Food and Bioproducts Processing最新文献_第4页

Genetic and functional characterization of a Limosilactobacillus fermentum strain with β-galactosidase activity, isolated from Chhurpi sample of Sikkim

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-03 DOI: 10.1016/j.fbp.2025.01.002

Ashutosh Kumar Singh , Tania Raheja , Puja Sarkar , Shantanu B. Sathaye , Amit Kumar Rai , Sudhir Pratap Singh

Milk sugar lactose is intolerant to a majority of the world’s population. The enzyme β-galactosidase has the potential to hydrolyze lactose into glucose and galactose. In this study, β-galactosidase enzyme-producing strain was screened from fermented food products, Chhurpi and curd, of the Sikkim Himalayas. A potential isolate exhibiting β-galactosidase activity was selected for comprehensive genomic and biochemical characterization. The genomic analysis determined that the selected isolate is a strain of Limosilactobacillus fermentum. The optimum β-galactosidase activity was recorded at a temperature of 40 °C and pH 7.0, with a specific activity of 2.46 + 0.70 U mg⁻¹. The presence of metal ions like K⁺, Ca²⁺, and Fe²⁺ favored enzymatic activity. The in-depth genomic analysis revealed the presence of two copies of β-galactosidase genes in L. fermentum C2C, presumably bestowing higher β-galactosidase activity as compared to other strains of L. fermentum. The genomic characterization established the absence of any genomic signature for antibiotic resistance, virulence, toxin, allergenicity, and pathogenicity, endorsing it to be a safe strain that can be used for the processing of milk samples. The L. fermentum C2C β-galactosidase was demonstrated to catalyze the hydrolysis of approximately 98 % lactose in milk in 12 h.

{"title":"Genetic and functional characterization of a Limosilactobacillus fermentum strain with β-galactosidase activity, isolated from Chhurpi sample of Sikkim","authors":"Ashutosh Kumar Singh , Tania Raheja , Puja Sarkar , Shantanu B. Sathaye , Amit Kumar Rai , Sudhir Pratap Singh","doi":"10.1016/j.fbp.2025.01.002","DOIUrl":"10.1016/j.fbp.2025.01.002","url":null,"abstract":"<div><div>Milk sugar lactose is intolerant to a majority of the world’s population. The enzyme β-galactosidase has the potential to hydrolyze lactose into glucose and galactose. In this study, β-galactosidase enzyme-producing strain was screened from fermented food products, <em>Chhurpi</em> and curd, of the Sikkim Himalayas. A potential isolate exhibiting β-galactosidase activity was selected for comprehensive genomic and biochemical characterization. The genomic analysis determined that the selected isolate is a strain of <em>Limosilactobacillus fermentum</em>. The optimum β-galactosidase activity was recorded at a temperature of 40 °C and pH 7.0, with a specific activity of 2.46 <u>+</u> 0.70 U mg<sup>−1</sup>. The presence of metal ions like K<sup>+</sup>, Ca<sup>2+</sup>, and Fe<sup>2+</sup> favored enzymatic activity. The in-depth genomic analysis revealed the presence of two copies of β-galactosidase genes in <em>L. fermentum</em> C2C, presumably bestowing higher β-galactosidase activity as compared to other strains of <em>L. fermentum</em>. The genomic characterization established the absence of any genomic signature for antibiotic resistance, virulence, toxin, allergenicity, and pathogenicity, endorsing it to be a safe strain that can be used for the processing of milk samples. The <em>L. fermentum</em> C2C β-galactosidase was demonstrated to catalyze the hydrolysis of approximately 98 % lactose in milk in 12 h.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 107-117"},"PeriodicalIF":3.5,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105214","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}

引用次数: 0

Improving the functional components and biological activities of navel orange juice through fermentation with an autochthonous strain Lactiplantibacillus paraplantarum M23

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.11.027

Meiling Huang , Chunling Lai , Yan Liang , Qin Xiong , Chaoyun Chen , Zhiran Ju , Yueming Jiang , Jun Zhang

The fermentation of navel orange juice with lactic acid bacteria (LAB) has rarely been investigated. In this study, an autochthonous LAB strain isolated from navel orange, Lactiplantibacillus paraplantarum M23, was found to effectively ferment navel orange juice, producing a juice with enhanced functional activities and organoleptic quality. The viable bacterial count in the fermented orange juice remained consistently above 8.51 log CFU/mL throughout the entire 7-day fermentation period. The content of vitamin C (VC), total phenolic content (TPC), total flavonoid content (TFC), and hesperidin in the fermented orange juice increased by a maximum of 28.88, 1.21, 1.13, and 1.16 times, respectively, compared to the unfermented orange juice. The fermented juice exhibited significantly higher antioxidant activity than the unfermented juice, with an increase of up to 255 % and 347 % based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. This may be attributed to the increase in VC and flavonoids, as demonstrated by Pearson's correlation analysis. Additionally, the fermented orange juice demonstrated improved α-glucosidase inhibition, anti-MRSA, and anti-glycation activities compared to the unfermented juice. Furthermore, the fermented juice notably reduced the levels of NO and ROS in Raw 264.7 cells without any negative impact on cell viability. The findings of this study may help in the development of nutritious and healthy fermented navel orange juice products, and serve as a reference for the production of fermented beverages from other fruits using autochthonous strains.

{"title":"Improving the functional components and biological activities of navel orange juice through fermentation with an autochthonous strain Lactiplantibacillus paraplantarum M23","authors":"Meiling Huang , Chunling Lai , Yan Liang , Qin Xiong , Chaoyun Chen , Zhiran Ju , Yueming Jiang , Jun Zhang","doi":"10.1016/j.fbp.2024.11.027","DOIUrl":"10.1016/j.fbp.2024.11.027","url":null,"abstract":"<div><div>The fermentation of navel orange juice with lactic acid bacteria (LAB) has rarely been investigated. In this study, an autochthonous LAB strain isolated from navel orange, <em>Lactiplantibacillus paraplantarum</em> M23, was found to effectively ferment navel orange juice, producing a juice with enhanced functional activities and organoleptic quality. The viable bacterial count in the fermented orange juice remained consistently above 8.51 log CFU/mL throughout the entire 7-day fermentation period. The content of vitamin C (VC), total phenolic content (TPC), total flavonoid content (TFC), and hesperidin in the fermented orange juice increased by a maximum of 28.88, 1.21, 1.13, and 1.16 times, respectively, compared to the unfermented orange juice. The fermented juice exhibited significantly higher antioxidant activity than the unfermented juice, with an increase of up to 255 % and 347 % based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. This may be attributed to the increase in VC and flavonoids, as demonstrated by Pearson's correlation analysis. Additionally, the fermented orange juice demonstrated improved α-glucosidase inhibition, anti-MRSA, and anti-glycation activities compared to the unfermented juice. Furthermore, the fermented juice notably reduced the levels of NO and ROS in Raw 264.7 cells without any negative impact on cell viability. The findings of this study may help in the development of nutritious and healthy fermented navel orange juice products, and serve as a reference for the production of fermented beverages from other fruits using autochthonous strains.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 249-260"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095951","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}

引用次数: 0

Sweet-sour fate of saccharides during sequential processing from apple pomace through acidic extraction and hydrolysis

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.11.024

Łukasz Korzeniowski , Marek Plata , Katarzyna Świątek , Maciej P. Olszewski , Marek Lewandowski , Pablo J. Arauzo , Przemysław Maziarka , Mariusz Wądrzyk

Saccharides recovered from apple pomace show great potential to become a precursor for further biochemical processing toward sustainable chemicals. Therefore, the aim of the study was to find a way to maximise the recovery of saccharides from industrially originated apple pomace. Specifically, under investigation was a two-step process, combining tech-scale extraction with acidified water and lab-scale hydrothermal hydrolysis conducted in temperatures between 125 °C and 175 °C, and pH between 2 and 7. The two-step process allowed for 44.9 ± 1.0 wt% recovery of saccharides per initial feedstock, while the one-step processing (only hydrolysis) resulted in 33.6 ± 1.3 wt%. Moreover, the study traced the conversion pathways of saccharides (mono-, oligo, and poly-) through high-performance liquid chromatography (HPLC) and fibre analysis. Results showed that the extraction reduced the severity of furanic compound formation and their re-polymerisation into secondary carbon. Also, it was found that the extraction and hydrolysis of pomace affect its structure and may further introduce a bias to the results of bio-component degradation based on the fibre analysis. In the one-step process, the lignin content was higher than the initial content by 49.4 wt%. It was related to the inclusion of the secondary carbon’s mass into the acid detergent fibre (ADF) mass. The scanning electron microscopy (SEM) analysis confirmed the elevated formation of the secondary carbon through the presence of the spherical shape carbon deposits. The study demonstrated that extraction prior to hydrolysis enhances the overall recovery of monosaccharides (up to ca. 25 wt%). The efficient, two-step recovery of monosaccharides from polysaccharide structures additionally reduced secondary product formation (e.g., 5-HMF) during hydrolysis (by ca. 88 wt%). The proposed processing method should enable the application of the obtained streams of saccharides in further biochemical processing.

{"title":"Sweet-sour fate of saccharides during sequential processing from apple pomace through acidic extraction and hydrolysis","authors":"Łukasz Korzeniowski , Marek Plata , Katarzyna Świątek , Maciej P. Olszewski , Marek Lewandowski , Pablo J. Arauzo , Przemysław Maziarka , Mariusz Wądrzyk","doi":"10.1016/j.fbp.2024.11.024","DOIUrl":"10.1016/j.fbp.2024.11.024","url":null,"abstract":"<div><div>Saccharides recovered from apple pomace show great potential to become a precursor for further biochemical processing toward sustainable chemicals. Therefore, the aim of the study was to find a way to maximise the recovery of saccharides from industrially originated apple pomace. Specifically, under investigation was a two-step process, combining tech-scale extraction with acidified water and lab-scale hydrothermal hydrolysis conducted in temperatures between 125 °C and 175 °C, and pH between 2 and 7. The two-step process allowed for 44.9 ± 1.0 wt% recovery of saccharides per initial feedstock, while the one-step processing (only hydrolysis) resulted in 33.6 ± 1.3 wt%. Moreover, the study traced the conversion pathways of saccharides (mono-, oligo, and poly-) through high-performance liquid chromatography (HPLC) and fibre analysis. Results showed that the extraction reduced the severity of furanic compound formation and their re-polymerisation into secondary carbon. Also, it was found that the extraction and hydrolysis of pomace affect its structure and may further introduce a bias to the results of bio-component degradation based on the fibre analysis. In the one-step process, the lignin content was higher than the initial content by 49.4 wt%. It was related to the inclusion of the secondary carbon’s mass into the acid detergent fibre (ADF) mass. The scanning electron microscopy (SEM) analysis confirmed the elevated formation of the secondary carbon through the presence of the spherical shape carbon deposits. The study demonstrated that extraction prior to hydrolysis enhances the overall recovery of monosaccharides (up to ca. 25 wt%). The efficient, two-step recovery of monosaccharides from polysaccharide structures additionally reduced secondary product formation (e.g., 5-HMF) during hydrolysis (by ca. 88 wt%). The proposed processing method should enable the application of the obtained streams of saccharides in further biochemical processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 337-352"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096318","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}

引用次数: 0

Comprehensive analysis of critical nutrient factors influencing the tropism of Nannochloropsis sp. for eicosapentaenoic acid-rich lipid production

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.12.004

Rohith Sivakumar, Sanjoy Ghosh

Nannochloropsis species are esteemed for their capacity to produce lipids rich in eicosapentaenoic acid (EPA), crucial for various industrial applications. However, elucidating the precise influence of critical nutrient factors on Nannochloropsis tropism poses challenges due to species-specific variations. This study aims to unravel the kinetic behavior of Nannochloropsis sp. CCAP 211/78 under varied critical nutrient concentrations and their combinatorial effects in both phototrophic and mixotrophic cultivation modes to enhance EPA-rich lipid production. The kinetic parameters for lipid production were maximized under optimal cultivation conditions of 45 g/L salinity, an N/P ratio of 25:1, and a nitrate concentration of 75 mg/L. Mixotrophic cultivation at 20 g/L glucose induced maximum lipid accumulation due to oxidative stress, achieving lipid contents of 20.76 ± 0.26 % and 51.92 ± 0.36 % dry biomass in the early and late stationary phases, respectively. Combinatorial analysis of the optimized nutrients in phototrophic (OP) and mixotrophic (OM) modes of cultivation demonstrated synergy in enhancing overall lipid productivity. OP mode exhibited biomass productivity, lipid and EPA content of 166.71 ± 4.82 mg L⁻¹ d⁻¹, 28.36 ± 0.89 % and 60.32 ± 6.35 mg g⁻¹ dry biomass, respectively, compared to 116.69 ± 2.24 mg L⁻¹ d⁻¹, 39.23 ± 1.45 % and 81.73 ± 8.38 mg g⁻¹ dry biomass, respectively, in OM mode. This research contributes to a comprehensive understanding of the interplay between critical nutrients and Nannochloropsis tropism, providing valuable insights for optimizing EPA-rich lipid production at different biorefinery scenarios.

{"title":"Comprehensive analysis of critical nutrient factors influencing the tropism of Nannochloropsis sp. for eicosapentaenoic acid-rich lipid production","authors":"Rohith Sivakumar, Sanjoy Ghosh","doi":"10.1016/j.fbp.2024.12.004","DOIUrl":"10.1016/j.fbp.2024.12.004","url":null,"abstract":"<div><div><em>Nannochloropsis</em> species are esteemed for their capacity to produce lipids rich in eicosapentaenoic acid (EPA), crucial for various industrial applications. However, elucidating the precise influence of critical nutrient factors on <em>Nannochloropsis</em> tropism poses challenges due to species-specific variations. This study aims to unravel the kinetic behavior of <em>Nannochloropsis</em> sp. CCAP 211/78 under varied critical nutrient concentrations and their combinatorial effects in both phototrophic and mixotrophic cultivation modes to enhance EPA-rich lipid production. The kinetic parameters for lipid production were maximized under optimal cultivation conditions of 45 g/L salinity, an N/P ratio of 25:1, and a nitrate concentration of 75 mg/L. Mixotrophic cultivation at 20 g/L glucose induced maximum lipid accumulation due to oxidative stress, achieving lipid contents of 20.76 ± 0.26 % and 51.92 ± 0.36 % dry biomass in the early and late stationary phases, respectively. Combinatorial analysis of the optimized nutrients in phototrophic (OP) and mixotrophic (OM) modes of cultivation demonstrated synergy in enhancing overall lipid productivity. OP mode exhibited biomass productivity, lipid and EPA content of 166.71 ± 4.82 mg L<sup>−1</sup> d<sup>−1</sup>, 28.36 ± 0.89 % and 60.32 ± 6.35 mg g<sup>−1</sup> dry biomass, respectively, compared to 116.69 ± 2.24 mg L<sup>−1</sup> d<sup>−1</sup>, 39.23 ± 1.45 % and 81.73 ± 8.38 mg g<sup>−1</sup> dry biomass, respectively, in OM mode. This research contributes to a comprehensive understanding of the interplay between critical nutrients and <em>Nannochloropsis</em> tropism, providing valuable insights for optimizing EPA-rich lipid production at different biorefinery scenarios.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 305-314"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095857","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}

引用次数: 0

Sustainable grape seed oil processing: Green solvent extraction and byproduct valorisation

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.12.006

Christian Cravotto , Vincent Rapinel , Binh Nguyen-Thanh , Raúl Bonet-García , Mickaël Bartier , Ombéline Claux , Laurence Jacques , Silvia Tabasso , Enrique Barrajón-Catalán , Anne-Sylvie Fabiano-Tixier

The extraction of grape seed oil (GSO) for food and cosmetic applications was performed with 2-methyloxolane (2-MeOx) as a green solvent. The oil extraction yield, the tocopherol and tocotrienol content, the fatty acid and polyphenol profiles of the oils were analysed and compared with hexane. The entire extraction process, including the oil chemical refining, was further investigated on a pilot scale (15-litre extractor). Oil refining had a negative effect on the micronutrient content. The content of sterols, tocols and polyphenols was reduced by 19.78 %, 47.6 % and 99 % respectively. High amounts of polyphenols were recovered in refining by-products, with approximately 80 % found in gums and 10 % in soap-stock. The polyphenols contained in the crude oil and gums demonstrated effective intracellular ROS inhibition in HaCaT keratinocytes and BJ fibroblasts, as well as an anti-melanogenic effect on B16-F10 murine melanoma cells. Consequently, these products are proposed as valuable cosmetic ingredients for treating hyperpigmentation disorders. In conclusion, 2-MeOx is an excellent alternative to hexane for GSO extraction, offering high extraction efficiency, a safer toxicological profile, and the production of oil and byproducts with promising food and cosmetic applications.

{"title":"Sustainable grape seed oil processing: Green solvent extraction and byproduct valorisation","authors":"Christian Cravotto , Vincent Rapinel , Binh Nguyen-Thanh , Raúl Bonet-García , Mickaël Bartier , Ombéline Claux , Laurence Jacques , Silvia Tabasso , Enrique Barrajón-Catalán , Anne-Sylvie Fabiano-Tixier","doi":"10.1016/j.fbp.2024.12.006","DOIUrl":"10.1016/j.fbp.2024.12.006","url":null,"abstract":"<div><div>The extraction of grape seed oil (GSO) for food and cosmetic applications was performed with 2-methyloxolane (2-MeOx) as a green solvent. The oil extraction yield, the tocopherol and tocotrienol content, the fatty acid and polyphenol profiles of the oils were analysed and compared with hexane. The entire extraction process, including the oil chemical refining, was further investigated on a pilot scale (15-litre extractor). Oil refining had a negative effect on the micronutrient content. The content of sterols, tocols and polyphenols was reduced by 19.78 %, 47.6 % and 99 % respectively. High amounts of polyphenols were recovered in refining by-products, with approximately 80 % found in gums and 10 % in soap-stock. The polyphenols contained in the crude oil and gums demonstrated effective intracellular ROS inhibition in HaCaT keratinocytes and BJ fibroblasts, as well as an anti-melanogenic effect on B16-F10 murine melanoma cells. Consequently, these products are proposed as valuable cosmetic ingredients for treating hyperpigmentation disorders. In conclusion, 2-MeOx is an excellent alternative to hexane for GSO extraction, offering high extraction efficiency, a safer toxicological profile, and the production of oil and byproducts with promising food and cosmetic applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 428-438"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095950","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}

引用次数: 0

Optimization of continuous-flow microwave processing with static mixers for enhanced heating uniformity

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.12.010

Rajani Kant Baro , Prakash Kotecha , R. Anandalakshmi

This study addresses the challenge of non-uniform heating in continuous-flow microwave processing of highly viscous liquid foods, a common issue that leads to the formation of hot and cold spots in the food product, leading to reduced product quality. Non-uniform heating is especially problematic for viscous fluids due to their low viscosity, which hinders heat transfer. The objective of this study is to investigate the use of a Kenics static mixer – a device consisting of alternating counterclockwise and clockwise twisted helical elements – designed to improve heat mixing and enhance temperature uniformity in such systems. The Kenics mixer is particularly suitable for handling highly viscous fluids, where effective mixing is critical for achieving uniform temperature profiles. To evaluate the performance of the Kenics static mixer, a numerical model of the continuous-flow microwave processing system equipped with Kenics mixer was developed. The model simulates fluid flow, heat transfer, and electric field distribution within the system using the finite element method. A genetic algorithm was used to optimize the system, with temperature uniformity (quantified by the coefficient of variation in fluid temperature at the outlet) as the objective function. The study explores two Kenics mixer configurations: R-L and R-R, and examines the effects of Kenics mixer design (aspect ratio, thickness, gap between Kenics mixers, and number of Kenics mixers) and fluid velocity on temperature uniformity at the fluid outlet. The results show a 71.04 % and 72.09 % improvement in temperature uniformity at the fluid outlet for the R-L and R-R configurations, respectively, compared to that of a hollow pipe. The R-R configuration also achieved a higher mean outlet temperature without sacrificing temperature uniformity at the fluid outlet. Using lossy materials for Kenics mixer reduces the temperature uniformity at the fluid outlet while increasing mean fluid outlet temperature for both configurations. The study concludes that incorporating the Kenics static mixer can significantly reduce non-uniform heating in continuous-flow microwave processing, enhancing the efficiency and scalability of food processing systems for viscous fluids.

{"title":"Optimization of continuous-flow microwave processing with static mixers for enhanced heating uniformity","authors":"Rajani Kant Baro , Prakash Kotecha , R. Anandalakshmi","doi":"10.1016/j.fbp.2024.12.010","DOIUrl":"10.1016/j.fbp.2024.12.010","url":null,"abstract":"<div><div>This study addresses the challenge of non-uniform heating in continuous-flow microwave processing of highly viscous liquid foods, a common issue that leads to the formation of hot and cold spots in the food product, leading to reduced product quality. Non-uniform heating is especially problematic for viscous fluids due to their low viscosity, which hinders heat transfer. The objective of this study is to investigate the use of a Kenics static mixer – a device consisting of alternating counterclockwise and clockwise twisted helical elements – designed to improve heat mixing and enhance temperature uniformity in such systems. The Kenics mixer is particularly suitable for handling highly viscous fluids, where effective mixing is critical for achieving uniform temperature profiles. To evaluate the performance of the Kenics static mixer, a numerical model of the continuous-flow microwave processing system equipped with Kenics mixer was developed. The model simulates fluid flow, heat transfer, and electric field distribution within the system using the finite element method. A genetic algorithm was used to optimize the system, with temperature uniformity (quantified by the coefficient of variation in fluid temperature at the outlet) as the objective function. The study explores two Kenics mixer configurations: R-L and R-R, and examines the effects of Kenics mixer design (aspect ratio, thickness, gap between Kenics mixers, and number of Kenics mixers) and fluid velocity on temperature uniformity at the fluid outlet. The results show a 71.04 % and 72.09 % improvement in temperature uniformity at the fluid outlet for the R-L and R-R configurations, respectively, compared to that of a hollow pipe. The R-R configuration also achieved a higher mean outlet temperature without sacrificing temperature uniformity at the fluid outlet. Using lossy materials for Kenics mixer reduces the temperature uniformity at the fluid outlet while increasing mean fluid outlet temperature for both configurations. The study concludes that incorporating the Kenics static mixer can significantly reduce non-uniform heating in continuous-flow microwave processing, enhancing the efficiency and scalability of food processing systems for viscous fluids.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 401-414"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095948","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}

引用次数: 0

Pressurized liquid extraction (PLE) in an intermittent process as a new alternative for production of tincture from medicinal plants: The scale up and economic evaluation for production of passion fruit (Passiflora edulis Sims) leaf hydroalcoholic extract

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.11.022

Larissa da Cunha Rodrigues , Pedro Ivo Nunes de Carvalho , Gustavo César Dacanal , Alessandra Lopes de Oliveira

This work involves the simulation of scale-up and economic evaluation of the production process of passion fruit leaf extract (Passiflora edulis Sims) through intermittent pressurized liquid extraction. The highest extraction efficiency was achieved using a 70 % ethanol (v/v) mixture on a laboratory scale at 80 °C with 100 % solvent renewal per static cycle in 5 cycles and 6 min of static time. A scale-up study was conducted, keeping both the significant process variables and the solvent mass/feed mass ratio constant at (S/F= 4.25). This scale-up method proved effective for scaling from laboratory to pilot scale (from 34 mL to 2 L). Extraction with the pilot-scale equipment yielded total solids ranging from 35.6 ± 1.5 % with a consumption of around 3768.4 ± 121.3 mL of solution. The extraction curves were similar for both scales despite different times. Manufacturing Cost (COM), Profitability Analysis, Return on Investment Rate, Gross Margin, and Payback Time were simulated using SuperPro Designer® version 8.5 software. Five extraction systems were evaluated, with four using 2 extraction cells in a semi-continuous system with capacities of 2, 10, 50, and 100 liters and one in a batch system with only 1 cell. The results demonstrated that industrial-scale equipment has a lower COM if operated in a semi-continuous regime (2 extraction cells) with just two extraction cycles, presenting a competitive market price.

{"title":"Pressurized liquid extraction (PLE) in an intermittent process as a new alternative for production of tincture from medicinal plants: The scale up and economic evaluation for production of passion fruit (Passiflora edulis Sims) leaf hydroalcoholic extract","authors":"Larissa da Cunha Rodrigues , Pedro Ivo Nunes de Carvalho , Gustavo César Dacanal , Alessandra Lopes de Oliveira","doi":"10.1016/j.fbp.2024.11.022","DOIUrl":"10.1016/j.fbp.2024.11.022","url":null,"abstract":"<div><div>This work involves the simulation of scale-up and economic evaluation of the production process of passion fruit leaf extract (<em>Passiflora edulis</em> Sims) through intermittent pressurized liquid extraction. The highest extraction efficiency was achieved using a 70 % ethanol (v/v) mixture on a laboratory scale at 80 °C with 100 % solvent renewal per static cycle in 5 cycles and 6 min of static time. A scale-up study was conducted, keeping both the significant process variables and the solvent mass/feed mass ratio constant at (S/F= 4.25). This scale-up method proved effective for scaling from laboratory to pilot scale (from 34 mL to 2 L). Extraction with the pilot-scale equipment yielded total solids ranging from 35.6 ± 1.5 % with a consumption of around 3768.4 ± 121.3 mL of solution. The extraction curves were similar for both scales despite different times. Manufacturing Cost (COM), Profitability Analysis, Return on Investment Rate, Gross Margin, and Payback Time were simulated using SuperPro Designer® version 8.5 software. Five extraction systems were evaluated, with four using 2 extraction cells in a semi-continuous system with capacities of 2, 10, 50, and 100 liters and one in a batch system with only 1 cell. The results demonstrated that industrial-scale equipment has a lower COM if operated in a semi-continuous regime (2 extraction cells) with just two extraction cycles, presenting a competitive market price.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 272-283"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095854","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}

引用次数: 0

Peanut butter adsorption onto surfaces and surfactant selection in cleaning and the effect on allergen recovery

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.12.002

Joels Wilson-Nieuwenhuis , Jim Taylour , Luciana C. Gomes , D. Whitehead , Kathryn A. Whitehead

Stainless steel and High-Density Polyethylene (HDPE) were fouled with suspensions of peanut butter and tested for their cleanability using cleaning solutions containing different surfactants. Following cleaning, protein allergen recovery from the surfaces was determined. The stainless steel was less rough (S_a = 162 nm) and less hydrophobic (-4.5 mJ/m²) than the HDPE surface (S_a = 3261 nm, −61.9 mJ/m², respectively). HDPE was cleaned more efficiently by Model cleaning solution B than Model cleaning solution A at all concentrations of peanut butter (0.001 % - 10 %). Recovery of the retained protein from the surfaces using Enzyme-Linked Immunosorbent Assay (ELISA) demonstrated that on the stainless steel, regardless of the cleaner or concentration used, no allergen was detected on the surface. The HDPE surfaces detected allergen from surfaces fouled with 10 % and 1 % peanut butter (5.12 ppm – 11.6 ppm and 0.01 ppm – 0.9 ppm, respectively). The recovery of allergens suggests an effect of the surface free energy and size of the surfactant molecules. Such findings are important when considering the selection of cleaners with respect to cleaning and allergen removal.

{"title":"Peanut butter adsorption onto surfaces and surfactant selection in cleaning and the effect on allergen recovery","authors":"Joels Wilson-Nieuwenhuis , Jim Taylour , Luciana C. Gomes , D. Whitehead , Kathryn A. Whitehead","doi":"10.1016/j.fbp.2024.12.002","DOIUrl":"10.1016/j.fbp.2024.12.002","url":null,"abstract":"<div><div>Stainless steel and High-Density Polyethylene (HDPE) were fouled with suspensions of peanut butter and tested for their cleanability using cleaning solutions containing different surfactants. Following cleaning, protein allergen recovery from the surfaces was determined. The stainless steel was less rough (<em>S</em><sub><em>a</em></sub> = 162 nm) and less hydrophobic (-4.5 mJ/m<sup>2</sup>) than the HDPE surface (<em>S</em><sub><em>a</em></sub> <em>=</em> 3261 nm, −61.9 mJ/m<sup>2</sup>, respectively). HDPE was cleaned more efficiently by Model cleaning solution B than Model cleaning solution A at all concentrations of peanut butter (0.001 % - 10 %). Recovery of the retained protein from the surfaces using Enzyme-Linked Immunosorbent Assay (ELISA) demonstrated that on the stainless steel, regardless of the cleaner or concentration used, no allergen was detected on the surface. The HDPE surfaces detected allergen from surfaces fouled with 10 % and 1 % peanut butter (5.12 ppm – 11.6 ppm and 0.01 ppm – 0.9 ppm, respectively). The recovery of allergens suggests an effect of the surface free energy and size of the surfactant molecules. Such findings are important when considering the selection of cleaners with respect to cleaning and allergen removal.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 315-324"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096316","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}

引用次数: 0

High-pressure foaming of pizza

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.12.001

Emilia Di Lorenzo , Paolo Iaccarino , Pietro Renato Avallone , Dario Condurro , Nino Grizzuti , Ernesto Di Maio , Rossana Pasquino

A novel breadmaking method via physical foaming was recently developed on the laboratory scale, in which a well-defined pressure history is applied to a dough at a high temperature, ensuring at the same time leavening (here, foaming) and baking. To make the scale-up possible, however, a deeper understanding of the process is needed, specifically in relation to how physical foaming affects the mechanism of bubble formation in dough (aeration vs nucleation) and how each of the processing parameters affects the final baked product. In the present work, we get insights into bubble dissolution happening as a consequence of the application of pressure, and we meticulously study the effect on the final volume and morphology of the process parameters, namely, saturation time, maximum pressure and pressure drop rate. In the case of the saturation time and pressure drop rate, a non-linear influence is observed in the analyzed experimental range, while the final volume shows an expected monotonic increase with the highest applied pressure. The effectiveness of the method and the possible extension to a pilot scale are also discussed.

{"title":"High-pressure foaming of pizza","authors":"Emilia Di Lorenzo , Paolo Iaccarino , Pietro Renato Avallone , Dario Condurro , Nino Grizzuti , Ernesto Di Maio , Rossana Pasquino","doi":"10.1016/j.fbp.2024.12.001","DOIUrl":"10.1016/j.fbp.2024.12.001","url":null,"abstract":"<div><div>A novel breadmaking method via physical foaming was recently developed on the laboratory scale, in which a well-defined pressure history is applied to a dough at a high temperature, ensuring at the same time leavening (here, foaming) and baking. To make the scale-up possible, however, a deeper understanding of the process is needed, specifically in relation to how physical foaming affects the mechanism of bubble formation in dough (aeration vs nucleation) and how each of the processing parameters affects the final baked product. In the present work, we get insights into bubble dissolution happening as a consequence of the application of pressure, and we meticulously study the effect on the final volume and morphology of the process parameters, namely, saturation time, maximum pressure and pressure drop rate. In the case of the saturation time and pressure drop rate, a non-linear influence is observed in the analyzed experimental range, while the final volume shows an expected monotonic increase with the highest applied pressure. The effectiveness of the method and the possible extension to a pilot scale are also discussed.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 325-336"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096317","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}

引用次数: 0

Antibacterial cellulose-based membrane with heat dissipation and liquid transportation for food packaging applications

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-01-01 DOI: 10.1016/j.fbp.2024.11.029

Shusheng Huang , Chen Deng , Hanlin Zhang , Xuejie Yue , Fengxian Qiu , Tao Zhang

Food spoilage, caused by fungi and bacteria, has drawn increasing attention due to the lack of suitable temperature and humidity control, resulting in food waste and health risks. It is still a great challenge to develop green packaging materials with excellent antibacterial activities and effective temperature/humidity control for food preservation. Herein, a new strategy is proposed to obtain food packaging material with antibacterial ability, heat dissipation, and liquid transportation functions. In this strategy, Zn-Al layered double hydroxide (LDH)@cellulose was obtained by extracting cellulose from sugarcane husks, followed by in-situ growth of LDH nanosheets on the surface of cellulose. Then, asymmetric structured packaging material, namely cellulose acetate/LDH@cellulose (CALC) membrane, was prepared by the combination of electrospinning and hydrophobic modification. The characterization results confirmed that the CALC membrane exhibits asymmetric surface structure and wettability properties, endowing heat dissipation and liquid transportation for food packaging applications. Due to the asymmetric reflectivity and infrared emissivity, the CALC membrane exhibited excellent heat dissipation properties with a surface temperature of 10.3℃, which is lower than that of commercial food packaging materials. Furthermore, the excellent liquid transport properties of the CALC membrane are demonstrated by the fact that water can penetrate from the hydrophobic side to the hydrophilic side within 32 s, providing the appropriate storage temperature and dry environment for foods. In addition, compared with PE film, the CALC membrane also has antibacterial properties and UV resistance, which is beneficial to improving the storage conditions for foods. This study shows that the developed CALC membrane and corresponding design strategy can be extended for the preparation of other packaging materials for applications in research and food industrial fields.

{"title":"Antibacterial cellulose-based membrane with heat dissipation and liquid transportation for food packaging applications","authors":"Shusheng Huang , Chen Deng , Hanlin Zhang , Xuejie Yue , Fengxian Qiu , Tao Zhang","doi":"10.1016/j.fbp.2024.11.029","DOIUrl":"10.1016/j.fbp.2024.11.029","url":null,"abstract":"<div><div>Food spoilage, caused by fungi and bacteria, has drawn increasing attention due to the lack of suitable temperature and humidity control, resulting in food waste and health risks. It is still a great challenge to develop green packaging materials with excellent antibacterial activities and effective temperature/humidity control for food preservation. Herein, a new strategy is proposed to obtain food packaging material with antibacterial ability, heat dissipation, and liquid transportation functions. In this strategy, Zn-Al layered double hydroxide (LDH)@cellulose was obtained by extracting cellulose from sugarcane husks, followed by in-situ growth of LDH nanosheets on the surface of cellulose. Then, asymmetric structured packaging material, namely cellulose acetate/LDH@cellulose (CALC) membrane, was prepared by the combination of electrospinning and hydrophobic modification. The characterization results confirmed that the CALC membrane exhibits asymmetric surface structure and wettability properties, endowing heat dissipation and liquid transportation for food packaging applications. Due to the asymmetric reflectivity and infrared emissivity, the CALC membrane exhibited excellent heat dissipation properties with a surface temperature of 10.3℃, which is lower than that of commercial food packaging materials. Furthermore, the excellent liquid transport properties of the CALC membrane are demonstrated by the fact that water can penetrate from the hydrophobic side to the hydrophilic side within 32 s, providing the appropriate storage temperature and dry environment for foods. In addition, compared with PE film, the CALC membrane also has antibacterial properties and UV resistance, which is beneficial to improving the storage conditions for foods. This study shows that the developed CALC membrane and corresponding design strategy can be extended for the preparation of other packaging materials for applications in research and food industrial fields.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 284-293"},"PeriodicalIF":3.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095855","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}

引用次数: 0