Pub Date : 2025-12-01DOI: 10.1016/j.fbp.2025.11.013
Binghai Wu , Guangle Wang , Weibing Dong , Xiao Bian , Wenzhen Li , Wenbin Qi , Zongshen Zhao , Junbao Gu , Huayang Sun
The solubility of the preservative methyl paraben (MP, form I) in fifteen pharmaceutically relevant organic solvents was experimentally determined. This work aims to provide guidance for solvent selection and optimization of process parameters in unit operations such as recrystallization and extraction of MP. Initially, the solubility of MP in fifteen solvents was determined using gravimetric method within the temperature range of 278.15 K to 318.15 K. The results showed that the solubility of MP increased with temperature in all solvents. The study revealed a general trend regarding the influence of solvent type on solubility: the highest solubility was observed in THF, followed by ketones, while the lowest values were recorded in alcohols and esters. To ensure the reliability of the experimental data, four thermodynamic models were employed to correlate the measured solubility values. Furthermore, the solvation behavior of MP in different solvents was analyzed in detail from multiple perspectives, including Hansen solubility parameter, Hirshfeld surface analysis, Molecular electrostatic potential surfaces, and molecular dynamics simulations. Finally, the thermodynamic parameters of dissolution of MP in the various solvents were calculated, and the solubility differences as well as their temperature dependence were discussed at the macroscopic level.
实验测定了防腐剂对羟基苯甲酸甲酯（MP，形式I）在15种药学相关有机溶剂中的溶解度。本工作旨在为再结晶和萃取等单元操作中溶剂的选择和工艺参数的优化提供指导。首先，在278.15 K ~ 318.15 K的温度范围内，用重量法测定了MP在15种溶剂中的溶解度。结果表明，MP在各溶剂中的溶解度随温度升高而升高。研究揭示了溶剂类型对溶解度影响的总体趋势：四氢呋喃溶解度最高，酮类次之，醇类和酯类溶解度最低。为了保证实验数据的可靠性，采用了四个热力学模型来关联测量的溶解度值。此外，从Hansen溶解度参数、Hirshfeld表面分析、分子静电势面、分子动力学模拟等多个角度详细分析了MP在不同溶剂中的溶剂化行为。最后，计算了MP在不同溶剂中的溶解热力学参数，并在宏观水平上讨论了其溶解度差异及其温度依赖性。
{"title":"Investigation of the solubility behavior of preservative methyl paraben in 15 organic solvents: Solubility determination, model correlation, and molecular dynamics simulation","authors":"Binghai Wu , Guangle Wang , Weibing Dong , Xiao Bian , Wenzhen Li , Wenbin Qi , Zongshen Zhao , Junbao Gu , Huayang Sun","doi":"10.1016/j.fbp.2025.11.013","DOIUrl":"10.1016/j.fbp.2025.11.013","url":null,"abstract":"<div><div>The solubility of the preservative methyl paraben (MP, form I) in fifteen pharmaceutically relevant organic solvents was experimentally determined. This work aims to provide guidance for solvent selection and optimization of process parameters in unit operations such as recrystallization and extraction of MP. Initially, the solubility of MP in fifteen solvents was determined using gravimetric method within the temperature range of 278.15 K to 318.15 K. The results showed that the solubility of MP increased with temperature in all solvents. The study revealed a general trend regarding the influence of solvent type on solubility: the highest solubility was observed in THF, followed by ketones, while the lowest values were recorded in alcohols and esters. To ensure the reliability of the experimental data, four thermodynamic models were employed to correlate the measured solubility values. Furthermore, the solvation behavior of MP in different solvents was analyzed in detail from multiple perspectives, including Hansen solubility parameter, Hirshfeld surface analysis, Molecular electrostatic potential surfaces, and molecular dynamics simulations. Finally, the thermodynamic parameters of dissolution of MP in the various solvents were calculated, and the solubility differences as well as their temperature dependence were discussed at the macroscopic level.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 843-853"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620590","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.2025.11.023
Shahida Anusha Siddiqui , Prachi Singh , Dicky Tri Utama , Muhammad Yazid Samatra , Ali Ahmad , Sajad Ahmad Wani
{"title":"Retraction notice to “Encapsulation of bioactive compounds in foods for diabetics - sources, encapsulation technologies, market trends and future perspectives – A systematic review” [Food and Bioprod. Process. 147 (2024) 277–303]","authors":"Shahida Anusha Siddiqui , Prachi Singh , Dicky Tri Utama , Muhammad Yazid Samatra , Ali Ahmad , Sajad Ahmad Wani","doi":"10.1016/j.fbp.2025.11.023","DOIUrl":"10.1016/j.fbp.2025.11.023","url":null,"abstract":"","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Page 854"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620724","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.2025.11.017
Eric Lorenz , Joseph M. Barakat , Sumeyye Inanoglu , Tejaswini Tumuluri , Pooja Apurva Shah , Krithi Vaidyanathan Rajan , Alireza Kermani , Mukund V. Karwe
The purpose of this study was to evaluate how exposing a fine mist of water to air-based plasma affects reactive oxygen and nitrogen species (RONS) concentrations in plasma-activated mist (PAM) and the ensuing microbial inactivation on the surfaces that are exposed to PAM. Tryptic soy agar plates containing Klebsiella michiganensis B199A were tested within a 33.5 L PAM chamber using a dielectric barrier discharge (DBD) plasma device. Inactivation up to 4 log CFU/plate was achieved when treated with PAM for 20 min. Equivalent inactivation occurred in DBD plasma treatments without mist; however, gaseous ozone concentrations were reduced by 87 % when mist was incorporated. Microbial inactivation was independent on the location within the chamber, demonstrating the chamber configuration resulted in homogenous treatment. Concomitantly, a computational fluid dynamics model was created in COMSOL Multiphysics® to simulate three-dimensional mist flow within the chamber. PAM droplets ranged in diameter from 2 µm to 20 µm and were traced to determine their transport. Simulation results revealed that droplet size affected how PAM flows through the chamber and the extent that target surfaces were treated. Gaseous and liquid ozone and hydrogen peroxide concentrations were simulated, and the microbial inactivation rates were modeled based on the RONS load delivered to target surfaces. The results demonstrated that the PAM droplets contributed less than 1 log CFU/plate to the overall microbial inactivation. The results indicated that the introduction of mist serves more to alter the plasma reaction mechanism versus increasing the antimicrobial effectiveness of non-thermal plasma treatments without mist.
{"title":"Inactivation of Klebsiella michiganensis B199A using plasma-activated mist (PAM): Computational fluid dynamics and microbial inactivation","authors":"Eric Lorenz , Joseph M. Barakat , Sumeyye Inanoglu , Tejaswini Tumuluri , Pooja Apurva Shah , Krithi Vaidyanathan Rajan , Alireza Kermani , Mukund V. Karwe","doi":"10.1016/j.fbp.2025.11.017","DOIUrl":"10.1016/j.fbp.2025.11.017","url":null,"abstract":"<div><div>The purpose of this study was to evaluate how exposing a fine mist of water to air-based plasma affects reactive oxygen and nitrogen species (RONS) concentrations in plasma-activated mist (PAM) and the ensuing microbial inactivation on the surfaces that are exposed to PAM. Tryptic soy agar plates containing <em>Klebsiella michiganensis</em> B199A were tested within a 33.5 L PAM chamber using a dielectric barrier discharge (DBD) plasma device. Inactivation up to 4 log CFU/plate was achieved when treated with PAM for 20 min. Equivalent inactivation occurred in DBD plasma treatments without mist; however, gaseous ozone concentrations were reduced by 87 % when mist was incorporated. Microbial inactivation was independent on the location within the chamber, demonstrating the chamber configuration resulted in homogenous treatment. Concomitantly, a computational fluid dynamics model was created in COMSOL Multiphysics® to simulate three-dimensional mist flow within the chamber. PAM droplets ranged in diameter from 2 µm to 20 µm and were traced to determine their transport. Simulation results revealed that droplet size affected how PAM flows through the chamber and the extent that target surfaces were treated. Gaseous and liquid ozone and hydrogen peroxide concentrations were simulated, and the microbial inactivation rates were modeled based on the RONS load delivered to target surfaces. The results demonstrated that the PAM droplets contributed less than 1 log CFU/plate to the overall microbial inactivation. The results indicated that the introduction of mist serves more to alter the plasma reaction mechanism versus increasing the antimicrobial effectiveness of non-thermal plasma treatments without mist.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 879-893"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620723","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 : 2025-11-30DOI: 10.1016/j.fbp.2025.11.026
Kamylla Mylena Souza Barbosa , Evandro Leite de Souza , Francinalva Dantas de Medeiros , Giuliane Moura Andrade , Jaielison Yandro Pereira da Silva , José Luiz de Brito Alves , Jhonatan Rafael Zárate-Salazar , Marcos dos Santos Lima , Maria Elieidy Gomes de Oliveira , Natália Sufiatti Holanda Cavalcanti , Maiara da Costa Lima , Yasmim Fonseca Simplicio da Silva , Fillipe de Oliveira Pereira
This study reports the development and evaluation of the viability and functional stability of potentially symbiotic nutraceuticals formulated with the edible mushroom Pleurotus djamor and probiotic Limosilactobacillus fermentum (139, 263, and 296). The nutraceutical (NPD) was produced by combining P. djamor powder with L. fermentum strains and freeze-drying, and its physicochemical properties, probiotic viability, and stability were assessed under storage and simulated gastrointestinal digestion. NPD presented high protein and fiber content, low fat, and phenolic compounds (epigallocatechin gallate, catechin, and epicatechin) associated with antioxidant activity. After 90 days, the viable cell counts decreased significantly at both 4 ± 0.5 °C (NPD4) and 25 ± 0.5 °C (NPD25) (p ≤ 0.05). However, flow cytometry revealed that NPD4 better preserved viable cells and phenolic stability compared to NPD25 (p ≤ 0.05). A substantial fraction of cells remained metabolically active but non-culturable under both storage conditions, with higher values consistently observed in NPD4. Although P. djamor powder provided partial protection, simulated gastrointestinal digestion still caused a progressive decline in cell counts, probiotic viability and antioxidant activity. This is the first study to combine P. djamor with a multi-strain L. fermentum. The nutraceutical strategy described herein represents a promising approach for developing next-generation nutraceuticals targeting gut health.
{"title":"Development and functional stability of a next-generation nutraceutical combining Pleurotus djamor mushroom and Limosilactobacillus fermentum strains","authors":"Kamylla Mylena Souza Barbosa , Evandro Leite de Souza , Francinalva Dantas de Medeiros , Giuliane Moura Andrade , Jaielison Yandro Pereira da Silva , José Luiz de Brito Alves , Jhonatan Rafael Zárate-Salazar , Marcos dos Santos Lima , Maria Elieidy Gomes de Oliveira , Natália Sufiatti Holanda Cavalcanti , Maiara da Costa Lima , Yasmim Fonseca Simplicio da Silva , Fillipe de Oliveira Pereira","doi":"10.1016/j.fbp.2025.11.026","DOIUrl":"10.1016/j.fbp.2025.11.026","url":null,"abstract":"<div><div>This study reports the development and evaluation of the viability and functional stability of potentially symbiotic nutraceuticals formulated with the edible mushroom <em>Pleurotus djamor</em> and probiotic <em>Limosilactobacillus fermentum</em> (139, 263, and 296). The nutraceutical (NPD) was produced by combining <em>P. djamor</em> powder with <em>L. fermentum</em> strains and freeze-drying, and its physicochemical properties, probiotic viability, and stability were assessed under storage and simulated gastrointestinal digestion. NPD presented high protein and fiber content, low fat, and phenolic compounds (epigallocatechin gallate, catechin, and epicatechin) associated with antioxidant activity. After 90 days, the viable cell counts decreased significantly at both 4 ± 0.5 °C (NPD4) and 25 ± 0.5 °C (NPD25) (<em>p</em> ≤ 0.05). However, flow cytometry revealed that NPD4 better preserved viable cells and phenolic stability compared to NPD25 (<em>p</em> ≤ 0.05). A substantial fraction of cells remained metabolically active but non-culturable under both storage conditions, with higher values consistently observed in NPD4. Although <em>P. djamor</em> powder provided partial protection, simulated gastrointestinal digestion still caused a progressive decline in cell counts, probiotic viability and antioxidant activity. This is the first study to combine <em>P. djamor</em> with a multi-strain <em>L. fermentum</em>. The nutraceutical strategy described herein represents a promising approach for developing next-generation nutraceuticals targeting gut health.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 10-20"},"PeriodicalIF":3.4,"publicationDate":"2025-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683499","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 : 2025-11-26DOI: 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.
{"title":"Cellulose nanofibers as stabilizer of Pickering emulsions and reinforcement of pectin films covering tomatoes","authors":"Raquel Costa Chevalier , Jorge M. Vieira , Joana T. Martins , Rosiane Lopes Cunha , António A. Vicente","doi":"10.1016/j.fbp.2025.11.025","DOIUrl":"10.1016/j.fbp.2025.11.025","url":null,"abstract":"<div><div>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. <em>In vitro</em> 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.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 74-83"},"PeriodicalIF":3.4,"publicationDate":"2025-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734919","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 : 2025-11-25DOI: 10.1016/j.fbp.2025.11.024
Jiajia Fang, Jiapeng Li, Junna Yang, Yan Zhao, Liqin Xi, Suigen Xu, Shouwei Wang
A 3D finite element (FE) model was developed and verified for the survey of airflow and mass transfer in a ripening room containing approximately 100 salami products. The 3D FE model integrates the material properties, geometry, positions of the salami products, and detailed structure of the ripening room. Convergence problems arising from complicated geometry are avoided using the proposed two-step method to solve the airflow field and mass transfer problems in separate simulations. In the ripening experiment, the measured airflow, moisture content, and water activity data were collected and compared with simulation results. The developed model enables the prediction of the airflow around salami and the moisture content and water activity of the salami products. The FE model shows that airflow velocity is almost zero around the side part of the salami products. As the number of layers of the salami (from L1 to L2 to L3) increases, the airflow velocity around the middle part of the salami decreases. This nonuniform distribution causes an inhomogeneous distribution of the moisture content of the products. In particular, the model predictions show the clear effect of changing process settings on the moisture content profiles and water activity during the ripening process. Finally, this study provides a reference for precisely simulating medium- or large-scale industrial ripening systems, aiding in the intelligent manufacturing of fermented meat products.
{"title":"3D modeling of airflow and mass transfer in a salami ripening room","authors":"Jiajia Fang, Jiapeng Li, Junna Yang, Yan Zhao, Liqin Xi, Suigen Xu, Shouwei Wang","doi":"10.1016/j.fbp.2025.11.024","DOIUrl":"10.1016/j.fbp.2025.11.024","url":null,"abstract":"<div><div>A 3D finite element (FE) model was developed and verified for the survey of airflow and mass transfer in a ripening room containing approximately 100 salami products. The 3D FE model integrates the material properties, geometry, positions of the salami products, and detailed structure of the ripening room. Convergence problems arising from complicated geometry are avoided using the proposed two-step method to solve the airflow field and mass transfer problems in separate simulations. In the ripening experiment, the measured airflow, moisture content, and water activity data were collected and compared with simulation results. The developed model enables the prediction of the airflow around salami and the moisture content and water activity of the salami products. The FE model shows that airflow velocity is almost zero around the side part of the salami products. As the number of layers of the salami (from L1 to L2 to L3) increases, the airflow velocity around the middle part of the salami decreases. This nonuniform distribution causes an inhomogeneous distribution of the moisture content of the products. In particular, the model predictions show the clear effect of changing process settings on the moisture content profiles and water activity during the ripening process. Finally, this study provides a reference for precisely simulating medium- or large-scale industrial ripening systems, aiding in the intelligent manufacturing of fermented meat products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 96-106"},"PeriodicalIF":3.4,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734918","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}
This study presents a sustainable approach to valorise discarded Crucian carp (Carassius carassius) fish eggs by extracting lecithin and its application as a functional food ingredient. Lecithin was extracted via solvent-assisted method and comprehensively characterized for its physicochemical properties (peroxide value (8.2 meq KOH/g), acid value (4.97 mg KOH/g), saponification value (122 mg KOH/g of sample), iodine value (2.9 g of iodine/ 100 g of fat), and phospholipid content (146 µg/mL)). The structural and compositional characterization were evaluated using Nuclear Magnetic Resonance spectroscopy, Fourier Transform Infrared Spectroscopy, and gas chromatography for fatty acid profiling. Further, functional characterization demonstrated moderate antioxidant activity (12 %) and significant antidiabetic potential through α-amylase inhibition (59 %) and enhanced glucose uptake (16 % at 50 µg/mL) in yeast cells. Rheological assessments revealed stable viscosity profiles in both aqueous (5 cP.s) and solvent-based (3.5 cP.s) emulsions, supporting its emulsifying potential. Lastly, the extracted lecithin was successfully incorporated into muffin formulations, which performed comparably to control (egg yolk and soy lecithin) regarding batter stability and sensory attributes. This is the first report demonstrating the food application of fish egg-derived lecithin. The findings underscore the functional, nutritional, and industrial potential of crucian carp egg lecithin (CCEL) while promoting waste valorisation.
{"title":"Dietary lecithin extracted from discarded crucian carp eggs: Physiochemical characteristics and utilization assessment","authors":"Prajwala Allu, Nagaveni Shivshetty , Zenia Alameen, Venkata Giridhar Poosarla , Baliram Gurunath Rathod","doi":"10.1016/j.fbp.2025.11.019","DOIUrl":"10.1016/j.fbp.2025.11.019","url":null,"abstract":"<div><div>This study presents a sustainable approach to valorise discarded Crucian carp (<em>Carassius carassius</em>) fish eggs by extracting lecithin and its application as a functional food ingredient. Lecithin was extracted via solvent-assisted method and comprehensively characterized for its physicochemical properties (peroxide value (8.2 meq KOH/g), acid value (4.97 mg KOH/g), saponification value (122 mg KOH/g of sample), iodine value (2.9 g of iodine/ 100 g of fat), and phospholipid content (146 µg/mL)). The structural and compositional characterization were evaluated using Nuclear Magnetic Resonance spectroscopy, Fourier Transform Infrared Spectroscopy, and gas chromatography for fatty acid profiling. Further, functional characterization demonstrated moderate antioxidant activity (12 %) and significant antidiabetic potential through α-amylase inhibition (59 %) and enhanced glucose uptake (16 % at 50 µg/mL) in yeast cells. Rheological assessments revealed stable viscosity profiles in both aqueous (5 cP.s) and solvent-based (3.5 cP.s) emulsions, supporting its emulsifying potential. Lastly, the extracted lecithin was successfully incorporated into muffin formulations, which performed comparably to control (egg yolk and soy lecithin) regarding batter stability and sensory attributes. This is the first report demonstrating the food application of fish egg-derived lecithin. The findings underscore the functional, nutritional, and industrial potential of crucian carp egg lecithin (CCEL) while promoting waste valorisation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 793-805"},"PeriodicalIF":3.4,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575955","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 : 2025-11-20DOI: 10.1016/j.fbp.2025.11.020
Chao Xu , Jiale Guo , Dengwen Lei , Zekang Peng , Guangfei Zhu , Yanhong Liu , Xiaoyu Zhang
The rapid volumetric heating effect induced by radio frequency technology can significantly improve the freeze-drying efficiency and quality of chicken breast meat, thereby reinforcing its leading role in premium pet food markets. Dielectric properties serve as critical physical parameters that govern energy conversion behavior within materials. In this study, the dielectric properties of chicken breast meat were systematically measured across a frequency range of 10 MHz to 3 GHz, a temperature range of −50 ℃ to 30 ℃, and a moisture content gradient from 15.37 % to 75.21 %. The results indicated that both the dielectric constant and loss factor increased consistently with rising temperature. With respect to moisture content, these parameters initially increased and subsequently decreased. Notably, High-moisture samples showed decreasing dielectric properties with frequency, while low-moisture samples showed a non-linear loss factor trend. Furthermore, the penetration depth in the radio frequency band was found to be 1.11–248.68 times greater than that in the microwave band. The phase transition between ice and water emerged as a crucial influencing factor. Specifically, ice crystals demonstrated enhanced energy penetration capacity, and their latent heat of fusion led to a noticeable temperature plateau in high-moisture samples between −6 ℃ and −1 ℃, which effectively preserved the sublimation conditions necessary for moisture removal. A fourth-order polynomial regression model was developed to optimize process parameters based on dielectric variations. This research provides a comprehensive data foundation for advancing radio frequency-assisted vacuum freeze-drying technology for chicken breast meat.
{"title":"Effects of temperature and moisture content of chicken breast on the dielectric properties and its radio frequency heating performance","authors":"Chao Xu , Jiale Guo , Dengwen Lei , Zekang Peng , Guangfei Zhu , Yanhong Liu , Xiaoyu Zhang","doi":"10.1016/j.fbp.2025.11.020","DOIUrl":"10.1016/j.fbp.2025.11.020","url":null,"abstract":"<div><div>The rapid volumetric heating effect induced by radio frequency technology can significantly improve the freeze-drying efficiency and quality of chicken breast meat, thereby reinforcing its leading role in premium pet food markets. Dielectric properties serve as critical physical parameters that govern energy conversion behavior within materials. In this study, the dielectric properties of chicken breast meat were systematically measured across a frequency range of 10 MHz to 3 GHz, a temperature range of −50 ℃ to 30 ℃, and a moisture content gradient from 15.37 % to 75.21 %. The results indicated that both the dielectric constant and loss factor increased consistently with rising temperature. With respect to moisture content, these parameters initially increased and subsequently decreased. Notably, High-moisture samples showed decreasing dielectric properties with frequency, while low-moisture samples showed a non-linear loss factor trend. Furthermore, the penetration depth in the radio frequency band was found to be 1.11–248.68 times greater than that in the microwave band. The phase transition between ice and water emerged as a crucial influencing factor. Specifically, ice crystals demonstrated enhanced energy penetration capacity, and their latent heat of fusion led to a noticeable temperature plateau in high-moisture samples between −6 ℃ and −1 ℃, which effectively preserved the sublimation conditions necessary for moisture removal. A fourth-order polynomial regression model was developed to optimize process parameters based on dielectric variations. This research provides a comprehensive data foundation for advancing radio frequency-assisted vacuum freeze-drying technology for chicken breast meat.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 814-826"},"PeriodicalIF":3.4,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575954","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 : 2025-11-19DOI: 10.1016/j.fbp.2025.11.018
Bengang Wu , Chenyu Song , Yiting Guo , Kun Gao , Ningning Ouyang , Shenao Nan , Junjun Dai , Yan Shen , Haile Ma
This study investigated the effect of contact ultrasound-assisted infrared (CUS-IR) drying on the textural properties of carrot slices. A coupled “acoustic-moisture-thermal” model of carrot slices through numerical simulation was established. This model preliminarily revealed the mechanism by which CUS-IR technique preserves dried carrot texture, highlighting its role in modifying moisture migration pathways, accelerating heat and mass transfer, and homogenizing the internal distribution of moisture and temperature. Compared to pure infrared (IR) drying, the CUS-IR at 20 and 28 kHz increased drying efficiency and shortened drying time by 16.67 % and 25 %, respectively. Macroscopic textural analysis indicated CUS-IR reduced volumetric shrinkage, decreased surface hardness, and increased internal hardness. Microscopic images and quantitative cellular parameters showed that the surface tissue of CUS-IR-dried carrot slices was relived from case-hardening, while the internal structure was better preserved, maintaining good retention of cell area, perimeter and shape factors. Simulation results illustrated that ultrasound mitigated the temperature and moisture gradients observed in IR drying, leading to more uniform distributions of temperature and moisture, minimizing the adverse effects of thermal gradients and uneven moisture diffusion on the textural integrity of carrot tissues.
{"title":"Enhancing drying behavior and textural properties of carrot slices by infrared drying combining contact ultrasound","authors":"Bengang Wu , Chenyu Song , Yiting Guo , Kun Gao , Ningning Ouyang , Shenao Nan , Junjun Dai , Yan Shen , Haile Ma","doi":"10.1016/j.fbp.2025.11.018","DOIUrl":"10.1016/j.fbp.2025.11.018","url":null,"abstract":"<div><div>This study investigated the effect of contact ultrasound-assisted infrared (CUS-IR) drying on the textural properties of carrot slices. A coupled “acoustic-moisture-thermal” model of carrot slices through numerical simulation was established. This model preliminarily revealed the mechanism by which CUS-IR technique preserves dried carrot texture, highlighting its role in modifying moisture migration pathways, accelerating heat and mass transfer, and homogenizing the internal distribution of moisture and temperature. Compared to pure infrared (IR) drying, the CUS-IR at 20 and 28 kHz increased drying efficiency and shortened drying time by 16.67 % and 25 %, respectively. Macroscopic textural analysis indicated CUS-IR reduced volumetric shrinkage, decreased surface hardness, and increased internal hardness. Microscopic images and quantitative cellular parameters showed that the surface tissue of CUS-IR-dried carrot slices was relived from case-hardening, while the internal structure was better preserved, maintaining good retention of cell area, perimeter and shape factors. Simulation results illustrated that ultrasound mitigated the temperature and moisture gradients observed in IR drying, leading to more uniform distributions of temperature and moisture, minimizing the adverse effects of thermal gradients and uneven moisture diffusion on the textural integrity of carrot tissues.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 780-792"},"PeriodicalIF":3.4,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575952","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 : 2025-11-19DOI: 10.1016/j.fbp.2025.11.016
Guangbin Ye , Liyang Lu , Shangchao Xia , Dan Huang
Caproic acid bacteria play a crucial role in the fermentation of Nongxiangxing Baijiu, and their metabolite, caproic acid, serves as the precursor for the formation of ethyl caproate, the primary flavor compound in Nongxiangxing Baijiu. In this study, the newly isolated Caproicibacterium argilliputei ZCY20–5 was used as the object. It was found that the main fermentation products of the strain were lactic acid, acetic acid, butyric acid, and caproic acid. The addition of precursor sodium butyrate could increase the yield of caproic acid. Genome-wide analysis revealed that the genome size of the strain was 290,4997 bp, comprising 2752 coding sequences. The strain’s ability to utilize carbon and nitrogen sources, synthesize amino acids and vitamins, and participate in mixed acid metabolism pathways was also annotated. Transcriptomics showed that although the genes related to fatty acid biosynthesis (FAB) pathway were significantly up-regulated in the experimental group after the addition of sodium butyrate, their expression levels were 1–2 orders of magnitude lower than those related to the reverse-β-oxidation pathway (RBO) pathway, indicating that sodium butyrate could promote the synthesis of caproic acid in this strain through the RBO pathway. This finding confirmed the key role of sodium butyrate in the caproic acid fermentation process of the strain. It provided a reference for the medium composition of industrial large-scale caproic acid fermentation in the later stages.
{"title":"Study on acid-producing metabolic pathway of caproic acid bacteria ZCY20-5 based on whole genomics and transcriptomics","authors":"Guangbin Ye , Liyang Lu , Shangchao Xia , Dan Huang","doi":"10.1016/j.fbp.2025.11.016","DOIUrl":"10.1016/j.fbp.2025.11.016","url":null,"abstract":"<div><div>Caproic acid bacteria play a crucial role in the fermentation of Nongxiangxing Baijiu, and their metabolite, caproic acid, serves as the precursor for the formation of ethyl caproate, the primary flavor compound in Nongxiangxing Baijiu. In this study, the newly isolated <em>Caproicibacterium argilliputei</em> ZCY20–5 was used as the object. It was found that the main fermentation products of the strain were lactic acid, acetic acid, butyric acid, and caproic acid. The addition of precursor sodium butyrate could increase the yield of caproic acid. Genome-wide analysis revealed that the genome size of the strain was 290,4997 bp, comprising 2752 coding sequences. The strain’s ability to utilize carbon and nitrogen sources, synthesize amino acids and vitamins, and participate in mixed acid metabolism pathways was also annotated. Transcriptomics showed that although the genes related to fatty acid biosynthesis (FAB) pathway were significantly up-regulated in the experimental group after the addition of sodium butyrate, their expression levels were 1–2 orders of magnitude lower than those related to the reverse-β-oxidation pathway (RBO) pathway, indicating that sodium butyrate could promote the synthesis of caproic acid in this strain through the RBO pathway. This finding confirmed the key role of sodium butyrate in the caproic acid fermentation process of the strain. It provided a reference for the medium composition of industrial large-scale caproic acid fermentation in the later stages.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 765-779"},"PeriodicalIF":3.4,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575953","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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