadruplex sequences self‑assembled with hemin to form peroxidase‑mimicking DNAzyme, which catalyzed the ABTS‑H₂O₂ color reaction for absorbance measurement at 418 nm. Under optimized conditions, the sensor exhibited two linear ranges for <i>V. parahaemolyticus</i> in PBS (10 ~ 10<sup>5</sup> and 10<sup>5</sup> ~ 10⁷ CFU/mL, <i>R</i><sup>2</sup> > 0.99) with a LOD of 3.02 CFU/mL, and excellent specificity against common foodborne pathogens. For oyster samples, it achieved linear detection (10 ~ 10<sup>5</sup> and 10<sup>5</sup> ~ 10⁷ CFU/mL, <i>R</i><sup>2</sup> > 0.99) with a LOD of 54.95 CFU/mL. This method is simple, sensitive, specific, and applicable to complex seafood matrices, providing a promising on‑site analytical tool for <i>V. parahaemolyticus</i> detection and seafood safety assurance.</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 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926332","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

Synergistic Integration of Metallic-Polymeric Nanoparticles with Essential Oils for Advanced Postharvest Preservation 金属聚合纳米颗粒与精油协同集成用于采收后保鲜

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-08-31 DOI: 10.1007/s11947-026-04555-z

Mukhtar Iderawumi Abdulraheem, Mercy Chisara Ogwuegbu, Olaniyi Amos Fawole

{"title":"Synergistic Integration of Metallic-Polymeric Nanoparticles with Essential Oils for Advanced Postharvest Preservation","authors":"Mukhtar Iderawumi Abdulraheem, Mercy Chisara Ogwuegbu, Olaniyi Amos Fawole","doi":"10.1007/s11947-026-04555-z","DOIUrl":"10.1007/s11947-026-04555-z","url":null,"abstract":"<div><p>The convergence of nanotechnology and natural antimicrobials presents a transformative approach to addressing global postharvest losses, which account for approximately one-third of total food production and represent an annual economic loss exceeding one trillion dollars. This comprehensive review examines the synergistic potential and mechanistic foundations of metallic-polymeric nanoparticle (NP) systems combined with essential oils (EOs) for extending the shelf life of fruits and vegetables. Through systematic analysis of recent studies published between 2020 and 2025, we demonstrate that hybrid NP-EO formulations achieve substantial reduction in fungal pathogens and extend shelf life by over half across diverse produce categories, significantly outperforming conventional preservation methods. Analysis reveals that optimized nanoarchitectures, particularly core–shell structures with metallic NP cores and polymeric-EO shells, deliver pH-responsive release kinetics that maintain bioactive concentrations within the therapeutic window for extended durations. However, regulatory fragmentation across jurisdictions and incomplete toxicological profiles for long-term exposure present substantial barriers to commercial implementation. This paper provides a multidimensional framework addressing formulation strategies, release kinetics, application methodologies, safety assessments, and commercialization pathways, supported by computational models and economic analyses. We identify critical research priorities to transition these technologies from laboratory validation to scalable industrial implementation, while balancing preservation efficacy with safety and economic viability.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04555-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927988","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

Optimization of Antioxidant Recovery from Deep Eutectic Solvent Phase via Back-Extraction Using Taguchi Method 田口法反萃取深共晶溶剂相抗氧化回收工艺优化

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-08-29 DOI: 10.1007/s11947-026-04556-y

Aybike Kamiloğlu, Tuğba Elbir Abca, Naciye Kutlu

{"title":"Optimization of Antioxidant Recovery from Deep Eutectic Solvent Phase via Back-Extraction Using Taguchi Method","authors":"Aybike Kamiloğlu, Tuğba Elbir Abca, Naciye Kutlu","doi":"10.1007/s11947-026-04556-y","DOIUrl":"10.1007/s11947-026-04556-y","url":null,"abstract":"<div><p>This study investigates the use of deep eutectic solvents (DESs) via ethyl acetate-mediated liquid–liquid extraction and the optimization of the process using the Taguchi method for the recovery of antioxidant compounds from tea industry waste. In the study, choline chloride was used as a hydrogen bond acceptor; lactic acid, glycerol, and ethanol were used as hydrogen bond donors; and different ratios of water (10–30%) were added to reduce the viscosity of the DESs. Ultrasound-assisted extraction results showed that lactic acid-based DESs provided the highest total phenolic content and antioxidant activity due to their ability to break down plant cell walls. However, in the recovery phase carried out with ethyl acetate, it was determined that ethanol-based DESs (ChCl:EtOH) were more effective in transferring antioxidants to the organic phase due to their looser molecular structure. Optimization using the Taguchi L<sub>9</sub> orthogonal array revealed the following results: ChCl:EtOH solvent, 2:1 ethyl acetate/extract ratio, 20% water ratio, and 30-min shaking period were determined as the optimal conditions. Under these conditions, the model predicted a yield of 93.34%, and experimental validation revealed a recovery yield of 85.70 ± 1.13%. The results demonstrate that this developed green extraction method offers a sustainable alternative for converting tea waste into high value-added functional components.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148838410","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