Pub Date : 2025-12-05DOI: 10.1016/j.fbp.2025.12.007
Bin Chen , Laslo Tarjan , Gongming Wang , Yimin Ma , Feng Liu , Jiahao Yu , Huanhuan Feng , Xiaoshuan Zhang
Traditional oyster grading methods based solely on shell weight often fail to accurately reflect internal fattening levels, leading to inconsistent quality and reduced consumer trust. This study introduces a non-destructive detection method for evaluating the fattening degree of closed-shell oysters by integrating acoustic vibration analysis with visual morphological information. A multimodal sensing system was developed, combining mechanical tapping, acoustic signal acquisition, and dual-view imaging to simultaneously capture internal vibration responses and external shell features. Time-domain, frequency-domain, and time–frequency-domain acoustic features were extracted alongside geometric features from top and side views. These were standardized and fused using Z-score normalization and Principal Component Analysis (PCA) to form comprehensive feature vectors. A deep learning model based on CNN-attention-BiLSTM architecture was employed to classify oysters into four fattening levels. The proposed method achieved high classification accuracy and demonstrated strong robustness, outperforming traditional single-modality approaches. This work provides an effective and scalable solution for intelligent, non-invasive oyster quality grading and offers new insights into multimodal assessment of shellfish products.
{"title":"Non-destructive acoustic-visual detection of oyster fatness","authors":"Bin Chen , Laslo Tarjan , Gongming Wang , Yimin Ma , Feng Liu , Jiahao Yu , Huanhuan Feng , Xiaoshuan Zhang","doi":"10.1016/j.fbp.2025.12.007","DOIUrl":"10.1016/j.fbp.2025.12.007","url":null,"abstract":"<div><div>Traditional oyster grading methods based solely on shell weight often fail to accurately reflect internal fattening levels, leading to inconsistent quality and reduced consumer trust. This study introduces a non-destructive detection method for evaluating the fattening degree of closed-shell oysters by integrating acoustic vibration analysis with visual morphological information. A multimodal sensing system was developed, combining mechanical tapping, acoustic signal acquisition, and dual-view imaging to simultaneously capture internal vibration responses and external shell features. Time-domain, frequency-domain, and time–frequency-domain acoustic features were extracted alongside geometric features from top and side views. These were standardized and fused using Z-score normalization and Principal Component Analysis (PCA) to form comprehensive feature vectors. A deep learning model based on CNN-attention-BiLSTM architecture was employed to classify oysters into four fattening levels. The proposed method achieved high classification accuracy and demonstrated strong robustness, outperforming traditional single-modality approaches. This work provides an effective and scalable solution for intelligent, non-invasive oyster quality grading and offers new insights into multimodal assessment of shellfish products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 84-95"},"PeriodicalIF":3.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734924","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}
Pub Date : 2025-12-04DOI: 10.1016/j.fbp.2025.12.004
Wenfang Niu , Wenqing Yang , Yuyang Duan , Chao Gao , Zhe Chen , Yi Li
Hafnia paralvei, as an important foodborne pathogen with a strong ability to form biofilms, will cause food to spoil and deteriorate, thereby seriously threatening food safety. However, the mechanism of the quorum sensing (QS) system in the biofilm formation and spoilage process of H. paralvei has not been fully characterized. Here, we explored the positive regulatory effects of two types of QS system on H. paralvei Z11 biofilm formation, which further investigated their promoting effects on the spoilage of crucian carp. The results showed that overexpression of expI significantly increased the production of N-acyl-homoserine lactones (AHLs), and overexpression of luxS significantly increased the yield of autoinducer-2 (AI-2). Additionally, AHLs and AI-2-mediated QS promoted the synthesis of cyclic diguanylate monophosphate (c-di-GMP), thereby increasing the level of biofilm formation. The effects of biofilm formation mediated by AHLs and AI-2 on the meat quality and spoilage of crucian carp were determined, which found that the elevated biofilm formation significantly lowered the meat quality and promoted the spoilage potential of H. paralvei on crucian carp, simultaneously affecting the structure of meat microbiota and increasing the abundance of spoilage-associated bacteria. This research provides a theoretical foundation for further understanding the potential role of bacterial QS system mediated biofilm formation in food spoilage.
{"title":"The effects of biofilm formation of Hafnia paralvei mediated by quorum sensing on the meat quality and spoilage of crucian carp (Carassius auratus)","authors":"Wenfang Niu , Wenqing Yang , Yuyang Duan , Chao Gao , Zhe Chen , Yi Li","doi":"10.1016/j.fbp.2025.12.004","DOIUrl":"10.1016/j.fbp.2025.12.004","url":null,"abstract":"<div><div><em>Hafnia paralvei</em>, as an important foodborne pathogen with a strong ability to form biofilms, will cause food to spoil and deteriorate, thereby seriously threatening food safety. However, the mechanism of the quorum sensing (QS) system in the biofilm formation and spoilage process of <em>H. paralvei</em> has not been fully characterized. Here, we explored the positive regulatory effects of two types of QS system on <em>H. paralvei</em> Z11 biofilm formation, which further investigated their promoting effects on the spoilage of crucian carp. The results showed that overexpression of <em>expI</em> significantly increased the production of N-acyl-homoserine lactones (AHLs), and overexpression of <em>luxS</em> significantly increased the yield of autoinducer-2 (AI-2). Additionally, AHLs and AI-2-mediated QS promoted the synthesis of cyclic diguanylate monophosphate (c-di-GMP), thereby increasing the level of biofilm formation. The effects of biofilm formation mediated by AHLs and AI-2 on the meat quality and spoilage of crucian carp were determined, which found that the elevated biofilm formation significantly lowered the meat quality and promoted the spoilage potential of <em>H. paralvei</em> on crucian carp, simultaneously affecting the structure of meat microbiota and increasing the abundance of spoilage-associated bacteria. This research provides a theoretical foundation for further understanding the potential role of bacterial QS system mediated biofilm formation in food spoilage.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 32-44"},"PeriodicalIF":3.4,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683500","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}
Pub Date : 2025-12-03DOI: 10.1016/j.fbp.2025.12.001
H. Köhler , C. Golla , C. Drechsel , F. Rüdiger
Cleaning is a crucial process step within food production, as it has a major impact on food safety and involves considerable resource consumption. There are various approaches to optimize cleaning processes, e.g., i) cleaning experiments on laboratory scale, ii) specific soil characterization methods on laboratory scale and iii) cleaning simulations. This paper shows for the first time how all three methods are combined to understand and model complex behavior during cleaning. To this end, removal of dried ketchup soil layers was studied using aqueous sodium hydroxide at various concentrations (0 – 2 wt%) and temperatures (20 – 55 °C) as cleaning fluid. In cleaning experiments, significantly shorter cleaning times are measured when cleaning is performed with hot 2 wt% sodium hydroxide solution (69 s) instead of pure water at room temperature (167 s). Counterintuitively, micromanipulation and rheological measurements of the soil layer show a solidification when in contact with sodium hydroxide as opposed to water. It is found that this is due to a change of the cleaning mechanism from pure adhesive detachment to combined cohesive separation of an interlayer, followed by adhesive detachment of the remaining soil. A recently developed cleaning model is extended to capture the ongoing phenomena. The model is able to predict the cleaning time correctly with errors smaller than 10 %.
{"title":"First insights into changing cleaning mechanisms based on experimental and numerical investigations","authors":"H. Köhler , C. Golla , C. Drechsel , F. Rüdiger","doi":"10.1016/j.fbp.2025.12.001","DOIUrl":"10.1016/j.fbp.2025.12.001","url":null,"abstract":"<div><div>Cleaning is a crucial process step within food production, as it has a major impact on food safety and involves considerable resource consumption. There are various approaches to optimize cleaning processes, e.g., i) cleaning experiments on laboratory scale, ii) specific soil characterization methods on laboratory scale and iii) cleaning simulations. This paper shows for the first time how all three methods are combined to understand and model complex behavior during cleaning. To this end, removal of dried ketchup soil layers was studied using aqueous sodium hydroxide at various concentrations (0 – 2 wt%) and temperatures (20 – 55 °C) as cleaning fluid. In cleaning experiments, significantly shorter cleaning times are measured when cleaning is performed with hot 2 wt% sodium hydroxide solution (69 s) instead of pure water at room temperature (167 s). Counterintuitively, micromanipulation and rheological measurements of the soil layer show a solidification when in contact with sodium hydroxide as opposed to water. It is found that this is due to a change of the cleaning mechanism from pure adhesive detachment to combined cohesive separation of an interlayer, followed by adhesive detachment of the remaining soil. A recently developed cleaning model is extended to capture the ongoing phenomena. The model is able to predict the cleaning time correctly with errors smaller than 10 %.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 45-52"},"PeriodicalIF":3.4,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683584","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}
Pub Date : 2025-12-03DOI: 10.1016/j.fbp.2025.12.003
Shiyue Tan , Limai Tang , Yangying Sun , Xiaoqun Zeng , Hongbing Yan , Yangyang Hu , Daodong Pan
This study aimed to explore the stability and functionality of emulsions stabilized by modified goose liver protein (MGLP) at different pH values (7.0–11.0) from an interfacial perspective. Results of interfacial pressure and shear elasticity showed that there was a pH dependent change of MGLP adsorption and associative interaction, with the values both reached highest (11.42 ± 0.22 mN/m and 16.30 ± 0.35 mN/m) at pH 8.0. Droplet characteristics revealed that MGLP at pH 8.0 with the mostly cross-linked interface layer displayed the lowest D [4,3] (6.61 ± 0.53 μm), flocculation (5.07 ± 0.09 %), creaming (16.20 ± 0.38 %) and turbiscan stability index (8.27 ± 0.16); and also the high stability of the emulsion over a range of environmental conditions: temperature < 60 °C; pH 7–10 and NaCl < 50 mmol/L. Low field-nuclear magnetic resonance and dynamic rheological analysis indicated that the intermolecular association and goose myofibrillar protein (MP) gelation were mostly strengthened at the MGLP emulsion8.0 to MP ratio of 3 %, giving the largest water holding capacity and storage modulus. To conclude, MGLP emulsion exhibited good interfacial stabilization through facile pH alteration of the protein, which showed the capacity in fortifying goose MP gelation through active filling effect.
{"title":"Co-pH altered modified goose liver protein with enhanced interfacial stabilization and its emulsion filling upon the goose MP gelation facilitation","authors":"Shiyue Tan , Limai Tang , Yangying Sun , Xiaoqun Zeng , Hongbing Yan , Yangyang Hu , Daodong Pan","doi":"10.1016/j.fbp.2025.12.003","DOIUrl":"10.1016/j.fbp.2025.12.003","url":null,"abstract":"<div><div>This study aimed to explore the stability and functionality of emulsions stabilized by modified goose liver protein (MGLP) at different pH values (7.0–11.0) from an interfacial perspective. Results of interfacial pressure and shear elasticity showed that there was a pH dependent change of MGLP adsorption and associative interaction, with the values both reached highest (11.42 ± 0.22 mN/m and 16.30 ± 0.35 mN/m) at pH 8.0. Droplet characteristics revealed that MGLP at pH 8.0 with the mostly cross-linked interface layer displayed the lowest D [4,3] (6.61 ± 0.53 μm), flocculation (5.07 ± 0.09 %), creaming (16.20 ± 0.38 %) and turbiscan stability index (8.27 ± 0.16); and also the high stability of the emulsion over a range of environmental conditions: temperature < 60 °C; pH 7–10 and NaCl < 50 mmol/L. Low field-nuclear magnetic resonance and dynamic rheological analysis indicated that the intermolecular association and goose myofibrillar protein (MP) gelation were mostly strengthened at the MGLP emulsion<sub>8.0</sub> to MP ratio of 3 %, giving the largest water holding capacity and storage modulus. To conclude, MGLP emulsion exhibited good interfacial stabilization through facile pH alteration of the protein, which showed the capacity in fortifying goose MP gelation through active filling effect.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 21-31"},"PeriodicalIF":3.4,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683583","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}
Pub Date : 2025-12-03DOI: 10.1016/j.fbp.2025.12.002
Haichao Sun, Xikun Wang, Yalin Li, Xianming Tao
Liquid jet impingement on solid surfaces holds significant value in industrial cleaning applications, particularly within the food and bioproducts sector. This study systematically analyzes the physical mechanisms governing the jet impingement process, focusing on the liquid film formation dynamics and their correlation with cleaning performance. Key parameters controlling liquid film morphology are identified and classified into four primary categories: namely, gravitational effects, fluid transport properties (flow rate, viscosity, and density), interface effects (contact angle), and nozzle geometrical characteristics (shape and diameter). By synthesizing existing research findings, a unified framework is proposed for prediction models and advanced measurement techniques related to liquid film radial expansion and thickness distribution. Regarding jet impingement dynamics, models for predicting wall shear stress are analyzed, highlighting the specific roles of jet Reynolds number and nozzle-to-plate distance. A comparative analysis of experimental studies on jet impact force reveals a deficiency of systematic theoretical models. For non-planar surface configurations, this review consolidates experimental and computational findings regarding concave surface impingement, illustrating the pronounced influence of surface curvature radius on liquid film distribution. A notable research gap is identified for jet impingement on spherical concave surfaces. Finally, multiple experimental datasets for jet cleaning of soil layers are compiled, and the primary evaluation methodologies are compared in terms of their respective strengths and limitations. It is emphasized that a comprehensive framework for assessing jet cleaning performance should incorporate all pertinent physical parameters and operational conditions to achieve broader applicability.
{"title":"Liquid jet impingement on solid walls: A review","authors":"Haichao Sun, Xikun Wang, Yalin Li, Xianming Tao","doi":"10.1016/j.fbp.2025.12.002","DOIUrl":"10.1016/j.fbp.2025.12.002","url":null,"abstract":"<div><div>Liquid jet impingement on solid surfaces holds significant value in industrial cleaning applications, particularly within the food and bioproducts sector. This study systematically analyzes the physical mechanisms governing the jet impingement process, focusing on the liquid film formation dynamics and their correlation with cleaning performance. Key parameters controlling liquid film morphology are identified and classified into four primary categories: namely, gravitational effects, fluid transport properties (flow rate, viscosity, and density), interface effects (contact angle), and nozzle geometrical characteristics (shape and diameter). By synthesizing existing research findings, a unified framework is proposed for prediction models and advanced measurement techniques related to liquid film radial expansion and thickness distribution. Regarding jet impingement dynamics, models for predicting wall shear stress are analyzed, highlighting the specific roles of jet Reynolds number and nozzle-to-plate distance. A comparative analysis of experimental studies on jet impact force reveals a deficiency of systematic theoretical models. For non-planar surface configurations, this review consolidates experimental and computational findings regarding concave surface impingement, illustrating the pronounced influence of surface curvature radius on liquid film distribution. A notable research gap is identified for jet impingement on spherical concave surfaces. Finally, multiple experimental datasets for jet cleaning of soil layers are compiled, and the primary evaluation methodologies are compared in terms of their respective strengths and limitations. It is emphasized that a comprehensive framework for assessing jet cleaning performance should incorporate all pertinent physical parameters and operational conditions to achieve broader applicability.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 53-71"},"PeriodicalIF":3.4,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734925","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}
Pub Date : 2025-12-02DOI: 10.1016/j.fbp.2025.11.027
Xingyu Liu , Li Luo , Mengqian Zhao , Deyu Zhang , Bo Chen , Jun Liu , Xuwei Long
High raw material costs critically limit rhamnolipids' industrial competitiveness against chemical synthetic surfactants. To address this, we developed a new fermentation process using low-cost ethanol (including industrial waste) as the sole carbon source by Pseudomonas aeruginosa PAO1. Through fed-batch optimization, a record rhamnolipid titer of 20.74 g/L was achieved—fivefold higher than batch fermentation. Further implementing sequential fed-batch fermentation over 21 days yielded an unprecedented cumulative production of 117.78 g/L, corresponding to 0.234 g/L/h average productivity (117 % improvement over optimized fed-batch fermentation). Crucially, ethanol-derived products contained 85.6 % di-rhamnolipids—significantly higher than conventional systems—while exhibiting performance parity with soybean oil-sourced counterparts. This work establishes a scalable, cost-efficient platform for high-value biosurfactant production, reducing dependency on expensive substrates while enabling industrial waste valorization.
{"title":"Efficient fermentation of di-rhamnolipids-rich products by P. aeruginosa using ethanol as solely carbon source","authors":"Xingyu Liu , Li Luo , Mengqian Zhao , Deyu Zhang , Bo Chen , Jun Liu , Xuwei Long","doi":"10.1016/j.fbp.2025.11.027","DOIUrl":"10.1016/j.fbp.2025.11.027","url":null,"abstract":"<div><div>High raw material costs critically limit rhamnolipids' industrial competitiveness against chemical synthetic surfactants. To address this, we developed a new fermentation process using low-cost ethanol (including industrial waste) as the sole carbon source by <em>Pseudomonas aeruginosa</em> PAO1. Through fed-batch optimization, a record rhamnolipid titer of 20.74 g/L was achieved—fivefold higher than batch fermentation. Further implementing sequential fed-batch fermentation over 21 days yielded an unprecedented cumulative production of 117.78 g/L, corresponding to 0.234 g/L/h average productivity (117 % improvement over optimized fed-batch fermentation). Crucially, ethanol-derived products contained 85.6 % di-rhamnolipids—significantly higher than conventional systems—while exhibiting performance parity with soybean oil-sourced counterparts. This work establishes a scalable, cost-efficient platform for high-value biosurfactant production, reducing dependency on expensive substrates while enabling industrial waste valorization.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 1-9"},"PeriodicalIF":3.4,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145659063","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}
Pub Date : 2025-12-02DOI: 10.1016/j.fbp.2025.11.028
Natpawi Intha, Phanida Saikhwan
The cleaning of molasses foulants formed in the distillation column of an ethanol production plant was investigated to elucidate the cleaning mechanisms and identify more efficient operating conditions. The plant currently uses sodium hydroxide (NaOH) solutions (15–20 wt%) due to safety and corrosion concerns associated with strong acids. Swelling/dissolution studies of the foulants in NaOH were conducted by monitoring foulant mass change over time. Changes in foulant composition and morphology were then analysed using XRF, FT-IR, and SEM-EDS. Optimal NaOH concentrations were found to be 10 wt% at room temperature and 8 wt% at 80°C—both lower than the concentrations currently used in the investigated plant. Although higher temperature did not increase the overall extent of removal, it substantially reduced deposit mechanical strength. Cross-sectional SEM-EDS showed deeper NaOH penetration and removal of subsurface calcium sulphate (CaSO₄), explaining the weakened structure. Increasing mass transfer at room temperature by agitating the NaOH solution similarly enhanced the penetration and reduced deposit strength. While NaOH alone did not achieve complete removal, it effectively weakened the foulants, which may shorten subsequent mechanical cleaning time. Swelling and dissolution studies using citric acid (optimal concentration 3 wt%) were also performed to evaluate the potential of a weak acid cleaner. Citric was selected because its chelating ability. Although calcium, the major component of molasses foulants was removed by citric acid, lower cleaning efficiency (lower dissolution rate and extent of removal) than NaOH was observed. Overall, this study provides a mechanistic understanding of alkali cleaning of molasses foulants and demonstrates improved cleaning efficiency—greater removal, shorter times, and weaker residual deposits—using 10 wt% NaOH under flow conditions. The findings offer guidance for optimising alkali-based cleaning strategies for molasses foulants and other complex organic–mineral deposits.
{"title":"Understanding cleaning of molasses foulants: An industrial case study","authors":"Natpawi Intha, Phanida Saikhwan","doi":"10.1016/j.fbp.2025.11.028","DOIUrl":"10.1016/j.fbp.2025.11.028","url":null,"abstract":"<div><div>The cleaning of molasses foulants formed in the distillation column of an ethanol production plant was investigated to elucidate the cleaning mechanisms and identify more efficient operating conditions. The plant currently uses sodium hydroxide (NaOH) solutions (15–20 wt%) due to safety and corrosion concerns associated with strong acids. Swelling/dissolution studies of the foulants in NaOH were conducted by monitoring foulant mass change over time. Changes in foulant composition and morphology were then analysed using XRF, FT-IR, and SEM-EDS. Optimal NaOH concentrations were found to be 10 wt% at room temperature and 8 wt% at 80°C—both lower than the concentrations currently used in the investigated plant. Although higher temperature did not increase the overall extent of removal, it substantially reduced deposit mechanical strength. Cross-sectional SEM-EDS showed deeper NaOH penetration and removal of subsurface calcium sulphate (CaSO₄), explaining the weakened structure. Increasing mass transfer at room temperature by agitating the NaOH solution similarly enhanced the penetration and reduced deposit strength. While NaOH alone did not achieve complete removal, it effectively weakened the foulants, which may shorten subsequent mechanical cleaning time. Swelling and dissolution studies using citric acid (optimal concentration 3 wt%) were also performed to evaluate the potential of a weak acid cleaner. Citric was selected because its chelating ability. Although calcium, the major component of molasses foulants was removed by citric acid, lower cleaning efficiency (lower dissolution rate and extent of removal) than NaOH was observed. Overall, this study provides a mechanistic understanding of alkali cleaning of molasses foulants and demonstrates improved cleaning efficiency—greater removal, shorter times, and weaker residual deposits—using 10 wt% NaOH under flow conditions. The findings offer guidance for optimising alkali-based cleaning strategies for molasses foulants and other complex organic–mineral deposits.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 107-123"},"PeriodicalIF":3.4,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734921","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}
Pub Date : 2025-12-01DOI: 10.1016/j.fbp.2025.11.022
Pei Yang, Hanyu Fu, Penggeng Sun, Yanlong Bu, Jun Zhang, Deyong Yang
This study investigates the heat and mass transfer characteristics of the C. oleifera shell and the shelling mechanism during the drying-shelling process from the perspective of the biological characteristics of capsular fruits. Hot air drying experiments were conducted to explore the effect of the capsular structure on drying characteristics. A 3D drying model, based on the differing moisture diffusion pathways of the shell in the pre- and post-dehiscence stages, was developed to reveal the evolution of moisture and temperature distribution. The model was then validated against experimental data from physical dissections and thermal imaging. The results showed that prior to fruit dehiscence, moisture was lost primarily through the outer surface, and the process included a distinct accelerating drying period. After dehiscence, the moisture diffusion pathway gradually stabilized, and the process entered a falling-rate drying period. This difference in pathway influenced the shell's moisture diffusion, as the effective moisture diffusivity for unidirectional diffusion was greater than that for bidirectional diffusion. Throughout the drying-shelling process, the actual internal temperature of the shell remained below the drying temperature, and the non-uniformity of the surface temperature gradually decreased after the preheating stage. The simulation results were in good agreement with the experimental data. By predicting the hygrothermal distribution in the shells of capsular fruits, this study provides a better understanding of the drying-shelling mechanism under different conditions and offers a robust method for rationally selecting processing parameters.
{"title":"Experimental and simulation study of heat and mass transfer during drying-shelling of Camellia oleifera fruit with changing diffusion pathways","authors":"Pei Yang, Hanyu Fu, Penggeng Sun, Yanlong Bu, Jun Zhang, Deyong Yang","doi":"10.1016/j.fbp.2025.11.022","DOIUrl":"10.1016/j.fbp.2025.11.022","url":null,"abstract":"<div><div>This study investigates the heat and mass transfer characteristics of the <em>C. oleifera</em> shell and the shelling mechanism during the drying-shelling process from the perspective of the biological characteristics of capsular fruits. Hot air drying experiments were conducted to explore the effect of the capsular structure on drying characteristics. A 3D drying model, based on the differing moisture diffusion pathways of the shell in the pre- and post-dehiscence stages, was developed to reveal the evolution of moisture and temperature distribution. The model was then validated against experimental data from physical dissections and thermal imaging. The results showed that prior to fruit dehiscence, moisture was lost primarily through the outer surface, and the process included a distinct accelerating drying period. After dehiscence, the moisture diffusion pathway gradually stabilized, and the process entered a falling-rate drying period. This difference in pathway influenced the shell's moisture diffusion, as the effective moisture diffusivity for unidirectional diffusion was greater than that for bidirectional diffusion. Throughout the drying-shelling process, the actual internal temperature of the shell remained below the drying temperature, and the non-uniformity of the surface temperature gradually decreased after the preheating stage. The simulation results were in good agreement with the experimental data. By predicting the hygrothermal distribution in the shells of capsular fruits, this study provides a better understanding of the drying-shelling mechanism under different conditions and offers a robust method for rationally selecting processing parameters.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 865-878"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620721","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}
Pub Date : 2025-12-01DOI: 10.1016/j.fbp.2025.11.014
Ahmed Boukeloua , Hamdi Bendif , Badis Aouzal , Nabila Souilah , Mustafa Abdullah Yilmaz , Mehmet Boga , Abdelghafar M. Abu-Elsaoud , Walid Elfalleh , Hamdi Temel , Fehmi Boufahja , Stefania Garzoli
Argania spinosa oil, extracted from the kernels of the Argan tree, has been traditionally valued for its therapeutic and healing properties. However, its potential as a bioengineered solution for wound healing and skin regeneration has not been comprehensively explored. This study bridges that gap by evaluating the chemical composition, biological activity, and safety profile of Argania spinosa oil for potential biomedical applications. The oil was extracted using ethanol and hexane and characterized by its physicochemical properties. Gas chromatography and spectrophotometric analyses revealed a high content of unsaturated fatty acids, primarily oleic acid (44.40 %) and linoleic acid (36.69 %), alongside significant levels of phytosterols (134.05 mg/100 g) and α-tocopherol (7.44 mg/100 g). The ethanolic extract showed strong antioxidant potential, with total phenolic and flavonoid contents of 67.47 μg/mg and 31.90 μg/mg, respectively. Biological assessments in rabbits demonstrated that wounds treated with the oil achieved 98.7 % closure by day 12, compared to 93.77 % in controls, confirming its efficacy in accelerating tissue repair. The healing effect is attributed to its bioactive compounds that enhance vascularization and tissue regeneration. Safety evaluations, including acute toxicity, ocular irritation, and dermal irritation tests, confirmed that the oil is non-toxic and non-irritating, with no mortality observed up to doses of 70 mL/kg (oral) and 6 mL/kg (intraperitoneal) in mice. Additionally, no adverse reactions were observed on rabbit skin or rectal mucosa. Key phenolic constituents, such as quinic acid (4.09 μg/g), coumarin (1.60 μg/g), and hesperidin (0.50 μg/g), were identified, contributing to its antioxidant and anti-inflammatory properties. The high polyunsaturated-to-saturated fatty acid ratio (3.10) further underscores its therapeutic and nutritional significance. This study establishes Argania spinosa oil as a promising, natural, and safe candidate for bioengineered skin applications. By addressing the gap in empirical data on its wound-healing mechanisms and safety, the research supports its use in developing sustainable, temporary, and permanent engineered skin substitutes for regenerative medicine. Future studies should focus on elucidating its molecular pathways, optimizing extraction techniques, and assessing long-term clinical safety.
{"title":"Bioactive compounds in Argania spinosa oil: A promising approach for engineered skin and wound repair","authors":"Ahmed Boukeloua , Hamdi Bendif , Badis Aouzal , Nabila Souilah , Mustafa Abdullah Yilmaz , Mehmet Boga , Abdelghafar M. Abu-Elsaoud , Walid Elfalleh , Hamdi Temel , Fehmi Boufahja , Stefania Garzoli","doi":"10.1016/j.fbp.2025.11.014","DOIUrl":"10.1016/j.fbp.2025.11.014","url":null,"abstract":"<div><div><em>Argania spinosa</em> oil, extracted from the kernels of the Argan tree, has been traditionally valued for its therapeutic and healing properties. However, its potential as a bioengineered solution for wound healing and skin regeneration has not been comprehensively explored. This study bridges that gap by evaluating the chemical composition, biological activity, and safety profile of <em>Argania spinosa</em> oil for potential biomedical applications. The oil was extracted using ethanol and hexane and characterized by its physicochemical properties. Gas chromatography and spectrophotometric analyses revealed a high content of unsaturated fatty acids, primarily oleic acid (44.40 %) and linoleic acid (36.69 %), alongside significant levels of phytosterols (134.05 mg/100 g) and α-tocopherol (7.44 mg/100 g). The ethanolic extract showed strong antioxidant potential, with total phenolic and flavonoid contents of 67.47 μg/mg and 31.90 μg/mg, respectively. Biological assessments in rabbits demonstrated that wounds treated with the oil achieved 98.7 % closure by day 12, compared to 93.77 % in controls, confirming its efficacy in accelerating tissue repair. The healing effect is attributed to its bioactive compounds that enhance vascularization and tissue regeneration. Safety evaluations, including acute toxicity, ocular irritation, and dermal irritation tests, confirmed that the oil is non-toxic and non-irritating, with no mortality observed up to doses of 70 mL/kg (oral) and 6 mL/kg (intraperitoneal) in mice. Additionally, no adverse reactions were observed on rabbit skin or rectal mucosa. Key phenolic constituents, such as quinic acid (4.09 μg/g), coumarin (1.60 μg/g), and hesperidin (0.50 μg/g), were identified, contributing to its antioxidant and anti-inflammatory properties. The high polyunsaturated-to-saturated fatty acid ratio (3.10) further underscores its therapeutic and nutritional significance. This study establishes <em>Argania spinosa</em> oil as a promising, natural, and safe candidate for bioengineered skin applications. By addressing the gap in empirical data on its wound-healing mechanisms and safety, the research supports its use in developing sustainable, temporary, and permanent engineered skin substitutes for regenerative medicine. Future studies should focus on elucidating its molecular pathways, optimizing extraction techniques, and assessing long-term clinical safety.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 827-842"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620591","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}
Pub Date : 2025-12-01DOI: 10.1016/j.fbp.2025.11.021
Joanna Tkaczewska , Michael Leeming , Xinyu Miao , Robyn Warner
This study assessed the digestibility, nutritional quality, and microbial safety of hybrid meat products combining texturized pea protein and beef, compared to pure beef. In vitro digestion showed slightly lower protein solubility in hybrid products (51.1 %) than in beef (59.2 %). However, proteomic analysis revealed that pea proteins influence the digestion of meat proteins, altering peptide release kinetics and challenging the assumption that hybrid products are less digestible. Microbial analysis showed no differences in bacterial counts, but yeast and mold growth were higher in hybrid products, potentially reducing shelf-life. These findings offer a novel perspective on hybrid protein digestion, demonstrating that plant proteins do not simply hinder digestibility but modify enzymatic breakdown. This study highlights the complexity of mixed-protein digestion and contributes to a deeper understanding of hybrid food systems.
{"title":"Digestibility, nutritional quality and microbial safety of hybrid beef patties containing texturized pea protein","authors":"Joanna Tkaczewska , Michael Leeming , Xinyu Miao , Robyn Warner","doi":"10.1016/j.fbp.2025.11.021","DOIUrl":"10.1016/j.fbp.2025.11.021","url":null,"abstract":"<div><div>This study assessed the digestibility, nutritional quality, and microbial safety of hybrid meat products combining texturized pea protein and beef, compared to pure beef. <em>In vitro</em> digestion showed slightly lower protein solubility in hybrid products (51.1 %) than in beef (59.2 %). However, proteomic analysis revealed that pea proteins influence the digestion of meat proteins, altering peptide release kinetics and challenging the assumption that hybrid products are less digestible. Microbial analysis showed no differences in bacterial counts, but yeast and mold growth were higher in hybrid products, potentially reducing shelf-life. These findings offer a novel perspective on hybrid protein digestion, demonstrating that plant proteins do not simply hinder digestibility but modify enzymatic breakdown. This study highlights the complexity of mixed-protein digestion and contributes to a deeper understanding of hybrid food systems.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 855-864"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620722","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}
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