Food and Bioproducts Processing最新文献_第2页

Enzyme–phenolic and ascorbic acid interactions in collagen hydrolysates: A simulated gastrointestinal perspective 酶-酚和抗坏血酸在胶原水解物中的相互作用：模拟胃肠道的观点

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

Food and Bioproducts Processing

Pub Date : 2026-01-14 DOI: 10.1016/j.fbp.2026.01.009

Saeid Chobdar Rahim , Beyza Çay , Aydın Erge , Zehra Betül Ahi

In this study, the structural and functional properties of collagen hydrolysates were evaluated in a simulated gastrointestinal digestion model. Collagen peptides were produced by enzymatically hydrolyzing bovine gelatin in the presence of selected bioactive compounds, including a phenolic acid (gallic acid), a flavonoid (quercetin), and a non-phenolic antioxidant vitamin (ascorbic acid). The results demonstrated that collagen peptides obtained under these conditions exhibited enhanced antioxidant activity. However, during the gastric phase, phenolic-enriched samples partially inhibited pepsin activity, leading to limited proteolysis and reduced molecular weight decline. This indicates that phenolic compounds, when present during hydrolysis, can interact with digestive enzymes and modulate protein digestion. Such interactions may not always generate synergistic effects; instead, they may result in phase-dependent modulation, where early gastric digestion is hindered but intestinal hydrolysis is restored. These findings highlight the importance of evaluating the digestive behavior of phenolic–protein systems to better understand their nutritional and functional implications in the development of functional foods and nutraceuticals.

在这项研究中，胶原蛋白水解物的结构和功能特性在模拟胃肠消化模型中进行了评估。胶原蛋白肽是在选定的生物活性化合物存在下通过酶水解牛明胶产生的，包括酚酸（没食子酸）、类黄酮（槲皮素）和非酚类抗氧化维生素（抗坏血酸）。结果表明，在这些条件下获得的胶原肽具有增强的抗氧化活性。然而，在胃期，富含酚的样品部分抑制胃蛋白酶活性，导致有限的蛋白质水解和减轻分子量下降。这表明，当水解过程中存在酚类化合物时，可以与消化酶相互作用并调节蛋白质的消化。这种相互作用不一定总能产生协同效应；相反，它们可能导致相依赖性调节，其中早期胃消化受到阻碍，但肠道水解恢复。这些发现强调了评估酚蛋白系统消化行为的重要性，以更好地了解其在功能食品和营养保健品开发中的营养和功能意义。

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引用次数: 0

Xanthan gum production from sugarcane bagasse and its potential for biodegradable food packaging films 甘蔗渣生产黄原胶及其在生物可降解食品包装膜方面的潜力

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

Food and Bioproducts Processing

Pub Date : 2026-01-13 DOI: 10.1016/j.fbp.2026.01.008

Maria Rita Meyer Ferraz da Costa , Enio Nazaré de Oliveira Junior , Marali Vilela Dias , Lisbeth Garbrecht Thygesen , Gustavo Henrique Denzin Tonoli , Anand Ramesh Sanadi , Mario Guimarães Junior

Growing environmental concerns over plastic pollution have intensified the search for sustainable alternatives in food packaging. However, the high cost of biopolymers remains a barrier to large-scale adoption. This study addresses this gap by investigating the use of sugarcane bagasse, an abundant agro-industrial residue in Minas Gerais (Brazil), as a low-cost substrate for xanthan gum (XG) production. The objective was to evaluate the physicochemical properties of lab-produced XG and compare them to commercial XG, assessing their suitability for incorporation into biodegradable packaging films. In this sense, the developed gum was characterized for apparent and intrinsic viscosities, molecular weight, chemical/functional groups (FTIR), thermal properties (TGA and DSC), and elemental analysis (C, H, O, N and S). Fermentation of sugarcane bagasse extract (6 % w/v) with Xanthomonas campestris CCT 5268 at 28 °C for 120 h yielded 2.07 g/L of gum. The biopolymer exhibited pseudoplastic behavior, with an apparent viscosity of 135 mPa·s at 25° C and 25 s⁻¹ . Thermal analysis revealed degradation temperatures of 290º C (lab-produced) and 300º C (commercial), indicating comparable stability. The molecular weight of the lab-produced gum was 1238 kDa, surpassing the commercial sample (1018 kDa). FTIR and elemental analyses confirmed structural similarity between both samples, with minor differences attributed to the fermentation substrate. These findings demonstrate the feasibility of valorizing agro-industrial waste for the production of functional biopolymers, supporting the development of cost-effective and sustainable packaging materials.

对塑料污染日益增长的环境担忧，促使人们加大了对可持续食品包装替代品的寻找力度。然而，生物聚合物的高成本仍然是大规模采用的障碍。本研究通过研究甘蔗渣作为黄原胶（XG）生产的低成本底物的使用，解决了这一差距。甘蔗渣是巴西米纳斯吉拉斯州的一种丰富的农业工业残留物。目的是评估实验室生产的XG的物理化学性质，并将其与商业XG进行比较，评估其纳入可生物降解包装膜的适用性。从这个意义上说，开发的胶的表观和特性粘度，分子量，化学/官能团（FTIR），热性能（TGA和DSC）和元素分析（C， H， O， N和S）进行了表征。甘蔗渣提取物（6 % w/v）与油菜黄单胞菌CCT 5268在28℃下发酵120 h，产胶量为2.07 g/L。该生物聚合物表现出假塑性行为，在25°C和25 s的表观粘度为135 mPa·s⁻¹ 。热分析显示降解温度为290ºC（实验室生产）和300ºC（商业），表明相当的稳定性。实验室生产的口香糖分子量为1238 kDa，超过了市售样品（1018 kDa）。FTIR和元素分析证实了两种样品的结构相似，发酵底物的差异较小。这些发现证明了利用农业工业废弃物生产功能性生物聚合物的可行性，支持开发具有成本效益和可持续性的包装材料。

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引用次数: 0

Evaluation of sustainable paper-based consumer packaging materials for shelf life extension of turmeric and nutmeg powder 可持续纸质消费品包装材料对延长姜黄和肉豆蔻粉保质期的评价

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

Food and Bioproducts Processing

Pub Date : 2026-01-08 DOI: 10.1016/j.fbp.2026.01.005

Badal Dewangan, Manjunath P. Eelager

Herein, the various sustainable consumer packaging for turmeric and nutmeg powder were examined to extend shelf life. The combination of paper and plastic packaging reduces plastic dependency and serves the sustainable goal. The absence of heavy metals and phthalates, as confirmed by ICP and GC-MS analysis, demonstrates that the P1 to P4 packaging options are safe for food contact. These packaging materials exhibit tensile strength ranging from 15.77 to 25.68 MPa. Due to the presence of Aluminum foil and MET PET as a barrier layer, the P3 and P4 packaging option exhibits superior barrier properties compared to P1 and P2. Fresh turmeric and nutmeg powder having nominal moisture content and water activity were studied for extension in their shelf life under accelerated conditions of 38 ± 1˚C and RH 90 ± 2 % with optimized sustainable consumer packaging option, achieved the maximum shelf life extension of 480 d (turmeric) and 390 d (nutmeg) in P4 packaging material with MET PET as the barrier layer.

在这里，各种可持续消费包装姜黄和肉豆蔻粉进行了检查，以延长保质期。纸和塑料包装的结合减少了对塑料的依赖，有助于实现可持续发展的目标。不含重金属和邻苯二甲酸盐，经ICP和GC-MS分析证实，P1至P4包装选项对食品接触是安全的。这些包装材料的抗拉强度范围为15.77至25.68 MPa。由于存在铝箔和MET PET作为阻隔层，与P1和P2相比，P3和P4封装选项显示出优越的阻隔性能。在温度为38 ± 1˚C、相对湿度为90 ± 2 %的加速条件下，对具有名义水分和水活度的新鲜姜黄粉和肉豆蔻粉进行了延长保质期的研究，优化了可持续消费包装方案，在以MET PET为阻隔层的P4包装材料中，姜黄粉和肉豆蔻粉的最长保质期分别为480 d和390 d。

引用次数: 0

Experimental study on the interaction of falling films and sprays during cleaning 清洗过程中落膜与喷雾相互作用的实验研究

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

Food and Bioproducts Processing

Pub Date : 2026-01-08 DOI: 10.1016/j.fbp.2025.12.020

M. Joppa, R. Schade, T. Hanisch, C. Golla, E. Fuchs, M. Mauermann

In hygiene-critical industries such as the food industry, there is great interest in designing needs-based cleaning processes with optimized parameters. Simulations of the cleaning processes can support optimization, but often take too long, especially regarding the spray cleaning of large containers. Simplified and semi-empirical prediction models can improve the situation but require a solid experimental basis. The present study addresses an important knowledge gap by investigating the cleaning of a swellable, food-related model soil with water by a spray that is superimposed with a falling film. The variation of the impact angle of the spray (30° … 90°), the pre-wetting time (0 s … 120 s) and the nozzle pressure (1 barg … 5 barg) reveals a wide range of possible effects. Compared to spray cleaning only, both an increase in the cleaning rate of almost 50 % as well as a decrease in the cleaned area of about 80 % were observed, depending on the parameter selection and focus of the analysis.

在卫生关键行业，如食品行业，有很大的兴趣设计基于需求的清洁过程与优化参数。清洗过程的模拟可以支持优化，但通常需要太长时间，特别是对于大型容器的喷雾清洗。简化和半经验预测模型可以改善这种情况，但需要坚实的实验基础。目前的研究解决了一个重要的知识差距，通过研究一个可膨胀的，与食物相关的模型土壤与水的清洗由一个与下降膜叠加的喷雾。喷雾冲击角（30°…90°）、预湿时间（0 s…120 s）和喷嘴压力（1 barg…5 barg）的变化揭示了各种可能的影响。与仅喷雾清洗相比，根据参数选择和分析重点的不同，观察到清洗率增加了近50% %，清洗面积减少了约80% %。

引用次数: 0

Multi-objective optimization of solid-liquid stirred tank with fractal impeller and baffle for food processing 食品加工分形叶轮挡板固液搅拌槽的多目标优化

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

Food and Bioproducts Processing

Pub Date : 2026-01-08 DOI: 10.1016/j.fbp.2026.01.002

Deyin Gu, Tao Peng, Changshu Li, Li Wen, Yinghua Song, Haifeng Gong

This work applied fractal theory to the structure design of the impeller and baffle in the solid-liquid stirred reactors, proposing the coupled use of the fractal-structure impeller and fractal-structure baffle to improve the suspension quality of solid particles. Meanwhile, an optimization framework consisting of one-hot encoding, BP neural network, NSGA-II, and TOPSIS decision making was constructed to achieve an optimal balance among the solid suspension degree, local solid holdup distribution, and power consumption. The findings showed that the optimal case increased the solid suspension degree by 1.41 %, decreased the power consumption by 10.37 %, increased local solid holdup C_h1 (r/R = 0.8, z/H = 0.9) by 19.50 %, and decreased local solid holdup C_h5 (r/R = 0.8, z/H = 0.1) by 2.32 % compared to the base case. This indicated that the optimal case could effectively reduce the stirring power consumption, decrease the axial concentration gradient of solid particles, and enhance the solid suspension degree. In addition, the numerical simulation results further confirmed that the optimal case could increase the fluid circulation velocity, reduce the low-velocity stagnant zone, enhance the turbulent kinetic energy, mitigate the deposition of solid particles, and improve the mixing quality of solid-liquid two-phase compared with the base case. This study provides a valuable structural optimization approach for enhancing the performance of solid-liquid stirred reactors.

本文将分形理论应用于固液搅拌反应器中叶轮和挡板的结构设计，提出了分形结构叶轮和分形结构挡板的耦合使用，以提高固体颗粒的悬浮质量。同时，构建了由单热编码、BP神经网络、NSGA-II和TOPSIS决策组成的优化框架，以实现固体悬浮度、局部固体含率分布和功耗之间的最优平衡。结果表明：与基本情况相比，优化后的悬浮度提高了1.41 %，能耗降低了10.37 %，局部固含率Ch1 （r/ r = 0.8, z/H = 0.9）提高了19.50 %，局部固含率Ch5 （r/ r = 0.8, z/H = 0.1）降低了2.32 %。结果表明，该优化方案能够有效降低搅拌功率消耗，减小固体颗粒轴向浓度梯度，提高固体悬浮度。此外，数值模拟结果进一步证实，与基本情况相比，最优情况可以增加流体循环速度，减少低速停滞区，增强湍流动能，减轻固体颗粒沉积，改善固液两相混合质量。该研究为提高固液搅拌反应器的性能提供了一种有价值的结构优化方法。

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引用次数: 0

Activation of spent coffee grounds for the recovery of phenolic compounds from olive mill wastewater 活化废咖啡渣回收橄榄厂废水中的酚类化合物

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

Food and Bioproducts Processing

Pub Date : 2026-01-08 DOI: 10.1016/j.fbp.2026.01.004

Nikoletta Solomakou, Anastasia Kyriakoudi, Ioannis Mourtzinos, Athanasia M. Goula

Olive oil processing generates substantial quantities of olive mill wastewater (OMW). While numerous strategies have been applied for treating OMW, achieving efficient phenol removal remains a challenge. Coffee production also yields large volumes of residues; therefore, this study investigates the prospective application of spent coffee grounds (SCG) as an economical and sustainable biosorbent for OMW treatment. Building on earlier work using untreated SCG, the current study evaluates how physical and chemical (methanol, sodium hydroxide) activation affects its adsorption performance. In addition, a new activation method based on coating with a natural agent, milk proteins, was studied. Findings indicate that SCG activation notably enhances its adsorption capacity. The most pronounced increase in adsorption efficiency was observed following thermal activation of SCG at 250 °C. All chemical activation methods led to improved adsorption performance, achieving adsorption efficiencies of up to 60 %. Adsorption enhancement was linked to modifications in the SCG surface structure and functional groups. The research contributes novel insight into eco-friendly biosorbent development, highlighting milk protein-coated SCG as a “green” alternative to conventional activation techniques. The above findings support the design of sustainable and cost-efficient approaches for the treatment of phenol-rich effluents such as OMW.

橄榄油加工会产生大量的橄榄油厂废水（OMW）。虽然有许多策略被应用于处理有机废水，但实现有效的苯酚去除仍然是一个挑战。咖啡生产也会产生大量的残留物；因此，本研究探讨了废咖啡渣（SCG）作为一种经济、可持续的生物吸附剂处理OMW的前景。在早期使用未经处理的SCG的基础上，目前的研究评估了物理和化学（甲醇、氢氧化钠）活化如何影响其吸附性能。此外，还研究了一种基于天然乳蛋白涂层的新型活化方法。结果表明，活化SCG可显著提高其吸附能力。在250 °C的温度下对SCG进行热活化后，吸附效率的提高最为显著。所有的化学活化方法都能提高吸附性能，达到高达60% %的吸附效率。吸附增强与SCG表面结构和官能团的修饰有关。该研究为生态友好型生物吸附剂的开发提供了新的见解，突出了牛奶蛋白涂层SCG作为传统激活技术的“绿色”替代品。上述研究结果支持设计可持续和具有成本效益的方法来处理富含酚的废水，如有机废水。

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引用次数: 0

New strategies for monitoring and improving flushing processes used in chocolate manufacturing 监测和改进巧克力生产中使用的冲洗工艺的新策略

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

Food and Bioproducts Processing

Pub Date : 2026-01-08 DOI: 10.1016/j.fbp.2026.01.003

M. Heide , V. Liebmann , C. Drechsel , F. Rüdiger , J.-P. Majschak , H. Köhler

In the chocolate industry, product changes are performed as flushing processes, in which one product is displaced by a subsequent product. The end of the process is detected by visual assessment based on the color change of the discharged product. Due to limited process knowledge and a lack of suitable measuring systems, these processes have so far been designed with rigid process parameters and large safety factors.

First, the authors experimentally evaluated three measurement methods – surface acoustic wave-based (SAW), capacitance-based (CMS) and camera-based (CAM) – on a horizontal DN 25 test rig and compared them to a reference cross-section measurement. SAW demonstrated the highest potential, as it can distinguish between the two fluids most effectively. CMS is suitable for draining or pigging processes with air phases in the system and CAM for end-point measurements, since it permits the analysis of the residual layers close to the wall.

The authors also investigated two alternative strategies for product changeover – simple flushing after a draining process (partially filled pipe) and flushing sequences – using experiments and numerical models. All strategies were compared to a conventional industrial product changeover with identical process times of 40 s. Flushing sequences showed the greatest benefit, reducing flushing mass by up to 32 %, while the other strategy mainly enabled direct product recovery. These findings demonstrate that targeted measurement methods and new flushing strategies can substantially reduce product loss in product changes in industrial chocolate processing.

在巧克力工业中，产品变化是通过冲洗过程进行的，其中一种产品被随后的产品取代。根据排出产品的颜色变化，通过目视评估来检测工艺的结束。由于有限的工艺知识和缺乏合适的测量系统，迄今为止，这些工艺的设计具有严格的工艺参数和大的安全系数。首先，作者在水平dn25测试台上实验评估了三种测量方法——基于表面声波（SAW）、基于电容（CMS）和基于相机（CAM），并将它们与参考截面测量进行了比较。SAW表现出了最大的潜力，因为它可以最有效地区分两种流体。CMS适用于系统中空气相的排水或清管过程，CAM适用于终点测量，因为它允许分析靠近壁面的残余层。作者还研究了产品转换的两种替代策略-在排水过程（部分填充管道）后的简单冲洗和冲洗顺序-使用实验和数值模型。所有策略都与传统工业产品转换进行了比较，相同的过程时间为40 s。冲洗顺序显示出最大的效益，减少冲洗质量高达32% %，而其他策略主要是实现直接产品回收。这些发现表明，有针对性的测量方法和新的冲洗策略可以大大减少工业巧克力加工中产品变化的产品损失。

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引用次数: 0

Plasma-treated liquids as an environmentally friendly alternative to conventional disinfectants for the hygienization of food processing facilities – first insights in shelf life characteristics and antibacterial efficacy 等离子体处理液体作为食品加工设施卫生的传统消毒剂的环保替代品-首次了解保质期特性和抗菌功效

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

Food and Bioproducts Processing

Pub Date : 2026-01-06 DOI: 10.1016/j.fbp.2025.12.014

Linda Steinhäußer, Gaby Gotzmann

Plasma-treated liquids (PTL) are produced using atmospheric pressure plasma and therefore contain reactive nitrogen species and reactive oxygen species. Due to these reactive species, the liquids exhibit an antimicrobial effect. Therefore, their use as disinfectants is being widely investigated, especially for the food industry. However, there are only a few studies on the efficacy of freshly prepared or stored PTLs on their use as surface disinfectants.

In our studies, we produced PTLs from two different base liquids, saline and deionized water, by treatment with an arc discharge plasma jet. The liquids were characterized after production using sum parameters of the reactive species (pH, oxidation-reduction-potential (ORP) and electrical conductivity). Both PTLs were additionally characterized during storage. In microbiological studies, the antibacterial efficacy of fresh PTLs was tested on different surfaces (acrylonitrile butadiene styrene (ABS), polyvinyl chloride (PVC) and stainless steel). Our studies revealed that all PTL types achieve a reduction over 4 log, even though the characteristics differ. The antibacterial efficacy of PTL from saline was additionally evaluated during storage and decreased slightly, which is accompanied by a change in pH, ORP and electrical conductivity during the first days of storage. However, this PTL though showed good antibacterial efficacy after 8 days of storage, by inactivating up to 4.9 log of E. coli. This illustrates the potential of PTL to be used as disinfectant in food processing and production.

等离子体处理液体（PTL）是使用常压等离子体生产的，因此含有活性氮和活性氧。由于这些活性物质，液体表现出抗菌作用。因此，人们正在广泛研究它们作为消毒剂的用途，特别是在食品工业中。然而，关于新鲜制备或储存的ptl作为表面消毒剂的功效的研究很少。在我们的研究中，我们通过电弧放电等离子体射流处理从两种不同的基础液体（生理盐水和去离子水）中生产了ptl。制备后的液体用反应物质的和参数（pH、氧化还原电位（ORP）和电导率）进行了表征。在储存期间，这两种物理带库都进行了额外的表征。在微生物学研究中，对新鲜ptl在不同表面（丙烯腈-丁二烯-苯乙烯（ABS）、聚氯乙烯（PVC）和不锈钢）上的抗菌效果进行了测试。我们的研究表明，所有类型的PTL都可以减少4 log以上，即使特征不同。生理盐水PTL的抑菌效果在贮藏过程中被进一步评价，在贮藏的第一天，PTL的pH值、ORP值和电导率都有轻微的下降。然而，该PTL在储存8天后显示出良好的抗菌效果，对大肠杆菌的灭活率高达4.9 log。这说明了PTL在食品加工和生产中作为消毒剂的潜力。

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引用次数: 0

Research on the texture of canned bamboo shoots preserved under ultra-high pressure: Based on the molecular structure of pectin and cell wall integrity 超高压保存笋罐头的质地研究：基于果胶分子结构和细胞壁完整性

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

Food and Bioproducts Processing

Pub Date : 2026-01-02 DOI: 10.1016/j.fbp.2025.12.026

Xiaohua Sun , Dan Chen , Ziyi Zhan , Ya Wang , Liangru Wu , Jinlai Yang , Jiong Zheng , Li Dong , Xiaosong Hu , Fusheng Zhang

This study investigated the effects of ultra-high pressure (UHP) processing on the textural, microstructural and molecular properties (cell wall integrity and pectin structure) of bamboo shoots, using thermal processing as the control. Results indicated that compared to that of fresh bamboo shoots, UHP treatments at 500 MPa/20 min, 600 MPa/20 min, and 600 MPa/5 min reduced the hardness of canned bamboo shoots by 6.59 %, 9.92 %, and 12.26 %, respectively. The hardness of UHP-treated bamboo shoots was 1.35–1.44 times greater than that of the thermally processed samples. UHP significantly improved hardness retention and cellular integrity while reducing electrolyte leakage. Compared to fresh samples, relative conductivity increased by 14.15–26.87 % in UHP-treated samples and 47.83 % in thermally processed samples. Structural analysis revealed that UHP preserved RG-I pectin backbone integrity (Rha/GalA < 0.05) and limited rhamnose (Rha) degradation, with controlled demethylation in chelate-soluble pectin (DE reduction: 32.57–48.85 %), enhancing calcium crosslinking. Spectroscopic characterization confirmed enhanced calcium-mediated crosslinking and cellulose-pectin matrix stabilization. These findings demonstrate the efficacy of UHP in preserving the textural and structural integrity of canned bamboo shoots, providing a viable strategy for canned bamboo shoot processing.

以热加工为对照，研究了超高压（UHP）处理对竹笋质地、微观结构和分子特性（细胞壁完整性和果胶结构）的影响。结果表明,比新鲜的竹笋,超高压治疗500 MPa / 20分钟,600 MPa / 20分钟,和600年 MPa / 5 分钟竹笋罐头的硬度降低了6.59 % 9.92 %,分别和12.26 %。uhp处理竹笋的硬度是热处理竹笋的1.35 ~ 1.44倍。UHP显著提高了硬度保持和细胞完整性，同时减少了电解质泄漏。与新鲜样品相比，uhp处理样品的相对电导率提高了14.15 ~ 26.87 %，热处理样品的相对电导率提高了47.83 %。结构分析表明，UHP保留了RG-I果胶骨架完整性（Rha/GalA < 0.05），限制了鼠李糖（Rha）的降解，控制了螯合可溶性果胶的去甲基化（DE还原：32.57-48.85 %），增强了钙交联。光谱表征证实增强钙介导的交联和纤维素-果胶基质稳定。这些发现证明了超高压处理在保持竹笋罐头的质地和结构完整性方面的有效性，为竹笋罐头的加工提供了可行的策略。

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引用次数: 0

Optimization of process control criteria for reducing Salmonella and Escherichia coli O157:H7 population on biltong 减少细菌沙门氏菌和大肠杆菌O157:H7数量的工艺控制标准优化

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

Food and Bioproducts Processing

Pub Date : 2026-01-02 DOI: 10.1016/j.fbp.2025.12.025

Hannah E. LeClair , Krishnabrunda Duggirala , Gopinath Mummaleti , Anuj S. Purohit , Anand Mohan

South Africans have traditionally been sun-curing wild game to preserve the meat, a product often called biltong. Biltong is a popular meat snack in the US, but microbiological safety standards have not been fully developed. Most ready-to-eat, shelf-stable products undergo a thermal kill step, whereas biltong is dried in ambient air after marination and salting to preserve the meat. This study was designed to test the effectiveness of lactic acid spray (2–3 %), marination (vinegar, spices, and celery juice powder), and air drying at different temperatures (25.5–32°C) with 60–80 % relative humidity (RH) to reduce the populations of Salmonella and E. coli O157:H7 on biltong. The biltong manufacturing process achieved a 5.0 log₁₀ CFU/g reduction in both pathogens when treated with a marinade and dried at 25.5°C and 80 % relative humidity, thereby reducing water activity (a_w) to below 0.85. The reduction in E. coli O157:H7 population was relatively lower than that of Salmonella, possibly indicating higher tolerance. Future research should focus on microbiological validation of different processing parameters relevant to biltong production, exploring various marinade ingredients and their effects on sensory properties, as well as the sustainability benefits of low-temperature drying, to support product development, wider manufacturing, and broader consumption.

传统上，南非人将野生动物晒干以保存肉，这种产品通常被称为biltong。Biltong在美国是一种很受欢迎的肉类小吃，但微生物安全标准尚未完全制定。大多数即食、货架稳定的产品都经过热杀菌步骤，而腊肠则在腌制和腌制后在空气中干燥以保存肉。本研究旨在测试乳酸喷雾（2-3 %）、腌制（醋、香料和芹菜汁粉）和不同温度（25.5-32°C）、60-80 %相对湿度（RH）下空气干燥对腊肠上沙门氏菌和大肠杆菌O157:H7种群的影响。当用腌料处理并在25.5°C和80% %相对湿度下干燥时，biltong制造工艺实现了5.0 log10 CFU/g的减少，从而将水活度（aw）降低到0.85以下。大肠杆菌O157:H7种群的减少相对低于沙门氏菌，可能表明更高的耐受性。未来的研究应侧重于与腊肠生产相关的不同加工参数的微生物验证，探索各种腌制成分及其对感官特性的影响，以及低温干燥的可持续性效益，以支持产品开发，更广泛的制造和更广泛的消费。

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引用次数: 0