Pub Date : 2025-11-12DOI: 10.1016/j.fbp.2025.11.010
Mingmei Li , Weilong Yan , Qianqian Huang , Biao Huang , Songnan Li , Liping Yang
The multiscale structure, physicochemical properties, and digestibility of endogenous starch from parboiled rice were analyzed across industrial processing stages. Different processing stages increased the A chain ratio, decreased single/double helix content and relative crystallinity (RC), and increased the amorphous zone while maintaining the A-type crystalline structure. Steaming (ST) caused the most significant crystal disruption, with the lowest RC (15.18 %), helix content (59.50 % for double and 3.25 % for single), and lamellar structure integrity. Except after soaking (A-S), peak viscosity and breakdown values decreased while raising pasting temperatures during processing and particle aggregation, cracking, roughness and irregularities observed in the microstructure. Slowly digestible starch (SDS) and resistant starch (RS) contents increased, with Drying-15h (D-15h) exhibiting the highest SDS and RS levels (44.56 % and 16.24 %, respectively). This study highlights the impact of different processing stages on the multiscale structure and digestibility of parboiled rice, providing a theoretical basis for enhancing the functional properties of parboiled rice starch.
{"title":"Insight into multiscale structures and functional properties of endogenous starch from parboiled rice across different industrial processing stage","authors":"Mingmei Li , Weilong Yan , Qianqian Huang , Biao Huang , Songnan Li , Liping Yang","doi":"10.1016/j.fbp.2025.11.010","DOIUrl":"10.1016/j.fbp.2025.11.010","url":null,"abstract":"<div><div>The multiscale structure, physicochemical properties, and digestibility of endogenous starch from parboiled rice were analyzed across industrial processing stages. Different processing stages increased the A chain ratio, decreased single/double helix content and relative crystallinity (RC), and increased the amorphous zone while maintaining the A-type crystalline structure. Steaming (ST) caused the most significant crystal disruption, with the lowest RC (15.18 %), helix content (59.50 % for double and 3.25 % for single), and lamellar structure integrity. Except after soaking (A-S), peak viscosity and breakdown values decreased while raising pasting temperatures during processing and particle aggregation, cracking, roughness and irregularities observed in the microstructure. Slowly digestible starch (SDS) and resistant starch (RS) contents increased, with Drying-15h (D-15h) exhibiting the highest SDS and RS levels (44.56 % and 16.24 %, respectively). This study highlights the impact of different processing stages on the multiscale structure and digestibility of parboiled rice, providing a theoretical basis for enhancing the functional properties of parboiled rice starch.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 806-813"},"PeriodicalIF":3.4,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575956","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 : 2025-11-12DOI: 10.1016/j.fbp.2025.11.009
Kivia M. Albano , Sungil Ferreira , Caroline P. de Oliveira , Vânia R. Nicoletti
Mixtures of soy protein isolate and sodium alginate that result in phase separation under certain conditions are of interest for creating new structures and acting as emulsifiers/stabilizers of emulsions, and the performance of the formed supramolecular structures can be affected by the homogenization method applied. The aim of this study was to evaluate the interaction between soy protein isolate (SPI) and sodium alginate (ALG) at varying SPI:ALG ratios (1:1–5:1), with and without ultrasound (US) treatment, and to characterize their physical properties. Additionally, we assessed the stability of emulsions with different oil contents (15 %, 20 % and 25 %) formulated using SPI:ALG ratios of 1:1 and 4:1. Emulsions were prepared using two homogenization methods: ultrasound and high-pressure processing. Biopolymers showed the highest interaction at pH 3.5. Turbidimetry indicated greater complexation at higher protein ratios, and sonication reduced the complex sizes. All sonicated emulsions were unstable, presenting cream phases with large droplet sizes, shear-thinning behavior, and G’ > G’’, characterizing structured materials. However, emulsions with a higher alginate concentration (1:1) presented longer stability. High-pressure homogenized emulsions were completely stable, with D3,2 around 38 μm. Heating-cooling ramps demonstrated the effect of temperature and the biopolymer’s ratio. Confocal microscopy indicated that emulsion destabilization occurred through flocculation and coalescence. Ultrasound provided creams with better attributes and stability for 7 days, while high pressure stabilized the emulsions, allowing for various applications in the food industry.
大豆分离蛋白和海藻酸钠的混合物在一定条件下产生相分离，这对形成新的结构和作为乳化剂/稳定剂的乳化剂很有兴趣，所形成的超分子结构的性能可能受到所采用的均质化方法的影响。本研究的目的是评估大豆分离蛋白（SPI）和海藻酸钠（ALG）在不同SPI:ALG比例（1:1-5:1）下，在超声（US）处理和不处理下的相互作用，并表征它们的物理性质。此外，我们评估了不同油含量（15 %，20 %和25 %）的乳剂的稳定性，乳剂的SPI:ALG比例为1:1和4:1。采用超声和高压两种均质方法制备乳剂。生物聚合物在pH为3.5时相互作用最强。浊度法表明，在较高的蛋白质比例下，更大的络合，超声降低了络合物的大小。所有超声乳剂都是不稳定的，呈现出大液滴尺寸的奶油相，剪切变薄行为，G ' >； G '，具有结构材料的特征。海藻酸盐浓度越高（1:1），乳状液稳定性越好。高压均质乳完全稳定，D3,2在38 μm左右。加热-冷却坡道显示了温度和生物聚合物比例的影响。共聚焦显微镜显示，乳化液的失稳是通过絮凝和聚并发生的。超声波为乳剂提供了7天更好的属性和稳定性，而高压稳定了乳剂，允许在食品工业中的各种应用。
{"title":"Optimization of emulsion stability with protein-polysaccharide complexes: Effects of soy protein/sodium alginate ratio and of homogenization methods","authors":"Kivia M. Albano , Sungil Ferreira , Caroline P. de Oliveira , Vânia R. Nicoletti","doi":"10.1016/j.fbp.2025.11.009","DOIUrl":"10.1016/j.fbp.2025.11.009","url":null,"abstract":"<div><div>Mixtures of soy protein isolate and sodium alginate that result in phase separation under certain conditions are of interest for creating new structures and acting as emulsifiers/stabilizers of emulsions, and the performance of the formed supramolecular structures can be affected by the homogenization method applied. The aim of this study was to evaluate the interaction between soy protein isolate (SPI) and sodium alginate (ALG) at varying SPI:ALG ratios (1:1–5:1), with and without ultrasound (US) treatment, and to characterize their physical properties. Additionally, we assessed the stability of emulsions with different oil contents (15 %, 20 % and 25 %) formulated using SPI:ALG ratios of 1:1 and 4:1. Emulsions were prepared using two homogenization methods: ultrasound and high-pressure processing. Biopolymers showed the highest interaction at pH 3.5. Turbidimetry indicated greater complexation at higher protein ratios, and sonication reduced the complex sizes. All sonicated emulsions were unstable, presenting cream phases with large droplet sizes, shear-thinning behavior, and G’ > G’’, characterizing structured materials. However, emulsions with a higher alginate concentration (1:1) presented longer stability. High-pressure homogenized emulsions were completely stable, with D<sub>3,2</sub> around 38 μm. Heating-cooling ramps demonstrated the effect of temperature and the biopolymer’s ratio. Confocal microscopy indicated that emulsion destabilization occurred through flocculation and coalescence. Ultrasound provided creams with better attributes and stability for 7 days, while high pressure stabilized the emulsions, allowing for various applications in the food industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 686-701"},"PeriodicalIF":3.4,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516844","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 : 2025-11-11DOI: 10.1016/j.fbp.2025.11.007
Xiaohui Yan , Zhenhua Feng , Xiao Wang , Hongxia Yu , Feng Liu , Wei Liu
This study developed Panax Quinquefolium L. polysaccharide (PPQ)-pea protein isolate (PPI) conjugate nanoparticles through controlled Maillard reaction and subsequently employed them as novel Pickering emulsifiers to fabricate O/W emulsions. The Maillard reaction between PPQ and PPI yielded covalent conjugates (PPQIc) with a glycosylation degree of 44.87 %, confirmed by scanning electron microscopy (SEM) and Fourier-transform infrared (FT-IR) analyses. Pickering emulsions stabilized by PPQIc nanoparticles (PPQIcEs) exhibited optimal stability at 60 % oil phase mass fraction (PPQIcEs-6), characterized by uniform droplet distribution (d50 = 10.8 ± 0.14 μm), high zeta potential (-27.70 mV), and excellent stability under different experimental conditions (pH, ionic strength, temperature, and storage). Rheological analysis demonstrated that PPQIcEs exhibited shear-thinning behavior and viscoelastic gel properties across all tested frequencies. PPQIcEs-6 demonstrated superior scavenging activity of DPPH free radicals and inhibitory activity of α-amylase. Cellular assays on HepG2 cells revealed that PPQIcEs significantly reduced oxidative damage and reactive oxygen species (ROS) levels compared to PPQ alone. In vitro digestion experiments revealed that PPQIcEs enhanced the stability and bioaccessibility of encapsulated curcumin by factors of 1.46 and 1.67, respectively. These results highlight the potential of PPQ-based emulsions as functional carriers for bioactive compounds.
{"title":"Panax Quinquefolium L. polysaccharide-protein conjugated nanoparticle stabilized pickering emulsion: Structural characteristics, in vitro digestive stability, and its antioxidant protective effect in HepG2 cells","authors":"Xiaohui Yan , Zhenhua Feng , Xiao Wang , Hongxia Yu , Feng Liu , Wei Liu","doi":"10.1016/j.fbp.2025.11.007","DOIUrl":"10.1016/j.fbp.2025.11.007","url":null,"abstract":"<div><div>This study developed <em>Panax Quinquefolium</em> L. polysaccharide (PPQ)-pea protein isolate (PPI) conjugate nanoparticles through controlled Maillard reaction and subsequently employed them as novel Pickering emulsifiers to fabricate O/W emulsions. The Maillard reaction between PPQ and PPI yielded covalent conjugates (PPQIc) with a glycosylation degree of 44.87 %, confirmed by scanning electron microscopy (SEM) and Fourier-transform infrared (FT-IR) analyses. Pickering emulsions stabilized by PPQIc nanoparticles (PPQIcEs) exhibited optimal stability at 60 % oil phase mass fraction (PPQIcEs-6), characterized by uniform droplet distribution (d<sub>50</sub> = 10.8 ± 0.14 μm), high zeta potential (-27.70 mV), and excellent stability under different experimental conditions (pH, ionic strength, temperature, and storage). Rheological analysis demonstrated that PPQIcEs exhibited shear-thinning behavior and viscoelastic gel properties across all tested frequencies. PPQIcEs-6 demonstrated superior scavenging activity of DPPH free radicals and inhibitory activity of α-amylase. Cellular assays on HepG2 cells revealed that PPQIcEs significantly reduced oxidative damage and reactive oxygen species (ROS) levels compared to PPQ alone. In vitro digestion experiments revealed that PPQIcEs enhanced the stability and bioaccessibility of encapsulated curcumin by factors of 1.46 and 1.67, respectively. These results highlight the potential of PPQ-based emulsions as functional carriers for bioactive compounds.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 672-685"},"PeriodicalIF":3.4,"publicationDate":"2025-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516838","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 : 2025-11-07DOI: 10.1016/j.fbp.2025.11.003
Laixin Dai , Dongmei Liu , Qingfu Wang
Non-covalent complexation offers an effective strategy to improve the emulsifying properties of polysaccharides. This study investigated the complexation behaviour between commercial Tremella polysaccharides and soy protein isolate under varying protein-to-polysaccharide ratios (0:1–1:0), pH values (3−7), and temperatures (25 °C and 90 °C). Soluble complexes predominantly formed at pH 3 and ratios of 1:1–8:1 driven by electrostatic and hydrophobic interactions. In contrast, insoluble complexes were observed near the isoelectric point (pH 4 – 6). Heat treatment at 90 °C for 20 min had minimal effect on electrostatic interactions but lead to larger particulates due to increased hydrophobic interactions following protein denaturation. Based on these results, emulsifying properties were evaluated under selected conditions (ratios of 1:1–4:1 at pH 3 and 4). At pH 3, all complexes exhibited strong emulsifying ability with small particle sizes (∼1.0 μm), and the 4:1complexshowed the best emulsion stability. These findings demonstrate that soy protein isolate dominated the emulsification process, while Tremella polysaccharides provided additional steric stabilization, resulting in enhanced emulsion stability. The work highlights the potential of Tremella polysaccharide as a clean-label stabilizer when used in combination with plant proteins for emulsified food formulations.
{"title":"Improving the emulsifying properties of commercial Tremella polysaccharides via protein-polysaccharide complex formation","authors":"Laixin Dai , Dongmei Liu , Qingfu Wang","doi":"10.1016/j.fbp.2025.11.003","DOIUrl":"10.1016/j.fbp.2025.11.003","url":null,"abstract":"<div><div>Non-covalent complexation offers an effective strategy to improve the emulsifying properties of polysaccharides. This study investigated the complexation behaviour between commercial <em>Tremella</em> polysaccharides and soy protein isolate under varying protein-to-polysaccharide ratios (0:1–1:0), pH values (3−7), and temperatures (25 °C and 90 °C). Soluble complexes predominantly formed at pH 3 and ratios of 1:1–8:1 driven by electrostatic and hydrophobic interactions. In contrast, insoluble complexes were observed near the isoelectric point (pH 4 – 6). Heat treatment at 90 °C for 20 min had minimal effect on electrostatic interactions but lead to larger particulates due to increased hydrophobic interactions following protein denaturation. Based on these results, emulsifying properties were evaluated under selected conditions (ratios of 1:1–4:1 at pH 3 and 4). At pH 3, all complexes exhibited strong emulsifying ability with small particle sizes (∼1.0 μm), and the 4:1complexshowed the best emulsion stability. These findings demonstrate that soy protein isolate dominated the emulsification process, while <em>Tremella</em> polysaccharides provided additional steric stabilization, resulting in enhanced emulsion stability. The work highlights the potential of <em>Tremella</em> polysaccharide as a clean-label stabilizer when used in combination with plant proteins for emulsified food formulations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 623-631"},"PeriodicalIF":3.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516856","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 : 2025-11-07DOI: 10.1016/j.fbp.2025.11.002
Lingfan Zhao , Xia Lu , Haowen Luo , Qing Wang , Qinyi Gao , Xianglin Zhang , Xingrun Wang , Qiqi Li , Wupeng Ge , Shuangshuang Wang
Monosaccharides bearing specific functional groups vary in their reactivity during wet-heating Maillard reaction（MR） conjugation with casein (CN), leading to conjugates with distinct physicochemical properties. In this study, CN was conjugated with D-tagatose (DT) or N-acetylglucosamine (GlcNAc) via a wet-heating MR to prepare two water-soluble conjugates: DT:CN (D:C) and GlcNAc:CN (G:C). Systematically investigating the characterize properties and structures of these conjugates and emulsion stabilization mechanisms. The conjugates achieved grafting degrees of 20.0 % (D:C) and 19.7 % (G:C) under optimized MR conditions, with SDS-PAGE and FT-IR confirming covalent macromolecular conjugation. Additionally, circular dichroism (CD) analysis revealed a remarkable enhancement in α-helix content to about 1.6 times that of native CN, accompanied by 6–10°C increases in denaturation temperature (Td), demonstrating thermally stabilized architectures. Structural modifications induced significant physicochemical improvements: particle size reduces by nearly half, Zeta-potential significantly increases, and surface hydrophobicity reduced by 72.3 % (D:C) and 34.5 % (G:C). Scanning electron microscopy further revealed optimized film-forming capabilities in conjugates. As emulsifiers, the modified proteins reduced emulsion droplet sizes by over 50 % while increasing surface charges by 53.4 % (D:C) and 12.2 % (G:C), respectively, indicating superior emulsification performance. Thus, the information obtained in this study can enrich the theoretical framework of the interaction between proteins and different monosaccharides structures.
{"title":"Structural diversity of monosaccharides dictates emulsification functionality: Role of casein-glycation conjugates fabricated via wet-heating reaction","authors":"Lingfan Zhao , Xia Lu , Haowen Luo , Qing Wang , Qinyi Gao , Xianglin Zhang , Xingrun Wang , Qiqi Li , Wupeng Ge , Shuangshuang Wang","doi":"10.1016/j.fbp.2025.11.002","DOIUrl":"10.1016/j.fbp.2025.11.002","url":null,"abstract":"<div><div>Monosaccharides bearing specific functional groups vary in their reactivity during wet-heating Maillard reaction（MR） conjugation with casein (CN), leading to conjugates with distinct physicochemical properties. In this study, CN was conjugated with D-tagatose (DT) or N-acetylglucosamine (GlcNAc) via a wet-heating MR to prepare two water-soluble conjugates: DT:CN (D:C) and GlcNAc:CN (G:C). Systematically investigating the characterize properties and structures of these conjugates and emulsion stabilization mechanisms. The conjugates achieved grafting degrees of 20.0 % (D:C) and 19.7 % (G:C) under optimized MR conditions, with SDS-PAGE and FT-IR confirming covalent macromolecular conjugation. Additionally, circular dichroism (CD) analysis revealed a remarkable enhancement in α-helix content to about 1.6 times that of native CN, accompanied by 6–10°C increases in denaturation temperature (T<sub>d</sub>), demonstrating thermally stabilized architectures. Structural modifications induced significant physicochemical improvements: particle size reduces by nearly half, Zeta-potential significantly increases, and surface hydrophobicity reduced by 72.3 % (D:C) and 34.5 % (G:C). Scanning electron microscopy further revealed optimized film-forming capabilities in conjugates. As emulsifiers, the modified proteins reduced emulsion droplet sizes by over 50 % while increasing surface charges by 53.4 % (D:C) and 12.2 % (G:C), respectively, indicating superior emulsification performance. Thus, the information obtained in this study can enrich the theoretical framework of the interaction between proteins and different monosaccharides structures.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 639-651"},"PeriodicalIF":3.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516848","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 : 2025-11-07DOI: 10.1016/j.fbp.2025.11.005
Wenling Sun , Dengwen Lei , Yanhong Liu , Hongwei Xiao , Samir Mowafy , Jiale Guo , Peng Gong
Hot air-dried Exocarpium citri grandis (ECG) exhibits excellent edible and medicinal value. Innovative hot air drying with alternating relative humidity control (HAD-ARHC) strategy was developed to solve industry limitations of long drying time and poor quality in large-size ECG. The effects of HAD-ARHC, as compared with HAD-CRHC (HAD with constant RH control), on drying behavior, physicochemical quality, and heat and mass transfer characteristics of ECG were investigated, and the drying-promoting mechanism was revealed. Results indicated that both drying time and shrinkage could be reduced by introducing HAD-ARHC strategy, compared with HAD-CRHC. For the optimized step-control group of HAD-ARHC, maintaining 35 % RH for 2 h rapidly increased material temperature and prevented early crusting. Subsequent continuous fanning for 10.5 h reduced shrinkage and enhanced drying rate. Then, increasing RH when the drying rate was low avoided thick crusting and redistributed moisture. Finally, continuous fanning until the end of drying further increased the drying rate under external driving force. This approach achieved a lower drying time (54.31 h), energy consumption (5.90 kW·h/kg), and shrinkage (51.02 %), as well as higher flavonoids (121.94 mg/g) and moisture distribution uniformity. Furthermore, convective heat and mass transfer coefficient revealed that high RH stage intensified heat transfer, meanwhile, low RH and alternating RH intensified mass transfer, and they work synergistically to improve the drying efficiency. HAD-ARHC would be a viable solution for the high-efficiency and high-quality production of ECG, thus providing valuable information on RH regulation during the HAD of large-size materials.
{"title":"Novel hot air drying of Exocarpium Citri Grandis with alternating relative humidity: Optimizing drying strategy and revealing the drying-promoting mechanism","authors":"Wenling Sun , Dengwen Lei , Yanhong Liu , Hongwei Xiao , Samir Mowafy , Jiale Guo , Peng Gong","doi":"10.1016/j.fbp.2025.11.005","DOIUrl":"10.1016/j.fbp.2025.11.005","url":null,"abstract":"<div><div>Hot air-dried <em>Exocarpium citri grandis</em> (ECG) exhibits excellent edible and medicinal value. Innovative hot air drying with alternating relative humidity control (HAD-ARHC) strategy was developed to solve industry limitations of long drying time and poor quality in large-size ECG. The effects of HAD-ARHC, as compared with HAD-CRHC (HAD with constant RH control), on drying behavior, physicochemical quality, and heat and mass transfer characteristics of ECG were investigated, and the drying-promoting mechanism was revealed. Results indicated that both drying time and shrinkage could be reduced by introducing HAD-ARHC strategy, compared with HAD-CRHC. For the optimized step-control group of HAD-ARHC, maintaining 35 % RH for 2 h rapidly increased material temperature and prevented early crusting. Subsequent continuous fanning for 10.5 h reduced shrinkage and enhanced drying rate. Then, increasing RH when the drying rate was low avoided thick crusting and redistributed moisture. Finally, continuous fanning until the end of drying further increased the drying rate under external driving force. This approach achieved a lower drying time (54.31 h), energy consumption (5.90 kW·h/kg), and shrinkage (51.02 %), as well as higher flavonoids (121.94 mg/g) and moisture distribution uniformity. Furthermore, convective heat and mass transfer coefficient revealed that high RH stage intensified heat transfer, meanwhile, low RH and alternating RH intensified mass transfer, and they work synergistically to improve the drying efficiency. HAD-ARHC would be a viable solution for the high-efficiency and high-quality production of ECG, thus providing valuable information on RH regulation during the HAD of large-size materials.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 751-764"},"PeriodicalIF":3.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575957","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 : 2025-11-07DOI: 10.1016/j.fbp.2025.11.006
Lorenzo De Paola , Daniela De Cata , Alice Bertino , Chiara Guarnerio , Luigi Nataloni , Vincenzo Piemonte , Leone Mazzeo
Polyphenols, known for their antioxidant and anti-inflammatory properties, are widely used in functional foods, cosmetics, and pharmaceuticals. However, their chemical stability is often compromised due to auto-oxidation and enzymatic degradation. Acidic extraction environments have been shown to reduce degradation, yet their effect on extraction performance has not been systematically investigated. This study investigates the impact of pH and temperature on the extraction efficiency of polyphenols from Salvia officinalis, comparing batch and continuous (fixed-bed column) systems using distilled water, acidified water (pH 2.5), and a 50 % v/v ethanol–water mixture. Batch tests demonstrated that acidification of water did not significantly affect extraction yields compared to distilled water: at 25 °C, the maximum extractable polyphenols () were 125.66 ± 2.82 mg/g and 124.09 ± 1.17 mg/g for distilled and acidified water, respectively; at 70 °C, values were 136.33 ± 3.01 mg/g and 131.83 ± 1.90 mg/g. The hydroalcoholic benchmark achieved higher yields (147.70 ± 3.26 mg/g at 25 °C and 155.52 ± 3.58 mg/g at 70 °C), about 20 % greater than purely aqueous solvents. Column tests confirmed these findings, with estimated values in good agreement with batch data and Freundlich isotherm models accurately fitting the continuous system behavior. Confidence intervals for parameter estimates were consistently below 15 %, indicating high reliability. Overall, the results demonstrate that while acidic conditions may help preserve polyphenol stability, they do not significantly affect extraction efficiency. These findings provide novel experimental data and a robust modeling approach for designing stability-oriented, scalable, and environmentally sustainable polyphenol extraction processes.
{"title":"Stability-oriented extraction of polyphenols from Salvia officinalis: Assessing the effect of pH in batch and continuous systems","authors":"Lorenzo De Paola , Daniela De Cata , Alice Bertino , Chiara Guarnerio , Luigi Nataloni , Vincenzo Piemonte , Leone Mazzeo","doi":"10.1016/j.fbp.2025.11.006","DOIUrl":"10.1016/j.fbp.2025.11.006","url":null,"abstract":"<div><div>Polyphenols, known for their antioxidant and anti-inflammatory properties, are widely used in functional foods, cosmetics, and pharmaceuticals. However, their chemical stability is often compromised due to auto-oxidation and enzymatic degradation. Acidic extraction environments have been shown to reduce degradation, yet their effect on extraction performance has not been systematically investigated. This study investigates the impact of pH and temperature on the extraction efficiency of polyphenols from <em>Salvia officinalis</em>, comparing batch and continuous (fixed-bed column) systems using distilled water, acidified water (pH 2.5), and a 50 % v/v ethanol–water mixture. Batch tests demonstrated that acidification of water did not significantly affect extraction yields compared to distilled water: at 25 °C, the maximum extractable polyphenols (<span><math><msub><mrow><mi>q</mi></mrow><mrow><mi>tot</mi></mrow></msub></math></span>) were 125.66 ± 2.82 mg/g and 124.09 ± 1.17 mg/g for distilled and acidified water, respectively; at 70 °C, values were 136.33 ± 3.01 mg/g and 131.83 ± 1.90 mg/g. The hydroalcoholic benchmark achieved higher yields (147.70 ± 3.26 mg/g at 25 °C and 155.52 ± 3.58 mg/g at 70 °C), about 20 % greater than purely aqueous solvents. Column tests confirmed these findings, with estimated <span><math><msub><mrow><mi>q</mi></mrow><mrow><mi>tot</mi></mrow></msub></math></span> values in good agreement with batch data and Freundlich isotherm models accurately fitting the continuous system behavior. Confidence intervals for parameter estimates were consistently below 15 %, indicating high reliability. Overall, the results demonstrate that while acidic conditions may help preserve polyphenol stability, they do not significantly affect extraction efficiency. These findings provide novel experimental data and a robust modeling approach for designing stability-oriented, scalable, and environmentally sustainable polyphenol extraction processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 632-638"},"PeriodicalIF":3.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516854","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 : 2025-11-07DOI: 10.1016/j.fbp.2025.11.004
Victoria Vorobyova , Margarita Skiba , Maksym Dudka , Oleksii Kosohin , Georgii Vasyliev
A deep eutectic solvent (DES) composed of L-proline and glycerol was synthesized and characterized to evaluate its potential as a green extractant. Key physicochemical properties, including pH, surface tension, polarity, and conductivity, were measured. Quantum chemical calculations predicted favorable interactions between the components, supported by FTIR and proton nuclear magnetic resonance (¹H NMR) spectroscopy, which confirmed the formation of new hydrogen bonds. The DES was used to extract natural compounds from hop cones (Humulus lupulus L.) and compared with conventional solvents such as isopropanol and water. For the first time, the extraction efficiency of the L-proline–glycerol DES was evaluated across five hop varieties: "Clone 18–11t", "Glow", "Bitter", "Aromatic", and "October". An interpolation-based optimization method was used to reduce experimental workload and enhance resource efficiency. The algorithm was implemented in Java using IntelliJ IDEA Ultimate, with Apache Commons and Apache POI for mathematical computations, and JavaFX for graphical visualization, providing a robust and flexible framework for smooth data reconstruction. The effect of solvent on the content of phenolic compounds and flavonoids, as well as the antioxidant activity of hop extracts, was studied. Antioxidant activity was assessed via electrochemical and spectrophotometric techniques, revealing that both hop variety and solvent system significantly influenced antioxidant capacity. Gas chromatography–mass spectrometry showed distinct profiles of bitter acids and aromatic compounds across varieties. Notably, DES extracts provided superior preservation of antioxidant phenolic compounds compared to ethanol. The environmental sustainability of the extraction methods was assessed using the Analytical GREEnness Metric Approach (AGREE), confirming the DES system as a greener alternative. These findings demonstrate the viability of DES as an eco-friendly and effective solvent for extracting bioactive compounds from plant materials.
合成了一种由l -脯氨酸和甘油组成的深度共熔溶剂（DES），并对其进行了表征，以评价其作为绿色萃取剂的潜力。测量了关键的物理化学性质，包括pH值、表面张力、极性和电导率。量子化学计算预测了组分之间有利的相互作用，并得到FTIR和质子核磁共振（¹H NMR）光谱的支持，证实了新氢键的形成。采用DES提取啤酒花球果中的天然化合物，并与异丙醇、水等常规溶剂进行比较。首次对“克隆18-11t”、“辉光”、“苦”、“芳香”和“十月”5个啤酒花品种的l -脯氨酸-甘油DES提取效率进行了评价。采用基于插值的优化方法减少实验工作量，提高资源效率。该算法使用IntelliJ IDEA Ultimate在Java中实现，数学计算使用Apache Commons和Apache POI，图形可视化使用JavaFX，为平滑的数据重构提供了一个健壮灵活的框架。研究了溶剂对啤酒花提取物中酚类化合物和黄酮类化合物含量及抗氧化活性的影响。通过电化学和分光光度法测定了啤酒花的抗氧化能力，发现啤酒花品种和溶剂体系对其抗氧化能力有显著影响。气相色谱-质谱分析表明，不同品种的苦味酸和芳香族化合物具有不同的特征。值得注意的是，与乙醇相比，DES提取物提供了更好的抗氧化酚类化合物保存。使用分析绿色度量方法（AGREE）对提取方法的环境可持续性进行了评估，确认DES系统是一种更环保的替代方案。这些发现证明了DES作为一种生态友好的有效溶剂从植物材料中提取生物活性化合物的可行性。
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Pub Date : 2025-11-05DOI: 10.1016/j.fbp.2025.11.001
Jinsong Wu , Yaxing Yang , Feng Li , Hu Shi , Fanbin Kong , Juming Tang , Yang Jiao
Silver carp surimi exhibits weak gel properties, and traditional reliance on high-salt formulations to improve structural stability limits its application in low-salt foods due to associated health risks. 3D printing technology offers a novel approach for the precise shaping and structural reconstruction of low-salt surimi. This study innovatively introduced three structural modifiers—soy protein isolate (SPI), wheat gluten (WG), and whey protein isolate (WPI)—to construct a low-salt (1 % NaCl) surimi composite system, enhancing its printability and gel-forming capability. Results showed that the addition level of exogenous proteins had significant dose-dependent effects on the water-holding capacity (WHC), gel strength, and rheological properties of the surimi. Within the addition range of 4–6 %, all three exogenous proteins effectively improved the printing performance and gel quality of the surimi. Among them, the addition of 4 % SPI yielded the optimal results, significantly increasing gel strength by 4.1 % and WHC by 1.2 %, while conferring the best 3D printability, characterized by excellent extrusion consistency and structural stability. WG addition resulted in a rough and porous microstructure. WPI provided the least improvement under equivalent addition levels. Furthermore, excessive addition (≥8 %) induced protein over-aggregation and excessively high network cross-linking density, which conversely reduced WHC and caused printing filament fracture. This study systematically elucidates the mechanism by which exogenous proteins improve the 3D printing performance of low-sodium surimi by modulating the composite gel network structure. It provides theoretical support and formulation optimization strategies for developing low-sodium, high-quality surimi products for 3D printing applications.
{"title":"Effect of exogenous protein on 3D printing and gelling properties of low-salt sliver carp surimi (Hypophthalmichthys molitrix)","authors":"Jinsong Wu , Yaxing Yang , Feng Li , Hu Shi , Fanbin Kong , Juming Tang , Yang Jiao","doi":"10.1016/j.fbp.2025.11.001","DOIUrl":"10.1016/j.fbp.2025.11.001","url":null,"abstract":"<div><div>Silver carp surimi exhibits weak gel properties, and traditional reliance on high-salt formulations to improve structural stability limits its application in low-salt foods due to associated health risks. 3D printing technology offers a novel approach for the precise shaping and structural reconstruction of low-salt surimi. This study innovatively introduced three structural modifiers—soy protein isolate (SPI), wheat gluten (WG), and whey protein isolate (WPI)—to construct a low-salt (1 % NaCl) surimi composite system, enhancing its printability and gel-forming capability. Results showed that the addition level of exogenous proteins had significant dose-dependent effects on the water-holding capacity (WHC), gel strength, and rheological properties of the surimi. Within the addition range of 4–6 %, all three exogenous proteins effectively improved the printing performance and gel quality of the surimi. Among them, the addition of 4 % SPI yielded the optimal results, significantly increasing gel strength by 4.1 % and WHC by 1.2 %, while conferring the best 3D printability, characterized by excellent extrusion consistency and structural stability. WG addition resulted in a rough and porous microstructure. WPI provided the least improvement under equivalent addition levels. Furthermore, excessive addition (≥8 %) induced protein over-aggregation and excessively high network cross-linking density, which conversely reduced WHC and caused printing filament fracture. This study systematically elucidates the mechanism by which exogenous proteins improve the 3D printing performance of low-sodium surimi by modulating the composite gel network structure. It provides theoretical support and formulation optimization strategies for developing low-sodium, high-quality surimi products for 3D printing applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 613-622"},"PeriodicalIF":3.4,"publicationDate":"2025-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463013","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 : 2025-11-03DOI: 10.1016/j.fbp.2025.10.023
O. Barteld, S. Kricke, J.-P. Majschak, H. Köhler
Cleaning simulations are a tool for optimizing cleaning processes. They are based on models that take into account the soil and its interaction with the cleaning fluid. For pure particulate soils, the dominant cleaning mechanism is adhesive detachment. The fluid uptake and the resulting swelling of the particles have a decisive influence on their adhesive strength to the substrate, which consequently affects the cleaning process.
A particulate soil was characterized with respect to its geometric dimensions before and during swelling in water. The height increase was used to parameterize a three-dimensional finite element model (FEM). Subsequently, the FEM simulation delivered the water content at the soil-substrate-interface. Micromanipulation tests were conducted to determine the adhesive strength. A correlation between the latter two was implemented in a cleaning simulation to predict cleaning time, taking into account the variability of particle properties.
The presented approach offers a framework for extending cleaning simulations to particulate soils. However, validation through cleaning experiments is needed to verify its robustness and general validity.
{"title":"Experimental and numerical investigation into the cleaning of particulate soils based on swelling and adhesion behavior","authors":"O. Barteld, S. Kricke, J.-P. Majschak, H. Köhler","doi":"10.1016/j.fbp.2025.10.023","DOIUrl":"10.1016/j.fbp.2025.10.023","url":null,"abstract":"<div><div>Cleaning simulations are a tool for optimizing cleaning processes. They are based on models that take into account the soil and its interaction with the cleaning fluid. For pure particulate soils, the dominant cleaning mechanism is adhesive detachment. The fluid uptake and the resulting swelling of the particles have a decisive influence on their adhesive strength to the substrate, which consequently affects the cleaning process.</div><div>A particulate soil was characterized with respect to its geometric dimensions before and during swelling in water. The height increase was used to parameterize a three-dimensional finite element model (FEM). Subsequently, the FEM simulation delivered the water content at the soil-substrate-interface. Micromanipulation tests were conducted to determine the adhesive strength. A correlation between the latter two was implemented in a cleaning simulation to predict cleaning time, taking into account the variability of particle properties.</div><div>The presented approach offers a framework for extending cleaning simulations to particulate soils. However, validation through cleaning experiments is needed to verify its robustness and general validity.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 582-588"},"PeriodicalIF":3.4,"publicationDate":"2025-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463012","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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