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A comparative analysis of specific surface area and molecular structure in CO2-microbubble-assisted starch hydrolysis for the effective binding of α-amylase to starch 二氧化碳微泡辅助淀粉水解中α-淀粉酶与淀粉有效结合的比表面积和分子结构对比分析

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-19 DOI: 10.1016/j.ifset.2026.104461

Elahe Abedi , Philip C. Wietstock

The influence of starch surface area and amorphous content on amylolysis remains controversial in the literature. To investigate this, CO₂-hydrodynamic cavitation (CO₂-HC) was used to assess its impact on the binding capacity of α-amylase (AA) across rice, corn, wheat, and potato starches compared to their native forms. The binding kinetics and hydrolysis degree (DH%) of α-amylase with native and CO₂-HC-treated starches were analyzed in relation to starch properties. Solution-depletion assays revealed dissociation constants (K_d) reduced from (0.31–1.69 mg/mL) to (0.20–1.34 mg/mL) after CO₂-HC, implying the affinity of α-amylase for binding. Hydrolyzed microbubble-treated starches exhibited an increase in the specific surface area from (81–278 m²/kg) to (117–2292 m²/kg) and relative content of short chains (A + B1), with HMWS increasing by 7.6%, HMPS by 7.2%, HMCS by 6.9%, and HMRS by 4.7%. Despite NRS and MRS exhibiting lower K_d values than other starches, HNWS and HMWS displayed higher degrees of hydrolysis, with DH% values of 25.2% and 41.7%, respectively. The findings indicate that α-amylase exhibits greater affinity for starches rich in short chains (A + B1) (%) rather than for starches with high surface area or amorphous structure, leading to a more pronounced decrease in pasting viscosity and ΔH in hydrolyzed microbubble-treated starch (HMS) relative to hydrolyzed native starch (HNS).

淀粉表面积和无定形含量对淀粉水解的影响在文献中一直存在争议。为了研究这一点，我们使用CO₂-流体动力空化（CO₂-HC）来评估其对α-淀粉酶（AA）在水稻、玉米、小麦和马铃薯淀粉中的结合能力的影响。分析了α-淀粉酶与天然淀粉和CO₂- hc处理过的淀粉的结合动力学和水解度（DH%）与淀粉性质的关系。溶液耗尽实验表明，CO₂-HC后，α-淀粉酶的解离常数（Kd）从（0.31-1.69 mg/mL）降至（0.20-1.34 mg/mL），表明α-淀粉酶具有亲和力。水解微泡处理后的淀粉比表面积从（81 ~ 278 m2/kg）增加到（117 ~ 2292 m2/kg），短链（A + B1）的相对含量增加，其中HMWS增加7.6%，HMPS增加7.2%，HMCS增加6.9%，HMRS增加4.7%。尽管NRS和MRS的Kd值低于其他淀粉，但HNWS和HMWS的水解程度更高，DH%分别为25.2%和41.7%。结果表明，α-淀粉酶对富含短链（A + B1）的淀粉（%）的亲和性强于对高表面积或无定形结构的淀粉（%）的亲和性，导致水解微泡处理淀粉（HMS）的糊状粘度和ΔH比水解天然淀粉（HNS）更明显降低。

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引用次数: 0

Microbial preservation performance evaluation in residential refrigerators: A multiple product, refrigerator placement and temperature setting case study 微生物保存性能评价在家用冰箱：一个多产品，冰箱放置和温度设置的案例研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-16 DOI: 10.1016/j.ifset.2026.104456

Enrique Martinez-Martinez, Jorge Welti-Chanes, J. Antonio Torres

The microbial preservation performance of a residential refrigerator was evaluated using a Refrigeration Preservation Indicator (RPI) based on the square root model, a frequently used secondary predictive microbiology model, and time-temperature data collected for whole milk, panela cheese and chicken breast meat. RPI values <1, ∼1, and > 1 indicating excellent, acceptable, and poor preservation performance, respectively, were used to assess effects of product placement (door/body shelves, and drawer independently controlled at 0 °C), setting (2/4/5 °C), ambient temperature (21.1 °C [LT] and 32.2 °C[HT]), and load (24.9 kg regular [RL] and 39 kg high load [HL]). Lowering the temperature setting significantly improved RPI values for all product/placement locations. While poor performance was observed at 5 °C with RPI values reaching 3.74 for milk and 1.38 for cheese, for the 2 °C setting, the corresponding values were 1.56 and 1.00. Chicken breast stored in the closed drawer with independent temperature control consistently achieved excellent performance with values ranging 0.42–1.16 across treatments. Under HL conditions, the temperature increase caused by door openings was buffered, but temperature recovery exceeded 30 h. Lowering the temperature setting to 2 °C reduced it to 9.4 h. Product exposure to ambient temperature emulating consumer product use increased RPI variability, as illustrated by one-sided 95% confidence intervals. Finally, refrigerator design improvements were identified to mitigate the lowering of food preservation performance of residential refrigerators caused by door openings and high ambient temperatures. Finally, RPI values can be used to assess the preservation performance of any cold chain component.

采用基于平方根模型（常用的二级预测微生物学模型）的制冷保存指标（RPI）和收集的全脂牛奶、panela奶酪和鸡胸肉的时间-温度数据，对家用冰箱的微生物保存性能进行了评估。RPI值<；1、~ 1和>； 1分别表示优异、可接受和较差的保存性能，用于评估产品放置（门/体货架和抽屉在0°C下独立控制）、设置（2/4/5°C）、环境温度（21.1°C[LT]和32.2°C[HT]）和负载（24.9 kg常规[RL]和39 kg高负载[HL]）的效果。降低温度设置显著提高了所有产品/放置位置的RPI值。在5°C条件下，牛奶的RPI值为3.74，奶酪的RPI值为1.38，而在2°C条件下，相应的值为1.56和1.00。独立控温的封闭抽屉中保存的鸡胸肉在处理过程中始终保持着良好的性能，其值在0.42-1.16之间。在高温条件下，开门引起的温度升高得到缓冲，但温度恢复超过30小时。将温度设置降低到2°C将其减少到9.4小时。产品暴露于模拟消费产品使用的环境温度下，RPI变化率增加，如单侧95%置信区间所示。最后，确定了冰箱设计的改进，以减轻由于开门和高环境温度导致的住宅冰箱食品保鲜性能的降低。最后，RPI值可以用来评估任何冷链组件的保存性能。

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引用次数: 0

Synergy of cold-induced aggregation and centrifugation to enhance microfiltration performance and protein purity in water-based pea protein extraction 冷诱导聚集和离心协同作用提高水基豌豆蛋白提取的微滤性能和蛋白纯度

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-16 DOI: 10.1016/j.ifset.2026.104458

Tadele Maru Alemu, Anja E.M. Janssen, Remko M. Boom

Avoiding the use of chemicals during the extraction of commercial pea proteins is crucial to preserve protein nativity and ensure sustainability, which is best achieved through water-only extraction coupled with membrane filtration. To minimize membrane fouling during filtration, this study evaluated various storage and centrifugation pretreatments of the pea extract to remove suspended solids prior to pilot-scale microfiltration (MF). Inducing aggregation via storage followed by centrifugations improved the flux significantly, where the cold-induced aggregation and centrifugation of the extract achieved nearly four times higher steady flux than the control. This flux improvement was due to the selective removal of aggregated legumin proteins during cooling and centrifugation, resulting in coextraction of pellets with protein purity >90%. Ultrafiltration (UF) of the same treated sample showed slightly improved flux compared to the control, suggesting that fine-tuning the feed pretreatments with the membrane pore size is of importance. It was confirmed that the proteins had no major secondary structure changes across all pretreatments. Measured viscoelastic properties indicated that all the supernatants have formed stronger gel networks than pellets. Overall, coupling storage and centrifugation conditions as a pretreatment of pea extract before MF enhances filtration performance and enables the coextraction of highly pure native proteins using only water, laying groundwork for a scalable approach for sustainable pea protein extraction.

在商业豌豆蛋白的提取过程中避免使用化学物质对于保持蛋白质的原生性和确保可持续性至关重要，这最好通过水提取和膜过滤来实现。为了减少过滤过程中的膜污染，本研究评估了豌豆提取物的各种储存和离心预处理，以去除中试微滤（MF）之前的悬浮固体。通过储存诱导聚集然后离心显著提高了通量，其中冷诱导聚集和离心提取液的稳定通量几乎是对照组的四倍。这种通量的提高是由于在冷却和离心过程中选择性地去除聚集的豆科蛋白，从而共提取出蛋白质纯度为90%的颗粒。同样处理的样品的超滤通量比对照略有提高，这表明根据膜孔径对进料预处理进行微调是重要的。结果证实，在所有预处理过程中，蛋白质的二级结构没有发生重大变化。测量的粘弹性性能表明，所有上清液都形成了比颗粒更强的凝胶网络。总的来说，在MF之前，耦合储存和离心条件作为豌豆提取物的预处理提高了过滤性能，并且仅使用水就可以共同提取高纯度的天然蛋白，为可扩展的可持续豌豆蛋白提取方法奠定了基础。

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引用次数: 0

Comparison of induced magnetic field and microbial inactivation caused by different electro-technologies on fruit juice 不同电法对果汁的感应磁场及微生物灭活效果比较

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-16 DOI: 10.1016/j.ifset.2026.104450

Jin Xiao , Na Yang , Panxi Zheng , Zhichun Wu , Yamei Jin , Xueming Xu , Xiaohuang Cao

Induced electric field (IEF) is the sister technology of ohmic heating (OH); however, the electric field is produced by alternating magnetic field. This study focused on two aspects of IEF and OH treatment at 18.08 V/cm and 26.92 V/cm electric field strength with respective terminal temperature of 60 °C and 70 °C, using red-fleshed apple (Malus niedzwetzkyana Dieck) juice. Firstly, ion currents in the juice were examined to produce induced magnetic field. Secondly, the contact/non-contact electric-field heating was monitored to see the temperature profiles for microbial inactivation under similar conditions. Apple juice was treated with OH and IEF to generate ion currents and induced magnetic fields was successfully detected by a Hall sensor, equipped with oscilloscopes. Temperature kinetics revealed that the two technologies had similar terminal temperatures with different heating profiles. At 26.92 V/cm, OH exhibited an initial heating rate of 19.8 °C/min, while IEF showed 16.0 °C/min, achieving the terminal temperature by 7 min earlier with OH. OH' ion current (153.4 mA) showed a microbial inactivation efficiency exceeding IEF's (120.8 mA) by 69.39% at 18.08 V/cm. At an initial plate count of 2.94 log CFU/mL, microbial reduction by both electro-technologies (2.94 log CFU/mL OH; and 1.66 log CFU/mL IEF) surpassed that of CH (0.9 log CFU/mL). At 26.92 V/cm, OH and CH showed anthocyanin retention rates of 71.67% and 53.33%, while hexanal retention of 95.48% and 72.62%, respectively. Meanwhile, induced magnetic fields indicated potential application prospects in characterizing the physicochemical properties of the samples (e.g., electrical conductivity) during their processing.

感应电场（IEF）是欧姆加热（OH）的姊妹技术；而电场是由交变磁场产生的。本研究以红肉苹果（Malus niedzwetzkyana Dieck）汁为原料，在电场强度为18.08 V/cm和26.92 V/cm，端温分别为60℃和70℃的条件下，进行了IEF和OH处理。首先，在果汁中检测离子电流以产生感应磁场。其次，监测接触式和非接触式电场加热，观察在相似条件下微生物灭活的温度分布。用OH和IEF处理苹果汁产生离子电流，并通过配备示波器的霍尔传感器成功检测到感应磁场。温度动力学表明，两种技术的终端温度相似，但加热方式不同。在26.92 V/cm时，OH的初始加热速率为19.8°C/min，而IEF的初始加热速率为16.0°C/min， OH比IEF早7 min到达终点温度。OH离子电流（153.4 mA）在18.08 V/cm下的微生物灭活效率比IEF （120.8 mA）高69.39%。在初始平板计数为2.94 log CFU/mL时，两种电技术（2.94 log CFU/mL OH和1.66 log CFU/mL IEF）的微生物减量均超过了CH （0.9 log CFU/mL）。在26.92 V/cm条件下，OH和CH的花青素保留率分别为71.67%和53.33%，己醛保留率分别为95.48%和72.62%。同时，感应磁场在表征样品加工过程中的物理化学性质（如电导率）方面具有潜在的应用前景。

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引用次数: 0

In situ analysis of the effect of saliva and eating behaviour on oral salt release 唾液和进食行为对口腔盐分释放影响的原位分析

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-16 DOI: 10.1016/j.ifset.2026.104452

Yangcheng Gao , Yong Chen , Jianshe Chen , Sergey V. Lishchuk , Rammile Ettelaie

The release and migration of flavour compounds during food oral processing is a process of mass transfer and is governed by its principles. It is therefore anticipated that the rate of flavour release and the dynamic intensity of flavour perception are closely linked to the properties of saliva and eating behaviour of consumer individuals. To prove this hypothesis, model food gels containing different amounts of salt (NaCl) were investigated for in situ salt release and perceived intensity of saltness among ten healthy subjects. A mathematical model was developed based on mass transfer principles to analyze salt release. It was found that oral mass transfer coefficient (k) correlates negatively with salivary viscosity and positively with salivary flow rate (p < 0.05); moderate tongue agitation reduces stagnant layer thickness to enhance k; food components (e.g., xanthan gum, catechin) alter k via modifying saliva viscosity or stagnant layer thickness. The model successfully predicts salt release, linking individual variability in oral physiology/eating behaviour to saltiness perception. Results confirmed our initial hypothesis and provided new insights on the governing physics of flavour perception.

在食品的口腔加工过程中，风味化合物的释放和迁移是一个质量传递过程，并受其原理支配。因此可以预期，风味释放的速度和风味感知的动态强度与唾液的特性和消费者个体的饮食行为密切相关。为了证明这一假设，我们研究了不同盐（NaCl）含量的食物凝胶模型在10名健康受试者体内的盐释放和盐的感知强度。建立了基于传质原理的盐释放数学模型。口腔传质系数(k)与唾液黏度呈负相关，与唾液流量呈正相关（p < 0.05）；适度的舌部搅动可减小滞流层厚度，提高k值；食物成分（如黄原胶、儿茶素）通过改变唾液粘度或滞留层厚度来改变k。该模型成功地预测了盐的释放，将口腔生理/饮食行为的个体差异与咸味感知联系起来。结果证实了我们最初的假设，并为风味感知的控制物理提供了新的见解。

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引用次数: 0

From isolate to concentrate: Insights into the texturization of pea protein systems during high-moisture extrusion 从分离到浓缩：洞察在高水分挤压豌豆蛋白系统的纹理化

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-16 DOI: 10.1016/j.ifset.2026.104457

Maria Gräfenhahn, Michael Beyrer

Pea protein ingredients vary widely in composition and functional properties depending on their processing history, which strongly affects their behavior during high-moisture extrusion. This study compared pea protein isolate (PPI, 81% protein), pea protein concentrate (PPC, 52% protein), and a 1:1 blend (PPC–PPI, 67% protein) to elucidate how raw material properties influence protein aggregation and the resulting texture of meat analogues processed at high moisture contents (50–60%). PPI exhibited low solubility, high water-holding capacity (WHC), and a partially denatured protein state, whereas PPC contained higher levels of carbohydrates and fiber, showed greater solubility, and retained a more native protein structure. These differences resulted in distinct rheological responses: PPI dispersions formed dense, elastic networks at ambient temperature, while PPC showed limited initial structure but pronounced heat-induced gelation; the blend exhibited comparatively low viscosity and elasticity. During extrusion, PPI formed predominantly disulfide-stabilized networks, resulting in high hardness and anisotropy at low moisture (50%). In contrast, PPC aggregated mainly via non-disulfide covalent bonds, producing stiff but brittle structures. The PPC–PPI blend showed moisture-dependent behavior: at high moisture (60%), enhanced non-covalent interactions promoted molecular mobility and alignment, whereas at low moisture increased non-disulfide covalent cross-linking strengthened the network but constrained anisotropy.

Correlation analysis confirmed that aggregation pathway, rather than protein content alone, governs extrudate texture. Overall, controlling the balance between disulfide, non-disulfide, and non-covalent interactions is critical for optimizing strength and alignment during high-moisture extrusion of pea proteins, highlighting blending as a practical strategy to tailor texture while leveraging the sustainability advantages of dry-fractionated proteins.

豌豆蛋白成分在组成和功能特性上的差异很大，这取决于它们的加工历史，这强烈影响它们在高水分挤压过程中的行为。本研究比较了豌豆分离蛋白（PPI， 81%的蛋白质）、豌豆浓缩蛋白（PPC， 52%的蛋白质）和1:1的混合物（PPC - PPI， 67%的蛋白质），以阐明原料特性如何影响高含水量（50-60%）下加工的蛋白质聚集和肉类类似物的最终质地。PPI表现出低溶解度、高保水能力（WHC）和部分变性的蛋白质状态，而PPC含有更高水平的碳水化合物和纤维，表现出更大的溶解度，并保留了更天然的蛋白质结构。这些差异导致了不同的流变反应：PPI分散体在室温下形成致密的弹性网络，而PPC表现出有限的初始结构，但明显的热致凝胶化；该共混物具有较低的粘度和弹性。在挤压过程中，PPI主要形成二硫化物稳定的网络，导致在低水分（50%）下具有高硬度和各向异性。相比之下，PPC主要通过非二硫共价键聚集，形成硬而脆的结构。PPC-PPI共混物表现出水分依赖行为：在高水分条件下（60%），增强的非共价相互作用促进了分子迁移和排列，而在低水分条件下，增加的非二硫共价交联增强了网络，但限制了各向异性。相关分析证实，聚集途径而不是蛋白质含量单独决定挤出物的质地。总的来说，控制二硫化物、非二硫化物和非共价相互作用之间的平衡对于在高水分挤压豌豆蛋白过程中优化强度和排列至关重要，强调混合是一种定制质地的实用策略，同时利用干分馏蛋白质的可持续性优势。

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引用次数: 0

Different strategies to obtain laccase-based time-temperature indicator for monitoring of cold chain storage and management 不同策略获取基于漆酶的时间-温度指标，用于冷链仓储管理监控

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-14 DOI: 10.1016/j.ifset.2026.104454

Camila Regina Hackenhaar , Vinicius Zimmermann , Lucas dos Santos Linares , Victor Moreira Cannavon , Juan M. Bolivar , Roberto Fernandez-Lafuente , Rafael C. Rodrigues

In this work, we have developed a battery of enzymatic time-temperature indicators (TTIs) based on the oxidation of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) catalyzed by laccase from Trametes versicolor. For this, enzyme concentration, pH value, and addition of sodium azide (a non-competitive inhibitor of the enzyme) were utilized to modulate the apparent activation energy of the reaction catalyzed by the biocatalyst (E_a) and the reaction rate constant, tailoring them to match specific product requirements. The color change (∆E) was used as the response parameter. To check the feasibility of this biosensor, ∆E was modeled using a modified Arrhenius equation to extract kinetic parameters for each TTI formulation. TTI prototypes were evaluated under a wide range of isothermal (4–45 °C) and dynamic temperature conditions (4–30 °C). The results showed that enzyme concentration primarily influenced the (∆E) rate, while reaction E_a was significantly affected by pH and laccase inhibitor concentration. Under dynamic conditions simulating real cold chain scenarios, the model accurately predicted the TTI response, demonstrating high correlation between experimental and simulated data (R² > 0.94). These findings confirm the feasibility of customizing TTIs for different perishable products. These enzymatic TTIs offer a scalable and cost-effective tool for integration into intelligent packaging systems, enhancing cold chain management and reducing food waste.

在这项工作中，我们开发了一组基于漆酶催化2,2 ' -氮基-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）氧化的酶促时间-温度指示剂（tti）。为此，利用酶浓度、pH值和叠氮化钠（酶的非竞争性抑制剂）的加入来调节生物催化剂催化反应的表观活化能（Ea）和反应速率常数，使其符合特定的产品要求。以颜色变化（∆E）作为响应参数。为了验证该生物传感器的可行性，采用改进的Arrhenius方程对∆E进行建模，以提取每种TTI制剂的动力学参数。TTI原型在广泛的等温（4-45℃）和动态温度条件（4-30℃）下进行了评估。结果表明，酶浓度主要影响反应（∆E）速率，而反应Ea受pH和漆酶抑制剂浓度的显著影响。在模拟真实冷链场景的动态条件下，该模型准确预测了TTI响应，实验数据与模拟数据具有较高的相关性（R2 > 0.94）。这些发现证实了为不同易腐产品定制tti的可行性。这些酶的tti提供了一个可扩展的和具有成本效益的工具集成到智能包装系统，加强冷链管理和减少食物浪费。

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引用次数: 0

Controlled ozonation as a sustainable decontamination strategy: Modeling kinetics, microbial inactivation and qualitative changes in black pepper 可控臭氧化作为一种可持续的去污策略：黑胡椒模型动力学、微生物失活和质变

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-12 DOI: 10.1016/j.ifset.2026.104453

Eugénio da Piedade Edmundo Sitoe, Patrícia Monteiro Evangelista, Max Suel Alves dos Santos, Anderson S. Sant'Ana

This study investigated how controlled ozone (O₃) application flow rates influence reaction and decomposition kinetics, microbial inactivation, and the physicochemical quality of black pepper. Samples of 2.50 kg of whole (unmilled) black pepper grains were exposed to O₃ applied at a concentration of 20.00 mg·L⁻¹, at specific flow rates of 0.20 and 0.40 m³·min⁻¹·t⁻¹. Untreated grains served as controls. Physical-chemical parameters consisting of water content, water activity, weight of 100 grains, pH, and color were evaluated. The effect of flow rate was significant (p < 0.05) on the reaction and decomposition kinetics of O₃, as well as on microbial inactivation and physical-chemical parameters. At a rate of 0.20 m³·min⁻¹·t⁻¹, the saturation time was 5.97 h and the half-life was 19.14 min, while a flow rate of 0.40 m³·min⁻¹·t⁻¹ reduced these values to 4.19 h and 17.07 min, respectively. The decomposition of O₃ was adequately described by a first-order model (R² = 0.99). The lower flow rate reduced mesophiles, molds, and yeasts by 0.75, 1.37, and 1.74 logs, while the higher flow rate showed reductions of 0.68, 1.09, and 0.57 logs, respectively. The pH decreased significantly from 6.91 ± 0.09 (control) to 5.67 ± 0.34 at a flow rate of 0.20 m³·min⁻¹·t⁻¹. The effect of O₃ applied at both flow rates did not significantly affect (p > 0.05) water content, water activity, hundred-grain weight, and color. These results indicate that O₃ can be applied in a controlled manner to increase microbiological safety while maintaining grain quality. This behavior represents a practical and sustainable solution for the post-harvest industry.

研究了可控臭氧（O₃）施用流量对黑胡椒反应分解动力学、微生物灭活和理化品质的影响。将2.50 kg完整（未研磨）黑胡椒颗粒的样品暴露于浓度为20.00 mg·L - 1、比流速为0.20和0.40 m3·min - 1·t - 1的O₃中。未处理的谷物作为对照。理化参数包括含水量、水活度、百粒重、pH值和颜色。流量对O₃的反应和分解动力学以及微生物灭活和理化参数的影响是显著的（p < 0.05）。当流速为0.20 m3·min - 1·t - 1时，饱和时间为5.97 h，半衰期为19.14 min；当流速为0.40 m3·min - 1·t - 1时，饱和时间为4.19 h，半衰期为17.07 min。一阶模型充分描述了O₃的分解（R2 = 0.99）。较低的流量分别减少了0.75、1.37和1.74个对数，而较高的流量分别减少了0.68、1.09和0.57个对数。当流速为0.20 m3·min - 1·t - 1时，pH值从6.91±0.09（对照）显著降低至5.67±0.34。在两种流速下使用O₃的效果都没有显著影响（p > 0.05）含水量、水活度、百粒重和颜色。这些结果表明，O₃可以以可控的方式应用，在保持粮食质量的同时增加微生物安全性。这种行为代表了收获后产业的实际和可持续的解决方案。

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引用次数: 0

A comprehensive review of the applications of pulsed electric field: Primary emphasis on extraction, modification, and inactivation 综述了脉冲电场的应用：重点介绍了脉冲电场的提取、改性和失活

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-10 DOI: 10.1016/j.ifset.2025.104420

Wenhao Xiao , Yuhuan Geng , Wenhong Gao , Xin-An Zeng , Mengwai Woo , Ji Ma , Zhong Han

Pulsed Electric Field (PEF) technology has emerged as a transformative non-thermal processing method, offering a sustainable alternative to conventional thermal techniques in the food industry. Its core mechanism, electroporation, reversibly increases cell membrane permeability under high-voltage pulses, enabling targeted applications while preserving nutritional and sensory quality. This review systematically synthesizes recent advancements across three primary domains: (1) enhancing extraction efficiency and yield of bioactive compounds (e.g., antioxidants, pigments); (2) modifying macromolecules (proteins, starches) to improve functional properties like emulsification and gelation; and (3) inactivating microorganisms and enzymes (achieving 3–6 log reductions) to extend shelf life. Beyond these, PEF's versatility is showcased in emerging areas such as drying enhancement and cryoprotection. However, widespread industrial adoption faces persistent challenges, including incomplete mechanistic understanding of non-thermal effects, high equipment costs, and the lack of standardized regulatory frameworks. To unlock PEF's full potential, future efforts must prioritize the development of predictive process models, comprehensive techno-economic analyses, and interdisciplinary collaboration. Addressing these gaps is crucial for scaling PEF into a mainstream, sustainable solution for food safety, quality optimization, and innovative applications in biotechnology.

脉冲电场（PEF）技术已经成为一种变革性的非热加工方法，为食品工业中传统的热技术提供了一种可持续的替代方案。它的核心机制是电穿孔，在高压脉冲下可逆地增加细胞膜的通透性，在保持营养和感官质量的同时实现有针对性的应用。本文系统地综述了三个主要领域的最新进展：(1)提高生物活性化合物（如抗氧化剂、色素）的提取效率和产量；(2)修饰大分子（蛋白质、淀粉）以改善乳化和凝胶等功能特性；(3)灭活微生物和酶（达到3 - 6对数减少），以延长保质期。除此之外，PEF的多功能性在干燥增强和低温保护等新兴领域得到了展示。然而，广泛的工业应用面临着持续的挑战，包括对非热效应的机制理解不完整、设备成本高、缺乏标准化的监管框架。为了释放PEF的全部潜力，未来的努力必须优先考虑预测过程模型、综合技术经济分析和跨学科合作的发展。解决这些差距对于将PEF扩展为食品安全、质量优化和生物技术创新应用的主流、可持续解决方案至关重要。

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Hydrodynamic cavitation: A novel route to soy protein isolate-tannic acid conjugates for enhanced physicochemical stability of β-carotene emulsions 流体动力空化：一种制备大豆分离蛋白-单宁酸偶联物的新途径，用于增强β-胡萝卜素乳状液的物理化学稳定性

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-08 DOI: 10.1016/j.ifset.2026.104451

Yuting Wu , Xian'e Ren , Lihui Yang , Kunming Zhang , Yongchun Huang , Feng Yang

The aim of this study was to prepare soy protein isolate-tannic acid (SPI-TA) conjugates as food-grade antioxidant emulsifiers to stabilize emulsions and enhance the stability of β-carotene. Hydrodynamic cavitation (HC) treatment was used to promote the binding of SPI and TA, and it was found that the amount of TA bound to SPI increased with the extension of HC treatment time. This enhancement was attributed to the increase in the random coil content of SPI upon HC treatment, which facilitated the conjugation. Electrophoresis patterns and circular dichroism spectroscopy confirmed the formation of SPI-TA conjugates. The interfacial properties, microstructure, rheological characteristics, and storage stability of the emulsions were investigated, and the effects of the emulsion system on the physicochemical stability of β-carotene were discussed. The results showed that the optimal SPI-TA conjugate (ST30, prepared at 30 min HC) resulted in an emulsion with a reduced mean droplet size of 1179 nm (versus 1407 nm for SPI). This improvement could be attributed to the ST30 conjugate, which possessed the smallest particle size and the highest absolute zeta potential among the prepared conjugates. This system showed superior physical stability, maintaining a creaming index below 15% after 28 days. The ST30 conjugate, by binding more TA, provided a denser interfacial barrier that offered enhanced protection against light and heat. Crucially, this ST30 system significantly enhanced β-carotene protection, achieving a 92% retention rate after 15 days of storage and an 96% retention rate after heating at 90 °C, a 1.2-fold increase compared to the SPI-stabilized emulsion. These results indicate that SPI-TA conjugates prepared via HC treatment can be used to develop antioxidant emulsion delivery systems and improve the stability of lipophilic and easily oxidizable bioactive ingredients.

本研究的目的是制备大豆分离蛋白-单宁酸（SPI-TA）偶联物作为食品级抗氧化乳化剂，以稳定乳剂和提高β-胡萝卜素的稳定性。采用水动力空化（HC）处理促进SPI与TA的结合，发现TA与SPI的结合量随着HC处理时间的延长而增加。这种增强是由于HC处理后SPI的随机线圈含量增加，从而促进了偶联。电泳图谱和圆二色光谱证实了SPI-TA缀合物的形成。研究了乳液的界面性质、微观结构、流变特性和贮存稳定性，并讨论了乳液体系对β-胡萝卜素理化稳定性的影响。结果表明，最佳的SPI- ta偶联物（ST30，在30 min的高温下制备）产生的乳液平均液滴大小减少了1179 nm（而SPI为1407 nm）。这种改善可归因于ST30共轭物，它在制备的共轭物中具有最小的粒径和最高的绝对ζ电位。该体系表现出优异的物理稳定性，在28天后保持在15%以下的成乳指数。通过结合更多的TA， ST30缀合物提供了更致密的界面屏障，增强了对光和热的保护。至关重要的是，该ST30体系显著增强了β-胡萝卜素的保护作用，在储存15天后保留率达到92%，在90°C加热后保留率达到96%，比spi稳定的乳液提高了1.2倍。这些结果表明，通过HC处理制备的SPI-TA偶联物可用于开发抗氧化乳液传递体系，提高亲脂性和易氧化性生物活性成分的稳定性。

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