Food and Bioproducts Processing最新文献_第3页

Microencapsulation mechanism of menthol and menthone by hydroxypropyl-β-cyclodextrin for enhanced stability and prolonged retention 羟丙基-β-环糊精微胶囊化薄荷醇和薄荷酮的机理，增强稳定性和延长保留期

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

Food and Bioproducts Processing

Pub Date : 2026-01-20 DOI: 10.1016/j.fbp.2026.01.011

Honghui Guo , Haohong Yao , Quanxing Zheng , Quanling Xie , Hongliang Lu , Xiaohua Deng , Yan Lin , Ming’en Zhang , Pengfei Ma , Zhuan Hong , Xiaoqing Huang

Menthol/hydroxypropyl-β-cyclodextrin (HP-β-CD) and menthone/HP-β-CD inclusion microcapsules were prepared by spray drying their pre-formed inclusion complexes. Phase solubility studies indicated that both menthol and menthone formed A_L-type inclusions with HP-β-CD at a 1:1 stoichiometric ratio. The thermodynamic parameters (ΔH, ΔS, and ΔG) and stability constants demonstrated that the embedding processes are spontaneously exothermic, with lower temperatures favoring these reactions. Compared to menthone, menthol exhibited a stronger affinity for HP-β-CD, making it more effective in enhancing the solubility and stability of menthol. Infrared spectroscopy and ¹H NMR analyses confirmed the successful microencapsulation of both compounds by HP-β-CD. Molecular docking further provided the proposed embedding structures and binding energies of the inclusion complexes. The findings revealed that distinct microencapsulation mechanisms (hydrogen bonding for menthol/HP-β-CD, van der Waals forces for menthone/HP-β-CD) significantly influenced performance. Menthol/HP-β-CD microcapsules had higher storage retention at 60 °C after 16 days (34.7 %), compared with 24.4 % for menthone/HP-β-CD microcapsules, while menthone/HP-β-CD microcapsules showed better thermal stability above 150 °C. These results confirm HP-β-CD microencapsulation enhances mint compounds’ stability and retention, supporting their use in food, pharmaceuticals and other fields requiring thermal processing or long storage.

采用喷雾干燥法制备了薄荷醇/羟丙基-β-环糊精（HP-β-CD）包合物和薄荷酮/HP-β-CD包合物微胶囊。相溶解度研究表明，薄荷醇和薄荷酮与HP-β-CD以1:1的化学计量比形成al型包裹体。热力学参数（ΔH， ΔS和ΔG）和稳定性常数表明，包埋过程是自发放热的，较低的温度有利于这些反应。与薄荷酮相比，薄荷醇对HP-β-CD具有更强的亲和力，从而更有效地提高了薄荷醇的溶解度和稳定性。红外光谱和1H NMR分析证实了HP-β-CD对两种化合物的成功微胶囊化。分子对接进一步提供了包合物的包埋结构和结合能。结果表明，不同的微胶囊机制（薄荷醇/HP-β-CD的氢键，薄荷酮/HP-β-CD的范德华力）显著影响了性能。薄荷醇/HP-β-CD微胶囊在60℃保存16天后的保存率（34.7 %）高于薄荷酮/HP-β-CD微胶囊的24.4 %，而薄荷酮/HP-β-CD微胶囊在150℃以上表现出更好的热稳定性。这些结果证实了HP-β-CD微胶囊可以提高薄荷化合物的稳定性和保留率，支持其在食品，药品和其他需要热处理或长期储存的领域的应用。

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引用次数: 0

The extraction mechanism of essential oil from Michelia alba DC. using subcritical solvent extraction 白含笑挥发油的提取机理。采用亚临界溶剂萃取

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

Food and Bioproducts Processing

Pub Date : 2026-01-19 DOI: 10.1016/j.fbp.2026.01.012

Nawaphat Thaiseeharach , Pawit Suwanarawat , Pantira Songlertsakul , Pattarin Supanivatin , Aluck Thipayarat , Jakrapop Wongwiwat

The use of essential oils from plants has occurred since ancient times, with their demand steadily increasing. In Southeast Asia, the white champaka flower is a well-known medicinal flower, and its essential oil holds significant value in various industries. There are numerous studies on enhancing their extraction yields using various methods. However, research into the extraction mechanism of the white champaka flower is relatively limited, despite their importance. Therefore, the study of essential oil extraction from Michelia alba D.C. or white champaka flowers was investigated using the subcritical solvent extraction method with 1,1,1,2-tetrafluoroethane (HFC-134a) as the solvent. This research analyzes the extraction mechanism and the effects of time and temperature on the extraction yield. The extraction times were varied to 20, 30, 40, and 50 min per extraction loop, and the temperatures ranged from 40 to 60°C. The results showed that increasing time or temperature significantly improved the extraction yield. Furthermore, this study also provides an agitator as an alternative method for maintaining the solute concentration difference between the inside and outside of the raw material particles. This replaces the old method used in the machine, which is called the “solvent-overfill method”. Lastly, the extraction mechanism was analyzed using mathematical modeling, including Darcy’s law, the mass transfer equation, and the Arrhenius equation. Consequently, the initial concentration of solute inside white champaka petal, the activation energy and pre-exponential constant, were evaluated to be 6.99 × 10⁻⁴ g/cm³, 18.48 kJ/mol and 9.03 × 10⁻² g/min·cm², respectively, as well as the mass transfer coefficient of the extraction at various temperatures. These discoveries are highly advantageous for further research on the extraction of other flowers under similar conditions.

自古以来，人们就开始使用植物精油，对它们的需求也在稳步增长。在东南亚，白色的champaka花是一种著名的药用花，它的精油在各个行业都有重要的价值。利用各种方法提高其提取率的研究有很多。然而，尽管白桦花具有重要意义，但对其提取机理的研究相对有限。因此，采用亚临界溶剂萃取法，以1,1,1,2-四氟乙烷（HFC-134a）为溶剂，对白含笑花和白含笑花的精油提取进行了研究。本研究分析了萃取机理，以及时间和温度对萃取率的影响。每个提取循环的提取时间分别为20、30、40和50 min，温度范围为40 ~ 60℃。结果表明，延长萃取时间或提高萃取温度均能显著提高萃取率。此外，本研究还提供了一种搅拌器作为维持原料颗粒内外溶质浓度差的替代方法。这取代了机器中使用的旧方法，即所谓的“溶剂溢出法”。最后，利用Darcy定律、传质方程和Arrhenius方程对萃取机理进行了分析。结果表明，白桦花瓣内溶质的初始浓度、活化能和指前常数分别为6.99 × 10−4 g/cm3、18.48 kJ/mol和9.03 × 10−2 g/min·cm2，以及不同温度下的萃取传质系数。这些发现对进一步研究类似条件下其他花卉的提取具有重要意义。

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引用次数: 0

Continuous fibers with meat-like fibrous morphology based on ionically cross-linked SA/CG/SPI: A novel delivery material for efficient encapsulation and release of oral Lactobacillus plantarum 基于离子交联SA/CG/SPI的具有肉状纤维形态的连续纤维：一种有效封装和释放口服植物乳杆菌的新型递送材料

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

Food and Bioproducts Processing

Pub Date : 2026-01-16 DOI: 10.1016/j.fbp.2026.01.010

Xinbin Ji , Zheng Li , Yulan Wang, Lei Han, Fucheng Guan, Jing Guo, Xin Zhang

To mitigate probiotic inactivation and low colonization during oral delivery, continuous fibers with meat-like fibrous morphology were fabricated from a sodium alginate/karaya gum/soy protein isolate (SA/CG/SPI) matrix to gently encapsulate Lactobacillus plantarum and enable controlled release. Network density was tuned by wet spinning followed by Ca²⁺-mediated crosslinking. The effects of two calcium sources—calcium chloride (CaCl₂) and calcium gluconate—on microstructure, mechanical/thermal stability, and encapsulation-release behavior were systematically evaluated. The results indicate that CaCl₂, which dissociates rapidly, forms a denser crosslinking gradient with smaller pore sizes, effectively balancing physical barrier properties and thermal protection. This leads to a stable, sustained release in a simulated in vitro digestive environment (PBS). By contrast, the slower dissociation of calcium gluconate generated a looser network with inferior overall performance. These differences were corroborated by morphological/spectroscopic analyses and mechanical testing. After comprehensive optimization, the best comprehensive performance was achieved under 2 % CaCl₂ conditions: the tensile strength was approximately 139 kPa, the elongation at break was approximately 59.3 %, the encapsulation rate was up to approximately 85.4 %, and the cumulative release amount was approximately 7.99 log (CFU·g⁻¹) in PBS within 8 h, with a stable release trend after about 5 h. This strategy offers a scalable materials-process framework for probiotic functional foods and oral delivery systems.

为了减轻口服给药过程中益生菌的失活和低定植，用海藻酸钠/karaya gum/大豆分离蛋白（SA/CG/SPI）基质制备了具有肉样纤维形态的连续纤维，以轻柔地包裹植物乳杆菌并使其可控释放。通过湿纺丝调整网络密度，然后用Ca 2 +介导交联。系统评价了氯化钙（CaCl2）和葡萄糖酸钙两种钙源对其微观结构、机械/热稳定性和包封释放行为的影响。结果表明，CaCl2快速解离，形成更密集的交联梯度和更小的孔径，有效地平衡了物理屏障性能和热防护。这导致在模拟体外消化环境（PBS）中稳定，持续释放。相比之下，葡萄糖酸钙较慢的解离产生较松散的网络，整体性能较差。这些差异被形态学/光谱分析和力学测试证实。综合优化后，在2 % CaCl2条件下获得最佳的综合性能：抗拉强度约为139 kPa，断裂伸长率约为59.3 %，包封率约为85.4 %，在PBS中8 h内的累积释放量约为7.99 log (CFU·g−1)，约5 h后释放趋于稳定。该策略为益生菌功能食品和口服给药系统提供了可扩展的材料-工艺框架。

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引用次数: 0

Preparation and characterization of quercetin-loaded antibacterial Pickering emulsion stabilized by soy protein isolate hydrolysate-Schisandra Chinensis polysaccharide 大豆分离蛋白水解物-五味子多糖稳定槲皮素抗菌酸洗乳的制备与表征

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.2026.01.007

Jingwen Bai, Bin Yu, Chi Wei, Haodong Xu, Huifang Cao, Yu Yang

This study aimed to prepare soybean protein isolate hydrolysate-Schisandra chinensis polysaccharide complex (SPH-SCP) to obtain a series of Pickering emulsions for the delivery of quercetin (QUE). Fourier transform infrared spectroscopy, fluorescence spectroscopy and dynamic interfacial tension analysis confirmed that SCP and SPH form complexes through hydrogen bonding, hydrophobic interactions, and electrostatic interactions, leading to alterations in the structure of SPH and a reduction in interfacial tension. Compared with emulsion stabilized by SPH, the QUE-loaded Pickering emulsion stabilized by SPH-SCP (SPH-SCP/QUE) exhibited smaller particles (517.13 ± 1.62 nm), higher absolute values of zeta potential (−41.82 ± 1.13 mV), and improved apparent viscosities, modulus, encapsulation efficiency (91.65 ± 0.25 %), loading ability (89.93 ± 0.15 %) and stability. These properties collectively reduced the release of free fatty acids (5.09 ± 0.14 %) and QUE (17.85 ± 3.13 %), thereby enhancing the bioaccessibility of QUE. In addition, the prepared SPH-0.1 %SCP/QUE emulsion exhibited strong antibacterial activity against Staphylococcus aureus. Intake of sugar and protein production assays revealed that SPH-0.1 %SCP/QUE Pickering emulsion inhibited the carbohydrate metabolism of Staphylococcus aureus by binding pyruvate kinase. Ultraviolet spectroscopy, Fourier transform infrared spectroscopy, fluorescence spectroscopy, isothermal titration calorimetry, molecular docking and molecular dynamics simulations assays confirmed that there were strong binding affinity and interaction between QUE and pyruvate kinase. In conclusion, the Pickering emulsions fabricated in this study displayed robust QUE encapsulation capability and potent antibacterial activity. These findings demonstrate the considerable potential of emulsions for applications such as the encapsulation of bioactive compounds, intestinal health, and food preservation.

本研究旨在制备大豆分离水解蛋白-五味子多糖复合物（SPH-SCP），以获得一系列用于递送槲皮素（QUE）的皮克林乳剂。傅里叶变换红外光谱、荧光光谱和动态界面张力分析证实SCP与SPH通过氢键、疏水相互作用和静电相互作用形成配合物，导致SPH结构发生改变，界面张力降低。与乳液稳定,相比,QUE-loaded皮克林乳液稳定的SPH-SCP (SPH-SCP /是)表现出更小的微粒(517.13 ±1.62  海里),更高的绝对值电动电势(−41.82 ±1.13  mV),和改进的表观粘度,模量、封装效率(91.65 ±0.25  %),装载能力(89.93 ±0.15  %)和稳定性。这些特性共同减少了游离脂肪酸（5.09 ± 0.14 %）和QUE（17.85 ± 3.13 %）的释放，从而提高了QUE的生物可及性。此外，制备的SPH-0.1 %SCP/QUE乳剂对金黄色葡萄球菌具有较强的抗菌活性。糖的摄入和蛋白质的产生实验表明，SPH-0.1 %SCP/QUE Pickering乳剂通过结合丙酮酸激酶抑制金黄色葡萄球菌的碳水化合物代谢。紫外光谱、傅里叶变换红外光谱、荧光光谱、等温滴定量热法、分子对接和分子动力学模拟分析证实了QUE与丙酮酸激酶之间存在较强的结合亲和力和相互作用。总之，本研究制备的皮克林乳剂具有强大的QUE包封能力和有效的抗菌活性。这些发现表明，乳剂在生物活性化合物的包封、肠道健康和食品保存等方面具有相当大的应用潜力。

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引用次数: 0

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