Food and Bioproducts Processing最新文献_第10页

A comparative study of 3D CAD and fractal geometry models for analyzing mass transfer in shrimp during convective drying 三维CAD与分形几何模型对对虾对流干燥传质分析的比较研究

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-25 DOI: 10.1016/j.fbp.2025.10.015

K.H. Estévez-Sánchez , J. Del Rosario-Santiago , O. Cortés-Zavaleta , M. Sánchez-Cantú , H. Ruiz-Espinosa , M.A. García-Alvarado , C.E. Ochoa-Velasco , I.I. Ruiz-López

Shrimp is a highly perishable and economically important seafood, making effective drying methods essential for preservation. Current shrimp drying models typically fall into two categories: high-fidelity 3D simulations with high computational cost, and analytical models using simplified shrimp geometry, both of which typically neglect product shrinkage. This study introduces a novel modeling approach which represents shrimp as a shrinkable, spherically symmetric object with a fractal dimension. The method was applied to analyze mass transfer (MT) during convective drying of pre-cooked shrimp at 70, 80, and 90 °C, both with and without dry salting pretreatment. The fractal dimension was determined by matching drying behavior to that predicted by a detailed 3D CAD model. A value of 2.38 was obtained, falling between that of an infinite cylinder (2) and a cylinder with equal height and diameter (2.63). For untreated shrimp, moisture-averaged effective diffusivities (accounting for shrinkage) were estimated using the 3D CAD model as 4.86, 5.40, and 7.04 (×10⁻¹⁰) m²/s at 70, 80, and 90°C, respectively. Dry-salted shrimp showed slightly lower values: 4.78, 5.21, and 6.31 (×10⁻¹⁰) m²/s under the same conditions; however, these differences were not statistically significant (

p > 0.05

). The fractal object approach yielded diffusivity estimates that did not differ significantly from those obtained with the 3D CAD model (

p > 0.05

). These findings indicate that the fractal object-based model can effectively approximate complex-shaped foods like shrimp for drying analysis and the estimation of MT properties.

虾是一种高度易腐和经济上重要的海产品，因此有效的干燥方法对于保存是必不可少的。目前虾类干燥模型主要分为两类：一类是计算成本高的高保真三维模拟模型，另一类是采用简化虾类几何结构的解析模型，这两类模型都忽略了产品的收缩率。本研究提出了一种新的建模方法，将虾表示为具有分形维数的可收缩球对称物体。应用该方法分析了在70、80和90°C条件下，干盐预处理和不干盐预处理对虾对流干燥过程中的传质（MT）。通过将干燥行为与详细的三维CAD模型预测的干燥行为相匹配，确定了分形维数。得到的值为2.38，介于无限圆柱体(2)和等高直径圆柱体（2.63）之间。对于未经处理的虾，使用3D CAD模型估计，在70、80和90°C时，水分平均有效扩散率（考虑收缩）分别为4.86、5.40和7.04 （×10−10）m2/s。在相同条件下，干咸虾的值略低，分别为4.78、5.21和6.31 （×10−10）m2/s；但差异无统计学意义（p>0.05）。分形对象方法得出的扩散系数估计值与3D CAD模型的估计值没有显著差异（p>0.05）。这些结果表明，基于分形对象的模型可以有效地近似虾等形状复杂的食物，用于干燥分析和MT性质估计。

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引用次数: 0

Prediction of major pressure losses pumping non-Newtonian foods and beverages – The role of uncertainty propagation for power law fluids 非牛顿食品和饮料的主要压力损失预测。幂律流体的不确定度传播的作用

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-24 DOI: 10.1016/j.fbp.2025.10.017

Andreas Håkansson , Hanna Ekelund , Hanna Isendahl , Hannah Viklund , Helena Wijkander , Dragana Arlov

To predict major pressure losses from pumping shear thinning liquid foods and beverage, rheometer-measured flow behaviour (n) and flow consistency (K) indices are needed. These are always obtained with some measurement uncertainty. This contribution develops a tool that allows for quantitatively estimating how a given measurement uncertainty in the rheological parameters translate to prediction uncertainty in major pressure losses, and how much measurement uncertainty can be allowed while ensuing that the prediction uncertainty is within a given tolerance. Methodologically, the study combines the general uncertainty management framework, Monte Carlo simulations, and an artificial neural network regression to predict uncertainty propagation. Experimental data on a range of liquid foods and beverages are used. Results show that relative measurement uncertainties of ∼2–5 % in n and K results in a prediction uncertainty of less than 10 % in the major pressure losses. Moreover, uncertainty in n influences the prediction quality more severely than uncertainty in K, and prediction uncertainty is larger the closer n is to 1. This is the first contribution providing a quantitative relationship between measurement uncertainty and prediction uncertainty for this application. It provides measurement guidelines and helps identify the role of uncertainty propagation in predicting pressure losses when pumping complex liquid foods.

为了预测泵送剪切稀释液态食品和饮料的主要压力损失，需要流变仪测量的流动特性(n)和流动一致性(K)指标。这些都是有一定测量不确定度的。这一贡献开发了一种工具，可以定量地估计流变参数中给定的测量不确定度如何转化为主要压力损失的预测不确定度，以及在预测不确定度在给定公差范围内时允许的测量不确定度。在方法上，该研究结合了一般的不确定性管理框架、蒙特卡罗模拟和人工神经网络回归来预测不确定性的传播。使用了一系列液态食品和饮料的实验数据。结果表明，n和K的相对测量不确定度为~ 2-5 %，导致主要压力损失的预测不确定度小于10 %。而且，n的不确定性比K的不确定性对预测质量的影响更大，且n越接近1，预测的不确定性越大。这是为该应用提供测量不确定度和预测不确定度之间定量关系的第一个贡献。它提供了测量指南，并有助于确定不确定度传播在泵送复杂液体食品时预测压力损失的作用。

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引用次数: 0

Potato protein/sugar beet pectin glycation conjugates: ultrasound-assisted preparation and their applications as carriers of anthocyanins 马铃薯蛋白/甜菜果胶糖基化缀合物：超声辅助制备及其作为花青素载体的应用

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-22 DOI: 10.1016/j.fbp.2025.10.016

Xingli Liu , Yaru Yuan , Boren Yu , Li Shen , Hongwei Wang , Huishan Shen , Zhiqiang Feng , Hua Zhang , Yanyan Zhang

Purple sweet potato anthocyanins (PSPA) are natural phenolic substances with antioxidant functions, but their relatively low stability affects their bioavailability. The Maillard reaction can improve the functional properties of proteins, thus increasing the stability of loaded active substances. However, the Maillard reaction has several problems, such as a long reaction time and high energy consumption, ultrasound may shorten the reaction time and increase the grafting efficiency of the Maillard reaction through cavitation and mechanical effects. Therefore, this study explored the influence of ultrasound on the structure and functional properties of glycosylated potato protein (PP) through ultrasound-assisted glycosylation and investigated both the encapsulation effect of ultrasound-assisted glycosylated proteins on PSPA and the storage stability of the resulting nanocomplexes. Compared with that of the control sample, the degree of grafting of the 300 W/L ultrasonic power density sample increased from 29.75 % to 42.31 % (p < 0.05), and its solubility increased from 42.25 % to 63.57 % (p < 0.05). The cavitation produced by ultrasound transformed the ordered secondary structure (α-helix, β-sheet) of proteins into a disordered structure (β-turn, random coil), making the structure looser and more conducive to the progress of the reaction. In addition, the thermodynamic parameters of the binding process indicated that protein and anthocyanins were bound mainly by hydrogen bonds. Both PP and glycosylated PP improved the encapsulation rate of PSPA to a certain extent. Moreover, the antioxidant stability of 300-PP-PSPA increased to 34.93 % after 14 d of storage, compared to 27.95 % in the control group (p < 0.05). During the in vitro intestinal simulation digestion stage, the cumulative release rate of 300-PP-PSPA was 7 % and 48 % lower than that of PP-PSPA and unencapsulated PSPA, respectively. This finding also indicated that glycosylated PP-encapsulated PSPA can achieve slow and continuous release. In conclusion, the use of ultrasound-assisted glycosylated protein-anthocyanins nanocomplexes is a promising method for improving the stability and bioavailability of anthocyanins.

紫薯花青素是一种具有抗氧化功能的天然酚类物质，但其稳定性较低，影响了其生物利用度。美拉德反应可以改善蛋白质的功能特性，从而增加负载活性物质的稳定性。但美拉德反应存在反应时间长、能耗大等问题，超声可通过空化作用和机械作用缩短美拉德反应的反应时间，提高接枝效率。因此，本研究通过超声辅助糖基化，探讨超声对马铃薯糖基化蛋白（PP）结构和功能特性的影响，并考察超声辅助糖基化蛋白对PSPA的包封效果以及所形成的纳米复合物的储存稳定性。与对照试样相比,嫁接的300度 W / L超声波功率密度样品从29.75增加 % 42.31 % (p & lt; 0.05),和它的溶解度增加从42.25 % 63.57 % (p & lt; 0.05)。超声产生的空化作用使蛋白质的有序二级结构（α-螺旋，β-片）转变为无序结构（β-转，无序线圈），使结构更加松散，更有利于反应的进行。此外，结合过程的热力学参数表明，蛋白质和花青素主要通过氢键结合。PP和糖基化PP均在一定程度上提高了PSPA的包封率。贮藏14 d后，300-PP-PSPA的抗氧化稳定性为34.93 %，高于对照组的27.95 % （p <； 0.05）。在体外肠道模拟消化阶段，300-PP-PSPA的累积释放率分别比PP-PSPA和未包封的PSPA低7 %和48 %。这一发现也表明糖基化pp包封的PSPA可以实现缓慢持续释放。综上所述，超声辅助糖基化蛋白-花青素纳米复合物是提高花青素稳定性和生物利用度的一种很有前途的方法。

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引用次数: 0

Sustainable extraction of high-quality coconut husk fibers: A comparative study of chemical, boiling, and physical methods 高品质椰子皮纤维的可持续提取：化学、煮沸和物理方法的比较研究

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-15 DOI: 10.1016/j.fbp.2025.10.012

Shaofeng Ru, Xueliang Zhang, Renyan Yang, Yifan Zhang, Songmei Yang

Coconut husk fibers are widely recognized for their low cost and biodegradability, offering broad application prospects in various fields. However, the quality of these fibers is influenced by extraction and processing methods. Therefore, the efficient extraction of high-quality coconut husk fibers has become a topic worthy of in-depth research. This study employed manual stripping, chemical methods (alkali and anhydride), and boiling, as well as combinations of these methods with physical (rolling) treatments, to process coconut husks and extract fibers. The effects of different treatment methods on the fibers were analyzed, and tear strength tests were conducted on the husks. The results showed that chemical and boiling treatments improved the removal of non-cellulosic residues from the fiber surface, with alkali treatment combined with physical (rolling) methods proving particularly effective in eliminating non-cellulosic components. Rolling pretreatment enhanced the tensile strength of fibers extracted via boiling and alkali methods by 14.93 % and 6.32 %, respectively, compared to non-rolled fibers, while also improving their thermal stability. Fibers treated with phthalic anhydride exhibited the most significant improvement in tensile strength, showing a 23.73 % increase over untreated coconut husk fibers. Tear strength tests revealed that extraction methods incorporating physical (rolling) treatment substantially reduced the sudden load during husk tearing. The energy consumption for complete tearing was lower than or close to that of untreated husks, with the most energy-efficient method reducing consumption by approximately 27.03 %, demonstrating some energy-saving benefits, though the tearing process required more time.

椰壳纤维以其低廉的成本和可生物降解性被广泛认可，在各个领域有着广阔的应用前景。然而，这些纤维的质量受到提取和加工方法的影响。因此，高效提取优质椰壳纤维已成为一个值得深入研究的课题。本研究采用人工剥壳、化学方法（碱和酸酐）和煮沸，以及这些方法与物理（轧制）处理相结合的方法来加工椰子壳并提取纤维。分析了不同处理方法对纤维的影响，并对稻壳进行了撕裂强度试验。结果表明，化学处理和煮沸处理改善了纤维表面非纤维素残留物的去除，碱处理结合物理（轧制）方法在去除非纤维素成分方面特别有效。与未轧制纤维相比，沸腾法和碱法提取的纤维拉伸强度分别提高了14.93 %和6.32 %，同时热稳定性也得到了改善。经邻苯二甲酸酐处理的纤维抗拉强度提高最为显著，比未经处理的椰壳纤维提高23.73 %。撕裂强度测试表明，结合物理（轧制）处理的提取方法大大降低了外壳撕裂时的突然载荷。完全撕裂的能耗低于或接近未经处理的稻壳，最节能的方法减少能耗约27.03% %，显示出一定的节能效益，尽管撕裂过程需要更多的时间。

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引用次数: 0

Biodegradable cryogels based on pea starch as carriers of bioactive compounds from pecan (Carya illinoinensis) co-product: Synthesis, characterization, and prospecting for technological use 以豌豆淀粉为载体的山核桃副产物生物活性化合物的可生物降解冷冻材料：合成、表征及技术应用前景

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-15 DOI: 10.1016/j.fbp.2025.10.014

Eduarda Caetano Peixoto , Elder Pacheco da Cruz , Tatiane Jéssica Siebeneichler , Laura Martins Fonseca , Julia Eisenhardt de Mello , Roselia Maria Spanevello , Alvaro Renato Guerra Dias , Elessandra da Rosa Zavareze , Cesar Valmor Rombaldi

Pecan nut shells are typically discarded as waste. However, their valorization holds significant potential due to the presence of phenolic compounds and antioxidant properties. This study sought to enhance the value of this byproduct by developing cryogels derived from pea starch, enriched with pecan nut shell extract (PNSE). Develop a fully biodegradable material suitable for food packaging that is capable of incorporating bioactive compounds. The cryogels were prepared by gelatinizing the starch, followed by physical crosslinking through five cycles of freezing and thawing. PNSE was incorporated into the cryogels at 10 % and 20 % (w/w). PNSE was evaluated for its individual phenolic compounds and cytotoxicity. The cryogels were assessed for their morphology, density, porosity, water absorption, hardness, antioxidant activity, reuse potential, and biodegradability. PNSE contained phenolic compounds, with tannins and procyanidins identified as the major groups. These compounds are primarily responsible for the bioactivity of PNSE. The cryogels exhibited a macroporous and homogeneous morphology. All cryogels had a low density (0.058–0.078 g/cm³), high porosity (88–91 %), and high water absorption, reaching up to 1513 %. The incorporation of PNSE increased the hardness of the cryogels, thereby enhancing their structural integrity. Cryogels demonstrated reusability over 15 cycles, with 600 % absorption potential. All cryogels were biodegradable in soil within 15 days. These cryogels represent effective matrices with potential applications as water absorbers for fresh food products that release exudates, as well as carriers of antioxidant and bioactive compounds.

山核桃壳通常被当作废物丢弃。然而，由于酚类化合物和抗氧化性能的存在，它们的增值具有显著的潜力。本研究试图通过开发富含核桃壳提取物（PNSE）的豌豆淀粉衍生的冷冻产品来提高这一副产品的价值。开发一种完全可生物降解的材料，适合于食品包装，能够纳入生物活性化合物。通过将淀粉糊化，然后经过5次冷冻和解冻的物理交联，制备出冷冻材料。PNSE分别以10 %和20 % （w/w）加入到冷冻液中。评估了PNSE的单个酚类化合物和细胞毒性。研究人员评估了这些冷冻液的形态、密度、孔隙率、吸水性、硬度、抗氧化活性、再利用潜力和生物降解性。PNSE含有酚类化合物，以单宁和原花青素为主要基团。这些化合物是PNSE生物活性的主要原因。所制备的冷库具有均匀的大孔结构。所有冷冻液均具有低密度（0.058 ~ 0.078 g/cm³）、高孔隙率（88 ~ 91 %）和高吸水性（高达1513 %）的特点。PNSE的加入提高了低温材料的硬度，从而增强了其结构完整性。制冷机可重复使用超过15次循环，具有600 %的吸收潜力。所有冷冻剂在15天内均可在土壤中降解。这些冷藏箱代表了有效的基质，具有潜在的应用价值，可以作为新鲜食品中释放渗出物的吸水性材料，以及抗氧化剂和生物活性化合物的载体。

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引用次数: 0

Proof-of-concept: Ultrafiltration as a pre-treatment for the anion exchange chromatography of RuBisCO from alfalfa 概念验证：超滤作为紫花苜蓿RuBisCO阴离子交换色谱的预处理

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-13 DOI: 10.1016/j.fbp.2025.10.011

Hartono Tanambell , Marianne Danielsen , Anders Hauer Møller , Trine Kastrup Dalsgaard

Alfalfa is gaining interest as an alternative protein source. The European Food Safety Authority (EFSA) approval of alfalfa protein concentrate as novel food states presence of metabolites as a barrier for higher amount of consumption. A promising method for protein isolation is anion exchange chromatography, which is scalable through expanded bed chromatography. In this study, ultrafiltration-buffer exchange (UBE) and ultrafiltration-diafiltration was applied as an upstream and downstream processing to anion exchange chromatography, respectively. The performance of these techniques was compared to that of lab scale dilution and centrifugal spin filters. The result showed that UBE shortened the chromatography duration by 50 % and resulted in a cleaner column. However, downstream desalination through ultrafiltration-diafiltration resulted in concentrate with lower protein content (60.41 ± 0.84 %), compared to that obtained from centrifugal spin filters (90.49 ± 1.34 %), suggesting the need to carry out extra diafiltration steps. Untargeted metabolomics revealed that high absorption at 214 nm in the anion exchange flowthrough fraction could be attributed to di- and tripeptides also present in the ultrafiltration permeates. Polyphenols present in ultrafiltration permeate were absent from both flowthrough and 225 mM fraction, suggesting that they might bind strongly to the column. Various carboxylic acids were present in the ultrafiltration permeate, chromatography flowthrough, and 225 mM NaCl fraction. Contaminants eluting at 225 mM NaCl with high absorbance at 214 nm were not successfully identified although their occurrence was lower in UBE samples. These results suggest that UBE is promising as pre-treatment for purification of RuBisCO from alfalfa using anion exchange chromatography.

苜蓿作为一种替代蛋白质来源正引起人们的兴趣。欧洲食品安全局（EFSA）批准苜蓿蛋白浓缩物作为新型食品，指出其代谢物的存在是大量食用的障碍。阴离子交换色谱法是一种很有前途的蛋白质分离方法，它可以通过扩展床色谱法进行扩展。在本研究中，超滤-缓冲交换（UBE）和超滤-滤滤分别作为阴离子交换色谱的上游和下游处理。将这些技术的性能与实验室规模稀释和离心自旋过滤器的性能进行了比较。结果表明，UBE使色谱时间缩短了50% %，色谱柱更干净。然而，与离心自旋过滤器获得的浓缩物（90.49 ± 1.34 %）相比，下游通过超滤-滤除得到的浓缩物蛋白质含量（60.41 ± 0.84 %）较低，这表明需要进行额外的滤除步骤。非靶向代谢组学显示，在214 nm处阴离子交换流过部分的高吸收可能归因于超滤渗透物中也存在的二肽和三肽。超滤渗透液中存在的多酚在流过和225 mM馏分中均不存在，表明它们可能与柱结合强烈。超滤渗透液、色谱流和225 mM NaCl馏分中存在不同的羧酸。在225 mM NaCl洗脱的214 nm高吸光度的污染物虽然在UBE样品中的发生率较低，但未能成功鉴定。这些结果表明，UBE有望作为阴离子交换色谱法纯化紫花苜蓿中RuBisCO的前处理。

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引用次数: 0

A new strategy with forming the aggregation unit to improve chlorophyll water solubility based on its natural inherent structure carriers 基于天然固有结构载体形成聚集单元提高叶绿素水溶性的新策略

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-10 DOI: 10.1016/j.fbp.2025.10.008

Zhaotian Yang , Jinghao Zhang , Suxia Shen , Ning Xu , Zixuan Han , Lin Zeng , Yan Zhang

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Chlorophyll (Chl), a natural pigment with multifunctional bioactive properties, faces limited industrial application due to its poor water solubility. In this study, we proposed a novel strategy utilizing Chl-rich spinach extracts (CRSE)—natural Chl carriers with inherent structural stability—to generate water-soluble Chl particles. CRSE contained high protein (47.57 %) and lipid (8.2 %) contents, enabling its use as a structural foundation. Sucrose fatty acid ester (SE) and maltodextrin (MD)-whey protein isolate (WPI) matrix were chosen to stabilize emulsions and generate CRSE-MD-WPI aggregation unit particles. The optimized formulation (1.5 % SE; 14 % wall materials, WPI:MD = 5:5) produced particles with enhanced encapsulation efficiency (81.75 %), solubility (86.83 %), and reduced moisture content (3.83 %). Structural analyses revealed that WPI established hydrophobic interactions with CRSE, hydrogen bonding with MD, and alterations both CRSE microenvironment polarity and MD crystallinity, thereby improving solubility and stability. Importantly, this approach reduced wall material usage by 50 % compared to conventional encapsulation. Overall, this work presents a scalable and eco-friendly protocol to enhance Chl solubility, providing a promising pathway for functional pigment applications in the food industry.

Graphical abstract

叶绿素（Chl）是一种具有多功能生物活性的天然色素，由于其水溶性较差，工业应用受到限制。在这项研究中，我们提出了一种新的策略，利用富含Chl的菠菜提取物(CRSE) -具有固有结构稳定性的天然Chl载体-生成水溶性Chl颗粒。CRSE含有较高的蛋白质（47.57 %）和脂质（8.2 %）含量，使其成为结构基础。选择蔗糖脂肪酸酯（SE）和麦芽糖糊精(MD)-乳清分离蛋白（WPI）基质稳定乳状液，生成CRSE-MD-WPI聚集单元颗粒。优化后的配方（1.5 % SE； 14 %壁材，WPI:MD = 5:5）制备的颗粒包封效率提高（81.75 %），溶解度提高（86.83 %），含水率降低（3.83 %）。结构分析表明，WPI与CRSE建立疏水相互作用，与MD形成氢键，改变了CRSE微环境极性和MD结晶度，从而提高了溶解性和稳定性。重要的是，与传统封装相比，这种方法减少了50% %的壁材使用量。总的来说，这项工作提出了一种可扩展和环保的方案来提高Chl的溶解度，为功能性色素在食品工业中的应用提供了一条有前途的途径。图形抽象

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引用次数: 0

Ultrasound pretreatment improves 3D printing and gelling properties of low-salt sliver carp (Hypophthalmichthys molitrix) surimi 超声预处理改善了低盐鲢鱼鱼糜的3D打印和胶凝性能

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-10 DOI: 10.1016/j.fbp.2025.10.009

Yaxing Yang , Liyun Wu , Qingqing Zeng , Feifan Cao , Hu Shi , Juming Tang , Fanbin Kong , Zhe Wang , Yang Jiao

3D printing provides delicate and unique structure for low-salt surimi product development, but may require pretreatment methods for improving its stability and gel strength. This study investigated the effects of ultrasound pretreatments (400 W, 40 kHz, treatment time of 0–30 min) on the 3D printing and gelling properties of low-salt surimi. The results revealed that ultrasound pretreatment improved the surface smoothness of printed samples and decreased the filament breakage. The gel strength, water holding capacity and salt-soluble protein solubility of surimi gel initially increased with longer ultrasonic treatment times and then decreased, which indicated that appropriate ultrasound pretreatment promoted the interaction between protein molecules and water. As a result, more proteins participated in the formation of the gel network due to ultrasound application, which significantly enhanced the hardness and gel strength of the low-salt surimi gel. The change in total sulfhydryl content showed a contrary trend than the protein solubility, which might be attributed to more pronounced protein unfolding induced by ultrasound and subsequent exposure of -SH groups, leading to formation of more disulfide bonds. The low field NMR and MRI showed that the initial relaxation times were shortened and hydrogen proton density increased, indicating a tighter binding between protein and water and reduced water fluidity. Scanning electron microscope observations showed the surimi gel treated with ultrasound for 15 min formed a uniform and dense gel network. In conclusion, appropriate ultrasound pretreatment significantly improves the 3D printing and gelling properties of low-salt sliver carp surimi, which provides a promising method in low-salt surimi-based food development in 3D printing.

3D打印为低盐鱼糜产品的开发提供了精致独特的结构，但可能需要预处理方法来提高其稳定性和凝胶强度。本研究考察了超声预处理（400 W, 40 kHz，处理时间0-30 min）对低盐鱼糜3D打印及胶凝性能的影响。结果表明，超声预处理提高了打印样品的表面光洁度，减少了细丝断裂。随着超声处理时间的延长，鱼糜凝胶的凝胶强度、持水量和盐溶蛋白溶解度先升高后降低，说明适当的超声预处理促进了蛋白质分子与水的相互作用。超声的应用使得更多的蛋白质参与凝胶网络的形成，显著提高了低盐鱼糜凝胶的硬度和凝胶强度。总巯基含量的变化与蛋白质溶解度的变化趋势相反，这可能是由于超声和随后的-SH基团暴露导致蛋白质展开更明显，导致形成更多的二硫键。低场NMR和MRI显示，初始弛豫时间缩短，氢质子密度增加，表明蛋白质与水的结合更紧密，水的流动性降低。扫描电镜观察显示，超声作用15 min后鱼糜凝胶形成均匀致密的凝胶网络。综上所述，适当的超声预处理可以显著提高低盐鲢鱼鱼糜的3D打印和胶凝性能，为低盐鱼糜食品的3D打印开发提供了一种很有前景的方法。

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引用次数: 0

Prebiotic activity of xylo-oligosaccharides from eucalyptus forestry residues: Influence of polymerization degree on gut microbiota and metabolism 桉树残基低聚木糖的益生元活性：聚合程度对肠道菌群和代谢的影响

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-10 DOI: 10.1016/j.fbp.2025.10.010

Xiaoxue Zhao , Yang Zhou , Caoxing Huang , Chenhuan Lai , Zhe Ling , Chunhui Liu , Qiang Yong

The polymerization degree of xylo-oligosaccharides is crucial in determining their prebiotic activity. Herein, soluble xylan with a moderate degree of polymerization (RX) and xylo-oligosaccharides enriched in xylobiose and xylotriose (XOS) were prepared from eucalyptus forestry residues. Their influence on gut microbiota and potential metabolic mechanisms was evaluated through in vitro fermentation. The results indicated that RX and XOS exhibited sugar utilization rates of 82.5 % and 100 % after purification, respectively, following 24 h of anaerobic fermentation with gut microbiota. Meanwhile, microbial concentration increased by 1.7-fold and 1.9-fold, with short-chain fatty acid production reaching 2.2 g/L and 3.2 g/L, respectively. The gut microbiota composition analysis revealed that RX enhanced species diversity, while XOS significantly enriched dominant taxa. RX promoted the growth of Actinobacteria and Bacteroidetes, whereas XOS favored Firmicutes and Actinobacteria and inhibited Proteobacteria. Functional prediction indicated that RX primarily enhanced cofactor and vitamin metabolism, energy metabolism, and cell growth pathways, while XOS activated pathways related to biodegradation, terpene and polyketide metabolism, and arginine and proline metabolism. These results provide a theoretical basis for the valorization of eucalyptus residues and prebiotic development.

低聚木糖的聚合度是决定其益生元活性的关键。本文以桉树残基为原料，制备了中等聚合度的可溶性木聚糖（RX）和富含木糖二糖和木糖三糖的低聚木糖（XOS）。通过体外发酵，评估其对肠道菌群的影响和潜在的代谢机制。结果表明，纯化后的RX和XOS经肠道菌群厌氧发酵24 h，糖利用率分别为82.5 %和100 %。微生物浓度提高了1.7倍和1.9倍，短链脂肪酸产量分别达到2.2 g/L和3.2 g/L。肠道菌群组成分析显示，RX提高了物种多样性，而XOS显著增加了优势类群。RX促进放线菌门和拟杆菌门的生长，XOS有利于厚壁菌门和放线菌门的生长，抑制变形菌门的生长。功能预测表明，RX主要增强了辅助因子和维生素代谢、能量代谢和细胞生长途径，而XOS激活了生物降解、萜烯和聚酮代谢、精氨酸和脯氨酸代谢等相关途径。这些结果为桉树残留物的增值和益生元的开发提供了理论依据。

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引用次数: 0

Effect of solvent recrystallization on the purification of crude phytosterols derived from corn oil deodorizer distillate 溶剂重结晶对玉米油脱臭馏出物纯化粗植物甾醇的影响

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-10-09 DOI: 10.1016/j.fbp.2025.10.007

Zhili Shen, Shaohua Liang, Cong Sun, Pengcheng Meng, Ruinan Yang

The main factors influencing the crystallization process of crude phytosterols, such as the crystallization termination temperature, cooling rate, stirring speed, and number of recrystallization cycles, were systematically investigated in the present study. Six solvents were selected to extract phytosterols from corn oil deodorizer distillate, while the total phytosterol content and yield were used as evaluation indexes. The results indicated that the total phytosterol content in various solvents increased with higher crystallization termination temperatures, faster stirring rates, or a greater number of crystallization cycles. For the above three factors, taking ethyl acetate as an exemplar, the variations in total phytosterol content were from 70.24 % to 87.57 %, 84.13–92.81 %, and 96.43–99.91 %, respectively. However, under these conditions, the yield of total phytosterol decreased to varying extents. The total phytosterol content in various solvents decreased as the cooling rate increased, whereas the yield of total phytosterol showed varying degrees of increase. The morphological analysis of phytosterol crystals demonstrated that the crystal structure of phytosterol exhibits significant variation depending on the solvent employed, thereby influencing the separation and purification processes of phytosterol crystals. The Pearson correlation coefficient analysis revealed a strong correlation between the selected factors with the total phytosterol content and yield across various solvents. Furthermore, the heat map clustering results indicated that recrystallization using ethyl acetate had a significant effect compared to other solvents, achieving a total phytosterol content of 96.43 % and a total phytosterol yield of 94.25 %. This work holds considerable theoretical and technical significance for the industrialized and efficient production of high-purity phytosterol products. It also provides a feasible solution for the high-value utilization of by-products in vegetable oil processing.

系统研究了影响植物甾醇粗结晶过程的主要因素，如结晶终止温度、冷却速率、搅拌速度、再结晶循环次数等。选择6种溶剂从玉米油脱臭馏出物中提取植物甾醇，以总甾醇含量和得率为评价指标。结果表明，随着结晶终止温度的升高、搅拌速率的加快和结晶循环次数的增加，不同溶剂中植物甾醇的含量均有所增加。以乙酸乙酯为例，3个因素对总甾醇含量的影响范围分别为70.24 % ~ 87.57 %、84.13 ~ 92.81 %和96.43 ~ 99.91 %。然而，在这些条件下，总甾醇的产率都有不同程度的下降。随着冷却速率的增加，各种溶剂中的总甾醇含量降低，而总甾醇得率则有不同程度的提高。对植物甾醇晶体的形态分析表明，不同溶剂对植物甾醇晶体结构的影响很大，从而影响了植物甾醇晶体的分离纯化过程。Pearson相关系数分析表明，所选因素与不同溶剂的总甾醇含量和得率之间存在较强的相关性。此外，热图聚类结果表明，与其他溶剂相比，乙酸乙酯重结晶效果显著，总甾醇含量为96.43 %，总甾醇收率为94.25 %。本研究对工业化高效生产高纯度植物甾醇产品具有重要的理论和技术意义。为植物油加工副产物的高价值利用提供了可行的解决方案。

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引用次数: 0