Food Biophysics最新文献

{"title":"Computational Characteristics of Kinetic Models for Lipolysis: Part II - Models with One Rate of Digestion and Physical Properties of Lipid Substrates for Monophasic Digestograms","authors":"Peter Adeoye Sopade","doi":"10.1007/s11483-026-10146-4","DOIUrl":"10.1007/s11483-026-10146-4","url":null,"abstract":"<div>\u0000 \u0000 <p>In vitro lipolysis, useful to understand in vivo lipid digestion, yields lipid digestograms that are mostly described with kinetic models, four of which were examined for their computational characteristics. The Li-McClements, Gaucel, Marze-Choimet, and Sarkar models uniquely incorporate physical properties (molar mass, density, and particle size) of lipid substrates. Two other such models revealed impractical computations, and the Sarkar model is equivalent to the first-order kinetic model. The four models were modified and recommended to incorporate initial digested lipids (L₀) and practical constraints (L₀ ≥ 0%; maximum digestible products, L_∞ ≤ 100%). With one rate of digestion, the models are for monophasic digestograms, and unique lipid chemistry can yield sigmoid and non-sigmoid monophasic lipid digestograms. The four models predicted typical non-sigmoid (coefficient of determination, r² = 0.987–0.998; mean relative deviation modulus, MRDM = 3–13) better than typical sigmoid (r² = 0.951–0.969; MRDM = 35–601) monophasic lipid digestograms and were so recommended. Among the four models and with typical sigmoid and non-sigmoid monophasic lipid digestograms, the Li-McClements model best predicted (r² = 0.995, MRDM = 5) the non-sigmoid digestograms, and the Gaucel model was the best (r² = 0.965, MRDM = 230) for the sigmoid digestograms. Quantile-Quantile (Q-Q) plots revealed acceptable non-patterned plots of residuals for all the models, underlining their suitability for lipolysis. The results will guide appropriate selections of kinetic models for lipolysis, and the present study continues the review series on equations for modelling in vitro lipid digestograms.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In-silico Screening and Mechanistic Dissection of Biopreservatives as Endogenous Protease Inhibitors in Atlantic Salmon (Salmo salar)","authors":"Lu Sun,&nbsp;Run-Jian Gao,&nbsp;Yu-Meng Liu,&nbsp;Sen-Di Zhou,&nbsp;Yun-Fang Qian","doi":"10.1007/s11483-026-10135-7","DOIUrl":"10.1007/s11483-026-10135-7","url":null,"abstract":"<div>\u0000 \u0000 <p>Salmon, favored for its high nutritional value, inevitably undergoes endogenous-protease-mediated protein degradation during processing, transport, and storage, resulting in quality loss. This study employed molecular simulations (docking scores: −7.81 to 5.01 kcal/mol) to screen biopreservatives, validated their efficacy by co-incubation with crude enzyme extract from salmon fillets, and investigated binding mechanisms using ultraviolet and fluorescence spectroscopy. Baicalein, kaempferol, and carnosol reduced total protease activity from 8.016 U/mg protein to 6.847, 6.899 and 6.874 U/mg protein (inhibition rates: 14.6%, 13.9%, and 14.2%, respectively) compared with the control group, induced conformational changes, and decreased myofibrillar protein degradation. These findings provide a scientific basis for the developing efficient biopreservatives for salmon.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Polygonatum Polysaccharides on the Gel Properties and Protein Conformations of Pacific White Shrimp Surimi Gel","authors":"Lihui Duan,&nbsp;Yan Huang,&nbsp;Wenhao Liu,&nbsp;Jianxi Zhang,&nbsp;Yufei Wang,&nbsp;Yixin Zhang,&nbsp;Wenrui Liang,&nbsp;Jie Pang,&nbsp;Chunhua Wu","doi":"10.1007/s11483-026-10137-5","DOIUrl":"10.1007/s11483-026-10137-5","url":null,"abstract":"<div><p>This study examined the effects of Polygonatum polysaccharides (PPs) at different addition levels (0–7%, w/w, based on shrimp meat) on the gel properties, water distribution, and protein structure of Pacific white shrimp (<i>Litopenaeus vannamei</i>) surimi gels. Increasing PPs concentration led to higher hardness, gel strength, and water-holding capacity (WHC), while cooking loss decreased significantly, with the 7% group showing the most pronounced improvements. Low-field nuclear magnetic resonance (LF-NMR) analysis indicated that PPs modified water distribution by increasing the proportion of immobilized water and reducing free water. At 1–5% PPs, color changes were relatively limited, whereas 7% PPs produced a markedly darker, brownish gel that deviated from the typical light orange appearance of shrimp surimi and may adversely affect consumer acceptance. Fourier-transform infrared spectroscopy revealed a shift in protein secondary structure from α-helix to β-sheet, accompanied by strengthened disulfide-mediated cross-linking, while scanning electron microscopy showed that 7% PPs generated a dense, homogeneous gel network with fewer and smaller pores. Overall, PPs can enhance the texture, water retention, and structural integrity of shrimp surimi gels, but their application level must be carefully controlled to balance functional benefits with color quality when developing value-added shrimp surimi products.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Iron Salt Addition on the Viscoelastic Properties of Rice Flours","authors":"Aldrin P. Bonto,&nbsp;Joanne Jerenice Añonuevo,&nbsp;Guiller Sarmenta,&nbsp;Kathrina Lois Taaca,&nbsp;Mitch-Irene Kate Oyales,&nbsp;John Paul Maulion,&nbsp;Glenn Vincent Ong,&nbsp;Nese Sreenivasulu","doi":"10.1007/s11483-026-10143-7","DOIUrl":"10.1007/s11483-026-10143-7","url":null,"abstract":"<div>\u0000 \u0000 <p>Iron addition to rice is widely promoted to address iron-deficiency anemia, yet its effects on the rheological behavior of rice flour remain poorly understood. This study investigated the impact of iron salt (sodium iron EDTA) on the viscoelastic properties of rice flours with varying amylose content, specifically waxy IR65, low-amylose IR24, and high-amylose IR36. Dynamic oscillatory rheology, including temperature ramp, frequency sweep, and stress sweep tests, was employed to evaluate gel formation, elasticity, and deformation behavior. At the same time, spectroscopic (FTIR and Raman) and microscopic and elemental mapping were done through FESEM. During gelatinization, high-amylose IR36 exhibited significantly stronger gel formation, with a maximum storage modulus (G′max) of 11,420 ± 270 Pa, compared with IR24 (9,376 ± 122 Pa) and IR65 (338 ± 29 Pa). Frequency sweep measurements showed that elasticity increased with amylose content, with G′ at 10 rad s⁻¹ reaching 16.90 ± 0.96 Pa for IR36. The addition of iron (2.5–10%, w/w) further modulated viscoelasticity in an amylose-dependent manner, enhancing gel elasticity and consistency in high-amylose rice while reducing elastic strength in waxy and low-amylose rice, highlighting the amylose-dependent modulation of viscoelastic properties induced by NaFeEDTA. Spectroscopic and microstructural analyses supported these findings: FTIR revealed the emergence of carboxylate-associated bands (~ 1620 and ~ 1590 cm⁻¹) indicative of NaFeEDTA–starch interactions, at the same time, Raman spectroscopy confirmed fortificant incorporation without altering the starch backbone. SEM-EDX observations further showed that NaFeEDTA was physically dispersed within the gelatinized matrix without inducing major morphological changes. Stress sweep tests revealed that iron addition did not alter the intrinsic deformation behavior of the starch gels, with IR36 and IR24 exhibiting Type III weak-strain overshoot and IR65 exhibiting Type I strain-thinning behavior. These findings further indicate that localized coordination interactions between the iron–EDTA complex and starch hydroxyl groups govern the observed rheological changes rather than large-scale structural modification. Overall, the results demonstrate that iron–starch interactions selectively reinforce amylose-rich networks while weakening amylopectin-dominant gels, providing critical insights for optimizing the formulation and processing of iron-fortified rice-based food products.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Water-Oil-In-Water Emulsion Hydrogels Formed by Saponin-Protein-Polysaccharide Complex to Improve Lactobacillus plantarum Survival in the Gastrointestinal Tract","authors":"Qing Jiang,&nbsp;Yingjie Zhou,&nbsp;Yang Cao,&nbsp;Zhihua Pang,&nbsp;He Li,&nbsp;Xiaoyu Bao,&nbsp;Wenping Ding,&nbsp;He Liu,&nbsp;Xiuying Liu,&nbsp;Xinqi Liu,&nbsp;Lijie Zhu","doi":"10.1007/s11483-026-10144-6","DOIUrl":"10.1007/s11483-026-10144-6","url":null,"abstract":"<div>\u0000 \u0000 <p>Although water-in-oil-in-water (W/O/W) emulsions have been used for targeted delivery, further exploration is needed to effectively protect probiotics in the gastrointestinal barrier. Therefore, this study aims to improve the ability of probiotics to resist environmental interference and increase their survival rate in the gastrointestinal tract through gel encapsulation. This study was based on W/O/W emulsions prepared with soybean saponin and soy protein isolate (SPI), which were further processed to obtain emulsion hydrogels. It was used to encapsulate <i>Lactobacillus plantarum</i> (L.P) to explore its structural stability and the release mechanism of L.P. Combined with pectin polysaccharides, a probiotic gel bead was developed to improve the survival rate of L.P in the gastrointestinal tract. The results showed that the emulsion hydrogel was more adaptable to environmental variables such as pH changes, and that the emulsion hydrogels formed with 1.5% SA and 2% sodium alginate (SA) maintained relatively low turbidity in acidic, ultrapure water and NaCl solutions. The SPI-SA complex increased the static electricity and spatial repulsion between the oil droplets, thereby improving aggregation stability, forming a dense 3D emulsion hydrogel mesh structure, and improving the survival rate of L.P in the gastrointestinal digestion process. The encapsulation rate of the gel formed by the SA-pectin complex polysaccharide was &gt; 99%. When the emulsion addition was 50%, the survival rate of L.P in the intestine reached 91.96% after the in vitro digestion.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Calcium Oxalate Removal from Porang Tubers (Amorphophallus muelleri Blume) by Using Ethanol as a Solvent in Hydrodynamic Cavitation","authors":"Yeni Sulastri,&nbsp;Prayoga Suryadarma,&nbsp;Titi Candra Sunarti,&nbsp;Illah Sailah,&nbsp;Qabul Dinanta Utama,&nbsp; Nurhayati","doi":"10.1007/s11483-026-10139-3","DOIUrl":"10.1007/s11483-026-10139-3","url":null,"abstract":"<div>\u0000 \u0000 <p>Porang tubers (<i>Amorphophallus muelleri</i> Blume) are rich in glucomannan but contain high calcium oxalate crystals, which reduce product quality and safety. The effect of solid-solvent ratio, fluid flow rate, nozzle diameter, ethanol concentration, and number of cavitation cycles of hydrodynamic cavitation on calcium oxalate degradation in porang tubers was investigated. Hydrodynamic cavitation was carried out in a venturi loop reactor at ambient temperature. Hydrodynamic cavitation performance, indicated by driving force bubble implosion (DFBI), was determined by measuring cavitation’s upstream and minimum pressure. However, calcium oxalate removal was evaluated by measuring the concentration of residual calcium oxalate, glucomannan, starch, and crude fiber, as well as the viscosity of glucomannan sol. Microscopy and Scanning Electron Microscopy (SEM) confirmed cavitation performance and oxalate degradation of glucomannan granules. A tuber-solvent ratio of 1:12 g/mL, fluid flow rate of 7.0 L/min, and nozzle diameter of 4 mm produced a high DFBI. Decreasing the ethanol concentration to 40% and increasing the number of cavitation cycles to 315 of the high cavitation performance reduced the calcium oxalate content to 0.024%. Microscopy revealed transparent, well-separated wet granules, and SEM images confirmed pores with reduced calcium oxalate crystals, including cracks and thinner skin of glucomannan granules.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green-solvent Extraction of Guabijú (Myrcianthes pungens) Fruit: A Sustainable Antioxidant Source for Oil-in-Water Emulsions","authors":"Liciani Inaê Putti,&nbsp;Luana Bettanin,&nbsp;Thais Fernanda de Marco,&nbsp;Marcia Bär Schuster,&nbsp;Jaqueline Scapinello,&nbsp;Alexandre Tadeu Paulino,&nbsp;Ilizandra Aparecida Fernandes,&nbsp;Elisandra Rigo,&nbsp;Darlene Cavalheiro,&nbsp;Georgia Ane Raquel Sehn","doi":"10.1007/s11483-026-10138-4","DOIUrl":"10.1007/s11483-026-10138-4","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the antioxidant activity of guabijú (<i>Myrcianthes pungens</i>) peel extracts and their encapsulated forms in oil-in-water emulsions. Ultrasound-assisted extraction with 50% ethanol produced phenolic-rich peel extracts that exhibited superior bioactivity compared to the pulp, including high catechin (797.28 mg·100 g⁻¹) and cyanidin-3-glucoside (163.75 mg·100 g⁻¹) contents quantified by HPLC-DAD. The peel extract was encapsulated with maltodextrin and gum Arabic by freeze-drying, achieving 87.39% encapsulation efficiency, with significant reductions in moisture, water activity, and hygroscopicity. FTIR analysis confirmed the preservation of phenolic structures. The encapsulated extract was then incorporated into oil-in-water emulsions. At concentrations ≥ 0.08%, it exhibited antioxidant performance comparable to synthetic BHT, effectively inhibiting both primary (peroxide value) and secondary (TBARs) lipid oxidation during 60 days of storage. Optical microscopy revealed improved droplet stability and delayed coalescence and Ostwald ripening in emulsions containing the encapsulated extracts. These results demonstrate the potential of guabijú peel as a natural source of phenolic antioxidants and show that freeze-drying microencapsulation effectively preserves their activity, enabling their incorporation as natural substitutes for synthetic antioxidants in emulsified systems.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10138-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"A Hypothesis-Based Framework for Ice Crystal Growth Kinetics in Ice cream Incorporating Anomalous Diffusion","authors":"Misaki Shiba,&nbsp;Younju Lee,&nbsp;Mario Shibata,&nbsp;Tomoaki Hagiwara,&nbsp;Toru Suzuki","doi":"10.1007/s11483-026-10126-8","DOIUrl":"10.1007/s11483-026-10126-8","url":null,"abstract":"<div><p>For this study, we re-analyzed previously published ice crystal size data in commercial ice cream during long-term storage. Ice crystal growth during frozen storage is a major factor determining the texture and sensory quality of ice cream. Historically, based on the Ostwald ripening theory, ice crystal growth rates in ice cream and sugar solutions have been predicted using a mean particle size power law equation, e.g. the average radius cubed is proportional to time. However, the ice crystal growth in commercial ice cream stored at low temperatures for more than a year could not be fitted accurately using conventional equations. We therefore developed a novel equation incorporating anomalous diffusion of water molecules to predict ice crystal growth rates. Unlike conventional ice crystal growth equations, which assume a fixed growth exponent, the proposed model allows the exponent to vary as a function of storage conditions. Importantly, this exponent is not an empirical fitting parameter but reflects the diffusion regime of water molecules in the frozen matrix, thereby providing a physically interpretable link between molecular mobility and macroscopic ice crystal growth. The obtained data were re-analyzed using previously published datasets reporting the time evolution of average ice crystal diameter in ice cream stored at − 12 °C to − 70 °C for periods of up to one or two years, where the growth kinetics were re-examined by fitting the proposed model to the original diameter–time data. Ice crystal growth kinetics are consistent with an effective sub-cubic coarsening exponent that varies systematically with storage conditions and can be parameterized using an anomalous-transport-inspired form. These results provide a new perspective on the theory of ice crystal growth rates.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10126-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Molecular Rotor (9-(2-Carboxy-2-Cyanovinyl)-Julolidine) CCVJ: A Sensitive Fluorescent Molecular Rotor Probe for Differentiating Food-Based Biopolymer Formulations","authors":"Jingfan Chen,&nbsp;Yuan Yao","doi":"10.1007/s11483-026-10132-w","DOIUrl":"10.1007/s11483-026-10132-w","url":null,"abstract":"<div>\u0000 \u0000 <p>Molecular rotors (MRs) are fluorophores with emission intensity (I_max) and wavelength at the spectral peak maximum (λ_max) affected by local molecular environment. Their fluorescence intensity (I_max) increases when intramolecular rotation is restricted in confined enviornment, while emission peak wavelength (λ_max) shifts to shorter wavelengths in nonpolar media due to excited-state stabilization. Leveraging this principle, 9-(2-carboxy-2-cyanovinyl)-julolidine (CCVJ), a hydrophilic MR, was used as an extrinsic fluorescence probe to characterize amphiphilic biopolymers at oil–water interfaces. Starch octenylsuccinate, acacia gum, and sodium caseinate were incorporated into aqueous dispersions, oil–water two-layer systems, and oil-in-water emulsions with varying oil contents. CCVJ was added to each system, and fluorescence spectra were collected to quantify I_max and λ_max. The result showed that I_max was linearly correlated with the dose of CCVJ, and the concentration of biopolymer with the trendline slopes governed by the types of biopolymer. Compared with biopolymer dispersions, biopolymer-stabilized emulsions showed decreased λ_max and increased I_max. Emulsions with higher oil content led to lower λ_max and higher I_max, and I_max was linearly correlated with the apparent specific surface area of oil droplets. This was presumably attributed to the increase of oil-water interfacial area and greater partitioning of biopolymer molecules at the oil-water interface. The study showed that both I_max and λ_max were sensitive to the nature (e.g., dispersion or emulsion) and formulations (e.g., biopolymer types and oil contents) of biopolymer-containing systems, suggesting the potential of using CCVJ as a novel approach to rapidly monitor the nature, consistency, and quality of biopolymer-based liquids such as beverages.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and Numerical Simulation of a Coupled Kinetic Model for Potato Starch Saccharification Under Far-Infrared Intermittent Microwave Convective Drying","authors":"Jianhao Hong,&nbsp;Guoqing Zhang,&nbsp;Junjie Tong,&nbsp;Jiangyun Zhang,&nbsp;Shuxiang Wang,&nbsp;Yuanyuan Zhang","doi":"10.1007/s11483-026-10136-6","DOIUrl":"10.1007/s11483-026-10136-6","url":null,"abstract":"<div>\u0000 \u0000 <p>Leveraging the high starch content of potatoes, this study developed a model for the hydrolysis of <i>gelatinized starch</i> by <i>β-amylase</i> under coupled microwave, far-infrared, and convective drying. Experiments were conducted using <i>Microwave Convective Drying</i> (MCD), <i>Far-Infrared Microwave Convective Drying</i> (FIR-MCD), and <i>Far-Infrared Intermittent Microwave Convective Drying</i> (FIR-IMCD), all employing a microwave power density of 3.2 W/g. Numerical simulations performed with COMSOL Multiphysics 6.0 systematically analyzed the starch hydrolysis process and key performance parameters under the MCD, FIR-MCD, and FIR-IMCD protocols. The simulation results indicated that compared to MCD and FIR-MCD, the FIR-IMCD process resulted in a lower final <i>maltose</i> content in the samples. In contrast, FIR-IMCD significantly enhanced both the efficiency and uniformity of saccharification during drying, increasing the average starch conversion rate from 46% to 51%. The maximum increase in <i>maltose</i> yield per sample reached 9.3%. Furthermore, FIR-IMCD achieved better temporal synchronization between the concentration of <i>gelatinized starch</i> and <i>β-amylase</i> activity, while the saccharification conversion time was substantially reduced by approximately 81.66%.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}