Food and Bioproducts Processing最新文献_第8页

Effect of solvent recrystallization on the purification of crude phytosterols derived from corn oil deodorizer distillate 溶剂重结晶对玉米油脱臭馏出物纯化粗植物甾醇的影响

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-10-09 DOI: 10.1016/j.fbp.2025.10.007

Zhili Shen, Shaohua Liang, Cong Sun, Pengcheng Meng, Ruinan Yang

The main factors influencing the crystallization process of crude phytosterols, such as the crystallization termination temperature, cooling rate, stirring speed, and number of recrystallization cycles, were systematically investigated in the present study. Six solvents were selected to extract phytosterols from corn oil deodorizer distillate, while the total phytosterol content and yield were used as evaluation indexes. The results indicated that the total phytosterol content in various solvents increased with higher crystallization termination temperatures, faster stirring rates, or a greater number of crystallization cycles. For the above three factors, taking ethyl acetate as an exemplar, the variations in total phytosterol content were from 70.24 % to 87.57 %, 84.13–92.81 %, and 96.43–99.91 %, respectively. However, under these conditions, the yield of total phytosterol decreased to varying extents. The total phytosterol content in various solvents decreased as the cooling rate increased, whereas the yield of total phytosterol showed varying degrees of increase. The morphological analysis of phytosterol crystals demonstrated that the crystal structure of phytosterol exhibits significant variation depending on the solvent employed, thereby influencing the separation and purification processes of phytosterol crystals. The Pearson correlation coefficient analysis revealed a strong correlation between the selected factors with the total phytosterol content and yield across various solvents. Furthermore, the heat map clustering results indicated that recrystallization using ethyl acetate had a significant effect compared to other solvents, achieving a total phytosterol content of 96.43 % and a total phytosterol yield of 94.25 %. This work holds considerable theoretical and technical significance for the industrialized and efficient production of high-purity phytosterol products. It also provides a feasible solution for the high-value utilization of by-products in vegetable oil processing.

系统研究了影响植物甾醇粗结晶过程的主要因素，如结晶终止温度、冷却速率、搅拌速度、再结晶循环次数等。选择6种溶剂从玉米油脱臭馏出物中提取植物甾醇，以总甾醇含量和得率为评价指标。结果表明，随着结晶终止温度的升高、搅拌速率的加快和结晶循环次数的增加，不同溶剂中植物甾醇的含量均有所增加。以乙酸乙酯为例，3个因素对总甾醇含量的影响范围分别为70.24 % ~ 87.57 %、84.13 ~ 92.81 %和96.43 ~ 99.91 %。然而，在这些条件下，总甾醇的产率都有不同程度的下降。随着冷却速率的增加，各种溶剂中的总甾醇含量降低，而总甾醇得率则有不同程度的提高。对植物甾醇晶体的形态分析表明，不同溶剂对植物甾醇晶体结构的影响很大，从而影响了植物甾醇晶体的分离纯化过程。Pearson相关系数分析表明，所选因素与不同溶剂的总甾醇含量和得率之间存在较强的相关性。此外，热图聚类结果表明，与其他溶剂相比，乙酸乙酯重结晶效果显著，总甾醇含量为96.43 %，总甾醇收率为94.25 %。本研究对工业化高效生产高纯度植物甾醇产品具有重要的理论和技术意义。为植物油加工副产物的高价值利用提供了可行的解决方案。

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引用次数: 0

Preparation of fish oil microcapsules for enhanced stability and controlled release via plug-and-play microfluidic chips 通过即插即用微流控芯片制备鱼油微胶囊以增强稳定性和控制释放

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-09-19 DOI: 10.1016/j.fbp.2025.09.015

Peilan Xie , Zhenqian Tang , Ba Guan , Yimeng Tang , Qiyou Chen , Jiaying Ou , Kangmin Lin , Zhuo Jiang

Fish oil faces challenges like oxidation, low bioavailability, and poor sensory properties. While microencapsulation improves stability, traditional methods suffer from poor monodispersity, core damage, and limited wall material control. In this study, the plug-and-play microfluidic system overcame these limitations by precisely controlling emulsion formation and bypassing charge-matching requirements. Based on microfluidic technology, a plug-and-play microfluidic chip (single-channel and three-parallel channel) was used to control preparation (coefficient of variation < 5 %, shell thickness from 163 to 592 μm, core number from 1 to 5) and scaled-up production of fish oil microcapsules. A multi-dimensional wall material screening platform was developed via ionotropic crosslinking, using sodium alginate as the network skeleton and integrating gum arabic (GA) for emulsifying stability and low-methoxyl pectin (LM) for pH responsiveness. The results showed that the ternary composite wall material system (TCWMS) exhibited lower peroxide value (POV) and Malondialdehyde (MDA) values, and strong hydrogen bonding interactions. The multi-dimensional wall material screening platform and plug-and-play microfluidic chip were built to enable stable, controllable industrial preparation of monodisperse oily microcapsules.

鱼油面临着氧化、生物利用度低和感官性能差等挑战。虽然微胶囊化提高了稳定性，但传统方法存在单分散性差、岩心损坏和壁材控制有限的问题。在本研究中，即插即用微流体系统通过精确控制乳剂形成和绕过电荷匹配要求克服了这些限制。基于微流控技术，采用即插即用微流控芯片（单通道和三平行通道）控制鱼油微胶囊的制备（变异系数<； 5 %，壳厚163 ~ 592 μm，芯数1 ~ 5）和规模化生产。以海藻酸钠为网络骨架，整合阿拉伯胶（GA）的乳化稳定性和低甲氧基果胶（LM）的pH响应性，通过离子性交联构建了多维壁材筛选平台。结果表明，三元复合壁材体系（TCWMS）具有较低的过氧化值（POV）和丙二醛（MDA）值，以及较强的氢键作用。构建了多维壁材筛选平台和即插即用微流控芯片，实现了单分散油性微胶囊的稳定、可控的工业制备。

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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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引用次数: 0

Improving the emulsifying properties of commercial Tremella polysaccharides via protein-polysaccharide complex formation 通过蛋白质-多糖复合物的形成改善商品银耳多糖的乳化性能

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-11-07 DOI: 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.

非共价络合是改善多糖乳化性能的有效途径。本研究考察了银耳多糖与大豆分离蛋白在不同蛋白多糖比（0:1-1:0）、pH值（3−7）和温度（25°C和90°C）下的络合行为。在静电和疏水相互作用的驱动下，水溶性配合物主要在pH为3和1:1-8:1的比例下形成。相反，在等电点（pH 4 - 6）附近观察到不溶性配合物。在90°C下加热20 min对静电相互作用的影响最小，但由于蛋白质变性后疏水相互作用增加，导致颗粒变大。根据这些结果，在选定的条件下（pH为3和4，比例为1:1-4:1）评估乳化性能。在pH为3时，所有配合物均表现出较强的乳化能力，且粒径较小（~ 1.0 μm），其中4:1配合物的乳化稳定性最好。这些结果表明，大豆分离蛋白在乳化过程中占主导地位，而银耳多糖提供了额外的空间稳定，从而提高了乳液的稳定性。这项工作强调了银耳多糖与植物蛋白结合用于乳化食品配方时作为清洁标签稳定剂的潜力。

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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

Effect of honey from fluid bed agglomeration to tableting of plant-based food powder: A case study of lotus seed powder 蜂蜜流化床团聚对植物性食品粉片化的影响——以莲子粉为例

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-09-07 DOI: 10.1016/j.fbp.2025.09.007

Xianwu Peng , Jiahai Shen , Rufeng Luo , Qinghui He , Weijuan Huang , Zonglin Guo , Jie Lin , Hua Zheng , Yijing Zhang , Dingqiang Huang , Hongtao Lei , Shaozong Wu

Plant-based food material is developed into tablet based on the consideration that food is medicine. However, the inhomogeneity of plant powders without fractionation and with less additive added aiming for clean label production, both lead to the difficulties on constructing a stable tablet structure. Therefore, lotus seed powder was used as model plant powders, while honey was used in fluidized bed agglomeration to investigate the handling and compressibility of powder. The results showed that increased honey binder (10 %-50 %) resulted in increased particle size accompanied with more irregular particulate shape. With 50 % honey, the largest D50 of agglomerate was obtained with 205.18 ± 9.54 μm in comparison with control sample at 23.28 ± 1.28 μm. In addition, the wettability of lotus seed powder was enhanced where the agglomerated powders were wetted less than 4.56 ± 1.19° within one min. However, the solubility of agglomerate lotus seed powder remained poor due to less influence by fluid bed drying. The agglomerated powder showed lower bulk density and tapping density with better flowability where the Carr index was between 17.964 % and 20.075 %. The improved followability is beneficial to form homogeneous powder matrix. Moreover, the modified powder matrix enabled the agglomerated lotus seed powder (over 20 % honey) more compressibility and higher hardness. The highest hardness (95.32 ± 0.84 N) of powders was observed by 50 % honey agglomeration which was significantly greater than 25.17 ± 0.29 N in raw powder. Moreover, the tablet disintegration time was shortest when 50 % honey agglomeration was added.

植物性食品材料是基于食物即药物的考虑而发展成片剂的。然而，不分选的植物粉末的不均匀性和以清洁标签生产为目标的添加剂添加较少，都导致了构建稳定片剂结构的困难。因此，以莲子粉为模型植物粉，以蜂蜜为流化床团聚体，研究粉末的处理和可压缩性。结果表明：蜂蜜黏合剂浓度增加（10 % ~ 50 %），颗粒尺寸增大，颗粒形状不规则；当蜂蜜含量为 % 50时，团聚体的D50为205.18 ± 9.54 μm，而对照组的D50为23.28 ± 1.28 μm。此外，莲子粉的润湿性在1 min内湿润度小于4.56 ± 1.19°时得到增强，但由于流化床干燥对莲子粉的影响较小，莲子粉的溶解度较差。结块后的粉体容重和出丝密度较低，流动性较好，Carr指数在17.964 % ~ 20.075 %之间。随性的提高有利于形成均匀的粉末基体。此外，改性后的莲子粉（蜂蜜含量≥20% %）可压缩性更强，硬度更高。当蜂蜜结块率为50% %时，粉末硬度最高（95.32 ± 0.84 N），显著高于原料粉的25.17 ± 0.29 N。当蜂蜜团聚量为50% %时，片剂崩解时间最短。

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引用次数: 0

YOLO-based classification algorithm for irregular and occluded Bonnet bellflower roots (Codonopsis lanceolata): Optimizing thermal processing through image extraction, clustering, and CFD simulation 基于yolo的风头草不规则和闭塞根（Codonopsis lanceolata）分类算法：通过图像提取、聚类和CFD模拟优化热处理

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-10-25 DOI: 10.1016/j.fbp.2025.10.018

Timilehin Martins Oyinloye , Won Byong Yoon

This study proposes a novel system for optimizing the steaming process of Bonnet balloon flower (Codonopsis lanceolata) roots by integrating YOLO-based object detection, image analysis, K-means clustering, and computational fluid dynamics (CFD) simulations. It focuses on size classification for determining optimal thermal processing conditions, with YOLO-based object detection offering an innovative approach to accurately, non-destructively sorting irregularly shaped roots into distinct classes. Roots were categorized into three classes (0, 1, and 2) based on morphology, with average lengths of 297.64 ± 31.34, 152.67 ± 29.87, and 189.17 ± 23.45 mm, and thicknesses of 37.73 ± 2.24, 28.89 ± 2.37, and 29.67 ± 2.77 mm, respectively. YOLOv12 achieved high accuracy, with Intersection over Union (IoU) values of 0.999 (well-arranged) and 0.953 (occluded), even under complex conditions. Classified roots, particularly in classes 1 and 2, exhibited lower internal crack rates (47.36 ± 2.59 % and 32.87 ± 2.45 %) and more uniform reductions in total dissolved solids (TDS) compared to non-classified roots. Steaming for 40 min at 100°C ensured microbial safety, while smaller roots (class 1 and 2) reached thermal equilibrium faster (45.78–51.22 min) due to efficient heat transfer. The system’s integration of YOLO-based classification presents a major advancement in optimizing thermal processing of irregularly shaped plant roots by enabling rapid sorting and improving product consistency.

本研究提出了一种基于yolo的目标检测、图像分析、K-means聚类和计算流体动力学（CFD）模拟相结合的球囊花（Codonopsis lanceolata）根蒸过程优化系统。它专注于尺寸分类，以确定最佳的热处理条件，基于yolo的物体检测提供了一种创新的方法，可以准确、非破坏性地将不规则形状的根分类为不同的类别。根被分为三个类(0,1,2)基于形态学,平均长度为297.64 ± 31.34,152.67 ± 29.87,和189.17 ±23.45  mm,不同厚度的37.73 ± 2.24,28.89 ± 2.37,和29.67 ±2.77  mm,分别。即使在复杂条件下，YOLOv12也取得了很高的精度，在排列良好的情况下，IoU值为0.999，在遮挡的情况下，IoU值为0.953。分类根系，特别是分类1和分类2的根系，与未分类根系相比，表现出更低的内部裂纹率（47.36 ± 2.59 %和32.87 ± 2.45 %）和更均匀的总溶解固形物（TDS）减少。在100°C下蒸40 min确保微生物安全，而较小的根（1类和2类）由于有效的传热，更快达到热平衡（45.78-51.22 min）。该系统集成了基于yolo的分类，通过实现快速分类和提高产品一致性，在优化不规则形状植物根系的热处理方面取得了重大进展。

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引用次数: 0

Potato protein/sugar beet pectin glycation conjugates: ultrasound-assisted preparation and their applications as carriers of anthocyanins 马铃薯蛋白/甜菜果胶糖基化缀合物：超声辅助制备及其作为花青素载体的应用

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-10-22 DOI: 10.1016/j.fbp.2025.10.016

Xingli Liu , Yaru Yuan , Boren Yu , Li Shen , Hongwei Wang , Huishan Shen , Zhiqiang Feng , Hua Zhang , Yanyan Zhang

Purple sweet potato anthocyanins (PSPA) are natural phenolic substances with antioxidant functions, but their relatively low stability affects their bioavailability. The Maillard reaction can improve the functional properties of proteins, thus increasing the stability of loaded active substances. However, the Maillard reaction has several problems, such as a long reaction time and high energy consumption, ultrasound may shorten the reaction time and increase the grafting efficiency of the Maillard reaction through cavitation and mechanical effects. Therefore, this study explored the influence of ultrasound on the structure and functional properties of glycosylated potato protein (PP) through ultrasound-assisted glycosylation and investigated both the encapsulation effect of ultrasound-assisted glycosylated proteins on PSPA and the storage stability of the resulting nanocomplexes. Compared with that of the control sample, the degree of grafting of the 300 W/L ultrasonic power density sample increased from 29.75 % to 42.31 % (p < 0.05), and its solubility increased from 42.25 % to 63.57 % (p < 0.05). The cavitation produced by ultrasound transformed the ordered secondary structure (α-helix, β-sheet) of proteins into a disordered structure (β-turn, random coil), making the structure looser and more conducive to the progress of the reaction. In addition, the thermodynamic parameters of the binding process indicated that protein and anthocyanins were bound mainly by hydrogen bonds. Both PP and glycosylated PP improved the encapsulation rate of PSPA to a certain extent. Moreover, the antioxidant stability of 300-PP-PSPA increased to 34.93 % after 14 d of storage, compared to 27.95 % in the control group (p < 0.05). During the in vitro intestinal simulation digestion stage, the cumulative release rate of 300-PP-PSPA was 7 % and 48 % lower than that of PP-PSPA and unencapsulated PSPA, respectively. This finding also indicated that glycosylated PP-encapsulated PSPA can achieve slow and continuous release. In conclusion, the use of ultrasound-assisted glycosylated protein-anthocyanins nanocomplexes is a promising method for improving the stability and bioavailability of anthocyanins.

紫薯花青素是一种具有抗氧化功能的天然酚类物质，但其稳定性较低，影响了其生物利用度。美拉德反应可以改善蛋白质的功能特性，从而增加负载活性物质的稳定性。但美拉德反应存在反应时间长、能耗大等问题，超声可通过空化作用和机械作用缩短美拉德反应的反应时间，提高接枝效率。因此，本研究通过超声辅助糖基化，探讨超声对马铃薯糖基化蛋白（PP）结构和功能特性的影响，并考察超声辅助糖基化蛋白对PSPA的包封效果以及所形成的纳米复合物的储存稳定性。与对照试样相比,嫁接的300度 W / L超声波功率密度样品从29.75增加 % 42.31 % (p & lt; 0.05),和它的溶解度增加从42.25 % 63.57 % (p & lt; 0.05)。超声产生的空化作用使蛋白质的有序二级结构（α-螺旋，β-片）转变为无序结构（β-转，无序线圈），使结构更加松散，更有利于反应的进行。此外，结合过程的热力学参数表明，蛋白质和花青素主要通过氢键结合。PP和糖基化PP均在一定程度上提高了PSPA的包封率。贮藏14 d后，300-PP-PSPA的抗氧化稳定性为34.93 %，高于对照组的27.95 % （p <； 0.05）。在体外肠道模拟消化阶段，300-PP-PSPA的累积释放率分别比PP-PSPA和未包封的PSPA低7 %和48 %。这一发现也表明糖基化pp包封的PSPA可以实现缓慢持续释放。综上所述，超声辅助糖基化蛋白-花青素纳米复合物是提高花青素稳定性和生物利用度的一种很有前途的方法。

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引用次数: 0

Experimental and simulation study of heat and mass transfer during drying-shelling of Camellia oleifera fruit with changing diffusion pathways 不同扩散途径下油茶果实干燥脱壳传热传质的实验与模拟研究

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-11-22 DOI: 10.1016/j.fbp.2025.11.022

Pei Yang, Hanyu Fu, Penggeng Sun, Yanlong Bu, Jun Zhang, Deyong Yang

This study investigates the heat and mass transfer characteristics of the C. oleifera shell and the shelling mechanism during the drying-shelling process from the perspective of the biological characteristics of capsular fruits. Hot air drying experiments were conducted to explore the effect of the capsular structure on drying characteristics. A 3D drying model, based on the differing moisture diffusion pathways of the shell in the pre- and post-dehiscence stages, was developed to reveal the evolution of moisture and temperature distribution. The model was then validated against experimental data from physical dissections and thermal imaging. The results showed that prior to fruit dehiscence, moisture was lost primarily through the outer surface, and the process included a distinct accelerating drying period. After dehiscence, the moisture diffusion pathway gradually stabilized, and the process entered a falling-rate drying period. This difference in pathway influenced the shell's moisture diffusion, as the effective moisture diffusivity for unidirectional diffusion was greater than that for bidirectional diffusion. Throughout the drying-shelling process, the actual internal temperature of the shell remained below the drying temperature, and the non-uniformity of the surface temperature gradually decreased after the preheating stage. The simulation results were in good agreement with the experimental data. By predicting the hygrothermal distribution in the shells of capsular fruits, this study provides a better understanding of the drying-shelling mechanism under different conditions and offers a robust method for rationally selecting processing parameters.

本研究从荚果生物学特性的角度出发，研究了油橄榄果壳在干燥-脱壳过程中的传热传质特性及脱壳机理。通过热风干燥实验，探讨了胶囊结构对干燥特性的影响。基于壳在破裂前和破裂后不同的水分扩散路径，建立了三维干燥模型，揭示了壳的水分和温度分布的演变。然后根据物理解剖和热成像的实验数据验证该模型。结果表明，在果实开裂前，水分主要通过外表面流失，并有明显的加速干燥期。开裂后，水分扩散路径逐渐稳定，进入降速干燥期。这种路径的差异影响了壳的水分扩散，单向扩散的有效水分扩散率大于双向扩散。在整个干燥-脱壳过程中，壳的实际内部温度保持在干燥温度以下，表面温度的不均匀性在预热阶段后逐渐降低。仿真结果与实验数据吻合较好。通过对荚果壳内湿热分布的预测，可以更好地了解不同条件下的干燥脱壳机理，并为合理选择加工参数提供可靠的方法。

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引用次数: 0

Tailoring anthocyanin stability with pea–rice proteins and fructooligosaccharides: A microencapsulation study using double emulsion 豆米蛋白和低聚果糖裁剪花青素稳定性：双乳微胶囊化研究

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

Food and Bioproducts Processing

Pub Date : 2025-12-01 Epub Date: 2025-09-02 DOI: 10.1016/j.fbp.2025.09.002

Marcin A. Kurek , Patryk Pokorski , Havva Aktaş , Jorge A. Custodio-Mendoza

This study investigated the impact of plant protein matrix composition and fructooligosaccharide (FOS) concentration on the microencapsulation performance of black carrot anthocyanins. Nine formulations were developed using pea, rice, and their blends with varying FOS levels (0–1 %). The combination of pea–rice protein with 1 % FOS (T9) demonstrated optimal performance, exhibiting the highest color retention (L* = 76.06, a = 21.23, b* = −4.92), enhanced solubility in simulated gastric and intestinal fluids (76.19 % and 80.79 %, respectively), and extended anthocyanin half-life (t₁/₂ = 364.8 days). Fourier transform infrared (FT-IR) spectroscopy revealed that FOS altered the secondary structure of proteins, promoting the formation of β-turns and β-sheets, which contributed to improved matrix density and pigment stability. Particle size analysis showed that FOS-containing samples generally produced smaller, more uniform microcapsules, supporting enhanced bioavailability. Controlled gastrointestinal release profiles further confirmed the functional role of FOS, with T9 achieving 50.34 % anthocyanin release in the intestinal phase while minimizing premature release. These findings highlight the synergistic potential of plant protein–FOS systems for protecting anthocyanins during processing and digestion. The results support their application in functional foods and nutraceutical formulations, offering improved stability, controlled release, and targeted delivery. In conclusion, incorporating FOS into plant protein-based microcapsules (especially a pea–rice protein blend) markedly enhanced anthocyanin stability and targeted intestinal release, demonstrating the effectiveness of this encapsulation strategy for functional food applications. Future research should explore real-food integration, in vivo validation, and process scalability to unlock their full potential.

研究了植物蛋白基质组成和低聚果糖（FOS）浓度对黑胡萝卜花青素微胶囊化性能的影响。用不同FOS水平（0-1 %）的豌豆、水稻及其混合物开发了9种配方。豌豆-大米蛋白与1 % FOS （T9）的组合表现出最佳的性能，具有最高的保色性（L* = 76.06, a = 21.23, b* = - 4.92），增强了在模拟胃液和肠液中的溶解度（分别为76.19 %和80.79 %），延长了花青素半衰期（t₁/ 2 = 364.8天）。傅里叶红外（FT-IR）光谱分析表明，FOS改变了蛋白质的二级结构，促进了β-turn和β-sheets的形成，从而提高了基质密度和色素的稳定性。粒度分析表明，含有fos的样品通常产生更小、更均匀的微胶囊，支持提高生物利用度。控制胃肠道释放曲线进一步证实了FOS的功能作用，T9在肠道期花青素释放达到50.34 %，同时最大限度地减少了过早释放。这些发现强调了植物蛋白- fos系统在加工和消化过程中保护花青素的协同潜力。结果支持其在功能食品和营养保健品配方中的应用，提供更好的稳定性，控释和靶向给药。综上所述，将FOS加入植物蛋白微胶囊（尤其是豌豆-大米蛋白混合物）可显著提高花青素的稳定性和靶向肠道释放，证明了这种胶囊化策略在功能食品应用中的有效性。未来的研究应该探索真正的食品整合、体内验证和工艺可扩展性，以释放它们的全部潜力。

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引用次数: 0