Food and Bioproducts Processing最新文献

{"title":"Robust optimization of regional biomass supply chain system design and operation with data-driven uncertainties","authors":"Xianling Huang ,&nbsp;Ling Ji ,&nbsp;Yulei Xie ,&nbsp;Zhiwei Luo","doi":"10.1016/j.fbp.2024.11.021","DOIUrl":"10.1016/j.fbp.2024.11.021","url":null,"abstract":"<div><div>To address climate change and ensure energy security, biomass energy has become a popular renewable energy alternative to traditional fossil fuels. This study focuses on the strategic planning and tactical management problem of a regional biomass supply chain system with multiple feedstock and final products. A novel SVC-based data-driven robust optimization model is developed to provide the tradeoff solutions under uncertainties. Compared with the traditional robust optimization model, it can better depict the uncertain sets, reduce data redundancy, and provide less conservative strategies for decision makers according to their risk preferences. The proposed model is validated through a case study, Meizhou city in China. The results suggested the optimal investment scale and site for biorefineries and biomass power plants at the strategic planning level, as well as the feedstock supply network, inventory management, and production arrangement at the tactic management level. The optimal robust solutions can be derived by varying the envelope level of the uncertain sets. Moreover, sensitivity analysis is performed to investigate the influences of the variations of key parameters. It is found that the produced bioethanol and electricity lack cost advantages in the current situation, even with a 30 % reduction in main cost parameters. Insufficient biomass yield may require extra capital investment to satisfy bioenergy demand but with a higher supply cost. Thus, a high and long-term subsidy is necessary to facilitate the sustainable development of biomass and the low-carbon transition of the energy sector.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 176-189"},"PeriodicalIF":3.5,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702099","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":"Use of liquid nitrogen as pistachio peeling agent: quality parameters of kernel and skins (testa)","authors":"Fabiola Pesce,&nbsp;Lucia Parafati,&nbsp;Biagio Fallico,&nbsp;Rosa Palmeri","doi":"10.1016/j.fbp.2024.11.023","DOIUrl":"10.1016/j.fbp.2024.11.023","url":null,"abstract":"<div><div>Nuts peeling involves the use of high volumes of hot water (90–95°C), which results in a quality loss of the final product with a significant environmental impact. The present study exploits the use of cold nitrogen gases in order to perform an alternative technique of Liquid Nitrogen Peeling (LNP). Peeled pistachio (kernel) and skin (testa) obtained from LNP were compared with those obtained using the Traditional Blanching Peeling (TBP) method. Commercial pistachios present a peroxide value equal to 4.59±0.40 meq O₂/kg of oil. After peeling process LNP sample showed a significantly (p &lt; 0.05) lower peroxide value (PV), equal to 5.27±0.38 meq O₂/kg of oil, in comparison to that subjected to TBP that registered the value of 10.47±1.07 meq O₂/kg of oil. Moisture content is strictly connected to the stability of the final product. In our LNP samples, pistachio kernels recorded a moisture value significantly lower (p &lt; 0.05) compared to TBP sample, and evidenced superior colorimetric characteristics. Moreover, the resulting pistachio skin from LNP had higher values of bioactive compounds and antioxidant activity. Total anthocyanins content was almost three times higher (26.03±1.61 mg Cyanidin-3-O-glucoside eq (Cya-GE) /g sample dry weight) than that recovered from skin obtained after TBP (8.33±0.70 mg Cya-GE/g sample dry weight). Results suggest this by-product could be a resource with healthy properties that can be used in food formulations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 158-164"},"PeriodicalIF":3.5,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702098","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":"Process synthesis, design and techno-economic assessment of bio-succinic acid production","authors":"George Melitos ,&nbsp;Nikiforos Misailidis ,&nbsp;Demetri Petrides ,&nbsp;Michael C. Georgiadis","doi":"10.1016/j.fbp.2024.11.020","DOIUrl":"10.1016/j.fbp.2024.11.020","url":null,"abstract":"<div><div>This work investigates the potential of different fermentation feedstocks towards succinic acid production. Three alternative flowsheets were constructed and modelled in SuperPro Designer™, utilizing different fermentation substrates: crude glycerol (a by-product of the biodiesel industry), a commercial 95 % glucose syrup and pure glycerol. Techno-economic analysis of the modelled plants showed that all three potential investments can be economically profitable, with the crude glycerol case as the most promising one. The succinic acid production cost for the crude glycerol scenario is estimated at 3.57 $/kg, while a thorough study of the capacity effect to the economics showed that it could drop as low as $2.6 $/kg. Parametric analysis and optimization performed on a flowsheet level, indicated opportunities for lowering the production cost down to 3 $/kg, a value that could pave the framework for a further potential decrease in the selling price of the product.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 224-237"},"PeriodicalIF":3.5,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757572","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":"Development and optimization of a two-step co-extraction process for the recovery of pumpkin seed oil and in-situ enrichment with β-carotene compounds from pumpkin peel","authors":"Lindah Phambala Chifomboti ,&nbsp;Annie F.A. Chimphango","doi":"10.1016/j.fbp.2024.11.015","DOIUrl":"10.1016/j.fbp.2024.11.015","url":null,"abstract":"<div><div>Vegetable oil industries are interested in producing healthy, high-quality, and cost-effective edible oils. This necessitates greener sources and effective oil enrichment strategies involving non-toxic and natural antioxidants. Thus, this study developed a novel one-pot vegetable oil natural pigmentation strategy to enable the <em>in-situ</em> cold press extraction and pigmentation of the vegetable oils while enhancing yields. The study co-pressed microwave pretreated pumpkin seeds and peels (PSP),<span><span>³</span></span> producing pumpkin seed oil (PSO)<span><span>⁴</span></span> which facilitated the co-extraction of lipophilic β-carotene compounds from the peels in a structured bed. The processing conditions were optimised for yields through Box-Behnken Design experiments, which varied seed-to-peel ratio (50 – 90 % w/w), microwave power (200 – 600 Watts), irradiation time (180 – 240 sec), and pressure (10 – 20 MPa). Optimal conditions (80 % w/w seeds,<span><span>⁵</span></span> 600 Watts, 240 sec, 20 MPa) recovered 73.58 % oil and 5.48 ± 0.33 mg β-carotene /100 g biomass. PSP oils with natural β-carotene (0.75±0.02 mg β-carotene/100 g oil) pigmentation was more oxidative stable (based on unsaturated fatty acids content) at elevated temperatures (180 °C, 6 h), outperforming unpigmented seed oils (0.47±0.01 mg/100 g oil) despite the reduced yield. Therefore, microwave pretreatment and one-pot co-extraction have the potential to produce high-quality edible oil from vegetable residues with reduced processing steps. Thus, promoting material circularity in food processing.</div></div><div><h3>Industrial relevance</h3><div>The utilization of a microwave-assisted mechanical processing scheme comprising a mixture of pumpkin seeds and peel provides a potential multi-product pathway for obtaining maximum value from pumpkin residues. This approach offers notable industrial benefits and applications:</div><div><ul><li><span>I.</span><span><div>Microwave heating shows promising potential in enhancing the extractability of pumpkin seed oil and β-carotene compounds from the peel. Thus, rendering it a viable pre-treatment method for vegetable oil production and <em>in-situ recovery of natural antioxidants.</em></div></span></li><li><span>II.</span><span><div>The layered structured-bed presents a co-extraction technique (for pumpkin seed oil and β-carotene) with fewer extraction steps compared to the multi-step, energy-intensive conventional oil enrichment processes.</div></span></li></ul></div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 211-223"},"PeriodicalIF":3.5,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142745726","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":"Isolation, identification, and characterization of Bacillus subtilis SMP-2 from panitenga and exploring its potential for biosurfactant production","authors":"Smrity Sonbhadra,&nbsp;Lalit M. Pandey","doi":"10.1016/j.fbp.2024.11.018","DOIUrl":"10.1016/j.fbp.2024.11.018","url":null,"abstract":"<div><div>A traditional Assamese fermented food, Panitenga, was explored for potential probiotic isolation. A potent bacterial strain exhibiting biosurfactant production ability was isolated, characterized, and identified as <em>Bacillus subtilis</em> SMP-2. Environmental parameters were optimized for maximum cell growth and biosurfactant production that was found to be pH 6, 30°C, 130 rpm, with glycerol as the carbon (C) source, yeast extract as the nitrogen (N) source, and a C/N ratio of 3:1. At these optimized conditions, the strain yielded 8.13 ± 0.9 g/L of lipopeptide biosurfactant. This biosurfactant remarkably reduced the surface tension of water from 72 mN/m to 37 ± 0.36 mN/m, possessed a low critical micelle concentration (CMC) of 125 mg/L, and exhibited antimicrobial properties. It persisted to be stable across a wide range of physical conditions, including variations in pH, temperature, and salinity. The significantly high production yield and noteworthy properties of the biosurfactant from <em>Bacillus subtilis</em> SMP-2 make it a promising candidate for applications in microbial-enhanced oil recovery (MEOR), bioremediation of oil spills, production of cosmetics and pharmaceuticals, contributing to economic growth and sustainable development.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 144-157"},"PeriodicalIF":3.5,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702096","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":"Predictive Modeling of Emulsion Stability and Drop Characteristics Using Machine Learning: A Study on Surfactant Influence and Time Dynamics","authors":"Hasnain Ahmad Saddiqi ,&nbsp;Asmat Ullah ,&nbsp;Zainab Javed ,&nbsp;Qazi Muhammad Ali ,&nbsp;Muhammad Bilal Jan ,&nbsp;Iftikhar Ahmad ,&nbsp;Farooq Ahmad","doi":"10.1016/j.fbp.2024.11.019","DOIUrl":"10.1016/j.fbp.2024.11.019","url":null,"abstract":"<div><div>This study explores the application of empirical and machine learning techniques to assess the impact of surfactants and time on the stability of oil-water emulsions and the characteristics of droplets. It utilizes a novel machine learning approach to forecast cumulative mass percentages by considering parameters such as drop size and time. The actual data was at 1^st, 30, and 60<!--> <!-->minutes after emulsion preparation and were forecasted up to 180<!--> <!-->minutes with a Long-Short Term Memory (LSTM) machine learning model. The model demonstrates promising results in capturing the intricate relationships characterized by achieving an R-Squared (R2) score of 0.898 and Mean Squared Error (MSE) 0.00466. Under similar conditions and analysis, the results predicted for all three surfactants Gum Arabic (GA), Tween-20 (T20), and Poly Vinyl Alcohol (PVA) demonstrated similar behavior. Overall change in cumulative mass is lower confirming emulsion stability; however, at time stamps coalescence occurs, that can be neglected due to little impact. The results also show that interfacial tension is directly related to emulsion stability. Gum Arabic having highest interfacial tension (16mN/m) resulted in the most stable emulsion as compared to lowest interfacial tension surfactant Tween-20 (4mN/m). It is important to acknowledge certain limitations such as variations in surfactant concentration, temperature fluctuations, and shear forces, which may impact the experimental results and model performance. In conclusion, the current finding indicates that predictive modeling with LSTM in understanding emulsion dynamics is providing a foundation for future developments aimed at improving product performance and stability in a variety of industrial sectors like oil/gas, food and pharmaceutical.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142723121","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":"All-wood-based hybrid membrane derived from waste sawdust for efficient emulsion separation","authors":"Haonan Wu ,&nbsp;Hao Chen ,&nbsp;Xingqi Shao ,&nbsp;Xejie Yue ,&nbsp;Jie Sun ,&nbsp;Tao Zhang ,&nbsp;Fengxian Qiu","doi":"10.1016/j.fbp.2024.11.017","DOIUrl":"10.1016/j.fbp.2024.11.017","url":null,"abstract":"<div><div>Oriented toward the demand for safe and sustainable oily wastewater separation, biomass-based composite membranes have received widespread attention due to the advantaged properties of green biodegradability, multifunctionality and easy modification, offering great application potentials in wastewater treatment. However, present studies still need to be done to enhance separation efficiency and to address the potential environmental risks from synthetic nanomaterials in biomass-based composite membranes. Herein, this work presented an “split and reorganization” strategy to prepare an all-biomass-based hybrid membrane for efficient emulsion separation using waste sawdust as raw materials, inspired by whole wheat bread. In this strategy, wood cellulose was extracted from waste sawdust via alkali elutriation, and lignin microparticles were prepared by hydrothermal process using black liquor formed from the extracting process of wood cellulose. Then, the all-wood-based hybrid membrane with super-wettability was fabricated for emulsion separation via vacuum-filtration of wood cellulose and lignin microparticles suspension. The lignin microparticles were uniformly distributed inside the all-wood-based hybrid membrane, which enhanced the surface roughness and endowed exceptional superhydrophilic/underwater super-oleophobic properties of the membrane. The obtained hybrid membrane exhibited superhydrophilicity with a water contact angle of 0° and underwater superoleophobicity with an oil contact angle of 140°. It can effectively separate oil-in-water emulsions with permeances up to 6673 L·m⁻²·h⁻¹ and high separation efficiency of greater than 98.8 %. More importantly, all-wood-based hybrid membrane demonstrated excellent demulsification and cycle ability after 10 cycles, which match well with the requirements for industrial oily wastewater. This study shows that the developed all-wood-based hybrid membrane and corresponding design strategy can be extended for preparing other biomass-based materials for applications in research and industrial fields.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 92-99"},"PeriodicalIF":3.5,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702089","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":"Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures","authors":"Zhongxia Guo ,&nbsp;Lin Zhang ,&nbsp;Lanyan Cen,&nbsp;Yifeng Dai,&nbsp;Shuyi Qiu,&nbsp;Xiangyong Zeng,&nbsp;Xiaodan Wang,&nbsp;Chaoyang Wei","doi":"10.1016/j.fbp.2024.11.016","DOIUrl":"10.1016/j.fbp.2024.11.016","url":null,"abstract":"<div><div>In order to investigate the effect of <em>Dendrobium nobile</em> Lindl. (DNL) on the quality of rice wine fermented by <em>Saccharomyces cerevisiae</em> (DnSC) and <em>Wickerhamomyces anomalus</em> (DnWA), respectively, the physicochemical indexes, active ingredients, free amino acids, volatile flavor substances and nonvolatile metabolites of rice wine based on chemical methods, GC-MS and nontargeted metabolomics were studied. Results showed that the addition of DNL had a significant effect on the contents of physicochemical indicators. Compared with the fermented rice wine without the addition of DNL, the contents of active ingredients, free amino acids and volatile flavor components in DnSC and DnWA were all significantly increased. Among them, compared with SC, the contents of polysaccharides, flavonoids, total phenols and free amino acids in DnSC rose by 46.67 %, 27.07 %, 20.45 % and 50.14 % respectively. And compared with WA, these active ingredients in DnWA rose by 25.45 %, 20.13 %, 10.77 % and 46.01 % respectively. Notably, after adding DNL, the content of dendrobine in rice wine increased from 0 to 14.53 PPM (DnSC) and 11.41 PPM (DnWA) respectively. The volatile flavor compounds in DnWA rice wine were the most abundant (45 kinds), among which 14 kinds of alcohols were detected. The content of volatile flavor compounds in DnSC rice wine was the highest (45.45 mg/mL), among which 18 kinds of esters were detected. There were significant differences in flavor compounds between different rice wines, which give different aromatic styles and characteristics. Metabolomics analysis showed that the overall expression of metabolic pathways in rice wine was almost up-regulated by the addition of DNL, which resulted more metabolites in rice wine. The metabolic pathways that caused significant differences in <em>Sc</em>-fermented rice wine were the metabolism of nicotinate and nicotinamide and the metabolism of glyoxylate and dicarboxylate, while in <em>Wa</em>-fermented rice wine, they were the metabolism of phenylalanine and the metabolism of galactose. These results provide a theoretical basis for the development of DNL and its application in fermented rice wine.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 130-143"},"PeriodicalIF":3.5,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702174","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":"Effect of air velocity on airborne ultrasound application in pork liver drying","authors":"Eduardo A. Sánchez-Torres ,&nbsp;Esperanza Dalmau ,&nbsp;Anabella S. Giacomozzi ,&nbsp;Jose Benedito ,&nbsp;José Bon ,&nbsp;José V. García-Pérez","doi":"10.1016/j.fbp.2024.11.014","DOIUrl":"10.1016/j.fbp.2024.11.014","url":null,"abstract":"<div><div>Airborne ultrasound is considered a feasible emerging technology for the intensification of the drying of biological materials due to its mild thermal effect avoiding the degradation of heat sensitive compounds. The effects brought about by airborne ultrasound on the drying are largely dependent on both the product structure itself and the process variables used. Thus, the present study examines the effect of the air velocity and the application of airborne ultrasound during the low-temperature convective drying of pork liver. For this purpose, drying experiments were carried out at 50 °C on pork liver cylinders using different air velocities, ranging from 1 to 6 m·s⁻¹, without (AIR) and with ultrasound application (US). The modelling of the drying kinetics was approached using the diffusion theory, evaluating both the contribution of external convection and shrinkage. The experimental results demonstrated that the application of airborne ultrasound only increased the drying rate at air velocities below 3 m·s⁻¹, shortening the drying time by up to 30 %.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 238-248"},"PeriodicalIF":3.5,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757573","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":"Effect of solid-state fermentation on mineral binding efficiency of chickpea protein: Characterization and in-vitro mineral uptake","authors":"Nikhil Dnyaneshwar Patil ,&nbsp;Ankur Kumar ,&nbsp;Minaxi Sharma ,&nbsp;Aarti Bains ,&nbsp;Kandi Sridhar","doi":"10.1016/j.fbp.2024.11.013","DOIUrl":"10.1016/j.fbp.2024.11.013","url":null,"abstract":"<div><div>Iron deficiency is a prevalent global health concern, especially in populations lacking diverse nutrient sources. Chickpeas, rich in both protein and iron, face limitations in iron bioavailability due to anti-nutritional factors and low iron complex solubility. In this regard, solid-state fermentation offers promise in enhancing plant-based food nutrition. Therefore, this study examined the impact of fermentation on chickpea protein's mineral binding, focusing on iron complexation. Comparing native chickpea protein-iron complex (NCP-Fe) and fermented chickpea protein-iron complex using <em>Aspergillus awamori</em> (FCP90-Fe), significant improvements were noted after 90 h of fermentation. Protein content and solubility in FCP90-Fe increased by 14.77 % and 22.70 %, respectively. Structural alterations induced by <em>A. awamorai</em> were evident through Fourier transform infrared spectroscopy and thermogravimetric analysis. Functional attributes such as protein solubility (18.91 %), oil (23.60 %), and water holding capacity (19.17 %) also improved in FCP90-Fe, indicating enhanced food application potential. Additionally, FCP90-Fe exhibited a 31.74 % increase in iron content and significantly higher mineral bioavailability, with enhancements of 21.99 % and 59.90 % compared to NCP-Fe. <em>In vitro</em> studies demonstrated increased iron transportation, retention, and uptake by 11.07 %, 10.42 %, and 7.09 %, respectively, underscoring improved iron bioavailability from fermented chickpea protein. Moreover, FCP90-Fe notably elevated ferritin synthesis levels, suggesting enhanced iron storage capacity within cells, with a 62.66 % increase in ferritin content per mg cell protein and a 39.59 % increase per gram sample compared to NCP-Fe. This study emphasizes the considerable impact of fermentation on the chickpea protein iron complex. It increases its mineral bioavailability, iron uptake, digestibility, and mineral bioavailability.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 199-210"},"PeriodicalIF":3.5,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142723699","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}