Food and Bioproducts Processing最新文献_第4页

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。

{"title":"New strategies for monitoring and improving flushing processes used in chocolate manufacturing","authors":"M. Heide , V. Liebmann , C. Drechsel , F. Rüdiger , J.-P. Majschak , H. Köhler","doi":"10.1016/j.fbp.2026.01.003","DOIUrl":"10.1016/j.fbp.2026.01.003","url":null,"abstract":"<div><div>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.</div><div>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.</div><div>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.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 133-140"},"PeriodicalIF":3.4,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939767","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

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。

{"title":"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","authors":"Linda Steinhäußer, Gaby Gotzmann","doi":"10.1016/j.fbp.2025.12.014","DOIUrl":"10.1016/j.fbp.2025.12.014","url":null,"abstract":"<div><div>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.</div><div>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 <em>E. coli</em>. This illustrates the potential of PTL to be used as disinfectant in food processing and production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 152-160"},"PeriodicalIF":3.4,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939718","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

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。

{"title":"Research on the texture of canned bamboo shoots preserved under ultra-high pressure: Based on the molecular structure of pectin and cell wall integrity","authors":"Xiaohua Sun , Dan Chen , Ziyi Zhan , Ya Wang , Liangru Wu , Jinlai Yang , Jiong Zheng , Li Dong , Xiaosong Hu , Fusheng Zhang","doi":"10.1016/j.fbp.2025.12.026","DOIUrl":"10.1016/j.fbp.2025.12.026","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 71-81"},"PeriodicalIF":3.4,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939727","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

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。

{"title":"Optimization of process control criteria for reducing Salmonella and Escherichia coli O157:H7 population on biltong","authors":"Hannah E. LeClair , Krishnabrunda Duggirala , Gopinath Mummaleti , Anuj S. Purohit , Anand Mohan","doi":"10.1016/j.fbp.2025.12.025","DOIUrl":"10.1016/j.fbp.2025.12.025","url":null,"abstract":"<div><div>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 <em>Salmonella</em> and <em>E. coli</em> O157:H7 on biltong. The biltong manufacturing process achieved a 5.0 log<sub>10</sub> 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 (<em>a<sub>w</sub></em>) to below 0.85. The reduction in <em>E. coli</em> O157:H7 population was relatively lower than <em>that of Salmonella,</em> 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.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 161-169"},"PeriodicalIF":3.4,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973490","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

Techno-economic evaluation of synergistic pasteurization of apple juice using UV-A light and olive byproduct extract 紫外- a光与橄榄副产物提取物协同杀菌苹果汁的技术经济评价

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

Food and Bioproducts Processing

Pub Date : 2025-12-31 DOI: 10.1016/j.fbp.2025.12.024

Yoonbin Kim , Christopher Simmons , Selina C. Wang , Nitin Nitin

Techno-economic analysis (TEA) of emerging technologies aids in establishing the economic benefits and technical feasibility of novel technologies. In this study, a techno-economic model was developed for a non-thermal synergistic pasteurization of apple juice based on a combination of UV-A light and aqueous extract derived from olive byproduct, and its comparison with conventional thermal pasteurization processes. A comparative TEA revealed that UV-A + OPE pasteurization could reduce ca. 30.2–38.3 % of direct-fixed capital (DFC) and ca. 19.5–23.9 % of annual operating costs (AOC) compared to conventional thermal pasteurization (low-temperature long-time [LTLT] and high-temperature short-time [HTST] pasteurization) at a production scale of 1000 kg/batch. In addition, UV-A + OPE pasteurization exhibited lower sensitivity to upscaling than HTST pasteurization, and ca. 27.4 % lower AOC was estimated at a production scale of 2000 kg/batch. These findings highlight the potential of UV-A + OPE pasteurization to enhance the economic sustainability of juice processing while ensuring the microbial safety of juice products. This study provides insights into developing a non-thermal pasteurization process using a synergistic combination of UV-A light and plant byproduct-derived extracts and evaluating its economic feasibility through a comparative TEA.

新兴技术的技术经济分析有助于确定新技术的经济效益和技术可行性。在这项研究中，基于橄榄副产品的UV-A光和水提取物的组合，建立了苹果汁非热协同巴氏杀菌的技术经济模型，并与传统的热巴氏杀菌工艺进行了比较。对比TEA显示，在1000 kg/批次的生产规模下，与传统的热巴氏灭菌（低温长时间[LTLT]和高温短时间[HTST]巴氏灭菌）相比，UV-A + OPE巴氏灭菌可降低直接固定资本（DFC）约30.2 - 38.3% %，年运营成本（AOC）约19.5 - 23.9% %。此外，UV-A + OPE巴氏灭菌对放大的敏感性低于HTST巴氏灭菌，在2000 kg/批次的生产规模下，AOC估计降低了27.4 %。这些发现强调了UV-A + OPE巴氏灭菌在确保果汁产品微生物安全的同时提高果汁加工的经济可持续性的潜力。本研究提供了利用UV-A光和植物副产品提取物的协同组合开发非热巴氏杀菌工艺的见解，并通过比较TEA评估其经济可行性。

{"title":"Techno-economic evaluation of synergistic pasteurization of apple juice using UV-A light and olive byproduct extract","authors":"Yoonbin Kim , Christopher Simmons , Selina C. Wang , Nitin Nitin","doi":"10.1016/j.fbp.2025.12.024","DOIUrl":"10.1016/j.fbp.2025.12.024","url":null,"abstract":"<div><div>Techno-economic analysis (TEA) of emerging technologies aids in establishing the economic benefits and technical feasibility of novel technologies. In this study, a techno-economic model was developed for a non-thermal synergistic pasteurization of apple juice based on a combination of UV-A light and aqueous extract derived from olive byproduct, and its comparison with conventional thermal pasteurization processes. A comparative TEA revealed that UV-A + OPE pasteurization could reduce ca. 30.2–38.3 % of direct-fixed capital (DFC) and ca. 19.5–23.9 % of annual operating costs (AOC) compared to conventional thermal pasteurization (low-temperature long-time [LTLT] and high-temperature short-time [HTST] pasteurization) at a production scale of 1000 kg/batch. In addition, UV-A + OPE pasteurization exhibited lower sensitivity to upscaling than HTST pasteurization, and ca. 27.4 % lower AOC was estimated at a production scale of 2000 kg/batch. These findings highlight the potential of UV-A + OPE pasteurization to enhance the economic sustainability of juice processing while ensuring the microbial safety of juice products. This study provides insights into developing a non-thermal pasteurization process using a synergistic combination of UV-A light and plant byproduct-derived extracts and evaluating its economic feasibility through a comparative TEA.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 116-125"},"PeriodicalIF":3.4,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939764","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

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

Food and Bioproducts Processing

Pub Date : 2025-12-28 DOI: 10.1016/j.fbp.2025.12.023

Felicitas Aselmeyer, Wolfgang Augustin, Stephan Scholl

Micro structured equipment is prone to fouling and consequently micro components are often excluded as soon as fouling-prone fluids are present. With the availability of suitable cleaning strategies, the specific advantages of micro structured equipment could be exploited on a broader range. To investigate the transferability as well as differences and similarities of cleaning in macro and microscale components, cleaning tests of whey protein isolate based hydrogels are carried out in a flow channel with a one-dimensional micro structure. Initial results show the possibility of transferring well-established cleaning strategies from the macro to the microscale and allow the access to scaling-related phenomena. New methods were established such as the ability to quantify the changeable flow velocity during cleaning in microscale, as well as the quantification of the cleaning rate with temporal and local resolution via image analysis. The respective results are used for cleaning modelling with the model parameters serving as a criterion for tracking scaling-related phenomena. The geometry of a channel indicates a contrasting impact on cleaning performance, with regard to a reduction in channel height. Although a narrowing of the cross-flow section due to swelling of the hydrogels could lead to possible partial blockage, which significantly reduces cleaning rate, thus increases cleaning time. However, the narrowing of the cross-flow section also increases flow velocity and thus improves the cleaning rate, consequently leading to an improved cleaning performance.

微结构设备容易结垢，因此，一旦有容易结垢的流体存在，就经常排除微结构部件。随着合适的清洁策略的可用性，微结构设备的特定优势可以在更广泛的范围内被利用。为了研究宏观和微观组分的可转移性以及清洗的异同，在一维微观结构的流动通道中进行了乳清分离蛋白基水凝胶的清洗试验。初步结果表明，有可能将已建立的清洁策略从宏观转移到微观尺度，并允许访问与结垢相关的现象。建立了新的方法，如能够在微尺度上量化清洗过程中变化的流速，以及通过图像分析量化具有时间和局部分辨率的清洗速率。各自的结果用于清洁建模，模型参数作为跟踪缩放相关现象的标准。通道的几何形状表明对清洁性能的对比影响，关于通道高度的降低。虽然由于水凝胶膨胀导致的横流截面变窄可能导致部分堵塞，这大大降低了清洗速度，从而增加了清洗时间。然而，横流截面的缩小也增加了流速，从而提高了清洗速率，从而改善了清洗性能。

{"title":"Scaling-related phenomena during cleaning protein based soils in micro structured equipment","authors":"Felicitas Aselmeyer, Wolfgang Augustin, Stephan Scholl","doi":"10.1016/j.fbp.2025.12.023","DOIUrl":"10.1016/j.fbp.2025.12.023","url":null,"abstract":"<div><div>Micro structured equipment is prone to fouling and consequently micro components are often excluded as soon as fouling-prone fluids are present. With the availability of suitable cleaning strategies, the specific advantages of micro structured equipment could be exploited on a broader range. To investigate the transferability as well as differences and similarities of cleaning in macro and microscale components, cleaning tests of whey protein isolate based hydrogels are carried out in a flow channel with a one-dimensional micro structure. Initial results show the possibility of transferring well-established cleaning strategies from the macro to the microscale and allow the access to scaling-related phenomena. New methods were established such as the ability to quantify the changeable flow velocity during cleaning in microscale, as well as the quantification of the cleaning rate with temporal and local resolution via image analysis. The respective results are used for cleaning modelling with the model parameters serving as a criterion for tracking scaling-related phenomena. The geometry of a channel indicates a contrasting impact on cleaning performance, with regard to a reduction in channel height. Although a narrowing of the cross-flow section due to swelling of the hydrogels could lead to possible partial blockage, which significantly reduces cleaning rate, thus increases cleaning time. However, the narrowing of the cross-flow section also increases flow velocity and thus improves the cleaning rate, consequently leading to an improved cleaning performance.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 82-91"},"PeriodicalIF":3.4,"publicationDate":"2025-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939717","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

Simulating and optimizing the performance of a pilot scale (115 L) vacuum steam pasteurizer using discrete element method analysis 用离散元法分析模拟和优化中试规模（115 L）真空蒸汽巴氏杀菌机的性能

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

Food and Bioproducts Processing

Pub Date : 2025-12-27 DOI: 10.1016/j.fbp.2025.12.022

Marlon Galad, Niloy Sarker, Sulaymon Eshkabilov, Zhulu Lin, Ewumbua Monono

Preheating performance in vacuum steam pasteurizers (VSPs) is strongly governed by grain mixing behavior, which controls convective heat transfer and overall energy efficiency. Accurately simulating, designing, and operating effective mixing and heat‑transfer conditions under vacuum remains challenging. Therefore, this study integrates computational fluid dynamics and the discrete element method (CFD–DEM) to optimize the internal geometry and operating parameters of a pilot‑scale VSP chamber. Hard red spring wheat (HRSW) was selected as the model grain, and a spheropolyhedron representation was adopted to capture its faceted yet rounded morphology. The particle model was calibrated to match an experimental angle of repose of 23.4° using 50 corners, a corner smoothness of 0.2, and a rolling resistance of 0.35. A 3 ³ factorial DEM study evaluated the effects of baffle count (10, 15, 20), baffle angle (20°, 25°, 30°), and rotational speed (12, 18, 24 rpm) on particle distribution and unloading efficiency. The optimal configuration—10 baffles set at 20° and a rotational speed of 18 rpm—produced uniform particle dispersion and a 96.74 % unloading efficiency. Subsequent CFD–DEM coupling predicted that 50 kg of wheat would reach 45 °C after 6.5 min of preheating with hot air at 100 °C. A pilot chamber fabricated using the optimized geometry was experimentally validated, requiring 12 min to reach 45 °C and achieving a 94.98 % unloading efficiency. Together, the coupled simulations and prototype trials demonstrate improved thermal response and reduced preheating time relative to earlier designs. These findings highlight the value of DEM‑guided design optimization for enhancing heat‑transfer performance in VSP systems and provide a scalable framework for improving the pasteurization of low‑moisture food grains.

真空蒸汽巴氏杀菌机（VSPs）的预热性能受到颗粒混合行为的强烈影响，颗粒混合行为控制着对流传热和整体能量效率。准确地模拟，设计和操作有效的混合和传热条件下的真空仍然具有挑战性。因此，本研究将计算流体力学与离散元法（CFD-DEM）相结合，对中试规模VSP腔室的内部几何结构和运行参数进行优化。选择硬红春小麦（HRSW）作为模型谷物，采用球多面体表示来捕捉其多面而又圆的形态。对粒子模型进行校准，使其符合实验休止角23.4°，50个角，角平滑度为0.2，滚动阻力为0.35。一项3 ³ 因子DEM研究评估了挡板数量（10、15、20）、挡板角度（20°、25°、30°）和转速（12、18、24 rpm）对颗粒分布和卸载效率的影响。最佳配置为10个挡板，旋转角度为20°，转速为18 rpm，颗粒分散均匀，卸载效率为96.74 %。随后的CFD-DEM耦合预测，在100°C的热空气预热6.5 min后，50 kg小麦将达到45°C。实验验证了采用优化几何形状制造的先导室，需要12 min才能达到45°C，卸载效率为94.98 %。同时，耦合模拟和原型试验表明，与早期设计相比，热响应得到了改善，预热时间也缩短了。这些发现突出了DEM指导的设计优化在提高VSP系统传热性能方面的价值，并为改善低水分食品谷物的巴氏灭菌提供了可扩展的框架。

{"title":"Simulating and optimizing the performance of a pilot scale (115 L) vacuum steam pasteurizer using discrete element method analysis","authors":"Marlon Galad, Niloy Sarker, Sulaymon Eshkabilov, Zhulu Lin, Ewumbua Monono","doi":"10.1016/j.fbp.2025.12.022","DOIUrl":"10.1016/j.fbp.2025.12.022","url":null,"abstract":"<div><div>Preheating performance in vacuum steam pasteurizers (VSPs) is strongly governed by grain mixing behavior, which controls convective heat transfer and overall energy efficiency. Accurately simulating, designing, and operating effective mixing and heat‑transfer conditions under vacuum remains challenging. Therefore, this study integrates computational fluid dynamics and the discrete element method (CFD–DEM) to optimize the internal geometry and operating parameters of a pilot‑scale VSP chamber. Hard red spring wheat (HRSW) was selected as the model grain, and a spheropolyhedron representation was adopted to capture its faceted yet rounded morphology. The particle model was calibrated to match an experimental angle of repose of 23.4° using 50 corners, a corner smoothness of 0.2, and a rolling resistance of 0.35. A 3 ³ factorial DEM study evaluated the effects of baffle count (10, 15, 20), baffle angle (20°, 25°, 30°), and rotational speed (12, 18, 24 rpm) on particle distribution and unloading efficiency. The optimal configuration—10 baffles set at 20° and a rotational speed of 18 rpm—produced uniform particle dispersion and a 96.74 % unloading efficiency. Subsequent CFD–DEM coupling predicted that 50 kg of wheat would reach 45 °C after 6.5 min of preheating with hot air at 100 °C. A pilot chamber fabricated using the optimized geometry was experimentally validated, requiring 12 min to reach 45 °C and achieving a 94.98 % unloading efficiency. Together, the coupled simulations and prototype trials demonstrate improved thermal response and reduced preheating time relative to earlier designs. These findings highlight the value of DEM‑guided design optimization for enhancing heat‑transfer performance in VSP systems and provide a scalable framework for improving the pasteurization of low‑moisture food grains.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 92-103"},"PeriodicalIF":3.4,"publicationDate":"2025-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939728","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

Impact of differently-shaped adjacent object on microwave heating uniformity and energy efficiency of multiple specimens 不同形状相邻物体对多试样微波加热均匀性和能量效率的影响

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

Food and Bioproducts Processing

Pub Date : 2025-12-25 DOI: 10.1016/j.fbp.2025.12.021

Tianyi Su , Xingyun Gao , Yuanyuan Ma , Zhijun Zhang

Microwave heating is a widely used efficient heating method. However, processing multiple specimens in a microwave oven leads to distinct heating performance due to differences in their properties. In this study, a validated theoretical model incorporating electromagnetic fields, heat and mass transfer, and phase change was used to investigate the effects of sample properties, such as shape, volume, location, and material, on the heating performance of two-specimen combinations with different properties. Quantitative indices, including the coefficients of variation of the electric field (COVE) and temperature (COVT), the relative energy absorption ratio (ABR), and the average temperature, were employed to evaluate heating performance. The results indicated that ellipsoid- and sphere-shaped adjacent objects enhance energy absorption in the target specimen but result in less uniform electric and temperature distributions. When the target specimen was located on the left-hand side, increasing the volume of the adjacent object reduced the COVE of the target specimen in 73–86 % of the sample combinations. In contrast, when the target specimen was on the right-hand side, the COVE increased in 53 % of the combinations with increasing adjacent object volume. The target on the left-hand side tended to absorb more energy but exhibited poorer uniformity in electric and temperature distributions. Furthermore, during the initial heating period, the material of the target specimen had a more significant influence on heating performance than that of the adjacent object. This comprehensive analysis of specimen properties provides actionable guidance for designing two-sample combinations in microwave heating processes.

微波加热是一种应用广泛的高效加热方式。然而，在微波炉中处理多个样品，由于其性质的差异，导致不同的加热性能。在本研究中，我们建立了一个包含电磁场、传热传质和相变的理论模型，研究了样品的形状、体积、位置和材料等特性对具有不同特性的双试样组合的加热性能的影响。采用电场变化系数（COVE）和温度变化系数（COVT）、相对能量吸收比（ABR）和平均温度等定量指标评价加热性能。结果表明，椭球和球形相邻物体增强了靶试样的能量吸收，但导致电和温度分布不均匀。当目标样品位于左侧时，增加相邻物体的体积会使目标样品的COVE降低73-86 %的样品组合。相比之下，当目标标本位于右侧时，随着相邻物体体积的增加，COVE增加了53 %的组合。左手边的目标倾向于吸收更多的能量，但在电和温度分布上表现出较差的均匀性。此外，在初始加热阶段，目标试样的材料对加热性能的影响比相邻物体的影响更显著。这种对样品性质的综合分析为微波加热过程中设计双样品组合提供了可行的指导。

{"title":"Impact of differently-shaped adjacent object on microwave heating uniformity and energy efficiency of multiple specimens","authors":"Tianyi Su , Xingyun Gao , Yuanyuan Ma , Zhijun Zhang","doi":"10.1016/j.fbp.2025.12.021","DOIUrl":"10.1016/j.fbp.2025.12.021","url":null,"abstract":"<div><div>Microwave heating is a widely used efficient heating method. However, processing multiple specimens in a microwave oven leads to distinct heating performance due to differences in their properties. In this study, a validated theoretical model incorporating electromagnetic fields, heat and mass transfer, and phase change was used to investigate the effects of sample properties, such as shape, volume, location, and material, on the heating performance of two-specimen combinations with different properties. Quantitative indices, including the coefficients of variation of the electric field (COVE) and temperature (COVT), the relative energy absorption ratio (ABR), and the average temperature, were employed to evaluate heating performance. The results indicated that ellipsoid- and sphere-shaped adjacent objects enhance energy absorption in the target specimen but result in less uniform electric and temperature distributions. When the target specimen was located on the left-hand side, increasing the volume of the adjacent object reduced the COVE of the target specimen in 73–86 % of the sample combinations. In contrast, when the target specimen was on the right-hand side, the COVE increased in 53 % of the combinations with increasing adjacent object volume. The target on the left-hand side tended to absorb more energy but exhibited poorer uniformity in electric and temperature distributions. Furthermore, during the initial heating period, the material of the target specimen had a more significant influence on heating performance than that of the adjacent object. This comprehensive analysis of specimen properties provides actionable guidance for designing two-sample combinations in microwave heating processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 47-70"},"PeriodicalIF":3.4,"publicationDate":"2025-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881861","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

Packaging for cured meat: An environmental assessment of plastic multi-material and paper-based solutions 腌肉包装：塑料多材料和纸基解决方案的环境评估

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

Food and Bioproducts Processing

Pub Date : 2025-12-20 DOI: 10.1016/j.fbp.2025.12.017

Anna Mengozzi , Paula Quinteiro , Francesca Bot , Marta Ferreira Dias , Fernando Reis , Emma Chiavaro

European policies target reduced packaging waste and increased recycling by 2030. While paper-based options offer potential recyclability, cured meats pose challenges due to the multi-material packaging required for their extended shelf-life. This study evaluates the environmental and economic sustainability of three packaging systems, i.e. plastic multi-material (MM), paper-based (PA) and a hybrid plastic and paper-based packaging (HY) for sliced cooked ham, considering both direct and indirect effects through the Life Cycle Assessment (LCA) methodology. The functional unit was one packaging unit containing 100 g of sliced cooked ham. The MM was the most environmentally sustainable overall, as its longer shelf-life reduced food waste. The HY system had the highest environmental impact, mainly due to its shorter shelf-life and the environmental burden of combining paper and plastic. Paper-based systems had a lower environmental impact when focusing solely on the packaging life cycle due to paper’s recyclability and lower production burden. Considering the techno-economic analysis (TEA) of the three packaging, while PA and HY systems delivered marginally lower direct unit costs than MM, it retained the smallest share of value lost as waste per gram (0.135 % (MM) vs 0.144 % (HY) and 0.177 % (PA)), confirming its higher economic robustness alongside its environmental lead. The study underscores the complexity of evaluating food packaging systems and highlights the importance of enhancing barrier properties in paper-based packaging to reduce waste. It advocates for a holistic design approach that prioritizes material selection, recyclability, and shelf-life extension, emphasizing that shelf-life is a critical factor in LCA.

欧洲的政策目标是到2030年减少包装废物并增加回收利用。虽然纸质产品具有潜在的可回收性，但腌肉由于需要多种材料包装才能延长保质期，因此面临挑战。本研究评估了三种包装系统的环境和经济可持续性，即塑料多材料（MM），纸基（PA）和混合塑料和纸基包装（HY），通过生命周期评估（LCA）方法考虑直接和间接影响。功能单元是一个包装单元，包含100 g切片熟火腿。总的来说，MM是最环保的，因为它的保质期更长，减少了食物浪费。HY系统的环境影响最大，主要是由于其保质期较短以及纸与塑料结合的环境负担。由于纸张的可回收性和较低的生产负担，当只关注包装生命周期时，基于纸张的系统对环境的影响较低。考虑到三种包装的技术经济分析（TEA），虽然PA和HY系统的直接单位成本略低于MM，但它保留了每克浪费的最小价值损失份额(0.135 % (MM) vs 0.144 % （HY）和0.177 % (PA))，证实了其更高的经济稳定性和环境领先地位。该研究强调了评估食品包装系统的复杂性，并强调了提高纸质包装的阻隔性能以减少浪费的重要性。它提倡整体设计方法，优先考虑材料选择，可回收性和保质期延长，强调保质期是LCA的关键因素。

{"title":"Packaging for cured meat: An environmental assessment of plastic multi-material and paper-based solutions","authors":"Anna Mengozzi , Paula Quinteiro , Francesca Bot , Marta Ferreira Dias , Fernando Reis , Emma Chiavaro","doi":"10.1016/j.fbp.2025.12.017","DOIUrl":"10.1016/j.fbp.2025.12.017","url":null,"abstract":"<div><div>European policies target reduced packaging waste and increased recycling by 2030. While paper-based options offer potential recyclability, cured meats pose challenges due to the multi-material packaging required for their extended shelf-life. This study evaluates the environmental and economic sustainability of three packaging systems, i.e. plastic multi-material (MM), paper-based (PA) and a hybrid plastic and paper-based packaging (HY) for sliced cooked ham, considering both direct and indirect effects through the Life Cycle Assessment (LCA) methodology. The functional unit was one packaging unit containing 100 g of sliced cooked ham. The MM was the most environmentally sustainable overall, as its longer shelf-life reduced food waste. The HY system had the highest environmental impact, mainly due to its shorter shelf-life and the environmental burden of combining paper and plastic. Paper-based systems had a lower environmental impact when focusing solely on the packaging life cycle due to paper’s recyclability and lower production burden. Considering the techno-economic analysis (TEA) of the three packaging, while PA and HY systems delivered marginally lower direct unit costs than MM, it retained the smallest share of value lost as waste per gram (0.135 % (MM) vs 0.144 % (HY) and 0.177 % (PA)), confirming its higher economic robustness alongside its environmental lead. The study underscores the complexity of evaluating food packaging systems and highlights the importance of enhancing barrier properties in paper-based packaging to reduce waste. It advocates for a holistic design approach that prioritizes material selection, recyclability, and shelf-life extension, emphasizing that shelf-life is a critical factor in LCA.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 37-46"},"PeriodicalIF":3.4,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145839701","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

Recovery of sinapic acid from mustard bran enzymatic hydrolysate combining membrane filtration and adsorption chromatography 膜过滤-吸附色谱联合回收芥菜皮酶解液中的辛酸

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

Food and Bioproducts Processing

Pub Date : 2025-12-20 DOI: 10.1016/j.fbp.2025.12.018

Ying Yan , Marwen Moussa , Morad Chadni , Abdouramane Dosso , Emilie Isidore , Violaine Athès , Claire Fargues

The purification of sinapic acid (SA) from mustard bran hydrolysate through a membrane filtration-adsorption chromatography combined process was developed in this work. Ultrafiltration (UF) treatment (UH030, 30 kDa, 1.4 bar) successfully removed 98 % proteins without influencing SA content. Nanofiltration (NF) treatment (NP010, 1 kDa, 10 bar) removed most solutes larger than 300 Da while allowing 85 % of SA to pass into the permeate. UF or NF alone resulted in 2–3 times increase in SA purity, yet neither process significantly increased the antioxidant activity of the hydrolysate. UF coupled with XAD16 adsorption concentrated SA by 13-fold and increased its purity 40-fold to 20 % w/w (74 % recovery). NF combined with adsorption concentrated SA by 17-fold and increased its purity 110-fold to 55 % w/w (60 % recovery). The purified fraction exhibited strong antioxidant activity. This work has demonstrated that the combined process of membrane filtration and adsorption chromatography is promising for the purification of SA from agro-industrial by-product streams.

研究了膜过滤-吸附色谱联合纯化芥菜皮水解液中辛酸的工艺。超滤（UF）处理（UH030, 30 kDa, 1.4 bar）成功去除98 %的蛋白质，而不影响SA含量。纳滤（NF）处理（NP010, 1 kDa, 10 bar）去除了大部分大于300 Da的溶质，同时允许85 %的SA进入渗透液。单独使用UF或NF可使SA纯度提高2-3倍，但两种处理均不能显著提高水解产物的抗氧化活性。UF偶联XAD16吸附SA浓度提高13倍，纯度提高40倍，达到20 % w/w（回收率为74 %）。NF与浓缩的SA结合，其纯度提高了17倍，达到55 % w/w（回收率60 %），提高了110倍。纯化后的部分具有较强的抗氧化活性。研究结果表明，膜过滤和吸附色谱相结合的方法是纯化农工副产物中SA的有效方法。

{"title":"Recovery of sinapic acid from mustard bran enzymatic hydrolysate combining membrane filtration and adsorption chromatography","authors":"Ying Yan , Marwen Moussa , Morad Chadni , Abdouramane Dosso , Emilie Isidore , Violaine Athès , Claire Fargues","doi":"10.1016/j.fbp.2025.12.018","DOIUrl":"10.1016/j.fbp.2025.12.018","url":null,"abstract":"<div><div>The purification of sinapic acid (SA) from mustard bran hydrolysate through a membrane filtration-adsorption chromatography combined process was developed in this work. Ultrafiltration (UF) treatment (UH030, 30 kDa, 1.4 bar) successfully removed 98 % proteins without influencing SA content. Nanofiltration (NF) treatment (NP010, 1 kDa, 10 bar) removed most solutes larger than 300 Da while allowing 85 % of SA to pass into the permeate. UF or NF alone resulted in 2–3 times increase in SA purity, yet neither process significantly increased the antioxidant activity of the hydrolysate. UF coupled with XAD16 adsorption concentrated SA by 13-fold and increased its purity 40-fold to 20 % w/w (74 % recovery). NF combined with adsorption concentrated SA by 17-fold and increased its purity 110-fold to 55 % w/w (60 % recovery). The purified fraction exhibited strong antioxidant activity. This work has demonstrated that the combined process of membrane filtration and adsorption chromatography is promising for the purification of SA from agro-industrial by-product streams.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 104-115"},"PeriodicalIF":3.4,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939716","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