Food and Bioproducts Processing最新文献_第7页

Liquid jet impingement on solid walls: A review 液体射流对固体壁面的冲击研究进展

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

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-03 DOI: 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.

液体射流对固体表面的冲击在工业清洁应用中具有重要的价值，特别是在食品和生物制品领域。本研究系统分析了射流冲击过程的物理机制，重点研究了液膜形成动力学及其与清洗性能的关系。确定了控制液膜形态的关键参数，并将其分为四大类：即引力效应、流体输运特性（流量、粘度和密度）、界面效应（接触角）和喷嘴几何特性（形状和直径）。在综合已有研究成果的基础上，提出了液膜径向膨胀和厚度分布预测模型和先进测量技术的统一框架。在射流冲击动力学方面，分析了预测壁面剪应力的模型，强调了射流雷诺数和喷嘴到板的距离的具体作用。通过对射流冲击力实验研究的对比分析，发现缺乏系统的理论模型。对于非平面表面构型，本文综合了关于凹表面撞击的实验和计算结果，说明了表面曲率半径对液膜分布的显著影响。射流对球面凹面的冲击是一个显著的研究空白。最后，编制了多个土层喷淋净化实验数据集，比较了几种主要评价方法的优缺点。强调评价喷气机清洁性能的综合框架应包括所有有关的物理参数和操作条件，以实现更广泛的适用性。

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引用次数: 0

Improving betacyanins stability by sustainable application of xanthan gum, CMC and citric acid in fermented red dragon fruit drink: Long-term storage, bio-accessibility and antioxidant activity 黄原胶、CMC和柠檬酸持续应用于红龙果发酵饮料中，提高红龙果苷的稳定性：长期储存、生物可及性和抗氧化活性

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

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-09 DOI: 10.1016/j.fbp.2025.12.008

Teck Wei Lim , Renee Lay Hong Lim , Liew Phing Pui , Chin Ping Tan , Chun Wai Ho

Red dragon fruit (Hylocereus polyrhizus) with high betacyanins content is a potential commercial fruit that can be developed into a functional drink. The development of a functional product not only requires innovation but also needs to consider the sustainability of the raw materials and techniques employed. The present study aimed to employ mild and sustainable approaches via the incorporation of xanthan gum (XG) and carboxymethyl cellulose (CMC) hydrocolloid mixture solution and citric acid (CA) at optimum concentrations to modify the matrix of fermented red dragon fruit drink (FRDFD) to produce Improved-FRDFD-dH₂O with improved long-term storage stability, bio-accessibility and antioxidant activity of the betacyanins. Results revealed that 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution was able to synergistically cooperate with 0.2 % CA for providing the best food matrix environment for the maximum betacyanins stability (<10 % degradation) throughout the 8-week storage period at 25°C. The simulated digestion study showed that the incorporation of 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution and 0.2 % CA successfully improved the bio-accessibility (>80 % retained) and preserved the high antioxidant activities of betanin throughout the digestive process (up to 94.18 % free radicals inhibited).

红火龙果（Hylocereus polyrhizus）具有较高的甜菜菁苷含量，是一种具有开发功能饮料潜力的商品水果。功能性产品的开发不仅需要创新，还需要考虑所采用的原材料和技术的可持续性。本研究旨在采用温和和可持续的方法，将黄原胶（XG）和羧甲基纤维素（CMC）水胶体混合溶液和柠檬酸（CA）以最佳浓度对发酵红龙果饮料（FRDFD）的基质进行修饰，生产出具有较好长期储存稳定性、生物可及性和抗氧化活性的改良型红龙果饮料（FRDFD）。结果表明，0.4 % XG和0.5 % CMC的水胶体混合溶液能与0.2 % CA协同作用，为甜菜菁苷在25°C条件下8周的最大稳定性（降解率为10 %）提供了最佳的食品基质环境。模拟消化研究表明，加入0.4 % XG和0.5 % CMC的水胶体混合溶液和0.2 % CA，成功地提高了甜菜素的生物可及性（保留80 %），并在整个消化过程中保持了甜菜素的高抗氧化活性（高达94.18 %的自由基抑制）。

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引用次数: 0

Uncovering the environmental and economic feasibility of an integral tomato-based biorefinery for obtaining pectin and seed oil 揭示一体化番茄生物精炼厂获取果胶和籽油的环境和经济可行性

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

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-11 DOI: 10.1016/j.fbp.2025.12.011

Adrián Agraso-Otero , Ricardo Rebolledo-Leiva , Sara González-García

The combination of life cycle assessment and techno-economic analysis enables the evaluation of a biorefinery’s viability from both environmental and economic perspectives. This is particularly relevant for valorising food industry by-products within the framework of a circular economy. This study focuses on the integral valorisation of tomato pomace by separating seeds and skins to obtain oil and pectin, respectively. For each valorisation route, two technologies were assessed: cold pressing and supercritical CO₂ extraction for seeds, and acid extraction and ultrasound-assisted extraction for peels. Of these, cold pressing and acid extraction were identified as the best options in terms of environmental performance and yield for seeds and for peels, respectively. The corresponding emissions were 33.6 kg CO₂ eq and 0.08 kg SO₂ eq per kg of oil, and 44.8 kg CO₂ eq and 0.12 kg SO₂ eq per kg of pectin, for global warming and terrestrial acidification respectively. These impacts could be significantly reduced by modifying the heat source, identified as the system’s main hotspot. Economically, the biorefinery with the best environmental performance was not profitable under current conditions. However, sensitivity analysis showed that improving oil yield by a factor of 2.6 through technological adjustments could lead to economic viability. These findings provide valuable insights for stakeholders and policymakers seeking sustainable solutions for food waste management, supporting both environmental responsibility and techno-economic feasibility.

生命周期评估和技术经济分析相结合，可以从环境和经济两方面对生物精炼厂的可行性进行评估。这对于在循环经济框架内对食品工业副产品进行估价尤其重要。本研究的重点是通过分离番茄渣的种子和皮，分别获得油和果胶的整体增值。对于每种增值路线，评估了两种技术：用于种子的冷压和超临界CO 2提取，以及用于果皮的酸提取和超声波辅助提取。其中，从环境性能和种子和果皮的产量来看，冷压和酸提取分别被确定为最佳选择。对于全球变暖和陆地酸化，对应的排放量分别为每公斤石油33.6 kg CO₂eq和0.08 kg SO₂eq，以及每公斤果胶44.8 kg CO₂eq和0.12 kg SO₂eq。这些影响可以通过改变被确定为系统主要热点的热源来显著减少。从经济角度看，环境性能最好的生物精炼厂在目前条件下是不盈利的。然而，敏感性分析表明，通过技术调整将石油产量提高2.6倍可以实现经济可行性。这些发现为寻求食物垃圾管理的可持续解决方案的利益相关者和决策者提供了宝贵的见解，支持环境责任和技术经济可行性。

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引用次数: 0

Cellulose nanofibers as stabilizer of Pickering emulsions and reinforcement of pectin films covering tomatoes 纤维素纳米纤维作为酸洗乳的稳定剂和番茄果胶膜的增强剂

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

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-11-26 DOI: 10.1016/j.fbp.2025.11.025

Raquel Costa Chevalier , Jorge M. Vieira , Joana T. Martins , Rosiane Lopes Cunha , António A. Vicente

Cellulose nanofibers (CNF) can be used as biocompatible reinforcing agents in biodegradable films to be applied on food products, such as fruits, to protect them. Tomato is an extremely perishable fruit that can easily spoil due to inadequate handling or storage conditions in the post-harvest period, including contamination by microorganisms. In this context, the aim of this work was to develop biopolymeric films/coatings with improved barrier properties through the incorporation of CNF, in addition to the incorporation of Pickering emulsions (PE) containing oregano oil as an antimicrobial agent to increase the shelf life of tomatoes. In vitro cell viability assays showed that CNF concentrations (up to 7.5 % w/w) added to the films were not cytotoxic to cells. Pectin (P) films with CNF and/or PE were produced and characterized to understand the role of CNF and PE on water vapor permeability and mechanical properties. Hydrophobicity, assessed by water contact angle, increased with addition of PE (64.40°) and CNF (73.40°) compared to P-based (60.43°) films, although tensile strength decreased (1.05 MPa for CNF- and 1.71 for PE-films, compared to 2.22 MPa for P-films). Interestingly, incorporation of CNF and PE did not affect the transparency of the films, although films containing only PE or containing PE and CNF showed the ability to completely block UV light. Based on these results, the same formulations were used to produce film-forming solutions (FFS) that were used as coatings on the tomato surface. Coated and uncoated tomatoes were stored at 4 °C for 12 days and their physicochemical and microbiological characteristics were assessed during storage. Application of the coating was effective in controlling microbial growth, demonstrating that P films incorporating CNF and PE are an attractive solution to extend the shelf-life of perishable tomato fruits, especially in relation to molds and yeasts, where the PE coating did not show growth over the 12 days of storage. Regarding the total viable count, all coatings showed an increase throughout storage, however the lowest count was for the P/PE/CNF coating, demonstrating its potential as a solution for packaging vegetables aiming at longer shelf life.

纤维素纳米纤维（CNF）可作为生物相容性增强剂用于生物可降解薄膜，以保护食品，如水果。番茄是一种极易腐烂的水果，在收获后的时期，由于处理或储存条件不充分，包括微生物的污染，很容易变质。在这种情况下，这项工作的目的是通过加入CNF来开发具有改善屏障性能的生物聚合物薄膜/涂层，以及加入含有牛至油的皮克林乳剂（PE）作为抗菌剂来延长西红柿的保质期。体外细胞活力测定表明，添加到膜中的CNF浓度（高达7.5 % w/w）对细胞没有细胞毒性。制备了CNF和/或PE的果胶薄膜，并对其进行了表征，以了解CNF和PE对果胶透气性和力学性能的影响。疏水性，通过水接触角来评估，与p基膜（60.43°）相比，PE（64.40°）和CNF（73.40°）的加入增加了疏水性，尽管拉伸强度降低了（CNF-和PE膜的拉伸强度分别为1.05 MPa和1.71 MPa，而p基膜的拉伸强度为2.22 MPa）。有趣的是，CNF和PE的掺入并不影响薄膜的透明度，尽管仅含有PE或含有PE和CNF的薄膜显示出完全阻挡紫外线的能力。基于这些结果，相同的配方被用于生产成膜溶液（FFS），作为番茄表面的涂层。将包被番茄和未包被番茄在4°C下保存12天，并在储存期间评估其物理化学和微生物特性。该涂层的应用有效地控制了微生物的生长，表明含有CNF和PE的P膜是延长易腐番茄果实货架期的一种有吸引力的解决方案，特别是与霉菌和酵母有关，PE涂层在12天的储存中没有显示出生长。在整个储存过程中，所有涂层的总活菌数都有所增加，但P/PE/CNF涂层的活菌数最低，这表明其作为一种包装蔬菜的解决方案，具有延长保质期的潜力。

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引用次数: 0

Understanding cleaning of molasses foulants: An industrial case study 了解糖蜜污垢的清洗：一个工业案例研究

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

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-02 DOI: 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.

对乙醇生产装置蒸馏塔中形成的糖蜜杂质的清洗进行了研究，阐明了清洗机理，并确定了更有效的操作条件。由于与强酸相关的安全性和腐蚀问题，该工厂目前使用氢氧化钠（NaOH）溶液（15-20 wt%）。通过监测污染物质量随时间的变化，进行了污染物在NaOH中的溶胀/溶解研究。然后使用XRF， FT-IR和SEM-EDS分析污染物组成和形态的变化。在室温下，NaOH的最佳浓度为10 wt%，在80°c时为8 wt%，这两个浓度都低于目前在所研究的植物中使用的浓度。虽然较高的温度并没有增加整体的去除程度，但却大大降低了镀层的机械强度。横截面SEM-EDS显示NaOH渗透更深，表面下硫酸钙（CaSO₄）被去除，解释了结构减弱的原因。在室温下通过搅拌NaOH溶液来增加传质，同样增强了渗透并降低了镀层强度。虽然NaOH本身不能完全去除，但它可以有效地削弱污垢，从而缩短后续的机械清洗时间。使用柠檬酸（最佳浓度3 wt%）进行溶胀和溶解研究，以评估弱酸清洁剂的潜力。选择柠檬是因为它的螯合能力。柠檬酸虽然可以去除糖蜜杂质的主要成分钙，但其去除效率（溶解速度和去除程度）低于氢氧化钠。总的来说，本研究提供了对糖蜜污垢的碱清洗机理的理解，并证明了在流动条件下使用10 wt%的NaOH可以提高清洗效率，去除效果更好，时间更短，残留沉积物更弱。该研究结果为优化碱基清洗糖蜜污垢和其他复杂有机矿床的策略提供了指导。

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引用次数: 0

Corrigendum to “Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties” [Food Bioprod. Process. 122 (2020) 193–204] “在铸造明胶薄膜中加入无针静电纺丝生产的玉米蛋白纳米纤维以改善其物理性能”的勘误表[食品生物制品]。Process. 122 (2020) 193-204]

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

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-09 DOI: 10.1016/j.fbp.2025.12.005

Mehri Karim, Milad Fathi, Sabihe Soleimanian-Zad

引用次数: 0

Innovative cleaning system with movable cavitation nozzle based on the hunting behaviour of the pistol shrimp 创新的清洁系统，可移动的空化喷嘴，基于手枪虾的狩猎行为

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

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-12 DOI: 10.1016/j.fbp.2025.12.012

R. Murcek , E. Fuchs , J.F. Mauer , M. Finster , M. Mauermann

Submersion-based cleaning methods such as ultrasonic cleaning and pressure flooding are frequently used in industrial cleaning processes. Nevertheless, these approaches exhibit limitations in effectively cleaning difficult-to-reach areas, including holes and grooves, necessitating enhanced methods to improve cleaning performance in such regions. A fluid injector based on the bionic model of the pistol shrimp was developed to generate cavitation jets and it was used for industry-related experimental studies. For this purpose, spot and surface cleaning tests were carried out for flat and complex geometries with a food test model soil. In particular, the influence of the nozzle distance to the surface, the variation of the pulsation parameters and the influence of swelling on cleaning were taken into account. The results were compared with conventional ultrasonic cleaning, whereby it was shown that better cleaning and higher efficiency can be achieved by using immerged cavitation jets. A significant cleaning effect on the surface was measurable up to a nozzle distance of 20 mm. Furthermore, the cleaning time for flat test plates (100 mm×100 mm) could be reduced by more than half compared to conventional ultrasonic cleaning. Nevertheless, it also showed that the new system is only able to clean complex geometries such as drill holes to a limited extent.

超声波清洗和压力驱油等淹没式清洗方法是工业清洗过程中经常使用的方法。然而，这些方法在有效清洁难以到达的区域（包括孔和凹槽）方面表现出局限性，需要改进方法来提高这些区域的清洁性能。基于手枪虾的仿生模型，研制了一种能够产生空化射流的流体喷射器，并将其用于工业相关的实验研究。为此，用食品试验模型土壤对平面和复杂几何形状进行了斑点和表面清洁试验。特别考虑了喷嘴与表面距离的影响、脉动参数的变化以及膨胀对清洗的影响。结果表明，与常规超声清洗相比，浸入式空化射流清洗效果更好，清洗效率更高。可测量到喷嘴距离为20 mm的表面上的显著清洁效果。此外，与传统的超声波清洗相比，平板测试板（100 mm×100 mm）的清洗时间可以减少一半以上。然而，它也表明，新系统只能在有限的范围内清洁复杂的几何形状，如钻孔。

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引用次数: 0

Solid-liquid phenolic compound transfer and kinetic modeling during cachaça maturation using tropical woods 利用热带木材制备的仙人掌成熟过程中固-液酚类化合物转移及动力学模型

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

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-11 DOI: 10.1016/j.fbp.2025.12.010

Jackson de Souza Moreira , Ana Beatriz da Costa Pereira Silva , Normando Ribeiro-Filho , Flávio Luiz Honorato da Silva , Líbia de Sousa Conrado

The maturation of spirits involves complex interactions between wood composition, chemical extraction, and sensory development. This study investigated the transfer of phenolic compounds during cachaça ageing with Brazilian tropical woods (amburana, bálsamo, and castanheira), employing kinetic modelling to elucidate diffusion mechanisms, optimise wood utilisation, and enhance antioxidant and sensory properties. Woods were characterised for lignocellulosic composition following TAPPI standards, and cachaça maturation was conducted under first use, second use, and continuous 70-day regimes at 4 g of wooden chips/L. Total phenolic content, antioxidant activity (DPPH, ABTS, FRAP), and colour (CCU) were measured. Phenolic extraction kinetics were fitted to Lagergren, Peleg, intraparticle diffusion, and parabolic models. Amburana promoted rapid phenolic migration and high antioxidant activity, bálsamo yielded higher total phenolics but lower DPPH responses, and castanheira contributed moderate phenolic release and colour development. Continuous maturation enhanced functional and visual properties, while wood re-use reduced efficiency. Kinetic modelling confirmed a two-step extraction and validated the pseudo-first-order Lagergren model. These findings demonstrate the potential of tropical woods as sustainable oak alternatives for premium cachaça production.

烈酒的成熟涉及木材成分、化学提取和感官发育之间复杂的相互作用。本研究研究了巴西热带木材（amburana， bálsamo和castanheira）在cachaa老化过程中酚类化合物的转移，采用动力学模型来阐明扩散机制，优化木材利用，增强抗氧化和感官性能。按照TAPPI标准对木材的木质纤维素成分进行表征，在4 g木屑/L的条件下，在第一次使用、第二次使用和连续70天的条件下进行cacha成熟。测定总酚含量、抗氧化活性（DPPH、ABTS、FRAP）和颜色（CCU）。苯酚萃取动力学符合Lagergren， Peleg，颗粒内扩散和抛物模型。Amburana促进了酚类物质的快速迁移和高抗氧化活性，bálsamo产生了较高的总酚类物质，但较低的DPPH响应，castanheira促进了适度的酚类物质释放和显色。连续熟化增强了木材的功能和视觉特性，而木材的重复使用降低了效率。动力学模型证实了两步提取，并验证了伪一阶Lagergren模型。这些发现证明了热带木材作为优质cachaa生产的可持续橡木替代品的潜力。

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引用次数: 0

Enhancing the solubility and pH stability of curcumin through polyvinylpyrrolidone conjugation for improving their bioavailability and use in fruit preservation 通过聚乙烯吡咯烷酮偶联提高姜黄素的溶解度和pH稳定性，提高其生物利用度和在水果保鲜中的应用

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-09-23 DOI: 10.1016/j.fbp.2025.09.017

Sheikha A. Alkhursani , Reem Darwesh , Mohamed Madani , Safwat A. Mahmoud , Md Azizul Haque , Salha Alharthi , Nora Hamad Al-Shaalan , Mohamed Mohamady Ghobashy

Curcumin, a natural antioxidant and antimicrobial compound, shows great potential in food preservation due to its ability to inhibit microbial growth and oxidation. However, its limited water solubility and pH instability hinder its practical applications. To address these issues, curcumin was conjugated with polyvinylpyrrolidone (PVP) using a solid dispersion technique, resulting in a water-dispersible and stable formulation. The PVP-curcumin conjugate was characterized using Fourier Transform Infrared Spectroscopy (FTIR), X-ray diffraction (XRD), and Scanning Electron Microscopy (SEM), confirming the successful formation of an amorphous complex. Solubility studies showed that the conjugate entirely dissolved in water, whereas native curcumin mainly remained insoluble. Stability tests across a pH range of 1–12 demonstrated that PVP significantly enhanced the stability of curcumin, particularly under alkaline conditions. The antimicrobial activity of the PVP/Cur conjugate was assessed using the well diffusion method against Escherichia coli, Salmonella enterica, Pseudomonas aeruginosa, and Staphylococcus aureus. The inhibition zones ranged from 24 to 29 mm. Additionally, its application as a peach coating under non-ideal storage conditions (27–40°C) resulted in a significant reduction in moisture loss and microbial spoilage, thereby extending the shelf life to 12–24 days. This study highlights the multifunctional benefits of PVP/Cur, including enhanced solubility, bioavailability, and antimicrobial efficacy. These findings suggest its potential as a sustainable and innovative solution for food preservation and improving the post-harvest quality of perishable products.

姜黄素是一种天然的抗氧化剂和抗菌化合物，由于其抑制微生物生长和氧化的能力，在食品保存中显示出巨大的潜力。然而，其有限的水溶性和pH不稳定性阻碍了其实际应用。为了解决这些问题，采用固体分散技术将姜黄素与聚乙烯吡咯烷酮（PVP）偶联，得到了水分散的稳定配方。利用傅里叶变换红外光谱（FTIR）、x射线衍射（XRD）和扫描电镜（SEM）对pvp -姜黄素缀合物进行了表征，证实其成功形成了无定形配合物。溶解度研究表明，该缀合物完全溶于水，而天然姜黄素主要不溶于水。在1-12的pH范围内的稳定性测试表明PVP显著提高了姜黄素的稳定性，特别是在碱性条件下。采用孔扩散法测定PVP/Cur偶联物对大肠埃希菌、肠炎沙门氏菌、铜绿假单胞菌和金黄色葡萄球菌的抑菌活性。抑制区范围为24 ~ 29 mm。此外，在非理想储存条件下（27-40°C），将其用作桃子涂层，可显著减少水分损失和微生物腐败，从而将保质期延长至12-24天。这项研究强调了PVP/Cur的多功能益处，包括提高溶解度、生物利用度和抗菌功效。这些发现表明，它有潜力成为一种可持续的创新解决方案，用于食品保存和提高易腐产品的收获后质量。

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引用次数: 0

Inulin and β-glucan fortified Alphonso mango juice serves as a sustainable and effective probiotic delivery vehicle for Pediococcus pentosaceus 菊粉和β-葡聚糖强化阿方索芒果汁是一种可持续、有效的益生菌输送载体

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-08-28 DOI: 10.1016/j.fbp.2025.08.012

Naveen Kumar Kalagatur , Jalarama Reddy Kamasani , Chandra Nayaka Siddaiah , Krishna Kadirvelu

Fruit juices are a nutrient-rich, vegan-friendly, and sustainable alternative to traditional dairy products for probiotic delivery. Their appealing flavor and bioactive compounds may enhance probiotic viability, potentially establishing a niche in the functional food market. This study aimed to fortify Alphonso mango fruit juice as a non-dairy probiotic delivery vehicle (PDV) for Pediococcus pentosaceus. The fortification of Alphonso mango fruit juice as PDV was appraised with influencing constraints, viz. pH and prebiotics (inulin and β-glucan) using the statistical program response surface methodology (RSM). RSM analysis defined that 31.89 mg/mL of inulin and 19.93 mg/mL of β-glucan were the optimal fortification levels for PDV. The optimized design found 9.53 log CFU/mL of P. pentosaceus in PDV, which was higher than the recommended probiotic threshold value. The viability of P. pentosaceus in PDV supplemented with inulin and β-glucan was found to be significantly higher during the 4th, 6th, and 8th weeks of storage at 4°C than that in PDV not supplemented with inulin and β-glucan; thus, inulin and β-glucan played a major role in sustaining of P. pentosaceus in PDV. GC-MS analysis revealed that Alphonso fresh juice contains major aromatic compounds, such as α-phellandrene, α-terpinene, β-phellandrene, (Z)-β-ocimene, γ-terpinene, terpinolene, and linalool. The relative abundance of aromatic compounds was higher in fortified PDV than in fresh fruit juice, which could be due to the hydrolytic action of P. pentosaceus during fermentation. Sensory attribute analysis revealed that the overall acceptability of fortified PDV was significantly unaffected up to the 6th week. Concurrently, the probiotic features of P. pentosaceus recovered from PDV remained unaffected throughout the storage period. The study concluded that the optimized design serves as an easy-to-use PDV and could be an alternative for individuals pretentious to lactose intolerance and vegans.

果汁是一种营养丰富、素食友好、可持续的益生菌替代传统乳制品。它们吸引人的味道和生物活性化合物可能会提高益生菌的生存能力，潜在地在功能食品市场建立一个利基。本研究旨在强化阿方索芒果果汁作为戊糖Pediococcus pentosaceus的非乳制品益生菌递送载体（PDV）。采用统计程序响应面法（RSM），以pH和益生元（菊粉和β-葡聚糖）为影响因素，评价了阿方索芒果果汁作为PDV的强化效果。RSM分析确定菊粉31.89 mg/mL和β-葡聚糖19.93 mg/mL为PDV的最佳强化水平。优化设计发现PDV中P. pentosaceus含量为9.53 log CFU/mL，高于益生菌推荐阈值。在4°C贮藏4、6、8周时，添加菊粉和β-葡聚糖的PDV中的戊糖假单胞菌活力显著高于未添加菊粉和β-葡聚糖的PDV；由此可见，菊粉和β-葡聚糖在pdd中对pdd的维持起主要作用。气相色谱-质谱分析表明，阿方索鲜榨果汁中含有α-茶树烯、α-松油烯、β-茶树烯、(Z)-β-辛烯、γ-松油烯、松油烯和芳樟醇等主要芳香族化合物。强化PDV中芳香化合物的相对丰度高于鲜榨果汁，这可能是由于P. pentosaceus在发酵过程中的水解作用所致。感官属性分析显示，强化PDV的总体可接受性在第6周之前显著不受影响。同时，从PDV中恢复的P. pentosaceus的益生菌特征在整个储存期间都没有受到影响。该研究得出结论，优化设计可作为易于使用的PDV，可作为乳糖不耐症和素食主义者的替代选择。

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